Fresh Fruit Salsa

April 2017 – Theme

Easy Ways to Reduce Food Waste

In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.

As part of this month’s theme, I decided to whip up this quick sweet treat! I always buy too much fruit at the grocery store and I always almost end up throwing some away or it starts to rot by the time I get to it. I had a carton of strawberries left over from Easter so I was thinking of making a jam out of it,  but I also found and apple and a couple kiwis that were extra ripe. I knew they weren’t going to last too much longer so a fruit salsa seemed like an even better plan. The best thing about this recipe is you can add any fruit that you have laying around in your fridge! All kinds of fruit can be added to this recipe! Since I was using fruit that was already ripe, I didn’t need to sweeten it too much because it was already naturally sweet.

I try my best to prevent food waste but sometimes it just happens, just like it does for many people. That’s why I try to never go to the grocery store hungry because I always get more than I need! Or sometimes my vegetables and fruits get forgotten in my refrigerator drawers. Check out the Recipe Redux link below to find other recipes on how to reduce food waste.

 

Fresh Fruit Salsa

Fresh Fruit Salsa

Ingredients

12 strawberries; diced

3 kiwis; peeled and diced

1 apple; peeled and diced

1 Tbsp. honey

2 tsp. low-sugar fruit preserves ( I used strawberry)

Cinnamon-sugar Pita Chips

Instructions

  1. Dice all fruit and place in a large bowl. Add honey and fruit preserve and mix until all fruit is evenly coated.
  2. Place in refrigerator and let sit for about 20 minutes.
  3. Serve with cinnamon-sugar pita chips for dipping and enjoy this sweet treat!
http://kathrynskitchenblog.com/2017/04/fresh-fruit-salsa/

I think cinnamon-sugar pita chips make a great addition to this salsa! Banana chips or cinnamon graham crackers would work as well too! This light dessert is perfect for saving all of your over ripened fruit that you don’t want to throw away. It makes for a healthy sweet treat that is fun to eat. 🙂

 
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Thin Mint Cookie Muddy Buddies

Raise your hand if you are obsessed with Girl Scout cookies and eat way too many after you buy them.. that would be me! I am especially a huge fan of the Thin Mints and I like put them in the freezer or fridge to keep them cold.  It’s always so hard to say no to those sweet girls who are standing outside of the grocery store selling the cookies. Plus, you can only buy them during a certain time of year so I don’t really feel bad after-all for eating them! I had two boxes of thin mints laying around my kitchen and I didn’t want these cookies going to waste, duh. Muddy Buddies have been a long-time favorite treat of mine. There are so many different ways to flavor them but nothing beats the original. This combination is a great way to use up your leftover cookies.

Muddy Buddies + Thin Mints = a perfect combination

Thin Mint Muddy Buddies–St. Patty’s Day Edition

Thin Mint Muddy Buddies–St. Patty’s Day Edition

If you looooove Thin Mint cookies, you will love this twisted treat! *BEWARE--these are addicting!

Ingredients

Chocolate Thin Mint Flavor:

4 cups Rice Chex cereal

1 cup semi-sweet or milk chocolate chips

12 Thin Mint cookies, finely crushed

1/4 cup powdered sugar

Green Pieces:

4 cups Rice Chex cereal

1 cup white chocolate chips (or melts)

Green food dye to get them green, optional (use gel only)

3/4 cup powdered sugar

Extra Thin Mints; roughly chopped

Instructions

  1. For the Chocolate Thin Mint Cereal pieces: Place cereal in a large gallon size bag and set aside. In a small microwave proof bowl, melt chocolate and stir until smooth.
  2. Pour the melted chocolate over cereal in bag and gently stir with a spatula until coated, you can also shake the bag but I usually like to wait until my powdered sugar is added.
  3. Add finely crushed cookies and powdered sugar and shake.
  4. Pour covered cereal onto a cookie sheet and let cool.
  5. For the Green Cereal Pieces: Repeat steps 1-6. This time using white chocolate and add green coloring, about 5 drops of gel but use to your desire.
  6. Once both flavors are done, mix the two together and add sprinkle more Thin Mints on top for decoration!

You may also add mint extract for more of a minty flavor!

http://kathrynskitchenblog.com/2017/03/thin-mint-cookie-muddy-buddies/

Be sure to let your Muddy Buddy Mix cool so the chocolate and coatings set. This will make it more crunchy!

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?

 

Blueberry Almond Muffin Cake

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I love blueberry muffins. It’s healthy since it has blueberries in it right? We can pretend 🙂 This is like a giant muffin that comes with extra goodies! You can serve this as a breakfast treat or a dessert! The cake is light fluffy, and you will get fresh blueberries in every  bite!

Blueberry Almond Muffin Cake

Blueberry Almond Muffin Cake

​This is just like a delicious moist blueberry muffin, except this is a cake with a hint of almonds! The glaze gives this cake an extra cakeyyy texture with a crunchy sugar almond topping.

Ingredients

1 cup unsalted butter; salted (2 sticks)

2 cups sugar

3 large eggs

1 Tbsp almond extract

2 3/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup whole milk

Zest from 1 lemon

Juice from 1 lemon

1 lb of fresh blueberries

Frosted Glaze:

1 1/2 cup powdered sugar

3 Tbsp milk

1/2 tsp almond extract|

Cake Topping:

1/4-1/2 cup sliced almonds

2 Tbsp sugar|

Instructions

  1. Preheat oven to 325 degrees F. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs and vanilla until combined.
  2. Slowly add in the flour, baking powder, baking soda, and salt to the wet mixute. Mix until everything is incorporated...Slowly add in the milk and beat mixture until it is smooth. Fold in the lemon zest, juice, and 1/2 of the blueberries.
  3. Pour the batter into a greasted bundt pan. Sprinkle the remaining blueberries on top (they will sink and make it look pretty, once cake is baked). Bake for 60-80 minutes or until top of cake is golden brown. You can also insert a toothpick to check to see if it is completely baked. Once cake is baked, wait 20-30 minutes before flipping over and transferring to a cooling rack.
  4. In the meantime while you are waiting for your cake to cool, you can make this simple light glaze. In a medium sized bowl, whisk together powdered sugar, milk, and almond extract. Whisk together until it is smooth and there are NO lumps. Once the cake is cooled, drizzle all of the glaze with a spoon. Immediately after, sprinkle cake with almonds and sugar. Enjoy!
http://kathrynskitchenblog.com/2015/04/blueberry-almond-muffin-cake/

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‘Dunkaroo’ Funfetti Dip

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If you grew up in the 90’s and early 2000’s then you already know that Dunkaroo’s were the best snack ever! I remember eating these in my school lunches, after school snacks, and little play dates with friends. We were all obsessed with them–they were the best. They came in a little pack with cinnamon cookies and this deliciously sweet vanilla or chocolate frosting spinkle dip. You would rip the wrapper off and then you would dunk the cookies in the dip for the perfect treat…hence the name “dunkaroos”! You just couldn’t go wrong with this old favorite snack.

This light and fluffy dip is simply amaaazzzing. It literally tastes like Dunkaroo dip except–it is lighter and so much better because you can actually enjoy it without the guilt. The best part of this whole dip is…. it’s low-fat! Not to mention, it will bring back a TON of memories as a kid, it did for me at least. To make it extra special, I used another old favorite cookie: Barnum’s Animals Cookies/Crackers to dunk them in. You can also use cinnamon gram crackers, Nilla Wafers, Teddy Grahams, Sugar Cookies, or anything you would like!

Dunkaroo Funfetti Dip

Dunkaroo Funfetti Dip

Ingredients

1 box of Funfetti cake mix

1 8 oz tube of fat-free Cool Whip

1 cup plain fat-free yogurt

1/4-1/2 cup of sprinkles

Instructions

  1. 1. In a large mixing bowl, combine all ingredients and mix with a whisk or wooden spoon. Be sure to mix until there are no lumps in the mix. Place in a serving bowl and add more sprinkles to the top :). Serve with animal cookies, gram crackers, cookies, or whatever you are in the mood for! You can't go wrong with this dip! Enjoy!
http://kathrynskitchenblog.com/2015/04/3061/

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