Most people enjoy Rice Krispies treats. That crunch of cereal and held together by deliciously sweet marshmallows… It’s enough to make you momentarily feel like a kid again for a few seconds.
Speaking of kids, we made these homemade Lucky Charms Treats to coincide with our St. Patricks’ Day gender reveal. We were announcing the gender of our child on St. Patricks’s Day and thought that these would be a perfectly themed sweet treat. We also had A LOT of boxes of Lucky Charms since we separated all of the cereal marshmallows by boy/girl colors to use in filming our announcement video, so now we needed a plan to use them up. They were a hit with our friends.
They are fast and simple to make, “magically” deliciously, and will disappear faster then a leprechaun!
Lucky Charms Treats
- 3 cups Marshmallows if jumbo size, use heaping cups
- 4 cups Lucky Charms cereal
- 1/4 cup Butter, Salted
Melt butter in a large pot on medium heat.
Add in the marshmallows and and stir constantly until they are fully melted.Note: You may see a slight browning. If your marshmallows aren't fully melted as the sugar browns, remove them from the heat and keep stirring, as they should melt from the residual heat still in the pot.
Add your Lucky Charms into the pot and stir well to combine.
Pour entire mixture into a well greased casserole dish and let cool.
Once it has set, cut into pieces and enjoy!
Recipes makes an 8×8, we doubled the above recipe to fill a full size casserole pan.
Original recipe: https://sweetcsdesigns.com/homemade-lucky-charms-treats/
Traci is an amazing baker. This year for Thanksgiving she made some pecan pie cupcakes to take to our friends’ house where we were celebrating, and they were awesome! They were perfect size morsels of pecan pie in the form of a cupcake. I’m salivating now just thinking about them. To top them, she made a delicious boozy maple bourbon buttercream frosting. Needless to say, they were a hit and did not last long.
Pecan Pie Cupcakes
- cooking spray
- 1 cup brown sugar
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup butter melted
- 1 teaspoon vanilla extract or to taste
Preheat oven to 350 degrees F (175 degrees C).
Line a muffin tin with paper liners and coat liners with cooking spray.
Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
Spoon batter into the muffin tin, filling each cup 2/3 of the way.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Original recipe: https://www.allrecipes.com/recipe/256113/pecan-pie-cupcakes/
It’s been a while since we made this, but I’m just getting around to posting it…. Just from the name alone you can tell that this is going to be a good recipe! IP, Keto friendly, Queso, Chicken, Soup – I think I like every one of those keywords. LOL. This soup was really easy to make, and it tasted as good as you’d expect. It’s literally a cheese soup with chicken added. It’s like a fiesta in your mouth!
Instant Pot Keto Queso Chicken Soup
- 1 lb chicken breast
- 3 cups chicken broth
- 1 tablespoon avocado oil
- 2 10oz can Rotel with diced green chiles
- 1 tablespoon taco seasoning
- 8 ounces cream cheese
- 1/2 cup heavy cream or whole milk
- Salt to taste
- Pepper to taste
In a cast iron dutch oven (or normal poheat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.
Cook the chicken in the IHere is our IP Chicken recipe. Once cooked, set on side. Later, shred the chicken while you wait on the soup to come to together.
Set you IP to saute and heat the oil. Stir in the Rotel and taco seasonings, cooking for a minute until the spices are toasted.
Add in the broth, cream cheese, and heavy cream into the soup. Let cook for about 15-20 minutes.
(OptionaTransfer soup to blender and pulse until smooth. You can also use an immersion blender, if you don’t have a Vitamix or equivalent. Add it back to the IP.
Add your shredded chicken back to the soup base in the IP, and cook for about 5 minutes to reheat the chicken. Season with salt and pepper to taste.
Original Recipe: https://www.castironketo.net/blog/keto-queso-chicken-soup
There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.
Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.
Bacon in the Oven
- Bacon thick cut is better
We recommend using 400 F to cook your bacon… But your bacon may vary.
If using thicker bacon, always lean towards the lower temp.
Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
Okay, I know some of you out there despise mayonnaise. If you’re one of those people… Save yourself the time, go ahead and skip over to the next recipe now. And to spare us all from any fights, I won’t even ask which you feel tastes better – mayo or miracle whip.
So we’ve tried making mayo a few times. And uses various methods – regular blender, vitamix, bullet, immersion… We’ve had mixed results. Sometimes the result is too running and just didn’t emulsify properly into the creamy mayo we are hoping for. So once we found a recipe that worked for us, I made sure to write it down. We primarily make this in our vitamix since it lives on the counter, but an immersion blender and wide mouth mason jar should give you similar results with easier clean up.
Most important part of this recipe is to label your mayo before you put it in the fridge. Hell, use some scotch tape and sharpie marker if you need to. As easy as it is to make this mayo, you don’t want to get sick from eating old stuff that has gone bad. It should last around 2-4 weeks in your refrigerator.
- 1 whole egg
- 3/4 cup olive oil
- 2 tablespoons distilled vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
Place the egg, vinegar, mustard and salt in the Vitamix
Select variable switch and 1 on the dial
Slowly turn machine on and turn dial to variable 10
Blend for about 10 seconds then reduce speed to variable 6 or 8
Remove the plug in the lid, and slowly pour the in olive oil into the Vitamix until gone
Blend until thick (approx. 30 seconds)
Mayo will last 2-4 week
These are fucking delicious! They are one of Traci’s favorite, and when ever I make them she reminds me about 20 times an hour about how much she likes them. They’re so good, that we have to make them with the large 2 pound Costco bag of them if we want to have any leftovers for lunch or dinner the next day. Sometimes, instead of having them as a side dish, we just make them to have as out main course.
The way the flavor of the maple melds with the bacon and caramelizes the brussel sprouts, mmmmm… Sorry, let me wipe this drool off my face. Give them a try, you won’t be disappointed!
Maple Bacon Brussel Sprouts
- 2 pound Brussels sprouts trimmed
- 1/2 cup Avocado oil or oil of choice
- 6 tablespoons pure maple syrup
- 8 slices bacon cut into 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Prep brussel sprouts by trimming the bottom off. Depending on their size, cut them in to halves or quarters, and toss into a large bowl
Drizzle with the oil and maple syrup; stirring to coat them all
Place Brussels sprouts in a single layer in a baking dish.
Sprinkle with bacon; season with salt and black pepper.(Pro tip: Grab the bag of bacon crumbles from Costco to make your life easy!)
Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
This recipe scales really easily.
Original recipe: https://www.allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/
One of my vegetarian co-workers shared this recipe with me. I figure I’d give it a shot, and to be honest… It was really tasty! There is lots of flavor from all the spices and the tofu ends up having an almost meaty texture, similar to crumbled beef. Baking it I feel is what really makes it work, as it helps to dry out the tofu. I could easily eat these any day of the week and not miss the “real” meat.
- 14 oz extra firm tofu 1 block, drained
- 3 tablespoons low sodium soy sauce
- ¼ cup tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 pinch cayenne
- olive oil for drizzling
- 4 small corn tortillas
Preheat the oven to 400ºF (200ºC).
Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
Original recipe: https://tasty.co/recipe/tofu-tacos
In an attempt to be more efficient with time, and not out of laziness, I tried taking a shortcut and making some roasted garlic in my instant pot. Okay, okay. It’s more of a steamed garlic, and it just broiled for a few minutes to finish it off. But it tastes delicious and you won’t be disappointed with the time it saves you.
“Instant” Roasted Garlic
- 1 head garlic
- olive oil or other olive of choice
Prepare the heads of garlic by slicing off the top quarter-inch,
Insert your steamer basket into the pressure cooker, add a cup of water.
Place your garlic in the steamer backet. Cook at high pressure for 10 minutes. QPR after it finishes.
After releasing the pressure, transfer your garlic to an oven-safe dish, drizzle with oil,
Place it under a broiler for another five minutes, or until caramelized.
Original Recipe: https://www.thekitchn.com/make-roasted-garlic-in-15-minutes-with-this-trick-229011
I love me some mashed potatoes. Those rich creamy carbs that just melt away on your tongue… You know what I’m talking about. Well I was excited when i came upon this variation of one of my favorite dishes.
The Autumn mash is a wonderful adaption of mashed potatoes. Using mostly parsnips, carrots, and cauliflower it doesn’t hold anything back in terms of flavor. It’s hard to describe, but I feel that with the addition of the parsnips that it really add depth to what would otherwise just be mashed veggies.
Instant Pot Autumn Mash
- 1 head roasted garlic
- 4 tablespoons ghee divided can subsitute Butter
- ½ onion coarsely chopped
- ¾ pound parsnips or about 5 small parsnips peeled and coarsely chopped
- 1 pound carrots or about 2 large carrots peeled and coarsely chopped slightly smaller than parsnips
- 1½ pounds cauliflower florets or 1 small head of cauliflower coarsely chopped
- ½ cup bone broth or organic chicken broth
- kosher salt to taste
- Freshly ground pepper to taste
- Minced chives optional
Start with roasting a head of garlic. “Roast” the garlic in an Instant Pot by following this recipe!
Hit the “Sauté” button on your Instant Pot and add three tablespoons of ghee once the pot if hot.
Toss in the onions and cook until softened, about 2-3 minutes.
Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Sprinkle salt, to taste.
Pour the broth in, and give everything a good stir.
Cancel the “Sauté” function.
Lock on the lid of the Instant Pot with the valve in the sealed position and cook under high pressure for 5 minutes.
Release the pressure manually.
Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee. Purée the mixture with an immersion blender or in a food processor until smooth.
Top with fresh chives and serve!
Original recipe: https://nomnompaleo.com/instant-pot-autumn-mash
You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.
The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.
Miso-Maple Roasted Vegetables
- 2 pounds root vegetables cut in roughly 1/2-inch pieces
- 2 tablespoons miso paste see above
- 2 tablespoons maple syrup or honey, if you prefer
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons Sesame Oil Any avocado or canola oil will work
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.
Root vegetables work great in this recipe, but don’t be afraid to try other veggies you like. Things like carrots, parsnips, potatoes, cauliflower, and broccoli all taste great with this recipe. We also liked the taste of everything better when used sesame oil.
Original recipe: https://food52.com/recipes/26507-miso-maple-roasted-roots