#TBT – Homemade Goldfish Crackers

If one of your go-to snacks for your toddler (especially when you need something portable) is goldfish crackers, here is an easy recipe to make your own so you can control exactly what goes into them (and it isn’t much).  
I will warn you, though, that you just about have to use a food processor. They are really good.  For the original post, click here.

Green Chile Enchiladas

For a girl who doesn’t like pork – I sure eat it a lot. Last week I wrote about delicious BBQ pork stuffed sweet potatoes. While that was a new pork dish for us, this one is a classic: Green Chile Enchiladas.
We discovered this recipe quite by accident. I meant to make homemade enchiladas from complete scratch. Then I got busy and forgot to buy half the ingredients. I sent hubby to the store for enchilada sauce – he returned with green chili sauce and the rest was history. This is such an easy dish! 
Are you ready? Ok – Put approximately 3 cups of pulled pork in a bowl, add 1 can of green chiles (4 oz), and a 1/4 – 1/2 cup mexican cheese. Spoon mixture into tortilla of your choice, roll and place in pan. Cover with green chile enchilada sauce (14 oz). Top with cheese. Bake at 350 degrees for 30 minutes. 
This recipe freezes very well. Put together everything and then freeze before cooking. When ready to eat, bake at 350 degrees for one hour (if frozen). 

Stuffed Sweet Potatoes

If you were to talk to my husband, he would probably tell you that I am not a pork person. I’d probably agree, but in all honesty, we eat pork on a pretty regular basis. We LOVE crock pot pulled pork in this house, and this dish tops them all: baked sweet potato stuffed with BBQ pork.

A baked sweet potato stuffed with pork covered in bbq sauce,
caramelized red onions, and melted colby jack cheese

This was really easy to make. It was inspired by Jim N Nicks pig in the potato patch. According to their menu it’s a potato “loaded with smoked bacon, butter, sour cream, cheddar, bbq sauce, and a choice of pork or chicken”. It’s one hell-of-a-way to eat a potato. We’ve made our own versions before, but this was the first time we made it with a sweet potato. Not only is a sweet potato a much healthier choice, it adds an incredible level of flavor.
A few weeks ago our local Kroger had a bone-in pork shoulder on sale. Pulled pork is actually quite a versatile meat and is pretty regularly on sale. We purchased two 8+lb roast for only $12 each. That is less than $2 per pound. I froze one, and popped the other roast into the slow cooker (recipe here).  I shredded the roast with my kitchen aid and split it into gallon size bags. For reference, a roast this size made 3 gallon bags of 3.5 cups and one container approximately 3 cups. (See more pulled pork recipes)

On the day I made dinner, I threw my potatoes in the pressure cooker and caramelized some onions. Once cooked, I cut the potatoes opened and topped in the following order: BBQ sauce, pork, sauce, caramelized onions, sauce, cheese. I baked them in the oven for 20 minutes at 400 degrees. We served the loaded potatoes with some sour cream.

Homemade Goldfish Crackers

One of the easy snacks to grab for toddlers are goldfish crackers.  I discovered that they are easy to make at home, and you know exactly what goes into them.  If you want to make them look like little fish, you can order the little cutter gadget, but I just cut them in squares.  This recipe calls for using a food processor which makes it much easier – I’m not sure it would work without it.

Goldfish Crackers

  • 1 1/2 cups grated cheddar cheese
  • 4 tablespoons butter
  • 3/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon onion powder
Combine all ingredients in a food processor, running until dough forms a ball.  If dough feels warm or is really soft, wrap in plastic wrap and chill in refrigerator for 30 minutes or so.
Roll out dough until 1/8 inch thick on a lightly floured surface with a lightly floured rolling pin.  I roll mine out on parchment paper which makes it easy to transfer paper and all directly to a cookie sheet.  I score mine into squares with a pizza cutter before baking but do not separate the squares.  If you want to cut them into fun shapes with a cookie cutter, transfer the shapes to an ungreased or parchment lined cookie sheet, leaving a space around each one.
Bake in a preheated 350 degree oven for 12 to 15 minutes or until they barely start to brown at the edges.  I go back and run the pizza cutter over the scored lines to finish cutting the squares.  It is very important to cut them as soon as they come out of the oven before they crisp up as they cool.  Set cookie sheet on a rack to cool completely before moving the crackers.

Cauliflower Mac & Cheese

Look at this creamy goodness

I confessed sometime ago that I don’t eat enough veggies. I’ve found found over time that, if cooked right or a certain way, I do like more veggies than I initially thought. I just don’t know what do with veggies! When I was pregnant with my first, I craved cauliflower, unfortunately it was the mini-steamer pack kind covered in cheese….not the healthiest of sides, but certainly not the worst.
Cauliflower can be used as a substitute for some starchy foods including mash potatoes, potato salad, rice and Kayte even uses it for pizza crust! (According to Wikipedia) Cauliflower is low in fat and carbs, but high in fiber, folate, water, and vitamin C. All this had me fairly sold – then I saw this  droolworthy Buzzfeed  post on ways you can use cauliflower to cut carbs. I picked some up on my next costco trip!
I wanted to make something I knew our toddler would gobble up, and after a recent cold spell, I wanted something warm and comforting. I settled on this cauliflower mac & cheese from ShockMunch. Then I made the laziest version of it possible.

The recipe starts by cooking macaroni, and steaming the cauliflower. I don’t own a fancy steamer, but I do have some of these awesome Ziploc Zip n Steam bags. Just throw your veggies in there with some water, and pop in the microwave for the appropriate amount of time as listed on the bag! Next the recipe calls for blending the cauliflower with sauteed onion and garlic. I used onion powder, and some Johnnys garlic powder instead and just threw it in the blender. Add milk and blend. Pour the mixture into a pot with cheese and stir until melted. Combine with the macaroni and you are done!

Creamy cauliflower with melting cheese

Pulled Pork Philly Cheesesteak

[This is a continuation of my last post, describing how a family of three managed to eat an entire 8lb pork roast. Read the first post here]

One of the new recipes I tried with pulled pork, was a pulled pork philly cheese steak. This recipe was a total win. I used this recipe, from Simply Gloria. It was so good, this is the only picture I got. We ate them as soon as it came out of the oven!

The only change I made was that I used a bag of frozen peppers and onions. I always have a bag of those in my freezer. It’s great for many dishes, including fajitas and sausage and peppers. Usually, I have quite a few bags of frozen veggies in the freezer. Frozen veggies are often cheaper then fresh, you can coupon for them, they are picked at their peak and frozen quickly, making them just as nutritious as the “fresh” options and most importantly, they keep! Want to know more about the health & safety of frozen veggies? Here’s an article or two.

Pork, Pork, and More Pork

I ended last week by throwing a gigantic 8-lb Pork roast into the slow cooker. I put the other one in the freezer for later. Pulled Pork is a staple in this house. Once done it practically falls apart, but it can still be shredded with a mixer. Considering how much pork I made, I’m glad I shredded it with the mixer! That still leaves one question, what does a family of three, do with this much pork!?

We ate pork all week, and didn’t get bored. It addition to the usual pork quesadillas, and BBQ pulled pork, we made a variety of dishes, including BBQ pork grilled cheese, green chili enchiladas, BBQ-Ranch Salad, Pulled Pork Philly Cheese Steaks, and Pork & black bean chili. So many different delicious recipes, they are not going to fit in one blog post, so you’ll have to check back!

One of the first *new* dishes I made with the pork, was a breakfast pork skillet. We’ve gone to a few brunches, as this amazing restaurant, called Egg Harbor. They make the most delicious skillet breakfast. I’ll have to try my hand at a few other copy cats. I found this recipe, from the The Black Peppercorn, but modified it for our dinner.

Pulled Pork Skillet


  • 3 Tbl Oil
  • 2+ cloves garlic
  • 1 Bag Ore Ida Potatoes O’Brien
  • 2 Cups Pulled Pork
  • 1/2 Cup BBQ Sauce
  • Salt & Pepper to Taste
  • 1/4 Cup Cheese (Pepper Jack, Mexican, Monteray Jack)
  • Eggs*
*We used two eggs per person. This recipe yielded a total of four large servings, for a total of 8 eggs


  1. Heat oil in pan. Add garlic, cooking until fragrant.
  2. Add frozen hash browns. Cook for approx 10-15 minutes until the hashbrowns are cooked through, and begin to crisp on the outside
  3. Add pork, BBQ sauce, and salt & Pepper. Continue cooking for another 10 minutes. 
  4. While cooking, fry eggs over easy (or to preference) in a separate pan
  5. Add cheese to skillet, stir and allow to melt.
  6. Serve pork on plate with 1-2 eggs on top.
The left over pork skillet reheated great, I just cooked fresh eggs.