Mexican Biscuit Casserole

Change up taco night with this Mexican Biscuit Casserole! Taco seasoned ground beef with black beans and beef, topped with big flaky buttermilk biscuits!

I’d like to think that my kids are pretty adventurous eaters. Well, sometimes. .  and when bribed with ice cream, we can usually get them to try something new. I might try this tactic every now and then and especially when I’ve slaved away at something fabulous and I want my kids to try it.

What I don’t have to worry about is Mexican food. My kids inherited my husband’s love for Mexican food. They crave and ask for tacos and beans and rice and now love snacking on tortilla chips and salsa. Like, all the time.

My kids think Chipotle is fabulous. Well, I do love their burrito bowls.  .  .

This dish was inspired by my craving for big buttermilk flaky biscuits and buying some Pillsbury Grands at the grocery store and wanting to mix up taco night just a little bit.

Change up taco night with this Mexican Biscuit Casserole! Taco seasoned ground beef with black beans and beef, topped with big flaky buttermilk biscuits!

My kids don’t like a lot of cheese (yes, they are really my kids) so I only added a little chipotle cheddar cheese towards the end of baking. I also slathered butter on my biscuits before and during baking to get the nice, golden brown tops. You can scoop up the taco meat with the biscuits or eat the biscuits separately and use taco shells (what we did for my kids).

And they liked this!! They really liked it! Winning right here.

I hope you enjoy!

Mexican Biscuit Casserole
 
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Depending on how you arrange the biscuits in your casserole dish, you may have 2 extra biscuits. I baked these separately and ate them before dinner was on the table.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6

Ingredients
  • ½ tablespoon extra virgin olive oil
  • ½ large onion, diced
  • ½ green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 pound extra lean ground beef
  • 1 – 1.25 oz package taco seasoning mix
  • 1 cup frozen corn
  • 1 – 15 oz can black beans
  • 1 package Pillsbury Grands biscuits
  • 1 to 2 tablespoons melted butter
  • ¼ to ½ cup chipotle cheddar cheese, freshly grated
  • serve with salsa and sour cream

Instructions
  1. Preheat your oven to 350 degrees. Using a large skillet over medium high heat, heat the olive oil. After a minute or two, add the diced onions and bell peppers and saute for about 3 to 4 minutes. Add the lean ground beef and cook until no longer pink.
  2. Add the taco seasoning mix, frozen corn and black beans and cook for another 3 to 4 minutes. Immediately pour the hot ground beef mixture into your casserole dish and top with the biscuits. Brush the melted butter on top of each biscuit and bake for 20 minutes. After 20 minutes, remove from the oven and sprinkle on the cheese. Brush biscuits with more butter and bake for another 3 minutes. Let cool for a few minutes before serving.

Recipe adapted from Midwest Living

Change up Taco Night with this Mexican Biscuit Casserole!

 

Three Cheese Chicken Broccoli and Orzo Casserole

Three Cheese Broccoli and Orzo Casserole_main

Last week I was participating in the Love Your Kitchen Challenge with The Kitchn and Every Day with Rachael Ray (check this out, it’s going on all month and you can win $2,500 for a kitchen upgrade!) and I got to clean out my pantry. This was a very big job because my pantry (actually I have two) is huge and I have a lot of stuff. I tend to pack things in the back and forget about them so cleaning out my pantry and organizing was very needed. During my clean-up, I discovered just how much pasta I have (because I rarely cook the entire package for one meal so I had a lot of pasta boxes half full) and that I am a chips and snacks hoarder. Yes, I admit this.

The big win in this clean-up was finding a package of orzo that I forgot about. Now, I love orzo. We have to stop and take a moment and acknowledge what orzo really is. The poor misunderstood short-cut pasta, which often is mistaken for rice.

Orzo is pasta.

And I’ll be the first to admit that this dish isn’t going to win any beauty contests. .  I still have not found my groove when shooting casseroles ..  but boy, let me tell you. .  this Three Cheese Broccoli and Orzo casserole is freaking delicious.

Loaded with parmesan, cheddar and mozzarella, this Three Cheese Chicken Broccoli and Orzo Casserole will not disappoint!

The ingredients that make this casserole for me, or any casserole for that matter, is the cheese. And I used the good stuff today.

Sartori Cheese

I love cheese so when I received this glorious package of cheese from Sartori, I couldn’t help myself ..  I invited friends over and we enjoyed the Merlot BellaVitano, the Rosemary and Olive Oil Asiago and the Espresso BellaVitano right away. I was left with the utterly delicious and perfect SarVecchio Parmesan so I used this in my casserole and added some Wisconsin cheddar and mozzarella.

Loaded with parmesan, cheddar and mozzarella, this Three Cheese Chicken Broccoli and Orzo Casserole will not disappoint!

The cheese, the orzo and the chicken and broccoli make this casserole. This is comfort food. Good hearty food at it’s finest. You have to try this. .  and the next time you’re at the grocery store, look for the Sartori Cheese (a Wisconsin cheese!). .  they were all so good but I enjoyed the Merlot BellaVitano the most. So good!! Look for it!

Three Cheese Broccoli and Orzo Casserole
 
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Author:
Recipe type: Main
Serves: 4-6

Ingredients
  • 2 cups chicken or mushroom broth
  • ½ pound orzo pasta
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 to 3 cup broccoli florets, chopped
  • ¼ cup heavy cream
  • ¾ cup parmesan, freshly grated + more before baking
  • ½ cup shredded mozzarella cheese
  • 1 cup cheddar cheese, freshly grated or shredded
  • shredded or chopped cooked chicken (can use breast, thigh meat or rotisserie chicken)
  • salt and freshly ground black pepper

Instructions
  1. Preheat the oven to 375 degrees F. Butter a 9 by 13-inch baking casserole dish.
  2. Using a medium sized saucepan over medium-high heat, bring the broth to a boil. Add the orzo and cook until almost tender, for about 7 minutes, mixing occasionally. Remove from heat and set aside.
  3. Using a large skillet over medium-high heat, heat the olive oil and add the onions and saute until tender, for about 3 minutes. Add the mushrooms and broccoli and continue to saute for about 5 to 6 minutes.
  4. Turn the heat to low and add in the cooked orzo. Pour in the heavy cream and the parmesan, mozzarella, cheddar cheese and cooked chicken and mix well to combine everything. Remove from the heat and season with salt and pepper and stir to combine. Pour the mixture into the prepared baking casserole dish.
  5. Sprinkle on a little more parmesan over the top if desired and bake until golden and the cheese has melted, for about 20 to 25 minutes. Allow to cool slightly before cutting and serving. Enjoy while hot.

Disclosure: This is not a sponsored post. Sartori Cheese sent me the cheese as shown above. All opinions expressed here are 100% my own. 

 

Slow Cooker Spicy Asian Beef Short Ribs

Slow Cooker Spicy Asian Beef Short Ribs

It seems totally fitting that I whipped out my slow cooker this week. It’s getting cooler here in Wisconsin ..  yesterday was a brisk 46/47 degrees and today it’s 55 degrees! Fall is a comin’ and I love it!

Your kitchen will smell heavenly with this slow cooker SPICY Asian Beef Short Ribs dish! With just 5 ingredients, plus salt and pepper, you've got to try this!

I absolutely love the smell when you walk into your kitchen if you have something cooking in your slow cooker. There’s nothing like it. And I especially love slow cooking beef because it just falls apart and practically melts in your mouth. So flavorful and so amazing. I mean, come on, just look at this.

Slow Cooker Spicy Asian Beef Short Ribs by Hip Foodie Mom

One thing I’ve learned with cooking with my slow cooker is that if you have good quality meat, you don’t really need a lot of ingredients to get something that’s flavorful and delicious. This recipe uses one of my favorite Korean ingredients, gochujang. So, if you’re feeling spicy, because, believe me, this one has some nice heat to it, I hope you give this one a try . . it’s really delicious!

Slow Cooker Spicy Asian Beef Short Ribs2

And don’t forget! Today is the LAST DAY to enter my cookbook giveaway with America’s Test Kitchen. I adapted their Asian Braised Beef Short Ribs recipe (pg. 262). .  so enter the giveaway. .  this cookbook is fabulous and perfect for fall!!

Slow Cooker Spicy Asian Beef Short Ribs
 
When slow cooking the beef for this recipe, you just want to make sure there is enough mixture to cover your beef entirely while slow cooking.
Author:
Recipe type: Main

Ingredients
  • ¼ cup beef broth
  • ¾ cup hoisin sauce
  • 3 to 4 scallions, diced + some for garnish
  • 2 tablespoons gochujang (Korean hot pepper paste)
  • 1 teaspoon honey
  • 2 to 3 lbs. beef short ribs, bone-in or boneless
  • salt and pepper
  • serve with white rice

Instructions
  1. Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey in the slow cooker. Season your short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the gochujang mixture is covering your beef.
  2. Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.
  3. Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more diced scallion greens. Serve with white rice.

 

Slow Cooker Spicy Asian Beef Short Ribs_bite

 

 

Cheater Nutella Sticky Buns

Cheater Nutella Sticky Buns_main

I’ll admit it. I used to be a Ben & Jerry’s/ rom com Friday night gal. And ok, maybe I frequented the freezer section of my local grocery store to find my favorite pint of Chocolate Fudge Brownie when I had an especially long and crazy work week or when I just didn’t care about looking good in my skinny jeans and just wanted to indulge.

Cheater Nutella Sticky Buns by Hip Foodie Mom

We all have moments like this right?

Well, now that I cook a lot and my tastes have changed a bit, I crave a lot of baked treats more than ice cream these days .. Sticky buns are one of my favorite things to eat but they take super long (sometimes an overnight rise) to make. Who has time for that? Especially when you want the sticky buns now! Or within an hour at least.

You’ve got to check out my post and recipe over at The Kitchn to see how these Nutella Sticky Buns happened. I hope you enjoy!

Made with puff pastry, these Cheater Nutella Sticky Buns are a must try!

 

One Pan Roast Chicken with Root Vegetables + A Cookbook Giveaway!

One Pan Roasted Chicken with Root Vegetables_main

Everyone is now back in school and back to their weekday school year routines. I don’t know about you but I’m always pressed for time the few hours leading up to dinner time. I tried the cook 4 meals over the weekend thing and freeze/store for the rest of the week but then found myself just cooking all day on a Saturday. .  and who wants to do that?

I’d much rather prep some things the night before and have dinner ready to go the following day. Enter this glorious cookbook. The Make-Ahead Cook by America’s Test Kitchen. Oh my gawd you guys. This cookbook is a life saver and a gem.

“The Make-Ahead Cook presents eight different strategies that provide solutions for the time-pressed cook who appreciates the ease of make-ahead meals, but demands great taste. Each chapter focuses on a different path in make-ahead cooking, taking into account a variety of needs, budgets, and lifestyles, adding up to what is essentially eight cookbooks in one.

The 150 recipes (see full recipe list here!) in the book are specifically designed for preparing and cooking ahead: time-intensive stews reengineered to spread the workload over two days, favorite casseroles and pot pies reimagined to taste fresh after reheating, and hearty roasts reinvented into completely different meals for the following day.”

The Make-Ahead Cook Cookbook

If you are crazed during the week and are always being asked, “What’s for dinner?” This is the cookbook for you. The fact that it is written by America’s Test Kitchen was a huge selling point for me. Why? Because I know the recipes have been tested like crazy and they provide the rationale as to why they did what they did and what works.

One Pan Roasted Chicken with Root Vegetables going into the oven!

For example, for this recipe, when laying everything down onto your baking sheet (you prep and marinate everything the night before), “to ensure that the delicate white meat stayed moist while the darker meat cooked through, we placed the breasts in the center of the pan and the thighs and drumsticks around the perimeter where the heat was more intense. And similarly for the vegetables, Brussels sprouts in the middle, hardier potatoes and carrots on the outside, also proved effective. And placing the chicken on top of the vegetables was a simple way to infuse them with savory flavor.”

So, you just come home from work, (remember, you prepped and marinated everything the night before), assemble everything on the baking sheet, bake and dinner is served!

One Pan Roasted Chicken with Root Vegetables fresh out of the oven!

I seriously love this cookbook. It couldn’t have come to me at a better time. I’ve already made a few more things in here and have the Slow-Cooker Asian Braised Beef Short Ribs (pg. 262) next on my list.

Infused with garlic, fresh thyme and rosemary, your family will love this "make ahead" one-pan roast chicken.

One Pan Roast Chicken with Root Vegetables
 
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I used chicken thighs and drumsticks only so if you opt to not use chicken breast, this dish will still taste fabulous. I also did not add the sugar at all and this meal was still delicious. NOTE: follow instructions on how to arrange vegetables and chicken on your baking sheet. PREP TIME: 25 minutes + overnight storing time.
Author:
Recipe type: Main
Serves: 4

Ingredients
  • 12 ounces red potatoes, unpeeled, cut into 1-inch pieces
  • 12 ounces Brussels sprouts, trimmed and halved
  • 8 shallots, peeled and halved
  • 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
  • ¼ cup vegetable oil
  • 6 garlic cloves, peeled
  • 4 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh rosemary
  • 3½ pounds bone-in chicken pieces (breasts, drumsticks and thighs)
  • salt and pepper
  • To finish and serve: 1 teaspoon sugar

Instructions
To Prep:
  1. Place potatoes, Brussels sprouts, shallots, carrots, 2 tablespoons oil, garlic, 2 teaspoons thyme and 1 teaspoon rosemary in 1-gallon zipper-lock bag. Press out the air and seal; toss to coat.
  2. Place chicken, remaining 2 tablespoons oil, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and ⅛ teaspoon pepper in separate 1-gallon zipper-lock bag. Press out the air and seal; toss to coat.
To Store:
  1. Refrigerate chicken and vegetable mixture zipper-lock bags for at least one hour or overnight, up to 24 hours, flipping the bag at least once or twice to ensure the chicken marinates evenly.
To Finish and Serve:
  1. Adjust the oven rack to upper-middle position and heat oven to 475 degrees. Spread vegetables in a single layer in rimmed baking sheet, discarding any excess liquid and arranging Brussels sprouts in center and potatoes and carrots along the outside. Season vegetables with sugar, salt and pepper.
  2. Place chicken skin side up on top of vegetables, arranging breast pieces in the center and leg and thigh pieces around the perimeter of the sheet. Bake chicken until breasts register 160 degrees and drumsticks and thighs register 175 degrees, for about 35 to 40 minutes, rotating the sheet halfway through baking.
  3. Transfer the chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Return vegetables to oven and continue to bake until lightly browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices and transfer to platter with chicken. Serve and enjoy.

Recipe reprinted here on Hip Foodie Mom with permission from America’s Test Kitchen.

One Pan Roasted Chicken with Root Vegetables by Hip Foodie Mom

This cookbook is filled with over 150 fabulous recipes like this one! And one of you will get a chance to win this . .  today!

The Giveaway!!

a Rafflecopter giveaway
Disclosure: This is not a sponsored post. America’s Test Kitchen is sponsoring the cookbook giveaway.

Rock The Lunchbox + A Giveaway with #TeamAnnies

Rock the Lunchbox_main

We survived our first week of school! Woot woot!! It’s funny, after Day 1, I was like. .  “oh I sooo got this.” and then, of course, on Day 3 I crashed and burned. As a mother who stays at home, but also works from home, it’s sometimes hard to balance it all. I mess up all the time and am truly grateful that each day is a new day.

Now that the kids are back in school and gone for most of the day, it’s been amazing what I’ve been able to accomplish at home. And I try to continue this good pace when they get home. I always ask a lot of questions when they get home and we do this “tell me 3 things you learned today” or “3 things that made you happy today” . .  and sometimes I feel it’s like pulling teeth to get my 7 year old to say stuff. .  especially when I specifically ask about what she learned. Is anyone else’s kid like this?

BentoWare Laptop Lunchbox_big

I’ve already done a few back to school lunch posts and I’m simply posting this one today to tell you guys about RockTheLunchBox.com and give ONE of you the opportunity to WIN this fabulous prize pack from Annie’s.com and RockTheLunchbox.com. I think every parent out there struggles sometimes about what to pack for their children’s lunch (I certainly do!) and Rock the Lunchbox has some great ideas!

I love this laptop lunchbox. My kids love keeping foods separate while they are eating so we love these laptop lunch containers with individual durable plastic containers for everything! There’s even a tiny one for my daughter’s salad dressing. Gotta love that.

Whole Wheat Turkey Wraps

Annie’s asked us to have our kids draw their dream lunch . . . I knew Phoebe’s would include pizza.

Phoebes Lunch

Over the summer, we made lots of homemade pizza and she loves whole wheat dough so now I have introduced her to whole wheat tortillas! She loves these and they are super easy to make for lunch. All I do is add some turkey meat or chicken breast and roll them up! I also add raw veggies and fruit.

Reuseable Sandwich Bags

And now when I have to pack a sandwich, I don’t have to use plastic ziploc bags anymore! I love these reuseable storage bags! Aren’t these great! See the giveaway information below to see how you can win the lunchbox, reuseable storage bags, and coupons for FREE products from Annie’s, Organic Valley, Honest Kids, Applegate and Rudi’s!

And remember, pack healthy, change it up when you can and enter this giveaway! It’s Friday!! I’m sleeping in tomorrow!

THE GIVEAWAY

To enter this giveaway to win the laptop lunchbox (valued at over $30), the reuseable storage bags ($8.99) and lots of coupons for FREE products from Annie’s, Organic Valley, Honest Kids, Applegate and Rudi’s, simply leave a comment below telling me your child’s favorite packed lunch.

Details: Giveaway ends on Friday, September 12, 2014 at 12 midnight EST. You must leave a valid comment within the comments section below in order to be a valid entry. Make sure you leave a comment with a valid email address, you can also leave your email address within the comment field. The winner will be notified by email and will have 48 hours to respond or another winner will be selected.

Disclosure: #spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.

 

Fall Baking with LAND O LAKES® Butter #SpreadTheLove


LAND O LAKES Butter with Canola Oil
I can’t believe September is here! September represents so much. The kids are back in school, the beginning of fall weather, where the air becomes a little more cool and crisp and fall baking and cooking! Fall is my favorite season, I love seeing the leaves change colors and whipping up delicious recipes with two of my favorite things: pumpkins and butternut squash. And with these two things, comes cooking and baking. And lots of it.

Pumpkin Banana Bread

Food was always a big deal at my house. Some families bond over sports, little league or other outdoor activities. My family bonded over cooking and eating together. And growing up in a Korean-American home meant a full dinner table all the time with a lot of variety and rich, flavorful foods. Bland doesn’t cut it for me. When I eat something, I want to enjoy it. The creamier and richer in taste, the better. As a kid, I was always slathering butter on my toast or bagel or whatever. It just made my foods taste so much better. And now that I am mother and have kids of my own, we do the same thing. Especially when we have a warm baguette or blueberry muffin right out of the oven.

Blueberry Muffins with LAND O LAKES Butter Blueberry Muffins with LAND O LAKES Butter2 Blueberry Muffins with LAND O LAKES Butter3

Oh goodness. Enter LAND O LAKES® Butter with Canola Oil. Have you guys tried this yet? It’s divine. And wanna know what I love the most, aside from the great taste? It’s so easy to spread! I don’t know how many times I’ve torn up a piece of toast trying to butter it with cold, hard butter. With LAND O LAKES® Butter with Canola Oil, my kids can spread it on themselves. That’s how easy it is.

Pumpkin Banana Bread with LAND O LAKES3

And in our house, a slice of banana bread isn’t banana bread without butter on it. You spread it on while the bread is still warm and it starts melting immediately… oh so good and absolutely worth it!

Pumpkin Banana Bread with LAND O LAKES Pumpkin Banana Bread with LAND O LAKES_bite

LAND O LAKES® Butter with Canola Oil is made with 3 simple ingredients: sweet cream, canola oil and salt. That’s it! So don’t fret about anything artificial and enjoy that baguette or those mashed potatoes topped with some butter with canola oil. And the next time you’re at the store, I hope you pick up a tub of LAND O LAKES® Butter with Canola Oil. You’ll be glad you did.

Soup with Baguette    

Want a chance to win a $100 Visa® gift card?! To enter to win, leave a comment below letting me know what you would love to eat with LAND O LAKES® Butter with Canola Oil?

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 9/4 -10/4/2014.

Be sure to visit the LAND O LAKES® Butter With Canola Oil brand page on BlogHer.com where you can read other bloggers’ posts!

Pumpkin Peanut Butter Chocolate Chip Cookies for #OXOGoodCookies

Pumpkin Peanut Butter Chocolate Chip Cookies_main

Well, the day has arrived my friends. We’re back to school today. Yes, today . . . finally. I feel like everyone else in the country started school two weeks ago.

If you have kids, you know how tiring this last week has been. Getting ready for back-to-school, both physically and mentally. My youngest doesn’t want to go to pre-school. She’s not excited about going back today at all. A small part of me just wants to keep her home with me because I don’t want to see her crying when I drop her off.

Madeline has been home with me and Phoebe all summer and has gotten quite used to being at home and just having fun. Phoebe, my oldest, is ready and excited to go back. And it wasn’t always like this. Phoebe, my shy one, was the one I used to worry about. All the time. .  well, I still do but for different reasons. And now, my little Madeline is growing up and needs to toughen up a little and understand that she needs to go to school and how much she will learn. She’s my crazy, outgoing, brave one and she surprises me sometimes. So, a small, tiny part of me is worried but I know and hope she will do great.

You see, I’m their mother and I would do anything for my girls.

I think any parent can relate and feels the same way. If they are hurting, I want to make them feel better. If they are sad, I want to cheer them up. If someone is mean to them, my hope is to teach them that not everyone is nice but there’s always a reason for someone’s actions and I want my kids to be better. .  this lesson is not an easy one and will, of course, take time to learn. Hell, I still have to remind myself of this one. And if they are ever sick, I will do everything in my power to get them better.

But what if things are out of your control?

Pumpkin Peanut Butter Chocolate Chip Cookies by Hip Foodie Mom with spatula

When I learned that September is Childhood Cancer Awareness Month and OXO was preparing for their annual program benefiting Cookies for Kids’ Cancer and getting some bloggers together, in addition to donating up to $100,000, I immediately wanted to be a part of this.

Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the United States than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

Pumpkin Peanut Butter Chocolate Chip Cookie, yo

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For every stickered OXO item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September!

* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

What to learn how you can get involved beyond buying a OXO stickered product? Click here to learn more.

Where can you find OXO & Cookies for Kids’ Cancer on social media? 

Twitter: @OXO / @Cookies4Kids

Instagram: @OXO / @Cookies4Kids

Facebook: facebook.com/OXO / facebook.com/CookiesForKidsCancer

Pinterest: pinterest.com/OXO / pinterest.com/Cookies4Kids

Pumpkin Peanut Butter Chocolate Chip Cookies by Hip Foodie Mom

So, I made some Pumpkin Peanut Butter Chocolate Chip cookies for you today. Yes, you heard me right! Pumpkin Peanut Butter Chocolate Chip. These are amazing!!

And here’s hoping Madeline and I won’t be going through too many tissues today . .  and you’d better believe I still have a couple dozen of these cookies and will have a big plate with 2 big glasses of milk waiting for my girls for our after school snack.

Wishing everyone a great school year this year. .  and look for the Cookies for Kids’ Cancer sticker when you are shopping and please help support this wonderful cause.

Pumpkin Peanut Butter Chocolate Chip Cookies
 
Recipe yields about 4 dozen cookies.
Author:
Recipe type: Cookies
Serves: 4 dozen

Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1½ cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ heaping cup pumpkin
  • 2 tablespoons creamy peanut butter
  • 2¾ cups all-purpose flour
  • ¾ teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 2¼ cups blend of semi-sweet + bittersweet chocolate chips
  • Special equipment suggested: a OXO medium cookie scoop

Instructions
  1. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or your non-stick silicone baking mat.
  2. Using your stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar for about 2 to 3 minutes on medium-high speed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and pumpkin and mix together for another minute or 2. Add the creamy peanut butter and mix until well combined.
  3. In a separate medium to large sized mixing bowl, blend together the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and cloves. While your stand mixer is on a slow speed, slowly pour the dry flour mixture into the wet ingredients until fully incorporated. Use a rubber spatula to scrape the sides of the mixing bowl if needed. Add the chocolate chips and mix again until fully incorporated.
  4. Using your medium sized cookie scoop, or a little larger than a tablespoon, drop cookie dough balls onto your prepared baking sheet and press down on each slightly to make the cookies flatter and bake for about 12 -14 minutes, or until set and the edges of the cookies are nice and golden brown. Remove from the oven and allow the cookies to cool for at least 10 minutes before serving.

Pumpkin Peanut Butter Chocolate Chip Cookies_fresh out of the oven

Pumpkin Peanut Butter Chocolate Chip Cookies_stack

Disclosure: This is not a sponsored post. I applied and was accepted to participate in this OXO Blogger Outreach program. I am honored to be apart of this and all opinions expressed here are 100% my own.

 

Zucchini and Summer Squash Crostini for #SundaySupper

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I couldn’t let August go by without sharing one more fabulous recipe using my favorite summer vegetables. Zucchini and yellow summer squash. This crostini recipe is simple, quick and delicious. Great for a Labor Day party tray. Or simple appetizers before a meal at home.

It doesn’t get any easier than this.

Zucchini and Summer Squash Crostini

And lately I’ve been obsessed with ricotta on crostini so we have the creamy factor covered. And I just love biting into the delicious, very lightly sautéed, zucchini and yellow summer squash. .  and the tanginess and slight sweetness from the balsamic glaze! Altogether, this is pretty damn tasty. So, if you have some zucchini and summer squash on hand, you need to try this!

Sometimes the simplest recipes are the best!

I hope you enjoy!

Balsamic Glaze
 
This recipe should yield about a ½ cup of balsamic glaze.
Author:
Recipe type: Condiment, Dressing or Topping

Ingredients
  • 1 cup balsamic vinegar
  • 3 tablespoons maple syrup

Instructions
  1. Using small saucepan over medium heat, bring the balsamic vinegar and maple syrup to a boil. Reduce heat to a low simmer and cook until thickened, for about 10-12 minutes, stirring occasionally. The glaze should reduce to ½ cup. Set aside to cool before using.

 

Zucchini and Summer Squash Crostini
 
Note: Don’t overcook the vegetables. You want the zucchini and yellow squash to still have a little bite and not be too soft. The recipe yields about 15 crostini.
Author:
Recipe type: Appetizer

Ingredients
  • 2 tablespoons extra virgin olive oil; split
  • 1 french baguette, sliced
  • 1 garlic clove, peeled and left whole
  • 1 medium sized zucchini, sliced thin with a mandoline slicer
  • 1 small to medium sized yellow summer squash, sliced thin with a mandoline slicer
  • salt and pepper
  • fresh ricotta cheese
  • balsamic glaze (see recipe card above)

Instructions
  1. Using a large nonstick skillet, heat 1 tablespoon of olive oil over medium high heat. Add the baguette slices and cook until well toasted; for about 2 to 3 minutes on each side. Remove from the pan, rub one side of all the baguette slices with the garlic and set aside on a platter.
  2. Using the same nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini and summer squash slices and lightly sauté for about 2 to 3 minutes only, flipping them over halfway through. Season with salt and pepper to taste and remove from heat.
  3. To assemble: spread the ricotta cheese on each baguette and top with the zucchini and summer squash slices, alternating, if you desire. Drizzle on some balsamic glaze and serve immediately.

Zucchini and Summer Squash Crostini by Hip Foodie Mom

There’s something fabulous about foods served to you on a tray. I immediately think of finger foods. Delicious, pop-them-in-your-mouth-and-savor-each-bite kind of finger foods.

And today’s Sunday Supper is just that. We’re talking all tantalizing party tray foods! From savory bites to soup shooters to desserts, we’ve got you covered. So, take a look at all the recipes below and enjoy! Hoping you find some Labor Day menu inspiration! And a big thank you to Connie from The Foodie Army Wife for hosting today!

Savory Bites:

Sweet Treats:

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

 

The Best Zucchini Hazelnut Chocolate Chip Cake . . . Ever.

Zucchini Hazelnut Chocolate Chip Cake

You guys. .  this cake. .  this cake!!

I loved this cake so much. Zucchini cake, cupcakes and cookies seemed to be all the rage this month and so I figured I had to bake something and see for myself. Zucchini cakes are known for being super moist. Well, I kicked up the moist factor a few more notches with a secret ingredient. And I added hazelnut flour because I am obsessed.

Zucchini Hazelnut Chocolate Chip Cake_slice by Hip Foodie Mom

I have to show another photo of this slice because it was so good. Do you guys see the little green specks of loveliness? You guys have to click over to my friend, Amy’s blog, kimchi MOM, because I am guest posting for her today! I haven’t had the pleasure of meeting Amy yet in real life but I feel like I know her. She’s my fellow Korean home girl and she’s a mother. We understand each other. Plus, she’s an amazing cook! I’ve made Amy’s Spam Musubi and Ramen Grilled Cheese and can’t wait to try her Bibimbap Burger. I really love how inventive and creative her recipes are! If you guys haven’t visited her blog, you need to!

Amy doesn’t bake much so I had to bake something today. .  so head on over to her blog get this recipe. This is now one of my Top 5 favorite cakes. OK, maybe Top 2. It was that good.

I hope you enjoy and make this cake! Happy Friday!

And happy LONG Labor Day weekend, woot woot!! And if you don’t know what you’re making for your Labor Day BBQ this weekend, check back here on Sunday..  I’ll have another zucchini recipe that you have to check out!

Zucchini Hazelnut Chocolate Chip Cake by Hip Foodie Mom