Chocolate Dipped Peanut Butter Stuffed Pretzels

Chocolate Dipped Peanut Butter Stuffed Pretzels

Julia   

Holy smokes, these pretzels are amazing!! So absolutely delicious!! The combination of white chocolate, toffee bits, creamy peanut butter and salted pretzel is heavenly. Just looking at the picture makes me want some more.

Now with these pretzels the original recipe called for 12 ounces of white chocolate chopped, I used 12 ounces of white chocolate chips and only had enough to coat 8 pretzels. I am not sure if using the white chocolate chips versus a bar of white chocolate made the difference, but just be advised if you substitute you chips for a bar you may need more than one bag.

Since I needed more chocolate to finish the rest of the pretzels I used some of the other chocolate chips I had, like dark chocolate and semi-sweet. However, they were not even close to being as good as the white chocolate. White chocolate is definitely the chocolate to use to coat the pretzels.

Chocolate Dipped Peanut Butter Stuffed Pretzels

Ingredients:

• 20 large hard pretzels
• 1 cup creamy peanut butter
• 12 ounces white chocolate, chopped
• 1 tablespoon + 1 teaspoon shortening, divided
• 4 ounces dark chocolate, chopped
• 1/2 cup toffee bits

Directions:

1. Line a large baking sheet with a silpat or parchment paper.
2. Place the pretzels on the prepared baking sheet and spread 1-2 tablespoons peanut butter into the holes and on the tops of the pretzels, creating a smooth top.
3. Place the baking sheet into the freezer for 20 minutes, or until frozen completely solid.
4. Meanwhile, place the chopped white chocolate and 1 tablespoon shortening in a large bowl and microwave for 30 seconds. Stir well and then microwave in 30 second intervals stirring well after each time until the chocolate is completely melted and smooth. Allow to cool slightly so it does not melt the peanut butter, but do not allow it to cool too much or it will firm up.
5. Place one pretzel into the white chocolate and flip it over completely covering it in chocolate. Use a fork to lift out the pretzel and allow the excess chocolate to drip off the pretzel back into the bowl. Place the pretzel back on the baking sheet. Repeat with the remaining pretzels.
6. In a small bowl add the chopped dark chocolate and 1 teaspoon shortening. Microwave for 30 seconds. Stir well and then microwave in 30 second intervals stirring well after each time until the chocolate is completely melted and smooth.
7. Drizzle the dark chocolate over top of the pretzels and sprinkle with toffee bits.
8. Allow the chocolate to set before serving.

Enjoy!!!
*Adapted from Baker by Nature.

Buffalo Hummus

Buffalo Hummus

Julia   

Oh my goodness is this hummus so absolutely delicious. It tastes just like buffalo sauce, a creamy delicious buffalo sauce. Next time I will have to make a double batch because this batch barley lasted two days in our house. Everyone loved it so much!

Buffalo Hummus

Ingredients:

• 1/4 cup tahini
• 1/4 cup Franks Original Red Hot Sauce
• 1 garlic clove
• 14 ounces garbanzo beans
• 2 tablespoons olive oil

Directions:

1. Drain the garbanzo beans, saving the liquid, then rinse the beans and let drain.
2. In a food processor add the tahini and hot sauce and process well.
3. Add in the garlic clove and a handful of beans, process until smooth. With the food processor running, continue to add in handfuls of beans, processing until smooth.
4. Once the beans are completely smooth, drizzle in the oil olive with the processor running.
5. If the hummus is too thick for your taste add in some of the reserved bean liquid with the food processor running.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories 145
Total Fat		9.7g
Saturated Fat		1.4g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		0g
Sodium		434.1mg
Potassium		1.5mg
Total Carbohydrates		10.1g
Dietary Fiber		3.8g
Sugars		0g
Protein		5.3g
Vitamin A 2.96% Vitamin C 0.19%
Calcium 2.82% Iron 6.91%
*Nutritional information will vary depending on the brands you use.

*Adapted from Connoisseurs Veg.

Ham and Cheese Tater Tot Casserole

Ham and Cheese Tater Tot Casserole

Julia   

In an effort to use up some leftover ham I pulled out from the freezer for another recipe I started to look for recipes and came across this one. Since my family loves tater tots I knew this was a recipe I needed to make.

This recipe was a hit with the family, although I do not think I have ever made a tater tot casserole they did not like. Now they definitely like some more than others, but it seems tater tots make a darn good casserole.

Ham and Cheese Tater Tot Casserole

Ingredients:

• 1 cup sour cream
• 1 can cream of chicken soup
• 3 teaspoons yellow mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 8 ounces cubed ham
• 32 ounce bag frozen tater tots

Directions:

1. Preheat the oven to 350º F. Lightly grease a 9x13 baking dish with cooking spray.
2. In a large bowl stir together the sour cream, chicken soup, mustard, garlic powder and black pepper.
3. Add in the cheese, ham and tater tots, stirring to mix well.
4. Transfer the mixture to the prepared baking dish and bake for 35-40 minutes or until heated through and golden brown.
5. Remove from the oven and allow to cool for 10 minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories 416
Total Fat		24.9g
Saturated Fat		10g
Polyunsaturated Fat		4.3g
Monounsaturated Fat		3.2g
Trans Fat		0g
Cholesterol		51.6g
Sodium		878.2mg
Potassium		230.5mg
Total Carbohydrates		32.9g
Dietary Fiber		1.5g
Sugars		1g
Protein		29.4g
Vitamin A 7.2% Vitamin C 2.68%
Calcium 6.92% Iron 3.04%
*Nutritional information will vary depending on the brands you use.

*Adapted from This Mama Loves. 

Maple, Bacon, Pancake Bites

Maple, Bacon, Pancake Bites

Julia   

Bite sized pancakes are topped with a maple icing and chopped bacon. My family loved them so much that they did not last long. My husband even loved them cold, straight out of the fridge. Every time he went into the kitchen he would grab one out of the fridge.

Maple, Bacon, Pancake Bites

Ingredients:

• 3 cups all purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 2 1/2 cups milk
• 1 tablespoon white distilled vinegar
• 2 teaspoons vanilla extract
• 2 eggs
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1/2 cup cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup maple syrup
• 1 pound bacon, cooked and finely chopped

Directions:

1. Preheat the oven to 425º F. Spray two mini muffin tins with cooking spray.
2. In a large bowl whisk together the flour, sugar and baking powder. Set aside.
3. In a small bowl stir together the milk and vinegar and let sit for 1 minute. Whisk in the vanilla, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Fill the muffin cups 2/3 full.
6. Bake for 9-12 minutes or until lightly golden brown on top.
7. Meanwhile, in a small bowl, whisk together the cream cheese, sugar and maple syrup until smooth.
8. Once the muffins are done allow to cool enough to be able to handle them.
9. Dip the tops of muffins into the icing and then sprinkle with bacon.

Enjoy!!!

Nutrition Facts
Servings: 48, 1 muffin per serving
Amount Per Serving
Calories 93
Total Fat		3g
Saturated Fat		1.4g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.3g
Trans Fat		0g
Cholesterol		18g
Sodium		61.8mg
Potassium		16.2mg
Total Carbohydrates		13.8g
Dietary Fiber		0.2g
Sugars		8g
Protein		2.5g
Vitamin A 1.25% Vitamin C 0.1%
Calcium 1.84% Iron 0.33%
*Nutritional information will vary depending on the brands you use.

*Adapted form Vixen Kitchen.

Cheesy Potatoes with Ham

Cheesy Potatoes with Ham

Julia   

A favorite dish of mine that I have loved since childhood is Aunt Laura Potatoes (click the link to learn more about them). While enjoying the potatoes a few months ago I realized I was eating a bite of the potatoes with a bit of ham and it was delicious. So I decided to take the Aunt Laura Potato recipe and add ham. Super delicious and a great way to use up any leftover ham you may have.

Cheesy Potatoes with Ham

Ingredients:

• 2 pounds frozen hash browns (cubed kind)
• 1 1/2 cups cubed ham
• 1 cup diced yellow onion
• 1 can cream of chicken soup
• 16 ounces light sour cream
• 1/4 cup unsalted melted butter
• 8 ounces sharp cheddar cheese, shredded
• 1/4 teaspoon black pepper

Directions:

1. Preheat the oven to 375º F. Lightly grease the bottom and sides of a 9x13 baking dish.
2. In a large bowl combine all of the ingredients until well mixed.
3. Transfer the mixture into the prepared baking dish and spread into an even layer.
4. Bake uncovered for 1 1/2 hours.

Enjoy!!!

Nutrition Facts
Servings: 10
Amount Per Serving
Calories 472
Total Fat		30.6g
Saturated Fat		12.7g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		1.5g
Trans Fat		0g
Cholesterol		63.2g
Sodium		1046.5mg
Potassium		138.3mg
Total Carbohydrates		33g
Dietary Fiber		3.5g
Sugars		4.3g
Protein		13.1g
Vitamin A 16.11% Vitamin C 8.4%
Calcium 38.83% Iron 5.03%
*Nutritional information will vary depending on the brands you use.

Overnight Breakfast Enchiladas

Overnight Breakfast Enchiladas

Julia   

These enchiladas are filled with cheese, ham and green onions. Then they are topped with and egg mixture and more cheese. This create a delicious and filling breakfast.

These enchiladas are easily customizable, you could add some veggies to the filling. You could swap out the ham for some cooked sausage. You could even use different types of cheese.

Overnight Breakfast Enchiladas

Ingredients:

• 2 cups cubed ham
• 3 cups shredded cheddar cheese, divided
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 8 flour tortillas
• 6 eggs
• 1 1/2 cups half and half

Directions

1. Spray a 9x13 baking dish with cooking spray.
2. In a medium bowl combine 1 1/2 cups cheddar cheese, the ham, green onions and garlic powder. Mixed well and set aside 1/4 cup.
3. Add about 1/4 cup of the filling to each tortilla, roll up and place seam side down in the prepared baking dish.
4. Whisk together the eggs and half and half and pour over the tortillas. Sprinkle the tops with the reserved ham mixture.
5. Cover the baking dish with aluminum foil and refrigerate overnight.
6. Preheat the oven to 350º F.
7. Bake covered for 30-40 minutes or until the eggs are set.
8. Remove the foil and top with the remaining 1 1/5 cups cheddar cheese and bake for an additional 2-5 minutes or until the cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories 466
Total Fat		27.8g
Saturated Fat		15g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		2.4g
Trans Fat		0g
Cholesterol		225.8mg
Sodium		956mg
Potassium		63.9mg
Total Carbohydrates		30g
Dietary Fiber		1.1g
Sugars		3.5g
Protein		28.6g
Vitamin A 16.28% Vitamin C 0.76%
Calcium 44.38% Iron 42.01%
*Nutritional information will vary depending on the brands you use.

*Adapted from Centsless Meals.

Crunchy Granola Bars

Crunchy Granola Bars

Julia   

I have several granola bar recipes and I love having homemade granola bars on hand for snacks. But they are all "soft" granola bars, which I typically like better than the crunchy kind. But every once in awhile a crunchy bar sounds good. I always seem to find recipes for the soft kind, but never the crunchy. So I was happy to come across one.

These granola bars are so good and taste better than any store bought brand I have ever tried. Just note that this recipe makes a lot of bars, about 30, depending on how you cut them. 

Crunchy Granola Bars

Ingredients:

• 7 cups old fashioned rolled oats
• 1/2 cup canola oil
• 1 1/2 cups whole almonds
• 3/4 cup honey
• 3/4 cup packed brown sugar
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon

Directions:

1. Adjust the oven rack to the middle of the oven and preheat the oven to 375º F.
2. Line an 18x13 baking sheet with aluminum foil.
3. In a large bowl combine the oats and oil until well mixed and oats are evenly coated with oil.
4. Spread the oats out into an even layer on the prepared baking sheet.
5. Bake for 20-25 minutes, stirring every 10 minutes.
6. Remove the oats and reduce the oven temperature to 300º F.
7. Place the nuts into a food processor and process until coarsely chopped.
8. In a small saucepan combine the honey and brown sugar. Cook over medium heat for about 5 minutes, or until the sugar is completely dissolved, stirring constantly. Remove from the heat and stir in the vanilla and cinnamon.
9. In a large bowl, with a rubber spatula, stir together the oats, nuts and honey mixture until everything is evenly coated with the honey mixture.
10. Spray the foil on the baking sheet with cooking spray.
11. Spread the oat mixture on the prepared baking sheet spreading it into an even layer. Spray the bottom of a square baking dish with cooking spray and firmly press the oat mixture into the baking sheet, creating a firmly packed even layer.
12. Bake until golden brown, about 35-40 minutes.
13. Cool in the baking sheet, on a cooling rack, for 10-15 minutes, then cut into bars. Make sure you cut all the way through and then allow the bars to cool completely.
14. Do not wait longer than 15 minutes to cut the bars as they harden up significantly as they cool and you will have a very difficult time cutting them into bars.
15. Store the bars in an air tight container on the counter for up to 2 weeks.

Enjoy!!!

Notes:
You can use any kind of nut you would like.

Nutrition Facts
Servings: about 30 bars
Amount Per Serving
Calories 181
Total Fat		7.9g
Saturated Fat		0.7g
Polyunsaturated Fat		1.6g
Monounsaturated Fat		2.7g
Trans Fat		0g
Cholesterol		0mg
Sodium		0.1mg
Potassium		44.7mg
Total Carbohydrates		25.6g
Dietary Fiber		2.7g
Sugars		11.9g
Protein		3.5g
Vitamin A 0.01% Vitamin C 0.01%
Calcium 1.75% Iron 6.34%
*Nutritional information will vary depending on the brands you use.

*Adapted from Delectably Mine.

Bacon, Brown Sugar and Garlic Chicken

Bacon, Brown Sugar and Garlic Chicken

Julia   

It is so frustrating when a dish looks nothing like the picture. That happened to me with this chicken recipe. I took it out of the oven and it look nothing like the picture and I pretty much decided I was not going to keep the recipe, because it looked nothing like the picture and it did not look very pretty. But after one bite I changed my mind. It was so good and I loved the sweetness of it.

With my blog I make a point to take pictures of the food as soon as it is ready. I do not do a lot of staging, or fixing up of the food. I want you all to see the food as it really looks. This recipe is a great example of that. It does not look the best, but it really tasted good and is worth making.

Bacon, Brown Sugar and Garlic Chicken

Ingredients:

• 2/3 cup brown sugar, packed
• 3 tablespoons garlic, minced
• 1/2 teaspoon black pepper
• 6 boneless skinless chicken breasts
• 12 slices bacon

Directions:

1. Preheat the oven to 375ºF.
2. In a large bowl combine the brown sugar, garlic and black pepper until well mixed.
3. Coat both sides of the chicken with the brown sugar mixture.
4. Wrap each chicken breast with two slices of bacon, trying to keep the ends of the bacon pieces on the bottom of the chicken breasts so they do not come unwrapped while cooking.
5. Place the chicken breast into a baking dish with at least 2 inch high sides.
6. Top the chicken breasts with the remaining brown sugar mixture.
7. Bake for 25-30 minutes or until the chicken is completely cooked.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories 317
Total Fat		5.5g
Saturated Fat		1g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		126.3mg
Sodium		281.5mg
Potassium		104.1mg
Total Carbohydrates		25.5g
Dietary Fiber		0.1g
Sugars		23.8g
Protein		40.8g
Vitamin A 0.03% Vitamin C 2.21%
Calcium 2.88% Iron 4.51%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dinner Then Dessert.

Crushed Black Pepper Spaghetti with Cheese

Crushed Black Pepper Spaghetti with Cheese

Julia   

This pasta is so easy, the hardest part was grinding the peppercorns. Even though I love my cute little bunny pepper grinder, it probably was not the best choice for grinding 2 tablespoons of peppercorns. But that is all I have for grinding peppercorns, maybe it is time to invest in a better grinder.

Even though this pasta is super easy and only has three ingredients, it does not lack flavor. You can taste the cheese and the bits of peppercorn in every bite.

Crushed Black Pepper Spaghetti with Cheese

Ingredients:

• 2 tablespoons whole black peppercorns
• 1 pound spaghetti
• 1 1/2 cups shredded parmesan and romano cheese

Directions:

1. Bring a large pot of water to a boil.
2. While waiting for the water to boil grins the peppercorns.
3. Cook the pasta until al dente.
4. Lift the pasta form the pot with thongs or a pasta spoon and let drain for a second and place in a large bowl.
5. Immediately sprinkle the pasta with the cheese and ground peppercorns. Mix the pasta while adding spoonfuls of hot pasta water to help combine everything together.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories 347
Total Fat		7.3g
Saturated Fat		4g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		20mg
Sodium		400mg
Potassium		0mg
Total Carbohydrates		56g
Dietary Fiber		2.7g
Sugars		2.7g
Protein		17.3g
Vitamin A 0% Vitamin C 0%
Calcium 24% Iron 13.33%
*Nutritional information will vary depending on the brands you use.

*Adapted from Lidia's Italy.