No Bake Chocolate Peanut Butter Squares!

This is not for the faint of heart! Decadent chocolate and rich peanut butter layered to perfection. This is the holiday treat to make if you are not into baking or into cookies. Full of sugar and sweetness and oh so good. Hey, I am not here to sugar coat it. :)

This recipe is from my mother and reminds me of several birthday parties, holiday gatherings and parties we attended that required a dessert to bring. It is also the one thing I distinctly remember my sister-in-law falling for when she first came to the U.S from Italy and was dating my brother and tried them during the holidays. Eyes popping, drool.. yeah the whole thing happened! 

The one thing my mom was always better at than me is cutting them all evenly to perfection which I have not yet mastered, but I guess homemade is supposed to be full of imperfection and differences which is why it is never duplicated EXACTLY the same each time. 

Doesn't matter, it is all going in one place to dance in my mouth!

No Bake Chocolate Peanut Butter Squares

• 1 Box of confectioners sugar ( gulp)
• 1 cup creamy peanut butter
• 1/2 cup graham cracker crumbs
• 2 sticks of butter
• 1 bag of semi sweet chocolate morsels
• holiday colored shots

In a bowl, combine sugar, peanut butter, butter and graham cracker crumbs. Mix well with a spoon. Consistency should be dough like but still a little like batter if that makes sense. Once mixed, put into a square baker and pat with hands evenly covering all corners. Put in the fridge to firm up.

Using a double boiler (I use 2 pots with 1 cup of water at the bottom) melt the bag of chocolate, stirring often until all the morsels have melted.

Take out pan and pour chocolate over peanut butter mixture. Spread evenly using a spatula. Sprinkle with shots for a festive look. 

Put back into the fridge for 20 minutes. You want the chocolate to set just enough to set, but not to be rock hard otherwise when you cut it, the chocolate will flake right off the peanut butter layer. 

Using a knife, cut evenly into strips then into small 1 1/2 inch squares. Enjoy! 

How To Create a Mason Cookie Jar!

Gift giving can be tricky. Sometimes you need something that anyone could get, would like and would look nice. This is when I get crafty! Something about getting the glue gun out and being creative brings me so much joy. And my no means do I consider myself creative. But I love to create and I love to give gifts so this is a no brainer. 

I have always wanted to try to make mason jar baking mixes. I always see them on Pinterest and think " wow that looks easy and super cute". Well..it is! With a stop at JoAnne's I was able to get almost everything I needed minus the ingredients. The possibilities are endless with how you would like to decorate the jar, the kind of tag you want to use and of course what kind of baking recipe you want to include. I kept it simple with a chocolate chip cookie recipe. I always have those ingredients on hand and only had to buy the chocolate chips. I chose the holiday chocolate chips in red, green and traditional chocolate which look more festive in the jar. You could substitute for holiday M&M 's as well. I also added some white chocolate chips. 

Step 1: Clean each jar and dry well. This recipe calls for 1 quart jars.

Step 2: Choose ribbon, allocates, tags and twine you would like to use to decorate. If you go to the scrap booking aisle, you can find all kind of materials for the tags in addition to the sewing aisle.  

Step 3: Decorate first! This way you won't be moving the jar once filled and mix ingredients and avoid any glue mishaps in the jar. Using a glue gun and scissors, carefully cut the ribbon to fit around the jar. Glue the ribbon and then fasten around evenly. I also took the lid off and put ribbon around the rim of the canister top.

Step 4: Decorate the lid. I used burlap flowers but you could use artificial holly and berries or Christmas ornaments or feathers. Use your imagination. I wanted the theme to look natural, so those are the type of materials and patterns I chose. 

Step 5: Mix with a spoon 1 3/4 cup flour with 3/4 teaspoon baking soda, 3/ 4 teaspoon salt.

Step 6: Carefully spoon the flour mixture into the jar evenly.

Step 7: Next is the brown sugar. Using spoon, put in 3/4 cup carefully layered.

Step 8: Spoon in 3/4 cup cane sugar evenly.

Step 9: 1 &1/2 cup chocolate chips. This is the last layer. Gently push the chips down firmly to sit on top and make room for the lid to go on. 

Step 10: Make a label that has the rest of the instructions which are as follows.

Combine ingredients with one egg, one teaspoon vanilla and 1 1/2 sticks of butter. Bake at 375 degrees for 9-11 minutes.

Add a special personal note and give to someone special. Makes a great teacher gift or for the postman! I tied a cute holiday pot holder and a candy cane with my jars. I can't wait to give them out!

What homemade gifts have you made before and love to give?

Leftover Turkey Tacos

Got turkey? Sure you do! Still days later and it is lingering in the kitchen looking to be inspired, re purposed and eaten! Turn them into tacos! It is easy, healthy and super fast to make. While everyone else is making turkey open faced sandwiches and soup, here is an easy way to give your leftover turkey a new life and the kids will likely still think its chicken!

Leftover Turkey Tacos

• 4 ounces of turkey
• 1/2 cup chopped tomato
• 1 Tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/2 cup salsa (Your favorite kind)
• Olives, sour cream and avocado (optional)
• salt and pepper to taste
• Flour or corn tortillas

Take 4 ounces of leftover turkey and warm it up in a saute pan on medium heat with a tablespoon of olive oil, pepper and salt to taste. Add 1 teaspoon cumin and 1 teaspoon chili powder to turkey. Using a spatula or wooden spoon, break up turkey so it starts to shred. Turn off stove and put aside.

Use flour or corn tortillas and layer turkey, cheddar cheese or Monterrey jack, olives, chopped tomato's, sliced avocado and top with sour cream or salsa. Warm for 3 minutes in the oven or 1 minute in the microwave. Done!

How have you used your turkey leftovers?

Cranberry Pumpkin Spice Bites

It is always a challenge to feed our children healthy snacks. Ok. Let me switch that. It is always hard for our kids to make healthy choices! This recipe makes that easy with peanut butter, Chia seeds and cranberry and naturally sweetened with honey. I have found similar bite recipes online. I especially enjoy the version from Gimme Some Oven . Many variations and recipes have been created and adapted but, I wanted to make my own version and include some other ingredients so I adapted it using some fall flavors. So here you go!

Cranberry Pumpkin Spice Bites

• 1 cup Rolled Oats (You can use Gluten- Free oats as well)
• 1/2 cup white chocolate chips
• 2/3 cup toasted coconut flakes
• 1 Tbsp. Chia seeds
• 1 tsp. vanilla
• 1/2 cup Peanut Butter
• 1/3 cup honey or maple syrup
• 1 Tbsp pumpkin spice 
• 1/4 cup dried cranberries

Mix all the ingredients well. (I use my hands!) Consistency should be like cookie dough. Place in a bowl and pat into a ball. Cover firmly with plastic wrap and chill for 20 minutes.

 Once chilled, roll into 1 inch balls using your hands and place in airtight container. Refrigerate. 

Don't be fooled. The kids won't be the only one digging into these! 

Chocolate Chip Pumpkin Bread

Fall is all about pumpkin and fall flavors. Since the chilly weather has finally hit us, I am officially in the baking mood! This is a pumpkin bread recipe that you can really sink your teeth into. It also makes two full loafs which I love since you are taking the time to mess up the kitchen preparing it and 30-40 minutes to bake it, you get more bang for your buck. One can be eaten and one put in the freezer for another cold days warm treat!

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread. Photo credit Charging You Up

• 3 cups sugar
• 3 cups flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1 cup vegetable oil
• 1 tsp nutmeg
• 1 tsp pumpkin spice
• 1 tsp cinnamon 
• 2/3 cup water
• 16 ounces canned pumpkin
• 4 eggs lightly beaten
• 1 cup mini chocolate chips

Photo credit Charging You Up

Preheat oven 365 degrees. Butter and flour 2 loaf pans. Stir together oil and sugar. Once stirred, add the pumpkin. In another bowl combine all the dry ingredients. Mix dry ingredients with water until moist. Using mixer, blend wet ingredients into dry until evenly mixed. Pour in 3/4 cup of chocolate chips and stir. Evenly distribute the mix into 2 loaf pans. Bake 30-40 minutes or until cake tester comes out clean. Let stand 10 minutes and remove from pans to cool. Melt another 1/4 cup of chips and drizzle over loaf if desired. And yes,... we desire!!  

Slice and enjoy!

Chicken Tortilla Soup!

The cold weather has arrived and I think it is here to stay now!

Warm up this fall and winter with Chicken Tortilla Soup. You probably already have most of the ingredients in your cupboard and if you can use a can opener, you can make this!

Chicken Tortilla Soup

* 2 Chicken Breasts cut up in chunks
* 1 Tbsp Chili Powder
* I Tbsp Cumin
* 1 Tsp pepper
*1 Tsp salt
*2 cans of chicken broth
* 1 can (12 ounces) of plain crushed tomatoes
* fresh cilantro
* 3 cloves of garlic
* 1 sweet onion
* 1 small green pepper
*1 small can of corn
* 1 can black beans
* 1 can hominy
* 1 can green chili's
*1/2 cup water

Saute chicken in a small amount of olive oil until cooked and set aside. In a large stock pot put in the crushed tomatoes, chicken broth, water, chili powder, cumin, salt and pepper. Simmer for 10 minutes.

Add in chopped garlic and diced onion, green pepper, green chilies and corn. Simmer 5 more minutes.

Add homily and beans at the end and mix well. 

This is the kind of soup that tastes even better on the second day! Serve with cilantro, tortilla chips, cheese, avocado, sour cream or any other complimentary topping. Enjoy!

Lettuce Wraps

Thai food must be one of my favorite types of cuisine to go out to eat for. However, the time to do it is often short in my busy life. One of my favorite appetizers is lettuce wraps, so I had to find a way to make these from home and I did! They are super easy, versatile and you can add pretty much whatever left over vegetables you have in the house to them!

Lettuce Wraps
(Serves 6)

• 1lb ground turkey, chicken or pork (I used turkey for this one)
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1/4 cup Peanut butter
• 2 Tbsp Soy Sauce
• 1 Tbsp Steak sauce
• 6 Lettuce leafs (Boston Bib works best- I used Romaine here)
• Shredded carrot
• Chopped nuts
• Few sprigs of Cilantro

Cook meat on the stove top and add pepper and salt. Once halfway cooked add peanut butter, soy sauce and steak sauce. Stir often to incorporate the peanut butter and sauces. When cooked completely, remove from the stove top.

Take 2 pieces of lettuce and fill the lettuce with the meat mixture. Top with shredded carrot, cilantro and nuts. 

Fold, eat, enjoy!

Carrot Curry Soup

I have seen many versions of this soup and I have to say it sounded like a lot of work. Well.. it is. Kinda. A pound of carrots to peel and chop is no easy task, but really after that all the work is in the pot and blender! 

This soup is a fall favorite in our home and is spicy, flavorful and fulfilling. It also is not expensive and does not take many ingredients. Amen to simplicity. Make it a day ahead of time and it tastes even better on day 2! Serve with salad or a sandwich and you are done. Here is my version.

Carrot Curry Soup

• 1 lb bag of large carrots
• 3 Tbsp curry powder
• Fresh ginger (1 tsp)
• 1/2 white onion chopped
• 1 clove of garlic
• pepper and salt to taste
• 10 ounces of vegetable broth
• 1 small can of coconut milk

Chop carrots into quarter and dime size pieces. If you can, try to cut them thin which will cut down on the cooking time. 

Put a small amount of olive oil in a large stock pot and add chopped onions, garlic, curry powder dash of salt, 1 tsp pepper and ginger. Cook on low until onions are translucent, about 3 minutes.

Add vegetable broth. The broth should just cover all the carrots. Since a 1lb bag of carrots can vary on how large the carrots are, you can always add more broth if needed.

Cover and simmer for about 20-25 minutes. Carrots need to be fork tender. 

Once they are tender, transfer the broth and carrots into the blender. Blend on puree, pulsing. You might have to stop and stir a few times. You want all the carrots pureed and a nice smooth consistency. The soup should not be watery but creamy. 

Once blender to the desired consistency, return the soup to the pot and add 1/2 cup of coconut milk. Taste and add more salt and pepper as you feel needed.

Let the soup stand for 15 minutes and then enjoy! 

What is your favorite fall soup? 

Bean-less Chili

I love the fall! I love the food that comes with it even more. 

Soups, baking breads and muffins, pumpkin everything and then there is chili! A hearty, warm meal that thankfully everyone in the house can agree to like. Beans however are not that welcome, so I make a bean-less version and you will never miss them. Plus with a crock pot there is hardly any "cooking" involved. The pot does all the work. 

Photo credit Charged

Bean-less Chili

• 1lb ground beef of your choice. 
• 3/4  of a 16 ounce can of crushed tomato
• 2 Tbsp chili powder
• 1 1/2 Tbsp cumin
• 2 tsp salt
• Pepper to taste
• 1 green pepper
• 1 white onion
• 1 clove of garlic

Start with dicing the onion and pepper and put aside. Add the beef to a crock pot and put on low setting. Add 3/4 of the 16 ounce can of crushed tomato. My experience is that if you add too much, you will have chili soup. :) You can always add more, but cannot take the extra out so start slow. Add the pepper and onions. Add the chili pepper, cumin, salt and pepper. Same thing with spices, add what is on the recipe and add more as it full cooks and to taste. I always end up adding a bit more. If you like, you can also add corn to the chili. Cook in the crock pot for 3-4 hours, stirring the pot twice an hour. 

Photo credit Charged

Once fully cooked, plate and top with cheddar cheese, sour cream or avocado. I like mine with a side of cornbread or tortilla chips.

Fruit Coolers

The heat wave on the east coast has been trying! It is September and I am ready for fall, football and fun! Until then, it is important to stay cool during humid and hot days. This is an elegant, easy and fun way to do it other than just filling up the ole water bottle from the tap. 

Photo credit Charged

Photo credit Charged

Keep cool with these fruit and cucumber coolers!

Why wait until your annual visit to the spa to get this? There are lots of benefits of drinking cucumber water including hydration, bringing down blood pressure, detoxing and antioxidant benefits, curbing your appetite and soothing your skin. It also adds vitamins and minerals to your water. 




You can also add herbs to the coolers for added benefits like rosemary, basil or mint.  Add lemon and berries for another variation.  Instead of plain water, add seltzer for some zing or a splash of orange or cranberry juice to the water. Have fun, & keep cool!

Photo credit Charged

Avocado Toast

Toast is back in a big way! Lately, everyone is putting together avocado and eggs. I first thought this was an odd combo until I tried it on a burger. I was forever changed. I have not had it on pizza yet, but that will be next!

No longer the poor man's breakfast, this toast is elegant, full of yummy toppings and fulfilling and very versatile. If there is something you do not like, you can switch it out for something else. 

Avocado Toast

1. 1 slice of bread (your brand and type works fine)
2. 1 ripe avocado
3. 1 egg over easy
4. 1 slice mozzarella
5. Baby tomato's halved
6. Olives halved
7. 1 Tbsp mayo
8. 1 tsp ketchup or hot sauce

Toast your bread and cut open the avocado. Spoon out the inside and smash with a fork in a bowl until smooth. Layer on the avocado using a knife onto the bread. Next, put the egg on top and sliced mozzarella. Warm in the microwave for 20 seconds so cheese melts. Add baby tomato's and olives. 

Next, take mayo and ketchup ( or hot sauce) and mix in a small bowl. Gently lay the mixture on top using a knife for an added kick.

Enjoy!

Grain and Gluten Free Banana Pancakes

I love pancakes. Indeed! Every weekend pancakes are made in our home. It is the only time we really have time to make and eat them. 

After recently running out of our favorite gluten free mix, I decided to look online for a homemade version. What I found was a ton of recipes to my surprise. Almost makes me wonder why buying the store bought is even necessary, but it is a lot faster and easier with the store bought stuff. I had time to make them homemade over the weekend, so I did just that! And I will say, they came out pretty tasty.

I found a great recipe on Goop.com and improvised a bit. I nixed the lemon and almond extract and exchanged the almond milk for coconut milk as that is what we normally have in the house. I also added half a banana and pumpkin pie spice for flavor. 

Photo credit Charged

Grain and Gluten Free Coconut Flour Pancakes

• 1/4 cup coconut flour
• 3 eggs
• 1/2 tsp baking powder
• 1 Tbsp pumpkin pie spice (You can also use allspice or cinnamon)
• 1/2 banana
• 1 Tbsp cup honey
• 1/2 tsp Vanilla
• 1/3 cup coconut milk
• 3 Tbsp coconut oil
• Pinch of salt

Photo credit Charged

Photo credit Charged

Whisk baking powder, flour and salt. Add pumpkin pie spice.  In a medium bowl, whisk honey, vanilla, coconut oil and whisk in each egg one at a time. Then add smashed banana and coconut milk.

Gently add dry mixture to wet mixture. Mix but do not over mix. 

Use a few drops of coconut oil to grease skillet and drop pancake batter into even cakes. Watch carefully. These will not bubble up as much as traditional pancakes. Once you see them cooking halfway through, flip. Yields 6 pancakes.

Add strawberries, blueberries or just plain old syrup.

What's your favorite breakfast food?

Easy 3 Bean Salad

This recipe is my go-to picnic recipe, work pot luck party take along and simple summer dish. AND it cost's less than $5 to make and 3 minutes to put together with many things you already have in your pantry.

Photo credit Charged

Easy 3 Bean Salad

• 1 can red beans
• 1 can garbanzo beans
• 1 can black beans
• 1 bunch of green onion
• salt and pepper to taste
• balsamic vinegar
• Olive oil

Drain and rinse all three cans of beans. Put into a bowl and add 2 tablespoons each of olive oil and balsamic vinegar. I do not have an amount listed because every ones taste is different. Use less or more to your liking. Same with the pepper and salt. Mix well and serve cold.

Variations:

Use Italian dressing (or make your own) and add instead of olive oil and balsamic or use a creamy ranch.

Photo credit Charged

Switch up the beans. Don't like garbanzo? Any other bean will do. 

Add cherry tomatoes and fresh herbs for more punch.

Happy Eating!

Need to cool off?

Refreshing and healthy! Creamy Strawberry Kiwi Popsicles made with Karo® Syrup by food blog The First Year #OMGyum #KaroSyrup http://bit.ly/StrawberryKiwiPopsicles

Simple Pesto

There is nothing more fragrant than fresh herbs being cooked in the kitchen. I was lucky to have stumbled across family members that grew too much basil in their garden in the past few days. (Ever heard of such a problem?!) :)

Photo credit Charged

 
I went home with a large zip lock bag chock full of huge, fresh basil leaves. I already knew at least 3 dishes I could make with it, but I knew pesto was first in line!












     Simple Pesto

Photo credit Charged

• 2 tbsp pinoli or pine nuts 
• 2 cups basil
• 1/2 cup olive oil
• 2 cloves of fresh garlic
• pinch of salt and pepper
• 1/2 cup fresh shredded Parmesan. (This is not the time to buy the prepackaged shredded:)

Using a bullet type juicer or mini food processor, put in all the ingredients but hold off on the oil. Drizzle the oil in a bit at a time while pulsing, then stopping to add more. The consistency should be fine and the residual pesto should be able to be able to stick on the spoon after dropping on your dish.

You will be surprised how quickly two cups of basil makes about a 1/2 cup of pesto. This is why this receipe is perfect for having a too much basil problem. But really... not a problem anymore!

Photo credit Charged

My house smelled heavenly after making this and I have a ton left over. This can be frozen and used year round. You can freeze in ice trays and cover in a large ziplock bag to keep from freezer burn or freeze right in bags for your next dinner in minutes.

What is your favorite dish to make with fresh herbs?

Udi's Gluten Free Pizza

We are making homemade pizza. Well sort of!

Photo courtesy of Charged

I got some help from gluten free pizza crust by Udi's  and 365 Whole Foods brand to be exact. By far the best gluten free pizza crust I have had! I have made it from scratch, bought gluten free mixes that are time consuming and messy as well as expensive. A box of these for 2 shells will run you approximately $5.50 at the supermarket. They are thin and come out crispy and light and you have no idea you are eating gluten free. 

Photo courtesy of Charged

I started by sauteeing spinach and garlic in a non-stick pan with a tablespoon of olive oil. After it starts to wilt, I added chopped cooked chicken and fresh basil, salt and pepper. Then I spread the shells with 365 Classic Marinara sauce and topped it with the spinach and chicken. I then shredded cheese. I used cheddar as that is what I had on hand but classic mozzerella or another of your choice will do. I added olives for a bit more flavor but you could add peppers, sausage, onion...think out of the box. 

 After topped and prepared, the shell cooks in about 15-20 minutes on a pizza stone at 400 degrees. My suggestion is to watch it half way as they are thin and on a stone could bake quicker. 

What you get is a delectable, flavorful personal size pizza that is gluten free but not free on taste or quality. 

Photo courtesy of Charged




http://udisglutenfree.com/

http://www.wholefoodsmarket.com/about-our-products/product-lines/365-everyday-value

  

Basic Guacamole

Never buy store bought again!

Photo courtesy of Charged

Guacamole is the easiest thing to make and there is nothing like making it fresh. Not to mention that in some stores it is very pricey! I have been doing it for several years and it only takes a few ingredients and can be done in under 10 minutes. 

Avocado's are good for you! They are 160 calories each and have 2 grams of protein and 16 grams of mono saturated fat (the good kind of fat) that will keep you feeling full. They are also low in sodium and high in fiber.

If you are not a avocado connoisseur, that is OK! When going to the store, look for ripe avocados. Gently press your thumb into it. It should leave a small indentation. That is when you know they are perfect. If your thumb goes right through it, it is on its way to rotting. If you can't press your thumb into it, it is likely too hard. If you get them in advance, you can put them in a brown bag tightly and they will ripen in the next day or so. You should only be using avocados that are bright green on the inside and show no sign of black spots and it should not be brown in color. 

Basic Guacamole

• 2 ripe avocados
• 1/2 cup of cilantro. Fresh only.
•  1 clove of garlic
• 1 tsp salt
• 1/1 tsp pepper
• 1 lime
• 1 Tbsp mayonnaise. Any kind will do. ( I use Just Mayo by Hampton Creek for those that are dairy free.) 
• 2 small Roma tomato's.
• Small food processor. If you do not have one, you can still mix by hand using a large fork for a more rustic result.

STEP 1. Cut each avocado in half and scoop out the insides into a bowl. Remove pits.

STEP 2. Pull off a 1/2 cup of cilantro leaves and add to the bowl.  You do not want stems as they are course.

STEP 3. Mix in salt and pepper.

STEP 4. Cut lime in half and squeeze each halve into avocado mixture. This will keep your guacamole super green and adds flavor

Photo courtesy of Charged

 

STEP 5. Chop and add garlic.

STEP 6. Chop tomatoes into tiny cubes and set aside

Photo courtesy of Charged

STEP 7. Put all the ingredients in the food processor and start mixing. If the guacamole appears too dry, add more lime or a touch more mayo. We are looking for a creamy consistency. 

STEP 8. Once well mixed, pour into a bowl and fold in tomatoes. Garnish with chips and you have just mastered guacamole! 

Ole!

Photo courtesy of Charged