S'mores Bars

One of my friend's found this on Facebook and tagged some of us in it to make these. Not sure who was the original source but I did find the recipe on Pinterest so I'll post that recipe on here. These turned out ridiculously good! They had so much flavor and they were really rich! I was at my friend Jeremiah's and his little sister and I actually went out around midnight to pick up the ingredients so we could make it that night. Jeremiah's girlfriend also helped make them-I kinda did but mainly I entertained their baby :) I would definitely make this again and again!

S'mores Bars (20 servings):

1 box graham crackers
2 (7 oz) jars marshmallow creme
1 tub Cool Whip
2 tsp vanilla
1 bag semisweet chocolate chips
1 c heavy whipping cream
1 tsp salt

Mix the marshmallow creme with the cool whip until smooth. Add the vanilla and mix again. Line a 13x9-inch baking dish with graham crackers (you may need to break them so they fit somewhat evenly on the bottom of the dish. Once the marshmallow creme is mixed, spread about 1/2 of the mixture over the graham crackers. Using a spatula, spread as evenly as possible. Layer some more graham crackers on top of the spread of marshmallow creme. Add the remaining marshmallow creme on top of the crackers, making sure to spread the cream out as much as possible.

Melt the chocolate chips and heavy cream in the microwave, stirring about every 30 seconds, until the chocolate has melted down. Add the salt and mix to incorporate. Carefully pour the chocolate over the bars, spreading evenly on top. Put the dish in the freezer for at least 30 minutes to 1 hour. (I don't think we waited that long!)

Cut into squares and enjoy!

Sangria Popsicles

So I can't really remember how I made these...lol. I thought I used a recipe on Pinterest but after looking over that recipe again I discovered I didn't use all the ingredients...enough to make me realize that I think I kinda winged it! I can give you a guess as to what I used. You could pretty much add anything to these and they would taste good. I have really cheap popsicle molds so some of the popsicles had to either eaten out of the mold with a spoon or they had to be inverted into a bowl to eat with a spoon. These tasted really good but I think with the alcohol added, they turned into more of a slush. Either way...yum!

Sangria Popsicles (6-8 servings):

Popsicle mold
Assorted fruit (I used blueberries, raspberries & strawberries
Lime juice
Wine of your choice-I believe I used a cheap Cab

Mix all the ingredients together and pour into popsicle molds. Freeze 6-8 hours or overnight. Gently pull out of popsicle molds and enjoy!

Cream Cheese Chili Dip

My cousin used to bring the ingredients to make this dip a lot for our family get togethers. Super easy and super tasty. I make it every so often now just as something to snack on. I rarely make the large batch that I'm posting-usually I only use about 1/4 c of the cream cheese if I'm just making it for myself. And if you make too much and can't eat it all, just put some tinfoil over the plate and stick it in the fridge. Tastes pretty good the next day too! I've also learned that it's really important to place something over the plate-like a pan lid-to keep the cheese from splattering all over your microwave!!!

Cream Cheese Chili Dip (8-10 servings):

1 can of chili (I use the beanless kind since it's easier to spread without all the big lumps of beans!)
1 (8 oz) pkg cream cheese
1 (8 oz) pkg of shredded cheddar cheese (any kind of cheddar)
Tortilla chips of your choice

Place cream cheese on a large platter and microwave about 20 seconds to soften it. Using a spatula or the back of a large spoon, spread the cream cheese around on the plate to make a thin spread. Top the cream cheese with however much chili you want, also using a spatula or large spoon to evenly spread it over the cream cheese. Sprinkle evenly with cheese. Microwave about 1 minute 30 seconds to 2 minutes. Serve hot with chips...Enjoy!

Italian Chopped Salad

I found this recipe on Pinterest and I have been looking for good salads to take to work with me lately and I found this one and thought it would be easy enough to make. It was definitely easy and it looks like you could add pretty much whatever you want, to your liking. I added more pepperoncinis to mine and also added the rest of the bag of the mini pepperoni for more meat. I left out the artichoke hearts since I'm not a big fan. All in all, this salad was really really good! It lasted through 3 lunches at work and I'm eating the last of it for dinner tonight.

Italian Chopped Salad (8 servings):

*Dressing
1/2 c red wine vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 tsp dry Italian seasoning
2 cloves garlic, minced
Salt and pepper
1/2 c olive oil

*Salad
1 c ditalini or other small pasta
3 c chopped romaine hearts
1 (15 oz) can chickpeas, drained and rinsed
1 (7.5 oz) jar marinated artichoke hearts, drained and chopped
1 c grape tomatoes, quartered
1 c cubed salami
1 c cubed Provolone
3/4 c chopped cucumber
1/2 c mini pepperoni
1/2 c sliced green onions
Pepperoncini peppers

To make dressing: Combine all the ingredients except the salt, pepper and olive oil in a blender. Season with salt and pepper. Blend to combine. Slowly stream in the olive oil to combine. Alternately, add all the ingredients to a jar and shake until completely combined and slightly thickened.

For salad: Bring a pot of salted water to boil. Add the pasta and cook until al dente. Drain and rinse with cold water. In a large bowl, combine the romaine, chickpeas, artichoke hearts, tomatoes, salami, cheese, cucumber, pepperoni and green onions. Top with desired amount of dressing and toss to coat. (I only added the dressing before I ate each serving to make sure the salad wasn't soggy!)

Serve the salad topped with desired amount of pepperoncini. Enjoy!




Dressing after it has been blended...






Enjoy!...

Cilantro Lime Cauliflower Rice

Several of my friends and family have been raving about using cauliflower as a substitute for regular rice so I thought I'd give it a try. I was originally going to try it in a fried rice but Trader Joe's had been out of soy sauce for a couple weeks and I can't use any other soy sauce but theirs. I found this recipe on Pinterest via http://healthyaperture.com. I love Chipotle's rice so I thought I'd give this recipe a try. The cauliflower was easy to grind down and the recipe was easy to make but it tasted a little blah. I only made a single serving batch because I was told that the "rice" isn't as good reheated. I'd be willing to try this recipe again and I'll definitely try the fried rice recipe, especially since I was finally able to pick up some soy sauce!

Cilantro Lime Cauliflower Rice:

1 head cauliflower
1 lime
2 cloves garlic, chopped or minced
1 handful chopped cilantro

Remove leaves from cauliflower and cut the head in half. Remove cauliflower from core so you only have the florets. Place half of cauliflower into food processor and process until only small pieces remain (you can also use a box grater with the larger holes and grate the cauliflower into small pieces). Remove from processor and place into a pan. Process remaining cauliflower repeating the steps.

Add garlic to the cauliflower in the pan. Cook over med for about 5 minutes, stirring constantly. When cauliflower is slightly toasted and garlic is cooked, remove from heat.

Toss with cilantro and juice from the whole lime. Enjoy!




Cauliflower processed into small pieces...






Cilantro mixed in...






Cilantro and lime juice added...

Fruit Salad with Honey-Lime Dressing

My brother got married on April 11th and my aunt threw the wedding party a bbq at her house the Saturday after. I have been craving fruit now that the weather has been nicer so I was put in charge of finding a good fruit salad recipe. I found this recipe on Pinterest via http://ohyoucook.blogspot.com. This salad called for strawberries, green grapes and blueberries but I switched it up and added my own mix. You can basically add whatever fruits you want. We had some hard limes so I don't think we were able to get all the juice so we also zested the 2 limes for more taste. The salad turned out amazing! And it was even better later that night after all the flavors melded together and the raspberries started to melt down! I will definitely make this recipe again and again! (I also received rave reviews from our friends at the bbq!)

Fruit Salad with Honey-Lime Dressing (Enough for a Crowd):

1 pt container strawberries, cut into bite-size chunks
1 pt container blueberries
1 pt container raspberries
1/2 container pineapple, cut into bite-size chunks
1/2 container mangoes, cut into bite-size chunks
6 kiwis, peeled and cut into bite-size chunks
1/4 c honey
Juice from 2 limes
Zest from 2 limes

Combine all the fruit, except the raspberries. Gently mix together with your hands. Add the raspberries on top of the mixed fruit. Add the hone, lime juice and lime zest. Again, mix gently with your hands, so you don't mash the raspberries. Cover and chill at least 1 hour or overnight. Note-if you serve it the next day, the salad will be a lot more liquid-like but it will still taste amazing!




Enjoy!

Garlic Butter Shrimp & Quinoa

I was randomly looking at Pinterest one day and came across this recipe. I love garlic, shrimp and quinoa so this sounded like a good meal to try and it definitely was! Very buttery and garlicky! And topped off with some lemon juice for serving, I will definitely make this recipe again! My only small complaint was that it could have used 2 bags of shrimp! I found this on Pinterest via http://pinchofyum.com.

Garlic Butter Shrimp & Quinoa (8 servings):

1 tbsp olive oil
1/2 c finely chopped onion
10 garlic cloves, minced or 5 tsp bottled minced garlic, divided
2 c uncooked quinoa (I used a mixture of red and rainbow quinoa since that's what I had on hand), rinsed and drained
1 tsp chili powder, divided
4 c veggie or chicken broth
6 tbsp salted butter, divided
1 lb raw tail-on shrimp
Salt and pepper to taste
Fresh parsley, for serving
Fresh lemon juice, for serving

Heat oil in large nonstick pot over med-high heat. Add the onion and saute until softened, about 3-5 minutes. Add 2 tsp of the garlic and saute 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and 1/2 tsp of chili powder. Sprinkle with salt and pepper. Saute another minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook 15-20 minutes. When the quinoa is done, it will be soft throughout and the liquid will have been absorbed. Fluff with a fork and toss with fresh minced parsley.

While the quinoa is cooking, heat 1 tbsp of butter in large skillet over med-high heat. When the pan is hot and the butter has melted, add the shrimp and sprinkle with the remaining 1/2 tsp of chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 tsp garlic and swirl around in the pan until the garlic is very fragrant.

Melt the remaining 5 tbsp butter with the rest of the garlic to make a sauce for drizzling. Serve the quinoa and shrimp together in one dish, drizzling the garlic-butter mixture over top. Top with fresh parsley and serve with lemon juice. Enjoy!




Quinoa added to the onion and garlic mixture...






Broth added to quinoa mixture...






Chili powder and shrimp added to melted butter...






Cooked shrimp...






Cooked quinoa...






Cooked shrimp added to quinoa...






Garlic & butter bubbling...






Enjoy!...