10 Ingredients or less

Caramel Apple Dip

November 16, 2015 by Lynsey Leave a Comment

When I think of fall there are several things that come to mind but there are two things that really stick out; pumpkin and apples. Right now it’s nearly impossible to look around and not spot something involving one of those two flavors.

Caramel apples are one of my favorite fall desserts. There’s something so enticing, so mesmerizing, so magical about an apple dipped and coated in caramel. It’s my weakness.

But, sometimes dunking those big juicy apples in buttery caramel just isn’t in the cards. Enter this caramel apple dip. This dip is easy to make, only requires a few very simple ingredients, and comes together very quickly. It’s creamy, sweet, and smooth, just like traditional caramel sauce. And it goes perfectly with apple slices.

This dip is so delicious, so addicting and makes a great appetizer or snack. This would be a great appetizer for Thanksgiving, or any gathering. It’s sweet, without being overly sweet, light, goes perfectly schmeared on an apple slice and it’s incredibly addicting.

Oh…and you just may want to double the recipe if you’re serving a crowd because it disappears as quickly as it’s made!

Caramel Apple Dip

Ingredients:

16 Individually wrapped caramels, unwrapped
1/4 Cup water
1 (8oz) Package cream cheese
1/2 Cup brown sugar
1 Tsp vanilla

Directions:

Place a medium saucepan over medium-low heat. Add the caramels and water and allow to melt, being sure to stir frequently. Once the caramels are melted and the mixture is smooth remove from heat and set aside.

Place cream cheese, sugar and vanilla in a medium bowl and beat on high to cream. Once the ingredients are completely combined, fold in the caramel mixture. Serve immediately with apple slices.

Recipe source: Chef In Training

Quick Fall Party Mix

October 30, 2015 by Lynsey Leave a Comment

Happy Friday everyone! Can you believe tomorrow is Halloween? Are you all ready?

My little guy is beyond ready! We’ve painted pumpkins, visited the pumpkin patch, tonight we’re carving pumpkins and tomorrow he’ll transform into the Incredible Hulk and we’ll head to my brother and sister-in-law’s and hit the streets so the little man can trick-or-treat to his hearts content.

But, before those trick-or-treaters start knocking on your door I have an incredibly simple, yet oh-so-addictive snack mix to share with you. This party mix consists of Chex cereal, pretzels, M&M’s and candy corn. Because what’s a fall snack mix without candy corn?

This is pretty much the easiest fall snack recipe EVER. Dump the ingredients, melt the chocolate, pour and stir. Viola!

This would make a great snack while carving pumpkins or watching your favorite Halloween movies, or a nice addition to your Halloween party spread. It would also be cute gifts; fill jars and then tie with a ribbon. Don’t stop with Halloween, this would also be perfect at your Thanksgiving day festivities…great for people to grab a handful while waiting on the turkey and dressing to finish cooking.

Have a safe and Happy Halloween weekend!

Quick Fall Party Mix

Ingredients:

2 Cups Rice Chex cereal
2 Cups Corn Chex cereal
2 Cups Cinnamon Chex cereal
1 Cup candy corn
1 Cup small pretzels
1/2 Cup M&M’s
10 Oz almond bark (white chocolate)

Directions:

Line a flat working surface with parchment paper.

Combine rice cereal, 1 1/2 cups corn cereal, 1/2 cup of M&M’s, 1/2 Cup candy corn, and pretzels in a large bowl and toss to combine.

Place almond bark in a microwave safe container and melt, heating in 20 second intervals and stirring after each. Once the chocolate is melted and smooth, pour over the cereal pretzel mixture and gently, but quickly stir to coat.

Spread the mixture out, in an even layer, on the prepared work surface and allow to dry. Once the mixture is dry, pour into a large bowl or bag, add the cinnamon cereal, remaining candy corn and remaining M&M’s and toss to combine.

Serve immediately or store in an airtight container.

Recipe source: adapted from 100 Directions

Mississippi Roast

October 29, 2015 by Lynsey Leave a Comment

What did we do before Pinterest? I mean honestly, it’s one of the best inventions ever! It’s also one of those inventions that I think to myself, “Why didn’t I think of this?”

So, what did we doe before that infamous virtual bulletin board? Oh, that’s right we printed out recipe after recipe, clipped (and quickly misplaced) recipes from magazines and so on. We didn’t have those cute kid crafts, simple lifestyle hacks, and forget “pinspiration” or the infamous pinterest fails.

I contribute a lot of my finds to Pinterest, including this particular recipe. It seems like for a series of weeks, every time I pulled up Pinterest for anything, inevitably I would see this recipe for Mississippi roast. I would see it, think it looked good and keep on scrolling. But apparently Pinterest knew something I did not, it knew that I NEEDED this recipe in my life.

And who doesn’t need an incredibly delicious, effortless, melt-in-you-mouth roast recipe? So I finally gave it and made this roast. And I must say, I kicked myself a bit for not making it sooner.

This roast is where it’s at, my friends. It’s fall off the fork tender. Packed full of flavor and the hubs even claimed it was his “favorite roast ever”. And, well, that’s saying something. I agree, it was delicious. And another reason I love this recipe is it calls for 6 very simple ingredients. Bonus points, because these are all things I have in my pantry and freezer on a regular basis.

Aside from the taste, this is one of the easiest meals ever and it yields amazing leftovers. Eat with veggies and bread the first night, put over rice another night and build the most mouth-watering sandwiches for a 3rd night or even work lunches. Folks, that’s 4 different meals out of one pot!

This will soon be your “go to” roast recipe. I promise!

Mississippi Roast

Ingredients:

1 (3 pound) chuck roast
1 (1oz) package of ranch dressing mix
1 (1oz) package brown gravy mix
6 Tbsp unsalted butter
1/4 Cup water
5-6 Pepperoncini peppers, left whole
2 Onions, quartered

Directions:

Pour 1/4 cup of water in the slow cooker, then add the roast. Sprinkle the ranch dressing mix on top of the roast, followed by the gravy mix, then place the butter on top of the roast. Lastly, place the pepperoncinis and onions around the roast.

Turn slow cooker on low and cook for about 8 hours.

Serve with gravy.

Recipe source: barely adapted from Table for Two, originally from Fake Ginger

Garlic Butter Spaghetti and Chicken

October 22, 2015 by Lynsey Leave a Comment

Few things in life make me happier than garlic and butter. Combine those two, and well you have one very happy camper. Slather it on a piece of bread, brush it over biscuits, toss some noodles in it, the list goes on and on.

Those two ingredients are so incredibly simple, but when they come together they make an amazing duo. Like in this simple but perfect dish.

Tender pieces of chicken take a nice little bubble bath in a combination of garlic, butter and brown sugar. It’s baked to pure, juicy perfection. The spaghetti is cooked, tossed in more of that buttery, garlicky goodness.

To plate, simply pile some of those noodles on a plate, top with sliced chicken and sprinkle with grated parmesan cheese. Add a nice green salad, some garlic bread and you’ve got a perfect meal that comes together in about 30 minutes.

Garlic Butter Spaghetti and Chicken

Ingredients:

For the chicken-
1 Large or 2 medium boneless skinless chicken breast
2 Tbsp butter
1 Tbsp canola oil
3 Tsp minced garlic
1 Tbsp brown sugar
Salt and pepper, to taste
Red pepper flakes, optional

For the spaghetti-
1/2 Lb spaghetti
3 Tbsp butter
2 Tsp minced garlic
Salt and pepper, to taste
Grated parmesan cheese

Directions:

Preheat oven to 350. Spray a pyrex baking dish with non-stick cooking spray.

If the chicken is large, cut in half, lengthwise, otherwise use 2 medium chicken breast. Season chicken with salt, pepper and red pepper flakes. Place in the prepared baking dish.

In a small sauce pan combine the butter and oil and place over medium-low heat and allow the butter to melt. Add the garlic and cook for just a few seconds, do not allow garlic to brown or it will taste bitter. Add the brown sugar and stir to combine. Pour the mixture over the chicken breast, place in the preheated oven and bake for 25-30 minutes, or until chicken is cooked through and juices run clear.

For the spaghetti-

Meanwhile, bring a large pot of water to a boil. Salt the water and add the spaghetti and cook until al dente, drain. Add butter to the pot and place over medium heat, once the butter is melted, add the garlic and cook for about 30 seconds. Season with salt and pepper, add spaghetti and toss to combine.

Place spaghetti on two plates. Slice the chicken breasts and place on the piles of spaghetti, top with parmesan cheese and serve.

Recipe source: Kitchen Nostalgia

Roasted Beet Hummus

October 9, 2015 by Lynsey Leave a Comment

I have long been a fan of hummus. A deliciously simple dip that’s bright and lemony with a healthy amount of garlic. It’s also perfect for dunking lightly salted pita chips and assorted veggies. Oh, it’s also sooooo easy to make.

Now, all that’s a winning combo in my opinion.

I’ve played around with a few flavor variations of hummus, the most bold addition to the dip was roasted red pepper, which was awesome, So when I saw a recipe for roasted beet hummus I was excited, intrigued, and a bit nervous.

First and foremost I was drawn in by the color of the dip. I mean, it’s pink so what’s not to love?!? Then I read about it and learned it got it’s intense color from roasted beets. I’ve always loved beets but wasn’t quite sure how they’d be added to hummus. But, there’s only one way to find out, right?

And the solution. Well, I HAD to make it. And I decided to try it out at the perfect time. October. The month of pink!

All I can say is, where have you been all my life roasted beet hummus?

This dip, my friends, is an absolute must. Aside from the intoxicating color it’s smooth, creamy, bright and packed with garlic goodness. Oh, and it’s also good for you, loaded with various vitamins and minerals. Perfect for appetizer, snack or a side.

Just like all other hummus recipes, it’s simple. Once the beets are roasted and cooled, proceed like normal. Toss all the ingredients in the food processor and viola, you’re set!

Roasted Beet Hummus

Ingredients:

1 Small roasted beet
1 (15oz) can cooked chickpeas, mostly drained
Zest of a lemon
Juice of half a lemon
Hefty pinch of salt and black pepper
2 Large cloves garlic, mined
2 Heaping Tbsp tahini
1/4 Cup extra virgin olive oil

Directions:

Peel and quarter the roasted beet and place in the food processor. Turn on processor and let run until only small bits remain. Add the lemon zest, lemon juice, salt, pepper, garlic and tahini and blend until smooth. While the processor is still running, stream in the olive oil and mix until incorporated.

Taste, adjust seasonings if needed. If it’s too thick add a splash of water.

Serve with pita chips and assorted veggies.

Store in the refrigerator for up to a week.

Recipe source: Minimalist Baker

Homemade Pink Lemonade

October 6, 2015 by Lynsey Leave a Comment

When it comes to lemonade I have a few requirements. It has to be the perfect balance of sweet, tart and a hint of sourness. I’m one of those sour-loving people. I mean, I like to feel it in my jaw and have my cheeks pucker.

I know so of you are quite the opposite, and probably reading the above paragraph you’re thinking “that girl is crazy”. But, what can I say, I love my sour stuff.

This applies to my lemonade too. I love sipping on freshly squeezed lemonade; it’s sweet, sour and so refreshing. Getting those bits of pulp through the straw only make things that much better.

I’ve always been a lemonade junkie; pink, yellow or combined with various other flavors. Pour it over it, stick a straw in it and I’ll slurp it up. The apple doesn’t fall too far from the tree; my little man is just as obsessed as me, if not more so. When we go out to eat there’s a 99.999999% chance he will get lemonade. He’ll drink whatever is on hand, but his preference is pink…unless we are at a certain chicken restaurant and then he’s all about the yellow version.

So, this got me to thinking. I’ve made various flavors of lemonade over the years, but have yet to make the pink stuff. Why is that? Honestly, I have no clue. But, I did know that all needed to change. And now. So, without further adieu I present this perfectly pink homemade lemonade.

This lemonade is beyond simple to make. It comes together in about 15 minutes and consists of 4 very basic ingredients. Does it really get much better than that? I think not! So go ahead, whip up a batch of this lemonade, pour it over ice and sip away!

Homemade Pink Lemonade

Ingredients:

2 Cups water
1 Cup sugar
2/3 Cup fresh squeezed lemon juice
3/4 Cup 100% Cranberry juice

Directions:

Combine sugar and water in a saucepan, stir and place over medium-low heat. Keep over heat until the sugar has dissolved, stirring occasionally, once the sugar has dissolved remove from heat and allow to come to room temperature.

Combine the cooled water, lemon juice and cranberry juice in a pitcher and stir to combine. Add a quarter cup of cold water, stir to combine and place in the refrigerator.

Enjoy!

Recipe source: A Lynsey original

Old Fashioned Pink Popcorn

October 6, 2015 by Lynsey Leave a Comment

Aside from pumpkin spice everything, October also means something else. Pink. October, as so many of you know, is breast cancer awareness. I love the awareness and support that comes about during this month. Like many people, breast cancer has touched my family and taken someone so very special to me. I hate it. I hate cancer of any kind and I love that there are so many people dedicated to finding a cure!

This week our town, along with many others, is gearing up for the annual Race for the Cure. So, in honor of that amazing event, my blog will be turning pink this week too! All the recipes making appearances this week will have that beautiful pink hue.

First up, popcorn. But not just any popcorn, a favorite that spans back I don’t know how many years, old-fashioned pink popcorn.

This has to be one of the simplest, yet incredibly addicting recipes ever. And the end result, a perfectly pink, sweet, candy-coated popcorn. This popcorn has it all; sweet, salty, and crunchy! Oh, and it’s PINK!

If you have never had this popcorn, folks, you are missing out. It’s like caramel corn, but oh-so-different. You’ve got the crunchy corn coated in sticky candy perfect and followed up with a slight hint of salt for balance.

This is the perfect snack for movie night, ideal for bagging up and handing out as treat bags, and it’s just uber fun to stare at in all it’s pink glory. So go ahead, do yourself a favor and make this popcorn immediately. Oh, and try, just try not to eat it by the handfuls while spreading it out to dry. Impossible, I tell you!

Old Fashioned Pink Popcorn

Ingredients:

6 Quarts (24 cups) popped popcorn (1 cup kernels)
2 Cups sugar
2/3 Cup cream, whole milk or half and half
1 Tbsp light corn syrup
1/4 Tsp salt
1 Tsp vanilla
Couple drops of red food coloring

Directions:

Place popcorn in a large bowl, roasting pan or large dish. Set aside. Line a work surface with wax or parchment paper.

Combine sugar, cream, corn syrup and salt in a saucepan and place over medium heat. Stir the mixture and cook until the sugar has completely dissolved. Once the sugar has dissolved allow to come to a boil and continue cooking until it reaches 230 degree F, soft ball stage. Add the vanilla and food coloring* and stir to combine. Allow to cool for 2 minutes.

Pour over the popcorn, stir to coat and pour over the prepared work surface* and allow to dry and cool completely.

* Start with 1 to 2 drops of liquid food coloring and adjust from there. 3 was plenty for me.

* I sprinkled the corn with a touch more salt after spreading it on the parchment paper to dry. Totally personal preference here though.

* It’s normal for this to be sticky since it is candy. However, if it’s too sticky or the candy wasn’t cooked correctly, place the popcorn on a single layer on a baking sheet and place in the oven (that is off) and allow to dry out for another hour or so.

Recipe source: Nan’s Recipes

Sweet Sriracha-Glazed Pork Skewers

September 23, 2015 by Lynsey Leave a Comment

I know it’s officially fall, today actually, but those temps are still warm and it’s optimum grilling weather. Along with the weather still being perfect for firing up the grill, we’re right in the heart of tailgate season. Which is another reason I am so very excited to share this truly amazing recipe for sweet sriracha glazed pork skewers.

I was literally stopped in my tracks when I came across this recipe on Pink-Parsley. The name alone made me pause, then I saw the pictures of those colorful, grilled skewers of juicy, glazed pork.

These are the recipes I live for. The combination of sweet and spicy, a sticky glaze and firing up the grill. All things I love.

These skewers come together so quickly. A quick chop, a toss in that sweet and spicy glaze, allow them to soak a few minutes (about the time it takes to prep the grill), pop on a few skewers and you’re good. They are given another brushing of the glaze during the grilling process to add even more flavor and a little sticky glaze to the finished product.

That’s it. Serve with some grilled corn and a salad and you’ve got a perfect meal in about 30 minutes. These would also be ideal at your tailgate festivities; a quick cook on the grill and it’s perfect to eat with one hand since they remain skewered!

Sweet Sriracha-Glazed Pork Skewers

Ingredients:

2 Pork tenderloins, trimmed and cut into 1-inch cubes

1 Tsp Kosher salt

3 Tbsp brown sugar, packed

2 Tbsp sriracha sauce

1 Tsp cornstarch

Cooking spray

Directions:

Place pork and salt in a large mixing bowl and toss to coat. Set aside and allow to sit at room temperature for 20 minutes.

In a separate bowl combine sriracha sauce, brown sugar and cornstartch and whisk to combine.

Preheat and prepare the grill.

Set aside two tablespoons of the sriracha mixture. Pour the remaining mixture over the pork and toss to coat. Place the chunks of pork on 4-5 12-inch metal skewers. Spray both sides of the meat with cooking spray.

Place the skewers on the prepared grill and cook until the meat has a nice char, about 3-4 minutes. Flip the skewers and brush with half of the reserved glaze. Grill an additional 2 minutes, flip the skewers back to the original side, brush with remaining glaze and grill an additional minute.

Remove the skewers from the grill and transfer to a serving platter. Place a tent of aluminum foil over the meat and allow to rest about 5 minutes before serving.

Yields 4 servings

Recipe source: Pink-Parsley, adapted from Cook’s Illustrated, May/June 2015

Fire Crackers

September 16, 2015 by Lynsey Leave a Comment

Some of the best things in life are the simple things. The little things. But these simple things are the things that make us happy most of the time.

These little crackers are so simple. So easy to make and so dad-gum good. These little crackers make my mouth happy.

What’s not to love? Cheese crackers tossed in ranch dressing mix, red pepper flakes, garlic and a little oil. So simple but so completely addicting. Toss all that together, spread on a sheet pan and bake for about 15 minutes and then you’ve got a completely amazing and addicting snack.

These crackers are a burst of flavor; cheese, cool ranch mix, a hint of garlic and heat from the pepper flakes. I love spice but only added a tablespoon of pepper flakes for my first batch. At first there’s a small hint of heat, but as you eat more that heat builds. So, start with a little and add more if desired.

These little crackers are perfect for movie night, parties or to snack on while watching your favorite team. Word to the wise though, I’d make a double batch!

Happy Eating!

Fire Crackers

Ingredients:

1 Box Cheez-Its ( I used the Duo’s-sharp cheddar and parmesan)

2 1/2-3 Tbsp dry ranch dressing mix

1-2 Tbsp red pepper flakes

1/2 Tsp garlic powder

Pinch sugar

1/4 Cup canola oil

Directions:

Preheat oven to 250.

Combine ranch dressing mix, pepper flakes, garlic, sugar and oil in a bowl and whisk to combine.

Pour crackers in a large bowl then add the oil mixture and toss to incorporate.

Pour the crackers on a sheet pan and spread into an even layer. Place in the preheated oven and bake for 15-20 minutes, stirring halfway through.

Remove, allow to cool completely and store in an airtight container.

Recipe source: A Lynsey original

Homemade Dry Enchilada Seasoning Mix

August 21, 2015 by Lynsey Leave a Comment

If the saying “You are what you eat” was true we would be a house filled with tacos, enchiladas, cheese dip, salsa and chips. We are a family that loves and could probably live on Mexican food.

I am always making various Mexican inspired dishes and one of my staples is my MaMaw’s enchiladas. Since these are a regular on our meal rotation I typically have a can of red sauce and a packet of dry mix on hand at all times…just so I’m prepared when the craving hits.

It seems like I’ve let me planning and preparedness falter just a bit. I typically take a quick inventory of my pantry and spice rack before I head to the store to ensure there aren’t any “staples” I need to restock. The past few times I’ve had enchilada mix on my list, but inevitably I’ve returned home, unpacked my groceries only to notice I didn’t get any of the spice packs I needed.

Ugh…so frustrating on so many levels. But returning to the store would be even more frustrating.

So, after a few trips to the store and continuing to come back empty handed I decided to peruse some homemade enchilada seasoning recipes to see if I just happened to have all the ingredients on hand. And, you know what, I did!

There are various combinations of ingredients but I just chose a recipe that appealed to me and went with that. That’s the best thing about making things yourself; the tastes and ingredients can be adjusted and customized to your tastes! And you don’t have to worry about not having a packet on hand, just whip up a batch whenever you need it or make a bulk batch in advance and just spoon out the desired amount.

Homemade Dry Enchilada Seasoning Mix

Ingredients:

2 Tsp chili powder
2 Tsp paprika
2 Tsp cornstarch
1 1/2 Tsp salt
1 1/2 Tsp dried onion flakes
1 Tsp brown sugar
1 1/2 Tsp ground cumin
1 Tsp garlic powder

Directions:

Combine all ingredients and stir to combine. Store in an airtight container if not using immediately.

*If you wanted something with a little more kick you could add Mexican chili powder or a pinch of cayenne to achieve the desired amount of heat. We love spice but I keep mine on the mild side for my little guy.

Recipe source: barely adapted from Food.com

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