Family favorites
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!
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!
This is another Taste of Home recipe! I have been finding some super delicious recipes from TOH lately! This is an easy and pretty dessert and would be great for your Fourth of July holiday party! Easy to make with great flavor and how pretty is this dish?! I shared this with friends and they really enjoyed it and loved the fresh fruit on top and I could not agree more!
INGREDIENTS
1 1/3 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
TOPPING
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 Tablespoon lemon juice
1 teaspoon sugar
2 cups reduced fat whipped topping such as cool whip
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a 9 inch round baking pan. In a large bowl whisk flour, sugar, baking powder and salt. In another bowl whisk egg, buttermilk, melted butter, lemon peel, lemon juice and vanilla. Add to dry ingredients and stir just until moist. Fold in one cup of sliced strawberries and transfer into prepared pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. My cooking time was closer to 35 minutes! Cool ten minutes before removing from pan to a wire rack to cool completely. For topping toss berries with lemon juice and sugar. To serve spread whipped topping over cake and top with mixed berries.
Enjoy!
Another great recipe from Taste of Home Magazine! This became an instant favorite of mine so much that I made it twice in two weeks! The recipe calls to make the chicken in a slow cooker, but this would be great with grilled chicken as well. I served this with a choice of ranch and blue cheese dressing and that worked out very nice. This would also make a great pocket sandwich too. My husband will put anything on bread and this is a great recipe for that too! The only ingredient that I left off was bacon, but feel free to add that to yours!
INGREDIENTS (6 servings)
1 bottle (18 ounces) of your favorite BBQ sauce
2 Tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 1/2 pounds boneless, skinless chicken breasts
12 cups chopped romaine
3 plum tomatoes chopped
2 avocados peeled and chopped
2 small carrots, diced
1 medium red or green pepper, chopped
3 large hard boiled eggs, chopped
6 bacon strips, cooked and crumbled (optional)
1 1/2 cups shredded cheddar cheese
Blue cheese and/or ranch dressing
DIRECTIONS
In a greased 3 quart slow cooker mix the BBQ sauce, brown sugar, garlic powder, and paprika. Add the chicken breasts and coat with the sauce. Cook covered on low 3-4 hours until the chicken is cooked through. Remove the chicken from the slow cooker, cut into bite size pieces. Add back into the slow cooker and coat with the sauce.
Place romaine on a large serving platter, arrange chicken, vegetables, avocado, hard boiled eggs, bacon and cheese. Drizzle with dressing or let everyone add their own dressing.
Enjoy!
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