Easy, Breezy Chocolate Truffles

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This past weekend, I was craving anything chocolate but didn’t want to put forth much effort into making a yummy treat. So, I made these easy, breezy chocolate truffles. And trust me, they are very easy to make.

Ingredients:

  • 12 0z. bag milk chocolate chips
  • 1/4 cup sour cream
  • 2 Tbs. almond flavoring
  • Powdered sugar or cocoa

 

Directions:

  1. In a microwave-safe bowl, melt the chocolate chips on medium for 3-4 minutes, stirring halfway through.
  2. Once done melting, stir until completely smooth.
  3. Mix in the sour cream and almond flavoring and blend well.
  4. Refrigerate for 30-60 minutes.
  5. Roll into 3/4 inch. balls and then roll into powdered sugar or cocoa.

xoxo,

Megan

Yummy S’mores Dip – A Must-Try Recipe!

Image result for S'mores dip

S’mores Dip is definitely one of my favorite desserts. Bring on the chocolate, marshmallow, and graham crackers goodness!

Ingredients:

  • 1/2 tablespoon butter
  • 1 1/2 cups chocolate chips
  • 15 jumbo marshmallows, halved
  • Graham cracker squares

Directions:

  1. Adjust rack to the center position of the oven and place 8-inch cast iron skillet or regular frying pan on rack. Preheat oven to 450°F with skillet inside. Once preheated, use a potholder to remove the hot skillet from the oven.
  2. Place a pat of butter in the skillet and coat the bottom and sides. Pour chocolate chips in an even layer into the bottom.
  3. Arrange marshmallow halves over the chocolate chips, covering the chocolate completely.
  4. Bake for 5 to 7 minutes or until marshmallows is toasted to your liking.
  5. Remove from heat and rest for 5 minutes. Serve immediately with graham cracker squares.

Enjoy!

xoxo,

Megan

 

A Foodie’s Favorite Cookbooks

There are many benefits that come with summer: warmer temperatures, longer days, and more time outdoors. For most people, summer also includes having BBQs, cookouts, and eating outdoors. However, it can be tough to create a diverse menu for your summer event when the usual dishes are hamburgers, hot dogs, potato salad, and more. For July’s “Writers Who Read,” I’m focusing on some of my favorite cookbooks to help you branch out on your menus.

The Pioneer Woman Cooks: Dinnertime by Ree Drummond

Based on the popular Food Network show, The Pioneer Woman, cook Ree Drummond gives readers 125 dinnertime recipes that are simple, quick, and enjoyable for the whole family. According to the cookbook, it answers the “age-old question – what’s for dinner?” Within the recipes, Drummond includes meals that are classic comfort, 16-minute meals, freezer-friendly foods, soups, main dishes, salads, and breakfast meals for dinner. The Pioneer Woman Cooks: Dinnertime is perfect for any person or family. Some of my favorite meals are Salisbury Steak, Oven Barbecue Chicken, and the Beef Stroganoff. Plus, Drummond offers tasty desserts to conclude any evening meal. Lastly, the cookbook includes photos, beloved stories, and a colorful layout. What more could you want?

Hungry Girl 200 under 200: 200 Recipes under 200 Calories by Lisa Lillien

During the summer, I like to get lighter, smaller meals. There is just something about a heavy meal during the hot, summer months that doesn’t sit right. Lisa Lillien, the founder of hungrygirl.com, helps readers enjoy delicious dishes, while also watching their calories. The cookbook is divided into various chapters, such as Hungry Girl Staples, Morning Minis, Dip It Good, Mini Meal Mania, and Scoopable Salads. Step by step instructions are given for each recipe. Just a few examples of some of the dishes offered: Cheesy-Good Cornbread Muffins, Cheeseburger Lettuce Cups, Chocolate Chip Cookie Crisps Pudding Shake, Holy Moly Guacamole, and Hot Boneless Buffalo Wings. Hungry Girl 200 under 200 is a great cookbook to use if you are hosting a summertime party or taking an appetizer, dish, etc. to a family or friends’ event!

The Lady & Sons Savannah Country Cookbook Collection by Paula Deen

This cookbook is an oldie, but a goodie. Based off recipes from her restaurant, The Lady and Sons, in Savannah, Georgia, cook Paula Deen creates two family-friendly cookbooks with hundreds of easy dishes, The Lady & Sons Savannah Country Cookbook (Deen’s first and best-selling cookbook)and The Lady and Sons, Too! Together, these cookbooks consist of mouth-watering recipes that are quick and easy to make for any occasion. Some of the dishes include Chicken and Waffles, Oven-Fried Catfish, Sweet Blueberry Cornbread, and many desserts. One of my all-time favorite recipes from the collection is the Ooey Gooey Butter Cakes. This dessert is rich and decadent. Plus, it can be made in different flavors, such as vanilla, chocolate, etc. Trust me, this is one recipe you can’t and don’t want to resist!

I’m a foodie and I love to eat. These are just a sampling of cookbooks I love to use, not just during the summer, but throughout the entire year.

xoxo,

Megan

Last Minute Bites for New Year’s Eve

As another year comes to a close, there is no better way to celebrate than with family, friends, and delicious food! Sometimes it can be hard to find quick and easy recipes, but never fear, I’ve done the hard work for you. Enjoy these 3 simple appetizers for your New Year’s Eve festivities!
Mini Lasagna Roll-Ups
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Ingredients:
Filling:
  • 2 cups whole milk ricotta
  • 1 egg
  • The zest of 1 lemon
  • 2 tsp lemon juice
  • 1 Tbsp. fresh thyme leaves, minced
  • ½ tsp kosher salt
Lasagna Roll-Ups:
  • 10 cooked lasagna noodles
  • 1 cup mozzarella cheese, shredded
  • Tomato sauce
Directions:
  1. In a large bowl, mix all of the filling ingredients together.
  2. Cut the cooked noodles individually in half widthwise.
  3. Spread the filling on each noodle half, leaving about an inch at one end.
  4. Roll the noodle up, beginning at the end with the filling.
  5. Cut the rolled noodle in half widthwise.
  6. Spread a small amount of sauce in the bottom of a casserole dish and place the noodles on top.
  7. Place a small scoop of sauce on top of each roll and top with mozzarella cheese.
  8. Bake at 350 degrees F for 15-20 minutes or until cheese is melted.
Cranberry Pinot Noir Meatballs
Cranberry-Pinot-Noir-Meatballs
Ingredients:
  • 1 (1 lb. 10 oz.) bag of Italian Style Meatballs
  • 1 (16 oz.) can whole cranberry sauce
  • 1 cup packed brown sugar
  • 1 cup Pinot Noir
  • 1 tsp spicy brown mustard
Directions:
  1. Prepare meatballs according to package directions.
  2. In a saucepan, combine cranberry sauce, brown sugar, Pinot Noir, and mustard. Whisk to combine over medium heat. Bring to a boil and simmer for 5 minutes or until mixture has thickened.
  3. Remove from heat and pour sauce over meatballs. Serve immediately or place in a crock pot on warm or low setting.
Homemade Soft Pretzel Bites with Cheese Sauce
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Ingredients:
Soft Pretzels:
  • 1 ½ cups warm water
  • 2 Tbsp. light brown sugar
  • 1 package active dry yeast (about 2 ¼ tsps.)
  • 3 ounces unsalted butter, melted
  • 2 ½ tsps. kosher salt
  • 4 ½ cups to 5 cups all-purpose flour
  • Vegetable oil
  • 3 quarts water
  • ½ cup baking soda
  • 1 whole egg, beaten with 1 Tbs. cold water
  • Coarse sea salt
Cheese Sauce:
  • ½ Tbs. unsalted butter
  • ½ Tbs. all-purpose flour
  • ½ cup milk
  • 8 ounces grated cheddar cheese
Directions:
Pretzels:
  1. Combine 1 ½ cups warm water, sugar, yeast, and butter in the bowl in a mixer with dough hook. Let sit for 5 minutes.
  2. Add the salt and flour and mix on low speed until combined. Increase speed to medium and continue kneading until dough is smooth and begins to pull from bowl. If dough appears too wet, add flour, 1 tablespoon at a time.
  3. Remove dough from bowl and knead into a ball.
  4. Oil a bowl with vegetable oil, add the dough, and coat with oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size.
  5. Preheat oven to 425 degrees F.
  6. Bring the 3 quarts water to a boil in a small roasting pan over high heat and carefully add in the baking soda. It will boil over; add slowly and be careful!
  7. Remove the dough from the bowl and divide into 8 equal pieces, about 4 ¼ to 4 ½ ounces each. Roll each piece into a long rope, about 22 inches. Cut the dough into one inch pieces to make the pretzel bites.
  8. Boil the bites in the water solution about 15 bites at a time for about 30 seconds. Remove with a large slotted spoon and place on a greased baking sheet.
  9. Brush the tops with egg wash and season with salt. Place into the oven and bake for 15-18 minutes until golden brown.
  10. Remove from oven and let sit 5 minutes.
Cheese Sauce:
  1. Melt the butter in a medium saucepan over medium heat. Add in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until smooth and all of the cheese is melted.
  2. Season with salt and pepper to taste.
  3. Pour of the pretzel bites or serve as a dip on the side.
Enjoy!
xoxo,
Megan

TBT: Frozen Hot Chocolate


It is throwback Thursday time with a post from 2017!

I LOVE, LOVE a good cup of hot chocolate, but sometimes I don’t want it hot. I want it….well, cold or more like frozen. Try this recipe the next time you want this chocolatey drink. Works great for summertime, too!

Ingredients: 

  • 3 tbsp sugar
  • 3 tbsp hot cocoa mix
  • 2 tbsp butter
  • 1/3 cups semi-sweet chocolate chips
  • 12 ounces evaporated milk
  • 4 1/2 cups ice
  • Whipped cream
  • Chocolate chips
  • Marshmallows

Directions:

  1. Combine sugar, cocoa mix, and butter in the top of a double boiler. Stir until melted.
  2. Stir in semi-sweet chocolate chips. Mix until mixture is smooth.
  3. Slowly add in 1/2 cup of the evaporated milk and stir until smooth. Cool to room temperature.
  4. Combine chocolate mixture with the remaining evaporated milk and ice in a blender. Blend until smooth.
  5. Pour into frosty glasses and top with whipped cream, marshmallows and chocolate chips,  if desired.

Enjoy!

Xoxo,

Megan