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When you need a quick snack that everyone will love and doesn’t involve tons of dirty dishes, this hot crusty Italian loaf with drippy, melty Jack cheese, bacon and green onions will drive your family wild! It’s deliciously simple, but definitely party-worthy. It will be the hit of any hor d’oeuvres table you contribute to. At [...]
When you need a quick snack that everyone will love and doesn’t involve tons of dirty dishes, this hot crusty Italian loaf with drippy, melty Jack cheese, bacon and green onions will drive your family wild! It’s deliciously simple, but definitely party-worthy. It will be the hit of any hor d’oeuvres table you contribute to. At any party where you arrive carrying it, you’ll be going home empty-handed and it will be the MOST requested recipe of the night. Some time ago, I pinned a recipe from keyingredient.com and when I recently had time to test it out, you know I had to put my own spin on it. The basic premise is ingenious and there are so many different ways you could take this by changing up the cheese, the toppings, etc. I’m envisioning a pizza pull apart or a nacho pull apart or maybe even a cinnamon roll pull apart that wouldn’t use cheese at all. Go crazy! This recipe will make you famous in your neighborhood! lol Yes, ma’am, it’s THAT good! You’re only five ingredients away from YUM! So here’s my twist on a great idea. Enjoy!
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Ingredients
- 1 loaf Italian bread
- 1 stick butter, melted
- 1/2 cup chopped bacon, cooked and drained (Use real bacon, you won't regret it!)
- 3 - 4 green onions, sliced thinly
- 2 cups Monterey Jack cheese
Instructions
- Slice your Italian loaf diagonally, but don't slice all the way through. You want to leave the bottom crust intact.
- Turn the loaf and slice diagonally in the other direction. It will create a diamond pattern on the bread and the loaf will start to open up or "bloom".
- Be smarter than me and at this point, transfer your loaf to a foil covered baking sheet. (I assembled mine and then made the transfer, which worked, but it would have been so much easier to build it on the baking sheet, to begin with.)
- Drizzle melted butter over the top of your loaf and be sure to let it drip down into all your diagonal cut marks.
- Sprinkle your pieces of chopped bacon over the melted butter.
- Next distribute the green onion slices and then cover the entire loaf with cheese.
- Bake it on a foil-covered baking sheet, uncovered, in a 350 degree oven for 15 -20 minutes, until the cheese is melted and beginning to lightly brown, in places.
- Remove from the oven and serve warm. Take my word for it. You won't have to call the family to let them know it's done. The smell of the toasting bread and bacon, wafting from your kitchen, will have had them waiting at the counter for you to pull it out of the oven.
- To serve, simply allow guests to pull the pre-sliced chunks from the loaf. This is most definitely finger-food! Enjoy!
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http://busy-at-home.com/blog/cheesy-bacon-onion-pull-apart-bread-delish/If it has a Southwest or Mexican flair, my family will be all over a new recipe, and my new Southwest Confetti Stuffed Peppers (or Salad or Salsa) was no exception. I’m not a huge New Year’s resolution-maker. Especially with cooking and food, I will probably never be an all-or-nothing kind of girl. So, you [...]
If it has a Southwest or Mexican flair, my family will be all over a new recipe, and my new Southwest Confetti Stuffed Peppers (or Salad or Salsa) was no exception. I’m not a huge New Year’s resolution-maker. Especially with cooking and food, I will probably never be an all-or-nothing kind of girl. So, you won’t find me making far-reaching and exacting goals for 2013 like: I will lose 50 lbs or I will eliminate ALL processed food from my family’s diet. What I do aspire to accomplish is to make positive progress toward healthy weight-loss, and to change my family’s palates, so more of the nutrient-dense foods I’ve come to love, will make it onto THEIR own list of favorites. Creamy comfort-food casseroles, cookies and chocolate cake will never be completely eliminated from our diets, but I hope they will take more of a backseat, and assume an occasional treat role, rather than being center stage. All things in moderation is a good way to look at what I’d like to achieve. By integrating lighter, healthier dishes that taste fantastic, into the menus they are used to, the process for my husband and kids will be enjoyed, rather than resisted; and if I do it well, perhaps the subtle changes will go undetected. For this first venture, that’s exactly how it went. I’m really excited! We’ve already eaten this as a main dish, a side dish and as a salsa. Young and old, alike, have loved it and I’m excited that this new creation can be put into our regular meal rotation.
My Southwest Confetti loaded into Bell Peppers. Bake them for a hot, satisfying main dish; or serve them chilled as a refreshing salad. Either way, they're gorgeous and SOOOO good!
From a budget perspective, this is a meatless dish and so, less expensive than typical meals. Score! From a health perspective it’s intensely nutritious and it’s a powerhouse of textures and flavors that will leave your family wanting more. You could certainly add or subtract other veggies, to fit what you have on hand or want to introduce into your family’s diet. I originally developed the recipe as a way to use some Classico Pear Tomatoes from Heinz, (pick them up at Walmart), that I was trying. I was incredibly excited to pick up the can and see only 4 all-natural ingredients, each of which I could pronounce and recognize – tomatoes, tomato juice, salt, and fresh basil. They are packed fresh, with no preservatives and they were fantastic in this new dish!
Classico Pear Tomatoes with Basil
Four all-natural ingredients and no preservatives!
As I started working on the recipe, my first idea was to do a rift on a traditional stuffed cabbage roll, lightening it up and doing something unexpected with the flavor. I created the filling, then stuffed and baked the cabbage, only to discover we all scooped out and devoured the filling, but left the outer cabbage leaves on our plates. This was not because we don’t like cabbage. We do. And the filling is chock-full of it. Determined to turn my semi-success into a perfect ten, I changed things up and used the delicious filling to stuff sweet bell peppers, instead. That simple alteration made all the difference and sent this recipe over the top. The stuffed peppers can be baked and served as a main dish, served raw and cold as a salad or side dish, or you can simply set out bowls of the filling on an appetizer buffet, to be enjoyed with tortilla chips. It’s fabulous, each and every way! How can you beat that in a recipe? Versatility, crowd-pleasing delicious flavor; plus healthy, nourishing ingredients??? You can’t. Don’t even try. - lol – Seriously, it’s SO good! I can’t wait for you to try it. Enjoy!
When you start out to create a new recipe, do you have the whole thing planned out in your mind, from the beginning? I usually have a general direction I know I'm going in and then the "cast of characters" evolves as I begin working and tasting. These are the ingredients that I began the project with. You'll see from the recipe, below, that they inspired some tasty additions!
Ingredients
- 1 (28 oz) can Classico Pear Tomatoes with Basil, chopped and juice reserved
- 2 cups quinoa, cooked and cooled
- 1 cup lentils, cooked and cooled
- 1 (14 oz) can black beans, drained and rinsed
- 1 large red onion
- 2 - 3 large, or 10 mini bell peppers, diced
- 2 cups cabbage, chopped
- 2 cups kale, chopped
- 1/4 cup fresh cilantro, chopped
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 Tablespoon fresh garlic, minced
- 2 teaspoons sea salt (I used Hawaiian Red Alaea)
- 2 teaspoons fresh ground black pepper
- 2 limes, zest one and save juice from both
Instructions
- Wash and chop enough kale leaves to make 2 cups. (To chop kale, start at the top of the leaf and tear down to remove them from the tough center stem. Discard the stem and chop leaves.)
- Chop cilantro.
- Dice onion.
- Chop cabbage.
- Dice peppers. (I had these mini sweet bells, so used them, but you could easily use full-sized bell peppers.)
- Toss all your diced and chopped veggies into a large mixing bowl.
- Drain all the juice from the can of Classico Pear Tomatoes with Basil into the bowl with your chopped veggies.
- Dice the tomatoes and add them to the bowl.
- Add the quinoa, black beans, lentils, chili powder, cumin, salt, pepper and garlic to the veggie bowl and mix thoroughly.
- Zest one of the limes mix the zest into the confetti.
- Juice both limes, squeezing all the juice over the confetti. Stir it in.
- This is the moment where you will want to give everyone in the kitchen a spoon and all dig in and eat this delicious mixture, right out of the bowl, but if you resist that urge, you can use it in several different ways.
- Spoon Southwest Confetti into hollowed out Bell Peppers and bake for 20 - 30 minutes at 350 degrees, or until filling is heated through. A light sprinkle of Monterey Jack cheese could be sprinkled on top, if desired.
- Spoon Southwest Confetti into hollowed out Bell Peppers and serve plated with slices of fresh lime!
- Place a large bowl of Southwest Confetti on an appetizer buffet with corn tortilla chips and it will disappear in seconds.
- Spoon Southwest Confetti into hollowed bell peppers and arrange tortilla chips around the edible "bowl" to serve to each guest.
- Spoon Southwest Confetti into mini bell peppers that have been halved the long way, sprinkle with Monterey Jack cheese and place under broiler for 2 to 3 minutes or until cheese is melted and browning, slightly.
Hot Main Dish:
Cold as a Main Dish Salad or Side Salad:
Cold as Salsa:
Individual Appetizer Serving Suggestion 1:
Individual Appetizer Serving Suggestion 2:
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http://busy-at-home.com/blog/southwest-confetti-stuffed-peppers-or-salad-or-salsa-intensely-delicious-and-nutritious/
So flavorful! I can't wait to hear how you use this nutrition-packed Southwest Confetti in your New Year's healthier eating plan. Enjoy!
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I’m excited at how nutritious this dish is and how much my family enjoyed it. Even without heavy sauces, sour cream or any additions of fat or sugar, Southwest Confetti is a tantalizing burst of delicious flavors and textural variety! Quinoa, black beans and lentils provide some great proteins (Quinoa is the only plant-based, complete protein, I think, containing every amino acid.) and the fiber, antioxidants and vitamins provided from the veggies put Southwest Confetti on a nutrition overload! Shhhh! Don’t tell them! Just bask in the healthy glory and soak up all the applause. Enjoy!
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I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Classico. #cbias #SocialFabric #CookClassico
Whether you’re looking for a quick and easy Sunday night supper, something to take to the church potluck or a new twist on appetizers for your buffet table, you can’t help but be the hit of the party with these sliders. I have pinned several versions on my Pinterest recipe boards and, of course, it [...]
Whether you’re looking for a quick and easy Sunday night supper, something to take to the church potluck or a new twist on appetizers for your buffet table, you can’t help but be the hit of the party with these sliders. I have pinned several versions on my Pinterest recipe boards and, of course, it is always my intention when I’m pinning them, to actually go ahead and make them. Last week, I finally got around to putting them together and oh gravy! These are really good! The recipe I tried comes from Janelle at Comfy in the Kitchen. I didn’t change much, other than using half white bread and half whole wheat, plus mixing up the deli meat and condiments a bit . Next time, I do think I will cut the brown sugar in half, since my crew prefers not too have to much sweet with their savory. But, sugar aside, these are fantastic! You really do have to try them. Your family will crown you Chef Extraordinaire! You know you want a crown. :) Okay, enough with illusions of grandeur. Here’s the recipe. Enjoy!
These delicious poppyseed sliders will make you swoon. I used smoked turkey in half of them and ham in the other half. They're served hot, with the wonderful caramelized sauce and ooey, gooey, melty cheese.
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Ingredients
- 1/2 lb deli ham, thinly sliced
- 1/2 lb deli smoked turkey, thinly sliced
- 12 white American cheese slices
- 2 (12 ct pkgs) dinner rolls (I used 1 white and 1 wheat)
- 1/2 cup butter
- 2 Tablespoons yellow mustard
- 1 Tablespoon Worcestershire
- 1 Tablespoon poppy seeds
- 1/3 cup brown sugar
Instructions
- To build the sandwiches, I sliced the white rolls and place two slices of ham on each roll with a little Miracle Whip.
- Then I cut the cheese slice into quarters and used 2 quarters on each sandwich.
- For the smoked turkey sliders, I used the wheat rolls and barbecue sauce instead of mayo. Otherwise, they were assembled in exactly the same way as the ham.
- I put all 24 sandwiches into my 9x13 stoneware baker. Any 9x13 cake pan will work.
- To make the sauce, add butter, mustard, Worcestershire, poppy seeds, and brown sugar to a medium saucepan.
- Bring the sauce ingredients to a boil.
- Drizzle the entire pan of sauce over the sandwiches in your baking pan.
- Your sandwiches will be completely coated. Most of the sauce will stay on top of the rolls, because they are pressed together so tightly in the pan. Some may seep down to the bottom and that's okay.
- Cover with foil and bake at 350 degrees for 20 minutes.
- Remove foil and bake an additional 5 minutes or so to caramelize the sauce on top of your sandwiches.
- Remove from oven and serve. We ate ours with a fresh veggie salad. SO good!!!!
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http://busy-at-home.com/blog/smoked-turkey-and-ham-sliders-with-caramelized-poppyseed-glaze-delish/I love innovations that save me time and save me money. If they save waste and the environment, that just puts them over the top, in my kitchen! Rubbermaid LunchBlox are those kinds of products. I know you’ll be like me, when you try them, wondering, “Why didn’t anyone think of that before?” These durable [...]
I love innovations that save me time and save me money. If they save waste and the environment, that just puts them over the top, in my kitchen! Rubbermaid LunchBlox are those kinds of products. I know you’ll be like me, when you try them, wondering, “Why didn’t anyone think of that before?” These durable containers are BPA-free, perfectly sized to hold typical lunch box fare for kids, and for adults; and making that one-time purchase, you’ll save money and waste, not having to buy and toss disposable plastic or ziptop bags.
Our Rubbermaid Lunch Blox Kit - 4 containers and an ice block
The containers are also microwaveable, as well as dishwasher- and freezer-safe. In my opinion, the coolest feature is the modular design that allows each component to stack and snap into place over the component below it. Even the refreezable Blue Ice block has the modular snap into place design, so it can be attached to the bottom or in between the other components. Love, love, love!
I love the modular, snap-together design!
The LunchBlox line includes several different styles of lunch kits: the Sandwich Kit, a Salad Kit, and an Entree Kit, plus the option to purchase containers individually to expand your current set. I like that option, too! You can also purchase a LunchBlox insulated lunch bag to hold your favorite kit and Rubbermaid beverage container. Our family was able to review the Sandwich Kit and I’m sold. I want to try the Salad and Entree Kit’s, soon. I foresee these becoming go-to containers for my kitchen and fridge.
Packed & ready to drop into a lunch box. Compact, efficient and easy!
With Back-to-School in full swing, anything that helps make morning prep and getting out the front door go more quickly and smoothly is a valuable tool for any busy family. Even as homeschoolers, prepping leftovers the night before, means each student can grab their own lunch and eat as it fits their work schedule. Packing lunches, in the evening, and snapping the components for each one together in the fridge, means anyone in the family can grab their “stack”, toss it in their lunch box and head out to meet their day. Easy is good! So is cost effective. I can’t think of anything I don’t like about these neat lunch kits and I’ll be using them regularly. I’m excited for you to check them out!
Rubbermaid is also sponsoring a generous GIVEAWAY for THREE Busy-at- Home readers to receive their own LunchBlox Sandwich Kit. To enter:
- Leave a comment on this post telling me which of the LunchBlox Kits is your favorite .
- Then use the Rafflecopter form to register your entry and unlock the optional extra entries. That’s it! Good luck!
a Rafflecopter giveaway
I received a LunchBlox Sandwich Kit to test it in my own kitchen and collect information for this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
The first week of back-to-school can be a HUGE adjustment for families transitioning from summer to more busy and rigid schedules. Options for simplifying dinner, packing quick and easy lunches and offering tasty after-school snacks are on the mind of the good people at Kraft Foods and they have some fantastic, not to mention delicious, [...]
The first week of back-to-school can be a HUGE adjustment for families transitioning from summer to more busy and rigid schedules. Options for simplifying dinner, packing quick and easy lunches and offering tasty after-school snacks are on the mind of the good people at Kraft Foods and they have some fantastic, not to mention delicious, ideas for helping you navigate that familiar “first week back”. They know that saving time in the kitchen means you’ll have more time for family, and homework and laundry and…. maybe, a bubble bath! lol You get the idea. Kraft understands that busy families sometimes just need a little help pushing through that first week and some of the other hectic, activity-filled weeks that will inevitably follow.
Fabulous products from Kraft to help you get through your "First Week Back". One Busy-at-Home reader will win this great prize pack with a nearly $100 value!
Some of the Kraft products we tested out for OUR “first week back” are:
- CAPRI SUN Super V Juice – Fruit Punch: CAPRI SUN Super V is a new refreshing fruit & vegetable juice drink that kids will enjoy and moms will feel good about serving. The new ready-to-drink beverage, which comes in the popular CAPRI SUN pouch, contains a combined serving of fruits and vegetables (3/4 from fruit juice and 1/4 from vegetable juice) and is a good source of fiber, offering a perfect blend of nutrition, great taste and “kid cool.” The kids slurped these down with great gusto! Vegetable juice never entered the conversation. They just liked the way they tasted – plain and simple. It’s hard to argue with great taste, even if Grandma does say it’s good for you. :)
- LUNCHABLES with Smoothie: The new Turkey and Cheddar Sub Sandwich with Chiquita® Strawberry Banana Smoothie and Double Stuf OREOS is the perfect first-day lunch time option and combines all of your kids’ favorites! You can also try the new Chicken Strips and Deep Dish Pizza options to add some variety to lunchtime! Plus, look out for more exciting Lunchables news coming your way, next month, directly from the Lunchables team
When my older kids were little, Lunchables were the ultimate treat. Now, my grandkids feel the same way and I love what a treat something so fast and simple for me, can be to them. We tried the variety that let the kids build their own mini sub sandwiches with turkey, cheese and condiments. They also included fruit smoothies and Oreo cookies. What kid wouldn’t love that?
Enjoy a Turkey and Cheddar Sub with a Fruit Smoothie and Oreos. I got A whold bucket of "Grandma points" for this one.
- JELL-O with Mix-Ins Pudding Packs: Feed your family an evening snack, without the guilt, with new JELL-O with Mix-Ins. These pudding snacks featuring tasty toppings and creamy pudding that, when mixed, create some of your favorite dessert flavors. Flavors include: Strawberry Shortcake, OREO Dirt Cup, Birthday Cake, German Chocolate Cake, Turtle Sundae and Banana Caramel Pie. JELL-O with Mix-Ins are 160 calories or less and are made with real milk, are a good source of calcium, and contain no artificial sweeteners. Our local Walmart didn’t have these fun treats in stock, yet, but we are definitely anxious to give them a try. I’m not gonna lie. That Turtle Sundae is definitely calling my name!
- CHIPS AHOY!: Whether it’s packed as a surprise lunchbox treat or with some milk after school—you won’t be able to resist Chewy Gooey Caramel CHIPS AHOY! and Chewy CHIPS AHOY! with Reese’s Peanut Butter Cups. One, infused with a soft caramel inside, the other, a chewy treat packed with Reese’s Peanut Butter cup pieces. It was a dead tie, at our house, as to which of these Chips Ahoy! varieties was the favorite. Well, here’s the skinny on these cookies. Most of us would probably not classify these as a healthy snack. I know. I know. – lol – But, oh baby are they good and what a fun treat, once in a while. When you want something extra special as a treat, your kids will thank you for choosing these deliciously soft and chewy cookies. We all liked both varieties, but never could come to a full-fledged agreement as to which should be ranked #1. :) Personally, I think these cookies are not just a treat for kids and could become a mom’s best-kept secret. I can’t divulge any detailed information, but there may or may not be a private stash somewhere in OUR home.
- New! VELVEETA CHEESY SKILLETS Dinner Kits in Creamy Beef Stroganoff and Lasagna: Craft your family a quick, easy, molten and melty dinner made with the liquid gold of VELVEETA. Wield your skillet and one pound of ground beef to forge a feast of new Creamy Beef Stroganoff, with premium seasonings, curly ribbon pasta, and creamy VELVEETA cheese sauce. Or, forge VELVEETA CHEESY SKILLETS Lasagna by smiting together one pound of ground beef, lasagna noodles, red sauce and premium seasonings together with the liquid gold of VELVEETA. Our family absolutely LOVED these!!! I am not a big “helpers”-type boxed dinner kind of cook, but the flavor of these new Velveeta Cheesy Skillets is really good. Both varieties were hits with the family and I have no doubt that I will be buying them, again, when I’m in a pinch for time and need to get a tasty dinner on the table.
Putting together Velveeta Cheesy Dinners is SOOOOO simple. I browned and drained some ground beef.
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The whole dish is mixed up in one skillet - fast, simple and fewer dishes. Sweet!
Our family loved this Velveeta Cheesy Skillet Stroganoff! With the addition of some fresh fruit and veggies from the garden, it was a super simple and quick to prepare meal.
- sweat-free ice pack from Kids Konserve
- germ-x hand sanitizer
- colorful twirly straws
- meal planner pad
- calendar stickers
- backpack
- memo pad
I have really appreciated having some quick go-to options available, when life is hectic and I need some simple ideas for lunches, dinner or snacks. Be sure to check out all these tasty products from Kraft Foods and enjoy a little less “hectic” in your busy days.
There are just TWO Steps for entering the GIVEAWAY:
- Which of the Kraft Foods products, listed above, would your hungry family most enjoy trying? Leave a comment on this blog post to tell me which one.
- Use the Rafflecopter form below, to submit your entry and to open the additional optional entries.
a Rafflecopter giveaway
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I received the Kraft Fresh Takes prize pack, pictured above, in order to test the products in my own kitchen and collect data for this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product. While Busy-at-Home administers the giveaway and randomly selects the winner, the prize is provided and shipped by Kraft Foods.
I’ve been in recipe creation mode, lately, and have come up with several that I’m excited to share with you. Sometimes, creating new recipes is awesome. Sometimes, it’s a laboratory concoction gone awry. :) My indulgent family participates in my experiments with patient smiles and sometimes, a deep breath and closed eyes. I’m so grateful [...]
I’ve been in recipe creation mode, lately, and have come up with several that I’m excited to share with you. Sometimes, creating new recipes is awesome. Sometimes, it’s a laboratory concoction gone awry. :) My indulgent family participates in my experiments with patient smiles and sometimes, a deep breath and closed eyes. I’m so grateful for their pioneering spirits.
Have you ever gone to the pantry to get some inspiration for a guestworthy-dessert, only to be left staring at basic pantry staples and kids’ snacks? It happens to the best of us. -lol- But, if the snacks happen to be Dole Fruit Cups, you may be able to save a trip to the grocery store and have everything you need to create something simple, but elegant; and your guests won’t be able to get enough! This was such a fun recipe to create; and has been dubbed Mandarin Orange Delight. I couldn’t be more pleased with the reviews from my favorite critics, so I know it will definitely be a hit for summertime parties. Whether you choose to serve it simply, or style it for more elegant entertaining, this easy to prepare dessert will make you famous (or at least a familiar face in the neighborhood)! :)
- Luckily, Dole Mandarin Orange fruit cups were the kids’ snack I found in my pantry. I can’t wait to show you how easy it was to transform them into a wonderful dessert!
View my shopping trip to purchase the recipe ingredients in my Google+ Album.
This is a two phase recipe, but both phases are super easy. Mix and bake a simple crust, then whip up the filling, fill the crust and let it chill, leaving plenty of time to prepare for and enjoy your guests. When you see it, you’ll know it was worth it. When you taste it…oh man, just wait ’til you taste it! :)
- Mandarin Orange Delight – Delectable citrus, creamy perfection!
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup melted butter
- 3 (8 oz) pkg. cream cheese, softened
- 1 can sweetened condensed milk
- 2 cups mandarin orange segments, drained
- 1 teaspoon vanilla
- 1 teaspoon fiori di sicilia * (see below)
- juice of 1/2 lemon
- 1 1/3 cups sugar
- 3 cups heavy whipping cream
- 2 teaspoons orange zest
For the Crust
For the Filling
Instructions
- Melt the butter and combine, thoroughly, with the graham cracker crumbs, brown sugar and cinnamon. The mixture will be coarse and moist, and easily pressed together.
- Press the crust into the bottom of a large spring form pan (Mine is 10 inches in diameter and 2 1/2 inches deep.
- Bake at 350 degrees for 20 minutes.
- Cool.
- With your mixer, cream together the softened cream cheese, sugar, condensed milk, lemon juice, vanilla, and Fiori di Sicilia. (*A Note About Fiori di Sicilia: This recipe could certainly be prepared without it. But this lovely extract that is a combination of citrus, Sicilian flowers and vanilla is a perfect complement to the mandarin oranges. If you don't have Fiori di Sicilia, you can use orange extract. It just won't have quite the same mellow citrus sumptuousness.)
- Your filling will be thick, creamy and delicious, but still pretty heavy. If you lift some on your spoon or spatula, the weight will immediately cause it to begin sliding back into the bowl.
- To get the airy, smoothness that is perfect for summertime citrus desserts, you are going to whip the heavy cream into the filling at your mixer's highest speed.
- It will only take a short time, less than 60 seconds, to whip the volume into your dessert. Don't overbeat it as it will actually begin to lose volume and eventually lose its thickness and texture. It should whip up and fill your bowl. You will be able to tap a spatula or spoon across the surface, lift it quickly and see soft, peaks form in the filling.
- Gently fold the mandarin oranges into the filling, by hand, not with the mixer.
- This is the point where you will want to sit in front of a good chick-flick with the bowl and a big spoon and just enjoy your creation, but trust me, it's going to be even better.
- Restrain yourself, as best you can and pile the mandarin orange dessert filling into your spring form pan with the cooled graham cracker crust.
- I used about 2 teaspoons of fresh orange zest to sprinkle the top and then refrigerated the dessert to give it a chance to set up. I left it to chill, somewhere between 5 and 6 hours.
- Once set up, the mold can be removed from your spring form pan and your gorgeous dessert is ready to serve.
- Pretty AND delicious!
- Dress it up with some extra mandarin orange segments or serve it as is. Either way, you'll be greeted with ooohs and aaahs at how pretty it is. I used lemon leaves,from our Meyer lemon tree, on the plate for a couple of these pictures.
- Regardless of how you serve it, you won't be able to resist digging in, for long. Enjoy!
For the Crust
For the Filling
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http://busy-at-home.com/blog/mandarin-orange-delight-simple-elegance-from-a-familiar-kids-snack/Dole Fruit Cups make fantastic, quick and healthy snacks for your favorite on-the-go kids. They’re just fruit — that’s it — 100% fruit, packed in it’s own juice. The fruit is packaged in easy-to-take containers, that are perfectly portioned and they have varieties to fit the preferences of all the “individuals” that you cook for. Toss them in a lunch box, offer them after school as a snack; OR when you’re in a hurry to make something fabulous for guests, get creative and let them be the inspiration for a delicious new dessert! Be sure to follow Dole on Facebook and Twitter to stay up-to-date on new products, and to be the first to hear about promotions and coupons. I’m guessing that Dole Fruit Cups will be as well-liked in your house, as they are in ours!
I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product. #CBias #SocialFabric
This has been my quinoa experimenting week. Now that I’ve discovered that I love the texture and the nutty flavor, and that the nutritional benefits are extreme, I’ve been challenging myself to create even more recipes to use it in. This quick lunch recipe will be in our regular rotation. It turned out to be [...]
This has been my quinoa experimenting week. Now that I’ve discovered that I love the texture and the nutty flavor, and that the nutritional benefits are extreme, I’ve been challenging myself to create even more recipes to use it in. This quick lunch recipe will be in our regular rotation. It turned out to be a delicious, inexpensive and veggie-packed meal that came together in minutes. It’s very simple to prepare and the flavor will be enhanced and get better after being in the fridge for a couple of hours or overnight. This made a good-sized batch and we had sandwiches from it over the course of three days.
Quinoa Salad Sandwiches and red grapes with some mixed spring salad greens made a delicious lunch!
I think this would also be delicious and beautiful as the filling for stuffed tomatoes or yummy tucked inside a pita for a sandwich on the go. I used the veggies I had in the kitchen, so this is a recipe that will lend itself well to many variations and tastes. I WILL say that the cauliflower was a perfect texture complement and even gave the look of hard-boiled egg whites, so you might be able to pass it off as egg salad, if you have someone who doesn’t like trying new things. Also, the dressing can be decreased or increased, as suits your family’s palate. Some like their sandwiches drier, some moister. In my house I have people on both extremes and so I try to meet somewhere in the middle.
The ingredients I began with as I started working out this recipe - quinoa, cauliflower, cucumber, green onions, celery and red bell pepper.
Ingredients
- 2 cups quinoa, cooked and cooled
- 2 stalks celery, finely diced
- 1 small, or 1/2 a large, cucumber, finely diced
- 2 green onions, sliced thin
- 1 red bell pepper, finely diced
- 1 cup cauliflower, finely diced
- 1 to 1 1/2 teaspoons dill weed
- 1/2 teaspoon salt
- 1 to 1 1/4 cups sour cream
- 1/4 to 1/2 cup Miracle Whip
- 2 Tablespoons yellow mustard
Instructions
- Stir together the quinoa and veggies in a medium-size mixing bowl.
- Mix the sour cream, Miracle Whip, mustard, salt and dill in a small bowl. Pour over the veggie quinoa mixture.
- Stir the dressing into the quinoa and vegetables until all ingredients are thoroughly incorporated.
- Cover and chill in the refrigerator for up to three days.
- Use this salad filling to create delicious and satisfying sandwiches for lunch, fill stuffed tomatoes on a salad plate or fill a pita pocket with it for a meal-on-the go.
Notes
Definitely change up the veggies in this recipe to suit your family's preferences.
I think you could easily substitute plain yogurt for the sour cream in the recipe, with good results. I just didn't have any on hand, at the time.
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Did you know you could make that “magic shell” ice cream topping at home? And that it only takes two ingredients? And that it’s incredibly easy? Me. either. But, you can and now, I’m going to tell you how. Get your ice cream ready! Plus, I’m going to show you how to use it to [...]
Did you know you could make that “magic shell” ice cream topping at home? And that it only takes two ingredients? And that it’s incredibly easy? Me. either. But, you can and now, I’m going to tell you how. Get your ice cream ready! Plus, I’m going to show you how to use it to make chocolate covered bananas. Your kids will hug you and then your neighbor’s kids will hug you. Just sayin’.
Ice cream topped with delicious homemade "magic shell". This is like those dip cones we loved as kids, only better, because it's right in the kitchen. lol See how it hardens as it hits the cold ice cream?
Chocolate covered bananas take me way back to elementary school. Isn’t it funny how food has the power to evoke memories and carry you back to another place and time? It was a HUGE deal if we could manage to scrounge up a dime to take to school with us on Fridays, because one high school club or another would be waiting outside the doors of the elementary building, after school, with trays full of frozen chocolate covered bananas. This simple recipe has only three ingredients and can be prepared in only minutes. Plus, by using Tropical Traditions Gold Label Virgin Coconut Oil, I was able to put a whole new taste-twist on this old classic — sort of like Mounds candy bar wrapped around a frozen banana. Trust me! It’s fantastic!
Did you realize that coconut oil is actually just the clear liquid that separates from coconut milk, after about 24 hours? I always wondered how it was possible to squeeze oil from a coconut! Seriously, though – not all coconut oils are created equally – literally, they are produced in very different ways. There are all kinds of refined coconut oils on the market, usually made by machine, from dried coconut. And all coconut oils are healthy and a great option for cooking and baking. But, if you want a truly organic, pure and natural product, you need to find one that is made by simply grating the fresh coconut, extracting the milk and then allowing the fresh milk to sit in a covered container and separate. That’s exactly how Tropical Traditions produces their Gold Label Virgin Coconut Oil. It is certified organic and I can tell you from personal experience that the taste is amazing!
Coconut oil has been used as a cooking oil, in tropical climates, for thousands of years. It will be a solid, sitting on your shelf, at temperatures lower than about 80 degrees. In the warmer days of Nebraska summers, I will note it melting into its liquid form. Coconut oil can just be kept on a shelf in your pantry. It doesn’t need to be refrigerated. Plus, coconut oil can be used in all kinds of cooking — baking, frying, condiments and dressings. There are some great recipes to try in the Recipes section on the Tropical Traditions website. It was great to use the coconut oil, hands-on, and realize I didn’t have to do anything different from the way I use any other vegetable oil. It was an easy switch and I’m loving it.
Ingredients
- 1/2 cup coconut oil
- 1 (12 oz) bag chocolate chips
- 4 bananas, peeled and cut in half
- wooden popsicle sticks
Instructions
- Peel the bananas and cut them in half.
- Insert a popsicle stick into the cut end of each banana half.
- Place on an ungreased baking sheet and pop them in the freezer for a couple of hours until they are frozen through.
- Now, it's time to make your "magic shell" topping. While the bananas are freezing, melt the chocolate chips and coconut oil in a microwave safe dish in the microwave. It will only take a minute or two.
- Stir the oil and melted chocolate together.
- Dip a frozen banana in the melted chocolate mixture. It will harden on the outside of the banana in a matter of seconds, so just hold it until the coating is dry. Lay the covered banana back on the sheet and repeat the same process until all 8 banana pops are coated.
- You can pop these back in the freezer until you're ready to enjoy them, or pass them out, immediately. The chocolate will harden as soon as it hits the frozen banana, so there's no reason to have to wait.
- The cool thing about this recipe is that after dipping all 8 bananas, I still had around a cup of the magic shell left over. I put it in a squeeze bottle and kept in on the shelf in the pantry. It stayed liquid, just like the magic shell products you buy at the store.
- It was DELISH on ice cream! And the kids loved the banansas!
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- Ooooh! Grandma, it's cold!
- The coconut flavor really does come through in this recipe, using the Tropical Traditions Gold Label Coconut Oil. Everyone remarked that it was like eating a Mounds candy bar. Hmmm.... I'll bet it would be amazing to use in brownies!
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http://busy-at-home.com/blog/homemade-magic-shell-topping-and-chocolate-covered-bananas/I have two more pieces of AWESOME news! Tropical Traditions has their one quart size Gold Label Virgin Coconut Oil on sale, until March 29, Buy One , Get One FREE. Fantastic Deal!!! PLUS, a lucky Busy-at-Home reader is going to get the chance to add coconut oil into their cooking routine, too! Tropical Traditions is sponsoring a giveaway for one quart of their Gold Label Virgin Coconut Oil! Woohoo! You know the easy routine. Leave a comment on this post telling me something new you learned about coconut oil or another Tropical Traditions product you would like to try and then use the Rafflecopter form, below, to enter. Good luck!
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I received a quart of Tropical Traditions Gold Label Coconut Oil to test in my own kitchen, so I could collect information to write this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
If you’re like me you may have eaten some really bad scones, in your lifetime – dry, hard, crumbly and bland. Enough so, that you are prejudiced against all sconedom, forever. I’m here to help you reconsider. I’ve done it and it’s good. The scones “on the other side of the fence” are AMAZING! Cross [...]
If you’re like me you may have eaten some really bad scones, in your lifetime – dry, hard, crumbly and bland. Enough so, that you are prejudiced against all sconedom, forever. I’m here to help you reconsider. I’ve done it and it’s good. The scones “on the other side of the fence” are AMAZING! Cross over with me! You’ll be so glad you did!
Perfect scones with my Blackberry Cream Cheese Spread. Yum!
These scones are lightly sweet, with a slightly crunchy exterior and a wonderfully moist and tender interior. You’ll get ALL the brownie points from your family when you make these at home. They’re pretty easy, for something so tasty, and if you add a delicious topping like my Blackberry Cream Cheese Spread, your scone bliss will know no bounds.
Ingredients
- 2 cups King Arthur All Purpose Unbleached Flour
- 1 Tablespoon Baking Powder
- 1/4 cup sugar
- 5 Tablespoons butter, very cold, cut into cubes
- 1 cup heavy cream
- 1 teaspoon King Arthur Pure Vanilla
Instructions
- Cut the butter into small cubes and return to fridge to keep it cold until you need it. Cut it into thirds lengthwise. Turn it once and cut it in thirds lengthwise, again. Then cut small cubes from the ends.
- Put all the dry ingredients in a medium mixing bowl and combine.
- Use a fork or pastry blender to cut in the butter, until the mixture looks like coarse meal. It will have a few larger lumps of butter and that's okay. Those will build flakiness into your scone, while the smaller, more combined butter particles will give it tenderness.
- Stir in the heavy cream and vanilla. You're only going to want to mix this enough to moisten most of the dry ingredients and let the dough pull together in larger, shaggy dough "balls" - maybe 30 seconds. There will likely still be some dry crumbly ingredients in your bowl, but the liquid will be completely absorbed. That's just the way you want it.
- Empty the contents of the bowl, (shaggy dough balls and dry crumbs) onto the counter and knead it very gently, just until it all comes together. There may still be some cracks in your ball of dough and it make look a little shaggy, but if all the dry crumbs have been incorporated, stop kneading. Overworking the dough will make your scones tough.
- Gently pat your ball of dough into a flattened circle, about 3/4 of an inch thick. I'm guessing mine was about 9 inches in diameter. You may notice small cracks around the edges of your dough circle. That's okay.
- Cut the dough into 8 equal wedges, just like you were slicing a pie.
- Place the wedges on an ungreased cookie sheet, leaving a little space between each one, so that the outer crust can crisp up slightly. (If you prefer ultra-soft outsides on your scones, you can place the wedges back into a circle and allow the edges of each wedge to touch each other.)
- Bake at 425 degrees for 12 to 15 minutes. The tops will be lightly browned when they are done.
- Allow to cool, slightly, on a wire cooling rack. Can be served warm or cool, plain or slathered with your favorite jam or topping. We devoured these with delicious Blackberry Cream Cheese Spread.
- And now, as I sit writing to you about them, I feel the need to have one, immediately! Is it acceptable to eat scones for lunch? hmmm....
- Enjoy!
Notes
Use aluminum-free baking powder, if you can find it. If you've ever experienced that "metallic" after-taste in your biscuit or bread products, your baking powder is likely the culprit.
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http://busy-at-home.com/blog/perfect-scones/I’ve always heard such good things about SILPAT baking mats and have been terribly curious to try one out. I got the opportunity, this week, to test the SILPAT Petite Jelly Roll Mat, which fits a 9 x 13 pan. Now, I understand why people get so excited about SILPAT! What an excellent kitchen tool! [...]
Israeli Salad served in a Parmesan Crisp Bowl
I’ve always heard such good things about SILPAT baking mats and have been terribly curious to try one out. I got the opportunity, this week, to test the SILPAT Petite Jelly Roll Mat, which fits a 9 x 13 pan. Now, I understand why people get so excited about SILPAT! What an excellent kitchen tool! I used mine for two different savory recipes, but it’s obvious to me that these silicone covered mats would be perfect for just about any baking needs – especially cookies. No more messy sprays or baked-on grease on my cookie sheets and pans. Whether you’re roasting vegetables or baking a jelly-roll sheet cake, there’s a SILPAT in the perfect size to fit your project. I’d love to have the entire “ensemble” — one in every size!
Silpat Petite Jelly Roll Baking Mat
SILPAT is the original non-stick baking mat. Since 1965, Demarle has been committed to improving your baking experience by introducing top quality products. SILPAT products never need greasing and replace parchment paper. Using SILPAT products saves time, money and reduces waste in our environment.
SILPAT® products are great for working with sticky materials such as gooey batter, taffy, caramel, doughs and anything your imagination allows. Nothing sticks to SILPAT.
SILPAT® Non-Stick Baking Mats are made of fiberglass and food grade silicone. SILPAT products are completely food safe. Our products are FDA, NSF and Kosher certified.
Not only is the mat easy to use, but it’s also easy to clean! Just warm water and regular dish detergent and it’s ready for my next recipe. I love how food just slides off it, without needing any oils, sprays or grease. I have no doubt that it is going to be a regularly used tool in my kitchen. When you see the first two tasty recipes I made while using it, you’ll want to add at least one to your favorite kitchen tools, too!
Ingredients
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Italian blend cheese, grated
- 1 English cucumber, diced
- 1/2 pint cherry tomatoes, quartered
- 1/4 cup red onion, minced
- 1/3 cup flat-leaf Italian parsley, chopped
- 1 Tablespoon olive oil
- 1/2 lemon, juice and zest
- 1 teaspoon paprika
- salt and pepper, to taste
for the Parmesan Crisp Bowls
for the Israeli Salad
Instructions
- Mix both cheeses in a bowl.
- Place SILPAT on a baking sheet.
- Divide cheese into six equal portions and form each portion into a 3-inch circle on the SILPAT baking mat.
- Bake at 375 degrees for 6 - 7 minutes, until the outer edge begin to brown.
- Remove from oven and allow to cool on sheet for two minutes. They will still be warm and pliable in the centers, but will hold together enough for you to be able to easily lift them off the SILPAT with a silicone spatula or some other non-metal utensil. (This will prevent cutting or marring your SILPAT baking mat.) I love using the SILPAT for this recipe. The cheese slides off the baking mat with ease!
- As you remove each crisp from the pan, gently form and drape it over the bottom of one of the cups of your mini muffin pan.
- Allow the crisps to cool completely, so they will hold their ruffly "bowl" shape.
- When completely cooled, fill with salad, veggies, meatballs or any other appetizer food you can think of.
- They're so pretty and they taste delicious!
- Chop cucumber, onion, parsley and tomatoes.
- Mix veggies in a medium salad bowl.
- Add the zest and juice of 1/2 lemon along with the olive oil and paprika.
- Mix to combine.
- Add salt and pepper, to taste.
- Refrigerate at least 30 minutes, to allow flavors to meld. (This is definitely more salad than you need for the 6 crisp bowls, above, but it's great on it's own for lunch or you can make a double batch of crisps.)
- Serve.
- I served this salad as an appetizer, in the mini Parmesan crisp bowls. It was absolutely fantastic!
for the Parmesan Crisp Bowls
for the Israeli Salad
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http://busy-at-home.com/blog/parmesan-crisp-bowls-with-israeli-salad-and-a-silpat-review-and-give-away-plus-sweet-potato-chips/I tried out one more tasty and simple recipe when I was doing test-baking with the SILPAT — Sweet Potato Chips! You won’t believe how easy these are or how many chips you can make from just one sweet potato. You have to try this!
Ingredients
- 1 sweet potato
- 1 Tablespoon olive oil
- salt, to taste
Instructions
- Slice the sweet potato into very thin pieces. The thinner you slice them the crisper your chips will be.
- Drizzle the potato slices with olive oil and toss to coat. (As you can see, I had to switch to a larger bowl to manage this task.)
- Spread the potato pieces in a single layer on your baking sheet. (if you have a Silpat or some parchment paper, your clean-up will be super easy.) One sweet potato actually made so many chips that I had to use a baking sheet and my stoneware pizza stone and I still had potato slices left over, that wouldn't fit.
- Salt chips, to taste, before baking. This will help pull moisture out of the chips, more quickly.
- Bake in a 250 degree oven for 25-30 minutes, until crisp and edges are lightly browned. (The low heat is very important! The sugars in a sweet potato will burn before the chip is crisp, if you cook them at higher heat. So cook them low and slow. Your patience will pay off big time. I promise.)
- Remove from oven. Slide right off the baking sheet, into a serving bowl. Enjoy the chips warm or allow them to cool and serve them cold. Their delicious both ways!
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http://busy-at-home.com/blog/parmesan-crisp-bowls-with-israeli-salad-and-a-silpat-review-and-give-away-plus-sweet-potato-chips/You’ll love using SILPAT baking mats in your kitchen! You can visit the SILPAT website to find a retailer, near you, that carries them and be sure to enter our giveaway! You could win a SILPAT Petite Jelly Roll Baking Mat! You must be a resident of the U.S. and 18 or over to enter. It’s super easy. Visit the SILPAT website and look at all the great products they have to offer. Leave a comment on this post letting me know the name of one of their products that you would love to try. Click on DO IT in the Rafflecopter form, below, then ENTER! That’s it! Not only have you entered the drawing, but you’ve opened several additional optional entries, as well. Good luck!
a Rafflecopter giveaway
I received a SILPAT Petite Jelly Roll Baking Mat to test it in my own kitchen and conduct this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
