1 tsp. olive oil 1 small red onion, diced 1 medium jalapeño, seeded and diced 3 cloves garlic, minced 2 (12 oz.) boneless, skinless chicken breasts 1 (12 oz.) package fire-roasted frozen corn (or fresh corn) 1 (4 oz.) can diced green chiles 1 tbsp Tajín seasoning 2 tsp ground cumin 2 tsp chili powder ½ tsp table salt ¼ tsp finely ground black pepper 4 cups (32 oz.) chicken stock or low-sodium chicken broth 2 cups sour cream (full-fat) or Greek yogurt (full-fat) ½ cup shredded Monterey Jack cheese Juice of one lime ¼ cup chopped cilantro ½ cup crumbled queso fresco Heat olive oil in a sauté … [Read more...]
Back to School Cookies
It's September... Which means it's Back to School time! We hosted friends for dinner the other night and I decided to decorate the table in a "Back to School theme" to celebrate their boys Summer ending and starting a new School Year. I added School supplies to their place setting and they loved it. Apples, Pencils and Easers are always a fun idea when decorating for Back to School. I also made these easy pencil cookies and everyone loved them. This is what you'd need to make your family some: Ingredients: •Candy Melts [red + white] •Vanilla Wafer Cookies •Mini Chocolate Chips Melt WHITE candy melts in … [Read more...]
Snowball Cookie Recipe
INGREDIENTS 2 1/4 C All-purpose flour 1 1/2 C Powdered sugar 1/2 tsp Salt 2 tsp Vanilla extract Splash of water 3/4 C Pecans 1 C Butter, unsalted Place the butter and sugar in a large bowl and cream with an electric mixer on medium speed. You can also use your stand mixer with the paddle attachment as well Add in the water and vanilla extract and mix until combined. Then add flour and mix on low speed until flour is just mixed in, making sure to scrape down the sides of the bowl.. Add the chopped pecansp and gently stir to combine. Chill in the refrigerator for 2 hours Preheat oven to 325 ° F Using a cookie scoop, scoop dough … [Read more...]
Frosted Cranberry Recipe
INGREDIENTS ½ cup water 1 cup granulated sugar 2 cups fresh cranberries First, combine ½ cup of water and ½ cup of sugar in a medium saucepan and heat until the mixture comes to a simmer. Stir until the sugar dissolves completely and remove from the heat to allow it to cool for five minutes. Next, add two cups of cranberries, one cup at a time, to the saucepan. Stir to coat the cranberries in the simple syrup. Remove the cranberries from the simple syrup with a slotted spoon. Set the cranberries on a wire rack over a foil-lined cookie sheet and repeat with the remaining cranberries. Let the cranberries dry … [Read more...]
Valentines Breakfast Brunch Board
There is something so FUN about creating a breakfast board. I am crazy about these heart shaped waffles. I used my mini waffle maker that I got last Valentines Day. I picked up my favorite spreads at the store. I included Hazelnut Spread, Raspberry Preserves and Classic maple syrup. Other suggestions you could include are Vanilla yogurt, whipping cream. … [Read more...]
Spooky Oreo Bat Truffles
Ingredients: Oreos, Black Sugar, Red Hot Candies, Cream Cheese, Black Icing Red Hots + Black icing dots for eyes Prepping Truffles Finished Truffles displayed. Dipping the truffles in the chocolate was a lot harder than I thought. A special trick I did was freeze them first, it made them easier to dip in the chocolate. INGREDIENTS 1 pkg. (8 oz.) brick cream cheese, softened 36 OREO Cookies, finely crushed 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted 2 cups black sanding sugar cookie icing + red hots INSTRUCTIONS Remove and discard the filling from 5 OREO cookies; break each … [Read more...]
Apple Cider Sangria
INGREDIENTS: 1 bottle, standard size of pinot grigio 2 1/2 cups fresh apple cider 1 cup club soda 1/2 cup ginger brandy 3 honey crisp apples, chopped 3 pears, chopped INSTRUCTIONS: Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving. SHOP THIS LOOK: … [Read more...]
Chipotle Caramel Chex Mix
INGREDIENTS: 1/2 cup unsalted butter 3/4 cup corn syrup 1 cup packed brown sugar 1 Tablespoon chipotle pepper seasoning 1 Tablespoon smoked paprika 3 cups rice chex cereal 3 cups corn chex cereal 2 cups mini pretzels 1 cup peanuts 1 cup cashews INSTRUCTIONS: Preheat the oven to 275 degrees F. Line two baking sheets with parchment paper. Place the butter, corn syrup, sugar, chipotle pepper and smoked paprika in a microwave safe bowl. Microwave in 30-second incredible, stirring after each, until the butter is melted and the mixture combines. Stir it well so it looks caramely. Place the chex … [Read more...]
Buffalo Chicken Dip
INGREDIENTS 2 (8-ounce) blocks of cream cheese, softened 1/2 cup of your favorite blue cheese dressing 1/2 cup of your favorite ranch dressing 1 cup of Frank's Red Hot Buffalo Wing sauce 1 1/2 cups shredded chicken breast 2 cups freshly grated cheddar cheddar cheese 3 tablespoons gorgonzola cheese, crumbled 2 tablespoons chopped chives 2 tablespoons chopped cilantro FOR SERVING: crackers chips baguettes celery carrots INSTRUCTIONS Preheat your oven to 375. Spray a pie plate or 8x8 baking dish with nonstick spray. In a large bowl combine softened cream cheese, ranch dressing, … [Read more...]
Touchdown Brownies
INGREDIENTS: • 1 batch boxed brownie mix • 1/2 cup salted peanuts, if don't have salted, add sea salt • 1 cup chopped Reese's peanut butter cups • 1 1/2 cup milk chocolate chips • 1 1/2 cup creamy peanut butter • 1/2 tablespoon butter • 1 1/2 cups Rice Krispies Cereal INSTRUCTIONS: • Mix the brownies according to their instructions - and bake them for 20 to 25 minutes in a 9 x 13 baking dish. • Remove and top with peanuts and peanut butter cups, and bake for 4 to 6 minutes more. • While they are finishing baking, melt chocolate chips, peanut butter and butter. I do this in 30 second intervals in the microwave. … [Read more...]