Mint Chocolate Peanut Butter

Mint Chocolate Peanut Butter

PB Lover month

November is National Peanut Butter Lover’s Month

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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?

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Thai Peanut Popcorn

Thai Peanut Popcorn

October is National Popcorn Poppin’ Month!

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Fact: I don’t watch a lot of movies.

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Opinion: Popcorn is the absolute best snack to eat while watching a movie.

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Or maybe that is a fact?  What is your favorite movie snack?

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Ingredients

(makes four servings, 1 cup each)

  • 4 heaping cups popped popcorn
  • 1/8th cup honey
  • 1/8 cup Thai Peanut Sauce

Directions

  • 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.

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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.

Trail Mix Breakfast Cookies

Trail Mix Breakfast Cookies

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August 31 is National Trail Mix Day

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I’ll probably spend National Trail Mix Day (Friday) at work (like most of you, I assume).

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Mocha Sweet Potato Toast

Mocha Sweet Potato Toast

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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.

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Homemade Cinnamon Roll Pop Tarts

Homemade Cinnamon Roll Pop Tarts

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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.

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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.

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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)

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Ingredients

Crust:

  • 2 cups oatmeal ground into flour
  • 1/4 cup coconut oil
  • 1/3 cup applesauce
  • 1/2 tsp salt
  • 2-4 tbs cold water

Filling Ideas:

Directions

  • 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.

 

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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.

Best Lazy Takeout

Best Lazy Takeout

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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.

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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.

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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!

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Ingredients

  • 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

Directions

  • 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.

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P.S. I am linking up with Angie for Fiesta Friday.  The cohost this week is Jenny @ Dragonfly Home Recipes.

Best Lazy Tamales

Best Lazy Tamales

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.

Ray's Tamale King

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

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You just need a skillet and about 30 minutes to cook this delicious dinner.

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Ingredients

  • 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

Directions

  • 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.

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P.S. I am linking up with Angie for Fiesta Friday.