Oreo Peanut butter bites - yum {recipe}

I can't wait to try this recipe.  It sounds and looks so delectable and the perfect treat to share with someone special.  If you try it out - please email me or comment below and let me know what you think. :) Happy Eating.  xoxo Honey

what you need

1 jar (18 oz.) creamy peanut butter

2-1/2 cups  powdered sugar

15 OREO Cookies, chopped (about 1-1/2 cups)

1-1/4 pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate (10 squares)

make it

PLACE peanut butter in medium bowl. Gradually beat in sugar with mixer until well blended. Stir in cookie pieces.

ROLL into 66 (1-inch) balls; place in single layer in waxed paper-lined pan. Freeze 1 hour. Meanwhile, melt chocolate as directed on package.

DIP half of each ball in chocolate; gently shake off excess chocolate. Return balls to pan. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

kraft kitchens tips

HOW TO EASILY DIP THE PEANUT BUTTER BITES

Use toothpick to dip peanut butter balls in chocolate as directed. Remove toothpicks after placing dipped balls in waxed paper-lined pan.

HOW TO EASILY SHAPE THE BALLS

To prevent the peanut butter mixture from sticking to your hands, dust your hands with additional powdered sugar before using to roll the peanut butter mixture into balls.

SERVING SUGGESTION

Serve with a hot cup of your favorite brewed MAXWELL HOUSE Coffee.

Disclaimer:  This recipe is compliments of Kraftrecipes.com.  I have not come up with this recipe myself.  Photo is also compliments of Kraftrecipes.com

Mini Ice Cream Sandwiches - You know you want these...

Now - I have been doing my darnedest to eat healthier lately and it certainly has been paying off ;)  But - I got this recipe from self.com and just had to share it.  For the most part - it seems reasonably healthy and a perfect snack for the summer months.  Not too mention... it will absolutely satisfy those cravings for chocolate. ;) Enjoy - xoxo Honey

Mini Ice Cream Sandwiches
Treat yourself to three (yes, three!) of these treats to satisfy your sweet, crunchy and cocoa cravings all at once.  The cherry on top: a disease-fighting antioxidant lift from the dark chocolate.
Serves 4


INGREDIENTS:
1/2 cup light vanilla ice cream (or frozen yogurt), softened at room temperature.
24 vanilla wafer cookies (1 1/2 inches in diameter)
1 oz dark (or bittersweet) chocolate (60 to 70 percent cocoa solids), finely chopped


Honey's Assembly Tips (the site didn't have them):

1. Assemble them like the picture... Ice cream placed between two wafers and then roll or sprinkle the chocolate onto the ice cream.  
2. Place in the freezer to harden just a bit - so that it will not fall apart on you.  I would put them in the freezer for about 10 - 20 minutes... depending on how long you want to wait or how soft you want it to be.
3. Then enjoy! ;)

Feelin' HOT? Add a little Ice to your life!

I know that it's HOT everywhere... but it is VERY HOT here in Hawaii.  I can't even explain how hot it's been the last few weeks.  Anything cold and cool is always the best cure for the HOT blues.  I love love to make great use of my ice cube tray for things other than just ice... especially during the summer months.  I wish I had a picture to show all of you of the beautiful and awesome treats but I promise I will snap one the next time. :)

Here are your ingredients... it is simple, healthy and for the most part - affordable.

Depending on the number of ice cube trays you will be using - you may not need very much.  I enjoy using fresh ingredients - but frozen works just as well.  You will need approximately 3/4 cup of each fruit and approximately 2-3 cups of your favorite lemonade.  You can use any type of juice you want - but I prefer the tart & sweet you get from lemonade.

• Blueberries
• Raspberries
• Strawberries
• Oranges/tangerines
• Lemonade, either homemade, store bought or even concentrate.  If you are using concentrate, mix according to the package directions.  If you have fresh-homemade lemonade - you may want to add a little sugar or your favorite sweetener to the mix so that it has a little sweetness.
• Mint (optional)

I like to use fresh berries because they tend to be readily available during this time of year.  You will want to slice your strawberries into small cubes so that they will fit into your ice tray.  Make sure you have enough room for all your little fruits.  Slice up the orange in small cubes as well.  If you decide you want to use mint - I like to put mint into the ice cube tray first - and then pile the other fruits in.  That way - it will look pretty with the little green accent.  If you have a large welled ice cube tray - you can easily fit one of each fruit into the well.  If not, then separate them according to how ever you would like.

Once all the trays are full - slowly pour the lemonade into each well.  Take your time - because the fruit like to float to the top and by rushing - it can spill and make a huge mess.  Once you are done filling all of the trays, slowly fit them into your freezer and let them sit.  I like to make these with my eldest son at night and they are perfect for the next day.  If you want to use them the same day - I would let them freeze for a minimum of 2 hours.  If you want to stick toothpicks in the cubes - let them freeze for about 15 - 20 mins and then insert the toothpicks.

When they are done - you have a awesome treat to savor with your children.  It is healthy, delicious and refreshing.  Or - you can use them in your favorite champagne or tropical drink for an extra wow factor.  I like to pour lemonade for my boys and put the cubes inside.  They love the flavors and when the ice melts they have a little fruity surprise at the end.

Try out this little recipe and tell me what you think.  If you make any changes or additions to it - I would love to know that too. :)

Have a great summer.

Honey

Oreo & Fudge Ice Cream Cake - Yummy!

I LOVE Dessert and I' m always looking for recipes for awesome desserts that I can create and add little twists to them to make them my own.  Here is a yummy delight filled with naughtiness. :)  

Enjoy! xoxo Honey

*Recipe & Photo from Kraft Foods.

what you need

1/2 cup hot fudge ice cream topping, warmed

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8   OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

make it

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.

kraft kitchens tips

NOTE

The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

SPECIAL EXTRA

Prepare using Neapolitan ice cream sandwiches.

SIZE-WISE

Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

15-Minute Meals: Easiest Pot Roast Ever

Busy Moms are always looking for ways to speed up their every day routine... especially cooking.  And, for me... that also means that what ever I am cooking has to be hearty and healthy for my family.  I haven't had the opportunity to sample this recipe yet... but Pot Roast is one of my favorite things and I surely can't wait to try it.  And, how great is this that you can easily stick it in your Slow Cooker and just let it go while you complete the rest of your Mommy duties.  Don't forget - as usual, add your own little twist to this recipe and make it your own.

xoxo Honey

This is truly the easiest braised meat you’ll ever make. With five ingredients-chuck roast, olive oil, onions, salt, and parsley, you won’t believe how delicious it is! It takes 5 minutes to get it going in the morning, then it’s ready for dinner.  You can either put it in a slow cooker on low all day, or follow the instructions for cooking in the oven.

I like to serve this pot roast over buttered pasta or as a sandwich slathered with a mixture of horseradish and mayo. Trust me-it won’t disappoint on its own either!

Ingredients

• 3 lbs boneless beef chuck, trimmed of excess fat
• 4 tbsp extra virgin olive oil
• 2 yellow onion, thinly sliced
• 1 1/2 tsp kosher salt
• Italian parsley leaves, chopped

Preparation

Preheat an oven to 325 degrees F. Cut the meat into large 4 -inch chunks and trim any excess fat. Rinse the meat and pat dry with paper towels. If you have the time, set it aside to come to room temperature for up to an hour.

Pour 3 tablespoons of the oil into a 5- to 7-quart Dutch oven (it should be just big enough to hold the meat in 1 layer).Tilt the pot to coat the bottom of it with the oil. Add half of the onion slices to the pan. Top with the meat, sprinkle with the salt, then cover with the remaining onions. Drizzle the remaining olive oil over everything. Cover pot tightly (if your lid isn’t a good fit, cover the pot with foil before putting the lid on top).

Place in the oven and cook until the meat is literally falling apart, about 3 hours, stirring gently halfway through cooking. Remove from the oven and drain off the fat. Break up meat slightly with a large fork or spoon. Sprinkle with the parsley and serve. Or combine a tablespoon of prepared horseradish with a few tablespoons of sour cream and serve on the side as well. Delicious!

Recipe adapted from Tuesday Recipe by Tori Ritchie 

Recipe - Stuffed Chicken Caprese

It's Recipe time again and this one is a great one.  Filled with delicious flavors - this will surely be a hit.  Of course, you can add or remove ingredients as you see fit and make this recipe completely your own.  Enjoy!

xoxo Honey

*Photo compliments of Cooking Club of America

A classic summer favorite, caprese salad, lends its flavors to this easy chicken dish. The chicken is stuffed with mozzarella and basil leaves and then served with sautéed cherry tomatoes and a sprinkling of torn basil. 

4 boneless skinless chicken breast halves

4 (1-oz.) slices reduced-fat mozzarella cheese

8 large fresh basil leaves

1/4 teaspoon salt, divided

1/8 teaspoon pepper

2 teaspoons olive oil

2 cups cherry tomatoes, halved

1/2 cup torn fresh basil

1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.

2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes  over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

4 servings

PER SERVING: 275 calories, 12 g total fat (5 g saturated fat), 35 g protein, 5 g carbohydrate, 90 mg cholesterol, 370 mg sodium, 1.5 g fiber

Raspberry Cheesecake Recipe

Those that know me, know that I am really not a huge Cheesecake fan... but - I would definitely eat this dessert.  :) I may even alter the recipe a bit so that my hubby would love it too.  Try it out and tell me what you think.  Enjoy! xoxo Honey


Raspberry Cheesecake
Desserts
By: Cooking Club of America


Don't be surprised by the amount of cream cheese used in this dessert. It may seem like a lot, but it works. You'll end up with a tall, very creamy cheesecake.
 
CRUST
12 lemon-nut cookies (such as Pepperidge Farms)
1/2 cup toasted chopped walnuts*
1/4 cup unsalted butter, melted
3 tablespoons sugar
 
FILLING
7 (8-oz.) pkg. cream cheese, softened
1 cup sugar
2 tablespoons raspberry-flavored liqueur or berry juice concentrate
4 eggs
1/2 cup sour cream
1 cup fresh raspberries
 
GLAZE
1/2 cup plus 2 tablespoons water, divided
1/2 cup sugar
3 tablespoons unsalted butter, cut up
1 cup fresh raspberries
2 tablespoons cornstarch
 
GARNISH
1 cup heavy whipping cream
1 tablespoon sugar
1 cup fresh raspberries
 
1. Heat oven to 300°F. In food processor, process cookies and walnuts until finely chopped. Add melted butter and 3 tablespoons sugar; pulse to mix.
 
2. Wrap outside of 9 1/2-inch springform pan with heavy-duty foil. Line bottom of pan with parchment. Press crumb mixture in bottom and 1 inch up sides of springform pan.
 
3. In large bowl, beat cream cheese and 1 cup sugar at medium speed until smooth and creamy. Beat in liqueur until well blended. Add eggs one at a time, beating just until combined. Beat in sour cream, scraping down bowl occasionally. Carefully fold in 1 cup raspberries. Pour into springform pan. (Filling will come up almost to top of pan.)
 
4. Place springform pan in large shallow roasting pan or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
 
5. Bake cake in water bath 1 hour 40 minutes to 1 hour 45 minutes or until edges are puffed and top is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid.
 
6. Remove from oven. Remove cake from water bath; cool completely on wire rack. Refrigerate at least 4 hours or overnight. (Cake can be made to this point up to 2 days ahead. Store in refrigerator.)
 
7. After cake has cooled, make glaze. In medium saucepan, combine 1/2 cup of the water, 1/2 cup sugar and 3 tablespoons butter. Bring to a boil over medium-high heat, stirring frequently. Add 1 cup raspberries; cook 1 minute or until raspberries are soft, stirring constantly.
 
8. Remove from heat; strain through sieve. Return to medium-high heat. In small bowl, combine remaining 2 tablespoons water and cornstarch; stir into raspberry mixture. Bring to a boil, stirring constantly. Cook 1 minute; pour into small bowl. Cool until no longer warm but still pourable. Spoon over cheesecake; tap cheesecake on counter to eliminate any air bubbles. Refrigerate 15 to 20 minutes or until glaze has set. Remove sides of pan.
 
9. In medium bowl, beat cream and 1 tablespoon sugar at medium-high speed until stiff peaks form. Using pastry bag with star tip, pipe cream around edge of cake. Top with fresh raspberries. Refrigerate until ready to serve. (Cake can be made to this point up to 6 hours ahead.)
 
TIP *To toast walnuts, spread on baking sheet; bake at 375°F. for 7 to 10 minutes or until lightly browned. Cool.

16 servings
 
PER SERVING: 620 calories, 50.5 g total fat (29.5 g saturated fat), 10.5 g protein, 34 g carbohydrate, 200 mg cholesterol, 345 mg sodium, 2 g fiber

Brownie S'mores Dessert Recipe - Delish

I Can't wait to try this awesome recipe out... :)  If you do test it out... send me a message and let me know how it came out. :)




Brownie S’mores
Desserts
By: Melanie Barnard


Fudgy, double-chocolate brownies are baked on a graham cracker base and topped with toasted marshmallows in this clever reincarnation of classic s’mores. To cut, spray a knife with cooking spray so it slides easily between the marshmallows.

9 whole cinnamon graham crackers, halved crosswise
3/4 cup unsalted butter, cut up
4 oz. unsweetened chocolate, coarsely chopped
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup all-purpose flour
1 1/2 cups semisweet or milk chocolate chips
35 regular-sized marshmallows

1. Heat oven to 350°F. Spray bottom of 13x9-inch baking pan with cooking spray. Arrange graham crackers over bottom of pan, overlapping slightly or breaking to fit, if necessary.*

2. Melt butter and unsweetened chocolate in medium saucepan over low heat, stirring frequently. Remove from heat; stir in sugar, brown sugar and vanilla until blended. Stir in eggs until blended and smooth; stir in flour. (Batter will be smooth, thick and shiny.) Stir in chocolate chips. Spoon and gently spread over graham crackers.

3. Bake 35 to 40 minutes or until top is just set and toothpick inserted in center comes out with moist crumbs attached.

4. Heat broiler. Place marshmallows on their sides evenly over top of brownies. Broil 30 seconds to 2 minutes or until marshmallows are puffed and tops are golden brown. Serve slightly warm or at room temperature.

TIP *Depending on the shape of your pan, you may have part of a graham cracker left over.

35 bars

PER BAR: 190 calories, 8.5 g total fat (5 g saturated fat), 2 g protein, 29 g carbohydrate, 30 mg cholesterol, 35 mg sodium, 1 g fiber

Get your SWEET on - Chocolate Peanut Butter Cup recipe

Unfortunately - I cannot take credit for this recipe - as it was one of Martha Stewart.  But, this just was too pretty & delish to pass up and not post about.  Try it out and let me know what you think. :)

Enjoy! xoxo ~ Honey

The Photo pictured above was borrowed from Foodbeast.com - please visit that site for awesome recipes.

Chocolate Peanut Butter Cups

(recipe courtesy of Martha Stewart)

You will need:

4 ounces white chocolate, chopped

1/2 cup smooth peanut butter ( my favorite to use is Natural Peanut Butter by Smucker’s)

12 ounces semisweet or bittersweet chocolate, chopped (I like to use dark chocolate)

2 tablespoons unsalted roasted peanuts, chopped

Directions:

Line two 12-cup mini muffin pans with paper liners; set aside.

In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through.

Set aside to cool slightly.

Meanwhile, place semisweet chocolate in another microwave-safe bowl.

Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

Dividing evenly, use a spoon to layer semisweet chocolate and peanut butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.

Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.

Bring to room temperature before serving.

Foodies - check this out! Creamy Asparagus Pasta with Sun-Dried Tomatoes

This simple recipe was provided to me on one of my Cooking Club sites.  It was put together by Melanie Barnard.  Try it and let me know what you think. :)  I had to change up the recipe just a bit for some added flavor and add some extra salt & pepper and more Parmesan cheese.  I also drizzled it with Truffle Oil... :) It was delicious.  If Farfalle pasta is not in your budget (I only buy it when it's on sale...) you can definitely use Rigatoni or Penne... those 2 pastas soaked up all the flavors wonderfully. ;)  Enjoy cooking & eating. 

xoxo ~ Honey

A simple shortcut gives this pasta its delectable creaminess: a package of garlic-and-herb-flavored spreadable cheese. It melts into the pasta, generously coating each piece. You can substitute any seasonal vegetables for the asparagus.

8 oz. farfalle (bow-tie pasta)

2 cups diagonally sliced thin asparagus (1 inch)

1 (5.2- to 6.5-oz.) pkg. garlic and herb spreadable cheese, such as Boursin

3/4 cup drained sliced oil-packed sun-dried tomatoes

1/2 cup grated Parmesan cheese

1/2 cup white wine or lower-sodium chicken or vegetable broth

1 teaspoon chopped fresh thyme

1/2 teaspoon pepper

1. Cook pasta according to package directions, adding asparagus during last minute of cooking; drain. Return pasta and asparagus to pot.

2. Stir in spreadable cheese until melted and smooth. Stir in all remaining ingredients.

4 (1 1/2-cup) servings

PER SERVING: 480 calories, 18.5 g total fat (9.5 g saturated fat), 19.5 g protein, 59 g carbohydrate, 45 mg cholesterol, 930 mg sodium, 5.5 g fiber