Chili Cheese Cornbread Casserole

April 16, 2022 Amanda Plott

It’s no secret that I tend to make up a batch of chili and then store the leftovers in the freezer to be used at another time. Chili is perfect for the purposes of reuse. It’s versatile and goes on anything from hotdogs to enchiladas and so much more. This time around I decided to use it up in a new casserole. One that has both the chili AND the cornbread baked together into a delicious all inclusive dish.

This casserole starts out with a simple cornbread on the bottom that’s pretty much baked through before you pile the chili on top along with cheese and bake it for a little longer. The cornbread soaks up some of the liquid of the chili and gives you this tasty casserole that’s more spoon friendly than anything else…

Vegetable Curry Laksa

April 13, 2022 Amanda Plott

An oldie but a goodie! This Laksa soup is a great weeknight meal and a perfect way to use up leftover veggies in the fridge, freezer, or pantry.

If you aren't familiar with it already, laksa is a popular spicy noodle soup that is often found in Indonesia, Malaysia, and Singapore.

The version of laksa that I like to make, is a coconut-based red curry soup…

Skinny Stuffed Mushrooms

April 10, 2022 Amanda Plott

I for one, love appetizers. I could make a meal alone out of small appetizers, both hot and cold. One of my favorites though, has to be stuffed mushrooms. My love of stuffed mushrooms goes back several years where I think my first try was at a little Italian restaurant.

I immediately, and without being much of a cook at the time, taught myself how to make them. Skip forward to today and I like to make them with a few minor changes to the original easy recipe that included cream cheese, bacon, and just a touch of Italian cheese. I mean, who doesn’t just love the combination of cheese, mushrooms, and bacon? You’d be crazy not to!…

Banana Nut Waffles

April 7, 2022 Amanda Plott

These Banana Nut Waffles are here to stay. It’s as if banana nut bread and waffles got together and made one ultimate breakfast or brunch bite of awesomeness. And they’re made from scratch (that’s right, no boxed batter here!) It’s good stuff too. That means you get to put what you want and like in there. For instance, I went with chopped pecans AND chopped walnuts.

I like to make a batch of these ahead of time and then keep them on hand through the week to be enjoyed as a quick heat and eat breakfast option. And yes, they do reheat really well via a toaster or toaster oven to get back some of that original crispness!…

Skinny Cherry Pie Bars

April 4, 2022 Amanda Plott

I'm sorry... and, you're welcome.

These cherry pie bars are easy as pie (insert chuckle here) and just flat out amazing! With less than 140 calories in a nicely sized square... how can you deny yourself such bliss?

I really can't wait to try out another flavor or maybe even use some fresh fruit for the filling.

Lemon Bar Cookie Cups

April 1, 2022 Amanda Plott

It’s Spring and that means its time for lemon bars and all things bright and light! These sweet little Lemon Bar Cookie Cups are the perfect individual lemon treat. They start out with a homemade cookie cup from scratch that’s somewhere between a sugar cookie and a short bread cookie. Then the sweet cups are filled with a homemade lemon curd that is super easy to make - and nearly fool proof too!

Now, I’ve made thumbprint lemon cookies before, but these cups take it a step further and give you a lot more cookie and lemon goodness, but the thumbprint version have their place too. Honestly these Lemon Bar Cookie Cups remind me of lemon pies too…