I wanted to share 2 yummy and unique recipes we cooked this week that turned out really good! I found them on my new favorite blog called Inspired By Charm. Michael is a wonderful photographer, cook and decorator. Stop by his blog and check it out, you won't be disappointed!!
The first recipe is called Butterscotch Pumpkin Cheerio Treat Bars, here are the ingredients you will need:
Ingredients
11 oz. bag (about 1 ½ cups) butterscotch chips
3/4 cup light corn syrup
3 tablespoons butter
1 1/2 cups miniature marshmallows
½ teaspoon pumpkin pie spice
6 cups Pumpkin Spice Cheerios
1 cup white chocolate chips
1/8 teaspoon cinnamon
3/4 cup light corn syrup
3 tablespoons butter
1 1/2 cups miniature marshmallows
½ teaspoon pumpkin pie spice
6 cups Pumpkin Spice Cheerios
1 cup white chocolate chips
1/8 teaspoon cinnamon
In a large microwave-safe bowl, microwave butterscotch chips, light corn syrup, butter, and mini marshmallows on high for 2-3 minutes or until smooth. Stir after each minute.
Stir in the pumpkin pie spice until evenly mixed.
Add the Cheerios and quickly mix them in until they are evenly coated.
Press the Cheerio mixture into your prepared pan. Press with a spoon (or your hands) that have been lightly sprayed with cooking spray.
In a small bowl, melt the white chocolate chips in the microwave. Heat at 30-second intervals, stirring in between. Heat until smooth; then stir in the cinnamon.
Spread the chocolate evenly over the bars. (Alternatively, add the melted white chocolate to a plastic baggie and then snip off one corner of the baggie in order to drizzle the chocolate over the bars.)
Refrigerate for about one hour or until firm. Slice and serve. Store in an airtight container.
I think I could have eaten them like this at this point, every thing was melted and warm!
Here is what it looked like after adding the Cheerios, very similar to making Rick Krispy treats!
Pressed in the baking pan, ready for some icing!
Lots of white chocolate ready to drizzle over the Cheerios!
These are really yummy and easy to make! With the pumpkin spice flavor it really has a great fall smell and taste!
If I have not said it before, I will say it now, I have never been a big fan of vegetables. There are a few I like but honestly I don't eat as much as I should cause I don't really like the taste. So when I see a recipe for a vegetable that doesn't taste like a vegetable I want to give it try! And that is how we got some yummy Zucchini Houdini's! These also came of the website Inspired By Charm, here it is:
Here's what you will need:
3 zucchini, medium-sized
4 ounces goat cheese
1/2 cup Parmigiano-Reggiano, shredded
1/8 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmigiano-Reggiano, shredded
Topping:
1 cup panko (bread crumbs)
1 tablespoon extra virgin olive oil
1/4 teaspoon smoked paprika
Flaked sea salt to taste
Begin by steaming the zucchini for 10-15 minutes. Remove the zucchini and allow to cool.
Preheat your oven to 325 degrees F. Line a baking sheet with a silicon mat or parchment paper. Set aside.
Slice two of the zucchini in half lengthwise. Remove the center of the zucchini halves with a melon baller or spoon. Place the zucchini halves on the prepared baking sheet, then set aside.
Grate the third zucchini. Then place the grated zucchini in a mesh strainer to remove the excess liquid. Discard the liquid and put the grated zucchini in a medium-sized bowl. Add the goat cheese, 1/2 cup Parmigiano-Reggiano, smoked paprika, salt, and pepper. Mix together with a spoon to combine.
Evenly divide the goat cheese mixture among the four zucchini halves. Top evenly with the remaining 1/4 cup Parmigiano-Reggiano.
In a small bowl, mix together the panko, extra virgin olive oil, smoked paprika, and flaked sea salt. Add this mixture to the top of the filled zucchini halves.
Bake for about 20 minutes or until the zucchini is tender and the cheese is melted.
3 zucchini, medium-sized
4 ounces goat cheese
1/2 cup Parmigiano-Reggiano, shredded
1/8 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmigiano-Reggiano, shredded
Topping:
1 cup panko (bread crumbs)
1 tablespoon extra virgin olive oil
1/4 teaspoon smoked paprika
Flaked sea salt to taste
Begin by steaming the zucchini for 10-15 minutes. Remove the zucchini and allow to cool.
Preheat your oven to 325 degrees F. Line a baking sheet with a silicon mat or parchment paper. Set aside.
Slice two of the zucchini in half lengthwise. Remove the center of the zucchini halves with a melon baller or spoon. Place the zucchini halves on the prepared baking sheet, then set aside.
Grate the third zucchini. Then place the grated zucchini in a mesh strainer to remove the excess liquid. Discard the liquid and put the grated zucchini in a medium-sized bowl. Add the goat cheese, 1/2 cup Parmigiano-Reggiano, smoked paprika, salt, and pepper. Mix together with a spoon to combine.
Evenly divide the goat cheese mixture among the four zucchini halves. Top evenly with the remaining 1/4 cup Parmigiano-Reggiano.
In a small bowl, mix together the panko, extra virgin olive oil, smoked paprika, and flaked sea salt. Add this mixture to the top of the filled zucchini halves.
Bake for about 20 minutes or until the zucchini is tender and the cheese is melted.
I don't have too many pics of this one since Hubby actually cooked it while I watched the girls. But I did snap a few, here is the bowl full of all the yummy cheese, I really like goat cheese so that is why I wanted to try this. There is also some Parmesan and bread crumbs mixed in.
Here is a picture of what the zucchini's looked like before we put the cheese mixture in them.
And here they are fresh from the oven, they turned out so good!! I think you will really enjoy them. Anyway I can change the taste of vegetables, I am all for it!!
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