Peppermint Bark Puppy Chow

December= Peppermint everything.

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Ingredients: 

6 cups rice chex cereal
12 ounce package Ghirardelli white melting wafers
12 candy canes, crushed in food processor
1/4 cup powdered sugar

Instructions: 

Melt white wafers in the microwave until creamy (I usually microwave for 30 second intervals and stir in between)
Pour melted chocolate over chex in a large bowl, mix well
Add in crushed candy cane, mix well
Add in powdered sugar, mix well

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Enjoy!

Rice Krispies Turkeys

I am back!! I apologize for the lack of posting lately… December is going to be my month of catching up on blog posts. I know a lot of you guys have been asking for my recipes on instagram… They will all be posted soon!

I wanted to make sure I got this recipe up in time for Thanksgiving for all you bakers out there looking for some last minute Thanksgiving dessert ideas. Let me know what you think in the comments!

turkey

Ingredients:
6 cups rice krispies cereal
1 bag marshmallows (10 oz)
3 tablespoons butter
20 Hersey kisses
1 package red and white mint M&Ms (I had to run all over the place to find these.. but Target had a bunch in stock)
1 small package of candy corn

Instructions:
Melt butter in pot over medium heat
Add in marshmallows and stir until melted
Stir in cereal
Remove rice krispies mixture from pot and press onto wax paper
Take circular cookie cutter and cut the rice krispies into circles
Unwrap 10 kisses and press them upside down into the middle of each circle
Unwrap the remaining kisses and melt them in the microwave (only for about 45 seconds-1 minute)
Use the melted chocolate to stick on the candy corn feathers
Then, use the melted chocolate to stick on the white mint M&Ms as the eyes
Place a small dot of chocolate on each as (as the eyeball)
Cut about 5 of the red M&Ms in half
Use the melted chocolate to stick the red M&Ms on as the nose

This makes about 10 turkeys in total… Happy Thanksgiving!!

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Spinach and White Bean Stuffed Portobellos

To be honest, this is the first time I have ever cooked with a portobello mushroom. For some reason they were never appetizing to me, but I tried one last week and I ended up really liking it! They are sturdy, which makes them a great base and/or bowl for dishes like this!

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Ingredients:

4 portobello mushrooms

5 oz. Spinach

1 can (15 oz) white beans (great northern)

1/2 medium yellow onion, chopped

1/2 cup parmesan cheese, shredded

3 tablespoons olive oil

Salt and pepper, to taste

Instructions:

Preheat oven to 400 degrees

Remove stems from mushrooms and brush on one tablespoon olive oil

Place in oven for 5 minutes

In the meantime, heat the remaining olive oil in a skillet

Add onion and cook 3 minutes

Add in spinach and mix until the spinach is wilted

Add in beans (make sure they are drained and rinsed) and a dash of salt and pepper

Stir for 5 minutes over medium heat and remove from stove

Fill mushrooms with the spinach bean mixture

Sprinkle with cheese (optional)

Bake for an additional 6-8 minutes or until the cheese is cooked to your liking.

Makes 4 mushrooms… Enjoy!

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Stuffed Poblano Peppers

This was my first time trying poblano peppers. I didn’t really know what to expect considering they look like rather large jalapeños! They actually aren’t too spicy and are pretty sturdy, which made them really good for stuffing. Enjoy!!

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Ingredients:

3 poblano peppers
1 pound ground turkey
1/2 cup cheese of your choice, shredded
1/4 cup red onion
3 tablespoons olive oil
Corn as a side (optional)
Salt and pepper, to taste

Instructions:

Preheat oven to 350 degrees
Heat 2 tablespoons olive oil in a pan
Add turkey and red onion and keep over heat until the turkey is fully cooked
Add in a dash of salt and pepper
In the meantime, cut the peppers in half and remove seeds
Brush the inside side of the pepper with olive oil and place in the oven for 7-8 minutes
Remove peppers from oven and fill the insides with cooked turkey mixture
Sprinkle cheese over the the stuffed peppers
Bake in oven for an additional 7-8 minutes or until the cheese is melted to your liking
Enjoy with a side of sautéed corn

Makes 6 peppers (about 3 servings)… Enjoy!

5 Minute Chickpea Salad

Working in advertising keeps me busy! But that is no excuse not to eat healthy :) This simple chickpea salad is delicious and nutritious (haha). If you follow this recipe, you’ll have enough for dinner… and lunch the next day…in under 5 minutes!

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Ingredients: 

1 can chickpeas (15 oz)
1 small cucumber, chopped
15-20 cherry tomatoes, cut in half
1/4 cup red onion, diced
1 tablespoon olive oil
Salt and pepper, to taste

Instructions: 

Rinse chickpeas and mix in a bowl with cucumber, tomatoes and onion
Toss with olive oil, salt and pepper
It’s that easy… enjoy!

No Bake Peanut Butter and Chocolate Oat Bars

If you’re looking for a quick and tasty dessert, look no further! I’ve been cooking with coconut oil a lot recently, and this is my favorite dish so far! I brought these bars to a dinner party last weekend and they were a hug hit! Let me know what you think in the comments :)

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Ingredients: 

2 cups gluten free rolled oats
1 1/2 cups chocolate chips
1 1/4 cups unsweetened shredded coconut
1 cup creamy peanut butter
1/2 cup coconut oil
1/3 cup honey
2 teaspoons vanilla extract

Instructions:

Melt peanut butter in a pot over the stove on low heat
Add in coconut oil and honey, mix well
Remove from heat and mix in the rest of the ingredients
Pour the mixture into a 9×9 inch pan (or bowl) and press down with wax paper
Place in freezer for at least 20 minutes (or fridge for 1 hour or longer)
Keep refrigerated until ready to serve!

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BBQ Chicken Zucchini Boats

If you can’t tell, I really like making different dishes with BBQ chicken and Jalapeño….

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Ingredients: 

4 medium zucchini
3 medium chicken breasts
1/2 cup BBQ sauce (or more depending on your taste)
1 jalapeño, sliced
1/4 cup red onion, chopped
1 tablespoon olive oil
1/2 cup cheese of your choice (I used reduced fat Mexican blend)
Salt and pepper, to taste

Instructions:

Preheat oven to 350 degrees
Cook chicken on stove top with olive oil, salt and pepper
Cut zucchini in half and spoon out the insides and discard
Place zucchini in oven for 7-8 minutes and remove
After chicken is cooked remove from heat and cut into small pieces
Add BBQ sauce and red onion to the chicken
Spoon the chicken mixture into the zucchini
Sprinkle with cheese and add jalapeño
Bake for 5-10 minutes until cheese is melted to your liking

Makes 8 boats… Enjoy!

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