Appetizers & Snacks
S’mores Puppy Chow
June 17, 2013 | 
Author My phone stinks. Not because it is a dumb phone (I actually don’t really feel the need for a smart phone), but due to the fact that I can text on it all day long without any trouble yet the second I try to talk on the phone, after 5 minutes it decides to go from 100% battery to 0% and shuts off without even a low battery warning beep. Many conversations have been abruptly cut off, likely with me cursing at my phone as it dies (hopefully it dies fast enough that no one hears). Of course it then sits off for a couple minutes and when it finally comes back it has full power again. WTF!? Therefore, the only way I can talk on my phone is if it is plugged into its charger. I think I need to hunt down a new battery, and hopefully that will fix the issue.
In baking-related weather news, Friday we had a break in the heat and humidity but the next day it went right back to almost normal for this time of year. It’s not quite as hot but it’s still muggy so that means you get another no bake recipe today! It’s puppy chow with a s’mores twist, made with graham cereal instead of chex and then chocolate and marshmallows are mixed in before dusting with powdered sugar. Plan to lose self control.
Two years ago: Banana Foster Cream Pie
S’MORES PUPPY CHOW
Makes about 8 cups
Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup Nutella
1-1/2 cups mini marshmallows
6 cups Golden Grahams cereal
1-1/2 cups powdered sugar
Directions:
- Line a large baking sheet with wax paper, set aside.
- In a large saucepan, melt the chocolate chips and Nutella on low heat. Constantly stir to avoid the chocolate from burning. Once completely melted, add in 3/4 cup marshmallows. Stir them into the chocolate mixture until they begin to melt, then remove pan from heat.
- Stir in Golden Grahams Cereal and the other 3/4 cup marshmallows. Stir until each piece is covered then pour evenly onto prepared baking sheet. Sift the powdered sugar in small batches onto the cereal mixture and mix every time to incorporate and evenly coat. Break up larger pieces while mixing. Allow to cool then enjoy.
Posted in Appetizers & Snacks | 
Tags: chocolate, marshmallows, Nutella, powdered sugar | 
12 Comments »
Dark Chocolate Cherry Almond Granola Bars
Every year come May in Memphis, the 90 degree and up temperatures begin. Except for this year and I’ve been loving every minute of the 70 and 80 degree weather. That was until Monday hit with high 90s and doesn’t seem to want to give up. I saw 103 on my car’s thermometer yesterday, boo! Apparently it’s time to summer through the heat and humidity once again, which means I really dislike turning on my oven. When it’s still over 80 degrees outside at night, turning on the oven just seems wrong with all the hard work my central air is doing.
Time for no-bake granola bars to strike again, this time using almond butter. I love how adaptable this granola bar recipe is, allowing me to try all kinds of flavors and mix-ins. This most recent creation involves almond butter, chopped almonds, dried cherries, and a little bit of dark chocolate. I brought them to my cousin’s bachelorette party weekend and they turned out to be as big of a hit as the coconut pecan cookies. I should have made a double batch!
What’s you favorite mix-ins for granola bars? I’m always looking for new ideas!
DARK CHOCOLATE CHERRY ALMOND GRANOLA BARS
Makes 12 bars
Ingredients:
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy no-stir almond butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
1/2 cup dried cherries, roughly chopped
1/2 cup almonds, roughly chopped
1/4 cup dark chocolate chunks (or chips)
Directions:
- Line the bottom of an 8 x 8 inch baking pan with parchment paper, allowing for an overhang on two opposite sides.
- In a large sauce pan, add butter, brown sugar, honey and almond butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats, crispy cereal, cherries and almonds. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the dark chocolate over the top and gently press into the granola bars with your hands.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Adapted from No-Bake Peanut Butter Granola Bars, originally adapted from Two Peas & Their Pod.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: almond butter, almonds, cherries, dark chocolate, honey, oats | 5 Comments »
Spring Salsa
For The Secret Recipe Club this month, I was assigned to Baking and Creating with Avril. She actually had my blog in March of 2012 and she made my Fluffernutter Blondies, so I was excited to explore her blog this time. Initially I was drawn to her Crescent Chicken Packages and Chunky Monkey Oatmeal Cookies, but with Cinco de Mayo coming up in combination with the spring weather, I had to make this salsa.
This salsa was incredibly easy to throw together and disappeared even faster. If you are serving this to more than 2-3 people you might want to consider doubling it. My friend Maggie and I nearly killed the entire thing while watching Hustle and Flow (figured we should watch it since we live in Memphis).
Two years ago: Funfetti Month Recipe Round-Up
SPRING SALSA
Ingredients:
15.25 oz. can sweet corn
2-3 Roma tomatoes, chopped
1 ripe avocado, peeled and chopped
1/4 cup red onion, finely chopped
1 lemon, juiced
Salt and pepper
1/4 cup cilantro, finely chopped
Directions:
- Combine all ingredients except cilantro, adding salt and pepper to taste. Refrigerate at least 1 hour before serving.
- Stir in cilantro just before serving with your favorite tortilla chips.
Posted in Appetizers & Snacks, Cinco de Mayo, Dips, Holidays | Tags: avocado, cilantro, corn, lemon, tomatoes | 14 Comments »
Slow Cooker Chicken Nachos
After 6 years of grad school you would think I would be completely dependent upon my slow cooker to provide sustenance. Somehow I’ve only started utilizing it frequently over the past year (and also maintained my blog without depending on it to do the cooking for me) and have discovered a whole new world of slow cooking that I never knew existed. I used to think slow cookers were only for stew-type meals, and a few years ago would’ve never dreamed of being able to cook oatmeal, dessert, or Asian cuisine in it. Most recently I enjoyed slow cooked chicken for tacos, which then lead me to try the same process for nachos.
Although my slow cooker is a bit temperamental and had to cook this on low for only 3 hours instead of the directed 6, at least I know my slow cooker well enough to do so. Since I do not have a slow cooker with a timer on it – just on, warm, low and high – I now use a plug timer. Before I used this method I could only use my slow cooker on the weekends, and that kind of defeats the purpose. Now I set it up right before I leave in the morning with the plug timer turning on a few hours after I leave so that it just finishes cooking when I get home. And what a great meal to come home to! Once it was all prepared with the toppings it was actually hard to believe it came from something as simple as a slow cooker.
One year ago: Cheesy Potato Casserole
SLOW COOKER CHICKEN NACHOS
Serves 4
Ingredients:
2 chicken breasts
1 jarred whole roasted red pepper
1/2 cup salsa
1 tsp ground cumin
1 tsp chili powder
2 cloves garlic, minced
1 large pinch salt and pepper
1 (14.5 oz) can pinto beans, drained and rinsed
1/2 bag favorite tortilla chips
2 cups shredded sharp cheddar cheese
1/4 cup sour cream (I used 0% plain Chobani instead)
1/2 cup chopped cilantro leaves
1 scallion, finely sliced
1 avocado, diced
1 lime, for the juice
Directions:
- In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for three hours (or low for six)*.
- Once the chicken is cooked, take two forks and shred the chicken and pepper right in the cooker. Add the pinto beans, toss to combine and cook an additional 30 minutes.
- Arrange the chips on a large platter. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Pop the platter under the broiler for a couple of minutes to the get the cheese all browned and bubbly.
- Remove the platter from the oven and top with Greek yogurt, chopped cilantro, scallions and diced avocado. Squeeze of lime juice over the whole thing and enjoy!
*Cooking times may vary. My slow cooker cooks hot so it only took about 3 hours on low.
Source: Adapted slightly from Bev Cooks.
Posted in Appetizers & Snacks, Chicken, Cinco de Mayo, Entree, Holidays, Slow Cooker, Sports Events | Tags: cheddar, chicken, cilantro, Mexican, red bell pepper, salsa | 9 Comments »
Speculoos Oatmeal Raisin Cookie Dough Granola Bars
In my opinion the best granola bars are the soft chewy ones, and after the no-bake peanut butter granola bars I made I wasn’t sure a granola bar could get any better. But after seeing Lindsay’s recipe for oatmeal cookie dough granola bar in her Cookie Dough Lover’s Cookbook, I decided that the granola bar base from the peanut butter bars were destined to be combined with cookie dough. And not just any cookie dough, but an oatmeal raisin cookie dough with Speculoos cookie butter mixed in. I even went so far as to mix the cookie butter into the granola bar base itself. They may not be the healthiest granola bars, but they taste just like an oatmeal raisin cookie but are better for you than a cookie! Which means they are highly addicting.
One year ago: Flavor-Injected Glazed Ham
SPECULOOS OATMEAL RAISIN COOKIE DOUGH GRANOLA BARS
Makes 12 bars
Ingredients:
COOKIE DOUGH
2 Tbsp unsalted butter, room temperature
2 Tbsp Speculoos (or Biscoff) cookie butter
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1/4 cup + 2 Tbsp all-purpose flour
1/4 cup + 2 Tbsp quick oats
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup raisins
1/2 cup chopped walnuts (optional)
BAR BASE
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup Speculoos (or Biscoff) cookie butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
Directions:
- Line an 8 x 8 inch baking pan with parchment paper, leaving some overhanging over two opposite edges. Set aside.
- Make the cookie dough: In a medium bowl, beat butter, Speculoos cookie butter, and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour, oats, salt, and cinnamon on low speed until incorporated. Fold in raisin and walnuts.
- Make the bar base: In a large sauce pan, add butter, brown sugar, honey, and Speculoos cookie butter. Heat over meadium-low, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats and crispy cereal until well coated. Pour half into the prepared pan. Press the mixture evenly into the pan. Sprinkle the cookie dough over the top followed by the remaining oat mixture and gently press with your hands until evenly spread and flat.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Cookie dough adapted from The Cookie Dough Lover’s Cookbook, by Lindsay Landis. Granola bars adapted from Two Peas and Their Pods.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: honey, oats, raisins, speculoos, walnuts | 12 Comments »
Rainbow Guacamole Deviled Eggs
Happy belated Easter! I hope you all had a splendid weekend. On Sunday, I went to a friend’s for Easter brunch with other friends who were spending the holiday away from family and I brought along these fun deviled eggs. Not only are they festively colored, but they are stuffed with guacamole instead of traditional deviled eggs yolks.
In other news, my March Madness bracket completely imploded over the weekend. I’m not really a basketball fan aside from always cheering for any Ohio State sport’s team, but I always enjoy making a bracket and seeing how it all plays out. Not a single of my final four made it and of course the most disappointing one was Ohio State. Figures that the one Big Ten team that made it was Michigan. Boo. I guess I should cheer for Syracuse now since it’s close to Rochester where I grew up.
Two years ago: Baked Funfetti Doughnuts
RAINBOW GUACAMOLE DEVILED EGGS
Makes 24
Ingredients:
EGGS
12 eggs, hard boiled and peeled
Food coloring
White vinegar
Water
Cups or mugs
FILLING
2 avocados
1 lime, juiced
1 Tbsp red onion, minced
1 jalapeno, minced
2 Tbsp fresh cilantro, chopped
Salt and pepper, to taste
1 Roma tomato, diced
Chile powder, for garnish
Directions:
- Mix 20 drops of food coloring* with 1/2 tsp vinegar and 1 cup water in a mug or small cup. Place eggs into colored water and allow them to sit for one hour. Remove eggs from the colored water and rinse well. Slice in half to reveal the beautiful rings around the whites of the cooked egg. Remove yolks and place in a medium bowl.
- Mash the avocado and egg yolks. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
- Scoop heaping spoonfuls of the guacamole into the 24 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.
*Color variations: Orange = 17 yellow, 3 red, Purple = 15 blue, 5 red, Teal = 15 green, 5 blue, Pink Berry = 14 red, 6 blue, Yellow Green = 14 green, 6 yellow
Source: Color adapted slightly from Crafts by Amanda. Egg filling adapted from Skinny Taste.
Posted in Appetizers & Snacks, Easter, Holidays | Tags: avocado, cilantro, eggs, jalapenos, lime juice, red onion, tomatoes, vinegar | 2 Comments »
Baked Chicken Bacon Ranch Taquitos with Avocado Ranch
After the quesadillas I posted earlier this week, I had to make something else with the avocado ranch. Judging from your responses I don’t think you’ll have any complaints about it’s reappearance today. This time you get to dip taquitos in it! I made these for my friend’s house-warming party and they were a huge hit. Guess it shouldn’t come as a surprise since they contain cream cheese, bacon, and ranch. They can do no wrong!
In case another recipe featuring this avocado ranch wasn’t exciting enough, I am also off to NYC for some serious food blogger action tomorrow! I’ll be teaming up with Tara (Chip Chip Hooray), Tracey (Tracey’s Culinary Adventures), Joanne (Eats Well With Others), Lauren (Keep It Sweet Desserts), Kayle (The Cooking Actress), and Jennifer (Bake or Break) starting with brunch and then we are following our bellies from there!
P.S. Kita (Pass the Sushi), Carolyn (All Day I Dream About Food), Audra (The Baker Chick), Miriam (Overtime Cook), Samara (Deconstruct the Girl) – you will be missed!
One year ago: Funfetti-Peanut Butter Layer Pie
Two years ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
BAKED CHICKEN BACON RANCH TAQUITOS WITH AVOCADO RANCH
Makes 20 taquitos
Ingredients:
TAQUITOS
8 oz. reduced fat cream cheese, softened
4 cups cooked, shredded chicken
12 slices bacon, cooked and crumbled
2 cups shredded pepperjack cheese
3 to 4 Tbsp chopped green onion
1 (1 oz.) package dry ranch dressing mix
20 (6-inch) flour tortillas
Sea salt
AVOCADO RANCH
1 ripe medium avocado
1/2 cup plain Greek yogurt (I used 0% Chobani)
2 Tbsp freshly chopped parsley
2 Tbsp freshly chopped dill
1 garlic clove, minced
1 tsp worcestershire sauce
1/2 tsp white vinegar
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
Directions:
- Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
- Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch taste. Mix well.
- Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with non-stick cooking spray and sprinkle with salt.
- Place pan in oven and bake for 10-15 minutes or until edges and tops are golden. Let cool for a couple of minutes.
- While the taquitos are baking, make the avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired.
Source: Taquitos adapted slightly from Taste and Tell originally from Six Sisters’ Stuff. Avocado Ranch adapted from How Sweet It Is.
Posted in Appetizers & Snacks, Chicken, Entree | Tags: avocado, bacon, chicken, cream cheese, Greek yogurt, pepperjack, ranch | 10 Comments »
Raw S’mores Cookie Dough Bites
After seeing Christina’s S’mores Cookie Dough Bites, I decided to make my own using the recipe for Raw Cookie Dough Bites. Visually they might not look as pretty or resemble traditional cookie dough, but they certainly taste like cookie dough and they are packed with good-for-you nuts. Just overlook the marshmallow bits, chocolate, and graham crackers haha.
Speaking of nuts, I’m going to tell you a little tale about innocent highschool-me. As part of my senior AP English class, we wrote different styled/themed poems and one particular assignment involved writing a customer complaint in the form of a poem (I cannot remember which style). These poems were then read in front of the class by either the writer or the teacher (I always let her read mine, I preferred the anonymity although one time I wrote one about my mom and everyone knew it was me but I digress). One student wrote a poem to a candy bar company complaining about the use of nuts in nearly all of their products. The poem went on and on about how much it ruined the ability to enjoy said candy bars and my uncensored reaction was “::GASP:: I love nuts!”, to which everyone turned to stare at me at laugh. Yea, I said that out loud and not in a low voice. And no, I did not realize what it sounded like until it was too late.
But you know what, I do love nuts dang it and I’m not ashamed to say it no matter what it sounds like! These cookie dough balls are proof of my profession, because they actually curb my real cookie cravings. In other words they are magic.
One year ago: Corned Beef with Blackberry Mustard Glaze
RAW S’MORES COOKIE DOUGH BITES
Makes about 2 dozen
Ingredients:
2/3 cup raw almonds
2/3 cup raw walnuts
2/3 cup raw rolled oats
1/4 tsp ground cinnamon
1/8 tsp sea salt
1/4 cup raw agave nectar
2 tsp vanilla extract
2 Tbsp mini chocolate chips
2 Tbsp mallow bits (or cut up miniature marshmallows)
2 Tbsp crushed graham crackers
Directions:
- In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
- Add the agave nectar and vanilla and process to combine.
- Fold in the chocolate chips, marshmallows, and graham cracker crumbs.
- Roll the cookie dough into balls (about 1 Tbsp each) and place them on a cookie pan lined with parchment paper.
- Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.
Source: Adapted from A Dash of Compassion, inspired by Mis-Cakes Oven Adventures.
Posted in Appetizers & Snacks, Desserts, Truffles & Bark | Tags: agave nectar, almonds, chocolate, graham crackers, marshmallows, oats, walnuts | 4 Comments »
Cheesy Double Bean Quesadillas with Avocado Ranch
It just occurred to me that I’ve been craving avocado and Mexican-inspired dishes a lot lately. Most recently I have made Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce, Cheesy Chicken Quesadilla Pie, Guiltless Avocado Alfredo Pasta with Spicy Chicken, and now of course these quesadillas. There’s another avocado in my kitchen waiting for be turned into something else magical, but I might cave and just make guacamole out of it because it’s yummy.
In addition to an abundance of avocados, I’ve seen more sunrises than usual since daylight savings. I am one of those people that is up when the sun it up, so the fact that my alarm now goes off before the sunrises is most upsetting to me and it is therefore difficult to get myself moving and out of bed. But at least I get to appreciate a pretty sight in the sky.
One year ago: Irish Car Bomb Mini Cheesecake Bites
CHEESY DOUBLE BEAN QUESADILLAS WITH AVOCADO RANCH
Serves 2
Ingredients:
QUESADILLAS
1 cup black beans
1 cup cannellini beans
2 oz. sharp white cheddar cheese, freshly grated
2 oz. pepperjack cheese, freshly grated
4 whole wheat tortillas
Butter or olive oil for toasting
AVOCADO RANCH
1 ripe medium avocado
1/2 cup plain Greek yogurt (I used 0% Chobani)
2 Tbsp freshly chopped parsley
2 Tbsp freshly chopped dill
1 garlic clove, minced
1 tsp worcestershire sauce
1/2 tsp white vinegar
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
Directions:
- In a large bowl, mash together black and cannellini beans with a fork, spoon or potato masher.
- Heat an electric griddle or skillet over medium heat. Add a bit of butter or olive oil.
- Place 2 tortillas down, covering each with a bit of both cheeses, then evenly distribute the mashed bean mixture over top. Place the tortilla on the griddle or skillet, then cover with bean mixture with the remaining cheese and the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
- To make the avocado ranch, combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1-2 days.
Source: Adapted slightly from How Sweet It Is.
Posted in Appetizers & Snacks, Entree, Vegetarian | Tags: avocado, black beans, cannellini beans, Greek yogurt, Mexican, pepperjack, white cheddar | 7 Comments »
California Quesadillas with Honey-Balsamic Dipping Sauce
Tonight marks the end college football until fall. The BCS National Championship Game is my version of the Superbowl, since I don’t have a pro team that I am completely faithful to (I tend to lean towards the Buffalo Bills and the Dallas Cowboys). Although both are great reasons to bust out a lot of great food, which I definitely am faithful to.
Unfortunately, my Ohio State Buckeyes were ineligible for any BCS bowl game this year. If this were not the case, the 12-0 season would’ve lined up Ohio State to battle for the title against Notre Dame instead of Alabama. Boo hiss. Hopefully they will continue to play well next season when the ban is lifted. Until then… down with the SEC tyranny!
For those of you looking for a less glutinous choice while watching football tonight, try these quesadillas. The whole wheat tortillas are packed with chicken, artichokes, sun-dried tomatoes, avocado and mozzarella cheese. Then dip to your hearts content into the honey-balsamic sauce and be prepared to not want to share.
Two years ago: Red Velvet Shortbread Cookies
CALIFORNIA QUESADILLAS WITH HONEY-BALSAMIC DIPPING SAUCE
Serves 2 (as a meal)
Ingredients:
QUESADILLAS
4 whole wheat tortillas
1 cup shredded mozzarella cheese
1 cup cooked, shredded chicken breast
1/2 cup chopped artichoke hearts (I omitted because I didn’t have any on hand)
1/4 cup julienned sun dried tomatoes packed in olive oil, drained
1/2 avocado, sliced
DIPPING SAUCE
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1 clove garlic, minced
Salt & pepper
Directions:
- Prepare the honey-balsamic dipping sauce by combining balsamic vinegar, oil, honey, garlic, salt, and pepper in a jar with a tight fitting lid, or bowl. Shake or whisk until combined. Set aside.
- Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.
Source: Adapted from Iowa Girl Eats.
Posted in Appetizers & Snacks, Chicken, Entree | Tags: avocado, balsamic vinegar, honey, mozzarella, sun-dried tomatoes, tortillas, whole wheat | 10 Comments »
