November 19, 2012
I've always been obsessed with chocolate/caramel covered pretzel rods sold at specialty candy shops, but the price is definitely something I'm not obsessed with. So enter homemade pretzel nachos.
What's better than chocolate and pretzels people? Not much if you ask me.
60-80 pretzel twists (only a small part of a bag of pretzels)
10 Kraft caramels, unwrapped
1/2 tsp. water
1/4 cup chocolate chips
1/8 cup white chocolate chips (optional)
1. Spread pretzel twists evenly onto a large plate and make a second layer on top.
2. Place caramels in a microwave-safe bowl with 1/2 tsp. water and microwave for 45 seconds, stirring every 15 seconds. Stir and drizzle over pretzels.
3. *Place chocolate chips in a microwave-safe bowl and microwave at 50% power for 45 seconds, stirring every 15 seconds. Stir until smooth and drizzle over pretzels.
4. Repeat step 3 with the white chocolate chips. Be careful not to overcook.
5. Let sit until chocolate has hardened and enjoy!
*A double broiler works best to melt chocolate, but the microwave will also work if done correctly.
November 16, 2012
1. Preheat oven to 425 degrees F.
2. In a saucepan, combine carrots, peas and celery. Add enough water to cover vegetables and boil for 15 minutes. Remove from heat, drain, stir in chicken and set aside.
3. Melt butter in a saucepan and stir in flour, salt, pepper, onion and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Form one pie crust into the bottom of a pie pan or dish and place the chicken/veggie mixture on top of it. Pour hot liquid mixture over, being careful not to overfill. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Place on a baking sheet in case of spills and bake in the preheated oven for 30 to 35 minutes, or until pastry is golden and filling is bubbly. Cool for 10 minutes before serving.
November 14, 2012
The best part is they are a no-bake treat and are a great energy food. You've seriously got to try these!
November 13, 2012
2. Use chicken breasts in the first week or so after purchasing or you'll need to freeze or toss them out.
3. Tools you need: sharp knife, large cutting board, quart-sized plastic zip-lock freezer bags for each chicken breast and a Sharpie.
4. Write the date on each freezer bag and set aside.
6. Place each chicken breast in ziplock bag and squeeze all of the excess air out. Zip shut.
here are a whole slew of other options on how to thaw chicken.
Hope this will work for you as well as it does for me!
November 12, 2012
I came across this recipe ages ago on Pinterest and finally tried it. Super easy and they totally taste like legit pretzel bites. We practically fought over them!
Make sure you use kosher salt though because it's what makes all the difference.
Homemade Pretzel Bites
Slightly Adapted from Get Off Your Butt and Bake
15 regular Rhodes rolls, thawed
melted butter, about 2-4 Tbsp.
1. Cut each roll into 2 sections. Roll each section into a ball-shape and place on an ungreased baking sheet. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until doubled in size.
2. Preheat oven to 375 degrees F.
3. Bring about 2-3 cups of water to boil in a large pot. Drop about 10 bites into the boiling water and stir gently so all sides are shocked with water. Boil for about 45 seconds.
4. Remove from water with a slotted spoon and place on a paper towel that has been set on top of a dish towel.
5. Repeat with the rest of the rolls. Remove them carefully off of the paper towel onto a greased baking sheet.
6. Bake for 15 minutes until golden brown.
7. Brush or roll each bite with melted butter. Sprinkle with kosher salt.
*For a variation, butter and dip into Parmesan cheese or a cinnamon/sugar mixture.
November 9, 2012
|Copycat Zupa's Wisconsin Cauliflower Soup|
This is one of my favorite soups at Zupa's! If it's anything like the real deal, I might be gaining a few pounds real soon!
Pesto and mozzarella topped baguettes in a creamy, tomato soup? PURE genius.
|Tuscan Sausage Soup|
Is anyone else drooling over this soup?! Making this right away!
|Southern Style Chicken and Dumplings |
This looks like the perfect "soup" to have on a cold night.
|Creamy Cauliflower Soup with Crispy Capers and Chive Oil|
Holy decadent! I love how cauliflower is making its presence known in the food world these days!
November 7, 2012
This pasta has the best lemon flavor and is so creamy and well, cheesy. It was a definite hit at our place.
Cheesy Lemon Spinach Pasta Bake
Adapted from Our Best Bites: Savoring the Seasons
3 cups pasta, such as Rotini
2 Tbsp. butter
1 1/2 tsp. garlic, minced
2 Tbsp. flour
2 cups milk
3/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 tsp. red pepper flakes
1 medium lemon
2 cups roughly chopped, loosely packed fresh spinach
3/4 cup grated mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
1. Preheat oven to 350 degrees F. Fill a large stockpot with water and bring to a boil. Add pasta and cook according to package directions.
2. Melt butter in a medium-sized skillet on medium-high heat. Add garlic to pan and cook until fragrant, about 1 minute. Add flour to pan and whisk for about 1 minute. Slowly add milk and continue to whisk until smooth. Add salt, pepper and red pepper flakes and bring sauce to a simmer.
3. While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest the lemon. After zesting the lemon, cut it in half and juice it. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.
4. Drain pasta and return to stockpot. Add spinach, 1/2 cup mozzarella and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in a 9x9-inch baking dish and top with remaining cheeses.
5. Cover dish with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool 10 minutes before serving.
November 5, 2012
And the honey mustard sauce? To die for.
We all know how good Chick-fil-a's chicken is, but if you want to try something equally as awesome at home, this is your recipe. Seriously try it.
November 3, 2012
November 2, 2012
I however, LOVE them. Especially cooked in a little butter and browned to perfection. Yum.
This was a major hit at my house with all the creamy layers of alfredo, parmesan and browned mushrooms. And while I'm not usually a fan of nutmeg, it was amazing paired with the mushrooms. Who knew?
Please give this a try if you even sorta like mushrooms even just a little bit because it is so tasty!