Kitchen Fun With My 3 Sons

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Main dish

Cheesy Baked Asparagus

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Cheesy Baked Asparagus
Baked asparagus topped off with melty cheese and crispy bacon!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 6 slices bacon, fried and diced
  • 1 clove garlic, minced
  • 1 cup shredded Gruyere cheese
  • ¼ teaspoon red pepper flakes
Instructions
  1. eheat oven to 400 degrees.
  2. Toss the asparagus with oil and salt.
  3. Place half of the asparagus in an 8x8 baking dish. Top with half of the cheese, bacon, and garlic. Repeat the layers.
  4. Bake for 25 minutes or until asparagus is as tender as you'd like.
  5. Sprinkle with red pepper flakes just before serving.

Watch the recipe video here:

Know anyone on KETO? Cheesy Baked Asparagus with Bacon!!RECIPE: https://thatlowcarblife.com/cheesy-baked-asparagus/

Posted by Kitchen Fun With My 3 Sons on Monday, June 3, 2019

Main dish

CHEESY GARLIC ROASTED ASPARAGUS

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CHEESY GARLIC ROASTED ASPARAGUS
Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non-asparagus fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (500 g) asparagus spears, woody ends removed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic (or 4 cloves garlic, minced)
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1¼ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
  2. Arrange asparagus on baking sheet. Set aside.
  3. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
  4. Bake for 10-15 minutes until vibrant and just beginning to get tender.
  5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
  6. Adjust salt and pepper, if needed. Serve immediately.

Watch the recipe video here:

Cheesy Garlic Roasted Asparagus with Mozzarella Cheese. Low Carb, KETO.RECIPE: https://cafedelites.com/cheesy-garlic-roasted-asparagus/

Posted by Kitchen Fun With My 3 Sons on Tuesday, March 19, 2019

Dessert

EASTER COOKIES

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EASTER COOKIES
The perfect soft and chewy cookie dough sprinkled with festive M&M's!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1⅔ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup pastel M&M candies
Instructions
  1. Preheat oven to 350 degrees.
  2. Add butter to a microwave dish and microwave in 20 second increments until butter is fully melted.
  3. Add the brown sugar and white sugar to a large mixing bowl with the melted butter and stir well to combine.
  4. Beat in the vanilla and egg until just combined.
  5. Pour in the flour, baking soda, and salt and mix until just combined.
  6. Stir in the chocolate chips and candies by hand, reserving a few to press onto the tops of the cookie dough, if desired.
  7. Use a large cookie scoop to scoop out 12 cookies and arrange them evenly on a large ungreased baking sheet.
  8. Bake for 10 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake.
  9. Let sit on baking sheet for 5 minutes before eating. Allow cookies to cool completely before storing in an air-tight container for up to 5 days.

Watch the recipe video here:

Easter Cookies!RECIPE: https://www.bunsinmyoven.com/easter-cookies/

Posted by Kitchen Fun With My 3 Sons on Tuesday, April 9, 2019

Main dish

Cauliflower Mac and Cheese

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Cauliflower Mac and Cheese
Extra creamy and cheesy cauliflower mac and cheese! This one is both kid friendly and keto friendly!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 ounces cauliflower, chopped into macaroni sized pieces
  • ¼ cup heavy cream
  • 2 ounces cream cheese, room temperature
  • 1 cup grated cheddar cheese
  • ⅓ cup grated Monterey jack cheese
  • ½ teaspoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper
Instructions
  1. Bring a pot of water to a boil. Add the cauliflower pieces and boil for 5 minutes.
  2. Drain the water and return the cauliflower to the pot over low heat.
  3. Add the remaining ingredients and stir well until the cheese has melted fully, about 3 minutes.
  4. Serve immediately.

Watch the recipe video here:

KETO comfort food! Cauliflower mac and cheese that even my kids love!!RECIPE: https://thatlowcarblife.com/cauliflower-mac-and-cheese/

Posted by Kitchen Fun With My 3 Sons on Thursday, May 9, 2019

Main dish

BUFFALO RANCH STUFFED CHICKEN

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BUFFALO RANCH STUFFED CHICKEN
I’m a sucker for buffalo chicken and this stuffed buffalo chicken doesn’t disappoint! It has the perfect balance of spicy buffalo sauce cooled down with a little ranch dressing. The cheesy filling is seasoned with ranch too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless skinless chicken breasts, 6 ounces each
  • 4 ounces cream cheese, room temperature
  • ½ cup grated cheddar cheese
  • 1 packet ranch seasoning
  • ½ cup buffalo sauce
  • 1 tablespoon fresh parsley
  • Ranch or blue cheese dressing, for serving
Instructions
  1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
  3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
  4. Spoon the cream cheese mixture evenly into piece of chicken.
  5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
  6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
  7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.

Watch the recipe video here:

Buffalo Ranch Stuffed Chicken…soooo good! Know anyone on KETO? RECIPE: https://thatlowcarblife.com/stuffed-buffalo-chicken/

Posted by Kitchen Fun With My 3 Sons on Sunday, June 2, 2019

Dessert

Dutch Apple Pie Cheesecake Bars

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Dutch Apple Pie Cheesecake Bars
Apple season has arrived and to celebrate, I'm sharing these outrageous Dutch Apple Pie Cheesecake Bars! A graham cracker crust spiced with cinnamon, a decadent vanilla bean cheesecake layer, apples tossed in sugar, cinnamon, and nutmeg and finally my favorite streusel topping. Yeah, WOW.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oz King Arthur Flour Essential Goodness Vanilla Bean Cheesecake Bar Mix
Graham Cracker Crust
  • ¼ cup butter melted
  • graham cracker crust mix from box
Cheesecake Layer
  • 16 oz cream cheese softened
  • cheesecake filling mix from box
  • 2 eggs room temperature
Apple Pie Layer
  • 3 medium or 4 small Granny Smith apples peeled, cored, chopped into small pieces
  • 2 tbsp granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
Streusel Topping
  • ½ cup all purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup oats
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup pecan halves
  • 6 tbsp cold butter cut into small pieces
  • caramel sauce optional
Instructions
  1. Preheat oven to 325F.
  2. LIghtly grease a 9-inch square pan. Line with parchment paper(optional).
Graham Cracker Crust
  1. Combine the melted butter and crust mix in a small bowl and stir untill uniform.
  2. Press the crumbs into the bottom of the prepared pan forming an even layer.
  3. Bake for 14 minuutes. Remove from oven when done.
Cheesecake Layer
  1. Beat cream cheese and filling mix until smooth. Add eggs, one a time, mixing until combined. Scrape down mixing bowl as needed.
  2. Pour the cheesecake over the hot crust.
Apple Pie Layer
  1. Toss chopped apples with sugar, cinnamon and nutmeg in a medium size bowl. Make sure apples are thoroughly coated.
  2. Evenly spoon the apples on top of the cheesecake layer.
Streusel Topping
  1. Add all of the streusel ingredients into a food processor and pulse until the largest pieces are the size of a pea or smaller.
  2. Carefully spread the streusel layer over the top of the apples making sure it gets in and around the apple pie layer.
  3. Bake for 30 to 35 minutes or until topping is golden brown and only the center of the pan wiggles when it is gently shaken.'
  4. Let bars cool at room temperature for one hour. Transfer to the refrigerator and chill for at least 3 hours (or overnight) before cutting squares and serving.
  5. Top with caramel sauce if desired.

Watch the recipe video here:

DUTCH APPLE PIE CHEESECAKE BARS! These are a must make!Full RECIPE: http://www.momontimeout.com/2016/09/dutch-apple-pie-cheesecake-bars/

Posted by Kitchen Fun With My 3 Sons on Wednesday, August 14, 2019

Main dish

Fried Deviled Eggs

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Fried Deviled Eggs
Deviled eggs with a crispy, crunchy cheese coating!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 boiled eggs
  • ¼ cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon dill
  • ⅛ teaspoon salt
  • Avocado spray
  • 1 cup shredded Parmesan
  • 2 tablespoons butter
Instructions
  1. Slice the eggs in half and remove the yolks to a small bowl. Set whites aside.
  2. Add the mayonnaise, mustard, vinegar, dill, and salt to the bowl with the yolks and stir well to combine, mashing the yolks as you stir. When the mixture is mostly smooth, spoon it evenly into the egg whites. Spray the deviled eggs lightly with avocado spray or any non-stick cooking spray.
  3. Place the Parmesan on a plate and press the tops of the eggs into the Parmesan to coat.
  4. Heat a large skillet over medium heat and add one tablespoon of butter. Once the butter has melted and coated the pan, add half of the eggs, cheese side down, to the skillet and cook for 3 minutes or until the cheese is golden and crisp. Carefully remove the eggs to a serving tray.
  5. Add the remaining tablespoon of butter to the skillet and fry the remaining eggs.
  6. Serve immediately.

Watch the recipe video here:

Dessert

RAINBOW SWIRL CAKE

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RAINBOW SWIRL CAKE
This Rainbow Swirl Cake is made with three layers of homemade cake with rainbow swirl frosting decorating the cake around the edges! It’s a moist, delicious cake that’s easy to make and perfect for a celebration, kids birthday party cake or even St. Patrick’s Day!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
VANILLA RAINBOW CAKE
  • 3 cups (390g) all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ¾ cup (168g) unsalted Challenge butter, room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 cups (414g) sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1⅓ cups (400ml) buttermilk*
  • Violet gel icing color
  • Royal Blue gel icing color
  • Leaf Green gel icing color
  • Lemon Yellow gel icing color
  • Orange gel icing color
  • Red gel icing color
VANILLA RAINBOW BUTTERCREAM
  • 2 cups (448g) salted Challenge butter, room temperature
  • 1 cup (189g) shortening
  • 11-12 cups (1265g-1380g) powdered sugar
  • 1 tbsp vanilla extract
  • 4-5 tbsp (60-75ml) water or milk
  • Violet gel icing color
  • Royal Blue gel icing color
  • Leaf Green gel icing color
  • Lemon Yellow gel icing color
  • Orange gel icing color
  • Red gel icing color
Instructions
  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3. Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. You should be able to see the change in the color and texture of the mixture.
  4. Add the eggs two at a time, mixing until well combined after each. Add the vanilla extract with the second round of eggs. Scrape down the sides and bottom of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until combined.
  6. Add the buttermilk and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Divide the batter evenly between 6 bowls. It should be a little more than a cup per bowl.
  9. Add gel icing color to the bowls (one color per bowl) and gently fold until the color is mixed throughout. You should have one bowl each of purple, blue, green, yellow, orange and red.
  10. Add the colored cake batter to the cake pans. Starting with the purple batter, add spoonfuls of batter around the bottom of the pan. Divide each color evenly between the three pans. Give the pan a little side-to-side shake to distribute the batter around a bit between each color. After the purple, add the blue, then green, then yellow, then orange and finally red.
  11. Bake for 28-33 minutes, or until a toothpick inserted comes out clean.
  12. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  13. To make the frosting, add the butter and shortening to a large mixer bowl and beat until smooth.
  14. Add about half of the powdered sugar and mix until well combined and smooth.
  15. Add the vanilla extract and 2 tablespoons of water or milk and mix until well combined.
  16. Add the remaining powdered sugar and mix until well combined and smooth.
  17. Add additional water or milk as needed to get the right consistency.
  18. To put the cake together, first remove the domes from the top of the cakes so they are level.
  19. Place the first layer of cake on a cake plate or cardboard cake circle, then top it with about 1 cup of frosting and spread into an even layer.
  20. Add the second layer of cake another layer of frosting.
  21. Add the final layer of cake on top, the frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake, if you like.
  22. Divide the remaining frosting between 6 bowls. I had about ⅓ cup of frosting per bowl, but you may have a little more or less, depending on how much you use to frost the cake.
  23. Use the gel icing colors to color each bowl of frosting, using one color per bowl.
  24. To make the rainbow swirl frosting border, add each color of frosting to a ziplock bag. Lay a piece of clear wrap out on the table. Trim the corner off of each ziplock bag. Pipe a thick row of each color of frosting in this order – purple, blue, green, yellow, orange, red – side-by-side onto the clear wrap.
  25. Fold the clear wrap over into a long log (see photos above for guidance). Twist one end closed and trim the other end, if needed, so that the frosting is right at the end.
  26. Put the log into a piping bag with the open end of the log going into the piping tip. I used piping tip Ateco 849.
  27. Begin piping shells of frosting around the top edge of the cake. After each shell is piped, turn the piping bag just a little bit before piping the next shell. As you continue piping and turning the piping bag, you’ll get a rainbow that rotates around so you see all the colors.
  28. To pipe shells around the bottom of the cake, create another log of rainbow frosting, add it to the piping bag and pipe shells around the bottom in the cake manner – turning the bag slightly after each shell.
  29. Store cake in an airtight container until ready to serve. Cake is best for 2-3 days.

Watch the recipe video here:

Rainbow Swirl Cake! Three layers of homemade rainbow cake with rainbow frosting decorating the edges! Perfect for St….

Posted by Kitchen Fun With My 3 Sons on Wednesday, March 13, 2019