The combination of sweet and salty never gets old. Try these no-bake peanut butter swag bars. Sweet, chewy, and crunchy all in one.
For those of us still battling the summer heat, I have a no-bake peanut butter and chocolate recipe for you this fine Saturday. This recipe reminds me of a sweeter version of no-bake granola bars made with crushed bran cereal instead of oats. I substituted some of the corn syrup with honey but I bet it would’ve worked with all honey if you would like to avoid corn syrup altogether. The result is a sweet, chewy, and crunchy peanut butter treat.
Are you watching any college football today? I’ll be cheering on Michigan State against Oregon (normally I like Oregon but not when they play the Big 10), and of course Ohio State against Virginia Tech.
One year ago: Crock Pot Balsamic Chicken
Two years ago: Sausage Stuffed Zucchini Boats
Make hummus even healthier with the addition of kale. With a whole head of roasted garlic you won’t even notice the kale except for the green color.
Alright folks, I know it is September and many of you are gearing up for fall with pumpkin recipes but I just cannot do it yet. The highs have just started to stay below 90 but unfortunately 80s are not conducive to dreaming of pumpkin either. It’s like the summer that refuses to end but one day it’ll drastically drop in temperature and never return. Living in the south the past 8 years, I have noticed the complete lack of a gradual season change. Oh winter is nearing it’s end? BAM infernal summer. It is fall yet? BAM start making hot cocoa. It’s as if there are only two real seasons, mild winter and sticky-hot summer, with a week of spring and fall in between. And I think I write post saying the same thing every year.
The weirdest seasonal aspect of living in the south is the lack of fall weather at the start of football season. We’re supposed to be gearing up for spiked cider and hoodies, not slushies and skirts/shorts. Thankfully no matter what you are wearing, football food is always welcome. This week’s recipe is yet another dip because who doesn’t love dip? Hummus is a particularly popular one and this version is packed with a whole head of roasted garlic and kale.
One year ago: No-Bake Funfettinutter Granola Bars
Sweet corn, salty Asiago, Italian parsley and smoked paprika make for one tasty frittata. Great for a weekday breakfast or weekend brunch!
Since moving back in with my parents my breakfast caloric intake has greatly increased. Between my dad’s killer pancakes, waffles, and breakfast casseroles and my usual onslaught of desserts, it’s not surprising that the portion sizes of the other two meals of the day have shrunk to compensate.
Since my dad does most of the breakfast cooking, I’ve had a shortage of breakfast recipes the past few months. To remedy this I made you a frittata. Actually I made this frittata in June but the photos were taken on a different memory card and were somehow forgotten. Good thing photos of food don’t spoil!
One year ago: Pulled Pork Taco Cups
Fresh cherry tomatoes and kale jazz up this quick and easy pasta dish with a gorgonzola cream sauce. Serve by itself or pair up with grilled chicken.
Back to school season is here. I may not have children who are getting back into the swing of another school year, nor am I myself in school (which by the way it still has not sunk in that I am no longer a student) but the time has come to start whipping up those quick and easy weeknight meals. This pasta dish not only takes advantage of the tomatoes in season, but comes together in minutes and can be served as a side or by itself. I chose to serve it topped with grilled chicken and garlic bread.
What are your favorite weekday dinner recipes?
One year ago: Peach Bread
Two years ago: Root Beer Cake Brownies
No bake granola bars are incredibly versatile. Try this gluten-free version with almond butter, dried cherries, and roasted pistachios
Holy freaking September where did you come from? Thankfully with the help of Bob, Christina, and Dave the end of August was not overlooked. We hillbilly mini golfed, saw thousands of salt and pepper shakers, wine/moonshine tasted, hiked to the tallest waterfall in the Smokies, saw a folk-rock band, grilled and just had a good time. Alas the arrival of September meant they had to return to their respective states today.
Accompanying us on this adventure were these gluten-free granola bars which came in handy on the hike. Just like the base for my favorite chocolate chip cookies, the base for these granola bars allows for all kinds of flavor options. This time I made them with almond butter, dried cherries, and roasted pistachios.
One year ago: Chicken Taco Stack
Two years ago: Buckeye “Cheese Ball”
This nutty dip resembles the texture and versatility of hummus with a different flavor twist – edamame.
If you are into college football then you are as excited as I am about tomorrow! Well you may be more excited than I am actually because upon hearing of the injury of the Ohio State QB’s shoulder I deflated a bit. However, that won’t stop me from watching all the games I can lay my eyes on and whipping up appetizers and desserts made of peanut butter and chocolate. Which means for the next several weeks PB+Choc Saturdays are back! Even if you don’t like college football you can appreciate from peanut butter and chocolate goodness. But that’s tomorrow.
Being the day before the game I decided it was a good time to post an appetizer recipe. Maybe I’ll make it a thing, “App Friday”. The first dip up for grabs is one that reminds me of hummus but instead of pureed chick peas it is edamame which creates a pretty green color. Different flavor of course, but just as versatile of a spread/dip. Chips, veggies, crackers, whatever you can find to scoop it up!
One year ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce
Two years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds
I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!
One year ago: Mixed Berry Slab Pie
After falling in love with marshmallow creme in my no-churn s’mores ice cream I had to try it again. Check out my recipe for no-churn fluffernutter ice cream, shared today over on Kayle’s blog The Cooking Actress!
Two years ago: Pizza Quinoa Casserole
NO-CHURN FLUFFERNUTTER ICE CREAM