This is where zucchini bread meets caramel frosting in these delicious zucchini cupcakes! This is the best way to use up fresh zucchini from the garden. If your craving something different than pumpkin or banana bread flavors try these cupcakes! They are wonderful in the summer or fall but they can fit in any time…
These cherry almond dessert bars are a scrumptious combination of cherries and almonds on top of a brown sugar and oatmeal cookie base! They are sweet and chewy bars. Delightful for any time of year, particulary in the fall and summer months. The ingredients are simple, easy to keep on hand and easy to find…
The classic Hawaiian pizza! Save money on take out and level up that frosty cheese pizza sitting in the freezer. This recipe will make for an easy dinner on pizza night! Fresh mozzerella cheese, salty ham, and sweet pineapple make for the perfect combination! An easy dinner to make … check! Yummy dinner to eat…
Calling all chocolate and peanut butter lovers over to try these Buckeye Brownies! These brownies are decadent and moist! If you like Reese’s Peanut Butter Cups and fudge then you will LOVE these!
This Buckeye Brownie Recipe is an easy version that uses a brownie mix and a pre-made can of frosting! The peanut butter fudge layer is homemade but still easy to whip up. You could substitute in your favorite (traditional) homemade brownie recipe as well.
These brownies are wonderful at Christmas with or without holiday sprinkles. With those brown layers, they also look great in the Fall. Any time of year …. they would be a hit!
*** This recipe is adapted from the cookbook “Tis the Season” published by Oxmoor house in 2016, recipes developed by Julia Levy, Callie Nash, and Karen Rankin.
Buckeye Brownies were inspired by the popular homemade “Buckeye Candy”. A Buckeye candy is a ball of peanut butter fudge partially dipped in chocolate to look like a nut. The nuts that grow on the Buckeye tree in Ohio; which is Ohio’s state tree.
When I was a kid, these homemade candies always made an appearance in Iowa at Christmas time. They were my favorite throughout all of the holiday treats my mother and grandmothers would make. A fudgy version of a Reese’s Peanut Butter Cup added to a pan of rich chocolate brownies! Yum!
Preheat the oven to 350 degrees, 325 degrees for nonstick pans. Grease a 13 x 9 cake pan with cooking spray or line with parchment paper.
Gather your ingredients. You will need a boxed brownie mix, preferably a fudge brownie mix. For the creamy peanut butter filling you will need 1 cup of creamy peanut butter, 2 cups of powdered sugar, 2 tablespoons of milk, and 1/2 cup of softened butter. The final layer is a canister of already made chocolate frosting (preferably fudge flavored).
Grab the box of brownie mix and a large bowl. Follow the directions on the back of the mix which usually calls for water, oil, and eggs. If you prefer a homemade brownie you can also substitute in any traditional brownie recipe. After preparing the brownie batter pour into the prepared pan and bake as directed.
Allow the brownies to cool for about an hour or until they are room temperature.
With an electric mixer, on medium speed, combine the softened butter and the peanut butter until smooth. Gradually add in the powdered sugar and milk, and combine with the hand mixer until smooth.
Add the peanut butter mixture on top of the cooled brownies. The mixture will be somewhat thick, spread carefully into an even layer. I like to evenly plop small spoonfuls of the mixture on top of the brownies first. Then spread it together so it is less likely to pull up the brownie.
Now add all of the frosting from the canister into a small bowl, make sure it is a microwave-safe bowl. Microwave on high for 25 seconds. Add the melted chocolate to the top of the peanut butter layer. Now you have two delicious chocolate layers sandwhiching in that creamy peanut butter layer!
The brownies will need to cool and set in the fridge for one to two hours or until the frosting sets. For best results, these fudgy brownies will also need to be stored in the fridge. Store in an airtight container, for up to a week.
Keeping them in the fridge will make for easier cutting and it will help them to retain their shape. These brownies are so rich that you could easily cut them into smaller squares or make them in a cupcake pan for Buckeye Brownie Bites! I love rich chocolatey desserts so I enjoy a regular brownie piece, some may find a bite size square to be satisfying enough.
These can be frozen for 2 to 3 months. Add a layer of plastic wrap under the lid for an extra seal. You may want to make these ahead of time for a party or ahead of the holiday season to save on time. You can warm them in the microwave for 10 to 15 seconds and add a scoop of ice cream on top! Of course they are also just as delicious straight out of the fridge!
Easy Cherry Chocolate Cake (with chocolate ganache frosting)
Best Monster Cookie Bars (without butter)
Easy Peach Cobbler Dump Cake Recipe (with white cake mix)
A classic, the Best Tater Tot Casserole Recipe you will find! A hearty casserole, easy to throw together and satisfying to eat. It can be as cheesy as you want with added veggies and plenty of protein. All the food groups are tied in to make this a complete meal.
This tater tot casserole recipe in particular is yummy bc of the worchestershire sauce and added fresh mushrooms. As the casserole already calls for cream of mushroom soup… I decided to add fresh mushrooms for added flavor and nutrition.
You could chop the mushrooms, but I chose to puree them in a food processor bc I knew my kids would object to chewing chunks of mushroom. I also put pureed mushrooms in my for spaghetti… my kids have never noticed!
This is a kid-friendly recipe that can be easily altered to your families preferences. You can omit any of the veggies, swap in green beans, or add extra cheese. This hot dish could easily become a family favorite!
Ingredients for Tater Tot Casserole include: cheddar cheese (sharp cheddar is preferred), ground beef, frozen tater tots, peas, mushrooms, milk, worchestershire sauce, cream of mushroom soup, onion powder, garlic powder, and salt & pepper.
Preheat the oven to 375 degrees. Lightly grease a casserole dish with spray butter. Start by browning the ground beef in a large skillet over medium heat. While the hamburger is cooking, puree or mince the mushrooms in a food processor, OR chop the mushrooms with a knife if you would prefer larger mushroom pieces.
When the beef has browned drain the meat in a strainer. While the meat drains, coat the skillet with oil or butter and bring your skillet to medium heat. Cook the mushrooms in the skillet until tender, about 4 to 5 minutes. Now add the cooked beef back to the skillet and add the salt & black pepper, onion powder, garlic powder, and Worcestershire sauce. Cook 2 to 3 minutes, then remove from heat and set aside.
In a large bowl, mix 2 (10.75 oz) cans of soup until there are no more lumps. I found a family-sized can of cream of mushroom soup at 22.6 oz, pictured above.
Add the frozen peas and the soup mixture to the beef mixture in the skillet and stir to combine. Now add the meat mixture to the baking dish and spread evenly. Next sprinkle on the cheddar in a single layer then set the tater tots on top of the cheese.
Place in preheated oven and bake uncovered, bake time will be 30 to 40 minutes. You’ll know it is done when the tater tots are golden brown. The creamy sauce will be bubbling and you should have crispy tater tots on top! This is easy comfort food that, according to my husband, tastes even better the next day. Store leftovers in an airtight container in the fridge for 4 to 5 days.
This is a great recipe to make and freeze ahead of time for those busy weeknights. I usually freeze in a casserole dish with a lid. I add a layer of aluminum foil or plastic wrap under the lid for an added seal. It can be frozen up to 3 months.
When baking the frozen casserole, bake uncovered for 60 minutes at 350 degrees. Then broil on high for 3 to 5 minutes to make the tater tots crispy.
This is one of those easy dinners that stay with you. I hope you enjoy this cheesy tater tot casserole!
Easy Runza Casserole Recipe (with Velveeta Cheese)
Creamy Tuna Pasta (made in ONE pot)
Cheesy Chicken Enchiladas – with red sauce
These oatmeal apricot cookies are chewy and delicious! Not only are they made with 3 cups of oatmeal and 1 cup of apricots… they also tote coconut, toasted almonds, and white chocolate chip, or dried cranberries. Similar to a monster cookie, but with healthier add-ins, they have a lot of texture and flavor to offer! These can be eaten for breakfast, as a snack, dessert, or a quick treat on the go!
The dried apricots in these pictures are darker in color as they are organic apricots. The non-organic dried apricots have food coloring and would have a brighter orange color. I prefer to buy organic but it does not always fit my budget. I actually bought organic apricots this time, because I could not find non-organic apricots in the store that day. Either kind will do just find and you can certainly swap in organic options.
The following ingrediants include old-fashioned oats, white all purpose flour, brown sugar, white sugar, butter, eggs, almond extract, cinnamon, salt, and baking soda. The add-ins are dried apricots, coconut, toasted almonds, and white chocolate chips that can be swapped out for dried cranberries.
Make sure to use 3 to 4 of the add-ins for this recipe. You can easily swap the add-ins as you prefer. For example, swap out the almonds for more chocolate chips OR swap in the dried cranberries if you do not want chocolate in the cookies at all.
Heat oven to 350 degrees. Grease or cover a baking sheet with parchment paper. Spread out the silvered almonds onto the prepared sheet pan. Bake for 7 to 8 minutes or until golden. Leave the oven on for the cookies, still set to 350 degrees.
You can also toast almonds in the microwave or on the stovetop. I like to toast them in the oven as the oven is already on for the cookies anyhow! You can use the same cookie sheet for the almonds and the cookies without dirting any other dishes! If you are interested in the stove top or microwave method HERE is a link for further instruction.
With the oven warmed to 350 degrees and the almonds cooling on a cookie sheet or plate…combine the softened butter, brown sugar, and white sugar with a mixer, until creamy.
Next, beat in the almond extract and the eggs one at a time, until well combined. Mix on low to medium speed and be careful not to overmix.
In a separate small to medium bowl.. mix the dry ingredients…. combine flour, baking soda, cinnamon, and salt. Gradually add the flour mixture into the large bowl with the sugar mixture.
After you have mixed the flour mixture in… you will not need the electric mixer anymore. By hand, stir in the remaining ingredients: old fashioned oats, chopped apricots, coconut, silvered almonds, and the cranberries or white chocolate chips. TIP: Old fashioned oats are used rather than Instant oats to give the cookie a chewy texture and more structure.
Drop the cookie dough onto a prepared cookie sheet about 2 inches apart. Bake cookies for 13 to 15 minutes or until the tops are a light golden brown. Let the cookies sit for a couple minutes on the cookie sheet then transfer to a wire rack.
Store the Oatmeal Apricot Cookies at room temperature, in an airtight container, for up to 5 days. Store cookies in the fridge for up to 2 weeks OR freeze them for up to 3 months in an airtight container or freezer bag.
This is a great recipe for a chewy oatmeal cookie without raisins. I’m not a huge fan of raisins, so I really enjoy all the other toppings! Feel free to add these delicious cookies to your cookie jar!
Easy Cranberry Apple Muffins (with flax seed)
Healthy For YOU Granola (made with honey)
Best Monster Cookie Bars (without butter)
Grab that gloomy frozen cheese pizza out of the freezer and transform it into a Jalapeno Popper Pizza with bacon and cream cheese! This is the best pizza for those nights you want a quick dinner but still crave something delicious! Jalapeno Popper Pizza is made with five ingredients: frozen cheese pizza, cream cheese, shredded cheddar cheese, crispy bacon bits, and spicey jalapenos!
If your like me, I usually keep a frozen cheese or pepperoni pizza on hand for a quick meal. I’m usually a little disappointed that time and money will not allow for a pizza with more flavor! Here is the perfect solution, so yummy! It will not taste like that bargain pizza you picked up from the freezer aisle!
I’m sure I’m not the first one to have the idea to add extra toppings to a frozen pizza. One night I decided to experiment on our frozen cheese pizza from Costco. I happened to see a small can of chopped jalapenos collecting dust in my pantry.
Why couldn’t those jalapenos make an appearance on my pizza and jazz it up a little! And why couldn’t jalapeno arrive with Mr. Bacon Bit and Ms. Cream Cheese. Now it’s a popin’ good party!
When I first made this pizza, I used canned jalapenos but you can also use fresh jalapenos as seen in these pictures. The pizza stone adds extra flavor to the Jalapeno Popper Pizza and gives the crust a chewy yet slightly crispy texture!
For a crispier crust, I sometimes place the pizza directly on the oven rack. You could put a cookie sheet or a sheet of aluminum foil on the oven rack under your pizza to catch any pizza crumbs or drips. Also, I plan to try cooking a frozen pizza on the grill soon! Recipe link HERE!
This is a meal you can easily stock up on and have on hand for weeks or months to come! It might save you a few dollars in take out! Here’s how below:
*** Make sure to read all your labels for suggested storage as well
Preheat oven to the temperature recommended on the pizza packaging. The measurements will vary depending upon how big your pizza is and your personal preferences for flavor and spice level.
PREPARE YOUR INGREDIENTS: 2-3 oz cream cheese, wash and chop the fresh jalapeno or drain the canned jalapenos (extra jalapenos can be patted dry and frozen in an air-tight container for up to 3 months).
I prefer freshly shredded cheddar cheese but you can also use pre-shredded, about 1 cup. Other cheese that would work… Monteray Jack, more mozzerella, or a Mexican blend! You can use home-made bacon bits where you would cook, drain, and crumble the bacon yourself. I prefer store bought bacon bits to save on time (make sure to buy the soft bacon bits and not the crunchy ones)!
You can also add freshly chopped onion and/or chopped bell peppers. Pull out your spices! Salt is recommended to enhance the flavor of the added ingredients. I prefer onion powder, garlic powder, and salt & black pepper!
Now that you have your ingredients prepared. Open your frozen pizza and evenly sprinkle on the shredded cheese. Cut or pull off globs of cream cheese (about an inch long) and place evenly on top of the cheese. Next, sprinkle the bacon and jalapeno on top to desired taste and spice level. Add a lite dusting of salt & pepper. Also add the onion powder and garlic powder at this time, if you are using.
Bake at the recommend time on the pizza packing or until the crust is golden brown. Let the pizza cool for about 5 minutes then slice and serve! You could also turn this pizza into a fun appetizer by cutting it into little squares for sharing!
If you love jalapeno poppers as I do….. next time you crave pizza…. give this a try! To date this is my favorite pizza to make at home! It is easy, fast, and delicious! You gotta try it! 🙂
Grilled Tuna Sandwhich (with Sourdough and Muenster Cheese)
Fried Eggs in Olive Oil (with cherry tomatoes)
Easy Peach Cobbler Dump Cake Recipe (with white cake mix)
