White Chocolate Snickerdoodle Latte

Just when I think there is not a coffee combination I have not tried yet, I come across this one. I've made white chocolate before, it's one of my favorites. I've made snickerdoodle before. I've never would have thought to combine the two, but here I am enjoying it.

White Chocolate Snickerdoodle Latte

Ingredients:

• 4 ounces strong brewed coffee
• 1 ounce white chocolate, chopped
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup milk

Directions:

1. Pour the coffee into a mug.
2. In a glass measuring cup, heat the milk for about 45 seconds, stir and heat for an additional 30 seconds.
3. Add in the white chocolate and stir until well mixed and chocolate is melted.
4. Whisk in the vanilla and cinnamon.
5. Using a frother, forth the milk.
6. Pour the milk into the mug over the coffee.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 268
Total Fat		13.1g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		128.4mg
Total Carbohydrates		27.8g
Dietary Fiber		0.3g
Sugars		26.9g
Protein		10g
Calcium		25.7%
Iron		0.3%
Potassium		481.6mg
Vitamin A		10.1%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mom on Timeout.

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Make Again Monday: Buffalo Chicken Cheese Fries with Bacon

In my original post I made these as a side to some burgers, but mentioned having them for lunch. Well, I this time when I made them, I made them for lunch and they were just as delicious as I remembered. However, I now think these would be good anytime of the day, brunch, lunch, with dinner as dinner as a snack. I would eat them whenever, they are so delicious.

 

To see the recipe and original post click here.

Enjoy!!!

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Chili Cheese Stromboli

 

Move over pizza stromboli and say hello to chili cheese stromboli. This is a delicious take on a stromboli. Chili and cheese stuffed inside of dough and bake to perfection.

I used my homemade Whole Wheat Pizza Dough for this stromboli which makes about a 16 ounce dough ball, even though the recipe called for 12 ounces it still worked just fine. I did cheat and used canned chili for this recipe because I knew canned would be nice and thick and you will need a thick chili for this stromboli.

Chili Cheese Stromboli

Ingredients:

• 12-16 ounces pizza dough
• 15 ounces chili
• 3 ounces sharp cheddar cheese, shredded
• 3 ounces mozzarella cheese, shredded
• 1 egg
• 1/4 cup shredded parmesan cheese
• 1 teaspoon dried parsley

Directions:

1. Preheat the oven to 450º F.
2. Place the dough onto a large piece of parchment paper and roll out into a rectangle about 10x14 inches. 
3. Spread the chili evenly over the dough leaving a 1 inch border on all sides. Evenly sprinkle the cheese on top.
4. In a small bowl, add the egg and a small splash of water and lightly beat to combine. The egg wash over the border.
5. Starting with a long side of the dough, roll the dough jell roll style, rolling as tightly as possible. Pinch the edges closed tightly. Using a sharp knife, cut slits in the top of the dough about every 1 1/2 inches. Brush the top of the stromboli with the egg wash and sprinkle with parmesan cheese and parsley.
6. Carefully place the parchment paper onto a baking sheet or transfer to a pizza stone and bake for 12-15 minutes or until golden brown. Let the stromboli sit for 5 minutes before cutting.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 603
Total Fat		23g
Saturated Fat		10.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		113.1mg
Sodium		1337.9mg
Total Carbohydrates		70.6g
Dietary Fiber		8.3g
Sugars		57.4g
Protein		32.9g
Calcium		40.6%
Iron		26.1%
Potassium		170.4mg
Vitamin A		4.5%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Taste & Tell.

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Stuffed Banana Pepper Soup

I have only ever yard the banana peppers that come in a jar either sliced or whole. I've never had a fresh one, let alone looked for a fresh one. I never imagined that I would have trouble finding fresh banana peppers. So there I am in the grocery store looking at the peppers and searching google to find a good substitute. Turns out, Anaheim peppers are a good substitute and better yet my grocery store had them.

I bought 2 of them thinking that would give my the two cups diced I needed, but it turns out I estimated wrong and only got just over 1 cup. Oh well, the soup still tasted delicious and had a slight spiciness to it from the peppers and it was a little bit creamy. Definitely a soup I plan on making yearly and why wouldn't I, seeing I love banana peppers.

Stuffed Banana Pepper Soup

Ingredients:

• 1 pound ground Italian sausage
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cups diced banana peppers, seeds removed
• 1/2 green pepper, diced
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic, heaping
• 4 cups chicken stock
• 3/4 cup evaporated milk
• 1 1/2 cups shredded parmesan cheese
• 8 ounces cream cheese, cubed
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup dry orzo

Directions:

1. Spray the bottom of a large stock pot with cooking spray. Add in the sausage and cook, crumbling the sausage over medium high heat until completely cooked.
2. Remove the sausage, leaving any grease in the pot.
3. Reduce the heat to medium and add the olive oil and butter to the pot along with both peppers, the onion and garlic. Sauté for 5 minutes.
4. Add the cooked sausage back into the pot, along with the chicken stock and evaporated milk. Increase the heat to high and bring the mixture to a boil.
5. Add in the parmesan cheese, cream cheese, black pepper, basil, oregano and thyme. Stir until the cheese begins to melt.
6. Reduce the heat to medium, cover the pot and simmer for 25 minutes, stirring occasionally.
7. Add the orzo to the pot and stir constantly until the pasta is cooked, about 10 minutes.
8. Top each serving with some pickled banana peppers or reserve some slices of fresh banana peppers to top the soup with.

Enjoy!!!

Notes:

If you can't find fresh banana peppers you can use Anaheim peppers instead.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 529
Total Fat		35.7g
Saturated Fat		17.1g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		2.3g
Cholesterol		97.1mg
Sodium		955.8mg
Total Carbohydrates		30.8g
Dietary Fiber		4.7g
Sugars		5.6g
Protein		24g
Calcium		40.6%
Iron		48.4%
Potassium		174.6mg
Vitamin A		13.7%
Vitamin C		42.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Anns Entitled Life.

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Make Again Monday: Upside Down Pineapple Pancakes

 

What do you do when you have leftover maraschino cherries? Why you make these delicious pancakes of course. It just so happened I had a can of pineapple rings in the pantry and no use for them. So to make these again ,was meant to be. 

It also turns out that maraschino cherry juice makes a delicious addition to coffee. I did not want to just dump the juice down the drain, so I tried it in my morning coffee and it was delicious.

To see the recipe and original post click here.

Enjoy!!!

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Italian Chocolate Chip Ricotta Cake

 

Well, it happened again. I guess it is bound to happen when you are indecisive like I am. But then again, it does have it perks because now I have two delicious cakes instead of one. You see, I found two Italian type cakes. The plan was to compare the two and pick the one that sounded better to make. However, I just could not pick one, they both sounded good and were different enough it made sense to make them both. Besides, my family would try them both and tell me which was better right? Wrong, they all liked both and because they were different enough nobody could pick one they liked better. 

This cake is made with ricotta cheese and loaded with chocolate chips. I originally served it as dessert, but ended up eating some for breakfast. It goes well with coffee and I do not see much difference between this and a coffee cake. 

Italian Chocolate Chip Ricotta Cake

Ingredients:

• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup ricotta cheese, drained and room temperature
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup mini chocolate chips
• 1 teaspoon all purpose flour

Ingredients:

• 3-4 tablespoons powdered sugar

Directions:

1. Preheat the oven to 350º F. Great and flour a 9 or 9 1/2 inch bundt pan.
2. In a large bowl, with an electric mixer, beat together the eggs, egg yolk and sugar until light and creamy, about 3-5 minutes. Add in the vanilla and ricotta, beating to combine.
3. In a medium bowl, whisk together the flour and baking powder. Add this mixture to the large bowl and mix just until combined, the batter will be thick.
4. In a small bowl, toss the chocolate chips with the teaspoon of flour. Fold the chocolate chips into the batter.
5. Spoon the batter into the prepared bundt pan and bake for 30-40 minutes or until a toothpick comes out clean. Allow to cool completely, then remove from the bundt pan.
6. Dust with powdered sugar right before serving.

Enjoy!!!

Notes:

Drain the ricotta for at least 10-20 minutes, depending on how much extra moisture it has.

Servings: 10

*Adapted from An Italian in my Kitchen.

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Crock Pot Cowboy Chili

 

Cowboy chili is not really much different than a normal chili. The biggest difference I could tell was twice as much meat as other chili's. Normally the chili's I make call for one pound of meat, but this cowboy chili calls for two pounds making it a bit heartier.  

This recipe is where one of those all in one crock pots come in handy. You can brown the meat in the crock pot and then add all of the other ingredients. Less dishes is always a win in my household.

Crock Pot Cowboy Chili

Ingredients:

• 2 pounds ground turkey
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 1 tablespoon minced garlic
• 2 teaspoons black pepper
• 2 cups beef broth
• 28 ounce can crushed tomatoes
• 14.5 ounce can stewed tomatoes
• 2-15 ounce cans kidney beans, rinsed and drained
• 1/4 cup chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon cumin
• 8 ounces sharp cheddar cheese, shredded

Directions:

1. In a skillet or in the crock pot on stove top setting, brown the ground turkey until completely cooked. If needed transfer to a crock pot.
2. Add in the remaining ingredients, except for the cheese.
3. Cover the crock pot and cook on low for 6-8 hours or 3-4 hours on high.
4. Top each serving with some shredded cheddar cheese.

Enjoy!!!

Notes:

You can use any broth or any ground meat.

Nutrition Facts
Servings: 10
Amount Per Serving
Calories: 345
Total Fat		13g
Saturated Fat		6g
Trans Fat		0g
Polyunsaturated Fat		1.4g
Monounsaturated Fat		2.1g
Cholesterol		79mg
Sodium		735.6mg
Total Carbohydrates		27.5g
Dietary Fiber		7.3g
Sugars		5.1g
Protein		30.4g
Calcium		25.3%
Iron		24.9%
Potassium		1008.8mg
Vitamin A		78.9%
Vitamin C		49.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Eating on a Dime.

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