Showing posts with label Recipes. Show all posts

The Best Blondies Cookies

A few weeks ago we had a BBQ cookout with some friends in our neighborhood. We were kind of last minute additions to the party, but brought this amazing fruit salad, and these chocolate chip m&m blondie cookies. I used to work at Panera when I graduated high school, and their blondie cookies to this day are still some of my absolute favorites.

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The Best Blondies Cookies:

I've tried several blondie cookie recipes over the years, but these ones have by far become my favorite. The recipe is pretty straightforward and easy to follow, uses simple ingredients, and comes out the perfect texture and consistency every time. I've made other blondie recipes in the past that have either turned out more like a cake than a cookie, or others that turn into a gooey mess that you can't pick up and eat. This recipe though truly turns into a cookie you can cut into a bar, and pick up and hold in your hand without it turning into a huge mess. Who knew so much went into the perfect blondie bar recipe?

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If you need some blondies cookies for an upcoming birthday, family night, or get together with friends, you'll have to try this recipe! You won't be disappointed. 


The best blondies cookies. Chocolate Chip M&M Blondie Bars
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Chocolate Chip M&M Blondie Bars

Yield: 16
Author: Paige Flamm

Ingredients:

  • 2 Sticks Room Temperature Butter
  • 1 Cup White Sugar
  • 1 Cup Brown Sugar
  • 3 Large Eggs
  • 1 1/2 tsp Vanilla Extract
  • 3 Cups All Purpose Flour
  • 3/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 1/2 cups M&M Minis
  • 1 Cup Mini Chocolate Chips

Instructions:

  1. Preheat your oven to 350º. Line a 9x13 baking sheet with tin foil and then spray with non-stick cooking spray for easy removal.
  2. In a large bowl using an electric mixer beat together the butter, white sugar, and brown sugar until light and fluffy, scrapping down the sides of the bowl with a rubber spatula as needed. Add in eggs and vanilla and continue to beat.
  3. Add your flour, baking soda, and salt, and mix until just combined. Next mix in your chocolate chips and m&ms until just combined, reserve a few to sprinkle and press into the top.
  4. Bake for 30-35 minute in the lower rack of your oven to prevent the blondies from over browning. Once you remove them from the oven, let them cool completely before cutting.
Created using The Recipes Generator


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Mexican Vegan Pasta Salad Recipe with Chipotle Cashew Cream Sauce

Mexican Vegan Pasta Salad with Chipotle Cashew Cream Sauce is the perfect plant based summer dish for the entire family. 

The last several weeks I've been really drawn to cooking plant based meals for our family. We're definitely not vegan and don't subscribe to any certain diet, but planning plant based meals has definitely helped the grocery budget and I'm not complaining about the health benefits of adding more plants to our diet. 

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How to Make The Best Mexican Vegan Pasta Salad Recipe:

We made this Vegan Mexican Pasta Salad for dinner on Sunday and I love that it came together with basic pantry staples like canned corn, olives, black beans, and pasta that we always have on hand. I also really enjoyed the cashew cream sauce. We've made many sauces from cashews over the last several months and I'm always blown away by how creamy they taste and how much different spices can make them completely different every time. 

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The Best Budget Friendly High Speed Blender for Cashew Sauces:

If you're going to be making vegan cashew sauces, you're going to need a high speed blender. A lot of people will tell you that you need to have either a Vitamix or a Blendtec, but I've used both Ninja and Kitchenaid blenders in the past and find those less expensive brands to work really well. We're currently using the KitchenAid K400 blender and haven't had any issues! 

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If you're in the market for a great vegan pasta salad that you can serve for dinner in your home, or bring to your next summer BBQ look no further! This can be made and served immediately while it's still a little warm, or chilled in the fridge for up to three days! Eating warm or cold you can't go wrong, this vegan pasta salad is perfect either way!


Yield: 4
Author: Paige Flamm
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Mexican Vegan Pasta Salad Recipe with Chipotle Cashew Cream Sauce

Mexican Vegan Pasta Salad Recipe with Chipotle Cashew Cream Sauce

Mexican Vegan Pasta Salad with Chipotle Cashew Cream Sauce is the perfect plant based summer dish for the entire family.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Mexican Vegan Pasta Salad
  • 8oz Fusili Pasta
  • 1 Pint Grape Tomatoes
  • 1 15oz Can Black Beans, rinsed and drained
  • 1 15oz Can Fire Roasted Corn
  • 1/2 cup Black Olives, sliced
  • 1 Bunch Scallions, sliced
  • Chipotle Cashew Cream Sauce (recipe below)
  • Sea Salt and Pepper to taste
Chipotle Cashew Cream Sauce
  • 1/2 cup Raw Cashews
  • 1/2 cup + 2 tbsp water
  • 1 tbsp Chipotle Pepper in Adobo Sauce
  • 1 Clove Garlic, smashed and peeled
  • 1 1/2 tbsp Apple Cider Vinegar
  • 1 tsp Paprika
  • 3/4 tsp Sea Salt to taste

Instructions

Mexican Vegan Pasta Salad
  1. Boil pasta according to package directions. Once cooked, drain and add to a large bowl.
  2. Prep your remaining ingredients while you're waiting for your pasta to cook, and add them to the bowl as well.
  3. Make your chipotle cashew cream sauce (see below), and pour on top. Mix everything together and then serve immediately, or allow to chill in the fridge until you're ready to eat.
Chipotle Cashew Cream Sauce
  1. Blend all of the ingredients together for 1-2 minutes in a high powered blender and then pour on top of your Mexican Vegan Pasta Salad!

Calories

733.93

Fat (grams)

38.79

Sat. Fat (grams)

9.48

Carbs (grams)

80.34

Fiber (grams)

14.42

Net carbs

65.92

Sugar (grams)

13.73

Protein (grams)

26.55

Sodium (milligrams)

1130.32

Cholesterol (grams)

15.33

If you liked this post Mexican Vegan Pasta Salad Recipe with Chipotle Cashew Cream Sauce, you might also like:

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The Best Fruit Salad with Pudding

The best fruit salad with pudding comes together with the perfect combination of in season fruits for any family gathering.

Happy Monday Everyone! I hope you had a great holiday weekend enjoying those you love! We spent Saturday evening with friends having a cookout at their house and it just filled my cup in all the best ways to hear my kids laughing and playing with friends. The icing on the cake after a long week of moving, packing, and unpacking.

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Best Fruits for a Fruit Salad with Pudding:

We made a couple yummy dishes to bring to the BBQ, one of them being this super simple fruit salad that feeds a crowd. It came together really easily with some delicious summer fruit: strawberries, blueberries, red grapes, pineapple, and mandarin oranges.


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Vanilla Pudding for Summer Fruit Salad:

The salad is then topped with a simple sauce made form instant vanilla pudding powder, and vanilla extract. I was a little dubious about the combination at first, especially when it looked like there was weird lumps all over the fruit, but as the pudding, vanilla, and natural sugars from the fruit worked together over time in the fridge, it made a wonderful and subtle sauce that was the perfect addition to this salad!

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If you're in the need for a super simple summer bbq fruit salad with the perfect vanilla glaze on top, look no further. This is all you'll need this summer!


The Best Fruit Salad with Pudding

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The Best Fruit Salad with Pudding
Yield: 8
Author: Paige Flamm
Prep time: 10 MinInactive time: 3 HourTotal time: 3 H & 10 M
The best fruit salad with pudding comes together with the perfect combination of in season fruits for any family gathering.

Ingredients

The Best Fruit Salad with Pudding
  • 1lb Strawberries
  • 11oz Blueberries
  • 1lb Fresh Pineapple
  • 2 cups Red Grapes
  • 1 can Mandarin Oranges, drained
  • 2 tbsp Instant Vanilla Pudding (just the powder)
  • 1 1/2 tsp Vanilla Extract

Instructions

  1. Combine the strawberries, blueberries, pineapple, grapes and oranges together in a large bowl. Then sprinkle the powdered vanilla pudding on top, along with the vanilla extract. Finally, using a rubber spatula, carefully toss all the ingredients together.
  2. Let sit in the fridge for at least two hours, or overnight if possible. Once all the pudding has been absorbed into the fruit salad and you no longer see clumps of dry powder, your salad is ready to serve.

If you liked this post, The Best Fruit Salad with Pudding, you might also like:

Be sure to follow along on Instagram @thehappyflammmily to stay up-to-date on all the latest posts and projects. 

Peach Cobbler Recipe Made with Canned Peaches

The best peach cobbler recipe is made with canned peaches and easy pantry ingredients that you can make for guests with little effort. 

When Derek and I first got married back in 2011 I tried to be really domestic and make a peach cobbler from scratch. It turned out to be a complete disaster. Fast forward a few years later when we were living in North Carolina, I stumbled across a peach cobbler recipe made with canned peaches, and it totally rocked my world. I have made this recipe at least 20+ times since then, and it turns out perfect every time.

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The Best Peach Cobbler Recipe Made with Canned Peaches:

The key to this peach cobbler is that you don't have to mix any ingredients together. You just layer everything together in a 9x13 casserole dish and slide it into the oven. Then some serious magic happens and this becomes one of the most delicious peach cobblers you'll ever eat.

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How to Store Leftover Peach Cobbler:

The very best part of this peach cobbler is the left overs. After you eat it the first day, cover it with tin foil and then slide it into the fridge. When you wake up the next morning take it out, dive in with a spoon, and finish off whatever is left in the baking dish, I won't judge. It turns into this cold, sweet, and crunchy deliciousness when it's in the fridge that is really hard to describe in writing. You need to just witness it for yourself.

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Five Ingredients for Peach Cobbler:

This peach cobbler recipe is made with canned peaches, a yellow cake mix, 1 stick of butter cut into 16 pieces, 1 cup of brown sugar, and an optional 1/2 cup of walnuts. I love making this recipe because it comes together with ingredients we usually have on hand in our pantry, and it turns out perfect every time, making it great for when you have guests coming over. 

Peach Cobbler Recipe Made with Canned Peaches
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Peach Cobbler Recipe Made with Canned Peaches

Yield: 8
Author: Paige Flamm
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
The best peach cobbler recipe is made with canned peaches and easy pantry ingredients that you can make for guests with little effort.

Ingredients

Peach Cobbler Recipe Made with Canned Peaches
  • 24.5 oz jar of sliced peaches in light syrup
  • 1 package yellow cake mix
  • 1 stick butter (1/2 cup), cut into 16 pieces
  • 1 cup brown sugar
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F.
  2. Start off by pouring in the entire can of sliced peaches with the juice included. Then sprinkle the entire yellow cake mix evenly on top of the peaches. Arrange your 16 butter squares even spaced on top of the yellow cake mix. Then sprinkle your brown sugar across the entire top. If using walnuts, sprinkle them on top at this point.
  3. Bake for about 40 minutes.
  4. Serve warm or cold, with or without ice cream.


If you like this post, Peach Cobbler Recipe Made with Canned Peaches, you might also like:

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Vegan Mango Lentil Dal

This vegan mango lentil dal is the perfect weeknight meal that is easy to make and kids will love!

We've been trying lots of new recipes this week since we decided to do a week of vegan eating. We've found a lot of great family friendly vegan recipes, and this mango lentil dal has been one of our favorites so far. I got the original idea for this recipe from Fried Dandelions, but adapted it a little bit to speed up the cooking process a bit and meet our family's preferences. 

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What is a Dal?

Dal is a phrase often used in Indian cooking and refers to a dish made with beans and pulses, particularly lentils. We went through eight years of marriage never cooking lentils, but this last year have tried many recipes and have come to really love them. It always seems intimidating to cook with something new, but lentils are a great protein source, cook easily, and can be the base for many delicious recipes. 

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Can you cook with canned mangos?

The original recipe for this Dal called for fresh mangos. They're super tricky though because they need to be the perfect amount of ripeness or they taste awful, and cutting a mango is not my idea of a good time while trying to get dinner on the table. We used canned diced mango in this recipe and it turned out really great. I haven't tried fresh mango to compare, but no one in our home was opposed. Just make sure to drain off all the liquid before cooking. 

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What to serve with Mango Lentil Dal?

We loved serving this over some white rice. If you're looking to up the nutritional value you could totally use brown rice, or even quinoa to serve with your Dal. My kids tend to do better with white rice, which is why we went for that, and figured their was plenty of protein and nutrients in the dal to make up for whatever we were lacking with our rice. 



Yield: 6
Author: Paige Flamm
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Vegan Mango Lentil Dal

Vegan Mango Lentil Dal

This vegan mango lentil dal is the perfect weeknight meal that is easy to make and kids will love!
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

Vegan Mango Lentil Dal
  • 1 cup dry white rice
  • 1 cup dry red lentils
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 onion diced
  • 1/2 teaspoon ground ginger
  • 4 cloves garlic, minced
  • 15oz can diced mango, drained
  • 1/2 cup chopped cilantro

Instructions

  1. In a small pot, prepare your rice to package instructions.
  2. In a medium pot add your lentils and 4 cups of water. Bring water to a boil, and then lower the temperature and allow to simmer with the pot partially covered until most of the water is absorbed and lentils are tender. About 15-20 minutes.
  3. In a medium skillet, heat your oil, and then add in your onion, garlic, and all of your spices. Cook until the onion is tender and the spices are fragrant. Add in your diced mangos, making sure to drain all the liquid from the can before adding to the onion and spice mixture. Heat all the way through for 1-2 minutes.
  4. Once your lentils are cooked and most of the water is absorbed, add the onion and mango mixture to the lentils and stir to combine. Serve over rice, and enjoy!


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A Week of Vegan Menu Ideas

I have been basically the worst eater during quarantine. As a result I just haven't felt the best. While I don't identify or subscribe to any one diet type, and typically don't eliminate any certain foods (aside from beef and pork which I'm intolerant to), I do feel my best and most energized when I do eat plant based meals. 

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In 2019 I went vegan for six weeks and felt amazing. I'm assuming life got in the way or someone waved ice cream in my face and it went downhill from there? Anyways, I've eaten far too few fruits and veggies during quarantine thus far and am just doing a little vegan reset week to get a little pep in my step, and hopefully continue the trend of incorporating more healthy foods into my diet again. (I'm seriously the worst eater, anyone else relate?) 

If you're in the market for five vegan kid friendly vegan menu ideas, I've got you covered. Since I know people will ask, I plan on eating oatmeal for all my breakfasts (with diced apple, peanut butter, chia seeds, and frozen blueberries), and refried beans quesadillas for my lunch each day. The kids typically eat cereal for breakfast, and we pick up lunches from the school in the afternoon for them. These dinners listed below will be eaten by the entire family. 

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A Week of Vegan Menu Ideas:


Vegan Chili Cheese Tater Tots by Cadry's Kitchen: This will be an easy weeknight meal. We plan on simplifying the dinner by using canned vegetarian chili instead of making it from scratch, and then bringing the rest of the ingredients together for an easy kid friendly dinner. 

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Mango Lentil Dahl by Fried Dandelions: We love Indian in our house and knew I had to try this recipe the second I saw it. We plan on simplifying it a bit by using organic canned red lentils we bought at Walmart, along with a can of diced mango! It will make dinner time a lot easier!

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Vegan Potato Carrot Mac n Cheese by The Right on Mom: I've been wanting to try a vegan mac n cheese recipe for ages. This will be our first time cooking with nutritional yeast as well. I'll definitely have to report back and let you know how our kids did with this! Planning on serving with a side of broccoli!

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Oven Baked Taquitos by Nora Cooks: This is a pretty normal meal for our house, although I do plan on making a vegan cashew sour cream to dip them in. Another first that I'm excited to try!

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Baked Tofu Buddha Bowl by Glue and Glitter: My kids actually really like tofu, so I'm not too worried about this meal. We've had Buddha bowls in the past and as long as I put all the kids food separately on the plate and not touching they'll eat it with no problems ;) 

If you liked this post, A week of Vegan Menu Ideas, you might also like:


Does your family have any plant based meals that you love? I'd love to hear about them in the comments. Be sure to follow along on Instagram @thehappyflammily to see how these meals turn out for us this week!

Spicy Baked Salmon Recipe

This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade

A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.

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Now that summer is right around the corner we've been firing up the grill on our back deck and have started making some of our favorite summer dishes. A go-to meal that we have weekly in our house is this Spicy Asian Salmon Marinade. It's a meal that I know everyone will eat (including the kids) and is made with simple ingredients that we always have on hand.

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How to make this Spicy Baked Salmon Recipe:

The base to this marinade starts with 1/4 cup of Mazola Corn Oil. Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. Mazola has always been our go-to oil because it has a high smoke point of 450º, which makes it great for grilling and stir frying. Mazola Corn Oil also has more cholesterol-blocking plant sterols than other cooking oils* (4x more than olive oil, 3x more than vegetable (soybean) oil, and 1.3x more than canola oil.) Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut.

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How Long to Let Your Salmon Marinade For:

This is entirely up to you. You can prep this ahead of time by putting your salmon in the marinade the night before, but I typically put all my ingredients together in a gallon sized bag, and then let the fish sit in there and absorb the flavors while I'm waiting for the grill to heat up. I find it usually sits in there for about 10-15 minutes and still yields amazing flavor!

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What to Pair with Your Salmon:

When we make this Spicy Asian Salmon Marinade, we typically pair it with brussel sprouts and potatoes! To make these sides, we typically toss the veggies in a bit of Mazola Corn Oil, sprinkle them with salt and pepper, and then wrap them up in foil and let them cook on the grill along with the salmon. 




Spicy Baked Salmon Recipe

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Spicy Baked Salmon Recipe
Yield: 4
Author: Paige Flamm
Prep time: 5 MinCook time: 20 MinInactive time: 30 MinTotal time: 55 Min
This Spicy Baked Salmon Recipe is the perfect weeknight meal that comes together in under 30 minutes that the entire family will love.

Ingredients

Spicy Baked Salmon Recipe
  • 1/4 cup Mazola Corn Oil
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/4 cup lemon juice
  • 1/4 cup coconut aminos (or low sodium soy sauce)
  • 2 tbsp sriracha
  • 1-2lbs salmon

Instructions

  1. Combine your Mazola Corn Oil, pepper, salt, lemon juice, coconut aminos, and sriracha together in a gallon sized bag. Place your salmon inside the bag and make sure it's sealed tightly. Shake and mix everything together, and place it inside the fridge until you're ready to cook.
  2. Preheat your grill to 400º. Once your grill is heated, remove the salmon from the bag and wrap it in foil to place on the grill. Cook for 15-20 minutes with the lid closed, until the internal temperature has reached 145º.
  3. Once cooked, dish it up with your desired sides and serve immediately.

See Mazola.com for more information on the relationship between corn oil and heart health.

If you liked this post, Spicy Baked Salmon Recipe, you might also like:

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