Pumpkin Bread

The Chiplet has a Highlights Five magazine subscription. They have a recipe in each one, and most are fairly simple. This one was stepped up a bit with a pumpkin bread recipe. The Chiplet was really interested in making it, and I decided to try since I hadn’t made one in years. It actually tasted really good. I froze the second loaf for us to enjoy later this season.

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One Pot Shrimp and Couscous

I am always leery of recipes that say you can do things in one pot (they often seem overly complicated for solely the reason of one pot), or of shrimp recipes since they are often overcooked. Well, this recipe managed to work and is easy while also being delicious. We were all fans. Next time I will definitely add the full 2 pounds since last time I added only one pound and then added a second pound when I reheated the leftovers.

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One Skillet Crispy Chicken

I can’t tell you how many times I have made this recipe. I often just make it without vegetables because I want the chicken, but you can also turn it into an entree and side dish meal.

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German Apple Pancake

We actually had this for the start of summer, but it also works well for the Fall since it uses apples. If you’re in the mood for a slightly different breakfast food item, then this is perfect because it doesn’t require fancy ingredients (I actually skipped the lemon juice because I was out, and it was still okay). It is also pretty fast to make it.

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Tips-y Tuesdays: Simple Egg Quiche

I’ve been making so many breakfast foods lately…waffles, pancakes, eggs, and so on. Whenever I can mix it up a bit, but still keep it easy, I am happy. I am making this a tips post instead of a recipe just because I don’t have a full recipe to show you.

What did I do?

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Tater Tot Nachos

Can cheese, tater tots, and beef really not make a tasty dish? This is pretty easy and so good! I served it with guacamole but you could add any of your regular nacho toppings.

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Ham and Cheese Galette

I was going to make a galette I saw from somewhere that had ham and cheese…but then the recipe didn’t sound great, so I decided to take a galette I had already made and liked, and change it. I was making this recipe during the start of staying at home during the pandemic, so I was trying to make the most of the remaining food in our fridge as I figured out meal planning for so many people. It is flexible and you can use what you have. Next time I would maybe even add in some more carrots.

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