Loaded Chicken Nachos

Loaded Chicken Nachos

Serves 3-4

A fun, delicious meal that's perfect for Friday night.  If you use baked tortilla chips, you can make it healthier.

tortilla chips
2 chicken breasts, cooked and shredded
2 c. shredded cheddar cheese
1 c. black beans
1 c. diced tomatoes
1/2 c. diced red onion
sour cream
guacamole
cilantro
lime

Preheat oven to degrees 325 degrees.

Spread tortilla chips over a large baking sheet.  Top with cooked chicken, shredded cheese, and black beans.  Bake for 15-20 minutes.

Remove from oven and top with tomatoes, red onion, sour cream, guacamole, cilantro, and freshly-squeezed lime juice.  Enjoy!

Reeses Peanut Butter Banana Bread

Reeses Peanut Butter Banana Bread

Makes 1 loaf.

Pinterest: Making banana bread that much better.  This won't replace my go-to banana breads: my long-time recipe and my "healthy" recipe, but it will definitely find its place in the rotation.
The original recipe calls for Mini Reese's Cups -- the ones you find near the chocolate chips in the baking aisle.  If you use my method, use the small foil-wrapped ones and cut each into four pieces.
Also, next time, I might reduce the oven to 325 halfway through and just extend the baking time if necessary.
Source: Cookies and Cups blog

3 very ripe bananas, mashed

1/2 cup peanut butter

1/4 cup oil

1 egg

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 cups of all purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

8 oz bag of Reese’s Mini cups (Instead, I used 1 cup of quartered mini Reeses - the ones in the foil wrapping.  It's about 16 cut into fourths)

Preheat oven to 350 degrees.
Grease your 8x4 loaf pan with butter or shortening.
In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
Fold in your Reese’s Mini cups and spread batter into prepared pan.
Bake for approx 1 hour or until toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Another Pumpkin Bread!

Super Moist Pumpkin Bread

Makes 2 loaves, or 8 mini loaves.

SUPER MOIST is an accurate name for this bread.  It's extremely dense, extremely moist, and all things fall.
Slightly adapted from: AllRecipes

3 1/2 cups all-purpose flour

2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.

In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Pour batter into the prepared pans.

Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Pumpkin Bread

Pumpkin Bread IV

Makes 3 loaves.

Rave reviews on AllRecipes.com.  Classic bread for the autumn holiday season.  Enjoy this week.  I hope you have a lot to be thankful for.
Source: AllRecipes

3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour (mine took 70 minutes). The top of the loaf should spring back when lightly pressed.

Cookie Dough for One

Cookie Dough for One

As if you needed MORE junk to eat on Halloween, feast on this.  It's a personal bad habit of mine.

3 T. flour
1 T. sugar
1 T. brown sugar
1 T. butter, softened or melted
2 t. milk
dash salt
dash vanilla
chocolate chips

Mix all ingredients, except chocolate chips, in a small bowl.  Stir in chocolate chips.  Eat.  Enjoy.  Repeat, if desired.

Energy Bites

Energy Bites

Makes about 20.

A great on-the-go breakfast or snack.
Adapted from: Food Doodles blog

1/2 c. nut butter, such as almond butter, peanut butter, sunflower seed butter or any other nut or seed butter.  1/3 c. honey
1 c. rolled oats
1/3 c. shredded coconut
1/3 c. wheat germ
2 T. flax seeds
1-2 t. vanilla
pinch of sea salt if using a natural nut butter with no added salt
1-2 t. your favorite spices or spice combinations(optional)
1/2 c. other add-ins (any kind of whole or roughly chopped nuts or seeds, dried fruit, chocolate chips, etc)

In a large bowl add the nut butter, honey, and vanilla.  If your ingredients are room temperature you should be able to stir to combine.  If this is difficult you can warm in the microwave for a few seconds.  Once this is combined add the remaining ingredients.

Chill in the fridge for about 30 minutes.  Then scoop out some dough and roll into a ball.  Place the balls in an airtight container and store in the fridge.  Also freeze well.

A Recipe Revisited: Caramel Apple Dip

Caramel Apple Dip

This dip is so easy and always enjoyed at fall functions, so I had to post it again after it's first time in 2009.  It's a great way to get kids to eat a "healthy snack" and can be served as an after-school snack, with lunch, or at your next get-together with friends.

Makes about 2 cups.

1 (8-oz.) block cream cheese, softened
1 c. brown sugar
1 t. vanilla extract

Combine all three ingredients and mix well.  If you have time, let the flavors "mature" in the fridge for a few hours or overnight.  Serve with apple slices.

Original Chex Party Mix

Original Chex Party Mix

Makes 12 cups, about 24 servings.

A long-time party favorite. The bagged stuff is addicting, but THIS is even better.

Source: Chex.com

3 c. Rice Chex

3 c. Corn Chex

3 c. Wheat Chex

1 c. mini pretzels

1 c. peanuts or mixed nuts

1 c. bagel chips, broken in 1" pieces

6 T. butter (I round up to 8 and just use a whole stick)

2 T. Worcestershire sauce

1-1/2 t. seasoned salt

3/4 t. garlic powder

1/2 t. onion powder

Oven directions:

Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Microwave directions:

In a large microwaveable bowl, combine cereals, pretzels, nuts, and bagel chips; set aside.

In another microwaveable bowl, microwave butter on high for 40 seconds, or until melted. Add Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Pour over cereal mixture; stir until evenly coated.

Microwave, uncovered, on high for 5-6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, or use my lazy-man's technique -- leave in the bowl and stir every 30 minutes or so until cool. Store in an airtight container.

Buffalo Chex Mix

Buffalo Chex Mix

Makes 12 cups.

I made this as directed, but afterward, wished I had cut back on the amount of celery seed. Next time, I will make it as I have written here. It's a tasty mix. The Buffalo flavor isn't quite as strong as I suspected, so increase the amount of Buffalo sauce if you'd like.

Source: Chex.com

4 c. Rice Chex

4 c. Wheat Chex

2 c. pretzel twists

2 c. parmesan crackers (i.e. Goldfish brand or Cheez-It brand)

8 T. butter

1 packet Ranch dressing mix

2-1/2 T. hot sauce

1/2 t. celery seed

Preheat oven to 250 degrees.

Melt butter in a large stock pot. Once melted, remove from heat and mix in hot sauce, Ranch dressing packet, and celery seed. Stir in Rice Chex, Wheat Chex, pretzels, and parmesan crackers, doing your best to coat evenly.

Spread on a rimmed baking sheet and bake for 45 minutes, stirring every 15 minutes.

Cool and serve!

Puppy Chow

Puppy Chow

Makes 9 cups.

Quick! You have a few more days before you feel obligated to make your annual "healthy eating" New Year's resolution! :::wink!:::

My younger brother is The Best puppy chow maker ever. I don't know what his secret is, but I think it involves increasing the amounts of chocolate, peanut butter, and butter, and keeping the amount of Rice Chex as directed. His puppy chows always contains luscious powdered-sugar-covered-peanut-butter-and-chocolate glumps. And they taste amazing.

Here's the basic recipe. Increase amounts as you choose. Even made as-is, this is a spectacular, tried-and-true sweet snack.

Source: Chex.com

9 c. Rice Chex

1 c. semisweet chocolate chips

1/2 c. peanut butter

1/4 c. butter

1 t. vanilla

1-1/2 c. powdered sugar

In a large bowl, measure cereal; set aside.

In a large saucepan, melt butter, chocolate chips, and peanut butter. Stir frequently until mixture is smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food storage bag.

Add powdered sugar to bag, seal, and shake to coat. Spread on wax paper to cool completely or, if you're lazy, just keep it in the bag or throw it in a container with an air-tight lid.

Healthy Banana-Berry Muffins

Healthy Banana-Berry Muffins

Makes 8 muffins.

These are healthy. They don't taste like a muffin you'd get at your local bakery. Or a muffin you'd get at Costco, Starbucks, or Caribou. They taste... healthy. But they also don't have the calories, fat, and sugar content of the retailers named above. I almost didn't blog about these, because, let's be honest, most people want a muffin that tastes like at least slightly cake. But if you have little ones at home, this could be a great recipe for you. To a child's taste-buds, I think they would plenty sweet enough, and Mom will feel about offering a healthy snack!

1 very ripe banana, mashed

1 T. honey

1 egg

1 single-serve container of mixed berry yogurt (not mini, child-size)

1/2 c. whole wheat flour

Pinch of salt

1 t. baking powder

Preheat oven to 350 degrees.

Combine all ingredients in a bowl and stir until just combined. There should be no dry spots, but don't be concerned if the batter is lumpy.

Prepare muffin tin by filling 8 spots with muffin liners. Evenly distribute batter between 8 liners. Bake for about 18 minutes.

MyGetTogether: Chex Mix Snacks "Game Day" Get-Together

MyGetTogether: Chex Mix Snacks "Game Day" Get-Together

Through the MyGetTogether program, I was chosen to host a Chex Mix party -- specifically themed "Game Day." The party fell together easily, given that I was going to be with a bunch of friends that day anyway for a friend's wedding. And because there was time to kill in between the ceremony and reception, we appropriately scheduled to "get-together" at my place in the meantime. We munched on Chex Mix and caught the tail end of some football games.

Here's what I received:

In addition, I also got a large stack of Chex Mix coupons to hand out to guests.

The three flavors, ready to be devoured:

The verdict:

While all three snack mixes were enjoyed, there was a definite favorite: Original Chex Mix!

2nd place was divided between the other two. Turtle catered to the chocolate-lovers, while Sweet and Salty had a taste that was interesting and addicting, but got to be too much after a while.

But, it's funny, because the longer it's been since Sweet & Salty, the better my memory of it. Kinda like I want it again.

But you know what I want more? Original! And better yet? Homemade Original!

Banana Oat Bars

Banana Oat Bars

Makes 10 bars.

A perfect on-the-go, healthy breakfast!

Slightly adapted from: Steph Chows

2-3 ripe bananas, mashed (about 1-1/2 cups)

1 t. vanilla extract

1/4 c. unsweetened applesauce

2 c. quick oats

1/3 c. whole wheat flour

1/3 c. flax seed (or, as I used, oat bran)

1/3 c. coconut, optional

1/2 t. cinnamon

1/4 t. fine grain sea salt

1 t. baking powder

1/2 c. chocolate chips

1/3 c. raisins, dried cranberries, or dried fruit of your choice

Preheat oven to 350 degrees.

In a large bowl, combine bananas, vanilla extract, and applesauce. Stir in cinnamon, salt, and baking powder; then stir in flax seeds and coconut. Add in whole wheat flour and oats. Lastly, fold in chocolate chips and raisins.

Pour batter into a greased 8-inch square baking pan. Bake for 30 minutes or until golden brown.

Cut into bars.

Chesapeake Bay Snack Mix

Chesapeake Bay Snack Mix

Makes 14 cups of snack mix.

This is a tasty and addicting snack that's sure to be a hit at your next party. It has a similar taste to Chex Mix, but is still definitely in a category of it's own. The original recipe calls for Old Bay Seasoning, which I couldn't find at my local grocery store (I will add that this grocery store is smaller than most). If you have Old Bay Seasoning, leave out my list of spices, which I found as a substitute seasoning. Instead, use 3 T. of Old Bay.

Adapted From: Everyday Food magazine, June 2010

6 c. crisp corn, rice cereal, such as Crispix or Chex

3 c. thin pretzels

3 c. oyster crackers

2 c. roasted peanuts

1 stick (1/2 c.) butter, melted

2 T. Worcestershire sauce

2 T. fresh lemon juice

2 T. hot pepper sauce, such as Tabasco

3 T. Old Bay seasoning (OR use mix of spices listed below)

-2 t. paprika

-1-1/2 t. salt

-1-1/2 t. garlic powder

-3/4 t. black pepper

-3/4 t. cayenne pepper

-3/4 t. onion powder

-3/4 t. dried oregano

-3/4 t. dried thyme

Preheat oven to 250 degrees.

In a roasting pan, combine cereal, pretzels, oyster crackers, and peanuts.

In a small bowl, mix together melted butter, Worcestershire, lemon juice, hot pepper sauce, and Old Bay seasoning. Pour butter mixture over cereal mixture and stir until ingredients are completely coated.

Bake 1 hour, stirring every 15 minutes.

Cool.

Store in an airtight container for up to 1 week.

Granola Bars: Revisited

Granola Bars: Revisited

Makes 14-18 bars, depending on how you cut them.

I spent a lot of time figuring out my first granola bar recipe. But I still wasn't completely satisfied. So I kept playing around with it, and I think I've finally hit the jackpot. The recipe isn't all that different. But the technique slightly is. These bars are soft, but not crumbly. They're delicious, but still carry some healthy ingredients. And anything homemade is just better than anything out of box.

3 c. heaping oats

3/4 c. wheat germ

3/4 c. whole wheat flour

3/4 c. brown sugar

1 t. salt

1 c. chocolate chips (reduce if desired)

3 eggs

1 c. creamy peanut butter

1/2 c. honey

1/2 c. vegetable oil

1 t. vanilla

Preheat oven to 350 degrees. Lightly grease a 13x9 baking pan.

Combine oats, wheat germ, whole wheat flour, brown sugar, and salt in a mixing bowl. Create a well in the center; add egg, peanut butter, honey, vegetable oil, and vanilla. Mix to combine. Add chocolate chips; mix well, using your hands if necessary.

Transfer mixture to the baking pan; spread evenly.

Bake for 20-22 minutes, or until golden brown. Do not overbake.

Let cool completely in pan. Cut into bars. Store in an airtight container.

Cheesy Chicken Bites

Cheesy Chicken Bites

Serves 2.

This is what happens when you're already halfway through making chicken nuggets, and then realize you are out of breadcrumbs. An equally tasty, yet messier, version is born. Instead of using your fingers, spear these with a fork.

2 boneless, skinless chicken breasts

1/2 c. creamy Italian dressing

1/2 c. Parmesan cheese (powdered style, freshly grated, or a mix of the two)

Preheat oven to 425 degrees.

Place dressing and cheese in two separate bowls.

Cut chicken breasts into bite-size pieces or "nuggets."

Dip in dressing and then cheese, fully coating with both.

Place on a baking sheet that has been coated with non-stick spray.

Bake for 15-20 minutes, until chicken is cooked through, and cheese has begun to turn golden.

A Note From The LL: The nuggets to the far left of the photo were marinated in regular Italian dressing and baked "naked." An even easier option and healthier too!

Granola Bars

Granola Bars

Makes 6 large granola bars.

Wait! Before you do anything else, check out my other granola bar recipe. It's a perfected version of this one. :)

These granola bars have become a new breakfast staple around our household. The Mr., who typically does not have a friendly relationship with breakfast, was excited to find something he actually enjoyed in the morning. And since I want him to be eating something fairly healthy, I made some changes -- okay, a lot of changes -- to this recipe I originally found on AllRecipes.com. The first time I followed the recipe but it didn't come out like I wanted. So, a few trials later, and a complete overhaul of the original recipe, I think we finally have a winner.

1 heaping c. oats

1/4 c. wheat germ

1/4 c. whole wheat flour

1/4 c. brown sugar

1/3 t. salt

1/3 c. chocolate chips

1 egg

1/4 c. peanut butter

1/4 c. honey

1/4 c. vegetable oil

1 t. vanilla

Preheat oven to 350 degrees. Lightly grease an 8x8 baking pan.

Combine oats, wheat germ, whole wheat flour, brown sugar, and salt in a mixing bowl. Create a well in the center; add egg, peanut butter, honey, vegetable oil, and vanilla. Mix to combine. Add chocolate chips; mix well, using your hands if necessary.

Transfer mixture to the baking pan; spread evenly.

Bake for 18-20 minutes.

Cool until safe to touch; cut into bars; cool completely on a wire rack.

A Note From The LL: Instead of chocolate chips, you could also use raisins, dried cranberries, or nuts... or a combination of whatever you come up with.

Addicting Munchies

Addicting Munchies

Makes approximately 9 cups (or more, see note).

The title is accurate. For whatever reason, I forgot to snap a picture, but I think it's a pretty easy one to visualize. We served this at a recent party and people were gobbling it up. It's a great snack to have scattered throughout the room and by the bar set-up. It WILL get eaten. I got this recipe from my mom.

10 cups assorted snacks (pretzels, corn chips, peanuts, Cheez-its, oyster crackers, etc.)
1 packet Original Ranch dressing mix
2/3 c. vegetable oil
2 t. dill weed
1/4 t. garlic salt

Preheat oven to 200 degrees.
In a large bowl, combine snacks. Mix together oil, Ranch mix, dill weed, and garlic salt. Pour over snack mix and toss to coat evenly. Bake for 1-1/2 hours, stirring occasionally (about every 30 minutes). Store in an airtight container.

A Note From The Little Lady: Similar to Stinky Crackers, this snack mix has an addicting flavor that simultaneously attacks your breath. When I'm serving this to a big group that might prefer a weakened flavor, I up the amount the snack mix. I wouldn't go much higher than 15-16 cups, but know that you can stretch this a bit without losing the appeal.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

It's two days before Halloween. Have you carved your pumpkins yet? Are you carving them tonight? Are you looking for a recipe to toast your seeds? If so, you've come to the right place!

I'll be honest: As a child, I don't remember ever really loving pumpkin seeds. My three brothers and I would carve; Dad would supervise; and Mom would be gathering our seeds, rinsing, prepping, and baking. And then, after a job well done, we would eye our pumpkins admiringly (or with sympathy depending on how they looked) and eat pumpkin seeds. I'd eat a few and be done.

This year, I had to toast The Mr.'s and I's seeds, because.. well.. that's just what you do after you carve pumpkins. And they were good! I like pumpkin seeds now!

I guess I don't know how I didn't appreciate them before. I mean.. they're drenched in butter and salt...


4-5 c. pumpkin seeds (we got this amount from 2 large pumpkins)
1 stick butter
salt


Preheat oven to 300 degrees.

Make sure your seeds are rinsed well, with chunks of pulp removed. A few remaining strings here and there won't hurt anyone. Allow them to dry in a colander. Here again, they don't need to be DRY; just not dripping wet.

On a cookie sheet, dump pumpkin seeds. Resist the urge to spread them out all pretty yet.

Melt butter and pour over pumpkin seeds. Now you can spread evenly across the cookie sheet. Season generously with salt.

Bake for about an hour, stirring every 20 minutes or so. If you are baking a smaller amount of seeds than I have listed above, your layer will be thinner, and therefore, your cooking time could be reduced to about 45 minutes or so.

The best way to know if they're done? Taste test. Buttery, salty, crunchy. Yum.

Goblin Gorp

Goblin Gorp

I found the idea for this (can you even call it recipe?) in the P.E.O. Cooks book I have, and first made it for a college fall break weekend get-away. Snack mixes are always a great thing to have when there are people around to eat it. A handful here, a handful there -- before you know it, it's gone. And the addition of candy corn in this mix makes it slightly different, and more appealing to hungry snackers around Halloween.

Make a mix using all or some of the following:

The only mandatory ingredient: CANDY CORN!

pretzels

peanuts

other nuts

Cheetos

popcorn

raisins

M&M's

Fritos corn chips

Sun Chips

yogurt- or chocolate-covered raisins

...and whatever else tickles your tastebuds