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My Favorite Royal Icing Recipe

Growing up,  I remember the smell of Christmas cookies baking in our gold enamel Kenmore oven. And, the familiar smell of  a few burned cookie’s edges, was the closest thing to what I imagine a Hallmark movie set smells likes. If we  had smellavision. And, the best part of sugar cookies was the icing my mom made for the stacks and stacks of sugar cookies.  My mom had her fav recipe, but today I want to share my my favorite royal icing recipe. 

Royal Icing Recipe

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There was always a date on the calendar dedicated to baking and frosting sugar cookies. We sorted the cookies on the counter by shape. The  complicated reindeer antlers rarely stayed intact from cookie sheet to wax paper.

But, we always got to eat the cookies that failed to nail the perfect landing. favorite-royal-icing

My mom set aside an evening to frost sugar cookies. It was a family event with sprinkles and primary color tinted icing. 

My sister took her time and outlined every cookie with black icing.

I preferred the slap and slather icing application. 

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The sugar cookie tradition continued with my family with a few changes to the basics. I like a thicker sugar cookie dough than my mom. And, then there is the difference between my mom’s icing recipe and mine. My mom’s icing was more like a glaze. She might hav watered it down a bit too much to frost all of those cookies.

I needed to find my own favorite royal icing recipe.

For years I used a sugar cooking icing recipe from Martha Stewart. Martha’s icing recipe was made with powdered sugar, a few drops of water and an egg white. The egg white always made me nervous. The last thing I needed during the holidays was a salmonella outbreak at the annual Secret Santa party. 

Of course, I never thought twice about eating a tube of raw cookie dough with my girlfriends in middle school.

Sidenote: I read this article by a food blogger about the safety of raw eggs. 

And, then a few years ago  I graduated to a royal icing recipe and discovered the magic of meringue powder and corn syrup.

Pin this image for the recipe

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Favorite Royal Icing Recipe 

Print Recipe

ROYAL ICING

A favorite, easy royal icing recipe!

Ingredients

  • 1 pound powdered sugarg
  • 1/2 cup water
  • 1 tsp corn syrup
  • 4 tbsp meringue powder

Instructions

  • Mix ingredients and adjust water for preferred consistency.

Cranberry Sauce Recipe

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Growing up, cranberry side dishes came straight out of a Del Monte can and was served at room temp! That might explain why I was never a fan of cranberries until I was well into adulthood. But my cranberry memories changed when I found this cranberry sauce recipe in the celebrity section of a People magazine’s holiday issue. This cranberry sauce forever changed my holiday menu. 

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This cranberry sauce recipe was provided by the the former New York Times food critic, Sam Sifton. I was getting a pedicure when I stumbled onto this cranberry side dish. I took a quick photo of the recipe details.

Cranberry Sauce Recipe

I could not believe the difference fresh (or frozen) cranberries made to this popular holiday side dish. The addition of pecans and ginger elevated this recipe to a new level. My son would say this recipe is legit.

I added apples to change up the flavor! I love a recipe that celebrates flexible ingredients.

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CRANBERRY SAUCE RECIPE | PIN OR PRINT 

Print Recipe

CRANBERRY SAUCE

Course: Side Dish
Cuisine: American
Keyword: CRANBERRIES

Ingredients

  • 1/2 CUP PECANS, CHOPPED
  • 1 12 OZ FRESH OR FROZEN CRANBERRIES
  • 3/4 CUP SUGAR
  • 3/4 CUP ORANGE JUICE
  • 1 TSP. GRATED FRESH GINGER OR GINER SPICE
  • 2 TSP ORANGE ZEST

Instructions

  • CRANBERRY SAUCE  RECIPE
    TOAST PECANS IN LARGE SAUTE PAN OVER MEDIUM HEAT
    STIR OCCASIONALLY 4-5 MINUTES. T
    IN SMALL SAUCEPAN ADD CRANBERRIES, SUGAR AND ORANGE JUICE OVER MEDIUM-HIGH HEAT.. CRANBERRIES WILL START TO POP WHEN READY.
    ADD GINGER & ORANGE ZEST; COOK 2-3 MINUTES & REMOVE FROM HEAT.
    ADD PECANS; COVER & COOL TO ROOM TEMP.
    CHILL, COVERED FOR AT LEAST 2 HOURS.

This recipe introduced me to a new berry. And, this recipe is not just for the holidays. This side dish is perfect to serve alongside a tenderloin.

Here’s another favorite cinnamon and pecan recipe during the holidays! And, if you are looking for additional cranberry recipes check out this list from Country Living.

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How to Make Halloween Donuts in a Minute

Halloween is next week! The last week of October is packed with social events and school-related deadlines. In Colorado, Halloween usually brings snow and frigid temps! With a few Halloween parties on the calendar, I always include Halloween donuts in the dessert lineup. Here is how to make Halloween donuts in a minute.

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Every year, I plan to make a Pinterest worthy Halloween dessert. And, every year I realize I lack the patience or talent. And, that is backstory on how I made these these fun and inexpensive Halloween donuts.

These Halloween Donuts take a minute to prepare and I only needed 2-3 items from the baking aisle.

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These Halloween donuts are fun, easy and guaranteed to get a reaction from the crowd- even a crowd of teenage boys. And, kids and family of all ages can join in the fun. There is no oven required to make this dessert.

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

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The best part? All you need is a bag of   mini donuts. I bought a few bags of Hostess donuts and a tube of icing gel or tub of icing.

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.

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I used Halloween themed cupcake liners to serve as a plate/napkin for the donuts. The cupcake liners reign in the powdered sugar and minimize sticky fingers!

So easy. No cleanup. No sticky counters.

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

Looking for a fun autumn cookie, check out this recipe! It’s an easy alternative to sugar cookie cutouts!

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How to Make 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 were the perfect way to make (and sample) sugar cookies without hauling out the cookie cutters. And, still, celebrate the Halloween season in the kitchen.

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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 could make sugar cookies without cookie cutters.

Using a new sugar cookie recipe was a big deal; I had used this 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. 

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

The cookie cutter step was using a knife to cut rectangular shapes (bars) and add frosting. The 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. And the Halloween shades of purple and green frosting were a break from pumpkin orange frosting. 

Monster Sugar Cookie Bars Recipe

Print Recipe

FROSTED SUGAR COOKIE BARS

Author: adapted from Inspired by Charm

Ingredients

  • 2 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tbsp. sour cream
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 375 degrees.Line baking sheet with foil (for thicker bar use a smaller baking sheet). 
    In a large bowl: sift flour, baking powder & salt.
    In separate bowl cream butter, sugar for about 3 minutes. 
    Add egg, sour cream and vanilla
    Slowly add the flour mixture
    Press the dough onto the baking sheet, bake for about 14 minutes until edges are lightly golden.
    Frosting 
    1/2 cup unsalted butter, softened
    4 cups confectioners sugar
    1/4 cup half and half or whole milk
    1 tsp. vanilla
    1/2 tsp. almond extract
    Food Coloring & sprinkles
    Once cookie bars are cool spread the frosting on the cookie bar.Frost as desired the flour mixture
    Press the dough onto the baking sheet, bake for 14-17 minutes until edges are lightly golden.FrostingOnce cookie bars are cool spread the frosting on the cookie bar.Frost as desired

monster-sugar-cookie-bars

Looking for a lower-calorie sugar cookie? Try these!

Almond Joy Cookies Recipe

What is your favorite chocolate based Halloween candy bar? Twizzlers and Sweet Tarts do not count for this poll! When my kids finished trick or treating they loved to sort their candy (wonder who my kids get that from)? The only candy bars I tracked were the Almond Joys. And, I always found a reason to sneak in their room to grab a few Almond Joy mini bars from each child’s stash. I know I was not the only mom to do this.  So it was no surprise that these  Almond Joy Cookies were a favorite new cookie recipe.

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You know that feeling when you read the ingredients in a recipe and you just KNOW they will taste amazing?

You just know!

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.

Like coconut and chocolate chips.

The cookie batter was so creamy it was a challenge to get the batter to the baking sheet. Only because my spoon got in the way. #wink

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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 recipe

Print Recipe

ALMOND JOY COOKIES

Course: Dessert
Cuisine: American

Ingredients

  • 1 CUP BUTTER, SOFTENED
  • 1 1/2 CUP SUGAR
  • 1 1/2 CUP BROWN SUGAR
  • 4 EGGS
  • 3 TSP VANILLA
  • 2 TSP BAKING SODA
  • 1 TSP SALT
  • 5 CUPS CHOCOLATE CHIPS
  • 2 CUPS COCONUT
  • 2 CUPS ALMONDS, CHOPPED

Instructions

  • Almond Joy Cookies  INSTRUCTIONS
    1. PREHEAT OVEN TO 375
    2. LIGHTLY GREASE BAKING SHEETS
    3. COMBINE DRY INGREDIENTS, SET ASIDE
    4. IN LARGE BOWL CREAM THE BUTTER AND SUGARS. BEAT IN EGGS VANILLA.
    5. ADD DRY INGREDIENTS TO LARGE BOWL. ADD CHOCOLATE CHIPS, COCONUTS & ALMONDS.
    6. DROP BY TEASPOON ON COOKIE SHEET. BAKE 8-10 MINUTES. COOL ON WIRE RACK.

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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!

Looking for a non chocolate cookie? Try these sugar cookie bars!

Fall in Love with these Ombre Frosted Sugar Cookie Bars

Growing up sugar cookies were a holiday tradition at our house. The only difference is when I discovered these sugar cookie bars. This recipe for sugar cookie bars reduced a three-hour commitment down to like 20 minutes. It was a baking epiphany in my kitchen.

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Frosted sugar cookie bars are a modern-day twist on the classic cookie cutter sugar cookie. I still love cookie cutouts, but these cookie bars are perfect when you want a homemade cookie without the long term kitchen commitment.

ombre sugar cookie bars

The recipe is below, along with credit to the blog who inspired me by his charm.

The only thing that takes a little practice is the length of time in the oven.

I set my timer for 12 minutes and watched over these cookies for another two minutes.

That was the only tricky detail with these sugar cookie bars.

For the frosting, I made an ombre frosting trio, like when I made these spring bars. The ombre frosted sugar cookie bars took my skills up a notch..

kinda/sorta.

I was going for a fall seasonal ombre effect, but let’s just say orange is a finicky color to tint icing.

Print Recipe

FROSTED SUGAR COOKIE BARS

Author: adapted from Inspired by Charm

Ingredients

  • 2 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tbsp. sour cream
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 375 degrees.Line baking sheet with foil (for thicker bar use a smaller baking sheet). 
    In a large bowl: sift flour, baking powder & salt.
    In separate bowl cream butter, sugar for about 3 minutes. 
    Add egg, sour cream and vanilla
    Slowly add the flour mixture
    Press the dough onto the baking sheet, bake for about 14 minutes until edges are lightly golden.
    Frosting 
    1/2 cup unsalted butter, softened
    4 cups confectioners sugar
    1/4 cup half and half or whole milk
    1 tsp. vanilla
    1/2 tsp. almond extract
    Food Coloring & sprinkles
    Once cookie bars are cool spread the frosting on the cookie bar.Frost as desired the flour mixture
    Press the dough onto the baking sheet, bake for 14-17 minutes until edges are lightly golden.FrostingOnce cookie bars are cool spread the frosting on the cookie bar.Frost as desired

I love everything about these sugar cookie bars; the frosting, the simplicity and the taste! They still taste and smell like the traditional frosted sugar cookie!

I tried the ombre effect with frosted sugar cookie bars with pink icing here.

Tailgate Breakfast Casserole

We are in the beginning of the football season season at our house! In both sides of our families, we have generations of Denver Bronco & Colorado Buffaloe fans. We might have a few Texas fans, but it is all about the Denver Broncos at our house. I am a fair weather fan who knows very litle about the game. However, I am all about a good tailgate when the temps hover above sixty degrees with sunshine. For late morning or afternoon kickoffs,  this tailgate breakfast casserole recipe is my favorite to feed a crowd.

tailgate-breakfast-casserole-recipe

Tailgate Breakfast Casserole Recipe

This tailgate breakfast casserole cooks overnight (on very low) or in the morning on medium low. This crockpot casserole and can be served on the back end of a truck or in the back of my eight year old “newused” Audi. Just add chairs and mimosas or blood Mary’s! Or a nonalcoholic beverage for those, like myself, that cannot drink before noon!

The best part ofthis tailgate breakfast casserole recipe is the flexibility with the ingredients and the crockpot. Crockpots are the best time management appliance in the kitchen!

For this breakfast casserole, I  added bacon and salsa to give it a little Colorado kick. Hashbrowns, cheddar cheese, and chopped bacon round out the ingredients in the casserole. I describe this recipe as a breakfast burrito in a crockpot.

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CROCKPOT SETTINGS

The only tricky part of this recipe is the settings on your crockpot. Despite, the the multiple heat settings, my crockpot tends towards the high heat setting.

Tip: Make sure to generously spray a cooking spray to keep the scorching and cleanup to a minimum.

The first time you make this breakfast casserole just keep an eye on it until you get an idea of how quickly your crockpot heats up the egg, hash browns and cheddar mixture.

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Just layer the ingredients starting with the hash browns followed by the eggs. Add as many layers as you want to include. Finish the layers with a cup of milk. Fold the ingredients occasionally to keep them from cooking unevenly. My crockpot usually heats this casserole in about 90 minutes or so.

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I serve this casserole in the crockpot, buffet style with the crockpot with a stack of my bowls. I include sides of bacon, salsa, cheese and fresh green onions. A stack of tortillas turns this into a breakfast burrito. In Colorado, we love our burritos!

Enjoy this tailgate breakfast casserole dishes at your next tailgate or tv viewing type of tailgate. What teams are you cheering for this season?

Oh, and here is an easy apple crumble recipe to serve as a side!

Print Recipe

TAILGATE BREAKFAST CASSEROLE

Equipment

  • CROCKPOT

Ingredients

  • 1 DOZEN EGGS
  • 3/4 BAG FROZEN HASBROWNS
  • 2 CUPS CHEDDAR CHEESE
  • 1 CUP MILK
  • 1/2 CUP SCALLION CHIPPED
  • 1 CUP SALSA
  • 1 DASH SALT & PEPPER
  • 1 CUP BACON, CHOPPED ADJUST TO LIKING

Instructions

  •  CROCKPOT BREAKFAST CASSEROLE
    APPLY COOKING SPRAY
    LAYER INGREDIENTS WITH EGGS, HASHBROWNS, BACON, CHEESE, MILK, SALSA ETC.
    COOK APPROXIMATELY 75-90 MINUTES ON LOW DEPENDING ON CROCKPOT SETTINGS.

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.

Over the past few years, Chloe (like us) adjusted to a quieter house during the day as her best friend (our youngest) spent more time away from home as his social life took a bigger role in his high school years. 

Hearing our youngest, Evan,  greet Chloe when he walks thru the front door is the best part of her day and mine. So when the weekend rolls around I like to bake something just for Chloe. These homemade dog bones are a great treat. And, the best part is they take little time and have only four ingredients.  

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I shared a funny video on Instagram when I caught Chloe sneaking a few homemade dog bones when I was not 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.

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

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The best part of this dog bone recipe is it only has four ingredients. And, I can pronounce all 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 . 

Michaels and Hobby Lobby also have dog related cookie cutters too. 

 

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Homemade Dog Bones Recipe

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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.

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And, I made these bite-size puppy treats when we rescued our Berner puppy from outside Atalanta.

How to Make Cherry Pie Filling

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Until this summer, my cherry desserts came from a can. But with a box full of cherries, compliments of the Northwest Cherries, I decided it was time to step up my game and figure out how to make cherry pie filling.

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Apparently, cherry pie filling doesn’t have to come from a can. It comes from everyday ingredients and fresh cherries.

How to Make Cherry Pie Filling

Print Recipe

HOMEMADE CHERRY PIE FILLING

Ingredients

  • 1/2 CUP WATER
  • 1/4 CUP SUGAR
  • 4 TBSP CORN STARCH
  • 2-3 POUNDS PITTED CHERRIES

Instructions

  • COMBINE ALL INGREDIENTS IN A LARGE SAUCEPAN
    BRING TO A BOIL, REDUCE HEAT TO LOW. 
    STIR FREQUENTLY FOR ABOUT 10-12 MINUTES
    COOL SLIGHTLY.
    REFRIGERATE UP TO A WEEK OR FOLLOWING CANNING INSTRUCTIONS TO FREEZE.

Making a cherry pie  was a big deal for me. I was surprised at how fulfilling I felt making this recipe.  It was similar to how I felt when I made these.

Full disclosure, there is some work on the front end of this recipe.When I finished pitting the cherries, my cutting board looked like a scene from Dexter. But the cleanup was easy and the reward was a homemade pie.

I may have to learn how to make a homemade crust. To play it safe and manage my expectations I used a pre-packaged crust. I added a few star cutouts and felt pretty darn amazing.

I had to remind myself it is just a pie! Or is it?

I was nervous about how my first cherry  pie filling would taste. Would it be too sweet or too tart? Turns out it was just right.

My family devoured the pie and the compliments were legit!

Looking for more fresh cherry recipes? Check out this list.

**disclosure: I received Northwest Cherries for this post. But, I had no help with making this homemade cherry pie filling. 

How to Make Baked Garbanzo Beans

When most of us talk about texture we are talking about fabrics, accessories and interior design. But when I think about texture my mind and stomach think about foods with squishy textures. Like eggs, avocadoes and beans. Garbanzo beans have a weird texture that I find challenging at best. Garbanzo beans, like pinto and black beans, do not look appetizing when they roll out of the side of a 14 oz can. So the only way I can eat garbanzo beans is if they are baked garbanzo beans. 

Question – What is the difference between chickpeas and garbanzo beans? 

How to Make Baked Garbanzo Beans

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So why do I even bother with beans? Because just like fruit and water and lean protein, beans are good for us. And, now that I am statistically half way thru my life span, I need to make a few edits to my diet. I loved this healthier version of french fries. 

With a pantry full of canned beans, baked garbanzo beans sounded better than baked black beans. And, guess what? 

Ingredients 

This recipe has 3 ingredients. That’s it!  

  • 1-2 cans of garbanzo beans, drained
  • olive oil
  • Kosher salt 

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Print Recipe

BAKED GARBANZO BEANS

Ingredients

  • 1-2 CANS GARBANZO BEANS
  • 1/4 CUP OLIVE OIL (ADJUST TO TASTE)
  • 1-2 TBSP KOSHER SALT (ADJUST TO TASTE)

Instructions

  • PREHEAT OVEN TO 350.
    SPRAY BAKING SHEET WITH NON-STICK COOKING SPRAY.
    ADD OLIVE OIL AND KOSHER SALT TO 1-2 CANS DRAINED GARBANZO BEANS.
    BAKE AT 350 UNTIL LIGHTLY BROWN & CRUNCH. 

If you love garbanzo beans (or chickpeas) check out these recipes.

Cherry Crumble Recipe for the Summer

Have you seen the Christmas in July Hallmark movies? I may have had a movie running in the background over the weekend. Until I heard the words hot chocolate and snow in the same sentence. and then I decided it was too soon. I would however love to see a few Hallmark movies with almost empty nesters. And, they could serve this cherry crumble recipe.

My three children were home over the 4th of July. It was pure bliss to have them together. Usually I make this cherry crumble over the 4th of July holiday, but being in the mountains this year we were outside and out of the kitchen.

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One of my favorite parts of summer are the impromptu barbecues with friends and neighbors. And, summer is packed with three holidays that translate to the perfect season for a chilled dessert. With  Memorial Day and 4th of July in our rear view windows, we still have Labor Day with this red and white cherry crumble dessert.

A can of blueberry filling or fresh blueberries would add a little patriotic blue too!

This  cherry crumble dessert is a favorite at our house. It is easy to prepare with less than ten ingredients. And, it travels well in the car or down the block.

This recipe is from a friend’s mother. When I pulled out her original recipe, it was emailed to me seventeen years ago. We lived in Westerville, Ohio at the time. And, now my youngest is getting ready to return to the state where he was born. #I blinked

Cherry Crumble Details

This dessert is served chilled which makes it perfect for 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, this time of year I usually have the ingredients on hand. Yes, 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.

cherry-crumble-recipe

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

Cheese and Jalapeno Appetizer

 

 

Summer is all about BBQ’s and drinks on the patio. And, if there are drinks I have to have a few of my go-to appetizers. My girlfriends know I need something cheesy if we plan a girls’ night.  Up until a few weeks ago, I had a rotation of appetizers that included cream cheese, artichokes, avocados and queso. And, then I found a cheese and jalapeno appetizer that earned a coveted spot in my appetizer queue.

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Recently I found this blogger who has, well, a great blog. When I read the short ingredient list for this cheese and jalapeno recipe I knew I found a great resource for new recipes (and design ideas).

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The short ingredient list: 

  •    2 packages cream cheese softened
  •    1 cup shredded sharp cheddar cheese
  •    1 envelope dry ranch dressing mix 
  •    1 large red pepper finely diced   
  •    5 jalapeno peppers seeded and finely diced
  •    1 bag Tostitos Scoop chip 
 
Combine ingredients and serve with your favorite hefty chips! 

Cheese-and-jalapeno-appetizer

I made this cheese and jalapeno appetizer for a Cinco de Mayo party and it was a hit. This appetizer requires a knife to scoop and a sturdy tortilla chip or Triscuit to handle the weight of the cream cheese, sharp cheddar cheese and the heat from the jalapeno peppers.

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And as if it couldn’t get any better I found the cutest white ceramic dish at our neighborhood Bundt Shoppe. Every time I go in there to buy a dozen mini bundts I buy a little something from their expanding decor section.

I bought the same dish a few weeks ago for a friend’s birthday (who shares my love of appetizers). And, then a few days ago I totally scored my own Mud Pie ceramic dish when I ran in to buy mini bundts.

With a Mother’s Day sale, I saved 25% off the cutest appetizer inspired dish.

Cheese-and-jalapeno-appetizer

I now have my own queso emergency dish and if it’s filled with jalapenos and cheese no one will know until they scrape the bottom of the dish. I think this dish is a sign to double the ingredients and host a girls night!

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Cheese and Jalapeno Appetizer Recipe

Author: Michael at Inspired by Charm
Ingredients
  • 2 packages of cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • An envelope of dry ranch dressing mix
  • 1 large red pepper, finely diced
  • 3-5 jalapeno peppers seeded and finely diced
  • 1 bag of chips or Triscuits
Instructions
  1. In a medium bowl mix together the cream cheese, sharp cheddar cheese, ranch dressing mix, red pepper and jalapeno peppers.
  2. Place dip in a dish. Serve with chips or Triscuits. 

 

Print Recipe

Cheese and Jalapeno Appetizer

Course: Appetizer
Cuisine: American
Keyword: APPETIZERS

Ingredients

  • 2 packages cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 envelope dry ranch dressing
  • 1 large red pepper, finely diced
  • 3-5 jalapeno peppers, seeded
  • 1 bag chips or Triscuits

Instructions

  • In a medium bowl mix together the cream cheese, sharp cheddar cheese, ranch dressing mix, red pepper and jalapeno peppers.Place dip in a dish. Serve with chips or Triscuits. 

Cheeseburger Eggrolls is a Thing

 

 

Well, it happened. It’s only June and the family is tired of chicken and pasta. I have four or five (more like two to three) go-to recipes at 5 pm. And, with longer days and warmer nights, I pulled out this cheeseburger eggrolls recipe. This eggroll based recipe is perfect for after-work snacks or a late night mini meal for teenagers!

My boys (all of them) will eat anything with the word cheese and burger in the description.  

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The hardest part of these cheeseburger eggrolls was finding the wonton wrappers at the grocery store. Our Kroger keeps them in the produce section by the fancy root vegetables. 

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The filling is the best part of this recipe because of its flexibility. I used a ground turkey as the protein because it 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. 

I also toss in the random 1/2 cut onion and peppers that look a little past their perkiness. 

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The salsa and shredded cheese work to disguise the tofu crumbles for picky eaters. 

Shh… that’s our little foodie secret.

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Print Recipe

CHEESEBURGER EGGROLLS

Ingredients

  • 1 TBSP OLIVE OIL
  • 1/2 RED OR WHITE ONION CHOPPED
  • 1 POUND GROUND BEEF, TURKEY, TOFU
  • 1 CUP CHEDDAR OR FAVORITE CHEESE, SHREDDED
  • 1 TBSP WORCESTERSHIRE SAUICE
  • 1/2 TBSP GRAINY MUSTARD
  • SESAME SEEDS FOR "TOPPING"
  • 1 PACKAGE EGGROLL WRAPPERS

Instructions

  • 1. HEAT SKILLET WITH OLIVE OIL. ADD ONION AND LET IT "SWEAT."
    2. ADD GROUND BEEF, TURKEY OR TOFU, BREAK IT UP SEASON WITH SALT & PEPPER DRAIN
    3. ADD MEAT TO ONION IN BOWL AND LET COOL
    4. ADD CHEESE & WORCESTERSHIRE & MUSTARD TO SEASON
    5. BRUSH EACH WRAPPER WITH WATER TO ACT AS A GLUE
    6. PLACE 1/3 CUP OF MEAT & ONION MIXTURE INTO CENTER OF THE WRAPPER, FOLD CORNERS CREATING A LONG SKINNY ROLL.
    7. PLACE ON BAKING SHEET ** AND SPRAY WITH COOKING SPRAY. USE FOIL TO CATCH THE SESAME SEEDS.
    8. FINISH WITH SESAME SEEDS BAKE AT 375 FOR 20-25 MINUTES***
    I HAVE ALSO WRAPPED AND TUCKED EACH WRAPPER INTO A MUFFIN PAN 3.5.3226
     


    cheeseburger-eggrolls-everyday-edits

Looking for a fun side dish try these oven fries made from an unexpected fruit.. or is it a vegetable? And, here is another teen-friendly snack made with a can of crescent rolls.

Check out other family friendly Rachel Ray recipes here.

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Gluten-Free Pasta Salad

 

We are not a gluten-free family, but I loved this gluten-free pasta salad recipe so much I took a chance with my family. And they loved this brown rice based recipe. Of course, I might have kept the gluten-free detail quiet until I got a thumbs up.

Does anyone else wait to disclose to the family the ingredient list to the picky eaters in the family? I am married to the pickiest eater in our house! 

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A girl on my tennis team brought this gluten-free pasta salad for the post-match mixer. It is never a good sign when I start to think about food during the match. Let’s just say some of us inhaled this salad. There was not a big enough spoon to scoop up the fresh veggies and tangy salad dressing clingy to the pasta. 

The pasta salad was my first gluten-free anything. I could not tell the difference. It turns out I am an equal opportunity pasta lover.

It was an easy recipe with the only difference to say “regular” pasta salad, was the pasta was made from brown rice. Who knew? The brown rice pastas are in the same aisle as the regular pasta. If you can’t find, just look for it in the more expensive section of pastas. I usually shop in the dollar pasta section. It is a little pricier than my usual pasta bags and boxes. I found more options at Trader Joe’s and for less money. 

GLUTEN-FREE  PASTA SALAD RECIPE 

The flexibility of this pasta salad was what I loved 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.

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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! 

Print Recipe
Print Recipe

Gluten-Free Pasta Salad

Ingredients

  • 1 box brown rice pasta
  • 1/2 bottle Fat Free Zesty Italian
  • 1/4 cup sugar or sugar substitute
  • assorted veggies: broccoli, cucumbers, cherry tomatoes, peppers and any favorite veggies

Instructions

  • Cook pasta per instructions. Drain.
    Mix Salad Dressing & Sugar.
    Add assorted vegetables. Chill before ready to serve.

Here is another gluten-free recipe I tried out with my family.

Shhh… the family did not know the main ingredient was in the recipe’s title.

Let me know if you have tried gluten free pasta in the comments.

Overnight Cinnamon Pecan Breakfast Rolls

 

The best part of a holiday or long weekend is the opportunity to linger over breakfast and morning coffee. These overnight cinnamon pecan breakfast rolls are the perfect breakfast for a long weekend. 

These overnight cinnamon pecan breakfast rolls need just six ingredients and 1/2 of those ingredients are baking staples. 

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A friend’s mom shared this cinnamon pecan breakfast rolls recipe with me years ago when we lived in Ohio. Some of my favorite recipes are from my friend’s mom. I think of here every time I bake one of her recipes.

I make it every Christmas morning and Thanksgiving weekend. But Father’s Day deserves an easy cinnamon roll treat either on Sunday morning or maybe the morning of Father’s Day Eve. Or both!

Warning these cinnamon pecan breakfast rolls are addictive. And, the best part is the bottom of the bundt pan where the cinnamon, pecans and butter pool after 25 minutes of baking. Yummy! Just grab a spoon and scoop up the gooey goodness. 

overnight-cinnamon-pecan-breakfast-rolls

The kids or grandkids could make these with you for a relaxing night in the kitchen. Because of this recipe, I keep a bag of Rhodes frozen dinner rolls in my garage fridge… just in case. And, a box of butterscotch pudding! 

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Print Recipe

OVERNIGHT CINNAMON & PECAN BREAKFAST ROLLS

My favorite breakfast rolls for the holiday and long weekends.
Course: Breakfast
Cuisine: American

Ingredients

  • 1 pound Rhodes frozen dinner rolls
  • 1 box butterscotch pudding (not low fat or instant) I use larger box
  • 1 cup pecans, chopped
  • 1/2 stick butter
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon

Instructions

  • GREASE PAN OR BUNDT PAN.
    SPRINKLE 3/4 OF DRY PUDDING PACKET AROUND PAN
    ADD 1/2 OF THE PECANS.
    LINE PAN WITH FROZEN DINNER ROLLS
    BRING BUTTER, BROWN SUGAR & CINNAMON TO BOIL
    POUR OVER ROLLS
    SPRINKLE WITH REMAINING PUDDING & PECANS
    COVER PAN WITH CLING WRAP AND PLACE IN OVEN OVERNIGHT (UNHEATED)
    REMOVE PAN IN MORNING & PREHEAT OVEN TO 350. BAKE APPROX. 25 MINUTES
    **LESS BAKING TIME MAKES ROLLS MORE GOOEY! 

If you want a new family tradition, try this challah bread recipe.

Lower Calorie Sugar Cookies

 

Have you seen the commercial, “Don’t mess with my discount?” Well, that is the line running in my head today. Are you thinking, “why mess with the sugar cookies?” I get it, but if I can share lower calorie sugar cookies where you will not miss that 2nd stick of butter, would you be curious?  I realize sugar cookies may not be the first cookie that pops into your head as we roll into spring. But one could argue this time of year is a great time to test a new recipe for lower calorie sugar cookies.

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The lower calorie count is the result of less butter and sugar than other sugar cookie recipes. And, not to worry, the dough is still smooth and easy to roll.

It’s like the decade of low-fat cookies where we thought we could eat twice as many cookies because they were labeled low fat. But, then we found out the sugar was still hiding out in the cookies. 

Except with this recipe, we now know we don’t necessarily need an additional stick butter to keep the yummy taste and smooth texture. And, this recipe does not increase the sugar. 

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The dough gives me consistent results with my cutouts.  I like my dough a little thicker so the cookie can hold a generous layer of frosting. What about you?

On a side note, here’s a quick read on the history of the sugar cookie. And, here’s a fun read about the sometimes under-appreciated sugar cookie. 

Baking temperatures vary, but I like my sugar cookies on the soft side. I set time or nine minutes and get an evenly baked sheet of sugar cookies.

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LOWER CALORIE SUGAR COOKIE RECIPE

 

Print Recipe

Lower Calorie Sugar Cookie Recipe

Ingredients

  • 2 cups flour
  • 1/2 tsp. baking powder
  • dash salt
  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tbsp. milk
  • 1 tsp. vanilla

Instructions

  • Whisk flour, baking powder and salt.In large bowl beat butter, sugar until smooth
    Add egg, milk and vanilla
    Add flour mixture
    Gather dough and divide in half. 
    Flatten into 2 disks and wrap in plastic wrap. Refrigerate 4 hours or overnight
    .Heat oven to 350. Roll out cookie dough.
    Place cut out cookie shapes on an ungreased baking sheet.
    Bake at 350 for approximately 9 -10 minutes depending on oven.

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