Today’s Fantastic Friday shout-outs all have one splendid theme, “dessert”. I have a massive sweet tooth and am seriously itching to try making my very own thin mint cookies (why does Valentines Day mean Girl Scout Cookies in my mind?), these melt-in-your mouth mini-cheesecake cookies, homemade cream soda-pop, and fudgy molten chocolate cake. I am exploding in anticipation! Alas, I’m snowed in… I sense a grocery trip in my future. Till then, check out these “Fantastic Friday” posts… and if you have any sites to share …

This is really good. When I was little, my Mom used to shop at Randalls. They always had this big kettle of clam chowder out in front of the seafood shop with little plastic cups for samples. I loved the fresh clam chowder. But I have never been able to enjoy the canned version, it tastes “tinny” to me. This was awesome, super awesome. I plan to always have some on hand.
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Jenn’s Super Easy New England Clam Chowder

Ingredients

1/2 pound bacon, cut into 1/2 …

Are you feeling the post-holiday belt crunch?  I know our budget is a bit tighter each winter.  One of my favorite ways to save is through hounding our local discount grocery store (aka Bent and Dents).  Most of the food is at or near its expiration date, and many of the cans or boxes are beat up, but often I can find food for half the price it would be at the regular grocery store.  Be sure to check the food before you eat it to make sure that it …

My kids love granola bars and I love having them eat healthy breakfasts and snacks! These are great for those “on-the-run” mornings!  The oatmeal makes them feel full, the dried fruit makes my fruit-loving little man happy and the flaxseed adds brain-friendly fats.  These granola bars will keep for a week or so, but for longer shelf-life, freeze them!
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Ingredients:
2 cups rolled oats (grind 1 c up in the blender or food processor for more consistent texture)
1 cup whole wheat flour
1/3 cup brown sugar
1/2 cup wheat germ
1/2 teaspoon salt
1/2 cup …

Whenever  someone has a baby, families from our church provide several nights of meals  This is a tremendous help to the families adjusting to a new family member. I have a special meal I always take to a family in need.  My husband loves shepherd’s pie, and it is easy to make.  It freezes well too.  The recipe is so simple, it is easy to multiply to share easily, or prepare ahead for your own family.  The measurements aren’t a science, but that’s part of the fun of making …

I’ve had a problem lately cooking proteins in the morning, due to morning sickness, yet,  proteins last longer in my nauseous tummy. She said she would cook her breakfast stuff in the afternoon when she was feeling good, assemble breakfast burritos or english muffin sandwiches and freeze them individually. Then she could just pop them in the microwave and eat them.  I love it!
It also works great for mornings with early appointments or husbands who don’t take time to eat breakfast at home, but can eat on the go–an cheaper …

As it is getting cooler it is getting near the time to cut down the basil bush… yummy, pesto!  I was beyond thrilled to have discovered a pesto recipe, that is really easy.  With permission from Val, I’ve re-printed it here for you.   Hope you will get to enjoy pesto this winter.
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Basic Pesto for Freezing

2 cups fresh basil leaves, packed
1/3 cup extra virgin olive oil
1/4 cup pine nuts or walnuts
2 – 3 garlic cloves, peeled
Salt and freshly ground black pepper to taste

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Put everything in a food processor and pulse …

These chicken bites taste just like buffalo chicken wings, only without the bones and no delivery fee!
Ingredients:
3 Boneless skinless chicken breasts
3 Tablespoons of flour
3 Tablespoons of chili powder
1 Teaspoon Onion powder
3 Tablespoons of Olive oil (or canola)
Cayenne Pepper to taste
Instructions:
Rinse the chicken and pound it lightly.  Cut the chicken into bite sized pieces.  Set aside.
Mix the dry ingredients and coat the chicken.  Fry the chili-dusted chicken in hot oil.  Serve immediately.
For a hotter flavor, increase the ratio of chili powder to flour.  Enjoy!

These are incredibly yummy and freeze well.  I make a massive batch and put them in the freezer for us to grab for lunches as needed.  My favorite variations are Ham and Cheddar (pictured), Bacon, Mushroom and Swiss, Spinach and Feta, we’ve even made it with leftover pizza toppings!  Be creative – it’ll taste great!
Using the bread recipe here, roll out the dough about half an inch thick.
Layer first with the veggie if you are adding one (we love onions!), add the meat and top with the cheese.  You will …

I love this casserole.  It is so versatile.  You can make it with almost anything.  This is a great way to use your leftovers.  This is taken from the CDKitchen.
Ingredients:
8 ounces sour cream
1 cup milk
1 cup water
1 teaspoon salt
1 teaspoon pepper

Choose a Sauce:
10 3/4 ounces cream of mushroom soup, condensed — undiluted
10 3/4 ounces cream of celery soup, condensed — undiluted
10 3/4 ounces cream of chicken soup, condensed — undiluted
10 3/4 ounces cheddar cheese soup — undiluted
29 ounces diced tomatoes with basil, garlic and oregano — undrained

Choose a vegetable:
14 1/2 …