New Years Fortune Cookies

After searching high and low for the easiest & tastiest fortune cookie recipe, I have found the Holy Grail fortune cookie magic! Now when say ‘high and low’ I mean I stayed up until 2:00 am testing recipes..That’s how serious I am! When I think of New Years, I think of new beginnings & hopes for good health, happiness & fortune. Which is why I thought New Years Fortune Cookies would be so fun to create. This recipe is easy, the cookies bake quickly and everyone will be impressed! The chocolate & gold sugar are completely optional but highly recommended.

New Years fortune cookies

Unfortunately as it was very late (and to be honest I wasn’t sure how this was going to pan out), I didn’t get a lot of ‘step by step’ pictures but I did grab a few..

Start by making your batter as instructed below. A crucial part of making fortune cookies is using a tablespoon to put them on the baking sheet, using the backside to make a round, flat circle. And only baking 3-4 at a time so that you’re able to work with them while they’re still warm.

New Years fortune cookies

Cook for 7-8 minutes so that the edges are slightly brown. If you undercook, they will tear when they’re bent. If you overcook, they will snap. So play with the time a bit to find that happy medium. For my oven, it was 7 minutes and 40 seconds.

Follow the steps below and then place them in a muffin tin to cool & keep their shape.

New Years fortune cookies

Once they’ve cooled, 30 minutes to 1 hour, melt about 1 1/2 C. semi sweet chocolate chips, then dip the ends of your fortune cookies into the melted chocolate.

After you’ve dipped your cookies. Allow them to set for a good 15 minutes or so. I recommend doing this on a wire wrack over parchment paper or foils that the excess chocolate can drip off.

new years fortune cookies

After 15 minutes, sprinkle gold or silver sugar (or sprinkles) and refrigerate for 15-30 minutes!

Enjoy!

 

New Years Fortune Cookies
Author: 
Recipe type: cookie
Prep time: 
Cook time: 
Total time: 
 
The perfect addition to your New Years celebration!
Ingredients
  • ¾ C. sugar
  • 3 egg whites
  • ½ t. vanilla extract
  • 3 T. water
  • ½ C. melted butter
  • 1 C. all purpose flour
  • gold or silver sugar for decorating (optional)
  • 10 oz. semi sweet chocolate chips ( optional)
Instructions
  1. Preheat your oven to 375 degrees
  2. Line a baking sheet with foil and prepare your fortune strips
  3. With a stand or hand mixer, whip your egg whites and sugar for 2-3 minutes or until frothy
  4. Now add in your water, vanilla, melted butter and flour and mix just until combined
  5. Your batter will be somewhat thick, resembling a pancake mix.
  6. Using a tablespoon, scoop out the batter and use the bottom of the spoon to gently spread your batter evenly to make a flat, round circle.
  7. I like to bake 3-4 cookies at a time. The reasoning behind this is that you need to shape your cookies while they're hot. If you bake too many at a time, they will cool down before you can shape them.
  8. Bake for 7-8 minutes
  9. When your cookies come out of the oven, flip them over once then place your fortune in the center
  10. Gently, using your spatula, fold your cookie in half, then using a mug, place the cookie onto the edge of the cup and push the ends down to make a fortune cookie shape, quickly placing the cookie in a muffin tin to hold its shape..
  11. After your fortune cookies have cooled and set (about 30 minutes to an hour).
  12. Melt your chocolate chips and dip the edges of your cookies in the chocolate, allowing to set on a wire wrack over parchment paper or foil.
  13. Let the chocolate settle for about 15 minutes then sprinkle with your sugar or sprinkles and refrigerate until chocolate is completely set.
Notes
Have fun and be creative with your fortune strips!
 

Crockpot Black Eyed Pea Soup with Ham & Cabbage

In our home we are big on traditions!  Especially when it has to do with the holidays! About three years ago we adopted a new tradition that we’ve come to enjoy which is preparing Black eyed peas for New Years day! In the South, black-eyed peas are a New Year’s Day tradition. And it is believed that eating black-eyed peas on New Year’s Day will bring good luck and prosperity in the New Year!

black eyed peas

I’ve tried preparing black eyed peas a few different ways and wasn’t too crazy about them until I came up with this crockpot black eyed pea soup with cabbage and ham recipe. It is so comforting and PACKED with flavor!!

Soaking Your Peas

The first step to making this soup is soaking your beans in water overnight. If you don’t have the time, you can do a “quick soak” by bringing your beans and water to a boil for 2 minutes. Remove them from heat, cover the pot and soak them for 1 hour. Finally, drain and rinse your beans.

black eyed peas

Place your soaked beans in your crock pot. Next, chop your veggies and drain your diced tomatoes.

black eyed peas

Add them into your crock pot along with your ham hocks or shank, minced garlic and chicken broth. Now add enough water to cover all of your ingredients by about an inch or so. Cook on high for 6 hours or low for 8 hours.

black eyed peas

Once your soup is done cooking, season with salt & pepper to taste. I recommend waiting on this step until the very end to prevent making your soup too salty!

black eyed peas

Crockpot Black Eyed Pea Soup with Ham & Cabbage
Author: 
Recipe type: Soup
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 ham hocks or 1 ham shank
  • 1 1lb. bag of black eyed peas
  • ½ head of green cabbage
  • 1 yellow onion, chopped
  • 1 14 oz. can diced tomatoes, drained
  • 32 oz. chicken broth
  • 1 T minced garlic
  • salt & pepper to taste
Instructions
  1. Start by soaking your beans in water overnight OR "quick soaking" by boiling the beans for 2 minutes removing from heat, placing a lid on your pan and soaking for one hour. Regardless of method chosen, after soaking drain & rinse your beans.
  2. Place beans in the bottom of your crock pot along with ham hocks or shank.
  3. Chop your veggies, garlic and drain your tomatoes, add to your crockpot
  4. Pour your 32 ounces of chicken broth and enough water to cover your ingredients by an inch or so.
  5. Cook for 6 hour on high or 8 hours on low.
  6. Once finished add salt & pepper to your liking.
  7. I recommend enjoying with crusty baguette!
 

Holiday Cheese Ball with Cranberries & Pecans

The Holidays have arrived and entertaining season is in full swing! The last few years I have found myself looking for the quickest, easiest dishes with the least amount of ingredients. However often those requirements don’t always produce the prettiest never mind the tastiest, of dishes. This Holiday Cheese Ball with Cranberries and Pecans is not only quick & easy, it’s decadent and sooo delicious!


Isn’t it gorgeous?!

This holiday cheeseball with cranberries & pecans can be served with your favorite crackers, thinly slices apples or toasted baguette! And get this..4 ingredients is all you’ll need!!

You’ll notice I surrounded my cheeseball with the leftover cranberries & pecans for extra goodness with each bite! Totally optional..but highly suggested, haha!

Holiday Cheese Ball with Cranberries & Pecans
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
 
The perfect Holiday appetizer sure to impress your guests!
Ingredients
  • 1 8 oz. brick of cream cheese, room temperature
  • 1 T. chopped green onion
  • 1¼ C. raisins, divided between 1 cup & ¼ cup
  • ½ C. chopped pecans, divided between 2¼ cups
Instructions
  1. In a medium bowl mix together your room temperature cream cheese, green onions, ¼ cup craisins, ¼ cup of chopped pecans
  2. Roll your mixture into a ball
  3. Mix together your remaining 1 cup of craisins & ¼ cup chopped pecans
  4. You can either roll your cheeseball into the mixture or gently push the mixture into the cheeseball, covering the entire ball
  5. Serve with your favorite crackers, thinly sliced apples or sliced baguette!
 

 

Pumpkin French Toast Bake

Tis’ the season of all things pumpkin and what better way to celebrate than with pumpkin recipes galore! I am not a pumpkin fanatic by any means, but this Pumpkin French Toast Bake is just the right amount of pumpkin, cinnamon, fluffy, creamy & sweet! Can you think of anything better? I can’t either..

Quick & Easy

My favorite part about this Pumpkin French Toast Recipe is that it’s so quick & easy! Convenience is key, am I right?! If you’ve read my Blueberry French Toast Bake post, then you know that my hubby is our weekend breakfast chef around here. After preparing lunches and cooking dinner all week, I would rather do anything than wake up on Saturday morning and make breakfast. But… I said it before and I’ll say it again, I love love love a good breakfast bake. The beauty of this recipe is that you can put it together the evening before. Simply toss it in the fridge and forget about it until you’re ready to bake it. You see, the longer it sits before baking, the more time all that yummy pumpkin custard has to soak into the bread, therefore the better it tastes!

Look at that yummy cinnamon & brown sugar topping!!


Print Recipe
Pumpkin French Toast Bake
Whether you make this the night before or the morning of, you will certainly LOVE this
Cook Time 45 minutes
Servings
people
Ingredients
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Grease a 9x13 casserole dish
  2. Cut your French bread into cubes and place them In your greased casserole dish, set aside
  3. In a large bowl, crack and whisk your eggs. Add in your milk, pumpkin puree, vanilla extract and pumpkin pie spice, combine and set side
  4. In a small bowl, combine your brown sugar and cinnamon. Reserve half for later, and sprinkle the other half over your bread cubes
  5. Pour your pumpkin mixture over your bread crumbs
  6. Cover your french toast bake and let sit for 1 hour-over night. The longer your bake has time to soak up all that yummy custard, the better It will be!
  7. Bake at 350, covered 20 minutes, remove foil and sprinkle your remaining brown sugar cinnamon mixture and cook for an additional 25 minutes
  8. Serve warm with maple syrup!
Recipe Notes

If you don't have the luxury of making this the night before, allow at least an hour for your Pumpkin French Toast Bake to sit before baking.

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Grandma’s Pecan Pie

Grandma’s Pecan Pie is just that! My husband’s grandma Gloria’s delicious pecan pie recipe. To be completely honest, I had never been much of a pecan pie fan until I married my husband and tried his grandma’s pie. It is the perfect amount of chewy & gooey and also that little crunch from the whole pecans! My husband adores this recipe so it didn’t take long once we were married for me to realize that this pie was the key to his ‘holiday heart’! hehe.

The perfect Crust

Grandma Gloria doesn’t specify what kind of crust you should use but personally I usually go with the store bought-2 pack of roll-out crust and I’ve never had any complaints! I purchased these adorable little pastry cutters from Amazon and use them every year for my pies! I highly recommend purchasing your own if you plan on baking for Thanksgiving.

The trick is to make an egg wash and lightly brush each leaf bottom with your mixture then gently place your leaves around the border of your pie. The egg wash will act as a glue.

Isn’t that absolutely gorgeous?!

Once you’ve placed your leaves just how you like them, brush your leaves with the remaining egg wash to result in a beautiful golden border.

Also, I highly recommend chilling your pie once it’s completely cooled. The first time I made this pie I was so disappointed to find it mushy and almost soggy. I called Grandma Gloria right away and she explained to me that I needed to let it chill. She suggested that I lightly cover it and let it set in our garage (some place cool) over night. Sure enough, the next time I made her pie I used her tip and it was perfection!  If you don’t want to place it in your garage, the refrigerator will do the trick.

Here are the items that I used In this post to achieve a beautiful version of Grandma’s Pecan Pie!

Autumn Pastry Cutters

 

Emile Henry Pie Dish

 

Pastry Brush

 

Marble Rollin Pin

 

 

This post contains affiliate links. If you click or purchase from these links, I may earn cents on the purchase.

Print Recipe
Grandma's Pecan Pie
The most delicious and decorative pecan pie you will ever enjoy!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Place one of your pie crusts in your greased pie dish, and the other on a floured surface
  2. Beat 1 egg with 1 tablespoon of either milk water to create an egg wash and set aside
  3. Use your leaf pastry cutters to cut out your leaves and place them around your pie crust border, using a pastry brush & your egg wash, brush a little of you egg wash on the bottom of your leaf to act as a glue
  4. When you've created your border with all of your cut out leaves, set your pie aside
  5. In a large bowl combine your pecans, 5 eggs, sugar, corn syrup, vanilla extract and melted butter
  6. Add your pecan mixture to your pie crust and use remaining egg wash to brush your leaves to achieve a golden color
  7. Bake at 425 for 10 minutes ten minutes then reduce heat to 325 and bake for an additional 40-45 minutes or until your pie is set
  8. Give your pie several hours if not over night to set, otherwise you will have gooey pie slices!
Recipe Notes

After 20 minutes of baking, check your pie for golden leaves. If they're starting to crisp and turn color, I suggest covering the edges with some foil to prevent a burnt border! Just tear small rectangles of foil and place them gently around the edge of your border.

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Skinny Crockpot Chicken Chili

Fall is here and the weather finally got the memo which means it’s time to bust out the crock pot and make your favorite comfort foods. We love soups & even more so chili this time of year but they can be so incredibly heavy and high in calories. Which is why when I put together this Skinny Crockpot Chicken Chili, I knew I had a winning recipe!

Now this particular chili is a bit soupy. If you prefer yours on the thicker, heartier side you can do one of three things. I’d suggest either 1) throwing in an extra can of beans, 2) adding 3 (instead of 4) cups of chicken broth, or 3) puree 1 of your cans of beans before adding to your crockpot to use as a thickening agent. But if you ask me, this chili is so tasty just the way it is!

Print Recipe
Skinny Crockpot Chicken Chili
This Crockpot Skinny Chicken Chili is so delicious and comforting that you'll never miss the extra calories!
Prep Time 5 minutes
Cook Time 4-6 hours
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 4-6 hours
Servings
people
Ingredients
Instructions
  1. Rinse your chicken breasts
  2. drain & rinse your beans
  3. rough chop your chilis & onion
  4. mince your garlic
  5. add all ingredients into your crockpot adding your chicken breasts on the very top
  6. cook on low for 6 hours or high for 4 hours, then break apart your chicken
  7. Serve with a few (or all of) these suggested toppings.. Dollop low fat greek yogurt, (or sour cream) cilantro, green onion, sliced avocado, shredded cheddar or Monterey Jack cheese & tortilla strips.
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Easy Spaghetti Squash Bolognese

Easy Spaghetti Squash Bolognese is our current favorite when it comes to Fall suppers! It’s light, healthy, quick & easy, and only requires a handful of kitchen staples. All the best qualities in a favorite meal!

To me spaghetti is one of those classic, tastes like home, nothing beats it, comfort foods. I could eat it every night of the week and coincidentally its my boys’ favorite dinner too! But we live in a day in age where health conscious, figure friendly foods rule the roost, as they say. And hey! Im always down to shed a few pounds. haha! So thats where the spaghetti squash comes in. Don’t get me wrong, I’m not claiming that this tastes like spaghetti, because it doesn’t. I am however, claiming that this is a much healthier alternative to spaghetti, that will leave you satisfied!

{We enjoy ours with ground turkey but you can definitely use ground beef as well.}


Print Recipe
Easy Spaghetti Squash Bolognese
A guilt free alternative to spaghetti bolognese!
Prep Time 10
Servings
Ingredients
Prep Time 10
Servings
Ingredients
Instructions
  1. Preheat your oven to 400 degrees
  2. Start by scoring your spaghetti squash with a smaller knife, around the entire squash
  3. Carefully use a larger, sharper knife to cut your spaghetti squash in half
  4. Scoop all of the pulp & seeds out of the center, much like a pumpkin
  5. Rub the inside of the squash with a tablespoon of olive oil, salt & pepper
  6. Place on a baking sheet, flesh side up and roast for 40-45 minutes
  7. While your squash is roasting, cook your ground meet in 1 T. of olive oil until no longer pink
  8. When meat is almost done add Italian seasoning, salt & pepper to taste, then add your onions & mushrooms (if using them)
  9. Once the meat mixture is cooked throughout, add your tomato sauce of choice, let simmer on low until ready to use
  10. When your spaghetti squash is done, allow to cool for 5-10 minutes
  11. With a fork, scrape out the inside of the squash, it will be stringy, in resemblance to spaghetti, hence the name "spaghetti squash"
  12. Place spaghetti squash strings in a large bowl and top with meat sauce
  13. Enjoy garnished with parmesan cheese & fresh basil!
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3 Ingredient Mummy Apples


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3 Ingredient Mummy Apples
These super simple, 3 ingredient Mummy Apples are the perfect Halloween treat! To make this recipe you'll need your 3 ingredients, bamboo apple sticks, and candy eyes.
Prep Time 1 minute
Cook Time 1 minute & 30 seconds
Passive Time 25 minutes refrigeration time
Servings
Ingredients
Prep Time 1 minute
Cook Time 1 minute & 30 seconds
Passive Time 25 minutes refrigeration time
Servings
Ingredients
Instructions
  1. Start by washing & drying your apples.
  2. Place a bamboo apple stick into each apple.
  3. Heat the entire bag of white chocolate chips and the two tablespoons of shortening for 1 minute, stir and heat an additional 30 seconds.
  4. Stir until smooth, dip your apples in the white chocolate then place on a wire rack over a cookie sheet so that excess chocolate can drip.
  5. Chill in the refrigerator for 15 minutes.
  6. For the mummy affect: Place the remaining melted chocolate in a sandwich size ziplock bag. Cutting one corner slightly with scissors. Just one small cut will do.
  7. Lay the apple on its side and drizzle white chocolate to make a mummy pattern.
  8. Finally, place the candy eyes on your apple, and go over again with more chocolate
  9. Let chill in the refrigerator an additional 10 minutes.
Recipe Notes

Linked below are the candy eyes and bamboo sticks that I used to make these Mummy Apples! Also linked is a white chocolate chip alternative that will work just fine. Click the pictures to order:)

 

& that's it! I hope you enjoy these 3 ingredient Mummy Apples as much as we did!

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Simple & Sinful Halloween Bark

For me, a big part of the Halloween FUN is getting into the spirit by not only decorating, but making Halloween treats! The ideas are endless! However, October always seems to be a busy month what with soccer every day, drug free week at the kiddos school, my husband and i’s anniversary, the list goes on.. So I’m always looking for quick & yummy Halloween treat ideas. That’s when I decided on this Simple & Sinful Halloween Bark! It really is exactly that! Took only 5 minutes to prepare (not including chill time) and only seconds to devour! hehe.

If you’d like to make your own Simple & Sinful Halloween Bark, all you need is a few ingredients such as 1 bag of semi sweet chocolate chips, candy corn, candy eyes (purchased at your local craft store) & Halloween m&m’s. (Feel free to use whatever Halloween candy you’d like).

 

Start by lining a baking sheet with parchment paper and set aside. Melt your entire bag of semi-sweet chocolate. I like to use the double boiler method for this because it’s super simple. Just bring a small saucepan of water (maybe a 1/3 of the way full) to a boil. Once boiling place a glass mixing bowl over the top of it. The key is to not let the water touch the bottom of your glass bowl. Pour your chocolate chips into the glass bowl and stir for about 5 minutes until completely melted.

 

Next, pour your chocolate onto your parchment paper and try to manouver in a rectangle fashion like picture below..

 

Now for the fun part! Add your toppings as you wish and place in the refrigerator for 30 minutes, until completely chilled. If you have kiddos, let them do the toppings! They will love it!

 

Once your bark is completely chilled, simply break it apart into small pieces and enjoy!

Easy peasy and super cute!

 

I promise you, if you’re a chocolate fan, this wont last a day in your house! What’s your families go-to Halloween treat?? Please share in the comments below! 🙂

Quick, Easy & Healthy Zoodles

I absolutely LOVE pasta! I could eat it everyday if my body would let me. What I don’t love however, are the calories & carbs that come along with it. Between my love for pasta and my kiddos requesting spaghetti & meatballs weekly, I had to find a compromise. That’s when I decided to try out noodles, “zucchini noodles“. They take half the time that it would take to boil spaghetti and they are sooo good! Even my boys love them! And believe me when I tell you, not one of us miss the pasta!

To make zoodles, you’ll need a spiralizer of some sort (I’ll link my favorites for purchase below), olive oil (I prefer olive oil spray), and figure one zucchini per person.

Start by washing your zucchini and cutting their tops off like so..

Stick your zucchini in your spiralizer and spiralize!

This is the spiralizer I use.

Here we go! Aren’t the spirals so pretty?

Next, spray some olive oil in a pan and heat to medium. If you’re using regular olive oil, use anywhere from 1 t. to 1. T. depending on how many zucchinis you’re using. For example, I use 5 and 1 T. works just fine.

Sautee noodles for 5-6 minutes and season with salt & pepper.

We enjoy ours with our favorite cherry tomato sauce, my recipe here. And usually either meatballs or ground turkey.  You can also ground up some hamburger for a yummy zoodle bolognese! The options are endless! Have fun with it and enjoy indulging unless amounts of zoodles!

In case you missed it above, here is the spiralizer I use..

And here are a few that I’m looking into purchasing. Click to view and or purchase 🙂

Hamilton Beach 3-in-1 electric Spiralizer

How neat is this one? It can make zuchini spaghetti, linguini, or ribbon. It’s also relatively compact in comparison to a few of the others and it seems to do all of the work for you!


 Spiralizer 5-Blade Vegetable Slicer, Strongest and Heaviest Duty, best Veggie Pasta & Spaghetti 


Here are some fun spiralizer cookbooks!! I ordered this one..

 

& this one looks neat too!

Also Check Out  Quick & Delicious Cherry Tomato Sauce

 

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