wifeyskitchen

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Chocolate Covered Banana Split Bites — July 21, 2013

Chocolate Covered Banana Split Bites

I haven’t had the opportunity to make appetizer like food in awhile. I love opportunities to make finger food for people. One of Scotty’s friends from college was turning 25 today so he had people over to his house last night. We played fun games all night and it brought back many college memories. These were completely gone by the end of the night. Choose these for an easy thing to make and something that everyone will love. Happy Eating!

Chocolate Covered Banana Split Bites

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Chocolate Covered Banana Split Bites

Recipe thanks to Food Doodles

Makes about 24

Ingredients:

24 – 1″ pieces from about 1/2 small pineapple

2 large bananas, sliced into 24 bite sized pieces

12 small to medium sized strawberries sliced in half

150g(5oz) good quality dark chocolate(I used 72%)(this is between 3/4 – 1C if using a cup measurement for chocolate chips)

2 tsp coconut oil

chopped nuts or coconut for rolling in(optional)

Directions:

Chop fruit and assemble into stacks. 

Press a popsicle stick through the fruit and freeze until solid.

Prepare a baking sheet with parchment paper, wax paper or a silicone mat. 

Melt the chocolate either in a double boiler or in the microwave using short intervals and stirring frequently to prevent burning. 

Once completely melted, remove the frozen fruit from the freezer. 

Dip the fruit in the chocolate, let the excess drip off for a minute and then place on the sheet to harden. 

If desired, dip the chocolate covered side immediately in chopped nuts or coconut  before placing on the sheet to harden. 

Once the chocolate is completely hardened(you may need to place in the freezer for it to harden completely), remove from the sheet and place in an airtight container to store in the freezer until ready to serve.

When ready to serve, remove them from the freezer and let sit at room temperature for 5 minutes before serving – if you can wait that long

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Quick Summer Fruit Salad — July 7, 2013

Quick Summer Fruit Salad

For the Fourth of July Weekend we headed to Denver to stay with our friend and his girlfriend. The weekend was full of fun activities including a Rockies game, Water World, grilling out and going to a speak easy. Our friend took us to this park near a neighborhood we would love to live in. There were tons of people grilling out, throwing frisbees and playing sand volleyball. I made this salad to bring with us to the grill out. It was so simple to make and the pudding mix gave it that little extra something special. Happy Eating!

Quick Summer Fruit Salad

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Quick Summer Fruit Salad

Recipe thanks to Real Mom Kitchen

Ingredients:

1 (5.1 oz) pkg vanilla instant pudding

1 (20 oz) can pineapple tidbits with juice

1 lb. fresh strawberries, quartered

1 cup fresh blueberries (optional, I think marshmallows would be a yummy substitution)

3 bananas, sliced

Directions:

In a bowl combine the pudding mix and canned pineapple with the juice.  Stir until well blended and all the pudding mixture has dissolved.

Fold in the strawberries and blueberries if desired.  Refrigerate for at least 1 hour.

Just before serving, fold in the sliced bananas.

The Pink Breakfast Smoothie — July 3, 2013

The Pink Breakfast Smoothie

I have been seeing breakfast smoothies all over Pinterest and I have wanted to try one, but never have. Yesterday was my day to do it. The recipe made such a big smoothie and it filled me up until lunch time. I bought peanut butter from my new favorite store called Sprouts. They have amazing produce and unique food that is clean. The peanut butter had only one ingredient, peanuts! The Jif that we have in the pantry has about 20 ingredients. This “clean” journey is hard, but I’m having fun learning and slowly changing my eating ways. Happy Eating!

The Pink Breakfast Smoothie

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The Pink Breakfast Smoothie

Ingredients:

1 cup strawberries

1 banana

½ cup oats

1 tsp raw honey

½ cup peanut butter

1 cup milk

Handful of ice cubes

Directions:

Blend all ingredients

Perfect Lemonade Recipe — September 4, 2012

Perfect Lemonade Recipe

We got a new glass pitcher and a lemon squeezer for some wedding gift. I have never made fresh squeezed lemon juice before so I thought I’d give it a try. The name says it all; this truly is the Perfect lemonade recipe. It wasn’t too sweet and it wasn’t too tart. Happy Drinking!

Perfect Lemonade Recipe

Recipe thanks to Simply Recipes

Prep time: 10 minutes

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Ingredients

1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Method

1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Yield: Serves 6.

Spicy Chicken Tortilla Rollups, Orange Creamsicle Fruit Dip and Chunky Avocado Salsa — July 2, 2012

Spicy Chicken Tortilla Rollups, Orange Creamsicle Fruit Dip and Chunky Avocado Salsa

I had my bachelorette party this past weekend and what a blast that was. We went to a hotel before going to the bars and had drinks and food. My sister and I spent about two hours making food the night before. I didn’t get any pictures of the food in all the craziness, but I’ll post the recipes.

I spread out the mixture into five rollups so each rollup would have a lot of filling. It made a lot of pieces and I thought we would have a lot of leftovers, but those little things went like crazy. People were popping them into their mouths like candy. I put about half the cumin and chili powder that the recipe called for because I didn’t want it too spicy and the flavor turned out awesome.

Spicy Chicken Tortilla Roll-Ups

Recipe thanks to Homemade by Holman

1.5 lbs boneless, skinless chicken breasts

1 can Ro-tel diced tomatoes, drained

12 oz cream cheese, softened

1 cup shredded cheddar or monterey jack cheese

1 clove garlic, minced

3 tsp ancho chili powder

1 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp garlic salt (I like Lawry’s)

1/4 cup cilantro, chopped

6 scallions, white and green parts, chopped

6-8 large flour tortillas

Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.

Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

Orange Creamsicle Fruit Dip

This recipe was so easy, so cheap and tasted just like an orange julius. I would definitely make this again. I served mine with honey crisp apples and strawberries.

Recipe thanks to The Girl Who Ate Everything

1 (8 ounce) container frozen whipped topping, thawed

1 (3.4 ounce) small package instant vanilla pudding mix

1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed

Fruit for dipping such as strawberries, apples, grapes, pineapple

Directions: Mix the whipped topping, vanilla pudding mix, and orange juice together until well combined. If needed add a little water to make it to the desired consistency.

Prepare the fruit by washing and cutting it. Refrigerate dip until ready to serve.

Chunky Avocado Salsa

This recipe was great, but I would probably add jalapenos next time to give it a little more flavor. I added cilantro and lime juice to it this time, because I love both of those in my salsa.

Recipe thanks to The Recipe Recycler

1 medium tomato

2 avocados

1 cup of sweet white corn (I get a frozen bag from Costco)

1 Bushel of green onions

1 can of black beans
, drained

Garlic Pepper (I never have this, so I leave it out)

Garlic salt w/ parsley

Tapatio Sauce

Place drained black beans and corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the garlic pepper, garlic salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).

Utensils Used:

Watermelon-Kiwi- Banana Smoothie — June 20, 2012

Watermelon-Kiwi- Banana Smoothie

Nothing like a cold smoothie on a hot summer day. Next time I would probably make the smoothie and put it in the refrigerator for a bit to make it extra cold. The great thing about this smoothie is that it is so healthy! Happy Drinking!

Watermelon-Kiwi-Banana Smoothie

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Watermelon-Kiwi-Banana Smoothie

Recipe thanks to Eat Better America

Ingredients:

1 cup coarsely chopped seeded watermelon

1 kiwifruit, peeled and cut into pieces

2 ice cubes

1 ripe banana, frozen, peeled and cut into chunks

¼ cup chilled apple juice (I used light apple juice)

Directions:

Place all ingredients in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth.
Pour smoothie into glasses. Serve immediately.

Utensils Used:

Raspberry Lemonade Smoothies — June 11, 2012

Raspberry Lemonade Smoothies

Scotty loves making smoothies so he was really excited to try out our new blender. He wanted ice cream smoothies, but I convinced him to let me make a yogurt one. These were delicious and healthy. Half the recipe made two smoothies. Happy Eating!

Raspberry Lemonade Smoothies

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Raspberry Lemonade Smoothies

Recipe thanks to Eat Better America

Ingredients:

1 cup refrigerated raspberry lemonade (from 64-oz container)

2 ripe bananas, thickly sliced

1 1/2cups fresh raspberries

2 containers (6 oz each) Yoplait® Original 99% Fat Free red raspberry yogurt

Directions:

In blender or food processor, place all ingredients. Cover; blend on high speed about 1 minute or until smooth and creamy.

Pour into 4 glasses. Serve immediately.

Utensils Used:

Raspberry Lemonade Smoothies —

Raspberry Lemonade Smoothies

Scotty loves making smoothies so he was really excited to try out our new blender. He wanted ice cream smoothies, but I convinced him to let me make a yogurt one. These were delicious and healthy. Half the recipe made two smoothies. Happy Eating!

Raspberry Lemonade Smoothies

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Raspberry Lemonade Smoothies

Recipe thanks to Eat Better America

Ingredients:

1 cup refrigerated raspberry lemonade (from 64-oz container)

2 ripe bananas, thickly sliced

1 1/2cups fresh raspberries

2 containers (6 oz each) Yoplait® Original 99% Fat Free red raspberry yogurt

Directions:

In blender or food processor, place all ingredients. Cover; blend on high speed about 1 minute or until smooth and creamy.

Pour into 4 glasses. Serve immediately.

Utensils Used:

Fruit Salsa with Baked Cinnamon Chips — March 1, 2012

Fruit Salsa with Baked Cinnamon Chips

Some people don’t like potlucks because they don’t trust other people making their food, but I am all for them! It’s tons of food and a chance to make one of the many recipes I have been saving up. We had a pot luck lunch today at school to honor the para professionals. I went straight to my recipe collection to find the perfect appetizer to make. I couldn’t do something hot because I was planning on making my dinner in my crockpot that day. I wanted to make something unique. I have seen different variations of this recipe many times so I was excited to try it. I had many people rave over it and ask for the recipe. Super easy and very refreshing.


Fruit Salsa with Baked Cinnamon Chips
by Allrecipes

2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (I didn’t have fruit preserves and didn’t want to buy any so I used the raspberry jam I had in the fridge and it worked great)

10 (10 inch) flour tortillas (the recipe calls for 10, but I used 8 and it was still too many chips)
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon


1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off too much juice and it gets runny.

 

Utensils Used:

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