Fresh Strawberry Frozen Yogurt ~ #SundaySupper

April 28, 2013 By 59 Comments

I’m finally participating in #SundaySupper again. I usually participate every week, but recently I’ve been posting sporadically because life has been busy. Finding balance has been tough. I’m getting ready to graduate (May 14th is my last day!), I’m currently training for a 5k, and I’ve been developing several new recipes for various companies I’m working with. It’s all very exciting, but also very time consuming. I’m just happy to be back in action with my virtual family this week!

This week we’re being challenged to make something outside of our comfort zone. Maybe try a new cooking method, saute instead of whisk, bake instead of fry, tackle a new cuisine, or cross something off of your bucket list. No matter how we do it, we’re pushing fear aside and trying something new.

Since a majority of my baking is decadent, full-fat recipes, I decided to challenge myself with a skinny recipe. I have several ice cream recipes on my site, but no frozen yogurt. As Barney Stenson would say, “Challenge accepted!”

Frozen yogurt is a bit tricky. You wouldn’t think it would be, but there are certain rules that need to be followed for frozen yogurt success. Of course I didn’t do my research before I dove in full force–typical! The first time I made the yogurt, I used fat-free greek yogurt. The yogurt base tasted amazing. I took it out of the freezer the next day to taste it, and it was rock solid–hard as a brick! I let it sit at room-temperature for half an hour and tried again with no luck; it was still frozen solid.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7098

“What’s a girl gotta do to get a taste of frozen yogurt,” I yelled. Was it lady like? No. But who can be lady like in a time of yogurt desperation? Back to the drawing board I went.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7100

After some extensive research, I learned that fat-free yogurt freezes into a massive solid brick. Duh! That’s like the weather man telling me it’s raining outside when I’m clearly staring out my window at the monsoon that’s happening on the other side.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7106

When making frozen yogurt, you’ll want to use whole-milk, total-fat Greek yogurt. In this instance, fat is a good thing. The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument. Seriously, I could have inflicted some significant pain with my first batch of yogurt. The fat keeps the yogurt soft enough to scoop.

You want to be able to scoop the frozen yogurt, not use it as a murder weapon. The fat keeps the yogurt at a scoop-able consistency.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7113

I gifted this frozen yogurt to my grandfather, and he loved it…as did everyone else in my family. The Greek yogurt gives this frozen treat a lovely tanginess. The lemon pairs perfectly with the strawberries and brightens it up a bit.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7094

Enjoy!

Check out the other #SundaySupper recipes:

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines  from Big Bear’s Wife

5.0 from 3 reviews

Fresh Strawberry Frozen Yogurt
 
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Recipe type: Frozen Yogurt, Ice Cream

Ingredients
  • 32 oz. plain whole-milk Greek yogurt
  • ¾ cup sugar
  • 1 tsp. vanilla paste
  • 2 cups strawberries, chopped
  • ½ tsp. sugar
  • zest of 1 lemon

Instructions
  1. In a large bowl, whisk together Greek yogurt, sugar, and vanilla paste. Cover and place in the refrigerator for at least 1 hour.
  2. In a small bowl, mix strawberries, sugar, and lemon zest. Allow the mixture to macerate for 10 minutes. Using a fork, slightly mash the strawberries.
  3. Freeze the yogurt mixture in your ice cream maker according to the manufacturers’ instructions. During the last few minutes of churning, add the strawberries.
  4. Transfer the yogurt to a freezer-safe container and freeze for at least 4 hours before serving.
  5. Notes- You may need to allow the frozen yogurt to set at room-temperature for 15-20 minutes before scooping.

 

Filed Under: Ice Cream Tagged With: , , , , , , ,

“Eat Me” Blueberry Lemon Scones ~ #SundaySupper

April 14, 2013 By 68 Comments

Happy Sunday! This week the #SundaySupper crew is going to the cinema. Heather from Girlichef is hosting a movie-themed #SundaySupper this week. We’re making movie-inspired recipes. I just about jumped for joy as I was signing up to participate this week.

I don’t watch a lot of television, but I do like a good movie. Squirrel and I signed up for Netflix about a  year ago, which means we get to watch as many movies as we like. Usually, Friday night is our movie night. Sometimes it’s just the two of us, but most of the time we head over to my mom and dad’s house to watch a movie with the family.

I’m a wee bit obsessed with Lewis Carroll’s Alice’s Adventures in Wonderland. As you can probably guess, Disney’s Alice in Wonderland is my favorite movie. I love the Alice books so much that I decided to use the movie as the topic for my 20-page research paper that I wrote last semester.

In honor of Alice and our movie-themed #SundaySupper, I decided to make “Eat Me” blueberry lemon scones. If you’re familiar with Disney’s Alice in Wonderland or the Alice books, then you know that Alice is forced to consume little cakes scrolled with the words Eat Me and cocktails (non-alcoholic, of course) scrolled with the words Drink Me in order to fit through the various doors and holes throughout the movie. I thought scones would be an appropriate choice to celebrate Alice and the rest of her “mad” friends. Besides, I adore scones; especially these, because they’re healthy.

I was originally supposed to make you strawberry orange scones, but I couldn’t find any decent strawberries. After I couldn’t find strawberries, I decided to make blackberry orange scones. Well, that didn’t quite work out as planned. I made a boo-boo during the mixing process; I forgot to add the sugar. I tried slipping the sugar in at the end (knowing that this was a bad idea to begin with and that my efforts would be futile), but I proceeded, keeping my fingers secretly crossed behind my back like a sneaky school girl breaking a promise. The universe didn’t have my back. Instead, it kicked me to the curb and didn’t return. The result wasn’t pretty. The scones looked like crater-pitted blobs.

So, I started over again. Come, join me for a “Mad” tea party…

Blueberry Lemon Scones | www.themessybakerblog.com -6975

The second time was a charm. Just look at that lemon glaze dripping off the sides. Yum!

Since I’m trying to eat better, I decided to create a healthier version. These are full of whole wheat flour, greek yogurt, fat-free butter milk, and fresh blueberries.

Blueberry Lemon Scones | www.themessybakerblog.com -6959

The result is a guilt-free, moist hunk of carbohydrate. Warning: Don’t be surprised if you go “mad” while nibbling on these.

Blueberry Lemon Scones | www.themessybakerblog.com -6965

Enjoy with a cup of tea or a big mug of coffee.

Check out the other movie-inspired recipes:

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the #SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

5.0 from 3 reviews

“Eat Me” Blueberry Lemon Scones
 
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Recipe type: Scones, Quick Bread
Serves: 11

Ingredients
Scones
  • 2½ cups white whole wheat flour
  • ⅓ cup sugar
  • ¼ tsp. baking soda
  • 2 tbs. baking powder
  • ½ tsp. kosher salt
  • ¼ cup unsalted butter, cold and cut into cubes
  • 1¼ cups fat-free buttermilk
  • ¼ cup Greek yogurt
  • 1 egg
  • ½ tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1 cup frozen or fresh blueberries (do not thaw frozen blueberries)
Glaze
  • 1 cup powdered sugar
  • 1 tsp. lemon zest
  • 3½ tbs. lemon juice

Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Using a pastry cutter or fork, cut the butter into the flour until it resembles very coarse sand (the mixture will still be a bit dry).
  3. In a small bowl, whisk together buttermilk, Greek yogurt, egg, vanilla extract, and lemon zest.
  4. Using a rubber spatula, gently stir the buttermilk mixture into the flour mixture. Gently fold in the blueberries. Scoop the mixture onto the prepared baking sheet using a large ice cream scoop.
  5. Bake for 25-30 minutes, or until the top of the scones are golden brown. Allow to cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
  6. Drizzle the glaze onto the slightly warm scones.
Glaze
  1. In a medium bowl, whisk together powdered sugar and lemon zest. Slowly whisk in the lemon juice until smooth.

 

Filed Under: Bread Tagged With: , , , ,

Chocolate Covered Nutella Eggs ~ #SundaySupper

March 24, 2013 By 48 Comments

Happy Sunday! This week the lovely Carla of Chocolate Moosey is hosting our Easter/Passover themed #SundaySupper. If you’re looking for a recipe to celebrate with family and friends, we’ve got it covered.

When I think of Easter treats, chocolate instantly enters my thoughts. Whether it be in the form of hollow chocolate bunnies, peanut butter eggs, pastel candy-coated morsels, or those ubiquitous Cadbury eggs, chocolate is definitely a prominent theme during the Easter holiday.

I miss the basket and easter egg hunting days. My mom would dress us up in little sailor outfits (this I don’t miss, so much) and take us to our grandparents house for yummy food and Easter egg hunts. My Mom-mom had the best Easter egg hunts. She would fill all of the brightly colored plastic eggs with the best chocolates and money. We would grab our baskets and run around the yard collecting as many brightly colored eggs as we could, each of us trying to out do the other. I remember shaking the eggs to see if I was lucky enough to get one with money. If they jangled, they were filled with quarters. If you were really lucky, you would shake a few silient eggs. They were the eggs filled with dollar bills– jackpot!

There was one Easter in particular that I remember very well. It was the Easter my brother and I found a very special  gift in each of our baskets. The “Easter Bunny” brought my brother a hollow chocolate molded airplane, and I received a hollow chocolate molded computer equipped with a mouse and keyboard. It was the coolest gift ever, which is probably why I remember that Easter so well. Then there was the time my mom and dad bought my brother and I a real, live white bunny. We named him Thumper, and he lived outside in a bunny castle crafted by my father.

I decided to make chocolate covered Nutella eggs for this week’s #SundaySupper.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6726

These eggs are so smooth and creamy inside. They literally melt in your mouth as soon as the chocolate center comes in contact with your tongue. They remind me of a truffle, only buttery.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6723

These are a bit tedious to make since the Nutella filling has to stay cold in order to make it easier to handle, but they’re totally worth the work.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6728

I topped half of the eggs with festive Easter sprinkles and the other half with toasted hazelnuts. They’re the perfect Easter treat.

Check out the other Easter/Passover recipes:

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

5.0 from 3 reviews

Chocolate Covered Nutella Eggs
 
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Author:
Recipe type: Chocolate, Candy

Ingredients
  • 1 cup Nutella
  • ¼ cup unsalted butter, at room-temperature
  • 4 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups bittersweet or dark chocolate chips
  • 1 tbs. shortening
  • ¼ cup toasted hazelnuts, chopped
  • ¼ cup colorful sprinkles

Instructions
  1. In a large bowl, add nutella, butter, and cream cheese. Using an electric mixer, beat the ingredients together until smooth.
  2. Gradually add the powdered sugar ¼ cup at a time, beating well after each addition.
  3. Cover the mixture and place in the refrigerator for 1 hour. Cover a cookie sheet with wax paper.
  4. Using a 1-inch scoop, scoop the nutella mixture onto the prepared cookie sheet. Place in the freezer for 15 minutes.
  5. Roll the balls in the palm of your hands until smooth. Press gently on the balls to flatten slightly. Place back in the freezer for another 15 minutes.
  6. Shape the balls into eggs. I had to place the cookie sheet back in the freezer twice to allow the balls to firm up in between shaping. When you’re finished shaping the balls, place the cookie sheet back in the freezer for 30 minutes.
  7. While the eggs are firming up, melt the chocolate. In a double boiler, or heat-proof bowl over simmering water (do not allow the bowl to touch the water), add the chocolate and shortening. Melt, stirring occasionally, until the mixture is smooth.
  8. Dip the eggs into the chocolate, one at a time, and flip with a fork to coat. Remove it from the chocolate, allowing the excess chocolate to drip off before placing the egg onto a clean wax-covered cookie sheet. Top with colored sprinkles or toasted chopped hazelnuts. Repeat until all of the eggs are finished. Place the eggs back in the freezer if necessary to firm up between dippings.
  9. Allow the eggs to firm up and chocolate to set before placing in an airtight container. Store in the refrigerator for up to 2 weeks.

 

Filed Under: Candy Tagged With: , , , , ,

No-Bake Banana Sundae Cheesecake ~ #SundaySupper

March 3, 2013 By 56 Comments

Happy Sunday!

Let’s talk about shopping for a moment, shall we? I have a love/hate relationship with shopping. 1. I only enjoy shopping when things are going my way; if they’re not, I’m instantly done with the experience. 2. Why is it that when you’re looking for something specific you can never find said item, but when you’re not looking for said item, you see it everywhere? 3. Why is it that when I have the money to shop I find nothing, but when I don’t have money to shop, I find everything? See, love/hate relationship.

All three scenarios happened this week as I was shopping for a simple glass container to house my no-bake banana sundae cheesecakes. I knew exactly what I wanted; I could picture it plain as day. I tried Home Goods, Kohl’s, and Marshall’s with no luck. Ugh! Frustation hit, which really doesn’t take long for me. “All I need is a simple glass container,” I whined to my husband, who just looked at me like I had two heads. I don’t think he actually felt my pain. If it were a boat part that he couldn’t locate, that would be a different story. Three stores and one headache later, I find just the perfect little glass containers for my cheesecakes at Pier One; one that will show off the layers of the cheesecake beautifully.

Angie from Big Bear’s Wife is hosting this week’s Cheese, Cake, & Cheesecake #SundaySupper. Angie happens to adore cheese, so she’s celebrating the glorious dairy product by dedicating this week’s theme to it. Who can blame the gal? The stuff is delicious!

No-Bake Banana Sundae Cheesecake ~ www.themessybakerblog.com-6556

You guys, this cheesecake is so good! Not only is it good, but it’s super easy to make. Last minute dinner party? This no-bake cheesecake comes together in a pinch. This recipe can easily be converted into a healthier dessert by using reduced-fat cream cheese, skim milk, greek yogurt in place of the butter, and light whipped topping. As for the crust, you can replace the melted butter with coconut oil.

No-Bake Banana Sundae Cheesecake | www.themessybakerblog.com-6562

One bite, and I promise you’ll be hooked. The filling is creamy on your palate and so light and airy it melts in your mouth. The crust has a creamy vanilla flavor with hints of toasty pecans. Oh, and the wet pecans… Yum! I just discovered how to make my own wet nuts this weekend and, let me tell you, they’re so easy and way better than their store-bought counterparts.

No-Bake Banana Sundae Cheesecake | www.themessybakerblog.com-6542

No-Bake Banana Sundae Cheesecake | www.themessybakerblog.com-6565

Grab a spoon and start scooping! Enjoy.

Check out the other delicious #SundaySupper recipes:

Cheese –

Cakes –

& Cheesecakes

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!
5.0 from 2 reviews

No-Bake Banana Sundae Cheesecake
 
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Recipe type: Cheesecake, No Bake
Serves: 4

Ingredients
Cheesecake
  • 1-8 oz. brick of cream cheese, softened
  • 4 oz. unsalted butter, softened
  • ½ cup mashed banana (1 banana)
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract
  • ½ cup yellow cake batter mix
  • 1 tbs. milk
  • 1-8 oz. container of whipped topping, thawed
Crust
  • 1 cup vanilla wafers
  • ¼ cup pecans
  • ¼ cup unsalted butter, melted
Wet Pecans
  • 1 cup pecans, toasted
  • ⅓ cup maple syrup
  • Maraschino cherries for topping

Instructions
  1. In the bowl of a stand mixer, whisk together cream cheese and butter until fluffy. Whisk in vanilla and almond extracts. Whisk in mashed banana until fluffy, about 1 minute. Slowly whisk in cake batter until smooth, then whisk in milk.
  2. Slowly fold in the thawed whipped topping. Allow to set up in the refrigerator for at least 2 hours.
Wet Pecans
  1. Add the toasted pecans to a small bowl. Stir in maple syrup. Allow to sit for 1 hour at room-temperature. Store in an airtight container in the refrigerator for up to 1 month.
Crust
  1. In the bowl of a food processor, add the vanilla wafers and pecans. Pulse until combined. Slowly drizzle in the melted butter while continuing to pulse until the mixture represents wet sand.
  2. Spoon a few tablespoons of the wafer mixture into the bottom of glass jars, press gently. Spoon or pipe the cheesecake mixture onto the crust. Top with wet pecans and a maraschino cherry (or two).

 

Filed Under: Pudding/Mousse Tagged With: , , , ,

Ground Turkey & Vegetable Soup ~ #SundaySupper

February 24, 2013 By 57 Comments

Happy Sunday! This week Pam from The Meltaways is hosting a Soup themed #SundaySupper. It’s cold outside, so the #SundaySupper crew is putting the soup on to help warm you up.

Ground Turkey & Veggie Soup {www.themessybakerblog.com}-6485

Let’s talk about my mom for a second. Now, I love the gal, but she isn’t always the best cook. Cooking is more of my dad’s thing. My mom, not so much. When I was over my mom’s house a few weekends ago, she put a half-frozen chicken breast in the oven and fed it to me for dinner. It tasted like rubber. Yuck! I’ll give her credit, she tries. She can whip up a box of brownies like a pro, boil a hotdog with the best of them, and mix up some Kraft mac and cheese in a jif, but when it comes to home cookin’, that’s more my dad’s area.

There are a few exceptions when it comes to my mom’s cooking. When I was growing up, I looked forward to three things: her roast beef with veggies and beefy egg noodles, cheese bread, and this recipe for ground turkey and vegetable soup. The recipe was originally my great-grandmother’s and has been handed down and adapted over the years. Hands down, my mom’s version of this soup is the best. She turned the recipe into a family favorite. The only thing I changed was replacing the ground beef with ground turkey and measuring out the ingredients so the flavor is consistent each time I make it. I make a huge batch so I can freeze it for easy weeknight cooking.

Ground Turkey & Veggie Soup {www.themessybakerblog.com}-6489

This soup is full of bold flavors, fresh veggies, and healthy ground turkey. The base of the soup is what makes this soup so unique and delicious. It’s made with chicken stock, V8 juice, spaghetti sauce, and ketchup. You heard correct…spaghetti sauce. It sounds odd, but it tastes wonderful.

Ground Turkey & Veggie Soup {www.themessybakerblog.com}-6477

It was my mom’s idea to use Hunt’s traditional canned spaghetti sauce in the soup to add flavor and thicken the sauce. The ketchup adds just the right sweetness to the soup, while the V8 juice gives the broth richness.

My mom knew what she was doing when she adapted my great-grandmother’s recipe. My brothers and I would get excited whenever she announced that she was making this soup for dinner.

Ground Turkey & Veggie Soup {www.themessybakerblog.com}-6482

Thanks for making this such a special recipe, Mom! And, no more rubber chicken, please.

Check out the other hearty soup recipes:

Do The Chicken Dance (chicken {or other poultry} soups)

Where’s The Beef (Beef Soups)

Pass The Pork. Please (Pork or Sausage Soups)

Under The Sea (Seafood Soups)

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Some Don’t Like It Hot (Chilled Soups)

4.5 from 2 reviews

Ground Turkey & Vegetable Soup
 
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Author:
Recipe type: Soup

Ingredients
  • 2 tbs. olive oil
  • 2½ lbs. ground turkey
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1½ cups celery (3 stalks), chopped
  • 2 cups carrots (4 carrots), cut into rounds
  • 1 large onion, diced
  • 3 cups vegetable juice (V8)
  • 32-ounces chicken stock
  • 24-oz. can Hunt’s traditional spaghetti sauce
  • 1 cup ketchup
  • 2 cups cabbage, chopped
  • 2 bay leaves
  • 2 tsp. dried basil
  • 2 tsp. seasoned salt
  • 1 lb. frozen green beans

Instructions
  1. In a large pot, heat olive oil over high heat. Add the ground turkey, salt, and pepper. Brown the ground turkey until it’s almost cooked through.
  2. Turn the heat down to medium-high and add the celery, carrots, and onion to the pot with the ground turkey. Cook for another 5 minutes.
  3. Add the vegetable juice, chicken stock, spaghetti sauce, ketchup, cabbage, bay leaves, dried basil, and seasoned salt. Stir to combine. Bring the mixture to a boil then turn the heat down to low. Cover and simmer for 1½ hours, stirring occasionally. Add the frozen green beans and cook uncovered for another 30 minutes. Season with salt and pepper to taste. Serve.
  4. To freeze:
  5. Cool the soup completely before transferring the mixture to freezer bags. Store in the freezer for up to 3 months. Defrost the soup in the refrigerator before reheating.

Of course once you have seen all of the recipes for the day, you’ll not want to miss our #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes! Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Looking for more inspiration, check out the #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time this Sunday on Twitter and share your favorite soup, stew, chowder or bisque recipes with us!

Do you want to join the Sunday Supper Movement? You can sign up here.

Filed Under: Soup Tagged With: , , , ,

Creamy Parmesan Pasta with Chicken & Mushrooms ~ #SundaySupper #SauteExpress

January 27, 2013 By 47 Comments

This week I have the pleasure of working with Land O Lakes® to create a simple dish full of flavor using their new Sauté Express® Sauté Starter kits for #SundaySupper.

What’s a Sauté Express® Sauté Starter kit? I’m glad you asked. I like to call it convenience in a packet. It combines everything you need to start whipping up dinner in a flash:  olive oil, butter, herbs, spices, and garlic. It’s a one stop trip to flavor town.

Land O Lakes® understands that life can get a bit hectic, so they took the busy chef into consideration when they created their new Sauté Express® Sauté Starter kits. Late meeting at work? After-school activities with the kids? Gym? No worries, Land O Lakes® has you covered.

I’m all too familiar with how busy life can get; I work a full-time job, go to school, run a blog, and go to the gym every week. My active schedule requires simple, no-fuss meals during the week. Simple doesn’t have to mean flavorless, which is where Land O Lakes® comes in. They’re Sauté Express® Sauté Starter kits are full of fresh flavors just waiting to enhance your weeknight meals.

The Sauté Express® Sauté Starter kit comes in four delicious flavors:

My favorite go-to ingredient for simple weeknight meals is pasta. It’s quick and extremely versatile. I decided to make a creamy parmesan pasta with chicken and mushrooms that only takes 30-minutes from start to finish.

I decided to use the garlic and herb kit for this recipe. It added a huge boost of flavor and complemented my sauce perfectly. As soon as you unwrap the butter packet, you’re instantly hit with the aromas of fresh garlic and chopped herbs.

This pasta is so GOOD! The creamy sauce is full of fresh parmesan, sun dried tomatoes, garlic, fresh basil, hearty chunks of moist chicken, and sliced mushrooms.

I love that this dish can be prepared in less than 30-minutes; it’s perfect for the busy chef. This may be a quick, weeknight meal, but it doesn’t lack in the flavor department. You get all the flavor from this dish as you would a slow-cooked, gourmet meal.

Enjoy!

Want to try the Sauté Express® Sauté Starter kit? I’m giving away one coupon good for one starter kit worth up to $3.99.

Required Entry:  Leave a comment telling me what you would make with the Sauté Express® Sauté Starter kit.

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That’s 7 chances to win! Make sure you leave separate comments for each entry.

This giveaway is for one coupon for a free Sauté Express® Sauté Starter kit. The giveaway is open to US residents only and will run from Sunday, January 27th  to 6:00 p.m. EST on Thursday, January 31st. The winner will be chosen by random draw. I will notify the winner by email and they will have two days to respond before another winner is chosen.  

Sauté Express® Chicken Recipes:

Chicken Florentine Pasta by Supper for a Steal

Creamy Lemon-Chicken w/ Artichokes by girlichef

Chicken Parm Tenders over Spinach & Orzo by Momma’s Meals

Sizzling Chicken and Green Bean Stir-Fry with Almond Cilantro Rice by Mama.Mommy.Mom

Garlic and Herb Chicken Fettuccine by in the Kitchen with KP

Italian Chicken Pasta Wrap by Big Bears Wife

Creamy Parmesan Pasta with Chicken & Mushrooms by The Messy Baker

Creamy Chicken Enchiladas by That Skinny Chick can bake

Shells with Chicken and Pancetta by The Foodie Armie Wife

Capellini Pomodoro with Italian Herb Chicken by Mom’s Test Kitchen

Garlic and Herb Chicken Pasta Toss by Ruffles & Truffles

Sauté Express® Fish and Seafood Recipes:

Easy Cajun Shrimp Pilaf by Daily Dish Recipes

Crabmeat stuffed Flounder Roulades by The Girl in the Little Red Kitchen

Scallops with Ginger-Lemongrass Buerre Noisette by Kimchi Mom

Herb Lemon Butter Tilapia with Sauted Veggies by Crispy Bits and Burnt Ends

Blackened Tilapia Po’ Boys by Juanita’s Cocina

Tomato-Basil Shrimp with Orzo and Feta by The Weekend Gourmet

Sauté Express® Ham and Pork Recipes:

Ham and Vegetable Frittata by Magnolia Days

Savory Butter and Olive Oil Pork Chops by In the Kitchen with Audrey

Skillet Lemon Pepper Pork and Orzo by Family Foodie

5.0 from 2 reviews

Creamy Parmesan Pasta with Chicken & Mushrooms
 
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Author:
Recipe type: Pasta
Serves: 4

Ingredients
  • 8 oz. spaghetti
  • 2 cups cooked chicken, cubed
  • 1 Land O Lakes® garlic & herb Saute Express square
  • 1½ cups portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup chicken stock
  • 1½ cups half & half
  • ½ cup reserved pasta water
  • ¾ cup parmesan cheese
  • ¼ cup fresh basil, chopped
  • 1 tbs. lemon juice

Instructions
  1. Bring a large pot of water to a boil. Generously salt the water and add the dried spaghetti. Cook until al dente, reserving ½ cup of the pasta water. Drain and set aside.
  2. In a large non-stick skillet over medium heat, add one garlic & herb Sauté Express square. Add the mushrooms and brown. Add the garlic and sauté until tender, about 2 minutes. Add a pinch of salt and pepper and the chopped sun-dried tomatoes and cook for 1 minute.
  3. Add chicken stock and reduce slightly. Turn down the heat to medium-low and add the half & half, bring to a gentle boil and allow to reduce slightly, about 2 minutes. Stir in the reserved pasta water, lemon juice, parmesan cheese, and chicken, cook for 1 minute. Taste the sauce and add salt and pepper to taste.
  4. Stir in the cooked pasta and chopped basil. Transfer the pasta to a serving dish. Top with extra parmesan cheese. Serve.

We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Disclosure: The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Filed Under: Chicken, Pasta, Savory Tagged With: , , , , , , ,

Chocolate Peanut Butter Cup Ice Cream ~ #SundaySupper

January 13, 2013 By 52 Comments

We have a birthday in the house. Sunday Supper turns one today! I have my party hat and party horn ready. Let’s get this party started.

Happy birthday, #SundaySupper! *Blows party horn*

A year ago today, Isabel of Family Foodie started a mission to bring back Sunday supper around the family table. Isabel’s vision quickly swept the internet, gaining recognition and making an impact amongst the blogging community. Each week, like-minded foodies began gathering around her virtual family table to support her mission and join her on her journey to bring families together.

Today we’re celebrating 52 weeks of recipes that have inspired families to gather around the table and make memories. We’re representing the gathering of family, friends, and food by making a dish from one of our fellow #SundaySupper members.

A birthday isn’t complete without ice cream, right? Exactly! I knew you’d have my back on this one.

Back in October, Kim from Cravings of a Lunatic made this very decadent chocolate fudge brownie ice cream that had me drooling all over my keyboard. I knew I had to make it as soon as I saw that scoop of ice cream loaded with chunks of brownies and fudge. Kim is amazing…for a lunatic. Wink! The girl crafts up some delicious grub. Her lasagna soup… Amazeballs! I know because I made it and ate it all. Yup, consumed the entire pot. It was so good. Strings-of-cheese-curling-over-my-lower-lip good.

While I kept the base of the ice cream the same, I decided to change up the add-ins. Since I have a ton of candy left over from Christmas, I decided replace the brownie and fudge chunks with a peanut butter sauce swirl and chopped peanut butter cups. Holy mother of all things chilly, is this ice cream insanely delicious. It’s everything ice cream should be- creamy, decadent, smooth, and rich.

 

This ice cream is ridiculously easy to make. The recipe doesn’t call for eggs, which eliminates cooking, tempering, and overnight cooling. This method is as close to instant ice cream gratification as you’re going to get, which means less wait time before stuffing ice cream into your face pronto!

Welp, gotta go, because this ice cream is calling my name from the freezer. Enjoy!

Check out what the other #SundaySupper participants are making:

Sunday Supper Appetizers:

Sunday Supper Soups and Breads:

Sunday Supper Main Dishes:

Sunday Supper Veggies:

Sunday Supper Desserts and Snacks:

Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

5.0 from 3 reviews

Chocolate Peanut Butter Cup Ice Cream
 
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Author:
Recipe type: Ice Cream
Cuisine: Adapted from Cravings of a Lunatic

Ingredients
  • Custard:
  • 1 cup cocoa powder
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • Pinch of kosher salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1 cup peanut butter cups, chopped
  • Peanut Butter Sauce:
  • ½ cup creamy peanut butter
  • 2 tbs. powdered sugar
  • ¼ tsp. vanilla
  • ¼ cup half and half
  • 2 tbs. milk

Instructions
  1. In the bowl of a stand mixer, add cocoa powder, granulated sugar, brown sugar, and milk. Whisk until sugars dissolve. Add heavy cream and vanilla and whisk until thick and fluffy, about 3 minutes. You’ll know it’s done when the mixture is the consistency of pudding.
  2. Cover with plastic wrap and place in the refrigerator for an hour.
  3. Remove from the refrigerator and transfer the mixture to the bowl of your ice cream maker. Churn for 15 minutes.
  4. Add half of the mixture to a bowl. Top with half of the peanut butter sauce and peanut butter cups. Swirl with a knife. Top with remaining ice cream. Swirl in the remaining peanut butter sauce and peanut butter cups. Cover and place in the freezer until completely frozen, about 4 hours.
  5. Peanut Butter Sauce: In a small bowl, add peanut butter and powdered sugar. Whisk to combine. Whisk in half & half, milk, and vanilla until smooth.

 

 

 

 

Filed Under: Ice Cream Tagged With: , , , ,

Guinness Braised Short Ribs ~ #SundaySupper

January 6, 2013 By 71 Comments

Happy #SundaySupper!

Is anyone else still in holiday mode? My Christmas decorations still deck the halls in my house. Call me lazy, but I have no desire to take them down. I don’t particularly feel like looking at them anymore; I just don’t feel like taking them down, packing them back in their corresponding boxes, and making several trips to the attic to put them in their rightful place. It just seems like a lot of work. Eh, I’ll get to it sooner or later. Wanna know a secret? I have an aluminum pumpkin adorned in the flower garden out front and a Christmas wreath hanging on the front door.  My house looks a bit confused. I’m sure my neighbors are wondering what the heck is wrong with me. I ran out of time, people. Time just wasn’t on my side this holiday season and I wasn’t able to get it all together. Oh well, next year will be my chance at redemption.

This week the #SundaySupper team is tackling recipes on our bucket list. I have recipes saved, dog-earred, tagged, clipped, and pinned that I’ve been wanting to try for years; recipes that have been stored away and forgotten about. Today I get too cross one of them off of my very long list.

I’ve been wanting to try short ribs ever since I watched Giada De Laurentis make them on her show Every Day Italian. Fall of the bone, tender beef short ribs. Succulent, meaty beef in a reduced sauce swirling with layers of flavor; flavors so deep you get lost in their tangled love affair. These Guinness braised short ribs are just that. They melt in your mouth and the flavors are deep.

Surprisingly, short ribs are easy to make. They may take 3 hours to cook once you put the pot in the oven, but they’re extremely easy to prepare. While the ribs are cooking, you get to do whatever it is you like. I’m going to try to build up the energy to take down my Christmas tree.

I decided to braise my short ribs in Guinness beer because squirrel hates wine and refuses to eat anything cooked in it. I tried sneaking it into a dish once, but it didn’t go over well. The man has exceptional taste buds. The chocolatey Guinness beer created a luscious sauce rich in flavor.

Squirrel was extremely excited about these short ribs; so excited that he hovered by the oven while the short ribs were braising. Every time I opened the lid to turn the ribs he’d peek in, anxiously waiting for me to give him permission to taste.

I chose a dark beer for this dish, but you could easily trade it out for a lager or red wine; although, the sauce that the Guinness created was full-flavored and delicious.

I served the short ribs over egg noodles, but they’re also good over garlic mashed potatoes or a parsnip puree.

These ribs are fall of the bone tender. You don’t even need a knife; they just flake apart. You haven’t even heard the best part- they melt in your mouth!

Enjoy!

Check out the other #SundaySupper Recipe Bucket List dishes:

Breads:

Main Dishes:

Desserts and Snacks:

4.8 from 6 reviews

Guinness Braised Short Ribs
 
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Author:
Recipe type: Beef, Main Dish

Ingredients
  • 8 beef short ribs
  • 2 tbs. olive oil
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 onion, chopped
  • 4 garlic cloves, roughly chopped
  • ½ tsp. red pepper flakes
  • 22 oz. Guinness beer
  • 1-14.5 oz. can beef broth
  • 1 cup water
  • 1-8 oz. can tomato paste
  • 1- 14.5 oz. can crushed tomatoes
  • 2 bay leaves
  • 1 sprig rosemary
  • salt & pepper

Instructions
  1. Preheat the oven to 350 degrees F.
  2. Season the ribs generously with kosher salt and pepper.
  3. Coat a large dutch oven with olive oil and bring to a high heat. Add the short ribs to the pan and brown on each side, about 2 minutes per side. Do not over-crowd the pan (I browned my short ribs in two batches).
  4. While the short ribs are browning, puree the carrots, celery, onion, and garlic in a food processor until it resembles a coarse paste. When the short ribs are brown on each side, remove from the pan. Add the vegetable puree, crushed red pepper, and a generous pinch of salt. Brown for 4-6 minutes. Add the tomato paste and brown for another 4 minutes, stirring occasionally. Add the Guinness, beef broth, crushed tomatoes, water, generous pinch of kosher salt and pepper, and bay leaves. Stir and scrape the bottom of the pan to release all the bits of flavor. Reduce by half, about 25-30 minutes.
  5. Add the short ribs back to the pan and add the rosemary sprig. Cover the pan and place in the oven for 3 hours. Turn the ribs twice during the cooking process, adding more beef broth or water if needed. Remove the lid during the last 30 minutes of the cooking to allow the meat and sauce to brown.
  6. Serve with the braising liquid.

 

 

 

Filed Under: Beef, Savory Tagged With: , , , , ,

Turkey & Cranberry Panini with Goat Cheese Aioli~ #SundaySupper

November 18, 2012 By 69 Comments

Yikes! Thanksgiving is only 4 days away. I’m not going to lie, I’m shaking in my boots a little. I’m not remotely ready for Thanksgiving this year.

I have nothing checked off of my list. The shopping hasn’t been done. I’m in charge of dessert this year, and I haven’t even thought about what I’m going to make. Oh, and there’s the sweet potato casserole and macaroni and cheese to think about, which, by the way, I haven’t done either. See what I mean about shaking in my boots? I need to jump on the Thanksgiving band wagon and get things rolling.

One thing I have thought about is Thanksgiving leftovers. I know this sounds a bit backwards, but our #SundaySupper theme this week is all about what to do with the fifteen pounds of turkey, five pounds of sweet potatoes, three pounds of mashed potatoes, two containers of green bean casserole, and half a pumpkin pie you have left over because you decided to make dinner for an army instead of your family of five.

Hey, Thanksgiving is an exciting holiday, so I can see why we tend to go a bit overboard. Plus, there’s also that looming fear of not having enough food for everyone (which is never the case). There are so many delicious recipes floating around on the Interweb that it’s hard to decide which dishes to make so you end up making them all. No? That’s just me?

I always overdue it during the holidays and end up with leftovers for an entire week after the main event. My fridge is always packed to the brim after the BIG day that opening the fridge can be a bit tricky. If you’re not careful, you chance being knocked out by a tupperware container or two.

If you’re anything like me, then I have good news. The #SundaySupper crew is here to save the day and rescue everyone from the pile of leftovers that are taking over the fridge.

I always seem to have an abundance of turkey and cranberry sauce left over, so I decided to go with a turkey panini topped with cranberry sauce and a goat cheese tarragon aioli.

The sweetness of the cranberry sauce pairs perfectly with the creamy goat cheese and anise flavored tarragon. I tell ya, it’s a match made in heaven.

I always had this idea that a panini required a panini maker. It doesn’t! I rigged one up with two heavy pans and a piece of aluminum foil. What I don’t need is another useless gadget to store in my kitchen.

All you have to do is heat a cast iron skillet, place the assembled panini in the pan, top it with a piece of aluminum foil, then place a heavy pan (or an aluminum foil covered brick) directly on top of the panini and press down. Viola, panini maker. Here’s what mine looked like:

This is great for the following days when you’re in a turkey stupor and require a meal that takes little effort. Slap the leftovers on some bread and warm it up until the bread is crispy on each side; that’s it.

Happy Thanksgiving!

Check out the other recipes for Thanksgiving leftovers:

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

Turkey Enchiladas by Webicurean

Thanksgiving Leftover Casserole by FamilyFoodie

Turkey and Cranberry Monte Cristo by Supper for a Steal

Thanksgiving hangover sandwich by Crispy Bits & Burt Ends

Turkey Tamale Pie by Dinners, Dishes, and Desserts

Thanksgiving Leftovers Pot Pie by I Run For Wine

Turkey and Stuffing Pasty by Small Wallet Big Appetite

The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes

Turkey Vegetable Hash by Generation Y Foodie

Turkey Tetrazzini by That Skinny Chick Can Bake

Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie

Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz

Thanksgiving Turkey Banh Mi Sandwich by 30AEats

Leftover Turkey and Sausage Gumbo by My Catholic Kitchen

Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet

Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again

Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip

Turkey and Mushroom Risotto by Comfy Cuisine

Vegetarian Shepherd’s Pie by The Wimpy Vegetarian

Kartoffelpuffer – German Potato Pancakes by MrsMamaHen

Skillet Turkey Reuben by Cindy’s Recipes and Writings

Gluten-Free Turkey Shepard’s Cake by Cooking Underwriter

Hearty Ham and Cheese Penne Pasta by Mama Mommy Mom

Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious

Turkey shepards pie! by The Realistic Nutritionist

Spicy Turkey Chili for #SundaySupper #Leftovers by Hot Curries and Cold Beer

Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad  by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama 

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

5.0 from 1 reviews

Turkey & Cranberry Panini with Goat Cheese Tarragon Aioli
 
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Author:
Recipe type: Sandwich

Ingredients
  • Aioli:
  • 4 oz. goat cheese
  • 1 tbs. lemon juice
  • 3 tbs. fresh tarragon, chopped
  • 1 clove garlic, finely minced
  • salt & pepper
  • Sandwich:
  • 2 pieces of crusty bread
  • ½ cup cooked turkey, shredded
  • 2 tbs. cranberry sauce
  • ¼ cup baby spinach
  • 1-2 tbs. goat cheese tarragon aioli

Instructions
  1. In a small bowl, add goat cheese and lemon juice. Mix with a rubber spatula to combine. Stir in tarragon, garlic, and a pinch of salt and pepper. Refrigerate until ready to use.
  2. Heat a cast iron skillet over medium heat. While the pan is heating assemble the panini.
  3. Slice the bread about a ½-inch thick. Smear one side of the bread with the goat cheese aioli. Place the turkey on the other slice of bread and top with the cranberry sauce and spinach. Place the cheese smeared slice on top and place assembled panini in the skillet.
  4. Top the panini with a slice of aluminum foil, then place a heavy skillet (or aluminum foil covered brick) directly on top of the panini and press down.
  5. Cook for 1-2 minutes on each side, or until the bread is golden brown.
  6. Slice and eat.

 

Filed Under: Savory Tagged With: , , , , , , , , ,

Turtle Pretzels~ #SundaySupper Gifts from the Kitchen

November 11, 2012 By 76 Comments

Happy #SundaySupper!

I looked at my calendar the other day and got a jolt of reality. Christmas is only a little over a month away! If you’re anything like me, you’re scrambling at the last minute to put something nice together for friends and loved ones.

Before I went back to school, I would begin my Christmas shopping early, storing presents in the attic for the following year. Well, organization and strategic planning went out the door, along with my sanity, once I started classes for my Bachelor’s degree. I no longer have the time, energy, or excess funds to shop for Christmas. What do you do when that happens? Make homemade gifts, of course. Every year, I put together treats from the kitchen to give as Christmas gifts. Honestly, I think my friends and family appreciate it even more than a store-bought gift. Homemade gifts are thoughtful and crafted with your own hands, so it really shows that special someone how much you care.

This week the #SundaySupper gang gathered up their favorite recipes that can be used to create delicious gifts from the kitchen. What’s better than the gift of food?

I decided to make my most requested homemade holiday snack, turtle pretzels.  They only require three ingredients:  snap pretzels, Rolos, and pecans. The hardest part is unwrapping all of those golden little caramel filled chocolates. I’m tempted to write the Rolo company and put in a request for unwrapped Rolos. Does that make me lazy?


These candies are Christmas crack! People can’t get enough of them, and I can’t keep up with the demand each year. There have even been fights in the past over who gets the last candy on the plate. They turn civilized people into ravenous beasts.

Have you ever seen the episode of Friends where Monica decides to make chocolates for Christmas so she can make friends with her neighbors? Well, the neighbors loved the chocolates so much that they formed an angry mob at the door because Monica was unable to produce the chocolates fast enough. That’s me every year!

I’m tempted to carry these candies around with me during the holiday season to bribe people into getting what I want. Long line at the department store? Give the cashier one of these and you’ll be at the front of the line in no time. The sale doesn’t start until tomorrow? Give the sales clerk one of these and you’ll be VIP for a day. Somebody just grabbed the very last dancing Elmo doll that little Bobby wants ever so badly? Bust out a bag of these candies and Bobby’s mom will hand it over without a fight.

I don’t suppose bribing is very holiday like, is it?

What I’m trying to say is, if you make these you’ll become a holiday superhero. Everybody will adore you and your chocolates. You’ll be the talk of the season.

Enjoy!

Want more holiday gift ideas? Check out the recipes:

Breads/Breakfast

Condiments/Ingredients

Soups and Snacks

Sweets

Drinks

Turtle Pretzel Candy
 
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Author:
Recipe type: Candy

Ingredients
  • Snap Pretzels (square shaped)
  • Rolos, unwrapped
  • Pecan halves

Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Line the baking pan with the snap pretzels. Top with Rolos.
  3. Bake for 60-90 seconds, just enough to soften the chocolates but not melt them.
  4. While the chocolates are warm, top with pecan halves. Press the pecans slightly to spread the chocolate over the pretzel.
  5. Place in the refrigerator to cool. Package them for the holidays or store in an airtight container.

 

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