Strawberry Shortcake Dip

March 2017 – Theme
Spring Clean the Kitchen

This month’s theme for The Recipe Redux is spring cleaning! We all are in need to do it sooner than later so this was recipe was helpful while I was cleaning out my fridge. I was to use at least 3 ingredients that were already in my refrigerator and create something healthy out of it. Of course I always have a sweet tooth so I made this light and tasty treat using what I normally have in my fridge–fruit and yogurt.

Strawberry Shortcake Dip

Strawberry Shortcake Dip

Light, fluffy and sweet! This makes the perfect dessert when you are wanting to indulge--except no need to feel guilty with this low-cal treat!

Ingredients

2 cups of Vanilla or Strawberry yogurt

2 cups of Cool Whip

½ tsp. vanilla extract

2 Tbsp. powdered sugar

4 finely chopped fresh strawberries

Strawberries for dipping

Instructions

  1. In a medium bowl, mix the yogurt, cool whip, vanilla extract, powdered sugar and strawberries together until well combined. Transfer dip into a serving bowl and serve with fresh strawberries! You can also use cubed pound cake to dip as well, I just wanted to use up my strawberries!
http://kathrynskitchenblog.com/2017/03/strawberry-shortcake-dip/

This recipe makes for a perfect snack! I actually ate this for breakfast because, why not?! I was trying to use what I had in my fridge and I was also trying to go the healthier route..This dip would be fantastic with cubed pound cake, vanilla wafers or any other favorite sweet of yours! This summer favorite dessert is now a favorite breakfast or after-dinner treat. Next time you are at the store to buy yogurts for your breakfast or snack, be sure to think of this recipe!

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Easter Bunny Peep Pops

Spring is finally here–happy first day of Spring everyone! I love it when I can whip up a sweet treat that only takes a few minutes and has a few ingredients…. and most importantly is super cute like these pops!

These cute Easter bunnies are so adorable and so easy to make! They are also fun to make because you can make them however you want! I love marshmallows so I love when I see Peeps displayed at grocery stores this time of year. I feel like Peeps are only around for such a short amount of time and they don’t get used as much as they should. Kids will love this recipe, I know my 2 year old Goddaughter did! When I gave her a treat bag full of these, she was so happy to see this colorful treat and the first thing she ate was the Peep, of course!

Bunny Peep Pops

Bunny Peep Pops

These treats are so adorable and will put a smile on anyone!

Ingredients

12 pretzel rods

12 Peeps (I used blue and pink bunnies)

1 cup white chocolate candy melts

Sprinkles

Instructions

  1. Line a baking sheet with foil.
  2. Melt chocolate in microwave for 1 ½ minutes, stirring every 30 seconds until melted and smooth. Pour melted chocolate in a drinking glass or mug.
  3. Dip and or spoon each rod to cover about ½ the pretzel in the chocolate.
  4. Scrape excess chocolate off on edge of the cup. Smooth out chocolate with a spoon or knife so it is dipped evenly and smoothly on the rod.
  5. Sprinkle each rod with your favorite sprinkles and place on baking sheet. Spoon about a ½ tsp. of melted chocolate on the back of a peep and position on rod to set. Repeat until finished!
  6. Let each rod set for about 15 minutes, you can also place them in the refrigerator to cool and harden faster. Enjoy these adorable sweet treats!
http://kathrynskitchenblog.com/2017/03/easter-bunny-peep-pops/

There is just something about Peeps that makes me happy, maybe because they are so cute! Does anyone else feel that every Holiday comes and goes too fast? I always feel so rushed to enjoy all the festive treats that come once a year, so I might as well make them when I can! Who doesn’t love a cute and delicious sweet treat anyways?

 

Mini BLT Pizzas

 

“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”

One of the perks about blogging is I get the opportunity to try out different products and participate in contests. This time, I had the opportunity to work with Toufayan Bakeries who carries a vast variety of products such as pita breads, pita chips, wraps, flat breads, bagels, croissants and more! I was sent 8 different flavors of pita bread and I though this recipe would work perfectly with the Classic White pita bread (the Whole Wheat would work great too). Pita bread is great because of its versatility and ability to create so many types of snacks/meals out of it! Also and most importantly, it has a great nutritional value added to them–each pita has 6 gram of protein in it and is only 150 calories.

For this creation, I was originally going to post a “BLT Sandwich” recipe using the pita bread as the “sandwich bread”. Then I wanted to add cheese to the recipe and realized a pizza was the way to go! I usually don’t like too many different toppings on my pizza—less is more to me. But not in this case. I love my bacon extra crispy so there is a ton of crunch and a lot of flavor in this. The bacon, cheese, tomato, lettuce and dressing make this combination come together and it’s pair perfectly!

Mini BLT Pizzas

Yield: 4 Servings

Mini BLT Pizzas

Pizza night just got a lot easier and delicious!

Ingredients

4 Toufayan’s Pita Bread’s (I used classic white)

½ cup tomato sauce (you may not use it all)

1/2 cup sharp cheddar cheese; shredded

4 slices of bacon

1 roma tomato; thinly sliced

4 cherry tomatoes; sliced in quarters (optional)

1 head of romaine lettuce; shredded

3 Tbsp. mayonnaise

½ tsp. olive oil

¼ tsp. garlic powder

Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Place pita breads on a lined baking sheet with foil.
  2. Place strips of bacon on a cold frying pan. Do not have them overlap too much. Cook bacon low and slow. Once you hear the bacon crackle and see fat release, flip bacon with tongs. Keep flipping bacon until evenly brown. Place cooked bacon on a cooling rack layered with paper towels (so access fat can be absorbed). When bacon is cooled, crumble into pieces.
  3. Add about 1 Tbsp. of tomato sauce on each pita bread. Swirl it around until covered, then sprinkle cheddar cheese and about 3 sliced of tomatoes. Place in oven and bake until cheese is melted for about 5-10 minutes.
  4. In the meantime, in a bowl toss the lettuce, mayonnaise, garlic powder, salt and pepper until well combined. Set in fridge until pizza is ready.
  5. Once cheese has melted, top the mini pizzas with bacon, lettuce and more tomatoes! Enjoy!!! I apologize in advanced if I got you hooked on this—you can always use turkey bacon for a healthier alternative.
http://kathrynskitchenblog.com/2017/03/mini-blt-pizzas/

This pizza has all the components of one of the most popular sandwiches around—even the mayo, and I even added some olive oil to the dressing to make it even more creamy. The mayo dressing really gives this recipe a richer taste that makes all your taste buds happy.

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Chopped Chicken Salad with Asian Peanut Dressing

Asian Salads are one of my favorite mostly because of the dressing! This dressing is light and bursting with flavor. This salad makes the perfect lunch or dinner with all of the vibrant colors—you can’t help but be happy when you eat it! Despite all of the wonderful veggies and toppings of choice, the dressing is still the best part about this salad. It is creamy (hint the peanut butter), and loaded with fresh citrus, garlic and the salty-ness from soy sauce—but not too salty because I used low-sodium.

Not a fan of chicken? Top it with steak. Not a fan of meat? Top it with shrimp! You can create this salad the way you like. I used peanuts and crunchy Chow Mein noodles for an added crunch.

Chopped Chicken Salad with Asian Peanut Dressing

Chopped Chicken Salad with Asian Peanut Dressing

This salad is loaded with plenty of texture, nutrition and most of all—FLAVOR!

Ingredients

Asian Peanut Dressing:

 

½ cup creamy peanut butter

2 tsp orange zest.

½ cup freshly squeezed orange juice

2 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

1 Tbsp. honey

1 tsp. fresh ground ginger

1 small garlic clove; finely chopped

Salt and red pepper flakes to taste

White sesame seeds to sprinkle on top

 

Chopped Chicken Salad with Asian Peanut Dressing:

1 Tbsp. canola oil

2 skinless, boneless chicken breasts

½ tsp salt

½ tsp. black pepper

1 tsp garlic powder

¼ tsp ground ginger

1 tsp. low-sodium soy sauce

4 cups romaine lettuce; shredded  

1 red bell pepper; chopped

1 cup red cabbage; shredded

½ cup shredded carrots

¼ cup salted peanuts

½ crunchy Chow mien noodles

Instructions

  1. For the dressing:In a microwavable safe-small bowl, melt the peanut butter for 15-30 seconds until runny. Whisk in the remainder of the ingredients and whisk until all ingredients are well combined. The dressing should be slightly runny.
  2. For the Chopped Chicken Salad: Heat a medium frying pan to medium heat and add oil. Season chicken with salt, pepper, garlic powder and ginger on both sides. Add chicken to frying pan and let cook on each side until brown about 5 minutes. Add soy sauce to pan and let cook until chicken is completely cooked and not pink in the middle. Once chicken is cooked, let it rest until you are ready to mix it in with your salad.
  3. For your salad: in a medium bowl, add romaine lettuce, bell peppers, cabbage, carrots, peanuts and crunchy noodles. Dice chicken and add on top of the salad. Drizzle the fresh Asian peanut dressing and enjoy!

***Store salad dressing in an airtight container up to a week in refrigerator. The consistency may thicken—if it does, let it come to room temperature for a creamy dressing consistency and stir to combine as ingredients may saturate.

http://kathrynskitchenblog.com/2017/03/chopped-chicken-salad-with-asian-peanut-dressing/

Breakfast Yogurt Granola Cups

I received samples of Sweet Home Farm Granola and I wasn’t sure what to do with it at first. I love granola and all of the ways you can incorporate it in my recipes! I love yogurt with berries and granola in the morning for breakfast which led me into this creation. I am guilty of occasionally having ice cream for dessert..well, once I made this I wasn’t wanting my ice cream anymore. This is a healthier alternative and you don’t have to feel guilty for splurging on this tasty frozen treat!

Breakfast Yogurt Granola Cups

Serving Size: 6

Breakfast Yogurt Granola Cups

This sweet crunchy treat makes the perfect healthy snack or on-the-go breakfast!

Ingredients

2 cups of Greek yogurt; any flavor

½ cup raspberries; roughly chopped

Sweet Home Farm French Vanilla Granola

Blueberries for topping; optional

Instructions

  1. In a small bow, combine the yogurt and raspberries
  2. Line a cupcake baking pan with cupcake liners. Lightly spray with cooking spray.
  3. Spoon in the yogurt mixture into each liner. Sprinkle the tops with granola and let freeze for about a hour. You can also sprinkle on blueberries as well. Enjoy!
http://kathrynskitchenblog.com/2017/02/breakfast-yogurt-granola-cups/