Strawberry Scones by Chelsea Lords Try these Strawberry Scones with a sugared glaze, featuring a crispy exterior, flaky interior, and sweet strawberry pieces. They’re enriched with Greek yogurt for extra moisture and flavor. Strawberry Scones Recipe These strawberry scones are quite simple to make and boast the best flavor and texture! They are flaky and light, with crisp, crunchy edges and a perfectly sweet glaze on top. They are one of my go-to recipes for breakfast or brunch meals because everyone adores them! Once you’re hooked on these give our Chocolate Chip Scones a try! Scones can be a bit tricky to perfect, but I’ve included all my top tips and tricks for success every time. So, let’s get started! Ingredients In Strawberry Scones Flour: The main structure of the scones. White and Brown Sugar: Sweeten the scones, with brown sugar adding a slight molasses flavor. Baking Soda & Baking Powder: Leavening agents that help the scones rise. Salt: Enhances flavors. Frozen Butter: Creates flaky layers and adds richness. Chopped Strawberries: Provide bursts of fruity sweetness to these strawberry scones. Vanilla & Almond Extracts: Add depth to the flavor. Greek Yogurt: Adds moisture and a tangy flavor, contributing to a tender texture. Egg: Binds the ingredients and contributes to the structure. For the Glaze: Milk or Heavy Cream: Thins the glaze. Powdered Sugar: Sweetens and thickens the glaze. Vanilla Extract: Enhances flavor. QUICK TIPMy # 1 tip: Keep the butter and dough as cold as possible! I chill the flour, freeze the butter before grating it, and grab wet ingredients straight from the fridge. The colder your dough, the better your Strawberry Scones will be. How To Make Strawberry Scones Prep: Freeze butter; preheat oven to 400°F; line a baking sheet. Dry Mix: Combine flour, sugars, baking soda, baking powder, and salt. Butter: Grate frozen butter into dry mix; add strawberries. Wet Mix: Whisk vanilla, almond extract (optional), Greek yogurt, and egg. Combine: Mix wet into dry, knead into a ball. Shape: Form into a 5.5-inch disc, cut into 8 triangles, place on baking sheet. Chill: Optionally brush with cream and sugar; chill 20 minutes. Bake: 14-16 minutes until golden. Let strawberry scones cool on a sheet. Glaze: Mix milk/cream, powdered sugar, vanilla; drizzle over scones. STORAGE Storage Tips Enjoy Strawberry Scones fresh, ideally an hour or two after baking. To make ahead, refrigerate shaped dough overnight and bake the next day. To freeze, store unbaked scones in an airtight bag for up to a month; bake directly from the freezer, adding 1-3 minutes to the baking time. (More details on freezing and baking scones here). More Strawberry Favorites Strawberry Shortcake Strawberry Milkshake Dairy Free Strawberry Smoothie Strawberry Jell-o Parfait Cups Strawberry Shortcake Trifle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Scones 5 from 4 votes - Review this recipe Simply delicious Strawberry Scones with a sweet sugared glaze on top have crisp and crusty exteriors, with flaky and soft interiors, and bursts of sweet strawberry bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them supremely moist and flavorful -- Greek yogurt! SAVE TO RECIPE BOX Print Recipe Strawberry Scones 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Simply delicious Strawberry Scones with a sweet sugared glaze on top have crisp and crusty exteriors, with flaky and soft interiors, and bursts of sweet strawberry bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them supremely moist and flavorful -- Greek yogurt! Course Breakfast Cuisine American Keyword Strawberry Scones Prep Time 30 minutes minutes Cook Time 15 minutes minutes Chilling Time 20 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 8 scones Chelsea Lords Calories 375kcal Author Chelsea Lords Cost $4.61 IngredientsStrawberry Scones▢ 2 cups white flour (See Note 1)▢ 1/4 cup + 1 teaspoon white sugar, divided▢ 1/4 cup light brown sugar, lightly packed▢ 1/4 teaspoon baking soda▢ 1 teaspoon baking powder▢ 1/2 teaspoon fine sea salt▢ 8 tablespoons unsalted butter, frozen▢ 1/2 cup chopped strawberries (See Note 2)▢ 1 teaspoon vanilla extract▢ 1/4 teaspoon almond extract, optional▢ 1/2 cup full-fat honey vanilla Greek yogurt (I recommend Honey Vanilla Greek Gods)▢ 1 large egg▢ Optional: 2-3 tablespoons heavy creamGlaze▢ 2 tablespoons milk or heavy cream▢ 1 cup powdered sugar▢ 1/2 teaspoon vanilla extractUS - Metric USMetric InstructionsPREP: Freeze 1 stick (8 tablespoons) of butter until completely frozen. Move the oven rack to the lower third of the oven and preheat to 400 degrees F. Line a large sheet pan with a nonstick liner or parchment paper and set aside.DRY INGREDIENTS: In a large bowl, toss together the flour (See Note 1), 1/4 cup white sugar, brown sugar, baking soda, baking powder, and salt.GRATE BUTTER: Remove the frozen butter from the freezer and grate it on the large holes of a cheese grater.CUT BUTTER INTO DRY INGREDIENTS: Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry blender (r two butter knives) until the butter is worked into the flour. Add in the chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.WET INGREDIENTS: In another bowl, mix together the vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.COMBINE WET AND DRY: Add the wet ingredients to the dry and mix until just combined with a fork. Use your hands to press the dough into a large ball. The dough will be slightly sticky and it may also seem dry like it won't come together. Keep kneading and pressing it gently into a ball and it will come together. Keep in mind, the less you mix and knead, the better the texture will be. (See Note 3)FORM SCONES: using your hands, form the mixture into a 5.5 x 5.5 inch round disc that is about 3/4th to 1 inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don't shimmy the knife into the scones, instead cut in decisive swift cuts. Separate the 8 triangles and place on the prepared cookie sheet about 1 inch apart.CHILL: If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon of sugar. Place the sheet pan with the scones in the fridge and chill for 20 minutes.BAKE: Remove scones from fridge and place in the preheated oven. Bake until lightly golden around the edges and barely golden on top, about 14-16 minutes.COOL: Remove from the oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature and then drizzle the glaze on top with a spoon.GLAZE: For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.) Recipe NotesNote 1: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour you will pack in too much flour (drier scones). Note 2: I like to only use the outsides of the strawberries for the scones (and eat the inside, white parts). This helps keep the scones consistently sweet with ruby red flecks. Note 3: Go easy on the kneading. As soon as the dough comes together, stop kneading; the key is to mix the dough as little as possible. A few bumps and lumps are good. Remember, we want to keep the dough as cold as possible and the more you have your hands on the dough, the softer the butter will become. Additionally, the more you mix the dough, the denser the scones will be. This is because the gluten in flour is activated and becomes tougher with more mixing. Nutrition FactsServing: 8servings | Calories: 375kcal | Carbohydrates: 54.5g | Protein: 4.3g | Fat: 12.5g | Cholesterol: 53.9mg | Sodium: 16.2mg | Fiber: 1g | Sugar: 30g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Garlic Butter Sausage & Veggies (In Foil Packs) by Chelsea Lords ” /> Easy Foil Pack Garlic Butter Sausage & Veggies with smoked sausage, red potatoes, sweet corn, and crisp green beans. Toss everything with a simple (but flavor-packed) seasoning blend, add some butter, and throw these packets on the grill or in the oven. These simple foil pack dinners can be prepped out in 15 minutes or less! Try some other tin foil favorites like these Hobo Foil Packets, this Tin Foil Jambalaya, or these Foil Pack Philly Cheesesteak Dinners. Garlic Butter Sausage & Veggies Camping is a favorite activity of ours when the weather heats up and you know I’m all about foil pack meals over the campfire! But beyond camping, foil pack meals make for a fun meal — the prep is easy, clean-up is even easier, and kids go crazy over having their own little packet of food. These Garlic Butter Sausage & Veggies foil pack meals check off all the boxes: they deliver easy prep, are easy to clean up, and are sure to be a hit with the kids; in fact, my kids can’t get enough of this meal! If you aren’t sure about cooking in foil, you can still enjoy this meal, be sure to read below under “alternate cooking methods.” Garlic Butter Sausage & Veggies Ingredients Fresh corn. We love fresh sweet corn — there is nothing better in the summer! This ingredient can be very tricky to cut into rounds; I recommend using a very sharp chef’s knife. Place the knife where you’d like to cut and then place a thick kitchen towel on top of the knife. Use the palm of your hand to firmly press down on the towel-covered knife; you’ll need to use some muscle here! Smoked sausage. Any smoked sausage works, and we like a hardwood-smoked turkey sausage best; it keeps things nice and healthy, plus tastes great! Minced garlic. I recommend dicing your own garlic here, so it doesn’t burn in the foil pack. Diced potatoes. Any potatoes work; we are partial to red potatoes or Yukon gold potatoes. If using potatoes with thin, delicate skin, leave the peel on. It saves time and adds flavor! Seasoning blend. The seasoning blend in these foil dinners is simple, but packs a punch! Don’t shy away from adding additional salt and pepper at the end– veggies need a lot of seasoning! Butter. Each packet gets a pat of butter which melts and deliciously coats every ingredient! I use unsalted butter to control the amount of salt that ends up in each foil pack. Tin Foil Packet Tips Fully seal the foil packets, but leave room for steam to circulate. Generously spray the foil to keep the veggies from sticking. Season to taste; after pulling the foil packs from the oven or grill, let them cool for a few minutes and then taste for seasoning — they might need a pinch more of salt and/or pepper to make the flavors come alive. Use heavy-duty foil–this ensures everything stays in these packets and they don’t easily rip or tear. QUICK TIP What’s the difference between heavy-duty foil and regular foil? The thickness! Heavy-duty foil stands up to heat better and is ideal for foil pack cooking. Garlic Butter Sausage & Veggies Alternative Cooking Methods The actual heat on stovetops, ovens, grills, and campfires varies greatly, so I have tested this Garlic Butter Sausage foil pack recipe using all four methods. I’m sharing the timing I found to be perfect, but time can also vary depending on the actual size of veggies. My best advice would be to check just one packet at a time. Remember, every time you open a packet to check, it releases all the steam and will take an extra couple of minutes in comparison to the other packets cooking. Stovetop (no foil): Throw the entire mixture (except the corn) into a large Dutch oven (or half of the mixture into a large skillet) over medium-high heat. Stir occasionally until the veggies are crisp-tender (about 12-15 minutes), adding in additional butter or olive oil as needed. (I like using a combination of butter and oil when cooking on the stovetop.) Grill or boil the cobs of corn separately or stir in frozen corn near the end. Oven (no foil): Use an extra-large sheet pan (or 2 smaller ones) and line with parchment paper so that none of the tray surface is exposed. Add everything to the sheet pan, making sure ingredients have plenty of space and aren’t overlapping. Divide the pats of butter on top of everything. Bake at 425 degrees F for about 30-35 minutes, flipping the ingredients around once at the halfway mark. Oven (foil packs): Divide the mixture evenly onto 4-6 sheets of heavy-duty foil and wrap them so the foil is completely sealed. Don’t use more than 1 sheet of foil or these won’t cook properly. Put them right on the oven racks (you can place the foil packs on a sheet pan if you want for easier placement/removal from the oven, but it isn’t necessary) and bake for 30-40 minutes. The time really depends on your preference — at 30 minutes, it’s cooked, but pretty crisp for those that like their veggies a bit more crunchy. At 35 minutes, I’d say everything is “crisp-tender” and this is where we like to pull them out. For super-tender veggies, leave them in 40-45 minutes! Grill (foil packs): Divide the mixture evenly into 4-6 sheets of heavy-duty foil and wrap them so the foil is completely sealed. Place over a pre-heated grill at medium-high heat (450 degrees F) and grill for 25-30 minutes. Make sure to check them at least once after 10-15 minutes — if they are not tender enough at this point, your grill needs to be hotter. Flip once in between the grilling process! Campfire (in foil packs): Divide the mixture evenly onto four sheets of heavy-duty foil and wrap them so the foil is completely sealed. Cook foil packs in the hot coals of a campfire until the veggies are tender, around 20-40 minutes, flipping every 5 minutes, depending on the heat of the coals. We found these cooked in about 20 minutes with hot coals. QUICK TIP How To Seal Foil Packs Tear off four strips of heavy-duty foil, each one about 2 feet long. Divide the sausage and veggies mixture equally onto the center of each foil piece. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends. These Garlic Butter Sausage foil packs are ready to cook! More food to throw on the grill Foil Pack French Dip Sandwiches with au jus dipping sauce Flank Steak with Corn Salsa and avocado Grilled Chicken with Avocado Salsa and fresh corn Grilled Peaches with ice cream and a graham cracker crumble Pesto and Sausage in foil packs FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Foil Pack Garlic Butter Sausage & Veggies 5 from 21 votes - Review this recipe Easy Foil Pack Garlic Butter Sausage & Veggies with smoked sausage, red potatoes, sweet corn, and crisp green beans. Toss everything with a simple (but flavor-packed) seasoning blend, add some butter, and throw these packets on the grill or in the oven. These simple foil pack dinners can be prepped in 15 minutes or less! SAVE TO RECIPE BOX Print Recipe Foil Pack Garlic Butter Sausage & Veggies 5 from 21 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy Foil Pack Garlic Butter Sausage & Veggies with smoked sausage, red potatoes, sweet corn, and crisp green beans. Toss everything with a simple (but flavor-packed) seasoning blend, add some butter, and throw these packets on the grill or in the oven. These simple foil pack dinners can be prepped in 15 minutes or less! Course Dinner, Main Course Cuisine American, Healthy Keyword Garlic Butter Sausage Prep Time 10 minutes minutes Cook Time 25 minutes minutes Total Time 35 minutes minutes Servings 4 -6 foil packs Chelsea Lords Calories 560kcal Author Chelsea Lords Cost $8.85 EquipmentHeavy Duty FoilOlive oil cooking spray IngredientsFoil Packs▢ 1 package (13 oz.) Smoked Turkey or Chicken Sausage, coined▢ 2 cups (~3/4 lb or 12 oz) unpeeled baby red potatoes, quartered▢ 2 cups (7 oz) green beans, trimmed▢ 3 sweet corn (on the cob), sliced into thick rounds▢ 4 large cloves (about 2 tbsp) minced garlic▢ 4-6 tablespoons unsalted butterSeasonings▢ 1 teaspoon paprika▢ 1 and 1/2 teaspoon dried parsley▢ 2 teaspoons Italian Seasoning▢ 1/2 teaspoon EACH: garlic powder, onion powder▢ Fine sea salt and pepper▢ Optional, but recommended: freshly grated Parmesan cheese, fresh parsleyUS - Metric USMetric InstructionsOVEN/GRILL PREP: If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat (450 degrees F). Prepare 4-6 large (2 feet long) sheets of HEAVY-DUTY foil; lightly spritz with cooking spray. Alternatively, line a large sheet pan with parchment paper. (Clean up is just as easy!)INGREDIENT PREP: Coin the sausage. Slice the baby red potatoes in half and then half again; if the baby potatoes are large cut them down more -- we're looking for 1/2-inch cubed potatoes. Trim the green beans. Shuck the corn and slice into thick rounds. See Note 1. SEASON: Add the prepped sausage, corn, green beans, potatoes, and garlic to a large bowl. Toss with all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and salt/pepper to taste; I add 3/4 teaspoon fine sea salt and 1/2 teaspoon pepper). Toss until ingredients are well combined.PREPARE PACKETS: Divide the mixture evenly among the prepared sheets of foil. (We typically do 5 sheets of foil which comes out to about 2 cups (315g) of the mixture.) Place 1 tablespoon of butter in each packet or on top of the prepared baking pan. (Divide the pats of butter evenly over the top.) Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate. Do not double up foil (only one sheet of foil per pack).GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness. (Flip the foil packs at the halfway point and check for doneness.) BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. **See additional cooking methods in the last paragraph of the post)**ENJOY: Carefully open the foil pack, expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and lots of freshly grated Parmesan cheese on the beans, potatoes, and sausage. Enjoy immediately! Video Recipe NotesNote 1: Cutting corn into rounds: This is a little tricky! I recommend using a very sharp chef's knife. Place the knife where you'd like to cut and then place a thick kitchen towel on top of the knife. Use the palm of your hand to firmly press down on the towel-covered knife; you'll need to use some muscle here! Make ahead of time: If you'd like to prepare these packets ahead of time, I'd recommend assembling everything except for the potatoes; potatoes will brown if stored and prepared much in advance. Cut and toss the potatoes in right before grilling or cooking the foil pack meals. Nutrition FactsServing: 1serving | Calories: 560kcal | Carbohydrates: 43g | Protein: 18g | Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 822mg | Potassium: 1168mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1357IU | Vitamin C: 31mg | Calcium: 85mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peanut Butter Banana Muffins by Chelsea Lords Peanut Butter Banana Muffins, made with no oil, no butter, and no refined-white flour, are gluten free, nutritious, and flavor loaded! Peanut Butter Banana Muffins After receiving such a positive reception for my Chocolate Peanut Butter Muffins, I wanted to share a non-chocolate version featuring bananas. While there are numerous banana treats on this site, both healthy and indulgent, these muffins are the first to irresistibly combine bananas and peanut butter. If you’re a fan of bananas, peanut butter, oats, and dark chocolate, you’ll love these muffins! Ingredients In Peanut Butter Banana Muffins Overripe Banana: Contributes natural sweetness and moisture, resulting in soft textured muffins. Creamy Peanut Butter: Adds richness and flavor, and helps in binding the ingredients. Honey & Light Brown Sugar: These sweeteners improve the flavor and contribute to a moist texture. Vanilla Extract: Provides a subtle fragrance and enhances the overall flavor. Egg: Acts as a binder, giving structure and stability to the muffins. Salt: Balances the sweetness and enhances the overall flavor. Baking Soda & Baking Powder: Serve as leavening agents, helping the muffins rise and become fluffy. Oat Flour: Made from blended oats, it gives the muffins a hearty texture and serves as a gluten-free flour alternative. Old-Fashioned Oats: Adds texture and a chewy bite. Dark Chocolate Chips: Provide sweet, chocolatey bursts in each muffin. How To Make Peanut Butter Banana Muffins Preheat oven and grease muffin tin. Mash banana and mix with peanut butter, honey, vanilla, brown sugar, and egg. Blend oats to make oat flour. Add salt, baking soda, baking powder, oat flour, oats, and chocolate chips to the mixture. Scoop into muffin tin and bake until set. Cool in tin, then transfer to a rack. Enjoy! QUICK TIP A good muffin tin makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with these muffins not releasing well. Tips For Success Use very ripe bananas for sweeter muffins. Mash bananas thoroughly for a smooth texture. Use extra bananas in this Healthy Banana Cake Recipe. Grease the muffin tin well; avoid liners as the batter sticks. Add extra chocolate chips on top for appearance and flavor. Tip for Storage: Store muffins in an airtight container to keep them fresh. Freezer Tip: Freeze muffins in a sealed container or bag. Thaw at room temperature or microwave briefly for a quick treat. More Nutritious Snacks Healthy Breakfast Cookies Healthy Pumpkin Bread Almond Granola Healthy Banana Bread Chocolate Granola Bar FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter-Banana Muffins 5 from 42 votes - Review this recipe Peanut Butter-Banana Muffins made with no oil, no butter, and no refined-white flour, are gluten free, nutritious, and flavor loaded! SAVE TO RECIPE BOX Print Recipe Peanut Butter-Banana Muffins 5 from 42 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Peanut Butter-Banana Muffins made with no oil, no butter, and no refined-white flour, are gluten free, nutritious, and flavor loaded! Course Breakfast, Snack, Vegetarian Cuisine American, Vegetarian Keyword peanut butter banana muffins Prep Time 20 minutes minutes Cook Time 18 minutes minutes Total Time 38 minutes minutes Servings 8 muffins Chelsea Lords Calories 292kcal Author Chelsea Lords Cost $7.31 Ingredients▢ 1/2 cup overripe banana (~1 medium)▢ 1/2 cup creamy peanut butter▢ 2 tablespoons honey▢ 1 teaspoon vanilla extract▢ 1/4 cup light brown sugar, lightly packed (See Note 1)▢ 1 large egg▢ 1/4 teaspoon salt▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon baking powder▢ 1/3 cup + 1 tablespoons oat flour (regular old fashioned oats that have been blended in the blender)▢ 1/3 cup old-fashioned oats (See Note 2)▢ 1/3 cup dark chocolate chips (can sub milk or semi-sweet chocolate chips)US - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Generously spray 8 cavities with nonstick cooking spray. Do not use muffin liners; these muffins stick to the liners.MASH BANANA: Remove the banana peel and mash well with a fork. Measure the banana after it has been thoroughly mashed.BATTER: In a large bowl, mix together the mashed banana, peanut butter (do not warm up in the microwave), honey, vanilla extract, brown sugar, and egg. Mix until thoroughly combined.OAT FLOUR: To make the oat flour, pulse oats in a blender or food processor until they have a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before.FINISHING BATTER: To the bowl with the mixed wet ingredients, add in the salt, baking soda, baking powder, oat flour, old-fashioned oats, and dark chocolate chips. Mix until thoroughly combined.BAKE: Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity, filling 8 cavities. Bake at 350 degrees for 15-18 minutes or until lightly browned along the edges and no longer gooey or wet-looking on top. Watch them carefully so they don't burn and end up less-flavorful and crumbly.ENJOY: Let cool for 3-5 minutes in the muffin tin and then use the tines of a fork to gently coax the muffins out of the tin. Transfer to a wire cooling rack to allow the muffins to finish cooling. Video Recipe NotesNote 1: Sweetness: If you like your muffins sweeter, increase brown sugar by 1-2 tablespoons. Depending on your taste buds, start with 4 tablespoons and go up to 6 Note 2: Oats: Make sure oats are certified gluten-free to have a gluten-free muffin. Nutrition FactsServing: 8muffins | Calories: 292kcal | Carbohydrates: 38g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 242mg | Potassium: 299mg | Fiber: 3g | Sugar: 18g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pork Stir Fry by Chelsea Lords So simple yet so tasty, Pork Stir Fry features fresh zucchini, green beans, garlic, and ginger tossed in a spicy stir fry sauce. This easy 30-minute stir fry is the perfect choice for a simple weeknight meal. The Best Pork Stir Fry Pork Stir Fry has quickly become a family favorite. It’s easy to adapt with any veggies you need to clear out of your fridge, and you can have it ready on the table in 30 minutes or less. If you’ve got fresh garden veggies, this dish is a perfect way to use them! As it stands, I would rate this dish as mild—mild enough that my little boys devour it, making it one of their favorites. However, I usually prefer a bit more spice (it adds so much flavor!) so I often add extra chili garlic sauce to my portion. If you’re cooking for those who enjoy spice, feel free to increase the chili garlic sauce to a tablespoon or more. Just taste and adjust until you achieve the desired spice level! Ingredients In Pork Stir Fry Stir Fry Ingredients: Zucchini & Green Beans: These vegetables add texture, color, and nutritional value to the dish. Vegetable Oil: Used for cooking, it helps in frying and sautéing the pork and vegetables, ensuring they are cooked evenly without sticking. Ground Pork: The main protein of the dish, providing a rich and savory taste. Green Onions: Used as a garnish, they add a mild, oniony flavor and a pop of color to your Pork Stir Fry. Sauce: Cornstarch: Makes the sauce thick so it sticks to the food. Soy Sauce & Rice Vinegar: Give the sauce a tasty mix of salty and tangy flavors. Fresh Ginger, Garlic, and Chili Garlic Sauce: These add a strong and spicy taste to the sauce. Chicken Broth, Brown Sugar, and Sesame Oil: The broth makes the sauce smooth, the sugar adds a little sweetness, and the oil gives a rich, nutty flavor. How to make Pork Stir Fry Prepare Sauce: Mix soy sauce and cornstarch, then add rice vinegar, ginger, garlic, chili sauce, chicken broth, brown sugar, and sesame oil. Season with salt and pepper. Prep Veggies: Cut zucchini and green beans, set aside. Cook Pork: In a pan with some oil, cook the pork until brown, then set aside. Cook Veggies: In the same pan, cook zucchini and green beans until slightly charred. Combine: Lower heat, add pork back, pour in sauce, and stir until everything is coated and glossy. Serve: Over rice, garnished with green onions, sesame seeds, and a squeeze of lime. Enjoy your Pork Stir Fry. Variations Change the Meat: Try ground chicken or turkey instead of pork. Remember to season well, especially with chicken. Vary the Veggies: Use either all zucchini or green beans, replace beans with asparagus, or use summer squash instead of zucchini. Additional Garnishes: Top with toasted sesame seeds and fresh herbs like scallions. Spice It Up: Serve with sriracha sauce or add more chili garlic sauce for extra heat in your Pork Stir Fry. QUICK TIP Cornstarch is used in almost every stir fry recipe as a thickener. When mixed with a bit of liquid, it forms a slurry. Added to the pan, it quickly thickens the existing liquids, usually in less than a minute, creating a velvety sauce. More 30-Minute Dinner Ideas Chicken Ramen Chicken Stir Fry Chow Mein Taco Lettuce Wraps Margherita Pizza FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pork Stir Fry 5 from 5 votes - Review this recipe So simple yet so tasty, Pork Stir Fry features fresh zucchini, green beans, garlic, and ginger tossed in a spicy stir fry sauce. This easy 30-minute stir fry is the perfect choice for a simple weeknight meal. SAVE TO RECIPE BOX Print Recipe Pork Stir Fry 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe So simple yet so tasty, Pork Stir Fry features fresh zucchini, green beans, garlic, and ginger tossed in a spicy stir fry sauce. This easy 30-minute stir fry is the perfect choice for a simple weeknight meal. Course Dinner Cuisine American Keyword pork stir fry Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 420kcal Author Chelsea Lords Cost $6.12 IngredientsSauce▢ 1 teaspoon corn starch▢ 2 tablespoons EACH: regular (not lite) soy sauce, rice vinegar▢ 1 tablespoon finely minced fresh ginger▢ 2 teaspoons finely minced fresh garlic▢ 2 teaspoons Asian chili garlic sauce like Sambal Oelek (See Note 1)▢ 1/4 cup chicken broth▢ 1 tablespoon light brown sugar, (not packed)▢ 1 teaspoon sesame oil▢ fine sea salt and freshly cracked pepperStir Fry▢ 1/2 pound (8 ounces) zucchini, cut into half moons (~1 medium)▢ 1/2 pound (8 ounces) green beans, trimmed and cut into 1 inch pieces▢ 2 tablespoons vegetable oil, divided▢ 1 pound ground pork▢ 1/4 cup thinly sliced green onions▢ Serve with: cooked rice, toasted sesame seeds, and fresh lime.US - Metric USMetric InstructionsSAUCE: In a small bowl, whisk the soy sauce and cornstarch together with a fork until smooth. Add in the rice vinegar, finely minced ginger, finely minced garlic, chili sauce (See Note 1), chicken broth, brown sugar, and sesame oil. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Whisk to combine and set aside.PREP VEGGIES: Cut zucchini in half lengthwise and then cut into half moons about 1/2-inch thick. Trim green beans and cut into 1-inch pieces. Set aside. Line a large shallow bowl with paper towel and set aside.COOK PORK: Heat a large frying pan or wok over medium-high heat. Once hot, drizzle 1 tablespoon of the oil around the pan, add the pork, and season with salt and pepper to taste (I add a pinch of each). Let cook without touching for 30 seconds, and then break the pork into small, bite-sized pieces and continue cooking until golden brown, about 6-9 minutes. Transfer pork to paper-towel-lined bowl and set aside.COOK VEGGIES: Add the remaining 1 tablespoon of oil in the pan and increase heat to high. Add beans and zucchini when the pan is very hot, spreading out to cover the base of the pan. Leave for 1 minute and then quickly stir, spread them out again, and cook for 30 more seconds. Repeat that process once more (for a total of 2 and 1/2 minutes cook time) until veggies are charred but still tender crisp (not soggy). Reduce the heat to low. Add pork back in and stir to combine. Pour in the stir fry sauce.FINISH: Stir until the sauce is incorporated and the veggies look glossy, about 30 seconds more. Taste and adjust seasonings, adding additional salt or pepper as needed until the flavors sing. You may want to add some additional chili sauce if you want more heat (this chili garlic sauce adds a lot flavor wise as well!). Garnish with the green onions and sesame seeds and serve over cooked rice. Serve fresh lime wedges by the side of the plates or drizzle fresh lime on the finished dish. Recipe NotesNote 1: Sweet chili sauce: We use 2 teaspoons of chili garlic sauce so it's not too spicy for the kiddos, but I usually add more to my plate. Scale this sauce up to heat preference -- it adds a lot of flavor overall to the dish. Here's the chili garlic sauce I use. In a pinch, sriracha can be used. Nutrition information is for the stir fry only--not the rice that goes with this dish. Nutrition FactsServing: 4servings | Calories: 420kcal | Carbohydrates: 11g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 251mg | Potassium: 631mg | Fiber: 2g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pork Taquitos by Chelsea Lords Savor these Pork Taquitos, loaded with slow-cooked pulled pork, smothered in a sweet honey-chipotle BBQ sauce. The pork is piled into a tortilla with freshly grated sharp Cheddar cheese and browned to crispy perfection in a skillet. Pair these taquitos with some veggies! We love these Roasted Sweet Potatoes or this simple Corn Salad. Pork Taquitos We’re obsessed with these Pork Taquitos! The pork is perfectly tender, the sauce is sticky, sweet, and a little bit spicy, and everything put together gives you the perfect crunchy taquito. And all without any frying! These taquitos start with slow-cooked pork and are crisped up in a skillet. Trust me, you won’t miss the frying with all the flavors going on inside. While there are a few steps to these taquitos, they all come together nicely since the prep work is broken up throughout the day. The pork is prepared in the morning (or 7-9 hours before eating), the sauce can be prepared whenever, and the assembly is done right before eating. The honey-chipotle BBQ sauce is customizable to personal spice levels. As written, I’d say its a little spicy, but nothing my little boys turned away from. If you love spice, feel free to increase the chipotles, tasting the sauce as you go. Speaking of sauce, I break down the individual ingredients below. Chipotle BBQ Sauce This barbecue sauce is our absolute favorite! It’s sweet, spicy, and best of all, a breeze to whip together! Everything just needs to be blended together and that’s it. Ketchup: I can’t recommend Heinz® ketchup enough — it’s the best in this sauce (not sponsored). Brown sugar: Light or dark brown sugar works great; lightly pack it in. Honey: Between the honey and brown sugar — these two ingredients really sweeten the sauce– the sweetness is offset a bit with the chipotles, but the sauce is intended to be a bit sweet (like all good BBQ sauces!). Chipotle chilies in adobo: Here’s a list of the best canned chipotle peppers; read below on how to store leftover chipotles. Apple cider vinegar: The vinegar helps to balance the sweetness from the honey and sugar and the spiciness of the chipotles. Worcestershire sauce: We use this ingredient to add to the depth of flavor as well as an umami element to the sauce. Garlic: If using full cloves, give the garlic a quick coarse chop before adding to the blender so it blends up and integrates into the sauce nicely. Salt and pepper QUICK TIP Taste and adjust the sauce to personal preference; the chipotles are important to balancing the sauce (so it isn’t too sweet), but add slowly and taste as you go, so you don’t end up with an overly spicy sauce. Remember also that the tortilla, pork, and cheese tame the spiciness of the sauce. Storing leftover chipotle peppers There’s nothing worse than using only one or two peppers and not being able to use the rest of the can before it goes bad. Luckily, canned chipotle peppers freeze beautifully! Here’s how to freeze leftover chipotles after using some of them in these Pork Taquitos: Spread a sheet of parchment paper onto a large pan. Spoon out individual peppers with sauce, 1/2 inch apart, on to the pan. Place the pan in the freezer until peppers and sauce are frozen solid, about 1 hour. Once frozen, the chipotles and sauce will peel off the parchment paper easily. Add all the frozen peppers to a freezer-safe plastic bag, seal while pressing out any air, and store in the freezer for up to 6 months. (Be sure to label and date the bag.) To thaw: Take as many peppers as needed out of the bag and let stand at room temperature for 15-20 minutes or until thawed through (or pop individual peppers in the microwave for 10-15 seconds). Let’s talk corn tortillas I absolutely love corn tortillas with the pork and BBQ sauce. They can be tricky to work with, though, because they break easily. Here’s how I prepare the corn tortillas to keep them in one piece: Start with thin corn tortillas. (Not sure where to start? Here’s an article breaking down the major brands of corn tortillas so you can better navigate what brand you’d enjoy.) Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz. Very lightly char just one side of the tortilla on an open flame on the stovetop. If you don’t have an open flame, warm for 10-15 seconds in a skillet. Immediately remove the tortilla from the heat and roll into a cylinder. Place under a towel and repeat until all the tortillas are rolled. Once all the tortillas have been charred and rolled, add the pork and Cheddar cheese to the tortillas. Place these additions on the side of the tortilla that has been charred. Re-roll the tortillas and add the taquito to the skillet. Brown on all sides. If you don’t love corn tortillas, use flour ones. Even though flour tortillas roll up nicely, I still like to spray them with cooking spray and brown them in a skillet; this adds so much flavor and helps ensure all the cheese melts nicely. Pork Taquito toppings These Pork Taquitos are quite amazing on their own! They don’t need much in way of toppings or dipping, but if you’re feeling like you want a little something extra, here are my serving recommendations: Fresh cilantro Sliced jalapeños Guacamole or thinly sliced avocado Coleslaw (homemade or packaged) Pork Taquito tips Our favorite cheese to pair with the sweet sauced pork is sharp Cheddar. Use pork butt (also called Boston butt) or a pork shoulder for this recipe. The more marbled with fat, the more flavor you’ll end up with. As it slowly cooks, the meat will become tender and shred so easily. For even more flavor, opt for a bone-in pork butt. Also, if the pork has a thick layer of fat, do not cut that off! It will add tons of flavor and render easily to discard once the meat is cooked. I do recommend using a skinless piece of pork; otherwise the rub won’t actually flavor the meat. Cook the meat on low. I don’t recommend cooking the meat on high; it tends to dry it out. Also, be sure to adjust the time for larger cuts of pork. A 5-7-pound pork butt/shoulder will take about 9-10 hours on low. More slow cooker recipes Crockpot Hash Brown Casserole with Cheddar cheese Nutritious Crockpot Quinoa Chili with chicken Beef Ragu served over pappardelle pasta Crockpot Cowboy Casserole with red potatoes Quinoa Enchilada Crockpot with ground turkey FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pork Taquitos 5 from 4 votes - Review this recipe Pork Taquitos with slow-cooked pulled pork that has been smothered in a sweet honey-chipotle BBQ sauce. The pork is added to a tortilla with freshly grated sharp Cheddar cheese and browned to crispy perfection in a skillet. SAVE TO RECIPE BOX Print Recipe Pork Taquitos 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Pork Taquitos with slow-cooked pulled pork that has been smothered in a sweet honey-chipotle BBQ sauce. The pork is added to a tortilla with freshly grated sharp Cheddar cheese and browned to crispy perfection in a skillet. Course Appetizer, Dinner, Main Course Cuisine American, Mexican Keyword Pork Taquitos Prep Time 20 minutes minutes Cook Time 8 hours hours Total Time 8 hours hours 20 minutes minutes Servings 6 servings Chelsea Lords Calories 439kcal Author Chelsea Lords Cost $15.12 IngredientsPork▢ 2 medium yellow onions, thinly sliced▢ 1 cup (243g) chicken broth▢ 5-6 pounds bone-in pork roast (butt/shoulder) (often labeled as pork shoulder butt blade roast)▢ 2 tablespoons packed light brown sugar▢ 1 tablespoon chili powder (McCormick recommended to avoid overly spicy chili powder)▢ 1 tablespoon fine sea salt▢ 1/2 teaspoon freshly cracked pepper▢ 1 teaspoon ground cumin▢ 1/16 teaspoon (tiny pinch) ground cinnamon▢ 2 teaspoons minced garlicChipotle Honey BBQ Sauce▢ 1 cup (263g) ketchup (I recommend Heinz)▢ 1/2 cup (95g) lightly packed light brown sugar▢ 2/3 cup + 1 tablespoon (232g) honey▢ 2 tablespoons canned chipotle chilies in adobo (scale up or down to personal heat preference!)▢ 1 and 1/2 tablespoons apple cider vinegar▢ 2 teaspoons Worcestershire sauce▢ 1 teaspoon minced garlic▢ 1/4 teaspoon fine sea salt▢ pinch of pepperOther Ingredients▢ Thin corn (or flour) tortillas and cooking spray (See Note 1)▢ Freshly grated sharp Cheddar cheese▢ Optional: serve with fresh cilantro, jalapeños, guacamole or thinly sliced avocado. Coleslaw is also a fun complement to the BBQ sauce and pork. InstructionsCROCKPOT: Remove the outer peels of the onion and thinly slice the onions. Generously spray the crockpot with nonstick spray and add the sliced onions in an even layer along the bottom of the crockpot. Add in the garlic. Pour the chicken broth along the bottom. Remove the packaging on the pork and dab all over to dry with paper towels.RUB: Combine the brown sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Stir and then rub evenly into and all over the pork. Place the pork in the slow cooker on top of the onions (place the fat cap on the pork facing up on top). COOK: Cover and cook for 7-10 hours on low or until meat shreds easily. (I don't recommend cooking the pork on high.) For a 5.5 pound roast, it usually takes 9 hours in my crockpot. Once tender, remove the fat cap on pork (it should pull off easily and pull out and discard the bone.) Pull the pork from the crockpot into a large bowl. Using two forks, shred the pork. (Enjoy the onions if desired, discarding all the other liquids in the crockpot.)CHIPOTLE HONEY BBQ SAUCE: Combine all of the ingredients in a blender or food processor. Process until smooth. Taste and adjust ingredients to preference (you may want more chipotles -- add chipotle very slowly; a little goes a long way; better to add less at first!). Pour the sauce over the shredded pork and gently toss to combine and warm the sauce.ASSEMBLY: Prep the tortillas (See Note 1). Place about 3-4 tablespoons of the meat mixture in a tortilla. Top with 1-2 tablespoons of freshly grated cheese and roll up tightly.SKILLET: Place 4-5 of the taquitos in a large nonstick skillet over medium heat. Using tongs, rotate the taquitos on to each side for 10-15 seconds or until browned and crispy. Increase the heat if they aren't browning and decrease if they are browning too quickly.BAKE: Alternatively, you can cook these in the oven (425 degrees F for 10-13 minutes).SERVE: Serve taquitos hot, right off the skillet or out of the oven! We think they're delicious as is, but if desired, serve with some guacamole or thinly sliced avocado, fresh cilantro, and/or jalapeños. Even coleslaw would make a fun topping! Video Recipe NotesNote 1: Here's how I prepare the tortillas. Start with thin corn tortillas (Not sure where to start? Here's an article breaking down the major brands of corn tortillas so you can better navigate what brand you'd enjoy). Spray both sides of the tortillas with cooking spray. I use an olive oil based spray (canola works as well) and give each side a good spritz. Very lightly char just one side of the tortilla on an open flame on the stovetop. If you don't have an open flame, warm for 10-15 seconds in a skillet. Immediately remove the tortilla from the heat and roll up in a cylinder. Place under a towel and repeat until all the tortillas are rolled up. Once all the tortillas have been charred on one side and rolled up, add the pork and cheddar cheese to the tortillas. Place these additions on the side of the tortilla that has been charred. Re-roll the tortillas and add the taquito to the skillet. Brown on all sides. If you don't love corn tortillas, use flour! Even though flour tortillas roll up nicely, I still like to spray them with cooking spray and brown them in a skillet; this adds so much flavor and helps ensure all the Cheddar cheese melts nicely. Note 2: Calories are for the pork and chipotle honey BBQ sauce; toppings and the tortillas you use will vary. Nutrition FactsServing: 6servings | Calories: 439kcal | Carbohydrates: 69.3g | Protein: 32.5g | Fat: 3.4g | Cholesterol: 99.1mg | Sodium: 688.4mg | Fiber: 0.7g | Sugar: 64.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Honey Mustard Salad Dressing by Chelsea Lords Our favorite Honey Mustard Salad Dressing coats this delicious chicken and veggie salad with crisp bacon and a creamy avocado. Five-Ingredient Honey Mustard Salad Dressing This Crispy Chicken Salad, beloved in my home, inspired me to create a riff with Honey Mustard Salad Dressing. This BBQ-sauce-free, creamy dressing is a standout. While store-bought dressings are convenient, this homemade version is almost as easy and quick. With just five ingredients, simply whisk everything together, and your dressing is ready in moments. So delicious, you might want to double the recipe to use it as a veggie dip or for other snacks throughout the week. We often keep a double batch on hand for this purpose. Ingredients In Honey Mustard Dressing Mayonnaise: Provides a creamy base and adds richness to the dressing. Yellow mustard: Contributes a tangy and slightly spicy flavor, balancing the creaminess of the mayonnaise. Honey: Adds sweetness to counteract the tanginess of the mustard and vinegar. The amount can be adjusted according to personal taste. Red wine vinegar: Introduces acidity, which brightens and balances the flavors of the other ingredients. Salt and pepper: Season the dressing, enhancing the overall taste and bringing out the individual flavors of the other ingredients. How To Make Honey Mustard Dressing Mix full-fat mayonnaise, yellow mustard, and honey in a small bowl. Adjust the amount of honey based on your preference for sweetness. Season with salt and pepper to taste. Whisk the mixture until smooth. Place the dressing in a jar with a lid and refrigerate it to allow the flavors to meld and chill before using it on the salad. QUICK TIP Use good mayo. I highly recommend real, full-fat mayo for the best possible dressing. Hellmann’s/Best Foods® is my favorite brand (not sponsored). Serve This Dressing With The Best Salad We have the best salad to compliment this delicious dressing, here’s a simple overview of how we make it! Cook Bacon: Fry bacon in a skillet until crispy (about 6-8 minutes), then transfer to a paper towel, cool slightly, and chop. Assemble Salad: Place chopped romaine lettuce in a bowl or on a platter. Top with cooked chicken, bacon, cherry tomatoes, red onion, and avocado. (Wait until the avocado is ripe before using it) Add Dressing: Drizzle with dressing as desired. (Store any leftover dressing in the fridge for up to 7 days.) Serve: Enjoy immediately, as the salad doesn’t keep well with dressing and avocado. STORAGE This salad doesn’t sit well once dressed. Add the Honey Mustard Salad Dressing right before enjoying and only to what you’ll eat the same day it is made. Store leftover dressing in an airtight container (like a Mason jar) and store for up to 5-7 days in the fridge. Give it a quick stir or shake before adding it to a salad. More Delicious Salads Italian Chopped Salad Beet and Goat Cheese Salad Kale Avocado Salad Apple Salad Olive Garden Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Honey Mustard Salad Dressing (with crispy chicken salad) 5 from 5 votes - Review this recipe Our favorite Honey Mustard Salad Dressing coats a delicious chicken and veggie salad with crisp bacon and a creamy avocado. SAVE TO RECIPE BOX Print Recipe Honey Mustard Salad Dressing (with crispy chicken salad) 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our favorite Honey Mustard Salad Dressing coats a delicious chicken and veggie salad with crisp bacon and a creamy avocado. Course Main Course, Salad Cuisine American Keyword Honey Mustard Salad Dressing (with crispy chicken salad) Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 372kcal Author Chelsea Lords Cost $6.82 IngredientsSalad▢ 5 cups romaine lettuce, chopped▢ 1 cup halved or quartered cherry tomatoes,▢ 1/2 cup 1/4th of 1 large thinly sliced red onion▢ 1 large avocado, thinly sliced or chopped▢ 6 slices center cut bacon, cooked and chopped▢ 2 cups cooked and chopped or thinly sliced chicken (See Note 1)Dressing▢ 1/2 cup regular, full-fat mayonnaise▢ 3 tablespoons yellow mustard (not Dijon)▢ 1-3 tablespoons honey▢ 1 tablespoon red wine vinegar▢ salt and pepperUS - Metric USMetric InstructionsDRESSING: Start by adding all the dressing ingredients into a small bowl. Add honey to personal preference (we like 2 tablespoons) Season to taste with salt and pepper (I add 1/4 teaspoon each). Whisk together with a fork or small whisk until smooth. Taste and adjust to personal preference. Transfer dressing to a jar with a cover and refrigerate to allow flavors to meld and chill before adding to the salad.CHICKEN: See Note 1.BACON: Heat a large skillet or griddle over medium-high heat. Add bacon and cook until crispy, about 6-8 minutes, flipping once halfway through. Transfer bacon to a paper-towel-lined plate and let cool slightly. Chop coarsely for the salad.ASSEMBLE: Chop the lettuce and add to a large bowl or platter. Top lettuce with cooked chicken, chopped bacon, halved cherry tomatoes, thinly sliced red onion, and a thinly sliced or chopped avocado. Drizzle on dressing to personal preference. (You may not use all the dressing; use any leftover dressing on other salads or with veggies. Dressing stays good for up to 7 days in an airtight container in the fridge). Enjoy salad immediately; salad does not sit well with dressing and avocado. Video Recipe NotesNote 1: Chicken: There are lots of different options for how you can add chicken to this salad. Pick one of the following and make sure to chop or thinly slice before adding to the salad. If using chicken breasts, you'll want about 3/4 pound of chicken (1 large breast). Quickest option - rotisserie chicken: Purchase a fresh and hot rotisserie chicken and chop it up for this salad. Or for an even quicker prep time, a lot of grocery stores have rotisserie chicken meat that has already been pulled from the bones and shredded. Leftover chicken: If you're already making chicken during the week, make some extra and save it for this salad. I'd recommend making a double batch of this Grilled Chicken Marinade; it's our favorite! Store-bought crispy chicken: While I’m no expert on crispy chicken tenders (I don’t buy them all that often), Taste of Home magazine shares the best chicken to use for this recipe. If you use frozen crispy chicken, I do recommend baking the chicken, not microwaving it for this salad. Allow the chicken to slightly cool to a warm temperature and then thinly slice and add to the salad. Fresh grilled chicken: If making chicken fresh for this salad, I recommend drizzling olive oil and adding a generous amount of salt, pepper, and lemon pepper seasoning. Grill until cooked through, about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F). Fresh sautéed chicken: Halve thick chicken breasts and drizzle both sides with olive oil. Sprinkle with a generous amount of salt, pepper, and lemon pepper seasoning. Cook in a hot skillet for about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F). Nutrition information is for the dressing and salad. In a serving of the dressing, there are 131 calories. Nutrition FactsServing: 6servings | Calories: 372kcal | Carbohydrates: 7.7g | Protein: 24.1g | Fat: 27.2g | Cholesterol: 86.2mg | Sodium: 287.4mg | Fiber: 2.7g | Sugar: 4.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Italian Pasta Salad by Chelsea Lords This zesty Italian Pasta Salad features cherry tomatoes, cucumbers, black olives, Parmesan, red onions, roasted peppers, salami, and chicken, all tossed in a homemade (or store-bought) Italian dressing. Italian Pasta Salad This Italian pasta salad is the perfect summer lunch or dinner! It’s hearty with ample protein, yet remains fresh and vibrant. While mayo-based dressings have their place in summer pasta salads, like Broccoli-Grape Pasta Salad, or this Mexican Street Corn Pasta Salad, it’s refreshing to opt for something lighter. This salad’s dressing includes a small amount (just 2 tablespoons!) of mayo for a creamy texture, but primarily features an oil and vinegar base, enriched with plenty of dried Italian herbs. Ingredients In Italian Pasta Salad Pasta: Serves as the base of this Italian Pasta Salad, providing texture and bulk. Rotisserie chicken and salami: Add protein and savory flavors. Cherry tomatoes, black olives, roasted red bell pepper, cucumber, and red onion: These vegetables offer a variety of textures and fresh, tangy tastes. Parsley and Parmesan cheese: Enhance the salad with fresh, herby notes and a salty, flavorful kick from the cheese. Dressing ingredients (red wine vinegar, Dijon mustard, dried oregano, Italian seasoning, sugar, olive oil, mayo): Create a creamy and flavorful dressing that balances acidity, sweetness, and herbs for a well-rounded taste. How To Make Italian Pasta Salad Cook Pasta: Salt, boil, and rinse pasta, then mix with some dressing. Chop Ingredients: Cut chicken, salami, tomatoes, parsley, olives, pepper, cucumber, and onion. Prepare Dressing: Shake vinegar, mustard, herbs, sugar, oil, mayo, salt, and pepper in a jar. Assemble Salad: Toss pasta with chopped items, Parmesan, parsley, and dressing. Chill: Refrigerate the Italian Pasta Salad for 30 minutes, toss again, and serve. QUICK TIP When the pasta chills, it can clump into one big gob that’s hard to separate. Prevent this by tossing the cooked and drained pasta with a tablespoon of the dressing. The oil will coat the pasta and keep it from sticking together. Tips For Success Choose Textured Pasta: Select small pasta like rotini, miniature shells, farfalle, or fusilli to better hold the dressing. Mellow Red Onion: Soak diced onions in salted ice water for 10 minutes if raw onion flavor is too strong. Drain well before adding. Cook Pasta Al Dente: Avoid overcooking; pasta should be al dente as it firms up when chilled. Use Roasted Red Pepper: Opt for roasted red peppers over raw for a smoky flavor. Store-bought jars work well in this Italian Pasta Salad. Prepare Dressing Ahead: Make the dressing in advance and chill for intensified flavors. Let it sit at room temperature briefly and shake well before using. STORAGE Italian Pasta Storage To store this Italian pasta salad, place it in an airtight container and refrigerate. It will stay fresh for up to 5 days. For best flavor, give it a quick stir before serving. Avoid freezing as it can alter the texture of the ingredients. More Salad Recipes Strawberry Poppy Seed Salad Greek Pasta Salad Corn Salad Honey Mustard Salad Dressing Autumn Crunch Pasta Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Italian Pasta Salad 5 from 5 votes - Review this recipe This Italian Pasta Salad is loaded with all the best ingredients. It’s brimming with juicy sweet cherry tomatoes. Crunchy crisp cucumbers. Savory black olives. Zesty Parmesan cheese. Sharp red onions. Fire-roasted red peppers. Spicy and savory salami. And tender rotisserie chicken. Everything combines to create a flavor explosion! The salad is dressed in a homemade creamy Italian dressing. Of course, you can pick up bottled dressing at the grocery store if you prefer. SAVE TO RECIPE BOX Print Recipe Italian Pasta Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Italian Pasta Salad is loaded with all the best ingredients. It’s brimming with juicy sweet cherry tomatoes. Crunchy crisp cucumbers. Savory black olives. Zesty Parmesan cheese. Sharp red onions. Fire-roasted red peppers. Spicy and savory salami. And tender rotisserie chicken. Everything combines to create a flavor explosion! The salad is dressed in a homemade creamy Italian dressing. Of course, you can pick up bottled dressing at the grocery store if you prefer. Course Main Course, Salad Cuisine Italian Keyword Italian Pasta Salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 8 as a side Chelsea Lords Calories 435kcal Author Chelsea Lords Cost $5.50 Ingredients▢ 3 cups uncooked pasta (such as small shells or rotini)▢ 1 cup (4 oz) rotisserie chicken, shredded and coarsely chopped▢ 1/2 cup (3 oz) salami, thinly sliced▢ 1 cup cherry tomatoes, halved▢ 1/4 cup flat leaf parsley, finely diced▢ 1/2 cup black olives, halved▢ 1/2 cup roasted red bell pepper, coarsely chopped (See Note 1)▢ 1 cup English cucumber (or Persian cucumbers) cut into half moons▢ 1/4 cup red onion, finely diced▢ 1/3 cup freshly grated Parmesan cheese (See Note 2)Dressing▢ 1/3 cup red wine vinegar▢ 1 and 1/2 teaspoon Dijon mustard▢ 1/2 teaspoon EACH: dried oregano, Italian seasoning▢ 1 teaspoon white granulated sugar▢ 1/2 cup olive oil▢ 2 tablespoons full-fat mayonnaise (I like Best Foods/Hellmans)US - Metric USMetric InstructionsDRESSING: Add all the dressing ingredients to a large jar with a lid: 1/3 cup red wine vinegar, 1 and 1/2 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon Italian seasoning, 1 teaspoon white sugar, 1/2 cup olive oil, 2 tablespoons mayo, and salt & pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and shake to combine. It might take a minute of good vigorous shaking, but the mayo should completely integrate (keep shaking until it does). If you have time, make this ahead and chill it in the fridge to intensify the flavors. Shake again right before mixing into the salad.PASTA: Prepare the pasta according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don't forget to salt the pasta water or the whole salad will taste underseasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared Italian dressing. Set aside.SALAD INGREDIENTS: Chop the rotisserie chicken, chop or thinly slice the salami, halve the tomatoes, finely chop the parsley, halve the olives, chop the pepper, chop the cucumber, and dice the red onion.DRESS THE SALAD: Toss all the prepared veggies/meats with the pasta. Add the grated Parmesan cheese and chopped parsley. Add dressing to preference. (We use it all, but you may like less!) Toss the salad. Season with any additional salt and pepper if needed.ENJOY: Cover and chill for at least 30 minutes. Toss again and enjoy! Video Recipe NotesNote 1: Peppers: You can buy jars of roasted red peppers at the store; they are usually near things like pickles, capers, and artichoke hearts. Note 2: Parmesan: Packaged grated Parmesan (in the can) is very salty and overpowering. We recommend grating a block of Parmesan cheese on a microplane or the small holes of the grater for ultra-fine cheese shreds. Nutrition FactsServing: 8as a side | Calories: 435kcal | Carbohydrates: 23g | Protein: 19g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1071mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1014IU | Vitamin C: 25mg | Calcium: 159mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Crockpot Quinoa (Southwestern Fajita) by Chelsea Lords Fajita-inspired flavors make up this delicious, nutritious Crockpot Quinoa. Add everything (uncooked) into a slow cooker and forget about it as the appliance works its magic! This recipe is vegetarian and can easily be made vegan. We love easy Crockpot Quinoa recipes — try some other variations next like this Mexican Quinoa, Quinoa Tacos, or Quinoa Enchilada Crockpot meal. Crockpot Quinoa — Southwestern Fajita Flavored This is truly one of the all-time easiest meals to prepare! It’s one of those throw-and-go recipes where you put everything into a slow cooker and a few hours later a tasty meatless dinner is ready. There is no chopping required unless you’d like to add the (optional) jalapeños. We use frozen pre-chopped peppers and onions to save effort and time. A packet of fajita seasoning is another time saver, although I’m also sharing a homemade fajita seasoning blend if you’d prefer. This meal is naturally vegetarian, and it’s packed with protein. Quinoa and beans are both excellent sources of plant-based protein. That said, you can easily stir in some shredded rotisserie chicken to this meal once it’s finished cooking. Homemade Fajita Seasoning Instead of using a packet of fajita seasoning in this dish, here is a recipe for a homemade blend (it makes the same amount as one packet.). While packets are the quickest, if you have the time, homemade is my favorite, is cheaper, and you know exactly what’s in it. 2 teaspoons ground chili powder (use McCormick® for less heat) 1 teaspoon EACH: paprika, fine sea salt, white granulated sugar, ground cumin 1/2 teaspoon EACH: onion powder, garlic powder 1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference) QUICK TIP While you’re at it, make up several batches of this fajita seasoning blend. Package them in individual serving-sized packages and store them in the pantry. They’ll be just as easy to use as the store-bought mixes! Crockpot Quinoa Ingredients Besides the fajita seasoning mix (or homemade seasoning mix mentioned above), here are the rest of the ingredients in this meal, along with some helpful notes: Quinoa. Quinoa has a natural coating which can make it taste bitter. Pour the uncooked quinoa in a fine-mesh strainer and wash under cold water for 30 seconds to a minute. Or, save time by purchasing pre-rinsed quinoa in the store. Chili beans. You can find chili beans near other beans in the grocery store. They are usually pinto beans in a mild chili-sauce. If you can’t find chili beans (sometimes called ranch-style beans), you can use a can of pinto beans instead. Black beans. Really wash and drain before adding these in. Frozen corn. Frozen corn will taste the crispest in this dish, but canned will work well. Jalapeños. This optional ingredient adds flavor and spice! Be sure to remove the ribs and seeds of the jalapeño before finely chopping. If you prefer less heat, you can leave this out. To avoid any chopping, quickly pulse to break down in a mini food prep processor. Garlic. Use jarred pre-minced garlic to avoid any chopping. Vegetable or chicken stock. If you aren’t vegetarian, chicken stock works great in this recipe. If you are vegetarian or vegan, be sure to stick to the vegetable stock. Frozen tri-color pepper and onion blend. This is the secret to avoiding lots of chopping. This blend can be found among other frozen vegetables in the grocery store. Fire-roasted diced tomatoes. These tomatoes are charred over a flame then crushed and canned. The flame makes them sweeter and adds a smoky taste. You get extra flavor easily. Ground cumin and chili powder. In addition to the fajita seasoning, I do like to add a touch more seasoning to this Crockpot Quinoa. Topping Suggestions Crockpot Quinoa is delicious straight out of the slow cooker, but the toppings really make this dish unforgettable. Our “must-have” toppings include extra-sharp Cheddar cheese, fresh lime, and a thinly sliced avocado. Here are some other ideas: Cheese: Extra-sharp Cheddar, Monterey jack, pepper jack, Mexican cheese blend, fiesta cheese blend all work well here. Chopped cherry tomatoes or a quick pico de gallo Fresh-chopped cilantro or thinly sliced green onions A squeeze of fresh lime A large scoop of sour cream (we use fat-free to keep these on the light side); you can also use Greek yogurt. Sliced avocado or scoop of guacamole Pickled red onions (I share a quick pickled red onion recipe on these pinto bean tacos) Crockpot Quinoa Notes Cook on high. This recipe doesn’t cook well on the low setting. The quinoa needs higher heat to “pop” and cook through. Grease the slow cooker well or use a liner. Quinoa tends to stick to the bottom of the pot. Stir gently. Once the quinoa has cooked through, mix everything together gently to avoid making the quinoa and veggies mushy. Season at the end. Depending on seasonings used and how seasoned the fajita packet is, add additional salt and pepper at the end until flavors in this crockpot quinoa dish sing. STORAGE Refrigerate cooled leftovers in airtight containers for up to 3 days. Freeze cooled leftovers in labeled, airtight containers; thaw in fridge and reheat well before serving. More Quinoa Recipes Quinoa Fruit Salad with a citrus dressing Kale and Quinoa Salad with a balsamic dressing Quinoa Pilaf with chickpeas Chicken Quinoa Bowl with a mango black bean salsa Quinoa Fried Rice with a simple stir-fry sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Quinoa 5 from 5 votes - Review this recipe Fajita-inspired flavors make up this delicious, nutritious Crockpot Quinoa. Add everything (uncooked) into a slow cooker and forget about it as the appliance works its magic! This recipe is vegetarian and can easily be made vegan. SAVE TO RECIPE BOX Print Recipe Crockpot Quinoa 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Fajita-inspired flavors make up this delicious, nutritious Crockpot Quinoa. Add everything (uncooked) into a slow cooker and forget about it as the appliance works its magic! This recipe is vegetarian and can easily be made vegan. Course Dinner, lunch, Main Course, Vegetarian Cuisine American, Healthy, Vegan, Vegetarian Keyword crockpot quinoa, crockpot quinoa recipes Prep Time 10 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 10 minutes minutes Servings 6 servings Chelsea Lords Calories 465kcal Author Chelsea Lords Cost $7.12 Equipment6 quart slow cookerCooking Spray Ingredients▢ 1 can (15.5 oz.) chili beans in mild chili sauce Note 1▢ 1 can (14.5 oz.) fire-roasted diced tomatoes▢ 1 can (15 oz.) black beans, drained & rinsed▢ 1-1/2 cups frozen corn▢ 1 cup plain quinoa▢ 1 teaspoon minced garlic▢ 2 and 1/4 cups vegetable or chicken stock (or broth)▢ 1/4 cup finely diced jalapeños (~1 small), optional Note 2▢ 1 package (14 oz.) frozen tri-color pepper and onion blend▢ 1 package (1.12 oz.) fajita seasoning Note 3▢ 1 teaspoon EACH ground cumin, ground chili powder▢ 1 cup Mexican blend or fiesta blend shredded cheese▢ Optional additions: sour cream (lite is great), guacamole or avocado, fresh lime, cilantro InstructionsPREP: Generously spray the slow cooker with cooking spray. Rinse quinoa in a fine-mesh sieve to remove the saponin coating (some quinoa is pre-rinsed and says so on the package). If using jalapeños, remove ribs and seeds and finely mince or pulse in a mini food processor until evenly chopped.SLOW COOKER: Add in the undrained chili beans and tomatoes. Add in the drained and rinsed black beans, corn, rinsed quinoa, garlic, vegetable stock, minced jalapeño, pepper & onion blend (no need to thaw), fajita seasoning, cumin, and chili powder. Give everything a good stir and then cover the slow cooker with a lid. COOK: Cook on high for 2 and 1/2 to 4 hours. (Watch carefully, as all slow cookers cook differently - yours may be quicker or slower. Mine takes right around 3 hours and 30 minutes.) You'll know it's done when the quinoa has "popped" and most of the liquid is absorbed. Be careful to not overcook; if the quinoa burns at the edges, it can become a bit mushy. Stir gently and let mixture stand, off heat without lid, for about 5-10 minutes to steam through and allow remaining liquid to absorb. Stir once more gently.FINISHING: Sprinkle in the cheese and allow to melt on top. Taste and adjust seasoning, adding additional salt/pepper if needed. Serve in bowls with desired toppings; we love lots of sour cream, fresh avocado or guacamole, fresh cilantro, and a good squeeze of fresh lime! Recipe NotesNote 1: You can find chili beans near other canned beans in the grocery store. They are generally pinto beans in a mild chili-spiked sauce. If you can’t find chili beans (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead. Note 2: Omit jalapeño peppers if sensitive to spice! Note 3: Or make a homemade fajita seasoning blend: 2 teaspoons ground chili powder (use McCormick® for less heat) 1 teaspoon EACH: paprika, fine sea salt, white granulated sugar, ground cumin 1/2 teaspoon EACH: onion powder, garlic powder 1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference) Vegan: Omit animal products to make this recipe vegan. You can find vegan substitutes for most of the items: cheese, sour cream, and broth. Nutrition FactsServing: 1serving | Calories: 465kcal | Carbohydrates: 65g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 1133mg | Potassium: 980mg | Fiber: 16g | Sugar: 5g | Vitamin A: 4520IU | Vitamin C: 17mg | Calcium: 249mg | Iron: 7mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peanut Butter Banana Bars by Chelsea Lords These nutritious peanut butter banana bars are made with overripe bananas, peanut butter, and honey — no butter, oil, or white flour needed. These fudge-like, chewy bars can be made in one bowl and don’t require any stops to a special health foods grocery store. Try some of our other better-for-you baked goods like this peanut butter granola, these healthy zucchini muffins, or this banana bread with Greek yogurt. Peanut Butter Banana Bars If you’ve got some overripe bananas laying around, grab ’em and some peanut butter and let’s get started! These delicious bars are the perfect afternoon pick-me-up, on-the-go breakfast, or healthier treat. While overripe bananas don’t always look the most appetizing, the fruit is still good. In fact, the more overripe, the sweeter the fruit and the better it sweetens these bars. Thanks to utilizing the natural sweetness of bananas, these bars don’t need to much additional sweetness, just a little bit of honey and brown sugar go a long way! The peanut butter adds a great fudge-like, thick texture to these bars and also ensures they’re a good satiating snack. My kiddos will eat these after school and be full until dinnertime which feels like a huge win! Peanut Butter Banana Bars Tips Thoroughly mash the bananas to avoid unpleasant chunks. If you don’t want to take the time to mash with a fork, use an electric hand mixer to mash them quickly. Use overripe bananas. The riper the banana, the sweeter the bars (and overall the more flavorful they are). We like to use bananas that are speckled all over. Adjust the sugar. If you’re used to lower-sugar treats, the amount of sugar in this recipe will likely be perfect. If you’re new to lower-sugar treats, feel free to increase the brown sugar by 2-3 tablespoons. I would avoid increasing the honey amount for sake of the texture on these Peanut Butter Banana Bars. Line the pan with parchment paper (I don’t recommend foil) before adding in the batter. If the pan is unlined, it will be nearly impossible to get these bars out nicely. Powdered oats (or oat flour). What is it? Basically just regular oats that have been blended up (see “quick tip” box below). It adds a great texture, a different flavor, and a healthier aspect to this recipe. QUICK TIP How to make oat flour in 30 seconds or less: All you do is blend up regular old fashioned or quick oats in a blender until the resemble regular flour. I’ve used $20 blenders and my high powered Blendtec and both will do the trick just fine. No need to go buy oat flour; oats blend up in seconds. I don’t recommend using a different flour in these peanut butter banana bars as it may not yield the right texture. Oat flour absorbs much more liquid than regular flour. Peanut Butter Chips We love adding these Reese’s peanut butter baking chips to the bars. You’ll find these chips with the other baking chips in the grocery store. If you’d prefer to use a more nutritious option, try sugar free chocolate chips or dark chocolate chips instead! QUICK TIP Use leftover peanut butter baking chips in this popular Reese’s Fudge recipe. How To Know When These Bars Are Done Baking There is a lot of variances in baking such as altitude, humidity, actual oven temperature, pan used, etc. Here are a few cues to look for and tips to keep in mind: Preheat the oven to 300 degrees F. It’s easy to go on autopilot and assume these bars are baked at 350 degrees F, but they don’t bake properly at that temperature. Preventing under-baked peanut butter banana bars: Make sure your oven is correctly calibrated; wait for the oven to fully preheat before adding the bars to the oven and position the pan in the center of the oven. Visual cues for doneness: Bars will slightly pull away from the edges of the pan, edges will slightly darken, and the top will look set (not glossy). More ways to use overripe bananas Cinnamon Banana Bread with a quick streusel topping Chocolate Banana Bread with Greek yogurt Flourless Banana Muffins with miniature chocolate chips Banana Pancakes with maple syrup Strawberry Banana Smoothie with honey FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Banana Bars 5 from 17 votes - Review this recipe These nutritious peanut butter banana bars are made with overripe bananas, peanut butter, and honey -- no butter, oil, or white flour needed. These fudge-like, chewy bars can be made in one bowl and don't require any stops to a special health foods grocery store. SAVE TO RECIPE BOX Print Recipe Peanut Butter Banana Bars 5 from 17 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These nutritious peanut butter banana bars are made with overripe bananas, peanut butter, and honey -- no butter, oil, or white flour needed. These fudge-like, chewy bars can be made in one bowl and don't require any stops to a special health foods grocery store. Course Dessert, Snack Cuisine American, Healthy, Vegetarian Keyword Peanut Butter Banana Bars Prep Time 20 minutes minutes Cook Time 22 minutes minutes Total Time 42 minutes minutes Servings 16 bars Chelsea Lords Calories 111kcal Author Chelsea Lords Cost $4.12 Ingredients▢ 1/2 cup (118g) very ripe banana (~1 medium banana) ▢ 1/2 cup (111g) creamy peanut butter (we use Skippy)▢ 2 tablespoons (40g) honey▢ 1 teaspoon vanilla extract▢ 1/4 cup (50g) light brown sugar lightly packed Note 1▢ 1 large egg▢ 1/4 teaspoon fine sea salt▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon baking powder▢ 1 cup (92g) oat flour (just oats that have been blended up) Note 2▢ 1/2 cup (85g) peanut butter chips (or chocolate chips) InstructionsPREP: Preheat the oven to 300 degrees F. Line an 8 x 8 baking pan with parchment paper. Allow the parchment paper to hang over the sides to create a way to pull out the bars from the pan with the parchment paper. These bars are near impossible to remove from an unlined pan. I wouldn't recommend lining the pan with foil.BANANA: Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed to ensure it is a level 1/2 cup.WET INGREDIENTS: In a large bowl, using electric hand mixers, cream together the mashed up banana, peanut butter (do not warm it up), honey, vanilla extract, and brown sugar. Beat until completely combined. Beat in the egg until incorporated.DRY INGREDIENTS: Beat in the salt, baking soda, baking powder, and oat flour (Note 2). Add in the peanut butter chips and fold in with a spatula.BAKE: Using a spatula, transfer the mixture into the prepared pan and smooth the mixture to ensure it is in one even layer. Bake for 18-25 minutes or until lightly golden brown and bars have slightly pulled away from the edges. Be careful to not over-bake or they end up dry and less flavorful.ENJOY: Remove and allow the blondies to cool before using the parchment paper overhang to pull the bars from the pan. Cut into bars and enjoy! Bars are best enjoyed within 1-2 days of making. (They do have a tendency to get moist as they're stored) Recipe NotesNote 1: If your banana is not overly ripe (or sweet) you may want to slightly increase the amount of brown sugar. Note 2: To make oat flour, take oats and pulse them in a blender or food processor until they are in a flour like consistency. Make sure to measure the oat flour after blending and not before or the amounts will be off. Nutrition FactsServing: 1serving | Calories: 111kcal | Carbohydrates: 13.8g | Protein: 3.3g | Fat: 5.2g | Cholesterol: 11.6mg | Sodium: 44.1mg | Fiber: 1.1g | Sugar: 7.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Frozen Yogurt by Chelsea Lords Whip up the best Frozen Yogurt! Just four ingredients and minutes to a delicious vanilla bean treat in your ice cream maker! Don’t have an ice cream maker? Try our Frozen Yogurt (In Under 10 Minutes!), Ice Cream In A Bag, or Blueberry Ice Cream. Frozen Yogurt Recipe Say hello to the creamiest, dreamiest homemade frozen yogurt. This simple vanilla frozen yogurt recipe is a scoop of pure deliciousness that you can whip up in no time. With just a handful of ingredients and an ice cream maker, savor the sweet, tart, and utterly satisfying taste of homemade frozen yogurt. Get ready to indulge in this frozen treat that’s as easy to make as it is to love! With this recipe, you don’t have to search for “frozen yogurt near me” because you can have any fruity flavor in less time than it takes to drive somewhere to get it! QUICK TIPFor this frozen yogurt recipe, you’ll need an ice cream maker. Here’s the one I use and love. 4 Simple Ingredients To create the perfect homemade frozen yogurt with an ice cream maker, you’ll need top-notch ingredients: Yogurt: Opt for high-quality vanilla bean yogurt that you enjoy plain. We recommend avoiding low-fat or fat-free varieties, as they won’t provide the desired thickness. Our favorite choice is Noosa® vanilla bean yogurt. Heavy whipping cream: Unlike milk, heavy cream is crucial for achieving the ideal texture. Vanilla and salt: Vanilla and salt enhance flavor, balance sweetness, and add depth. A touch of salt may seem unusual, but it elevates the taste. You can use vanilla bean paste or vanilla extract; learn more about their differences here. Sugar: Sugar adds sweetness, and you can adjust the quantity to your liking. Decrease for a tangier flavor or increase for more sweetness, depending on your yogurt’s inherent sweetness. How To Make This Frozen Yogurt Recipe Blend the first five ingredients in a blender until well combined. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to chill it to your desired consistency. Enjoy it immediately with your favorite toppings or freeze it in an airtight container for a firmer texture later. Toppings For Frozen Yogurt Sauces: Try hot fudge sauce, caramel sauce, butterscotch sauce, blueberry syrup, raspberry syrup, strawberry syrup, a drizzle of honey, and whipped cream Fruit: Choose from bananas, blackberries, strawberries, blueberries, kiwis, mango, peaches, pineapple, or raspberries Chocolates: Brownie bites, chocolate sprinkles, Kit Kat® pieces, Butterfinger® pieces, toffee, mini M&Ms®, chocolate chips, Reese’s® pieces, Snickers® pieces, edible brownie batter Nuts: Almonds, peanuts, pistachios, walnuts, cashews, and candied pecans are great choices Crunches: Granola, Cocoa Pebbles®, Cinnamon Toast Crunch®, Captain Crunch®, Fruity Pebbles®, buncha crunch Others: Boba’s®, gummy bears/worms, edible cookie dough, coconut flakes, cheesecake cubes Frozen Yogurt Recipe FAQs1Can I Just Freeze Yogurt To Make Frozen Yogurt?Freezing yogurt alone won’t make frozen yogurt. The recipe combines yogurt with heavy whipping cream, sugar, vanilla, and salt, followed by churning in an ice cream maker. This process adds air and creates a creamy, smooth texture, unlike freezing plain yogurt. 2Is Frozen Yogurt Better For You Than Ice Cream?Frozen yogurt is frequently hailed as a healthier option compared to ice cream, thanks to its reduced fat content and potential probiotic advantages. With just four simple ingredients, this recipe provides a fantastic alternative for those seeking a treat without a laundry list of unfamiliar components. 3How Do You Thaw Frozen Yogurt?Store leftovers in single-serving containers in the freezer with some room for expansion. When you’re ready to enjoy them, let the frozen yogurt sit at room temperature for 5-10 minutes until it reaches your desired consistency. Give it a quick stir, and it’s ready to enjoy! More Frozen Desserts Healthy Ice Cream chocolate-flavored Sherbet Punch with raspberry sherbet Brownie Oreo Ice Cream Bars with cookies and cream ice cream Strawberry Cheesecake Ice Cream Pie no baking required! Churro Ice Cream Sandwiches with a chocolate drizzle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Frozen Yogurt Recipe 5 from 3 votes - Review this recipe Whip up the best Frozen Yogurt! Just four ingredients and minutes to a delicious vanilla bean treat in your ice cream maker! SAVE TO RECIPE BOX Print Recipe Frozen Yogurt Recipe 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Whip up the best Frozen Yogurt! Just four ingredients and minutes to a delicious vanilla bean treat in your ice cream maker! Course Dessert Cuisine American Keyword frozen yogurt recipe Prep Time 10 minutes minutes Freezing Time 45 minutes minutes Total Time 10 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 428kcal Author Chelsea Lords Cost $7.12 Ingredients▢ 1 cup heavy cream▢ 4 cups (35 oz.) full-fat vanilla bean yogurt Note 1▢ 1/2 tablespoon vanilla bean paste (OR 1 tablespoon pure vanilla extract)▢ 1 cup white sugar Note 2▢ Very tiny pinch of fine sea salt, optional▢ Toppings such as fresh fruit, chopped candy/cookies, cereal, etc.US - Metric USMetric InstructionsBLEND: In a large blender jar (or in batches), combine the first five ingredients in the listed order until fully mixed.ICE CREAM MAKER: Pour the mixture into an ice cream maker and follow the manufacturer's instructions to achieve the desired fro-yo consistency, typically around 30 minutes to an hour.ENJOY: Once it's ready, enjoy plain or with your favorite toppings. Alternatively, transfer it to an airtight container and freeze for a firmer texture. Recipe NotesNote 1: Yogurt sweetness varies by brand. Use a flavorful, full-fat yogurt you enjoy from the container. We prefer Noosa vanilla bean yogurt. Note 2: Reduce sugar by up to 1/3 cup for a more tart frozen yogurt. Nutrition FactsServing: 1serving | Calories: 428kcal | Carbohydrates: 63g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 119mg | Potassium: 376mg | Sugar: 62g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Potato Salad Recipe by Chelsea Lords Our favorite Potato Salad Recipe with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives. Pair this salad with other potluck favorites like this Macaroni Coleslaw Salad, creamy Grape salad, or our favorite Tuna Macaroni Salad. Our Favorite Potato Salad Recipe Potato Salad has always been my dad’s absolute favorite at potlucks, cookouts, or regular summer dinners. He instilled a love for this salad in all of his children, and we’re obsessed with it! The perfect potato salad recipe for us features tender chunks of potatoes, plenty of sweet pickle relish, lots of hard-boiled eggs, and an ultra-creamy mayo-based dressing. This is unquestionably our favorite Potato Salad ever! Identifying the “best” potato salad recipe can be a highly personal experience, depending on what you’re accustomed to and your preferences. That said, one of the best aspects of crafting this salad from scratch is the ability to customize the ingredients and add precisely what you desire to create the perfect potato salad. Ingredients In This Potato Salad Recipe Baby Yukon Gold Potatoes: The main ingredient, boiled until tender and chopped into bite-sized pieces. Apple Cider Vinegar: Used in both potato boiling and dressing to balance the richness of the creamy components. Mayo and Sour Cream: Combined to create a rich and smooth dressing base. Sweet Pickle Relish and Yellow Mustard: Mixed to add sweetness and mild mustard flavor. Celery Seed and Paprika: Combined to provide a unique flavor and color to the dressing. Celery: Finely diced celery adds a fresh and slightly peppery crunch. Hard-Boiled Eggs: Coarsely chopped for a rich, creamy texture and protein. Bread and Butter Pickles: Finely diced pickles contribute sweetness and a delightful crunch. Sweet Onion: Finely diced sweet onion enhances taste and texture. QUICK TIPEnsure that you thoroughly drain the potatoes. Drain them after simmering and again after they have sat in the ice bath. I highly recommend allowing them sufficient time to drain and dry before using them in this potato salad recipe; otherwise, you might end up with a watery and less flavorful potato salad. How To Make Potato Salad Boil and Prep Potatoes: Begin by boiling baby Yukon Gold potatoes until they are fork-tender. Once they have cooked, allow them to cool, and then chop them into bite-sized pieces. Make Dressing: Mix mayonnaise with sour cream in one bowl. In another bowl, combine sweet pickle relish with yellow mustard, and in a separate bowl, blend celery seed with paprika. Assemble Salad: Coarsely chop hard-boiled eggs and finely dice celery, bread and butter pickles, and sweet onion. Add all of these ingredients to the potatoes. Drizzle the mixture with apple cider vinegar, sprinkle some salt, and toss it all together. Combine and Chill: Pour the creamy dressing over the salad, and add the sweet relish-mustard mixture along with the spice blend. Gently stir everything to coat evenly. Refrigerate this potato salad recipe before serving. FAQs How Far In Advance Can You Make This Potato Salad Recipe? You can make this potato salad in advance and chill it for at least an hour. It’s good to go up to 4 hours ahead, stored in an airtight container. Leftovers can be kept fresh for 5-7 days when stored properly. Should I Cut Potatoes Before Boiling For Potato Salad? For the best potato salad, cook the potatoes whole instead of chopping them first. Whole potatoes retain their natural sweetness and better texture, preventing waterlogging. If using large potatoes, quarter them to speed up boiling, then cut into bite-sized pieces. How Long Should I Boil Potatoes? Boil potatoes by covering them with cold water, bringing it to a boil, and then reducing the heat to a rolling simmer. Baby potatoes take 12-17 minutes, while larger quarters take 20-25 minutes to become tender. Check with a fork; they’re done when it easily pierces a potato. STORAGE Store this potato salad recipe in an airtight container in the refrigerator. It can be kept fresh for 5-7 days when properly stored. I don’t recommend freezing this potato salad as it can result in changes in texture and quality upon thawing. More Summer Salad Recipes Creamy Corn Salad Honey Mustard Salad Dressing Panzanella Salad Strawberry Poppyseed Salad Broccoli Grape Pasta Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Potato Salad Recipe 4.84 from 6 votes - Review this recipe Our favorite Potato Salad Recipe with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives. SAVE TO RECIPE BOX Print Recipe Potato Salad Recipe 4.84 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our favorite Potato Salad Recipe with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives. Course Salad Cuisine American Keyword sweet potato salad recipe Prep Time 35 minutes minutes Cook Time 30 minutes minutes Chilling Time 1 hour hour Total Time 2 hours hours 5 minutes minutes Servings 8 -10 servings (as a side) Chelsea Lords Calories 393kcal Author Chelsea Lords Cost $4.81 Ingredients▢ 3 pounds baby Yukon gold potatoes (See Note 1)▢ Fine sea salt and freshly cracked pepper▢ 1 tablespoon apple cider vinegar, divided▢ 3/4 cup + 2 tablespoons regular mayonnaise (we like Best Foods/Hellman's)▢ 1/3 cup sour cream▢ 1/2 cup sweet pickle relish▢ 1 tablespoon yellow mustard not Dijon mustard▢ 1 and 1/2 teaspoons celery seed▢ 1/4 teaspoon paprika▢ 2 stalks celery, finely diced (~1 cup; 117g)▢ 4 hard-boiled eggs, coarsely chopped▢ 1/2 cup bread and butter pickles, finely diced▢ 1/4 cup sweet onion, finely diced▢ Optional: 1-2 tablespoons fresh chives or freshly chopped parsley, additional paprikaUS - Metric USMetric InstructionsCOOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired. Video Recipe NotesNote 1: Potatoes: We like to leave the peel on the potatoes for texture and color. With Yukon gold potatoes, the peel is very thin. If you aren't using baby potatoes, quarter large potatoes and then boil. I don't recommend using russet potatoes for this recipe. Note 2: Hard-boiled eggs: To save time, you can buy hard-boiled eggs at the store. Otherwise, click here for instructions for hard boiling the eggs. Nutrition FactsCalories: 393kcal | Carbohydrates: 38g | Protein: 7g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 110mg | Sodium: 446mg | Potassium: 888mg | Fiber: 4g | Sugar: 10g | Vitamin A: 565IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
S’mores Bars by Chelsea Lords These S’mores Bars can be prepared in 15 minutes or less and don’t require any baking. These bars consist of graham cracker-flavored cereal, soft miniature marshmallows, and are studded with milk chocolate chips. After you’ve become obsessed with S’mores Bars, be sure to try these other no-bake desserts: Edible Cookie Dough, Muddy Buddies, or these Cookie Dough Cups. S’mores Bars S’mores Bars are one of my mom’s signature desserts. While it’s not technically her original creation (I believe she found the recipe on the back of a box of Golden Graham’s® cereal), she’s made these for years and is practically famous for them. Everyone that enjoys S’mores goes crazy for these bars! They are the first thing to go at a party and she brings these to just about every function she attends. They are consistent crowd favorites. Personally, they are one of my favorite treats! I’ve definitely eaten my fair share of these S’mores Bars over the years and can still confidently say I don’t think I’ll ever get sick of them. The great news is, they couldn’t be easier to make. No more than 15 minutes of prep time, only six ingredients, and no baking required! These are definitely the easiest way to get your S’mores fix– and it doesn’t even matter what season it is, Fall, winter, spring, or summer– it’s always the right time for S’mores! How to make S’mores Bars Microwave. Combine a portion of the marshmallows, a portion of the chocolate chips, butter, and corn syrup. Microwave until melted and smooth. Add remaining ingredients. Once the above mixture is melted and smooth, mix in the remaining ingredients until combined. It gets thick and sticky! Press into pan. Once everything is mixed, press it all into a pan. The bars need a bit of time to firm up and harden. And like anything wonderful, the waiting is definitely the hardest part of the whole process! And (just being real here) only 60% of the S’mores Bars ever make it through the full “setting up time.” Just saying. S’mores Bar tips Grease the pan. These treats are gooey and sticky! With a well-greased pan, these bars come out easily. Alternatively, you can line the pan with parchment paper or foil. Flavor enhancements. I add a little vanilla extract to the melted marshmallows, which amps up the flavor of these treats. If you don’t have it on hand, the bars will still be great without it! Use high-quality milk chocolate. You’ll get both a better melt and better flavor. My favorite for these bars is either Ghirardelli® or Guittard® (not sponsored). Cheaper brands can have a waxier content that is far less flavorful and doesn’t melt down as well. Find a cereal you love. While Golden Grahams cereal works great and is tasty, I’m partial to the off-brand (Malt O Meal®) Honey Graham Toasters (not sponsored). When microwaving the marshmallow mixture, microwave in short bursts and make sure to stir often between bursts. The ingredients are still melting even outside of the microwave! Don’t over-compress. Once you’ve spread the sticky-coated cereal mixture into the pan, avoid compressing it too much. Over-compressing the bars will yield hard bars that are tougher to eat. QUICK TIP Use fresh, soft marshmallows. The fresher and softer the marshmallows, the chewier the S’mores Bars will be. When you’re at the store, press on the bags of marshmallows and pick the softest one. Storage These S’mores Bars are best the same day they are made. After that, they quickly get harder and become stale. Because of the individual marshmallows throughout the bars, these don’t freeze or thaw particularly well (the marshmallows harden as they thaw). More delicious desserts Snickerdoodle Cookies reader favorite recipe S’mores Cookies with milk chocolate chips and marshmallows Carmelitas oatmeal, chocolate and caramel bars Mint Chocolate Chip Cookies with mint Oreos 7 Layer Bars with butterscotch, white, and milk chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. S'mores Bars 5 from 2 votes - Review this recipe These S'mores Bars can be prepared in 15 minutes or less and don't require any baking! They consist of graham cracker-flavored cereal, soft miniature marshmallows, and are studded with milk chocolate chips. SAVE TO RECIPE BOX Print Recipe S'mores Bars 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These S'mores Bars can be prepared in 15 minutes or less and don't require any baking! They consist of graham cracker-flavored cereal, soft miniature marshmallows, and are studded with milk chocolate chips. Course Dessert, Snack Cuisine American Keyword smores bars Prep Time 15 minutes minutes Setting up Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 24 large bars Chelsea Lords Calories 560kcal Author Chelsea Lords Cost $5.79 Ingredients▢ 8 cups graham cracker cereal such as Golden Grahams See note 1▢ 6 cups miniature marshmallows, divided▢ 1 bag (2 cups total) milk chocolate chips, divided, See note 2.▢ 5 tablespoons unsalted butter, cut into cubes▢ 1/4 cup light corn syrup▢ 1 teaspoon vanilla extractUS - Metric USMetric InstructionsPREP: Generously grease a 9x13-inch pan and set aside. Place the cereal in a very large bowl and set aside.MARSHMALLOW MIXTURE: In another very large microwave-safe bowl, add 5 cups miniature marshmallows, 1 and 1/2 cups chocolate chips, cubed butter, and corn syrup. Stir and then place in the microwave for 2-4 minutes, removing to stir every 20 seconds. When you remove the mixture every 20 seconds, stir for about 15-20 seconds, making sure to really scrape the bottom, and then return to the microwave. Microwave until the mixture is just melted and smooth; don't heat more than needed. POUR OVER CEREAL: Once the mixture is smooth, stir in the vanilla. Pour the mixture over the cereal and gently but quickly toss to combine. Add in the remaining 1 cup marshmallows and 1/2 cup chocolate chips and stir until just incorporated.PRESS INTO PAN: Pour into the prepared pan. Spray your hands with cooking spray and then gently press down the bars (Don't press them too hard or it will make the bars hard). LET STAND: Uncovered, for an hour (refrigerate for firmer bars). STORAGE: Store in an airtight container at room temperature. Bars are best eaten the day they are made. Video Recipe NotesNote 1: Graham cracker cereal: Find a cereal you love. While Golden Grahams® cereal works great and is tasty, I'm partial to the off-brand (Malt O Meal®) Honey Graham Toasters. Note 2: Chocolate: Use high-quality milk chocolate for best results. You’ll get both a better melt and better flavor. My favorite for these bars is either Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is far less flavorful and doesn't melt down as well. Nutrition FactsServing: 24servings | Calories: 560kcal | Carbohydrates: 127g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 422mg | Potassium: 64mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1351IU | Vitamin C: 19mg | Calcium: 5mg | Iron: 21mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
