I don't know about you guys, but with the holidays in full swing, the last thing I want to be doing is taking more than even 20 minutes to have dinner started, finished, and on the table for my little family. I feel like life gets so incredibly busy with, well, life in general. So taking a few extra minutes making dinner can seriously save some holiday sanity. This recipe is one of those go-to keep-you-sane easy-dinners that will have your family's bellies full, your kitchen not covered with dishes, and will leave you with plenty of time to get done those few things left on your to-do list this holiday season.
I know I'm a little late in posting this, but HOLY SMOKES it has been a wild trip to crazy town lately! Right now I'm in the lobby in a beautiful hotel on the banks of Lake Michigan in Chicago. Last night we went out for some Deep Dish Chicago Pizza - truth be told, I didn't eat any (it was crazy expensive). But it smelled incredible. I ordered a thin crust pesto bruschetta chicken pizza. It was heavenly!
Anyway, back to these amazing cookies. This year I was so excited to be able to participate in the Great Food Blogger Cookie Swap. There were over 500 food bloggers who were able to all swap cookies with each other (via snail mail), and in doing so, raised over $12,000 for Cookies for Kids' Cancer. It's incredible! What an amazing idea and cause to be apart of this holiday cookie season (and a fun one, too!) I was amazed at how many participated, and just how delicious the cookies were that I received from my lovely ladies. They all came within a few days of each other, which was perfect, so we could gobble them up with enough time to enjoy the next batch. I wasn't feeling up to baking during those weeks, so it was fun to be able to have some treats for my little family anyways!
As the colder months creep into the valley, I thought we'd be facing the usual snow-of-death that Utah seems to embrace come early December. However, this year has been the best ever! The usual frigid Utah weather has taken a step back and decided to embrace the Fall-like temperatures a bit longer. So instead of scraping an inch of ice off my windshield, and basically risking my life every time we get into the car (facing the ice-rink roads and really dangerous drivers), we're wearing light jackets, visiting the park, and everyone in the neighborhood seems to have had zero excuses to not put up their beautiful Christmas lights. I've lived in Utah my entire life, and should probably embrace the "greatest snow on Earth," but I'm here to say, that I CAN DEFINITELY GET USED TO THIS. Winter this year has been heavenly so far, and I've loved every second of the non-snow surroundings it had gifted us.
Doesn't mean I'm still not crossing my fingers for some Christmas Eve & Christmas Day snow. :)
My favorite food to serve up in the kitchen in the winter season (snow or not) is definitely any kind of comfort food. And it doesn't get any more comfort food-tastic than Chicken Fried Steak.
Things have been a little slow on here lately - sorry dear friends and readers! Big things are happening, and I promise to let you know soon what's up with this little blog of mine. To make it up to you, I'm sharing a recipe today that completely BLEW OUR SOCKS OFF and changed all expectations of gooey crumble bars. Let's dive right in!
With the holidays (and December) in full swing, every day seems to get more and more busy. And on those super-jam-packed days, there's nothing more that I'd like to do than pick up a few hoagie sandwiches, a bake-at-home pizza, or even a pile of tacos. But around Christmas time especially, money gets a little tighter in order to accommodate the inflating "extra" category in our budget. So going out to eat for dinner is not on the table. Literally.
This is why I am SO thankful for really simple, easy, and completely mouthwatering dishes like this one. It's easier for me to convince myself to make dinner if I already know it's not going to take over 30 minutes to make - and especially if there's hearty whole grain pasta, heavenly doses of sharp cheddar, and bright green healthy broccoli cooked to perfection. Let's dive in, shall we?
I know this is not really a Thanksgiving-related post, but today is National Cake Day! I wanted to celebrate by sharing one of the two cakes my husband was given for his birthday weekend (okay, I made him cupcakes to take to work, too). He gets spoiled big time. No matter how many times I ask him what kind of cake I should make him, he always says "surprise me!" And still, every year, whatever I make him (no matter how different the flavors were from the year before) he still gushes over whatever I make, and claims it's his favorite. Good man, I tell you!
This year, I wanted to make him something special for when we celebrated his birthday with his family. Ryan and I have been to a restaurant called Magleby's several times when we lived in Provo, Utah, and we loved skipping over to the Springville location to have a nice dinner. No matter what we had to eat, or how much we had to eat, we always made room for dessert. And not just any dessert - the EPIC LEGENDARY Chocolate Layer Cake. It's incredible, and always even better than we remembered. For Ryan's birthday, I thought it would be fun to make a cake as close to the original (and easy to make) as I could muster in the short time I had to make it. And this, my friends, tasted right back at our table in that lovely restaurant.