This Easy Cherry Compote is sweet, glossy, and packed with juicy cherry flavor. Made with fresh or frozen cherries, it’s the perfect topping for everything from pancakes and cheesecake to yogurt and ice cream, and it comes together in just 20 minutes. Once you see how easy it is to make, you’ll want to keep a jar in the fridge all season long.

Cherry season is one of my favorite times of year. Here in Michigan, the season is short, so we make the most of it by picking cherries, snacking on them by the handful, and freezing plenty for later. This Cherry Compote Recipe is one of my favorite ways to enjoy those cherries both during the season and throughout the year. If you’ve never frozen your own cherries, be sure to check out my post on How to Freeze Cherries so you can enjoy this simple compote anytime.

Ingredient Notes

Here’s my carefully selected ingredients and some notes on them.

• Cherries– pitted, or frozen and thawed. I used Bing, and give other options later in this post.
• Sugar- granulated sugar works fine here. You can also use raw sugar.
• Lemon juice- freshly squeezed! I love my Citrus Press for this.
• Cornstarch Slurry– This is 1 tablespoon of cornstarch and 2 tablespoons of cold water, stir well. This is used to thicken the compote slightly. You can use arrowroot powder in place of cornstarch if you prefer.
• Almond Extract– this is optional, but highly recommended! It complements the cherries beautifully and I think sets this recipe apart.

How to Make Easy Cherry Compote

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
   Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
2. Stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat. Stir in the almond extract, if using. The compote will continue to thicken as it cools. 

Tips & Tricks

• Choose ripe, firm cherries. See my buying guide below.
• Taste your cherries before adding all the sugar. Cherries can vary quite a bit in sweetness depending on the variety and growing conditions. If your cherries are especially sweet, you may be able to reduce the sugar slightly. If they’re a little tart, you may want to add an extra spoonful.
• Don’t overcook the cherries. The goal is soft, juicy cherries that still hold some of their shape.
• Frozen cherries release more liquid. If using frozen cherries, expect a slightly longer cooking time as the extra moisture cooks off. There’s no need to thaw them first.
• Skip the slurry for a more liquid and spoonable sauce.

Serving Ideas For Cherry Compote

One of the things I love most about this cherry compote recipe is how versatile it is. It’s equally at home on a stack of pancakes as it is on a cheese board or alongside roasted meats. Keep a jar in the refrigerator and you’ll find plenty of ways to enjoy it throughout the week.

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Cherry Compote

This compote is loosely set, super flavorful and fresh-tasting, designed to be spooned generously over yogurt, pancakes, ice cream, cheesecake, or even savoury dishes like roast pork, duck, or chicken. It comes together quickly, requires no special equipment, and can be made with either fresh or frozen cherries.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 cups

Calories 386kcal

Author Chellie Schmitz

Cost $10

Equipment

• cherry pitter
• sauce pan
• citrus press (optional)
• measuring cups and spoons
• Storage jar

Ingredients

• 4 cups fresh Bing cherries pitted (or frozen, thawed)
• ½ cup granulated sugar adjust to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional, for thickening
• ¼ teaspoon almond extract optional, but complements cherries beautifully

Get Recipe Ingredients

Instructions

• Combine cherries and sugar
In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
  4 cups fresh Bing cherries, ½ cup granulated sugar, 2 tablespoons fresh lemon juice
• Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
• Thicken (optional)
For a thicker compote, stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat.
  1 tablespoon cornstarch mixed with 2 tablespoons cold water
• Stir in the almond extract, if using. The compote will continue to thicken as it cools.
  ¼ teaspoon almond extract

Notes

The amount of sugar will depend on the sweetness of your cherries and how you plan to use the compote. Taste as it cooks and adjust as needed.

Bing cherries are ideal, but any sweet cherry will work. Frozen cherries are a great option outside of cherry season and produce excellent results.

“Cornstarch Slurry” is simply cornstarch and cold water mixed together to form a thickener for sauces and other dishes.

Storage Tips

• Store cherry compote in an airtight container in the refrigerator for up to 5 days.

• For longer storage, freeze in small containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before using.


If the compote thickens too much after chilling, simply stir in a spoonful of water or lemon juice to loosen it.


Serving Ideas: Spoon this cherry compote over Greek yogurt, oatmeal, granola, pancakes, waffles, or vanilla ice cream. It also works beautifully as a filling for cakes, a swirl through cheesecake batter, or a simple sauce for roasted meats where a touch of fruitiness is welcome.

Cherry juice can stain cutting boards: Scrub promptly with lemon and salt (for wood) or baking soda (for plastic) to lift the color.

Nutrition

Calories: 386kcal | Carbohydrates: 99g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 630mg | Fiber: 6g | Sugar: 86g | Vitamin A: 178IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg

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The post Easy Cherry Compote appeared first on Art From My Table.

This Elote Dip is the ultimate blend of smoky, creamy, and tangy flavors, bringing the best of Mexican street corn straight to your table. Whether served hot and melty or cold and refreshing, this dip is easy to make and perfect for any occasion. With fresh grilled corn, bold spices, and a versatile serving style, this dip is guaranteed to be a hit with your family and friends.

Ingredient Notes

• Grilled Corn off the cob– the star of this dish, providing unmatched flavor. In a pinch, canned fire-roasted corn or sautéed frozen corn can be used. Here’s how to grill corn on the cob. Check out the recipe notes for other options.
• Sour Cream- full fat will be the creamiest, but low fat works too. I like the Daisy brand as it doesn’t have additivesl
• Mayo- I prefer an olive oil based mayo or Chosen foods has an avocado oil based one. This also adds creaminess and tang.
• Cotija cheese- a crumbly, salty cheese that adds authenticity. Find it in the refrigerated section near the shredded cheeses.
• Seasonings– Mexican spices give it flavor and smokiness.
• Lime juice- Fresh is best! Juice that lime yourself, it’s worth it!
• Jalapeno- give it a kick! Leave the ribs and seeds for more spice, if you like more mild, remove them.
• Cilantro- Do you love it or hate it? I think it adds so much to the dish and I’m a cilantro lover, but leave it out if you must.
• **Optional** Freshly grated cheddar cheese if serving it hot.

How to Make Elote (Mexican Street Corn) Dip

1. Add the dressing ingredientst to the bowl-basically everything except the corn.
2. Stir it all up until well combined.
3. Add the corn, stir well then garnish with extra cilantro and cheese if desired.

This dip doesn’t just sit on the sidelines—it’s the star of the party, whether it’s scooped up with tortilla chips, spooned over tacos, or added to nachos.

Tips & Tricks

• Using grilled corn cut off the cob adds flavor and depth to this dish. (see the recipe notes for other options)
• If you’re making the warm version, use freshly grated cheese as it melts and tastes better than the pre-shredded cheese.
• Mexican street corn dip is typically served with tortilla chips or toasted bread slices, but you can also serve it with fresh veggies, such as celery, carrots, or bell pepper strips. It also makes a great topping for tacos, nachos, or enchiladas. 

Frequently Asked Questions

To Serve It Warm

Who can say no to melty cheesy goodness? Not me! To make this a hot appetizer, add shredded cheese to the top, and bake for 15-20 minutes in an oven safe dish, or until the cheese is melted and the dip is warmed throughout.

Perfect Pairings For Mexican Street Corn Dip

We talked about using this as a topping with some of your Mexican inspired dishes, but if you’re just having it as a side dish serve it with these Slow Cooker Carnitas, Chicken Tinga or Steak Fajitas.

If pairing with other appetizers you should check out this Watermelon Feta Salad, Grape Salad, and Grilled Brie.

Storing and Freezing

Store the dip in an airtight container in the fridge for up to 3 days. The dip tastes great cold or can be reheated in the oven.

This Elote Dip is more than just a dip—it’s a flavor-packed experience that brings people together, one delicious bite at a time. Whether served hot or cold, this dip is proof that real, simple ingredients can create something truly extraordinary.

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Elote Dip

Elote Dip is the ultimate blend of smoky, creamy, and tangy flavors, bringing the best of Mexican street corn straight to your table. Whether served hot and melty or cold and refreshing, this dip is easy to make and perfect for any occasion.

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 244kcal

Author Chellie Schmitz

Cost $7

Equipment

• mixing bowl
• measuring cups and spoons
• sharp knife
• cutting board
• citrus press (optional)

Ingredients

• 8 ears of corn grilled and cut off the cob.
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper seeded and chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 lime juiced
• Salt and pepper to taste
• ¼ -½ cup shredded cheddar or colby jack or monterey jack (optional for making a hot dip).

Get Recipe Ingredients

Instructions

• In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, jalapeño pepper, smoked paprika, chili powder, cumin, lime juice, salt, and pepper. Mix well.
• Add the corn kernels to the mixing bowl and stir until well combined. Adjust seasoning to taste.
• Transfer to a serving bowl and add additional cotija cheese and cilantro to the top as a garnish.
• Serve immediately or cover and refrigerate until ready to serve. It's best if you can give it 30 minutes to chill so flavors can meld.
• Serve with tortilla chips, crackers, or as a topping for tacos or nachos.

TO MAKE THIS A HOT DISH:

• Preheat the oven to 350°
• Follow the first two instructions above, then transfer the mixture to a heat safe dish. An 8×8 dish, or any ovenproof dish works.
• Add the shredded cheese to the top, and bake for 15-20 minutes or until the cheese is melted and the dip is warmed throughout.
• Serve with tortilla chips.

Notes

• Canned corn or frozen thawed corn can be used in this recipe for ease. For canned corn, I recommend the fire roasted for added flavor. You’ll need 2- 14.5 ounce cans. For thawed frozen corn, you can saute’ it in a small fry pan with a bit of butter to get additional flavor and a few charred pieces. Watch carefully, it will pop when it gets hot and sometimes jump out of the pan. Use a scant 4 cups.
• Cotija cheese is a type of queso fresco. It is sold in a block, and crumbles very easily. In my grocery store it is in the refrigerated section at the very end of the shredded cheese section. You can also find it at a Mexican supermarket.
• You can increase the spiciness of this dish by increasing the amount of jalapeno, or adding some ground cayenne pepper. Start with ¼ teaspoon of ground cayenne, taste and adjust to your preference.
• Only add the additional shredded cheese if making this a hot dish. The reason for this is because it adds that melted cheese goodness.
• Using grilled corn cut off the cob adds flavor and depth to this dish.
• If you’re making the warm version, I recommend freshly grating the cheese yourself as it melts and tastes better than the pre-shredded cheese.

Nutrition

Calories: 244kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 240mg | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 558IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 1mg

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The post Elote Dip appeared first on Art From My Table.

Smoked Cream Cheese gives you the silky creaminess of a classic dip with a sweet and savory BBQ taste and rich smokiness. Then, it’s topped off with a sticky drizzle of honey. It’s a delicious way to make an easy appetizer for any occasion!

Before we get into the recipe, I want to mention that if you love cooking with a smoker, you have to try this Smoked Prime Rib Roast.

Key Ingredients and Notes

• Cream cheese– Use full-fat cream cheese for better flavor and consistency. 
• Seasonings– These seasonings create a well-balanced and flavorful dry rub for the smoked cream cheese. This blend is savory, tangy, and a tiny bit sweet.
• Salt and pepper– Staples in the house, but I love using Himalayan salt (pink salt) for it’s extra health benefits and freshly ground black pepper is always best!
• Honey– Bring it all together with a drizzle of rich honey (optional).
• Assorted accompaniments– Serve the smoked cheese with crackers, bread, veggies, and more of your favorite dippers.

How to Smoke Cream Cheese

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Combine the dry rub ingredients in a small bowl.
2. Coat the cream cheese in the dry rub, gently pressing it into the cheese to help it stick.
3. Score the cream cheese in a cross-hatch pattern.
4. Transfer the cheese in a cast iron pan or to a sheet of foil, place it in the smoker, and smoke for 1 ½ to 2 hours.

Frequently Asked Questions

Storing Leftover Smoked Cream Cheese Dip

You can save your leftover smoked cream cheese in an airtight container in the fridge for up to five days and enjoy it later! But you probably won’t have any leftovers, it’s that good!

Related Recipes

Looking for more delicious cheesy appetizers?

• Baked Black Bean Dip
• Grilled Brie
• Baked Ham and Cheese Soft Pretzel Sliders
• Bacon Wrapped Dates with goat cheese

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

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Smoked Cream Cheese

Take cream cheese to another level with a delightful smoky flavor.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4

Calories 105kcal

Author Chellie Schmitz

Cost $5

Equipment

• Smoker Grill We have a Big Green Egg
• Small cast iron pan or foil
• measuring spoons
• mixing bowl

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground mustard
• 1 teaspoon smoked paprika
• 1 block cream cheese
• 1 tablespoon honey optional
• Assorted accompaniments such as crackers bread, veggies, etc.

Get Recipe Ingredients

Instructions

• Preheat the smoker to 200°.
• Make the dry rub by combining the brown sugar, salt, pepper, chili powder, garlic powder, onion powder, mustard, and paprika together in a small bowl. Stir well to combine, set aside.
• Coat the cream cheese in the dry rub. Gently press the seasoning into the cheese to help it stick.
• Using a sharp knife, score the cream cheese in a cross hatch pattern.
• Place the cheese in a cast iron pan, or just a sheet of foil will do too.
• Put the pan in the smoker for 1 ½ to 2 hours, or until the center is warm.
• Just before serving, drizzle honey over the top if desired.

Notes

• Full fat cream cheese is recommended because it has better flavor and better consistency.
• This rub has a great traditional BBQ flavor, but get creative with other flavor infusions by mixing in herbs, spices, or other seasonings before smoking. Some popular options include garlic powder, onion powder, dried herbs like dill or chives, smoked paprika, or even honey for a touch of sweetness.
• We made this on the Big Green Egg smoker, but other smoker grills will work as well.
• Store any leftover smoked cream cheese in an airtight container in the refrigerator. It should last for several days to a week.

Nutrition

Calories: 105kcal | Carbohydrates: 16g | Protein: 9g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 7mg | Sodium: 989mg | Potassium: 201mg | Fiber: 1g | Sugar: 13g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 210mg | Iron: 0.4mg

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The post Smoked Cream Cheese appeared first on Art From My Table.

These delicious Glazed Pecans are a satisfying treat on their own, or a crunchy, sweet enhancement for salads, desserts, or even a fruit parfait. Cooked on the stovetop with low-carb sweetener, vanilla, and a hint of cinnamon, they make a lovely treat for the holiday season or wrapped up as a gift for friends and neighbors. If keto isn’t your thing, I’ve included how to make these the indulgent way too.

Key Ingredients

Here’s some useful information about the ingredients I chose for this recipe.

• Pecan halves – Halves are best to use especially if you want to snack on them. You can use chopped pecans or pecan pieces, which is great for toppings, but not quite a finger food. Walnuts are the closest to the pecan and can be substituted. 

• Swerve Brown Sugar – This brown sugar alternative does not affect blood sugar. Therefore, the calorie count for one teaspoon is a big zero. You could also use a brown monk fruit sweetener. However, regular brown sugar (or regular sugar ) works just fine if you’re not counting calories. If you like something a little more pure, use maple syrup. In my opinion, the brown Swerve is the best option.

• Vanilla Extract – Pure vanilla extract is best, I prefer to not use imitation. If you want to infuse some maple flavor, you can use pure maple extract instead of, or in addition to, the Vanilla. I really like the vanilla, so I’ll do half and half.
• Ground Cinnamon– I buy the big container from Costco, it’s the best value and the cinnamon is a nice flavor.
• Salt– I typically use Himalayan pink salt, but any salt will do in this recipe. It’s a small amount, and we are using it to balance the sweetness.

How To Make Keto Candied Pecans

Be sure to check out the full recipe and ingredient list in the recipe card below.

Before you begin, prepare a baking sheet lined with parchment paper and set it aside. I love this easy and inexpensive set. Nordic Ware Aluminum Commercial Baker’s Half Sheet. 

1. Mix water, brown sugar, cinnamon, salt, and vanilla together.
2. Toast the pecans on medium heat in a saucepan. Stir occasionally until they become fragrant, about 5 minutes.
3. Pour the sauce mixture over the pecans in the pan and stir well to coat.
4. Spread the coated pecans on the parchment lined baking sheet in a single layer and cool at room temperature. The pecans will harden in a few hours.

Tips & Tricks

• Fresh is best! For best results, fresh pecans are a must-have. If you have some pecans that have been in the cupboard for awhile, check the date. Nuts can go rancid (you’ll know by the smell and taste). You can always store them in the refrigerator or freeze them in an airtight container if you don’t think you’ll use them often. Costco usually has the best price for a large bag of them. Or I’ll shop Aldi for a smaller bag.
• Glazing- When coating your pecans in the saucepan, be sure to stir constantly just until the brown sugar is dissolved. They don’t need much time and you want to watch closely so they don’t burn.
• Prep– Don’t forget to have your cookie sheet ready. When the pecans come out of the pan, they need to go straight onto the parchment paper and cookie sheet to cool.

These sweet and crunchy pecans are perfect for snacking or gifting. And they pair perfectly with an Espresso Martini Mocktail on the side.

Storing and Freezing

Store glazed pecans in an airtight container for two weeks, or freeze for up to six months. 

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Please share

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe?

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Print

Keto Candied Pecans

These delicious Keto Candied Pecans are a healthy treat on their own, or a crunchy, sweet enhancement for salads, desserts, or sweet potato recipes.

Course Dessert, Snack

Cuisine American

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 6 minutes minutes

Servings 4 people

Calories 172kcal

Author Chellie Schmitz

Cost $8

Equipment

• Rimmed baking sheet
• parchment paper
• small sauce pan

Ingredients

INGREDIENTS

• 1 ½ tablespoons Swerve brown sugar or regular if Keto isn't important to you.
• 1 ½ tablespoons water
• ¼ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 cup pecan halves

Get Recipe Ingredients

Instructions

INSTRUCTIONS

• Line a rimmed baking sheet with parchment paper and set aside.
• Mix water, brown sugar, cinnamon, salt and vanilla together.
  1 ½ tablespoons Swerve brown sugar, 1 ½ tablespoons water, ⅛ teaspoon ground cinnamon, ⅛ teaspoon salt, ¼ teaspoon vanilla extract
• Heat a small saucepan to medium heat. Add the pecans and stir occasionally until they become fragrant, about 5 minutes.
  1 cup pecan halves
• Pour in the cinnamon sugar mixture and stir to coat. Remove from heat.
• Spread the coated pecans in a single layer on the prepared pan.
• Cool at room temperature. The pecans will harden in a few hours.

Notes

• If you’re not into Keto, just use regular brown sugar.
• Brown Monk fruit sweetener can be substituted for Swerve Brown, but I do prefer the Swerve.
• When coating your pecans in the saucepan, stir constantly just until the brown sugar is dissolved. 
• When the pecans come out of the pan, they need to go straight onto the parchment paper and cookie sheet. They do continue to cook for a few minutes, that’s why it’s important to get them out of the pan and onto the baking sheet. 
• For a flavor variation, substitute all or some of the vanilla extract for maple extract.

Nutrition

Calories: 172kcal | Carbohydrates: 4g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 73mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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The post Glazed Pecans {Keto Friendly} appeared first on Art From My Table.

Whether it’s game-day, party time, or a family gathering, I love making this tender and juicy Crockpot BBQ Meatballs recipe. The ingredients are fresh and savory with just a hint of smoky sweetness that makes it stand out.  

Party meatballs are a fantastic staple for any gathering. They can be a quick addition to a pot-luck meal or served as a main course.

If you’re making a meal out of them, they go great with Wild Rice, Garlic Butter Green Beans, or Asparagus.

Any way you choose to enjoy them, the homemade bbq sauce, combined with the perfect meatballs, make this a great dish to have in your rotation.

The best part is they literally take twenty minutes to prep. If you already have cooked and frozen meatballs, it takes ten minutes. Simply combine, bake, and then allow your slow cooker to do the rest of the work for you!  

This recipe starts with homemade meatballs that you’ll bake in the oven first. From there we’ll move on to the Crockpot BBQ portion. See the “Expert Tips” section for substitutions/shortcuts.

Key Ingredients

For the Meatballs:

• Ground Beef – We use 80% lean ground beef. This makes the most tender meatball.
  
• Bread Crumbs – Plain breadcrumbs keep the flavor neutral, for a low carb option, use almond flour. 
  
• Milk – Any percentage of milk is fine. For a non-dairy option, use a nut milk. It works just as well, I do it all the time.
  
• Eggs- The eggs work with the milk and breadcrumbs to act as a binding agent which keeps everything holding together well.
  
• Parsley- Fresh is best! However if you are in a pinch, you can substitute dried parsley or skip it.

How To Make Crockpot BBQ Meatballs 

This is an overview of the recipe, please see the recipe card for complete details.

Before you begin, preheat the oven to 425° and line 2 rimmed baking sheets with parchment paper.

1. Make the sauce: Combine all the sauce ingredients together in a large measuring cup or small bowl, whisk to combine, set aside.
   
2. Make the meat mixture: Combine the beef, breadcrumbs, milk, eggs, spices and parsley together in a large bowl, mix until everything is evenly distributed, but don’t overmix.
   
3. Shape the meatballs: roll about a tablespoon size portion of meat into the shape of a ball and place on the prepared pan.
   
4. Bake for 10-12 minutes or until the internal temperature reaches 160°. This is HANDS DOWN the best meat thermometer I’ve ever used!

At this point, you could cool the meatballs thoroughly and freeze them for later use (hint: make a double batch and you’ll be ahead of the game next time).

5. Transfer the meatballs: Carefully transfer the meatballs into the slow cooker.

6. Add the sauce: Pour the sauce over the meatballs.

7. Toss: Gently stir the meatballs around in the sauce so they are all covered.

8. Cook: Cook the meatballs on low for 2 hours. Then turn the slow cooker to warm. They can stay on the warm setting for up to 8 hours.

Expert Tips

• Use a stand mixer. I like to use the bowl of a stand mixer and combine with the paddle attachment. If you don’t have one, your hands are your best tool for mixing the meat.

• GENTLY mix. Overworking the meat directly impacts the texture of the meatballs. For tender meatballs, mix the ingredients just until everything is combined.

• Use your favorite sauce. These meatballs are a great all-around version and could be mixed with any type of sauce. Think Asian, Marinara, Swedish, etc.

• Substitute with store bought. I think homemade is best because you can really control your ingredients and fresh has amazing flavor. However, your favorite store-bought sauce or store bought meatballs can certainly be substituted.

• If you’re starting with frozen cooked meatballs, or cold meatballs then your cook time will be longer. For frozen, cook on high for 2 hours, or low for 4 hours before going to the warm setting.
  
• Use a cookie scoop. For uniform meatballs, use a one-tablespoon size cookie scoop. This makes shaping the meatballs go quickly, no guess work and they will all be the same size.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Crockpot BBQ Meatballs

Tender and juicy BBQ Meatballs made in the Crockpot. The ingredients are fresh and savory with just a hint of smoky sweetness that makes it stand-out.

Course Appetizer, Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours 12 minutes minutes

Total Time 2 hours hours 27 minutes minutes

Servings 15

Calories 147kcal

Author Chellie Schmitz

Cost $15/recipe

Equipment

• 2 Half size rimmed sheet pan
• parchment paper
• Slow Cooker

Ingredients

For the Meatballs

• 2 pounds ground beef
• 2/3 cup breadcrumbs almond flour can be substituted for low carb
• ⅓ cup milk nut milks work fine
• 2 eggs
• ⅓ cup fresh parsley chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper

FOR THE SAUCE:

• 1 6 ounce can tomato paste
• ½ cup water
• ⅓ cup apple cider vinegar
• 2 tablespoons molasses
• ½ teaspoon onion powder
• ¼ cup brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon liquid smoke
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon Allspice

Get Recipe Ingredients

Instructions

• Preheat the oven to 425° and line 2 rimmed baking sheet with parchment paper.
• Place ground beef, breadcrumbs, milk, eggs, parsley, salt, pepper, and garlic powder in a large bowl. I like to use the bowl of a stand mixer and combine with the paddle attachment. If you don’t have one, your hands are your best tool for mixing the meat.
• Using a 1 tablespoon size cookie scoop, scoop the meat mixture, one scoop at a time, into your hands, roll it into the shape of a ball, place on the baking sheet.
• Continue until all the meatballs are made.
• Bake for 10-12 minutes, or until the internal temperature is 160°.
• While the meatballs are baking, add all the sauce ingredients to a small bowl or measuring cup and whisk to combine well.
• Add the cooked meatballs to the Crockpot, pour the sauce on top, and gently stir so the meatballs are coated in the sauce.
• Cook on low for 2 hours.

Make Ahead Instructions

• Follow the instructions through cooking the meatballs (step 5). Allow the meatballs to cool completely, then place on a rimmed baking sheet lined with wax paper or clean parchment paper (not the one you cooked on). Put the trays in the freezer for 2-3 hours or until the meatballs are frozen. Then transfer the meatballs in a zip lock type freezer bag, and freeze for up to 6 months.
• To use in this recipe, simply put the meatballs in the crockpot, make and add the sauce, and cook on high for 2-3 hours, or low for 4-6 hours.

Notes

• GENTLY mix the meat mixture. Overworking the meat directly impacts the texture of the meatballs. For tender meatballs, mix the ingredients just until everything is combined.
• These meatballs are a great all-around version and could be mixed with any type of sauce.
• This recipe starts with homemade meatballs that you’ll bake in the oven first. Store-bought frozen meatballs OR sauce can be substituted.
• See “make-ahead instructions” to save time on cooking day.
• Makes about 45 1-tablespoon sized meatballs. This will serve about 15 people as an appetizer or 6 people as a main meal.
• The sauce makes 1 ½ cups.
• Cost and nutrition information is an estimate.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 416mg | Potassium: 415mg | Fiber: 1g | Sugar: 8g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

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The post Crockpot BBQ Meatballs appeared first on Art From My Table.

These Oven-baked Meatballs are a crowd-pleasing dish that pairs with just about anything. They are versatile, simple, and ready in under an hour. Fun to make and packed with flavor, this Italian classic is sure to become a weeknight staple. 

I’m all in for a quick and easy dinner. My White Chicken Chili and Kielbasa Skillet can attest to that!

Sometimes it’s tough to make an everyday dinner that’s both easy and satisfying, especially with a long day behind you. Having most of your work done for you can be a big help.

My baked meatballs are a great make-ahead choice you can pull right out of the freezer and pop into your oven or air fryer. Baking frozen meatballs is easy, and they’ll be ready for your table in no time!

They’re also super simple to customize to your family’s preferences. Use a combination of ground beef and pork, or go all in with baked pork meatballs.  The spices and types of ground meat are really up to you! 

Key Ingredients and Substitutions

There are so many ways to make meatballs a success! You can ramp up the spice or keep it mild, make it keto or more traditional, and use whichever combination of ground meat you want. Just be sure to add the essential elements below for moist meatball deliciousness.  

• Ground beef – Use a 85/15 or 80/20 ratio to keep it juicy. You substitute ground turkey for a leaner version.
  
• Pork sausage – This adds more flavor and spices. You can eliminate pork and use only ground beef, but sausage adds more flavor.
  
• Almond Flour – Normal breadcrumbs are also an option here. I use almond flour for a scrumptious keto meatball bake.
  
• Almond Milk – Some liquid is essential to keeping the meatballs from drying out. almond milk keeps it low carb, however, you can use cow’s milk, or a milk of your choice.
  
• Eggs- Eggs are a binding agent here, it helps keep the meat, cheese and breadcrumbs/flour together.
  
• Parmesan Cheese– Freshly grated is best, however, the canned kind works if you are short on time.
  
• Seasonings & Spices– It’s all about the flavor! This is a great, versatile combo, but you can experiment with other spices as well.

How To Make Oven Baked Meatballs 

Before you get started, preheat the oven to 425°, line a rimmed baking sheet with parchment paper, and set it aside.

1. Combine the milk and flour into a small bowl and mix together, let it sit for about 5 minutes. It will be like a paste. This helps to bind things together and retain moisture.
   
2. Add the rest of the ingredients to a large bowl, or to the bowl of a stand mixer (my secret weapon). Then add the almond flour mixture.
   
3. Gently mix until blended well. Don’t overmix! I like to use the paddle attachment of my stand mixer and set it on “stir”. If that’s not an option for you, your hands are your best tool here.
   
4. Shape the meatballs and place on the baking sheet.

Pop into the oven for 10-12 minutes or until the internal temperature is 160°.

Tips for Shaping Meatballs

1. Use a 1 tablespoon size cookie scoop to get uniform sizes. You can use a measuring spoon if you prefer, but I find the cookie scoop to be the easiest.
   
2. Place the meat into your hand.
   
3. Gently roll the meat into a ball.
   
4. Place each ball on the baking sheet. They should not be touching, leave a small space in between each meatball.

Frequently Asked Questions

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Oven Baked Meatballs

These oven baked meatballs are versatile, simple, and ready in under an hour. Fun to make and packed with flavor, this Italian classic is sure to become a weeknight staple.

Course Appetizer, Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 40 meatballs

Calories 75kcal

Author Chellie Schmitz

Cost $8

Equipment

• Half-size rimmed sheet pan
• parchment paper
• Cookie scoop (optional)

Ingredients

• 1 pound ground beef
• 1 pound ground pork sausage
• 1 cup almond flour or breadcrumbs
• ⅓ cup almond milk or cow’s milk
• 2 eggs
• 1 tablespoon worcestershire sauce
• ¼ cup fresh parsley
• ½ cup parmesan cheese freshly grated
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper

Get Recipe Ingredients

Instructions

• Preheat the oven to 425° and line a rimmed baking sheet with parchment paper.
• Combine the milk and flour into a small bowl and mix together, it will be like a paste. This helps to bind things together and retain moisture.
• Combine all ingredients into a large mixing bowl. Gently mix until blended well. Your hands are your best tool here.
• Using a 1 tablespoon size cookie scoop, scoop the meat mixture, one scoop at a time, into your hands, roll into the shape of a ball, place on the baking sheet.
• Bake for 10-12 minutes, or until the internal temperature is 160°

Airy Fryer Instructions

• Preheat Air Fryer to 425°.
• Place the meatballs in the air fryer basket, cook for 10-12 minutes.

Notes

• Some of the cheese will melt out a little bit, this is normal.
• I recommend using a stand mixer with the paddle attachment to combine everything really well, if you don’t have one, your hands are the best tool.
• A cookie scoop works great for measuring the meatballs.
• Double the recipe for a large batch that you can freeze and use multiple ways.
• When air-fried, the texture on the outside is a bit crispy, and the inside is juicy.
• These are tablespoon-sized meatballs, you can make them larger if you wish.

Nutrition

Calories: 75kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 168mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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The post Oven Baked Meatballs appeared first on Art From My Table.

Whether you plan on watching the big game at home with your family or will be hosting a party, finding the perfect food to serve for the game is essential.

Because, I don’t know about you, but for me, It’s ALL ABOUT THE FOOD and friends.

And you can’t go wrong with easy yummy appetizers! I love appetizers because you get loads of variety on one plate.

Dip Recipes

Dips are great appetizers because you can serve a variety of dips with a variety of things to dip into it. Cut the veggies once and offer a few things to go with it.

Game Day Guacamole

Serving guacamole is a game day appetizer tradition for many families. And with this guacamole football from Crayons and Cravings, you can add a fun decoration to your dip to make it festive. Such a cute idea!

Philly Cheesesteak Dip

Turn a classic Philly cheesesteak sandwich into a delicious dip with this easy recipe for Philly cheesesteak dip from Couple in the Kitchen. It has all the flavors of the sandwich in easy to eat dip form!

Jalapeno Yogurt Dip

This Jalapeño yogurt dip is a perfect pair for all your fresh veggies. Keep this one in your back pocket because it’s great with chips, crostini, or topping off your chili.

Black Bean Dip

This creamy warm melty cheesy Baked Black Bean dip has become a staple in our home. It’s easy and quick to make, yet such a crowd-pleaser. 

Appetizers with Bacon

Bacon ALWAYS wins! Any appetizer with bacon on it is sure to be a popular option. It turns your best game day appetizers into something even more special. Check out these great ways to enjoy it.

Bacon Cheeseburger Nachos

Take your nachos to another level! These BBQ Bacon Cheeseburger Nachos are a twist on the classic burger. They’re made with ground turkey, and the final topping totally makes this recipe. 

BLT Pinwheels

Who doesn’t love a BLT, right? Try a healthy twist by making Avocado BLT Pinwheels on spinach tortilla and with some super simple avocado mayo. Slice it up and you have a perfect finger food appetizer for game day.

Bacon Wrapped Dates

This tasty appetizer will keep your guests raving and coming back for more! Only 3 ingredients to these Bacon Wrapped Dates! Keep them on hand for a quick recipe to throw together for last-minute guests or the perfect game day munching.

Bacon Wrapped Apricots

Bacon-Wrapped Apricots is another one that is sure to wow your guests. This is an appetizer that will set you apart from the competition. See what I did there? LOL! Seriously, whenever I make these EVERYONE wants the recipe and I always run out.

BBQ Bacon Wrapped Chicken Bites

These three-ingredient BBQ bacon wrapped chicken bites from Saving Dollars & Sense aren’t just delicious – they’re also super simple to make.

One Bite Appetizers

Ditch the silverware for finger foods! Spend more time enjoying your guests and less time doing dishes. Guaranteed you’ll be reaching for one, two, or maybe even five of these!

Lobster mac and cheese bites

Mac and Cheese in a single bite? Are you kidding me? These will be the hit of your party. Tender chunks of lobster meat, creamy three-cheese sauce (can I get an “Amen”?) baked with a topping of breadcrumbs for a little crunch. I bet you can’t eat just one.

Sausage Balls

Meatballs make a great appetizer for any party! These delicious sausage balls are a fun take on traditional meatballs. They’re packed with flavor. The recipe from Quiche My Grits includes hot sausage, Bisquick and sour cream.

Spinach Artichoke Wonton Cups

While the dip is a great choice for game day, sometimes you want something a little bit different to serve to your guests. These bite-size spinach artichoke wonton cups from Create Yum are a great choice.

Slow Cooker BBQ Meatballs

These Easy Crockpot BBQ Meatballs are the perfect classic choice for game day. The ingredients are fresh and savory with just a hint of smoky sweetness that makes it stand out. Plus making appetizers in your slow cooker is an easy, hands-off way to get it done and free up other oven space.

Chicken Nacho Bites

Nachos are usually a hit for any occasion. Chicken nacho bites from Snack Rules are filled with nacho flavor in an easy to eat appetizer. You could make so many variations of these.

Jalapeno Popper Stuffed Mushrooms

This is a scrumptious idea for a low-carb appetizer, Jalapeno popper stuffed mushrooms. Your keto guests won’t feel left out with this delicious snack. This simple recipe from Freshly Squeezed Low Carb features the flavors of a fried jalapeno popper without all the extra carbs.

Perfect Finger Foods

Finger foods are the best for parties! More eating, less cleaning. That’s my kind of gathering. Always be sure to have plenty of napkins on hand!

BLT salad on a stick

No fork required! Turn your salad into an appetizer! We’ve all been doing so well on our New’s Years diets right? Keep it up this BLT Salad on a Stick.

Ham And Cheese Sliders

These Baked Ham and Cheese Sliders is seriously one of the easiest meals we make. it’s excellent for that Super Bowl party or any gathering for that matter. The pretzel buns really set these apart.

French Dip Sliders

French Dip Sliders. What takes a roast beef sandwich from average to yum? Try adding specialty slider buns, deliciously melted provolone cheese and a tangy beef sauce made with worcestershire and dijon mustard! Pop this concoction in the oven, and you are thirty minutes away from true lick-your-fingers mini-sandwich heaven.

Supreme Pizza Egg Rolls

While classic egg rolls may not be the most popular item on the game day table, stuffing those egg rolls with pizza toppings is another story. These supreme pizza egg rolls from Pint Sized Treasures are a unique appetizer idea that everyone will love.

Pizza Fries

Pizza and French fries, what could be better than combining those two? These pizza waffle fries are over-the-top and will satisfy your appetite. Super easy to make and absolutely delicious!

Jalapeno Popper Pinwheels

Another twist on jalapeno poppers! You can’t go wrong by serving these jalapeno popper pinwheels from Chicken Scratch NY. They’re packed with the flavor of the classic game day appetizer but in a fun new package. And you’ll love how simple it is to make!

Football Charcuterie Board

Charcuterie boards are all the rage. It’s a great way to serve a variety of eats at one time. How fun is this board that’s decorated to match the event? This simple football charcuterie board from Smack of Flavor features meat, cheese, crackers and a variety of other munchies.

Buffalo Chicken Wings

Another classic, buffalo chicken wings! This delicious recipe from We Dish it Up features a flavorful dry rub and wing sauce, ensuring each wing is packed with zest.

Chicken Fajita Nachos

Nachos are irresistible, and when you top your nachos with chicken fajitas, you get two delicious dishes in one! These chicken fajita nachos from Tao of Spice is filled with gusto, making them the perfect addition to your spread.

Soft Pretzels

You just can’t beat anything homemade, and these soft pretzels are no exception! This recipe for authentic German soft pretzels from Recipes from Europe is easy to make with just eight ingredients.

I hope your game day gathering is a success, whether it’s a small gathering or a large party.

Now that you’re all set with appetizers, here’s a few more recipes that work well for a crowd.

Main Dishes that work well for game day

Chili Recipes

• White Chicken Chili
• Healthy Turkey Chili
• Turkey Chili with Butternut Squash
• Vegetarian Chili

Soup Recipes

• Taco Soup
• Lentil Soup
• Pasta Fagioli

Crowd Pleasing Recipes

• Philly Cheesesteak
• French Dip
• Cobb Egg Salad
• Sheet Pan Chicken Fajitas
• Carnitas Casserole
• Pizza
• Pizza Casserole (keto)
• Meatloaf

Don’t forget the drinks! These Mocktail Recipes are all family friendly. You can easily turn them into an adult beverage if you wish.

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Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

I hope your team wins, but I’m sure YOU will win with all these great recipes.

The post 20+ Game Day Appetizers appeared first on Art From My Table.

WARNING! HIGHLY ADDICTIVE!

Caramel corn is a delightful treat to enjoy any time of year. But, when you add a few holiday spices into the mix, you get a heavenly Christmas treat!

This recipe is a fun way to enjoy the classic flavors of a gingerbread cookie combined with a crunchy snack. It’s perfect for holiday parties or to package up and give as a gift (if you can keep your hands out of it–ha!).

Ingredients

Gingerbread caramel corn uses a combination of gingerbread cookie and caramel corn ingredients, resulting in a spice-filled snack that’s perfect for the holidays.

Key Ingredients

• Popcorn– Plain popcorn is best for this recipe. You can use an air popper to make it, or cook it on the stovetop. I use and highly recommend a Whirly Pop. Best. Popcorn. Ever.
  
• Butter– The fat from the butter will help meld your sweet ingredients together, giving your caramel corn a smooth, silky texture.
  
• Molasses– This sweet syrup is a staple in any gingerbread recipe, so you can’t forget it when you’re making gingerbread caramel corn!
  
• Corn syrup– This prevents the sugars from crystallizing, so it is an important ingredient.
  
• Brown sugar– The rich flavor of brown sugar is a must when making sweet popcorn – especially when you add the gingerbread spices to the sauce.
  
• Salt– Adding a small amount of salt to your caramel sauce enhances the flavor and adds a nice contrast to the sweetness of the caramel.
  
• Vanilla– Mixing in vanilla extract will add flavor to your caramel corn to complement the sweetness of the corn syrup and brown sugar.
  
• Baking soda– The secret ingredient to smooth caramel corn is baking soda, which reacts with the acid in the brown sugar and corn syrup to give your caramel a softer texture to make it easier to eat.
  
• Gingerbread spices– To give your caramel corn a gingerbread flavor, you need a handful of gingerbread spices, including ginger, cinnamon, nutmeg, and cloves.

How to Make Gingerbread Caramel Corn

There are two main parts to making caramel corn.

1. Make the caramel sauce.
2. Bake the caramel corn, this is what makes it crunchy.

STEP ONE: MAKE THE SAUCE

Pro-tip– Before you begin, have your popcorn popped and in the roasting pan. Pre-measure all your ingredients because this moves fast!

1. Place the butter, corn syrup, molasses, brown sugar, and salt in a medium saucepan.

2. Cook the ingredients over medium-high heat, stirring constantly to prevent the mixture from burning on the bottom of the pan.

3. When the butter is melted, stop stirring and allow the mixture to come to a boil. Give the sauce a chance to boil for around five minutes without stirring or disturbing the mixture.

4. When your sauce has thickened, remove it from the heat and immediately stir in the vanilla, ginger, cinnamon, nutmeg, and cloves.

5. Pour the baking soda into the caramel sauce and stir until the sauce begins to bubble and foam.

STEP TWO: BAKE THE CARAMEL CORN

1. Pour the caramel sauce over the top of the popcorn. I recommend using a roasting pan for this because there is ample room to stir and mix it.
   

2. Stir the caramel and popcorn together until all the popcorn is well coated.

3. Spread the popcorn in an even layer over the pan and place it in the oven at 250° to bake for one hour.

4. Every 15 minutes, give the popcorn a good stir.

5. When the baking time is up, transfer the homemade caramel corn to two rimmed baking sheets and allow it to cool completely before serving.

Once you make homemade caramel corn, you’ll never want store bought again! This can be a really fun family tradition. I know my kids LOVE to help in the kitchen.

Serve this festive treat with an Espresso Martini Mocktail for a fun and cozy combo.

Storing

Once it’s completely cooled, store the caramel corn in an airtight container or bag. It will stay fresh at room temperature for up to two weeks.

If you’re making it for yourself, it probably won’t last that long. But, if you’re making it to gift, you can certainly make it a bit ahead of time.

You can also freeze caramel corn! Who knew? Make sure it’s in an airtight container, and you can freeze it for up to a year.

Notes & Tips

• Use a roasting pan to mix the caramel corn– it’s large and deep, which makes it much easier to mix without it spilling over.
• Pre-measure your ingredients- The recipe moves quickly, and you don’t want the sauce to set up before you can mix it well.
• Use freshly grated nutmeg– This is my secret to taking the flavor up a notch and standing out! Freshly grated nutmeg is soooo much better than prepackaged. And it literally lasts for years. (um, the nutmeg, not the caramel corn). Use a Microplane or the small side of a box grater to grate it. The same one you’d use for citrus zesting or chocolate.

That being said, NO PRESSURE! It’ll still be great (and completely addicting) even if you use already ground nutmeg.

And when you run out of caramel corn, because you will, move on to this Crockpot Christmas Candy, another deliciously addicting treat.

FAQ’S

More Holiday Recipes

• Peppermint Bark Popcorn
• Salted Caramel Sauce
• Cranberry Moscow Mule Mocktail
• Peppermint White Russian Mocktail
• Egg Nog Dip
• Eggnog French Toast with Cranberry Syrup
• Braised Beef with Cranberries
• Caramel Pecan Cheesecake Pie

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Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Gingerbread Caramel Corn

Sweet and crunchy, this easy homemade Caramel Corn with warm gingerbread spices is perfect for the Christmas season! 

Course Dessert, Snack, treats

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 20

Calories 806kcal

Author Chellie Schmitz

Cost $5

Equipment

• medium saucepan
• roasting pan
• rimmed baking sheets

Ingredients

• 20 cups popcorn
• 1 cup butter 2 sticks
• 1/4 cup corn syrup light or dark
• 1/4 cup molasses
• 2 cups brown sugar
• 1 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda

Get Recipe Ingredients

Instructions

• Preheat the oven to 250°.
• Place the popped corn in a roasting pan.
• Heat the butter, corn syrup, molasses, brown sugar, and salt in a saucepan over medium high heat, stirring constantly, until the butter is melted and everything is combined.
• Allow the mixture to come to a boil, and let it boil for 5 minutes without stirring it.
• Remove it from the heat, quickly add the vanilla extract, ginger, cinnamon, nutmeg, and cloves. Stir to combine.
• Add the baking soda and stir. Mixture will bubble up and become foamy.
• Pour the caramel over the popcorn and stir so that all of it is coated.
• Bake in the oven for one hour, stirring every fifteen minutes.
• Pour the caramel corn onto two rimmed baking sheets and allow to cool completely.
• Store in an airtight container for up to 2 weeks.

Notes

I recommend using a roasting pan because it’s much deeper and therefore easier to stir the caramel corn without it spilling over the sides.

Once the caramel is made, the recipe moves very quickly, so it’s a good idea to have your extract, spices and baking soda pre-measured and ready to go.

Using freshly grated nutmeg makes this even better!

Nutrition

Calories: 806kcal | Carbohydrates: 150g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 274mg | Potassium: 543mg | Fiber: 21g | Sugar: 29g | Vitamin A: 284IU | Calcium: 38mg | Iron: 5mg

The post Gingerbread Caramel Corn appeared first on Art From My Table.

It’s annual Christmas Open House prep time over in my world and this Chocolate Peppermint Popcorn is definitely making its way to my table.

At this party, I usually serve a few staples like Bacon Wrapped Apricots and Bacon Wrapped Dates. Because… bacon (need I say more?)!

Along with meat, cheese, veggies, fruit, the usuals. But I also like to add fun festive elements like these Sparkling Brie Bites. I think the popcorn will be a perfect fit.

This recipe also makes a big batch so it’s perfect for gift-giving! Wrap it up in some fun treat bags, or Christmas Tins, trust me, they’ll be thanking you!!

Ingredients

• 8 cups popped corn
• 1 cup chocolate chips--I like semi-sweet, bittersweet, or dark. Use your favorite.
• 1 cup white chocolate chips— white chips are actually vanilla and including these with the chocolate really enhances the flavor.
• 1/4-1/2 cup crushed peppermint— You can use the round peppermints, candy canes, or peppermint sticks. I recommend Bob’s Sweet Stripes Soft Peppermint Candy Sticks. They are still hard, but not as hard as a candy cane. I love these! I buy them at the dollar store.

Perfect Popcorn

To get started you’ll need about 8 cups of popped corn. I absolutely LOVE my Whirly Pop because it makes perfect popcorn every time. You need very little oil so it keeps it on the lighter side.

If you don’t have a Whirly Pop, I’d highly recommend making it on the stove. You do have to use a little more oil, but don’t let that stop you.

Whirly Pop Instructions:

• Place 1/2 cup popcorn kernels, 1 teaspoon of coconut oil, and a scant 1/2 teaspoon of fine sea salt into the Whirly Pop.
• Cook over medium heat, rotating the handle constantly until popping slows down significantly.

Stovetop Instructions:

• Place 2 tablespoons of coconut oil and 2 or 3 kernels in a large heavy bottomed pan.
• Place over medium heat, shimmying the pan every so often until the kernels pop.
• Remove the pan from heat, add 1/2 cup popcorn kernels and a scant 1/2 teaspoon of fine sea salt
• Put the pan back on the stove over medium heat. Shimmy pan occasionally until corn stops popping.

How to make Peppermint Bark Popcorn

1. Make the popcorn and spread it evenly on a large rimmed baking sheet.
2. Crush the peppermint. To do this, place them in a sealed plastic bag and bang with the smooth side of a tenderizer or the back of a wooden spoon, or hey a hammer works too.
3. Melt the chocolate chips (only the dark ones at this point) in a microwave-safe bowl in increments of 20 seconds, stirring with a rubber spatula after each increment, until fully melted.
4. Transfer to a measuring cup with a spout. This will make for easy drizzling.
5. Drizzle the chocolate over the popcorn.
6. Take half the crushed peppermint and sprinkle it over the popcorn.
7. Repeat steps 3-6, with the white chocolate and remaining peppermint.
8. Let it sit until chocolate is hardened. You can do this at room temperature, but if you’re in a hurry, put it in the refrigerator for 10-15 minutes.
9. Once the chocolate is set, break apart and enjoy!

Notes

• Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
• Adjust the amount of crushed peppermint to your taste.
• It’s important to add the crushed peppermint right after the chocolate, this makes it stick.
• If you’re adding any other variations (see ideas below), add those before the chocolate hardens as well.
• The recipe doubles and triples easily. You’ll just need more baking sheets so the popcorn is evenly spread out.

Variations

The possibilities are endless with this recipe. Here are a few options for changing it up:

• Add Candied Pecans
• Add m & m’s (red and green for Christmas)
• Add pretzel pieces
• Add chocolate covered coffee beans
• Add crushed Oreos or cookie pieces
• Add sprinkles

Peppermint Bark Popcorn will store just fine at room temperature for a few days, but I highly doubt it will last that long.

You May Also Like

These are some of my favorite recipes to enjoy this season.

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Peppermint Bark Popcorn

Crunchy Popcorn meets dark and white chocolate with crushed peppermint for a quick and easy holiday treat that everyone will devour!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 210kcal

Author Chellie Schmitz

Equipment

• Whirly Pop or Heavy bottom large pan
• measuring cup with spout
• microwave safe bowl

Ingredients

• 8 cups popped corn
• 1 cup semi sweet chocolate chips or your favorite
• 1 cup white chocolate chips
• 1/4 cup peppermint sticks crushed

Get Recipe Ingredients

Instructions

• Spread popcorn evenly on to a large rimmed baking sheet.
• Put the semi-sweet chocolate chips in a microwave safe bowl, heat in the microwave in 20 second increments, stirring after each increment, until fully melted.
• Transfer to a measuring cup with a spout, and drizzle over popcorn.
• Sprinkle half of the crushed peppermint over the popcorn.
• Repeat steps 2-4 with the white chocolate chips and the other half of the peppermint.
• Let the popcorn sit until the chocolate is set. If you're in a hurry, place it in the refrigerator for 10-15 minutes.
• Once set, break into pieces and enjoy!
• Store in an airtight container for up to 3-5 days.

Video

Notes

• Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
• Adjust the amount of crushed peppermint to your taste.
• It’s important to add the crushed peppermint right after the chocolate, this makes it stick.
• If you’re adding any other variations (ideas in the post) add those before the chocolate hardens as well.
• The recipe doubles and triples easily. You’ll just need more baking sheets so the popcorn is evenly spread out.

Nutrition

Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 152mg | Fiber: 2g | Sugar: 17g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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The post Peppermint Bark Popcorn appeared first on Art From My Table.

I’m honored to partner with Produce For Kids to bring you this recipe. All opinions are my own.

Who makes the lunches at your house? At our house, the kids (kindergarten and up) make their own lunches.

My kids LOVE to be in the kitchen, and quick and easy lunches is a win all the way around.

• It gives them experience in the kitchen
• It teaches them responsibility– yes, they have to clean up too.
• It teaches them about nutrition- I provide the healthy options and balance, they choose.
• They have ownership of what they made and are more likely to eat it.
• Takes the pressure off of me! (can I get and “AMEN”??)

I’ve heard many mom’s and kids complain about “the same boring lunches” day in and day out. Well, not anymore! You can add Goat Cheese Crostini to your list of ideas! Right along with Avocado BLT wraps, and Peanut Butter Protein bars.

You’ll find lots of variations for grape crostini a little further into the post.

Goat Cheese Crostini with Grapes

This is a very simple variation of a traditional crostini. Usually, baguettes are toasted in the oven and then topped with your choice of toppings.

Because I had school lunches in mind, I skipped the toasting. You still could, it would just be an extra step. But I know for packing the lunch boxes, most of us are going for simple and quick.

Instructions

Step One: Slice the bread

I like to buy a nice whole grain baguette, then slice it on the diagonal at about 1/2 inch thick. If you’re kids have some knife skills, you can teach them how to make it look ‘fancy’ by slicing diagonal. Slicing it straight on is just fine too.

Step Two: Add toppings

For this recipe I chose honey goat cheese which added a touch of sweetness to the tangy goat cheese. Not a fan of goat cheese? No problem, try cream cheese.

After spreading on the cheese, add sliced grapes. By slicing the grapes in half, they will lay nicely on the bread and not roll off.

Lastly, drizzle the dressing on top.

Can crostini be made ahead of time?

I’m big into planning ahead (and sometimes I’m even successful with it ????). So, my kids make their lunches for school the night before. The short answer is “yes”.

Typically crostini is served warm or at room temp. But, we are skipping the toasting, remember, just in this instance.

It’s really going to depend on how you top it. But for our grape crostini, you shouldn’t have any issues.

Sometimes, sauces and condiments can soak into the bread and make it soggy. Our tip for that is this:

• spread a VERY thin layer of butter (you don’t want to taste it) over the bread, that will act as a barrier to keep things from soaking in and becoming soggy.

If my kids take PB&J to school, we use peanut butter as that barrier and put it on both sides of the bread.

How many crostini per person?

Well, that’s going to depend on your eaters. I swear my kids eat like adults! Mine would eat 2-3 crostini a piece. Smaller eaters would probably have 1-2 and be plenty satisfied.

Variations for grape crostini

• go ahead and toast it! drizzle olive oil on the bread, bake in a 350 degree oven for about 5 minutes or until golden and crisp.
• use plain goat cheese or even an herbed goat cheese
• use cream cheese instead of goat cheese. Sweet or savory works nicely!
• try green grapes, black grapes or a combination of all 3 colors.
• try balsamic reduction on top (this may be a little more mature taste buds but my kids love it)

Goat Cheese Crostini makes a great appetizer too! So keep it in mind for your next gathering.

And if you need more lunchbox inspirations, check out these recipes!

More kid-friendly recipes

• Strawberry Pineapple Smoothie
• Melon Strawberry Bruschetta
• Coconut Granola Fruit Cups
• DIY Dried Cherries

Goat Cheese Crostini Recipe

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Goat cheese Crostini with Grapes

Sliced Baguette, creamy goat cheese, juicy grapes drizzled with strawberry poppyseed dressing.

Course Appetizer, Lunch

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 275kcal

Author Chellie Schmitz

Ingredients

• 1 loaf baguette bread I like whole grain
• 4 oz honey goat cheese
• 2 tbs grapes sliced
• 3 tbs strawberry poppyseed dressing

Get Recipe Ingredients

Instructions

• Slice baguette on the diagonal into 1/2 inch thick slices
• spread goat cheese on each slice
• top with sliced grapes and drizzle with strawberry poppyseed dressing.

Nutrition

Calories: 275kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 597mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 2.4mg

The post Lunchbox Grape Crostini appeared first on Art From My Table.

This post is sponsored by Reser’s Fine Foods, all opinions are my own

Chips & Cheese, is there anything better? Melty gooey cheese on crunchy salty chips? YUM! And that’s only the beginning of this ground turkey nachos recipe.

BBQ Bacon Cheeseburger Nachos are a fun way to change up this crowd-pleaser.

I’ve always adored Mexican food. I’ve said it before, but if there’s one cuisine I had to eat for the rest of my life, it would be Mexican. Tostadas, Pork Carnitas, Steak Fajitas, Guacamole… All. Day. Long.

Although these Cheeseburger Nachos aren’t exactly Mexican, you’ll love them! Just gotta try something different every now and then. And if you love a twist on originals, you’ll also love Tater Tot Nachos.

Is Ground Turkey healthier than ground beef?

So most of you when you think of a cheese burger are thinking of beef. And I do too. However, I do love turkey burgers (this Asian one is amazing!) as well. You might be wondering, why ground turkey. Is it better?

Overall ground turkey is seen to be healthier than ground beef. But, it really depends on the lean to fat ratio of the meat you are buying. Here’s how things measure up for 93% lean 7% fat

• Turkey has maybe 10 more calories than beef, so not a huge difference
• They both bring you equal amounts of protein
• Turkey has less saturated fat than beef
• Light meat turkey is leaner than both dark meat turkey and beef

One of our favorite ways to enjoy ground turkey is in this easy turkey skillet dinner.

Does ground turkey taste good?

Yes! When you’re using turkey as a substitute in a chili, or sauces or stews, I really don’t think you can tell. A burger definitely has a different flavor, but still delicious. I tend to top my turkey burgers with different ingredients than I do my traditional burger.

How to make bbq bacon cheeseburger nachos

I’m getting hungry, how about you? Let’s talk about these Cheeseburger Nachos!

Step one: Cook the onions in a skillet for about 5 minutes, then add the ground turkey and brown until cooked throughout. Add some barbecue sauce, and set aside.

Step two: Lay the chips out on a baking sheet and load it up with cheese, meat mixture, bacon, and bell peppers.

Step three: Bake!

After baking them, top with tomatoes, Reser’s Stadium Cole Slaw and barbecue sauce.

The Reser’s Stadium Cole Slaw MAKES this dish!

It has a unique flavor of mayo, mustard, sweet relish, ketchup and a dash of hot sauce for a little zesty bite at the end. It’s SO good!

I love that Reser’s uses high quality ingredients, no artificial colors, flavors, or high fructose corn syrup. I can feel great about serving this up to my family and friends.

Nachos are one of those things everyone loves, but it’s fun to switch them up once in a while. If you’re feeling adventurous, these Ahi Tuna Nachos are a fresh, unexpected twist that always get people talking.

Tips for making Ground Turkey Nachos Recipe

• Depending on how lean your meat is, you may need to drain.
• Make sure your chips are in a single layer.
• Do 2 layers of chips and cheese, then the toppings.
• Don’t overload your toppings, this can make the chips soggy
• I like to add the tomatoes after cooking, but this is completely optional. I do this to prevent slimy tomatoes, even though I do like them cooked.
• Use a large half sheet pan or two to feed a crowd. This recipe is very versatile, so you can make as little or as much as you’d like.

More Yummy Ground Turkey Recipes

• Cottage Pie
• Egg Roll in a Bowl
• Turkey Chili
• Unstuffed Peppers

More Appetizers

• Game Day Appetizers
• Lobster Mac and Cheese Bites
• Grilled Brie
• Watermelon Board

I would love to connect with you! Leave me a comment and follow me on Facebook, Instagram and Pinterest.

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BBQ Bacon Cheese Burger Nachos with Ground Turkey

Crunchy chips with melty cheese topped with ground turkey, onions, bell peppers, tomatoes, cole slaw, and barbecue sauce.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 630kcal

Author Chellie Schmitz

Ingredients

• 1 tbsp olive oil
• 1 onion diced
• 1 pound ground turkey 93% lean, you will have left overs
• 1/2 cup barbecue sauce
• 16 oz corn tortilla chips
• 8 oz cheddar cheese shredded
• 1/4 cup bacon cooked and crumbled
• 1/2 cup orange bell peppers diced
• 1/2 cup tomatoes diced
• 1/2 cup Reser’s Stadium Cole Slaw

Get Recipe Ingredients

Instructions

• Preheat oven to 350
• Warm the oil in a skillet and add the onions, saute’ until translucent, about five minutes
• Add the ground turkey, and brown until cooked through. When it’s finished, drain if necessary
• Add barbecue sauce, and stir. 
• Place 1 layer of chips on a sheet pan, top with cheese. Add a second layer of chips and a second layer of cheese. Then add meat, bacon, and bell peppers.
• Bake the nachos in the oven for about 10 minutes or until cheese is melted, but not bubbly. Remove from the oven and top with tomatoes and cole slaw. Drizzle with barbecue sauce.

Nutrition

Calories: 630kcal | Carbohydrates: 47g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 811mg | Potassium: 455mg | Fiber: 3g | Sugar: 8g | Vitamin A: 990IU | Vitamin C: 15.9mg | Calcium: 520mg | Iron: 2.3mg

The post BBQ Bacon Cheeseburger Nachos appeared first on Art From My Table.

Lightly sweetened and protein packed, these no bake oatmeal energy bars have natural peanut butter, and cinnamon apple chips to give you just the energizing snack you need whether at home or on the go.

No Bake Oatmeal Energy Bars

Today I’m sharing my secrets to snacking success with these easy peasy no bake oatmeal energy bars. If ya know me at all, ya know I’m about healthy snacking. In my house, snacks = healthy; treats = sugar. So we don’t eat cookies or cupcakes as a snack–those are treats. And don’t miss my Peanut Butter Cookie Bars, which are for sure a treat and worth the indulgence!

But, kids crave sugar. Who am I kidding, so do I! So the secret to these yummy peanut butter bars are to make them taste like a treat while keeping it healthy without refined sugar. These no bake oatmeal energy bars will keep the whole family satisfied for miles. The Toyota Sienna SE has tons of storage space to keep these snacks handy too. Not to mention ALL THE LUGGAGE!

5 minutes to snacking

Only 5 minutes to make these peanut butter protein bars, plus chill time. You actually can eat them right away, but they’ll be a better consistency if you wait a bit.

There’s only 5 ingredients as well (if you don’t count the salt). I recommend all natural peanut butter, which tends to be runnier which is why the chill time is important. You can also roll these into energy bites if you prefer. I’ve done it both ways.

All in all, No Bake Oatmeal Energy Bars are easy to make, taste delicious and are perfect for at home or on the go. Take them on your next road trip or pack them in the kids lunch boxes for back to school. Or your own for that matter! Ready to make these??

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Peanut Butter Protein Bars

Lightly sweetened and protein packed, these no bake oatmeal energy bars have natural peanut butter, and cinnamon apple chips to give you just the energizing snack you need whether at home or on the go.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 9

Calories 228kcal

Author Chellie Schmitz

Equipment

• 8×8 pan
• parchment paper

Ingredients

• 1 cup natural peanut butter
• 2 tbsp honey
• 1/2 tsp salt
• 1/2 cup 100% whey protein powder
• 1 cup rolled oats
• 1/2 cup apple chips, chopped plus more for topping

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Instructions

• Place parchment paper in the bottom of an 8×8 pan, leave an over hang for easy removal.
• Combine peanut butter, honey, salt and protein powder in a medium size bowl.
• Add oats and apple chips, stir well.
• Press the mixture into prepared pan. Top with more apple chips if desired. Chill for 30 minutes or until set. Lift out of the pan, and cut into squares. 

Notes

You can purchase apple chips or cinnamon apple chips at your local grocery store. It’s simply dehydrated apples. You can also make them yourself in a dehydrator or low temperature in the oven, but that will take you more time. 

Natural peanut butter should just have ‘peanuts’ listed as an ingredient. If it contains sugar or salt, you may want to adjust the honey and salt.

Nutrition

Calories: 228kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Sodium: 266mg | Potassium: 240mg | Fiber: 3g | Sugar: 9g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

More healthy snacks…

DIY Yogurt pouches

The post Peanut Butter Protein Bars appeared first on Art From My Table.

I’m proud to be partnering with Milk Means More to bring you this delicious recipe.
All opinions are my own. Thank you for supporting our local dairy farmers.

Summer Grilling Series

Welcome back to the Summer Grilling Series. Summer is going by way to quickly. It always does for me, it’s my season. I actually just returned from Florida with my family for a vacation. When I left it was summer, when I came home it was all “back to school”.

Yet, I’m savoring summer until the very last minute! The grill recipes are still coming, and I’m super excited to share this one with you.

Grilled Brie

Have you ever had grilled cheese? I’m not talking a sandwich here, I’m talking where you actually put the cheese on the grill. Seems kind of challenging doesn’t it? Well, I’m here to tell ya, it can be done! And it’s heavenly!

Grilled cheese sandwiches are one of those ultimate comfort foods, right? But in the summer we tend to shy away from heating up the kitchen. That’s why this grilled brie is perfecto! All the comfort of ooey gooey cheesy heavenliness on the back deck.

This is one of the easiest appetizers to make. It literally takes less than 6 minutes. Hot brie is so much better than cold brie… in my opinion.

I’ve topped this off with peaches, honey, and balsamic reduction. The combination is DIVINE! Speaking of peaches, I love to freeze them to enjoy the taste of summer all year long!

One of the things that makes me so happy–besides cheese–is the health benefits. Dairy is a great source of protein and calcium. To grab some more nutrition info, visit Milk Means More.

Pro Tips on How to Grill Brie

• Make sure the brie is fully covered in the rind, otherwise it will leak out. You can also grill other cheeses that have a nice thick rind like the brie.
• Make sure the grill is preheated and hot, about 450 degrees.
• Use indirect heat ~ if using charcoal, build your fire off to the side and place the cheese on the other side so it’s not directly getting hit. If you’re using a gas grill, Just heat up one side of the grill and use the other side to grill the brie.
• Use a little olive oil on the rind to prevent sticking.

More Grilling recipes

• Perfect Grilled Burgers
• Savory Grilled Chicken
• Grilled Teriyaki Chicken
• Grilled Steak Fajitas

More Cheesy Recipes

• Baked Black Bean Dip
• Smoked Cream Cheese
• Baked Ham and Cheese Soft Pretzel Sliders
• Bacon Wrapped Dates with goat cheese

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Grilled Brie with peaches, honey and balsamic

This appetizer brings a whole new meaning to the term “grilled cheese”. It’s warm, oozy, with a hint of that smoky grill flavor. Read on to learn how to grill brie.

Course Appetizer

Cuisine American

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 36kcal

Author Chellie Schmitz

Ingredients

• 1 tsp olive oil
• 1 wheel Brie cheese
• 1 tbsp honey
• 2 tbsp balsamic reduction (see notes)
• 1 peach, diced
• Crackers, baguette, fruit for serving

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Instructions

• Preheat grill to 450. 
• spread olive oil over the rind of the wheel of Brie
• Place brie on the grill over indirect heat (not directly above the heat source). Close the lid, grill for 2 minutes. 
• Flip the brie to grill the opposite side, add diced peaches to the top, close lid and cook for 2-3 minutes more.
• Remove the brie from the grill. Drizzle with honey and balsamic reduction. Enjoy with crackers, baguette, and fruit.

Video

Notes

To make balsamic reduction:

Place 1/2 cup of balsamic vinegar in a small saucepan and bring to a gentle boil. Continue cooking until the liquid is reduced by half, about 5-10 minutes. The vinegar should coat a spoon. It will thicken as it cools, and should be a good drizzling consistency once completely cooled. You may want to do this step ahead of time.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 2mg | Iron: 1mg

There you go! Now you know how to grill brie. Want to learn another skill? Let me know and I’ll post it. 🙂

Love cheesy deliciousness? Check out these:

Lobster Mac & Cheese Bites

 Sheet Pan Steak & Veggies with Boursin Cheese Sauce

Be sure to follow Milk Means More on Pinterest, Facebook, Twitter and You Tube for more fabulous recipes!

The post Grilled Brie appeared first on Art From My Table.

Power your lunch box with these Avocado BLT Wraps. Crisp bacon, juicy tomatoes, healthy greens and avocado mayo all wrapped up in a spinach tortilla. Read on for more healthy lunchbox ideas for school.

I’m proud to be partnering with Produce For Kids to bring you this recipe. All opinions are my own.

Healthy lunchbox ideas for school

Who doesn’t love a BLT, right? Bring it to the next level with some super simple avocado mayo. These are perfect for school lunches. But don’t worry, we won’t judge you if you pack this one for yourself too. 😉

I’m still savoring summer, but, it IS that time of year… back to school. Time for new routines, new clothes, new supplies, and packing lunches. So, I’m curious, how do you feel about packing lunches?

So many people I talk to just dread this task. It feels mundane and habitual. And it’s hard to come up with healthy lunchbox ideas for school. I actually don’t dread this task, but that’s simply because I make my kids do it. Yup, I’m a delegator. 😀

Actually, when they are in kindergarten, I teach them how to pack a healthy lunch. They love having some control in this area and think it’s fun to pack their lunches. All I do is provide the healthy options and possibly some ideas and they’re on their way. It’s a win-win. ‘Cause, like many of you, it’s not my favorite thing to do.

Lunchbox inspiration

Need some lunchbox inspiration? Read on…

This season, I’m teaming up with Produce For Kids to raise money for Feeding America® programs that benefit families and children.

You can add this Avocado BLT wrap to your repertoire. I like to use a multi grain tortilla or a spinach tortilla for some extra benefits.

Pair it with grapes, kiwi, veggies and dip. You gotta love the dip, right? There was a season that my kids went through that as long as it had dip on it, it was a winner! And check out freeze dried fruits from Crispy Green. I love them because they are all natural, no preservatives, no added sugar, and of course delicious.

Pinwheels are loved by both kids and adults. Another favorite are these Buffalo Chicken Pinwheels.

Tips for packing healthy lunches

• Get the kids involved ~ It’s proven that when kids are involved in preparing their meals they are much more apt to eat them. I recommend teaching them how to pack their own.
• Provide healthy options~ fresh fruit, veggies & dip, cheese. They can’t eat junk food if you don’t buy it. 😉
• Incorporate all food groups ~ proteins, grains, dairy, fruits and vegetables.
• Set up lunch stations~ whether you pull it all out and set it on the counter when it’s time to make lunch, or you keep bins in the fridge/pantry, having some specific foods that are set up for lunch will make it easy and convenient to pack healthy lunches.
• Make lunches the night before~ you’ll make better choices when you’re not in a rush.

Avocado BLT Pinwheels

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Avocado BLT Pinwheels

Crisp bacon, juicy tomatoes, healthy greens and avocado mayo all wrapped up in a spinach tortilla. 

Course Lunch, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 485kcal

Author Chellie Schmitz

Ingredients

• 1/2 Avocados from Mexico avocado, mashed
• 1 tbsp mayonnaise
• 1 multi grain or spinach tortilla/wrap
• 2 strips bacon, cooked and crumbled
• 1 slice NatureFresh Farms tomato, diced
• 1 small handful Earthbound Farms Spring Mix or Spinach

Get Recipe Ingredients

Instructions

• Combine the mashed avocado and mayonnaise and spread on the tortilla.
• Add bacon, tomato and lettuce. Tightly roll and slice into rounds.
• Serve with fruit such as Zespri Kiwi, Sun World grapes, Crispy Green freeze dried fruit. And fresh veggies with Vegy Vida Dips.

Notes

If making ahead, add a little lemon juice to the avocado and mayonnaise mixture to help keep from turning color. Slice just before serving.

Nutrition

Calories: 485kcal | Carbohydrates: 36g | Protein: 13g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 662mg | Potassium: 860mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1171IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 2mg

Looking for more great back-to-school lunch ideas?

DIY Yogurt on the go

Power Your Lunchbox Sponsors

A special shout out to these amazing sponsors~

• Avocados from Mexico
• Bee Sweet Citrus
• Crispy Green
• Earthbound Farm
• GROW Bananas by Organics Unlimited
• NatureFresh Farms
• Pero Family Farms
• Sun World
• Vegy Vida
• Zespri

Follow Produce for Kids on Twitter and Instagram for more recipe ideas and healthy eats info.

The post Avocado BLT Pinwheels appeared first on Art From My Table.

This post may contain affiliate links which won’t change your price but will share some commission.

This recipe is inspired by one of our book club meetings last year. I can’t believe it’s been that long already! But, watermelon is in season, so this is the perfect time to try something new with your watermelon.

We read “A Man Called Ove” by Frederik Backman. Here’s the synopsis from Amazon:

“Meet Ove. He’s a curmudgeon—the kind of man who points at people he dislikes as if they were burglars caught outside his bedroom window. He has staunch principles, strict routines, and a short fuse. People call him “the bitter neighbor from hell.” But must Ove be bitter just because he doesn’t walk around with a smile plastered to his face all the time?

Behind the cranky exterior there is a story and a sadness. So when one November morning a chatty young couple with two chatty young daughters move in next door and accidentally flatten Ove’s mailbox, it is the lead-in to a comical and heartwarming tale of unkempt cats, unexpected friendship, and the ancient art of backing up a U-Haul. All of which will change one cranky old man and a local residents’ association to their very foundations.”

We loved the book, and the night couldn’t have been a better fit to our theme. Let me explain…

We ate a a local restaurant called “The Old Goat”. If you live by me, you’ve got to try it! Our night started out with Pam ordering the “Watermelon Board”. You see now where the recipe inspiration came from. I’ve adapted it slightly, but we’ll talk about that later.

Our waitress was kind of… grumpy, sort of like Ove. I hate to say that, but it just seemed like we were inconveniencing her. However, as the night went on, she warmed up to us (you’ve heard me talk about these ladies in this lemon curd post, they are impossible not to love!), sort of like we warmed up to Ove as the book went on.

Because truly, in the beginning of the book, I was having a hard time with Ove, I didn’t like him so much and I was questioning whether or not I was going to like the book. But, I’m happy to report, that it is a heartwarming story and worth the read. There are lots of laughs along the way.

Total side note, but if you love books, you should check out Modern Mrs. Darcy. She has amazing book recommendations and reviews!

A Man Called Ove is a great summer read, you don’t have to think too much and you’ll be entertained. Let’s talk about food though…

Watermelon Appetizer

So this Watermelon Board was served on a huge long plank. It was salted, and drizzled with mint simple syrup, alongside a hunk of farmers cheese and marinated cucumbers. YUM!

I used Boursin basil and chive cheese and garnished it with overnight pickles. I have a recipe for homemade boursin cheese in this post and it’s divine, you could use that too!

To top off our night, Pam, our hostess of the month, gave us these adorable gifts that tied into the book perfectly.

Can you figure out how these fit in? Each of the villages have a cat on it somewhere.

Before you make this, you want to be sure you’ve got a spectacular watermelon.

Picking the perfect watermelon

Here’s some tips on picking the perfect watermelon:

1. The watermelon should feel heavy for it’s size
2. Look for the yellow spot. This is the side the watermelon laid on. The more worn, and creamy yellow, the more ripe it is.
3. Tap the belly of the watermelon, it should have a nice deep hollow sound.

Ready to make this?

More recipes inspired by book club

• Elvis cupcakes
• Coconut Creme Mocktini
• Palmer House Brownies

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Watermelon Board Appetizer

Juicy salted watermelon drizzled in mint infused simple syrup, served with basil chive cheese and overnight pickles. If you like watermelon appetizers, this one will knock your socks off! 

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Calories 218kcal

Author Chellie Schmitz

Ingredients

• 1/2 cup sugar
• 4-5 fresh mint sprigs
• 1 medium ripe watermelon
• sea salt to taste
• 1 pkg basil chive Boursin cheese
• pickle slices

Get Recipe Ingredients

Instructions

• Make the simple syrup by combining sugar and 1/2 cup water to a small sauce pan over medium low heat. Stir occasionally until sugar is melted.
• Remove from heat and add 3 fresh mint sprigs, allow to cool, remove mint and chill.
• Slice watermelon into wedges and place on a large cutting board or serving platter. 
• Salt the watermelon and drizzle with mint infused syrup. Serve alongside Boursin cheese and milk pickle slices. Garnish watermelon with fresh mint leaves.

Notes

You will have left over mint infused simple syrup.  Store in the refrigerator for up to 1 week.  Use it in your lemonade, Iced tea, or Mojitos.

You can also use the homemade Boursin cheese in this post. Just don’t thin it out to sauce.

I like to use homemade overnight pickles.

Nutrition

Calories: 218kcal | Carbohydrates: 55g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 630mg | Fiber: 2g | Sugar: 47g | Vitamin A: 3222IU | Vitamin C: 46mg | Calcium: 39mg | Iron: 1mg

For more recipe inspiration, follow me on Pinterest and Facebook!

The post Watermelon Board Appetizer appeared first on Art From My Table.

I’m honored to partner with Milk Means More–United Dairy Industries of Michigan to bring you this post. All opinions are my own.

So, there’s a big game this weekend. Who are you routing for? Let’s just be honest, I don’t care about the game. Really, I don’t. What I care about is the food! And I’m sure there are some of you out there that agree.

It’s all about the food!

And these Lobster Mac and Cheese Bites will be the hit of your party. Tender chunks of lobster meat, creamy three cheese sauce (can I get an “Amen”?) baked with a topping of breadcrumbs for a little crunch. Mac and Cheese in a single bite? Are you kidding me? This is the perfect game day appetizer. I bet you can’t eat just one. 🙂

You know what I love about cheese? I mean, besides the amazing flavor and ooziness and all that. I love that something as decadent and comforting as cheese has health benefits too. Cheese contains calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. All these things are essential to good health.

So pass the cheese please!

So let’s talk about lobster. This recipe calls for a cup of lobster meat. You can purchase already cooked lobster meat from your grocery store, but, let me just tell you, it is really easy to cook lobster tails. Yes, I said lobster tails, not live lobster. 😉

I’m well aware that putting a live lobster in the back of your car might be a little creepy. The tails come frozen and are super easy to cook. Here’s what you do:

1. Boil water
2. Drop in the thawed lobster tails, return to a boil and cook 3 1/2 minutes
3. remove the tails

Once you remove the tails, you can check for done-ness by looking at the underside of it. If the meat is white with no gray, it’s finished. It’s only taken 3 1/2 minutes every time I’ve done it. Superfast!

To remove the meat, turn the lobster over so the hard shell is up. Using a sharp knife, cut down the center lengthwise through the shell. You’ll be able to pull the meat right out of it.

So that’s your tutorial on cooking lobster tails. 🙂  How about we get on to the recipe for these scrumptious bites!

More Appetizer Recipes

• Oven Baked Meatballs
• Game Day Appetizers
• BBQ  Bacon Cheeseburger Nachos
• Apple & Onion Tart
• BLT Salad on a Stick
• Peppermint Bark Popcorn

Print

Lobster Mac and Cheese Bites

Tender pieces of lobster, wrapped in a creamy three cheese sauce with macaroni, baked to perfection and topped with bread crumbs.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 43 minutes minutes

10 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 24

Calories 98kcal

Author Chellie Schmitz

Equipment

• mini muffin tin

Ingredients

• 1 lb macaroni
• 1 cup lobster meat if cooking your own, you need about 3 lobster tails
• 4 tbsp butter
• 1/4 cup flour
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 1/2 cups whole milk
• 4 oz cream cheese
• 4 oz white cheddar cheese, shredded
• 8 oz sharp cheddar cheese, shredded
• 1/2 tsp nutmeg
• 1/3 cup panko bread crumbs

Get Recipe Ingredients

Instructions

• Cook pasta according to package directions and set aside.
• Heat oven to 350.

To cook the lobster

• Bring a large pan of water to a boil over high heat
• Drop the lobster tails into the water, return to a boil and cook 3 1/2 minutes
• Turn off the heat and remove the lobster tails. You can let them cool for a few minutes. Cut lengthwise down the shell in half to remove the meat. Cut meat into chunks.

Cheese Sauce

• In a large skillet, melt butter until bubbly.
• Add flour, salt and pepper and whisk into a paste.
• Slowly add milk and continue whisking until it comes to a simmer and thickens enough to cover the back of a spoon.
• Add cream cheese and stir until melted. 
• Reduce heat and add White cheddar and stir until melted, add sharp cheddar and stir until melted.
• Add nutmeg, stir to combine.  Turn off heat. 
• In a large bowl combine Pasta, cheese sauce and lobster, stir until mixed through.
• Spoon mac and cheese into a well greased mini muffin tin.  Using a cookie scoop works great.
• Top the mac and cheese with a sprinkle of bread crumbs.
• Bake for 30 minutes, let cool for about 10 minutes before removing from the muffin tin.  Serve immediately.

Video

Notes

If you don’t want to cook your own lobster tails, you can purchas lobster meat that has aleady been cooked.

Variations~

Use a regular size muffin pan or jumbo size to turn this into a larger individual portion.

Instead of making smaller portions, serve this family style. Just bake in a casserole dish.

After mixing the macaroni, cheese sauce and lobster together, serve right away instead of baking.

Nutrition

Calories: 98kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 104mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Calcium: 77mg | Iron: 1mg

I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest.

The post Lobster Mac And Cheese Bites appeared first on Art From My Table.

Eating seasonally is one of the things I enjoy about being in the great mitten state. And then there are those things that scream “holiday”. Eggnog is one of those things. We just can’t get enough of it around here. Have you seen my Eggnog French Toast recipe yet?

My kids have been begging me to buy the eggnog, then they beg me to drink it! Eggnog dip is a fun and different way to enjoy this classic holiday treat.

This recipe comes together in a snap. Need a quick and easy appetizer for your next gathering? Try this recipe, you won’t be disappointed!

If you like a more savory appetizer, try Bacon Wrapped Apricots, they are the hit of the party every single time! But back to the eggnog dip…

Just mix the cream cheese, nutmeg, cinnamon, and of course eggnog together. But don’t forget the secret ingredient…

Can you see it? Of course not, because it’s secret and invisible. But, not to your taste buds. Add a smidge of almond extract to intensify the flavor and add a little extra something.

This dip did not last long around here. My kids gobbled it right up. You can serve this with so many things. We love it with fruit, biscotti, graham crackers and these fun Italian waffle cookies that I found at Aldi’s.

What are you waiting for? Whip up some of this up today! Serve it at your next holiday party, or surprise the kids with an after school snack that’s out of their norm. It will take you no time at all!

What about you do you have a favorite holiday flavor?

More great holiday recipes

• Peppermint Bark Popcorn
• Peppermint White Russian Mocktail
• Eggnog French Toast
• Cranberry Moscow Mule Mocktail

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Egg Nog Dip

The wonderful holiday flavor of egg nog combine with cream cheese and warm spices for a perfect appetizer or after school snack.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 10kcal

Author Chellie Schmitz

Equipment

• immersion blender or hand mixer

Ingredients

• 1 block of cream cheese
• 1/2 cup egg nog I like organic
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg plus more for garnish
• 1/4 tsp almond extract

Get Recipe Ingredients

Instructions

• Combine cream cheese, egg nog, cinnamon, nutmeg and almond extract into a medium size bowl.
• Begin to mix it with a fork. Once it is starting to come together you can switch to an immersion blender or hand mixer to mix really well and get all lumps out.
• Place dip in a serving container and garnish with nutmeg if desired.
• Serve with sliced apples, biscotti, graham crackers or desired snack.

Notes

Store in the refrigerator for up to 1 week.

Nutrition

Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 6mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Egg Nog Dip appeared first on Art From My Table.

My quick and Easy Cherry Salsa Recipe has only five ingredients, and you can put it on almost anything!

Another quick recipe which will accompany any weeknight meal or make a great afternoon snack! Cherry Salsa is a blend of amazing, sweet cherries, tangy lime, and kickin’ jalapeños! 

This sweet and spicy blend tastes incredible! Serve it on pork, chicken, steak, and of course, tortilla chips.

It’s summertime, and we’ve not only been enjoying the sunshine, but we’ve been enjoying summer’s bounty as well! It’s cherry season and the perfect time of year to be using this sweet and juicy ingredient.

With baskets full of freshly picked cherries, explore new cherry recipes, like Cherry Breakfast Cake, a Chocolate Cherry Smoothie, or a Cherry Cooler!

Key Ingredients

• Sweet Cherries– You have several options when shopping for your sweet cherries- bing cherries, Lapins cherries, Rainier cherries, or lambert cherries. Fresh from the market is my favorite!
  
• Jalapeños– Pick out the perfect jalapeño by looking for bright green color, firmness, and glossiness. Avoid any product with soft spots or discoloration.
  
• Red Onion– Because of the vibrant color and mild taste of red onions, they make for an excellent addition to any fresh salsa or raw salad.
  
• Cilantro Leaves– Adding some chopped cilantro to this sweet and spicy salsa brings a much-needed herby flavor while complementing the citrus of the lime juice.

• Lime Juice– Fresh is best! I always prefer freshly squeezed lime juice.
  

How to make Cherry Salsa

1. Pit and chop your cherries (see the Expert Tips section), and dice the jalapeno, onion, and cilantro.
   
2. Add the diced cherries and veggies to a mixing bowl.
   
3. Juice the lime (a citrus press works great!) and add it to the cherry mixture.
   
4. Mix it all together, add a little salt if desired. Transfer to a serving bowl and it’s ready immediately.

It’s that easy! Now, you’re ready to serve your cherry salsa to your smiling guests and family. They’re in for a real treat!

Frequently Asked Questions

You May Also Like

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Cherry Salsa

sweet cherries, tangly lime and zippy jalapenos make a perfect cherry salsa for just about anything!

Course condiment, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 32kcal

Author Chellie Schmitz

Equipment

• 1 medium mixing bowl
• 1 sharp chef's knife
• 1 cherry pitter optional
• 1 citrus press optional

Ingredients

• 2 cups sweet cherries pitted
• 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds and ribs)
• 1/4 cup red onion diced
• 1/4 cup cilantro leaves chopped
• Juice of 1 lime
• Salt and pepper to taste

Get Recipe Ingredients

Instructions

• Combine all ingredients together and stir.
• Adjust to taste.
• Enjoy!

Notes

• A cherry pitter is helpful. If you don’t have one, use your knife to cut around the cherry, remove the pit with your fingers, and proceed to chop the cherries.
• A citrus press is a quick and easy way to juice the limes.
• Adjust heat by leaving or omitting the ribs and seeds of the jalapeños. Leaving ribs and seeds adds heat, removing ribs and seeds lessens heat. 
• If you like a less chunky more juicy salsa, pop all the ingredients in a food processor and pulse until you have your desired consistency.

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 112mg | Fiber: 1g | Sugar: 6g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg

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The post Cherry Salsa appeared first on Art From My Table.

Whoever came up with Gogurts™ is a genius, wouldn’t you agree? A great tasting healthy snack that travels well and the kids LOVE! Since I love to make stuff from scratch, I decided to make our own version of on-the-go yogurt. Check out these DIY Yogurt Tubes!

If you love the idea of a healthy on the go snack for your kids but want to do without the preservatives and dyes, you NEED to try these! They are good for you and perfect for school lunches or snacks.

I know when we think about on-the-go yogurt, we really have the kids in mind, but friends, you might be hiding your favorite flavors from the kids… YOU will love these DIY Yogurt Tubes too!!

One morning, I experimented with several flavors, and stocked the freezer up with these babies. They are super versatile, and I’m sure you can come up with your own variations, the possibilities are endless. Here’s what I made:

• Lemon Blueberry
• Tropical
• Raspberry Banana
• Strawberry Lime
• Kiwi Lime
• Chocolate Peanut butter

My personal favorites were the Raspberry Banana and the Chocolate Peanut butter.

A few recipe notes~ 

• I use my Vitamix to blend these, however, a blender or food processor works too, I used a food processor in the video so you can see they both work great.
• I used Greek yogurt, because of the added protein. If you choose to use regular yogurt you probably won’t need to thin it out with milk.
• Most of the recipes use Vanilla flavored Greek yogurt, we just happen to be fans of vanilla, however, I do buy the all natural or organic brands.
• Use fresh or frozen fruit, either works!
• You can use plain yogurt as well, if it’s not quite sweet enough for your tastes, add a tablespoon or 2 or honey.
• For pouring, I found it easiest to pinch the pouch open with my thumb and forefinger and pour the yogurt mixture. from a measuring cup with a spout. You can also use a funnel. I poured the contents from my Vitamix into a measuring cup, because the spout on the Vitamix is too large.
• We keep them in the freezer for optimal freshness. Plus the kids feel like they are eating ice cream. 🙂

Here’s where to buy the pouches:

These are the ones I used, they are $6.99 on Amazon.

If you like a re-usable option, they have these silicone molds for $10.95

More tasty snacks:

• Frozen Yogurt Bark
• Granola fruit cups
• Avocado BLT Pinwheels
• Healthy Banana Split

Print

DIY Yogurt Tubes

Make your own yogurts on the go! Perfect for picnics or school lunches.  They freeze well too!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 67kcal

Author Chellie Schmitz

Equipment

• food processor
• zipzicle ice pop pouches

Ingredients

Bludberry Lemon

• 1 cup plain non fat Greek yogurt
• 1 cup blueberries, fresh or frozen
• Juice of one lemon
• 1-2 tbsp honey

Tropical

• 1 cup vanilla Greek yogurt
• 1/3 cup mango
• 1/2 cup pineapple
• 1/2 banana
• 1/3 cup unsweetened coconut flakes

Raspberry Banana

• 1 cup vanilla Greek yogurt
• 1 cup raspberries
• 1/2 banana
• 1/4 cup milk

Strawberry Lime

• 1 cup non fat plain Greek yogurt
• 1 cup strawberries
• juice of 1 lime
• 1 tbsp honey

Chocolate Peanut Butter

• 1 cup vanilla Greek yogurt
• 2 tbsp cocoa powder
• 1/4 cup all natural peanut butter
• 1/4 cup milk

Kiwi Lime

• 1/2 cup vanilla Greek yogurt
• 2 cups kiwi
• juice of 1 lime

Get Recipe Ingredients

Instructions

• Place ingredients into a blender or food processor and process on high until thoroughly combined.
• Pour into pouches.  Can be stored for 3-4 days in the refrigerator or 6 months in the freezer. 

Video

Notes

Fresh or frozen fruit may be used.  If you use frozen, the mixture will be thicker and you may need to add milk to make it pourable.  I used all fresh fruit in these recipes. 

Nutrition information on these is approximate.

Nutrition

Calories: 67kcal | Carbohydrates: 11g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg

The post DIY Yogurt Tubes ~ All natural homemade appeared first on Art From My Table.

BLT Salad on a Stick

There is a very special day this month, do you know what it is? It’s a National Day, people. It’s very exciting. And this BLT Salad on a Stick recipe is going to be the perfect way to celebrate.

Do you have any idea how they come up with National Days? I mean, some of them are obvious and world wide recognized, like our major holidays. But where and how do they come up with this stuff? Pretty much every day has a theme, if you just look into it. And who? Who thinks of this stuff? That would be a pretty cool job.

On March 28, it’s National Something on a Stick Day! How fun is that? I wonder how many meals I can make on a stick? My kids are going to love it! In honor of National Something on a Stick Day, I bring you…. BLT Salad on a Stick with Homemade Avocado Dressing.

Besides celebrating a national day with your food (we all need a reason to celebrate, right?), I do think this recipe is perfect for any upcoming backyard BBQ or party you might have. It’s the perfect party appetizer! No eating utensils needed, no dishes!! Brilliant, right?

The avocado dressing is what puts this dish over the top.

One of my favorite cookbooks right now is Mark Bittman’s “Kitchen Express”. The inspiration for this salad dressing comes from there. I love this book because it’s divided into seasons. I love cooking seasonally. Also, as the name suggests, all the recipes come together really fast.

Here’s what you need:

• wooden skewers
• cooked bacon (keep it on the softer side, crispy bacon will crumble)
• Bibb lettuce
• colored grape tomatoes
• red onion
• avocado
• olive oil
• fresh basil
• limes
• garlic
• salt and pepper

What to do:

• Thread the skewers~Starting with a tomato and ending with a tomato keeps things secure. You can put the ingredients on in any order you like. Bibb lettuce folds nicely, I usually take a leaf and fold it twice.
• Make the Dressing~Place avocado, olive oil, basil, juice of the limes, and garlic in a blender or food processor and blend until smooth. Add salt and pepper to taste. This makes a thicker dressing. Add water to thin it out to your desired consistency.

I hope you enjoy this BLT Salad on a Stick. Need some more ideas? How about French toast on a stick? Crepes on a stick? Fruit skewers? Good ole’ Kebabs, steak, chicken or vegetables! I’d love to hear your ideas as well!

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BLT Salad on a Stick

Creamy homemad avocado dressing drizzled over crisp butter lettuce, salty bacon, and sweet juicy grape tomatoes. All on a skewer for the perfect party appetizer

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 238kcal

Author Chellie Schmitz

Ingredients

• 12 oz pkg bacon cooked, not crispy
• 1 pint of multi colored cherry tomatoes
• 1 head of Bibb lettuce also known as Boston or butter
• 1 red onion cut in chunks
• 1 avocado
• 1 clove garlic
• 1/2 cup loosely packed fresh basil leaves
• Juice from 1 lime or more if desired
• 1/4 cup olive oil
• salt and pepper to taste

Get Recipe Ingredients

Instructions

• Thread the skewers with the bacon, lettuce, tomato and onion
• Puree the avocado, basil, garlic, lime juice, olive oil in a blender or food processor.
• Drizzle the dressing over the skewers, or keep it on the side for dipping.

Notes

For a thinner dressing, add water until desired consistency

Nutrition

Calories: 238kcal | Carbohydrates: 6g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 233mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 876IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg