Category Archives: Recipes

Breakfast Burrito Cups

Today, I baked these Breakfast Burrito Cups because I like the idea to keep them in the fridge or freezer and pop them in the microwave for a quick, healthy, hot breakfast.  Sweet Stackers layer foods using a stackable food storage system in a variety of containers.  This prevents foods from sticking together or getting soggy.

Breakfast Burrito Cups

Happy New Year!  Personally, I have never been into making resolutions.  This year is different and I am setting a goal that is taking one more step to eating better for the whole family.  Drumroll please…..I am not buying cereal!

Overall, I believe that we do well eating well rounded meals.  But breakfast is the one area where I think we can do better!  The mornings are hectic.  First, I am NOT a morning person.  My kids know that Mom needs to have a few sips of coffee before we can start discussing any aspect of the morning routine.  Three young kids bring the typical morning rush trying to get them out of the door on time.  Cereal is the perfect quick breakfast.  But even the cereal that we have considered to be the “less-sugar” cereals are still packed with sugar and limited nutrition.  I myself quit eating cereal for about 2 years because I realized I was starving by 9 or 10 A.M.  Unfortunately, my kids LOVE cereal and will even eat it as an afternoon snack since they can make it themselves.  So if I don’t have cereal in the house, no one will eat it.

I have been doing some research as how to make quick heathy breakfasts!  This is one of the make ahead recipes to keep in the freezer.  A variety of fillings can be used, so get creative!

Breakfast Burrito Cups

yields 12 individual cups

3 – 10 inch flour tortilla

variety of diced veggies/cooked meat [green pepper, mushrooms & ham]

5 eggs

2 TB milk

shredded Cheddar cheese – optional

 

Preheat oven to 350 degrees.  Spray 12 count muffin tin with oil.

Cut the tortilla into quarters.  Press gently into the muffin tin to form cups.  Sprinkle the diced veggies and meat into the cups.  In a small bowl, whisk the eggs and milk together.  Poor even amounts of egg mixture into each cup.  Sprinkle a pinch of shredded cheese on top of each cup.  Cover with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 5 minutes until the egg is cooked through and lightly browned.

 

 

Advertisements

Decorated Gingerbread Cookies

Gingerbread cookies are THE Classic Christmas Cookie!  The aroma fills the house to create the mood of the holidays.  Simple decorations turn these delicious cookies into something festive and beautiful!  Plus, let the kids get excited and decorate the classic shaped Gingerbread Men.

Sweet Stackers decorated cookie storage

Gingerbread Cookies

1 cup butter
1 cup sugar
1 ¼ cup molasses
2 eggs
1 teaspoon vanilla
5 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon ground ginger
3 teaspoon ground cinnamon
1 ½ teaspoon ground cloves
2 teaspoon ground nutmeg

Preheat oven to 375°.  Cream the butter and sugar together at high mixer speed.  Gradually add the molasses, eggs and vanilla.  Sift the flour, baking soda, ginger, cinnamon, cloves and nutmeg together.  Measure 5 cups even cups of flour.  Reduce the mixer speed and gradually add the flour mixture.  Divide the dough into three portions, wrap with plastic wrap and refrigerate for at least a couple of hours.

Roll cold dough to about 1/4 inch thick, cut into shapes and place on ungreased cookie sheet (preferably lined with a silicone mat or parchment paper).  Bake 6 – 8 minutes.  Larger cookies may take longer.  Cool on a rack and decorate.

The glaze used to decorate (1 cup of confectioners’ sugar, 1 teaspoon light corn syrup, 1 teaspoon milk and 1/4 teaspoon vanilla extract).

Sweet Stackers decorated gingerbread cookies.

Store your decorated cookies in an air-tight container.  Sweet Stackers layer your beautiful decorated cookies to keep them looking beautiful!  The trays and risers are reusable and insert into a variety of containers you may already own.  Decorate your cookies right on the trays and lower them into your container – a great way to save space on your crowded kitchen countertops!  Plus, it makes it easy to transport “hard to transport” cookies, like jam filled or decorated cookies, to a holiday party and keeps them looking great!

layer decorated cookies sweet stackers

Rubbermaid’s 1 gallon Take Alongs container is pictured with Sweet Stackers 7.75 x 11 inch tray set.  Get three layers of decorated cookies in this container!

Visit sweetstackers.com to learn more about this handy product!

Apple Harvest Bars

Do you love the chill in the air, the change of color?  All reminders that it is apple harvest time!  This recipe will remind you of apple pie, but in dessert bar form.  Layers of a buttery crust, spiced apples and a lightly sweet topping.  Let the aroma fill your kitchen!

Apple Harvest Bars2

Apple Harvest Bars

  • 1 ½ cups flour
  • 2/3 cup sugar, divided
  • ½ teaspoon salt
  • ½ cup cold butter, cut into 1-inch pieces
  • 4 cups peeled and sliced apples (about 2-3 large apples)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 1/3 cups flaked coconut
  • 1 egg, lightly beaten
  • 1/3 cup condensed milk
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans

Preheat oven to 375° and grease a 9 x 13″ baking pan.

In a food processor, add flour, 1/3 cup sugar and salt, pulsate once to combine.  Add butter and pulse a few times until the mixture turns to dry crumbs.  Press the crumb mixture evenly into the bottom of the prepared baking pan.

In a medium bowl, toss the sliced apples in lemon juice.  Arrange the apples slices in rows on top of the crust.

In a small bowl, combine the remaining sugar, cinnamon and nutmeg.  Sprinkle over the layer of apples.  Bake for 20 minutes.

Meanwhile, combine the coconut, egg, condensed milk, vanilla and pecans in a medium bowl.  Remove the pan from the oven and spoon the coconut mixture evenly over the layer of apples.  Bake for an additional 20 minutes until the coconut is golden brown.

Slightly cool in pan and cut into bars while still warm.

Apple Harvest Bars Sweet Stackers

The aroma of apple pie fills the house!

Apple Harvest Bars Dessert Container

Tip:  Cut dessert bars ahead of time to make an easy-to-serve dessert. Sweet Stackers layer your baked goods in one container so they are ready to serve or transport to a party!  Visit sweetstackers.com to learn how you can convert your containers to multi-level.

 

Coconut Key Lime Bars

Most of the time, I bake from scratch.  But there are those times when you need a quick dessert.  I always keep a couple of cake box mixes in my pantry and tada…we have super simple dessert bars!  The marshmallow crème makes a tasty and easy topping – a bit of sweet to complement the tart lime flavor.

PartyKitchen Coconut Key Lime Bars

Coconut Key Lime Bars

  • 1 box of Pillsbury Key Lime Cake Mix
  • 2 eggs
  • 1/2 cup of butter, melted
  • 2 cups of sweetened flaked coconut
  • 1 cup of marshmallow crème *

Preheat oven to 350°.  Grease a 9 x 13″ pan.

In a large mixing bowl, combine the cake mix, eggs, butter and 1 ½ cups of coconut.  Spread evenly in pan and bake for 19-20 minutes until a toothpick comes out clean and the edges turn golden brown.  Let cool.

Sprinkle remaining ½ cup of coconut on a cookie sheet.  Bake for 6 minutes, watching carefully until it is lightly toasted.

Spread marshmallow crème in a thin layer over the dessert bars and sprinkle with toasted coconut.

*note:  could use fresh whip cream or Cool Whip as a topping

Sweet Stackers KLB Squeeze Risers  SweetStackers risers squeezed between dessert

Layer baked goods in one container using Sweet Stackers!  This stackable food storage system insert into major brand food storage containers.  The trays are available in 4 sizes and the risers come in two sizes for either cookies or dessert bars.  They can even be squeezed flat in between bars or brownies.  Why not layer cookies and brownies in the same container?!

SweetStackers dessert storage solution

Stack the dessert tray over the bottom layer and they are ready to go!

sweetstackers.com

SweetStackers layer bakery

Tomato Harvest Bruschetta

Loving my veggie garden this year because with all of the rain – comes a huge harvest of tomatoes!  For Labor Day weekend, I made a few different recipes using tomatoes.  Bruschetta was at the top of my list!  So easy to make and you don’t need plum tomatoes.  I used the large juicy big boy-type tomatoes!

Tomato Harvest Bruschetta appetizer

Slice a baguette thin and place on a cookie sheet in one layer.  Place under a hot broiler for just a minute or two until they start to brown.  Flip to the other side and repeat.

When they come out of the oven, drizzle with olive oil and rub the top surface with a sliced garlic clove.

Toasted Baguette

Using 3 or 4 large tomatoes, slice a tomato side ways (so that the top half of the tomato has the vine) and squeeze the juice and seeds over the kitchen sink.  Repeat with the bottom half to remove seeds.

Dice the tomatoes, drizzle with olive oil, S&P to taste.

Fresh basil!  Pull 10-12 fresh basil leaves, roll them up together and slice thin.  Add to the tomato mixture and stir.

Scoop the tomato mixture on each toasted baguette slice.

SweetStackers food storage tray inserts

A fresh tomato appetizer perfect for late summer.  Ready to serve or transport to a party!

Sweet Stackers Food Storage trays appetizer

Sweet Stackers are reusable, stackable trays that insert into a container your already own.  The classic Tupperware 9×9 inch container and 8×8 inch Sweet Stackers tray set is pictured.   Two layers of bruschetta in one container without a soggy mess.  Ready to transport to a party or picnic!

sweetstackers.com

or

Sweet Stackers Etsy Shop

Banana Cookies

This recipe tastes and make the house smell just like Banana Bread…but in cookie form!  The cookies are moist and cake-like with the perfect amount of sweetness drizzled over the top.  The best way to store them, especially during the summer is to layer them separately to prevent them from sticking together.  Sweet Stackers convert your containers to multi-level using stackable trays and risers.  They insert perfectly into major brand air-tight food storage containers to make the perfect cookie container.  This whole batch of cookies were layered neatly in one 3″ deep container.

Sweet Stackers Cookie Storage

This recipe came from a blog called Pots Pans & Parkers.  The banana cookies turned out delicious and of course everyone in the house wanted one immediately when they came out of the oven based on the aroma.  I had to shoo them out of the kitchen in order to make the frosting!

Banana Cookies

  • 3/4 cup butter
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 mashed bananas (3 if they are small)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups of flour

Preheat oven to 350°.

Cream the butter and sugar together.  Add egg, vanilla and bananas.  Sift flour, baking soda and salt together.  Gradually add the flour mixture.

Place a scoop of cookie dough onto an ungreased cookie sheet.  Bake for approximately 9 minutes or until the bottom are golden brown.

Banana Cookie Sheet

Banana Cookie Frosting:

  • 1/4 cup milk
  • 1/4 cup butter (one stick)
  • 1/3 cup brown sugar
  • 1 tsp vanilla
  • 2 cups powdered sugar

Scald the milk in a pot. Add the butter, brown sugar and vanilla.  Bring to a boil on a medium heat.  Gradually add the powdered sugar into the pot, constantly stirring to avoid sugary clumps.  (note: you can add more or less powdered sugar depending how thick or thin you want the frosting)

Frosted Banana Cookies

The Sweet Stackers risers are versatile!  The risers are used to stack full-sized cooling racks to let the cookies cool and the frosting dry – saving space on the kitchen counters.

The cookies in this container didn’t last long!

SS Banana Cookies

Visit sweetstackers.com for more details about the product and the containers they fit.

Shop on Etsy using coupon code LABORDAY20 now through 9/6/2014.

 

Promising Ice Cream….Sandwiches!

The first week of school is coming to an end.  My little one has started Kindergarten and had a rough morning.  Day 1, excited, but clung to Dad as she was getting on the bus.  Day 2, tearing up, got in line to get on the bus, then made a quick turn to run back to me.  Day 3, crying most of the morning, crying to the bus stop and needed me to hold her hand onto the bus.  Of course, she has a great day and is super smiley when she gets off of the bus!  But with all of the tears this morning, we promised her ice cream when she gets home.  Hoping to distract her from her anxiety.

But I have really, really wanted to make homemade chocolate chip cookies and tada – I had a great idea!  Ice Cream Sandwiches.

PK Ice Cream Sandwiches

Actually tried a new chocolate chip cookie recipe from Allrecipes and they were delicious!  They turned out to be the perfectly shaped, with a thin crispy outside and soft chewy middle.  I baked these an extra 2 minutes, but followed the recipe exactly.  They made 45 cookies using a 1 inch cookie scoop.

SS Cookie Rack

Love the versatility of the Sweet Stackers risers.  They elevate cookie racks at the perfect height to save space on the kitchen counter tops!

Once cooled, I transferred the cookies to a staging container to keep them extra fresh.  Sweet Stackers neatly organizes the cookies in tiers.

Sweet Stackers Cookie Container

Time to fill the cookies!  Place a good round scoop of ice cream in between two chocolate chip cookies (they bottom of the cookies touching the ice cream).  I used a smaller container to store 12 ice cream sandwiches separated using a Sweet Stackers tray.

Even though I was in a cool room, the ice cream melted quickly.  I suggest placing the container in the freezer and adding one or two sandwiches at a time.  But even is some ice cream dripped, the container and trays wipe down easily.  The trays also made a nice surface to work on.

SS Ice Cream Sandwiches

There were extra cookies for a later treat!

The kids had a great day at school and were very excited about this yummy summertime treat!
Sweet Stackers convert your food containers to multi-level using stackable trays.  Available in 4 sizes and designed to fit major brand food storage containers. Visit the Sweet Stackers Etsy Shop today.  

 

Muffin Tin French Toast and Raspberry Syrup

Good morning!  Wouldn’t you like to wake up to this homemade breakfast?

I love muffin tin recipes because they bake quickly and make cute individual portions….especially for kids!  This is a delicious recipe for the weekend, but next time I am going to make an extra batch of muffin tin French toast and refrigerate it.  Then zap it in the microwave to heat through for a quick homemade breakfast before the kids head off to school!  (Plus the syrup made enough for another batch of French toast.)

Muffin Tin Frech Toast Raspberry Syrup

Muffin Tin French Toast

adapted from the book Muffin Tin Chef by Matt Kadey

  • 6 sliced whole-grain bread
  • 3 large eggs
  • 1/3 cup milk
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Raspberry Syrup

  • 1 cup fresh or frozen raspberries (or any choice of berry)
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cornstarch

Cut the bread into 1 inch cubes.  In a large bowl, whisk the eggs, milk, sugar, vanilla and salt together.  Stir in the bread cubes and let sit for 5 minutes to absorb.

Preheat the oven for 350°.  In a small sauce pan, combine the berries, maple syrup and cinnamon over medium heat.  Bring to a boil and simmer for 5 minutes, stirring constantly.  Stir in the cornstarch and simmer for 1 minute.  The syrup should start to thicken.

Divide the bread cubes in a 12-count muffin tin.  Bake for approximately 22 minutes, until they are golden on top and the egg has set.

Serve warm with the berry syrup on top.

Refrigerate the leftover syrup.

 

 

Green & Chick Pea Hummus

…and for the The Triscuit Summer Snackoff – Challenge 2!  Triscuit – check!  Peas – check! and at least one other ingredient – check!

This time I am even more determined that it would be great to meet Martha Stewart!

My inspiration for this recipe came to me as I was making a batch of homemade hummus.  I actually get cravings for hummus!  It wasn’t until I started working after college that I was enlightened about a little family owned mediterranean restaurant in my neighborhood.  I remember having hummus for the first time and I will admit that I was not impressed.  But I loved the rest of the food and after trying hummus a few more times, I became addicted.  It is a great healthy snack – and yes, I do crave it!  Always wondered if I am the only one?

I’ll be honest…this is totally my creation, I didn’t even check the web to see if there were recipes already like this!  So here is a basic hummus recipe with the addition of green peas!  The green peas sweetened and “freshened” the hummus.  Traditional hummus does not have the most eye-appealing color, so the bright green from the green peas really made for a beautiful presentation!

Green Chick Pea Hummus

Green & Chick Pea Hummus

1 large clove garlic

1 – 15 ounce can of chick peas

½ cup frozen green peas; thawed

¼ cup tahini (sesame paste)

¼ cup lemon juice

¼ cup extra virgin olive oil

In a food processor, add garlic clove to mince.  Add remaining ingredients, one at a time while blending.  If the mixture is too thick, gradually add up to 1/4 cup of water until you reach a preferred consistency.

 

 

 

 

 

Raspberry Almond Thumbprint Cookies

Thumbprint cookies are NOT just for the holidays!  In fact, they are perfect for summer when the berries are harvested.  By preserving summer berries, we are able to enjoy them year round.  These thumbprint cookies are so easy, using a handful of ingredients and buttery delicious.  Use any flavor jam, but the homemade sweet U-Pick Raspberry Preserves are the perfect topping!

Raspberry Thumbprint Cookies Homemade Preserves

Raspberry Almond Thumbprint Cookies

  • 1 cup butter, softened
  • 2/3 cup sugar
  • ½ teaspoon almond extract
  • 2 cups flour, sifted
  • ½ cup raspberry preserves (or any flavor jam)

 

Using and electric mixer, cream the softened butter and sugar on high.  Add the almond extract.  Lower the mixer speed and gradually add the flour.  Refrigerate the dough for one hour.

Preheat the oven to 350°.  Shape the dough into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart.  Make an indentation using your thumb in the center of each ball.  (I make two thumbprints at 90 degree angles, to make a better circle)  Fill each center with about 1/4 teaspoon of preserves or your favorite jam.

Bake for 12-15 minutes until the edges are lightly browned.  Remove to a cookie rack.

Sweet Stackers Jam Filled Thumbprint Cookies,

Sweet Stackers – No matter what time of year, Sweet Stackers come in handy to store jam or jelly filled cookies.  Thumbprints are very popular holiday or Christmas cookie.  You don’t want to mess up the jam toppings or have them stick to other cookies!  Sweet Stackers convert your air-tight containers to multi-level using corrugated plastic stackable trays.  They are an inexpensive storage solution and can easily be wiped down and reused.  Visit sweetstackers.com to learn more about this product or shop on Amazon or my Etsy shop.

Look!  3 dozen cookies without a sticky mess in 1 container!

Sweet Stackers Cookie Storage Trays