Snacks Cheez Its

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Healthier Dark Chocolate Chunk Oatmeal Cookie Bars.

Healthier Dark Chocolate Chunk Oatmeal Cookie Bars | halfbakedharvest.comHealthier Dark Chocolate Chunk Oatmeal Cookie Bars | halfbakedharvest.com

Making Friday even sweeter with these Healthier Dark Chocolate Chunk Oatmeal Cookie Bars. These one-bowl homemade oatmeal cookie bars with dark chocolate chunks and a sprinkle of flaky sea salt are the perfect way to end the week. They’re super easy and made a touch healthier with a mix of whole grain oats, whole wheat flour, coconut oil, and a reduced amount of sugar. But most importantly, everyone LOVES these bars! Plus, they’re pretty difficult to mess up…they always turn out GREAT.

side angled close up photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Barsside angled close up photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Bars

Going back to my childhood roots with these oatmeal cookie bars. For any of you that know anything about my mom, you know that when my brothers and I were growing up, she’d have dessert on the table before dinner was even a thought. Her staples were chocolate chip cookies, special K-bars, chocolate cake, and her famous oatmeal chocolate chip cookies that she’s been making ever since her friend Lora gave her the recipe (before I was even born).

Oh her cookies. My memories of them are so fond and perfect. We’d always eat them a little warm and gooey right after baking and always with a cold glass of milk. Very classic, right? To this day, these are some of my favorite memories. Baking in the kitchen with mom and zero brothers around.

Fun fact? My purpose in life as a kid was to figure out a way to get mom all to myself without any of my five brothers. It was tricky, but when I made it happen I loved every minute of our one-on-one time.

overhead prep photo of chocolate chunksoverhead prep photo of chocolate chunks

Anyway, when my mom wasn’t feeling like baking her round chocolate cookies, she’d make oatmeal cookie bars. Her recipe is EASY and it’s the BEST. You simply cannot beat a one bowl, ten-minute prep, and pantry staple cookie bar.

Mom would make her oatmeal cookie bars once a week. And there were definitely many weeks she’d make them twice. When a recipe is as easy and as delicious as her bars, it becomes a staple in the kitchen. But here’s the truth. Over the years I’ve adapted her recipe, making small tweaks here and there to adjust them to be a little bit healthier and maybe even better?

Maybe…

It’s hard to beat an oatmeal cookie bar baked by my mom, but these healthier dark chocolate chunk oatmeal cookie bars come very, very close.

overhead photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Barsoverhead photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Bars

Here are the very simple details.

This recipe requires just one bowl and a spoon…no mixer. It’s completely no-fuss, and takes ten minutes to toss together. You can’t mess these bars up. They are practically foolproof.

In your mixing bowl combine all of the dry ingredients. Now, add all of the wet ingredients. Mix away until you have a crumbly dough. Stir in plenty fo dark chocolate chunks, then press the dough into a baking dish. Bake twenty minutes and sprinkle with flaky sea salt once you remove them from the oven.

Smell the wonderfulness? Do you see the melty chocolate?

I don’t love the word perfect, but these oatmeal cookies are pretty close to it.

overhead photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Bars overhead photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Bars

A few notes and keys to success…

Normally I’m all for butter, but with this cookie recipe there is no sub…oil is what works best, and is a bit healthier too. Over the years I’ve discovered that you can use melted coconut (which I prefer) or extra virgin olive oil (which is also delicious but adds a little flavor to the cookie).

To make these a heartier cookie, I replaced half of the white flour with whole wheat flour, reduced the sugar by half, used honey to keep the bars perfectly sweet. And of course, was sure to stir in plenty of antioxidant-rich dark chocolate.

Oh, and you can’t forget a nice dusting of flaky sea salt. You don’t have to, but it sure is good…

One thing I do want to note is that these cookie bars are crumbly. It’s just the way they are, and it’s apart of what makes them delicious. So embrace the crumbly cookie bar. Promise you, it’s so good.

overhead photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Barsoverhead photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Bars

What I love about these cookies is that they’re so easy to make. They require no chilling and truly take just thirty minutes from start to finish. I almost always have these ingredients on hand. So when it’s Friday night and the urge for a delicious yet slightly healthier chocolatey cookie comes on? These cookies are always what I bake. Always.

They’re just perfectly crisp on the edges but soft and gooey in the middle. The best kind of cookie.

Bake these tonight, or sometime this weekend. Then make them again whenever you’re craving something sweet. Perfect for any time of the year bar, and such a great staple recipe. Hope you ENJOY!

overhead close up photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Barsoverhead close up photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Bars

Looking for other healthier desserts for the weekend? Some favorites…

Healthy…ish Homemade Samoas Cookies

Fudgy Avocado Brownies with Chocolate Fudge Frosting

Homemade Vegan Twix Bars

Lastly, if you make these healthier dark chocolate chunk oatmeal cookie bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Healthier Dark Chocolate Chunk Oatmeal Cookie Bars | halfbakedharvest.comHealthier Dark Chocolate Chunk Oatmeal Cookie Bars | halfbakedharvest.com

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3.69 from 168 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Healthier Dark Chocolate Chunk Oatmeal Cookie Bars

Make your weekend even sweeter with these simple Oatmeal Cookie Bars…requires no chilling and made with pantry staples in only 30 mins!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 bars
Calories 179 kcal
  1. 1. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or line with parchment paper. 

    2. In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, whole wheat flour brown sugar, granulated sugar, baking soda, salt, coconut oil, eggs, and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks. 

    3. Press the dough into the prepared baking dish. It will seem crumbly. Transfer to the oven and bake 18-20 minutes or until the edges are set and the bars are golden. Sprinkle with flaky salt (if desired). Let cool and then cut into bars. 

To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour and whole wheat flour. I recommend Cup4Cup gluten free flour

To Replace Coconut Oil: use an equal amount of olive oil, melted butter, or canola oil.

Storing: these cookies keep well for 3-4 days at room temperature. 

overhead horizontal photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Barsoverhead horizontal photo of Healthier Dark Chocolate Chunk Oatmeal Cookie Bars Source

Pigs in a Blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

For more easy bite-sized apps, check out these Pizza Stuffed Crescent Rolls, our favorite Buffalo Chicken Pinwheels, and these Mozzarella Sticks.

Pigs in a blanket stacked up on a white plate with marinara sauce on the side.

Pigs in a blanket stacked up on a white plate with marinara sauce on the side.

Pigs in a Blanket

There are few things in life myself and my family love more than pigs in a blanket. It’s one of those nostalgic appetizers that I grew up eating and have continued to adore well into adulthood. What’s not to love? Salty all-beef hot dogs are wrapped up in soft crescent roll dough, stuffed with cheese, baked and then brushed with a totally addictive garlic butter. Literally, heaven on earth.

We love to eat these Pigs in a Blanket as appetizer, but we love them equally as much served for dinner with a big salad and some grilled veggies. Happy kiddos, happy adults.

There are a million different ways you can make pigs in a blanket, but our favorite is what I grew up with, good ol’ packaged crescent roll dough, American cheese and hot dogs. Here’s what you’ll need:

Ingredients in Pigs in a Blanket

  • Crescent roll dough. I grew up using crescent roll dough for pigs in a blanket, so that’s still what I use today. If you want to get a little fancier, you can also make pigs in a blanket with puff pastry. You still have the same effect, but the puff pastry is a little bit more flaky and crispy, whereas the crescent roll dough is soft and sweet. It’s just a personal preference!
  • Hot dogs. I use all-beef hot dogs, but use whatever you want! This would work with turkey dogs or even chicken hot dogs.
  • Cheese. I like to use American cheese here. It melts wonderfully and gives that all-American Pigs in a Blanket taste, but cheddar cheese would also work nicely.
  • Dijon mustard. This is optional, I usually do half with dijon, half without since my kids don’t tend to like it. All I do is spread a little bit of mustard on each strip of dough, the roll the hot dog up as I normally would.
  • Butter. You’ll need salted, melted butter. If you don’t have salted butter, that’s fine, just season the butter with to taste.
  • Spices. You’ll need garlic powder and onion powder.
  • Maldon salt. This is also optional, but I love topping these pigs in a blanket with big flakes of salt.

Dough laid out with a slice of cheese and cut up hotdog with rolled uncooked pigs in a blanket.

Dough laid out with a slice of cheese and cut up hotdog with rolled uncooked pigs in a blanket.

How to make Pigs in a Blanket

  • Prep the ingredients. Cut the hot dogs into thirds. Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangle that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket.
  • Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches.
  • Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  • Wrap them up. If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on a baking sheet lined with parchment paper.
  • Bake. Bake for 12 minutes until golden brown and cheese has melted.
  • Make the garlic butter. While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flakes sea salt.

Pigs in a blanket on a sheet pan getting ready to be baked.

Pigs in a blanket on a sheet pan getting ready to be baked.

Pigs in a Blanket Sauce

There are so many options when it comes to a sauce for pigs in a blanket. Most of the time we serve them simply with ketchup and mustard. But here are some other options for you:

  • Chipotle ketchup. Mix a little bit of ketchup with chipotle powder or adobo sauce
  • Mix ketchup and mayo for a creamy dipping sauce.
  • For a little tang, mix a little bit of dijon mustard with mayo.
  • Honey mustard.

Can you make these in advance?

ABSOLUTELY! Please do. You can prep them a day in advance, cover with plastic wrap and then bake right before serving.

Pigs in a blanket cooked with cheese melted on the sides to the pan.

Pigs in a blanket cooked with cheese melted on the sides to the pan.

Substitutions and Tips and Tricks for Recipe Success

  • Swap out the crescent roll dough for puff pastry or even pizza dough if that’s what you have on hand
  • For a spicy pigs in a blanket, add in a little bit of crushed red pepper flakes or cayenne pepper to the garlic butter.
  • Use cheddar, pepper jack, or even gouda in place of the American cheese.
  • Don’t over cook them!
  • Feel free to swap out turkey or chicken hot dogs for the beef.

What to serve with pigs in a blanket?

  • These pretzel bites would be another great finger food to serve with the pigs in a blanket.
  • For a play on a chili cheese dog, serve them with the Best Chili Recipe Ever.
  • If you want to make the pigs in a blanket the star of your meal, try serving them with this simple, but filling Strawberry Avocado Salad.

Pigs in a blanket being dipped in red marinara sauce.

Pigs in a blanket being dipped in red marinara sauce.

Pigs in a Blanket

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Author Nicole Leggio

Servings 12 pigs in a blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

  • 4 hot dogs
  • 2 slices American cheese
  • 1 package crescent roll triangles
  • 1 tbsp dijon mustard
  • 2 tbsp salted butter
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • ketchup, mustard, and maldon salt for serving
  1. Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.

  2. Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.

  3. Cut the hot dogs into thirds. You should have twelve pieces of hot dog.

  4. Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.

  5.  If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on prepared baking sheet.

  6. Bake for 12 minutes until golden brown and cheese has melted.

  7. While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

Nutrition Facts

Pigs in a Blanket

Amount Per Serving (1 pigs in a blanket)

Calories 76 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g15%

Cholesterol 15mg5%

Sodium 211mg9%

Potassium 27mg1%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 92IU2%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source

Awesome Tuna Salad

This tuna salad is a classic favorite that mixes up well and tastes rich and creamy with slices of crisp celery and red onions for that added crunch. All comes together quickly and easily with pantry ingredients!

Ever wonder what goes well with tuna?! Well, I am here to help you use those cans of tuna with this delicious tuna avocado macaroni salad or even this easy tuna pasta salad. These are both perfect for BBQs or potlucks!

Tuna salad mixed together in a black bowl.

Tuna salad mixed together in a black bowl.

Awesome Tuna Salad

Whip up a quick salad, sandwich or make it into a dip with crackers and satisfy all of your tastebuds! This tuna salad is one to remember and crave throughout the week. Serve your salad mix cold on top of any bread, lettuce bib or chip for a quick bite to eat. Make this ahead of time for an even easier meal!

This tuna salad is made to be easy! It is delicious and zesty with its creamy salad mixture mixed with a hint of pickle from the relish, sweet red onions and crisp celery slices that add the best texture. Mix it all up together and you have one awesome tuna salad mixture.

Tuna Salad Ingredients:

All ingredients are storable and have a shelf life making this tuna salad one to make often! It is simple to whip up together and only takes one bowl to dirty up. It is a win-win for a quick lunch or a light dinner during the warmer months.

  • Tuna Fish: I used white albacore.
  • Mayonnaise: Creamy and smooth texture. 
  • Red Onion: Gives this salad a zesty flavoring
  • Celery: Crunchy texture can be sliced and chopped as thin or thick as you would like.
  • Dill: Bring in a hint of pickle flavoring.
  • Relish: This is a hidden ingredient that adds more texture but still creamy.
  • Dijon Mustard: Hint of that sweet and savory rich flavor
  • Lemon Juice: Zesty spin on the mixture.
  • Salt and Pepper: To taste!

How to Make a Salad with Tuna:

It is that simple! Just mix all the ingredients together. Delicious, easy and only one bowl!

  1. In a medium sized bowl combine tuna, mayonnaise, red onion, celery, dill, relish, Dijon Mustard, lemon juice, and salt and pepper.

Tuna salad ingredients all separated in sections in the bowl.

Tuna salad ingredients all separated in sections in the bowl.

Variations of Tuna Salad:

Want a stronger flavoring or add in an extra crunch? This salad is so versatile and tastes delicious with extra ingredients. Have fun with this salad and make it personal every time you make it with these quick and simple variation ideas.

  • Mayonnaise: If you are looking for an even light dish but still creamy, try it with greek or regular yogurt.
  • Avocado: Mash up an avocado as creamy as you can and substitute the mayonnaise for it. Turn your tuna salad into a green salad!
  • Fruit: Add in raisins, craisins, chopped up apples or sliced grapes for a fruity, fresh taste.
  • Vegetables: Try it will shredded cabbage, diced up cucumbers or even shredded carrots.
  • Nuts: Walnuts, pecans or almonds are a delicious crunch to this salad.
  • Seasonings: Sprinkle some oregano, thyme or rosemary over top and blend in to the salad mix.
  • Spicy: Red pepper flakes, cayenne pepper or curry powder adds a twist of spice that leaves a zing in your salad.

What Goes with Cold Salad Mixture?

This cold salad is so fun to make and will last about a week long. Make this ahead of time for easy meal ideas like adding it to this tuna melt.

  • Sandwich: Add a tomato, slice of onion and some lettuce to a sandwich for a quick lunch. Even toast your bread for a delicious texture.
  • Bread Wrap: Use flour tortillas or a pita bread to wrap your salad in.
  • Lettuce Wrap: Butter lettuce leaves are perfect for a low-carb lunch or light dinner idea.
  • Dip: Grab some of your favorite crackers or chips and serve it as a dip. This is one of my favorites as I am on the go!

How Long Does Tuna Salad Last?

Make this ahead of time and have for a quick lunch, snack or on the go meal. It is so simple to store and lasts about a week long!

  • Refrigerate: It is best to store this salad mix in and airtight container in the refrigerator for 4 to 5 days long. Serve cold!
  • Can you freeze tuna salad? As crazy as it sounds, yes! Add the cold salad to an airtight container or ziplock bag. Lay flat in the freezer for 1 month. Thaw over night in the refrigerator. Once thawed, drained the extra liquid before serving.

More Delicious Salads:

Awesome Tuna Salad

Prep Time 5 minutes

Total Time 5 minutes

Author Alyssa Rivers

Servings 6 People

This tuna salad is a classic favorite that mixes up well and tastes rich and creamy with slices of crisp celery and red onions for that added crunch. All comes together quickly and easily with pantry ingredients!

  • 4 5 ounce cans Tuna fish drained (I used white albacore)
  • 1/2 cup Mayonnaise
  • 1/4 cup Red Onion finely diced
  • 1/4 cup Celery finely diced
  • 1 teaspoon Dill chopped
  • 2 Tablespoons Relish
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Lemon Juice
  • Salt and Pepper to taste
  1. In a medium sized bowl combine tuna, mayonnaise, red onion, celery, dill, relish, Dijon Mustard, lemon juice, and salt and pepper.

Nutrition Facts

Awesome Tuna Salad

Amount Per Serving

Calories 8 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 55mg2%

Potassium 10mg0%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin C 1mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source

Baked Eggplant Sticks

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.
Baked Eggplant Sticks

These crispy baked eggplant fries are a delicious way to eat eggplant. They are perfect served as a snack, appetizer, or side dish. Eggplant fries are made even better with a dipping sauce. I make my quick marinara, but you could also use a jarred sauce for dipping. If you want a main dish, try this Eggplant Parmesan, another favorite.

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

I can vividly remember the day when my picky older daughter, who was in middle school at the time, told me she liked eggplant. Eggplant? Really? She was eating dinner at a friend’s house, and they served breaded eggplant for dinner. She loved it. Kids are always more willing to try new food when they are eating with their friends. I was delighted she liked a new vegetable, and for a while, I made breaded eggplant for her at least once a month, only I baked the eggplant instead of frying it.

Eggplant may not be for everyone, but if you like eggplant or want to try introducing it to your family, eggplant fries are a good place to start. Crispy on the outside and so tender on the inside, they use less oil than fried versions. Eggplant is rich in antioxidants, vitamins, and minerals, like vitamins C, K, and B6, manganese, and potassium. It is also a good source of fiber and low in calories and carbohydrates.

There are many varieties of eggplant. Typically, you can only find a couple types in supermarkets, but farmers’ markets can have a big selection when eggplant is in season. Japanese eggplant is a bit sweeter and milder than globe eggplant, also known as American eggplant. Globe eggplants are the most common variety. They are large and have a meatier texture, which makes them perfect for this baked eggplant recipe.

How to Cook Eggplant Sticks

First, cut your eggplant into strips and then season with olive oil, salt, and pepper. Next, prep your breading station. Put the egg white in a bowl and the breadcrumbs and Parmesan in another.

Now, it’s time to bread your eggplant. Put a few strips in the egg white and then in the breadcrumbs. Once the eggplant is coated, place on the baking tray. Spray the coated strips with olive oil and bake for ten minutes at 450 degrees. Flip the eggplant and bake for five more minutes until golden.

How To Make in the Air Fryer

You can also cook these eggplant fries in the air fryer. They turned out so crispy! Put the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry for 350F for 10 minutes, turning halfway.

eggplant on a boardeggplant on a board  Sliced eggplantSliced eggplantThese Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

More Eggplant Recipes You Will Love:

Baked Eggplant Sticks

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

  • 10 oz eggplant, from 1 small or 1/2 large
  • 1 tsp olive oil
  • 1/2 tsp kosher salt and fresh cracked pepper
  • 1/2 cup Italian seasoned breadcrumbs, (substitute with gluten bread crumbs if GF)
  • 2 tbsp Parmesan cheese
  • 1 large egg white
  • oil spray
  • 1 cup  quick marinara sauce for dipping, optional, extra

Oven Directions:

Air Fryer Directions:

  • Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.

Serving: 1/4 of recipe, Calories: 87kcal, Carbohydrates: 12g, Protein: 4.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 2mg, Sodium: 441mg, Fiber: 2.5g, Sugar: 1g

Blue Smart Points: 3

Green Smart Points: 3

Purple Smart Points: 3

Points +: 2

Keywords: baked eggplant, Baked Eggplant Sticks, breaded eggplant, eggplant appetizer, eggplant sticks

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Inedible but Delicious Looking Objects

Why do they make earplugs look so goddamn tasty looking? Here are things that look like food but would either taste bad, be impossible to chew, break your teeth, or bite you back. Too much stuff in this world looks like food but isn’t. Here are the bugs, wood shavings and rocks that look tasty in all their forbidden bounty.

Why do they make earplugs look so goddamn tasty looking? Here are things that look like food but would either taste bad, be impossible to chew, break your teeth, or bite you back. Too much stuff in this world looks like food but isn’t. Here are the bugs, wood shavings and rocks that look tasty in all their forbidden bounty.

1. Forbidden Gummies

Pink - EAMLEG TINK JANET

2. Forbidden Ravioli

Skate

3. Forbidden Bread

Food

4. Forbidden Couscous

Sky

5. Forbidden Brownies

Clay

6. Forbidden Jam

Food - PENNZOIL WHEEL BEARING 707L RED GREAS

7. Forbidden Cotton Candy

Pink - TA

8. Forbidden Kool Aid

Plastic - Free Lens Cleaner Refill TSO TEXAS STATE OPTICAL DC YOU Do Not Drink WORLD DESERVES REALIHIER WIE

9. Forbidden Pocky

Wood - NESHO

10. Forbidden Sushi

Centipede

11. Forbidden Bacon

Hand

12. Forbidden Cheese Poofs

Food

13. Forbidden Gummies

Pink

14. Forbidden Sausage

Metal - C on Oriny 20 uh Firestop Acrylic Sealant CP 606 HILTI Firestop Acrylic Sealant CP 606 adun Te Fleble Frestee Slant Fesble Pi Sealed Net 19,6 FL. 0z. Madein Gonany

15. Frogbidden Bacon

Tree frog

16. Forbidden Cake

Wood - TAPE 1:20 HILLRAN

17. Forbidden Split Pea

Green

18. Forbidden Honey

Metalworking

19. Forbidden Gummy Worm

Caterpillar - PULL

20. Forbidden Jalepenos

Plant

21. Forbidden Bubble Tape

Pink - 7. 09

22. Forbidden Mushrooms

Metal

23. Forbidden Popsicle

Plastic bottle - Old Spice PLURE SPORT PUR SPORT HGHENCURANC

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Small Batch Sourdough Crackers

I love a good cracker. It needs to be crunchy and crisp, light yet study full of flavor with a good sprinkling of flaky sea salt. There’s this brand of crackers that Mike and I always buy – we call them tickets because that’s what Mike thinks they look like. They’re usually found in the cheese/deli section of the grocery store and I am so addicted to them. We usually go through a package every month or so but now that I’ve started to make crackers at home, they are a thing of the past.

These sturdy sourdough flatbread crackers are perfect for dipping, eating with cheese, or just snacking on. They’re super crunchy and have a nice hint of breadiness from the sourdough. You can make them plain or with herbs. The ones pictured here have rosemary in them but personally I prefer them plain, kind of like a blank slate to go with whatever I’m having them with.

Small Batch Sourdough Crackers

What are sourdough discard crackers?
Sourdough discard crackers are crackers made with sourdough discard – that is, the stuff that you’re taking away from your sourdough starter when you feed it. Sourdough discard is essentially flour and water with a little bit of salt. When you mix it up with extra flour and a bit of fat it turns into a dough that bakes up thin, crispy, and delicious. Sourdough discard crackers a perfect no-waste option for your extra sourdough discard.

What do sourdough discard crackers taste like?
They’re thin and incredibly crispy with a bit of tang from the sourdough flavor of your starter. They have a deep umami that will remind you of sourdough but are still fairly low-key and perfect for pairing with dips, cheeses, or meats.

What kinds of different flavors can I make them?
Anything you can think of! You can add different seeds to make them seeded crackers like sesame, flaxseed, poppyseed. Or you can use fresh or dried herbs, especially herb mixes like za’atar or garam masala. You can even make a ranch or bbq powder to toss them in so they taste like chips. You can mix up the flour and make rye crackers or kamut.

Small Batch Sourdough Crackers

Can I make sourdough discard crackers even if I don’t have sourdough starter?
I mean, I guess you could, but the special part of sourdough crackers is the hint of sourdough flavor that they have. But, if you don’t have a sourdough pet just yet, you can make these by omitting the sourdough starter and adding 50 grams of water and 50 grams of all purpose flour to the recipe. The crackers might not have the same texture though.

Why should I make sourdough discard crackers?

  • You have a lot of sourdough discard hanging out in your fridge and you just don’t know what to do with it.
  • You don’t want to waste your precious flour supply but your starter needs to eat night and day and you’re drowning in sourdough discard.
  • You want to feel like you’ve accomplished something – there’s nothing more awesome than feeling like your made crackers, especially if it’s your first time.
  • You want to stop spending the big bucks on fancy crackers at the store.
  • You need something to go with the massive amounts of cheese you’re buying to support the massive cheese glut that going on.
  • You love crunchy things.
  • You love snacking.

Hopefully some sourdough crackers are in your future!

Small Batch Sourdough Crackers | www.iamafoodblog.com

Small Batch Sourdough Crackers

Use up extra sourdough discard to make a small batch of crispy, thin sourdough crackers.

Prep Time 15 mins

Cook Time 15 mins

rest time 30 mins

Total Time 30 mins

  • 100 grams sourdough discard mature
  • 75 grams all purpose flour or flour of choice
  • 1.5 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tbsp herbs if desired
  • flaky sea salt if desired
  • Knead the sourdough starter, flour, olive oil, any herbs or spices you’re using, and 1/4 teaspoon fine sea salt into a smooth ball. Wrap tightly in plastic wrap and place in the fridge for 30 minutes or overnight. This will make it easier to roll out.

    Small Batch Sourdough Crackers
  • When you’re ready to bake, heat the oven to 350°F. Place the racks on the top and bottom third of the oven.

  • Divide the dough into four equal parts. Lightly flour and place between two sheets of parchment paper and roll out, as thin as you can. Alternately, lightly dust with flour and run through a pasta machine, dialing down the thinness as you roll. I usually roll our crackers out to 4 or 5 which was plenty thin and crispy.

    Small Batch Sourdough Crackers
  • Place the crackers on a parchment paper lined baking sheet and lightly brush with water and sprinkle with flaky sea salt, if desired.

  • Bake for 12-15 minutes, rotating from top to bottom, front to back, until crispy, golden brown, and baked through. Let cool completely before cracking into irregular shaped pieces and enjoying!

    Small Batch Sourdough Crackers

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Lemon Poppyseed Muffins

Lemon Poppyseed Muffins are bright and cheerful muffins that are loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!

Nothing makes the day brighter and happier than lemon! This tart and citrusy fruit brings a natural freshness to everything! Not to mention muffins are the perfect tasty treat to serve at breakfast time! If you’re looking for more muffin recipes make sure you check out these Rhubarb Muffins, Denver Omelet Breakfast Muffins, or these Apple Crumb Muffins.

Lemon poppyseed muffin with a bite out of it.

Lemon poppyseed muffin with a bite out of it.

Lemon Poppyseed Muffins

These Lemon Poppyseed muffins are the best, happiest way to start the day! Loaded with fresh lemon juice and zest these muffins are so flavorful! Plus they are ultra tender thanks to using some Greek Yogurt. The delightful crunch of the poppyseeds makes these a delightful morning treat. Quick and easy to put together these muffins can be made first thing in the morning, served as a highlight at a brunch, or even made in advance and frozen to serve as needed.

These Lemon Poppyseed Muffins are:

  • Quick and easy to make. Making them perfect for breakfast! 
  • Tender and moist with a bit of crunch thanks to the poppyseeds.
  • Easy to freeze and enjoy when needed. 
  • Sweet and tart thanks to using lemon zest and FRESH lemon juice.

How to make lemon poppyseed muffins:

  1. Mix the lemon zest with the sugar. 
  2. Combine the remaining wet ingredients with the lemon sugar. 
  3. Mix together the dry ingredients in another small bowl. 
  4. Combine. Stir the dry ingredients into the wet ingredients. 
  5. Stir in poppyseeds. 

The process of making poppyseed muffins using a glass bowl.

The process of making poppyseed muffins using a glass bowl.

Storage and Freezing:

Leftovers: store any leftover muffins in a container at room temperature for 3-4 days. 

Freezing: these muffins freeze wonderfully. Once cooled, add the muffins to a freezer safe container or bag. They will keep for 2-3 months. Thaw by removing and putting in the refrigerator or on the counter. You can also put them in the microwave for 15-20 seconds to thaw and warm up. 

Tips for making these the BEST muffins:

  • Lemon Zest: Infuse the sugar with the lemon zest to help spread the lemon flavor throughout the entire batch. 
  • Greek Yogurt: Use greek yogurt for extra moisture. Other options would be to use sour cream or even buttermilk. 
  • Bake at high heat: the first burst of heat is high, at 425℉. This gives a nice rise to the muffins. Then after the first 5 minutes of baking, turn the heat down to 350℉ to continue baking. Don’t open the door during the baking time.

Poppyseed muffin with a bite out of it and on the plate with a lemon slice as a garnish.

Poppyseed muffin with a bite out of it and on the plate with a lemon slice as a garnish.

More Lemon Recipes to Enjoy:

Lemon Poppyseed Muffins

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Author Serene Herrera

Servings 12 Muffins

Lemon Poppyseed Muffins are bright and happy muffins that are loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!

  • ¾ cup sugar
  • zest 2 lemons
  • 8 tbsp unsalted butter melted and cooled
  • 2 large eggs
  • ½ cup greek yogurt
  • 1 tsp vanilla extract
  • ¼ cup milk
  • ¼ cup fresh lemon juice
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp poppyseeds
  1. Preheat oven to 425℉. Line muffin tin with paper liners. Set aside.

  2. In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor, will be fragrant.

  3. In the bowl with the sugar combine the melted butter, eggs, greek yogurt, vanilla, milk, and lemon juice. Stir to combine.

  4. In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine.

  5. Add the dry ingredients into the wet and stir just until combined. Then add the poppyseeds and stir to disperse.

  6. Scoop about 1/4 cup of batter, or use a large trigger cookie scoop, into the muffin tin. Each muffin cup should be about 3/4 full.

  7. Bake at 425℉ for 5 mins, then turn the heat down to 350℉ and continue baking an additional 14-16 minutes. Don’t open the oven door.

  8. When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove and allow to cool several minutes before serving.

Nutrition Facts

Lemon Poppyseed Muffins

Amount Per Serving

Calories 222 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Cholesterol 49mg16%

Sodium 142mg6%

Potassium 153mg4%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 13g14%

Protein 5g10%

Vitamin A 284IU6%

Vitamin C 2mg2%

Calcium 83mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Easy Chewy Granola Bars

Easy Chewy Granola Bars

Granola bars ono nonstick aluminum foil.

We’re excited to partner with Reynolds Wrap® for this sponsored recipe

Easy to make chewy granola bars that are homemade filled with regular oats, shredded coconut, dried cranberries, salty almonds, mini dark chocolate chips all combined with a sweet honey and a peanut butter flavoring. Snack time just got easier with these tasty bars!

Cleanup was a breeze using Reynolds Wrap Non-Stick Aluminum Foil.  Since these can get a bit sticky, we were able to just line our pan with Reynolds Wrap Non-Stick Aluminum Foil. You don’t even have to spray the pan you are using, you just press the granola bars on the dull side of the foil. We were able to easily lift the bars out of the pan and slice them into bars. This foil is also great for foods like Easy Grilled Pizza, Mini Burritos, cheesy casseroles, BBQ Chicken Nachos, barbecue, wings, Monte Cristo Sandwiches, and foods grilled in foil packets. The food doesn’t stick and just lifts right off so that you aren’t left with a huge mess that you have to scrub off. 

Grab and go with these simple to make granola bars! Try more varieties like almond granola bars or no bake peanut butter and chocolate chip granola bars for more flavors and different ways to enjoy a delicious granola.

Granola bars cut up into long slices.

Easy Chewy Granola Bars

I love making recipes that include pantry staples. The great thing about granola bars is that they are so versatile. You can mix and match what you put into your granola bars and use up things that you have in your pantry.  They make a great grab and go, healthy snack or even a quick breakfast.  They are packed with nutrients and flavor that my kids loved.   We have been spending a lot of time in the kitchen and house and this made a fun afternoon activity together.  The kids enjoyed making them just as much as I did!

Cleanup was a breeze using Reynolds Wrap Non-Stick Aluminum Foil.  Since these can get a bit sticky, we were able to just line our pan with Non-Stick foil.  You don’t even have to spray the pan you are using, you just press the granola bars on the dull side of the foil.  We were able to easily lift the bars out of the pan and slice them into bars. This foil is also great for foods like cheesy casseroles, barbecue, wings, and foods grilled in foil packets. The food doesn’t stick and just lifts right off so that you aren’t left with a huge mess that you have to scrub off.  You can also get creative with your aluminum foil while you are baking and make custom single serve cake pans or even split pies.

Make it Easier with Reynolds Wrap® Non-Stick Aluminum Foil:

Reynolds Wrap® Aluminum Foil offers a variety of different cooking foil that accommodates just about any task. Reynolds Wrap® Aluminum Foil withstands high heat and extreme cold, making it perfect for everything from grilling to freezer storage and is quick and easy to cleanup.

Whether in the oven, on the grill or anywhere in between, Reynolds Wrap® Non-Stick Aluminum Foil gets the job done anytime and anywhere. You can cook, cover, freeze and store with ease.

  • Easy Cleanup: Line pans with non-stick foil when cooking in the oven to avoid sticking.
  • Prevent Over-Browning: Use non-stick foil to cover pans when you’re cooking cheesy or sticky foods in the oven.
  • Lock in Flavor: Cooking with foil packets helps make quick and easy meals.

Make it Easier with Reynolds Wrap:

Reynolds Wrap® Aluminum Foil offers a variety of different cooking foil that accommodates just about any task. Our kitchen foil withstands high heat and extreme cold, making it perfect for everything from grilling to freezer storage and is an quick and easy to cleanup.

Reynolds Wrap® Non-Stick Foil is the aluminum foil you trust with a special food-safe non-stick coating. Reynolds Wrap® Non-Stick Foil is perfect for lining pans and freezer storage.

Whether in the oven, on the grill or anywhere in between, Reynolds Wrap®Non-Stick Foil gets the job done anytime and anywhere. You can cook, cover, freeze and store with ease.

  • Easy Cleanup: Line pans with non-stick foil when cooking in the oven to avoid sticking.
  • Prevent Over-Browning: Use non-stick foil to cover pans when you’re cooking cheesy or sticky foods in the oven.
  • Lock in Flavor: Cooking with foil packets helps make quick and easy meals.

Granola bar ingredients in small bowls with Reynolds warp non stick aluminum foil in the photo.

Gather Granola Bar Ingredients:

All together these ingredients make for the best chew granola bars. They add a sweet and salty flavor with a soft and crunchy texture throughout each bar. The combination is out of this world good!

  • Old Fashioned Oats: Thick oats make this easier to stick together.
  • Chocolate Chips: Dark chocolate and mini chips add that sweet, soft crunch.
  • Coconut Flakes: Sweet flakes of coconut fill these granola bars with flavor.
  • Almonds: Crunchy salty almonds can be halved or crunched up even.
  • Dried Cranberries: Fruit taste that has a soft texture.
  • Peanut Butter: Is like the glue that holds them all together.
  • Honey: Love the sweetness and bond this honey makes. I will even warm it up for a few seconds to have it slide right into the bowl.
  • Reynolds Wrap® Non-Stick Aluminum Foil: Accommodates the bars and helps them slide right off without sticking.

Start Mixing:

Simple ingredients with simple instructions! Perfect for a quick treat to throw together and let freeze for a treat quickly. One bowl and one pan ready to go! This will be a favorite granola bar your family is going to love.

  1. Mix together: In a large bowl combine oats, dark chocolate chips, chocolate chips, coconut flakes, almonds, cranberries, peanut butter, and honey until incorporated.
  2. Spread and freeze: Line a 9×13 inch pan with Reynolds Wrap® Non-Stick Aluminum Foil.  Spread the granola bar mixture evenly in the pan and press down firmly.  Freeze for 30 minutes until the bars are firm and cut into rectangles.

The process of making granola bars. Add all the ingredients in to a glass bowl then stirring together with a plastic spoon. Adding Reynolds wrap to the pan and the spreading the granola mixture into the pan and patting the top of it to level it out.

Variations of Granola:

These chewy granola bars  has all the basics. A sweet, salty and crunchy texture and flavor. Mix in all your favorite ingredients to make it your way. Change it up each time you make it and see all the variations that will become favorite granola bars.

  • Oats: It is best to have a thick consistency with the oats but using protein powder or flax seed in with the oats adds more protein and makes them even healthier.
  • Peanut Butter: Organic peanut butter will work or even a nut spread is a delicious alternative.
  • Honey: If you don’t have honey, a thick maple syrup can also hold and bind the granola together.
  • Fruit: Any dried fruit is delicious and adds the fruity taste.
  • Nuts: Substitute or add in any type of nut.

Storing Granola the Right Way:

  • Airtight container: Once frozen place each bar in an airtight container. Before layering the bars on top of each other, place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil in-between the layers of bars to prevent them from sticking together. Keep in the refrigerator up to 7 days or freezer up to 1 month.
  • Thawing Process: Place bars in the refrigerator overnight and enjoy the next day!

Sliced up granola bars.

Frequently Asked Questions:

  • How can I tell which side of the non-stick foil to use? The non-stick side is the side with the dull or flat finish. 
  • Do you need to grease or use non-stick cooking spray? No, food won’t stick to Reynolds Wrap ® Non-Stick Aluminum Foil. You can use it for all your baking, roasting, and grilling recipes or for covering or freezing situations – without the need for grease or spray.
  • When you use Reynolds Wrap® Non-Stick Aluminum Foil, does it affect cooking time? No, using Reynolds Wrap® Non-Stick Aluminum Foil will not affect the cooking time of your favorite recipes. However, pan lining with Reynolds Wrap® Non-Stick Aluminum Foil will cut down on your cleaning time!

Granola bars cut into slices with the Reynolds wrap in the back ground.

Try More Snack Recipes Today:

Easy Chewy Granola Bars

Prep Time 10 minutes

Total Time 10 minutes

Author Alyssa Rivers

Servings 18 Granola Bars

Easy to make chewy granola bars that are homemade filled with regular oats, dried cranberries, salty almonds, mini dark chocolate chips all combined with a sweet honey and a peanut butter flavoring. Snack time just got easier with these tasty bars! 

  • 2 cups old fashioned oats
  • 1/2 cup mini dark chocolate chips
  • 1/2 cup coconut flakes
  • 1/2 cup almonds
  • 1/2 cup dried cranberries
  • 1 cup peanut butter
  • 1/2 cup honey
  • Reynolds Wrap® Aluminum Foil

  1. In a large bowl combine oats, dark chocolate chips, chocolate chips, coconut flakes, almonds, cranberries, peanut butter, and honey until incorporated.

  2. Line a 9×13 inch pan with Reynolds Wrap Aluminum Foil. Spread the mixture evenly in the pan and press down firmly. Freeze for 30 minutes until the bars are firm and cut into rectangles.

Nutrition Facts

Easy Chewy Granola Bars

Amount Per Serving

Calories 223 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g25%

Cholesterol 1mg0%

Sodium 73mg3%

Potassium 203mg6%

Carbohydrates 24g8%

Fiber 3g12%

Sugar 13g14%

Protein 6g12%

Vitamin C 1mg1%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Granola bars stacked on top of each other on a plate with the nonstick wrapper in the photo.

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Tuna Salad Endive Wraps

Tuna Salad loaded with veggies like celery and broccoli, served in endive leaves make a quick and easy, low-carb lunch.

Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.
Tuna Salad Wraps

I love tuna salad with chopped red onion and a splash of red wine vinegar. The addition of broccoli and celery makes it even yummier adding crunch and flavor! Endive leaves are the perfect lettuce cups for enjoying the tuna salad. More tuna salad recipes you might enjoy are Tuna Melts, Chickpea Tuna Salad, and Canned Tuna Ceviche.

Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.

You can serve this tuna salad however you wish! Any crisp lettuce leaf works. If you don’t have endive, radicchio, or butter lettuce would also be great. And if you want to serve it on bread, look for a whole grain loaf like Dave’s Killer Bread or even some toasted sour dough bread.

This salad is also great to make ahead for the week. Double the recipe to keep on hand to grab and go.

How To Meal Prep: Transfer the tuna salad in a meal prep containers. Keep covered and refrigerate up to 3 days. Pack the lettuce separate.

Tuna salad with broccoilTuna salad with broccoilTuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.

More Canned Tuna Recipes You Will Love

Tuna Salad Wraps

Prep Time: 5 mins

Cook Time: 0 mins

Total Time: 10 mins

Tuna Salad loaded with veggies served in endive leaves make a quick and easy, low-carb lunch.

  • 1 5 ounce can light tuna in water, drained
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 1/4 cup broccoli florets
  • 2 tbsp Hellmann’s light mayonnaise, regular for Keto
  • 1 tsp red wine vinegar
  • 1 head endive, leaves separated

Serving: 1/2 cup salad plus endive, Calories: 160kcal, Carbohydrates: 4.5g, Protein: 22g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 30mg, Sodium: 415mg, Fiber: 1g, Sugar: 1g

Blue Smart Points: 1

Green Smart Points: 2

Purple Smart Points: 1

Points +: 4

Keywords: low carb tuna recipes, tuna and broccoli, tuna endive, tuna fish appetizer recipes, tuna fish salad, Tuna Salad Wraps

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Pretzel Bites

Pretzel Bites are the perfect after school snacks, game day appetizers, and popcorn replacement for movie nights. The outside of each pretzel is golden brown and chewy, while the inside is soft and fluffy.

If you love easy and delicious bread appetizers that you can share, check out these Easy Parmesan Knots, these Pizza Stuffed Crescent Rolls, or this Three Cheese Garlic Pull Apart Bread.

Pretzel bites in a bowl with a cup of mustard

Pretzel Bites

Making soft pretzel bites at home is easier than you think. I use my easy milk bread dough in this recipe for super soft and tasty pretzel bites that will disappear as soon as you put them on the table.

Ingredients you need for pretzel bites

For the dough

  • Heavy cream – I like to use heavy cream in my milk bread dough for added fat and the extra milky flavor.
  • Whole milk – I prefer whole milk but 2% milk will also work in this recipe.
  • Sugar – you’ll need a little bit of sugar to activate the yeast and to add just a little bit of sweetness to the dough.
  • Active dry yeast – the yeast will help the dough rise and make it fluffy.
  • Flour – all-purpose flour or bread flour will work in this recipe.
  • Salt – if you like saltier pretzels, you can add more salt, but it’s probably not necessary since we will add coarse salt on top of the pretzel bites before baking.

What is a lye solution?

Traditionally, pretzels are dipped into a lye solution before baking to create that characteristic chewy pretzel crust. Lye is a strong alkali that can be dangerous if not handled properly, and it’s probably not something most of us would have in our pantry.

What is a substitute for lye solution?

Baking soda and water is an easy substitute for lye solution and will yield similar results. Also, baking soda is something you probably already have at home or can readily find at the grocery store during your next shopping trip.

Unbaked pretzel bites on a baking tray

How to make pretzel bites:

  1. Activate the yeast in a warm mixture of cream, milk, and sugar. Be sure to keep the temperature of the mixture at or below 110°F so you don’t kill the yeast.
  2. Mix the yeast mixture with flour and salt. Form a ball and allow it to rise until at least double in size.
  3. Divide the dough in 4 equal portions and roll into logs about 12” long. Cut each log into 12 pieces. This batch of dough makes about 4 dozen pretzel bites.
  4. Boil pretzel bites in baking soda water and set them on a wire rack to allow excess water to drain off.
  5. Transfer the pretzel bites on a lined baking sheet, brush with egg wash, sprinkle with coarse salt, and bake until golden brown.

Baked pretzel bites on a baking tray

What to serve these pretzel bites with

The most common way to serve pretzel bites is with a yellow mustard dip, but if you want to be adventurous, I recommend serving them with fancy dips like these:

Storing pretzel bites

These pretzel bites taste best fresh out of the oven on the day they are made, but leftovers will keep for 3 days at room temperature in an airtight container.

Dipping a pretzel bite into mustard sauce

More bite-size appetizers you’ll love!

Pretzel Bites

Prep Time 45 minutes

Cook Time 12 minutes

Resting Time 2 hours

Total Time 57 minutes

Author Trang Doan

Servings 4

Pretzel Bites are the perfect afterschool snacks, game day appetizers, and popcorn replacement for movie nights. The outside of each pretzel bites is golden brown and chewy, while the inside is soft and fluffy.

Dough

  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoon granulated sugar
  • 1 teaspoon active dry yeast
  • 1 tsp kosher salt
  • 2 cup all-purpose flour
  • Extra flour for rolling

Baking soda water for boiling

  • 2 cup water
  • 2 tablespoon baking soda

Egg wash

  • 1 whole egg
  • 1 tablespoon whole milk
  • Coarse salt for topping

  1. Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.

  2. Sprinkle active dry yeast over the liquid surface and let it bloom for 10 – 15 minutes, the mixture should puff up.

  3. Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 until the dough comes together.

  4. Scrape the dough out of the mixing bowl onto a floured countertop and shape into a ball.

  5. Place the dough ball into an oiled bowl, cover, and let rise in a warm place for 1 – 2 hours until at least double in size.

  6. Dump the risen dough out onto a lightly floured countertop, divide into 4 equal portions and roll each into a log about 10” to 12” long. Cut each log into 10 to 12 pieces about 1” each. You can keep the dough on a floured countertop or a parchment-lined baking sheet, keep them apart so they don’t stick together.

  7. Bring 2 cups of water to a boil in a saucepan, turn the heat down and add baking soda to the boiling water a little at a time, it will bubble vigorously, allow the bubbles to subside before adding more so it doesn’t boil over. Once all the baking soda is added, give it a stir and bring the baking soda water back to a simmer.

  8. Grease a wire rack with oil and set it over a large baking sheet.

  9. Use a slotted spoon to transfer a few pieces of dough into the simmering baking soda water and let it boil for 10 seconds. Remove the dough and set it on the oiled wire rack to drain the excess water. Continue to boil the rest of the pretzel bites and set them on the wire rack. If you run out of space on the wire rack, wait to boil the second batch when the first batch goes into the oven.

  10. Preheat the oven to 425°F.

  11. Beat one egg with a tablespoon of whole milk to make egg wash.

  12. Use a tong, carefully with a light hand, to transfer the boiled pretzel bites from the wire rack onto a lined baking sheet. You will need to bake in two batches. Brush egg wash over the top and sides of the dough. Sprinkle some coarse salt on top and bake for 10 – 12 minutes until golden brown.

  13. Remove from the oven and allow to cool for 5 – 10 minutes before serving.

Nutrition Facts

Pretzel Bites

Amount Per Serving

Calories 400 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g40%

Cholesterol 85mg28%

Sodium 2273mg95%

Potassium 173mg5%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 8g9%

Protein 11g22%

Vitamin A 546IU11%

Calcium 77mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Source

Award Winning Banana Bread

Indulge yourself into a slice of thick, rich and moist banana bread. Enjoy this easy to make quick bread that is full of flavor and always a family favorite!

Banana bread is a must make bread that is simple and so delicious! Making banana bread is so fun to do and adding in a few extra ingredients like this strawberry banana bread or blueberry banana bread only enhances quick bread to the fullest.

Banana Bread cut into thick slices.

Banana Bread cut into thick slices.

Award Winning Banana Bread

This recipe was submitted to me by one of my readers, Penny. She told me that I had to give it a try. I love the banana bread recipe that I have. It is just very heavy and cake-like. This recipe was lighter and more like bread. It was the awesome, and more like what you would expect in a banana bread. Penny told me that this recipe has been in her family for 30 years. She sent me a picture of the recipe card and it looked used and like it was 30 years old! This recipe is definitely a keeper. I am so glad that we have it for those over-ripe bananas!

Ever since Penny gave me the recipe card for this banana bread I haven’t been able to stop making it. It is for sure my go-to banana bread and I get raves about it every time I make it. It is so moist every time and seriously the easiest quick bread I have ever made. Mix it all together and place in a loaf pan for baking. It is literally that simple. Make this for a quick snack, breakfast morning meal or a side dish to any meal. Be ready to enjoy a thick piece of banana bread, just know, it won’t last long!

How Ripe Should Bananas be for Banana Bread?

Bananas are a beautiful yellow coloring on them at the grocery store. Once they start turning brown with small and large spots around them they will become softer. After another day or two the bananas will turn to a dark brown or black coloring. This is the perfect banana bread banana! If you are not ready to make banana bread quite yet with the ripe bananas, simply peel the bananas and place in a ziplock bag and freeze them. They can stay frozen for a month at a time. Now, you will always be ready to make delicious homemade banana bread.

Banana Bread Ingredients:

All Ingredients are pantry staple friendly and ready to go once your bananas are ripe enough. It is that simple and will become a favorite to make!

  • Ripe Bananas: Make sure the bananas are at least spotted or a dark brown or black color. Mash them up with a fork.
  • Baking Soda: This helps the bread rise as it is baking.
  • Oil: Keeps the bread moist
  • Sugar: Adds a bit of sweetness
  • Eggs: Stability and structure 
  • Salt: Just a pinch
  • All Purpose Flour: Thickens and adds the base of the bread “dough”
  • Walnuts: Chopped and optional

How to Make Banana Bread from Scratch:

  1. Mix together with a spatula or wooden spoon (all ingredients) banana, baking soda, oil, sugar, eggs, salt and flour in a large mixing bowl.
  2. Fold in the chopped walnuts if using.
  3. Pour in a greased 9×5 loaf pan. Bake in preheated oven at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.

The Recipe Critic Pro Tip:

Mashing bananas is simple as using a hand mixer and beating on low then increasing to medium-high speed once the bananas are mashed down enough. 

The process of making banana bread in a bowl with a spoon mixing it all together.

The process of making banana bread in a bowl with a spoon mixing it all together.

Variations and Substitutions:

  • Butter: Salted butter will also work for this. Just leave out the pinch of salt.
  • Sugar: If you love a little more sweetness, substitute white sugar for brown sugar or going healthier try coconut sugar.
  • Bananas: Use frozen bananas by thawing them overnight at room temperature. If there is any liquid from the bananas, simply discard that before mashing in the recipe.

What Can You Add to Banana Bread?

This is the fun part! Mixing in dried fruit, nuts, or even spreading it with a layer of frosting. The options are endless and have so much flavor to each of them. Making this bread over and over again just create more ideas for enhancing flavor in each loaf.

  • Chocolate chips: Who can resist chocolate! Chocolate chips can be sprinkled on top, in the batter or both!
  • Nuts or seeds: I do love walnuts but pecans, sunflower seeds or pecans make for an added soft crunch.
  • Dried fruit: Cranberries, blueberries, raisins or apricots change this banana bread into something fresh and fruity!
  • Toppings after baked: Cream cheese frosting, maple syrup or just a simple slice of butter spread over top makes for a delicious snack.

A loaf of banana bread facing the camera then sliced showing the middle of the bread.

A loaf of banana bread facing the camera then sliced showing the middle of the bread.

How to Keep Banana Bread Moist:

You guessed it! This bread freezes SO well! It is meant to be a freezer bread for sure. There are a few options on how to store. Pick which one is best for your family, that is, if you have any left over bread! I tend to triple this recipe just so I have one loaf I am able to place in the freezer.

  • Entire Loaf: Allow the bread to cool completely. Wrap the entire loaf tightly using plastic wrap or aluminum foil. I recommend going around about 2 to 3 times. Place the wrapped bread in a large freezer ziplock bag and lay in the freeze. When ready to enjoy, thaw in the refrigerator or at room temperature.
  • Slices: Once the bread is completely cooled, slice the loaf and individually wrap each slice with plastic wrap. Place each slice in a ziplock bag and lay flat in the freezer. When ready to eat, take out a slice at a time or the whole bag and place in the refrigerator or on the counter at room temperature. Once it is thawed, enjoy!
  • Storing in pantry: This is an easy way of storing the bread that will be eaten quickly. Place the cooled bread in a ziplock bag or airtight container. Store in the pantry or counter at room temperature. Always keep the bread wrapped or stored when not eating. This will lock in the flavor and keep it moist.

A loaf of banana bread with a slice of banana bread laying on the white countertop.

A loaf of banana bread with a slice of banana bread laying on the white countertop.

More Flavorful Banana Bread Recipes:

Award Winning Banana Bread

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Author Alyssa Rivers

Servings 10 slices

Indulge yourself into a slice of thick, rich and moist banana bread. Enjoy this easy to make quick bread that is full of flavor and always a family favorite! 

  • 3 ripe bananas mashed about 1 cup
  • 1 teaspoon baking soda
  • 1/3 cup oil
  • 2/3 cup sugar
  • 2 large eggs beaten
  • pinch of salt
  • 1 and 1/3 cup all purpose flour
  • 1/2 cup chopped walnuts optional
  1. Mix together with a spatula or wooden spoon (all ingredients) banana, baking soda, oil, sugar, eggs, salt and flour in a large mixing bowl.

  2. Fold in the chopped walnuts if using.

  3. Pour in a greased 9×5 loaf pan. Bake in preheated oven at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.

Updated on April 23, 2020

Originally Posted on October 24, 2012

Nutrition Facts

Award Winning Banana Bread

Amount Per Serving

Calories 229 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g5%

Cholesterol 33mg11%

Sodium 123mg5%

Potassium 56mg2%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 14g16%

Protein 4g8%

Vitamin A 48IU1%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Banana bread sliced in thick slices.

Banana bread sliced in thick slices. Source

M&M Cookies

These M&M Cookies are soft and chewy with crispy edges and loads of chocolate chips and M&Ms! Perfect for any holiday or weekend baking project!

And if you want to add some variety to your cookie stash, try these Easy 3 Ingredient Peanut Butter Cookies, these Carmelitas (The Best Cookies Known to Man!), or these Chocolate Chip Pudding Cookies! They are all favorites here.

If there is one recipe that everyone needs to perfect, it’s that perfect cookie recipe. These M&M Cookies can be adapted for any holiday using seasonal M&M’s. They also freeze perfectly which makes them the perfect treat for enjoying later, too!

m&m cookies on wire rack

m&m cookies on wire rack

M&M Cookies

Everyone has their own way of making M&M Cookies, but these right here are my perfect cookie.

They are soft in the center and chewy on the edges, with a good amount of chocolate chips and M&M’s in the batter, and a sprinkling of M&M’s pressed into the top of the cookies as they come out of the oven.

Adding M&M’s to the top of the cookies after they are baked allows us to get that perfect M&M to cookie ratio, but they also look pretty and won’t crack like they would if we added them to the top before baking.

Want to get more creative?

Try making a design with your M&M’s, spelling out first initials, using favorite colors, or making smiley faces. This is a fun way to get the kids involved, too!

M&m cookie dough

M&m cookie dough

How to make M&M Cookies:

These M&M Cookies start with The Best Chocolate Chip Cookies Ever!

Once you’ve found the perfect cookie base, why change it??

To these soft and chewy Chocolate Chip Cookies we add an absurb amount of M&M’s, which is the only way, right??

  1. Start by creaming your butter and sugars — make sure your butter is room temperature, as it will make this job a lot easier!
  2. Add the eggs and vanilla and beat until smooth
  3. Add in your dry ingredients, and beat just until combined. If it becomes too tough to do this with an electric mixer, a wooden spoon will do the trick!
  4. Stir in the chocolate chips and M&M’s.
  5. Scoop or roll into balls and bake — but not too long! Over baking cookies will result in dry and tough cookies, instead of soft and chewy ones.
  6. When you remove the cookies from the oven, press additional M&M candies into the top of the cookies while they are warm. Let cool slightly before removing from the pan to cool completely.

m&M cookies overhead

m&M cookies overhead

How to store M&M Cookies:

You can store these M&M Cookies in an airtight container on the counter for up to 1 week, but I doubt they’ll last that long!

You can also freeze these cookies for up to 3 months in an airtight container or freezer bag.

More cookie recipes you’ll love:

m&M cookies overhead

M&M Cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Author Ashley Fehr

Servings 24 cookies

These M&M Cookies are soft and chewy with crispy edges and loads of chocolate chips and M&Ms! Perfect for any holiday or weekend baking project!

  • 1 cup unsalted butter softened (2 sticks)
  • 3/4 cup brown sugar packed
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 2 tsp. vanilla extract
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup M&Ms
  • additional M&Ms for garnish if desired
  1. Preheat oven to 350 degrees and line two baking sheets with parchment paper (optional but recommended!)

  2. In a medium sized mixing bowl cream together cream butter and sugars with an electric mixer.

  3. Add eggs and vanilla and beat until fluffy.

  4. Add in flour, baking soda, and salt and beat until combined.

  5. Add the chocolate chips and M&M’s and stir in by hand.

  6. Using a 1 inch cookie scoop, scoop out the dough and drop onto prepared baking sheet. Bake for 8 minutes or until almost set through the center — they’ll look a little glossy and that’s okay.

  7. Remove from oven and let cool several minutes before transferring to a cooling rack to cool.

Nutrition Facts

M&M Cookies

Amount Per Serving

Calories 280 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g35%

Cholesterol 36mg12%

Sodium 162mg7%

Potassium 36mg1%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 292IU6%

Vitamin C 1mg1%

Calcium 32mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source

How to Make Tuna Onigiri: Miffy Tuna Onigiri

How’s everyone doing out there? It’s pretty wild to think that we’re all pretty much stuck at home with travel being something that is not going to be happening for a long time. I feel very grateful that Mike and I got to spend some time in Tokyo late last year before everything started going south. It seems like a lifetime ago, us wandering the streets, popping into a combini (Japanese convenience store) for an onigiri whenever we felt like a snack.

If you’re familiar with Japanese food you probably know what onigiri are. Or maybe you’ve seen that cute lil 🍙 emoji and wondered what it was. It’s a rice ball! Or, in Japanese, onigiri. Onigiri are beloved across Japan. They’re portable, they come in a huge variety of flavors, and they taste darn good! The best part about them is that they’re very easy to make at home and they can basically be filled with whatever your heart desires.

What is Onigiri
Onigiri is a Japanese rice ball. It’s a kind of handheld staple made from white rice that’s shaped into a triangle or ball and wrapped in seaweed. They can come plain or will a savory filling. They’re super popular and found all over Japan: homemade, at specialty onigiri shops, and convenience stores.

How to Make Tuna Onigiri: Miffy Tuna Onigiri | www.iamafoodblog.com

Who or What is Miffy
Miffy is a small rabbit that is super cute and quite popular, kind of like Hello Kitty. Miffy hails from the Netherlands where she was created. I love bunnies and I especially love Miffy so I decided to make some cute Miffy onigiri in celebration of Easter!

Tips and Tricks on How to Shape Onigiri
1. Make sure you use the right kind of rice – Onigiri are made from short grain rice which is stickier than regular long grain rice. At the store look for “sushi rice” or short grain rice.
2. Use freshly cooked rice that is not hot but just warm. Freshly cooked rice will form balls better.
3. Wet your hands. Lightly wet your hands to prevent the rice from sticking. If you like, have a little bowl of slightly water next to you, the salt on your hands will flavor the rice a bit.
4. Use an onigiri mold or a bowl and plastic wrap if you’re not confident. Line a bowl with plastic wrap and pop the rice in. You can use the plastic wrap to help shape the onigiri. Or you can use an onigiri mold, which is one I did. Of course, you can just use your hands to firmly press the rice into a triangle shape too.
5. Don’t fill the onigiri too much. You might be tempted to pop a lot of filling on the inside, but if you have too much the onigiri won’t have any structural integrity.

What to Fill Onigiri With
You can fill onigiri with pretty much anything but some popular fillings are: cooked salmon, tuna salad, chicken salad, fried chicken, tempura, umeboshi (pickled plum), avocado, steamed vegetables, the sky is the limit!

How to Make Tuna Onigiri: Miffy Tuna Onigiri | www.iamafoodblog.com

When to Eat Onigiri
Eat it anytime! You can have it at breakfast, as a snack, lunch, or even as the carb with your dinner.

That’s it! I hope this opens a world of onigiri because there’s nothing more fun that eating a rice ball stuffed with your favorite fillings 🙂

PS – Here are a couple other Miffy ideas if you need some more bunny inspiration:
Miffy Small Batch Carrot Cupcakes
Miffy Hot Cross Buns
Miffy Lemon Shortbread

How to Make Tuna Onigiri: Miffy Tuna Onigiri | www.iamafoodblog.com

How to Make a Miffy Onigiri

Japanese rice balls shaped like Miffy stuffed with tuna salad

Serves 2

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

  • 2 cups cooked short grain rice
  • tuna salad see notes
  • seaweed cut into eyeballs and strips for the mouth
  • Take a sheet of plastic wrap and line a small bowl or onigiri mold. Place 1/3 to 1/2 cup rice in the bottom and make a small indent in it. Scoop 1 tablespoon of your filling of choice (I used tuna salad) then top with a bit more rice. Use the plastic wrap to compress and shape everything into a triangle shape.

    How to Make Tuna Onigiri: Miffy Tuna Onigiri | www.iamafoodblog.com
  • Wrap a sheet of seaweed around the bottom of the triangle and then make Miffy’s face with two circles and two strips of seaweed that you arrange in her signature x mouth.

    How to Make Tuna Onigiri: Miffy Tuna Onigiri | www.iamafoodblog.com
  • Grab two toothpicks and shape some rice around them as ears (keep your hands lightly wet to prevent sticking). Stick the ears into the triangle face and you have a Miffy onigiri!

    How to Make Tuna Onigiri: Miffy Tuna Onigiri | www.iamafoodblog.com

Source

Memes For Sophisticated People Who Cook Their Pizza Rolls In The Oven

Everyone knows that heating food up in the oven is classier than heating it up in the microwave. It’s just facts. These dank memes are all about the superiority of cooking pizza rolls in the oven, and we think you’re gonna like ’em. 

Check out some of our favorite high-quality dank memes from last week here!

Everyone knows that heating food up in the oven is classier than heating it up in the microwave. It’s just facts. These dank memes are all about the superiority of cooking pizza rolls in the oven, and we think you’re gonna like ’em. 

Check out some of our favorite high-quality dank memes from last week here!

Source Pheromones

Vegetarian Mezze Platter

Before the Easter Feast… we need a light and colorful Vegetarian Mezze platter!!

Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)

Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)

A few years ago we did an epic easter brunch spread at my house, and then a few days later and even more extraordinary Greek Easter brunch at my friends home. It was enough to make me want to pack my bags, move to Greece, and take up residence somewhere by the sparkling blue sea. It was everything you could have imagined… various meats, cheese, olives, snacks… the list goes on. They laid it out for us in a few courses and I never wanted to leave. I’m sad to report that they have since moved from LA so Greek Easter doesn’t happen anymore. Who’s Greek and wants to invite me over? I’LL BRING THE FLAMING CHEESE!

Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)

Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)

So rather than sulk and be sad, I’ve just started making a little appetizer situation of all my favorite nibbles ’n things to munch on before the actual Easter brunch takes place… hence my Vegetarian Mezze appetizer situation. It’s a combination of artichoke hearts, marinated garlic, feta, pesto, olives, tabouli, hummus, tzatziki, dolmades and everything else you could throw together for an appetizer board of epic proportions. Best part about a situation like this… a lot of it comes pre-made!

Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)

Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin) Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)

DeLallo has about 60% of these ingredients covered, and the other things you can make the day before so you’re less stressed come Easter Sunday! Pick and choose whatever DeLallo olives and antipasti you prefer – they ALL work in a situation like this. I used the DeLallo Sun Dried Tomato Pesto but you could use any of their pestos and they will work perfectly. That’s my most favorite thing about this Mezze situation – everything works with anything. And it’s 100% vegetarian so no one will feel left out! Throw all these things on your shopping list, grab them at your local deli or the olive & antipasti bar and then send me pics via snapchat as you bring it all together for the feast!

Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)

Vegetarian Mezze Platter from www.whatsgabycooking.com (@whatsgabycookin)

Vegetarian Mezze Platter

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Description:

Gaby Dalkin

Prep Time:

Cook Time:

Total Time:

Ingredients

  • DeLallo Grilled Artichokes Hearts
  • DeLallo Fresh Garlic & Pepper Antipasto Ready Pack
  • DeLallo Greek Feta Salad Ready Pack
  • DeLallo Sun Dried Tomato Pesto
  • DeLallo Olives Packs
  • 1 cup tabouli
  • 1 cup hummus
  • 1 cup tzatziki
  • half dozen dolmades
  • 1 recipe assorted pita chips or wedges
  • assorted crackers
  • halved radishes
  • halved cherry tomatoes

Instructions

  • Arrange all the ingredients on a large platter and serve as needed. People can mix and match their own bites using the crackers or pita chips as a base.

Array ( [text] => Arrange all the ingredients on a large platter and serve as needed. People can mix and match their own bites using the crackers or pita chips as a base. [image] => 0 [uid] => 0 [type] => instruction [image_url] => ) )
–>

Vegetarian Mezze Platter: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by DeLallo.  All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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Baked Cream Cheese Chicken Taquitos

Cream cheese chicken taquitos are filled with a tender chicken mixture with cheese sprinkled over top then rolled in a flour tortilla and baked to perfection. These taquitos are a family favorite!

Similar to baked chicken tacos these taquitos are simple to make and won’t last long! It is a Mexican dish that everyone will love.

Chicken taquitos stacked on top of each other on a plate.

Chicken taquitos stacked on top of each other on a plate.

Baked Cream Cheese Chicken Taquitos

I have had to get pretty creative with lunches for my boys since they have been home during the summer. It is so easy to just send them to school and not have to worry about what we are going to eat for lunch. And I know that we all are so excited to get back to Utah and get back to school, friends and family. I saw an idea for baked taquitos on pinterest and I knew that my boys would love them!

Sure enough! They gobbled these bad boys up. The cream cheese chicken was awesome inside of these and gave them amazing flavor. They were creamy and absolutely delish! I love recipes that become an instant favorite. I will take baking over frying any day and it gave the outside a yummy crunch. We absolutely loved these things. They are going to be made a lot at our house and make a perfect lunch or dinner!

What are Taquitos?

Taquitos are a favorite Mexican dish that can be an appetizer, snack or main meal for dinner. Fill a small tortilla with meat and cheese then tightly rolled it up. Once it is rolled up, it is traditionally deep fried but they can be baked too.

Baked Chicken Taquitos Ingredients:

This is a recipe that I love! It is quick and easy to make plus it has pantry staple ingredients that are already in the kitchen. Mix them all together and the chicken filling is complete.

  • Chicken: Cooked and shredded chicken that can be already pre-cooked or cooked the same day.
  • Cream Cheese: This will be softened to add to the chicken mixture.
  • Salsa: Any salsa that is preferred will taste delicious. My restaurant style salsa is a favorite.
  • Cumin: A dry and earthy seasoning adds to this chicken mixture.
  • Chili Powder: Hint of spice from the chili powder can be omitted or left in.
  • Garlic Powder: I love the flavoring of garlic in my dishes.
  • Salt: Just a pinch!
  • Green Onion: Always a flavorful texture and color. 
  • Cilantro: This brings out an authentic Mexican flavor.
  • Lime Juice: Squeeze the lime juice over top the chicken mixture.
  • Colby Jack Cheese: The cheese is melted down in the filling when being baked.
  • Flour Tortillas: Small ones are best. Homemade tortillas are my favorite to make!

How to Make Homemade Chicken Taquitos:

Let’s make some taquitos! These homemade baked chicken taquitos are just simple to prepare and baked within minutes. They are filled with chicken mixture and then tightly rolled up making these taquitos a family favorite for sure.

  1. Prepare baking sheet: Preheat oven to 425 and prepare a baking sheet by lining it with foil and spraying it with cooking spray. Set aside.
  2. Combine filling ingredients: Soften the cream cheese in the microwave for about 15-20 seconds. In a mixing bowl, combine cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, colby jack cheese, green onions, and cilantro. Stir until combined well.
  3. Fill tortillas: Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.
  4. Bake until brown and serve: Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!

The process of making chicken taquitos. First photo on the left hand corner is all the filling ingredients in one glass bowl, The upper righthand corner is the chicken filling mixed together then laid in the flour tortilla in the middle. The bottom left hand corner the tortilla is being rolled up. The bottom right hand corner the rolled up tortillas are being sprayed on top.

The process of making chicken taquitos. First photo on the left hand corner is all the filling ingredients in one glass bowl, The upper righthand corner is the chicken filling mixed together then laid in the flour tortilla in the middle. The bottom left hand corner the tortilla is being rolled up. The bottom right hand corner the rolled up tortillas are being sprayed on top.

Make a Complete Meal with Chicken Taquitos:

Another great thing about this taquitos recipe is it can be an appetizer, dinner time or even as a snack for after school. There are so many possibilities that are endless with these homemade chicken taquitos.

Cream cheese chicken taquitos are stacked on top of each other with lime wedges as a garnish.

Cream cheese chicken taquitos are stacked on top of each other with lime wedges as a garnish.

Can you make these baked taquitos ahead of time?

Yes! Make this recipe as easy as you would like or more on the homemade side. These baked chicken taquitos are simple and one you will want to make over and over again.

  • Chicken: Make this a day ahead of time or use a pre-shredded chicken for the chicken ingredient.
  • Salsa: Pick your favorite salsa to make or have from the store.
  • Chicken mixture: Mix all the ingredients together and store in an airtight container for 24 hours long in the refrigerator.
  • Tortillas: Any flour tortilla will work for this. Homemade or store bought.

Storing Taquitos:

Being a busy mom and family having these already made up and letting the kids warm them up on their own when they are ready to enjoy makes this even easier. These are a great freezer meal as well as make ahead meal.

  • Refrigerator: Once cooked place in the refrigerator for in an airtight container or ziplock bag for 3 to 5 days. Reheating when desired.
  • Can you freeze taquitos? Yes, luckily the cream cheese and chicken mix freezes well. Place the already cooked chicken taquitos in a ziplock bag. These will stay frozen for up to 3 months long.
  • Reheating: When ready to reheat, place on a sprayed baking sheet frozen and bake at 400 degrees Fahrenheit for 15 to 20 minutes or until baked. Microwave is also another option that is much quicker.

Cream cheese chicken taquito is being dipped in a red salsa.

Cream cheese chicken taquito is being dipped in a red salsa.

Enjoy More Taquito Recipes:

Baked Cream Cheese Chicken Taquitos

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Alyssa Rivers

Servings 8 Servings

A delicious baked taquito with a cream cheese chicken inside that the entire family will love!

  • 2 cups chicken cooked and shredded
  • 4 oz cream cheese
  • 1/3 cup salsa
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 Tablespoon green onion finely chopped
  • 2 Tablespoons Cilantro finely chopped
  • 1 Tablespoon Lime Juice
  • 1 Cup Colby Jack Cheese
  • 8-10 small flour tortillas
  1. Preheat oven to 425 and prepare a baking sheet by lining it with foil and spraying it with cooking spray. Set aside.

  2. Soften the cream cheese in the microwave for about 15-20 seconds. In a mixing bowl, combine cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, colby jack cheese, green onions, and cilantro. Stir until combined well.

  3. Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.

  4. Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!

Updated on April 7, 2020

Originally Posted on: July 31, 2014

Nutrition Facts

Baked Cream Cheese Chicken Taquitos

Amount Per Serving

Calories 239 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g35%

Cholesterol 41mg14%

Sodium 514mg21%

Potassium 152mg4%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 2g2%

Protein 10g20%

Vitamin A 514IU10%

Vitamin C 1mg1%

Calcium 163mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source

Fluffy Marshmallow Cream Cheese Fruit Dip (3 ingredients!)

Marshmallow cream cheese fruit dip is one of the best dips to enjoy year round. Fluffy fruit dip is sweet and creamy that is served with all your favorite fresh fruits!

Sunshine and fruit make me happy and one of my favorite snacks to have. We love dipping our fruit in this peanut butter cup fruit dip or strawberry cream cheese fruit dip as a little snack to get us through each day.
Fresh fruit prepared with a bowl of marshmallow cream cheese fruit dip.

Fresh fruit prepared with a bowl of marshmallow cream cheese fruit dip.

Fluffy Marshmallow Cream Cheese Fruit Dip

This fluffy marshmallow cream cheese fruit dip is everything you will want! Fresh fruit dipped in this light and creamy dip is a refreshing taste full of flavor. Fruit is one of my weaknesses! It is bright, colorful and extremely tasty. Juicy and sweet fruit is the best! With all the bright and sunny days shining through I can see this fruit dip being made over and over again. It is the perfect snack to have or a great dip to take to your next party.

It is simple to make and only uses 3 ingredients to make. Whip this fruit dip up within minutes and have a delicious treat that everyone will love. The marshmallow flavoring brings a rich and thick texture then mixed with a cream cheese gives it that creamy, smooth taste. Once you start dipping you won’t be able to stop! This marshmallow cream cheese fruit dip is fluffy and irresistible!

Serving Delicious Fruit Dip:

With this easy to make fluffy fruit dip, anytime is a good time to serve it! Sharing this marshmallow cream cheese fruit dip is perfect for parties and any gatherings that you may have.

Here are some fun ideas to serve your fruit dip:

  • Special Occasions: Holidays are especially fun because it is an easy dip to make plus everyone can take a little at a time and eventually it is gone before the night is over. Have a special bowl or platter that is decorative and holiday themed is another great way to add to the holiday with this dip and fresh fruit.
  • Gatherings: Potlucks are always a great time to share. It is simple to share and a quick fix for a gathering of all ages.
  • At Home: Snack time at home is perfect for little fingers and a light and tasty snack for kiddos, especially after school. Fruit is a kids favorite plus a good dip = heavenly for kiddos. Sometimes little fingers are dipped in just as much as the fruit.

Only 3 Ingredients!

Yep! That is right! AND, it is the BEST dip ever! With these 3 ingredients you can’t go wrong with mixing them together. The cream cheese balances out the marshmallow cream for a creamy, sweet and savory treat! It makes the perfect combination that is a light and fluffy mixture!

  • Marshmallow Cream: Adds thickness and sweetness to the dip.
  • Cream Cheese: Gives the dip a little bit of tang to balance out the marshmallow cream.
  • Strawberry Yogurt: Flavoring to create a strawberry cream flavor.
  • Fruit: Washed and sliced for serving

How to Make Fluffy Fruit Dip:

It is simple! Seriously, just add all of your ingredients into one bowl and mix by hand or in a mixer until it is a fluffy texture. Just know it doesn’t last long! It is that good!

  1. Mix ingredients together: In a medium sized bowl beat together the marshmallow cream, cream cheese and strawberry yogurt until fluffy.
  2. Start dipping: Serve with your favorite sliced fruit!

The Recipe Critic Pro Tip:

Work smarter by using a hand mixer or kitchen aid to help you get the mix to the right consistency. 

Mixing the marshmallow cream cheese fruit dip together in a kitchen aid mixer.

Mixing the marshmallow cream cheese fruit dip together in a kitchen aid mixer.

Let’s Start Dipping!

Now that the mix is finished let’s start by dipping some yummy foods. Fresh fruit is my go-to but graham crackers or animal crackers are also a favorite in our house too. This mixture of marshmallow cream and cream cheese fruit dip is sweet and creamy that sticks perfectly to the fruit! Any kind of fruit or cracker is best with this dip. You can’t go wrong with these 3 ingredients blended together.

Start with some of these favorite fruits that are delicious year round:

  • Strawberries
  • Blueberries
  • Blackberries
  • Pineapple
  • Pears
  • Watermelon
  • Apple slices: It is best to use pineapple juice or lemon juice to keep from browning.
  • Red or Green Grapes
  • Honeydew
  • Cantaloupe

How long does Marshmallow Fruit Dip Last?

Marshmallow fruit dip will last about 5 to 7 days in the refrigerator stored in an air tight container. When you are ready to serve, simply stir it together and being dipping. It is that simple and still the best! It is a great snack to have throughout the day.

A red strawberry being dipped in marshmallow cream cheese fruit dip.

A red strawberry being dipped in marshmallow cream cheese fruit dip.

We Love Dips! Try These Ones too:

Fluffy Marshmallow Cream Cheese Fruit Dip (3 ingredients!)

Prep Time 5 minutes

Total Time 5 minutes

Author Alyssa Rivers

Servings 8 People

Marshmallow cream cheese fruit dip is one of the best dips to enjoy year round. Fluffy fruit dip is sweet and creamy that is served with all your favorite fresh fruits! 

  • 7 ounces marshmallow cream
  • 8 ounce cream cheese softened
  • 1 cup strawberry yogurt
  • sliced fruit for serving
  1. In a medium sized bowl beat together the marshmallow cream, cream cheese and strawberry yogurt until fluffy.

  2. Serve with your favorite sliced fruit!

Nutrition Facts

Fluffy Marshmallow Cream Cheese Fruit Dip (3 ingredients!)

Amount Per Serving

Calories 205 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g30%

Cholesterol 34mg11%

Sodium 108mg5%

Potassium 93mg3%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 21g23%

Protein 3g6%

Vitamin A 390IU8%

Calcium 61mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source

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