Looking for healthy and easy snack ideas for kids? These quick and easy no-bake Peanut Butter Cheerio Bars are always a hit. Made with just 3 simple ingredients: Cheerios, peanut butter and honey. They’re perfect for breakfast, after school, or a quick grab-n-go snack. Toddlers, teens and adults love them!
Servings: 9
Ingredients
3cupsCheerios
3/4cuppeanut butter
1/2cuphoney
Instructions
Line an 8×8 pan with parchment paper or foil; set aside.
In a medium sauce pan, heat the peanut butter and honey over medium heat until melted and well combined.
Remove from the heat and stir in the Cheerios.
Place the mixture in your prepared pan and press into place.
Cover and refrigerate for at least 1 hour before cutting.
Oh it’s so good. Chocolate Kiss Peanut Butter Pie. This recipe has a wonderful combination of a chocolate and peanut butter. It’s simple and inexpensive. You can also use chocolate pudding; the pie tastes like peanut butter cup candy. For a really spectacular presentation, garnish with whipped cream, peanuts, and chopped peanut butter cups.
Ingredients
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
378 calories; protein 8.1g; carbohydrates 39.7g; fat 22.1g; cholesterol 12mg; sodium 481.1mg. Full Nutrition
Grilled Peaches with Whipped Mascarpone. Have you ever tried a grilled dessert? This easy dessert combines grilled peaches with mascarpone, browned butter and crispy sage for a unique tasty treat for those warm summer nights ahead.
Prepare the grill. Lightly brush your grill grates with olive oil and preheat your grill to about 400°F.
Whip the mascarpone. Add the heavy cream to a large mixing bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and vanilla and beat for another minute or so. Refrigerate until ready to use.
Prepare the peaches. Cut the peaches in half and remove the pits. Brush the cut slides generously with olive oil.
Grill the peaches. Place the peaches cut side down on the preheated grill. Grill for 5 minutes and remove.
Assemble. Place a peach half or two on a plate. Top with the whipped mascarpone and drizzle with caramel sauce. Serve immediately.
Notes
You can use either homemade or store-bought salted caramel sauce. If making homemade be sure to make it prior to grilling the peaches.
To grill the peaches simply brush the grates lightly with oil and preheat your grill or grill pan to medium-high heat. Cut your peaches in half and remove the pits, brush the cut side of the peach with oil and grill for 5 minutes. It’s really that easy! This simple tips below will help you ensure perfectly grilled peaches every time.
Baked Chicken Taquitos are one of the meals that are easy to make and taste just like you are in a Mexican Restaurant. Taquitos are like mini tacos all rolled up ready to eat. Okay, the ingredients are bit different than regular tacos, but you get the idea.
These baked chicken taquitos have a creamy, cheesy filling with just the right amount of spice. The filling can be made ahead of time and then the taquitos can be assembled just before baking.
The baking allows a crisp tortilla but none of the added fat you find with the traditional fried taquito.
Prep Time 30mins
Cook Time 20mins
Total Time 50mins
Course Appetizer, Main Dish
Cuisine Mexican
Servings 6people
Calories 440kcal
Ingredients
8ozcream cheese(at room temperature)
1cupshredded cheddar cheese
¾cupchili verde sauce
½teaspooncumin powder
1cupshredded Monterey Jack cheese
2cupscooked chicken(shredded)
¼cupchopped fresh cilantro
12–15corn tortillas
Instructions
Stir cream cheese in a large bowl until smooth and creamy. Stir chili verde sauce, and cumin powder.
Stir in shredded cheeses, chicken and cilantro.
Wrap 3 tortillas at a time in a paper towel and microwave for 10-15 seconds, until tortillas are pliable.
Place filling on each tortilla and roll up. Place on a baking sheet seem side down.
Bake in a preheated 350 degree oven for 20 minutes until mixture is warmed through.
Likes and Dislikes. How do we improve on this web site? So be honest. How can we make improvements here? Now politics and religion are a no no. I want to hear from the viewers and posters.
Chicken and Mushroom Pie. This looks good. Somebody needs to try this and get back to us. Stay cozy during these chilly months with this ultra creamy chicken and mushroom pie with puff pastry crust! Filled with a savory and decadent cream sauce, smoky bacon and fresh herbs, every bite of this meat pie is comfort food at its finest.
Similar to a chicken pot pie, this divine dish is loaded with a decadent, silky herbed cream sauce and hearty, flavorful add-ins. The puff pastry gives this savory pie a perfectly flaky, crisp crust for an unforgettable finishing touch. Sounds like a crowd pleaser, huh?
Equipment
Large skillet
9-inch-by-13-inch baking dish
Rolling Pin
Pastry brush
Ingredients
8slicesbaconchopped into 1-inch pieces
2 ½cupsboneless, skinless chicken thighschopped into 1-inch pieces
¼teaspoonsaltplus additional for seasoning chicken
¼teaspoonpepperplus additional for seasoning chicken
1poundbaby bella mushroomssliced
¼cupsalted butter
¼cupall-purpose flour
4garlic clovesminced or grated
1 ½cupschicken stock
1 ½cupsheavy cream
½cupfreshly grated cheddar
½cupfreshly grated Parmesan
1tablespoonfresh thyme leaves
2teaspoonsfresh chopped sage leaves
1teaspoonfresh chopped rosemary leaves
1-2dashesWorcestershire sauce
Pinch of ground nutmegpreferably freshly grated
1thawed puff pastry sheet
1eggwhisked
Instructions
Heat oven to 400 degrees. In a large, cold skillet, add bacon. Turn heat to medium and cook until crisp. Stir occasionally.
Using a slotted spoon, move bacon to a paper towel-lined plate. Add chicken to bacon grease. Sprinkle with salt and pepper. Cook until browned on the outside. Using a slotted spoon, remove the chicken to another plate.
Add the mushrooms and cook until browned, stirring only occasionally. If the skillet gets too dry, add a tablespoon or two of butter. Also remove from skillet.
Add ¼ cup butter to the skillet and melt. Whisk in the flour. Continuously whisk for about three minutes. Add garlic and cook for about 30 seconds, stirring constantly.
Slowly pour in chicken stock and heavy cream. Whisk until the mixture smooths out. Add bacon, chicken and mushrooms back to the skillet. Bring to a simmer.
Stir in ¼ teaspoon salt, ¼ teaspoon pepper, cheddar, Parmesan, thyme, sage, rosemary, Worcestershire sauce and ground nutmeg. Keep stirring until the cheese melts. Turn off heat.
Using a rolling pin, roll the puff pastry so that it’s large enough to cover a 9-inch-by-13-inch baking dish. Pour the cream mixture into the baking dish. Place the puff pastry on top. Pinch the puff pastry so that it folds against the interior sides of the baking dish. Brush the whisked egg on the puff pastry using a pastry brush. You probably won’t need the entire egg.
Place in oven in the puff pastry is nice and brown to your liking and the cream mixture is bubbling on the side, about 20-25 minutes. Let set for about five minutes before serving. Enjoy!
Notes
About three chicken thighs typically gives me enough meat for 2 ½ cups.
For full tips, please see blog post.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pasta to die for? Top Chef’s Simple Pasta Recipe. I’m a simple guy. Spaghetti, Bow tie, red sauce, etc. But this recipe go t me thinking. Try something different. Expand your horizon. Let’s get started.
“If you meet people who have great gastronomy and eat well, they are always happy,” he says. “In so many different levels, having balance in gastronomy helps make your mind better and you are happier. People from northern Europe, we are almost always a bit frustrated when we meet people from the south, who always seem to have a smile on their face.” In the new book, Niklas and co-author H. Ennart, a medical science journalist, dive deeper into topics originally covered in their original book, “Happy Food.” They explore the world of gut health and how closely linked it is to our physical and mental wellbeing. If that sounds a little heavy, the book is actually approachable, with plenty of simple, healthy recipes.
Ingredients:
400 grams (14.1 ounces)
dried pappardelle pasta
2 cloves of garlic
3 tablespoons butter
8–10 sage leaves, plus extra to garnish
50g Parmesan cheese
3 tablespoons pine nuts, toasted
black pepper for serving
Preparation:
Cook the pasta al dente, according to the instructions on the packaging. Drain and leave to steam thoroughly. Thinly slice the garlic. Brown the butter slightly and add the sage and garlic. Add the pasta and mix thoroughly. Serve with Parmesan shavings, toasted pine nuts, extra finely sliced sage and freshly ground black pepper.
Songs with Food in the title. At the intersection of music and food rests a dazzling buffet of options for self-expression. Quick-witted songwriters turn to the dinner table when formulating life advice (e.g., “mind your biscuits and gravy“). They use food imagery as a tantalizing way to communicate pick-up lines and flirtation (e.g., “my milkshake brings all the boys to the yard,” “Do fries go with that shake?” and “spread it like peanut butter and jelly“).
Food isn’t just for sustenance. It’s also a language of self-expression. If you love food for all of its uses, then make a playlist of pop, rock, and country songs with food in the title. We have a long list to start you out!
Mary Yoder’s Hearty Hamburger Soup. A favorite restaurant my wife and I visit when in Amish country is Mary Yoder’s. Located in beautiful Middlefield, Ohio. When you go there, you don’t leave hungry. Also forget about diets or counting calories. The website has awesome recipes.
Experience the timeless goodness of Amish cooking with simple to follow directions and basic ingredients. Treat yourself or family to delicious Amish cooking in your own home with luscious recipes.
Melt butter into saucepan, brown meat; add onion and cook until transparent. Stir in remaining ingredients except flour and milk. Cover and cook over low heat until vegetables are tender. Combine flour with one cup of milk. Stir into soup mixture. Boil. Add remaining milk and heat, stirring frequently. Do not boil after adding remaining milk.
This recipe can be adapted to your family’s taste. Celery can be substituted for the green pepper if you wish.
The Amish Way cookbook, compiled by Adrienne Lund, published by Jupiter
Press, copyright revised edition 1994. Adrienne Lund is the
author-publisher of nine Amish cookbooks and a children’s book about the
Amish way of life. Her books are available in Mary Yoder’s gift shop and in their online store
When I first did this article, I would not even think about it. But now I look forward to my BK coupons that come in the mail. I use the impossible burger coupon. I think that it’s better than the Whopper.
Top five ingredients: Water, soy protein concentrate, coconut oil, sunflower oil and natural flavors.
This rich, dense, elegant Chocolate Chevron Cake from Ina Garten‘s cookbook, Cook Like a Pro, comes from her catering days and is an illustration in how repetition makes you a better cook.
“When the baker didn’t show up, I had to make 50 Chocolate Chevron Cakes,” she recalls. “I learned the fastest and best way to bake a cake that looks impressive without a lot of extra effort.” It’s also a lesson in pairing ingredients to boost flavor. “Some ingredients need a partner to bring out their flavor, which is why I always put a touch of coffee in my chocolate dishes,” Garten explains. “You don’t taste the coffee, but it makes the chocolate taste better.”
Chocolate Chevron Cake
By Ina Garten
Makes
1 (8-inch) cake
Active Time
Total Time
Ingredients
8 Tbsp (1 stick) unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 (16-oz) can Hershey’s chocolate syrup
1 Tbsp pure vanilla extract
1 cup all-purpose flour
1 cup confectioners’ sugar
½ cup heavy cream
8 oz semisweet chocolate chips
1 tsp instant coffee granules
Directions
Preheat oven to 325°F. Butter an 8 × 2-inch round cake pan. Line bottom with parchment paper, then butter and flour pan, tapping out excess flour.
Cream butter and sugar the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. With mixer on low, add eggs, 1 at a time, then mix in chocolate syrup and vanilla. Add flour; mix until just combined. Pour batter into prepared pan. Bake 40-45 minutes, until just set in middle. Cool in pan 30 minutes. Remove from pan, turning cake upside down on a wire rack set over a sheet pan. Cool completely.
Whisk together confectioners’ sugar and 1 Tbsp water until smooth, thick and just barely pourable. When you lift icing from the bowl with the whisk, it should slowly fall back on itself in a ribbon. (You may need to add a few more drops of water.) Fit a pastry bag with a small, round pastry tip and fill it with icing. Set aside.
To make ganache, place heavy cream, chocolate chips and coffee in a bowl set over a pan of simmering water. Heat mixture until smooth and warm, stirring occasionally. Pour ganache evenly over top and sides of cake, tilting rack until ganache is smooth all over.
Immediately, before ganache sets, pipe parallel lines of confectioner’s sugar mixture about 1 inch apart on entire cake, stopping just short of edge. Lightly drag back of a small paring knife through ganache perpendicular to white lines also 1 inch apart, alternating directions (first left to right, then right to left, and so on) and covering the whole cake. Allow the ganache and icing to set. Cut in wedges; serve at room temperature.
Pro tip: “You can wrap and refrigerate the cake for a few days, but once it is ‘ganached,’ leave it at room temperature for up to 8 hours,” says Garten. “If you refrigerate it, beads of condensation will form on the ganache and damage the decoration.”
Let’s do Tuscan white bean toast. The super garlicky Tuscan white beans that are served with the bread can be better than the pasta. The plant-based mix isn’t just healthy, as it contains high amounts of fiber and plant-based protein, but it’s loaded with flavor. Instead of something only to enjoy before your main course, it can easily stand on its own for a healthy meal—just ask Erin Clarke, creator of Well Plated and author of The Well Plated Cookbook, who created a simple recipe that can be put together in record time.
Tuscan white bean toasts with garlic and tomatoes
Ingredients
4 slices of thick, good quality whole wheat bread
3 tablespoons plus 4 teaspoons extra-virgin olive oil, divided
1 small shallot (finely chopped)
1 pint cherry tomatoes (2 cups, left whole)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves minced garlic
2 teaspoons red wine vinegar
1 teaspoon honey
1 15-ounce can reduced sodium white (cannellini) beans, rinsed and drained
2 tablespoons finely grated Parmesan (can use dairy-free or nutritional yeast)
1 tablespoon chopped fresh thyme
Directions.
1. Place a rack in the upper third of your oven and preheat the oven to 400°F. Arrange the bread in a single layer on a parchment lined baking sheet. Brush each side with 1/2 teaspoon olive oil. Bake for 5 minutes, then flip the slices and return to the oven. Continue baking until the bread is nicely toasted, about 5 additional minutes. Remove from the oven and set aside.
2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large, nonstick skillet over medium heat. Add the shallot, tomatoes, salt, and pepper. Let cook, stirring occasionally, until the tomatoes break down and their juice begins to caramelize in the skillet, about 10 to 12 minutes.
3. Stir in the garlic, red wine vinegar, and honey. Let cook 30 seconds, or until just fragrant, then stir in the white beans. Let cook 1 to 2 minutes, until the beans are warmed through. Taste and adjust seasoning as desired.
4. To serve, arrange the toasted bread slices on plates. Top with generous spoonfuls of the tomato bean mixture, then sprinkle with Parmesan or nutritional yeast and thyme. Enjoy immediately.
Taco Casserole is The Simple Twist Your Taco Tuesday Desparately Needs. OK so it’s Monday.
Is TacoTuesday popular at your house? If it is, but you want to switch up the routine a bit, this Taco Casserole is the perfect addition to your weekly meal plan and I promise you’ll love its simplicity and look like a genius to your entire family.
This foolproof dish can be on the table in less than an hour, and has all the flavors your kids love in their tacos. Not to mention, it’s really fun and easy to make, so little hands can even help in the kitchen crushing up those tortilla chips!
Taco Casserole
By Krista Marshall
Serves
4-6
Active Time
Total Time
Ingredients
1 lb ground beef
1 packet taco seasoning
1 (16-oz) can refried black beans with onion and garlic
1 (16-oz) jar mild chunky salsa
1 green pepper, chopped
1 (2.2-oz) can sliced black olives
3 Roma tomatoes, chopped, divided
1 cup shredded taco blend cheese
1 cup shredded lettuce
2-3 cups tortilla chips, slightly crushed
Directions
Preheat oven to 350.
Add enough broken tortilla chips to bottom of 9×13 dish to cover.
In a large skillet brown beef until no longer pink.
Add taco seasoning, stir well.
Add beans and salsa.
Stir well.
Cook 5-7 minutes to allow flavors to combine.
Add to top of chips.
Spread evenly.
Add green pepper and ⅔ chopped tomato.
Sprinkle top with cheese and bake for 20-25 minutes until cheese melts.
Top with optional ingredients (tomato, lettuce, black olives, more broken chips) before serving.
Kitchen Counter
Serves 4-6.
Cook’s Note
If you can’t find the refried black beans, a can of traditional ones will work too.
