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Fruit Salsa with Heart Shaped Cinnamon Sugar Chips

Do you celebrate Valentine’s Day with your spouse over a romantic dinner? Or together as a family with your kids? We like to make it special with our little loves, and today I’m sharing a super simple recipe that’s so fun to get your kids involved, and “helping” in the kitchen.

Fruit Salsa with Heart Shaped Cinnamon Sugar Chips is the perfect appetizer or sweet treat for your Valentine’s Day dinner. It is so versatile, and can be used with a variety of different fruits. We used strawberries, raspberries and apples (to make it look pretty with pinks and reds). But, you can add pears, blueberries, blackberries, pineapple.. the list goes on!

I had Chloe (my older one) cut the fruit into tiny pieces, and then Capri (the youngest) mixed it all together. We all took turns with the cookie cutter shapes and sprinkling the cinnamon sugar. It was a fun activity and delicious treat that we were all able to create together.

Cinnamon Sugar Chips

Ingredients:

  • 4-6 burrito-style tortillas
  • coconut oil cooking spray
  • cinnamon sugar

Directions:

  1. Preheat oven to 350 degrees
  2. Cut tortillas into appropriate shape with cookie cutter
  3. Spray with cooking spray
  4. Sprinkle with cinnamon sugar
  5. Bake for 10-12 minutes
  6. Transfer to a cooling rack and let cool
  7. Serve with fruit salsa or store in an airtight container

Fruit Salsa

Ingredients:

  • 1 cup strawberries
  • 1/2 cup raspberries
  • 1 large apple
  • squeeze of citrus to prevent apples from browning (we used a squeeze of grapefruit)

Directions:

  1. Finely chop strawberries, raspberries and apple
  2. Combine ingredients
  3. Squeeze citrus
  4. Gently mix together
  5. Chill until ready to serve

Happy Valentine’s Day from House on Prairie Lane

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Slow-Cooker Bolognese

Last week, the polar vortex had us craving everything warm + hearty. We’ve been eating our fair share of salads and chicken this month (with our goal to eat more healthy this new year), but with the frigid temps, we prefer comfort food. Can you blame us? This Slow-Cooker Bolognese is the perfect meal on a cold winter night.

Slow-Cooker Bolognese

Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 3 tbsp tomato paste
  • 1lb ground beef
  • 1lb bulk italian sausage
  • 1 (28oz) can crushed tomatoes
  • t tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1 cup whole milk
  • 1/4 cup red wine
  • freshly ground black pepper
  • shaved parmesan (for garnish)
  • fresh parsley, chopped (for garnish)

Directions:

  1. In a large skillet over medium heat, heat oil.
  2. Add onion, carrot, celery, and garlic. Cook until tender, approx. 5 minutes
  3. Add tomato paste and stir until combined.
  4. Add ground beef and italian sausage, cook through, approx. 8 minutes
  5. Transfer mixture with a slotted spoon to slow cooker
  6. Add crushed tomatoes, oregano, thyme, bay leaf, salt, milk, and red wine. Season with pepper and stir until combined
  7. Cover and cook on low, 6-7 hours
  8. Discard bay leaf
  9. Serve over pasta (we prefer a jumbo penne)
  10. Garnish with parsley and parmesan
  11. Enjoy!

ps.. With our goal to eat more healthy, I cook with all organic ingredients. All of my veggies, pasta, crushed tomatoes, milk and even the red wine are USDA Organic. Our beef is always Grass-Fed. I’ve done a lot of research of what goes into our bodies, and the quality of the ingredients are very important when it comes to feeding my family.

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‘Old Fashioned’ Cranberry-Orange Relish

Cranberry Orange Relish

There’s something about Thanksgiving that just brings back the BEST memories from growing up. Gathering together at our Grandparents house, and celebrating the holidays with all of our Aunts, Uncles and Cousins, was always so much fun! And there’s nothing like having all the traditional Thanksgiving food, to remind me of all the special times we shared together.

One of my favorite recipes from Thanksgiving is my Grandma’s ‘Old Fashioned’ Cranberry-Orange Relish. I’ve taken that over, and prepare it as one of our most loved Thanksgiving side dishes. I still have her original recipe card that I cherish and love, and always chuckle to myself when I add a “jigger” of Brandy! Just maybe keep an extra dish for the kids without it. Ha! I am so amazed at how quick + simple it is, and can even be made a few days ahead of time. It’s a huge timesaver when you’re trying to prepare so many dishes at once.

My Mom and Dad now host Thanksgiving, and I love that they still carry on so many of the holiday traditions.. to make it all that more special for our kids. And I hope they carry on the same traditions.

Cranberry Orange Relish

‘Old Fashioned’ Cranberry-Orange Relish

Ingredients:

1lb. (4 cups) fresh cranberries
2 oranges (rind + pulp)
2 cups sugar
1 “jigger” (shot) of brandy

Directions:

  • Chop oranges into chunks
  • In a food processor, grind together cranberries + oranges
  • Add to large mixing bowl and add sugar + “jigger” of brandy
  • Mix together
  • Cover + Refrigerate several hours for flavors to blend together
  • Serve with Thanksgiving meal
  • Enjoy!

Happy Thanksgiving from House on Prairie Lane

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Coconut Oil Chocolate Chip Cookies

It’s almost Valentine’s Day, and if you read my blog post last week, you know we love to celebrate together as a family. My girls love to share in the excitement of the holiday, and insisted on making Daddy some yummy treats.. Coconut Oil Chocolate Chip Cookies. They have become a staple in our house since I was pregnant with Capri, and something we always make for special occasions (or even when we just have a sweet tooth)! The recipe is quick, easy and soooooo delicious!

 

Coconut Oil Chocolate Chip Cookies

Ingredients:

3/4 cup coconut oil (I liquify it in the microwave for approx. 30 seconds)
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cup flour
1 tsp baking powder
1 tsp salt
2 cups chocolate chips
optional: 1/2 cup chopped walnuts

Directions:

  • Preheat oven to 350 degrees
  • In a mixer, beat together coconut oil, sugar + brown sugar until light and fluffy
  • Add eggs one at a time
  • Mix in vanilla
  • Combine flour, baking powder + salt in medium bowl
  • Slowly add flour mixture to mixer
  • Stir in chocolate chips
  • Scoop dough into 2 Tbsp rounds
  • Place on non-stick baking sheet
  • Bake 10-12 minutes until golden brown
  • Enjoy!

Happy Valentine’s Day from House on Prairie Lane!

 

 

 

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Our Favorite Holiday Sweet Treat: Peppermint Fudge

Are you looking for a quick + easy (maybe even last minute?) sweet treat to bring to your next holiday party? I have a yummy recipe for Peppermint Fudge that is always a huge hit with everyone in my family! And the best part? You might actually have all the ingredients already in your home.. I know I did!

peppermint fudge

Peppermint Fudge

Ingredients:

2 1/4 cup (16 oz) dark chocolate chips
1 cup peppermint candies (or candy canes)
3/4 cup heavy cream
3 1/2 cup mini marshmallows
5 tablespoons unsalted butter
1 1/4 cup sugar
1 teaspoon salt (is use pink himalayan)

Directions:

  • Lightly coat a 9″ square baking dish with non-stick spray
  • Line pan with 2 pieces of parchment paper in both directions, leaving overhang
  • Spray parchment
  • Place chocolate in large mixing bowl
  • In food processor, pulse candies until finely chopped
  • In saucepan, combine candies, cream, marshmallows, butter, sugar + salt over med/high heat
  • Whisk until smooth, 5 minutes
  • Pour mixture through strainer onto chocolate chips
  • Let stand 1 minute, stir until smooth
  • Pour into baking dish
  • Refrigerate 3 hours
  • Cut + serve + enjoy!

Happy Holidays from House on Prairie Lane!

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