Recipe: Almond Chantilly Strawberry Dip
Simple and delicious, Almond Chantilly Strawberry Dip is perfect for parties or just for a snack!
Ingredients:
- 3 oz box Instant vanilla pudding
- 1 cup heavy cream
- 1 teaspoon almond extract
- fresh strawberries
Directions:
- Make the vanilla pudding as directed on its package.
- While waiting for the pudding to firm, whip the heavy cream and almond extract together in a separate bowl until thick and looks like whipped cream.
- Add the whipped cream into the vanilla pudding. Stir them together until smooth and have an even color.
- Stick in the refrigerator to cool, then serve with fresh strawberries!
Recipe: Easy Crock Pot Enchiladas
You’d normally not expect to see something like enchiladas in a slow cooker, but this super easy and a little spicy recipe is perfect for these cold winter nights. Thanks to Easy Crock Pot Recipes for the delicious recipe!
Ingredients:
- 1 lb ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can pinto or kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes and green chilis (leave undrained)
- 1/3 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterrey Jack cheese
- 6 flour tortillas
Directions:
- In a large skillet, cook the beef, onion, and green pepper until beef is browned and vegetables are tender, then drain.
- Add the next eight ingredients and bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Combine cheese in a bowl.
- In the crock pot, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 6 hours.
Recipe: Valentine’s Day Trail Mix
Easy to make and can easily be modified for food allergies, Valentine’s Day trail mix is a healthier alternative to bagged candy for handing out to friends or to have at a party.
All you need is Valentine’s M&Ms, Sweethearts Conversation Hearts, pretzels, raisins, caramel corn, and peanuts (if allowed). Other options include marshmallows, Chex Mix, and Cheerios.You can substitute for Gluten-Free or Dairy-Free versions of these foods instead and this snack will still be a hit. Mix all together, fill in bags of your choice, and VOILA! Done! :)
Healthy & Delicious Homemade Twix Bars
I don’t know about you, but eating healthy gets pretty boring sometimes, and you just want to break out a candy bar. Instead of buying one at the store or at the vending machine at work, bake these super healthy ones from Chocolate Covered Katie. This recipe makes 12 bars.
Ingredients:
Chocolate Covering:
Shortbread:
- 1/2 cup white rice flour or buckwheat flour or sorghum flour
- 1/2 cup arrowroot or tapioca
- 2 tbsp evaporated cane juice or regular sugar or coconut sugar
- 3 tbsp sunflower seed butter (or other nut or seed butter)
- 2 tbsp virgin coconut oil
- 1 tbsp freshly ground flax mixed with 2 tbsp water (Let sit for 5 minutes before using)
- 1 tbsp pure vanilla extract
Caramel Filling:
- 1 tsp water
- pinch salt
- 100 g of pitted dates (approx. 6 dates)
- 3 tablespoons sunflower seed butter (or another nut butter of choice)
Directions:
- Preheat oven to 350F, line a cookie sheet with parchment paper, then set aside.
- Prepare shortbread: Add first three ingredients to a medium-sized bowl and whisk to combine. Then add sunflower seed butter, coconut oil, flax mixture and extract. Mix with a hand mixer or stand mixer until fully combined. The dough should stick together well.
- Shape dough into twelve 3″ cookies: Scoop out about 1 1/2 tablespoons at a time into your hand and roll into a ball, then shape into a long tube by rolling back and forth between the palm of your hands until it’s about 3″ long. Set down on prepared cookie sheet and flatten with fingers. (Note: You can make the cookie even straighter by using the side of a knife to press up against the edges.)
- Place cookies in the preheated oven for 10-15 minutes until tops are slightly cracked and sides are golden, then allow to cool.
- Place caramel ingredients in the bowl of the food processor and blend until smooth. If the mixture doesn’t get smooth, just add a tiny bit of water and mix again.
- Once the cookies are cooled, top them with caramel: Roll caramel like you did the cookies; into 3-inch tubes, and place over top of cookies, then place them on another cookie sheet that is lined with parchment paper.
- Place the caramel covered cookies in the freezer and allow to set for at least 10 minutes. This will make the cookies easier to dip in the chocolate.
- Melt chocolate chips by putting them into a metal bowl put over the top of a sauce pan filled with water. Bring water to a boil and stir chips until melted. Remove from heat once fully melted.
- Remove the cookie sheet from the freezer. Coat the bars in chocolate one by one: Drop the bar into the chocolate and coat it with your fingers. Remove the cookie with your fingers and place back on the parchment. Repeat on all cookies. Place the coated cookies back in the freezer and allow to set for 15 minutes.
That’s it! In just a few minutes, you’ll have a dozen Twix bars that you won’t regret later! Here are the nutrition facts on Katie’s site.
Conversation Hearts Valentine’s Wreath Tutorial
Create this super simple Valentine’s Day themed wreath in just an hour or so and about $10-$20!
What You’ll Need:
- Circular foam form with four flat sides
- Pink tissue paper
- Hot glue
- 4 bags of Sweethearts Conversation Hearts candy (or two 1 pound bags)
- Big pink ribbon (or other ribbon to hang the wreath on)
Directions:
- Wrap the tissue paper around the foam and hot glue it on to secure it. This covers the boring white foam.
- Start hot gluing the conversation hearts in one row and go all the way around the wreath. It is easier and neater to do one row than to go three across.
- Do this as many times as it takes to cover the wreath completely, but leave the back that will be against the wall or door without candy on it.
- Tie a ribbon around and through the circle to hang, and that’s it!
Thanks to Crafts & Such for the picture and tutorial!