Cherry Crumble for Valentine’s Day

The best thing about Valentine’s Day is it’s a national holiday for chocolate.  Except, by this time of the year I am in a chocolate 10 step program. Which is why I decided to pull this cherry crumble out of the summer dessert rotation and make a cherry crumble for Valentine’s Day.

After a chocolate-fueled season behind us, this dessert is perfect to celebrate Valentine’s Day. This chilled cherry crumble is usually reserved for the summer bbq’s and holidays, but the whipped topping and cherry filling over a graham cracker and butter crust makes for a lighter dessert for Valentine’s day; if we are measuring a box of chocolates against the cherry crumble.

And, the cherry crumble gets double holiday bonus points because it is red.  And, if you are like me this time of year, you might have most of the ingredients in your pantry from December when you stocked up on graham cracker crumbs and butter. And, the best part of this dessert is you can make it the night before and let it chill overnight.

So make those dinner plans and plans for dessert at home… with two spoons and the cherry crumble!

The best part of this recipe is it only has eight ingredients. And, I have most of the ingredients on hand. I keep a tub of Cool Whip in my freezer most months of the year! With the topping, cream cheese, cherries and sugars I reduce the white sugar by a 1/4 of a cup. I could probably reduce it by 1/2 and not miss out on any of the taste.

Cherry Crumble Recipe

This dessert is a favorite around our house. It’s a family recipe from one of my close friend’s mother. And, now I have a reason to make it in the month of February. Enjoy! Summer will be here before you know it!

Print Recipe

The best cherry crumble recipe

Course: Dessert
Author: adapted from Kristin Diliberti

Ingredients

  • CRUST
  • 2 CUPS FLOUR
  • 1 CUP BUTTER SOFTENED
  • 1/2 CUP BROWN SUGAR
  • 1 CUP CHOPPED PECANS
  • FILLING
  • 16 OZ CREAM CHEESE
  • 1 1/2 CUPS SUGAR I REDUCED BY 1/4 CUP
  • 1/2 TEASPOON VANILLA
  • 8-9 OUNCE COOL WHIP

Instructions

  • MIX CRUST INGREDIENTS AND SPREAD 2/3 INTO 9X13 BAKING PAN.
  • SPREAD REMAINING CRUST INGREDIENTS INTO SMALLER PAN
  • BAKE CRUST AT 350 FOR 20-25 MINUTES. LET COOL
  • WHILE BAKING BLEND FILLING INGREDIENTS.
  • SPREAD 1/2 OF FILLING ONTO 9X13 PAN
  • ADD CHERRY FILLING
  • ADD FINAL LAYER OF FILLING OVER THE CHERRY FILLING
  • CRUMBLE SMALL PAN OF CRUST AND SPRINKLE OVER TOP OF FILLING
  • REFRIGERATE TO LET IT SETTLE

No Bake Peanut Butter & Chocolate Bars

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Next to chips and guacamole, peanut butter and chocolate are two of my absolute favorite food pairings.  But nothing compares to the dense peanut butter base as the anchor for a layer of melted milk chocolate. These no-bake peanut butter and chocolate bars are a favorite for my middle child so I pull this out of the archives for his post-finals return home in a few days! #mymiddle

And the best part of these chocolate and peanut butter bars is it requires no oven so it’s a fun recipe to introduce to your kids, grandkids, nieces, nephews or husbands. My sister made these with her niece and nephews years ago and they are a favorite everytime she visits.

The absence of an oven also increases my recipe success!  #wink 

These no-bake peanut butter and chocolate bars are perfect for holiday treats.  Their weight make them travel-friendly if delivering by sidewalk or car.  And, they are a one dish dessert.

sharing: pieced pasttimes, 

celebrating everyday life

Raspberry White Chocolate Bars

Are we burned out on chocolate yet? Are the jeans getting a smidge tighter than they were in September? We have to pace ourselves because we have a ways to go from the chocolate holiday Halloween kickoff to Easter. Between peanut butter cups, chocolate hearts and bunny butts there is a lot of milk chocolate on the calendar. These raspberry and white chocolate bars are so amazing they might show up for Valentine’s Day.

These raspberry white chocolate bars are the perfect balance of raspberries and the crumble. The raspberry filling comes from a jar of Raspberry preserves which makes this recipe low effort.

On a side note, one of my favorite places to buy preserves and coffee is HomeGoods. Seriously, HomeGoods (and TJ Maxx and Marshalls) have fun coffees, preserves, sauces and so much more. On a recent trip to HomeGoods, I had gift wrap, preserves, and the comfiest cotton, short sleeve shirts ever that were $5.99 each. 

raspberry-white-chocolate-bars

The crumble for these raspberry white chocolate bars are made from a butter, sugar and flour mixture.

Folded between layers of the crumbly mixture, the raspberry preserves and the white chocolate morsels add the perfect amount of sweet.

raspberry-white-chocolate-bars

And, these bars pack well and stayed moist for the week. They are a yummy alternative to the traditional cookie rotation in kitchens across the country!

Raspberry White Chocolate Bars Recipe  

Print Recipe

Ingredients

  • 3/4 cup sugar
  • 1 1/2 cups unsalted butter, softened
  • 1 tsp salt
  • 2 tsp vanilla
  • 4 cups flour
  • 2 eggs
  • 1 jar raspberry jam
  • 1 12 oz package white chocolate baking chips

Instructions

  • Raspberry White Chocolate Bars
    Recipe Type: Dessert
    Cuisine: Dessert
    Raspberry & White Chocolate Bars
    Ingredients
    3/4 cup sugar
    1 1/2 cups unsalted butter, softened
    1 tsp salt
    2 tsp vanilla
    4 cups flour
    2 eggs
    1 jar raspberry jam
    1 12 oz. package white chocolate baking morsels
    Instructions
    PREHEAT OVEN TO 350.
    USE A 9X13" BAKING PAN (DO NOT GREASE)
    MIX SUGAR, BUTTER, ADD SALT, VANILLA
    SLOWLY ADD FLOUR, UNTIL IT LOOKS CRUMBLY.
    SCOOP 1 CUP OF CRUMB MIXTURE AND SET ASIDE
    ADD THE EGGS TO REMAINING MIXTURE.
    PRESS DOUGH INTO BAKING PAN. BAKE 30 MINUTES UNTIL LIGHTLY BROWN.
    REMOVE BAKING PAN, SPREAD RASPBERRY JAME TO THE EDGES.
    SPRINKLE WHITE CHOCOLATE MORSELS
    SPRINKLE THE CRUMBLE MIXTURE RESERVE ON TOP
    BAKE AN ADDITIONAL 25-30 MINUTES AT 350 UNTIL TOPPING IS LIGHT GOLDEN BROWN.
    COOL BEFORE CUTTING INTO BARS

 

sharing to: 2 chicks & a mom

Cranberry Sauce Recipe

I have a cranberry confession. I was never a fan of cranberry sauce. Until a few years ago I had never had fresh cranberries on the Thanksgiving table. Growing up,  our cranberry side dishes came from a Del Monte can.  But, my cranberry concept changed when I found this recipe in the Celebrity section of the holiday issue of People magazine. This cranberry sauce recipe is from the former New York Times food critic, Sam Sifton. This recipe changed my holiday menu.

Cranberry Sauce Recipe

I can’t believe the difference fresh cranberries makes to this popular holiday side dish. The ingredients are fresh and the taste is amazing. As my son would say, this cranberry sauce is “legit.”

Cranberry Sauce Recipe

CRANBERRY SAUCE  RECIPE

Ginger Cranberry Sauce
Recipe Type: Side Dish
Author: Sam Sifton
Ingredients
  • 1/2 cup pecans, chopped
  • 1 12 oz bag fresh or thawed frozen cranberries
  • 3/4 cup sugar
  • 3/4 cup fresh orange juice
  • 1 teaspoon grated fresh ginger
  • 1 1/2 teaspoon orange zest
Instructions
  1. Toast pecans in large saute pan over medium heat, stir occasionally 4-5 minutes.
  2. Cook cranberries, sugar and orange juice in small saucepan over medium-high heat.
  3. Cranberries will start to pop when ready.
  4. Add ginger and orange zest; cook 2-3 minutes and remove from heat.
  5. Add pecans; cover and cool to room temperature.
  6. Chill, covered, for at least 2 hours.

 

Carbonated Water Helped Me Kick the Soda Habit

I have a confession. Not that kind of confession. Do you remember Tab? The pink can with the cool three letter name was my first steps into a diet soda habit.  I thought I was the coolest seventh grader when I got to have a can of Tab. Now, I look back and think how did my mom think it was okay to have multiple cans of diet soda every day?

With a quirky taste, Tab screamed, “this can not be good for me.” Tab was my gateway soda to Diet Pepsi. It was my fuel of choice during high school, graduate school and child rearing.

carbonated-water-helped-me-kick-soda-habit

Not to mention parenthood, work, and well life. Soda was my adrenaline rush.

And, until a few years ago I never considered to kick the soda habit; a decades-old habit.

Soda was my fuel, my mid-afternoon pickup; soda was a part of my daily routine.

Until it wasn’t.

It was years before I would realize the role carbonated water would play in my life to kick the soda habit.

Four years ago I was training for a 1/2 marathon and for the first time, I discovered (craved) water. For the first time in my life, water became more important than soda.

And, that was my a-ha moment.

I did not quit cold turkey and I spent more money on soda to wean myself off soda. I switched from the 12 packs of Diet Pepsi to the eight-pack of the smaller, 8-ounce cans. It was the visual I needed. And, I introduced a little bit of juice and a lime into my water to add a little something-something.

carbonated-water-helped-me-kick-soda-habit

But I missed  the fuzzy taste from soda. That’s when I discovered carbonated water.

It’s everywhere now, but a few years ago it was the basics; Perrier.

The carbonated water gave me the fizz I missed when I poured a  diet soda into a glass.

Ahh.. the fizz!

carbonated-water-helped-me-kick-soda-habit

And, then I started adding cucumbers and other fruits and veggies in the refrigerator. By the end of my day, my glass looked like a soggy fruit salad.

Yep, adding a few slices of cucumber changed a glass of water into a fancy drink. Cucumber  (and other fruits & veggies) was just what I needed to add a tinge of something to a glass of ice water. I don’t know what it is about cucumber except that it tastes like fresh air. upcycle my Starbuck’s plastic cups with ice water and cucumber slices. Lemon and lime wedges are great options too!

My friends think I ordered some fancy new drink from the summer menu. I’ll never tell.

The funny thing is I forgot about how I kicked the soda habit until another mom I met was talking about her efforts to kick the soda habit. Her habit was the drive-thru soda. As I shared my suggestions I realized how far I have come in four years! And that 1/2 marathon?

My brother and I had a blast and celebrated with water!

cucumber water

 

Chocolate & Pretzel Brownies

You know those days or evenings when you want something with chocolate, but something easy enough that you don’t have to run to the grocery store? These chocolate & pretzel brownies will fill that void. These brownies might send you into a chocolate coma, but trust me it will be worth it.These chocolate & pretzel brownies are that amazing. #pinforlater

Between the chocolate and the salty pretzels, it’s the perfect blend for a brownie. I found a very different version of this recipe. In fact, it was a recipe called kitchen sink brownies, but I didn’t have 1/2 the ingredients (the ones that make up the sink) so I had to pivot and that’s how I came up with these brownies.

Sidenote: If you know me or my blog you know I substitute at least three things in any recipe. In my mind, if a spice starts with the same letter it’s close enough. This drives my sister crazy. We are like the Gayle and Oprah of sisters. Tricia is Oprah. I like to find shortcuts like Gayle when they did their cross-country road trip. How long has Oprah been off the air?

The recipe base is a brownie mix. I like to keep a few boxes on hand for when those can’t be stopped cravings kick in on a Sunday afternoon or a Thursday (it’s almost the weekend) evening.

Chocolate & Pretzel Brownies Recipe

Chocolate Pretzel Covered Brownies Recipe
Recipe Type: Dessert
Cuisine: Brownies
Author: adapted from tbsp.
Ingredients
  • 1 box fudge brownie mix

  • 2 eggs

  • 1 stick plus 6 tablespoon butter, divided

  • 3 tablespoons water

  • 2/3 cup milk chocolate chips

  • 1/2 -3/4 cup crushed pretzels

  • ** any other miscellaneous baking chips (peanut butter, Heath, semi-sweet)
Instructions
  1. Heat oven to 350;

  2. Spray 8×8 baking dish with cooking spray

  3. In a large bowl, combine brownie mix, eggs, 1/2 cup softened butter and water. Mix well.

  4. Pour into prepared pan.

  5. Bake for 45-50 minutes or until the center springs back when touched lightly. Cool completely.

  6. In a microwave-safe dish microwave milk chocolate chips and 6 tablespoons, butter until melted. Stir until smooth. Spread on cooled brownies.

  7. Add crushed pretzels and miscellaneous chips.

  8. Place in refrigerator (you can do it) until the topping set.

This is my go-to brownie recipe! It was love at first taste.

The 8×8 pan yields s thicker brownie which is only fitting since I will be a little thicker after this recipe!

Enjoy!

 

Sharing: Marilyn’s Treats

Taco Eggrolls

Well it happened. It’s only October and the family is tired of the chicken and pasta. Yep, I have four or five (more like two to three) go-to recipes at 5pm. But, with the days shorter and the nights cooler, I needed a new dinner staple. These taco eggrolls are a favorite for after school snacks or a late night meal after AP calculus.

 

The hardest part of this recipe was finding the wonton wrappers at the grocery store. I found them in the produce section in the refrigerated section.

The filling is the best part of this recipe because of its flexibility. I used a ground turkey base because that was in my freezer. But,  the options are endless. It’s vegan-friendly with black beans and tofu! Or load it with ground beef for the carb and meat eaters in the family.

 

The salsa and shredded cheese disguised the tofu crumbles for picky eaters.

Shh… that’s our little foodie secret.

cheeseburger-eggrolls

 

 

 

Taco Eggrolls

Cheeseburger Eggrolls
Recipe Type: dinner,
Author: adapted from Rachel Ray
Ingredients
  • EXTRA VIRGIN OLIVE OIL (TABLESPOON OR SO)
  • 1/2 MEDIUM RED OR WHITE ONION, CHOPPED
  • 3/4 GROUND BEEF, TURKEY OR TOFU
  • SALT & PEPPER TO TASTE
  • 1 CUP CHEDDAR CHEESE OR VEGAN CHEESE
  • 1 TABLESPOON WORCESTERSHIRE SAUCE
  • 1/2 TABLESPOON GRAINY MUSTARD
  • SESAME SEEDS
  • PACKAGE OF EGG ROLL WRAPPERS
  • COOKING SPRAY
Instructions
  1. HEAT EVOO IN SKILLET AND ADD ONION AND LET IT SWEAT
  2. ADD GROUND BEEF, TURKEY OR TOFU, BREAK IT UP
  3. SEASON WITH SALT & PEPPER
  4. DRAIN FAT FROM PAN & POUR MEAT & ONION INTO BOWL LET COOL.
  5. ADD CHEESE, WORCHESTERSHIRE <g class=”gr_ gr_1252 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep gr-progress” id=”1252″ data-gr-id=”1252″>SAUCE</g> AND MUSTARD.
  6. BRUSH WATER OF ALL SIDES OF WRAPPER TO ACT AS GLUE
  7. PLACE 1/3 CUP OF MEAT & ONION MIXTURE INTO CENTER OF THE WRAPPER
  8. FOLD CORNERS CREATING A LONG SKINNY ROLL. PLACE ON COOKIE SHEET ** AND SPRAY WITH COOKING SPRAY. FINISH WITH SESAME SEEDS
  9. BAKE AT 375 FOR 20-25 MINUTES
  10. *** I HAVE ALSO WRAPPED AND TUCKED EACH WRAPPER INTO A MUFFIN PAN

 

Last Minute Halloween Donuts

The last week of October is packed with work commitments, social events, and school-related deadlines. With a few Halloween parties on the calendar, I pulled out this fun donut treat. Every year, I plan to find some over the top Halloween dessert. And, every year I decide it is not worth $40 + to attempt to make that will have a lifespan of four minutes.  And, that’s where these fun donut treats remove the cost and pressure to create Halloween treats.

These Halloween donuts are fun and easy AND guaranteed to get a reaction from the crowd… even a crowd of teenage boys.

I made these last minute Halloween donuts for my sons and their friends.

halloween-donut-treats

The best part? All you need are donut holes and a tube of icing or icing gel.

halloween-donut-treats

If you buy the donut holes in the plastic containers in the bakery they are $3.49 or you can head towards the English muffins and buy the Hostess bag of cake donuts for $1.99.  Halloween cupcake liners served as a plate/napkin for the donuts.

halloween-donut-treats

The liners kind of contained the powdered sugar, but the cupcake liners provide one brief layer of protection from sticky hands. I can not stand to have sticky fingers.

So easy. No cleanup. No sticky counters.

Happy Halloween! Hope these Halloween Donuts show up in your kitchen!

 

 

Monster Sugar Cookie Bars

I love sugar cookies. What I don’t love is a long-term commitment in the kitchen during the work week.  These monster sugar cookie bars are the perfect way to make and eat sugar cookies without hauling out the cookie cutters. And, still, celebrate the Halloween season in the kitchen.

monster-sugar-cookie-bars

When I first saw these sugar cookie bars it was a baking epiphany. Before I found this version of a sugar cookie, it never occurred to me that I cookie have a sugar cookie without the cookie cutters. I shared my new favorite sugar cookie recipe here.

Using a new sugar cookie recipe was a big deal; I had used my Cooking Light sugar cookie recipe for over a decade. But, this popular millennial blogger changed everything for me.

Proving those of us over 40 can learn new baking skills. #closerto50

The concept is simple and to the point. It requires sugar cookie dough, pressed into a baking sheet. That’s it.

Cut into rectangular shapes (bars) and add frosting. Frosting is my best baking friend (BFF) in the kitchen.

It covers up the glitches.  And, for these monster sugar cookie bars, the googly eyes created little monsters with Halloween shades of purple and greens frosting.

Monster Sugar Cookie Bars Recipe

 

Frosted Sugar Cookie Bars
Recipe Type: Sheet Sugar Cookies
Author: adapted from Inspired by Charm
Ingredients
  • Cookie Dough Ingredients
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 tsp. salt
  • one stick butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 TBSP. sour cream
  • 1 teaspoon vanilla
  • Frosting Ingredients
  • One stick butter softened
  • 4 cups powdered sugar
  • 1/4 cup skim milk
  • 1 tsp. vanilla
  • 1/2 teaspoon almond extract
  • pinch of salt
  • icing tints and sprinkles
Instructions
  1. Preheat oven to 375 degrees
  2. Line baking sheet with foil (for thicker bar use a smaller baking sheet)
  3. In a large bowl: sift flour, baking powder & salt.
  4. In separate bowl cream butter, sugar for about 3 minutes. Add egg, sour cream and vanilla.
  5. Slowly add the flour mixture.
  6. Press the dough onto the baking sheet, bake for 14-17 minutes until edges are lightly golden.
  7. Frosting
  8. Once cookie bars are cool spread the frosting on the cookie bar.
  9. Frost as desired

 

monster-sugar-cookie-bars

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Two Chicks & a Mom

4 Ingredient Homemade Dog Bones

4-Ingredient-Homemade-Dog-Bones

This face! This face gets me every single time. I just want to give her smooshy kisses. This face is Chloe’s classic look that gets her extra treats and hugs. Sometimes I just get on the floor with her and talk to her about the day. #dogfamily

With the new school year, Chloe is adjusting to a quieter house during the day. She waits for her brother to get home after tennis practice every day. Listening to him greet her when he walks thru the front door is the best part of her day and mine.

Do you have any suggestions on how to help dogs entertain themselves no one is home?

4-Ingredient-Homemade-Dog-Bones

So when the weekend rolls around I like to bake something just for her.

4-Ingredient-Homemade-Dog-Bones

I shared a funny video on my Instagram  when I caught Chloe sneaking the dog bones, one at a time, when I wasn’t looking. The video was a bit of a fail when I uploaded the wrong video. Here’s a photo of a 1/2 eaten dog bone.

I found this Rae Dun treat jar at Homegoods just for Chloe!

4-Ingredient-Homemade-Dog-Bones

The best part of this recipe is it only has four ingredients. And, I can pronounce every one of the ingredients. If you bake with whole wheat flour you likely have the 4 ingredients on hand. These homemade dog bones bake just like cookies.

I have this dog bone shaped cookie cutter, but I don’t think dogs will notice the shape.

I found this inexpensive dog  shaped cookie cutters 

and I think Michaels and Hobby Lobby have a few dog shaped cookie cutters too.

4-ingredient-homemade-dog-bones

Homemade Puppy Chow Treats Recipe

Print Recipe

Homemade Puppy Chow Treats

Ingredients

  • 2 CUPS WHOLE WHEAT FLOUR
  • 1 CUP SKIM MILK
  • 1/3 CUP PEANUT BUTTER
  • 1 1/2 TEASPOONS BAKING POWDER

Instructions

  • PREHEAT OVEN TO 375
  • MIX ALL INGREDIENTS.
  • ROLL DOUGH ON FLOURED SURFACE AND USE A COOKIE CUTTER. OF CHOICE
  • PLACE ON UNGREASED COOKIE SHEETS.
  • BAKE APPROXIMATELY 20 MINUTES. STORE IN CONTAINER.

4-Ingredient-Homemade-Dog-Bones

Almond Joy Cookies Recipe

Hi everyone! These Almond Joy Cookies are hands down my new favorite cookie. You know that feeling when you read the ingredients in a recipe and you just KNOW they are going to be amazing? These almond joy cookies are that recipe! You might as well plan an hour today to bake these cookies. And, you likely have the ingredients in your pantry.

almond joy cookies

almond-joy-cookies

The cookie batter was so creamy it was a challenge to get the batter to the baking sheet.

almond-joy-cookies

recipe details

The coconut adds moisture and the combination of almonds, chocolate chips and coconut adds a little heft to these cookies. Amazing!  I have made these cookies several times and the ingredient portions can easily be adjusted. For example, I don’t want two cups of almonds and I used a combination of both milk and semi-sweet chocolate chips.

almond-joy-cookies

almond joy cookies recipe

Almond Joy Cookies
Ingredients
  • 1 cup butter, softened
  • 1 1/2 cups sugar and 1 1/2 cups brown sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups chocolate chips
  • 2 cups coconut
  • 2 cups chopped almonds
Instructions
  1. Preheat oven to 375. Lightly grease cookie sheets
  2. Combine dry ingredients and set aside.
  3. In a large bowl cream the butter and sugars. Beat in eggs, vanilla and dry ingredients.
  4. Add chocolate chips, coconut, and almonds.
  5. Drop by teaspoon on cookie sheet
  6. Bake 8-10 minutes. Cool on wire rack.

These cookies were amazing. With the perfect combination of butter and chocolate and coconut. They are a bulky cookie which might mean you eat less. Their hefty size makes them travel-friendly; by car or care package too!

 

 

 

 

 

Snickerdoodle Cookies | Someone Doodled on my Snicker

This is a favorite around our house because it is one of the few cookies I bake without chocolate! My boys (all of them) are not fans of chocolate. I can’t even wrap my head around that concept. This Snickerdoodle cookie recipe is straight out of the Better Homes & Garden Cookbook from over twenty years ago. It was a wedding gift. My mother-in-law, or maybe it was my mom, knew cooking was going to be a steep learning curve for me.

This is one of the few recipes I pull from the binder to make a few times of year for my husband. It’s how I say thank you to him for all the things he does to help our family. Or to thank him for spending an hour fixing my printer when I can’t get the ink cartridges loaded to where the printer “senses” their presence!

Snickerdoodles

snickerdoodle-cookies

These snickerdoodles come out pretty much perfect every time I bake them. It’s one of the few recipes I follow line by line. I’m sure that’s just a coincidence. My sister is sending me an eye roll right.

snickerdoodle recipe

snickerdoodle cookies | someone doodled on my snicker
Recipe Type: Cookies
Author: Better Homes & Garden Cookbook
Ingredients
  • 3 3/4 cup flour
  • 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 tablespoons sugar and 1 teaspoon cinnamon (mixture)
Instructions
  1. Preheat oven to 375.
  2. Add dry ingredients in bowl
  3. Beat butter, sugar in separate bowl until creamy
  4. Add eggs, milk, and vanilla
  5. Add dry ingredients to the beaten mixture.
  6. Form dough into 1 ” balls and roll in sugar/cinnamon mixture
  7. Place on lightly greased cookie sheets and flatten with bottom of glass
  8. Baking at 375 for about 8 minutes.

Snickerdoodle details

Here’s what I use to when a cookie recipe includes the instructions to “flatten” the dough. It also works great when you need a circle cookie cutter on the fly.

Enjoy with a glass of chilled milk! Honey, I can explain the spray paint on the car… have another cookie!

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Marilyn’s Treats

Gluten Free Pasta Salad

We are not a gluten free family, but I loved this gluten-free pasta salad so much I made it for my family and they loved it.

A girl on my tennis team brought this gluten-free pasta salad for the post-match mixer. It’s never a good sign  when I start to think about food during the match. Let’s just say some of us inhaled this pasta salad. It was my first taste with a gluten-free pasta salad and

I could not tell the difference. It turns out I am equal opportunity pasta lover.

gluten-free-pasta-salad

GLUTEN FREE PASTA

It was an easy recipe,  with the only difference, being the brown rice pasta. I heard of wheat pasta, but I had never heard of brown rice pasta. It’s in the same aisle as the pasta… just off to the side. If you can’t find it, just look for the more expensive pastas. It’s a little pricier than my usual box or bag of pasta,but I found it at Trader Joe’s for a dollar less.

RECIPE DETAILS

The flexibility of this pasta salad is what I love most about it. I used a variety of veggies and I varied the list of veggies each time I made this recipe. My go to veggies for this salad included cherry tomatoes, cucumbers, broccoli and red peppers.

This is my new favorite go to summer pasta salad. It’s easy to prepare and looks so pretty on the table. What do you think? I have you cooked with brown rice pasta? I couldn’t tell the difference which I think is the best compliment!

Gluten Free Pasta Salad
Recipe Type: Pasta Salad
Ingredients
  • Brown Rice Pasta (1 box or bag) Cook per instructions
  • Fat Free Zesty Italian (1/2 the bottle)
  • 1/4 cup sugar or stevia
  • Tomatoes, broccoli, cucumbers, cherry tomatoes or any other vegetables you like
Instructions
  1. Cook and Drain Pasta
  2. Mix 1/2 bottle of Italian dressing and 1/4 cup sugar (approximately)
  3. Chopped cherry tomatoes, broccoli, cucumbers, etc
  4. Mix all together an chill until ready to eat.

Sharing:

Jodie Fitz

 

Why I Ditched the Energy Bars for Mixed Nuts

I am on a kick to make smarter snack choices (so I can use my calories for this dessert or cocktails). Have you checked the ingredients listed on your favorite energy bars? I did and the list was filled with ingredients I could not pronounce or interpret. And, with an active family energy bars, at a dollar a bar, add up quickly. So I made the decision to ditch the energy bars for mixed nuts.

Here are a few ideas that helped me ditch the energy bars.

ditch-energy-bars-for-mixed-nuts

buying habits

Nuts are expensive so I had to change my buying habits. I was the one who bought an 8 oz bag of almonds or the 2 oz chopped walnuts for baking. A friend suggested I buy mixed nuts in bulk. And, “backfill” with almonds, walnuts, pistachios, cashews or peanuts.

But when you rethink portion size (a must because nuts are calorie dense) this healthy energy bar substitute lasts longer than I expected.

I purchased the mixed nuts in bulk at the grocery store and measure out 1/4ish of nuts into plastic containers to take with me in the car.

ditch-energy-bars-for-mixed-nuts

I love almonds and was never a fan of the mixed nut options. But, I like the variety. Hunger will do that to you.

Caution: nuts are high in calories so make sure to measure until you can eyeball the amount. And, they can be a bit messy if you tend to snack in the car. Of course, I have left one too many chocolate chip granola bars in the car and ended up with melted chocolate stuck to my console (and on my white pants). So mixed nuts are the cleaner snack for me and my driving habits.

ditch-energy-bars-for-mixed-nuts

Are you on board to ditch the energy bars for mixed nuts?

 

Chocolate & Peanut Butter Rice Krispie Bars

Can we all agree the best time to eat a Rick Krispie Treat is when they are still warm?  It’s that moment when you pull the bar apart and the Rice Krispies are suspended in their own dimension of marshmallows. These Chocolate & Peanut Butter Rice Krispie Bars take the classic Rice Krispie bar up a notch.

chocolate-peanut-butter-rice-krispie-bars

This twist on the classic Rice Krispie bars is there is a chocolate mini Reece’s Peanut Butter cup in the center. And, if that’s not enough chocolate, the bars are topped off with a layer of melted milk chocolate chips. And, this recipe is a vegan favorite too with a few adjustments.

chocolate-peanut-butter-rice-krispie-bars

These chocolate and peanut butter Rice Krispy bars include a 1/2 cup peanut butter which makes the mixture smoother and easier to spread across the pan. And, the best part is the chocolate top layer seems to seal in the moisture because these bars taste fresh for days!

chocolate-peanut-butter-rice-krispie-bars

Chocolate & Peanut Butter Rick Krispie Bars Recipe

 

Chocolate & Peanut Butter Rice Krispie Treats
Ingredients
  • 8 CUPS MINI MARSHMALLOWS
  • 4 TBSP BUTTER
  • 1/2 CUP PEANUT BUTTER
  • 7 CUPS PLAIN RICE KRISPIES CEREAL
  • MINI REESES PEANUT BUTTER CUPS
  • 1 1/2 CUPS CHOCOLATE CHIPS
  • 1/3 CUP HEAVY CREAM
Instructions
  1. MELT BUTTER OVER LOW HEAT IN LARGE POT.
  2. ADD MARSHMALLOWS & STIR UNTIL COMPLETELY MELTED.
  3. ADD THE PEANUT BUTTER
  4. POUR THE CEREAL INTO THE MARSHMALLOW MIXTURE & STIR UNTIL COMBINED.
  5. PRESS 1/2 THE CEREAL MIXTURE INTO A BUTTERED 9X13 PAN QUICKLY
  6. PLACE THE MINI PEANUT BUTTER CUPS OVER THE FIRST LAYER OF RICE KRISPIES.
  7. SPOON THE REMAINING RICE KRISPIES OVER THE TOP AND PRESS.COOL COMPLETELY
  8. PLACE CHOCOLATE CHIPS & CREAM IN SAUCEPAN & HEAT OVER LOW HEAT.
  9. STIR UNTIL CREAMY. SPREAD OVER THE TOP OF THE RICK KRISPIE TREATS.
  10. LET SET.

Pin this image for future reference for future Chocolate & Peanut Butter Rice Krispie Bars cravings ! Yum!!!

Sharing: Marilyn’s Treats

Cherry Crumble Recipe for the Summer

Hi everyone! Can you believe we are heading into the back end of June? How did that happen? How did we get here? My middle child is home for the summer and it’s bliss having him and his younger brother around… together. I try to remember this feeling when I run the dishwasher twice most days or pick up towels in their bathroom when I absolutely can not stand the wet towels on the floor another day. But with the calendar quickly approaching July I wanted to share a seasonal favorite at our house for the 4th of July parties.

cherry-crumble-recipe-not-a-trophy-wife-blog

One of my favorite parts of summer is the impromptu barbecues with friends and neighbors. And, summer is packed with three holidays that translates to the perfect season for a chilled dessert. With  Memorial Day, 4th of July and Labor Day this cherry crumble recipe is perfect with it’s red and white filling and topping. And, a can of blueberry filling adds a little patriotic blue too. is

cherry-crumble-recipe-not-a-trophy-wife-dot-com

This dessert is a favorite around our house. The cherry crumble recipe is easy to prepare, less than ten ingredients and travels well in the car or down the block. It’s a family recipe from one of my close friend’s mother. When I pulled out her original emailed recipe the date was seventeen years ago when we all lived outside of Columbus.

cherry  crumble filling

It’s served chilled which makes it perfect for those warm summer nights and sunset views. The cherry filling adds the perfect taste of tart with the chilled goodness of whipped topping and cream cheese.

cherry crumble recipe | 

The best part of this recipe is it only has eight ingredients. And, I have most of the ingredients on hand. I keep a tub of Cool Whip in my freezer most months of the year. Doesn’t everyone?  With the cherry filling, whipped topping and cream cheese I pull back on the white sugar to about a 1/4 of a cup. I could probably reduce it by 1/2 and no one would miss the sweet.

Print Recipe

The best cherry crumble recipe

Course: Dessert
Author: adapted from Kristin Diliberti

Ingredients

  • CRUST
  • 2 CUPS FLOUR
  • 1 CUP BUTTER SOFTENED
  • 1/2 CUP BROWN SUGAR
  • 1 CUP CHOPPED PECANS
  • FILLING
  • 16 OZ CREAM CHEESE
  • 1 1/2 CUPS SUGAR I REDUCED BY 1/4 CUP
  • 1/2 TEASPOON VANILLA
  • 8-9 OUNCE COOL WHIP

Instructions

  • MIX CRUST INGREDIENTS AND SPREAD 2/3 INTO 9X13 BAKING PAN.
  • SPREAD REMAINING CRUST INGREDIENTS INTO SMALLER PAN
  • BAKE CRUST AT 350 FOR 20-25 MINUTES. LET COOL
  • WHILE BAKING BLEND FILLING INGREDIENTS.
  • SPREAD 1/2 OF FILLING ONTO 9X13 PAN
  • ADD CHERRY FILLING
  • ADD FINAL LAYER OF FILLING OVER THE CHERRY FILLING
  • CRUMBLE SMALL PAN OF CRUST AND SPRINKLE OVER TOP OF FILLING
  • REFRIGERATE TO LET IT SETTLE

cherry-crumble-recipe-not-a-trophy-wife-dot-com

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Katherine’s Corner

Marilyn’s Treats

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