The Best Cauliflower Soup You'll Ever Have

How's that for a title?

But seriously, you guys, I have perfected the best cauliflower soup that I probably will NEVER go back to baked potato soup!! *gasp* And if you know me, you know how much I LOOOOOVE baked potato soup, so this is saying alot!

I swear, this soup tastes almost identical so I might as well keep it healthier and stick with this from now on

I adapted my own recipe from this recipe (if you ask me, that recipe has quite a few too many steps for my liking)

Stovetop Cauliflower Soup
*makes about 4 servings

Here's what you will need:

4 Tbsp butter
1/2 large onion cut up into small pieces
4 cloves of garlic
1/2 cup of flour (you'll use 1/4 cup at a time)
1 14.5oz can of chicken broth
1/2 cup of water
1 head of cauliflower (chopped up into pieces)
Salt & Pepper to taste
Oregeno & Basil to taste
1/2 cup shredded cheddar cheese
1/2 cup milk

*optional toppings: green onions, bacon (I totally cheated and used bacon bits) and more cheese!


What to do:

In a skillet, melt the butter then add the onions for a few minutes until they are sauteed brown. Add the garlic in for about a minute then add 1/4 of the flour and stir around to coat the onion mixture.

Add the onion mixture into the bottom of a saucepan. Then add the chicken broth and water.  Add in your cauliflower and spices and turn to med/low heat, cover and let simmer for about 30 minutes.

After 30 minutes, I used a potato masher to mash up the cauliflower right in the saucepan. Then add your milk and whisk in the other 1/4 cup of flour. Stir in the shredded cheese and bam, you're done!! Top with your favorite toppings and enjoy!!

*linking up with Jessi's Design

Greek Yogurt Bars

Oh hey on a Tuesday!! Remember how I talked about my love for Greek yogurt the other week? Today I'm sharing another way to eat it with these delicious Greek yogurt bars. This recipe came from my friend and is sooooo easy.

Here is what you need:

• 2 cups of plain Greek yogurt
• 1tsp vanilla extract
• 1tbsp coconut shavings (you can leave this out if you don't like coconut)
• Fresh strawberries chopped up
• Blueberries (handful)
• Chocolate chips (handful)

Place foil on a baking sheet. Mix the yogurt, vanilla extract and coconut shavings together then spread onto the foiled sheet.  Top with your fruit and chocolate chips and freeze for at least 4 hours. Once they are good and frozen, I cut them up (which actually turns into just breaking them apart) and store in an airtight container in the freezer. You can obviously add whatever kind of fruit you would like! I think next time I'll add some kiwi to them.

These are great to eat for breakfast or whenever you're wanting a healthier snack.

*linking up with Lindsay's Sweet World & Our Pretty Little Girls for Tuesday Talk

Mini Chocolate Chip Banana Muffins

Mmmmm we've made these mini chocolate chip banana muffins quite a few times already and they are always such a hit! Probably because of the chocolate chips but I'll keep thinking maybe it's the banana :)

Here's what you need to make these yummy little things:

Makes 24 mini muffins

• 1 1/2 cups of flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3 bananas, mashed
• 1/4 cup honey
• 1 tablespoon vanilla
• 1 tablespoon olive oil
• 1 egg
• 1/2 cup plain greek yogurt
• 1/4 cup milk
• 1/2 cup chocolate chips

First, get yourself a cute little helper :) - Then preheat your oven to 350 degrees.

Then mash your bananas separately then combine all ingredients. I've mentioned before that I don't seperate the wet and dry and I've never had a problem. I know that is so against any bakers rule, but hey, I do what I want :)

Put the mixture evenly into a 24 mini muffin tin - like this one. 

Bake for 12-15 minutes or until a toothpick or fork comes out clean

Enjoy!!

recipe adapted from here

*linking up with Lindsays Sweet World & Our Pretty Little Girls & The Blended Blog


xo,
Lizzie

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Sweet & Salty Crack {dessert}

Today I'm sharing a recipe that I've been making for years. I can't remember where I originally found it and when searching the internet the only thing that comes close to the one I used long ago, is this recipe. There are tons of recipes like this out there but if you haven't seen it before, you need to and you're welcome :)

This is such an easy and tasty dessert to bring to any party!


Need it:

I sleeve of saltine crackers
1/2 cup butter (1 stick)
1/2 cup brown sugar
8 oz of chocolate chips of your choice


Make it:

Preheat the oven to 425 degrees

Line a baking sheet with foil and spray with non stick spray.  Lay out your saltines salt side down.

In a medium saucepan, melt your butter and brown sugar together and bring to a boil for about 2 minutes, it will turn a caramel color

Remove from heat and pour all over the saltines. Bake in the oven for 3-5 minutes or until bubbly

Remove from the oven and pour the chocolate chips all over - wait about 30 seconds and then start to spread the chocolate all over the saltines.

Pop the baking sheet in the freezer for about 15-20 minutes then take out and break apart the crackers. They will not look perfect but will taste heavenly! Store in an air tight container in the fridge until ready to serve. 

Enjoy!

Have you ever made this before?

*linking up with Jessis Design

Baked Spaghetti with vodka sauce

Happy Hump Day! I'm not sure how it's already Wednesday - I totally thought this first week back from our mini vaca would drag but it's not seeming so.


I'm sharing today a super easy and super yummy dinner! This isn't the healthiest dish with the cream cheese but it's a household hit nonetheless (and to me that's all that matters these days)

Ingredients:

• 1 lb of spaghetti 
• 1 bar of cream cheese
• 1lb of ground beef
• 1 jar of your favorite vodka sauce
• Parmesan cheese

Instructions:

Preheat oven to 350 degrees.

Take your cream cheese out so it is soft by the time you are ready for it.

Boil water and cook your spaghetti al dente. While your pasta cooks, brown your ground beef.

Once the spaghetti is done, put it into a large mixing bowl.  Add your cream cheese and mix together well.

Grease a 9 x 13" baking dish and pour a little of your vodka sauce onto the bottom.  Once your meat is browned, add that to another mixing bowl with your remaining vodka sauce.

After you've mixed your noodles and cream cheese together well, place it on top of the bottom layer of vodka sauce in your dish.

Next, pour your meat/sauce mixture all over the noodles.

Sprinkle with parmesan cheese and pop in the oven for 25-30 minutes.

You'll have to let me know if you try it! This is definitely on the regular rotation around here.

Guest Post @ A Nelson's Nest

Go check out my guest post over at A Nelson's Nest - it's a super easy yummy recipe that won't let you down!

I hope Ashley is enjoying her time with her new family of 4 :)