- Oh. My. Goodness. I love this cookbook! I should just break down and buy it because I have borrowed it from the library for months at a time (renewed over and over). :) I think I will just try to win your contest instead!! :D So my favorite soup is a taco or tortilla soup or minestrone or white bean/chicken or ... I love soup! :) Congrats Jen. You probably entered more times than anyone else so you deserve to win and I am glad you already love the cookbook and now you do not have to keep checking it out from the Library you have your own.
Friday, January 14, 2011
giveaway winner
Thanks for all those who entered my giveaway, I appreciate the support wish you all could win.
Thursday, January 13, 2011
morning breakfast casserole
Just a reminder this is the last day to enter the GIVEAWAY for the American's Test Kitchen Cookbook here . Winner will be announced tomorrow! Thanks for all those who participated
This is what I had made for Christmas morning, I had many people staying at my house and instead of making Eggs, hash browns, and sausage I made it all into an easy casserole. I made it the night before and on Christmas morning just threw it in the oven. Perfect and easy. This would be great for any brunch or Easter morning or any morning you want a yummy filling breakfast.
I made this in a 10x15 dish and it fed 10 big eaters with leftovers. So you may want to cut in half for your family.
Ingredients
1 pound Italian sausage it is just what I had, but breakfast sausage would be good too, or even ham.
16oz O'Brien hash brown (with onions and peppers mixed in)
12 eggs
1 -2 cups cheese depending how cheesy you like it
8 oz sliced mushrooms ( I used baby bellas)
1 onion chopped
1 bell pepper, chopped
3/4 cup favorite salsa
2 cups spinach. chopped
Instructions
1. Saute in a lightly oiled pan onions, mushrooms and pepper until a soft.
2.pour hashbrowns into buttered dish, place sausage on top, mushrooms onion pepper mixture
half of cheese.
3. Beat all the eggs together in a separate bowl then add salsa it flavors the eggs nicely. add a little salt and pepper and stir in spinach. Then pour egg mixture over casserole. Top with remaining cheese.
Bake at 350 covered tightly with foil. For this many eggs I baked it for 80 min. then removed foil and baked for another 10-15 minutes. Until middle is set. A tooth pick comes out clean
For a smaller amount one hour should be plenty.
Let cool for 10 minutes then sliced it and top with salsa or ketchup.
This is what I had made for Christmas morning, I had many people staying at my house and instead of making Eggs, hash browns, and sausage I made it all into an easy casserole. I made it the night before and on Christmas morning just threw it in the oven. Perfect and easy. This would be great for any brunch or Easter morning or any morning you want a yummy filling breakfast.
I made this in a 10x15 dish and it fed 10 big eaters with leftovers. So you may want to cut in half for your family.
1 pound Italian sausage it is just what I had, but breakfast sausage would be good too, or even ham.
16oz O'Brien hash brown (with onions and peppers mixed in)
12 eggs
1 -2 cups cheese depending how cheesy you like it
8 oz sliced mushrooms ( I used baby bellas)
1 onion chopped
1 bell pepper, chopped
3/4 cup favorite salsa
2 cups spinach. chopped
Instructions
1. Saute in a lightly oiled pan onions, mushrooms and pepper until a soft.
2.pour hashbrowns into buttered dish, place sausage on top, mushrooms onion pepper mixture
half of cheese.
3. Beat all the eggs together in a separate bowl then add salsa it flavors the eggs nicely. add a little salt and pepper and stir in spinach. Then pour egg mixture over casserole. Top with remaining cheese.
Bake at 350 covered tightly with foil. For this many eggs I baked it for 80 min. then removed foil and baked for another 10-15 minutes. Until middle is set. A tooth pick comes out clean
For a smaller amount one hour should be plenty.
Let cool for 10 minutes then sliced it and top with salsa or ketchup.
Monday, January 10, 2011
GIVEAWAY and Split pea soup
Giveaway Closed. Thanks for entering!
My mother has made this soup since I was a little girl and I have always LOVED it. I know I was a strange kid. It is still one of my favorites and fortunately my husband likes it too. I think there are two kids of people: those who like split pea soup and those who don't... or they think they don't. If you have never had it or only had it from a can you are missing out. You have got to try this. This is a very basic recipe. Many people add potatoes too, but I usually opt not to. I am not really a potato girl... I know I know and I live in Idaho....
I love the lemon juice it really brightens it up and lighten the flavor. This is a must on a cold day. It is so healthy and just pennies to make.... It would be great in a bread bowl too or top with croutons....mmmm
Ingredients
1 pound split green peas, picked over and rinsed
3 medium smoked ham hocks or ham shanks (what ever look like they have more meat on them)
1 Tablespoon minced fresh thyme or 1t dried
salt
2 quarts water
2 large carrots, peeled and chopped medium
2 onions, minced
2 ribs celery, chopped medium
2 tablespoons fresh lemon juice
pepper
Directions
1. Bring peas, ham hocks, thyme, 1 teaspoon salt and water to a simmer for an hour in a large dutch oven or heavy pot. Cook for one hour.
2. Stir in carrots, onions and celery. Continue to simmer until peas have soften and are broken down. 25-35 minutes.
3. Remove hocks. When they are cool enough to handle remove any fat skin and bones and separate meat I shred mine and add to soup. (if your hocks or shanks do not have much meat on them add deli ham. You can buy it sliced 1/2 inch thick about 6 ounces then chop up into small chunks.
OR you can put all ingredients at the same time into the crock pot and leave it for 4 hours on High or 6-8 hours on low!! How simple is that!
Note: if you read the label on split peas it always reads sort and wash peas. I would rinse mine, but never would I sort them.. what did they want me to sort. It seemed pointless and and extra step I didn't want to take the time. While I was researching my recipe before I made this soup, I was reading in my America's Test Kitchen Cookbook that often there are small rocks or pebbles in the peas.... yikes....so I sorted, who wants to bite into a pebble?... not me... I have expensive teeth. So guess what I found.... TWO ROCKS!! well pebbles. They were easily recognizable as a rock while sorting through.... Moral of the story if it says sort they is a reason you should sort. Hopefully you will not find anything, but on times you do you will be glad you sorted.
I got this recipe from America's Test Kitchen Cookbook. It happens to be exactly my moms recipe as well that she has been cooking for 30 years. But a side note I LOVE this cookbook, it has so many helpful hints and tells you why you should do something what the technique is behind it. You learn so much while reading it. I often find myself curled up on the couch reading this book. They also have gadget reviews and recommendations. I think this is a must have cookbook. I think you all should have one too!!! One lucky reader will receive one courtesy of me. I am new to this food blog and I have received so much love and support and I would like to thank you all!!
This is my first giveaway here on The Very Hungry Caterpillar so please help to make it successful so we can do more.
All entries must be submitted by Thursday January 13th. Please leave your email if your profile doesn't have a way to contact you when you win.
My mother has made this soup since I was a little girl and I have always LOVED it. I know I was a strange kid. It is still one of my favorites and fortunately my husband likes it too. I think there are two kids of people: those who like split pea soup and those who don't... or they think they don't. If you have never had it or only had it from a can you are missing out. You have got to try this. This is a very basic recipe. Many people add potatoes too, but I usually opt not to. I am not really a potato girl... I know I know and I live in Idaho....
I love the lemon juice it really brightens it up and lighten the flavor. This is a must on a cold day. It is so healthy and just pennies to make.... It would be great in a bread bowl too or top with croutons....mmmm
Ingredients
1 pound split green peas, picked over and rinsed
3 medium smoked ham hocks or ham shanks (what ever look like they have more meat on them)
1 Tablespoon minced fresh thyme or 1t dried
salt
2 quarts water
2 large carrots, peeled and chopped medium
2 onions, minced
2 ribs celery, chopped medium
2 tablespoons fresh lemon juice
pepper
Directions
1. Bring peas, ham hocks, thyme, 1 teaspoon salt and water to a simmer for an hour in a large dutch oven or heavy pot. Cook for one hour.
2. Stir in carrots, onions and celery. Continue to simmer until peas have soften and are broken down. 25-35 minutes.
3. Remove hocks. When they are cool enough to handle remove any fat skin and bones and separate meat I shred mine and add to soup. (if your hocks or shanks do not have much meat on them add deli ham. You can buy it sliced 1/2 inch thick about 6 ounces then chop up into small chunks.
OR you can put all ingredients at the same time into the crock pot and leave it for 4 hours on High or 6-8 hours on low!! How simple is that!
Note: if you read the label on split peas it always reads sort and wash peas. I would rinse mine, but never would I sort them.. what did they want me to sort. It seemed pointless and and extra step I didn't want to take the time. While I was researching my recipe before I made this soup, I was reading in my America's Test Kitchen Cookbook that often there are small rocks or pebbles in the peas.... yikes....so I sorted, who wants to bite into a pebble?... not me... I have expensive teeth. So guess what I found.... TWO ROCKS!! well pebbles. They were easily recognizable as a rock while sorting through.... Moral of the story if it says sort they is a reason you should sort. Hopefully you will not find anything, but on times you do you will be glad you sorted.
I got this recipe from America's Test Kitchen Cookbook. It happens to be exactly my moms recipe as well that she has been cooking for 30 years. But a side note I LOVE this cookbook, it has so many helpful hints and tells you why you should do something what the technique is behind it. You learn so much while reading it. I often find myself curled up on the couch reading this book. They also have gadget reviews and recommendations. I think this is a must have cookbook. I think you all should have one too!!! One lucky reader will receive one courtesy of me. I am new to this food blog and I have received so much love and support and I would like to thank you all!!
- All you have to do is leave me comment and tell me what your favorite soup is.
- You can leave additional comments for extra chances to win:
- if you are a follower,
- Like me on facebook
- post about my giveaway on your blog or facebook page
All entries must be submitted by Thursday January 13th. Please leave your email if your profile doesn't have a way to contact you when you win.
Friday, January 07, 2011
Balsamic roasted pork Lion
I feel like so many of us my self included when we think of healthy meats we think only fish or poultry... but there are so many lean cuts of pork. This pork tenderloin in one 4 oz serving has only 154 calories, 6 grams of fa,t and 23 grams of protein. Sounds good to me!! It was so tender and juicy as well! I served this pork lion along side raviolis at my Christmas dinner it was so effortless, but everyone really enjoyed it.
Ingredients
- 2 tablespoons steak seasoning rub
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 pounds boneless pork loin roast
Directions
- Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving. One the package of the roast it said 22-25 minutes per pound so figure your time accordingly.
recipe source allrecipes.com
Wednesday, January 05, 2011
a collection of some healthier recipes
Here a some of my healthier recipes you can try. I have been making tons more this week preparing to get them up for you as well.
Click on recipe dish name for link to recipe
My breakfast everyday My not so green green smoothie
healthy appetizer or snack fruit salsa
Tuesday, January 04, 2011
cream of potato and broccoli soup
This is one of my favorite comfort foods, especially when it is FREEZING outside like it is here, like a high of 8 degrees YIKES! This soup will warm you up and it is a little healthier and lighter version of this classic for this new year. This creamy, low-fat soup is a delicious way to serve broccoli, a nutritional powerhouse, and the addition of beans makes it a one-dish meal.
This is a cream soup with no cream, cheese or butter.... unbelievable! It tastes great too!
this makes a ton, feel free to half it. I love to make extras and freeze it for later. cook once eat twice....
Ingredients
8 cups of water or broth
2 large potatoes, scrubbed, skin ON and cubed
2 large carrots chopped
2 stalks of celery and leaves chopped
1 large or 2 small onions chopped
6 cloves of garlic whole and peeled
stir together and serve. With how light this is you can even afford to top with cheese.
This is a cream soup with no cream, cheese or butter.... unbelievable! It tastes great too!
this makes a ton, feel free to half it. I love to make extras and freeze it for later. cook once eat twice....
Ingredients
8 cups of water or broth
2 large potatoes, scrubbed, skin ON and cubed
2 large carrots chopped
2 stalks of celery and leaves chopped
1 large or 2 small onions chopped
6 cloves of garlic whole and peeled
1 1/2 tsp whole celery seeds
2 tsp dried thyme
1 tsp dried marjoram
1/2 tsp ground black pepper3 cups (2 cans) cooked chickpeas, rinsed and drained, or any other white bean
8 cups broccoli florets
1 1/2 tsp salt, as needed
Directions
Directions
bring liquid and veggies and seasoning to boil and let simmer for 20 minutes or until vegetables are tender. Add beans.
Laddle into blender and puree until smooth. Return to pot .
Add broccoli into soup simmer for 5 minutes until tender. I like my soup smoother so then I pull out florets and pulse in blender to chop up a bit, but I could have chopped more before I cooked them, but I am lazy.
Monday, January 03, 2011
New Years Resolutions......
What is the top term googled for past few days? How to loose weight or eating healthy..... everyone has one thing on their mind these days after the Holidays, shedding the weight they put on and turning new leafs and eating healthier. (disclaimer I really have no idea what the top google term searched for is. That is my husbands department, I would ask him how to look it up but I would probably be laughed at because that is common knowledge... But I bet it is up there... :)
Here are some of my healthy tips. This is not some scientific research, but it is what has worked for me and what I have learned through reading.
The biggest thing was cutting out sweets. As much as I hate to say it sugar is one of the things that really needs to be consumed less of.
The first thing to do today throw away the rest of the Christmas candy and goodies. Just open the trash throw them in and never look back... you will be okay...
Every time you feel the hankering for sweets take a drink of water. It is amazing it really works. After I drink the water the craving is gone and the extra water is good for you too. Or have a piece of fruit.
Cut out all drinks besides water. Especially fruit juice and soda. There is so much extra sugar and calories. In the case of fruit juice you get the fruit, but minus the fiber from the fruit. That is one of the best parts for you. If you drink juice it can be a whole juice that you make yourself.
I make a salad at every meal and have it as my main course everything else is a side item.
Cut out white flour. I use 100% whole wheat pasta and bread. Also always brown rice.
I do make dessert once a week and indulge if not life just isn't as fun.... moderation in all things.
Plan my menu every week. It is is planned and prepped and in the fridge that means on Tuesday after scouts and piano at 6pm I am not running through a drive thru or pick up take out. So many less calories if we cook ourselves.
Those are my main secrets and I think they really work. Give it a try you will have so much more nutrition in your diet and feel better too.
This year I do want to eat even healthier and share those recipes with you too, we will still have our share of butter and chocolate involved, but learn to make tasty dishes that are good for us too. Happy New year Everyone!!!
Are there any guilty pleasure recipes you would like to be seen made lighter ? Let me know I am taking requests.
Here are some of my healthy tips. This is not some scientific research, but it is what has worked for me and what I have learned through reading.
The biggest thing was cutting out sweets. As much as I hate to say it sugar is one of the things that really needs to be consumed less of.
The first thing to do today throw away the rest of the Christmas candy and goodies. Just open the trash throw them in and never look back... you will be okay...
Every time you feel the hankering for sweets take a drink of water. It is amazing it really works. After I drink the water the craving is gone and the extra water is good for you too. Or have a piece of fruit.
Cut out all drinks besides water. Especially fruit juice and soda. There is so much extra sugar and calories. In the case of fruit juice you get the fruit, but minus the fiber from the fruit. That is one of the best parts for you. If you drink juice it can be a whole juice that you make yourself.
I make a salad at every meal and have it as my main course everything else is a side item.
Cut out white flour. I use 100% whole wheat pasta and bread. Also always brown rice.
I do make dessert once a week and indulge if not life just isn't as fun.... moderation in all things.
Plan my menu every week. It is is planned and prepped and in the fridge that means on Tuesday after scouts and piano at 6pm I am not running through a drive thru or pick up take out. So many less calories if we cook ourselves.
Those are my main secrets and I think they really work. Give it a try you will have so much more nutrition in your diet and feel better too.
This year I do want to eat even healthier and share those recipes with you too, we will still have our share of butter and chocolate involved, but learn to make tasty dishes that are good for us too. Happy New year Everyone!!!
Are there any guilty pleasure recipes you would like to be seen made lighter ? Let me know I am taking requests.
Saturday, January 01, 2011
good luck soup
Every year since I can remember on new years day my family and I would go to my grandma Adele's house on New years day for "Good Luck Soup" ( folklore has it that eating black-eyed peas on New Year’s Day brings good luck and money) so that is what we always had for dinner of course we would also have a roast, pasta, salad, veggies, bread and dessert... who just east soup for dinner at her house??? I have always loved it. Last year while I was away from my family on new years I thought I would get the recipe from my grandma and try it myself. So many memories flooded in with my first spoonful. I love the soup, I love the tradition and I am not above just having a nice big bowl or two of soup for dinner! Enjoy and HAPPY NEW YEARS!!!!
INGREDIENTS
2 cans black-eyed peas rinsed
2 to 3 pounds of ham hocks, cut in 2-inch pieces (I like to use ham shanks they have more meat on them)
Chicken stock, as needed
3 celery stalks, chopped
3 carrots, chopped
1 large onion, chopped
2 to 3 garlic cloves, minced
1 bunch of kale
1/2 teaspoon each of oregano, thyme and basil
2 bay leaves
Cayenne pepper, to taste
Salt and pepper, to taste
INSTRUCTIONS
Place ham hocks in a large pot. Add enough water to cover. Simmer for 2 hours or until tender. Remove meat from bones. Reserve meat, discard bones. Pour liquid (ham stock) from the pot into a large measuring container. Add enough chicken stock to make at least 6 to 8 cups of liquid. Return liquid to pot and add peas.
Add vegetables and spices to pot and bring to a boil. Remove center stems from kale and chop coarsely. Add kale and ham to pot, cover and continue cooking until kale is tender. Season with salt and Tabasco to taste and serve with Simmer for about an hour. Peas should be tender but not mushy. Remove bay leaves and serve.
This dish can be reheated for later serving, but don't cook too long, or the peas will break up.
INGREDIENTS
2 cans black-eyed peas rinsed
2 to 3 pounds of ham hocks, cut in 2-inch pieces (I like to use ham shanks they have more meat on them)
Chicken stock, as needed
3 celery stalks, chopped
3 carrots, chopped
1 large onion, chopped
2 to 3 garlic cloves, minced
1 bunch of kale
1/2 teaspoon each of oregano, thyme and basil
2 bay leaves
Cayenne pepper, to taste
Salt and pepper, to taste
INSTRUCTIONS
Place ham hocks in a large pot. Add enough water to cover. Simmer for 2 hours or until tender. Remove meat from bones. Reserve meat, discard bones. Pour liquid (ham stock) from the pot into a large measuring container. Add enough chicken stock to make at least 6 to 8 cups of liquid. Return liquid to pot and add peas.
Add vegetables and spices to pot and bring to a boil. Remove center stems from kale and chop coarsely. Add kale and ham to pot, cover and continue cooking until kale is tender. Season with salt and Tabasco to taste and serve with Simmer for about an hour. Peas should be tender but not mushy. Remove bay leaves and serve.
This dish can be reheated for later serving, but don't cook too long, or the peas will break up.
Thursday, December 30, 2010
easy shrimp cocktail
Like I said before I took a little help from costco this christmas. I was semi homemade this season, I had been not feeling too hot latley and unexpected company came. I was looking for quick and easy things to have on hand for snacking. I bought a bag of cooked peeled devined shrimp. whipped up a cocktail sauce and a healthy yummy appetizer.
2 pounds shrimp
Cocktail sauce
2 pounds shrimp
Cocktail sauce
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup (recommended: Heinz)
- 3 tablespoons prepared horseradish
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Wednesday, December 29, 2010
Pesto and Sun-Dried Tomato Torte
Hey I am back. we had a great Christmas and I hope you all did too. Eat too much?... yeah me too. I am sticking to stretchy pants for the next few weeks until my jeans seem to unshrink, yeah I am pretty sure that is what happened, must have. Until the new years resolutions start here is a a great one to share.
This was one of the dishes I served for Christmas dinner as an appetizer. I was in a time crunch and bought mine from Costco, but it was so good, so now I recreated my own. I looked around online and there were many like it and this is the one I think is the best. This would be perfect for a party this new years.
Recipe and photo from Betty Crocker
This was one of the dishes I served for Christmas dinner as an appetizer. I was in a time crunch and bought mine from Costco, but it was so good, so now I recreated my own. I looked around online and there were many like it and this is the one I think is the best. This would be perfect for a party this new years.
Ingredients
- 3 packages (8 oz each) cream cheese, softened (light)
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, finely chopped
- 1 container (7 oz) refrigerated basil pesto
- 1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
- Baguette slices or crackers
Directions
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette sliced or hearty crackers.
Recipe and photo from Betty Crocker
Thursday, December 23, 2010
My chrsitmas menu
I just found out on Monday that we would be hosting dinner here at my house. We were planning on being in California. So this week has been full of decorating my house (we had no Christmas stuff up) cleaning, cooking, planning menus, our remodel/ construction still going on, wrapping presents, last minute shopping and entertaining bored kids. All week our food has been on my mind. I am making it easy and most things are pretty simple, this is what I have so far.
Appetizers
shrimp cocktail
stuffed mushrooms
pesto, sun dried tomato cheese torte
Salad
Mandarin spinach salad
Bread
rosemary olive oil bread
Pasta
spinach and cheese raviolis with homemade meat sauce
Meat
Balsamic pork loin
Veggie
portobello green beans
Dessert
Tuxedo chocolate moose
I hope you all have a very Merry Christmas and enjoy spending time with your friends and family and enjoying good food. Thanks for all your support and love. I will be back next week to share some of these recipes and new appetizers for your New Years Party.
Appetizers
shrimp cocktail
stuffed mushrooms
pesto, sun dried tomato cheese torte
Salad
Mandarin spinach salad
Bread
rosemary olive oil bread
Pasta
spinach and cheese raviolis with homemade meat sauce
Meat
Balsamic pork loin
Veggie
portobello green beans
Dessert
Tuxedo chocolate moose
I hope you all have a very Merry Christmas and enjoy spending time with your friends and family and enjoying good food. Thanks for all your support and love. I will be back next week to share some of these recipes and new appetizers for your New Years Party.
Wednesday, December 22, 2010
chocolate-peanut butter- sandwiches
At church I am a leader to the little girls who are 8-11 years old. twice a month we all get together and do fun activities.... Could there be anything cuter? I love these girls they are so fun!!!
A few weeks ago we made treats to leave as surprise on someones door step. We have over 20 girls so we try and do fun but simple ideas. These treats were so simple even your smaller kids can help and they were well lets say really really good. I made sure all the leftovers were taken away so I would not be tempted. But then a cute little girl brought me a whole plate. My son is allergic to peanut butter. So like any caring, responisble mother would do I ate them all. I didn't want to chance him finding them and get sick. Any loving mom would do it, it was for my child. Don't judge!
These truly are so simple and quick so if you still have room on your goodie plates for friends and neighbors these have to go on them.
The best part is you do not even have to turn on your oven or go to the store I bet you have all the ingredients in your pantry.
Ingredients
40 ritz crackers
1/2 cup creamy peanut butter
1 pound semi sweet chocolate chips
Spread peanut butter onto one cracker and top with another cracker to make a sandwich. Repeat with all the crackers. Melt chocolate I use a double boiler or in a bowl in the microwave in small increments if the chocolate seems too thick add 1T of oil . Dip each sandwich into chocolate with a fork, tapping excess back into the bowl. Place onto wax paper to cool. Allow to set. Store between layers of wax paper. These freeze very well.
You could change it up too different kinds of chocolate or put sprinkles on top or drizzle with chocolate.
A few weeks ago we made treats to leave as surprise on someones door step. We have over 20 girls so we try and do fun but simple ideas. These treats were so simple even your smaller kids can help and they were well lets say really really good. I made sure all the leftovers were taken away so I would not be tempted. But then a cute little girl brought me a whole plate. My son is allergic to peanut butter. So like any caring, responisble mother would do I ate them all. I didn't want to chance him finding them and get sick. Any loving mom would do it, it was for my child. Don't judge!
These truly are so simple and quick so if you still have room on your goodie plates for friends and neighbors these have to go on them.
Ingredients
40 ritz crackers
1/2 cup creamy peanut butter
1 pound semi sweet chocolate chips
| Directions | ||||
 |
You could change it up too different kinds of chocolate or put sprinkles on top or drizzle with chocolate.
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