Tortellini Provolone Salami Skewers

My two favorite things to cook are appetizers and desserts. I'm always on the hunt for fun appetizer recipes, especially during the holidays, and this one is simple, yummy, and cute! Perfect for holiday get-togethers!

Recipe adapted from this book.

Ingredients:

1 package refrigerated cheese tortellini - cooked and drained

1/4 cup Italian dressing

8 slices salami

8 slices provolone cheese

kabob skewers

Directions:

1. In a large Ziploc, combine tortellini and salad dressing. Shake to cover all tortellini. Refrigerate for 4 hours.

2. Stack a cheese slice on each salami slice. Roll tightly, and slice into small spirals. 

3. Thread tortellini and salami-cheese spirals onto kabob skewers. 

(cooked tortellini & Italian dressing)

(chilling in the fridge)

(salami + provolone, rolled up)

Ta-da!

Enjoy!

Gnocchi, Sweet Corn, & Spinach in Cream Sauce

I always forget how much I love gnocchi. Actually, I think I always forget gnocchi even exists, and then I come across a recipe like this one and I'm all "oh! gnocchi!" and then I make it and eat it and remember how delicious gnocchi is and then I promptly forget about it for another ten months or so. It's a never-ending cycle.

Anyway, this recipe is comfort food at its finest. Super yummy! And you can do the entire thing with just one saucepan. Minimal clean-up! It also freezes really well (just thaw and reheat in a saucepan).

Recipe adapted from here.

Ingredients:
2 cups frozen sweet corn
1 pound shelf-stable gnocchi
3/4 cup half and half
3 oz cream cheese, cubed
1/4 tsp salt
1 tsp garlic powder
3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp ground black pepper
3 cups baby spinach leaves

Directions:
1. In a nice big saucepan, cook gnocchi according to the directions on the package. Add corn for the last 5 minutes of cooking time. Drain gnocchi and corn (but reserve 1/2 cup of the pasta water!), and set aside.
2.  In the big saucepan, combine half-and-half, cream cheese, salt, garlic powder, basil, oregano, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Add in the 1/2 cup of reserved pasta water.
3. Return gnocchi and corn to the pan. Stir to combine and heat until warmed through. Stir in spinach and cook for another couple minutes so the spinach wilts.
4. Eat!

Gnocchi and corn cooking.

Cream sauce ingredients.

Cream sauce!

Gnocchi and corn + sauce!

Yumm!

Ta-da!

Enjoy!

Best Ever Spinach & Cheese Dip

This is one of those recipes that you just need to file and have on hand for parties and holidays and stuff. It's easy and yummy and definitely a crowd-pleaser! I discovered it last winter, and I will be making it for years to come!

Recipe adapted from here.
Ingredients: 1 10oz package frozen spinach, cooked according to package directions 8 oz cream cheese 8 oz monterrey jack cheese, shredded 6 oz parmesan cheese, shredded 1 can Rotel
Directions: 1. Put cheeses and cooked spinach in a microwave-safe container and microwave for three minutes. Stir. Microwave for additional minutes until cheese is melted and mixture is smooth, stirring after each minute. 2. Add Rotel and mix together.  See, super easy right? You can even cook the spinach in a large tupperware and then just use add the cheese to the same container, and then you only have to clean one dish! I like to serve it with pita chips, melba toast, or small slices of my no-knead homemade crusty bread.
Enjoy!

Pumpkin Cream Cheese Bars

Okay, so I forgot to take a photo of these after I cut them up into their cute little squares. So you can just look at the finished pan and imagine them cut into the little squares, okay? Haha! This is a great "skinny" alternative to most sugary pumpkin treats because it has a bit less sugar, uses whole wheat flour, and is full of healthy pumpkin and carrots! Yes, carrots! 

Recipe adapted from here.
Ingredients: 2 cups whole wheat flour 2 tsp pumpkin pie spice 2 tsp baking powder 1 tsp baking soda 1 cup sugar 1/2 cup brown sugar 1/3 cup butter (or butter substitute) 2 eggs 2 large egg whites 1 15oz can pumpkin pie filling 2/3 cup finely shredded carrot
For the cream cheese topping: 4 oz light cream cheese, softened 1/4 cup sugar 1 tbsp milk
Directions: 1. In a medium bowl, whisk flour, pumpkin pie spice, baking powder, and baking soda. 2. In the bowl of an electric mixer, beat sugar, butter, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well-blended. 3. Add flour mixture a little at a time and mix until combined. 4. Lightly spray a 9x13 pan with cooking spread, and spread pumpkin mixture into the pan. 5. To prepare the cream cheese topping, mix cream cheese, sugar, and milk until smooth.  6. Drop globs of the cream cheese topping all over the pumpkin batter and swirl with a knife to create a marble pattern. 7. Bake at 350 for 20-30 minutes, or until a toothpick comes out clean. Cool on a wire rack, then cut into squares.

(dry ingredients)

(all mixed)

(butter and sugars)

(wet ingredients)

(wet ingredients mixed)

(pumpkin mixture in the pan)

(cream cheese topping ingredients)

(cream cheese topping)

(globs on top of the pumpkin mixture)

(marble pattern)

Ta-da!

Enjoy!

Pumpkin Chocolate Chip Bread

I love this time of year for lots of reasons, but one of the big ones is that it's the season for baking pumpkin goodies! Basic pumpkin spice bread is great, but when you add chocolate in the mix... it's perfect! 

Recipe adapted from here.
Ingredients: 1 cup pumpkin puree 1 tsp vanilla 3 eggs 1/4 cup sour cream 3/4 cup vegetable oil 1 2/3 cup flour 1 cup sugar 1/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 cup + 1/4 cup chocolate chips, divided
Directions: 1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. 2. In a separate bowl, combine the pumpkin, eggs, oil, vanilla, and sour cream until smooth. 3. Add the wet ingredients to the dry ingredients, mixing until smooth. 4. Fold in 1 cup of chocolate chips. 5. Grease & flour a loaf pan (or line it with parchment paper). Pour the batter into the pan. Sprinkle the remaining chocolate chips on top. 6. Bake at 350 for 60-75 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned. 7. Cool in pan on a wire rack for 10 minutes or so, then remove loaf and let it cool completely on the wire rack.

(dry ingredients)

(wet ingredients)

(wet ingredients)

(adding wet ingredients to dry ingredients)

(adding in chocolate chips)

(ready for the oven)

(all done!)

(cooling on wire rack)

Ta-da!

Enjoy!

Funfetti Cookies

Funfetti cookies are a delicious and easy dessert. I've been making (and devouring) them since my sophomore year of college, when my roommate, Kristen, introduced me to them. The recipe used to be on the funfetti cake mix box, but last time I bought some they had changed the packaging, so I thought I'd better put the recipe on the blog before I forget it (and if any of you haven't had the pleasure of making these yet, now you can!). 

Recipe adapted from the old Pillsbury funfetti cake mix box. 
Ingredients: 1 box funfetti cake mix 2 eggs 1/3 cup oil
Directions: 1. Mix all ingredients to form a dough. 2. Shape dough into small balls and place on an ungreased cookie sheet. Flatten the balls slightly. 3. Bake at 375 for 6-8 minutes.

(ingredients)

(mixing)

(cookie dough)

(ready for the oven!)

(slightly flattened)

Ta-da!

Enjoy!

Slow Cooker Pulled Pork

Now that football season has arrived (Gig 'em, Ags!), we all need some good game day watch party food, right? And what could be better than mouth-watering pulled pork sandwiches? Here's the best and easiest recipe I've found for pulled pork - just grab some rolls/buns (and maybe some toppings... pickles? cheese? red onion? cole slaw?) and you're good to go! 
Recipe adapted from here. Ingredients: {pork} 3-4 lb Boston butt roast 1/2 a large onion, thinly sliced 4 cloves garlic, minced 1 cup chicken stock 2 tbsp paprika 2 tsp dry mustard 2 tsp cayenne pepper 2 tsp brown sugar 1 1/2 tbsp salt {sauce} 1 cup ketchup 1/2 cup water 1/2 cup apple cider vinegar 3 tbsp brown sugar 1/2 tbsp Worcestershire sauce 1 tsp cayenne pepper 1 tsp onion powder 1 tsp garlic powder 3/4 tsp salt 3/4 tsp ground black pepper Directions: 1. Put onion and garlic in the bottom of a slow cooker. Cover with chicken stock. 2. In a small bowl, mix the paprika, dry mustard, cayenne pepper, brown sugar, and salt (the ingredients for the pork, not for the sauce).  3. Pat the roast dry, and rub all over with the spice mixture. 4. Place the roast on top of the onions and cook in the slow cooker until pork is fork tender (6-8 hours on high, or 8-10 hours on low). 5. While pork is cooking, make the barbecue sauce. In a saucepan over medium-high heat, stir together all sauce ingredients and simmer until sugar has dissolved (ten minutes or so). Set aside. 6. When pork is tender, remove it from the slow cooker and set it aside. Let the pork rest for ten minutes, then use two forks to shred the meat completely. 7. Strain the remaining liquid from the slow cooker, reserving the onions, and add the shredded meat back into the onion mixture. Stir in the barbecue sauce, mixing to coat.  8. Serve with buns and any toppings you want!  This is what you want to buy. A "pork boston butt roast." Added bonus: you can tell your husband you're cooking butt for dinner and see his surprised face. :)  onions + garlic + chicken stock dry rub ingredients rubbed pork shredded meat (pre-sauce) Ready to serve! Ta-da!  Enjoy!