We’ve had a bit of a heat wave, and I haven’t felt like doing much cooking, but I decided to surprise my family with this no-bake treat! This lunch lady peanut butter bar recipe I found on My Baking Addiction was super simple to make, put big smiles on everyone’s face, and didn’t heat my house while making them.

Lunch Lady Peanut Butter Bars

Bars:

• 1 cup creamy peanut butter
• 1 cup salted butter, cubed
• 1 tsp vanilla
• 2 cups graham cracker crumbs, about 15 graham cracker sheets, crushed into fine crumbs
• 1¾ cups powdered sugar

Chocolate & Peanut Butter Layer:

• 10 oz dark chocolate melting wafers
• 3 tbsp creamy peanut butter
• 1 tsp coconut oil

Optional Toppings:

• Crushed peanuts, optional
• Flaky sea salt, optional

How to Make Lunch Lady Peanut Butter Bars:

Line a 9 x 9-inch baking pan with parchment paper for easier removal.

Make the bars by melting the creamy peanut butter and salted butter until melted, about 1 minute. Stir in the vanilla until well combined.

Prepare the graham crackers by using a food processor to crush them into fine crumbs.

Add the graham cracker crumbs and powdered sugar, and stir until well combined.

Press the mixture evenly into the prepared baking dish.

Refrigerate while you prepare the chocolate & peanut butter topping.

Make the chocolate & peanut butter topping by combining the melting wafers, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.

Pour the chocolate & peanut butter mixture over the graham cracker base and spread evenly. Sprinkle the top with crushed peanuts and flaky sea salt, if desired.

Refrigerate for at least 2 hours, or until set.

Once set, slice into bars and serve chilled.

Store in an airtight container, layers separated by parchment paper. Enjoy.

Print

Lunch Lady Peanut Butter Bars

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Refrigerating Time: 2 hours hours

Total Time 2 hours hours 22 minutes minutes

Servings 16 - 20 (depending on size)

Author Pam - For the Love of Cooking

Equipment

• 9 x 9-inch Glass Baking Dish
• Food Processor
• Sharp Knife

Ingredients

Bars:

• 1 cup creamy peanut butter
• 1 cup salted butter cubed
• 1 tsp vanilla
• 2 cups graham cracker crumbs about 15 graham cracker sheets, crushed into fine crumbs
• 1¾ cups powdered sugar

Chocolate & Peanut Butter Layer:

• 10 oz dark chocolate melting wafers
• 3 tbsp creamy peanut butter
• 1 tsp coconut oil

Optional Toppings:

• Crushed peanuts optional
• Flaky sea salt optional

Instructions

• Line a 9 x 9-inch baking pan with parchment paper for easier removal.
• Make the bars by melting the creamy peanut butter and salted butter until melted, about 1 minute. Stir in the vanilla until well combined.
• Prepare the graham crackers by using a food processor to crush them into fine crumbs.
• Add the graham cracker crumbs and powdered sugar, and stir until well combined.
• Press the mixture evenly into the prepared baking dish. Refrigerate while you prepare the chocolate & peanut butter topping.
• Make the chocolate & peanut butter topping by combining the melting wafers, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.
• Pour the chocolate & peanut butter mixture over the graham cracker base and spread evenly. Sprinkle the top with crushed peanuts and flaky sea salt, if desired. 
• Refrigerate for at least 2 hours, or until set.
• Once set, slice into bars and serve chilled.
• Store in an airtight container, layers separated by parchment paper. Enjoy.

This fun & easy dessert bar recipe takes classic Rice Krispie treats to a whole new level! I made these brown butter Golden Grahams s’mores bars after my sister sent me an Instagram video of them being made. Browning the butter and lightly torching the marshmallows really make this easy s’more bars recipe extra special. These tasty s’mores bars were a big hit with my whole family, and I’ll definitely be making them again.

Brown Butter Golden Grahams S’mores Bars

Ingredients:

• ½ cup unsalted butter
• 12 oz of mini marshmallows, divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey’s milk chocolate bars, separated into pieces, to taste
• Flaky sea salt, to taste, optional

How to Make Brown Butter Golden Grahams S’mores Bars:

You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.

Line an 8×8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.

Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.

Remove 1½ cups of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch before, stirring constantly until melted and smooth, about 3-4 minutes.  

Once melted, add the vanilla extract and stir to mix well.

Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.

Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.

Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.

Place in the fridge to cook for 20 minutes.

Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired.

Lift parchment paper sides and transfer to a cutting board.

To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.

Serve and enjoy.

Store in an airtight container in the fridge for 1 week.

Print

Brown Butter Golden Grahams S’mores Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time: 20 minutes minutes

Total Time 45 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large, Wide Pot
• Cooking Torch
• Sharp Knife

Ingredients

• ½ cup unsalted butter
• 12 oz of mini marshmallows divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey's milk chocolate bars separated into pieces, to taste
• Flaky sea salt to taste, optional

Instructions

• You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.
• Line an 8x8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.
• Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
• Remove 1½ cups of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch, then stir constantly until melted and smooth, about 3-4 minutes.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.
• Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.
• Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.
• Place in the fridge to cook for 20 minutes.
• Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired. 
• Lift parchment paper sides and transfer to a cutting board.
• To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.
• Serve and enjoy.
• Store in an airtight container in the fridge for 1 week.

I’ve seen this easy recipe for caramel apple pretzel bites all over food blogs lately, and it had me craving them! These tasty little treats remind me of caramel apples, but are easier to eat! We all loved these fun and delicious fall treats, and they disappeared quickly!

Caramel Apple Pretzel Bites

Ingredients:

• 25 pretzel snaps
• 25 caramel squares, unwrapped
• 1 apple, cut into 1-inch cubes (Honeycrisp, Granny Smith, etc.)
• ½ lemon, optional (for rubbing on apples to prevent browning)
• ½ cup dark chocolate melting wafers
• 2 tbsp peanuts, finely chopped

How to Make Caramel Apple Pretzel Bites:

Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.

Lay the pretzel snaps out onto the tray in a single layer, spacing them about 1 inch apart.

Top each pretzel with an unwrapped caramel square.

Bake for 10-15 minutes, until the caramels are soft.  Side Note: Don’t over-bake–if fully melted, the caramel will spill over the entire pretzel.

While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes, and rub them with a lemon to prevent browning, if desired

Pat the apple pieces dry with a towel.

Remove the caramel pretzels from the oven, and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.

Place the melting wafers and ½ teaspoon of coconut oil in a glass bowl, and microwave for 30 seconds. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate

Using a spoon, drizzle chocolate over the caramel pretzels.

Immediately sprinkle chopped peanuts on top.

Transfer prepared bites to a clean parchment paper before the chocolate sets.

Allow to cool completely before serving. Best served fresh. Enjoy.

Print

Caramel Apple Pretzel Bites

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 25 Bites

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet

Ingredients

• 25 pretzel snaps
• 25 caramel squares unwrapped
• 1 apple cut into 1-inch cubes (Honeycrisp, Granny Smith, etc.)
• ½ lemon optional (for rubbing on apples to prevent browning)
• ½ tsp coconut oil
• ½ cup dark chocolate melting wafers
• 2 tbsp peanuts finely chopped

Instructions

• Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.
• Lay the pretzel snaps out onto the tray in a single layer, spacing them about 1 inch apart.
• Top each pretzel with an unwrapped caramel square.
• Bake for 10-15 minutes, until the caramels are soft.  Side Note: Don’t over-bake–if fully melted, the caramel will spill over the entire pretzel.
• While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes, and rub them with a lemon to prevent browning, if desired
• Pat the apple pieces dry with a towel.
• Remove the caramel pretzels from the oven, and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.
• Place the melting wafers and ½ teaspoon of coconut oil in a glass bowl, and microwave for 30 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate
• Using a spoon, drizzle chocolate over the caramel pretzels.
• Immediately sprinkle chopped peanuts on top.
• Transfer prepared bites to a clean parchment paper before the chocolate sets.
• Allow to cool completely before serving. Best served fresh. Enjoy.

We love Rice Krispie treats, so I surprised my family with this festive Easter Rice Krispies treat recipe. Simple rice krispie treats kicked up a notch with mini Cadbury eggs added in. This easy Easter dessert was a big hit with all of us.

Easter Rice Krispie Treats

Ingredients:

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows, divided
• ½ tsp vanilla extract
• 6 cups of Rice Krispies
• 1 cup mini Cadbury eggs, divided

How to Make Easter Rice Krispie Treats

Coat the bottom and sides of a 9×13-inch baking dish with butter.  Side Note: For easier removal, you can line the dish with parchment paper if desired.

Melt the butter in a large saucepan over medium heat.

Remove ½ cup of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the melted butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the large saucepan over low heat to help the marshmallows melt.

Once melted, remove from the heat, add the vanilla extract, and mix well.

Immediately add the Rice Krispies and stir until well combined.

Add ½ cup of mini marshmallows and most of the mini Cadbury eggs and stir gently to combine.

Immediately spread the mixture in the prepared baking dish, pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.

Gently press the few remaining mini Cadbury eggs evenly on top.

Cool completely, then slice and serve. Enjoy!

Print

Easter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows divided
• ½ tsp vanilla extract
• 6 cups of rice krispies
• 1 cup mini Cadbury eggs divided

Instructions

• Coat the bottom and sides of a 9×13-inch baking dish with butter.  Side Note: For easier removal, you can line the dish with parchment paper if desired.
• Melt the butter in a large saucepan over medium heat.
• Remove ½ cup of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the melted butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the large saucepan over low heat to help the marshmallows melt.
• Once melted, remove from the heat, add the vanilla extract, and mix well.
• Immediately add the Rice Krispies and stir until well combined.
• Add ½ cup of mini marshmallows and most of the mini Cadbury eggs and stir gently to combine.
• Immediately spread the mixture in the prepared baking dish, pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.
• Gently press the few remaining mini Cadbury eggs evenly on top.
• Cool completely, then slice and serve. Enjoy!

I saw a viral TikTok video for Valentine’s chocolate pretzel hearts that looked like a fun and simple treat. Although my kids are now considered adults, I still like to make them a sweet treat for Valentine’s Day. This homemade chocolate pretzel hearts recipe was easy to make, tasted delicious, and made my kids smile.

Chocolate Pretzel Hearts

Ingredients:

• 30 mini pretzel twists, +/-
• ½ cup dark chocolate melting wafers
• ½ cup white chocolate melting wafers
• 1 tsp coconut oil, divided

How to Make Chocolate Pretzel Hearts

Line a large baking sheet with parchment paper.

Arrange the pretzels evenly on the prepared baking sheet.

Prepare the dark dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Pour the melted dark chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.

Immediately add a few polka-dot sprinkles onto the top of each pretzel.

Prepare the white dipping chocolate by placing the white chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Pour the melted white chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.

Immediately add a few polka-dot sprinkles onto the top of each pretzel.

Allow the chocolate to set at room temperature or in the refrigerator. Enjoy.

Print

Chocolate Pretzel Hearts

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 30 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 30 mini pretzel twists +/-
• ½ cup dark chocolate melting wafers
• ½ cup white chocolate melting wafers
• 1 tsp coconut oil divided
• How to Make Chocolate Pretzel Hearts

Instructions

• Arrange the pretzels evenly on the prepared baking sheet.
• Prepare the dark dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
• Pour the melted dark chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.
• Immediately add a few polka-dot sprinkles onto the top of each pretzel.
• Prepare the white dipping chocolate by placing the white chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Pour the melted white chocolate into a Ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.   
• Immediately add a few polka-dot sprinkles onto the top of each pretzel.
• Allow the chocolate to set at room temperature or in the refrigerator. Enjoy. 

We just returned from our trip to Japan and I was craving something with coconut so I made these delicious toasted coconut brown butter rice krispie treats. These decadent treats have great texture, lots of coconut flavor, and a wonderful nuttiness from the brown butter. As much as I love my go-to rice krispie treat recipe, this one is now my new favorite. 

Toasted Coconut Brown Butter Rice Krispie Treats

Ingredients:

• 1 1/2 cups sweetened shredded coconut, toasted
• 1/2 cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

How to Make Toasted Coconut Brown Butter Rice Krispie Treats

Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.

Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.

Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.

Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.

Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.

Cool then slice and serve. Enjoy!

Print

Toasted Coconut Brown Butter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 - 24, depending on cutting size

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet
• Large saucepan

Ingredients

• 1 ½ cups sweetened shredded coconut toasted
• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

Instructions

• Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
• Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.
• Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.
• Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.
• Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.
• Cool then slice and serve. Enjoy!

I stumbled upon an easy recipe for pikelets on Recipe Tin Eats that caught my attention because of its name. As far as I can tell, pikelets are a popular breakfast or snack in Australia, New Zealand, and Scotland, and they are similar to mini pancakes here in the United States and crumpets in England. I wanted to try the recipe because they looked tasty, but also because she gave a tip for making the perfect-looking pancakes. The key is to melt the butter in the nonstick skillet, then wipe it out with a paper towel before adding the batter to the pan. It worked! The pikelets (mini pancakes) turned out delicious, and we loved them topped with raspberry freezer jam and whipped cream.

Pikelets

Ingredients:

• 1¼ cups flour
• 2 tbsp white sugar
• 2½ tsp baking powder
• ¾ cup milk
• 1 large egg, well beaten
• 1 tsp vanilla
• 2 tsp butter

Serving:

• Raspberry freezer jam
• Whipped cream

How to Make Pikelets

Combine the flour, sugar, and baking powder in a large bowl; whisk to combine.

Make a well in the flour and add the milk, well-beaten egg, and vanilla in the center.

Whisk until the batter is almost lump-free. Side Note: Add a little additional milk if it’s too thick. 

Heat the butter in a large nonstick skillet over medium heat. Once melted, gently wipe all of the butter out of the skillet with a paper towel. Side Note: This trick helps the pancakes cook evenly, instead of splotchy. 

Place 2 tbsp of batter into the skillet. Cook until bubbles appear on the surface.

Flip and cook the other side until golden (usually around 1 – 1½ minutes). Repeat with the remaining batter.

Serve hot or at room temperature, along with jam and cream. Enjoy.

Print

Pikelets

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 Pikelets

Author Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Large Nonstick Skillet

Ingredients

• 1¼ cups flour
• 2 tbsp white sugar
• 2½ tsp baking powder
• ¾ cup milk
• 1 large egg well beaten
• 1 tsp vanilla
• 2 tsp butter

Serving:

• Raspberry freezer jam
• Whipped cream

Instructions

• Combine the flour, sugar, and baking powder in a large bowl; whisk to combine.
• Make a well in the flour and add the milk, well-beaten egg, and vanilla in the center.
• Whisk until the batter is almost lump-free. Side Note: Add a little additional milk if it's too thick.
• Heat the butter in a large nonstick skillet over medium heat. Once melted, gently wipe all of the butter out of the skillet with a paper towel. Side Note: This trick helps the pancakes cook evenly, instead of splotchy.
• Place 2 tbsp of batter into the skillet. Cook until bubbles appear on the surface.
• Flip and cook the other side until golden (usually around 1-1½ minutes). Repeat with the remaining batter.
• Serve hot or at room temperature, along with jam and cream. Enjoy.

I’ve seen recipes for these sausage and egg roll-ups online for years, but finally tried making them recently because I had crescent rolls that needed to be used up. I love that these tasty breakfast hand pies are a snap to make and use ingredients that I normally have on hand. My family devoured these cheesy sausage and egg roll-ups, and we all thought they were delicious and paired nicely with some breakfast potatoes and fruit salad.

Sausage and Egg Roll-Ups

Ingredients:

• 1 tbsp butter
• 4 eggs, whisked very well
• Sea salt and freshly cracked pepper, to taste
• 1 (8-oz) tube of crescent dough
• 4 slices of sharp cheddar, halved
• 8 breakfast sausages, cooked

How to Make Sausage and Egg Roll-Ups

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Make the scrambled eggs by melting the butter in a large skillet over medium heat. Add the very well-whisked eggs into the skillet, then season with sea salt and freshly cracked pepper to taste.

Wait for the edges to barely start to set, then, using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the skillet and cook, gently pushing the liquid to cook and form into fluffy curds. Remove from the heat when the eggs are softly scrambled; set aside until needed.  Side Note: Don’t overcook the eggs because they will continue cooking in the oven. 

Make the roll-ups by unrolling the crescent dough and placing it on the baking sheet.

Place one slice of cheese down the center of the wide end of each dough triangle. Next, divide the scrambled eggs evenly over the cheese slices, then add one sausage link on top.

Starting at the wide end, roll up the crescent dough and place seam side down, tucking in any loose corners.

Bake the sausage and egg roll-ups in the oven until golden brown, about 13-15 minutes.

Serve immediately. Enjoy.

Print

Sausage and Egg Roll-Ups

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Nonstick Skillet

Ingredients

• 1 tbsp butter
• 4 eggs whisked very well
• Sea salt and freshly cracked pepper to taste
• 1 (8 oz) tube of crescent dough
• 4 slices of sharp cheddar halved
• 8 breakfast sausages cooked

Instructions

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Make the scrambled eggs by melting the butter in a large nonstick skillet over medium heat. Add the very well-whisked eggs into the skillet, then season with sea salt and freshly cracked pepper to taste.
• Wait for the edges to barely start to set, then, using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the skillet and cook, gently pushing the liquid to cook and form into fluffy curds. Remove from the heat when the eggs are softly scrambled; set aside until needed.  Side Note: Don't overcook the eggs because they will continue cooking in the oven.
• Make the roll-ups by unrolling the crescent dough and placing it on the baking sheet.
• Place one slice of cheese down the center of the wide end of each dough triangle. Next, divide the scrambled eggs evenly over the cheese slices, then add one sausage link on top
• Starting at the wide end, roll up the crescent dough and place seam side down, tucking in any loose corners.
• Bake the sausage and egg roll-ups in the oven until golden brown, about 13-15 minutes.
• Serve immediately. Enjoy.

I made my family these tasty cheesecake-stuffed strawberries for an early Valentine’s Day treat this year, and they disappeared quite quickly! What’s not to love about juicy strawberries filled with a sweet and creamy cheesecake filling, then topped with graham cracker crumbles and mini chocolate chips? Cute, easy, and delicious!

Cheesecake-Stuffed Strawberries

Ingredients:

• 20 fresh strawberries
• ⅓ cup heavy cream
• ⅔ cup cream cheese, softened to room temperature
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 2 graham crackers, crushed into crumbs
• 1-2 tbsp mini chocolate chips

How to Make Cheesecake-Stuffed Strawberries

Prep the strawberries by hulling them, then use a melon baller or small measuring spoon to hollow out the insides. 

Next, slice a small part of the bottom of each strawberry to create a flat surface for them to stand on.

Prepare the cheesecake filling by beating the cold heavy cream with a hand mixer until soft peaks form, about 2 minutes.

Add the softened cream cheese, powdered sugar, and vanilla extract, then beat with a hand mixer until thickened, creamy,  and smooth, about 1 minute.

Spoon the mixture into a piping bag fitted with a star tip or place the mixture in a resealable plastic bag and snip off the tip of one corner.

Fill the strawberries by piping the cheesecake filling into each prepared berry.

Finish the berries by sprinkling some graham cracker crumbs and a few mini chocolate chips on the top of each berry.  Serve and enjoy.

Store in an airtight sealed container in the refrigerator.

Print

Cheesecake-Stuffed Strawberries

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 20 strawberries +/-

Author Pam - For the Love of Cooking

Equipment

• Hand Mixer or Stand Mixer

Ingredients

• 20 fresh strawberries
• ⅓ cup heavy cream
• ⅔ cup cream cheese softened to room temperature
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 2 graham crackers crushed into crumbs
• 1-2 tbsp mini chocolate chips

Instructions

• Prep the strawberries by hulling them, then use a melon baller or small measuring spoon to hollow out the insides.
• Next, slice a small part of the bottom of each strawberry to create a flat surface for them to stand on
• Prepare the cheesecake filling by beating the cold heavy cream with a hand mixer until soft peaks form, about 2 minutes.
• Add the softened cream cheese, powdered sugar, and vanilla extract, then beat with a hand mixer until thickened, creamy,  and smooth, about 1 minute.
• Spoon the mixture into a piping bag fitted with a star tip or place the mixture in a resealable plastic bag and snip off the tip of one corner.
• Fill the strawberries by piping the cheesecake filling into each prepared berry.
• Finish the berries by sprinkling some graham cracker crumbs and a few mini chocolate chips on the top of each berry.  Serve and enjoy.
• Store in an airtight sealed container in the refrigerator.

I had one chicken breast in the fridge that needed to be used up so I made these crispy chicken strips for a recent lunch. I sliced the breast into thin strips and used similar dredging recipe that I use for my chicken cutlets. Whether you call these guys chicken tenders, chicken fries, or chicken fingers–these tasty crispy chicken strips are super easy to make and taste great dipped in barbecue sauce or ranch dressing, or sliced and served on top of a big Italian salad.

Crispy Chicken Strips

Ingredients:

• 1 chicken breast, cut into thin strips (you can also use chicken tenders)
• 3/4 cup panko crumbs
• 1/4 cup fresh parmesan, finely grated
• 1/4 cup flour
• 1 egg, very well-whisked
• Garlic powder, to taste
• Dried parsley, to taste
• Sea salt and freshly cracked pepper, to taste
• 2-3 tbsp vegetable oil, more if needed

Serving:

• Fresh parsley, finely chopped
• Barbecue sauce or ranch dressing

How to Make Crispy Chicken Strips

Make a breading assembly line with three separate shallow bowls. First, combine the panko crumbs and parmesan cheese in a shallow bowl and season with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.

Next, pour the flour in a bowl then seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.

Finally, whisk together the egg seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste in the third bowl; whisk until very well combined.

Dredge the chicken strips by dipping each strip (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the strips firmly into the panko mixture  on both sides until evenly coated.

Place in a single layer on a plate. Place the coated chicken strips uncovered into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the coating really adhere to the chicken. 

Cook the chicken strips by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken strips directly into the HOT skillet and cook for 2 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.

Carefully flip the chicken strips over to cook for another 2-3 minutes, or until golden brown  then remove to a wire cooling rack. Finish the process with the remaining chicken strips, if necessary.  Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.

Finish the chicken strips by sprinkling them with fresh chopped parsley then serve with barbecue sauce or ranch dressing on the side, if desired. Enjoy.

Print

Crispy Chicken Strips

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time 55 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Nonstick Skillet
• Baking Sheet with a Wire Rack

Ingredients

Chicken Strips:

• 1 chicken breast cut into thin strips (you can also use chicken tenders)
• ¾ cup panko crumbs
• ¼ cup fresh parmesan finely grated
• ¼ cup flour
• 1 egg very well-whisked
• Garlic powder to taste
• Dried parsley to taste
• Sea salt and freshly cracked pepper to taste
• 2-3 tbsp vegetable oil more if needed

Serving:

• Fresh parsley finely chopped
• Barbecue sauce or ranch dressing if desired

Instructions

• Make a breading assembly line with three separate shallow bowls. First, combine the panko crumbs and parmesan cheese in a shallow bowl and season with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.
• Next, pour the flour in a bowl then seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.
• Finally, whisk together the egg seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste in the third bowl; whisk until very well combined.
• Dredge the chicken strips by dipping each strip (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the strips firmly into the panko mixture  on both sides until evenly coated.
• Place in a single layer on a plate. Place the coated chicken strips uncovered into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the coating really adhere to the chicken.
• Cook the chicken strips by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken strips directly into the HOT skillet and cook for 2 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
• Carefully flip the chicken strips over to cook for another 2-3 minutes, or until golden brown  then remove to a wire cooling rack. Finish the process with the remaining chicken strips, if necessary.  Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.
• Finish the chicken strips by sprinkling them with fresh chopped parsley then serve with barbecue sauce or ranch dressing on the side, if desired. Enjoy.

The post Crispy Chicken Strips first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/crispy-chicken-strips/feed 7 71157