Snack
I’m not sure why this is called puppy chow buts that’s what I have always known this recipe as. I made this gluten and dairy free for Robby as he was looking for something sweet. Although I made it for him. We all enjoyed this sweet treat! This makes a large portion, so plan to share!
INGREDIENTS
- 3/4 cup creamy peanut butter
- 1/2 cup non-dairy butter such as Earth Balance
- 2 cups dairy free chocolate chips, we used Enjoy Life chips
- 11 cups gluten-free Rice Chex cereal. 1 box
- 2 1/2- 3 cups powdered sugar
DIRECTIONS
In a microwave safe bowl add peanut butter, non-dairy butter
Add the Rice Chex cereal to a large bowl and pour the chocolate peanut butter mixture over the cereal. Carefully mix the cereal until the cereal is completely covered with the chocolate.
Add the chocolate covered cereal into a large Tupperware bowl with a lid or a large Z
You can serve right away or store covered in an airtight container at room temperature.
Enjoy!
We have had a crazy couple of weeks around here so I have some super simple recipes coming up for you this week. I was doing a lot of baking last week and looked in the fridge for a little something for the boys around here and saw kielbasa and Bacon and a trusty bottle of BBQ sauce. I knew exactly what I was going to do. You guessed it, this amazing little gem was born! I air fried them, but they could easily be baked or even grilled in the summer!
INGREDIENTS
- 1 fully cooked kielbasa ring
- 4-5 slices of thick cut bacon
- 1/2 cup of your favorite barbecue sauce
DIRECTIONS
Cut the kielbasa link the same size as the width of the bacon. My kielbasa gave me 8-9 pieces. Cut the bacon slices large enough to wrap around the kielbasa pieces and secure the bacon with a toothpick. Do this for each of the kielbasa pieces. Slather the BBQ sauce all over the kielbasa, bacon pieces, and place in your air fryer.
Air fry at 400 degrees for 12-14 minutes or until the bacon is done until your deisired crispness. Let cool for just a couple minutes, remove the toothpicks and serve warm.
Enjoy!
We absolutely LOVE jalapeño poppers. I make them often and we also order them when we are out. I usually stuff them with spicy sausage but decided to change it up a bit with some seasoning in the cream cheese mixture and the addition of the sweet barbecue sauce. I used my air fryer but you can easily bake these as well. This was the perfect sweet and spicy combination, these just might be my all-time favorite jalapeño poppers. We loved them so much I made them two days in a row with none left over!
INGREDIENTS
- 8 jalapeño’s
- 4 ounces of cream cheese at room temperature
- 1/2 cup sharpe cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 slices thick cut bacon
- 1/2 cup of honey BBQ sauce
- 1/4 cup packed brown sugar
Preheat your air fryer to 400 degrees. Slice each jalapeño in half lengthwise and remove the seeds and veins. Set aside. In a small bowl combine the cream cheese, cheddar cheese, Monterey Jack cheese, garlic powder, and onion powder and mix well. Spread the cream cheese mixture into the body of each jalapeño half. Cut the bacon slices in half and taking one piece of bacon at a time wrap the half piece of bacon around one of the stuffed jalapeños and secure each end with a toothpick. Do this for each jalapeño half.
In another small bowl combine the barbecue sauce and brown sugar. Brush each of the bacon wrapped jalapeños with the barbecue mixture. Place the jalapeños in your fryer in a single layer and air fry at 400 degrees for 12-14 minutes depending on how crispy you want your bacon. Remove from fryer and let cool for just a couple minutes. Serve warm.
Enjoy!
I have never met an apple bread that I did not enjoy! I love the apple fritter bread I have on the blog but this one was just a little different from that one. I thought I would give it a try. This recipe did not disappoint in fact it was gone within 24 hours without sharing! Yikes! I love the apples and cinnamon combination and of
INGREDIENTS
- 1/2 cup plus 1 Tablespoon brown sugar, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 apples, peeled, cored and diced. I used Honey Crisp apples
- 1 Tablespoon plus 2/3 cup granulated sugar, divided
- 1 teaspoon apple pie spice
- 1/2 cup walnuts , chopped
- 8 Tablespoons butter, softened
- 2 eggs
- 1 1.2 teaspoons vanilla extract
- 1 1/2 cups
all purpose flour - 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
GLAZE
- 1/4 cup brown sugar
- 1 Tablespoon butter
- 2 Tablespoons heavy cream
- 2 Tablespoons confectioners sugar
Preheat oven to 350 degrees. Using a
In a medium bowl, toss the apples with 1 Tablespoon of brown sugar, 1 Tablespoon sugar
In the bowl of a stand mixer with a paddle attachment, cream butter then add 2/3 cup granulated sugar and beat until light and fluffy, about 1 minute. With the mixer, add one egg at a time and mix. Scape the bowl down and mix for one more minute on medium until slightly pale in color. Add vanilla and mix just to combine.
In a small bowl. mix flour with baking powder and baking soda. With the mixer running on low, alternate adding the flour mixture and the sour cream. Mix until just combined.
Pour half of the batter into your prepared pan and spread covering the bottom of the pan. Add half of the apple mixture and pat down slightly into the batter. Sprinkle with half of the sugar mixture. Repeat with the remaining batter, apples and sugar mixture.
Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. While cake is baking prepare the glaze by combining brown sugar, butter, and cream in a small saucepan. Heat to a boil and simmer on medium heat for two minutes without stirring. Remove from the heat and sift in the powdered sugar. Let sit at room temperature for ten minutes. Once the cake is out of the oven, cool in the pan on a baking rack for 15 minutes. Loosen the sides and flip out of the pan onto the cooling rack. Place the rack over a sheet pan and drizzle glaze over the top and let it melt into the warm cake. Serve warm or at room temperature.
Enjoy!
This recipe come from www.familyfeast.com
We love fresh fruit and always have some on hand but this week I found myself with both bananas and strawberries that needed to be used. It did not take me long to find a muffin recipe on Pinterest for these muffins. This recipe comes from www.julisasalbum.com
These muffins come together in no time and taste delicious. I could barely get a picture as Jim had two in his hands as soon as they came out of the oven! These were gone with in one day of me making them so I know I’ll be making them again! I love when I find a recipe that I have all of the ingredients for!
INGREDIENTS
2 ripe bananas, mashed
1/3 cup Greek yogurt or sour cream
1/3 cup butter, melted
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 1/2 cups all purpose flour
1 cup of strawberries, chopped
Directions
Pre heat oven to 350 degrees. In a large bowl mix mashed bananas, yogurt or sour cream and melted butter, mix well. Add in the sugar, egg, and vanilla. Sprinkle the baking soda in, add the salt and mix again. Add the flour and mix to combine. T
Grease a regular 12 cup muffin pan with
Enjoy!
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