Can you believe it's almost 2015?! 

I would love to say that we have some elaborate fancy NYE plans, but not quite....and I'm actually not too sad!  I swear I have the curse of the awful New Years Eve.  One year, I swear we walked 7 miles all around freezing Madison chasing parties that were all lame.  UGH! No bueno!

Ricky always works until 11-ish and the little ladies and I have a girls night.  It's actually my favorite thing ever.  I totally love to make different appetizers and bust out Disney movies.

I know everyone makes this simple baked brie and it's always a party hit...but I have a little secret trick to make it PERFECT! No one wants gummy crescent rolls at the bottom!

Here's what you need:

• 1 package of crescent rolls (regular or reduced fat)
• 1 package of brie 
• I found brie at ALDI for under $3! Such a steal!
• Fruit preserves of choice- NOT jelly! About 3-4 tablespoons
• We used strawberry & orange marmalade mixed
• Apricot is always tasty, also blackberry!
• 1 egg white, for brushing 
• To dip: crackers, apples

My tips:

1. Gently scrape off the white case around the brie...no need to make it perfect.
2. Prepare and bake the brie on parchment paper--this is THE best way to cook it.  The paper creates a completely stick free barrier from the pan and helps the bottom cook. 
3. Brush with egg whites for that drool-worthy golden crust.

Let's bake!

1. Preheat the oven to 375.
2. Place parchment paper on a baking sheet.  Arrange the crescent rolls in a star fashion (see photo above) to encase the brie.  Dollop 2-3 tablespoons of preserves below the brie and more on top. 
3. Close the crescent roll star, trying to fully cover the brie.  Liberally brush with egg whites. 
4. Bake until golden brown, around 20 minutes.
5. Serve warm with crackers or apples. 

Any big plans for NYE?  I hope you've had a wonderful holiday season so far!!

Mmmm Monday: Loaded Bacon Idaho Nachos #PackedWithSavings

Disclosure: This shop has been compensated by Collective Bias, Inc and its advertiser. All opinions and tasty recipes are my own. #PackedWithSavings #CollectiveBias

Did you know that you can find printable coupons on the Walmart.com website?  Right now I have been printing online coupons up a storm now that we're getting ready for back-to-school chaos! I want a stocked pantry and freezer for those upcoming busy nights.  There are 20 Kraft coupons to help you stock up on all of your favorites!

 

There is something about bacon and cheese that I can't resist. After a long weekend working, I came home yesterday and all I wanted was some comfort food.  In my opinion, comfort food at home is A-OK since you know what's going in it.  Better-for-you takeout, right?! 

While I love any nacho I can get my hands on, I like to switch it up too!  These Idaho nachos use thinly sliced potatoes which you can bake or flash fry.  Topped with crispy bacon and cheese, these are the ultimate comfort food.  The icing on the cake is my specialty dip--a creamy, spiced ranch dip.  Once you make this dip, you will NEVER go back to store bought french onion dip again.  It's THAT GOOD.

We have a new Walmart that opened up last week right by our house.  It's going to be so convenient--I think Olivia might be more excited than I am! The girls love to help me shop, so I handed them their list and some coupons to use (brave, I know!).  Olivia helped me with the cheese, Maddie helped me with Jell-O and other snacks we needed.  Although it takes me MUCH longer to shop with the girls, even with Ricky tagging along, I love the family time we spend at the store.  My ladies love food!

Here's what you need:

• 3-4 large potatoes, washed and thinly sliced
• Bacon, cooked and chopped. We love the new nitrate free Oscar Mayer Selects
• Kraft shredded cheese
• For the dip:
• 1 cup whipped cream cheese (entire container)
• 1/2 cup Kraft Ranch
• 1/4 teaspoon each of: garlic powder, onion powder, curry powder, paprika and parsley
• 1/2 teaspoon Worcestershire sauce
• Additional tasty toppings: green onion, tomatoes/salsa, jalapenos, BBQ chicken, pulled pork...whatever your heart desires!

1.  Preheat the oven to 400 degrees
2. Cook the potatoes.  You can bake them for 8-10 minutes at 400* or flash fry in shallow oil in a pan over medium heat.  They should be cooked through, but not super brown.
3. Lay the potatoes in a single layer on a lined cookie sheet.  Top with cheese and bacon. Cook for 5-7 minutes, until cheese is melted.
4. While the potatoes are cooking, make up the ranch dip by simply combining all spices and ingredients.  This will make extra, perfect for dipping chips later!
5. Once the nachos are out of the oven, top with your favorite toppings and dip in the cool ranch dip!

If you're going to watch football at a friend's house on a Sunday, these are the perfect nachos to bring to wow the crowd.  You can pre-cook the potatoes and throw them in the fridge.  Another idea would be to simply cook the nachos with cheese and have a toppings bar for people to add their own favorites.  Also, you MUST HAVE is the dip!

What's your favorite comfort food?

Fiesta Time! Pantry Salsa + Baked Corn Tortilla Chips

Okay guys....we are going to make a deal.  I am going to share my super secret, SUPER easy pantry salsa recipe and we're going to keep pretending we've spent hours chopping and dicing to make this salsa.  Deal?

I like to bring it to BBQs and special occasions and I often get asked what my trick is.  I really wish it was something super cool...but it's not. I use canned tomatoes. 

I know, I know, I know.  You're thinking GROSS!  But it's crazy how fresh this salsa tastes after you add some cilantro and onion to it.  Here in Michigan, we barely have a tomato season so we've gotta take all of the help we can get.  

Fresh tomatoes get expensive when you're trying to make a large batch of salsa...plus you have to seed and dice them.   Tomatoes from a can are pretty fresh tasting.  Only tip: make sure you get an organic or low sodium style, if available.  I like Meijer naturals or the Costco diced varieties.

The baked chips are equally as easy.  I started making these when I was on Weight Watchers.  You can eat 24 chips for only 120 calories.  I'm a huge chips & dip fan, so I tend to go crazy.  With these chips, you won't feel bad.  Even if you eat 2 servings (which would be pretty hard!), you're only eating 240 calories and 3 grams of fat.   Now when we buy regular chips, they are SO salty to me.

Pantry Salsa

Here's what you need:

• 1 can of diced tomatoes, 15 oz
• 1 medium sized onion, peeled and quartered
• 1 jalapeno
• 3 cloves of garlic, minced
• 1 handful of cilantro (or more if you are a fan)
• Juice from half of a lemon
• Salt to taste, dash of sugar, dash of cumin

1. In a food processor add onion, jalapeno, cilantro and garlic.  Open the can of tomatoes and drain the juice.  Pulse for about 15 seconds.  
2. Add tomatoes and pulse until everything is chopped.  Add salt, sugar, cumin and lemon juice.  Pulse for 5 seconds.
3. Chill in fridge.  

From this recipe, you can experiment and add whatever you want!  Think: mango, black beans, pineapple, serano chiles...so versatile!

Baked Tortilla Chips
Note: I highly recommend Mission Ultra Thin corn tortilla chips.  I have tried many brands and some separate while baking.  These stay crisp and toast very well.

Here's what you need:

• Corn tortillas, cut each into 8 pieces
• Cooking Spray
• Optional: fine salt

To bake evenly, place a cookie cooling rack on top of a cookie sheet.

Preheat the oven to 375.  Place triangles on cookie sheet and spray with cooking spray.  You can lightly salt, if desired.

Bake 5-7 minutes, until crisp watching VERY carefully.  They go from soft to burnt very fast!

Now it's time to get guilt-free snacking!  What show are you watching right now?