Recipe

No Bake Peanut Butter Granola Cups

Need a quick and healthy snack? No Bake Peanut Butter Granola Cups are easy and healthy snack for kids and adults and perfect breakfast to grab and go on busy mornings. There’s nothing easier to slip into a lunch box than a few of these granola cups. If you are looking for healthy and easy recipes to make ahead and have on hand when you need little boosts of energy these cups are perfect.

Prep Time: 10

Yield: 12 

Ingredients

  • 2 ½ cups granola
  • 1 cup peanuts-chopped
  • 3 Tablespoons peanut butter
  • 3 Tablespoons honey (or more if needed)
Filling:
  • 1 cup peanut butter-melted
  • Topping:
  • 12 oz. dark chocolate-finally chopped
  • 1 Tablespoon coconut oil

Instructions

  1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
  2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
  3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
  4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
  5. Store in the fridge in air-tight container., or freeze for longer storage.

Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole is quick and EASY WEEKNIGHT DINNER for whole family.

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients

  • 1 ½ lb. boneless, skinless chicken breasts-thawed (or 2 ½ –3 cups shredded cooked chicken)
  • 2 ½ cups enchilada sauce
  • 3–4 cups shredded cheese (I used combo of Mozzarella and Cheddar cheese)
  • 1 small can refried beans
  • 8 large corn tortillas

Instructions

  1. Place enchilada sauce in a deep skillet and heat until bubbly. Cut chicken breast lengthwise in about ½ inch thick slices, season with salt and pepper to taste and place in enchilada sauce. Cover and cook on medium heat until it cooked trough (it takes about 15-20 minutes).
  2. Remove the chicken from enchilada sauce and set aside to cool. Using two forks shred the chicken.
  3. Preheat the oven to 375 F.
  4. In a large baking dish spread about 4-5 Tbsp. enchilada sauce to cover the bottom. Arrange tortillas to cover the bottom (place 2 tortillas and use smaller pieces of tortilla, like quarters of the circle to cover the bottom).
  5. Gently spread ½ can refried beans over tortillas.
  6. Scatter about 1/3 od shredded chicken over beans.
  7. Pour 1/3 of remaining enchilada sauce over chicken and spread with a spoon.
  8. Top with 1/3 of shredded cheese.
  9. Than repeat: 2 tortillas, remaining refried beans, ½ of remaining shredded chicken, ½ of remaining sauce and ½ of remaining cheese.
  10. Finally, 3rd layer: 2 tortillas, remaining shredded chicken, remaining sauce and cheese.
  11. Bake about 45 minutes. If the top browns too much, tent the top with aluminum foil.
  12. Top with sliced green onion and cool slightly before serving (at least 15-20 minutes) or it will be a huge mess (it’s very runny if you slice and serve immediately after baking).

Lemon Drops

Ingredients

Tart Shells:

1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour

Filling:

2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Directions:

Preheat over to 325 degrees F. Spray 2 mini muffin pans with cooking spray. In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.
For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes. Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.

Crab and Shrimp Seafood Bisque

Ingredients

3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry win

Directions

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.
Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

FOUR CHEESE SPINACH DIP

This dip is a MAJOR crowd pleaser!  You can whip it up in 5 minutes, put it in the oven and you are done! As easy as that! AND the most important part is that WHILE you are making the dip and following my step by step instructions, you can have a look at the above pictures and get some eye candy while cooking!!!! I think this is the smartest idea I have ever had….which doesn’t say much about me but…Anyways!

Ingredients:

8 Ounce of cream cheese (room temp)
1 Teaspoon of garlic powder
1/3 Cup freshly grated Parmesan cheese
2 Tablespoon freshly grated Romano cheese
2 Tablespoon very finely chopped red bell pepper
2 green onion (scallion) white and green finely chopped
1 Cup of wilted fresh baby spinach, squeezed dry and chopped (or frozen and thawed)
1/2 Cup grated medium Cheddar cheese
a pinch of cayenne and paprika

Cooking instructions:

Preheat oven to 400 degrees F.
Mix cream cheese, garlic powder, parmesan, romano, cayenne and paprika with hand or stand mixer on medium until softened and well mixed.
Add the red peppers and the scallions and mix on med-low until just incorporated.
Add spinach and mix on low until just incorporated.
Transfer mixture to a small ovenproof dish and top with cheddar. Bake for 15 – 18 minutes or until bubbling around the edges.
Remove from oven and allow to set for 5 – 7 minutes before serving. Serve with fried or baked pita wedges and tortilla chips (nachos).

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