Archive for the ‘recipes’ Category
This is the ultimate time in which we find ourselves baking homemade desserts as we get ready for the entertaining season. This is also a wonderful time to enjoy the crisp autumn air and early nightfall out by fire pit in the backyard. With that in mind, I think I might have just took s’mores to a whole other level, when I came up with this recipe…no counting calories here, you guys! No need to roast your marshmallows at your outdoor firepit because these s’more brownies are oven-baked and still have that ooey gooey goodness we all enjoy!
I simply love chocolate so I decided to add Nestle Trip Chip Morsels to the brownie mix. Once the brownie was baked, I topped it with a spoonful of sweet caramel dulce de leche spread and garnished with crumbled Honey Maid Vanilla Graham Crackers. This fall dessert is so rich and decadent, you’ll want to compliment it with a hot cup of coffee or an ice cold glass of milk!
- 1 box, Brownie Mix
- ¼ cup, Toll House Nestle Triple Chocolate Morsels
- ¼ cup, Mini Marshmallows (reserve ⅛ for topping)
- Dulce de Leche spread, drizzle as topping
- Honey Maid Vanilla Graham Crackers, crumbled
- Follow the brownie box instructions to prepare. Add ⅛ cup of chocolate morsels and gently fold into your brownie batter mix.
- Pour the brownie mix into your prepared baking pan and top with the remaining ⅛ cup of chocolate morsels. Cover your brownie batter with marshmallows (add as much or little as you desire).
- Bake brownie according to the box instructions.
- Insert three whole graham crackers in a sandwich bag and seal. Take a rolling pin and roll it over the sealed bag until the graham crackers have crumbled.
- Once baked, remove brownie pan from oven and let cool (at least 15-20 minutes).
- Pre-cut your brownie into equal amount of squares. Individually add a teaspoon of dulce de leche spread and garnish with graham crackers.
- Serve and Enjoy!
-Photos + Recipe by Rose Angel Lopez
A couple of weekends ago, we had hosted a small gathering at our house where I had prepared a variety of appetizers, a charcuterie board and some party snacks. One of the snack food items were these Red Hot Blue Corn Tortilla Chips that I had paired with a sampling of dips. Since we still had leftover tortilla chips, I decided to make this nacho platter while enjoying movie night at home.
A healthy-ish alternative to the typical loaded nacho platter, these nachos include tomatoes, scallions, jalapeno pepper, reduced-fat Monterey Jack cheese, fresh cilantro, and lime. If you crave nachos with flavor and heat but don’t want to pack the pounds, you will like this recipe! With the start of football season, up your nacho game…whether you prepare a one-sheet nacho for all to grab and enjoy or build-your-own nacho by creating a nacho bar for your guests, it’s a perfect addition to your party food menu!
- 36 baked blue corn tortilla chips
- 2 plum tomatoes, chopped
- 2 scallions, thinly sliced
- 1 jalapeno pepper, seeded and minced
- 1 cup shredded reduced-fat Monterey Jack Cheese
- ¼ cup cup chopped fresh cilantro
- ½ lime
- Preheat oven to 400 degrees. Spray 9x13-inch baking dish or 11-inch deep-dish pizza pan with nonstick spray.
- Arrange 24 tortilla chips in single layer in prepared pizza pan. Top evenly with tomatoes, scallions, and jalapeno.
- Crush remaining 12 tortilla chips and sprinkle on top; sprinkle evenly with Monterey Jack. Bake until heated through and cheese is melted. Sprinkle with cilantro and squeeze lime juice over.
-Photos by Rose Angel Lopez / Recipe: Weightwatchers Family Meals cookbook
It was just the other week while food shopping with my mom, that she told me about the newly launched Oui yogurt by Yoplait, she saw in a magazine. I decided to try both the vanilla and blueberry flavored yogurt. Not only did I like the taste of this french style yogurt but I enjoyed the thick and creamy texture. While eating my yogurt, I thought to myself how good this would be as a topping. Then it hit me! I can create a yummy breakfast treat, using De Wafelbakkers Ready to Eat Waffles!
No need for heating up, toasting or adding syrup to these waffles. These semi-sweet waffles have a wonderful flavor all on their own.
For this breakfast treat, I used the ready-to-eat blueberry waffles, topped it with Oui blueberry yogurt and garnished with cranberry granola.
For my second breakfast treat recipe, I used the plain ready-to-eat waffles, topped it with Oui vanilla yogurt, added freshly sliced strawberries, and drizzled some honey! Mmmm…so good!!
These quick and easy-to-make breakfast treats are a delicious way to start your day, that your whole family will like – even better to enjoy as a mid-morning snack! Don’t have time to make breakfast? Whether you plan to eat the yogurt and waffles together or separately, these are perfect ‘grab and go’ items. On a side note, I particularly like the Oui yogurt packaged in small pots…perfect to reuse and house a small flower arrangement, a votive candle, or even your matchsticks!
I’m looking forward to trying the rest of the Oui flavors…black cherry, lemon, peach, strawberry, and coconut to determine my favorites! Have you tried Oui yogurt? Which one do you love?
-Pictures + recipe by Rose Angel Lopez
I’m a sucker for picking out bottles with pretty labels…from candles and wine bottles to champagne and liqueur bottles. Baileys knocked it out of the park with the branding for their recently launched Almande Almondmilk Liqueur that is not only dairy free but gluten free too. Have you tried it yet?
For your convenience, Baileys added three recipes on the back of each liqueur bottle for you to try. I decided to mix two of their recipes that included coconut water and blended for that frappé taste. The blended combination of nutty, vanilla and coconut flavors, tasted deliciously light and refreshing! This liqueur is perfect for adding to certain cocktails… I’ll be testing out different recipes for the holidays this year!
Grab a bottle and make hosting a breeze with this simple cocktail recipe for your next girls night-in or weekend brunch!
3 oz. Baileys Almande
3 oz. Coconut Water (I used Goya brand)
1/2 cup of Ice
Blend and Serve
Double up on ingredients to make 2 servings
-Photos by Rose Angel Lopez / *This is NOT a sponsored post.
One of our favorite things we look forward to in our home are big weekend breakfasts that we typically don’t get to enjoy during the week. Normally, are routine work week breakfasts include coffee and a slice of toast, a bagel, or a pastry of some sort. Traditionally, I like to cook my go-to caramelize banana-almond flavored pancake recipe or bacon and eggs. This time I tried something new!
No need to dirty up more than one pan or bowl for this recipe! I made a smoked sausage and egg breakfast skillet. This one pan meal is simple and saves you time! To make this recipe, I used smoked sausage, fried eggs, sweet white onions, tomatoes (fresh from my mom’s garden) and garnished with fresh cilantro.
Brighten your morning and start your day with this delicious breakfast skillet recipe!
- 2 tbsp, Olive Oil
- Smoked Sausage (I used a pack of the Hillshire Farm brand and cut half of it)
- 1 small sweet white onion, diced
- 2 medium fresh tomatoes, chopped
- 2 eggs
- kosher salt and black pepper, to taste
- Heat up your medium skillet over medium heat with olive oil. Slice your smoked sausage in a diagonal 1-inch cuts. Add the sausage to the skillet and cook until brown on both sides.
- Add the onions and tomatoes into the skillet; add salt and pepper and cook until the tomatoes slightly thickens.
- Make two small holes in the mixture and crack and egg into each well. Fry the eggs sunny-side up; season with salt and pepper. If you prefer over-medium eggs, wait until the white part of the egg cooks completely and with a spatula, gently flip over your egg.
- Garnish with cilantro.
- Serve immediately and enjoy!
Recipe + Photo by Rose Angel Lopez