Archives for August 2012

Friday’s Favorites

August 31, 2012 · by · 16 Comments

 

Happy Friday Ladies!

Wow, has our family had a busy week.

My husband had reconstruction on his ankle today…it was a lot bigger surgery than I expected! So, needless to say I will be taking good care of him until he is “back on his feet” again. It is going to be a long 3 months, but I am just so thankful to be healthy and able to serve my family. Our girls have also been quick to help take care of Daddy…oh, how sweet. As I walked into the bedroom there they were- busy working on him with their play doctor set { he was also wearing my wedding tiara on his head -hehehe!!!} What a great sport…we will laugh at this in a few years.  God is SO good!

So what do we have cooking today? Let’s see…. 

My dear friend Courtney from Women Living Well was in North Carolina TONIGHT! {Did you get to watch the LIVE “Unglued” Webcast she participated in this evening with Lysa Terkeurst ,Kelly Stamps and Dr. Tim Clinton?} I couldn’t be more proud of her and all she is doing for the Lord and for women…Wohoo!!!

Being a girl who wears many hats {and wears them well!}, she most certainly did not forget to cook up a little something at home for her hubby…check out these Loaded Nachos she has under the broiler! Mmmmm….

{If the link does not take you to Loaded Nachos please check back a little later….}


Friday’s Top 3 Picks!

I love to see what YOU have cookin…and best of all I love bragging about you! Keep up the GREAT work ladies! These look delicious…

French Toast Casserole

Made By: Chocolate, Chocolate, and more…

 

Slow Cooked Beef Burritos

Made By: Posed Perfection

 

Flourless Maple Peanut Butter Oat Cookies

Made By: A {Modern} Christian Woman

It’s a FEASTING in FELLOWSHIP Link-UP! 

Please link up as many recipes, Christian posts, or seasonal posts as you wish. All I ask is either you place my button {located on my sidebar} onto your post, or link back. Thank you all so much for sharing your gifts with me…keep serving, my friends! Love to YOU!

As always thank you to all who tweet, FB and Pin!!! 



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Filed Under: Fellowship Fridays, Uncategorized ·

Overnight Crockpot Oatmeal

August 29, 2012 · by · 30 Comments

This morning I had some of my close mom friends from our children’s school over after drop-off. I whipped up an easy ham and cheese quiche, cut and washed some berries, and had this delicious oatmeal already baking overnight in the crockpot. May I just say…. it was so much easier knowing that one of my main dishes was finished even before I woke up!

We had a great time over breakfast and coffee….we live in such a blessed community.

Two tips for GREAT crockpot oatmeal- Use steel cut oats and a water bath! If you have made Crock Pot oatmeal before, did you notice it crusts on the sides and sometimes browns on the bottom? The water bath prevents all of that nonsense. 😉 

*I use gluten-free oats, but you may use any kind you wish.

In a casserole dish add oats, milk, brown sugar, vanilla, and cinnamon.

Fill Crock Pot up half way with water, then place the casserole dish inside and cover. Turn on low heat overnight and bake 8-10 hours.

In the morning you’ll wake up to the smell of cinnamon and have delicious baked oatmeal waiting for you.

Add milk, pecans, raisins and an extra dollop of brown sugar and sprinkle of cinnamon. Mmmm…

Thanks to my friends who shared their morning with me! Love you girls!  

 

Overnight Crockpot Oatmeal
Prep time: 5 mins
Cook time: 8 hours
Total time: 8 hours 5 mins
Serves: 8
Ingredients
  • 2 cups steel cut oats {I use Bob’s Red Mill Gluten Free}
  • 6 cups milk
  • 1 tsp vanilla
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • Enough water to fill Crock Pot 1/2 way.
  • “Fixins” and extra milk as desired.
Instructions
  1. In a casserole dish add all ingredients except water.
  2. Fill Crock Pot with water.
  3. Place casserole dish inside Crock Pot.
  4. Cover and set on low for 8-10 hours {overnight}
  5. Add your fixins in the morning {brown sugar, cinnamon, pecans, raisins, cinnamon …pour on additional milk to desired consistence}
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Filed Under: Breakfast, Cooking For A Crowd, Food Allergy Friendly, Uncategorized ·

Jen’s Gluten-Free Goodies!

August 27, 2012 · by · 7 Comments

 

Wow!!! One would NEVER know that these delicious little balls of yumminess were gluten free and healthy to eat! Thanks to my dear friend Jennifer for bringing these over for our last Ladies Summer Study!

{There were a few left over and I put them in my children’s lunches the next day….they LOVED them!!!}

Some of my awesome friends gathered together! Love you girls!

{Jen is the beauty in green….she is COMFY in the kitchen for SURE!}

Chocolate Chip Cookie Balls

{my favorite}

1 cup oatmeal

1/2 cup peanut butter

1/3 cup honey

1 cup coconut

1/2 cup ground flax

1/2 cup mini chocolate chips

1 tsp vanilla

Mix together. Refrigerate for 2 hours. Roll into balls.

Skinny Monkey Cookies

{brown in color}

3 bananas

2 cups oats

1/4 cup peanutbutter

1/4 cup cocoa

1/3 cup applesauce

1 tsp vanilla

Preheat oven to 350 degrees F.

Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

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Filed Under: Dessert, Food Allergy Friendly, Kiddos, Uncategorized ·

Friday’s Favorites

August 24, 2012 · by · 17 Comments

Happy Friday Ladies!
It’s cooling down in my neck of the woods…and am I ever excited. Ooooo I just love the thought of autumn knocking on my door! The warm sun, cool breeze, beautiful colors and yummmy comfort food. Speaking of, Courtney from Women Living Well is sharing a delicious side dish perfect for fall…Sweet Potato Home Fries. Mmmmm……Enjoy.

Friday’s Favorites!

It’s Pizza Day!!!! Wohoo!!!!

Hope these recipes will help you have a great Friday Pizza night with your families!

The Ultimate Pizza Crust

Made By: This Glorious Day

Chicken Bacon Ranch Pizza

Made By: A {Modern}Christian Woman

Angry Bird Pizza

Made By: Musings of a Minister’s Wife

And a Gluten Free Option…..

Potato Spinach Pie

Made By: On The Homefront

recipe box, prudent living

It’s a Feasting in Fellowship Friday {Link-UP}!

Please link up as many recipes, Christian articles and posts of the season. All I ask is that you place my button {located on my side bar} onto your post…or you may link back.

Thank you so much for sharing your world with me. Another thank you to those who FB, tweet and Pin!  



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Filed Under: Fellowship Fridays, Uncategorized ·

Honey Balsamic Chicken over Rice {Allergy Friendly!}

August 22, 2012 · by · 17 Comments

My hubby was my “guinea pig” this week, bravely trying a more “feminine” dish. To his surprise, he loved it! After he scrapped the last piece of rice off of his dish, I asked “So, did you like your dinner?” He smiled and said “Nope…not at all, I think I’ll have to try it again to make sure though…”

This dinner is allergy friendly, sweet and savory, and all together delish! {My favorite? The sauce….it’s sooo good}.

 

I always marinate my chicken in something. Today it was in Italian dressing {I do love Newman’s Own Olive Oil and Vinegar}. These are organic thinly sliced chicken breasts. Now ladies…you know I am not picky about things. But, I am with my chicken. It must be organic. Have you noticed how hugondous chicken breasts have become? It’s because they are pumped up with steroids and hormones! They are tough, have less flavor, and do not cook as evenly as the smaller organic chicken breasts. Moving on….

After the chicken is finished marinating add a sprinkle of salt, pepper and Thyme. Don’t add too much Thyme..just a little goes a long way. But, this is what gives you that savory taste…this combined with the other flavors makes a delicious marriage.

*Tip…I use grill foil on my grill. It prevents my chicken from sticking and clean up is a cinch!

Combine equal parts of balsamic and honey on the stove top and let simmer, stirring constantly. If you want to get fancy…it’s called a “reduction”. Some of the liquid evaporates, causing the mixture to thicken and have a bolder flavor. Mmmmm….my favorite part!

Cook rice according to directions. Place grilled chicken on top of rice, pour reduction over top and garnish with pecan halves, feta cheese, dried cranberries and chick peas. Mmmm…my mouth is watering again!

 

Honey Balsamic Chicken over Rice {Allergy Friendly!}
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 4
Ingredients
  • 4 chicken breasts
  • 4 cups cooked brown rice {cook according to package directions}
  • 2 cups italian dressing
  • salt, pepper, thyme {sprinkle sparingly onto each chicken breast}
  • 4 Tbsp balsamic vinegar
  • 4 Tbsp honey
  • 1 cup feta cheese
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • 1/2 cup chick peas
Instructions
  1. Marinate chicken breasts in Italian dressing for at least 4 hours or overnight.
  2. Sprinkle chicken with salt, pepper, and thyme.
  3. Grill appx 5-7 mins on each side until done.
  4. Make brown rice according to package directions. Set aside.
  5. Pour balsamic and honey into a small sauce pan, bring to a simmer on med-high heat and stir until it thickens {about 3-5 mins}.
  6. Place rice on dish, top with chicken, ladle on sauce, and garnish with chick peas, feta cheese and cranberries.
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Filed Under: Comfy In My Jeans, Entrees, Food Allergy Friendly, Gluten-Free, Dairy-Free, Egg-Free, Seasonal ·

Back to School Lunch Box Ideas! {Kabob LOVE}

August 20, 2012 · by · 1 Comment

School is BACK in session…what a bittersweet time for us moms. It’s SO hard to let go of those warm summer days, sleeping in, going swimming, not being on a schedule, and the list goes on. But, it’s so exciting to see another year come knocking…. reuniting with school friends, new learning experiences, projects, field trips… I just love seeing my children grow!

With back to school, comes back to packing lunches! This year I want to add some healthier varieties.

Here are some “Comfy” lunch ideas that I will be making in my children’s lunch boxes this year! 

I suggest using coffee stirs or popsicle sticks for kabobs so not to cause injuries!

 

Club Sandwich Kabobs

 {Turkey, bacon, ham, cheese, pickles, and bread on a popsicle stick}

Courtesy of Family Corner

kiddie kabos, banana with sprinkles

Banana Bites

{Bananas dipped in vanilla yogurt and sprinkles}

Courtesy of Parents Magazine

 

hot dog kabobs

Hotdog Kabobs 

{Grapes, cubed cheese and hotdogs- you can also use trail bologna for the lunch box!}

Courtesy of A Southern Fairytale

Fruit and Cheese Kabobs 

{Watermelon, strawberries, pineapple, grapes, cheese and turkey}

Courtesy of Fun Family Crafts

 

0206_kids_gtsandsushi.jpg

Sandwich Sushi 

{Bread, cucumbers, carrots, cream cheese}

*I know, I know- not a kabob, but SO worth sharing. 

Courtesy of Martha Stewart

 

Have a GREAT start to a new school year everyone! 

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Filed Under: Kiddos, Uncategorized ·

Friday’s Favorites {Link-up!}

August 17, 2012 · by · 56 Comments

Happy Friday Ladies!


Make sure to join me over at Women Living Well today where I share how to make these Easy Beef Taquitos…they are great for an appetizer or a meal {and best yet? They are allergy friendly!}

Friday’s Favorites

BACK TO SCHOOL!!!!

Cottage Cheese Lamb

Made By: Creative Kids Snacks

Disney’s “Up” Lunch

Made By: Creative Kids Snacks

Meatloaf Cupcakes with Mashed Potato Frosting

Made By: Queen of Savings

It’s another Feasting in Fellowship Link UP!

Please link up as many recipes, Christian posts, or posts of the season….all I ask is that you either place my button {located on my sidebar} or link back to Comfy in the Kitchen on your post. Thanks for participating…it is SO great to have you here. I truly appreciate it! 

A SPECIAL thanks to all who FB, Tweet and Pin!!! 



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Filed Under: Food Allergy Friendly, Uncategorized ·

Steamed Broccoli with Cheddar Cheese Sauce {gluten-free}

August 14, 2012 · by · 12 Comments

 

 

Broccoli is one of my family’s favorite veggies {yea!} and this recipe is NO exception! This recipe omits flour and adds cornstarch for a gluten free option.

Throw those cheese sauce packets away girls- making it homemade is just as easy {or I wouldn’t do it, hehe}. 

Rinse fresh broccoli in a colander and steam for appx 10 mins.  

Grate cheese and set aside. 

Melt butter then add corn starch { if you are using flour, double the amount -cornstarch is twice as powerful} This will make a “paste” that will give your sauce a nice creamy texture.

Add milk. 

Stir until it thickens…

Add cheese {you can always add a little extra milk if your sauce gets too thick}.

Yummm.

Pour cheese sauce over freshly steamed broccoli {or cauliflower}. A tasty {and gluten-free} side dish that everyone in the family will enjoy!

Steamed Broccoli with Cheddar Cheese Sauce {gluten-free}
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 4
Ingredients
  • 2 cups broccoli {fresh- steamed}
  • 5 tablespoons butter
  • 1 tablespoons corn starch {if using flour 2 Tbsp}
  • 1 cup milk
  • 1 cup cheddar cheese {freshly grated}.
  • salt/pepper to taste
Instructions
  1. Rise and steam broccoli.
  2. In saucepan, melt butter over low heat.
  3. Gradually stir in cornstarch to make a paste.
  4. Add milk and stir until smooth and thickens.
  5. Add cheese and stir until melted.
  6. Add salt and pepper as desired.
  7. Pour sauce over broccoli
Notes

You can always add a little more milk at anytime if sauce thickens too much.

 

 

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Filed Under: Food Allergy Friendly, Sides ·

Cream Cheese and Fruit Cookie Cups

August 13, 2012 · by · 7 Comments

 

If you are looking for a simple, yet “show stopping” recipe..look no further. My very dear friend Megan brought these Ahhhmazing cookie fruit cups to bible study last week and were they ever a hit! Of course, I had to do it again…. I got out my camera and started taking pictures {all my friends give me grace in this area-their crazy friend who takes pictures of food, hehe}.

Thanks Megs! Enjoy, Ladies!

 

 

 
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 12
Ingredients
  • 1 package of pre-made sugar cookie dough
  • 1 package of strawberries
  • 1-2 kiwis
  • 1 package of blueberries
  • 1 8oz block of creme cheese
  • 1 container of cool whip.
Instructions
  1. Cut cookie dough into 3/4 in balls.
  2. Place in muffin container. (It works best if you use muffin cups sprayed with cooking spray).
  3. Flatten out the dough so that it forms to the shape of the muffin pan. (It does not need to cover the whole cup, as it will expand when it is baked.) Follow baking directions on the sugar cookies.
  4. With a mixer, mix together the cream cheese and cool whip.
  5. Keep refrigerated.
  6. Cut up the fruit into small pieces.
  7. When the cookie cups are cool, remover the liner.
  8. Place a spoonful of the dip in each cup and then add fruit.

 

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Filed Under: Dessert ·

Friday’s Favorites {and a LINK-UP!}

August 10, 2012 · by · 20 Comments


Want to know my secret to getting dinner done while trying to keep my children happy? Come visit me over at Women Living Well, where a little “tidbit tray” saves the day….

 

Friday’s Favorites!

On FaceBook today I asked YOU what suggestions you may have for all those delicious veggies that are ready for picking! Thank you for all of your delicious recipes! Here are some more great ideas from my fellow bloggers for tomatoes, squash, and kale. Enjoy!

Thanks to all who linked up last week!!!! 

 

 

Summer Squash Soup

Made By: Cooking on the Front Burner

Fresh Tomato Basil Pizza

Made By: A {modern} Christian Woman

Freezing Kale

Made By: Life’s Abundant Adventures

 

It’s a Feasting in Fellowship LINK-UP! 

Please link up as many recipes, Christian articles, and/or posts of the Season! {Would LOVE to see some more “fresh from the garden” recipes!!!!} All I ask is that you place my button {located on my sidebar} onto your post. 

Thanks to ALL who FB, Tweet, and Pin!!!! 



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Filed Under: Fellowship Fridays ·

Classic Homemade Lemonade

August 7, 2012 · by · 6 Comments

 

Who doesn’t love a nice cool glass of freshly squeezed lemonade on a hot Summer’s day? Sure, you can make the mix {I’m okay with that, really!} But, nothing takes the place of homemade. This recipe is easy and delicious~ I just couldn’t pass up sharing it with you. Enjoy often with friends and family…

Just 3 ingredients. Lemons, water and sugar. This is hot water with sugar disolving.

I have a very basic juicer that does a great job….

My little girl LOVES to help….so sweet!

She’s such a good big sister… teaching her little sister how to juice lemons 😉

Look at all of that freshly squeezed lemon juice! So refreshing!!!

Add it to the hot sugar water, then add cold water, ice and lemon slices.

Enjoy! Ahhhh…..

Freshly Squeezed Lemonade
Prep time: 10 mins
Total time: 10 mins
Serves: 6-8
Ingredients
  • 1 cup hot tap water
  • 1 cup sugar
  • Juice from 5-6 lemons
  • 1 lemon sliced
  • 6 cups cold water
  • 1 cup ice
Instructions
  1. Stir hot water and sugar together, let dissolve.
  2. Juice 5-6 lemons and slice an extra lemon to place in lemonade.
  3. Add lemon juice and sliced lemon to sugar water, add cold water and ice. Stir.
  4. Serve cold!
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Filed Under: Beverages, Food Allergy Friendly, Kiddos, Learning the Basics, Uncategorized ·

Friday’s Favorites

August 3, 2012 · by · 11 Comments

Happy Friday Everyone!

This Summer is flying by…my, oh my, it's August!

We still have time for more delicious Summer dishes; Here are the Friday's favorites….

Featured Recipe:

Join me over at Women Living Well where my sweet friend Courtney is serving up "The Incredible, Edible…..DIRT!" {This is actually my husband's favorite, hehe} Alas, for kids and grown-ups alike you will have a winning dessert.

Friday's Favorites!

Freezing Fresh Corn

Made By: Mamal Diane

Ladies, do this!!! You will be SO glad you did when your corn is "Summer fresh" on Thanksgiving. Scoop up those fresh ears at your local farm or farmer's market {bi-color is my favorite}

 

Caprese {easy} Salad

Made By: Cooking on the Front Burner

 

Homemade Twix Bars

Made By: Steak N Potatoes Kinda Gurl 

 

Feasting in Fellowship LINK-UP! 

Please link up as many of your favorite recipes, Christian posts, and/or posts of the season as you like! All I ask is that you 1. Place my button {located on my side bar} onto your post. OR 2. Link back to me by placing "linking up with Comfy in the Kitchen" at the bottom of your post.

Thank you all so very much for sharing your delicious recipes on Comfy. I LOVE showing you off! I always have to give a shout out to those who tweet, pin and FB about Comfy in the Kitchen…it's always nice to have new friends! Much love, Janelle

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Filed Under: Fellowship Fridays, Uncategorized ·

Nikki’s Lemon Bundt Cake

August 2, 2012 · by · 4 Comments

So, my friend Nikki shows up at bible study with this amazing looking bundt cake…as if that wasn’t enough to get my gluten free mouth watering, she began pouring on this molten buttery-lemony glaze!!! I had to ladies…I just had to…I got my camera right out and started taking pictures. LOL {thought I was going to take a bite didn’t ya?} Although I did not get to share in this delicious treat- all the ladies at study LOVED it…and Ohhhh did it look and smell GOOD!

I knew this recipe HAD to have pudding in it! I just KNEW it! Look at that!

Thank you Nikki!!! Love you, my funny, sweet, beautiful, down to earth {and “comfy”} friend!!!!

Nikki’s Lemon Bundt Cake


Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 10
Ingredients
  • Lemon Bundt Cake
  • Ingredients
  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup orange juice
  • 1 cup confectioners’ sugar
Instructions
  1. In a mixing bowl, combine dry cake and pudding mixes, eggs, water and oil. Beat on medium speed for 2 minutes.
  2. Pour into a greased and floured 10-in. fluted tube pan.
  3. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool on a wire rack for 6-8 minutes.
  5. Meanwhile, for glaze, combine butter and orange juice in a small bowl; stir in confectioners’ sugar until smooth.
  6. Remove cake from pan to a serving platter.
  7. Cool completely. Slowly drizzle with glaze
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Filed Under: Dessert ·

Jennifer’s Sneaky Moo-less Chocolate Pie

August 1, 2012 · by · 5 Comments

Ohhhh Ladies {especially ones with dairy intolerances} do I have a fun recipe for YOU! It comes right from our Ladies bible study from my very dear friend Jennifer. I quickly came to find out how comfy she was in her kitchen by all the delicious snacks she’s prepared for us on Wednesday evenings!  The treat she is sharing with us today, “Sneaky Moo-less Chocolate Pie” amazed me so much, I just HAD to post it! 

There is a *secret ingredient that you would NEVER guess {even after taking a bite!}

So, shhhhhh….don’t say a word. The kids won’t know they are eating a protein packed snack!

Thank you so much Jennifer, love you!

Mmmm…..

Here they are in adorable little chocolate dessert cups! Beautiful and Yummy!!!!

Sneaky MooLess Chocolate Pie
Prep time: 10 mins
Total time: 10 mins
Serves: 8
Ingredients
  • 1# silken tofu (I use light and get it at Beilers or Acme)(drained*)
  • 13oz of chocolate chips
  • 1/3 cup coffee (brewed and cooled)
  • 1 TBSP honey
  • 1tsp vanilla
Instructions
  1. Melt chocolate and coffee together in microwave.
  2. Put tofu, honey and vanilla in the food processor.
  3. Once the chocolate is melted add it in the food processor.
  4. Whirl it around for a couple minutes. Be patient, it takes like 3 minutes or so to get all the little chunks of tofu broke down.
  5. Put into dessert cups or pour into a chocolate pie crust.
  6. Chill for a couple hours.
  7. So good.
  8. *I buy the Mori Nu brand of tofu and it does not need drained.
  9. I have used mint flavoring instead of coffee (just a few drops) and it makes a chocolate mint pie. I have used raspberry chocolate chips and that will make a raspberry chocolate pie. The possibilities are endless. Enjoy!
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Filed Under: Dessert, Food Allergy Friendly ·