Recipe: Deviled Eggs (plus more Easter Recipes)

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Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste! Here’s a real food version of deviled eggs (i.e. sans highly processed store bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!

Deviled Eggs (without mayo) from 100 Days of #RealFood

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Recipe: Simple Skillet Cornbread

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This skillet cornbread is super easy to make and would be a great compliment to so many dishes like chili, black eyed peas (or other beans), slow cooker pulled porktortilla soup, lentil soup (with sausage), split pea soup (with bacon), BBQ chicken or ribs, collard greens, or a big holiday dinner! How do you love to eat your cornbread?

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Recipe: Holiday Breakfast Bake (Make Ahead)

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With many of us hosting overnight guests this holiday season, it’s nice to plan not only that big, special dinner, but also a tasty and filling breakfast! This breakfast bake is another one of those recipes I “made over” by replacing a processed boxed mix with something more wholesome. In fact, you may even recognize this “real foodinized” version of Bisquick’s Breakfast Bake! This was actually a fairly easy dish to make over, and when you look at the ingredients on the back of a Bisquick box, it’s not hard to see why you would want to avoid it and use a homemade replacement instead.

In The Box (Pictured): Enriched refined white flour (labeled as “wheat flour” without the word “whole”), partially hydrogenated oil (i.e. the same trans fat the FDA recently declared is no longer “generally recognized as safe for use in food”), and dextrose (a sweet additive I do not cook with at home).

In My Recipe: Whole-wheat flour, unrefined cooking fat (from the pastured sausage), and other whole, recognizable ingredients.

It’s funny to me how the Bisquick Breakfast Bake recipe tells you to drain the natural fat from the sausage just so you can add in their boxed stuff that contains unsafe trans fat. No, thank you!

Bisquick Ingredients at 100 Days of Real Food

So anyway, whether you serve this for breakfast, brunch, or even dinner, I think you’ll find this is a super easy crowd pleaser, and with all of the cooking we’ll be doing during the holidays, that’s exactly what we all need!

Holiday Breakfast Bake from 100 Days of #RealFood-
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Recipe: Chocolate Soufflé (+ our blogging team’s holiday dinner!)

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Today I am excited to share another dessert recipe with you that I absolutely love and that’s also perfect for the holidays…Homemade Chocolate Soufflé! This is the recipe I’ve made for Christmas dessert for years and, after resurrecting it for our blogging team’s holiday dinner over the weekend (details below), there is no question I’ll be serving souffles again for the big day this year! They were a super big hit at our dinner and let’s be honest – who doesn’t love a warm, delectable chocolate soufflé especially when it’s topped with homemade ice cream?! (Okay, is anyone else’s mouth watering here?)

Disclaimer: This recipe contains refined white sugar, which means it doesn’t technically follow our real food rules…so only enjoy in moderation!

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Recipe: Chocolate Peppermint Cookies (with sugar!)

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In case you’re attending a “cookie exchange” party this year or just want to switch things up from the typical holiday sugar cookie cut outs…I have a recipe for you! This is an oldie, but goodie that I have been making for many years. They do contain refined white sugar (gasp!), which means they don’t follow our real food rules to a T. But, other than that they are made completely from scratch and therefore light years beyond any of those packaged cookie dough rolls or boxed cookies you’ll find for sale these days. So for that reason alone – I think these are a great way to satisfy your sweet tooth this holiday season (in true moderation of course)!

Now I did make these cookies into cute little shapes with the help of my cookie press (that I’ve had forever and love). I also tried this recipe without using the press for those of you who may not have one, and while they came out just fine, our preference (mainly for texture reasons) is definitely to make this recipe with the press. They just come out a lot more crisp with the press, which I think is best with these flavors. Plus, aren’t they just adorable in all these fun shapes? And bonus – if you wanted to dip these cookies in melted chocolate (and let them harden of course) you’d have yourself some homemade Thin Mints. Yum! :)

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Recipe: Classic (Whole Wheat) Bread Stuffing

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This is the stuffing of my childhood – minus the store bought boxed croutons and canned condensed soup that is. Before I knew better I used to absolutely love this stuff and crave it every Thanksgiving (and would be outright upset if for some reason it was left off the menu)! So I just had to sit down and figure out how to “real foodinize” this recipe so I could bring it back to our Thanksgiving table and also share it with all of you of course! And just like with any “made over” recipe that no longer contains processed ingredients or unwanted additives – it’s even better than the original. :)

Classic (Whole Wheat) Bread Stuffing from 100 Days of #RealFood

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