Smores Marshmallow Cereal Bars

 

These are really tasty, quick to make and everyone likes them around here I bet your family will too.

I use this cereal to make them

They turn out so good

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This recipe makes a large 9 x 13 pan, but I usually double this recipe and make a deeper pan, so if you do be sure to use the deep 9 x 13 pans

what you need:

1/4 cup butter

4 cups miniature marshmallows (any flavor)

5 cups marshmallow smores cereal

 

How to make them:

Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

Chaffles with just 2 Ingredients

 

#keto #cooking #chaffles #easyrecipes #breakfast #lunch #brunch #dinner #snacks

What is a Chaffle? It is a waffle made with just cheese and eggs

This is the original chaffle recipe, with just eggs and cheese. These are super easy, you can use any waffle maker. They taste so good and you can use them for bread when making sandwiches as well.

Cheese – Any shredded cheese will work here. Mozzarella is used most often because it has the most neutral flavor, but cheddar is also common. For savory versions, any other cheese from the keto cheese list will work great. Some chaffle recipes (such as the pumpkin and jalapeno popper versions below) also have cream cheese added, but I recommend this only in addition to shredded cheese, not instead of it, because the shredded cheese is what creates the crispy texture.

Eggs – The ratio is one large egg for every 1/2 cup cheese.

CHEESE TIP: If you want your cheese waffle to have a more uniform in texture, use finely shredded cheese instead of regular shredded mozzarella. I usually have regular on hand, so that’s what I used and it was still delicious!           

 Preheat. You want your waffle iron hot, so that when the batter hits the pan, it starts cooking right away and makes a crisp exterior. (See my guide below on which waffle maker to use.)

Gather ingredients. The basic ingredients are eggs and cheese

Keto Chaffle Waffle Ingredients

 1 egg
 ½ cup mozzarella cheese
 2 tablespoons almond flour
½ teaspoon baking powder

Preheat waffle maker to medium high heat.

Whisk together egg, mozzarella cheese, almond flour, and baking powder

Pour chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set.

Remove chaffle from the waffle maker and serve.

Chaffle toppings and variations

There are various toppings and flavor combinations you can add to your a basic chaffle recipe. Serve with a glass of almond milk and you are ready for breakfast! Here are a few popular chaffle topping ideas:

Chaffle pizza – after your keto chaffle is done cooking, top it with 1 teaspoon of marinara sauce, sprinkle of cheese and pepperoni. Broil in the oven until cheese is melted and bubbly

Butter

Sugar Free Syrup – my favorite keto approved syrup is by ChocZero. They have many flavors to choose from. Maple Vanilla is my favorite.

Whipped Cream

Raspberries, Strawberries, Blackberries, Blueberries

Almond butter or other nut butters, like peanut butter

Cream cheese with Everything But the Bagel Seasoning

******

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Brownies Lunch Lady brownies

These brownies are dense and loaded with nuts and surprise! I put chocolate mint in mine, I grow in my herb garden, it's so good. Get creative with your foods.

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SERVINGS 15

What you need:

1 cup melted butter
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 eggs
4 teaspoons vanilla extract
Chocolate Frosting Ingredients:
¼ cup butter
¼ cup milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar
1 cup nuts(optional)
(optional)I put some(chocolate if I have it) mint herb leaves in this makes it even better.

How to make it: 

Brownie Directions:

Preheat the oven to 350 and line a 9x13 baking dish with aluminum foil. Spray the foil with cooking spray.

Melt two sticks of butter, and mix with cocoa powder with electric mixer until smooth.

Add the sugar and flour and mix.

Add eggs and vanilla and mix again, finally stir in nuts and mint leaves

Pour the batter into the baking dish and bake for 25 minutes. Let cool for at least 1 hour.

While the brownies cool, make the frosting.

Frosting Directions:

Using a mixer, combine all ingredients and beat until smooth.

Frost the brownies after they have cooled about 75% of the way but are still slightly warm.

Place the brownies in the fridge to cool completely before cutting.

adding mint makes these even better

imagine Chocolatey Mint Brownies

Just press the mint leaves down into the brownies to hide them and surprise everyone when you serve these.

Chicken Vegetable Egg Rolls with Hoisin Peanut Dip

These are better than most take out or any Chinese Restaurants really good, fill with the vegetables you like, use chicken or pork or meatless Enjoy with Hoisin Peanut Dip or a Sweet Sauce

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@ yield: 6 SERVINGS

What you need:

1 pound ground or chunked (cut up small bites)chicken or pork

2 Tablespoons cooking oil

3 cloves (3 cloves) garlic , minced or crushed

1 teaspoon freshly grated ginger root , optional

1 Tablespoon soy sauce (or fish sauce for more flavor)

1/2 teaspoon sesame seed oil

1/2 teaspoon kosher salt , or to taste

freshly grated black pepper

1 stalk celery (with the top) Chopped small

1 cup cabbage , shredded thin

1/2 cup grated carrot , (about 1 medium carrot)

3 green onions , small chopped

1 large egg

1 package (1 package) egg roll wrappers or spring roll wrappers in the freezer or fresh section of market.

vegetable oil , for frying

HOISIN-PEANUT DIP

1/2 cup hoisin

1/4 cup peanut butter

1 tsp brown sugar (optional)

chili hot sauce or Sriracha Sauce (optional)

1/2 teaspoon sesame oil , or to taste

2 teaspoons vinegar , or to taste

about 1/2 cup water , or to preferred dip consistency

How to make it:

MAKE EGG ROLL FILLING

Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 2-3 minutes or until the chicken is lightly browned.

Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 

MAKE THE HOISIN-PEANUT DIP

While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.

Prepare eggrolls for cooking

Using egg roll wrappers or spring roll wrappers, add about 3-4 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling.

Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.

Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.

Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.

Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

Watermelon Rind Pickles

 

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 When you cut your watermelon, save the rinds, make Pickles!! Sweet and savory.

Ingredients

2 pounds watermelon rind

1/4 cup pickling salt

4 cups water, divided, plus more for boiling

2 cups granulated sugar

1 cup white vinegar

1 tablespoon cinnamon stick, broken up

1 1/2 teaspoons whole cloves

1/2 lemon, thinly sliced

5 maraschino cherries, halved, optional

 

How to Make It

Gather the ingredients.

Trim the dark green and pink parts from the watermelon rind and discard.

Cut rind into 1-inch cubes and measure out 7 cups.

Put the watermelon rind in a large container with the pickling salt and 3 cups of the water. Add more water to cover the rinds, if necessary. Soak overnight.

Drain and rinse watermelon rind.

Cover the rind with cold water in a large saucepan. Simmer just until tender—about 10 minutes.

Meanwhile, in a nonreactive 6- to 8-quart kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup water. Simmer the mixture for 10 minutes.

Add the drained watermelon rind, lemon slices, and maraschino cherries, if using to the spiced syrup. Simmer the mixture until the watermelon rind is translucent, about 30 minutes.

Fill half-pint jars with the hot watermelon rind and syrup mixture, leaving 1/2 inch of headspace. Add the lids.

Process in a boiling water bath for 5 minutes and remove jars.​

Let the jars cool on a rack.

Serve and enjoy.

Tips

Although optional, the cherries in this recipe add a little extra color and flavor to these old-fashioned watermelon rind pickles.

You do need to plan ahead with this recipe because the rinds have to soak overnight in the brine.

How to Store

Properly canned, watermelon pickles will keep in a cool, dark, dry place for at least a year.

If your jars didn't seal properly or you don't want to process them in boiling water, they will still keep for about a month in the refrigerator.

Opened jars will keep for a few weeks in the fridge.

What Part Is the Watermelon Rind?

Watermelon rind is the section of crunchy, white flesh in between the thin, green peel and the juicy, red flesh that's typically eaten. Much of the time, the rind and the peel are discarded; however, the rind is edible. It can be chopped and added to dishes for a crunch or made into delicious, crisp pickles.

What Do Watermelon Rind Pickles Taste Like?

The flavor of watermelon rind pickles will depend on the recipe, but most are tangy, sweet, and salty. They tend to be sweeter than most other pickles, but still have a tang from the vinegar and a salty bite.

 

Pimento cheese

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Best Pimento Cheese Spread is by far homemade, try this recipe with Vermont Cheddar Cheese and Sharp and a dash of Cayenne for nice hotness not too much.

3 oz cream cheese softened

1/2 block sharp cheese shredded

1/2 block white Vermont cheese shredded

1 small jar pimentos

1/4 cup parmesan cheese

cracked pepper

dash cayenne(optional)

pinch of sugar(also optional)

1/2 cup mayo

Place everything together mix add seasonings mix

Store in fridge

Cucumber Bites

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Cucumber bites are a refreshing appetizer that are a great way to eat those cucumbers that are so good for you. These bitesize appetizers only take a few minutes to whip together. Best served cold It's high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions. Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.

What you need:

2 cucumbers

12 cherry or grapes tomatoes

4 ounces cream cheese softened

1 tablespoon mayonnaise

3 tablespoons Ranch dressing

1 tablespoon fresh dill minced fine

¼ teaspoon garlic salt

¼ teaspoon Italian seasoning

Black pepper for garnish

 

How to make it

Wash, peel and slice the cucumbers into half-inch slices discarding the ends.

Remove a little of the center of the cucumber with a small measuring spoon making a divot in the cucumber.

Mix together the cream cheese, mayonnaise, and ranch dressing until smooth and creamy.

Add dill, garlic, and Italian seasoning and mix until combined.

Place the filling into a piping bag with a star tip and pipe about 1 tablespoon of filling onto each cucumber.

Slice the tomatoes in half and place a piece onto each cucumber filling.

Sprinkle with black pepper and serve cold.

MAGIC STUFFED CINNAMON CRESCENT ROLLS

 

Today I am sharing an awesome gooey treat that is sure to be a huge hit – Magic Stuffed Cinnamon Crescent Rolls! Simple to make, so good.  Perfect for holidays and a fun activity to do with kids.

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What you Need:

1/2 cup granulated sugar
1 Tablespoon ground cinnamon
1 can Pillsbury refrigerated crescent dinner rolls (8 count)
8 large marshmallows
1/4 cup butter, melted

Easy Glaze Topping (Optional)

1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons of milk
1/4 cup chopped pecans

How to make these:

Preheat oven to 375 Degrees F. Using a medium size muffin tin, spray 8 muffin cups with nonstick cooking spray. Be sure to spray the top too.  

In a small bowl, melt butter. In another small bowl mix sugar and cinnamon. 

Lightly dust work surface with flour. Separate crescent rolls into 8 individual triangles. Dip marshmallow completely in butter, then in sugar mixture, coating all surfaces. Place marshmallow on crescent roll and roll up, completely covering the marshmallow. *Firmly pinch to seal all edges. Next, dip roll in butter, then roll in the cinnamon sugar and place in muffin tin. Repeat with remaining rolls.

Place on middle rack of oven and bake for 12-14 minutes. Be sure to place a cookie sheet or foil on the rack below to catch any possible spill from rolls.

When ready, remove from oven. Allow to cool for a minute or two. Using a butter knife or offset spatula, remove rolls and place on cooling rack covered with wax paper. Serve warm, Enjoy!  

Optional Glaze Directions

In a small bowl, mix powdered sugar, vanilla and milk until smooth. Add a little milk at a time until you get the texture you like. Drizzle over warm rolls and top with chopped pecans.  

Tips 

Be sure to pinch the sides/edges well, to prevent the marshmallow from leaking out. Even if a few leak, no worries, they are still delicious! 

These are best served fresh out of the oven. They can be reheated for a few seconds in the microwave.

Don’t forget to place a cookie sheet or foil on the rack below to catch any spills from the rolls. 

Cheesy Chicken Fritters

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If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritter

Calories: 326

Servings: 8 servings (makes 16-18 fritters)

What you Need:

Ingredients for Chicken Fritters:
1 1/2 lbs chicken breasts, (3 large)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free
4 oz mozzarella cheese, (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt , or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)
Ingredients for Garlic Aioli Dip (Optional)
1/3 cup mayonnaise
1 garlic clove, pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

How to make it:

Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Christmas Reindeer Food

There are so many different recipes for Reindeer Food, Reindeer Poop if you can stand to call it that, I can't think of poop along with food. Try this one, it's good

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Ingredients

3 cups salted pretzels
3 cups popcorn popped
4 cups Cinnamon Toast Crunch Cereal
1 cup Roasted Almonds in Sea Salt
1 cup Roasted Peanuts
1 1/2 cups M&Ms
2 Bags of white chocolate chips or (I used Ghirardelli melting chocolate 24 oz)

How to make it:

In a Large bowl pour your Pretzels, Popcorn, , Cinnamon Toast Crunch, Almonds, Peanuts & M&M's..

Place the melting chocolate in a bowl & microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend setting the microwave at 50% and you always get perfect melted chocolate, might take a bit longer but safer.

Drizzle about half of the melted chocolate over the mixture in the bowl and mix around to coat it all.

Once fully coated, take a large cookie sheet and pour coated mixture onto the sheet then drizzle the rest of the melted chocolate over all and spread it out and allow to cool completely.

Once cooled, break into pieces.

Store in an air tight container- does NOT need to be refrigerated.

ENJOY!

Air Fryer Cheesy Jalapeño Poppers

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These are really requested by many, fairly easy to make and they really taste very good., try them. Best of all made in the Air Fryer. 

Ingredients

6 large jalapeños
4 oz 1/3 cream cheese
1/4 cup shredded sharp cheddar cheese(try pepper jack cheese)
1/8 cup fine cut chives, or 2 scallions, green tops only sliced

1/2 tsp ranch dressing mix or 1 tsp ranch dressing or 1 tsp garlic powder
6 slices center-cut bacon, halved

Instructions

Wearing rubber gloves, halve the jalapeños lengthwise to make 12 pieces, Scoop out the seeds and membranes and discard.

In a medium bowl, combine the cream cheese, cheddar, and scallions, and seasoning. Using a small spoon, fill the jalapeños with the cream cheese filling. Wrap a bacon strip around each pepper and secure with a toothpick.

Preheat the air fryer to 325 F.

Working in batches, place the stuffed peppers in a single layer in the air dryer basket. Cook for about 12 minutes, until the peppers are tender, the bacon is browned and crisp, and the cheese is melted. (For a toaster oven-style air fryer, cook at 300 F; the timing remains the same:)

Serve warm!

Blueberry Huckleberry Streusel Muffins

#huckleberry #blueberries #muffins

You can use blueberries or huckleberries for this recipe, I have huckleberries newly planted this year and so I used half and half, they are less sweet but in this recipe they turn out tasty. The streusel topping and pecans on top of each muffin makes these really good.

What you need:

1/2 cup sugar
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

1/4 cup butter, softened

STREUSEL 

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

@1/2 cup halved pecans

How to make them:

In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. 

Note: I use the extra large muffin pan, so this recipe then makes 6 big muffins. You can do either.

Crock Pot Cheesy Sausage Nachos

The creamy cheesiness is just the best dip ever, makes the best nachos you will ever eat. Top with your favorite toppings too.

Ingredients

1/2 lb. Velveeta cheese cubed(try the white cheese)
4 oz. cream cheese
1/2 lb. pork sausage cooked and drained
1 10 oz. can Rotel tomatoes and green chiles(drained)

Instructions
Spray the insert of your crock pot or use a slow cooker liner.
Add all ingredients and cook on high for 1 1/2 to 2 hours, stirring well before serving.

Serve with tortilla chips.

Notes

Be sure to cook and drain the pork sausage before adding it to the rest of the ingredients.

Cut the half pound of Velveeta into large chunks before adding it to the crock pot.

Watch the heat of your crock pot, everyone is different.

Just give it a good stir and serve with your favorite tortilla chips. Top with diced tomatoes, onions. red are really good, sour cream, chives, green onions, black olives, refried beans, avocados. 

To make clean up easy, use a slow cooker liner. 

Jalapeno Popper Dip

 Here is a delicious appetizer especially good at holidays or for a Mexican fiesta dinner.

2 - 8 ounce packages cream cheese, room temperature

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1 - 4 ounce can chopped green chilis (do not drain)

1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat

1 cup panko bread crumbs

1 cup Parmesan cheese, divided

1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese.  Spread the dip into a greased (I used butter) 2-quart casserole dish. 

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese.  Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes.  The top should be browned and the dip bubbling on the edges.  Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip.  Serve with buttery crackers, French baguette or chips.  Serves 8-10.

Homemade Easy Pimento Cheese Spread

Making Pimento Cheese is easy and tastes good, plus there are no artificial ingredients so that is even better. You can change up the cheese types too.

What you need:
1/2 pound cheddar cheese (colby) shredded
1/2 lb pepper jack cheese shredded
1-4 oz jar diced pimentos use 2 tbs juice
1/2 red onion diced
1 c mayo
3 cloves garlic minced
1 tsp hot smoked paprika
1/2 tsp ground celery seed
salt and pepper

How to make it:
blend cheeses add ingredients to mix well