We went cross country skiing with a group at a wilderness center and it was actually a lot of fun. I wasn’t expecting to enjoy cross country skiing, but I did. What I didn’t love was the cold, so when we went to my sister-in-law’s afterwards and she had this spicy lentil soup ready, I was very thankful.

Once I tasted it, I immediately asked my sister-in-law for the recipe. I noticed that I wasn’t the only one that day who asked for the recipe. It’s that good!

This spicy red lentil soup is so delicious. It especially hits the spot on a cold winter day after cross country skiing!

Spicy Lentil Soup Recipe:

Saute 2 chopped onions in 2 tsp. olive oil.

Add 3 garlic cloves,
2 tsp. ground cumin,
1/2 tsp. paprika,
1/2 – 1 tsp. cayenne pepper.

Cook for 1 minute.

Add 7 cups chicken broth,
1 1/2 cups dry red lentils (rinse first),
2 Tbsp. tomato paste,
1 bay leaf.

Cover and bring to a boil, stirring occasionally.

Reduce heat and simmer 25-30 minutes or until lentils are tender.

Discard bay leaf.

Blend half the soup in the blender until smooth or use a hand blender in the pot for all the soup.

Return to saucepan and stir in 1 can evaporated milk.

Simmer 5 minutes longer until hot.

Add salt and pepper.

Garnish with fresh cilantro.

If you are looking for a lentil soup that is less spicy and has more vegetables, my healthy lentil soup recipe is delicious as well.

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Spicy Lentil Soup Recipe

This spicy red lentil soup is perfect to come in to on a cold winter day.

Ingredients

• 2 onions in 2 tsp. olive oil. chopped
• 3 garlic cloves minced
• 2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 - 1 tsp. cayenne pepper.
• 2 tsp. olive oil
• 7 cups chicken broth
• 1 1/2 cups dry red lentils rinse first,
• 2 Tbsp. tomato paste
• 1 bay leaf
• 1 can evaporated milk

Instructions

1. Saute 2 chopped onions in 2 tsp. olive oil.

2. Add 3 garlic cloves, 2 tsp. ground cumin, 1/2 tsp. paprika, 1/2 - 1 tsp. cayenne pepper and cook for 1 minute.

3. Add 7 cups chicken broth, 1 1/2 cups dry red lentils (rinse first), 2 Tbsp. tomato paste, and the bay leaf.

4. Cover and bring to a boil, stirring occasionally.
5. Reduce heat and simmer 25-30 minutes or until lentils are tender.

6. Discard the bay leaf.

7. Blend half the soup in the blender until smooth or use a hand blender in the pot for all the soup.
8. Return to saucepan and stir in 1 can evaporated milk.
9. Simmer 5 minutes longer until hot.
10. Add salt and pepper.
11. Garnish with fresh cilantro.

One of our daughters has a tree nut allergy and for many years, has wanted to try a certain chocolate and nut spread, but of course due to her allergy, we can’t even have it in the house. To say that she (and my other kids) are excited that there is now a chocolate and peanut butter spread that is safe for her to eat is an understatement.

The fact that it happens to be Reese Spreads, a taste they love made it even better. There were some squeals of glee and many suggestions of how we might be able to use it. The kids of course think that it is delicious on toast and used instead of the chocolate in s’mores, but they also seem to think that it’s pretty perfect eaten right out of the jar on a spoon. I have to admit that I quite agree with them!

Inspired by the chocolate peanut buttery goodness, I created this simple 3 ingredient recipe for salted chocolate peanut butter popcorn that was devoured as quickly as it was made. I only managed to snag a few kernels for myself before my kids polished off the entire recipe! It’s a good thing it’s so easy to make.

Salted Chocolate Peanut Butter Popcorn Recipe:

1/3 cup popcorn kernels
1 tsp. sea salt
1/2 cup Reese Spreads

1. Pop the popcorn in whatever way you choose. I have an air popper but you can choose a stovetop method or the microwave if that’s what you prefer.
2.  Stir 1/4 tsp. of the sea salt into the Reese Spreads and place in the microwave. Microwave for 30-40 seconds, until easy to pour.*
3. Pour the salted Reese Spreads over the popped popcorn and lay out flat on a baking sheet.
4. Sprinkle with the remaining sea salt.
5. Put the baking sheet into the freezer to harden.

*Please note that microwave oven temperatures vary so you may need to adjust the cooking time slightly. You can also make this ahead of time and freeze it in resealable bags, being sure to take out excess air. This will ensure that you always have a delicious snack to serve if company pops by unexpectedly or just to enjoy  during family movie night. 

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Salted Chocolate Peanut Butter Popcorn Recipe

Inspired by the chocolate peanut buttery goodness, I created this simple 3 ingredient recipe for salted chocolate peanut butter popcorn that was devoured as quickly as it was made. I only managed to snag a few kernels for myself before my kids polished off the entire recipe! It's a good thing it's so easy to make.

Ingredients

• 1/3 cup popcorn kernels
• 1 tsp. sea salt
• 1/2 cup Reese Spreads

Instructions

1. Pop the popcorn in whatever way you choose. I have an air popper but you can choose a stovetop method or the microwave if that's what you prefer.
2. Stir 1/4 tsp. of the sea salt into the Reese Spreads and place in the microwave. Microwave for 30-40 seconds, until easy to pour.*
3. Pour the salted Reese Spreads over the popped popcorn and lay out flat on a baking sheet.
4. Sprinkle with the remaining sea salt.
5. Put the baking sheet into the freezer to harden.

Recipe Notes

*Please note that microwave oven temperatures vary so you may need to adjust the cooking time slightly. You can also make this ahead of time and freeze it in resealable bags, being sure to take out excess air. This will ensure that you always have a delicious snack to serve if company pops by unexpectedly or just to enjoy  during family movie night.

My love of nachos is well documented and well known! For me, nachos are the ultimate in comfort food so I simply came up with a way to be able to eat them in the morning. Breakfast nachos carry all the taste and comfort of regular nachos.

When I first thought of this idea, I wasn’t sure if they would live up to the taste I imagined but they did not disappoint!

These make a great family breakfast because they can all be made on one tray at the same time. It also offers many topping possibilities. I made mine meatless but you could easily add crumbled bacon or scrambled sausage. As long as you use gluten free hash brown patties, this dish is gluten free.

Hash Brown Breakfast Nachos Recipe:

Preheat oven to 450°. Line a cookie sheet with one layer of frozen hash brown patties*. This worked out to be 12 patties on my tray. Sprinkle with taco seasoning. To ensure lower sodium and no gluten, I use my own homemade taco seasoning.

Bake for 15-20 minutes. If you are using a regular baking tray, you will want to flip them over halfway through baking time. I used a stoneware baking sheet, so flipping wasn’t needed.

You want the hash browns to be crispy because you want that nice crunch.

*If gluten free is a consideration, you will want to be sure to use gluten free hash brown patties.

After taking the hash browns out of the oven, turn the oven down to 350°. Top the hash browns with shredded cheese (I used a blend of cheddar, jalapeño jack and mozzarella), diced red peppers, diced onions (I used purple onions but green or white onions would work equally well), diced tomatoes, diced green chilies, and chopped jalapeños. Be sure to seed the jalapeños if you don’t want too much heat.

Add any other toppings such as crumbled, cooked bacon or scramble fried ground sausage. Top with a bit more grated cheese.

Bake in 350° oven for about 5 more minutes, until cheese is melted. Serve with salsa, hot sauce or sour cream if desired.

My kids had seconds of the breakfast nachos (and one had thirds!) so I would say that this was a big hit!

All in One Breakfast Casserole

Large Family Breakfast Ideas

Shredded Chicken Nachos

Nacho Bites

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Hash Brown Breakfast Nachos Recipe

These make a great family breakfast because they can all be made on one tray at the same time. It also offers many topping possibilities. I made mine meatless but you could easily add crumbled bacon or scrambled sausage. As long as you use gluten free hash brown patties, this dish is gluten free.

Ingredients

• frozen hash brown patties
• taco seasoning
• shredded cheese
• diced red peppers
• diced onions
• diced tomatoes
• diced green chilies
• chopped jalapeños

Instructions

1. Preheat oven to 450°. Line a cookie sheet with one layer of frozen hash brown patties*. This worked out to be 12 patties on my tray. Sprinkle with taco seasoning. To ensure lower sodium and no gluten, I use my own homemade taco seasoning.
2. Bake for 15-20 minutes. If you are using a regular baking tray, you will want to flip them over halfway through baking time. I used a stoneware baking sheet, so flipping wasn't needed.
3. You want the hash browns to be crispy because you want that nice crunch.
4. After taking the hash browns out of the oven, turn the oven down to 350°. Top the hash browns with shredded cheese (I used a blend of cheddar, jalapeño jack and mozzarella), diced red peppers, diced onions (I used purple onions but green or white onions would work equally well), diced tomatoes, diced green chilies, and chopped jalapeños. Be sure to seed the jalapeños if you don't want too much heat.
5. Add any other toppings such as crumbled, cooked bacon or scramble fried ground sausage. Top with a bit more grated cheese.
6. Bake in 350° oven for about 5 more minutes, until cheese is melted. Serve with salsa, hot sauce or sour cream if desired.

Our son Einstein is on a gluten free diet. I am determined that he won’t have to miss out on things, especially during the holidays and on special occasions. Last Christmas, among other gluten free treats, I made him these Chocolate Toffee cookies using a gluten free cake mix. This year, I decided to play around with the recipe a bit and make some other cake mix cookie variations.

A cookie recipe like this is especially handy for someone who isn’t gluten free and therefore doesn’t have gluten free flours in their kitchen. All you need is to buy a gluten free cake mix box. After that, all you’ll need is eggs, vegetable oil, and your choice of mix-ins and you’re set.

If you are attending or hosting an event where you know there will be those who can’t have gluten, you can still make these easily. Plus, they are delicious!

Gluten Free Cake Mix Cookies Recipe:

1 gluten free chocolate cake mix
2-3 eggs*
1/3 cup vegetable oil

Begin by making this basic recipe. Mix together all three ingredients. (see note below)

*Note: The gluten free cake mixes seem to vary in terms of how dry they are, so sometimes 2 eggs is not enough to make these stay together. Start by adding two eggs and the oil to the cake mix. If you find that the dough isn’t holding together well enough and is very dry, add another egg.

To make Gluten Free Chocolate Crinkles:

Put icing sugar (also called powdered sugar) in a small bowl. Mix together the basic dough and shape into balls. Roll the balls in the icing sugar and place on a cookie sheet. Leave space in between the cookies as they will get flatter as they cook. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will help flatten the cookies a bit more.

To make Gluten Free Chocolate M+M Cookies:

Mix M+Ms or mini M+Ms into the basic cookie batter. Form balls and place on a cookie sheet, leaving room in between the cookies as they will expand as they flatten. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter.

To make Gluten Free Double Chocolate and Almond Cookies:

Stir white chocolate chips and coarsely chopped almonds into the basic chocolate cookie dough. Form balls and place them on a cookie sheet, leaving plenty of space in between them. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will further flatten the cookies.

This recipe yields at least 4 dozen cookies.

I made all three variations using just one cake box, so I didn’t give exact amounts for the white chocolate chips, icing sugar, M+Ms, and almonds because the amounts will vary depending on if you are making the entire box into one type or making two or three types with the one basic batter.

And of course, if you want a fourth variation, you can always make gluten free chocolate toffee cookies.  These are also made with the same basic cookie dough. You’ll love these cookies!

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Gluten Free Cake Mix Cookies Recipe

If you are attending or hosting an event where you know there will be those who can't have gluten, you can still make these easily. Plus, they are delicious!

Ingredients

• 1 gluten free chocolate cake mix
• 2-3 eggs*
• 1/3 cup vegetable oil

Instructions

1. Begin by making this basic recipe. Mix together all three ingredients. (see note below)

To make Gluten Free Chocolate Crinkles:

1. Put icing sugar (also called powdered sugar) in a small bowl. Mix together the basic dough and shape into balls. Roll the balls in the icing sugar and place on a cookie sheet. Leave space in between the cookies as they will get flatter as they cook. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will help flatten the cookies a bit more.

To make Gluten Free Chocolate M+M Cookies:

1. Mix M+Ms or mini M+Ms into the basic cookie batter. Form balls and place on a cookie sheet, leaving room in between the cookies as they will expand as they flatten. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter.

To make Gluten Free Double Chocolate and Almond Cookies:

1. Stir white chocolate chips and coarsely chopped almonds into the basic chocolate cookie dough. Form balls and place them on a cookie sheet, leaving plenty of space in between them. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will further flatten the cookies.

Recipe Notes

I made all three variations using just one cake box, so I didn't give exact amounts for the white chocolate chips, icing sugar, M+Ms, and almonds because the amounts will vary depending on if you are making the entire box into one type or making two or three types with the one basic batter. And of course, if you want a fourth variation, you can always make gluten free chocolate toffee cookies.  These are also made with the same basic cookie dough. You'll love these cookies!