Monday, January 5, 2015

3 Ingredient No-Bake Twix Cookies


Last month I guest posted for Anita on her blog Live Like You Are Rich.  I shared these super easy no-bake cookies that ended up tasting like little, round Twix bars!  I'm pretty sure I ate at least half of them.  And my 3 year old partner in crime ate the other half.  But they were so good that we couldn't help it!  I hope you like these as much as we do! 

 All you need are some Ritz crackers, Rolos and chocolate chips.  That's right, only three ingredients!  These cookies just keep getting better and better!

 Just place the crackers on a baking sheet (salty side down), and place a rolo in the center of each cracker.  Place in a hot oven for a minute or two, press another cracker down on top, and they are ready for dipping.  That's it!  So simple that kids can easily help with this one!  {The chocolate had a tendency to poke up through the middle hole, so I just covered it with my finger as I pressed the cracker down.  Problem solved!}


 3 Ingredient No-Bake Twix Cookies

Ingredients:

  • 40 Ritz crackers
  • 20 Rolos, unwrapped
  • 1 1/2 cups chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Place crackers, salty side down, on a baking sheet.  
  3. Place a Rolo in the center of each cracker and place in the preheated oven for about 1.5 minutes, or until the chocolate is glossy.
  4. Press another cracker, salty side up this time, over the top of the Rolo until the chocolate meets the edge of the crackers.  Repeat with all crackers and let cool.
  5. Melt the chocolate chips (I did a combo of mostly milk chocolate with some semi-sweet, use your favorite).  Drop a Rolo cracker in the chocolate and cover completely.  Using a fork, lift it out of the chocolate and tap to remove excess chocolate.  Repeat until all crackers are covered in chocolate.
  6. I left mine beautifully brown, but you can easily dress these cookies up for any theme...drizzle with white chocolate, dust with edible glitter, or drop some sprinkles on top.  Whatever your imagination can come up with!




You can visit me on Facebook and Instagram for more goodness, and a peek behind the scenes of Bite of Delight!  Happy eating!


Monday, December 29, 2014

Cranberry Salsa with Orange-Ginger Cream Cheese

If you are looking for a delicious appetizer, be sure to take advantage of fresh cranberries when you can!  I snagged a bag from Costco and made three different side dishes with them...and they were all pretty darn delicious.  I made this cranberry salsa, sugared cranberries that I shared over at Western Gardens and fresh cranberry sauce that I still need to share with you!  I'd never cooked with fresh cranberries before, and let me tell you, I waited far too long!  They taste so fresh and delicious when so many other fruits and veggies have just gone out of season.  Next time you see fresh cranberries available, be sure to grab some!  This is a fun recipe because it's delicious as is, or it's easy to play around with flavors when you want to change it up a little...I even included a couple of ideas for you.  Enjoy!

Cranberry Salsa with Orange-Ginger Cream Cheese

Ingredients:

  • 1 (12 oz) bag of Fresh Cranberries
  • 4 small green onions, finely sliced
  • 1/2 cup sugar
  • 1/2 bunch fresh cilantro, finely chopped
  • 1 Tbsp fresh ginger, zested
  • 2 Tbsp lime juice, fresh if possible (or lemon)
  • 1 (8 oz) pkg cream cheese
  • 1 Tbsp fresh ginger, zested
  • 1/2 tsp (or more to taste) orange zest
  • 1-2 Tbsp fresh orange juice
  • dash of salt
  • Crackers for serving
      *Optional Add-ins* 
  • Finely chopped jalapeno pepper
  • 1/2-1 tsp cumin

Directions:

  1. Wash cranberries and discard any that are bruised, soft or shriveled.  Place in a blender or food processor and pulse until the cranberries are finely chopped.  
  2. In a large mixing bowl, add the cranberries, onions, sugar, cilantro, ginger and lime juice.  Cover and refrigerate for at least two hours. 
  3.  In a medium bowl, thoroughly combine the cream cheese, ginger, orange zest, orange juice and salt.  Spread into a wide, shallow serving dish and top with cranberry salsa.
  4. Refrigerate until ready to serve.

And because I love you, I've teamed up with 10 other fabulous bloggers to bring you even more ideas for your New Year's Eve food festivities!


Happy New Year, I hope your holiday season has been filled with family, fun and lots of great food!  Here's to the best year yet!  xoxo

Monday, December 22, 2014

Orange Rolls with Cream Cheese Frosting {Somewhat Simple}

This is another recipe I came up with for Somewhat Simple...rich Orange Rolls with Cream Cheese Frosting!  They aren't traditional orange rolls, they are the orangey version of our very favorite  cinnamon rolls.  The cinnamon rolls that have ruined me from eating most other cinnamon rolls.  The cinnamon rolls that I make for Christmas morning and birthdays.  The cinnamon rolls that my kids ask me to make (which is a big deal since for the most part they hate food and hate eating). 

The last time I made said cinnamon rolls, I just kept thinking I should try this as an orange roll!  Next thing I knew, I was pulling these out of the oven.  Lots of orange flavor, and lots of richness!

orange rolls 1

Orange Rolls

Dough:

  • 1 cup milk, warmed to approx. 110 degrees
  • 2 1/2 tsp yeast
  • 1/2 cup white sugar
  • 2 eggs
  • 1/3 cup butter, melted and cooled
  • 1 tsp salt
  • 4 - 4 1/2 cups bread flour

Filling:

  • 1/3 cup butter, softened
  • 1 cup white sugar
  • zest of 1 orange

Cream Cheese Frosting:

  • 6 oz cream cheese
  • 1/2 c butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3 Tbsp fresh orange juice
  • zest of 2 oranges

Directions:

  1. Dissolve the yeast and 1 tsp sugar (from the 1/2 cup) in the warmed milk. Let stand until foamy. Add the eggs, butter, salt, remaining sugar and flour (start with 4 cups. If the dough is still sticking to the bowl, add another 1/2 cup flour. If dough is still sticking to the bowl after a total of 4 1/2 cups, add more flour 1 Tbsp at a time until it no longer sticks to the bowl.) Knead until smooth and elastic. Transfer dough to a lightly oiled bowl and cover with a damp towel. Let rise until doubled, approximately 1 hour.
  2. Combine the orange zest and sugar.
  3. When the dough is finished rising, turn onto an oiled surface. Roll out into a 16x21 inch rectangle. Using an offset spatula, spread dough with 1/3 cup softened butter. Sprinkle evenly with the orange zest/sugar mixture.
  4. Roll up dough (lengthwise so you end up with a 21" roll) and cut with dental floss or a bread knife. Place rolls in a lightly greased 10x15 inch baking pan. (If you want to make these the night before, follow the instructions up to this step, but then cover and refrigerate your rolls before the second rise. In the morning, take them out of the refrigerator and allow them to rise before baking.) Cover and let rise until nearly doubled, about 30-60 minutes.
  5. Preheat oven to 350 degrees F.
  6. Bake rolls for 25-30 minutes, or until done and turning golden.
  7. While rolls are baking, beat together the frosting ingredients. Spread onto warm rolls and serve.
*This amount of frosting is always perfect for our cinnamon rolls, but we don't always need a full batch for orange rolls. If you're not big on frosting, keep this in mind and don't use all of it. If you are big on frosting, then go crazy with it.
*If you have never used dental floss to cut rolled dough, then try it asap! Just slide it under the dough, lift each end of the floss, cross the ends and pull until the dough is perfectly sliced.
Orange Rolls Collage
These rolls are beautiful when they're risen.
Orange Rolls Collage 1
orange rolls

Monday, December 15, 2014

Italian Roasted Potatoes {Somewhat Simple}

This is a super easy, delicious side dish.  It's perfect for summer BBQ's, or in the middle of December when you're tired of all the treats and want something simple and delicious.  Wait.  Did I say tired of treats?  Ha!  Sorry.  We'll go with when you want something simple and delicious.  We love roasted potatoes, and this is one of our favorites!

italian roasted potatoes 12

All you need are three simple ingredients. Potatoes, oil, and dressing mix. It doesn't get much easier! I've switched to avocado oil for roasting because it has the highest smoke point at 500 degrees (plus it's a healthier oil than regular vegetable oils, and it's non-GMO).

italian roasted potatoes 1
Cut your potatoes into uniform bite-size pieces. Place potatoes in a gallon size zip-top bag and drizzle with avocado oil. Seal the top of the bag and shake to coat. Open bag, add the dry dressing mix, seal the top, and shake again to coat. I've made potatoes this way for years, because I found that if I coated the potatoes in oil first, then the seasoning distributes more evenly. If I add the oil and seasoning at the same time, the seasonings tend to clump with the oil and it takes a lot more shaking to coat the potatoes.italian roasted potatoes 6

Pour the seasoned potatoes onto a foil-lined baking sheet and toss it in the oven. That's it! Then you can start your meat, make a salad, change a diaper, kiss an owie, set the table and chat with your guests.

italian roasted potatoes 10 main

Italian Roasted Potatoes

Ingredients:

  • 2 lbs red potatoes
  • 3 Tbsp avocado oil
  • 1 packet Good Seasons Italian Dressing mix (dry)

Directions:

  1. Preheat oven to 425.
  2. Wash potatoes and cut into bite-size pieces.
  3. Place potatoes in a gallon-size zip-top bag and drizzle with avocado oil. Seal the top of the bag and shake to coat.
  4. Open bag, add the dry dressing mix, seal the top, and shake again to coat.
  5. Pour the seasoned potatoes onto a foil-lined baking sheet.
  6. Place in oven for 30-35 minutes.
  7. If you want your potatoes extra crispy, turn the broiler on for the last 2-3 minutes. Watch them carefully so they don't burn.

Tuesday, December 9, 2014

Thin Mint S'mores {Somewhat Simple}

I posted this for Somewhat Simple back in July, so it's about time to have it here!  If you like Thin Mints and S'mores, this is a MUST TRY!  And with only 4 ingredients, I think you can handle this one.  Easy peasy!

I've always been a sucker for Thin Mints.  Since I was a girl scout selling cookies door to door (in the days before they set up tables in front of grocery stores, which is totally genius), Thin Mints were the only cookies I ever wanted, and the best seller among my neighbors.  Well, combine a homemade thin mint with a toasty marshmallow?  It's ooey gooey heaven!  (And if you just want regular thin mints, check out the instructions HERE.  And be sure to make a Tim Tam Slam, because your life will never be the same!!)thin mints smores 5

There are three easy ways to put these together, depending on what you have in your pantry, or what you want the end result to be. You can make these with marshmallow cream or regular marshmallows, and you can have a single layer of cookie, or make it a double-decker.

thin mint smores 4a

Start out by separating your Oreo cookies and scraping off the cream filling with a small spatula. If you use regular marshmallows, cut them in half so you have two rounds. Place the cut side down on the filling-free cookie. When all of your cookies are prepared, place them under a hot broiler, watching carefully, until the marshmallows are golden on top, about a minute. Remove from oven. If you are not topping your s'more with another cookie half, dip them in melted minty chocolate. If you are topping it with another Oreo half, dab some melted chocolate on the side that says "Oreo" and then place it, chocolate-side down, on the toasted marshmallow. This will keep it in place during dipping.thin mint smores 1

Your s'mores will be different thicknesses depending on how you build them. For thin s'mores, use marshmallow cream. For a medium thickness, use a marshmallow round. For a thick, filling cookie s'more, sandwich your marshmallow between two cookie halves.thin mint smores 8

Thin Mint S'mores

Ingredients:

  • 10-20 Oreo cookies {20 for double decker s'mores}
  • 10 marshmallows, cut in half {or marshmallow cream}
  • 1-1/2 cups semi-sweet chocolate chips
  • 1-1/2 tsp peppermint extract

Directions:

  1. Separate cookies and scrape off cream filling.
  2. Place marshmallow halves, cut-side down, on oreos halves and place under broiler for about one minute, or until marshmallows are golden. Watch carefully, they can burn very quickly!
  3. Put chocolate chips in a microwave-safe bowl and heat for one minute. Stir, add peppermint extract, and stir again. If chocolate is not melted, microwave for 15 second intervals, stirring in between.
  4. If topping with a cookie half, dab some melted chocolate onto the "Oreo" side of the cookie and place it chocolate-side down on the marshmallow.
  5. Drop one s'more into the melted chocolate, cover completely, then lift out with a fork and tap gently against the side of the bowl to remove excess chocolate.
  6. Place on a parchment-lined cookie sheet to harden.
  7. If your kitchen is too warm for the chocolate to harden, place the dipped s'mores in the fridge.
*My melted chocolate was too thick for dipping, so I added one square of chocolate almond bark and another 1/4 tsp peppermint to thin it slightly.

thin mint smores main

Monday, December 1, 2014

{Gluten Free} Rolo Stuffed Peanut Butter Cookies

I have an early Christmas present for you...more than 40 fabulous cookie recipes!  I've teamed up with some amazing bloggers to bring you all sorts of amazing cookies.  Perfect for neighbor gifts, exchanges, or even Santa!  Check out my new favorite recipe for Rolo Stuffed Peanut Butter Cookies, and then scroll down to see over 40 more fantastic recipes!

If you are gluten-free, baking can get tricky with different flours and added ingredients to make up for the missing gluten. These cookies are not just gluten free, but they are flourless, so there's no tricky substituting here! Just a handful of ingredients, 10 minutes in the oven, and you are feasting on warm, gooey goodness! I sent one of these to my friend who is gluten-free (I needed a good quality control opinion), and she loved it! As did my picky kids. If they like something, just about anyone will like it!


{Gluten-Free} Rolo Stuffed Peanut Butter Cookies

Ingredients:

  • 1 cup creamy peanut butter
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 1 egg
  • 12 Rolos (unwrapped)
  • 1/4 cup white sugar
  • 1/4 tsp pumpkin spice

Directions: 

  1. Preheat oven to 350 degrees.
  2. Combine the peanut butter, brown sugar, baking soda and egg in a mixing bowl.  
  3. Combine the white sugar and pumpkin spice in a small bowl and set aside.
  4. Using a medium cookie scoop, make cookies by scooping two balls of dough, placing one on top and one underneath a Rolo.  Press the dough around the Rolo so no chocolate is exposed.  Continue until all cookie dough and rolos are used.
  5. Roll each cookie dough ball in the sugar/spice mixture, and place on an ungreased baking sheet.
  6. Bake for 10-12 minutes, or until cookies are just beginning to turn golden.  
  7. Let cool and share with all of your gluten-free friends!  Or eat them all yourself. I won't tell.  Or judge.
TIPS: 
  • These cookies don't spread as much as regular cookies.  If you'd like your cookies less rounded and more flat, flatten the Rolo a bit and form the cookie as rounded/flat as you'd like.  It will flatten some, but will hold most of its shape. 
  • I used an organic white sugar (from Costco) that's a larger granule than regular white sugar.  This will work with regular sugar too.
  • If you over-mix the cookie dough (which I've done in my kitchenaid!), the dough comes out dryer and harder to work with.  The end result is more crumbly too.  This recipe is easily made without a mixer!

    I'm excited to be partnering with some of my favorite food blogging friends today to bring you a virtual Christmas cookie exchange. We all love Christmas Cookie Exchange Parties because you go to the party with one kind of cookie, but come home with dozens of cookies to taste! There's nothing better than seeing all of the cookies out on all of their plates and getting to go around and fill up your bags with other people's delicious recipes. Here are 40+ delicious cookie exchange recipes so you can find the perfect cookie to take to the party this holiday season!
    Be sure to follow along on the Cookie Exchange Pinterest board for year round cookie recipe inspirations!
    Follow Reasons To Skip The Housework's board The Cookie Exchange on Pinterest.



    40+ cookie exchange recipes

    cookies 1
    Andes Mint Cookies
    Double Chocolate Mint MnM Cookies
    Hot Cocoa Cookies

    cookies 1
    Peanut Butter Cake Box Cookie
    Raspberry Almond Meltaways
    Olaf Nutter Butter Cookies

    cookies 2

    Snowflake Meltaway Cookies
    Chocolate Turtle Cookie
    Candy Cane Brownie Blossoms

    cookies 3

    Peanut Butter Chip Cookies
    Cranberry Almond Shortbread Bites
    No Bake Eggnog Cookies

    cookies 4

    Double Chocolate Rum Balls
    Magic Cookie Bars
    Christmas Molasses Ginger Cookies


    cookie exchange 2

    cookies 5 Rosettes
    Mint Chocolate Truffle Cookie cups
    Cornflake Christmas Wreath Cookies

    cookies 6
    Christmas M&M Cookies
    Peppermint Chocolate Cake Mix Cookies
    Easy Sugar Cookie

    cookies 7
    Jelly "Popper" Cookies
    Key Lime Pie Bars
    Gingersnaps with Dark Chocolate Chips

    cookies 8
    Maple Bacon Snickerdoodles
    Peppermint Shortbread Cookies
    Christmas Chocolate Thumbprints Cookies

    cookies 9
    Christmas Tree Brownie Pops
    My Favorite Things Cookies
    Old-Fashioned Gingersnap Cookies

    cookies 10
    Peanut Butter Cup Cookies
    Holiday Confetti Sandwich Cookies
    Lemon Oatmeal Lacies Christmas Cookie

    cookies 11
    Snowball Cookies
    Healthy Biscochos (Vegan, Raw, & Grain-Free)
    Almond and Milk Chocolate Ganache Thumbprint Cookies

    cookies 12
    Porcelain Sugar Cookies
    OREO Dipped Christmas Cookies
    Rolo Stuffed Peanut Butter Cookies {Gluten Free}

    cookies 14
    Chocolate Mint Cream Cheese Cake Mix Cookies
    Giant Monster Cookies
    Crispy Coconut Pecan Butter Cookies
    cookies 2
    Candy Cane Sugar Blossoms
    Candy Cane Frosted Sugar Cookies

    cookie exchange 4







    Wednesday, November 26, 2014

    Meal in a Bag - Chicken & Tomato Pasta {Somewhat Simple}

    I was lucky enough to participate in the Somewhat Simple ABC Create with Me! series in September.  I shared this awesome shelf-stable meal in a bag. 
    m is for meal in a bag

    The idea behind this Meal in a Bag is that you have everything for your meal ready to go all in one bag (which, of course, must be made up of shelf-stable ingredients). Then you can just grab it off the shelf and whip it up in a few minutes! It really is that simple, and since all the spices are pre-measured and the cans and packages are all together, it goes together super fast. The instructions are attached to the bag, so even (older) kids can make dinner! One of our favorite Meals-In-A-Bag is this Chicken & Tomato Pasta. It's full of flavor and ready to go in about 20 minutes.
    Chicken & tomato pasta

    As great as a Meal Bag is for busy days, it's also great for other occasions:
    • camping
    • cooking on vacation
    • emergency situations (power outages, home evacuation, etc)
    • unexpected dinner guests
    • taking to a friend who is especially busy, just had a baby, recovering from surgery, sick, etc.
    I like to buy enough ingredients to make several at a time, so even if I use one, I still have more in my
    arsenalpantry. If I can find what I need on sale, then I can put my bags together for around $5-$6 per meal. Our family will usually get about 10 servings out of this recipe, so that makes it about 50-60 cents per serving! Not only is that a lot cheaper than a fast food dollar menu, but it's faster and healthier. Win!

    meal bag collage

    Chicken & Tomato Pasta

    Ingredients:

    • 8 cups water
    • 1 lb bowtie pasta
    • 1 (14.5 oz) can Italian Style Diced Tomatoes
    • 1 (12 oz) can evaporated milk
    • 1 (12.5 oz) can chicken breast, including broth

    In a zip-top sandwich bag:

    • 1 chicken bouillon cube
    • 1 Tbsp dried basil
    • 1 1/2 tsp Italian seasoning
    • 1/2 tsp garlic powder

    Directions:

    1. In a stock pot, bring water to boil. Cook pasta according to package directions. When pasta is cooked to desired tenderness, drain and return to stock pot.
    2. While pasta is cooking, Combine remaining ingredients in a medium saucepan. Cook over medium heat for about 10 minutes.
    3. Toss chicken & tomato sauce with pasta until thoroughly coated.
    4. Serve warm. This pasta is great with crusty bread and a simple green salad.
    5. If you have shredded Parmesan cheese on hand, sprinkle some on top just prior to serving.
    Chicken & Tomato Pasta 3
    For a handy printable recipe for your meal bags, click this link: Chicken & Tomato Pasta.
    I hope you love this Meal Bag as much as we do!
    For all the latest comings and goings, be sure to check me out on
    For more delightful bites, try some of these recipes:


    Friday, November 21, 2014

    Banana Bundtlets with Maple & White Chocolate Icing {Somewhat Simple}

    I have felt so busy with life lately that this poor blog has suffered.  My new recipes tend to stay written on sticky notes and attached to my cupboard door, instead of getting posted here so I don't lose them.  Chicken marinades, black bean hummus, amazing mashed potatoes and more...all stuck to my cupboard.  :(  I also realized I haven't been reposting my Somewhat Simple posts, which is sad because they are some of my favorite posts!  I give them the most thought since I have an entire month in between, so I can't just ignore them here!

    I don't just love this recipe because it's delicious, totally kid-friendly, and easy to make...but I also feel super flattered because my picture is featured on the home page slider of Somewhat Simple!



    This is still really fun for me!  Am I lame?  Probably.  Do I care?  Not enough to stop from shamelessly self-promoting my picture.  :)

    Banana bread is one of my kids' faves.  Our recipe has evolved over the years, and it's only become healthier and better tasting!  Especially with the simple but decadent maple & white chocolate icing. This is our favorite banana bread recipe because it goes together fast, it's lower in fat than most banana bread recipes, and it's moist without being sticky.  Win-win-win!

    Banana Bread 12

    The baby bundt size is perfect for kids, and perfect for sharing! I found my pan (that makes 6 baby bundt cakes) at Michael's, (and I used a 40% off coupon to buy it!). I use an ice cream scoop to fill the bundt cavities, which makes it quick and keeps it clean. My kids think it's so fun to have their own personal mini cake!

    Banana Bread Collage 4
    The icing is such a great addition to the banana bread. It adds richness to it without overpowering the sweet banana flavor. If you like a strong maple flavor, add up to 1 tsp total. I think it's just right with 1/2 tsp, but my husband, who loves all things maple, is happier with 1 tsp.

    Banana Bread Collage 3
    Banana Bundtlets with Maple & White Chocolate Icing
    Ingredients:
    • 5 well-ripened bananas
    • 4 eggs
    • 1/4 cup coconut oil (softened if necessary)
    • 3/4 cup applesauce
    • 2 cups sugar
    • 1 tsp baking soda
    • 2 tsp salt
    • 4 cups flour
    For the Icing:
    • 1 cup brown sugar
    • 5 Tbsp butter
    • 1/3 cup whole milk
    • 1/2 tsp maple flavor (up to 1 tsp for stronger flavor)
    • 1 cup white chocolate chips
    Directions:
    1. Preheat oven to 350 degrees. Prepare pans with non-stick spray.
    2. In mixer bowl, add eggs and beat well. Add bananas and beat until bananas are mashed and mixture is smooth. Add shortening, applesauce and sugar and combine. Add baking soda, salt and flour and mix well.
    3. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
    4. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
    5. While banana bread is baking, prepare the icing by adding the sugar, butter and milk to a medium saucepan over medium-high heat. Stir constantly as it comes to a boil, 3-4 minutes. Continue stirring as the mixture boils for 1 minute. Remove from heat.
    6. Add the white chocolate chips and maple flavor and stir until the chips are melted and the icing is smooth.
    7. Pour slowly over the top of the bundt cakes, allowing it to drizzle down the sides. Cool and enjoy!
    Banana Bread 10 Main

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