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
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
- 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.
I know I have been slacking on the Superbowl recipe sharing this week so I am here to make it up to you with some awesome sliders and a giveaway (at the end of this post)!
Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.
Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.
One year ago: Superbowl XLVI Recipe Roundup
Two years ago: Cream Cheese Spritz Cookies
APPLE MAPLE TURKEY SLIDERS WITH MAPLE-DIJON SAUCE
Makes 8 sliders
1/2 cup plain Greek yogurt ( I used 0% Chobani)
2 Tbsp Dijon mustard
1/4 cup + 2 Tbsp real maple syrup, divided
1-1/4 pounds ground turkey breast
1/4 cup cooked, crumbled bacon
1/2 cup chunky applesauce
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1 bag (8 rolls) frozen Alexia Sweet Potato Rolls
Desired slider toppings
- Preheat oven to 350 degrees. Bake buns as directed on the package.
- Meanwhile, set up grill for direct cooking over medium heat. Oil grate when ready to start cooking (I used a stovetop cast iron grill pan).
- For Maple-Dijon Sauce: In a small bowl, stir to combine Greek yogurt, Dijon mustard, and 1/4 cup maple syrup; set aside.
- For Turkey Burgers: In a medium bowl, mix together ground turkey, bacon, applesauce, poultry seasoning, 2 Tbsp maple syrup, and salt & pepper. Wet hands to prevent sticking and shape into 8 small patties.
- Place burgers on hot grill for 4 to 5 minutes per side or until done. Serve on sliced sweet potato buns with condiments and a dollop of maple-Dijon sauce.
Source: Adapted slightly from Sandra Lee from Food Network.
But wait, didn’t I say something about a giveaway? Never fear, I did not forget! One lucky reader will win: One Alexia apron, One Alexia kitchen timer, & One coupon for a FREE Alexia Product! Use the Rafflecopter widget below to enter the giveaway.
Disclosure: I received a complimentary bag of Alexia’s Sweet Potato Rolls to review and giveaway is also provided by Alexia. I was not compensated for this post. All thoughts and opinions are my own.
Tonight is the Big Ten Championship game. You know, that game we should be dominating in after an amazing 12 and 0 (H!) season? But unfortunately sanctions were taken this year instead of last year (our terrible 6-7 season), so we cannot participate. And since Penn State cannot either due to their own more severe wrong-doings, the 3rd best team in our division, Michigan State, is playing instead against Nebraska (the winner of the Legends division). However, even though we are not playing I can pretend we are by making one last peanut butter and chocolate recipe this fine Saturday.
I know I said last Saturday was the final “Peanut Butter & Chocolate Saturday”, but I highly doubt anyone is going to be upset with one more recipe. Especially when it is also gluten-free friendly! Plus, this recipe is dangerously easy to make and the end result is fantastic. After one bite you will agree, the words “gooey” and “peanut butter” belong together just as much as “chocolate” and “peanut butter”.
Two years ago: Matzo Ball Soup
GLUTEN-FREE OOEY GOOEY CHOCOLATE PEANUT BUTTER CAKE
Makes 24 bars
1 package gluten-free chocolate cake mix (such as Betty Crocker)
8 Tbsp unsalted butter, melted
8 oz. reduced fat cream cheese, softened
1 cup creamy peanut butter
1 tsp vanilla extract
8 Tbsp unsalted butter, melted
1 (16 oz.) box powdered sugar
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan. Set aside.
- Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of prepared baking pan.
- In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 45 minutes, or until golden on top. Make sure not to over-bake as the center should be a little gooey.
- Allow to cool before cutting into squares.
Source: Adapted slightly from My Baking Addiction.
Alright folks, the moment has finally arrived. THE Game! Today we finish off our season right with a match up against our rival, M*chigan (no that is not a typo, I am bleeping out a bad word). Since we are ineligible to proceed into the B1G championship game or to a BCS bowl, this will sadly be our last game of the season. Too bad, since we are ranked #4 in the AP Poll and with the implosion that was last weekend we may have advanced even higher (obviously I have high expectations for our game today). Alas, maybe next year…
For this once-a-year event, I had to make something super special for the last Peanut Butter & Chocolate Saturday. Chocolate cupcakes stuffed with buckeye candies, topped with peanut butter frosting and a miniature buckeye candy on top – BOOM! They are outstandingly wonderful and therefore incredibly dangerous. Hopefully I won’t need to take out any emotional trauma, because my already limited self control will be completely lacking in order to prevent me eating more than one, or two, or ten…
One year ago: Apple Blackberry Pie
Two years ago: Cranberry Sauce
Makes 12 cupcakes
8 Tbsp (1 stick) unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup (4 oz.) plain Greek yogurt (I used 0% Chobani)
12 buckeye candies, plus more for topping (I made mini ones for the top)
PEANUT BUTTER FROSTING
1 cup powdered sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, at room temperature
3/4 tsp vanilla extract
1/4 tsp salt
1/2 cup heavy cream
- To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees.) Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in Greek yogurt until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide half the batter evenly among muffin pan cups. Place a buckeye in the center of each and cover with remaining batter. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
- To make the Peanut Butter Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- Frost cupcakes, and top with additional buckeye candies.
Source: Adapted slightly from Brown Eyed Baker.
This dip has been on my list of things to make since I first saw it – in January! I unfortunately don’t have the opportunity to make appetizers much since I am typically cooking for one, so the occasions for which I could make this dip were kind of slim. But with the rise of football season, I no longer needed much of an excuse to make it. I even substituted out some of the sour cream for Greek yogurt. It totally makes up for all that cheese and bacon, right? I guess you could use turkey bacon if you’d like. Personally, I prefer the real thing, especially when it plays such a major role.
Traffic court attempt #2 this morning. I’m sure I’ll have some sort of rant ready for you tomorrow.
LOADED BAKED POTATO DIP
Makes about 4 cups
8 oz. light sour cream
8 oz. plain Greek yogurt (I used 2% Chobani)
16 slices (12 oz. package) bacon, cooked and crumbled
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives
- Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
Source: Adapted from Brown Eyed Baker.
For those of you dying to know how my hap-hazard traffic court date went yesterday – it didn’t. Sure enough I showed up and they didn’t have my name on the docket for the day. So 45 minutes after paying $12 in advance for 4 hours of parking (because I had no idea how long it would take if they did take me in), I was told to come back on Monday. Joy! Let’s spend the weekend in a state of ignorance with some blissful peanut butter and chocolate cheesecake.
Here we are already in week three of NCAA football! Today my #12 Buckeyes play at home against California. Should be an interesting watch, although I have to admit I’m dying to get started on our conference opponents on Sept 29th. Especially since that game is against Michigan State – the team I think is going to win the Big Ten this year and therefore most likely beat us. But you never know! We managed to beat Wisconsin last year, despite losing to Purdue the week before. We’re a bit of a seesaw ride sometimes. But I’m trying not to get ahead of myself. Focus on the cheesecake Erin.
This is somehow only the second time I have made this cheesecake, and it was as delicious as the first. Brownie bottom, peanut butter cheesecake, chocolate ganache, and buckeyes on top? Yes, oh yes, yes, and definitely! It’s decadent and rich, just the way I prefer my desserts.
One year ago: Rustic Sourdough Bread
1-8×8 inch pan size package brownie mix
3-8 oz. packages cream cheese, softened
14 oz. can sweetened condensed milk
10 oz. package peanut butter chips, melted
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
2 Tbsp butter flavored shortening
Buckeye candies, for decoration
- Preheat oven to 350 degrees.
- Prepare brownie mix according to package directions. Spoon batter in 9-inch springform pan and spread evenly.
- Bake 20 minutes. Cool and reduce oven temperature to 325 degrees.
- In large bowl, beat cream cheese until fluffy. Gradually beat in milk. Add melted peanut butter, chips, eggs and vanilla; mix well.
- Pour filling over baked brownie. Place pan in a large baking pan with 1-inch hot water (keeps brownie from overbaking).
- Bake 50 to 55 minutes or until center is almost set.
- Turn oven off; remove baking pan with water. Let cheesecake cool in oven 30 minutes.
- Remove cheesecake from oven; chill 1 hour.
- Remove side from springform pan.
- In small saucepan, melt chocolate chips with shortening; stir until smooth.
- Spread chocolate glaze over top and sides of cheesecake. Chill 3 hours. Garnish with Buckeye Candies.
Source: Ohio Cheesecakes
Popcorn is everywhere. At the movies, sporting events, parties – you name it. Along with it’s frequency, it is no surprise that there are a variety of flavors to satisfy everyone’s cravings. G.H. Cretors has taken it a step further by introducing a sweet and salty combination of caramel corn and cheese corn in the same bag, called the Chicago Mix. (G.H. Cretors also makes Kettle Corn, Caramel Nut Crunch with fresh roasted cashews and almonds, as well as “Just the Cheese Corn” and “Just the Carmel Corn” for those who do not agree with the combination of sweet and salty.)
This new mix is made using a special, “mushroom” variety popping corn, contains only all-natural ingredients, is free of GMOs and certified Kosher. The caramel corn is made the old fashioned way: by hand, in copper kettles. Cane sugar, brown rice syrup (a non-GMO alternative to corn syrup with a lower glycemic impact) and real butter is heated over a flame and then stirred slowly by hand to develop its rich complex flavor and crunch. For the cheese corn, real cheddar cheese is melted in special kettles and then gently mixed with locally-grown, air-popped corn.
But the real question is, does it taste good? Cheesey popcorn is wonderful, as is caramel, but together? I wasn’t sure what I would think of this particular sweet and salty combo. When told that I would be sent the caramel and white cheddar popcorn separately in addition to the Chicago Mix, I was convinced that I would end up preferring it that way. But I am here to tell you that those segregated bags are just plain wrong. These two kinds of popcorn were meant to be together in one bag.
To continue the pairing of sweet and salty, I decided to make my own version using their Kettle Corn and adding my favorite sweet and salty combo ever – peanut butter and chocolate! We are only at week 2 of football season so I truly hope you are not tired of having your Saturdays filled with this pairing. I myself find it difficult to imagine ever growing tired of it. This popcorn involves a caramel-ly peanut butter coating with a drizzle of melted chocolate. You could even add in peanuts or miniature Reese’s cups.
Find out more about G.H Cretors on their Facebook page, and be sure to check out their current sweepstakes!
P.S. This week a #14 Ohio State plays at home vs. UCF.
One year ago: Buffalo Chicken Meatball Subs
PEANUT BUTTER AND CHOCOLATE POPCORN
Makes 8 cups
8 cups plain popcorn (I used G.H. Cretors’ Kettle Corn)
1/2 cup honey
1/2 cup sugar
1/2 cup peanut butter
1/2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips, melted
- Place popcorn in a large bowl and line two baking sheets with parchment paper; set aside.
- In a medium pan over medium heat, mix the honey and sugar and bring to a boil. Let it simmer for 2 minutes or until slightly darker in color, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.
- Immediately pour the peanut butter caramel over the popcorn and stir until completely coated. Transfer to parchment lined baking sheets and spread evenly. Using your hands (carefully) break apart the popcorn. This way there are individual kernels. Drizzle with melted chocolate and let sit until chocolate hardens.
Source: Adapted from A Cozy Kitchen.
Disclosure: I received bags of G.H. Cretors’ popped corn for free from Crier Communications. I was not compensated for this post. Thoughts and opinions are my own.
College game day has finally arrived! My Ohio State Buckeyes are starting off the season at #18 with Urban Meyer as the new head coach. Unfortunately I will likely be unable to view our first game since it is only being televised on the Big Ten Network. It’s just Miami of OH anyway, shouldn’t be too exciting (or at least I would hope not). But the Alabama (2) vs. Michigan (8) game tonight is something worth watching. And as much as it pains me to cheer for the Wolverines, I think I have to being that they are Big Ten. Cheering for one’s rival team is better than a member of a rival conference, right?
Regardless of what game I am watching, peanut butter and chocolate treats are not far away. For week 1 of the season, I am sharing a “cheese ball” made of peanut butter, cream cheese, powdered sugar, and coated with chocolate chips. This sweet, dessert-style cheese ball was a huge hit served with both graham crackers and apple slices. Whip it up and watch it disappear right before your eyes!
One year ago: Fluffernutter Blondies
BUCKEYE “CHEESE BALL”
Makes one cheese ball
8 oz. reduced fat cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 Tbsp packed brown sugar
1-1/2 cup mini semi-sweet chocolate chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping
- Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
- Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
- Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (leave a bare spot on top for the buckeye “eye” if desired), pressing morsels into the ball if necessary.
- Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
Source: Adapted slightly from The Girl Who Ate Everything.
College Game Day is in one week! It’s almost time to waste entire Saturdays on the couch pigging out and watching football! Arn’t you excited? If not, please accept my sincerest apologies and just focus on the plentiful amounts of peanut butter and chocolate headed your way.
Being an Ohio State alum and Buckeye fan, I think we have the best treat tradition of all because it’s a buckeye candy made from peanut butter and chocolate. You see for me, fall consists of peanut butter and chocolate more than pumpkin and apples. And today I am honoring all things peanut butter and chocolate with a roundup of recipes from myself and many of your favorite bloggers. Now that’s something to be excited about!
One year ago: Petri Dish Cookies
PEANUT BUTTER AND CHOCOLATE
- Baked Peanut Butter Doughnut with Chocolate Glaze – Fake Ginger
- Buckeyes – Pass The Sushi
- Buckeye Candies – The Spiffy Cookie
- Buckeye Cupcakes – Sweet Pea’s Kitchen
- Chewy Crunchy Peanut Butter Banana Chocolate Chip Cookies – The Baking Fairy
- Chocolate and Peanut Butter Mousse Cheesecakes – Chocolate, Chocolate, and More
- Chocolate Brownies with Peanut Butter Frosting and Chocolate Ganache – The Baking Fairy
- Chocolate Cheesecake with Peanut Butter Cream – Miss in the Kitchen
- Chocolate Chip Cookie Peanut Butter Cup Brownies – Mis-Cakes Oven Adventures
- Chocolate Chip-Peanut Butter Layer Pie – The Spiffy Cookie
Chocolate Covered Peanut Butter Cheesecake Bites – Macaroni and Cheesecake
- Chocolate Covered Peanut Butter Pies – Steph’s Bite by Bite
- Chocolate Covered Peanut Butter S’mores – Macaroni and Cheesecake
- Chocolate Dipped Peanut Butter Donuts – Crazy for Crust
- Chocolate Dipped, Peanut Butter Frosted, Chocolate Cupcakes – Little Kitchen Big Flavors
- Chocolate Peanut Butter Crunch Cookies – Tales of an Overtime Cook
- Chocolate Peanut Butter Cupcakes – Chip Chip Hooray!
- Chocolate Peanut Butter Mousse Tarts – All Day I Dream About Food
- Chocolate Stuffed Peanut Butter Cookies – Ginger Bakes
- Dark Chocolate Cupcakes with Peanut Butter Buttercream Frosting – Bakeaholic Mama
- Devil’s Food Cupcakes with Peanut Butter Frosting – Chocolate, Chocolate, and more
- Easy Chocolate Peanut Butter Fudge – Chocolate Moosey
- Honey and Chocolate No Bakes – pour l’amor du beurre
- Martha Stewart’s Peanut Butter Cups – Diethood
- Mini Peanut Butter and Chocolate Trifles – Big Bear’s Wife
- Mini Peanut Butter Cup Cheesecakes – Chip Chip Hooray!
- No-Cook Egg-Free Peanut Butter Cup Ice Cream – Chocolate Moosey
- Nutter Butter and Chocolate Cupcakes – Yums and Loves
- Oreo Peanut Butter Pie – Luv What You Do
- Peanut Butter and Chocolate Swirl Rice Pudding (GF & Vegan) – GlutenFreeHappyTummy
- Peanut Butter Banana Chocolate Chip Oatmeal Bars – Sally’s Baking Addiction
- Peanut Butter “Buckeye” Bites – Sweet Pea’s Kitchen
- Peanut Butter Buckeye Thumbprint Cookies – Little Bitty Bakes
- Peanut Butter Cake with Salted Caramel Cream Icing & Chocolate Ganache – Keep it Sweet Desserts
- Peanut Butter Chocolate Chip Cookies – My sisterz fantacy
- Peanut Butter Chocolate Chip Coffee Cake – Fake Ginger
- Peanut Butter Chocolate Crispy Cups – Whipped
- Peanut Butter Cookie Brownies – The Smart Cookie Cook
- Peanut Butter Cookie Cupcakes – Baked from a Box
- Peanut Butter Cookie Dough Brownies – Dinners, Dishes, and Desserts
- Peanut Butter Crunch S’mores Bars – Tracey’s Culinary Adventures
- Peanut Butter Cup Ice Cream – Diethood
- Peanut Butter Cup Mousse Parfaits – The Spiffy Cookie
- Peanut Butter Dulce de Leche Cupcakes – Tracey’s Culinary Adventures
- Peanut Butter Fudge Brownie Bricks – The Spiffy Cookie
- Peanut Butter Nutella Chocolate (Buckeye) Brownies – My sisterz fantacy
- Peanut Butter Oatmeal Cookie Pie with Peanut Butter M&M’s – Bake Your Day
- Peanut Butter Stuffed Deep Dish Chocolate Chip Cookie – Big Bear’s Wife
- Peanut Butter Yogurt Pie – Little Bitty Bakes
- Reese’s Peanut Butter Cookies – Dinners, Dishes, and Desserts
- Reese’s Peanut Butter Cup Brownies – Baked from a Box
- Reese’s Peanut Butter S’mores Cookies – The Spiffy Cookie
- Skinny Frozen Peanut Butter Pie – Sally’s Baking Addiction
- Spring Cleaning Chocolate & Peanut Butter Lover’s Bark – Keep it Sweet Desserts
- Triple Chip Peanut Butter Swirl Nutella Brownies – Living the Sweet Life
Stay turned for more! Every Saturday throughout the season I will be posting a new recipe to enjoy while watching your favorite football team.
When it comes to football, I’m more of a college football fan. So Superbowl Sunday becomes more about the food for me (as if my life doesn’t revolve around food already), and while thinking of what I would like to be filling my belly with I created this wonderful list to share!
What are you making this Sunday?
One year ago: Cream Cheese Spritz Cookies
Appetizers & Sides
- Avocado Fries
- Baked Crazy Feta
- Baked Garlic Parmesan Fries
- Baked Zucchini Fries with Balsamic Aioli
- Bean & Cheese Taquitos
- Bretzel Rolls
- Buffalo Chicken Nachos
- Cheesy Chicken, Bacon & Avocado Quesadillas
- Chicken & Veggie Nuggets
- Chicken Parmesan Quesadillas
- Creamy Baked Chicken Taquitos
- Fried Mac and Cheese
- Homemade Salsa
- Jalapeno Cheddar Hummus with Homemade Pita Chips
- Oven-Fried Onion Rings
- Peanut Butter Hummus
- Pepperoni Pizza Deviled Eggs
- Pineapple Chicken Kabobs
- Sausage Stuffed Pretzel Bites
- Spinach Artichoke Dip
- Sweet Potato Fries
- Apple Maple Turkey Burgers with Maple-Dijon Sauce
- BBQ Chicken Burgers
- Buffalo Chicken Meatball Subs
- Cajun Chicken Alfredo Pizza
- Cream Cheese Chicken Enchiladas
- Don’t Judge Me Mac & Cheese
- Feta Stuffed Pesto Turkey Burgers
- Goat Cheese Stuffed Tomato-Basil Chicken Burgers
- Pesto Burgers
- Ron’s Chili & Jalapeno Cornbread
- Root Beer Pulled Pork Sandwiches
- Root Beer Sloppy Joes
- Stromboli & Homemade Pizza Sauce
- Sweet ‘n’ Spicy Hawaiian Pizza
- White Bean Chicken Chili
- Blizzard Oreo Stuffed Chocolate Cookies
- Brownie Fruit Pizza
- Buckeye Candies
- Butterscotch Haystack Cookies
- Chocolate Chip Cookie Dough Dip
- Chocolate Chip-Peanut Butter Layer Pie
- Saltine Cracker Toffee
- Peanut Butter Pretzel Pie
- Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar