Simply Made Recipes

Cooking with Amber

You are here: Home / Archives for Recipes

Recipes

Bloody Monster Eyes Halloween Milkshake

amazon

This Bloody Monster Eyes Halloween Milkshake is made with a freaky delicious based vanilla shake with a matcha green tea whipped cream decorated with a chocolate drizzle and bloody eyeballs made of donuts. 

Starbucks just released a Beetlejuice Frappuccino which looks and sounds amazingly fun! It also inspired the milkshake today with the green whipped cream made from matcha powder. Matcha powder is a great ingredient to use when baking. The powder is very fine and mixes well, offers extra flavor and also naturally colors food with its vibrant green pigment. 

You may also enjoy these Halloween Jello Worm Cups for another great treat!

Bloody Monster Eyes Halloween Milkshake

Bloody Monster Eyes Halloween Milkshake has a great vanilla base with bursts of chocolate. The whipped cream tastes like green tea which pairs very nicely with both the vanilla and chocolate and adds a very unique flavor. 

What You Need

    • Frosting. A pre-made frosting is fine or whip up a quick buttercream with some butter, confectioners sugar and pinch of milk. 
    • Donut holes. Any are fine but I picked the powdered sugar ones since they are white. 
    • Candy eyes. Grab some candy eyes that are flat on the backside. 
    • Red cookie icing for “blood”. I bought the pre-made for the icing but you can make your own. 
    • Skewers and toothpick to hold the eyes in place. 
    • Milkshake ingredients: vanilla ice cream, vanilla extract, chocolate syrup, heavy whipping cream, confectioners sugar, milk, gelatin powder and matcha powder. 


Tips & Tricks

Matcha Whipped Cream

Unflavored gelatin is added to the matcha whipped cream to stabilize it. This is easily done using 1 teaspoon gelatin powder to 4 teaspoon hot water. Let the gelatin dissolve in the water and right before adding it to the whipped cream mixture, pop it in the microwave for a few seconds to you have a nice liquid that will begin to set up once it is beaten with the whipped cream. 

Bloody Monster Eyes Halloween Milkshake, halloween dessert, halloween milkshake, eyeball halloween recipe, Halloween recipe, matcha whipped cream, matcha green tea recipe, vanilla milkshake
Print

Bloody Monster Eyes Halloween Milkshake

This Bloody Monster Eyes Halloween Milkshake is made with a freaky delicious based vanilla shake with a matcha green tea whipped cream decorated with a chocolate drizzle and bloody eyeballs made of donuts. 
Course Dessert
Keyword dessert, halloween, milkshake
Prep Time 10 minutes
Servings 2 milkshakes
Author Amber

Equipment

  • Blender
  • Hand Mixer

Ingredients

Milkshake

  • 3 cups vanilla ice cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Matcha Whipped Cream

  • 1 teaspoon unflavored gelatin powder
  • 4 teaspoons hot water
  • 1 cup heavy whipping cream
  • 2 teaspoons matcha powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup confectioners sugar

Bloody Eyeballs

  • 4 donut holes, powdered
  • 4 candy eyes
  • red icing, store bought or homemade
  • white frosting, store bought or homemade

Other

  • chocolate syrup

Instructions

Bloody Eyeballs

  • Start by making the bloody eyeballs. Place some frosting on the back of the eyes and then put in the center of the donut holes.
  • Use the red icing to create a "bloody" eye look. Put a skewer in each donut eye and then secure them together with a toothpick between the donuts. ** double check the height of the skewers to ensure the will fit into your glass perfectly. If not, cut some off the bottom.
  • Let the donut eyes sit int the fridge to set up while you make the whipped cream and milkshake.

Matcha Whipped Cream

  • Place a mixing bowl and beaters into freezer to chill before using.
  • Add gelatin powder to 4 teaspoons hot water and stir well so the gelatin begins to dissolve. Place to the side.
  • Take your mixing bowl and beaters out of the freezer and assemble hand mixer.
  • Add heavy cream, matcha powder, vanilla extract and confectioners sugar to mixing bowl and beat for 5-7 minutes or until a stiff peak is formed. This means that when the beaters are lifted from the bowl, the whipped cream forms a peak that does not lose shape.
  • Grab the gelatin mixture and microwave for 5 seconds. Stir and add into mixing bowl. Beat whipped cream so the gelatin is dispersed evenly among whipped cream.
  • Place whipped cream into a pastry bag with a large tip.

Milkshake

  • Blend ice cream, vanilla extract and milk.
  • Drizzle some chocolate syrup into the milkshake glass. Pour milkshake in.
  • Put whipped cream on top.
  • Place the bloody eyeballs towards the front of the glass. Place some more red icing below the eyes.
  • Serve.

Notes

**matcha powder does contain caffeine

Black Velvet Halloween Cupcakes

amazon

Black Velvet Halloween Cupcakes are made with basic baking ingredients, buttermilk, vinegar, a bit of food coloring and some cocoa powder with a buttercream frosting, sprinkles and a candy bat on top filled with a cherry preserve surprise. 

It seems to be the week for Halloween recipes. Everyone’s fun decorations, visiting the pumpkin patch and picking out costumes for the kids has me inspired. I wanted to create a dark dessert that can fit into any Halloween party decor as part of a kid-friendly gathering and these delicious Black Velvet Halloween Cupcakes #nailedit ! 

You may also enjoy this Black as your Soul Halloween Cocktail for the adults!

Black Velvet Halloween Cupcakes

Black Velvet Halloween Cupcakes are really soft and fluffy with a hint of chocolate and smooth buttercream frosting. A gummy bat and black sprinkles add just a touch of sparkle with this all black dessert. A sweet cherry filling adds a nice surprise and although optional, brings a great balance to this dessert. 

What Is Black Velvet?

So, what is black velvet? Black velvet is like red velvet but with black food coloring instead of red. The cake is given a more unique flavor with buttermilk, vinegar and a little cocoa powder giving it a slight acidic taste. Red velvet is typically paired with a cream cheese frosting but a simple buttercream is used for this recipe with some cocoa powder mixed in. 

Tips & Tricks

Food Coloring

The biggest tip I can give you is this. Use a gel food coloring instead of a traditional fluid food coloring. The gel will allow you to use way less food coloring making it easier to achieve a dark color since it is a more concentrated mix. Do you have to use gel food coloring? The answer is no, a liquid color will also work. 



Black Velvet Halloween Cupcakes, black velvet cupcakes, Halloween dessert, cupcakes with cherry filling, Halloween recipe, Halloween party recipe, black cupcakes
Print

Black Velvet Halloween Cupcakes

Black Velvet Halloween Cupcakes are made with basic baking ingredients, buttermilk, vinegar, a bit of food coloring and some cocoa powder with a buttercream frosting, sprinkles and a candy bat on top filled with a cherry preserve surprise. 
Course Dessert
Keyword cupcakes, halloween
Prep Time 15 minutes
Cook Time 20 minutes
Servings 24 cupcakes
Author Amber

Ingredients

Cupcakes

  • 2 3/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 3 Tablespoons dark baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 3 eggs, large
  • black food color gel
  • non-stick cooking spray

Frosting

  • 1 cup unsalted butter, softened
  • 3 2/4 cups confectioners sugar
  • 1/4 cup dark cocoa powder
  • 1 Tablespoon whole milk
  • 1 teaspoon vanilla extract
  • black food color gel

Black Velvet Halloween Cupcakes

  • cherry preserves, optional
  • black sprinkles
  • gummy bats

Instructions

Cupcakes

  • Heat oven to 350 degrees.
  • Sift cake flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl. Whisk ingredients together.
  • In a separate bowl, whisk together wet ingredients : vegetable oil, buttermilk, vinegar, vanilla extract and eggs. Add to the large mixing bowl with the dry ingredients. Whisk again.
  • Add in desired amount of black food coloring and whisk. The batter is thinner than the average but it will cook perfectly.
  • Spray a cupcake pan with non-stick spray and add a cupcake liners.
  • Pour the cupcake batter into each liner filling 3/4 full.
  • Bake for 20 minutes or until an inserted toothpick comes out clean.
  • Place on a cool rack.

Frosting

  • In a mixing bowl, add the softened butter and cocoa. Use a hand or stand mixer to beat the ingredients until smooth.
  • In increments, add in the confectioners sugar and beat.
  • Add vanilla extract, milk and desired amount of food coloring. Beat until smooth. If you feel the frosting is too thin, add in some more confectioner sugar. Too thick? Add just a tiny bit more milk.

Black Velvet Halloween Cupcakes

  • Once the cupcakes are completely cooled, take a knife and cut an 1 inch plug at the top center of each cupcake. You can toss or eat the plug you cut out.
  • Place cherry preserve into the hole made.
  • Use a large tip in a pastry bag and frost each cupcake.
  • Add sprinkles and a bat on each cupcake.

Halloween Jello Worm Cups

amazon

Halloween Jello Worm Cups is really fun, kid-friendly holiday treat made with lime jello, gummy worms, candy eyeballs and OREO cookies. 

Halloween is almost here and those amazing holiday parties are in full swing on the weekends. These Halloween Jello Worm Cups are a super simple treat to make for kids and adults that are tasty and festive. The perfect addition to a Halloween party table with the bright colors and creepy vibe. 

You may also enjoy these Halloween Popcorn Balls for another simple holiday treat!

Halloween Jello Worm Cups

Halloween Jello Worm Cups have a strong lime flavor with a chocolaty topping. Gummy worms and candy eyes are filled inside this dessert for interesting textured surprises within. I like to also name the ingredients something fun for the kids so Jello turns into “toxic waste” and the crushed OREO is “dirt”. Kids have a total blast with these dessert cups to find all the worms and eyeballs inside!

Tips & Tricks

Fast Set

Make sure to do the fast setting process with the Jello or other gelatin mixture you may be using. This process involves adding ice cubes to your boiling water and gelatin mixture which allows it to set quickly. This way you can add in the Halloween candies at the perfect time so they appear to be stuck in the middle of the toxic waste and crawling out of the dirt! A toothpick can help you get those candies exactly where you want them. 

Eyeballs

Candy eyes may bleed slightly which is fine. I think it adds to the creepy factor a little.  However, you can swap the candy eyes for a gummy eyeball if preferred. 





Halloween Jello Worm Cups, jello cups, lime jello, Halloween dessert, Halloween treat, Halloween recipe ideas, worms in dirt recipe, kid friendly Halloween recipe
Print

Halloween Jello Worm Cups

Halloween Jello Worm Cups is really fun, kid-friendly holiday treat made with lime jello, gummy worms, candy eyeballs and OREO cookies. 
Course Dessert
Keyword halloween, Holiday, Jello, OREOS, Treat
Prep Time 10 minutes
Cook Time 3 minutes
Chill Time 30 minutes
Servings 4 servings
Author Amber

Ingredients

  • 3 ounces lime gelatin
  • 1 cup boiling water
  • 2 cups ice
  • 10 OREO cookies, thins
  • 3.5 ounces Troli Sour Bright Crawlers, minis
  • candy eyes

Instructions

  • Bring 1 cup water to a boil.
  • Remove from heat and add in gelatin packet. Whisk for 3 minutes or until gelatin is completely dissolved.
  • Add 2 cups ice and whisk for 5 minutes. If there are some pieces of ice leftover, just remove them after 5 minutes if not melted completely. The mixture should be setting up at this point.
  • Pour the mixture into four 5.5 ounce cups.
  • Place gummy worms into each cup and a few candy eyeballs. Using a toothpick can help push the gummy worms and eyeballs down where you would like them so they are floating in the middle of the cups.
  • Let chill in the refrigerator for 30 minutes.
  • Crush up OREO cookies and sprinkle over the top of each cup with a few more gummy worms and candy eyes. The best way to crush OREO's is either placing the cookies into a sandwich bag and paddling it with a rolling pin or putting through a food processor.
  • Serve.

Pumpkin Shaped Cheese Ball

Pumpkin Shaped Cheese Ball is a fun Halloween appetizer made with cream cheese, bell pepper, shallot,  jalapeño and garlic powder rolled in crunched up Nacho Cheese Doritos and shaped into a pumpkin. 

I made a Pumpkin Shaped Cheese Ball many years ago for a Halloween lunch with co-workers and it was one of those recipes I just sort of forgot about for a while. I do remember this appetizer being a huge hit and super tasty so it was time to recreate and share! I love that this recipe is kid-friendly and adds a lot of character to a Halloween party spread with the fun pumpkin shape. Bonus that these cheese ball is easy peasy! 

You may also enjoy this recipe for Pumpkin Spice Hot Chocolate great for trick-or-treating and Halloween parties!

Pumpkin Shaped Cheese Ball

Pumpkin Shaped Cheese Ball is creamy and smooth with a slight sweetness coming through from the shallot and yellow bell pepper. Jalapeño adds that little spicy kick inside and the crunchy, nacho cheesy outside layer brings in great flavor. 

Tips & Tricks

Shaping the Pumpkin

The only part of this cheese ball that could be potentially frustrating is shaping the mixture into something that resembles a pumpkin. Utilize the plastic wrap to help you get it into a nice round ball to start. Gently patting the mixture into place is a great help. Place the rubber bands around the ball once you are happy with the roundness. Don’t worry about being perfect because real pumpkins aren’t perfect either. Just place them around the ball as even as possible and just go with it! 

 

Pumpkin Shaped Cheese Ball, Halloween recipes, Halloween party ideas, Halloween cheese ball, spicy cheese ball, Doritos cheese ball
Print

Pumpkin Shaped Cheese Ball

Pumpkin Shaped Cheese Ball is a fun Halloween appetizer made with cream cheese, bell pepper, shallot,  jalapeño and garlic powder rolled in crunched up Nacho Cheese Doritos and shaped into a pumpkin. 

Course Appetizer, snacks
Keyword cheese, cheese ball, halloween, Holiday
Prep Time 10 minutes
Chill Time 3 hours
Servings 16 servings
Author Amber

Equipment

  • rubber bands
  • plastic wrap
  • Hand Mixer

Ingredients

  • 1 cup Doritos Nacho Cheese, crumbled
  • 12 ounces cheddar cheese, shredded
  • 16 ounces cream cheese
  • 1 shallot, finely diced
  • 1 jalapeño, finely diced**
  • 1 teaspoon garlic powder
  • 1 yellow bell pepper, chopped (save stem)
  • tortilla chips

Instructions

  • In a mixing bowl, use a hand mixer to beat the cream cheese until smooth.
  • Add shredded cheese and garlic powder. Beat again.
  • Finely dice the shallot, bell pepper and jalapeño. Stir into cream cheese. Remember to save the stem from bell pepper for later.
  • Place mixture onto some plastic wrap and form a ball. When a nice circular ball is formed, close up the plastic wrap around the ball.
  • Place 3 rubber bands around the ball to make indention that looks like a real pumpkin.
  • Place in fridge and chill for about 3 hours.
  • Remove the rubber bands ad plastic wrap. Crunch up Doritos and lightly pat it around the cheese ball.
  • Place the bell pepper stem on top of cheese ball and serve with tortilla chips.

Notes

** can remove seeds from jalapeño or leave seeds in for a spicier cheese ball. For extra flavor use 2 jalapeños. One without seeds and one with. 

Slow Cooker Salsa Pulled Pork Tacos

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PaceTacoNight #CollectiveBias

Slow Cooker Salsa Pulled Pork Tacos are a tasty taco dinner made with tender slow cooked pork shoulder cooked with taco seasoning, yellow onion and Pace® Chunky Salsa. Top with shredded lettuce, fresh tomatoes, shredded cheese, jalapeños, sour cream and more Pace® Chunky Salsa. 

Taco night in my home is serious business. So many flavor possibilities, cooking techniques and different ingredients can be put together to create something just downright delicious. One of my favorite tricks for making really tasty tacos without a lot of effort and minimal ingredients is to cook the taco meat in a slow cooker with a jar of Pace®.  Pace®  adds a bold kick of flavor to taco night. 

Click the above image to purchase Pace® from Walmart today!

Pace®

When it comes to tacos, Pace® is America’s Favorite Salsa! For good reason. The bold flavor and kick of jalapeño supply a fresh flavor made for taco Tuesdays. Tuesdays are for Tacos. Tacos are for Pace®. No prep needed! Just shake, open and pour. Create a spicy taco pasta dish, dip corn tortillas, pour over your favorite tacos, bake chicken with Pace®, add to macaroni and cheese and get creative for dinner! Find Pace® at your local Walmart in the Hispanic Food aisle. 

Click HERE to find more recipes to make any night taco night with Pace®!

Slow Cooker Salsa Pulled Pork Tacos

Slow Cooker Salsa Pulled Pork Tacos are packed with flavor and so simple to create. Each bite of tender pork melts in your mouth while the tomatoes, onion, jalapeños, garlic and other ingredients from Pace® entertain your palate. ALL the flavor in these tacos come from the meat so keep toppings minimal and enjoy!

Tips & Tricks

Shred the Meat

There are two options on shredding the meat. One is to remove the pork shoulder from the slow cooker when cooked to shred on  plate and use a spoon to add in some of the juices left behind to mix into the meat. The second is to leave the meat in the slow cooker to shred and mix it in with all those delicious juices. Serve the meat using a slotted spoon to let some of those juices drain before placing into tortillas. 

Tortillas

I like to use fajita sized soft flour tortillas with these Salsa Pulled Pork Tacos. You can using anything. Hard shell tacos, street sized tacos or corn tortillas are all options. To cook flour tortillas, the best way to get a super soft inside and a somewhat crunchy outside is to use a non-stick spray in a pan and toss in the tortillas on a medium-high heat. Spray the top of the tortillas with non-stick spray so both sides of the tortillas have a little oil. Let both sides of the tortilla brown and then remove from pan and assemble tacos. 

Alternate Cooking Process

To achieve more of that classic pork carnitas taste, Sear the pork shoulder on all sides before adding the slow cooker. Let cook until the meat easily shreds. Then, remove the pork shoulder from slow cooker, shred spread the meat out on a baking sheet. Place in the oven on broil for about 5 minutes and then serve. This process makes the meat a little crispier on the outside but has that tenderness within. 

#ad, #PaceTacoNight, Salsa Pulled Pork Tacos, crockpot pulled pork taco, slow cooker pulled pork tacos, pork shoulder in the slow cooker, taco recipe, recipe with Pace
Print

Slow Cooker Salsa Pulled Pork Tacos

Slow Cooker Salsa Pulled Pork Tacos are a tasty taco dinner made with tender slow cooked pork shoulder cooked with taco seasoning, yellow onion and Pace® Chunky Salsa. Top with shredded lettuce, fresh tomatoes, shredded cheese, jalapeños, sour cream and more Pace® Chunky Salsa. 

Course dinner
Keyword pork, Tacos
Prep Time 10 minutes
Cook Time 9 hours
Servings 20 tacos
Author Amber

Equipment

  • Slow Cooker

Ingredients

  • 3-4 pounds pork shoulder
  • 1 ounce taco seasoning packet
  • 1 yellow onion sliced
  • 12 ounces Pace® Chunky Salsa Medium **
  • 20 flour tortillas fajita size

Toppings

  • shredded lettuce
  • tomatoes diced
  • shredded cheese
  • sour cream
  • jalapeños sliced
  • Pace® Chunky Salsa Medium **

Instructions

  • Trim the visible fat from the pork shoulder.
  • Rub the pork with taco seasoning. Place into slow cooker.
  • Slice the yellow onion and put into slow cooker along with half a bottle (12 ounces) of Pace® Chunky Salsa.
  • Place slow cooker on low for 9 hours or until the meat easily shreds with a fork.
  • Shred meat and assemble tacos. A heaping portion of the pulled pork goes into a soft tortilla along with lettuce, tomatoes, cheese, sour cream, jalapeños and more Pace® Chunky Salsa.

Notes

** You may also swap Pace® Medium Chunky Salsa for Pace® Medium Picante Sauce. 

How do you enjoy taco night with Pace® ? Let me know in the comments below!

 

Roasted Bell Pepper and Spinach Egg Cups

Roasted Bell Pepper and Spinach Egg Cups are a great meal prep breakfast loaded with egg, spinach, roasted bell peppers and mozzarella cheese. 

Mornings are crazy around here. Cooking breakfast in the morning and sitting around the table as a family just won’t be happening anytime during the week anytime soon. I still want my family to have a healthy breakfast! Just without my alarm going off any earlier to make that happen. Breakfast meal prep is a life saver! Roasted Bell Pepper and Spinach Egg Cups are made with just a few simple ingredients, store easily and microwave quickly when needed. 

You may also enjoy these Meat Lovers Egg Muffins made with sausage and bacon!

Roasted Bell Pepper and Spinach Egg Cups

Roasted Bell Pepper and Spinach Egg Cups are light and fluffy with the perfect amount of sweetness from the roasted bell pepper. The mozzarella cheese adds a creaminess inside each bite. Spinach is actually pretty hidden in this recipe (as far as taste goes) so even my anti-spinach people can enjoy while getting all those great nutrients. 

Tips & Tricks

Meal Prep

These Roasted Bell Pepper and Spinach Egg Cups make a fantastic meal prep breakfast item! Prepare as instructions state, let the muffins cool completely and then store in freezer bags to place in the fridge or freezer for later. To re-heat, defrost and then microwave two at a time for 1 minute, 10 seconds. Store in fridge for up to five days. 

Easy Removal

To avoid these Egg Cups from sticking, make sure to spray the pan well with a non-stick spray. Also, let them cool for a few minutes before taking a butter knife and doing a quick swipe around each muffin cup rim. The muffins should release easily after this!

Roasted Bell Pepper and Spinach Egg Cups, how to make breakfast egg cups, vegetable egg cups, breakfast egg muffins, meal prep breakfast, meal prep ideas, healthy breakfast ideas
Print

Roasted Bell Pepper and Spinach Egg Cups

Roasted Bell Pepper and Spinach Egg Cups are a great meal prep breakfast loaded with egg, spinach, roasted bell peppers and mozzarella cheese. 

Course Breakfast
Keyword Bell Pepper, breakfast, brunch, cheese, Eggs, Spinach
Prep Time 5 minutes
Cook Time 22 minutes
Resting Time 3 minutes
Servings 12 Egg Cups
Author Amber

Ingredients

  • 12 eggs, large
  • 1 cup mozzarella cheese, shredded
  • 3/4 cup roasted bell pepper, jarred
  • 3/4 cup frozen cut leaf spinach, defrosted
  • salt
  • ground pepper
  • non-stick spray

Instructions

  • Heat oven to 350 degrees.
  • Whisk 12 eggs in a mixing bowl. Discard shells.
  • Add cheese and season with a little salt and pepper. Whisk again. Set bowl to the side for a moment.
  • Defrost the spinach. Squeeze out excess liquid.
  • Drain and dice roasted peppers.
  • Generously spray a muffin pan with non-stick spray.
  • Place the spinach and diced roasted peppers evenly among the 12 muffin cups.
  • Pour the egg mixture over top of spinach and roasted peppers.
  • Bake in oven for 22 minutes.
  • Remove from oven, let cool for a few minutes and eat. You can also garnish with some extra shredded cheese, more diced peppers and some chopped up fresh spinach for some extra texture and flavor.

Pumpkin Oatmeal Cookies

amazon

Pumpkin Oatmeal Cookies are a fall treat made with basic baking ingredients, cinnamon, old-fashioned oats, canned pumpkin puree, pumpkin seeds, walnuts and milk chocolate chips. 

First day of fall is just a few days away and I am ready! I am craving fall eats like soups, warm drinks like my favorite Salted Caramel Hot Chocolate and yes, pumpkin desserts. Not to mention, I am missing my boots and fuzzy scarves. Let’s kick off fall with some super flavorful cookies!

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies have the perfect amount of pumpkin flavor with lots of cinnamon. Oats add a nice texture along with the extra goodies inside of both walnuts and pumpkin seeds for crunch with the sweetness of chocolate chips. These cookies are soft and chewy with a great taste that will surely remind you of the fall season. 

You may also enjoy this recipe for Pumpkin Sugar Cookies!

Tips & Tricks

Goodies Inside

Add one cup worth of extra goodies inside the cookies. I love pumpkin seeds, chopped walnuts and chocolate chips to mix into the cookie batter. You can swap these out for whatever you like. White chocolate chips and cranberries would be delicious or just dark chocolate chunks. 


 

Pumpkin Oatmeal Cookies, pumpkin dessert, recipe with pumpkin puree, oatmeal cookies, fall recipes
Print

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies are a fall treat made with basic baking ingredients, cinnamon, old-fashioned oats, canned pumpkin puree, pumpkin seeds, walnuts and milk chocolate chips. 



Course Dessert
Keyword cookies, Oats, pumpkin
Prep Time 10 minutes
Cook Time 13 minutes
Servings 24 cookies
Author Amber

Equipment

  • Hand Mixer

Ingredients

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups brown sugar
  • 1 egg large
  • 1/2 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups old-fashioned oats
  • 1/2 cup milk chocolate chips
  • 1/4 cup walnuts chopped
  • 1/4 cup pumpkin seeds

Instructions

  • Pre heat oven to 350 degrees.
  • Cover a cookie sheet with parchment paper or silicone baking mat.
  • Beat the softened butter and brown sugar together in a mixing bowl using a hand or stand mixer until creamy.
  • Add the egg, pumpkin puree and vanilla extract. Beat again.
  • Add flour, cinnamon, nutmeg, salt and baking soda. Beat again until ingredients are thoroughly mixed.
  • Stir in oats, chocolate chips, chopped walnuts and pumpkin seeds.
  • Use a cookie scoop to drop cookie dough on cookie sheet allowing space between each cookie.
  • Bake 13 minutes.
  • Place cookies on a cooling rack to cool completely.

Notes

Recipe adapted from Pilo Cookbooks. 

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops is a tasty main dish made with pork chops smothered in a sauce made of garlic, ginger, soy, sriracha and apricot jam. 

Dinner is such an important part of my family life. I make sure that a hot, home cooked meal is on the table when my husband gets home from work so we can all have a moment together before the kids go off to their sports or school activities. Honestly, this doesn’t happen every single night but most nights. Dinner time can be a great opportunity to find what is going on in your children’s lives and to have family discussions about.. .really… anything. 

You may also enjoy this recipe for Pressure Cooker Mississippi Pot Roast for another great family loved main dish. 

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops have loads of flavor with the garlic and ginger with a sweetness from the apricot jam and then a little kick of spice with the added sriracha. If your family doesn’t love spicy food, just cut that ingredient amount back a little for a sweeter dish. 

Serve with white rice and Roasted Broccoli!

Apricot Sriracha Pork Chops, pork chop recipes, family dinner ideas, how to cook pork chops on the stove top, pork recipe
Print

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops is a tasty main dish made with pork chops smothered in a sauce made of garlic, ginger, soy, sriracha and apricot jam. 

Course dinner
Keyword main course, pork
Prep Time 5 minutes
Cook Time 13 minutes
Servings 4 servings
Author Amber

Ingredients

  • 4 boneless center cut pork chops
  • 4 garlic cloves minced
  • 1/2 Tablespoon ginger minced
  • 3 Tablespoons apricot jam
  • 2 Tablespoons soy sauce low sodium
  • 2 teaspoons sriracha
  • 1 Tablespoon butter unsalted
  • 1/4 cup water
  • olive oil
  • salt
  • pepper

Instructions

  • Pat the pork chops dry with a paper towel and season with salt and pepper.
  • Heat a large non-stick pan to a medium-high heat. Add a drizzle of olive oil to the pan and cook pork chops 4 minutes each side. Transfer the pork chops to a plate on the side.
  • Turn off stove and clean out pan.
  • Place the pan back on the stove on a medium heat.
  • Add butter, minced garlic, minced ginger and let cook until fragrant, about 30 seconds.
  • Add 1/4 cup water, apricot jam, and soy sauce. Whisk and bring to a low simmer for 3 minutes.
  • Turn off heat. Stir in sriracha and place pork chops back into pan. Cover the pork chops with sauce and serve.

Iced Caramel Pumpkin Macchiato

amazon

Iced Caramel Pumpkin Macchiato is delicious fall inspired cold coffee drink made with espresso, vanilla almond milk, pumpkin pie syrup and caramel sauce. 

September is here which means PUMPKIN SPICE EVERYTHING is happening and I can’t lie- I don’t hate it! A favorite Starbucks treat of mine is the Iced Caramel Pumpkin Macchiato off the “secret” fall menu and of course I had to figure out how to make it at home. This coffee beverage is crazy good and perfect for September when it is still too warm outside for hot beverages but offers those comforting flavors like pumpkin and caramel going into the fall season. 

You may also enjoy this recipe for a Homemade Caramel Vanilla Iced Coffee. 

Iced Caramel Pumpkin Macchiato

Iced Caramel Pumpkin Macchiato is strong with espresso to put some pep in your step with a delicious hint of pumpkin pie flavoring and sweet caramel sauce throughout. I prefer to use vanilla almond milk in my macchiatos, however you can substitute for any milk, soy or coconut milk to fit your personal preference. 

How to Make Espresso without the Espresso Machine

You do not need a fancy espresso machine to make this drink. If you do have an espresso machine- great! If not, instant espresso also works. Simply follow the instructions on the back of the label. I have also used instant coffee. No, instant espresso and instant coffee are not the same. Instant espresso is a more concentrated powder. If using instant coffee, place 2 heaping Tablespoons into 2 ounces very hot water and stir until powder is absorbed. The taste is slightly different but works in a pinch. 

Iced Caramel Pumpkin Macchiato, how to make a macchiato at home, iced macchiato, starbucks copycat caramel macchiato, iced coffee recipe, drinks for fall
Print

Iced Caramel Pumpkin Macchiato

Iced Caramel Pumpkin Macchiato is delicious fall inspired cold coffee drink made with espresso, vanilla almond milk, pumpkin pie syrup and caramel sauce. 
Course drink
Keyword caramel, coffee, drink, espresso, pumpkin
Prep Time 5 minutes
Servings 1 Macchiato
Author Amber

Ingredients

  • 1 1/2 Tablespoons pumpkin pie syrup
  • 1 Tablespoon caramel sauce
  • 3/4 cup vanilla almond milk **
  • 2 shots espresso
  • ice

Instructions

  • Prepare your espresso with either an espresso machine or an instant espresso powder. Two shots of espresso equals 2 fluid ounces.
  • Fill a glass with ice.
  • Add 1 Tablespoon of caramel sauce and 1 1/2 Tablespoons pumpkin pie syrup.
  • Pour 3/4 cup- 1 cup almond milk over top.
  • Pour the espresso shots over top.
  • Stir and drink.

Notes

**You can substitute almond milk for milk of preference. 2% milk, coconut milk and soy are some alternatives. 

Crispy Chicken Strip Wrap

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #NowEvenCrispier #TysonCrispyChickenStrips #KrogerCrispyChicken

A Crispy Chicken Strip Wrap is a delicious lunch or dinner option for the whole family made with lettuce, tomato, red onion, a creamy sriracha sauce and Tyson® Crispy Chicken Strips wrapped in a flour tortilla. 

School is starting back up this month and convenient meals are on the grocery list. These Crispy Chicken Strip Wraps are both convenient and delicious, making dinner or lunch during the busy school year a little easier to manage. Tyson® Crispy Chicken Strips work well with many recipes, any night of the week. Place on top of a salad, pair with vegetables, mix in your favorite pasta, create some tacos and so much more!

Tyson® Crispy Chicken Strips

My family loves Tyson® Crispy Chicken Strips made from all-white chicken that is minimally processed without artificial ingredients. No antibiotics are ever used and the Chicken Strips are a great source of protein for the family. The entire family agrees these Tyson® Crispy Chicken Strips taste amazing and have a great crunch. The new and improved Tyson® Crispy Chicken Strips have a new perfectly and are now even crispier!

I found my Tyson® Crispy Chicken Strips in the freezer section at my favorite Kroger Marketplace while doing my weekly grocery shopping. You can also find it on Kroger Online Grocery Pickup for convenient shopping during the busy school year ahead. 

Visit Kroger online to find a location near you by clicking HERE. 

Crispy Chicken Strip Wrap

The Crispy Chicken Strip Wrap has a nice crunchy inside layer thanks to Tyson® Crispy Chicken Strips. Red onion, tomatoes, and lettuce are added for freshness and the creamy sriracha sauce brings all the flavor. Wrap the ingredients in a soft whole grain tortilla for a complete meal. 

Creamy Sriracha Sauce

The Tyson® Crispy Chicken Strips are my favorite part of this wrap but the creamy sriracha sauce completes it. Creamy Sriracha sauce is made with Greek yogurt, spicy sriracha, lime juice and a pinch of paprika to add a little pizzazz. 

Tips & Tricks

Meal Prep

You can pre-make a batch of these wraps. Make the wraps as the instruction state below leaving the creamy sriracha sauce on the side. Wrap the sandwich in foil and store in the refrigerator. Grab one for lunch or toss in your kid’s soccer bag on the way to practice.

#ad Crispy Chicken Strip Wrap, lunch ideas, dinner ideas, quick weeknight meals, kid friendly recipe, sandwich recipe, snack wrap, #NowEvenCrispier #TysonCrispyChickenStrips #KrogerCrispyChicken
Print

Crispy Chicken Strip Wrap

Crispy Chicken Strip Wrap is a delicious lunch or dinner option for the whole family made with lettuce, tomato, red onion, a creamy sriracha sauce and Tyson® Crispy Chicken Strips wrapped in a flour tortilla. 

Course dinner, lunch
Keyword Sandwich, wrap
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 Wraps
Author Amber

Ingredients

Crispy Chicken Strip Wrap

  • 25 ounces Tyson® Crispy Chicken Strips
  • 2 Roma tomatoes diced
  • 1 red onion sliced
  • 6 tortillas soft, whole grain
  • 1 head romaine lettuce chopped

Creamy Sriracha Sauce

  • 1/2 cup Greek yogurt plain
  • 1 Tablespoon sriracha
  • 1 Tablespoon lime juice
  • 1/4 teaspoon paprika

Instructions

  • Heat oven to 400 degrees.
  • Place Tyson® Crispy Chicken Strips onto a baking sheet and place in oven for 18-20 minutes.
  • While chicken heats up, prepare the rest of the ingredients.
  • Wash the produce. Chop the lettuce, dice the tomatoes and slice the red onion.
  • Make the creamy sriracha sauce. Whisk together Greek yogurt, sriracha, lime juice and paprika.
  • Once the chicken is done, make the wraps. Place some lettuce on top of a tortilla, add one or two Tyson® Crispy Chicken Strips along with diced tomato and some red onion. Drizzle on some creamy sriracha sauce and enjoy.

Have you tried Tyson® Crispy Chicken Strips that are now made even crispier? Let me know in the comments below and tell me your family’s favorite meal with them.