Search Results for: fall

Philly Cheese Steak Egg Rolls

Published Oct 10, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Philly Cheese Steak Egg Rolls are a fun spin on America's favorite sandwich! Beef, cheese, peppers, and onions wrapped into the perfect party snack!

I've been on somewhat of an egg roll kick lately, so I was brainstorming ideas on what I could pack into a delicious crispy egg roll wrapper. Well, it was no surprise when I thought about a Philly Cheese Steak Egg Rolls version, because the Philly Cheese Steak is one of the most popular sandwiches! Of course it would be delicious! Be sure to checkout my popular Spinach Artichoke Egg Rolls, Buffalo Chicken Egg Rolls, Bang Bang Shrimp Egg Rolls, and Turkey Club Egg Rolls!

This Philly Cheese Steak Egg Roll recipe is actually VERY simple, and you only need a handful of ingredients! You need to cook up the meat and veggies in a skillet, then add a simple sauce base and the cheese - done! Then you just place some of the mixture into the center of the egg roll wrapper and roll it up! Give it a quick fry and boom, you are done! Scroll down to see a step by step video on how to make them yourself!

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Philly Cheese Steak Egg Rolls

Philly Cheese Steak Egg Rolls are a fun spin on America's favorite sandwich! Beef, cheese, peppers, and onions wrapped into the party snack!

Ingredients

1 lb ground beef
1 TBS butter
1 small yellow onion, chopped
1 small green pepper, chopped
⅓ cup broth (chicken or beef)
2 TBS ketchup
1 TBS worcestershire sauce
dash of salt
dash of black pepper
1 teaspoon corn starch
6 slices provolone cheese, chopped
12-14 egg roll wrappers
¼ cup water
4-6 cups oil for frying, amount depends on size of pot, you want about 2 inches of oil
2 TBS parmesan cheese, for garnish

Instructions

In a large skillet, add beef and let cook for 4-5 minutes before breaking apart. Slowly break apart and continue to cook until mostly cooked through. Remove from pan and drain off fat/grease; set aside.
Add butter to skillet and melt. Add onions and green peppers and cook for 3-4 minutes. Add beef back to skillet and combine; cook 2-3 minutes.
In a small bowl add broth, ketchup, Worcestershire sauce, salt, pepper, and cornstarch; mix until combined. Add to skillet over medium heat; stir. Add cheese and continue to stir until the cheese is melted. Remove from heat.
Using one egg roll wrapper at a time, add about 3 TBS of the filling to the center of the wrapper. Dip your finger in the water and run along all edged of the wrapper (see video). Fold the egg roll up carefully, taking care to press along the seams to seal the egg rolls. Repeat until filling is all used.
In a frying skillet/pot, add oil and heat over medium for about 5 minutes. Carefully drop egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel lined plate. Repeat for all egg rolls.
Garnish with parmesan cheese and serve immediately. Enjoy!

Recipe Video

Like appetizers as much as I do?! Check out these other amazing recipes from Domestic Superhero:

Spinach Artichoke Egg Rolls

Sloppy Joe Stuffed Bread

Caprese Sliders

You can also connect with me here:

Thanks for visiting!

- Allyson

Buffalo Chicken Lasagna

Published Sep 27, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Buffalo Chicken Lasagna is full of your favorite ingredients! Buffalo chicken and pasta are paired with four different cheeses make this the best lasagna EVER!

This buffalo chicken lasagna is what weeknight dinner dreams are made of! You get all your favorite buffalo flavors - buffalo sauce, bleu cheese, mozzarella cheese, celery, and green onions...then you toss it between delicious carby noodles...it's a definitely WIN! Your family will be begging you to make this all the time! It's not only the perfect dinner, but also the perfect game day recipe!

Putting together the Buffalo Chicken Lasagna does take a bit of effort, but trust me, it's totally worth it. You need to make the cheese sauce from scratch, but it comes together in just a few minutes. I also baked the chicken, but you could use leftover or rotisserie chicken to save time as well. I also made a not so traditional ricotta filling because I wanted to make sure the meal had the signature creaminess that comes from delicious ricotta cheese.

It ended up a tad spicy (love the homemade buffalo sauce), super creamy, and really had all the flavors from buffalo chicken wings. Adding the celery was a great touch and then topping the lasagna with more green onions and buffalo sauce gives it another punch of flavor. I would say the spice level here is medium, so if you like it HOT, go ahead and add more buffalo sauce!

Buffalo Chicken Lasagna

Buffalo Chicken Lasagna is a delicious tasty meal! Popping flavors and protein packed chicken in this delicious dish!

Ingredients

Chicken:

1 lb boneless skinless chicken breast
⅔ cup buffalo sauce, divided (recipe in notes)
2 stalks celery, chopped

Cheese Sauce:

2 TBS butter
2 cloves garlic
2 cups milk/cream/half and half (either works)
⅓ cup flour
1 package cream cheese, cubed
½ cup bleu cheese, crumbled or chopped
⅓ cup mozzarella cheese, shredded
⅛ teaspoon salt
⅛ teaspoon black pepper

Filling:

16 ounces ricotta cheese
6 green onions, chopped
3 stalks celery, chopped
1 large egg
1 TBS ranch seasoning, (optional)

Lasagna:

1 box ready to use lasagna noodles (you can use noodles that need to be cooked, but you need to cook beforehand in that case)
1 cup mozzarella, shredded (for layering)

Garnishes

2 TBS buffalo sauce
3 green onions, chopped

Instructions

Chicken:

Preheat oven to 350 degrees. Place chicken breasts in baking dish and cover with ⅓ cup buffalo sauce (reserve remaining) and celery, brush sauce over the tops to coat. Place in oven and bake 25 minutes or until cooked through (time varies depending on size of chicken).
Remove from oven and shred chicken. Add remaining ⅓ cup of buffalo sauce and stir to coat. Set aside.

Cheese Sauce (make while chicken is baking)

In a medium sauce pot over medium heat, add butter and melt. Add garlic and stir to cook- about 30 seconds. Add flour and stir for 30 seconds. Slowly add milk/cream in about ⅓ cup increments, whisking between each addition. Bring to a boil, whisking constantly. Reduce heat and simmer for 20 seconds.
Add cream cheese, bleu cheese, mozzarella cheese, salt, and pepper and whisk until cheese are melted through. Remove from heat and set aside.

Ricotta filling:

In a medium bowl, add ricotta, green onions, celery, egg, and ranch seasoning (optional); stir to combine completely. Set aside.

Assembling Lasagna:

Begin by pouring a bit of cheese sauce on the bottom of the Lasagnera, then top with noodles. Add ⅓ of the ricotta mixture and spread across noodles. Top with ½ buffalo chicken, ⅓ mozzarella cheese, and then ⅓ of the remaining cheese sauce. Top with noodles and repeat layers once more.
For the 3rd layer (3rd set of noodles), top noodles with remaining cheese sauce and mozzarella cheese. Cover loosely with foil.

Cooking:

Place in preheated oven (350 degrees) and bake for 60 minutes. Remove foil and bake 10 more minutes. Remove from oven.
Top with garnishes: buffalo sauce and green onions. Slice and serve!

Recipe Video

Recipe Notes

Homemade buffalo sauce recipe here!

#LagostinaUSA #WilliamsSonoma

Like dinner recipes like this!? Checkout these other easy dinners from Domestic Superhero:

Sloppy Joe Stuffed Bread

Bruschetta Chicken Pasta

Baked Caprese Pasta

You can also connect with me here:

Thanks for visiting!

- Allyson

Caprese Stuffed Spaghetti Squash

Published Sep 13, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Caprese Stuffed Spaghetti Squash is loaded with fresh mozzarella, tomatoes, basil, and then topped with a delicious balsamic glaze! Perfect healthy dinner!

If y'all follow Domestic Superhero, then you might know that I am OBSESSED with spaghetti squash! It's really the best. Spaghetti Squash is SO low calorie that you can pretty much load it with whatever you want and not feel too guilty. For this Caprese Stuffed Spaghetti Squash, you load it up with fresh tomatoes, mozzarella cheese, basil leaves, and then add a sweet balsamic glaze. They are the BEST!

I feel like Caprese style anything is sort of a summery meal, but when you add it to spaghetti squash you can have it anytime! Spaghetti squash is a fall vegetable, so extending those summer flavors just puts me in a good mood. The cheese here is totally clutch, so don't forget that fresh mozzarella! I love blasting it under the broiler for a few minutes at the end, that way the cheese gets a little toasty - yum!

If you don't know how to cook a spaghetti squash, don't worry, it's easy (see video below)! You basically cut the squash in half, then roast it for just under an hour. Let it cool off a bit, then use a fork to scrape out the 'spaghetti'. Once you have the filling scraped out, you can proceed to make your Caprese Stuffed Spaghetti Squash! YUM!

5 from 2 votes

Caprese Stuffed Spaghetti Squash

Ingredients

1 whole spaghetti squash, cut in half length wise
1 TBS olive oil
8 ounces fresh mozzarella ball
¼ cup shredded mozzarella cheese
3 roma tomatoes, 2 chopped, 1 sliced into rounds
10 fresh basil leaves
⅛ teaspoon salt
⅛ teaspoon pepper
⅓ cup balsamic vinegar
3 TBS sugar

Instructions

To prepare squash

Preheat oven to 350 degrees. Cut squash in half, lengthwise. Remove seeds from inside. Drizzle olive oil over the inside, and rub to cover all flesh. Add dash of salt and pepper. Place face down on a baking sheet/dish. Bake for 45-60 minutes or until tender (time will vary depending on size of squash). Remove, let cool for at least 15 minutes, then using a fork scrape out the squash, while being careful not to poke holes in the skin. Set aside.

For glaze

Combine balsamic vinegar and sugar in a small pot. Bring to a boil over medium heat, then simmer for about 5-8 minutes or until thickened. Do not overcook or it will harden.

For the Caprese Stuffed Spaghetti Squash

Preheat oven to 350 degrees.
Cut fresh mozzarella ball in half. Using one half, cut into small cubes. With the remaining half, slice into thin rounds, set aside.
In a large bowl, add spaghetti squash filling, mozzarella cubes and ¼ cup shredded mozzarella, chopped tomatoes (reserve rounds), basil leaves salt, and pepper. Mix together. Add about 2 TBS of the balsamic glaze, stir to combine.
Scoop the mixture into both sides of the skin of the spaghetti squash. Top with mozzarella rounds and tomato rounds. Loosely cover with foil and bake for 15 minutes. Remove foil, turn oven to broil, and broil for 3-5 minutes, or until mozzarella is slightly browned (watch carefully as it can burn quickly). Remove from oven.
Drizzle remaining glaze over the tops, serve immediately.

Recipe Video

Like healthy recipes as much as I do?! Check out these others from Domestic Superhero:

Broccoli & Cheese Stuffed Spaghetti Squash

Southwestern Stuffed Zucchini Boats

You can also connect with me here:

Thanks for visiting!

- Allyson

Loaded Quinoa Chili (One Pot or Crock Pot Recipes)

Published Sep 11, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

One Pot or Crock Pot Loaded Quinoa Chili is the perfect healthy vegetarian chili that will satisfy even the pickiest meat eater!

I love chili, but being a vegetarian it's hard to find a good chili that isn't just all beans. I like beans, but I also like a little variety. I love this recipe because it is loaded with veggies and beans, and it's so easy to make! You can either make this in the crock pot or make it on the stove pot! This One Pot or Crock Pot Loaded Quinoa Chili is a perfect healthy recipe (scroll down for nutritional info) for a cool fall or winter day!

This loaded quinoa chili is really yummy! It's hearty and satisfying, and I know plenty of meat eaters who also love it, and don't even miss the meat. I love how healthy this chili is too; at only 208 calories per servings (not counting the garnishes), it's really waist friendly! It's perfect for cold winter days, and it would be perfect to bring to a football party or cookout! It's up to you if you want to whip it up in 30 minutes on the stove top, or if you want to let it cook all day in the crock pot. I have made it both ways and it's always delicious.

While this loaded quinoa chili is vegetarian, you could also add meat if you want. You can easily make this recipe vegan as well, just leave off the cheese and sour cream!

One Pot or Crock Pot Loaded Quinoa Chili

Ingredients

½ cup uncooked quinoa
3 cups water or vegetable stock
15 ounce can kidney beans drained and rinsed
15 ounce can black beans drained and rinsed
1 cup unsalted tomato sauce OR ¼ cup unsalted tomato paste + ¾ cup water
1 TBS olive oil
1 onion chopped
2 celery stalks chopped
3 garlic cloves minced garlic
1 jalapeño minced
½ green bell pepper diced
½ red bell pepper diced
1 teaspoon cumin powder
2 teaspoon coriander
1 teaspoon paprika
1 teaspoon dried basil
½ teaspoon dried thyme
⅛ teaspoon chipotle pepper powder
1 bay leaf
1 TBS reduced sodium soy sauce
Fresh ground black pepper to taste
¼ cup chopped cilantro
cheddar cheese optional for garnish
green onions optional for garnish
greek yogurt optional for garnish

Instructions

Stove-top Directions-30 minute cook time (see below for slow cooker)

Rinse the quinoa in a colander, set aside.
In a soup pot, heat the oil on medium-high; add garlic, jalapeno, onion, and celery. Sauté until soft (about 3 minutes). Add green and red peppers and cook 5 more minutes. Add spices and herbs; sauté 2 minutes. Add the beans, water, tomato sauce/paste, and quinoa; bring to boil, cover, and simmer 20 minutes or until quinoa is cooked. Stir in soy sauce and pepper.
Serve garnished with cilantro, green onions, cheese, and greek yogurt if desired.

Crock Pot Directions

Sauté jalapeno, garlic, celery, and peppers in oil for 5 minutes on med-high. Add spices and herbs, stir 2 minutes
In the crock pot add water, tomato sauce, salt, quinoa and beans. Add ingredients from above that were sautéed.
Cover and cook on low for 5 – 6 hours
Add soy sauce and pepper.
Serve garnished with cilantro, green onions, cheese, and greek yogurt if desired.

Recipe Notes

I use kidney and black beans for this recipe, but you could really use any type you have on hand. You can add other veggies that you like as well; carrots, corn, more peppers, zucchini…it would all be good! I also usually freeze this, because it reheats really well.

Enjoy!

Love quinoa like I do? Check out these other great quinoa recipes!

You can also connect with me here:

Thanks for visiting!

- Allyson

Grilled Sausage Foil Packs

Published Aug 28, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Grilled Sausage Foil Packs are loaded with delicious Yuengling infused sausage, red potatoes, mini corn cobs, and onions! Perfect for a quick easy dinner!

These Grilled Sausage Foil Packs are so perfect for the summer while you can enjoy the weather and outdoor grilling! This post is a sponsored post written by me on behalf of Smithfield®. The opinions and text are all mine.

Now that summer is here, I LOVE grilling out! I love coming up with new recipes to utilize my grill, and I love entertaining friends outside as well. We recently updated our patio with some fun lights and it's been really fun spending more time outside. When I heard about these new Smithfield® Craft Collection™ Yuengling® Bratwursts, I knew I wanted to try them in multiple recipes, but especially some yummy, easy grilled foil packs! The bratwurst is infused with real Yuengling Traditional Lager, and obviously they pair really well with an actual Yuengling Lager (I like the glass bottles best)! You can find them at Kroger and select locations.

You only need a few ingredients to whip up these Grilled Sausage Foil Packs; corn cobs, onion, red potatoes, the bratwurst, Yuengling lager, paprika, and garlic powder - so easy!

You are going to chop up the bratwurst, corn, onions, and potatoes, then toss them in a few tablespoons of the Yuengling Lager, olive oil, and the spices. Work everything throughout with your hands and don't be afraid to get messy! I love that you don't need to add much to this recipe because the bratwurst is made with premium cuts of pork and a special blend of sweet and savory spices - it adds a lot to the flavor of the foil packs!

Once you have everything mixed up, go ahead and distribute the ingredients onto sheets of foil, and then wrap and seal them closed. You want to make sure you leave a little room inside the packs so that the heat can circulate throughout the inside of the pack.

After they cook for about 20 minutes, it will be time to grab them from the grill and serve them! I like to chop up a bit of parsley and sprinkle it over the top. It gives a nice pop of color to the Grilled Sausage Foil Packs! I also love how this is such an easy cleanup recipe - you can serve these to your guests right in the foil and just give them a fork!

Don't forget to serve these to your friends and family with a cold Yuengling Lager! Yuengling Lager has roasted caramel malt for subtle sweetness and it pairs great with grilled food!

Oh, and so exciting, save $1.00 when you purchase ONE Smithfield Yuengling Bratwurst, 19 oz at participating Kroger locations.

5 from 1 vote

Grilled Sausage Foil Packs

Grilled Sausage Foil Packs are loaded with delicious Yuengling infused sausage, red potatoes, mini corn cobs, and onions! Perfect for a quick easy dinner!

Ingredients

4 Yuengling sausages, sliced
1 large onion, cut into chunks
2 ears corn, cut into 1-2 inch slices
10-12 baby red potatoes/fingerling potatoes, cut into bite sized chunks
1 tbs olive oil
1 teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper

Instructions

Heat grill over medium heat.
In a large bowl combine the first 5 ingredients. Sprinkle paprika, salt, and pepper over the top and then mix to combine.
Lay out 4 heavy duty sheets of foil (at least 10 inches long), and divide mixture evenly between the foil sheets. Taking the long end of the foil, meet them at the top and then roll down to seal. Roll up sides to seal. Make sure not to roll too tightly as you need some space inside for the heat to move around.
Place foil packs on the grill and then close grill. Cook for 10 minutes, then using a pot hold shake around each packet a bit. Close and cook 5 more minutes.
Remove, open packets and serve right from packet or pour onto a plate. Serve with your favorite Yuengling beer!

You can also connect with me here:

Thanks for visiting!

- Allyson

Best Banana Bread and Muffins

Published Aug 24, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This is the Best Banana Bread EVER!!! It's moist, delicious, and SO easy to make! With only a handful of ingredients needed, this whips up in no time!

Making the Best Banana Bread EVER is a cinch when you have this easy recipe! It's only 6 ingredients and can be whipped up in minutes. Feel free to add whatever you like to the bread as well...nuts, blueberries, chocolate chips..they are all great additions.

When I was in college there came a day when I felt like I needed to start baking things. I was a nanny for 2 boys who were in elementary school, and they loved eating sweets and baked goods. My go-to was a zucchini bread. Delicious? Yes. Healthy? Um, this could be debated, but I always had an excuse to make it because the vegetable garden yielded tons of zucchini's every spring.....HUGE zucchinis. I'd make bread for my family, friends, families from the boy's school...the zucchini was never ending. Eventually I decided to attempt some other breads...how hard could it be? I tried cranberry lemon bread, chocolate walnut bread, pumpkin bread (with chocolate chips, YUM!), and then finally the simplest of all, banana bread.

Moist, banana-y, sometimes with nuts or sometimes without...it was perfect. Hundred's of loafs and muffins later, I am still using the same recipe. It is so easy and simple, yet so perfect. It can be made in a loaf, a cake, or banana bread muffins...the options are endless.

Don't have ripe bananas? No problem! Try this awesome technique on how to ripen bananas quickly for the Best Banana Bread EVER! I love eating this with some honey lemon breakfast yogurt on the side too!

Need a gluten free version? Try this Gluten-Free Banana Bread!

Like quick-breads and muffins as much as I do? Checkout these other recipes:

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5 from 9 votes

The Best Banana Bread or Muffins

Ingredients

3 or 4 ripe bananas mashed
⅓ cup butter melted
¾ cup sugar
1 egg beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 ½ cups flour
½ cup nuts chopped (optional)

Instructions

Preheat the oven to 350°F. Mix butter and bananas in a large mixing bowl until combined. Add sugar, egg, vanilla; mix well. Add baking soda and salt and mix. Add the flour last, and mix until just combined. You don't want to over mix. Add nuts if desired.
Pour mixture into a buttered 4x8 inch loaf pan or muffin tin. Bake for 50-55 minutes for the loaf, or 22-25 minutes for the muffins. Test with toothpick for doneness.
Cool on a rack. Remove from pan and slice to serve. Top with butter or cream cheese and enjoy!

Recipe Video

Recipe Notes

For a bit of a healthier take, divide flour and use ¾ cup white flour and ¾ cup whole wheat flour. Still comes out delicious!

Chocolate Covered Pumpkin Cheesecake Truffles

Published Aug 20, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Chocolate Covered Pumpkin Cheesecake Truffles are a super delicious dessert that are perfect for fall and the holidays!

I love cooking with pumpkin, and even after ‘fall’ starts, I like to keep cooking with it. You may recall my One Pot Creamy Pumpkin Pasta or my Pumpkin Coconut Curry Soup, but this recipe is brand new, and everyone is going to flip over it! Using only a handful of ingredients, these Chocolate Covered Pumpkin Cheesecake Truffles will be making everyone’s mouth water at your next event! You HAVE to try them! I also made a step by step video so you can see just how simple these are to make; check that out below!

Once you have the goods, the rest is easy. Mix your canned pumpkin with your white cake mix (JUST pumpkin and cake mix, do not add anything else), and then bake that bad boy up. Once it’s done cooking, crumble it up, and toss it into your stand mixer. Add a block of softened cream cheese and let her rip! Once everything is mixed together, roll the batter into little balls, and place them onto a baking sheet. Pop it into the freezer for about an hour, then take it out and get ready to cover them! Melt your chocolate chips and then dunk each Pumpkin Cheesecake Ball into the chocolate, and then set back onto the baking sheet. Crumble a bit of graham cracker over the top, and then on to the next! Keep going and going until you are finished covering all of them, then pop those bad boys back into the freezer for at least 2 hours! Boom, Chocolate Covered Pumpkin Cheesecake Truffles, DONE!

Chocolate Covered Pumpkin Cheesecake Truffles are so so tasty and super easy! They keep for a long time in the freezer/fridge too, so you could make them ahead of time and then bring them to a party when you need them! How easy is that!

5 from 1 vote

Chocolate Covered Pumpkin Cheesecake Truffles

Ingredients

1 15 ounce can Libby's Pumpkin Puree
1 box white cake mix
8 ounces cream cheese softened
1 bag Nestle Tollhouse Milk Chocolate Morsels
1 TBS shortening optional
2 graham crackers crushed

Instructions

Preheat oven to 350 degrees. In a large bowl, combine pumpkin puree and white cake mix (do not add any other ingredients, just he bag of the white cake mix) until completely combined. Spread mixture into a 9x13 baking dish, and place into the oven. Bake for 25-28 minutes or until done.
Carefully crumble up the baked cake mixture (you can wait until it cools, or use the oven mitts-careful not to burn yourself!) until all broken up, and dump into the bowl of a stand mixer (can also use hand mixer). Add cream cheese, beat on medium until the cream cheese is completely incorporated into the cake and it's a pliable dough consistency (shouldn't take more than a few mins).
Line a baking sheet with parchment paper. Scoop out dough in about 1 TBS rounds, rolling into a ball with your hands. Continue until all dough is used. Place into freezer for 30 minutes.
In a medium microwave safe bowl, melt your chocolate chips: Microwave for 30 seconds, then MIX with a fork or spoon. Place back into microwave for 15 seconds, remove and mix again. Continue in 15 seconds increments until melted and MIX in-between increments. Once melted you can add 1 TBS shortening and this will thin the chocolate allowing easier coating.
Dip each pumpkin truffle into the chocolate until covered, and using a fork allow the extra chocolate to drip off (see video); set covered truffle on parchment and sprinkle graham cracker crumbs over the top. Repeat for all truffles.
Place into the freezer for at LEAST 2 hours to allow the chocolate to firm up. Serve. When not serving, keep in the fridge or freezer to prevent the chocolate from melting.

Recipe Video

Recipe Notes

-See video for step by step instructions.
- Be sure to add graham cracker crumbs after every one or 2 dipped truffles. Once the chocolate hardens, the crackers wont stick anymore!

You can also connect with me here:

Thanks for visiting!

- Allyson

S'mores Stuffed Brownie Bites

Published Aug 17, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

S'mores Stuffed Brownie Bites are full of gooey marshmallows, melted chocolate, and graham cracker crumbs; they are totally irresistible!

Y'all are in for a {literal} treat today!! S'mores Stuffed Brownie Bites are not only DELICIOUS, but they are so easy to make you can pretty much let your kids do all the work for you! You have to make these; everyone will be begging for more and you will be the star of dessert time!

These S'mores Stuffed Brownie Bites are so good that I've made them TWICE in the last week. I always post treats like this in my neighborhood Facebook group because I don't want to end up eating them all! People went CRAZY for these brownie bites and fights were almost breaking out over them. I have tons of cookie recipes like Double Chocolate Chip Cookies and Oatmeal Chocolate chip Cookies, but these take the cake!

They are SO easy to make too! You only need a handful of ingredients, and it takes less than 20 minutes from start to finish! These are great served right out of the oven because the marshmallow stays gooey. If you have to serve them later, pop them in to the microwave for 5-10 seconds to heat up the marshmallow again....so good!

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S'mores Stuffed Brownie Bites

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

S'mores Stuffed Brownie Bites are full of gooey marshmallows, melted chocolate, and graham cracker crumbs; they are totally irresistible!

Course: Dessert

Cuisine: American

Keyword: S'mores Stuffed Brownie Bites

Servings: 24 bites

Ingredients

1 box fudge brownie mix
24 marshmallows
½ cup chocolate chips
1 TBS crisco/shortening
1-2 sheets graham crackers

Instructions

Preheat oven to 350 degress. Prepare brownies according to package directions. Using a mini muffin tin, scoop 1 TBS brownie mix and place into each opening. Repeat for all of the mix. Place into preheated oven and cook for 10 minutes. Remove and set aside.
While the brownies are cooking, add graham cracker to a bag and crush into crumbs, set aside.
Melt your chocolate chips: Add chips and crisco to a small bowl. Heat in microwave for 30 seconds; stir. Repeat in 15 second intervals, stirring between every 15 seconds, until chocolate is melted.
Remove brownies from muffin tin and transfer to a baking sheet. Preheat oven to BROIL HIGH. Using the bottom of a 1 teaspoon measuring spoon, press an indent into the center of each brownie. Top with marshmallows. Place into oven under the broiler, watching VERY carefully. Cook 2-4 minutes, or until lightly browned on the top. WATCH CAREFULLY as they can burn quickly. Remove from oven.
Drizzle chocolate over the tops and then sprinkle graham crackers crumbs on top. EAT!

Recipe Video

Recipe Notes

These are best served immediately, but if you serve later just pop into the microwave for 5-10 seconds to warm up the marshmallows!

The Best Homemade Playdough Recipe

Published Aug 7, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

The BEST Homemade Playdough - I have tried every recipe and this is by far the best! Lasts 3+ months, coloring does NOT stain hands, and it's super easy!

Over the years I have tried at least 10 Homemade Playdough recipes, and some have been big hits, and some have been big misses. I feel like I have finally figured out the best recipe for Best Homemade Playdough, and I am going to share it with you!! It is pretty easy, and involves ingredients that you likely have at home all the time (except maybe you don't have cream of tartar...maybe...).

This recipe is quick, yields a lot of playdough, and the playdough actually stays good for a long time. This would work great as a class activity for kids, or as a home activity for kids. It really is a great indoor activity!

How to make Homemade Playdough

**scroll down for full ingredients list and printable directions**

In a medium saucepan, add 1 cup of flour, 2 teaspoons of cream of tarter, and ⅓ cup of salt (the salt keeps it from sticking and also helps preserve it).

Next, add 1 cup of water and 1 tablespoon of vegetable oil

Turn your burner on medium/low and stir. It will be a little lumpy and that's fine

Before it starts getting thick (this is going to happen fast, so be ready) you want to add whatever color Food Coloring you want. If it gets to thick before you add it, it's hard to get an even color. Add the color and stir!

Keep stirring, it is going to start thickening up. This could take anywhere from 30 seconds-2 minutes depending on how hot your pan/stove is.

Now you can see it's getting thicker, keep stirring, and keep scraping the bottom of the pot.

Now the clumps are coming in! Getting thicker...

Keep stirring and scraping the bottom

Once you notice the dough isn't wet anymore, take it out of the pot.

Like I said, the whole process shouldn't take more than a few minutes. it goes really fast, and even faster when you make additional batches because the pot/stove is already warm.

Put the dough on some wax paper and allow to cool (30 minutes or so). Then take the ball in your hands and knead for a few seconds (like 30 seconds).

Store in a zip-lock bag or airtight container IN THE FRIDGE.

It shouldn't dry out, but if you notice it getting a bit dry you can add a few drops of water and knead that into the dough. You can also add a drop or 2 of scented essential oil to make the playdough smell great!

I just love all the colors!

Don't forget to order some sweet playdough cutting toys to go along with your new playdough! I love this Alphabet Dough Cutter Kit

Things you might need for this recipe - Click to shop below:

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4.98 from 43 votes

The BEST Homemade Playdough

Prep Time

3 mins

Cook Time

5 mins

Total Time

8 mins

The BEST Homemade Playdough – I have tried every recipe and this is by far the best! Lasts 3+ months, coloring does NOT stain hands, and it’s super easy!

Servings: 1 ball

Ingredients

1 cup flour
1 cup water
2 teaspoon cream of tarter
⅓ cup salt
1 TBS vegetable oil
gel food coloring

Instructions

Mix together all the ingredients, except the food coloring, in a medium saucepan.
Cook over low/medium heat, stirring. Once it begins to thicken, add the food coloring.
Continue stirring until the mixture is much thicker and begins to gather around the spoon.
Once the dough is not wet, remove and put onto wax paper or a plate to cool.
After cooling (30 minutes) knead playdough for a few seconds.
PLAY and Store in an airtight container in the fridge!

Recipe Video

Recipe Notes

The above will make you ONE large ball of playdough. I usually make it repeatedly for however many colors I want (so if you want 6 big balls, know that you will need 6 times the ingredients listed above, but you need to make them separately).

Peanut Butter & Jelly Sliders

Published Aug 3, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Peanut Butter & Jelly Sliders are the perfect switch up on the traditional square sandwich. So simple to make and the kids will LOVE them!

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine. #PBLove

As most of y'all know, I am a mom of two boys and they are PICKY eaters! I am constantly looking for fun takes on typical foods, because they get tired of eating the same thing all the time...even though they refuse to try new things! This is where Peanut Butter & Jelly Sliders come in! It's not the traditional sandwich with the crust cutoff, but a special mini roll topped with Jif® Creamy Peanut Butter and juicy Smucker’s® Strawberry Jam!

This 'recipe' is so easy because all you need is THREE things! I usually grab my Jif® Creamy Peanut Butter and Smucker's® Strawberry Jam from Walmart. Typically they have great prices and it's easy to find! I also grab a few packages of slider buns or mini rolls as some brands call them. I like to buy a few packs because my kids go through these pretty quickly, and you can also freeze them which help me avoid extra trips to the store if we run out!

The strawberry jam and creamy peanut butter are by far my children's favorite combination for their sandwiches. They don't like lunch meat so it doesn't really leave me many options of things to 'make' for them! I also like throwing these Peanut Butter & Jelly Sliders together and freezing them! Then I can just grab them out of the freezer and pop them into a lunch box!

Mmmm creamy peanut butter from Jif® is really the best! The consistency is perfect and the price is right! Our family makes so many sandwiches that I try not to break the bank. I love that Jif® and Smucker's® power's their day so my kids have energy throughout the day to participate in all the fun activities during the summer!

Like I mentioned earlier, these PB&J Sliders come together in seconds. Take your mini roll, slather on some Jif® Creamy Peanut Butter.

Next, scoop up your Smucker's® Strawberry Jam and put it onto the other side of the mini roll.

That's it! Just repeat for however many sliders you want to make! I usually do two sliders per child and they gobble them up! Sometimes they ask for another one, so I just judge how many to make depending on whatever else I put into their lunch boxes or serve with lunch. My kids also love when I cut a banana in half and then slather it with PJ&J and sprinkle chocolate chips on the top! It's one of their favorite snacks or desserts, and Jif® and Smucker's® make the perfect combo in these fun 'treats'!

Peanut Butter & Jelly Sliders

Peanut Butter & Jelly Sliders are the perfect switch up on the traditional square sandwich. So simple to make and the kids will LOVE them!

Ingredients

4 TBS Jif® Peanut Butter
4 teaspoon Smucker's® Strawberry Jam
4 slider buns

Instructions

Take 1 TBS peanut butter and put it on one side of the bun, then 1 teaspoon of jelly on the other. Close the bun together.
Repeat for the remaining 3 buns.

Need more topping ideas for Peanut Butter & Jelly Sliders?

Add raisins between the PB & J!
For a dessert type slider, add mini chocolate chips between the PB&J and microwave for 30 seconds!
Add marshmallow mini's between the PB&J for a gooey twist!

You can also connect with me here:

Thanks for visiting!

- Allyson

Hawaiian Style Hot Dogs

Published Jul 25, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Hawaiian Style Hot Dogs are covered with fresh pineapple and cilantro, then drizzled with sweet BBQ sauce! This is a meal even your pickiest eater will enjoy!

Now that we are in the midst of summer, I am always trying to find fun ways to incorporate dinner into our normal routine. When I came up with these Hawaiian Style Hot Dogs, I knew my family would be fans!

Hawaiian Style Hot Dogs are covered with fresh pineapple and cilantro, then drizzled with sweet BBQ sauce! This is a meal even your pickiest eat will enjoy!

Now you probably would never guess but my kids are SUPER SUPER picky eaters! Being a recipe developer and food blogger, this drives me pretty insane. However, I've learned to pick my battles, and I've come to the conclusion that fighting over food is not a battle I am going to pick. I try to work around flavors they like, and I encourage them to try foods that are similar to foods that they already like. Well, sure enough they love hot dogs, especially Hebrew National Hot Dogs grilled with a toasty bun! They also like pineapple, so I wanted to jazz up the hot dogs with a bit of what they like.

I had Austin, my older son, in the kitchen helping me, and I find this always helps make meal time more pleasant as well. Even if we are having a food he doesn't love, he will usually try it if he is helping prepare it. Do you bring your kids into the kitchen with you? We mixed fresh pineapple with cilantro and some salt. Adding this 'salsa' of sorts to the grilled hot dogs really gives the meal a burst of flavor!

These would be perfect during the 4th of July or any holiday along with these other 27+ Fourth of July Recipes!

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Hawaiian Style Hot Dogs

Ingredients

6 Hebrew National Hot Dogs
1 ½ cups chopped pineapple
2 TBS chopped cilantro
⅛ teaspoon sea salt
BBQ sauce
6 toasted hot dog buns

Instructions

In a medium bowl add pineapple, cilantro, and salt; stir to combine.
Grill your hot dogs until desired done-ness. Place into toasted buns.
Top with pineapple mixture and drizzle with BBQ sauce. Serve and enjoy!

BEST EVER Salty Herbed Smashed Red Potatoes

Published Jul 18, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

The BEST EVER Salty Herbed Smashed Red Potatoes are the perfect side dish! Smothered in tasty herbs and chunky salt, these are finger-lickin' good!

Gosh, I just love salt. I know it’s not great for you, and you probably shouldn’t eat too much of it, but when you do eat it, PLEASE eat the good stuff; I prefer kosher or sea salt as they're the best options for roasting vegetables by far.

You are doing yourself an injustice if you are roasting your veggies with table salt…just don’t do it. If you are going to indulge and use salt, use the good stuff.

With that said, when I was making these Salty Herbed Smashed Red Potatoes, I knew I had to go for the good stuff; the big chunky kosher salt. By loading these bad boys up with kosher salt, herbs, and olive oil, they really are The BEST EVER Salty Herbed Smashed Red Potatoes.

As much as I wish I could, I can’t take credit for this recipe. However, it was so good, I felt like I had to share it. This recipe comes from non other than The Pioneer Woman.

Funny story…I was talking to one of my friends, and she was telling me that a friend of hers from high school was going to be on TV. She wasn’t really sure why, but she thought it was something to do with cooking.

She told me that her friend did some ‘pioneering stuff’…at which point I questioned her, “Umm, are you talking about The Pioneer Woman?”..she wasn’t sure. She told me her name was Ree Drummond, and at that point my jaw dropped hitting the telephone.

“Wait, your friends with THE PIONEER WOMAN???” She nonchalantly said, “Yeah, I guess, if that’s who it is..” I went on to try to explain just how well known Mrs. Drummond is, but my friend was still like, “oh well, I don’t know, you know I don’t cook!”…yeah, okay.

Sure enough, I tuned into her TV appearance and there she was, my friend’s friend, the Pioneer Woman.

Turns out my friend’s brother dated The Pioneer Woman’s sister like for years, so they knew each other. Crazy. I guess that’s what happens when you are from small town.

You are probably guessing this is before the Pioneer Woman got huge, but it wasn’t…this was like a year ago…she already had her own TV show, a line of cookbooks, and was pretty recognizable. But again, my friend doesn’t cook, so how would she know?!

About 3 months after I found out about all this, I actually was able to meet Ree, The Pioneer Woman, at a blog conference. I brought up my friend and she knew exactly who she was, about her family, and asked me some very personal questions about my friend and how she is doing. Anyway, it was a great time and fun to have a mutual friend!

The Pioneer Woman and me! I’m 8 months pregnant here (June 2014), don’t judge!

Anyway, I did tweak this recipe a bit, so I will post the recipe below, but you can also check it out on The Pioneer Woman’s Blog.

I love serving these potatoes with all types of meals, but these are my favorite options:

Like potatoes as much as I do? Check out these other potato recipes from Domestic Superhero:

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4.87 from 30 votes

The BEST EVER Salty Herbed Smashed Red Potatoes

The BEST EVER Salty Herbed Smashed Red Potatoes are the perfect side dish! Smothered in tasty herbs and chunky salt, these are finger-lickin' good!

Ingredients

12 red potatoes
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 TBS olive oil
½ teaspoon dried basil leaves
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary

Instructions

In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.

Recipe Notes

These are delicious by themselves, but also taste amazing topped with sour cream or greek yogurt, and also parmesan cheese! Yum!

The BEST EVER Salty Herbed Smashed Red Potatoes are the perfect side dish! Smothered in tasty herbs and chunky salt, these are finger-lickin' good!

Crispy Honey Sesame Tofu

Published Jul 17, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Honey Sesame Tofu is the perfect dinner for meatless Monday or vegetarians. The tofu is fried crispy and then tossed in a delicious sweet sauce!

Another tofu recipe! This time we are making Honey Sesame Tofu! I am all about posting recipes for tofu that will make people LIKE tofu. So many people say, “I don’t like tofu because the texture is weird…”, but I bet 99% of the people who say that, haven’t had tofu cooked properly, and if they did learn to cook it right, they would love it. Tofu is one of those foods that takes on the flavor of whatever it’s cooked in; so if you make a delicious sauce, that is what the tofu tastes like- bada bing, bada boom! This Honey Sesame Tofu is crispy, sweet, a little spicy, and just delicious.

For this Honey Sesame Tofu, you can cook the tofu using the dry frying method, baking, or frying. I ended up baking it, so that is how I will show in the recipe below. If you want more breading on the tofu, follow the frying process I use for my General Tso’s Tofu – it works very well.

Don’t forget the most important thing while preparing the tofu – you MUST drain out all the extra liquid:

cut the tofu block in half long wise (so you have the full size block, but now it’s only ½ inch thick or so, you want to make it skinnier when you cut it)
place a folded clean kitchen towel on the counter
place the 2 tofu halves next to each other on top of the towel
top tofu with another clean folded kitchen towel
Place something heavy on top of the towel – a cast iron skillet, a heavy cutting board with skillet on top, a bunch of books
Allow to press/drain for at LEAST 20 minutes, the longer the better

After it's drained for at least 20 minutes, you are ready to get cooking! Don't forget to PIN this recipe to save it for later!!!

4.8 from 10 votes

Honey Sesame Tofu

Ingredients

1 block extra firm tofu , drained (see post for instructions)
1 TBS low sodium soy sauce  + 1 TBS
1 teaspoon red pepper flakes
3 TBS honey + 1 TBS
2 teaspoon Oyster sauce (look for vegetarian oyster sauce if you want to keep this vegetarian)
½ teaspoon sea salt/salt
⅛ teaspoon black pepper
1 TBS rice wine vinegar
1 teaspoon sesame oil
2 teaspoon corn starch
2 TBS sesame seeds
3 green onions , chopped

Instructions

Preheat oven to 375 degrees F. Lightly spray a non-stick baking sheet with oil or use a silicone mat.
In a medium bowl, stir together the 1 TBS soy sauce, red pepper flakes, 3 TBS honey, oyster sauce, salt, pepper, rice wine vinegar, and oil. Cut tofu into ½-inch cubes. Gently add/stir tofu cubes into sauce. Cover, and marinate at least 15 minutes.
Place the tofu on the baking sheet in a single layer (reserve marinade). Spray tops with olive oil (I use the Misto) and bake in a preheated oven for 20 minutes. Turn tofu, and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust.
Add additional soy sauce and honey ( 1 TBS each) to the marinade bowl. Add corn starch; whisk to combine.
In a large skillet over medium high heat, add the marinade. Place the tofu cubes into the skillet as well, and stir to coat. Bring the sauce up to a quick boil, then reduce heat to a low simmer. After a few minutes the sauce will thicken; stir to coat tofu. Sprinkle with sesame seeds and green onions and serve immediately.

Recipe Notes

If you would rather fry tofu (a bit fast than baking), see link above in post for General Tso's tofu.
Serve over rice or quinoa!

Like tofu as much as I do? Check out these other recipes from Domestic Superhero:

You can also connect with me here:

Thanks for visiting!

- Allyson

Strawberry Coconut Cocktail

Published Jul 13, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Strawberry Coconut Cocktail is the perfect refreshing cocktail! It's sweet and coconut-y! Only 4 ingredients and super easy to make!

With Valentine’s Day next week, I am excited to bring you this delicious Strawberry Coconut Cocktail! It would be perfect to accompany dinner at home, or as an after dinner cocktail. BUT, not only am I going to share this yummy recipe with you, but I am also going to share links to recipes for you to complete an entire at home Valentine’s Day dinner! Cocktails, appetizers, dinner, and dessert…get ready, it’s about to get really delicious!

The thing I like best about this strawberry coconut cocktail, aside from the amazing flavor, is that there are only 4 ingredients; coconut water, fresh strawberries, simple syrup (super easy to make), and vodka. If you don’t care for vodka, you can sub it with your favorite liquor. I think rum or tequila would be equally delicious in this cocktail!

Strawberry Coconut Cocktail

Strawberry Coconut Cocktail is the perfect refreshing cocktail! It's sweet and coconut-y! Only 4 ingredients and super easy to make!

Ingredients

10 strawberries hulled and tops removed
1 cup coconut water
3 TBS simple syrup or agave see below for recipe
4 ounces vodka

Instructions

In a blender, add strawberries, coconut water, simple syrup, and vodka; blend on high for 30 seconds or until strawberries are completely blended.
Pour cocktail over ice, serve immediately.

Recipe Notes

1. Cocktail may be made ahead of time and stored in the fridge.
2. Simple syrup recipe: 1 cup sugar + 1 cup water; bring to a boil and simmer until thickened, about 10 minutes. Store in an air tight container in the fridge; lasts about 6 months.

Berry Boozy Popsicles

Published Jun 26, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Berry BOOZY Popsicles are loaded with Strawberries, Blueberries, and Vodka. They're the perfect summer poolside pop-tail!

Y'all, I am on a Boozy Popsicles making rampage! I'm currently working on every imaginable flavor combo and everyone has been LOVING them! These Berry Boozy Popsicles include strawberries, blueberries, and vodka and they are out of this world delicious!

It's so easy to make these Berry Boozy Popsicles because it's only a handful of ingredients. The hardest part about them? Waiting 24 hours until they are REALLY frozen! You have to make sure you make them at least 24 hours before when you need them, otherwise they will not be frozen all the way through. Since they contain alcohol, they need that extra time to freeze. Leaving them in the freezer for 24 hours (at least) is a MUST! Don't skimp on the time - trust me!

I found the best DIY popsicle bags on amazon, and you get 125 bags for only $12 which is a pretty good deal! I went through so many different types, reading the reviews, and finding the ones that had the best reviews. I've made around 40 popsicles in the last week, and I haven't encountered a single leak or issue with these bags, so I highly recommend them. Make sure you don't fill them past the 'fill line' because the volume of the liquid will expand when it freezes.

I made another version last week that has BLOWN UP on Facebook! You can check out the Strawberry Basil Margarita Popsicles here!

Berry Boozy Popsicles

Ingredients

6 strawberries, diced
⅓ cup blueberries, muddled
¼ cup lemonade concentrate
5 ounces vodka
12 ounces water
8 popsicle bags

Instructions

In a large mason jar or sealable container, add strawberries, muddled blueberries, lemonade concentrate, vodka, and water. Shake vigorously for at least 2 minutes.
Using a slotted spoon, remove berries and place into a separate bowl on the side.
Open a popsicle bag and fill about halfway with berry mixture, then add liquid mixture up to the fill line. Seal bag carefully. Repeat for all bags/liquid.
Freeze for at least 24 hours or until completely frozen. Keep frozen until ready to serve, they will melt quickly if not kept frozen.

Recipe Video

Like frozen treats as much as I do?! Check out these other recipes from Domestic Superhero:

Strawberry Basil Margarita Popsicles

2 Ingredient Blueberry Sorbet

Best No Bake Desserts

35 Summer Popsicle Recipes

You can also connect with me here:

Thanks for visiting!

- Allyson

Spicy Black Bean Hawaiian BBQ Burgers

Published Jun 22, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These Spicy Black Bean Hawaiian BBQ Burgers will be a hit at your next BBQ, and even the meat eaters will be asking for this recipe!

With summer rapidly approaching I have been wanting to make the perfect summer veggie burger. These Spicy Black Bean Hawaiian BBQ Burgers will be a hit at your next BBQ, and even the meat eaters will be asking for the recipe! With pops of BBQ sauce, gooey cheese, crispy onion rings, and then sweet pineapple, these burgers are loaded with huge flavors that meld perfectly together! Don't want a veggie burger? Use the same toppings on this delicious Air Fryer Hamburger!

I actually love frozen veggie burgers, and I have experimented with several homemade veggie burger recipes, but I have never found one that stood out. It’s hard to get the texture and consistency right, and often times they end up falling apart. Making these burgers was incredibly easy and they were by far the most delicious burger I have ever consumed. They did turn out a bit spicy, so if you don’t like a lot of spice, I would suggest scaling back on the spice a bit…for my family, they were spot on! After I made the black bean burgers, I topped them with two delicious slices of Swiss cheese, grilled pineapple slices, crispy onion rings, and Honey BBQ sauce. We could not get our hands on these fast enough!

These are amazing for BBQ's along with these of Best Grilling Recipes!

Spicy Black Bean Hawaiian BBQ Burgers

These Spicy Black Bean Hawaiian BBQ Burgers will be a hit at your next BBQ, and even the meat eaters will be asking for this recipe!

Ingredients

Ingredients for spicy black bean burger patties

½ onion , chopped
1 jalapeno , seeded and chopped
3 garlic cloves
14.5 ounces black beans , rinsed and drained (I used canned, but you can also use cooked dry beans as well)
½ cup rolled oats
½ cup corn , at room temperature (frozen or fresh is fine)
1 green onion , chopped
2 teaspoon cumin
½ teaspoon curry powder
¼ teaspoon cayenne pepper
¼ cup breadcrumbs , plain
salt and pepper
3 TBS vegetable or coconut oil

Toppings

Pineapple slices (about 12 slices for 4 burgers), grilled
12 onion rings
Honey BBQ sauce
Swiss Cheese Slices
4 Ciabatta rolls , lightly toasted and cut in half

Instructions

Directions for burger patties

Put onion, jalapeno and garlic into a food processor and pulse for a few seconds. Add beans, oats, corn, green onion, cumin, curry powder, and cayenne pepper. Season with salt and pepper and pulse for about 20 seconds or until fully mixed. Scrape downs sides of the bowl and process for 10 seconds.
Place mixture into a bowl, cover, and refrigerate for at least two hours.
Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings to taste.
Pour oil into a skillet and place over medium heat. Form mixture into four equal patties (using a ½ cup measuring cup works well). Cook for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.

To assemble burgers

Place bottom of roll on plate and add 1 slice of swiss cheese on top. Then add a spicy black bean burger patty, a smear of honey BBQ sauce, another slice of cheese, 3 pineapples slices, 3 onion rings, and about 2 TBS of honey BBQ sauce (more or less if desired). Place top of roll on the top of the burger.
Eat and enjoy!

Recipe Notes

Serve with lots of napkins and additional sides if desired.
**Makes 4 burgers

Check out these other awesome recipes from Domestic Superhero:

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce 2

You can also connect with me here:

Thanks for visiting!

- Allyson

This post was sponsored by Kraft, however all opinions are my own.

Cheesy Garlic Breadsticks

Published Jun 7, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Cheesy Garlic Breadsticks will leave everyone's mouth watering. Made on fresh dough and loaded with cheese, this is a winner!

Cheesy Garlic Breadsticks are so delicious you seriously have to make them ASAP! A couple months ago I decided to splurge and get a stand mixer. Regretfully I didn’t buy a KitchenAid off the bat, but a mid range model and I thought it would be just fine. I actually found it on sale, which seemed even better. This Cheesy Garlic Breadstick recipe was the first thing I tested it out with it. Not the Cheesy Breadsticks themselves, but the dough I used to make them.

One of the reasons I wanted a stand mixer was because I love making homemade pizzas and breads, but it’s hard when you have to do all the kneading by hand. So, I set into this recipe with my new stand mixer, and slowly, but surely it turned into a disaster.

After about 2 minutes of ‘kneading’ the dough with the bread hook, the suction cups came off of the counter, the bowl slid out of it’s slot, and the dough hook was scraping the side of the bowl and somehow jammed. UGH! After a few minutes I was able to get everything sorted out, but I knew this mixer had to go back. The first recipe I wanted to make and already it under-performed! I finished this by hand, and it was still delicious.

I ended up returning that mixer and found my dream KitchenAid. I bought it right away and have never looked back. Even though I have had it for only a few short months, I can see it’s going to be a long lasting, solid relationship. My advice to you? Don’t skimp, get the KitchenAid (click to see my model). It makes a difference. KitchenAid is not paying me for this, but if you are reading this KitchenAid, feel free to send me some other awesome things!

Back to the Cheesy Garlic Breadsticks. OMG these are so YUM! You have to make them. The dough is really easy to make, so I am going to include that recipe too, but you could just as easily use store bought pizza dough. I love Trader Joe’s .99 cent pizza dough (look for it in the refrigerated section). The blend of the garlic, mozzarella, and Italian seasonings is so delicious. I couldn’t wait to take this out of the oven and dig in. Even my ultra super picky toddler gobbled this up!

What to serve with these breadsticks?

Use this dough for these pizza recipes:

More delicious appetizers:

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Cheesy Garlic Breadsticks

Cheesy Garlic Breadsticks will leave everyone's mouth watering. Made on fresh dough and loaded with cheese, this is a winner!

Ingredients

1 pound pizza dough , room temperature (see above recipe)
4 TBS extra virgin olive oil , divided
1 clove garlic , peeled and minced, or ½ teaspoon garlic powder
2 TBS minced fresh parsley , or 1 teaspoon dried parsley flakes
¾ teaspoon Italian seasonings
2 cups shredded part-skim mozzarella

Instructions

Preheat oven to 450°F.
Drizzle 2 TBS of extra virgin olive oil over the bottom of a rimmed baking pan. Stretch the pizza dough to approximately ½-inch thickness over the oiled pan. Sprinkle the minced garlic or garlic powder evenly over the dough, followed by the parsley and Italian seasonings. Drizzle the remaining 2 TBS of olive oil over the surface of the dough, then sprinkle the cheese evenly over the top.
Bake for 20-25 minutes, or until the outer edge of the crust is deep golden brown and the cheese is fully melted, bubbly, and browned in places. Remove from the oven and let rest for 5 minutes before transferring carefully to a cutting board.
Cut into strips of desired size. Serve warm or room temperature, plain or with dip of choice.

Easy Ice Cream Sandwich Floats

Published Jun 1, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These Easy Ice Cream Sandwich Floats come together with a few quick ingredients and will help keep you cool all summer long!

Now that summer is here, I am always looking for easy ways to help me and the kids cool down! With Blue Bunny's new summer products out in stores, it's easy to come up with fun treats to make everyone happy! These Easy Ice Cream Sandwich Floats will be a hit with kids and adults alike. I have teamed up with Blue Bunny for this post, however all opinions are my own.

Using just a few ingredients; Blue Bunny Ice Cream, soda, and the Bunny Snacks, you can make these Ice Cream Sandwich Floats in no time! I love the new Blue Bunny products that have recently hit stores in the Atlanta area, have you seen them?!

I used the New Blue Bunny 'Bunny Snacks' (love this name!), to top the ice cream float, and I thought it gave it the perfect touch. I used the Blue Bunny PB 'N Cones Ice Cream, which was so smooth and creamy, inside the float, then I topped the ice cream with cola! I know people typically go for Root Beer when it comes to ice cream floats, but I like to keep things simple and top with regular cola - it's up to you!

This is really one of those fun recipes that you can mix up and make your own! You can switch up the ice cream flavors and try one of Blue Bunny's other delicious flavors in your float too!

5 from 1 vote

Ice Cream Sandwich Floats

These Easy Ice Cream Sandwich Floats come together with a few quick ingredients and will help keep you cool all summer long!

Ingredients

2 scoops Blue Bunny Ice Cream
20 ounces cola
2 Blue Bunny Bunny Snacks

Instructions

Using 2 glasses, place a scoop of ice cream into each glass. Slowly top with the cola being careful not to spill (the foam comes up quickly!). Slice a line into the bunny snack to make area for glass to go through, then slide onto glass to garnish. Serve with straws and spoons - enjoy!

Like dessert as much as I do?! Check out these other posts from Domestic Superhero:

Caramel Apple Poke Cake

Slow Cooker Chocolate Lava Cake

You can also connect with me here:

Thanks for visiting!

- Allyson

Lard Lad's Big Pink Doughnut {Copycat}

Published May 29, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This Copycat Lard Lad's Big Pink Doughnut is a GIANT fried doughnut drenched in pink glaze and topped with rainbow sprinkles! It's delicious!

A couple of week's ago, I was lucky enough to sink my teeth into the real Lard Lad's Big Pink Doughnut, which can be found in Orlando Florida at Universal Studios! You may remember Lard Lad's Donuts from The Simpsons, as a place Homer used to frequent regularly. At Universal Studios they have a whole Simpsons area, and we quickly stumbled upon Lard Lads, where we had to try the 'Big Pink'. Thank you Universal Studios for sponsoring this post today, however all opinions are my own.

I know my Copycat Lard Lads Big Pink Doughnut doesn't look EXACTLY the same, but it tasted just like it and was majorly delicious (scroll all the way down for recipe)! Of course, what happens when you get a bunch of food bloggers together?!

Like I mentioned earlier, I visited Universal Studios with about 13 other blogger friends. It was a great time, and we were lucky enough to visit the parks as well as stay on site at Cabana Bay Hotel. It was such a fun hotel; it had a total retro theme, with all the modern updates! Their pool was so amazing with a waterslide and lazy river, and surrounding the actual pool was sand! I loved that!

The rooms were spacious suites which accommodated at least 4 people comfortably (and had a pull out couch for more people, too!).

I also loved that they had a diner style restaurant at the hotel, The Bayliner, and they had a lot of tasty options as well as a drink refill cup that you could use the duration of your stay. The Cabana Bay offered free transportation to Universal Studios Park, but you could easily walk as well. It was right next to the City Walk, which is a really cool downtown type of area full of restaurants, shopping, and things to do. We ate at The Toothsome Chocolate Emporium which has delicious food as well as 'freak shakes' which is a shake that is loaded with sooooo much deliciousness!

I loved spending time at Universal Studios as well; I hadn't been since I was a kid! It was laid back and they had so many fun rides! I was OBSESSED with the Hollywood Rip Ride Rockit Coaster; it was seriously soooo fun! It's a scary coaster and it's personalized a bit because you get to pick a song to blast in your ears while you ride the coaster!!!!

It was such a fun trip and so much to do at Universal Studios! I can't wait to go back with my family! Big thanks to Kia for sponsorship as well! Now for the delicious Copycat Lard Lad's Big Pink Doughnut recipe!

Copycat Lard Lad's Big Pink Doughnut

This Copycat Lard Lad's Big Pink Doughnut is a GIANT fried doughnut drenched in pink glaze and topped with rainbow sprinkles! It's delicious!

Author: Allyson

Ingredients

½ cup milk
¼ cup water
¼ cup vegetable oil
1 egg , room temperature
1 teaspoon salt
¼ cup sugar
3 cups bread flour , divided
1 package Active Dry Yeast

For Frying

6 cups canola or vegetable oil

For the pink glaze

1 cup powdered sugar
1-2 teaspoon milk , add 1 at a time
5 drops pink gel food coloring
1 TBS rainbow sprinkles

Instructions

Dry Mixture: Combine yeast, 1 cup flour, salt and sugar in medium size bowl.
Liquid mixture: Combine milk, water and oil in a microwave-safe dish or sauce pan; heat for 2 minutes on high.
Combine dry mixture and liquid mixture in mixing bowl (for a stand mixer), mix with paddle attachment for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook for 5 to 7 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover loosely with damp towel; let rise until dough tests ripe.
Roll dough out into a large oval, about 1 inch thick. Using something round (I use a glass drinking cup), press into the center of the oval and cut out a hole. Cover oval loosely with damp towel and let rise one more hour.

For frying

Heat oil in a large skillet (at least 12 inches wide to fit the large doughnut), until hot. Add dough very carefully and cook for 2-4 minutes on first side, watching carefully not to burn. Flip over and cook for 2-4 more minutes, until cooked through but not burnt. Remove from skillet and set on a few paper towels to drain off oil.

For topping

Mix powdered sugar and 1 teaspoon milk. Add more milk as needed, but you want a THICK glaze. Add food coloring and mix. Spread over the top of the doughnut and then add sprinkles. Enjoy!

Recipe Notes

Recipe adapted from Red Star Yeast.

For more travel posts from Domestic Superhero, click here!

You can also connect with me here:

Thanks for visiting!

- Allyson

Raspberry Lava Cake

Published May 25, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Raspberry Lava Cake is the perfect celebratory dessert. They are simple to make, yet decadent, delicious and everyone's favorite dessert!

This is a sponsored post written by me on behalf of Bota Box. All opinions are 100% mine.

When people think of homemade lava cake, they might think it seems extremely difficult to make. I will tell you though, recreating this delicious Raspberry Lava Cake at home is actually simple. So simple, you will probably be shocked at how little effort it actually takes. Serving these on a special occasion or really anytime will make your family happy and satisfied with this tasty dessert. Don't forget to pair the raspberry lava cake with some wine too.

I decided to make this Raspberry Lava Cake in preparation for Father's Day which is right around the corner. You see, my husband's favorite dessert is molten lava cake, and he loves raspberries, so I wanted to try to incorporate them into the traditional recipe. Boy did it work, and it was seriously delicious. Even though we usually stick around for Father's Day, I still feel like it's nice to make the day a special adventure, even if it's just at home. It's important to show a Dad that he is special and valued as well!

By mashing up some raspberries with preserves, you get the perfect balance of berry sweetness to chocolate. Of course I wanted to balance them out with some delicious Pinot Noir, my husband's favorite. While some people might wonder why boxed wine, I don't at all. I love that Bota Box cares about the environment and has 100% recyclable packaging and the packaging creates 85% less landfill waste than traditional glass packaging! The boxes are made with 100% post-consumer fiber and printed with VOC-free inks on Kraft unbleached recycled paper. For the last eight years they have also team up with the Arbor Day Foundation to plant over 200,000 trees around the country. They are doing a lot of great things at Bota Box, and I am happy to support them with my business! You can click here to find out where to find Bota near you!

They have so many varieties of wine too, so no matter what type of dessert you make or adventure you go on, you can find the right wine to pair with it. I especially like Bota's Malbec, Pinot Noir and Dry Rose, just to name a few!

Raspberry Lava Cake

Ingredients

1 stick unsalted butter , plus melted butter for brushing
1 TBS unsweetened cocoa powder
¼ cup ¼ cup all-purpose flour , plus 1 tablespoon extra
5 ounces dark chocolate chips
6 fresh raspberries , plus more for garnish
3 TBS raspberry preserves
½ cup sugar
3 eggs , room temp
salt
powdered sugar

Instructions

Preheat the oven to 425 degrees F. Brush four small ramekins with melted butter. Set aside.
In a small bowl, whisk the cocoa powder with 1 tablespoon of flour; sprinkle the mixture into the ramekins to cover the bottom and sides, lightly dusting them and then tapping to remove any extra. Place the ramekins on a baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Set aside.
In a small bowl, mash the raspberries with the seedless raspberry preserves; set aside.
In a bowl, using an electric mixer, beat the sugar, eggs, and pinch of salt at medium-high speed until thickened- about 3 minutes. Fold in the melted chocolate until no streaks remain. Fold in ¼ cup of flour.
Spoon two-thirds of the batter into the ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 18-19 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 10 minutes.
Run the tip of a knife around each cake to loosen. Invert a small plate over each cake and filp carefully to remove cakes. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and garnish with raspberries. Serve immediately.

Recipe Notes

Recipe adapted from Food & Wine.

Thanks again to Bota Box for sponsoring this post, as always, all opinions are my own.

Like desserts as much as I do?! Check out these other recipes from Domestic Superhero:

Slow Cooker Lava Cake

Slow Cooker Cranberry Cheesecake

Twix Cheesecake Bars

You can also connect with me here:

Thanks for visiting!

- Allyson

Crispy Coconut Chicken Strips

Published May 22, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Crispy Coconut Chicken Strips with Peach Curry Sauce are a great dinner solution that comes together in just a few minutes. With a delicious panko coconut crust and the perfect sauce, this is a dish your whole family will love!

I have been making these Crispy Coconut Chicken Strips with Peach Curry Sauce for at least five years now. They are always a family favorite and people ask me to make them all the time. I used to make them all the time at work, and my boss absolutely loved them. The coconut chicken strips are covered in a mixture of panko and coconut, flash fried for a crispy coating, then finished off in the oven. It takes less than 5 minutes to prepare and then about 15 minutes to bake. These Crispy Coconut Chicken Strips make the perfect weeknight dinner!

I looooove coconut crust on pretty much anything...shrimp, tofu, chicken, turkey...you name it, if it has a coconut crust, I bet you anything it tastes delicious. It's almost like eating a little bit of dessert for dinner! I adapted this recipe from a Weight Watchers Cookbook, so I will tell you that with the modifications, it's still fairly healthy. If you wanted to go all out healthy, skip the flash frying and just bake them. They won't have the same super crispy crunch on the outside, but they will still be delicious and you will save yourself some calories from not frying them.

You also have a couple options for the sauce. I've made the sauce with both peach preserves and apricot preserves and they both make delicious sauces. You are going to mix the preserves with curry powder which cuts down on the sweetness and adds the perfect flavor pop! You can serve the sauce along side the coconut chicken strips for dipping, or you can drizzle it over the top and serve immediately. It's up to you!

These Crispy Coconut Chicken Strips are quick, easy, and cheap! It's likely you have half of the ingredients in your pantry already!

Crispy Coconut Chicken Strips with Peach Curry Sauce

Crispy Coconut Chicken Strips with Peach Curry Sauce are a great dinner solution that comes together in just a few minutes.

Ingredients

½ cup peach or apricot preserves
1 teaspoon curry powder
1 lb skinless, boneless, chicken breast (pounded evenly then cut into 3-4 strips per breast)
¾ cup flour
⅛ teaspoon black pepper
⅛ teaspoon salt
2 medium eggs
½ cup sweetened coconut flakes
1 cup panko breadcumbs
3 cups vegetable, canola, or peanut oil (good frying oil)

Instructions

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper; set aside.
In a food processor, add coconut and panko. Pulse to combine and chop coconut. Place into a shallow bowl and set aside
Place flour, salt, and pepper in a shallow bowl and stir to combine; set aside.
Place eggs into a shallow bowl; whisk to combine; set aside.
In a high sided skillet add 3 cups of vegetable oil (should be about 2 inches deep). Heat over medium heat.
In an assembly line fashion, dunk chicken strips into flour mixture, then into egg wash, then into panko/coconut mixture; set aside. Repeat for all strips.
Add coconut chicken strips into hot oil, careful not to crowd the skillet. Fry for 1-2 minutes per side, just to get a golden brown crust. Then transfer the strips to a parchment lined baking sheet. Continue until all strips have been flash fried.
Place fried chicken strips into the oven on the baking sheet. Cook at 400 degrees for 10-12 minutes or until cooked through.
For sauce: Combine preserves with curry powder and mix well with a fork. Serve alongside the chicken strips or drizzle over the top. Serve immediately!

Recipe Notes

I just use regular curry powder for this recipe.

This recipe modified from the Weight Watchers Points Plus Just 5 Cookbook. It has a lot of quick and easy recipes. The book has 125 recipes all with 5 ingredients or less.

Like easy chicken dinners as much as I do?! Check out these other recipes as well!

Spicy Thai Chicken Tenders

One Pot Chicken Teriyaki Noodles

Spicy Basil Chicken

You can also connect with me here:

Thanks for visiting!

- Allyson

One Pot Teriyaki Chicken Noodles

Published Apr 12, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

One Pot Teriyaki Chicken Noodles are full of delicious teriyaki chicken, vegetables, and a drenched in a delicious Asian inspired sauce.

One Pot Teriyaki Chicken Noodles is one of those meals that comes together in a flash! It takes about 20-25 minutes to prepare and cook, which is a total quick recipe win! You can load up the noodles with your favorite vegetables and chicken, however I love to use mushrooms, red peppers, carrots, and Johnsonville Teriyaki Chicken.

You can get all your ingredients together, and then prep the vegetables. Load up everything into the skillet, except the sauce, and then cook for about 12 minutes. Don't forget to stir the pasta as it cooks (every few minutes), as you don't want it to stick to the bottom of the skillet.

I love using Johnsonville Flame Grilled Teriyaki Glazed Chicken Breast in this one pot meal because it makes things so easy! The chicken breast (with NO rib meat) is already fully cooked, so I add it at the end of the recipe, just so there is enough time for it to get heated through. Also, the chicken comes in individually packed 3 ounce portions which makes for easy preparation. With no filled, MSG, artificial preservatives, favors or colors, I feel pretty good about serving it to my family. You can find it in the refrigerated meat sections at grocery stores nationwide, and there are five different varieties as well:Garlic & Herb, Teriyaki, Black Pepper & Sea Salt, Southwestern and Honey Mustard- can't wait to try them all!

One Pot Teriyaki Chicken Noodles are super delicious and easy to make. They actually have a similar base recipe as my most popular recipe, One Pot Spicy Thai Noodles. If you like those noodles, you are going to seriously love these!

Things you might need for One Pot Teriyaki Chicken Noodles:

A high sided skillet with a lid - this is the PERFECT skillet for making One Pot Meals.
A pasta scooper to get all that goodness onto your plates! I like using a plastic one so it doesn't scratch the skillet.
Of course if you want an authentic feel, you should eat up with Chopsticks! Get yourself some reusable chopsticks so you don’t have to waste them with only one use!

One Pot Teriyaki Chicken Noodles

Author: Allyson

Ingredients

8 ounces linguine (half a package)
½ teaspoon crushed red pepper flakes
1 package Johnsonville Flame Grilled Teriyaki Glazed Chicken Breasts all 3 packages, opened and sliced
8 ounces mushroom , chopped
1 red pepper ,seeded and chopped
½ cup shredded carrots
4 cups vegetable or chicken stock

For the Sauce:

3 cloves garlic , minced
2 TBS brown sugar
⅓ cup low sodium soy sauce
1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
2 inches fresh ginger , grated

Garnish with:

1 handful fresh cilantro , chopped
4 green onions , chopped
¼ cup peanuts , chopped

Instructions

In your high sided skillet, add pasta, red pepper, mushrooms, carrots, and stock. Bring to a boil and then reduce heat, cover, and simmer for 10 minutes; stirring occasionally.
In a medium bowl combine garlic, brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
After 10 minutes, add sliced chicken to the skillet, and stir to combine. Add sauce mixture, stir to coat, and cook an additional 30 seconds. Remove from heat. Add peanuts, green onions, and cilantro; stir to combine.
Serve immediately.

Like one pot meals as much as I do?! Check out these other recipes from Domestic Superhero:

You can also connect with me here:

Thanks for visiting!

- Allyson

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Arby's Curly Fries (Copycat)

Published Mar 30, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Arby's Curly Fries are the perfect blend of crispy fried potatoes and mouthwatering seasoning. This is the best Arby's Curly Fries recipe you will find!

Growing up in a smaller town in Michigan, we didn't have that many fast food options. Arby's was one of the few places, and it was probably one of the first fast food restaurants I had ever tried. I LOVED their Curly Fries, so coming up with this recipe made me feel like I hit the jackpot.

This Copycat Arby's Curly Fries recipe is the perfect blend of salt and spice battered on a delicious curled potato! Dip them in Copycat Zax Sauce or Copycat Chick-fil-A sauce for the perfect combo!

Arby's Curly Fries are the perfect blend of crispy fried potatoes and mouthwatering seasoning. This is the best Arby's Curly Fries recipe you will find!

Now, there are a few tricks to getting Copycat Arby's Curly Fries perfectly cooked, but with a little effort you can make these all the time at home! It is even possible to prep these and then freeze them in big batches so you have them ready to go whenever you need them.

I love serving Arby's Curly Fries with ketchup, ranch, Big Mac Sauce (Copycat Recipe), Copycat In-N-Out Sauce (easy recipe) or Copycat Outback Bloom Sauce - they are all perfect for dipping!

Using a spiralizer that has a thick setting is also key for getting a thick enough curly fry. I have found two different ones that work well.

I used the KitchenAid Mixer Attachment Spiralizer, which yielded the perfect Arby's Curly Fry shape, however, I have researched and found that this Potato Slicer and Corer also has positive reviews for the curly fry shape.

Tools for making Copycat Arby's Curly Fries:

Using the KitchenAid Spiralizer attachment makes this recipe really simple! The Potato Slicer and Corer can also get the job done in a pinch!
You need a decent sized frying pot to get these bad boys fried up. I like using a pasta style stock pot to fry things, but you could also try making these in the air fryer (and if you do, let me know how it goes!).

If you like COPYCAT RECIPES as much as I do, you might be interested in these:

Copycat Big Mac Sauce - perfect for burgers or dipping!
Copycat Zaxby's Sauce
Copycat Chick-fil-A Sauce
Copycat Outback Bloom Sauce and Bloomin' Onion Petals
Copycat Big Mac Salad
Copycat Taco Bell Mexican Pizzas
PF Changs Spicy Green Beans

5 from 5 votes

Arby's Curly Fries (Copycat)

Ingredients

2 medium russet potatoes
6-10 cups vegetable or canola oil

Batter:

1 ½ cups flour
5 TBS paprika
2 ½ teaspoon salt
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
1 ½ teaspoon cayenne powder
1 teaspoon black pepper
2 cups water

Instructions

Cut the end off the potatoes so they are flat, one at a time, spiralize each potato.
Fill a large bowl with hot water (from the tap is fine, just make it hot), place the spiralized potatoes into the bowl, and let sit for 20-30 minutes. Strain
Preheat oil in a deep fryer or large pot (high sides are key here). Oil temp should be about 375 degrees, and if you put it at medium heat for about 5 minutes you should reach this temp.
In a bowl, make your batter: mix all dry ingredients with a whisk. Add water, then whisk until combined.
Dip the potato slices into the batter, and then set onto a rack over parchment paper (for easy clean up), to let the extra batter fall off. Once they are all coated, place them into the preheated oil, careful not to crowd the pot/deep fryer- do it in batches. Fry for 4-5 minutes, then remove and place onto a paper towel lined baking sheet. Finish frying all the potatoes.
Serve fries with ketchup or your favorite sauce - like copycat Zax sauce!

Three Cheese Buffalo Fondue

Published Mar 24, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Three Cheese Buffalo Fondue is full of three cheeses and buffalo sauce! It's going to take your appetizer game from good to great!

Fondue is seriously one of the best things to eat, and when you add three cheese and buffalo sauce, you have an amazing combination. Three Cheese Buffalo Fondue is going to take your appetizer game from good to great!

How to make Three Cheese Buffalo Fondue:

**scroll down for full ingredients list and printable directions**

For this recipe you only need a handful of ingredients; Mozzarella cheese, cheddar cheese, Swiss cheese, beer, cornstarch and buffalo sauce!
First put the beer into the fondue pot and let it come up to a boil.
Next you will add in the cheese, and stir to slowly melt them in the pot.
Once the cheese is melted, add in the buffalo sauce and you are good to go!

TIP: If you listen to my one suggestion, please shred or cube your own cheese for the fondue! Buy blocks of cheese, then grate or cut it up; you will thank me later! Three Cheese Buffalo Fondue comes together in just a few minutes, and everyone will love it!

What do I use to dip into the fondue?

What about dippers for the fondue?!

I love using a crusty bread for this fondue!
- I love using Everything French Bread! I love the 'everything' blend of spices on this bread, and it goes really well with the spicy cheese flavor! I usually pick it up in the bakery department of my grocery store, so I bet you can find it too.
Veggie dippers are great - celery, carrots, broccoli, cauliflower, sliced peppers would all be great with this fondue!
Cooked cubed chicken would also be delicious!

Like Buffalo Sauce as much as I do?! Checkout these other recipes that have a buffalo flare!

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Three Cheese Buffalo Fondue

Prep Time

10 mins

Three Cheese Buffalo Fondue is full of three cheeses and buffalo sauce! It's going to take your appetizer game from good to great!

Course: Appetizer, Main Course

Cuisine: American, French

Keyword: three cheese buffalo fondue

Servings: 6 servings

Ingredients

8 ounces cheddar cheese grated or cubed
8 ounces mozzarella cheese grated or cubed
4 ounces Swiss cheese grated or cubed
1 TBS cornstarch
¾ cup beer any type
¼ cup buffalo wing sauce (recipe in notes)
crusty bread loaf for dipping cut into cubes

Instructions

Place cheese into a bowl and add cornstarch; toss to coat. Set aside.
In a fondue pot, add beer and bring to a boil. Add cheese to pot, reduce heat to medium. Stir the cheese every minute or so to encourage melting. Once the cheese is melted, add buffalo sauce and stir to combine.
Dip your bread and enjoy!

Recipe Notes

Buffalo sauce recipe here!

Skinny Lasagna Soup

Published Mar 18, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Skinny Lasagna Soup features all your classic comforts of traditional lasagna, but it's lightened up and made into a heartwarming soup!

Skinny Lasagna soup is a healthier spin on lasagna, and on a fall or winter day this is a great warming meal. This lasagna soup usually turns out a tad spicy, but you definitely have the opportunity to kick up the spice with extra red pepper if desired (or less if you like less heat). By using only a few lasagna noodles, it keeps the carbohydrate and calorie level down. With only 225 calories per cup, this is a great healthy meal.

It's likely that this could be cooked in the crock pot, too. If so, I would add the noodles with about an hour left to cook. If you try it, let me know! I love doubling this recipe as well, and then freezing half. It freezes really well and the only change I make when I know I am going to be freezing the lasagna soup is that I leave the cheese out. I will add the cheese when I serve the soup and then I will freeze the remaining without cheese. When I defrost the soup and then reheat, I will add cheese!

Skinny Lasagna Soup

Ingredients

2 teaspoons olive oil
1 onion , chopped
1 green bell pepper , chopped
3 cloves garlic , minced
32 ounces Vegetable Broth
1 (15-ounce) can crushed tomatoes
1 (14 ½-ounce) can petite diced tomatoes
½ teaspoon salt
¼ teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
½ cup chopped fresh basil
3 tablespoons grated parmesan cheese
½ cup reduced-fat shredded mozzarella cheese
Bread for serving

Instructions

Heat the oil over medium-high heat in a large nonstick stock pot or Dutch oven. Add the onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally 8 – 10 minutes.
Add the broth, crushed tomatoes, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes.
Remove from the heat; stir in mozzarella, basil, and the Parmesan.
Serve and top soup with extra cheese if desired. Serve with bread (optional).

Recipe Notes

This recipe makes about 8 one cup servings. The original recipe called for meat too, so if you are a meat eater you could add in sausage in the beginning when you are cooking the peppers and onions. Recipe adapted from thedeenbros.com

Like soup as much as I do? Check out these other recipe from Domestic Superhero:

Pumpkin Coconut Curry Soup

Vegetable Black Bean Tortilla Soup

Loaded Vegetable & Wild Rice Soup

You can also connect with me here:

Thanks for visiting!

- Allyson

Mushroom Brie Fondue

Published Mar 9, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Mushroom Brie Fondue is a perfect blend of three different cheese and delicious mushrooms! This appetizer will not last long!

If y'all like cheese, you are going to LOVE this Mushroom Brie Fondue! It's a blend of delicious brie cheese, blue cheese, Swiss cheese, and sautéed mushrooms. It comes together perfectly for an ooey-gooey appetizer, and pairs wonderfully with Frontera's Cabernet Sauvignon Merlot Blend.

I especially like making this Mushroom Brie Fondue during sporting events or parties! Everyone always loves it and asks for the recipe. If you have a fondue pot, I recommend leaving the fondue in the pot and keeping it warm during your party! This fondue is easy to whip up....

All you need for this fondue is brie, Swiss cheese, bleu cheese, mushrooms, a shallot, some white wine, thyme, and a crusty loaf of bread. You can sauté your mushrooms and shallot in the fondue pot or skillet and then add your wine and cheese. Let everything get melty and voila, the perfect game day snack!

The brie cheese goes well with a medium bodied red wine. Brie is a softer cheese, a bit lighter in flavor, and more in tuned with a subdued red texture. By mixing the brie with Frontera Cabernet Sauvignon Merlot blend, it helps retain the robust flavor of the red grapes.

Things you may need while making the Mushroom Brie Fondue:

A fondue pot makes this recipe super easy. Sure you don't absolutely need to have it (can also make in a skillet), but it will help keep your fondue warm during your party!
Stemless wine glasses are the perfect way to serve wine at your next party!
A serrated knife will not only be helpful for cutting your baguette, but it will also be great for cutting the rind off your wheel of brie cheese.
A quality olive oil is important for sautéing your mushrooms and shallots.

Mushroom Brie Fondue

Mushroom Brie Fondue is a perfect blend of three different cheese and delicious mushrooms! This appetizer will not last long!

Author: Allyson

Ingredients

1½ teaspoons olive oil
8 ounces portobello mushrooms diced
1 shallot minced
1 teaspoon fresh thyme chopped
1½ tablespoons flour
12 ounces Brie cheese rind removed and cut into cubes
2 ounces blue cheese crumbled
2 ounces swiss cheese cubed
1 cup dry white wine
Freshly-ground black pepper to taste
1 baguette cut into slices

Instructions

Using a fondue pot or skillet over medium high heat, add olive oil, mushrooms, and shallots; sauté for 3-5 minutes or until tender. Remove any extra liquid from pot.
Add cheeses to a small bowl, and add flour, toss to coat cheese.
Add white wine to the pot, bring to a boil.
Slowly add the cheese and stir until melted. Add thyme and pepper to taste. Keep on low heat to maintain melted consistency and serve with crust bread slices.

You can also connect with me here:

Thanks for visiting!

- Allyson

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Spinach Pesto Grilled Cheese

Published Feb 22, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Spinach Pesto Grilled Cheese is stuffed with delicious smoked gouda cheese, spinach, and a homemade spinach pesto - it's to die for!

Anyone who knows me knows that I love me some cheese. Grilled cheese, cubed cheese, blue cheese, herbed cheese, fried cheese, straight up cheese from the package..... I have never met a cheese that I didn't like, ever. I often think about how I could spice up my grilled cheese aka the perfect sandwich. Often I use pesto on my sandwiches, but since I didn't have any basil, I thought maybe I could make a spinach pesto. Turns out I was right and pretty much hit the jackpot with this winning combination. You have to try this Spinach Pesto Grilled Cheese, it's to die for!

So, if you are a big fan of grilled cheeses, like I am, then you are going to need to try this one. I have posted a lot of grilled cheeses on Domestic Superhero - Caprese Grilled Cheese, Mushroom & Caramelized Onion Grilled Cheese, Gluten Free Buffalo Chicken Grilled Cheese, BBQ Chicken & Pineapple Grilled Cheese...and the list goes on...I am telling you, I love grilled cheese!

For this Spinach Pesto grilled cheese, it's actually really simple and you only need a few things. Get together some spinach, crusty bread, olive oil, nuts, parmesan cheese, salt, pepper, and delicious smoked gouda cheese. Oh, and butter...you can't forget the butter! Butter is essential when making grilled cheese; you HAVE to slather the bread with butter in order to get a nice crispy brown outside. Don't skip this step!!!

Serve this sandwich alongside a delicious bowl of soup! These are my favorites:

Hamburger soup
Instant Pot Loaded Cauliflower Soup (low carb)
Instant Pot Thai Coconut Soup
Tomato Basil Soup
Instant Pot Roasted Red Pepper Soup

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Spinach Pesto Grilled Cheese

Prep Time

10 mins

Cook Time

6 mins

Course: Main Course

Cuisine: American

Keyword: spinach pesto grilled cheese

Servings: 2 sandwiches

Author: Allyson

Ingredients

Ingredients for Spinach Pesto:

1 cup baby spinach leaves
1 TBS olive oil
2 TBS walnuts pine nuts, almonds would also work
2 TBS freshly grated parmesan Cheese
pinch of Salt and Pepper

Ingredients for sandwiches:

4 pieces of crusty bread I like sourdough
butter
6 slices smoked gouda could do a mix of gouda and mozzarella too
½ cup baby spinach
prepared spinach pesto

Instructions

Directions for pesto:

Add all ingredient for pesto (abovin a food processor or blender, blend until smooth, scraping sides down if needed. Set aside.

Directions for sandwiches:

Set out 4 slices of bread and butter the outside facing sides. On the inside of the 4 slices, slather spinach pesto (about 2 TBS per side), then top with 2 slices of gouda on half. Add ¼ cup baby spinach leaves, then place 1 piece of gouda on top, and place the remaining slice of bread on top (spinach pesto side down, butter side up). Repeat for second sandwich.
In a skillet over medium heat, place sandwiches and cook for 3-5 minutes, or until bottom is browned. Watch closely as you don't want to burn them, but you want the cheese to start melting. Do not turn the heat to high! Flip sandwiches and cook for 1-2 minutes on opposite side (will cook faster), remove, cut in half and serve immediately!

Recipe Video

Recipe Notes

**See 1 minute how-to video for a visual explanation of making the sandwiches!

Makes 2 sandwiches. If you have leftover pesto, use for chicken, pasta, fish...it's delicious!

Bruschetta Ravioli

Published Jan 31, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This Fresh Bruschetta Ravioli is a super easy dinner idea - it takes less than 15 minutes to whip up, tastes amazing, and you can feel good about feeding it to your family!

With the new year in swing, I feel like things are busier than ever, and that's why finding fresh easy meals to make for dinner is so important. This Fresh Bruschetta Ravioli is a super easy dinner idea - it takes less than 15 minutes to whip up, tastes amazing, and you can feel good about feeding it to your family!

By using Buitoni’s no GMO, freshly made, vegetable-infused pastas; you're able to create a meal that the whole family will love, and you don't have to feel guilty over. For this Fresh Bruschetta Ravioli, I opted to use Buitoni's Spinach & Artichoke ravioli - it seemed like the perfect flavor. I boiled the ravioli, and while that was cooking, I made the bruschetta. It's very simple - combine fresh tomatoes with fresh basil, olive oil, balsamic vinegar, salt, pepper, and a little parmesan cheese; let it hang out for a bit while the pasta is cooking. Next, make a balsamic reduction- boil some balsamic vinegar, then simmer for about 10 minutes until it's reduced and thickened.

Drizzling the reduction over the dish makes a really unique flavor that pairs perfectly with this fresh, versatile and vibrant meal!

Buitoni Helps get you closer to dinner with this simple meal, and maximizes the little time that you have. Buitoni gives us the simple, elevated option you're looking for: a freshly made filled pasta that encourages creativity while maximizing your time and effort—allowing us to enjoy dinner with our family. You definitely need to try this super fresh and delicious meal. From start to finish it only takes about 15 minutes and everyone will be raving for seconds!

This meal is also vegetarian but if you feel like adding meat, I think a grilled chicken breast could be delicious with this fresh Bruschetta Ravioli as well!

Bruschetta Ravioli

Ingredients

1 package Buitoni Spinach & Artichoke Ravioli
1 cup Buitoni Marinara
4 roma tomatoes chopped
6-8 basil leaves chopped or torn apart
¼ cup olive oil
3 TBS + ½ cup balsamic vinegar divided
dash of salt
dash of black pepper
1 TBS grated parmesan cheese
1 TBS sugar

Instructions

1. Cook ravioli according to package directions. Strain, set aside.
2. In a medium bowl add tomatoes, basil, olive oil, 3 TBS balsamic, salt, pepper, and parmesan cheese; stir to combine and set aside.
3. In a small sauce pot add remaining balsamic vinegar (½ cup) and sugar; stir to combine and bring to boil. Reduce heat and simmer for about 10 minutes or until the mixture reduces and thickens.
4. To serve: add ¼ cup Buitoni Marinara to bottom of plate, add 4-6 raviolis and top with about ¼ cup of bruschetta mixture. Drizzle balsamic glaze over the top. Serve immediately.

Need other ideas to use Buitoni's Fresh Ravioli?

Add some alfredo sauce to a pot, add the ravioli, boil in the sauce until cooked - add steamed broccoli for a Alfredo Ravioli!
Make a ravioli bake with cheese and sprinkled breadcrumbs on top - yum!
Bread the ravioli with panko, bake until crispy, then serve alongside Buitoni Marinara - perfect finger food!
Serve the ravioli with your favorite roasted vegetables (asparagus, sweet potatoes, carrots-would be great) and add some marinara on top - ravioli primavera!

This Fresh Bruschetta Raviol is a super easy dinner idea - it takes less than 15 minutes to whip up, tastes amazing, and you can feel good about feeding it to your family!

You can also connect with me here:

Thanks for visiting!

- Allyson

Buffalo Mashed Potato Pancakes

Published Jan 11, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These Buffalo Mashed Potato Pancakes are the ultimate party appetizer! Creamy mashed potatoes on the inside, a crispy crust on the outside, and then loaded with buffalo sauce and blue cheese on the top!

I am so so so excited to share this recipe with you today! These Buffalo Mashed Potato Pancakes are the perfect recipe for any buffalo sauce lover, and who doesn't love potatoes?!?! The answer is no one, of course everyone LOVES potatoes! Buffalo Mashed Potato Pancakes are the answer to your big game party appetizers! Using my homemade buffalo sauce for this recipe makes the perfect combo!

These Buffalo Mashed Potato Pancakes are the ultimate party appetizer! Creamy mashed potatoes on the inside, a crispy crust on the outside, and then loaded with buffalo sauce and blue cheese on the top!

Seriously...look at that buffalo sauce and the blue cheese...add in the creamy crispy mashed potatoes and you have a match made in heaven. I was super excited to use Idaho Spuds Creamy Ranch Potatoes in this recipe, because it makes everything so easy! You can quickly whip up the potatoes, add the ingredients, and you are good to go! Or, use your homemade mashed potatoes and go from there!

Once you whip up the potatoes, just add your other ingredients and mix it all together! Use this homemade buffalo sauce recipe for the best consistency.

Then you are going to form the potatoes into pancakes.
- Coat your hands in flour, because they are a bit sticky. If you are having a hard time forming the pancakes, add a little more flour to your mixture - a little at a time and let it firm up a bit.
Once you make your pancakes, toss them in a skillet with some oil and fry those bad boys up!
Be careful not to flip these too early, you need to have a nice crispy crust on the one side before you flip it...if you flip too early, it's going to fall apart, so be careful!

This is seriously the perfect recipe for the BIG GAME, or for anytime really. I know we love buffalo sauce like crazy, and buffalo + sporting events go together perfectly!

Like Buffalo Sauce as much as I do?! Checkout these other recipes that have a buffalo flare!

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Buffalo Mashed Potato Pancakes

Course: Main Course

Cuisine: American

Keyword: buffalo mashed potato cakes

Ingredients

Ingredients
3 cups prepared Idaho Spuds Creamy Ranch Potatoes preferable refrigerated overnight, cold
1 egg lightly beaten
½ cup cheddar cheese shredded
¼ cup blue cheese crumbles plus more for topping
½ cup flour + 6 TBS flour
2 green onions chopped, plus 1 for garnish
3 TBS buffalo sauce plus more for garnish (recipe below)
Blue cheese dressing for dipping
Vegetable oil

Instructions

In a large bowl add potatoes, egg, cheddar cheese, ¼ cup blue cheese, 6 TBS flour, chopped green onions (2), and buffalo sauce; stir until completely mixed.*
In a shallow bowl, add ½ cup flour. Form your pancakes using about 2 TBS of mixture- form into a pancake shape, about ½ inch thick, then dredge into flour to coat both sides; set aside and repeat for remaining mixture.
In a high sided skillet, add about ½ cup oil, enough that the oil is about ½ inch high in the skillet. Heat over medium and add pancakes, cooking about 4-5 at a time, but not overcrowding them. Cook for about 4-5 minutes per side, until there is a golden crust forming**, flip and cook for 2-3 minutes on the other side. Remove and place on a paper towel lined plate to drain off excess oil. Repeat for all pancakes, adding oil as needed.
Stack pancakes, about 4 per person. Drizzle blue cheese dressing, buffalo sauce, additional blue cheese crumbles, and green onions to garnish. Serve hot and enjoy!

Recipe Notes

* The potato mixture should be THICK, if it seems too thin, add more flour until it’s thicker.
**Careful not to flip the pancakes too soon or you risk them not having a nice crisp crust, and they will break apart.

Buffalo sauce recipe HERE.

Sauteed Brussels Sprouts with Pears, Golden Raisins & a Sweet Glaze

Published Dec 22, 2016 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Sauteed Brussels Sprouts with Pears, Golden Raisins & a Sweet Glaze are the perfect anytime side dish that everyone will love!

This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine.
It’s no secret that I am a huge lover of Brussels sprouts. Any which was you cook them, they are all tasty to me (well, except don’t boil them!). I love love using Brussels sprouts in new recipes, and I put a twist on this recipe to turn it into a delicious side dish. Lets be honest though, I would eat this as a main dish and enjoy it just as much as a big bowl of mac & cheese! These Sauteed Brussels Sprouts with Pears, Raisins, and a sweet glaze are amazingly delicious and total perfection.

I always tell people, if you don’t like Brussels sprouts, it’s because you haven’t had them cooked well. This is definitely a great recipe to change your mind. The sweet glaze that dresses the dish is full of honey, lemon, walnuts, pepper, and Morton Coarse Kosher Salt. Adding it at the end of the recipe, then blasting it with a shot of heat allows the sauce to come together quickly and glaze over the Sauteed Brussels Sprouts, raisins, and pears perfectly. The Morton Coarse Kosher Salt adds just a little crunch as well as the perfect saltiness to the amazing recipe. It’s the perfect finishing touch to this hearty side dish.

The Sauteed Brussels Sprouts dish itself comes together pretty quickly, about 20 minutes including prep time. Get all your ingredients together ahead of time so that it’s quick to make!

I always use Morton Coarse Kosher Salt in my recipes, because they always have every type I need and it’s delicious! Using Morton coarse kosher salt on this dish really elevated the flavor of the Brussels Sprouts, and it balances out the honey and lemon glaze.

This is the perfect dish to serve on a special occasion like Christmas dinner, but it’s also great for every day cooking. It’s really very simple, yet everyone will think you slaved for hours cooking this delicious side dish. Brussels sprouts are incredibly good for you, and it makes for a very wholesome recipe.

Load up your plate with these Sautéed Brussels Sprouts with Pears, Golden Raisins & a Sweet Glaze and don’t forget the Morton’s Salt!

4.5 from 2 votes

Sautéed Brussels Sprouts with Pears, Golden Raisins & a Sweet Glaze

Ingredients

1 pound Brussels Sprouts bottoms chopped off and cut in half
1 bosc pear cut in half, seeds removed, and sliced thinly
¼ cup golden raisins
2 TBS butter
2 TBS honey
⅓ cup walnuts
juice from 1 lemon
½ teaspoon Morton Coarse Kosher Salt
⅛ teaspoon black pepper

Instructions

Melt butter in a large skillet over medium high heat. Add Brussels sprouts and pear slices, sauteé for 6-7 minutes or until they are tender.
Add raisins, walnuts, lemon juice, and honey; turn heat to high; stir to combine/coat. Season with salt and pepper, stir to combine and cook for about 30 more seconds. Remove from heat and serve.
Serve immediately.

Although you may think that all salt is the same, I’ve been fortunate enough to learn more about the different kinds of salt and how each one can change an ordinary dish into a restaurant style experience. I’ve learned about using Morton Kosher and Sea Salt versus standard table salt in my cooking.

You can click here for more great recipes made using Morton Salts and to download your own hosting kit with lots of delicious recipes and steps to add that extra something to your next meal! Remember, if you do host your own “Next Door Chef” party using Morton salts, post your photos using the hashtag #NextDoorChef.

This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine.

No-Bake Cranberry Cheesecake Parfaits

Published Dec 19, 2016 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These No-Bake Cranberry Cheesecake Parfaits are the perfect creamy dessert! With only a handful of ingredients, they come together quickly and taste delicious!

This is a sponsored conversation written by me on behalf of De'Longhi and Braun. The opinions and text are all mine.With the holidays literally right around the corner (less than a week away, ahhh!), I have been whipping up lots of seasonal recipes. These No-Bake Cranberry Cheesecake Parfaits are perfect for holiday parties, Christmas Eve dessert, or anytime really. They are simple to make and super delicious – no baking involved, either!

I was so excited to use my new Braun Pure Mix w/ Smoothie 2 Go Blender, and I knew it would be a cinch to whip up the No-Bake Cranberry Cheesecake Parfaits and whipped cream with it. I was right!

I threw in the couple ingredients for the cheesecake, and then let her rip! In just a few seconds my smooth creamy cheesecake layer was done.

I set that aside, then I whipped my cream by using the ‘mix’ functions, and that was also done in just a few seconds – super easy! This blender works so awesome for so many different things, it would definitely make a great Holiday gift!

Now you will make the cranberry compote which just takes a few minutes on the stove-top. Combine cranberries with a little water, sugar, and lemon juice, then bring them to a boil and simmer until it thickens up, about 5 minutes.

Next up, the layering! Sprinkle about ¼ cup of graham cracker crumbs into the bottom of a small cup. Next you will add the cream cheese layer, then the cranberry compote, and last the whipped cream – YUM! These No-Bake Cranberry Cheesecake Parfaits will make everyone happy!

No Bake Cranberry Cheesecake Parfaits

Ingredients

Ingredients for cheesecake layer

8 ounces cream cheese softened
3 TBS sugar
2 TBS heavy cream
½ cup crushed graham cracker crumbs

Ingredients for cranberry compote

1 cup fresh cranberries
1 TBS lemon juice
½ cup sugar
2 TBS water
1 TBS cornstarch

Ingredients for whipped cream

1 cup heavy cream
3 TBS sugar
1 teaspoon vanilla

Instructions

Using your blender, add all ingredients for the cheesecake layer except the graham crackers. Mix the ingredients until smooth, and be sure to scrape down the sides, and then mix again. Set aside.
In a medium sauce pot, add cranberries, lemon juice, ½ cup water; bring to a boil, reduce heat and simmer for 2-3 minutes or until cranberries are popping and the juice is thickening. In a small bowl mix 2 TBS water and cornstarch, then pour into cranberry mixture. Bring to a quick boil, stir, and then remove from heat once thickened. Set aside.
To assemble the parfaits: add ¼ cup of graham crackers to the bottom of each cup, then half the cream cheese mixture to each cup, top with cranberries; place into fridge for at least 1 hour to set.
For whipped cream: Add heavy cream, sugar, and vanilla into the clean blender; mix for about 45 seconds or until thickened. When serving, add whipped cream.

Recipe Notes

Makes 2 large parfaits.

This is a sponsored conversation written by me on behalf of De'Longhi and Braun. The opinions and text are all mine.

Like dessert as much as I do?! Check out these other recipes from Domestic Superhero:

You can also connect with me here:

Thanks for visiting!

- Allyson

White Chocolate Peanut Butter Kettle Corn Clusters

Published Dec 14, 2016 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These White Chocolate Peanut Butter Kettle Corn Clusters are the perfect blend of sweet and salty – the perfect holiday treat!

I have a super quick and easy holiday recipe for you today! I am excited to share this, because it’s super yummy, but also only takes a few minutes to make, and everyone will love it! These White Chocolate Peanut Butter Kettle Corn Clusters are the perfect blend of sweet and salty – the perfect holiday treat!

Like I said, this recipe is super simple, you only need 3 ingredients – popcorn, white chocolate, and peanut butter M&M’s. If you don’t like peanut butter or have allergies, you could make this with regular chocolate M&M’s! First, pop a couple bags of kettle corn and then melt your white chocolate. Next you’ll spread the popcorn out, and then drizzle the white chocolate all over the top, you want it covered! Then sprinkle your peanut butter M&M’s all around. Pop this into the fridge for about an hour and the chocolate will harden, making the popcorn and M&M’s stick together!

As you can see, I used the holiday color M&M’s, but you could use any kind and then make this all year round! Heck, I would eat this year round with the holiday colors…it’s SO good! Once everything hardens up, all you do it break it into pieces, so easy!

These White Chocolate Peanut Butter Kettle Corn Clusters are sure to be one of your favorite holiday snacks! Try them out at your next party and see what everyone thinks; I bet everyone will be begging you for the recipe!

White Chocolate Peanut Butter Kettle Corn Clusters

Ingredients

1 regular bag kettle corn or 2 mini bags, popped
1 bag white chocolate chips see note below, melted according to package directions
1 ½ cups peanut butter M&M's

Instructions

On a large sheet of parchment paper, spread out popped popcorn. Drizzle melted white chocolate all over the top. Sprinkle M&M's over the top lightly pressing into the chocolate. Slide parchment onto a baking sheet, and put into the fridge for at least one hour.
Slide parchment onto a baking sheet, and put into the fridge for at least one hour.
Break apart and serve!

Recipe Video

Recipe Notes

Heat it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.

Things you might need for this recipe:

Parchment paper
Baking sheet
White chocolate chips
Peanut Butter M&M’s

Like dessert as much as I do?! Check out these other recipes from Domestic Superhero:

You can also connect with me here:

Thanks for visiting!

- Allyson