Wednesday, November 10, 2021

Avalanche Bars

When my girls were younger, one of their very favorite treats was the Avalanche Caramel Apple from Rocky Mountain Chocolate Co.  They LOVE all things Avalanche - We just love all things peanut butter!

I was on social media the other day and this recipe for Avalanche Bars popped up.. from Cookies & Cups. I follow Shelly from Cookies & Cups on Instagram.  I have now made Avalanche Bars three times - once when middle daughter was visiting from Austin, took some to see oldest daughter in DC and just made them for a preschool teacher lunch.  I have a few teachers who eat gluten free so I made them with gluten-free rice krispie type cereal.  I LOVE these bars!!

I googled "Avalanche Bars" and all of the recipes are pretty much the same.  We really like peanut butter so I added a little more peanut butter and more Rice Krispies.  They turned out great.  

Avalanche Bars - adapted from Cookies & Cups

12 oz bag white chocolate chips

1/4 cup creamy peanut butter (I used 1/2 cup)

3 cups Rice Krispies (I used 3 1/2 to 4 cups)

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish

lightly grease a 9 x 9 pan (I lined mine with foil)

In microwave bowl, pour in white chips and heat on 50% power for one minute.  Stir and continue in 30 second increments until chips are melted.  Add peanut butter to melted chips and stir to combine.  Gently add the krispies.  Gently toss to coat.  Allow mixture to cool for 15 to 20 minutes, stirring every five minutes to help cool.  Add in the marshmallows and 1/4 cup mini chocolate chips.  Gently stir to combine.  Pour mixture into a prepared 9 x9 pan, pressing lightly with the back of the spoon.  Sprinkle the remaining chocolate chips on top.  When the bars are completely cooled, cut into squares and enjoy.  Store in an airtight container. 

Printable Version

Friday, September 24, 2021

Mini Garlic Parmesan Monkey Bread

 I love flavorful food and this was amazing.  I have made Garlic Parmesan Monkey Bread before in a bundt pan... and in a square pan.  On occasion, the monkey bread didn't get done in the middle.  When I saw this recipe of pretty much the same thing... but in muffin tin.. I knew I had to try it.  

This recipe for Mini Garlic Parmesan Monkey Bread is easy and quick.  I did it right before dinner and popped them in the oven.  They cook quickly too.  I had everything on hand - just had to buy a 16 oz can of biscuits.  

                           Not a great pic - but you get the idea!  We were in a hurry to eat!

Mini Garlic Parmesan Monkey Bread (adapted from Damn Delicious)

1 - 16 can refrigerated buttermilk biscuits (I used Grands)

4 Tbsp butter, melted

2 Tbsp parmesan, freshly grated

4  cloves garlic, minced 

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried parsley

pinch of salt

Preheat oven to 400. Using kitchen shears, cut biscuits into eighths. Spray a 12 cup muffin tin with cooking spray. Melt butter in microwave.  Add rest of ingredients and stir together...reserving two tablespoons of mixture.  Add biscuit pieces to big bowl of butter mixture and toss to coat.   Add 5 or 6 biscuit pieces into each muffin cup, gently pressing down.  Bake 10 minutes or until golden brown. Brush with reserved butter mixture and serve warm. 

 Printable Version

Friday, June 25, 2021

Another Yummy No-Churn Ice Cream - AH-mazing!!

 Oh My Stars - if you haven't made "no-churn" ice cream, you are missing out!  It is easy and quick and creative and fabulous and you can make it ahead of time and store in a loaf pan in the freezer.  This is my fourth time to make it - I did a Blackberry Crumble, a Peanut Butter/Chocolate and Butterfinger and a Coconut Fudge.  This one was Sea Salt Caramel with toffee and peanuts.  I am all about the texture in ice cream.  This one was FABULOUS!!  Try it soon - be creative and make up your own.  

I used a loaf pan for the first three times.  The girls gave me this fun ice cream storage container from William's Sonoma.  I have the 1 1/2 qt with the white lid.  This recipe fit perfectly.  

The base of this ice cream is the same for most recipes.  

No-Churn Ice Cream

2 cups heavy whipping cream

1 can condensed milk

1 tsp vanilla

pinch salt

Using a mixer, mix the whipping cream at high speed until a stiff peak is formed.  Gently fold in the condensed milk, vanilla and salt.  

Layer 1/3 of ice cream mixture into a loaf pan.  Top with toppings and repeat twice.  Store in freezer overnight.  Scoop and serve!  

Toppings for this ice cream

1 jar of Trader's Joe's Salted Caramel Sauce

chopped cocktail peanuts

chopped Heath toffee pieces 

Monday, June 14, 2021

Salty Toffee Churro Snack Bites

 You know me - just always looking for that yummy little bite of something.  I think Snack Mix recipes are awesome to have around for a gathering.  

We had VBX at church last week.  I saw this yummy Salty Toffee Churro Snack Mix made with oyster crackers and I couldn't resist.  These are way yummy.. but like someone said.. coat anything with butter and cinnamon and sugar and you have a win.  You HAVE to make this soon! Visit Cookies & Cups for more yummy recipes!

Salty Toffee Churro Snack Mix  (adapted from Cookies & Cups)

5 cups oyster crackers

1 cup butter

1 cup light brown sugar

1 1/2 tsp cinnamon

1 tsp vanilla


2 Tbsp granulated white sugar

1 tsp cinnamon

1 tsp kosher salt

Line a large baking sheet with foil or parchment paper.  Preheat the oven to 350.  Pour the oyster crackers into a large bowl.  In a medium saucepan, combine the butter and brown sugar. Bring this mixture to a boil and boil for 2 minutes.  Remove from heat and stir in cinnamon and vanilla.  Pour this over the oyster crackers and gently toss to coat.  (you can also put oyster crackers on the foil and pour mixture on and gently toss to coat... avoid dirtying a bowl) Bake for 10 minutes or until bubbly.  While baking,  mix the topping in a small bowl.  

After the ten minutes and you remove the oyster crackers from the oven, give them a gently toss to get all of the "goo" on the crackers. Using a teaspoon, gently sprinkle the topping all over the coated oyster crackers.  I used a spatula and separated the pieces as I sprinkled.. to avoid them sticking together.  Allow to cool and serve.  SO YUMMY!

Printable Version

Tuesday, June 8, 2021

Grilled Corn and Feta Salad

Love this easy summer salad from Euna Mae's.  I follow Euna Mae's on Instagram - Amy is a pastor's wife from Arkansas and her recipes and cookbook are fabulous. 

Made this easy, summer salad for a friend gathering last week.  I made it as is... and I doubled it.  Enjoy!! 

   *Check out Amy's picture at Euna Mae's.  I found this recipe on Facebook 

4-5 ears corn, shucked
½ stick butter
¼ cup sugar
1 cup grape or cherry tomatoes, halved
1 shallot, chopped
3 basil leaves, rolled and thinly sliced in a chiffonade
¼ cup crumbled feta
3 Tablespoons rice vinegar
½ cup oil
1-2 teaspoons sugar or honey
Pinch of salt
Bring a stock pot to a boil. Stir in butter and sugar. Add corn and boil for 5 minutes. Remove corn to a tray and allow to air dry. Grill corn on a preheated grill pan, cast iron skillet, or on an outdoor grill until it gets a few good, dark char marks. Remove to a tray and let cool enough to handle When corn has cooled, carefully run a knife down the cob to remove the kernels.
In a medium bowl, combine the kernels, halved tomatoes, basil, shallot, and feta. In a small bowl, whisk together the vinegar, oil, sugar or honey, and salt. Taste and adjust. Stir into the corn mixture. Taste for seasoning and serve!
From the Love Welcome Serve cookbook.

Monday, May 10, 2021

Blackberry Prosciutto and Sage Grilled Cheese

Every Sunday after church, we go to lunch with Sunday School friends.  Yes, I still call it Sunday school even though we have switched to "Life Groups" or "Community Groups" or "Small Groups".  I still refer to it as Sunday school.  

Shelly is a dear friend in class and she is also a dietician at our local HyVee grocery store.  I like to talk food and she was telling me about this yummy grilled sandwich that was recently featured in the HyVee Seasons Magazine... Blackberry, Prosciutto and Sage Grilled Cheese.  She and her hubby made it and loved it.  Chris and I both love yummy, different grilled sandwiches.  This sounded WAY different so we had to try it.  It was delicious.  The combination of all of the yummy flavors was just right.  

We had a George Foreman grill early in marriage and never used it.  Then, we started making different grilled sandwiches for the girls and just about wore it out.  When we moved downtown, I got rid of it. So, the natural thing to do yesterday after church was to go by Bed, Bath and Beyond and use a 20% off coupon to get a new George Foreman Grill.  I think we will use it a lot.  When you have a grilled sandwich with lots of "goodies" inside, they are hard to flip.  The GF grill is perfect for this.  

I made it exactly as it.  Normally,  I make a few changes but wanted to try this just as suggested.  Give it a try!  

Wednesday, May 5, 2021

Summer Tomato and Onion Salad

 Happy May!  I think May is as busy as December.  What a busy month.  I am still enjoying being a preschool director and we have about two weeks left of preschool.  

I am always looking for a quick and easy side dish.  I think this Tomato and Onion Salad is going to be my  "go-to" this summer.  I like just keeping it my fridge - for lunch or dinner.  I meant to include basil.... I LOVE basil.  I actually had basil and forgot to put it in.  I thought the salad was great without the basil. I will probably put basil nest time and you could even add fresh mozzarella balls.  

    Sorry - not a great pic... and I forgot the basil.  Still so yummy!

Tomato and Onion Salad

1/4 cup olive oil

1/2 cup red wine vinegar

1/2 tsp honey

1 tsp fresh garlic

1/4 tsp kosher salt

1/4 tsp cracked black pepper

1 pint grape or cherry tomatoes, halved

1/2 cup thinly sliced red onion

1/4 cup loosely packed chopped fresh basil 

In a medium bowl, stir together the first six ingredients. Add the tomato halves and the red onion pieces and gently toss to coat.  Top with basil and gently toss again.  Enjoy!

Store in fridge.  

**I like to take it out of the fridge a little before eating to toss and get the olive oil more incorporated.  

Printable Version

Wednesday, March 10, 2021

Bang Bang Shrimp - Whole 30 and Keto

 Hi friends - I am still cooking - mainly Whole 30 and clean Keto dinners.  I recently made this Bang Bang Shrimp from Ashley at Healthy Little Peach.  I love Ashley's recipes.  I follow her on Instagram - love her southern charm and her sweet family.  

I didn't make any changes to Ashley's recipe.  I did use already cooked shrimp so I just put them in a bit to warm.  It turned out great.  You just don't want to heat them too long or they will get chewy.  I served my husbands over regular pasta.  I served mine over the hearts of palm pasta.  I know they have it at Trader Joe's.  I ordered mine from Amazon.  I think it is an awesome low carb substitute for pasta.  Ashley serves it over cauliflower rice. Palmini is a popular brand that is on Amazon too... and in local stores. 

This is totally yummy!  You need to give it a try!!  My husband thought this recipe was a keeper.  

Thursday, January 21, 2021

Buffalo Chicken Patties with Spicy Ranch

 Hello all, I am still cooking.  I am trying some new Clean Keto recipes and so far so good.  I love Healthy Little Peach and Tastes Lovely.  I follow them on Instagram.  Both ladies are constantly sharing amazing recipes and ideas.  

Recently, I made two recipes from Healthy Little Peach.  I made her Tuscan Sausage Soup (keto and paleo) which was absolutely amazing.  I didn't get a good picture but we both loved it.  

Then, I made Buffalo Chicken Patties (keto and Whole 30) from Healthy Little Peach... and her spicy ranch and they were fabulous.  We both loved them.  In my older age, I don't like spicy food as much but these weren't too spicy.  I thought they were great!  

Please visit Healthy Little Peach and make both of these recipes.  I pretty much stuck to the recipes.  You definitely have some choices whether you want to use cream cheese or Kite Hill non-dairy cream cheese... or make your own mayo to make the spicy ranch.  I was trying to stay dairy-free on these two recipes so I stuck to the recipe.  I did buy Sir Kensington's avocado mayo to make the spicy ranch.