I couldn’t wait for the Holiday Pretzel Crisps to come out so I made these today.
Pretzel Crisp Toffee Candy
1 7.2 oz bag Original Pretzel Crisps
1 c unsalted butter (2 sticks)
1 c brown sugar
1 c chocolate chips
1 c crushed pecans
Preheat oven to 400. line a baking sheet with a silpat or spray with cooking spray
Lay Pretzel Crisps evenly on the pan.
Melt butter in a small sauce pan with the brown sugar over med high heat
Bring to a boil and boil over med heat for 3 minutes
Pour over Pretzel Crisps and bake for 5 minutes
Remove from oven and scatter chocolate chips and nuts over the top while still warm, slightly pressing them down with a rubber spatula to help them stick.
Refrigerate baking sheet for at least 2 hours or until candy is hard.Break into pieces. Store in an airtight container.
** Other additions, chopped peppermint candy, toasted coconut, chopped peanuts, peanut butter chips, mini M and M’s
Easier than pie dessert, crumbles have all the flavor and none of the work. Try this one with the Summer peaches that are on sale and in stores now.
Peachy Keen Crumble
6 cups ripe peaches, peeled and sliced
3/4 c sugar
1 T vanilla extract
1/4 t salt
4 t corn starch
6 T butter at room temp
1/4 c brown sugar
1 C flour
1/2 t cinnamon
Preheat oven to 375. Mix peaches with sugar, corn starch, vanilla and salt in a 8×8 baking dish. Let sit.
Meanwhile mix butter, sugar, cinnamon and flour in a mixer until it forms a crumbly mixture. Pour on top of peaches.
Bake for 40-45 minutes or until golden brown and bubbly. Cool and serve with ice cream or whipped cream if desired.
This is a quick and easy chicken recipe and you probably already have these ingredients at home. Plus it uses Sriracha, my favorite hot sauce. Find it in the Asian section of your supermarket, it’s the bottle with the rooster on it.
Spicy Lime and Honey Chicken
4-6 boneless skinless chicken breasts (use any cut of chicken you like just adjust your cooking times accordingly)
1/3 c honey
2-4T Sriracha Sauce (depending on your tastes)
2T lime juice
1/4 t salt
1/8 t black pepper
1/2 t lime zest
Combine honey, Sriracha, Lime juice, Salt pepper and zest, pour over chicken and cover. Place in refrigerator 1hr-overnight.
Preheat oven to 350. Remove chicken and place in a baking pan. Bake for 35-45 minutes or until chicken is no longer pink and reaches 160+ degrees.
Garnish with lime slices and extra Sriracha if desired.
There is a little restaurant here in Dunedin right off the Pinellas Trail called Jolli Mon’s. They have been through some ups and downs, a couple of owners, and a few different menus, but there are a couple of items that I love that have made it through, one being the Key West Salad. It is a light and refreshing salad that I crave on warm summer days. I have recreated it to the best of my ability and topped it with a simple Mango Mustard Chicken. This is a great summer time meal.
Key West Salad with Mango Mustard Chicken
1 10 oz bag romaine hearts
1/4 c sliced toasted almonds
1/2 c shredded smoked gouda cheese
1 can mandarin oranges drained
1/4 c Nautrally Fresh Poppy Seed dressing
4 chicken breast cutlets
1/4 c mango jelly
2 T Dijon Mustard
salt and pepper
Preheat the oven to 350, Place chicken cutlets in a shallow baking dish. Add mustard and mango jelly to a small sauce pan and heat over med until jelly is melted and combined with mustard. Pour over chicken in pan, season with salt and pepper. Place in oven and cook for about 15 minutes, turn on broiler and cook 5 minutes more, to add some color.
Meanwhile put salad together, add all remaining ingredients to a large bowl and toss.
Slice the chicken and top the salad, makes 2 large or 4 small servings.
This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.
Greek Chicken with Tomatoes and Feta
3-4 chicken breasts
1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)
3 small ripe tomatoes chopped
1/3 c feta cheese chopped
1 T fresh oregano chopped ( or 1/2 t dried)
salt and pepper to taste
Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.
Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.
Lemon and Feta Orzo
12 oz orzo cooked according to package directions and drained.
1 T lemon juice
1/4 t lemon zest
2 T feta cheese
1 T chopped fresh parsley
2 t olive oil
Toss all ingredients together in a bowl add salt and pepper to taste.
Do you have ham you need to use up, leftover lunch meat or ham from brunch? Here’s and easy comforting casserole to try.
Ham and Cheese Casserole
16 0z box ziti cooked and rinsed
2 T butter
2 T flour
1 t dijon mustard
2 c milk
1/4 ham cut into chunks or bite sized pieces
1/2 cup canned corn
1/2 c shredded cheddar cheese
1/2 c shredded swiss cheese
1/4 t black pepper
Preheat oven to 350
In a medium saucepan melt butter over low heat, stir in flour and cook 1 minute. slowly add milk, stirring constantly and turn heat up to med high. When sauce begins to bubble turn back to low and stir until slightly thickened, about 2 minutes. add dijon mustard, and both cheeses. stir until cheese is melted. add pepper and stir.
add cooked pasta, chopped ham and corn to a large baking dish. Pour cheese sauce over top and combine. Bake for 25 -30 minutes or until sauce is bubbly and crust form on top.
If you want you can add breadcrumbs or more shredded cheese on top before putting in the oven.
Southwestern London Broil
1 1/2 lb london broil
1 c diced tomatoes ( I used canned)
1 t salt
1 t cumin
1 t chopped garlic
1/4 t cayenne pepper
1 lime juiced
Put london broil in a gallon sized ziplock bag, add remaining . Close bag and mix and massage marinade into meat with your hands. Place bag in refrigerator for 6-24 hours, turning occasionally. Preheat oven to 450. Place meat and marinade on a baking sheet, add sliced peppers and onions if desired.
Cook for about 15 minutes, then turn on broiler and cook for 5 minutes more per side ( use a meat thermometer to check doneness, cooking time will depend on thickness and weight of meat)
Let rest 10 minutes and then slice thinly against the grain. Great by itself or served in tortillas.
I used to eat Corned Beef on St. Patrick’s Day because I had to, it was tradition. Now I eat it because I love it all thanks to one on my good friends. We were making copious amounts of Corned Beef and cabbage for a St. Patrick’s Day Party and she showed me how to make a delicious glaze for the beef that her family had made for years. It is so easy and simple, just 2 ingredients, brown sugar and Dijon mustard.
Easy Mustard and Brown Sugar Glazed Corned Beef
1 package corned beef brisket flat cut
seasoning packet from beef
Cook beef with seasoning packet as directed, usually about 3 hours on simmer (or all day in a slowcooker). Remove beef and place on cutting board, let cool slightly. Preheat oven to 375. coat meat on all sides with dijon mustard, then press brown sugar into meat. I used about 1/4 cup mustard and 3/4 c brown sugar.
Place in oven and cook until a golden crust forms on the beef, about 20 minutes.
Slice and serve. We had it this year with roasted cabbage and Bailey’s Mashed Potatoes
Well here is another thing I won’t need to buy at the grocery store, I just made my first granola bars and they were easy! I am already thinking of new flavor combinations, They are perfect for on the go snacks and breakfasts.
Raspberry and Nutella Granola Bars
2 c old-fashioned oats
1/2 c dried raspberries
1/2 c nutella
1/3 c brown sugar
Mix oats and raspberries in a large bowl. Melt butter over low in a saucepan, mix in nutella, sugar, and honey. Pour over oats and place in an 8×8 pan lined with tin foil, that has been sprayed with cooking spray of butter.
Bake at 350 degrees for 25-30 minutes, cool and cut into bars.
Hosting an Olympic themed party, try this cute and festive dessert, you may take home the gold.
Olympic Fruit Tart
2 packages of dry sugar cookie mix
1 80z tub Cool Whip
12 oz cream cheese softened
1 t vanilla extract
2 T sugar
1 cup apple jelly
about 1/2 c each of:
Raspberries, Blackberries, Pineapple, Blueberries, and Green Grapes
Mix up sugar cookie dough according to package directions, spread into a large rectangular cookie sheet sprayed with non stick spray. Cook for about 15 minutes or until cookie is golden brown. Remove from oven and let cool. Flip cookie onto a large flat board or platter (you can leave in pan if desired). To make frosting, combine cool whip, cream cheese, vanilla and sugar in a large bowl, I used my kitchen aid mixer with the paddle attachment, you could use a hand mixer or food processor. Beat about 4 minutes on high or until no longer lumpy. Spread on cooled cookie.
To make olympic rings use a small bowl and make circular indentations onto the frosting.
Use the fruit to make rings, Chop black berries and grapes in half, and pineapple into small pieces
Melt apple jelly in a small sauce pan over med/low heat and brush over tart with a silicone brush.
Put in refrigerator until ready to serve.