Smooth and Creamy Avocado Dip

My focus in recent months has been on healthy eating and transforming my life in drastic ways. In January, I landed in the hospital for a week after spending four days horribly ill, unable to function and barely able to walk on my own. While my doctors are still trying to uncover the cause of my ongoing struggle with dizziness, imbalance, facial pain and difficulty finding strength to walk some days, a diagnosis of diabetes and anemia during my hospital stay has catapulted me into a total lifestyle overhaul. It has been the most difficult thing I think I've ever had to deal with in my forty-four years on this planet - scary as hell. But, I've been dedicated since that moment back in early-January to making healthy choices every single day and making the most of my new reality.

I've always loved salads and raw vegetables. (I'm so grateful for that now since those foods make up seventy-five percent of my diet every single day.) I buy pretty much the same items at the grocery store for myself week-after-week now. I know what works for me. I'm coming to know what foods do and do not spike my glucose levels. And, I know that these are ingredients that will be on my plate going forward for years to come.

So, finding creative, new ways to prepare or use those ingredients has become a daily challenge for me - one that I'm actually embracing with joy.  And, since avocados are something that I'm encouraged by my doctor to eat pretty much every day, turning them into a dip for my raw veggies only made sense.

And, this dip couldn't be easier. You'll need a blender or food processor to make it since you're looking for a super-smooth texture. Once you've got that ready, it's just a matter of tossing in some basic healthful ingredients and whirling it all until super creamy and luxurious.

I use this as a dip. But, you could drizzle it on tacos or it can be drizzled on a Buddha bowl (just thin with a bit more water). Yum!

The flavors are bright and vibrant. The dip turns out smooth and almost buttery. And, it lasts for a couple of days in the fridge, so make enough for tomorrow's lunch.

Baked Sweet Potato Chips with Cool and Creamy Chili Dip

These Baked Sweet Potato Chips and I go way, way back. Many, many years ago, I used to order these as an appetizer at a now-closed restaurant in Indiana. Once a year, my four closest friends from high school and I would meet up for a girls' night at this particular place. The spot was over an hour from my house, so that yearly occasion was about the only time I ever went there. I would crave these during the months in between each visit, so I started making them at home.

It's actually a very simple recipe that requires just sweet potatoes, olive oil, salt and pepper for the
chips component. The key is getting the chips as thin as possible - either by using a spiralizer or kitchen mandolin, or by using a thin-bladed, sharp knife.

And, as amaze-balls as the chips are, please hear me when I say that the dip is essential. After a good deal of trial and error, I was able to recreate the dip from the restaurant just as I remembered it. And, it must not be skipped. {Did that sound too demanding? Sorry. I'm just really passionate about the dip, people.}

I often whip these up for us on movie or t.v. night just as a snack. But, they are great to serve alongside sandwiches or burgers, too.

Serves 2

The Ultimate French Onion Dip

I shared a couple of photos of this dip back in December on my Instagram Stories {are you following me there?} when I had made it for a holiday party. Several of my followers requested the recipe. Then, when I made it for our Super Bowl party, I shared a quick pic again and got more inquiries about how I make my version. So, I figured it was time to post it here on the blog. Back in my early adulthood, French Onion Dip always meant buying it in the tub or, at best, whipping it up using a store-bought dip seasoning packet. But, once I discovered just how easy it was to make it from scratch, this became my preferred way to serve it. In my opinion, there's just no comparison.

Starting with fresh onions that get chopped and slowly cooked down in a little olive oil is the key to how amazing this dip is. Once cooled, the sautéed onions are combined with mayonnaise {be sure to use a good quality brand}, sour cream and a few seasoning components.

I highly recommend that you make this the day before you plan to serve it. I'd, at least, give the dip six hours to rest in the fridge before serving. It needs the allotment of time for the flavors to really marry up and meld. You'll definitely be thoroughly rewarded for letting it reach its full potential as the best French Onion Dip you've possibly ever made {and eaten}.

Serves 10 - 12.
{Recipe can be easily cut in half or doubled as needed.}

Holly Jolly Chocolate-Dipped Pretzel Rods

With just a handful of days to go until Christmas, many of us are shuffling to get everything done that needs done during this crazy time of the year. The shopping. The gift-wrapping. The decorating. The party-planning. The baking. {And, the list goes on.} So, it's helpful to have a few quick shortcuts in our arsenal. Perhaps the kids need something for a holiday class party. Or, you need some simple goodies to hand out to co-workers, neighbors, etc. ... these festive sweet and salty snacks just may be the perfect solution.

They utilize minimal ingredients and come together rather easily. No baking is required. They require that very little - if any - dishes be dirtied up. I, literally, did not dirty one dish while making these. {I used wax paper to lay the chocolate-dipped pretzels on. I used a plastic spoon to help coat the pretzels. And, the chocolate came packaged with a melting tray that popped right into the microwave as-is.} So, it's a pretty easy project. And, it's one, too, to get the kids or grandkids involved with.

{Just be ready to grab the broom to sweep up all those sprinkles that'll inevitably end up on the floor by the end of the task, however.}

Yields 30 pretzel rods.

No-Bake Cranberry Crunch Energy Bites

With three kids still living at home, we stay pretty busy. Two teenagers and a nine-year old make for an often hectic schedule. I don't think there are very many extra-curricular activities that my kids don't do {or, at least, haven't tried}. Currently, we are knee-deep in varsity wrestling for Zayne {our fourteen-year old}. Wrestling can be demanding and grueling on kids {as well as the families}. Weeknights are filled with practices and conditioning. Weekends consist of all-day tournaments that we often travel quite a distance to attend. To maintain his energy and fuel him through his day, our son needs lots of protein. And, typically, he needs food that he can take on the go.

When it comes to breakfast and snacks, these are his "go-to" many days. Actually, all of us munch on these and I always pack some when we're headed to sports activities. You'll seldom not find a batch of these in my freezer. They are full of pretty wholesome ingredients and they do a good job of keeping us full until mealtime.

RECIPE NOTES:  I prefer a combination of peanut butter AND almond butter for this recipe. However, I have made these just using peanut butter and they turn out well. {I really wouldn't recommend utilizing just almond butter.} Also, I use a combination of cacao nibs {found at health food stores or online} AND mini semi-sweet chocolate chips, but you can simply use chocolate chips, if desired. This recipe is pretty versatile as long as you follow the basics with regards to the peanut butter, oats, honey and rice cereal. Basically, taste as you go along and look for a texture that can be easily shaped into balls, but isn't too sticky. I find that the exact measurements for this recipe can change depending on what brand/style of peanut butter or almond butter that I use.

Yields 2 - 2 1/2  dozen "bites" {balls}. 

Graham Banana Bread with Cinnamon-Spiced Glaze

I have made many styles of banana bread throughout the years. Some large loaves. Some in muffin form. Some with chocolate chips included. Some with a crumb topping. Some have been successes. And, some have been down-right flops. This recipe, however, has become our family’s favorite banana bread. It’s not often that every single household member - all five of us - in the JD home agrees that a specific recipe is a winner. I have somewhat of a picky gang to feed. With this banana bread, every single one of my crew couldn’t get enough of these adorable, scrumptious loaves of banana bread goodness.

I combine finely-crushed graham crackers with the flour in this recipe. The result makes for a slightly chewier bread with a subtle flavor note of graham. A plethora of autumn-style spices come together, as well, in this bread that really enhance the banana flavor. But, it's the simple cinnamon glaze that - in my opinion - take these little breads over the top.

It's an easy recipe that doesn't take long to prepare. Frankly, waiting for the breads to fully cool prior to glazing (and eating) is the hardest part.

Lemon Cake Mix Puppy Chow

I think most of us know (and love) traditional Puppy Chow ("Muddy Buddies"). I've made several versions of the original throughout the years. Since we are in the middle of summer (and lots of hot temps) right now, I was pondering trying a more "refreshing" version. The flavor of lemon immediately came to mind.

Using a lemon cake mix makes this recipe so super simple. In just a matter of like, five minutes you can be enjoying this addicting, sweet Lemon Cake Mix Puppy Chow.

Simple Hummus {without Tahini}

I've been eating hummus for a long time. It's one of my favorite dips to have with veggies for a snack. However, one of the main ingredients in hummus - tahini (a sesame seed paste) - can be a little on the expensive side and hard to find for some. And, I never seem to use it fast enough when I do buy it since hummus is really the only recipe in which I use tahini. So, it often goes bad before it's used up. In this recipe, I start with toasted sesame seeds that I make into a paste myself. It eliminates the need for purchasing tahini.

 

 

I pretty much always have the other main ingredients (chickpeas, olive oil, garlic and lemons) for hummus on hand. And, I buy sesame seeds in bulk at my local health food store very inexpensively. So, this is a fabulous recipe to have in my back pocket to whip up whenever the mood for hummus strikes or for when an occasion comes up last-minute that I need something snack-y to serve on the fly.

You can embellish hummus any way that you like. It's so easily adaptable. Roasted red peppers are a great addition. I sometimes like chopped green olives sprinkled on top of my hummus for a briny kick. You can add in your choice of herbs or spices to change up the flavors, too. Some prefer garnishing hummus with whole, cooked chickpeas, olive oil and a sprinkling of paprika. And, hummus can be served with pita bread/chips, raw veggies or crackers.

Yields roughly 2 1/2 cups.

Peanut Butter, Banana and Chocolate Chip Oatmeal "Muffins"

Hello. Remember me?

I have been on a hiatus (of sorts) from blogging any new recipes for a couple of months while we're remodeling a house that we just took possession of in July. (Are we close to completion? Thank you for asking. But, nope. Not even close. We're getting there, though.) We've been up to our eyeballs in cabinet staining, drywall work, mudding and such ... all those super-de-duper fun things that come along with most remodeling adventures.

I have barely been cooking or baking from-scratch recently. (I know - gasp.) Our new house is just a few miles from where we currently live and we're not moving in until most of the renovations are done. So, we've been at the new house working during our "free" time which has meant that my hubby and kids have been mostly living on take-out, pizza, granola bars and string cheese. (I wish I were kidding.)

This past weekend, however, I couldn't take it anymore. I was dying to get into the kitchen - even if it meant giving up a couple hours of working at the new place. So, I made a big pot of my Cheesy Potato Soup and kept it warm in my slow cooker to transport over to the new house. (Nothing says gourmet, by the way, like soup served in Styrofoam cups and eaten with plastic spoons.)

And, these scrumptious "muffins" were made ... and quickly devoured.

These are not quite actually muffins in the true sense of the word - they are chewier and a bit denser than traditional banana muffins. (Having no flour in the mix makes them a little different than muffins, as well.) Regardless, they are darn yummy and are great on the go! They actually remind me of Quaker Oatmeal To Go Breakfast Bars - if you've ever had those.

Who doesn't love the combination of chocolate, peanut butter and banana? They're made with stuff most of us usually have on hand and they're ready to pop in the oven in just a matter of minutes. They'll carry you through the morning and are, also, great for after school snacking.

Sun-Dried Tomato Wonton Party Bites #Bella Sun Luci

 

It's no secret here on JD that I adore using sun-dried tomatoes in my cooking whenever I can. So, I was thrilled when Mooney Farms offered to send me a shipment of several of their fabulous Bella Sun Luci sun-dried tomato products a couple of weeks ago.

 

I've been experimenting with their different varieties in my cooking recently and hope to have more recipes to post in the near future, but I wanted to share this simple take on a previously posted JD recipe (my Fresh Veggie Pizza Wonton Cups). For this version, I utilized a similar cream cheese base recipe, but made these into mini wonton cups. I crowned the tops with chopped sun-dried tomatoes and scallions.

These mini appetizers are quite simple and uncomplicated, yet pack a major flavor punch. These are great for parties since almost all of the prep work can be done in advance (prep ahead instructions can be found at bottom of post). Guests seem to love wonton cup appetizers, so these just may be the perfect flavorful bites to serve at your next gathering.

Yields 24 bite-size cups.

Loaded Apple Nachos

Okay. Let's be honest. I took a perfectly good-for-you food item and made it kinda unhealthy. Yep. I sure did. But, sometimes it's okay to be naughty in the name of fun.

It was Valentine's Day Eve and my kiddos had already finished dinner. We were finishing up homework and getting everyone's V-Day classroom cards around. I knew I had a big basket of apples on the counter and had remembered seeing apple nachos online somewhere not too long ago.

In about five minutes, I had these nachos on the table for them to snack on. Had I been thinking straight, I would have thought about all of those goodies and treats they'd be getting at school the following day at their Valentine's Day parties. And, I might have just served them up some plain, boring apples slices since their sugar intake was already gonna be soaring through the roof come the following afternoon.

But, I wasn't thinking. {I do that from time to time.} Loaded Apple Nachos they got. They devoured them. And, if I'm being perfectly honest, I kind of used my finger and scooped up the leftover caramel and peanut butter goodness that was left behind on the plate once all of the apples were gone. {Shhh!}

This really isn't much of a recipe. You can top the apples with so many different items per your preference. Add on some nuts. Drizzle on some hot fudge. Once we started digging into these, we went back and added some course salt on top ... it took these over the top. {Highly recommended.}

Below you'll find what I used to whip up this treat that made my kids fall in love with me {or, was it the apple nachos?} the night before Valentine's Day.

Morning Glory Muffins

It's band camp week for our fourteen-year old.  Five straight days of "nine-to-five marching band instruction torture," as my daughter puts it.  Don't get me wrong - she adores being in band.  She has played trumpet in the middle school band for three years.  As she enters high school (OMG!) this year, she transitions to marching band.  So, mean old mom I made her participate in this week's band camp so that she'd be highly prepared for playing at the first football game next month.  Plus, I figured she'd enjoy reuniting with school friends and would maybe get off of this "I'm so bored, mom" kick!  You're bored?  Go to band camp.  Problem solved.  (For five days anyways.)

Her issue with going to camp is that she is HATING getting up early.  Heaven forbid I disturb her sleep-until-eleven summer break routine, right?  (Oh, the horror!)

Actually, I jest.  I joke.  She's a fabulous kid and I know she's been having fun at camp.  (Perhaps she'll live.)

Today was Day 2 of camp.  I made these muffins last night so she could take some along with her this week to munch on during her breaks.  Plus, these are my favorite muffins.  My mom made them for me all through high school to take along to my all-day volleyball tournaments and for my play rehearsals. 

(Ahhh ... I love when life comes full-circle, don't you?)

If you've never made Morning Glory Muffins, you're in for a real treat!  They are loaded with fabulous things like, carrots, apples, oats, coconut, nuts (if desired) and dried fruit.  When it's in season, I add in zucchini, too.  The muffins are beautifully flavored with cinnamon, ground ginger, brown sugar and a touch of molasses.  I substitute applesauce for part of the oil in my mom's recipe to help cut the fat little.  And, I often use whole wheat flour in place of half of the all-purpose flour.

These have just the right amount of sweetness and a dense, chewy texture.  They keep ya full until lunch.  They are great to take on the go for snacking and they travel well on road trips.

Yields 14 muffins.

Alton Brown's Homemade Soft Pretzels

Who doesn't love a good soft pretzel?  Yes, it's easy and quick to grab one (or three) during your trip to the mall or while at the ball field catching your favorite team play.  But, they are usually pretty pricey.  Making them at home costs next to nothing and is probably easier than you think. Yes, there is a little time involved, but it's totally worth it!  Be sure to start with fresh, good-quality yeast and then all it takes is following this recipe from Alton Brown.  Prepare the dough.  Allow it to proof.  Shape the pretzels.  Give them a quick plunge in boiling water.  Bake until golden perfection and enjoy!

I followed Alton's recipe to a tee.  His recipe is rated "5 STARS" on the Food Network's website and has received rave reviews.

Yields 8 pretzels.

Puff Pastry Cheesy Sausage Bites with Honey Mustard Sauce

 

You'll need just seven ingredients to throw together these little sausage bites ... and that includes the dipping sauce, as well.  Score!  Better yet - I think I was only in the kitchen for about ten minutes to prep these little babies before popping them into the oven.

What perfect party fare!  These would, also, be excellent snacks for a game day gathering or an at-home movie night!

Yields 16 - 18 bites.

Peanut Chocolate Chip Larabar Balls

I just recently began following a blog that is all about a family's journey into healthy food and lifestyle choices.  My Whole Food Life is a beautiful and inspirational site.  The blog author, Melissa, really caught my attention and sucked me in with her many posts on homemade versions of Larabars.  (Her Coconut Cream version sounds amazing, too!)  I immediately began following her on Facebook so that I could keep up with all of her future posts surrounding healthier foods and "clean" eating.

This recipe uses just three ingredients (not counting the salt and water).  I was inspired by her bar version, but turned mine into little bite-size balls that would be easier to snack on while on the go (hello, kids' baseball season).  This is a super healthful snack to have on hand ... and you'll be happy knowing you are eating (and feeding those you love) something unprocessed and free of all of the yucky stuff found in most supermarket snack food.

Bring together peanuts and a little salt in a food processor, then pulse in whole dates (and a little water).  Stir in the chocolate chips (I used carob ones) and form into balls.  And, there ya have it ... a super healthy snack that is way less expensive than store-bought Larabars.  (For those curious ... I used around five dollars worth of ingredients to make 34 snack-size balls.)  If you prefer these in bar-form, My Whole Food Life has instructions for shaping the mix into a pan ... I believe you'll get about 9 square-shaped "bars" going that route.  (At around $1.50 per bar in the store, you'll be saving a ton by making these from-scratch at home.)

No-Bake Cranberry Date Energy Bites

My post for No-Bake Energy Bites was a big hit and I've received lots of positive feedback regarding the recipe.  I've tinkered around with some variations in recent weeks and wanted to share with you another version.

My husband and kids have really come to love these bites.  The kids have fought over the last one or two each time I make them.

I really encourage you to play around with what works for you ... what you like and have on hand in your own pantry.  But, this cranberry date version is scrumptious.  It seems to have a perfect texture balance ... and a fabulous balance of sweet and salty.

Yields 25 - 30 bites/balls

No-Bake Energy Bites

These have become a go-to staple in our household. I make a big batch of these amazing little balls on a regular basis. (They freeze wonderfully.) They are so handy for a quick breakfast-on-the-go option, after-school snacks and to toss into lunchboxes. They are wholesome, healthful and a huge hit with our entire family ... one of my kids' favorite homemade treats.

 

The flavor and texture of these remind me of a cross between no-bake cookies and chewy peanut butter power bars.  It takes only a matter of minutes to mix up the ingredients. Then, after thirty minutes of chilling the "dough" in the fridge, you roll the mixture into balls and you're done! Keep a batch of these in the fridge/freezer and you'll have a quick energy-booster to grab on the fly. I double or triple the recipe most of the time because they are so well-loved in the JD house. I think you'll love them, too, and I'd adore hearing from you once you try them.

Yields 2 - 2 1/2  dozen "bites" (balls). 

Cake Mix Chocolate Chip Cookies

The kids were wanting to bake some chocolate chip cookies this week. I, on the other hand, was so over the whole baking "thing" due to all of the pre-Christmas goodies I had made in recent weeks. We opted to make these super simple cake mix cookies to satisfy their cookie craving.

My kids can pretty much make these on their own. The dough comes together in like, two minutes with little mess and very few dishes dirtied. {That I like, of course.} You don't even need a mixer for these.

These cookies bake up super soft and fluffy. And, while they may not necessarily be grandma's from-scratch version, this is a great recipe to throw together when you are craving chocolate chip cookies and don't want to put in a lot of effort/time. And, I like that this yields only a couple of dozen cookies ... the perfect amount for when cookies are craved, but standing by the oven baking batch-after-batch isn't really desired.

Yields 20 - 24 cookies

Buffalo Chicken Dip

I pray that you and yours enjoyed a beautiful Christmas together.  Just a few more days until the celebrations of the New Year are underway, so I thought I'd offer up this hot and gooey Buffalo Chicken Dip recipe for consideration on your New Year's Eve snack table.  It would, also, be perfect to sit out while watching a game on t.v. or having a movie night curled up on the couch!

I took this to the Christmas Eve party at my husband's grandmother's house this year.  Everyone brings snacks to munch on while we watch on as Santa makes an appearance - much to all of the kids' delight - and the adults have a "White Elephant" gift swap.

Something awesome about this dip is that it can be prepped in advance, then baked when you're ready to serve it.

Dill Oyster Crackers

When I think back to the Christmas snacks of my childhood, this is the first thing that comes to mind.  My grandmother on my mom's side always made these Dill Oyster Crackers.  I remember her big, yellow Tupperware bowl sitting on the counter filled to the brim with these seasoned crackers during Christmastime.  She would sit out little dainty dishes of the crackers all around her house during holiday gatherings for everyone to nibble on.  They were one of my favorite Christmas snacks ... more-favored than the fudge, cookies and candies!

Many recipes call for a packet of dry Ranch dressing to be added.  Our family recipe doesn't.  (I find that the Ranch makes it way too salty and is very over-powering.)  Also, these don't have to be baked once prepared, but I find that a little time in the oven gives these crackers a deeper, crisper flavor and texture.

What is so great about this recipe is that it makes a large quantity with little expense.