Oreo Acorns

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We are nuts about these Oreo Acorns! 

Oreo Acorns

Oreo Acorns

These Oreo Acorns are so fun and easy to make. They will be the perfect addition to any fall harvest party, or even Thanksgiving! All of the guys in my house are big fans of Oreos and Peanut Butter, so the combination of the two couldn’t create a more desired treat with my crew!

Oreo Acorns Ingredients

To begin, gather all of the ingredients, make sure your cream cheese is out and coming up to room temperature.

Oreo Acorns

Next, put a few oreos at a time into your food processor, and pulse it until they turn into crumbs. Before we had a food processor, I put them in a zip top bag and pummeled them with a rubber mallet 🙂

Oreo Acorns

Once the Cream Cheese is softened, begin to fold the Oreo crumbs into it until they’re well blended.

Oreo Acorns

Use a heaping tablespoon of the mixture to form into acorn shapes. To form, roll into an elongated ball, then pinch one end to make it slightly tapered. Place the acorns on a baking sheet with wax paper and place them in the freezer for 1 hour.
Oreo Acorns

After the acorns are hard, melt the chocolate. Dip each acorn into the chocolate with a fork. Tap the edge of the bowl to remove any excess chocolate – then place back on parchment paper.  Continue until all acorns are dipped, and then allow them to come to room temperature to harden.
Once the chocolate covered acorns are hardened, melt the butterscotch chips (or Reese’s Peanut Butter Chips) and pour brown sprinkles into a separate bowl.
Dip the tops of each chocolate covered acorn into the butterscotch – then immediately dip into the sprinkles.
Cut ½ inch pieces of the pretzel sticks. Dip the edge of each pretzel stick into the butterscotch and press into the top of each acorn. Return to baking sheet to allow the pretzels to set before serving.

Oreo Acorns
 
Prep time
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Total time
 
Author:
Serves: 20-30
Ingredients
  • 1 package peanut butter Oreos
  • 1 8 oz. package cream cheese, softened
  • 12 oz Chocolate chips or Chocolate Candiquik chips
  • 6 oz Butterscotch or Peanut Butter chips
  • Brown Sprinkles
  • Pretzel Sticks
Instructions
  1. Allow the cream cheese to come to room temperature
  2. Put Oreos in the food processor and pulse until you have crumbs. You may need to split this into two batches depending on the size of your food processor.
  3. Once the cream cheese is softened, mix the Oreos and cream cheese together until well blended.
  4. Use a heaping tablespoon of the mixture to form into acorn shapes. To form, roll into an elongated ball, then pinch one end to make it slightly tapered. Place the acorns on a baking sheet with wax paper and place them in the freezer for 1 hour.
  5. After the acorns are hard, melt the chocolate. Dip each acorn into the chocolate with a fork. Tap the edge of the bowl to remove any excess chocolate – then place back on parchment paper. Continue until all acorns are dipped, and then allow them to come to room temperature to harden.
  6. Once the chocolate covered acorns are hardened, melt the butterscotch chips and pour brown sprinkles into a separate bowl.
  7. Dip the tops of each chocolate covered acorn into the butterscotch – then immediately dip into the sprinkles.
  8. Cut ½ inch pieces of the pretzel sticks. Dip the edge of each pretzel stick into the butterscotch and press into the top of each acorn. Return to baking sheet to allow the pretzels to set before serving.

Oreo Acorns

These are a few items I found helpful in my own kitchen when making this recipe:

 Hamilton Beach 70740 8-Cup Food Processor, Black Wilton Recipe Right 3 Piece Cookie Pan Set AmazonBasics Silicone Baking Mat – 2 Pack Oreo Peanut Butter Sandwich Cookie, 15.25 oz KRAFT PHILADELPHIA CREAM CHEESE BRICK ORIGINAL 8 OZ PACK OF 4 Nestle TOLL HOUSE Real Semi-Sweet Chocolate Morsels 12 oz. Bag Reese’s Peanut Butter Baking Chips-10 oz Wilton 710-168 Chocolate Jimmies Food Decorative, 6.25-Ounce Snyder’s Of Hanover Old Fashioned Dipping Sticks Pretzels, 12 Ounce

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Jumbo Pumpkin Sugar Cookie

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This Jumbo Pumpkin Sugar Cookie is very easy to make, and sure to be a hit at any Halloween Party!
Jumbo Pumpkin Sugar Cookie

Jumbo Pumpkin Sugar Cookie

I love fall, and the harvest season. When things are in full swing, I find myself looking for fun food ideas to use for fall and Halloween parties, and to take as a donation for teacher luncheons or dinners. Now that my kids are all in middle school, they won’t be having class parties anymore, but when their friends have parties, I don’t like to send them empty handed. This is something that’s fun and easy to make, and it’s a hit, even with teenagers!

Pumpkin Sugar Cookie

To make this easier for my kids to help with, I used a pouch of sugar cookie mix. Begin by following the directions on the package you choose, just make one giant cookie instead of several small ones. If you have a homemade sugar cookie recipe, you can use that as well, just follow the same steps. It should bake around 13-15 minutes.

*Tip: Prepare the Jumbo Cookie on a Round Pizza Pan instead of a cookie sheet 🙂

Once the jumbo cookie is cooked, slice off the top of the cookie, like you would for a Jack O’Lantern, and then trim off the bottom so it’s flat, like a Pumpkin. Then, slice off a small section of the bottom part that you removed, to use later as the stem for the top of the cookie!

Pumpkin Sugar Cookie

Next, mix the butter until it’s smooth. Then, add the vanilla, milk, orange food coloring, and powdered sugar. Stir until the icing is thin, but not runny.

Pumpkin Sugar Cookie

Now you are ready to ice the cookie. Just spread the icing all over the top of the cookie and the top section that you removed earlier. Then, lightly frost the stem portion, and roll it in green sugar crystals. You need the icing to make the sugar stick 🙂

Pumpkin Sugar Cookie

For the final steps, all you need to add is the candy eyes and chocolate chips for the nose and mouth. Be as creative as you want to be.

Jumbo Pumpkin Sugar Cookie
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 Pouch sugar cookie mix, prepared
  • ½ stick butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 2 teaspoons milk
  • Orange food coloring
  • Chocolate chips
  • Candy eyes
  • Green sugar crystals
Instructions
  1. Preheat oven to 350
  2. Press the prepared sugar cookie mixture out into a circle on a pizza pan.
  3. Bake for 13-15 minutes or until edges are golden and cookie is set.
  4. Mix butter until smooth, add vanilla, milk, orange food coloring, and powdered sugar. Stir until icing is thin, but not runny.
  5. Cut the top off of the cookie, like when making a jack o lantern.
  6. Trim the bottom of the cookie to use as a stem, lightly frost the stem and dip in green sugar.
  7. Piece the cookie together on a serving plate as pictured.
  8. Add eyes and chocolate chips for a face!

These are a few items that I find helpful in my own kitchen, when making this recipe:

 OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow OXO Good Grips Silicone Spoon Spatula, Medium, Blue Wilton Recipe Right 14.25 Inch Pizza Pan Betty Crocker Sugar Cookie Mix 17.5oz (2 Packages) McCormick Pure Vanilla Extract-16 OZ Wilton Halloween 2 Color Kit Nestle TOLL HOUSE Real Semi-Sweet Chocolate Morsels 12 oz. Bag Wilton Candy Eyeballs,0.88 oz,Count of 56 Wilton 710-048 Pearilized Sugar Food Decorative, Emerald Adorn Non-stick Silicone Baking Mats – 2 Pack (9

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Strawberry White Chocolate Chip Cake Mix Cookies

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Strawberry White Chocolate Chip Cake Mix Cookies are easy to make, quick to whip up, and perfectly delicious!
Strawberry White Chocolate Chip Cake Mix Cookies

Strawberry White Chocolate Chip Cake Mix Cookies

These Strawberry White Chocolate Chip Cake Mix Cookies are super easy to make and delicious to enjoy. They’re perfect for Valentine’s Day, Easter, Baby Girl Baby Showers, or any time you

I’ve mentioned before that we love making cake mix cookies, and changing up the varieties. The first type we made was Chocolate Chip Cake Mix Cookies. It uses a slightly different recipe. We also have a recipe for Chocolate Peanut Butter Chip Cake Mix Cookies, Easy Lemon Cake Mix Cookies, and Vanilla Butterfinger Chip Cake Mix Cookies, that I’ll share soon 🙂 I like them because they are easy for my beginning bakers to make on their own and practice with. They’ve made them for their Consumer Sciences (Home Ec) teacher before, for extra credit. To experiment on your own, just select your favorite flavor cake mix and chip flavor, then bake away!

Which combination of flavors would you be most excited to try in a Cake Mix Cookie Recipe?

Strawberry White Chocolate Chip Cake Mix Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 36
Ingredients
  • 1 box strawberry cake mix, do not prepare per box instructions
  • 1 egg
  • 1 teaspoon baking powder
  • 5 tablespoons butter, melted
  • 1 12oz bag of white chocolate chips
Instructions
  1. In a large bowl, beat egg and butter together until smooth.
  2. Add the cake mix and baking powder. Mix well to combine all ingredients.
  3. Pour in the white chocolate chips. Mix.
  4. Spoon onto *GREASED cookie sheet and bake for 10 minutes or until cookie is firm and set up.
Notes
I prefer to use Parchment Paper or a Silicone Baking Mat, but if you don't have those handy, you can grease the pan!

 

Strawberry White Chocolate Chip Cake Mix Cookies Vert

Here are a few items that I find useful in my own kitchen, when I’m baking this recipe!

 OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow Wilton 2103-1112 Scoop-It Batter Spoons, Set of 3 OXO Good Grips Silicone Spoon Spatula, Medium, Green AmazonBasics Silicone Baking Mat – 2 Pack AirBake Natural 2 Pack Cookie Sheet Set, 16 x 14 in Wilton Recipe Right 3 Piece Cookie Pan Set Duncan Hines Signature Cake Mix, Strawberry Supreme, 16.5 oz Pillsbury Cake Mix Moist Supreme Strawberry, 15.25 oz Nestle Toll House Premier White Morsels 12 oz HERSHEY’S Premier White Chips (12-Ounce Bags, Pack of 12)

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Homemade Cornbread

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This homemade cornbread is so easy to make, and is the perfect way to round out your dinner. Add in some melted butter and drizzle with honey for an extra special treat!
Homemade Cornbread

Homemade Cornbread

I love cornbread. Growing up, it’s the bread that we frequently had accompanying our dinner most nights. We’d cut out a piece, slice it open, slide in a bit of butter to melt, and devour it. My own kids really enjoy eating it too, and since they’re growing tweenagers, I usually make two pans at a time. In addition to sliding butter into each slice, we like to drizzle a little bit of honey over the top, for an extra special treat.

The recipe calls for a regular baking pan, because not everyone owns a cast iron skillet. However, if you have a cast iron skillet, I recommend using that. Cornbread in a cast iron skillet is SO GOOD! I melt butter in the skillet and use it to coat the bottom and sides, instead of using non stick spray. Also, I prefer to make my cornbread with buttermilk instead of regular milk. Either will work, but it’s hard for me to find buttermilk in a small container. I use it frequently, so the larger quantity doesn’t go to waste. If you can’t get a small bottle, regular milk will be fine 🙂

Homemade Cornbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • ½ stick of butter
  • 1 cup of whole milk (or buttermilk)
  • 1 Egg (Large)
  • 1¼ cup of yellow corn meal
  • 1 cup of all purpose flour
  • ½ cup of white sugar
  • 1 tablespoon of baking powder
  • Pinch of salt
Instructions
  1. Preheat oven to 375'F
  2. Spray your pan with nonstick spray.
  3. In a large bowl, combine milk, egg and butter.
  4. Using Hand Mixer. mix on low for about 1 minute.
  5. Add in flour, corn meal, sugar, baking powder, and salt and mix until well combined.
  6. Pour your mixture into your prepared pan.
  7. Place into your oven on the middle rack.
  8. Bake for about 25 minutes on until golden on top.
  9. Use a tooth pick and stick it in the middle and if it comes out clean, it is done.
  10. For best results, Allow to cool about 5 minutes and Serve warm.

This post is not sponsored but may contain affiliate links. Below are a few products that you might find useful when making this recipe. Enjoy!

 Non-Stick Steel 8-Inch Square Cake Pan by Boxiki Kitchen | Durable, Convenient, Premium Quality No-Stick Baking Mold Cookware | Square Cake Pan 8 Camp Chef True Seasoned Cornbread Cast Iron Wedge Pan Freshware SL-101RD 6-Cavity Pyramid Shape Silicone Mold for Soap, Cake, Bread, Cupcake, Cheesecake, Cornbread, Muffin, Brownie, and More Lodge Cast Iron 7-Stick Cornstick Pan Camp Chef Cast Iron Western Corn Bread Pan OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow OXO Good Grips Batter Bowl OXO Good Grips 11-Inch Balloon Whisk KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2 OXO Good Grips Silicone Spoon Spatula, Medium, Raspberry Wilton 2103-1112 Scoop-It Batter Spoons, Set of 3

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Chocolate Cake Roll

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This delicious Chocolate Cake Roll with Cream Cheese filling is sure to impress your friends, but is secretly very easy to make! 

Chocolate Cake RollChocolate Cake Roll

If you love a chocolate and the classic jelly roll cake, then you will be thrilled to try this delicious Chocolate Cake Roll! If you’ve never made a roll cake before, it can seem intimidating, but I encourage you to give it a try. This recipe is pretty simple, and uses a boxed Chocolate Cake mix, to make the process go pretty easy. Instead of following the directions on the box though, follow the instructions below. The adjusted ingredients are what makes the cake easy to roll. Even if it cracks a little when you’re rolling it up, don’t worry, when you add in the filling, that helps hide imperfections 🙂

To make the cake, preheat your oven to 350. Line a 10x15x1-inch Jelly Roll Baking Pan with parchment paper or a silicone baking mat. Mix together your cake mix, eggs, water, and oil. Beat on low for one minute scraping sides with a stand mixer or hand mixer. Pour batter into your prepared jelly roll baking pan. Bake 15-18 minutes or until cake springs back.

Turn cake upside down onto a large piece of clean parchment paper sprinkled with 1 tablespoon powdered sugar; carefully remove parchment paper or silicone baking mat from the jelly roll baking pan. While hot, carefully roll up cake and parchment paper. Place on a wire rack and cool for one hour. Meanwhile, Mix together cream cheese, butter and sugar. Mix on high until well combined. Unroll cake.. Spread cream cheese filling over the cake. Roll cake back up. Slice, serve, and enjoy!

Chocolate Cake Roll
 
Prep time
Cook time
Total time
 
Cake 6 eggs 1 box chocolate cake mix ½ cup water ¼ cup vegetable oil 1 tablespoon powdered sugar Filling: 4 oz cream cheese 4 oz butter 1 cup powdered sugar
Author:
Serves: 12
Ingredients
  • Cake:
  • 6 eggs
  • 1 box chocolate cake mix
  • ½ cup water
  • ¼ cup vegetable oil
  • 1 tablespoon powdered sugar
  • Filling:
  • 4 oz cream cheese
  • 4 oz butter
  • 1 cup powdered sugar
Instructions
  1. To make the cake, preheat your oven to 350.
  2. Line a 10x15x1-inch Jelly Roll Baking Pan with parchment paper or a silicone mat.
  3. Mix together your cake mix, eggs, water, and oil.
  4. Beat on low for one minute scraping sides with a stand mixer or hand mixer.
  5. Pour batter into your prepared jelly roll baking pan.
  6. Bake 15-18 minutes or until cake springs back.
  7. Turn cake upside down onto a large piece of clean parchment paper sprinkled with 1 tablespoon powdered sugar
  8. Carefully remove parchment paper or silicone baking mat from the jelly roll baking pan.
  9. While hot, carefully roll up cake and parchment paper.
  10. Place on a wire rack and cool for one hour.
  11. Mix together cream cheese, butter and sugar.
  12. Mix on high until well combined.
  13. Unroll cake
  14. Spread cream cheese filling over the cake.
  15. Roll cake back up.
  16. Slice, serve, and enjoy!

This post is not sponsored but may contain affiliate links. Below, you’ll find links to examples of products I used and mentioned within the post. I hope that you find them helpful, and they answer questions you may have. One note though, about the parchment paper. I purchase mine in bulk from a warehouse store, because I use it so frequently, for many purposes. The example linked below is the brand I use. I do have silicone baking mats too, and use the two items interchangeably. 

 OXO Good Grips Non-Stick Pro Jelly Roll Pan, 10 KitchenAid KB6NSO15JR Classic Nonstick 10 Wilton Jelly Roll and Cookie Pans, 10 1/2 x 15 1/2 x 1 Inches Deep Reynolds Parchment Paper, 150 Sq Ft, 2 Rolls AmazonBasics Silicone Baking Mat – 2 Pack OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red KitchenAid KV25GOXER Professional 5 Plus 5-Quart Stand Mixer, Empire Red Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

If you enjoy this recipe, I’d love for you to give it 5 stars 🙂


Spanish Cauliflower Rice

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This Spanish Cauliflower Rice Recipe is very easy to make, and is ready to serve in just 20 minutes.

Spanish Cauliflower RiceSpanish Cauliflower Rice

In our home, we enjoy Mexican dishes about once a week. The guys get tired of the same old Mexican Rice Recipe that I use, yet they expect rice and beans with every mexican dish. So, I’ve been trying out new variations of rice. While they did realize that this wasn’t regular old rice, they DID like the way it tasted. If you’re not normally a fan of Cauliflower, I encourage you to give this a try, and see if it wins you over. Pulsing it and adding all the seasonings really disguise the plain cauliflower taste and texture. This turned out to be a great substitute for regular rice, and it can be served as a side dish or even used in a casserole or other mexican dish (burritos, etc). It’s a great way to reduce carbs, but still get some texture and added flavor to your meal. I am by no means an expert on Paleo Diets, but I believe that this would be a Paleo Dish, because it uses Cauliflower and not regular Rice 🙂

 

Spanish Cauliflower Rice
Spanish Cauliflower Rice Ingredients:

  • ½ head of cauliflower, pulsed in a food processor until rice-like
  • 1 tomato, diced (do not drain juice)
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon lime juice
  • ½ tsp. chili powder
  • ½ tsp. chipotle chili pepper powder
  • ½ tsp. salt
  • dash of cayenne pepper
  • ¼ cup cilantro, chopped

Spanish Cauliflower Rice

To being, I always suggest gathering your ingredients to double check that you have everything on hand. Next, go ahead and chop, dice, mince, and pulse the necessary ingredients, to make preparation go quickly and smoothly. I used the shredding attachment on my food processor (see below) that I got as a Christmas gift. The post isn’t sponsored, though I am an Amazon Affiliate. I’ve used this exact model for almost 8 months now, and it works great for me. It’s also affordably priced and has dishwasher safe parts – both big bonuses for me!Food Processor

 

  • In a skillet over medium heat, sauté onions and garlic in 1-2 teaspoons olive oil for 2 minutes.
  • Add cauliflower until slightly browned. Add tomatoes, lime juice and spices. Cook for 5-7 minutes. Fold in cilantro.
  • Serve with your favorite meal.

Spanish Cauliflower Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ head of cauliflower, pulsed in a food processor until rice-like
  • 1 tomato, diced (do not drain juice)
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon lime juice
  • ½ tsp. chili powder
  • ½ tsp. chipotle chili pepper powder
  • ½ tsp. salt
  • dash of cayenne pepper
  • ¼ cup cilantro, chopped
Instructions
  1. In a skillet over medium heat, sauté onions and garlic in 1-2 teaspoons olive oil for 2 minutes.
  2. Add cauliflower until slightly browned. Add tomatoes, lime juice and spices. Cook for 5-7 minutes. Fold in cilantro.

 

Spanish Cauliflower Rice


Mexican Zucchini Burrito Boats

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These easy Mexican Zucchini Burrito Boats are a perfect appetizer, side dish, or main dish! Great for using fresh zucchini from the garden or farmers market.

Mexican Zucchini Burrito BoatsMexican Zucchini Burrito Boats

With a filling that is simple to make and delicious to taste, these Zucchini Boats are ideal not only for zucchini lovers, but also those of us who are picky vegetable eaters. When serving as an appetizer, I’ll cut them into smaller serving sizes. For a side dish, I’ll cut in half. When presenting as a main dish, I’ll pair it with a side salad, another vegetable option, and toasted baguettes. They can be made meatless (the recipe below) or you can add any meat of your choice – we’ve done beef and italian sausage, and it is gluten-free.

I love that zucchini is such a versatile and abundant summer vegetable option. Many are able to grow it in their backyard gardens, but if you aren’t able to, I’ve seen it at all of the local farms and farmers markets that I’ve visited.

Mexican Zucchini Burrito Boats

To begin, I always suggest gathering your ingredients first, to make sure you have everything on hand. Preheat your oven to 400 degrees, grease your 9×13 Baking Dish, and set it to the side. Go ahead and chop, dice, measure, etc. to make assembly more efficient.

Mexican Zucchini Burrito Boats

Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil, and place them skin side down in the casserole dish.

Mexican Zucchini Burrito Boats

Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers and cook for 2-3 minutes. Then, add the rice, corn and beans, followed by the salsa and spices. Stir everything together and continue cooking for 5 additional minutes. Remove the skillet from the heat and set aside.

Mexican Zucchini Burrito Boats

Blend ¼ cup of the fresh cilantro into the filling. Spoon the filling into the hollowed zucchini halves until they are all full. Sprinkle each with cheese and cover the dish with foil. Bake in the oven for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.

Allow them to cool for 5 minutes, sprinkle on the remaining fresh cilantro and serve.

Mexican Zucchini Burrito Boats
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 4 large zucchini
  • 1 (15 oz) can black beans, drained
  • 1 cup cooked brown rice
  • 1 cup salsa
  • 1 bell pepper, cored and diced
  • ½ onion, diced
  • 1 cup corn kernals
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ½ cup fresh cilantro, finely chopped
  • 1 cup shredded cheddar/Monterey jack cheese
Instructions
  1. Preheat the oven to 400 degrees F. Grease a 9x13” casserole dish and set aside.
  2. Slice each zucchini in half, lengthwise.
  3. Using a metal spoon or melon baller, hollow out the center of each zucchini.
  4. Lightly brush the tops with one teaspoon of olive oil, and place them skin side down in the casserole dish.
  5. Warm the tablespoon of olive oil in a large skillet over medium heat.
  6. Add the onion and peppers and cook for 2-3 minutes.
  7. Add the rice, corn and beans, followed by the salsa and spices.
  8. Stir everything together and continue cooking for 5 additional minutes.
  9. Remove the skillet from the heat and set aside.
  10. Blend ¼ cup of the fresh cilantro into the filling.
  11. Spoon the filling into the hollowed zucchini halves until they are all full.
  12. Sprinkle each with cheese and cover the dish with foil.
  13. Bake in the oven for 25 minutes, then remove foil and set the oven to broil.
  14. Cook for 5 more minutes, until the cheese is bubbly and golden brown.
  15. Allow them to cool for 5 minutes, sprinkle on the remaining fresh cilantro and serve.

This post contains affiliate links.


Healthy Strawberry Oatmeal Bars

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These Healthy Strawberry Oatmeal Bars are delicious for breakfast, dessert or even a snack!

Healthy Strawberry Oatmeal Bars
Healthy Strawberry Oatmeal Bars

As summer time approaches, I am always looking for Healthy Breakfast and Snack Ideas for my growing boys. I like having recipes on hand that I can make from scratch for them, because I’m able to control the ingredients used and switch things in and out based on what ingredients I have on hand. These healthy strawberry oatmeal bars are versatile, they can be made ahead of time and used as a quick option for breakfast on the go, or even as a snack. If we’re going to be taking them out of the house, I’ll put the individual bars in snack size ziplock bags, so they are pre-portioned into just the right size.

Healthy Strawberry Oatmeal Bars

As always, it’s a really good idea to gather all of your ingredients before you begin. Measuring them out can also be a huge help. While it does create a few extra dishes to wash, I have small containers I use, and then it only takes a couple of minutes to wash them, dry them, and put them away while my dish is baking.

Healthy Strawberry Oatmeal BarsNext, place a rack in the center of your oven and pre-heat to 375 degrees F. Line an 8×8” baking pan with parchment paper so the paper overhangs the two sides. In a medium bowl, combine the oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened.

Healthy Strawberry Oatmeal BarsSet aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

Healthy Strawberry Oatmeal BarsScatter half of the strawberries over the crust, and then sprinkle on the cornstarch, lemon juice, and ½ tablespoon sugar evenly over the top. Scatter the remaining berries, then the remaining ½ tablespoon sugar. Sprinkle the reserved ½ cup crumb mixture evenly on top. Berries will be peaking through the topping.

Healthy Strawberry Oatmeal BarsBake the bars for 35-40 minutes, until the fruit is bubbly and topping is golden. Cool on a wire rack completely.

Healthy Strawberry Oatmeal BarsOnce cooled, pull bars out of the pan using the parchment paper – slice and serve.

Healthy Strawberry Oatmeal Bars

Notes:

This recipe is very versatile – replace strawberries with 2 cups of mixed of berries, cherries, apples or whatever fruit you desire. These bars have a crispy, buttery crust. Recipe can be easily made gluten free by simply using gluten free flour and gluten free rolled oats. This is super easy to make – one bowl, simple ingredients, whole grain and a healthy option for breakfast, dessert or a snack.

Healthy Strawberry Oatmeal Bars
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 cup old fashioned rolled oats
  • ¾ cup flour
  • ⅓ cup light brown sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice (from about ½ small lemon)
  • 1 tablespoon sugar, divided
  • 2 cups, small-diced strawberries
Instructions
  1. Place a rack in the center of your oven and pre-heat to 375 degrees F. Line an 8x8” baking pan with parchment
  2. paper so the paper overhangs the two sides.
  3. In a medium bowl, combine the oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it
  4. forms clumps and the dry ingredients are evenly moistened. Set aside ½ cup of the crumble mixture, then press the
  5. rest into an even layer in the bottom of the prepared pan.
  6. Scatter half of the strawberries over the crust, and then sprinkle on the cornstarch, lemon juice, and ½ tablespoon
  7. sugar evenly over the top. Scatter the remaining berries, then the remaining ½ tablespoon sugar. Sprinkle the
  8. reserved ½ cup crumb mixture evenly on top. Berries will be peaking through the topping.
  9. Bake the bars for 35-40 minutes, until the fruit is bubbly and topping is golden. Cool on a wire rack completely.
  10. Once cooled, pull bars out of the pan using the parchment paper - slice and serve.

What is your favorite fruit to use in a recipe?

Like this recipe? Be sure to PIN IT and Follow me on Pinterest! Karen Puleski – Kdkaren. Subscribe via Email, RSS Feed, or Follow me on Bloglovinso you don’t miss out on any delicious recipes!


Ravioli with Homemade Tomato Sauce

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This Ravioli with Homemade Tomato Sauce is really easy to make, and perfect for a weekend family dinner.

Ravioli with Homemade Tomato Sauce
Ravioli with Homemade Tomato Sauce

When you have a 2nd generation Italian descendent in the family, pasta dishes are frequently on the menu rotation. I try to mix up the different variations, and make a few changes to my Homemade Tomato Sauce, depending on what type of pasta I’m serving. This is my recipe for Ravioli with Homemade Tomato Sauce. I love to talk about food and recipes with people when I’m out and about, and I’ve found that many people are intimidated by the thought of making Homemade Tomato Sauce. I always reassure them that the task isn’t too daunting. I think people see the required cook time, and worry that it’s too involved. But, it really isn’t. GOOD sauce just needs time to simmer. I also double or quadruple the recipe, and freeze or can it to use later. It drastically reduces the amount of time required in the kitchen, so it can work for a weeknight meal.

First, gather all of your ingredients so everything is handy as you prepare the dish.

Ravioli with Homemade Tomato SauceHOMEMADE TOMATO SAUCE

Ingredients:

6 cups pureed tomatoes (1 8oz can is equal to 1 cup), if using whole tomatoes, it would be about 2 pounds.
1 tsp sea salt
1/4 Cup olive oil
4 Cloves of garlic
Pepper to taste
1 Onion
1/3 Cup basil
*Please don’t let the pureed tomatoes scare you away. Using canned is perfectly fine, but I include the whole tomatoes because with summer approaching, many people are looking for ways to use up the fresh tomatoes from their gardens.
**You can also add cooked ground beef and/or italian sausage to the sauce recipe, if you like it meatier.
Ravioli with Homemade Tomato SauceDirections:
 Put the olive oil in a pot over medium heat.
Add the diced onion and the garlic cloves and saute until the onion is clear.
Add the tomatoes, basil and sea salt and simmer for 3 hours.
Remove from heat and add pepper to taste.
Serve with pasta or pizzas and enjoy.
Ravioli with Homemade Tomato SauceRAVIOLI
Ingredients:
 4 Cups uncooked ravioli
4 quarts of water
1 Tbsp salt
Ravioli with Homemade Tomato SauceDirections:
 Over medium heat place a pot with the 4 quarts of water and the tbsp of salt.
Once it’s boiling add the uncooked ravioli and cook for 5 minutes (or according to your packaging directions)
Drain the ravioli leaving around 1/4 cup on water in the pot.
Add the tomato sauce and cook for 5 more minutes.
Serve and enjoy.

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3 Cheese Mac-N-Cheese Mini Bites

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These 3 Cheese Mac-N-Cheese Mini Bites are a delicious appetizer or side dish recipe, ideal for parties, potluck dishes, or luncheons.
3-Cheese Mac-N-Cheese Mini Bites

Our family loves to attend sporting events, from watching our own kids compete, to our favorite college teams, to our various professional teams. When the Championship games come on television, we enjoy having people over to cheer our teams on. I tend to make finger foods and appetizer items for everyone to enjoy throughout the game. They are easy to prepare ahead of time, so that I don’t spend the entire evening in the kitchen, I can enjoy the event with everyone else. The 3 Cheese Mac-N-Cheese Mini Bites are always a hit, and they’re also great to take to potlucks, family gatherings, work parties, and to send when the PTO sponsors Teacher Luncheons or Dinners!

These 3 Cheese Mac-N-Cheese Mini Bites are one of my favorite things to make. They are SO good. While my entire family loves Mac & Cheese, they also enjoy it when I make these easy to eat bites. I must warn you though, once you let them taste this delicious version of Macaroni and Cheese, they may not want to “settle” for a boxed mix or microwave snack size pack. My kids used to eat those after school before sports practice, now I make extra mini bites to freeze, so they can still microwave themselves a quick snack.

3 Cheese Mac-N-Cheese Mini Bites Ingredients

To begin, I always like to gather my ingredients. It helps to know you have everything you need, before you start mixing and preparing the dish. It’s also a good idea to shred, chop, slice, dice, etc. ahead of time, so when the recipe asks you to add something like shredded cheese, it’s ready to immediately mix it in. Turn on your oven, so it can begin to preheat to 350 degrees.

Boil 2 cups pasta in water on stove top for approximately 10 minutes, or according to the package directions. Be sure to add a bit of salt and olive oil to the water so it will season the pasta and prevent it from sticking together. Drain. If pasta is sticking together, add an extra drizzle of olive oil and stir. Set aside.

3 Cheese Mac-N-Cheese Mini BitesMelt butter at low heat in stove-top pan. Slowly stir in flour until evenly distributed. Add half and half to butter/flour mixture. Continue to stir with heat on low for 5 minutes. Add shredded cheeses: cheddar, Parmesan, and Truffle Gouda. Stir until cheese is completely melted. Mixture will thicken and become a cheese sauce. Add salt and garlic powder. Stir.

3-Cheese Mac-N-Cheese Minis In-Process #5

The melted cheeses look so yummy! I also want to mention that you CAN substitute another type of cheese, if any of these aren’t what you prefer. The deli area of my local supermarket has some wonderful employees who are always willing to help out. If someone needs a specific portion size of a particular item, they’re happy to take a larger package and cut it to the size any customer needs. This makes it much more affordable to use a cheese that may be more expensive per pound than other cheeses. For example, the Truffle Gouda can be REALLY expensive per pound (Currently $25.99/lb in my area). However, I only need 1/8 cup. Since it takes about 16 ounces to equal one pound, and one full cup is about 8 ounces, the portion size I need to use is usually under $2, when the deli slices me off a small chunk. This post isn’t sponsored or endorsed, but I do want to share a link with you. If you ever have a question about cheese, I like to use Cheese.com as a reference tool. I’ve linked it here to the Truffle Gouda page since it’s a cheese included in this dish. If my store doesn’t have the cheese I need in stock, I just ask the deli associate to recommend another type that would work well as a substitute, and they haven’t failed me yet 🙂

3 Cheese Mac-N-Cheese Mini BitesSprinkle panko breadcrumbs into mini muffin cavities. Using a spoon or ice cream scooper, place 2.5” macaroni balls into each cavity. Sprinkle panko breadcrumbs on top of each bite. Spritz each bite white with truffle oil or olive oil would work as well. Bake for approximately 25 minutes. Remove from oven. Top with diced Green Onions or even diced jalapenos, if desired.

3-Cheese Mac-N-Cheese Mini Bites

When I’m serving these 3 Cheese Mac-N-Cheese Mini Bites at a party in my home, I tend to prepare them in advance and refrigerate until I’m ready to bake them. It helps me keep things on track logistically. If I’m making them ahead of time, I prepare as directed in the instructions, stopping after I mix everything, and cover the bowl tightly with plastic wrap, then refrigerate until I’m ready to bake them. About 30 minutes before my guests arrive, I pop them in the oven to bake, so they’re hot and ready when it’s time to eat! As I mentioned earlier, this recipe does seem to reheat really well, either in the oven or microwave, so if you’re lucky enough to have leftovers, you can save some for lunch the next day.

This recipe makes 24 3 Cheese Mac-N-Cheese Mini Bites, so if you don’t need quite that much, halve the recipe. Or you could make these in a regular sized muffin tin and get around 12.

3 Cheese Mac-N-Cheese Mini Bites
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 24
Ingredients
  • • 2 cups Macaroni
  • • ¼ cup Butter
  • • 2 tbsp. Flour
  • • 2 cups Half & Half
  • • ¼ cup Cheddar (shredded)
  • • ¼ cup Parmesan (shredded)
  • • ⅛ cup Truffle Gouda
  • • 1 tsp. Salt
  • • 1 tsp. Garlic Powder
  • • ⅓ cup Panko Breadcrumbs
  • • White Truffle Oil (spray bottle) or Olive Oil
Instructions
  1. Preheat oven at 350 degrees F.
  2. Boil 2 cups pasta in water on stove top for approximately 10 minutes. Drain. If pasta is sticking together, add a drizzle of olive oil and stir. Set aside.
  3. Melt butter at low heat in stovetop pan. Slowly stir in flour until evenly distributed. Add half and half to butter/flour mixture. Continue to stir with heat on low for 5 minutes.
  4. Add shredded cheeses: cheddar, parmesan, and truffle gouda. Stir until cheese is completely melted. Mixture will thicken and become a cheese sauce.
  5. Add salt and garlic powder. Stir.
  6. Pour cheese sauce over pasta. Stir well.
  7. Sprinkle panko breadcrumbs into mini muffin cavities. Using a spoon or ice cream scooper, place 2.5” macaroni balls into each cavity. Sprinkle panko breadcrumbs on top of each bite. Spritz each bite white with truffle oil.
  8. Bake for approximately 25 minutes. Remove from oven.
  9. Spray with additional white truffle oil as desired. Serve and enjoy.