February 17, 2018

Nutella No Bake Cookies

This recipe is back from 2012.  I decided it was overdue for some updated pics and since I make these all the time, I wanted to re-share them with all of you.

Here is my original post:
No Bake Cookies are one of those cookies that I could eat EVERY SINGLE DAY.  I have been eating them as long as I can remember and I still have never gotten sick of them.  The funny thing is, that I had been craving no-bakes for the past few weeks, but I never made them, because I thought - no one wants to see the same old no bake recipe.  Then, last night I found NUTELLA NO BAKE COOKIES.  For real!!!
What a fun twist on an old classic.  I crossed my fingers that I still had enough Nutella left in the jar - oh and I did, but only for a half a batch.  But hey, better than nothing.  They turned out delicious.  So creamy and chewy just how I like them.  We ate these things so fast and I only have one left.  These are super yummy.

Nutella No Bake Cookies
adapted from: Shugary Sweets
2 c. sugar
1/4 c. unsweetened cocoa powder
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
pinch of salt
1/4 c. creamy peanut butter
1/4 c. Nutella
3 c. quick-cooking oats

In a medium saucepan, combine the sugar, cocoa powder, milk and butter.  Cook over medium heat, stirring until the butter is melted and sugar is dissolved.  Bring to a boil.  Remove from heat and stir in the vanilla, salt, peanut butter and Nutella.  Last, stir in the oats and quickly drop by spoonfuls onto wax paper.  Allow to harden and enjoy. 

February 3, 2018

Peanut Butter Cup S'mores Bars

These are one of my current favorite cereal treats.   I have made them several times in the last few months.  They have the perfect texture and flavor. 

Most people have probably had regular s'mores bars with Golden Grahams, marshmallows and chocolate chips, but they will be so surprised when they bite into these and taste peanut butter.  The peanut butter cups are the perfect touch to take these cereal treats to another level.  You won't be able to resist them.  
Your might also like:

Peanut Butter Cup S'mores Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

22 Reese's Peanut Butter Cups (miniatures) 
4 Tbl. unsalted butter
7 c. mini marshmallows
1 tsp. vanilla
8 cups Golden Grahams cereal

Spray a 9x13-inch pan with cooking spray and set aside.  Chop the peanut butter cups into 6th's and place in the freezer until ready to use.  In a large saucepan over medium heat, melt the butter.  Add the marshmallows and vanilla and stir to coat in butter.  Heat until marshmallows are melted, stirring occasionally.   

Remove from heat and stir in the cereal.  Then, stir in the chopped peanut butter cups until everything is evenly distributed and coated in marshmallows.  Pour into prepared pan and press out evenly.  Allow to set, cut into squares and serve.

January 20, 2018

BEST EVER White Chocolate Popcorn

I originally posted this recipe back in 2011 and it is still one of my family's favorite treats, so it was time to update the pics and share with all of you again.

The flavor of this really is amazing thanks to the type of popcorn the recipe calls for.  It's also so easy to customize for each holiday by switching out the M&M's you use.  

Check out my original post down below.  
If I would have seen this recipe on a blog, I probably would have just passed by it, but lucky for you, my boss makes it for us every year for Christmas, so I know how amazing it is.

I was making this a few days ago when Jake comes into the kitchen and says:

"Ewe, why did you use buttered popcorn?"

I said "Don't knock it until you try it."

So . . . he takes a bite . . . takes another bite . . . gets out a bowl and fills it up . . . finishes the bowl and says . . .  

"What is this stuff?  Why is it so good and why can't I stop eating it?"
So, there you have it.  This stuff is seriously AMAZING AND ADDICTING!  Neither of us have been able to stop eating it for the past three days.  I know it sounds strange, but it works.  

STOP whatever you are doing . . . Get up . . . Get dressed . . . go to the store and get some buttered popcorn, white chocolate candy melts and some M&M's and MAKE THIS RIGHT NOW. 

BEST EVER White Chocolate Popcorn
adapted from: Diana J.

3 bags (regular-size) Extra Butter Microwave Popcorn
1 1/2 (12 oz.) bags Wilton White Candy Melts
    or 1 Lb. White Chocolate Almond Bark
1 (11.4 oz.) bag regular M&M's or 1/2 bag mini M&M's

Pop popcorn in the microwave, DO NOT BURN IT.  Transfer to a really large bowl, making sure to get out all of the un-popped kernels so no one breaks their teeth.  Melt white candy melts according to package directions.  Pour over popped popcorn and add M&M's.  Stir until all of the popcorn is coated with chocolate.  Let set until chocolate has hardened.  When chocolate has hardened, the popcorn will be stuck together in one large ball.  So, use a spoon to break it into chunks.  Store in an air-tight container.  Serve.  

Jenn's Notes: You can find the Wilton White Candy Melts in the craft section at Walmart or at Craft Stores (Hobby Lobby or Michael's).  This popcorn is a great neighbor gift. Add to cute cellophane bags and tie with a ribbon.  If you burn the popcorn, don't think the white chocolate will hide the burnt taste, because it won't.  If you burn it, throw it out and use a different bag.   

January 9, 2018

Cheesy Onion Dip with Baked Garlic Wedges

Happy January! How are you all doing?  Today, I have a great appetizer for you just in time for all the  game-day parties you might be having.

This dip is so so good.  Not only is it made a little lighter by using Greek yogurt instead of mayo and sour cream, but it tastes amazing too.  No one will ever know by tasting this, that the majority is made using Greek yogurt.  The only difference is when it's baked, it does have a slightly different texture than if you were to use mayo or sour cream, but it's still creamy and delicious.  If you want to make it even lighter, you could use low-fat cheese.    

You can serve this dip with chips or veggies, but I personally always reach for anything involving bread, especially Rhodes bread.  I love using Rhodes Dinner Rolls to make wedges. I made these Cinnamon Sugar Wedges with Cream Cheese Dip last year and, now, I'm sharing a savory version with you.  The results are always perfect and you end up with soft and chewy wedges with slightly crisp edges that taste incredible.  
You can never go wrong serving a warm dip to a crowd, especially served with these delicious garlic wedges.  

Let me give you a quick breakdown of how easy these wedges are to make:
Place 12 Rhodes Dinner Rolls in a 9x13-inch baking dish and thaw overnight in the refrigerator (or for at least 8-10 hours).
In the morning, roll out each dinner roll into roughly a 4''-5'' circle.  Place on baking sheet and brush with melted butter.  Sprinkle tops with garlic powder and Italian Seasoning.
Bake and cut into triangles.  Serve with dip.  So simple and so flavorful.  
You might also like:

Cheesy Onion Dip with Baked Garlic Wedges
From: Jenn@eatcakefordinner
(Printable Recipe)

Garlic Wedges
12 Rhodes Dinner Rolls, thawed but still cold
3 Tbl. unsalted butter, melted
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Cheesy Onion Dip
2 c. plain Greek yogurt
4 oz. 1/3 less fat cream cheese, room temperature
1 (2 oz.) packet dry onion soup/dip mix
1 c. shredded cheese (I like to use Cheddar and Italian), plus more for topping
2 Tbl. chopped green onions, divided

Place frozen dinner rolls in a 9x13 pan, cover, and refrigerate overnight (or at least 8-10 hours).  In the morning, roll out each dinner roll into roughly a 4''-5'' circle.  I spray my counter with cooking spray and roll out the rolls.  It also works to press the dough out into a circle using your hands.  Spray two cookie sheets with cooking spray and place six dough circles onto each sheet.

Brush tops of each circle with melted butter and then sprinkle with garlic powder and Italian seasoning.  Preheat oven to 350 degrees and bake dough circles for 10 minutes.  If you want them slightly crispier and browned, then broil for a minute at the end.  When done baking, use a pizza cutter and cut each circle into 6-8 wedges.

To make the dip: Stir together yogurt, softened cream cheese and dry onion soup mix until well combined and creamy.  Stir in one cup of grated cheese and one Tablespoon of chopped green onions.  Spread into a greased 8x8-inch baking pan or medium cast-iron skillet.  Top with a little more shredded cheese.  Bake in preheated 350 degree oven for 25 minutes.  Remove from oven and top with the remaining one Tablespoon of chopped green onions, for garnish.  Serve with baked Garlic Wedges.  This is also good served with vegetables.

Jenn's Notes: Do not add any salt to the dip or the garlic wedges.  You will get plenty of salt flavor from the onion soup/dip mix.

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.