Although our kids are grown and I don’t need to have snacks on demand anymore, this recipe is still a keeper! I love the chocolate peanut butter combination and this recipe is perfect. This would also be a great bake sale item for when the kids are back in school but no matter why you make them, I know you will enjoy them!
INGREDIENTS
2 1/2 cups Rice Krispies cereal
2 cups oats
1 cup halved cashews
1/2 cup packed light brown sugar
1/3 cup light corn syrup
1/3 cup honey
2/3 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
Pinch of salt
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
DIRECTIONS
Spray a 9 x 13 inch baking dish with non-stick spray and set aside. Combine cereal, oats and nuts in a large bowl and mix. In a small saucepan, over medium heat, combine brown sugar, corn syrup and honey mixing well and combining until the mixture just starts to boil. Remove from heat and add the peanut butter, salt and vanilla, mix to combine and pour over cereal mixture and combine until well coated. Add the peanut butter chips and chocolate chips mixing again. Pour entire mixture into your prepared pan and pat down forming a flat single layer.
Let cool and slice into bars. Store covered.
Enjoy!
Summer is officially here and this means the grill is going with your favorite chicken or steak, but what about those side dishes? This week is all about easy delicious side dishes great for your holiday celebrations and gatherings. This one today is perfect for a simple side with your favorite person! Jim and I both love roasted vegetables and this one has a little twist that you might enjoy! I added some Italian seasonings and Asiago cheese. If you have not had Asiago, it adds a nice nutty flavor to the cheese.
INGREDIENTS
1 pound fresh trimmed asparagus
1 Tablespoon olive oil
1 Tablespoon lemon zest
Pinch of salt
Pinch of pepper
2 teaspoons Italian seasoning
1 large tomato, sliced in 1/2 inch slices
1/2 cup Asiago cheese
DIRECTIONS
Turn your oven to broil, leaving the oven door open slightly, and move your oven rack to the top portion of the oven.
On a baking sheet add your trimmed asparagus, oil, salt, pepper, and zest. Mix coating all of the asparagus. Add the tomatoes to the sheet pan on a single layer also coating the tomato slices with oil, salt, pepper and zest. Sprinkle the asparagus and tomatoes with the Italian seasoning and Asiago cheese. Place the sheet pan under the broiler still keeping the oven door open and watching closely. When the cheese is melted and lightly browned, and vegetables have softened, remove from oven and serve warm.
Enjoy!
It’s been all Greek to me this week! I’ll be honest I don’t eat a lot of Greek food so when I was asked to come up with some original recipes, I really had to do some research. I also wanted recipes that are simple and without a million ingredients, but still had lots of flavor. This recipe did take a little bit of time and the Tzadziki sauce needs some time to come together in the fridge. I started with the sauce first and everything comes together very simply after that. This was a fresh and flavorful recipe that we really enjoyed. It was definitely a little different from my usual recipes, but very tasty!!
INGREDIENTS
Pizza dough (your recipe or store bought)
1/2 pound ground lamb
2 cloves garlic, minced
2 teaspoons Greek seasoning (found in the spice aisle)
2 Tablespoons fresh squeezed lemon juice
Pinch of salt
Pinch of pepper
4 Roma Tomatoes, seeded and diced
4 sun dried tomatoes, diced
12 large green olives, sliced
1 clove of garlic, minced
2 Tablespoons thinly sliced red onion
1 Tablespoon olive oil
Pinch of red pepper flakes (optional)
1 cup feta cheese, crumbled
One big handful of spinach/arugula mix
TZATZIKI SAUCE
1 cup plain Greek yogurt, drained
3 Tablespoons grated cucumber
1 Tablespoon olive oil
1 Tablespoon fresh chopped dill
1 Tablespoon fresh lemon juice
Pinch of black pepper
DIRECTIONS
Starting with the Tzatziki sauce, drain the yogurt. Once drained go ahead and add all of the other ingredients mix well and store in the fridge until ready to use.
For the lamb: in a large fry pan add the ground lamb breaking up as it cooks. When it’s about half way through cooking, drain the fat if needed and add minced garlic, lemon juice, Greek seasoning, salt, and pepper. Mix well to combine and finish cooking through. Remove from heat.
Preheat your oven according to your pizza dough (mine baked at 425 degrees for 15 minutes). Spread out your pizza dough on a baking sheet or pizza pan.
In a medium bowl, add the chopped tomatoes, sun dried tomatoes, green olives, garlic, red onion, olive oil and a pinch of red pepper flakes if using. Mix well and spread over your pizza dough. Top with your ground lamb mixture covering your pizza, top with the feta cheese and bake through until your pizza dough is cooked through and everything is warmed through. Remove from oven top with the spinach arugula mix and drizzle with Tzatziki sauce and serve immediately.
Enjoy!
This week to is all about easy Greek recipes. I loved this salad! I shared it with a friend who had never had Halloumi cheese and he was thrilled. He enjoyed the salad as much as I did! You can do the dressing and vegetables ahead of time and pan fry the cheese just before serving to make it a little easier! If you have not tried Halloumi cheese, it is a Greek squeaky cheese that is s great for grilling or pan frying. It does not melt like most cheeses. If we are grilling I will sometimes throw this on the grill for a quick snack before dinner.
INGREDIENTS
1/4 cup olive oil
1 1/2 Tablespoons fresh squeezed lemon juice
2 teaspoons of Greek seasoning (found in your spice aisle)
Pinch of salt
Pinch of fresh cracked pepper
Pinch of red pepper flakes (optional)
12 large green olives, sliced
2 seedless cucumbers, sliced
4 Roma tomatoes, diced
1/2 cup very thinly sliced red onion
8 ounces Halloumi cheese, sliced into one inch sticks
DIRECTIONS
In a medium bowl combine olive oil, lemon juice, Greek seasoning, salt, pepper and red pepper flakes and mix well.
Add the sliced olives, cucumbers, tomatoes and red onion, coating with the dressing. Heat a medium fry pan over medium heat and add the Halloumi cheese slices and cook on one side until golden brown, turn the cheese and cook the second side until golden brown. Remove from heat and slice the cheese into bite size pieces and add to the salad and coating with the dressing. Serve immediately.
Enjoy!
Summer is almost here and what is better than beer and spicy sausage? How about raspberry beer? This is so easy and you can easily double the amount of sausages with the amount of sauce this makes! I love the combination of sweet and spicy and the raspberry beer really brings some sweet flavor to the spicy sausages! This is an easy party dish that uses your slow cooker so you can spend time with your friends and family and not over the stove!
INGREDIENTS
1 bottle raspberry wheat ale
1/2 bottle of honey BBQ sauce (from an 18 ounce bottle)
1/4 cup ketchup
1 large sweet onion, sliced
1 green pepper, sliced
1 orange pepper, sliced
6-10 spicy Italian sausage links
Hot dog buns
DIRECTIONS
Place the raspberry wheat ale, BBQ sauce, ketchup, onion, and peppers in a slow cooker and mix well to combine ingredients. Turn slow cooker on low and cook for six hours. In a large skillet add your sausage links and brown over medium- high heat until all sides are browned. Transfer to the slow cooker and continue to cook until fully cooked through. Serve warm in the hot dog buns.
Enjoy!
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