Monday, June 25, 2012

Avalanche Bars

Oh my were these good!!  A favorite at a family dinner this weekend!  Definitely a fun and different way to enjoy a rice crispy treat!  Super sweet too.  I think next time I will add even more marshmellows because those were my favorite bites!  (my husband agrees)  I think I will add at least two cups of marshmellows next time.  Those chewy bites were the best! :)  Super quick and easy too.  The best!

12 oz bag of White Chocolate Chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips + 2 Tbsp for garnish.
Lightly grease a 9x9 pan

In microwave-safe bowl pour in white chips and heat on 50% power for 1 minute. Stir and continue in 30 second increments until chips are melted.
Combine the peanut butter with the melted chips and add the krispies.
Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.
Add the marshmallows and the mini chocolate chips and stir to combine.
Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
Press the remaining chocolate chips into the top for garnish.
When the bars are completely cooled cut into squares and enjoy!

Another great thing about this recipe is that it is Gluten free!!!!  Wahoo!

Recipe and photo from

Slow-Cooker New Orleans Red Beans and Rice

Two words: absolutely delish.  I had my mother in law and sister in law over for dinner yesterday and every single one of us couldn't stop eating this dish!!  It was so beyond easy too.  I've never cooked with dried beans before so I was a bit nervous.  Nope, don't be with this dish!  So so good.  It does have a slight spice/kick to it, but we all loved it!

1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped 
3 celery stalks, chopped 
3 garlic cloves, chopped
1/2 pound andouille sausage, sliced
3 tablespoons Creole seasoning
Hot cooked rice 
Garnish: sliced green onions (optional)

Place first 8 ingredients in a 4-quart slow cooker.
Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired.

Gluten free: use GF creole seasoning or your own combination of seasonings.

Recipe and photo found on thank you thank you!

Monday, June 11, 2012

Green Chili Enchilada Bake

Made this over the weekend for me and my husband and we really enjoyed it.  It is so very easy.  The "I don't feel like making dinner" title is accurate and fits perfectly.  It throws together super quickly and tastes great.  I served it with tortilla chips and left over salsa verde that I didn't use in the meal itself.  It was yummy!

Green Chili Enchilada Bake (aka) I Don’t Feel Like Making DinnerIngredients
1 cup mild green enchilada sauce
1 cup reduced fat sour cream
3/4 cup salsa verde, mild
12 white corn tortillas broken into 1 inch pieces
2 cups cooked chicken or turkey breast
One 15 ounce can black beans, drained
1 cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.
2. Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.
3. Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.
4. Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.
Makes 8 servings

Gluten free: use GF enchilada sauce (I used Kroger brand)

Recipe and photo from thanks for sharing!