Oatmeal Brownies
Oatmeal Brownies...... always looking for the next treat! These were pretty yummy:)! thefoodnanny.com
Oatmeal Brownies...... always looking for the next treat! These were pretty yummy:)! thefoodnanny.com
Oatmeal Brownies
Oatmeal Brownies

Oatmeal Brownies! We are always looking for a treat! Especially around 3 o'clock in the afternoon;). These are pretty addictive. Chocolatey, chewy, and just about everything you could want! Oatmeal brownies are a little heartier than your average brownie and we like that they are more of a cookie/brownie than just a regular old chocolate brownie. Because we haven't met a cookie yet we don't want! If you're an oatmeal fan we think you'll really like these!

Oatmeal Brownies


The Food Nanny


  • Dough:
  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 cups old fashioned rolled oats
  • 1 tsp. vanilla
  • Sauce:
  • 1 large package of milk chocolate chips
  • 2 tablespoons butter
  • 1 can sweetened condensed milk
  • 1/2 tsp salt
  • 2 tsp. vanilla


  1. Dough:
  2. Preheat oven to 350 degrees.
  3. Mix dough ingredients together in the bowl of a heavy duty mixer. The dough will be somewhat stiff.
  4. Remove 1 1/2 cups of the dough and set aside.
  5. Press the remaining dough into a 9x13 prepared glass pan.
  6. Sauce:
  7. In a medium size saucepan over medium heat, melt and mix all ingredients for the sauce until smooth. Pour over the dough in the 9x13 pan. Sprinkle (break apart) the remaining cup and a half of dough over the top of the chocolate sauce.
  8. Bake at 350 for 20-25 minutes.
  9. Cool before cutting.


 CPK Green Pasta

 We love to go out to eat and enjoy yummy dishes like this one.  We have been ordering this pasta at CPK for over 10 years!  Even kids devour it!  Who doesn't love chicken and peppers smothered in a dreamy white sauce?  This is just a copycat... but I think you going to enjoy it to!  The original recipe has tequila in it.  Your welcome to add a couple of tablespoons but we have taken it out.  We have found that after you dish up your serving if you squeeze lots of lime and coarse salt on it.... it's super yummy!!   If your up for something different make sure to add this dish to the list! I think you will love it! XOXOXOXOXOX
Author: The Food Nanny
Cook time:
Total time:
Serves: 4-5
  • 1 lb dry spinach fettuccine
  • 1⁄2cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
  • 3 tablespoons unsalted butter(reserve tablespoon per saute)
  • 1⁄2cup chicken stock
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons soy sauce
  • 1 1⁄4lbs chicken breasts, diced 3/4 inch
  • 1⁄4medium red onion, thinly sliced
  • 1⁄2medium red bell pepper, thinly sliced
  • 1⁄2medium yellow bell pepper, thinly sliced
  • 1⁄2medium green bell pepper, thinly sliced
  • 1 1⁄2cups heavy cream
  1. Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce.
  2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
  3. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add cream.
  4. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  5. When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
  6. RIGHT BEFORE SERVING. squeeze lots of lime and sprinkle with extra coarse salt!
  7. Serve family style or transfer to serving dishes.
Italian Bread

Italian Bread is amazing!!! Our Mom has THE best breads on earth! Baking bread is easier than you think! thefoodnanny.com This is our to die for Italian Bread! Our Mom has been baking this bread since before we can remember. It is so soft inside and has a great crusty outside. EVERYONE loves this bread! We use it for sandwiches, garlic bread, to dip in soup, to make french toast, you name it! I promise you will not be disappointed with this Italian Bread.

Don't be intimidated to bake bread! It is not as hard as you think. Our Mom is known for her breads and she really does show you in her book the tips and tricks to making good bread. So many people think when a recipe calls for yeast, they can't do it! YOU CAN!!! Make yourself feel and look like a rockstar to those you love and try baking up some of this Italian Bread!! You're gonna love it!! XOXO

Italian Bread
Author: The Food Nanny
  • 3 cups warm water (105-115 degrees)
  • 1 1/2 Tablespoons (2 packets) active dry yeast
  • 2 Tablespoons plus 1/2 teaspoon sugar, divided
  • 1 Tablespoon salt
  • 1/4 cup (1/2 stick) butter, melted
  • 7 to 9 cups all-purpose flour, divided
  • Butter
  • 1 egg white
  • Sesame seeds (optional)
  1. In a small bowl combine the water, yeast, and 1/2 teaspoon of the sugar. Stir just until the yeast is dissolved. Cover with a small plate or paper towel and let stand until the mixture is bubbly or foamy, 5 to 10 minutes.
  2. Ina large mixing bowl or in the bowl of a heavy-duty mixer, mix the salt, the remaining 2 tablespoons of sugar, butter, the yeast mixture, and 3 1/2 cups of the flour. Keep adding flour, 1/2 cup at a time, up to 3 1/2 cups, for a total of 7cups. The dough should be firm and completely away from the sides of the bowl. If the dough is still sticky, add more flour 1/4 cup at a time, up to the remaining 2 cups.
  3. Knead by hand on a lightly floured surface, or with the dough hook on low to medium speed, about 10 minutes. Transfer the dough to a large, lightly greased bowl and turn it once to coat. Cover with a dish towel and let the dough rise in a warm place, away from drafts, until doubled in bulk, 20 to 40 minutes. Grease a baking sheet or sheet pan and set aside.
  4. Punch down the dough and divide in half. On a lightly floured surface, form each half into a thick baguette shape, about 10 inches long. Place the loaves on the prepared pan. With a sharp knife, make three angled 1/2 inch deep slashes on the top of each loaf. Beat the egg white with a fork and brush it over the loaves. Sprinkle with the sesame seeds if desired. Let the loaves rise uncovered until doubled in bulk, 20 to 40 minutes.
  5. Meanwhile, preheat the oven to 350 degrees. When the dough has doubled, bake for 30 minutes. For a crispier crust, spray water in the oven with a spray bottle just before making and again a few times during baking.
  6. Turn the loaves out onto a cooling rack. Serve the bread hot or allow to cool. Enjoy!!


Peanut Butter Waffles

Peanut Butter Waffle......these are pretty dang good! And SUPER easy. thefoodnanny.com Peanut Butter Waffles.......doesn't the name alone make your mouth water?! When we were kids we went through a phase where we spread Peanut Butter all over our Mom's waffles and drowned them with syrup:)! We thought that was the greatest thing ever! So naturally when we were flipping through some of our moms old recipes (that didn't make it into the books) we found these and made them! We think they're pretty good! And we love the fact that the peanut butter is already in the batter and flavored evenly. No need to spread it on after!

Mothers Day is coming up this weekend and these Peanut Butter Waffles would be a fun and different thing to serve Mom breakfast in bed;)!! I bet the kids will love these too!

Peanut Butter Waffles
Author: The Food Nanny
  • 1 cup packaged pancake and waffle mix (how easy is that!)
  • 2 Tablespoons sugar
  • 1/3 cup chunky style Peanut Butter (can use creamy if you like)
  • 1 egg
  • 3/4 cup milk
  • 2 Tablespoons vegetable oil
  1. Preheat the waffle iron.
  2. To 1 cup prepackaged pancake mix, add the sugar, peanut butter, egg, milk, and oil.
  3. Beat almost smooth.
  4. Bake in preheated waffle iron. Makes about 4.





IMG_0220 copy How have we not posted this yet??!!! Our desserts really are the bomb and you won't find better!! We have such a sweet tooth and know good desserts when we see them!! Our Mom has been making this pie for over 40 years! Her childhood neighbor Ann gave the recipe when she was a teenager, we have been making ever since! If you love cheesecake then you are going to LOVE THIS!! Make sure to let it sit in the fridge for 5 hours before serving! XOXO

Author: The Food Nanny
1 9-inch pie; 10 servings
  • CRUST:
  • 9 whole graham crackers (1 package)
  • 1/4 cup (1/2 stick) butter, melted
  • 12 ounces cream cheese, at room temperature
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon grated lemon peel
  • 1 teaspoon fresh lemon juice
  • 1 cup sour cream
  • 3 1/2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Ground Cinnamon (sprinkled on top)
  1. Preheat the oven to 350 degrees. Position a rack in the center of the oven.
  2. Break the crackers into a blender or food processor and pulse to make 1 1/3 cups fine crumbs.Thoroughly combine the crumbs and butter. Pat the mixture into a 9 inch pie pan, going up the sides as far as possible.
  3. In a medium bowl with an electric mixer, make the filling by combining the cream cheese, eggs, sugar, vanilla, lemon peel and juice. Beat until the mixture is light and frothy, about 2 minutes. pour into the crust and bake for 30 minutes.
  4. Meanwhile, to make the topping, combine the sour cream, sugar, and vanilla.
  5. Remove the pie from the oven and let it cool for 5 minutes. Pour the sour cream mixture over the pie and spread evenly. Sprinkle lightly with cinnamon, return to the oven, and bake for 10 minutes. Cool on a rack for 20 minutes, then refrigerate at least 5 hours before serving. The pie keeps, refrigerated, for up to 5 days.


Salmon with Garlic Butter and Pine Nuts

Salmon with garlic butter and pine nuts.......such a delicious and fun new twist on a regular salmon fillet. It doesn't get much easier than this!! thefoodnanny.com We LOVE Salmon! We will try just about anything on it! Our darling cousin Beth gave us this Salmon with Garlic Butter and Pine Nuts "recipe" (if you can even call it that it's so simple:)) and we thought it was pretty darn good! This is an easy way to mix it up and add so much more flavor than your average Salmon fillet plain. Serve it with some rice and a yummy salad and you have an amazing meal! Our kids even devoured this! Hope you enjoy this fresh, simple Salmon with Garlic Butter and Pine Nuts! XO


Salmon with Garlic Butter and Pine Nuts
Author: The Food Nanny
  • Salmon Fillet
  • Garlic Butter (we used Chef Shamy from Costco.....so good!)
  • Pine nuts
  • Lemon
  1. Preheat oven to 350 degrees. You could grill this on your BBQ as well!
  2. Line a cookie sheet with foil. Place Salmon on foil.
  3. Dab some pats of Garlic Butter on Fillet (as much or little as you like.....you really cannot mess this up!) and sprinkle with Pine nuts.
  4. Bake for about 20 minutes or until the salmon can flake easily when touched by fork.
  5. Remove from oven and squeeze fresh lemon juice over the top!! ENJOY!!
Mango Salsa

Mango Salsa! A favorite! Put it on everything.....chips, tilapia, chicken, pork.....you name it and it tastes amazing!! thefoodnanny.com Mango Salsa! We are in love!The best one we ever tasted was in a Mexican Restaurant in Portland. Our mom tried copying it as soon as we got home and this is the tasty result!

Mango Salsa is sooooo delicious and goes well with almost everything! This salsa pairs well with tortilla chips or tacos or any other Mexican dishes. It is excellent along side grilled chicken, pork, or fish, like Tilapia. It is such a fresh and delicious option from your regular salsa! The twist of spicy and sweet make this Mango Salsa something everyone enjoys! Give it a try!! You're gonna love it! XO

Mango Salsa
Author: The Food Nanny
  • 2 large ripe mangos, chopped
  • 1/4 medium red onion, minced
  • 1/4 small red bell pepper, minced
  • 1 small cucumber, peeled and minced
  • 3 Tablespoons chopped fresh cilantro
  • 1 (1/2-inch) slice of jalapeno chile, minced, with seeds (add the seeds depending on how hot you want your salsa)
  • Juice of 2 limes
  • 1/2 teaspoon cider vinegar
  • Salt and ground black pepper
  • 1/2 small green bell pepper, minced (optional)
  1. Combine the mango, onion, red bell pepper, cucumber, cilantro, jalapeño, lime juice, vinegar, salt and black pepper to taste, and the green bell pepper, if using. Add a little water if needed for desired consistency. Let stand for 15 min before serving.


S'mores Bars

S'mores bars You guys.........I HONESTLY cannot remember for the LIFE of me where this recipe for S'mores Bars came from........I know it was from a friend of mine years ago! So I am sorry for not giving the credit to the master mind behind these delicious bars! They are TO DIE FOR!!!! The picture does not even do these bars justice. These S'mores bars are everything you imagine them to be. We are absolute cookie LOVERS......so a s'more turned cookie bar is right up our alley. I promise they won't disappoint! And who needs to smell like campfire ALL day?? These can be made in the own comfort of your home wearing pajamas if that suits! Give these S'more Bars a try and let us know what you think:)! XOXO


S'mores Bars
Author: The Food Nanny
  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized Hersheys milk chocolate bars
  • 1 7oz jar Jet-Puffed Marshmallow creme
  1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at low speed until combined.
  3. Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough, 2 king-sized Hershey bars should fit perfectly side by side, but break it if needed to fit in a single layer. Spread marshmallow cream over chocolate. Place remaining dough in a single layer on top of the fluff/cream (most easily achieved by flattening the dough into small shingles and laying them together)
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. (Although these are divine hot as well)


Asian Lettuce Wraps

asian lettuce wraps are so simple and so delicious!! thefoodnanny.com Food Nanny Food & Lifestyle Photography We LOVE these quick and simple Asian Lettuce Wraps!! We call them "Asian" because we will never forget the first time we had them at PF Changs!! They are to die for!! This is a delicious, easy version that our Mom created for us to enjoy lettuce wraps at home!

These Asian Lettuce Wraps are a healthy, quick side dish or can easily be the main course. Our recipe serves 8 as a side or 4 people as a main dish. The sauce makes them!! The best part is the ingredients are all very common and easy to find. Try something new tonight that your family is gonna love! These Asian Lettuce Wraps will be just that!!! xoxo


Asian Lettuce Wraps
Author: The Food Nanny
  • Sauce:
  • 2 Tablespoons sugar
  • 1/4 cup warm water
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon ketchup
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon red chili paste
  • Filling:
  • 12-16 Butter lettuce leaves or Boston Bib (may use Iceberg)
  • 3 Tablespoons sesame oil, or olive oil
  • 1 lb. fresh ground pork, finely ground
  • 1/4 cup shallot or onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup canned water chestnuts, diced
  • 2 Tablespoons brown sugar
  • 2 Tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  1. Rinse the lettuce leaves. Drain well. Pat dry with paper towels. Place in a plastic bag and keep in the refrigerator until ready to use.
  2. In a small bowl stir together 2 Tablespoons sugar and 1/4 cup warm water until dissolved. Add the soy sauce, vinegar, ketchup, lime juice, sesame oil and chili paste. Mix well. Set aside.
  3. Heat the oil in a wok or large frying pan over medium/high heat. Stir-fry the pork quickly in the oil breaking the meat up as much as possible. Add the onions, garlic, and water chestnuts and continue to stir-fry until the pork is cooked through and the onions are soft. Add the brown sugar, soy sauce and rice wine vinegar. Cook until the liquid has evaporated. Should only take a couple of minutes. Serve warm.



Poppy Seed Bread with Orange Glaze

This Poppy Seed Bread with Orange Glaze really is THAT yummy!!! Such a fun change from the ordinary! thefoodnanny.com Food Nanny Food & Lifestyle Photography Our good friend Darin gave us the recipe to this super yummy Poppy Seed Bread with Orange Glaze and it's so good!!! The orange glaze makes this bread special. Usually you associate poppy seed with lemon so the orange is a fun twist:). Kids always seem to love anything poppy seed too, so for us that's a bonus. Get out of your rut of making banana bread and try something new! You're gonna love this Poppy Seed Bread with Orange Glaze!

This bread is great served for breakfast, brunch, afternoon tea, or ANYTIME!!!


Poppy Seed Bread with Orange Glaze
Author: The Food Nanny
  • 3 cups flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 1/2 cups sugar
  • 1 1/2 cups milk
  • 1 1/8 cups oil
  • 1 1/2 tablepsoons poppy seed
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp almond extract
  • Glaze:
  • 2 tsp melted butter
  • 2 tsp milk
  • 3/4 cup sugar
  • 1/4 cup mixed orange juice
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  1. Blend and beat all ingredients except for glaze ingredients for 2 minutes.
  2. Pour into loaf pans. Makes 1-2 regular size loaves.
  3. Bake at 350 degrees for 50-60 min.
  4. Let cool for 5 minutes.
  5. Mix glaze ingredients and pour over bread while it is still in the pan.
  6. Glaze will be sugary and cover the entire loaf.
Pork Loin Louisiana Style with Gravy

Louisiana-Style Braised Pork Loin with Gravy and it is DIVINE!!! One of our favorites under traditions! thefoodnanny.com Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography Our family absolutely LOVES this Pork Loin cooked Louisiana style!!! It is sooooo yummy!!! If you have not tried this recipe yet, you should! It is one of our favorite traditional meals! Especially when served with mashed potatoes and gravy!!

While traveling through Louisiana, we stopped at a tiny restaurant in Lafayette called the St. Landry Cafe. They had a special Pork Loin Roast they were serving and we asked the owner what her secret was.......and she showed us the Original Creole Seasoning she used and said that was it!! When we got home, our Mom by trial and error came up with this simple recipe. And thats how we got this divine Pork Loin Louisiana Style! Give it a try.....you won't be disappointed!!


Pork Loin Louisiana Style with Gravy
Author: The Food Nanny
  • 1 (3 to 4-Pound) boneless pork roast
  • 1 tablespoon butter (optional)
  • 1 tablespoon olive oil (optional)
  • 1 small white onion, diced
  • 1 small green pepper, diced
  • Tony Chachere's Original Creole Seasoning
  • 1/2 cup plus 3 tablespoons canola oil
  • 4 cups chicken broth
  • 1/2 cup all-purpose flour
  • Dash of Kitchen Bouquet browning sauce (optional)
  1. Preheat the oven to 400 degrees.
  2. To brown the roast (optional), heat the butter and olive oil in a Dutch oven or large pot over high heat. Brown the meat well on all sides. Remove the roast to a plate.
  3. Mix the onion and bell pepper in a small bowl. Sprinkle generously with the Creole seasoning. Add 3 tablespoons of the canola oil and mix.
  4. With a sharp knife, cut four or five cross-wise slits in the top of the roast, each about 1 1/2 inches deep. Return the roast to the Dutch oven or a roasting pan. Stuff the onion-pepper mixture into the slits. Rub any excess mixture over the roast.
  5. Pour the broth into the pan, but not over the roast.
  6. Cover with a tight-fitting lid or aluminum foil and bake 1 1/2 to 2 1/2 hours, to an internal temperature of 160 degrees. Remove to a cutting board and cover with foil to keep warm.
  7. To make gravy, place the pan with the chicken broth and meat juices over medium-high heat. In a small bowl, whisk the remaining 1/2 cup canola oil and the flour until the mixture is very smooth, the consistency of pancake batter. Whisk the mixture into the broth, stirring until the gravy boils and thickens. Season generously with additional Creole seasoning and add a few drops of Kitchen Bouquet, if desired. Simmer for 5 minutes. The gravy should have the consistency of heavy cream.
  8. Slice the Roast, transfer the meat to a serving platter, and drizzle gravy over the slices or pour it into a gravy bowl and pass with the roast.



STRAWBERRY DAYS SALAD This salad is a serious KEEPER!!! You could serve this with anything or anytime of year! We cant get enough of it lately... its so refreshing and so delicious!! We love to entertain and make lunches for friends!! Its the perfect salad to serve with our french baguettes and one of our amazing desserts! This will become your new favorite for sure!

Author: The Food Nanny
Serves 6 Time: 15 minutes
  • Dressing:
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 2 1/2 Tablespoon sugar
  • 1/4 cup strawberry jam
  • 1/3 cup olive oil
  • Sugared Almonds:
  • 1/2 cup sliced raw almonds
  • 2 tablespoons sugar
  • Salad:
  • 5 cups Romaine lettuce, chopped
  • 1 cup baby arugula
  • 1/4 cup red onion, little strips
  • 1 cup fresh strawberries, sliced
  • 1/4 cup fresh Parmesan cheese, grated
  • 1/2 tomato chopped, or 6 grape tomatoes, halved
  1. Dressing:
  2. Prepare the dressing in a small bowl. Whisk together the vinegar, dry mustard, salt, sugar, jam and olive oil. Keep in the refrigerator for up to 1 day.
  3. Sugared Almonds:
  4. Stir the almonds and sugar together in a small saucepan over low heat. When the sugar is melted and the almonds begin to barley turn brown, (about 5 min) the almonds are ready. Put the almonds on foil to cool. Store in a plastic bag when cool.
  5. Salad:
  6. Mix the romaine, arugula, red onion, strawberries, Parmesan cheese and tomatoes together. Mix in the sugared almonds. Pour on the dressing. Mix.
  7. Serve with: Almost Anything



Simple Meatless Nachos With Beans and Cheese

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Food Nanny Food & Lifestyle Photography

Sometimes you just need some simple Nachos with bean and cheese to spice up the day! Our kids love it when we make this for a lunch or dinner. We always try and serve a yummy salad along side or something to make it a "meal", but surprisingly these are very filling! Nachos are also just a great appetizer for a fun gathering.  Dinner doesn't always have to be fancy! Mix it up!!

You may add any toppings that you like on your nachos, but we keep it simple with just bean and cheese and jalapeño slices! There will be no disputing at the dinner table.......cause everyone will be pleased!!! Give our simple nachos with bean and cheese a try:)


Simple Nachos With Beans and Cheese
Author: The Food Nanny
  • 8 ounces tortilla chips
  • 1 (16 ounce) can refried beans
  • 1 cup shredded Cheddar-Monterey Jack cheese
  • Jalapeno chile slices
  • sour cream
  • salsa
  • black olives
  • avacado
  1. Spread the tortilla chips on an ovenproof platter
  2. Heat the refried beans in a microwave-safe dish. Spoon onto the chips
  3. Sprinkle the cheese over the beans and top with thin slice of jalapeño.
  4. Place under the broiler until the cheese is melted. Serve immediately with sour cream, black olives, avocado slices, and salsa.
Appetizers, Mexicanfoodnanny

BROWNIEWITHFROSTING This is our famous brownie.. with our amazing frosting!!! Seriously I challenge you to make a better brownie... try haha! This is the best gooiest one EVER! This frosting is so good to add to anything else you are making that could use a chocolate frosting! Enjoy!!!

Author: The Food Nanny
16 brownies
  • 3 (1-ounce) squares unsweetened chocolate
  • 1/2 cup (1 stick) butter
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Chocolate Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/3 cup cocoa powder
  • 1 1/2 cups powdered sugar
  • 3 Tablespoons milk
  • 1/2 teaspoon vanilla
  • Dash of salt
  1. Preheat the oven to 350 degrees (325 degrees for a glass pan). Grease an 8x8- inch baking pan.
  2. Melt the chocolate and butter in a medium saucepan over very low heat. Remove from the heat and allow to cool slightly.
  3. Meanwhile, sift the flour, baking powder, and salt onto a square of wax paper (or mix in a bowl.) set aside.
  4. Add the sugar, eggs, and vanilla to the chocolate mixture. Beat vigorously by hand until smooth. stir in the flour mixture.
  5. Scrape the batter into the prepared pan. Bake 35 to 40 minutes until a toothpick inserted halfway between the center and the side comes out clean. Do not over bake. Let cool completely.
  6. Chocolate Frosting:
  7. In a small bowl or food processor combine butter, cocoa, sugar, milk, vanilla, and dash of salt. stir into smooth.
  8. Spread on top of cooled brownies. Cut into squares



Easy Fruit Dip

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This dip is easy..... only TWO ingredients!  Easy fruit dip has marshmallow cream and cream cheese.... whip, whip, whip, Done!  Spring is finally here.  For many of you this means you will be eating a lot more fresh fruit!  If it is hard for you to get your kids to eat fruit, they might really enjoy dipping it into this yummy marshmallow cream cheese dip!  I know mine do. Try making this easy fruit dip for them after school.  I love taking it to parties!  It is finger liking good!!

Easy Fruit Dip
Author: The Food Nanny
Serves: 4 cups
  • 1 8oz. package cream cheese
  • 1 7oz. jar marshmallow cream
  1. Mix the ingredients together with an electric mixer until the mixture is smooth.
  2. Serve with fresh fruit such as strawberries, grapes, bananas, green or red apples, and cantaloupe.


Side Dishesfoodnanny
Blueberry Croissant French Toast

Blueberry Croissant French Toast.....this dish is super special and would make any brunch a big hit! And Easter is just around the corner! Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography Blueberry Croissant French Toast is the perfect dish to make for any brunch.......and Easter is just around the corner!! This would make any meal special! Every bite is a blueberry feast! We especially love it with some bacon on the side;)

Breakfast foods are some of our favorites and Blueberry Croissant French Toast is no exception. This  dish is so unique and really fun to serve because not everyone takes the time to make a Croissant French Toast for themselves. We think this will be a meal you'll never forget!

We use a cast iron skillet for a lot of recipes...including our Blueberry Croissant French Toast!

We have many more delicious recipes in our 2 Cookbooks!! Enjoy our heavenly Blueberry Croissant French Toast. xo

Blueberry Croissant French Toast
Author: The Food Nanny
  • 2 Cups fresh or frozen blueberries
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 medium or 8 small croissants, sliced lengthwise
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon canola oil
  • 3 heaping tablespoons brown sugar
  • 1/3 cup maple syrup
  1. Remove the blueberries from the freezer and allow to thaw on paper towels. (They need not completely thaw.)
  2. Meanwhile, in a shallow dish or pie plate, beat the eggs, milk, sugar, vanilla, and salt with a whisk until blended. Place both halves of one croissant into the egg mixture and soak them without over saturating, about 1 minute. Transfer the halves to a platter, allowing the excess batter to drain back into the dish. Spread 1/4 cup of the blueberries on 1 croissant half. (2 Tbsp. berries for small croissants.) Top with the other croissant half and press down firmly. Repeat with the remaining croissants and reserve the remaining blueberries for the sauce.
  3. Pre-heat the oven to 200 degrees.
  4. Heat 1 Tbsp. of the butter and the oil in a large skillet over medium heat. When the butter begins to bubble, add the filled croissants and pour any remaining batter over them, if desired. Cook until they are brown, 4-6 minutes. Turn them and cook the other side until brown. Turn again as necessary until there is no egg mixture leaking and the egg has finished cooking.
  5. Transfer the croissants to a large, clean plate or platter and place in the oven to keep warm while you make the sauce.
  6. In the same skillet, melt the remaining 2 Tbsp. of butter over medium heat. Add the brown sugar and let the mixture foam. Add the syrup and the remaining blueberries. Simmer about 4 minutes. (The blueberries will create more juice.) Place the croissants on individual plates; cut large croissants in half for smaller servings, if desired. Quickly ladle the sauce evenly over each croissant and serve immediately. Other variations of this dish are found in my cookbook.


Fruit, Nut, and Cheese Toss Salad

Fruit, nut, and cheese toss salad is one of our GO-TO's! It doesn't disappoint! Food Nanny Food Photography

Food Nanny Food Photography

This fruit, nut, and cheese toss salad with creamy raspberry vinaigrette is one of our GO-TO's!!! We always keep these simple ingredients around so that we can whip this salad up with just about any meal! It is so easy to make! The creamy raspberry vinaigrette is surprisingly light and tasty, but not too strong. And nothing tastes better than a fresh, homemade dressing.......you can't buy them to taste this good!

Everyone needs a quick and simple salad they can make for a side to any meal. We don't think this fruit, nut, and cheese toss salad with creamy raspberry dressing will disappoint! This salad can be a whole meal by itself too! Serve it with some hot yummy Honey White Bread from The Food Nanny Rescues Dinner Again pg. 245.. YUM!!!!!

You can find this fabulous fruit, nut, and cheese toss salad with creamy raspberry vinaigrette recipe along with all my other amazing salads in my books!!! http://www.amazon.com/Food-Nanny-Rescues-Dinner-Again/dp/1467575100/ref=sr_1_2?s=books&ie=UTF8&qid=1458679128&sr=1-2&keywords=food+nanny

Apple, Dried Cherry, and Walnut Salad with Maple Dressing
Author: The Food Nanny
  • 8 cups mixed salad greens
  • 1 Fuji apple, diced
  • 1/3 cup shredded Swiss cheese
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup dried cranberries
  • Dressing:
  • 1/2 cup mayonnaise
  • 1 Tablespoon raspberry vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 1/8 teaspoon sugar (optional)
  1. Put the greens, apple, cheese, nuts, and dried cranberries into a large bowl.
  2. Just before serving, add just enough dressing to moisten the ingredients, and toss to coat and combine.
  3. Dressing:
  4. Whisk the mayonnaise with the vinegar in a small bowl. Add the salt and pepper.
  5. Drizzle in the olive oil and continue to whisk. Adjust the seasonings to taste, adding the sugar if desired.
  6. Use immediately or store in refrigerator up to 1 week in a tightly sealed container. Shake before using.





Salads, Side Dishesfoodnanny

Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography

With March MADNESS is full swing, I think it is time to share a fan favorite!  You aren't living if your not making The Food Nanny's Sloppy JOES.  It is wonderful to BBQ with friends... but if your looking to change it up try our Sloppy JOES.  This dish can be made ahead of time and reheats nicely.  It also can be double or tripled very easy.  It is also budget friendly.  This dish might just be a new favorite at your house!  Pass the chips and beans! XOXOXOXOXO

Author: The Food Nanny
Serves: 6
  • 1 Tablespoon butter
  • 1/4 cup chopped onion (optional)
  • 1 pound lean ground beef
  • 1 cup ketchup
  • 1/2 to 1 cup water
  • 1/4 cup packed brown sugar
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 hamburger buns
  • Butter, for buttering the buns (optional)
  1. Melt the 1 Tablespoon butter in a medium saucepan or skillet over medium heat and cook and stir the onion until soft. Add the meat and cook and stir until it is throughly cooked. Drain and return to the pan.
  2. Add the ketchup, 1/2 cup of the water, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, and pepper. Simmer for 20 minutes, adding more water as needed for the desired consistency.
  3. Butter the buns, if desired, and toast them under the broiler. Watch closely to be sure they don't burn. Spoon the meat mixture onto the bottom halves of the buns and cover with the tops. Or prepare open-face sandwiches.
  4. Serve immediately.


Main Dishesfoodnanny
Dill Dip for Veggies

Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography

When gathering loved ones together...what's more perfect than a beautiful tray with amazing Dill Dip and crisp vegetables? Our Dill Dip for veggies and artisan bread are worthy of any party. There are so many recipes out there...but, this dill dip has a few secret ingredients that we bet you have never tried before! Dill Dip for veggies is simple to make and delicious to serve with an assortment of raw vegetables and focaccia or Artisan Beer Bread. Simple and oh so Classic.

We take this dill dip for veggies whenever we are asked to bring a vegetable platter. It's always shocking when friends tell us that they don't even have a great veggie dip recipe! Of course, they want our recipe and we are happy to share it. It's found in the last pages of our mom's cookbook, The Food Nanny Rescues Dinner, under Snack Ideas.


Dill Dip for Veggies
Author: The Food Nanny
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 Tablespoon Bon Appetit seasoning salt or Beau Monde seasoning
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon dried dill weed
  1. Mix all the ingredients in a small bowl. Refrigerate. Keep covered in the refrigerator for up to one week. Serve with your choice of fresh, crisp vegetables and Artisan breads cut into small pieces.


The Food Nanny Daughters

Portrait of the four FOOD NANNY sisters showing sister love while standing in the kitchen. Liz, Emaly, Katey, Aimee We get asked the same questions a lot from people. So we thought we should answer some of them today!!!

"Who is doing your blog?" "What are you girls doing?" "What are you trying to accomplish?"

Who is doing our blog? WE ARE!!! Our Mom, The Food Nanny, and her four daughters.......Katie, Emaly, Aimee, and Lizi. All 5 of us post, make the food, and contribute to the blog.

What are you girls doing? WELL.........it started out just trying to help our Mom, who for the past 10 years has been writing 2 books, flying all over the country speaking and selling her books, and filming her show on BYUTV,  gain more of a presence on Social Media! Our mom has never been much of a figure on social media and we wanted her to spread her passion and love of dinnertime and to reach more people. The best way to do that is through social media! We had lots of suggestions for her;) and finally she said "HELP ME!" And to be honest, every one of us is as passionate about our Mom's plan as the next, so we thought we would give it a try! All four of us girls live " The Food Nanny Plan" EVERYDAY. We want to show how modern moms, like ourselves, can consistently put dinner on the table with ease using MEAL PLANNING and THEME NIGHTS  that our mom has been doing for 40 years. The plan isn't "out of date" for today's modern families and moms. It is still THE best way we know how to get dinner on the table. Which we believe is the most important part of the day!

What are you trying to accomplish? We want to show the world how to have a better quality of life!! We want to get people back in the kitchen, cooking meals, talking over dinnertime together, teaching kids how to communicate with each other, eating balanced meals and enjoying the true life!!!! This is how we bond..... sharing meals together. They don't have to be fancy. Dinner doesn't have to be the most dreaded part of the day! It can be easy, simplified, and become something everyone looks forward too!

We are trying to get rid of all the excuses why people don't cook. Sooooo many of our friends don't want to cook because they don't want to eat the food themselves! Everyone is on diets. No bread, no sugar, no food;). We believe in portion control! You can eat!!!! Every one of us has had issues with weight at some point throughout our lives and once we actually LISTENED to our MOM and followed her rules she has laid out in her books, we GOT that we can cook, eat, and enjoy all the varieties of food if we do it in the right way! We may not be rockstars, but we feel healthy and eat healthy balanced meals that we can eat and serve to those we love. We don't have to fix something separate for ourselves. This is a LIFESTYLE and not just a plan. We want to show everyone how we do it! It's hard to always do that through pictures, but we are committed to working harder to express it through our pictures and posts! If we inspire a few more people to dinnertime, we consider it a success!!


Liz, Katie, Emaly, Aimee and Lizi