We Dish It Up

Snacks

Frankenstein Rice Krispy Treats!

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These Frankenstein Rice Krispy Treats are so cute. Whether you are having a Halloween party or just using them for an afternoon snack they are going to be a hit.

Frankenstein Rice Krispy Treat

Making Rice Krispy Treats is such fun. They are so versatile,they will take on any color or shape. They are my grandson’s favorite treat. I try to make it a point to always keep the stuff to make Rice Krispy Treats in the house. Not only does he love to eat them, but he also loves to help make them.

Halloween Treat

I am hoping you tried my CANDY CORN POKE CAKE !   that I had on the blog last week? How did it come out? 

3 Treats

I love making holiday-themed treats and snacks. The grandkids get so excited when they come over and I have made something fun and yummy.  I can’t wait for them to try these Frankenstein Rice Krispy Treats.

Making this Rice Krispy Treats recipe is so easy, all you will need are a few ingredients that you may already have in your pantry. You will need Rice Krispies (or other rice cereal), butter, mini marshmallows, food coloring and icing for decorating.In Process

Green Rice Krispy Treats

Frankenstein Rice Krispy Treat
Print Recipe

Frankenstein Rice Krispy Treats

Rice Krispy Treats, Halloween
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Snack
Cuisine: American
Keyword: Frankensteiin, halloween, Rice Krispy, snack, treat

Equipment

  • Microwave

Ingredients

  • 1 10 oz Bag Mini Marshmallows
  • 3 Tbsp Melted Butter
  • 1 Tube Black Icing
  • 4 cups Rice Crispy Cereal
  • Green Food Coloring
  • Candy Eyes

Instructions

  • Grease 9 X 12 baking pan with butter or oil
  • In a microwave-safe bowl heat marshmallows and butter for 1-2 minutes until marshmallows start to puff up.
  • Add Green Food Coloring - stir well
  • Stir in Rice Krispy Cereal
  • Press Your Rice Krispy mixture evenly into the bottom of your greased pan and set in the refrigerator for 2-3 hours until set
  • Cut Rice Krispy Treats into rectangles
  • use a small amount of icing to glue eves on
  • use black frosting to make hair and mouth
  • tootsie rolls or skittles work well to make knobs on the neck if desired

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Apple Pie Cupcakes

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You will find all the great flavors of an apple pie in these Apple Pie Cupcakes with brown sugar caramel frosting. This recipe is super easy to make since we used a store-bought cake mix and also store-bought pie filling.

  APPLE PIE CUPCAKES

We will probably be going a bit overboard with apple recipes this fall. My grandkids started school really early this year and since back to school always has fall on my mind, I have been baking like crazy.  I grew up in upstate NY and the school year never started until the after Labor Day. I really am not liking that they start in mid-August. I’m not ready for summer to be over. However, since the kids are back in school and the weather is feeling like fall I guess I might as well get my Apple and Pumpkin on. 

Hopefully, you have already tried my Pumpkin White Chocolate Chip Cookies or PUMPKIN CREAM CHEESE MUFFINS. In the near future, I hope to attempt a few actual pies ( that’s scary for us amateur bakers ) In the meantime if you have a craving for apple pie, these apple pie cupcakes will do the trick and are so easy to make.Apple Pie Cupcakes Making these cupcakes is a snap, all you need are a few baking staples.  For the cupcakes themselves, you will only need a yellow or white cake mix and what the directions call for ( usually oil, eggs, and water ) I used Pillsbury super moist white. You will also need a can of apple pie filling. For the delicious caramel brown sugar buttercream frosting, you will need -butter, brown sugar, powdered sugar, vanilla, Torani’s salted caramel syrup or caramel ice cream topping, milk or cream.

How to make these cupcakes :

  • Make Cupcakes as directed on box 

  • Cool completely 

  • With paring knife hollow out the center of the cupcake            

Cupcakes with hollow center

In process hollowed cupcakes

  • Fill with pie filling (chop into small pieces)Cupcakes with filling

    Replace just the top of the plug-frost the cupcakes.

Apple Cupcakes -multiple

Print Recipe

Apple Pie Cupcakes

White cupcakes with delicious apple pie feeling and Caramel-brown sugar frosting
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: apples

Equipment

  • stove, large pan, knife, cutting board
  • Electric Mixer

Ingredients

  • 1 box Cake Mix yellow or white works best
  • 1 20 OZ Can of Apple Pie Filling

Frosting -

  • 1 cup Softened Butter
  • 3 cups Powdered Sugar
  • 1/2 cup Brown sugar
  • 1 tbsp Torani's Salted Caramel syrup
  • 2 tbsp Milk
  • 1 tsp Vanilla

Instructions

  • Preheat oven and line muffin tins with paper liners.
  • Prepare cupcakes according to box directions
  • Fill liners 2/3 full and bake according to box directions for cupcakes
  • Allow to cool completely.
  • Use a knife to dice apples into smaller pieces.
  • use a knife to core our a plug in the middle of each cupcake and fill with pie filling.
  • Place just the top of the plug back on the cupcake.
  • Make Frosting
  • Whip butter, brown sugar, caramel syrup, and vanilla until fluffy.
  • Gradually add powdered sugar.
  • Add milk until you reach your desired consistency.
  • Transfer to a pastry bag and frost each cupcake.

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The Best Banana Nut Bread

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The Best Banana Nut Bread is Very Moist and full of walnuts. Absolutely Delicious and easy to make.The Best Banana Nut Bread

The Best Banana Nut Bread 

In the past, I have always used boxed mixes or bought pre-made bread.  Now I have discovered how easy they can be.

Recently I have made Zucchini Nut Bread (Keto Friendly) and now I  made The Best Banana Nut Bread. It came out really good. It was a practice run. This year I will definitely be making my loaves of bread for Thanksgiving from scratch.Banana Breadbanana nut bread

Banana Nut Bread If you have a few overripe bananas and a few other ingredients, you can bake this easy, delicious loaf of banana nut bread. Don’t be fooled by the simple ingredients it is so flavorful and super moist.

If you are looking for a delicious easy to make banana nut bread recipe for a bake sale, pot luck or Thanksgiving Dinner, The Best Banana Nut Bread is your ticket. It keeps well for days wrapped in plastic wrap or in an airtight container. It will keep well in the freezer also if you want to make it ahead of time. Feel free to double the recipe and eat one now and freeze one for later.  If you aren’t a fan of nuts try substituting chocolate chips or raisins.

To make The Best Banana Nut Bread you will need :

  • Bananas

  • Butter

  • Eggs

  • Flour

  • Sugar 

  • Salt 

  • Baking Soda 

  • Walnuts 

If you try making this recipe, let me know how it came out. If you varied from the recipe let me know the changes you made and how they worked.

Banana Bread

The Best Banana Nut Bread

Banana Bread

Banana Bread

In process banana bread in bowl

In process bread in before oven

Bread out of oven

banana nut bread
Print Recipe

The Best Banana Nut Bread

Banana nut bread easy moist and delicious
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread, Dessert, snacks
Cuisine: American
Keyword: banana, nuts
Servings: 8

Equipment

  • OVEN
  • Electric Mixer

Ingredients

  • 3 Bananas Ripe Mashed
  • 1/2 Cup Butter Melted
  • 3 Large Eggs Well Beaten
  • 2 1 /2 Cups All-Purpose Flour
  • 1 Cup Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 Cup Walnuts Optional or Pecans
  • 1 tsp Cinnamon

Instructions

  • 1. Preheat Oven to 350°
  • 2. Combine mashed bananas, butter, and beaten eggs in a medium mixing bowl. Whisk and
    blend well.
  • 3. In a separate bowl combine the flour, salt, baking soda, and cinnamon -mix well
  • 4. Stir the dry ingredients into the wet, mix well add the chopped nuts
  • 5. Pour batter into well-greased loaf pan and bake in preheated oven for 1 hour to 1 hour 15
    minutes. Bread is done when a toothpick comes out when inserted into the middle of
    the bread.
  • 6. Cool for at least one hour.

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PUMPKIN CREAM CHEESE MUFFINS

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Pumpkin Cream Cheese Muffins are a quick and easy keto snack. with a creamy filling .

 

Pumpkin Muffins

PUMPKIN CREAM CHEESE MUFFINS

Pumpkin Cream Cheese Muffins are very moist swirled with cream cheese filling. Easy to make and keto-low carb and gluten-free.  Pumpkin Cream Cheese Muffins

You all were warned that you were about to be flooded with everything pumpkin.  These pumpkin cream cheese muffins are so versatile.  They are super moist. The fact that they are keto, low carb and gluten-free makes it easy to feed them to everyone. My husband Joe has been doing great on the keto diet/lifestyle. He has lost well over 40 lbs over the summer. So wish I could say the same for myself. Ha Ha. I repeatedly start over. Personally, I really struggle especially when I make so many yummy recipes to share with you all.  It has gotten to the point that I pretty much am being carb-conscious, not an actual keto diet.   I try to watch my carbs throughout the day.  When Joe gets home for dinner I usually do pretty well having little or no carbs. 

These Pumpkin Cream Cheese Muffins are great. They are easy to grab on the go in the morning for breakfast or in the afternoon as a snack.  I even used them as my bread at dinner with some of my keto-friendly meals CrockPot Creamy Mushroom Chicken and Tender Barbecue Pork Ribs Instant Pot /Grill (note made with sugar-free barbeque sauce) 

To make these muffins you will need butter, stevia or sweetener of choice, eggs, pumpkin puree, vanilla extract, almond flour, coconut flour, baking powder, pumpkin spice, cinnamon, salt, and cream cheese.pumpkin cheese muffins

 

Print Recipe
2 from 1 vote

Pumpkin Cream Cheese Muffins

Moist pumpkin muffins with cream cheese filling
Prep Time10 mins
Cook Time25 mins
Total Time38 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin

Equipment

  • Electric Mixer
  • OVEN

Ingredients

  • 1/2 cup Butter
  • 2/3 cup Stevia or sweetener of choice
  • 4 large Eggs
  • 3/4 cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Almond Flour
  • 1/2 cup Coconut Flour
  • 4 tsp Baking Powder
  • 2 tsp Pumpkin Spice
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 8 oz Block of Cream Cheese softened

Instructions

  • 1. Preheat Oven to 350° F
  • 2.Grease Muffin Pan or line with paper muffin cups
  • 3. In a mixing bowl cream together with an electric mixer butter and sweetener til light and
    fluffy
  • 4. Add the eggs one at a time -mixing well
  • 5. Next, add the pumpkin puree and vanilla mix until completely combined
  • 6. In a separate bowl combine almond flour, coconut flour, baking powder, pumpkin spice,
    cinnamon and salt-mixing very well by hand until there are no clumps
  • 7. Slowly add dry ingredients to the wet ingredients and mix well
  • 8. Scoop batter into the muffin tins,
  • 9. Add a generous tablespoon of softened cream cheese to each muffin - use the tip of a
    butter knife or the handle of a wooden spoon to swirl butter and cream cheese together
  • 10. Bake 22-25 minutes or until a toothpick comes out clean when inserted in a muffin

If you try this recipe, please comment and let me know if you liked them.

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Easy Back To School Cupcakes

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Easy Back To School Cupcakes

Are you ready to make some Easy Back To School Cupcakes? These cupcakes are so easy and fun.

I can not believe my grandkids go back to school in a week. Where did summer go? Seems we haven’t had nearly enough swim days at grammas.  Summers are way too short here in Ohio. My 2 oldest grandsons are going to second grade.  WOW! Seems they should still be wearing diapers. The twins are at home with their GiGi (their other grandma) for one more school year. They are anxious to go to kindergarten. 

single cupcake

The grandkids love to come to grandmas in hopes of not only going in the pool and playing in the playroom but catching grandma baking.

They all love to catch me making my Soft Oatmeal Raisin Cookies or maybe my Peanut Butter Cheesecake Brownies.

Hopefully, they will be excited when they come over and see that I made them these Easy Back To School Cupcakes.

The cupcakes are so cute, they look like an apple for the teachers.

How To Make Easy Back To School Cupcakes:

Making these cupcakes are so easy.  You will need a boxed cake mix of choice with the required ingredients (usually oil, eggs, water). I used Betty Crocker Super Moist Chocolate.  Your favorite buttercream frosting, homemade or a tub from the grocery store. Food coloring, a tube  of green icing for stems and I used chocolate frosting from a tub and shaped it as a stem

cupcakes in process

cupcakes in pan

Print Recipe

Easy Back To School Cupcakes

Cupcakes with Buttercream Frosting -apple
Course: Dessert, Snack
Cuisine: American

Equipment

  • Electric Mixer
  • OVEN

Ingredients

  • 1 cake mix I used super moist chocolate
  • oil as directed on box
  • eggs as directed on box
  • water as directed on box
  • a small amount of chocolate frosting I bought a can at the grocery Betty Crocker
  • Butter Cream Frosting your favorite recipe or store-bought
  • food coloring red and a small amount of green or you can use a tube of green for the leaves

Instructions

  • Make Cake as instructed on the box,
  • Spoon into 24 regular-sized paper-lined muffin cups, bake as directed as on box for cupcakes
  • Cool completely
  • For Frosting Use Your Favorite Butter Cream recipe
  • Set a small bit aside and tint green or use tube - tint the rest red
  • Frost the cupcakes red, make your stem out of chocolate frosting or a small piece of chocolate or tootsie roll can be used. Put the stem in the center of cupcake and pipe leaves around with green icing
  • Enjoy!

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Pumpkin White Chocolate Chip Cookies

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Pumpkin Cookies on plate Pumpkin White Chocolate Chip Cookies are so yummy and easy to throw together. They are soft and chewy and full of flavor.

Pumpkin White Chocolate Chip Cookies

White chocolate chips have become my new addiction. Ha Ha which is really odd because I never liked white chocolate until recently. Soon everywhere will be flooded with pumpkin everything. I mean it is the middle of August right? I’m anxious to drink pumpkin coffees and lattes and pumpkin pie. I am not however anxious to let go of summer.  Summer is my favorite season. I hope to retire somewhere that is warm year-round. San Diego is my first choice. We lived there for years, my husband was raised there and he still has siblings and their families there. It is kind of home to me. For the moment though my children and grandchildren and my husband’s job is here in Cincinnati so its where we call home.

Now back to pumpkins, these  PumpkinWhite Chocolate Chip Cookies are delicious and pretty easy to make.  You will need -brown sugar, white sugar, butter, vanilla extract, pumpkin puree, salt, cinnamon, pumpkin pie spice, baking soda, flour, and white chocolate chips.

If you aren’t a fan of pumpkin but are looking for a good cookie or brownie recipe:

Peanut Butter Cheesecake Brownies

Soft Oatmeal Raisin Cookies

Are both great options. I hope to do a lot of different cookie and pie recipes over the Holidays so be sure to check back, Add your email at the top of the page to get notified when I post new recipes.

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Pumpkin White Chocolate Chip Cookies

pumpkin cookies

pumpkin cookies

How To Make Pumpkin White Chocolate Chip Cookies :

Print Recipe

Pumpkin White Chocolate Chip Cookies

Pumpkin white chocolate chips, soft and chewy
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 18 cookies

Equipment

  • EQUIPMENT NEEDED
  • Electric Mixer
  • OVEN
  • BAKING SHEET

Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter softened
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cups white chocolate chips

Instructions

  • 1.PREHEAT OVEN TO 375°
  • 2. In a Mixing Bowl Cream Together Sugars, Butter and Vanilla
  • 3. Add The Pumpkin Puree and Mix Well, add all Spices, Add Flour, Mix Well
  • 4. Fold in White Chocolate Chips
  • 5. Drop Batter by Tablespoons on Non-Stick Baking Sheet or Or Baking Matt. Flatten Slightly
    With Fork or Palm of Hand.
  • 6. Bake 8-10 Minutes at 375°
  • 7. Serve Warm or Allow to Cool and Store in Airtight Container

 

 

 

Zucchini Nut Bread (Keto Friendly)

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Zucchini Nut BreadZucchini Nut Bread (Keto Friendly)

 This Zucchini Nut Bread is Keto Friendly and tastes great. I have tried and shared a few of our keto recipesBuffalo Chicken Tenders, CrockPot Creamy Mushroom Chicken and Creamy Garlic Parmesan Mushrooms. Now I am trying to branch out and try some bread and desserts.  Zucchini Nut Bread was fairly easy to make and my family loved it.

Zuchchini bread with butter

zucchini bread loaf

I will always remember being a little girl and our neighbor coming over and giving my mother a recipe for Zucchini Bread.  Every one of my siblings and I said zucchini bread? That’s gross.

However, when she made said zucchini bread our tune changed in a hurry.  From that point forward we all loved it. In fact, we used to shred zucchini in the summer and freeze it. That allowed my mother to make it over the holidays and throughout the winter. After we were all grown  I remember my sister bringing this family zucchini bread recipe to a thanksgiving I hosted. Both my husband’s family and mine were there.  Guess what happened? My husband and his brothers said zucchini bread? That sounds gross haha.  Needless to say, they were hooked and couldn’t quit raving about Dixie’s zucchini nut bread.

When I started looking for keto recipes for bread, I realized I had zucchini in the refrigerator that needed to be used.  Let the recipe search begin. I found several so took a little bit of each one.

To make this Zucchini Nut Bread you will need zucchini, eggs, butter, coconut oil, stevia or sweetener of choice.  In addition, you will need brown Truvia or stevia, vanilla extract, maple extract (or I subbed sugar-free maple syrup) almond flour, coconut flour, salt, baking powder, xanthan gum, baking soda, cinnamon, and walnuts. It looks like a lot of ingredients but they all throw together fairly quickly.

raw zucchiniZucchini Nut Bread

Zucchini Nut Bread

out of the ovenIf you are looking for more information on the keto diet, there are some great websites out there. One that we found good information is 

https://www.healthline.com/nutrition/ketogenic-diet-101

Print Recipe

Zucchini Nut Bread (keto friendly)

zucchini bread with nuts
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Snack
Cuisine: American
Keyword: zucchini,
Servings: 12 slices

Ingredients

  • 1/2 Cup Butter melted
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Brown Stevia or sweetener of choice
  • 1/2 Cup White Stevia or sweetener of choice
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract (I substituted sugar free maple syrup)
  • 1 Cup Almond Flour I use fine ground
  • 1/2 Cup Coconut Flour
  • 1/2 tsp Himalayan Pink Salt
  • 2 tsp Baking Powder
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Baking Soda
  • 2 tsps Cinnamon
  • 1 Cup Zucchini
  • 1 Cup Walnuts chopped

Instructions

  • 1. Preheat Oven To 325°
  • 2. Line a loaf pan with parchment paper -spray lightly with non-stick spray
  • 3. In a large bowl -beat eggs, add melted butter, coconut oil, sweeteners, and extracts -
    blend well
  • 4. In a separate bowl- Add Almond and coconut flours, salt, baking powder/soda,
    xanthan gum, and cinnamon -whisk well until there are no clumps
  • 5. Add dry ingredients into wet, mix well.
  • 6. Stir in nuts and zucchini
  • 7. Spread evenly into the loaf pan, tap on the counter a couple of times to release any air
    pockets
  • 8. Bake on the middle rack for 60-70 minutes.
  • 9. Let cool for 20-30 minutes before slicing

Notes

Some other great add in options are sugar free chocolate chips, cream cheese swirl -in ,pecans . If you arent counting carbs ,raisins or cranberries are fantastic add ins.
Nutrition is per serving 
Serving Size - 1 Slice
Calories -220  Carbohydrates 19g  Fiber 4g Protein 6g  Fat 19g (Sugar Alchohols are 12g)
Net Carbs 3 g per slice
 
Nutrition figured to the best of my ability -not guaranteed
 

 

Moms Classic Macaroni Salad With Egg

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Moms Classic Macaroni Salad With Egg

 

To say my mother is famous for her macaroni salad would be an understatement. Moms Classic Macaroni Salad with Egg was and is everyone in the families favorite. 

This classic version of macaroni salad is always a hit.

 

 

There was always a running joke amongst my siblings,  my cousins and myself. When our mothers were getting together to plan a picnic. We all knew that the plan would always be the same Ha Ha.

My mother would bring her famous Moms Classic Macaroni with Egg, her sister Joyce would bring her also very delicious potato salad and her sister Jeanne would bring her yummy coleslaw.  They really just wanted to get together and visit. 

 

 

I think everyone is usually fond of whatever they grew up on. Moms Classic Macaroni Salad with Egg is definitely one of those things that I will always think of in my childhood memories.

It was at every picnic or party. Luckily I have been able to pass that tradition on to my children. They all love macaroni salad. My son told his wife when they got married – my mother taught me to cook 2 things -macaroni salad and Spaghetti (I’m sure that recipe will make the blog before long.)

Moms Classic Macaroni Salad with Egg is very simple and quick to make. All you will need to make this recipe are things you probably have in your cupboard and refrigerator.  You will need elbow macaroni, eggs, celery, cucumber, pickles, onion, mustard,  miracle whip, and paprika and green onions for garnish.

 

Print Recipe

Moms Classic Macaroni Salad with Egg

Macaroni,egg fresh veggies with miracle whip and mustard
Prep Time20 mins
Cook Time10 mins
15 mins
Total Time45 mins
Course: Salad
Cuisine: American, BBQ
Keyword: macaroni

Ingredients

  • 1 8 oz box Elbow Macaroni
  • 4-5 large Eggs
  • 1/2 large Red onion-diced
  • 1/2 cup chopped celery
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped dill pickles
  • 1 cup miracle whip
  • 3 Tbsp Yellow Mustard
  • 1/2 tsp paprika
  • 3 tbsp chopped green onions

Instructions

  • Cook Macaroni as instructed on box ,rinse and cool in fridge for 15-20 minutes
    Hard boil eggs and cool as well
  • Pour your macaroni a large mixing bowl dice eggs (saving one for garnish if you'd like) and add to macaroni
  • Add half of your diced veggies-onion ,cucumber,celery and pickles
  • Stir in half of the miracle whip and add your mustard
  • Slowly stir in the rest of your veggies making sure everything is well mixed
  • Top with paprika ,sliced egg and green onions
  • Ready to serve
  1. Can I substitute Mayonaise?- Of course, you can if that’s your preference.  I grew up a miracle girl all the way

       2. How long will macaroni salad keep?- Stored in an airtight container in the refrigerator it will keep for 3-4 days

       3. Can I add meat or veggies?-Absolutely you can?  Many add Tuna or peas. It’s just not my mom’s macaroni salad to me if you add those things. 

 

 

 

Red White And Blue Jello Cheese Cake Parfaits

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Red White and Blue Jello Cheese Cake Parfaits

Look at this adorable 4th of July  Red White and Blue Jello Cheesecake Parfaits. They have jello, cream cheese, whipped cream, and blueberries.  Oh and of course a cherry of course.

 

I know I am a little late in posting these.  Most people plan a little more ahead than I do Ha Ha.  However, I decided at the last minute that I’m gonna have a barbeque and pool party.

 

I wasn’t sure if I should plan anything because our weather has been crazy this year.  It has been raining nonstop. Mother Nature has had me thinking that I live in Seattle, not  Ohio.

Seems as though Summer has finally arrived. The forecast looks sunny and hot for the 4th of July. A great day for enjoying the pool, Barbequing with friends and family and maybe ending with some fireworks. My grandkids are so excited they love when they get to come to grammas and use the pool and play with cousins.

 

So on to the menu, of course, we will have the usuals, hot dogs, hamburgers and Moms Classic Macaroni Salad. I wanted to make something festive and cute. These patriotic Red White and Blue Cheesecake Parfaits are perfect.  I know everyone is going to love them.  I thought I should share them. If you are looking for a last minute dessert to take to a pot luck or barbeque this might just do the trick.  They are easy to make and have simple ingredients. I used large plastic cups but if you are looking to feed a big crowd you may want to use smaller cups.    To make this recipe you will need blueberry jello, lemon jello, cream cheese, whipped topping (cool whip) cherry or any red jello (raspberry, strawberry) and blueberries, cherries or strawberries for garnish if you choose.

 

Can you use a large baking dish(9 x 13) and cut into individual pieces later ?-  Absolutely

Can you use a large compote dish and serve with a spoon – I think that would work great.

Could you switch up the flavors or colors of the jello for different occasions – yes you can.

Always keep refrigerated except well serving. Will keep up to a week in airtight container

 

Print Recipe

Red White and Blue Jello Cheesecake Parfaits

An Easy festive dessert for the 4th of July with Jello and cream cheese
3 hrs
Course: Dessert
Cuisine: American
Keyword: Jello

Ingredients

  • 2 3.5 oz Blueberry jello
  • 1 3.5 Lemon Jello
  • 1 8 oz brick Cream Cheese
  • 8 oz whipped topping (cool whip)
  • 2 3.5 oz Cherry Jello or red jello of choice
  • Marciano cherries optional
  • Blueberries optional

Instructions

  • Prepare Blueberry Jello as instructed on box -pour in to cups and place into refrigerator for an hr or until firm.
  • Prepare lemon flavored jello using 1 cup of boiling water . Beat cream cheese slightly and then add lemon jello . Beat jello and cream cheese until smooth. Set aside and let cool to room temperature.
  • Once cream cheese mixture has cooled ,fold in whipped topping until thoroughly mixed together . Pour this mixture over the firm set blue jello . Refrigerate until this layer firms up -approx an hour..
  • Prepare the cherry or other red jello as directed on box. pour over the set lemon layer and return to refrigerator until the final layer is firm.
  • Top with whipped topping , a cherry and a few blueberries- Enjoy !

 

 

 

 

 

 

 

 

 

 

Buffalo Chicken Tenders

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Buffalo Chicken Tenders

 

These Buffalo Chicken Tenders are so good. They are low carb, keto-friendly and so quick and easy. A great weeknight meal.

Buffalo Chicken Tenders are my definite go to meal.  We  eat them all the time .  In the past I  always made them with french fries or onion rings  or sometimes cut  up on a salad. Buffalo Chicken Tenders  would also be great paired with my Creamy Coleslaw with Bacon . My husband was so happy when I discovered this recipe because now we could make our favorite quick meal again. Finding this low carb method of making Buffalo Chicken Tenders was a game changer.

 

 The secret to making Buffalo Chicken Tenders and sticking to a low carb life style is the  pork rinds.  Although they are great even if not eating low carb or keto.

Prior to starting my low carb journey ,  I was never a fan of pork rinds  . However I am finding they are great to use as breading on many things.  Just  throw them in a blender or I personally use my ninja and grind them up. Or you can also crush them with your hands in the bag if you don’t have a blender.  My personal favorites are the hot and spicy , you start off with a kick  to the Buffalo Chicken Tenders before you even add the sauce.  I also love the salt and vinegar pork rinds just for a snack when I am craving a salty snack like chips. They are sometimes harder to find though.

This Recipe for Buffalo Chicken Tenders is packed full of flavor.  I used a variety of ingredients including , pork rinds garlic powder  , red cayenne pepper , onion powder , salt, pepper and some hot sauce.  All adding to the tremendous flavor of  dish.

Personally I love to use a lot of spices in my recipes because not only do they add a lot of flavor , they also add health benefits.  Garlic powder is known to  help lower blood pressure , lower cholesterol and is an anti-inflammatory. Also Helps boost your immune system. Onion powder is known to benefit heart health  and is loaded with antioxidants.

 So lets get started making these delicious Buffalo Chicken Tenders. You will need boneless skinless chicken breasts cut in to thirds , or  buy the pre-cut tenders from the grocers freezer.

 Also  needed  pork rinds , paprika,garlic powder, onion powder ,black pepper,ground cayenne pepper, hot sauce , mayonnaise, eggs , and butter.

 

Print Recipe

Buffalo Chicken Tenders

Quick Easy Low carb version of Buffalo Chicken Tenders
Course: Main Course
Cuisine: American
Keyword: Chicken

Ingredients

  • 6-8 Boneless Tenders
  • 2.5 Cups finely crushed pork rinds I use hot and spicy
  • 2 tsp paprika
  • 1 tsp garlic powder more or less to taste
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper less if you dont like them HOT
  • 3/4 cup hot sauce (divided) I use Franks
  • 1/4 cup mayonnaise
  • 2 eggs
  • 2 tbsp butter (I use salted but personal preference)
  • Ranch or Blue Cheese optional
  • chives optional

Instructions

  • Preheat oven to 425° degrees
  • Pat chicken dry using paper towels
  • In a small bowl whisk together crushed pork rinds, paprika,garlic powder,salt,onion powder, pepper and cayenne pepper. Transfer half of the dry ingredients to a shallow dish (pie dish works great) . Put other half a side for later.
  • In a separate mixing bowl whisk together 2 tbsp hot sauce , mayonnaise and eggs. One at a time dip the tenders into the egg mixture then dredge chicken in to dry mixture. Flipping chicken over multiple times until completely covered. Transfer breaded chicken to baking pan lined with parchment paper. After first half of dry ingredients have been used transfer remaining dry ingredients. This is done to avoid the dry ingredients getting clumped together after coming in contact with the egg mixture. Continue to breading chicken tenders.
  • Bake tenders for 25-30 minutes or until internal temp of 165°
  • well chicken is baking - In a medium sauce pan over medium heat stir butter into hot sauce until melted and hot. ( or use your favorite bottled buffalo sauce ) I love sweet baby rays. Toss tenders in sauce until fully coated. Serve with ranch, blue cheese and chives on the side. Celery is also always a good option.

 

 

 

 

 

 

 

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