Happy ALMOST Thanksgiving!!! I don’t know about you, but I’m so excited for some good food, and lots of fellowship with all of my favorite people. I hope that you all have a wonderful Thanksgiving with your friends and family, and that we are all reminded of just how much we have to be thankful for.
In the spirit of Thanksgiving and FOOD, I wanted to share a few of the recipes that I make on a weekly basis. They are all EASY, and best of all, the kids LOVE them!
Mini Blueberry Muffins
These are a staple in my house, and we go through a fair share of these throughout each week, and they are great for breakfast, snacks, and travel perfectly when you are on the go. I got this recipe (and modified it a bit) from an amazing cookbook called the The Baby and Toddler Cookbook. It has tons of great recipes, so you should definitely check it out!
- 1 1/3 cups whole-wheat flour
- 3/4 cup white self-rising flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 ripe bananas
- 2 eggs
- 2/3 cup brown sugar
- 6 tablespoons polyunsaturated margarine
- 1 teaspoon pure vanilla
- 1 – 1 1/2 cups ripe blueberries (just depends on how many blueberries you like in your muffins)
- A mini-muffin plan, lined with mini-muffin liners
– Preheat the over to 375 degrees. Sift together the flours, baking powder, baking soda, and cinnamon in a large bowl.
– Peel the bananas and put them in a medium sized bowl. Mash them with a fork. Add the eggs, sugar, margarine (softened), and vanilla and blend with a handheld mixer. Pour into the flour mixture until the mix is combined.
-Gently fold in the blueberries Spoon into the mini-muffin liners and bake in the preheated over for 10 minutes, or until risen and golden brown. Cool on a wire rack. Store in an airtight container for up to 3 days, or freeze.
EASY Crock-Pot Mac and Cheese
I don’t know about you, but we love macaroni and cheese in our house. It is great with just about anything, and always a hit with the kids. The thing that I love about this recipe is that is so so simple. I literally throw it in the Crock Pot, and three hours later, we are in business. I got this recipe from the Fix It and Forget It Cookbook, but once again made a few changes to suit mine and the kids needs.
- 8 oz. of dry elbow macaroni noodles
- Cooking Spray
- 13 oz can evaporated milk
- 2-3 cups of finely shredded cheddar cheese
- 1 1/2 cups organic milk
- 2 eggs
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
-Coat the bottom and sides of your slow cooker with cooking spray, and then pour in the elbow macaroni.
-In a bowl, combine the eggs (you will want to beat them), evaporated milk, organic milk, salt, pepper, and shredded cheese with a wire whisk.
-Pour over the macaroni in the Crock Pot, cover, and cook on LOW for 3 hours. Do not remove the lid while it is cooking.
This is my sweet Mother-in-law’s recipe, and it is delicious!!! Now that fall is officially here, we are enjoying this just about every other week. It too is super easy, and cooks in the Crock Pot.
- 1 pound of cubed beef for stew(I tend to buy the organic)
- 1 can of stewed tomatoes
- 1 (8oz) can of tomato sauce
- 1 cup of water
- 1 beef bouillon cube
- 1 small chopped onion
- 1 (10oz) package of frozen mixed vegetables
-In the Crock Pot, combine the meat with stewed tomatoes, tomato sauce, water, onion, and bouillon cube.
-Cover and cook on LOW for 6-8 hours.
-Turn to HIGH, add vegetables. Cover and cook on HIGH for 30 minutes or until vegetables are done.
– My mother-in-law likes to cook small pasta (such as ditalini) to serve with the pasta. We also season with salt and pepper, as there really is not much seasoning in this recipe.
I got this recipe from a Parent’s magazine, and it is such a good recipe. Kids and adults alike will enjoy these tasty meatballs. It makes a HUGE batch, so you can easily freeze some for later or when you are in a crunch. I serve them alone, but they would be great in any pasta dish.
- Olive oil
- 1 pound ground turkey breast (I tend to get the 85% fat free blend as the “extra” fat helps the meatballs stick together better)
- 1 cup whole-milk ricotta cheese
- 1/2 cup of grated parmesan cheese
- 1/4 cup thinly sliced sundried tomatoes
- 1/4 cup Italian breadcrumbs
- 1 large egg
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
-Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. Lightly spray or grease with olive oil.
-In a large bowl mix the turkey, cheeses, tomatoes, breadcrumbs, egg, salt, and pepper until just combined. Form into 1 1/4-inch balls. Space 1/2 inch apart on prepared baking sheet.
-Bake until meat is cooked through (165 degrees), about 15 minutes (mine took longer, and I simply increased at 2-5 minute intervals). Let cool slightly on pan. Store in airtight container for up to a week or freeze.
That’s it!!! I told you they were easy! These are some of our favorite recipes over here in the Bivone household- what are some of your’s?!?! I would love to hear some of the recipes that you make in your own house. I’m always looking for inspiration from you!
In the spirit of Thanksgiving, I want to show how thankful I am for each of you who have been following along. You still have time to be entered into a drawing for over $100 worth of Rodan+Fields products (they are two of my favorites)- The eye cream, and the make-up removing wipes with peptides. Here’s how you can enter…
- For every person who comments on my post on Facebook, you will be entered into the drawing once.
- Every person who comments on my actual blog at Word Press will be entered into the drawing again.
- Every person who shares my blog through Facebook or any social media site will be entered into the drawing twice!!!
- So, you have a chance to be entered into the drawing at least FOUR times!!! Make sure you tag me when you share through social media so you will get credit.
If you were already entered last week, you can be entered in once again by following the same steps listed above. So far I only have SEVEN entries, so your odds are good. Thank you for not only reading, but for helping to share my blog. I appreciate your support, and hope that you are finding some inspiration here.
Have a VERY Happy Thanksgiving, and enjoy the time, the food, and the fellowship with all those that you love. Thankful for you all….