Category Archives: Recipes

Dark Chocolate Sea Salt Bites

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dcssA chocoholic’s dream – dark chocolate with sea salt and a touch of whip cream in one (or two) amazing, little bites. Perfect for a party or just a light evening dessert. These things are amazing!

 

 

Ingredients:

  • 15 mini phyllo shells (1 package), thawed if frozen
  • 1/4 cup low fat milk
  • 1 tsp salted butter
  • 3/4 cup dark chocolate chips
  • 1/2 tsp vanilla
  • a sprinkle of sea salt (per bite)
  • fat free whip cream

Instructions:

  • Preheat oven to 350ºF.
  • Place phyllo shells on a sheet pan and bake until lightly crisp, about 5 minutes.
  • Meanwhile, in a small saucepan over high heat, heat milk and butter, stirring occasionally, until milk boils and butter melts. Reduce heat to low; stir in chocolate and vanilla extract until combined.
  • Let chocolate mixture cool slightly, about 2 to 3 minutes; evenly divide among cooked phyllo shells. Sprinkle tarts with sea salt; chill until filling sets, about 10 minutes. Top each tart with whipped cream before serving.

Original recipe available here.

Basil Lemonade

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image-12My best friend made this for my baby shower earlier this year and it was a huge hit. I decided to do the same for another shower I threw this past week. Here is a simple recipe for a tasty spin on lemonade, perfect for a shower or party.

Basil Lemonade:

  • 2-3 bottles Simply Lemonade (depending on the size of your drink dispenser)
  • 1/4 cup sugar per bottle
  • Fresh basil finely diced

Directions:

  • Pour 1/4 cup sugar directly into Simply Lemonade bottle.
  • Add fresh basil
  • Shake and let sit overnight (shaking occasionally)
  • Enjoy!

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Crescent Cinnamon Rolls

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When you are low on groceries and out of eggs and bacon. Here is a great, quick, recipe everyone will surely love.

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Ingredients
  • 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
  • 5 tablespoons butter,softened
  • ¼ cup white sugar
  • 2½ teaspoons cinnamon
Glaze
  • 2 tablespoons butter, melted
  • ¼ cup + 2 tablespoons powdered Sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375
  2. Place the unrolled and separate crescent rolls on an un greased rimmed cookie sheet(one with sides).
  3. In a small bowl, mix together the butter, sugar and cinnamon
  4. Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.
  5. Bake for 10-12 minutes.
Glaze
  1. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
  2. Place in a zip lock bag and snip a tiny corner off.
  3. Drizzle the glaze over the cinnamon rolls.

Original recipe available here.

Cheesy Chicken Rolls

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One of our favorite go-to meals thanks to our neighbor, Jenny, who brought this to us after our little man was born. I’m returning the favor and making it for another friend with a new baby this weekend.

4 chicken breasts, cooked and diced
2 – 8 oz. cans crescent rolls
2 – 10 3/4 oz. cans cream of chicken soup
2 1/2 cups shredded Colby-Jack cheese
1 1/4 cups milk

In a saucepan on low heat, combine soup, 1 cup of cheese, and milk and stir until cheese is melted and sauce is smooth. Pour half* sauce into a 9×13″ pan prepared with nonstick spray.

Open cans of rolls and separate. Set aside 1/4 cup of cheese for topping. Combine chicken and cheese in a bowl. Place about 2 T of the chicken/cheese mixture on wide end of each dough triangle, pulling side points of triangle over filling. Roll up each crescent roll and set in pan with sauce. Top with remaining sauce. 

Bake at 375* uncovered for 30 minutes. Sprinkle remaining cheese on top and then heat to melt additional 3 minutes.

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Loaded Potato Salad

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My family is getting together for Labor Day tomorrow. I’m always looking for new and different sides that we can try and that can appease a crowd of picky eaters. Here is my latest find. Homemade potato salad that they are sure to love.

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Ingredients:

10 Small Red Potatoes, cut into small chunks – peel ½, leave skin on other ½

1 oz. Hidden Valley Ranch Dip Mix packet

¾ c. Low-Fat Sour Cream

¼. c. Mayonaise

½ tsp. Ground Pepper

½ tsp. Garlic, minced

1 tsp. Dijon Mustard

2 tsp. Minced Cilantro

¾ c. Shredded Cheddar Cheese

5 slices Bacon, cooked and chopped

2 Tablespoons minced chives

Directions:

In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.

While the potatoes are cooking go ahead and cook your bacon. We like to cook it in the oven for less mess and ease. Place bacon strips on lined cookie sheet in a cold oven. Pre-heat the oven to 400 degrees and set the timer for 17 minutes. Depending on bacon and ovens the bacon should be crispy around 17-20 minutes.

In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro. Cover and set aside in fridge.

When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.

When potatoes are cool, pour into large bowl of sour cream mixture.

Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.

Chill for two hours until flavors meld. Enjoy!

 

Original recipe available here.

Creamy Chicken Taquitos

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image2-1 image3-1 image4We were blessed by so many amazing friends and so many amazing meals after our little man was born. You never know how hard it is to feed yourselves until you have a newborn in your home. This was one of our favorite meals brought by my friend Jenn. We still repeat this recipe on a regular basis and stick them in the freezer – perfect for when we need a quick dinner. Add rice and beans and if you have dinner in a matter of minutes! Perfection!

Ingredients
6 oz cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken (I usually use a rotisserie chicken)
2 C grated pepperjack or plain jack cheese
small flour tortillas
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields about 12, when using 6″ tortillas, depending on how full you make them.

Original recipe by Our Best Bites and available here.

No Bake Oatmeal Peanut Butter Balls

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My husband and I are officially trying to lose the baby pounds. As an avid baker and dessert eater I’ve had to find some healthier alternatives that satisfy those dessert cravings but don’t pack on the pounds. Here is one of my favorites:

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No Bake Oatmeal Peanut Butter Balls

  • 3 cups old fashion or quick oats
  • 1/2 cup chocolate chips
  • 1 1/4 cups crunchy peanut butter
  • 3/4 cup honey (use local honey if possible)
  • 2 teaspoons vanilla

Directions:

  1. In a large bowl, mix everything together
  2. Form into 1″ balls and place on a baking sheet.
  3. Put them in the refrigerator for 15 minutes and voila…they’re done!
  4. These can then be put into zip lock bags or containers to store in the refrigerator (or freezer for longer term storage). Enjoy!

Original recipe available here.

Sicilian Meatloaf

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The word “meatloaf” has always scared me until I tried this one! Forget everything you’ve ever heard, thought or tasted and give this recipe a try. Straight from the kitchen of a true Italian this will change everything you’ve ever thought about meatloaf. So yummy! (Btw for two 2 of us I usually half this recipe)

2 beaten eggs
1/2 cup tomato sauce or juice- ketchup is fine too
3/4 cup bread crumbs
2 Tablespoons snipped parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt & pepper
1 clove garlic, minced
2 pounds ground beef
4 to 6 ounces sliced ham- I use black forest
6 ounces sliced mozzarella cheese

In a bowl combine the eggs & sauce.  Stir in the bread crumbs, parsley, oregano, salt, pepper, and garlic.  Add ground beef; mix well.  On foil or waxed paper pat meat to a 10×8 inch rectangle.  Arrange ham slices atop meat, leaving a small margin around edges.

Tear up cheese and place over ham.  Starting from short end, carefully roll up meat, using foil or paper to lift; seal edges and ends.  Place roll, seam side down, in 13x9x2 inch baking pan.

Bake at 350 till done, about 1 1/4 hours. Center of roll will be pink because of ham.  When making this for other people (like after having a baby, etc) I usually warn them about the pink center.. Makes 8 servings.

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