Wednesday, September 24, 2014

Pretzel Caramel Chip Cookies & Reynolds New Baking Sheets

I've had these Pretzel Caramel Chip Cookies on my to bake list for quite a while now. I came across this recipe last year on Pinterest and couldn't wait to make them. I love sweet and salty, so I knew these cookies would be nothing less than fabulous.

This isn't your regular chocolate chip cookie. These cookies are packed with caramel bits, pretzel pieces, and two types of chips, chocolate and butterscotch. Everything all mixed together is a match made in heaven! 

My whole family seriously polished off these cookies in two days, so I have declared these as our new favorite cookie. These cookies were so awesome that more than likely they will be ending up on my Christmas Cookie trays this year.

Speaking of baking cookies do you use parchment paper to cook and bake with? I do and I'm super excited about the new pre-cut parchment baking sheets from Reynolds? I was not aware of these new sheets until Reynolds sent me a package to bake with.  

Friday, September 19, 2014

Easy Kid Friendly Taco Cups

Today I have a yummy kid friendly recipe to share with you. We love tacos in our house, but sometimes the same old tacos can get a bit boring. I had seen a recipe for taco cups made with cut and shaped flour tortillas on Pinterest, but I had another idea in mind.

I had wonton wrappers left over from making my daughters favorite Ranch Sausage Stars, so I decided to try them out and make some Easy Taco Cups. Everyone loved them and the kids gobbled them right up.  Finger foods and bite size items are always appealing to kids, so these these
taco cups are sure to please.       

What I love best about this recipe is that you can interchange the ingredients for a variety of tacos. Use chicken, ground beef, shredded beef or even pork. Our favorite is ground beef mixed with beans for added protein. This is especially great for a crowd because adding beans to your meat mixture can easily turn one pound of meat into almost two pounds of taco filling.

I like to pre bake the wonton cups just a bit before adding the filling. This gives the taco cups an extra crispness as a taco should be. Baking the cups first is a huge time saver, and also comes in handy for parties, potlucks, or football games.  Just bake up the cups, cool and store in a zip lock bag until ready to use. 

When it comes to beans there's  no rule of thumb here. Just use your favorite bean that pairs great with tacos. I prefer Bush's Pinto Beans , but you can use kidney or even black beans. Bush's also makes a reduced sodium variety of beans. This is especially great for people watching their sodium intake, but don't want to compromise on taste.  

Monday, September 15, 2014

Baked Brown Sugar & Honey Acorn Squash

Acorn Squash is a winter squash, but baking it with brown sugar, honey and butter reminds me of the flavors of Fall!!! Squash isn't a vegetable that my family prefers, but they are getting better. It's the same thing with yellow and zucchini squash unless I disguise it.

Me, I love just about any vegetable imaginable. I grew up eating a variety of squash, so it's hard for me to try and come up with recipes to convince my family just how delicious squash can be. 
When my kids were babies I could bake acorn squash with salt and pepper, mash it up, and they would eat it by the spoonfuls. Now that they're older they just don't seem to care for it.  

Baked Acorn Squash is the perfect Fall side dish!!! Roasting or baking acorn or butternut squash with a little, butter, brown sugar, honey, salt & pepper is the easiest way to prepare this squash. I like to score the inside of the squash with a knife so all the yummy juices really get down into the squash as it bakes.

When the squash is done it will have a nice caramelized color and be fork tender. To eat you can scoop the squash out into a serving bowl, or just mush around in their shells and eat with a fork. Baked acorn squash also makes a beautiful side dish for Thanksgiving.