Bunny Bait

 Say hello to Easter snacking at its finest!  There is something about combining sweet and salty ingredients that is just phenomenal.  This fits the bill if you are sweet/salty kind of guy/gal.  It is a fun recipe and can easily be switched up to create a fun snack for any holiday.  We'll call this one bunny bait.  

Bunny Bait


1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn
12 oz. Plain Vanilla Candy Melts, such as Wilton (or almond bark, or white chocolate candy coating)
1 1/3 cups pretzel squares, broken into pieces
1 12 oz. bag plain Milk Chocolate M&Ms or Mini M&Ms (for Bunny Bait use pastel M&Ms)
Multicolored Sprinkles, about 1/4 - 1/3 of a 2 oz. container

Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions.  Remove any unpopped popcorn kernels.  Toss in broken pretzel pieces and M&Ms.  

Melt Vanilla Candy Melts in a microwave safe bowl on HIGH power in 30 second intervals, stirring after each interval until melted and smooth.  Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.  Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).  Pour mixture into a single layer onto wax paper.  Sprinkle entire mixture evenly with sprinkles before vanilla chips set.  Allow to cool and harden, then gently break into pieces and store in an airtight container. 

Recipe Source: Cooking Classy

Try some variations....

Valentines....Cupid Crunch

Switch out he pastel M&Ms for red, white, and pink ones.  Or take out the M&Ms altogether and put in conversation hearts.  Use red and white sprinkles. Another thing that would be good is to put in some gummy cinnamon hearts AFTER the chocolate has set.

Christmas...Rudolph Crunch

Use red and green M&Ms.  Add in some broken up pieces of peppermint candycanes.  Or using some Oreos that have green or red centers would be cute, too.  Use red and green sprinkles.

St. Patty's...Leprechaun Lure

Switch out the M&Ms for green and yellow ones.  Use green and yellow sprinkles.  Breaking up a few Oreos that have green centers would be cute, too. 

4th of July...Patriotic Crunch

Use 6 oz red M&Ms and 6 oz blue M&Ms (available at craft stores)
Use multicolored red, blue and white sprinkles mix
Optional - sprinkle with red Poprocks candy once chocolate has almost set (so they don't just dissolve)

Halloween...Monster Bait

Use the brown and orange M&Ms.  Use orange centered Oreos, broken up.  Use black and orange sprinkles.

Thanksgiving...Gobble Crunch
Use 12 oz. Reese's Pieces in place of M&Ms
Use brown, yellow, orange, red sprinkles

Hope you all have a wonderful Easter with your families!

Buffalo Chicken Tacos

It comes as no surprise that I am sharing another Buffalo chicken recipe...it is definitely one of my favorite flavors of all-time!  

We are getting ready to move across the country (again), and I am trying to clean out my pantry, freezer, and refrigerator so we don't have to lug so much across the country or fill our garbage can with completely edible food!  

I bought this Knorr rice a while back when it was on sale, and wasn't really sure what I would serve with it...but it said Buffalo chicken on it, so I had to!  I turned the package over and the recipe on the back actually sounded good, so we gave it a try.  My hubby and I both thought it tasted great.  It also helped me get rid of that half-gone bag of chicken tenders in the back of my fridge!  Enjoy :)

Buffalo Chicken Tacos

1 package Knorr® Rice Sides™ - Buffalo Chicken Flavor
1 Tbsp. vegetable oil
2 medium red or green bell peppers, thinly sliced
1 medium onion, thinly sliced
1 tsp. lime or lemon juice (optional)
1 package (12 oz.) chicken tenders or nuggets, prepared according to package directions
2 to 3 Tbsp. cayenne pepper sauce
8 (6-in.) corn or flour tortillas, heated

Prepare Knorr® Rice Sides™ - Buffalo Chicken according to package directions.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat and cook peppers with onion, stirring frequently, until vegetables are tender, about 6 minutes. Stir in lime juice and cook 1 minute.

Toss hot chicken with cayenne pepper sauce. Evenly divide rice, vegetables and chicken onto tortillas and fold taco-style. Serve, if desired, with your favorite taco toppings (my hubby liked a little drizzle of blue cheese dressing).

Recipe Source:Knorr

Copycat California Pizza Kitchen Thai Chicken Pizza

I love copycat recipes!  There is something so fun about being able to re-create some of your favorite recipes from a restaurant and save a lot of money while doing it!  Some of our greatest memories here in Ohio is with friends having Cafe Rio nights.  When we found an amazing recipe for Olive Garden's Zuppa Toscana, my hubby was so excited (it's the only soup I've ever seen him excited about.)  It is just plain fun :)


I honestly can't say that I have ever had this pizza from the California Pizza Kitchen...I am usually partial to their yummy salads.  Maybe next time I'll have to try this to compare because it was dang good!  It may be a bit spicy for the kiddos, so you may have to have another option for them...but you need to try this!

 Copycat California Pizza Kitchen Thai Chicken Pizza




1 ball pizza dough (see recipe below)
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
1 tsp. red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)


To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.


Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly.  Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.


Recipe Source:  Annie's Eats


Pizza Dough

1 c warm water, divided
1 tsp sugar
1/4 oz package active dry yeast (or 2 1/4 tsp.)
3 Tbsp oil (olive oil or vegetable)
2 ½-3 c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 1 ½ hours.

Big Kahuna Chicken Teriyaki Sandwich

We busted out the grill for the first time this year!  Nothing is better than food from off the grill.  From March to October I bet we use the grill AT LEAST 4 times a week, otherwise I am a crockpot girl.  I can't stand the heat from the oven!  So be watching for lots of yummy grill recipes in the coming months :)


I was hoping this sandwich was as good as it sounded.  It was!  I love it when that happens :)  The teriyaki sauce with the brown sugar was fabulous on both the pineapple and chicken.  The pepperjack cheese gave a good kick as well.  Can't complain, dinner was great!


Big Kahuna Chicken Teriyaki Sandwich



4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry’s brand)
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple (or you can use fresh which would be even better)
4 slices Pepper Jack cheese
4 large hamburger buns


Pound chicken breasts until they are about 1/4″ thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)– one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).


Recipe Source:  Favorite Family Recipes

Pork Chops with Pineapple Fried Rice

(pic from The Pioneer Woman)

I LOVE it when pork chops are on sale...I buy up quite a few packages when they are.  Since my hubby needs a break from my love of chicken every now and again, pork chops are a great way to switch things up a bit. Combine the chops with delightful Asian flavors and this scrumptious rice and dinner is served!  Pineapples are so delicious right now, so take advantage and make this, heck...why not tonight?!

I wish I could have gotten a better picture of this myself, but I had some serious lighting issues when I was taking pictures of this lovely meal last night.  I'll try again next time I make it, but didn't want to wait for then to share this yummy meal!  Enjoy :)

Pork Chops with Pineapple Fried Rice

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups White Or Brown Rice, Cooked

6 whole Pork Chops

1 Tablespoon Butter

1 Tablespoon Peanut Oil Or Canola Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

3 cloves Minced Garlic

2 whole Eggs

1 jar (small) Drained Pimentos

1-1/2 cup Frozen Peas

2 Tablespoons Soy Sauce (additional)

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pineapple, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Recipe Source:  Pioneer Woman

Kale Chips

In thinking about St. Patty's Day this week, I wanted to share a yummy green treat that is NOT sweet.  I am in the middle of a Biggest Loser competition, and am trying to limit my intake of junk as a whole.  The meals I eat are generally quite healthy, but in between those meals, I am a snacker.  I have been trying to be better about not doing so, but sometimes you just need a little something.


These kale chips are an amazing alternative to chips.  You can spice them up with many different flavors, and they are still crispy and fulfills my cravings for the tempting salty snack. So experiment with these, find your favorite flavors....I'd love to hear them :)


A few facts about the ingredients in this recipe...
Kale is full if antioxidants, is anti-inflammatory and packed with several vitamins. Olive oil is a healthy fat that helps with cholesterol and blood pressure and has many nutritional benefits and sea salt is alkalizing to the body and contains many essential minerals.  You can't go wrong!  


After looking at the many health benefits of kale, I plan on finding a lot more recipes to use it in!


Kale Chips



Buy 1-2 bunches of kale from the grocery store, local market or farmer's market and refrigerate until ready to use.


Wash the kale and dry it, if you have a salad spinner that would probably work great, otherwise pat dry.  Pull leaves of the stalks into chip sizes and place in large bowl.  Get your oil, salt & seasoning and pour or shake while in bowl and mix well with your hands.  Place on a baking sheet and put into the oven at 350 degrees for 15-20 minutes.  Shake sheet and if the kale is crisp, place on a plate and enjoy!


Recipe Source: Keeper of the Home

Egg Salad BLT

I've begun to start thinking about Easter, and yummy hardboiled eggs :)  I am hoping to find some new yummy ways to use up those Easter eggs after the kids have colored them.  I am thinking yummy salads, deviled eggs, and have found a few that sound strange, but may try them anyhow.  Here's my first one for the season ;)

This turned out really yummy and me and my hubby both liked them (we left out the tomato, because we both think they are yucky..so technically we had a BL sandwich!). Enjoy.

  

Egg Salad BLT

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

*if you like it extra tangy, add a teaspoon of vinegar too.

1. Combine mayo, sour cream, green onions,Dijon, salt, pepper, and lemon in a medium bowl.Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.

3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.

Recipe Source:  Our Best Bites

Chocolate Peanut Butter No Bake Cookies

• Last night I was sitting on the couch with my hubby, and he said, "You know what sounds really good is no bake cookies," or "poop" cookies as he referred to them as a child.  I headed downstairs and sure enough, I had some oats.  When I came back upstairs I told him "Ask, and ye shall receive!"  20 minutes later these cookies were cooling on the counter and he was taken back to his childhood (and mine for that matter!)
• 
  
• It's fun to make those childhood favorites that bring back lots of memories :)  It's one of those recipes I am sure to find in any ward or neighborhood cookbook, because everyone loves them and reminds them of years past.  Enjoy!
• 
  
• Chocolate Peanut Butter No Bake Cookies
• 
  
• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract
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• In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a full boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
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• Recipe Source:  Allrecipes

Lemon Crinkle Cookies

First off, just want to let you know I am sharing some yummy lemony dessert recipes on over at Kiki Creates today, go check them out!

These tasty treats won LDS Living's cookie contest, and for great reason!  They are easy to make and taste phenomenal!  I would take a few plates over to my neighbors, otherwise, you'll probably eat them all yourself :)

Lemon Crinkle Cookies

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

From: Lauren Brennan; laurenslatest.com

Pudding Pops

Jello pudding pops were always one of my favorite treats as a youngster (those and orange creamsicles :)  I was thrilled when I found this simple recipe to enjoy an old favorite and share it with my kids.  They loved them, and the mess all over my 18 month old's shirt was worth the smile on his face when we were done! 
  
Pudding Pops


1 pkg instant pudding 
1 1/2c milk 
2c cool whip


Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz dixie cups and insert popsicle stick. Freeze.

Quinoa and Roasted Corn Salad with Cilantro Vinaigrette

Happy Leap Day!


Ready or not, I will be cruising here in 2.5 weeks!  My body is definitely not beach worthy by any means, I am continuing my quest to eat well to maybe shed a couple more pounds before we go.  


I LOVE quinoa.  It is such a great side dish, I have tried it in a few different salads, and have loved it every time.   This particular version is packed with great stuff for you, it will not disappoint :)


Quinoa and Roasted Corn Salad with Cilantro Vinaigrette


2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I charred 2 c. frozen corn in a pan)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB of chopped fresh cilantro leaves
Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper



Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.


Recipe Source:  On My Menu

Peanut Butter Chocolate Bars

I just got back from a visit to Utah....it was wonderful.  I miss the mountains dearly.  I am grateful that in a few short months we are moving back West, the gray skies in the Midwest are about enough to drive any sane person cuckoo!  

While I was there, my mom made these bars for a neighbor and I got to try some.  They are great, and the fact they are made with a yellow cake mix makes them easy!  Enjoy :)

Peanut Butter Chocolate Bars

1 (18.25) package plain yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs

1 (12 oz) package semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 Tablespoons butter

2 teaspoons vanilla

1 cup coconut (optional)

Preheat oven to 325 degrees.

Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.

In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.

Bake for 20-25 minutes. Cool completely before cutting into bars.

Recipe Source:  The Girl Who Ate Everything

Asphalt Pie

Think GREEN! 

Valentines Day has only just passed, but it is time to switch gears to the next holiday!  I have been so excited going over potential breakfast/dinner/treat recipes for St. Patty's Day. There are about a zillion ideas in my head, and I've had a hard time narrowing the list down to only a few choices. 


I'd like to share with you a yummy copycat dessert from Wingers.  I remember many nights in high school heading over to the restaurant to share a slice of this yummy stuff with a friend.  It would be perfect to grace your table on St. Patty's Day, and is super simple to put together :)

Asphalt Pie

2 1/4 cups crushed Oreo cookies

4 tablespoons butter, melted

1/2 gallon mint chocolate chip ice cream, softened

hot fudge

caramel sauce

Ready Whip whipped cream

Combine 2 cups of Oreos and the melted butter. Press down onto a 9 inch pie pan. Then add about 1/4 cup of hot fudge. Scoop ice cream onto the crust until pie is completely covered. Put in freezer for about 3-4 hours. Before serving top with reserved Oreos, caramel sauce and whip cream!

Recipe Source: Our Family Treat

Andes Mint Chocolate Cookies

I have been DROOLING over many St. Patty's Day treats the past few weeks, and have given into a few of the yummy treats!  These yummy cookies are super easy, and only take 4 ingredients.  They are perfect if you have to take some treats to someone last minute, because they are just THAT fast!  I love the green swirls on top, that's why I'm including them in my St. Patty's Day lineup :)

Andes Mint Chocolate Cookies

1 Devil's Food Cake Mix

1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Recipe Source: Six SIsters Stuff

Avocado Chicken Parmesan

I love a good twist on a traditional meal.  I love a good twist on a lasagna, pizza, spaghetti, sandwiches, etc.  Here is a twist I found on the traditional chicken parmesan.  It is wonderful.  I love avocados, and this variation combines some yummy creamy avocados with the rest of your favorite ingredients.  Enjoy :)

Avocado Chicken Parmesan

2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius fan-forced oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Recipe Source:  Cuisine Paradise