Almond Joy Oatmeal

 

 

1/2 C old fashioned oats

1 C unsweetened, vanilla almond milk (I use Almond Breeze)

2 T shredded coconut, unsweetened

2 T sliced almonds

2 tsp dark chocolate chips

Pinch of salt

1.Prepare the oats according to your favorite method, stove top or microwave with the almond milk. Once cooked, stir in the coconut, almonds and salt and top with chocolate chips.

you can also stir in the chocolate so its thru the whole bowl. YUMMY

 

* This oatmeal was so yummy. It was so fast to make and tasted just like an almond joy. I will make this many times. Its like having a candy bar for breakfast but has to be healthier right lol I give it a 5 I got this recipe from cookincowgirl I love her blog.

Baked Tacos

2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole


1: Preheat the oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
2: In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.
3: Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.

4.Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)

* I did half this recipe and ended up with 9 tacos. We all loved these they were a great twist on hard tacos. What I loved most about them was that the shells were not soggy but were soft so when you bite into them they dont just break and all your filling falls out the bottom. My son ate 4 of these himself and was sad when I cut him off after that. lol I will for sure make these again. I got his recipe from blogchef.net and I give them a 5

Slow cooked Caramel Roll Pull aparts

 
1 cup brown sugar

1 tsp. cinnamon

1/2 cup butter or margarine (melted)

2 8 oz. tubes refrigerated biscuits

1.Mix brown sugar and cinnamon together. Separate biscuits and dip into melted butter then into brown sugar mixture coating both sides. Place into a greased slow cooker. Have biscuits overlap so they all fit into crock pot. Cover and cook on high for 1.5 hours. Check to see if they are cooked through. Put on a plate and drizzle with favorite glaze or frosting. 

Glaze:

1/4 cup margarine or butter melted

1/2 tsp vanilla

1 T milk

2 cups powdered sugar

Mix together well. Add more milk if needed to get to desired consistency.

* Super fast great way to make pull aparts I cut the recipe in half and it worked out great I give them a 4 1/2

Almond Joy Cookies

1 ½ sticks butter
¾ cup brown sugar
¼ cup sugar
1 (3.4 oz) package instant coconut cream pudding mix
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2-1/4 cups flour
18 mini Almond Joy candy bars, chopped

 

1.Preheat oven to 350°. Line cookie sheets with parchment paper and set aside. 

2.Whisk together baking soda and flour and set aside. 

3.Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in chopped almond joy candies. 

 

4.Roll into 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Cool slightly.

 

 

* I thought that these were pretty good I thought that 18 candy bars was a lot so I only used 12 but then when we tried the cookies I realized that you do need all 18 bars so don't be shy lol They stayed soft and chewy a few days and were simple to make I give them a 4. They were great heated up in the microwave a few sec so the chocolate was all melted.

Smothered Honey Dijon Chicken

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves (I used thin sliced chicken breasts)
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions

1.In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.

2.Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.
3.In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.

* The whole family loved this chicken and it cooked up so fast using the thin chicken (I love that stuff :) served with a baked potato on the side and a salad it was the perfect meal tasted like we were at a restaurant. It was awesome and I will for sure make it again I give it a 5.

Mini German Pancakes

 

6 eggs

1 cup milk

1 cup flour

1/4 tsp salt

Toppings: Powdered sugar and lemon juice,jam, fruit or maple syrup

1.Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes12 German pancakes. In a standard size cupcake pan.

 

2.Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan.

 

* I was so excited when I saw a recipe for german pancakes that didn't have butter in the batter. We always made these growing up but it was a good 1/4 to 1/2 cup butter it called for (so unhealthy lol) so I was really interested to see what these were going to taste like with no butter and I was so excited to find out that they tasted the same. They were really good and my son loved that they were mini size so everyone could have there own pancake muffin. Or 2 or 3 ha ha. Great recipe I will make again I give them a 5

Chicken Cordon Bleu Crescents

1 can crescent rolls
4 tsp honey mustard dressing (I used my recipe here Sauce recipe)
4 slices baby swiss cheese
8 slices deli ham
8 fully cooked, frozen breaded chicken fingers

Preheat oven to 375.

1.Separate crescent rolls into 8 triangles. Spread 1/2 tsp of honey mustard on each crescent. Place one half slice of baby swiss cheese on top of crescent roll. Place 1 slice of ham on top of cheese and top with chicken finger. Roll up crescent and place on cookie sheet. Repeat with remaining chicken fingers and crescents.

2.Bake for 18-20 minutes or until golden brown.

* I got this recipe from plainchicken they were amazing we all loved them. I think that next time I will get bigger chicken fingers but other then that they were great. I highly recommend using my honey mustard dressing recipe it gave them such great flavor. We will make these again im sure many times. Its the perfect lunch I give them a 5

Samoas Bars

 
Cookie Base
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.
1.Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate 

1.Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

2.Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

3.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

4.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

5.Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.

* These bars tasted great mine were really crumbly and so it made it kinda hard to dip the bottoms in the chocolate so I think that I would just drizzle the chocolate on the tops and call it good. Other then that they were simple to put together and the caramel layer was so yummy. They are best at room temp so that the caramel is soft and easy to bite. I give them a 4. I got this recipe from bakingbites Her bars look a lot better then mine lol But im sure they have the same taste :)

Chocolate Peanut Butter Rice Krispies

3 Tb butter
4 cups miniature
1/4 cup peanut butter
6 cups Cocoa Krispies cereal


1.In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Stir in peanut butter and once well blended remove from heat.  Add the Cocoa Krispies.  Stir until well coated.  Using buttered spatula, wax paper or fingers, press mixture evenly into a 9×13 inch pan buttered or coated with cooking spray

* These were super yummy who does not love chocolate and peanut butter together.. I will say that they only stayed soft about 24 hours and then went pretty crispy so sadly you will need to eat the whole pan the day that you make them lol unless you like them a little more crisp.. I give them a 4 1/2

Jalapeno Cream Cheese Crescent Pinwheels

1 package Cream Cheese (8 Ounce Package) softened
4 ounces, weight Canned, Diced Jalapenos
1 1/4  Tablespoon Sugar
8 ounces, weight Tube Refrigerated Crescent Rolls
 
 
 


1.Preheat oven 375 degrees F.
2.Put your cube of cream cheese into a bowl. Then take about half of your jalapenos from the can and throw in with your cream cheese
3.To your bowl with your cream cheese and jalapenos, add your sugar
Take a fork and mash it all up really well. Be sure to incorporate all that sugar in.
4.Set your bowl of cream cheese jalapenos aside.

 5.Open up your tube of crescent rolls and place on your cutting board.
Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles
With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.)
6.Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll and roll up tight.

7.Once it’s all rolled up, you will need to cut your log into slices
8.Place your pinwheels laying face up, on a cookie sheet that has been sprayed with non stick spray.
Make sure you face them up, with the cream cheese facing upward.

9.Pop these into the oven for about 13 minutes until they are golden brown

10.Once they are done, immediately slide them off the cookie sheet and serve warm.


* I got this recipe from tastykitchen they were so simple and quick to throw together. These would be the perfect appetizer or side dish for your next mexican night. So yummy we had some sour cream that the kids dipped them in to tame down some of the heat for them but I thought that they were perfect as is. I give them a 4 1/2

Taco Monkey Bread

1 lb ground beef
2 1/2 tablespoon taco seasoning mix divided
1 1/2 cans Flaky Layers refrigerated biscuits (12 biscuits total)
2cups shredded sharp Cheddar cheese
1 can drained black beans
1 can drained kidney beans
1 cup chopped tomato
1/2 cup chopped red onion
1 avocado, pitted, peeled and diced
1 tablespoon chopped cilantro
1 medium lime, squeezed (1 tablespoons juice)
Salt and pepper to taste
shredded iceberg lettuce
sour cream
 

1 Heat oven to 350°F. Spray 9x13  pan with cooking spray.
2 In 12-inch skillet, cook ground beef with 1 T taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked. set aside.
3 Separate each biscuit into quarters. In large bowl, toss biscuit pieces with cooked ground beef,black beans,kidney beans, additional 1 1/2T taco season and Cheddar cheese. Pour into pan.

4 Bake 35-40 minutes or until dark golden brown.

5 Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.

6 Cool bread in pan 5 minutes Top with sour cream,lettuce and tomato-avocado mixture. Serve immediately.


* This was a fun twist on Mexican food it was really yummy and everyone enjoyed it. I give it a 4 1/2