Texas Caviar Casserole

Tex-Mex is a favorite cuisine in our family. Rice, beans, cumin, chili powder, garlic, cilantro, cheese, etc., it's all good. I love how this recipe combines all those flavors into one big dish. This dish is inexpensive, versatile, full of flavor, and contains a variety of textures. It can be used as a main dish by adding meat to it, a side with or without meat, an appetizer with tortilla chips, breakfast (leftovers topped with eggs and hot sauce), or maybe even a bedtime snack. The vinaigrette can also be used as a marinade or salad dressing for other dishes. It easily feeds 6-8 people.

Versatile Chipotle Vegetable Chili

We all love Tex-Mex, and chili is a favorite. I have recipes for white chicken chili, traditional tomato based chili, and cowboy skillet (basically chili cooked in a large cast iron skillet topped with cornbread batter and baked). When I saw a recipe for sweet potato and black bean chili I decided to get creative. It was delicious and has become a new favorite for my hubby. I have made it 3 or 4 times and am finally getting the recipe posted for you. The great thing about this dish is it's versatility. You can use whatever veggies you have in the house. You can use up leftover turkey after the holidays. You can even make this recipe for your favorite vegetarian by leaving out the meat and using vegetable stock.

[Crockpot] Tex-Mex Rice Bowl

I thoroughly enjoy a good crockpot meal on Sundays (or any day that I'm at the office).
You know, the kind that's simple, quick, and ready to eat as soon as I get home from church. Well, this is that kind of dish. It takes about 15-20 minutes of prep time and 4 or more hours in the crockpot. Our family loves Tex-Mex food so it's also one of those meals that I don't have to "force" the kids to eat. Bonus!

[Allergy Friendly] Coconut Minis

Bite-sized Coconut Cookies

With so many of my favorite (non-familial) people being gluten free, I've been looking for some new recipes to have on hand in case of company. I am a big fan of coconut, which made my choice of flour an easy decision. I've done a little experimenting with coconut flour and it is a very absorbent flour. You need to bring a ton of "moisturizers" to the party or the coconut makes it really dry. I did some peeking around and found a cookie recipe that sounded interesting so I decided to give it a try. I did make a few adjustments since I just can't leave well enough alone. :)

Blackened Chicken over Dirty Rice

The hubby and I really enjoy spicy food (and the kiddos are beginning to). I have always been a fan of blackened chicken so I decided that it was high time I attempted some. It was so simple, spicy, moist, and delicious we will definitely be making it again! You can prep your chicken (pound and lightly rub with oil ahead of time) and seasoning mixture ahead of time (combine and store in an airtight container), then quickly throw it together at suppertime. I used the spice rub from Guy Fieri's Cajun Chicken Alfredo and served it with my version of Emeril's Dirty Rice.

Pepper Crusted Steak with Mushrooms and Onions

I really wanted a major "wow factor" type entree for our last Dinner at 8pm. We'd had a super busy and stressful couple of weeks leading up to it so I needed something amazing yet quick and easy. This pepper crusted steak recipe is all of those. The flavor is "out of this world" good, super tender and juicy, and, best of all, simple and easy!

Pear Butter: A Fall Treat

When went to the old house for a few days to check on things and discovered that the pears were ready to be picked. Since we didn't get a chance to spray for bugs and things, they weren't really "for eating" pears but they have lots of flavor so they work well in baking and such. I gathered a decent sized plastic totes' worth and brought them home. I didn't have a lot of time so I knew that I needed something that I could make in the crockpot. That's when I remembered a Pin I'd seen for crockpot apple butter and I figured Pear Butter was a good alternative so off I went to experiment.

Dutch Apple Pie Muffins

With the streusel and some butter, yummy!

I really enjoy apple pie but don't make it often as it can be time consuming. With that in mind, I saw a special for $2 Dutch Apple Pies (the good kind in the freezer aisle) so I cheated and bought one to have when our company was here yesterday. This morning I was struggling with what to make for our usual "take along Sunday breakfast". Then I thought to myself, I bet I could make a muffin with flavors similar to Dutch Apple Pie. They turned out really well (Jared even told me that they are his new 2nd favorite). I would have added a streusel topping but I ran out of time, so I've added the recipe for it in case you have time to try it. Enjoy!

Restaurant-Style Chicken Wings

Our family really enjoys chicken wings. In fact, before we started really pinching our pennies BWW was one of our "go to" Sunday lunch options. We've tried wing recipes in the past and they've turned out pretty good but never had that restaurant-style taste, until now. Once a month our college/career's group meets after the Sunday evening service for a time of food and fellowship. Each month we do a different theme (subs, tacos, nachos, salads, etc.). This month we did sweet or savory snacks/appetizers and we made chicken wings. I did change up the recipe a little because I am a huge fan of seasonings.

• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2-1 teaspoon cayenne pepper (depending on your personal taste)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 20 wings
• oil for frying
• dipping sauce or sauce for coating (if you use a prepared sauce I suggest Sweet Baby Ray's creamy buffalo wing sauce, honey chipotle BBQ sauce, or signature sauce, but then, I am a HUGE fan of anything Sweet Baby Ray's)

Directions

1. In a small bowl mix together everything but the chicken and oil. ;o) Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. 
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown (12 minutes seemed about perfect when I made them). Remove from heat, place wings on a paper towel to remove some of the excess oil. If coating prior to serving, toss in your sauce. If not, place them on a serving dish along side your dipping sauce. Enjoy!

Gluten-Free [Chocolate] Peanut Butter Cookies

I have been looking for some good gluten free recipes as I have a few friends who can't do gluten. When I came across a recipe for GF Peanut Butter Cookies I just had to give them a try. I was a little skeptical of the recipe as I love my gluten (yes, breads, cakes, cookies, etc. are all weaknesses of mine when it comes to food). However, I was completely blown away by how delicious these cookies are. They are quite literally THE BEST peanut butter cookies I have ever tasted or made (and Jared, who is not usually a pb cookie fan, agrees with me).

Zucchini Brownies

These are absolutely delicious and perfect for anyone who cannot have milk or eggs. Also, very budget friendly for brownies from scratch. I recently tried making these a little healthier, my healthy changes are in parenthesis.

• 1/2 cup unsweetened applesauce 
• 1 cups white sugar 
• 2 teaspoons vanilla extract 
• 2 cups all-purpose flour 
• 1/2 cup special dark cocoa powder 
• 1 1/2 teaspoons baking soda 
• 1 teaspoon salt 
• 2 cups shredded zucchini 
• 1/2 cup chopped walnuts (optional) 

Frosting

• 6 tablespoons unsweetened cocoa powder (use only 5) 
• 1/4 cup butter (use 3 tablespoons) or coconut oil
• 2 cups confectioners' sugar (1 1/2 cups) 
• 1/4 cup regular, soy, coconut, almond, or rice milk (3 tablespoons) 
• 1/2 teaspoon vanilla extract 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. 
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. 
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. 

If you follow the lower calorie suggestions and cut into 16 squares, each piece will only be 140 calories and it still tastes delicious!

My sister shared her gluten-free version in the comments but I am including them in the post, too.

• 1/2 cup oil 
• 3/4 cup applesauce
• 3/4 cup sugar
• 1 cup millet flour 
• 1 cup brown rice flour
• 2 teaspoons vanilla extract 
• 1/2 cup unsweetened cocoa powder 
• 1 1/2 teaspoons baking soda 
• 1 teaspoon salt 
• 2 cups shredded zucchini 
• 1/2 cup chopped walnuts (optional) 

Follow the above directions for both the brownies and the frosting.

Original recipe source: allrecipes.com