Loaded Veggie Salad Recipe - VIDEO

Loaded Veggie Salad Recipe - VIDEO

There is an end in sight to our RV living, at least for this year. We are soon-to-be home owners! A home without wheels. We are all excited about moving, but we will miss having our tiny home as our HQ. There is something so special and unique about small-home living and we have gained..

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Caprese Pasta Salad Recipe - VIDEO

Caprese Pasta Salad Recipe - VIDEO

Caprese Pasta Salad is one of those super easy-peasy recipes that works at any type of gathering and any time of the year. I make this salad a ton throughout the year, to sit in our fridge for lunches or snacks and also for both summer and winter parties. It is so super simple, requiring..

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Buttery Ranch Mushroom Bites

Buttery Ranch Mushroom Bites

Hello February! I'm not sure I've ever been happier to begin a new month. The sun is shining and my head feels clear at the moment. I have hopes that this month will bring answers for our oldest boy. He has endured an endless string of challenges, and his list grew way more in the past month than we ever could have anticipated.

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Easy Tabbouleh Recipe

Easy Tabbouleh Recipe

I kept trying to figure out why today felt like Monday and then I realized that it was our Monday. Mondays are our Saturdays and Tuesdays are our Sundays, which would make today Monday! The boys went to daycare, so I got a ton of work done in the morning. I was tired. I desperately wanted a nap. The only thing better than a nap is what I actually ended up doing which was getting a manicure and pedicure courtesy of (and with!) my friend Emily!

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Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

I have regrets about this year's Super Bowl menu. Not about what was on the menu (because it was quite the delicious spread), but regrets about the actual piece of paper that had all of our recipes written on it. Remember how I told you that Dan is selectively particular about certain things? One of his things is menus.

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Creamy Cheese-Stuffed Peppers Recipe

Creamy Cheese-Stuffed Peppers Recipe

Since the moment I opened my F&W cookbook, this very recipe has been screaming to me. The weather is finally gorgeous, and I mean gorgeous, here in good ol' Minnesota (and yes, the pile of snow still stands, but it is slowly shrinking), so grilling season is in full swing! There is nothing better than coming home from work on a beautiful day and opening our doors..

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Parmesan Olive Wedges

Calling all olive lovers, you really must try this recipe. It is delicious!

This tasty, olive-y treat was one of my favorites from Ebby's and my Bloggy Day a few weeks ago. I'm a total sucker for olives. They are one of my all-time favorite foods. As with The Mushroom, I will never understand my husband's dislike for them. It perplexes me.

For those of you in my camp, the olive-loving one, you really must try this recipe. It is delicious.

Preheat your oven to 375 degrees F.

Line a baking sheet with aluminum foil and generously coat it with cooking spray. Remove one crust from a 15-oz. package of rolled refrigerator unbaked pie crusts. Unroll the crust into an 11-inch circle and place it onto the greased aluminum foil. Allow it to stand according to package directions.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add to the skillet:

1 cup chopped leek (white parts only)

1/2 cup chopped fennel

Cook for 5 minutes, or until tender.

Remove the skillet from the heat and stir in:

3/4 cup shredded Parmesan cheese

3/4 cup pitted and chopped Kalamata olives

1 tablespoon chopped fresh thyme

Spread the mixture onto the center of the pastry, leaving the outer 1 1/2 inches uncovered. Fold the uncovered pastry up over the filling.

Bake for 30-35 minutes in the preheated oven, or until the crust is golden brown. Cut into 8 wedges and serve warm.

Mmmmmmm, olives..

Buffalo Sliders with Cherry Salsa

Buffalo Sliders with Cherry Salsa

This recipe was one of the winners from my appetizer contest I had a few weeks ago. Of all the food I prepared on Bloggy Day, this was by far my favorite. The ingredients are unique and such a genius combination. This is one of those recipes that I'm demanding you make. Thank you, Chantal, for sending it my way! Love it love it love it!

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