November is National Peanut Butter Lover’s Month
This recipe has been wandering through my mind for over a year now. It would peek in unannounced, reside for a day or two, and disappear for a few weeks, only to return when I least expected it. The combination is so unconventional that I feared giving the recipe a life outside my brain. What if it doesn’t taste as good as I have imagined?
October is National Popcorn Poppin’ Month!
Fact: I don’t watch a lot of movies.
Opinion: Popcorn is the absolute best snack to eat while watching a movie.
Or maybe that is a fact? What is your favorite movie snack?
(makes four servings, 1 cup each)
- 4 heaping cups popped popcorn
- 1/8th cup honey
- 1/8 cup Thai Peanut Sauce
- Put popcorn in a large bow.
- Heat honey and Thai Peanut Sauce in a small saucepan over medium heat. Continue stirring until smooth.
- Pour honey mixture over popcorn. Mix so that all popcorn is coated in the honey mixture.
- Spread popcorn onto a cookie sheet lined with parchment paper to cool. Once cool, store in an airtight container at room temperature for up to three days.
This is the final recipe in a two-year series of posts featuring Blind Spot Nutbutters. All recipe links are provided below.
P.S. I am linking up with Angie and her cohosts Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes for Fiesta Friday.
August 31 is National Trail Mix Day
I’ll probably spend National Trail Mix Day (Friday) at work (like most of you, I assume).
I guess this isn’t really a recipe. It’s more of an idea for a yummy snack, a proposal for a unique flavor combination, a suggestion for using a tasty nut butter.
Next week, my older brother will celebrate his 25th birthday. He has lived 9125 days, and I estimate that he has eaten Pop Tarts for breakfast at least 9000 times.
Yes, I realize that would mean that he ate Pop Tarts when he was only 4 months old. He probably did.
His favorite flavor is frosted strawberry. Although I don’t eat Pop Tarts nearly as often as he does, I do love just about anything with cinnamon.
And that’s where this recipe was born. In the picture above, there are three types of homemade Pop Tarts:
- Frosted Strawberry (for Brother)
- Cinnamon Roll (for myself)
- Chocolate Chip (for everyone because the world loves chocolate)
- 2 cups oatmeal ground into flour
- 1/4 cup coconut oil
- 1/3 cup applesauce
- 1/2 tsp salt
- 2-4 tbs cold water
- Combine all crust ingredients in a food processor. Pulse 20 times, and then let the food processor run until all ingredients are well combined and become a ball of dough. I had to stop the food processor several times to break up large chunks of coconut oil.
- Divide dough into two equal parts. Wrap each half in plastic wrap and flatten slightly. Place in refrigerator for 15 minutes.
- Remove dough from refrigerator and let sit for about 10 minutes (it seems weird, but it worked). Roll dough between two pieces of plastic wrap until it is about 1/8 inch thick.
- Using cookie cutters or a knife, cut dough into as many pieces as possible before re-rolling and cutting.
- Preheat oven to 350 degrees Fahrenheit. Place half of the dough pieces of a cookie sheet lightly sprayed with non-stick spray. Place about 1 tablespoon of filling in the middle of each piece of crust. Leave about 1/4 in on each side so that the filling will not come out the sides when it bakes.
- Place a second piece of dough on top of each bottom piece. Use a fork to seal the edges. Use a toothpick to poke holes in the top of each pop tart.
- Bake for 15-20 minutes until lightly browned. Let cool.
- I topped mine with a simple glaze (powdered sugar + milk), but that is completely optional.
- Eat and enjoy! These can be stored in an airtight container for up to a week.
P.S. – I am linking up with Angie and her cohosts Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook for Fiesta Friday.
Chinese takeout is the long-standing salvation of individuals who just don’t have time to cook. In the present age, takeout has become even more timely; UberEats and Postmates bring the food to your door.
A few weeks ago, I heard that even McDonald’s will deliver food (for a small fee) if the drive through isn’t speedy enough for you.
I would argue that this easy Asian dish is more convenient than takeout. It requires only a few ingredients and less than thirty minutes.
Just like our other “BLTs” this month, it is the Best Lazy option for a busy night!
- 16 oz. ground turkey or spicy turkey sausage
- 1/2 tablespoon + 2 teaspoons ground ginger (you will need these at different times)
- 1 clove of garlic, minced
- 1 tablespoon red pepper flakes (omit if using spicy turkey sausage)
- 16 oz. chopped cabbage slaw
- 1 red pepper, cut into thin strips
- 10 green onion, sliced thin
- 1/4 cup soy sauce or coconut aminos
- 1/2 cup water
- In a large skillet, cook turkey with 1/2 tablespoon ginger, 1 clove of garlic, and 1 tablespoon of red pepper flakes until turkey is cooked through. Drain and return to skillet.
- Add slaw, sliced red pepper, and green onions. Sautee for 2-3 minutes.
- Stir in soy sauce, watre, and remaining ginger (2 teaspoons). Cook 2-3 minutes or until slaw is slightly wilted.
- Serve warm.
- If desired, top with green onion, peanuts, and/or sesame seeds.
P.S. I am linking up with Angie for Fiesta Friday. The cohost this week is Jenny @ Dragonfly Home Recipes.
In my mom’s hometown, there is a food stand called The Tamale King. The owner, Ray, makes the BEST tamales in the United States.
I am not even going to pretend that my skillet tamales compare to Ray’s real tamales. These are the lazy version; you don’t have to…
- Shred the meat
- Make masa
- Soak corn husks
- Assemble individuals tamales
You just need a skillet and about 30 minutes to cook this delicious dinner.
- 1 pound ground beef or turkey
- 1 bell pepper (any color will work; I used yellow)
- 1/2 tablespoon cumin
- 1 teaspoon chili powder
- 2 cups salsa
- 2 tablespoons water
- 2/3 cup frozen corn
- 6 corn tortillas
- 4 oz. shredded cheese
- Chop the pepper. Cook the pepper and the meat in a skillet over medium heat for about 10 minutes or until meat is cooked through and no longer pink. Drain.
- Return meat to skillet with cumin, chili powder, salsa, water, and corn. Bring to a boil.
- Cut tortillas in half and then into 1-inch strips. Add the tortillas strips to the skillet. Reduce heat, cover, and simmer for 8 minutes.
- Top with cheese before serving.
P.S. I am linking up with Angie for Fiesta Friday.