blog - Mom's Dinner

Easy Snickerdoodle Muffins

December 16, 2020 by Susie Weinrich 1 Comment

Snickerdoodle Muffins are a great swap out for the snickerdoodle cookie that everyone loves. They are tender muffins coated with a a delicious cinnamon sugar topping. The nice thing about the muffin version is you can eat them for breakfast and not feel bad! Just add a cup of coffee or a glass of milk.

snickerdoodle muffins on a piece of wax paper

This snickerdoodle muffin recipe is easy to make with the help of bisquick mix. You also do not need a stand mixer or hand held mixer, it is all done by hand!

Some other muffin recipes you might like are these amazing coffee cake muffins or flavorful cranberry orange muffins.

BTW, if you need a great cookie recipe, these snickerdoodle cookies are amazing!

Ingredients & Supplies

Here are the items you need to grab to make these Snickerdoodle Muffins:

12 cup muffin tin
muffin liners (paper or silicone)
Bisquick Baking Mix
sugar
baking powder
cream of tartar
cinnamon
applesauce
milk
1 egg
vegetable oil
vanilla extract
butter

How To Make Snickerdoodle Muffins

Start by preheating the oven to 400 degrees. Then line a 12 cup muffin tin with paper (or silicone) liners.

In a large bowl whisk together the Bisquick, sugar, baking powder, cream of tartar, cinnamon, and nutmeg.

Tip: Spoon the bisquick into a measuring cup and then level off the top.

In a separate bowl or liquid measuring cup whisk together the applesauce, milk, egg, vegetable oil and vanilla.

Add the wet ingredients to the dry ingredients and beat vigorously (by hand) for 30 second.

snickerdoodle batter and muffin tins filled

Fill each muffin cup ⅔ full. Bake for 12 minutes. Remove from the oven and cool for about 10 minutes.

While the muffins cool, melt 3 tablespoon of butter in a shallow bowl and make a plate of ¼ cup sugar mixed with 1 ½ teaspoon cinnamon.

dipping snickerdoodle muffins in cinnamon and sugar

Dip the top of the muffin in the butter and then roll in the cinnamon sugar. YUM! Your Snickerdoodle Muffins are ready!

Easy Snickerdoodle Muffin Recipe

Classic Iowa Ham Balls

December 16, 2020 by Susie Weinrich 95 Comments

Ham Balls are a classic Midwestern meatball recipe. It is even more specific to Iowa and Nebraska. It is an unusual recipe that turns out so incredibly delicious. Ground beef and ground ham are mixed with graham crackers crumbs and formed into meatballs, they are then baked with a tomato brown sugar glaze.

Ham Balls baked in a brown sugar and tomato sauce in a glass baking dish

I grew up in Iowa and this is a recipe that we had often! It is a typical Sunday night family dinner recipe.

My husband has become very picky in his old age, I was fascinated with the ingredients and had left over Easter ham saved for bean soup so decided I was going to make these even if I'd end up eating them all myself. Ha! I got 2. He loved them and ate them up as leftovers too. Definitely a keeper recipe. Thanks! Can't wait to try them on grand children. – Lisa

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Ground Ham for Ham Balls

Ground ham can be hard to find in the grocery store. Actually I don’t think I have ever seen it in the store, unless you are in Iowa!

We are talking ground ham here, not ground pork! Ground pork is made from the shoulder (aka. pork butt). The ham is cut from the leg and is dry or wet cured and sometimes smoked. Ham has the distinct flavor that you are looking for in ham balls.

You will want to purchase a 1-1.25 lb. ham steak or bone-in ham steak. Once it is ground you will want it to be the consistency of ground beef. You have a couple options to make ground ham.

Grab a ham steak at the grocery store and ask the meat counter to grind it for you.
If you have a meat grinder attachment to your stand mixer you can grind the ham steak that way.
I prefer to “grind” it in my food processor. Cut the ham steak into 2 inch chunks then pulse the processor about 40-50 times. You will have perfectly ground ham! (see the photo above)

Graham Cracker Crumbs

Unless you have had these Ham Balls you are probably thinking that graham cracker crumbs are a really odd choice! Just trust, they add a sweetness to the ham balls that perfectly compliments the salty ham and the tangy vinegar in the sauce.

If you need to make graham cracker crumbs you can crush a couple plain graham crackers into a fine crumb. Or you can pulse them a few times in your food processor.

How To Make Ham Balls

This ham ball recipe is pretty simple, it is just a matter of mixing the ingredients and baking.

In a large bowl lightly mix together 1 lb ground beef, 1 lb ground ham, 1 cup graham cracker crumbs, ¾ cup milk, and 1 egg.

Form large meatballs, about ⅓ cup in size, and place in a 9×13 baking dish. You should have about 12-15 meatballs.

In another bowl mix together 1 can tomato soup, ½ cup white vinegar, 1 cup brown sugar, and 1 teaspoon dry mustard. Whisk it all together and then pour the sauce over the meatballs.

pouring the tomato brown sugar sauce over the ham balls

Place in the oven at 350 degrees for 1 hour, basting the top of the meatballs with the sauce once or twice during cooking.

Let the meatballs cool for about 5 minutes and then serve with mashed or baked potatoes and veggies.

a 9x13 baking dish full of Iowa Ham Balls

Other Meatball Recipes

If you love meatballs here are a few other recipes to try:

Originally Published December 2019, Copy Updated and Republished December 2020

More Recipes you will love

Easy White Chocolate Toffee with Cashews

December 15, 2020 by Susie Weinrich 1 Comment

This is such an easy recipe for White Chocolate Toffee with Cashews. Instead of making a traditional toffee you are making it with saltine crackers and a stove top toffee. Then the cracker toffee is coated in a white chocolate and topped with cashews and dried fruit.

a pile of white chocolate toffee with cashews and dried fruit on top

This makes a great Holiday treat or edible gift. Also check out this similar recipe for Saltine Toffee (also known as Christmas Crack).

Ingredients & Supplies

Here are the things you need to grab to make this white chocolate recipe:

10×15 rimmed baking sheet
foil
baking/cooking spray
butter
dark brown sugar
white chocolate chips
kosher salt
salted cashews
dried fruit: apricots, cherries, cranberries

10×15 Rimmed Baking Sheet

You will want to make sure you have a 10×15 rimmed baking sheet for this recipe and that you fill it completely with saltine crackers. This will ensure the crackers do not “float” apart during the baking process.

Dried Fruit

In this recipe I use dried apricots, dried cherries, and dried cranberries because they are the flavors I love. However, if there is another dried fruit you love, go ahead and include it or make your own combo all together! Just plan on 1 cup of dried fruit.

Making White Chocolate Toffee Step By Step

Start by covering a 10×15 baking sheet with foil and coating in a nonstick baking spray. Fill the sheet pan up with saltine crackers, from edge to edge!

Make the stove top toffee and then pour it over the crackers. Smooth it out with a wooden spoon or spatula.

Bake for 7 minutes.

first three steps for making white chocolate toffee

Top the hot saltine toffee crackers with a sprinkle of kosher salt and the white chocolate chips. Let them sit for about 2 minutes and then spread with a spatula .

steps 4-6 for making white chocolate toffee

Top with cashews and dried fruit, pressing in slightly. Pop in the fridge to help the white chocolate set up. Break apart in serving sized pieces and enjoy!

white chocolate toffee in a baking sheet topped with cashews and dried fruit

Easy White Chocolate Toffee with Cashews Recipe

Coffee Cake Muffins

December 14, 2020 by Susie Weinrich Leave a Comment

These Coffee Cake Muffins are a handheld version of your favorite coffee cake breakfast bread! They are a sweet and tender sour cream muffin base that is piled with a cinnamon sugar streusel topping and then drizzled with the best vanilla glaze. If you make this coffee cake muffin recipe they will absolutely be a breakfast or brunch show-stopper!

coffee cake muffin on a white cake plate, white glaze drizzled and dripping over the sides

If you are looking for more yummy breakfast treats, check out this cranberry almond cake (one of my faves), Blueberry Breakfast Cake, or cranberry orange muffins .

If you have house guests and need a full breakfast you can check out this post on feeding house guests, it has full menus with recipes for breakfast, lunch and dinner!

Ingredients & Supplies

Here are the ingredients and supplies you need to make these Coffee Cake Muffins:

Stand mixer or hand held mixer with a whisk attachment
12 cup muffin tin (2 if you have them, this recipe makes about 16-18 muffins)
paper muffin liners
flour
baking soda and baking powder
salt
butter
sugar
light brown sugar
vanilla
eggs
sour cream (full fat)
cinnamon
powdered sugar
milk

Sour Cream

You will want to make sure you have full fat sour cream for your muffins. The fat in the sour cream adds moisture and richness to your muffins.

Also, the acid in the sour cream contributes to the light and fluffy texture by tenderizing some of the gluten in the flour.

How to Make Coffee Cake Muffins

There are 3 parts to these muffins: the muffin, the streusel topping, and the vanilla glaze. They all add up to the BEST coffee cake muffin recipe.

Preheat the oven to 350 degrees and line the muffin tin(s) with paper liners.

The Streusel

In a bowl add ¾ cup brown sugar, ½ cup flour, 2 teaspoon cinnamon, ¼ teaspoon kosher salt. Stir in the 3 tablespoon melted butter until it is all combined and a little crumbly. Set aside.

The Muffin Batter

In a medium bowl, whisk together the 2 cups all purpose flour (measured by spooning into measuring cup and leveled off), ½ teaspoon baking soda, 1 teaspoon baking powder and ½ teaspoon salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment or a handheld mixer with a whisk attachment, whisk together the ½ cup melted butter, ½ cup sugar, ½ cup brown sugar, and 1 ½ teaspoon vanilla.

Then whisk in 1 egg at a time. Finally add the sour cream and mix until it is all combined.

sour cream muffin batter in a mixing bowl with a whisk attachment

Add the dry ingredients to the batter and whisk, just until combined.

Baking

Spoon the batter into the prepared muffin cups, each cup about ¾ full.

Top the batter with about 1 – 1.5 tablespoon of the streusel, piling it high! Gently press the streusel into the batter, this will help it adhere during baking.

a muffin tin full of unbaked coffee cake muffins

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean (no raw batter).

Remove from the oven and cool for 5-10 minutes. Then remove from the muffin tin and cool for another 5-10 minutes (while you make the vanilla glaze).

Vanilla Glaze

In a small bowl stir together 1 cup powdered sugar, 2 tablespoon melted butter, 2 tablespoon milk, and 1 teaspoon vanilla.

Drizzle over the warm coffee cake muffins.

baked muffins on a cooling rack with a bowl of vanilla glaze

Pro Tip: Place the muffins on a cooling rack over a baking sheet or on a parchment paper lined baking sheet to do the drizzling, it will make clean up much faster!

Storing

Store any leftover coffee cake muffins in an airtight container at room temp for up to 4 days.

a spoon drizzling vanilla glaze over a muffin

Make it a Breakfast or Brunch

If you are planning a breakfast or brunch and want to add these muffins, here is a great menu to plan, with recipes!

Sausage Egg Cups
Fresh Fruit Bowl
Cheesy Potatoes
Mimosas or OJ
Coffee (always coffee)

Recipe FAQ’s

Why do they call it coffee cake?

It is because it is meant to be eaten, usually in the morning, with a cup of coffee. It is not a dessert cake, although it is sweet!

Does coffee cake taste like coffee?

Nope! Not at all! In fact there is no coffee in the recipe at all. Coffee Cake, in America, is a vanilla or cinnamon flavored cake topped or filled with a cinnamon streusel. It is named coffee cake because it is meant to be eaten with a cup of coffee, usually in the morning.

Recipe Tips

Keep these things in mind when making your Coffee Cake Muffins:

Use full fat sour cream to make sure you have tender and moist muffins.
Once you add the flour to your muffin batter, don’t over mix. Only mix until the flour is combined into the batter.
Don’t be shy with the streusel topping, use it all!
Lightly press the streusel into the batter. That will help it adhere to the muffins during baking.
Place the muffins on a cooling rack over a parchment lined baking sheet or counter top before drizzling with the glaze. It will make clean up much faster!

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Peanut Butter Buckeye Balls

December 13, 2020 by Susie Weinrich 1 Comment

A Buckeye Ball (Cookie) is a very sweet, no-bake dessert, that is popular in the Midwest. Especially at the Holidays or on game day. They are a soft peanut butter flavored dough ball that is dipped in chocolate. They are best described somewhere between a Reese’s Peanut Butter Cup and peanut butter cookie dough.

Some other traditional Midwest treats that are similar to the Buckeye flavors are a Scotcheroo, Peanut Clusters, Peanut Butter Cup Cookies, and Peanut Butter Chocolate Star Cookies.

Why is it Called A Buckeye

The reason these cookies are called a “buckeye” is because they literally look like a buckeye! Which is the seed that comes from the Buckeye Tree. They were named because the seed of a buckeye tree literally looks like the eye of a buck (male deer).

So I guess these cookies look like the eye of a male deer. HA!

Ingredients and Supplies

If you have a well stocked pantry and baking cabinet you can most likely make these right now! Here is what you will need to make this yummy treat:

Stand mixer or hand held mixer
toothpicks or small fork
wax paper
butter (no subs here!)
powdered sugar
creamy peanut butter
milk
vanilla
semisweet chocolate chips
shortening (Crisco)

How to Make Buckeye Balls Step-By-Step

Make A Peanut Butter Dough : In a bowl of a stand mixer with a paddle attachment mix together the melted butter and 3 cups of powdered sugar.

Now add the peanut butter and mix until smooth. Finally mix in the milk and vanilla until combined.

Now add some of the additional powdered sugar (about ¼ cup at a time) until the dough is crumbly and firm, like playdough. See the photo below:

dough consistency for Buckeye Balls - crumbly and firm

Form the Peanut Butter Balls: Roll the dough into ½-1 inch balls and place on a wax paper lined baking sheet. Pop in the fridge for 1 hour to chill.

PRO TIP: These are pretty sweet cookies/treats so I like to make them a little closer to the ½ inch size.

Dipping The Peanut Butter Balls

Melt the chocolate chips and shortening together until it is smooth.

Take the peanut butter balls out of the fridge. Grab a couple toothpicks or a small fork.

Pick the ball up by poking it with the toothpick and dip ¾ of the ball in the chocolate, so that just ¼ of the peanut butter is still showing at the top. See Photo:

picking up a peanut butter ball with a toothpick — Put the peanut butter ball on a toothpick.

dipping a buckeye into melted chocolate — Put the peanut butter ball on a toothpick.

Place back on the baking sheet and pop in the fridge for the chocolate to set up, about 30 minutes.

Optionally you can run (a clean) finger across the little hole from the toothpick to smooth over, but this step is not totally necessary.

Storing

Store the Buckeye Balls in the fridge in an airtight container for up to 2 weeks.

Freezing

You can also freeze the Buckeye Balls! Just freeze them on the baking sheet (so they are not touching) and then once they are solid pop them in a freezer safe baggie for up to 3 months.

Place them on a baking sheet and thaw in the fridge overnight before serving.

Edible Gift

These make an amazing edible gift, especially at the Holidays. Place them on a tray and cover with cellophane or plastic wrap. Tie with a festive bow and attach this FREE PRINTABLE GIFT TAG!

More Peanut Butter & Chocolate Recipes

Pecan Snowball Cookies

December 12, 2020 by Susie Weinrich 1 Comment

Pecan Snowball Cookies are delicious two or three bite buttery shortbread style cookies filled with chopped pecans and then rolled in powdered sugar (twice!). They are a traditional Christmas cookie in the United States, but they are also known as a Mexican Wedding Cookie or Russian Tea Cakes. I’ve even heard some call them Pecan Sandies.

A pile of pecan snowball cookies with one broken in half

I grew up in a small town in Iowa and these Snowball Cookies were always served at Christmas time, along with Saltine Toffee, Chocolate Star Cookies, Buckeye Cookies, Peanut Clusters, and Peanut Butter Cup Cookies! All traditional cookie recipes!

Ingredients & Supplies

Here are the ingredients and supplies you need to make this Pecan Snowball Cookie recipe:

Stand mixer or hand held mixer
plastic wrap
parchment paper or reusable silicone baking mat
butter
powdered sugar
vanilla
kosher salt
finely chopped pecans
all purpose flour

all the ingredients for snowball cookies laid out

In the Springtime you can change up some of the ingredients to make Lemon Snowball Cookies!

How to Make Pecan Snowball Cookies – Step By Step

Make the dough completely then form into a disk, wrap in plastic wrap and cool in the fridge for about 45 minutes.

disk of cookie dough wrapped in plastic wrap

Preheat the oven to 350 degrees.

Roll about 1 tablespoon of dough each into balls and place on a parchment lined baking sheet.

pecan snowball cookie dough and a tablespoon scoop

pecan snowball cookies on a baking sheet

Bake for 14-16 minutes. Cool for about 2 minutes then roll in powdered sugar. Cool for another 30 minutes and roll in powdered sugar again (it will really stick the second time!!).

rolling pecan snowball cookies in powdered sugar

dipping pecan snowball cookies in powdered sugar for a second time

You can also watch the Web Story for Making Pecan Snowball Cookies!

Freezing Cookies

These delicious little cookies can be frozen easily so that you can enjoy them at a later time! Which is especially great for the Holidays when we are all SO busy!

Make the cookies completely and cool… pop them in the freezer right on the baking sheet so they are not touching.

Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!

Freezing Dough

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies – let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar.

Make the cookies completely and cool… pop them in the freezer right on the baking sheet so they are not touching.

Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies – let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar.

Tips

Here are a few tips to make sure your Pecan Snowball Cookies turn out delicious!

Make sure your butter is at room temp, softened!
Use parchment paper or a silpat to make sure your cookies release from the pan perfectly!
Give the cookies a good 2-3 minutes to cool out of the oven before rolling in powdered sugar. This allows the cookie to solidify, ensuring they don’t crumble.
Don’t skip the “double dip”. This makes sure you get maximum powder sugar coating! The first coating is like a wet and sticky coating to help the second coat really stick!!
If you use a dark baking sheet only bake 14 minutes… if you have a light colored baking sheet then bake 15-16 minutes.

a pecan snowball cookie that is broken in half to see the middle

Pecan Snowball Cookies

A classic buttery cookie made with just 5 simple ingredients. Similar to a shortbread cookie that is filled with pecans and rolled in powdered sugar (twice!).

Recipe can be doubled for a larger batch!

5 from 1 vote

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Prep Time: 15

Cook Time: 15

Refrigerating the dough and sugaring: 1

Total Time: 1 30

Servings: cookies

Calories: 138kcal

Author: Susie Weinrich

Equipment

▢
Stand mixer with a paddle attachment or hand held mixer

Ingredients

▢ ½ cup butter - softened at room temp
▢ 1 ¼ cup powdered sugar - divided
▢ ¼ teaspoon kosher salt
▢ 1 teaspoon vanilla
▢ 1 cup all purpose flour
▢ ½ cup pecans - very finely chopped

Instructions

In the bowl of a stand mixer with a paddle attachment (or a hand held mixer) cream together the butter and ½ cup powdered sugar and the salt.
Mix in the vanilla extract.
Scrape the sides of the bowl down. Then gradually mix in the flour, just until the dough comes together.
Finally mix in the chopped pecans until just combined.
On a lightly floured surface flatten the dough into a 1 inch thick disk. Wrap it plastic wrap and pop in the fridge for 45 minutes to 1 hour.
Preheat the oven to 350° and line a baking sheet with parchment paper.
Scoop out 1 tablespoon of dough at a time and with clean hands roll into balls.
Bake for 14-16 minutes, until they are barely beginning to brown.
dark baking sheet = 14 minutes
light baking sheet = 15-16 minutes
Remove from the oven and let the cookies cool for 2 minutes.
While they are still warm roll in the remaining ¾ cup powdered sugar. Place on a cooling rack and let them cool completely (about 30 minutes).
Roll again in the powdered sugar (it will really stick this time!!).
Store in an airtight container at room temp for up to 5 days.

Recipe Tips and Notes:

Recipe can be doubled!! = 32 cookies

FREEZING:

Make the cookies completely and cool... pop them in the freezer right on the baking sheet so they are not touching. Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies - let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar. Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!

Did you make this recipe?Connect with me and let me know by commenting below!

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Creamy Baked Feta with Tomatoes

December 11, 2020 by Susie Weinrich 2 Comments

This Baked Feta and Tomato appetizer will soon be one of your go-to appetizer recipes. Tangy feta cheese is smothered in a mixture of cherry tomatoes, garlic, shallots, capers, olive oil and herbs, then broiled to creamy deliciousness with a browned top. Serve it up with some crostini or pita chips and delicious cocktails.

baked feta topped with tomatoes in a red baking dish

This Baked Feta is a killer party appetizer, here are some others to check out and round out your menu: Baked Spinach Artichoke Dip, Deviled Eggs, Skillet Cajun Shrimp, or Garlic Butter Steak Bites.

If you are a visual learner you can watch this Feta Appetizer being made on a 30 minute episode of Pin TV.

Ingredients & Supplies

Pictured below are the ingredients you will need to make this Baked Feta recipe, plus some tips on a few ingredients and supplies:

Quality Feta Cheese – You will want to look for a block of feta cheese, not the crumbles. See more about feta cheese below.

Extra Virgin Olive Oil – In this recipe you will use “extra virgin” olive oil. It has a much more pronounced flavor than just regular olive oil. Look for a Greek, Spanish or Italian extra virgin olive oil, they have a little more flavor.

Capers – If you haven’t used capers, you are going to LOVE them. They are a traditional Mediterranean ingredient. It is the edible flower buds from the perennial plant called Capparis spinosa (or caper bush or Flinders rose). They are brined and have a salty pickled flavor.

You can find them near the olives in your grocery store. If you buy a jar you can also use them in this Mediterranean Shrimp Skillet Recipe, Parmesan Baked Tilapia or Baked Caesar Chicken!

Shallots – are in the onion and garlic family. They have a milder onion flavor that pairs perfectly with the feta and capers!

Small Oven Safe Pan– To make this dish in one pan you want to have a small oven safe dish. Any of these will work:

Feta Cheese

Feta cheese is a semi-soft Greek white cheese that is made from sheep and/or goat milk. It is brined in blocks and has a slightly grainy texture with a very tart and tangy flavor. It is commonly used in a lot of Mediterranean and Greek recipes.

You will want to buy a block of feta- either in brine or in a package. The feta will not melt completely when it is baked. Instead, it becomes warm, soft and creamy. Perfect texture to scoop and dip with bread or chips.

Variations

If you don’t have the exact ingredients or want to make some changes here are some great substitutions to consider:

Love Olives? Add a few chopped black olives, kalamata or Greek olives to the tomato mixture.

Can’t find shallots? Try adding in finely chopped red onion instead. If you have a strong onion, cut a large slice and then rinse it with cool water before chopping. That will wash away some of the enzyme that will have the onion flavor overpower the dish.

Fresh Herbs – Add some fresh oregano, thyme or rosemary for a new flavor profile.

Fresh Tomatoes in Short Supply? Try using sun dried tomatoes instead. Buy the ones packed in oil and drain them before using. BUT you can use some of that oil in place of the extra virgin olive oil… try a 50/50 split.

How To: Recipe Step by Step

This is a pretty easy recipe. Here is how to put it together, step-by-step:

Start by setting your block of feta in your baking dish, at room temp, for about 30 minutes. **info on cheese at room temp.
Put a rack in the oven in one of the top positions, about 6-10 inches from the heat source. Then preheat the broiler.
In a sauté pan over medium heat add the olive oil. Sauté the garlic and shallots for about 2 minutes.
Add the tomatoes, kosher salt, pepper and sugar and sauté for another 2-3 minutes.

sauteed tomatoes, garlic, shallots and capers in a pan

Remove the pan from the heat and stir in the capers, basil and oregano.
Pour the tomato mixture over the feta cheese.
Pop under the broiler for 8-10 minutes. Watch it carefully around the 8 minute mark. Broilers vary widely!
Serve warm with pita chips or crostini for dipping.

baked feta appetizer in a dish being scooped with crostini

More Amazing Appetizer Recipes

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Perfect Pomegranate Martini

December 10, 2020 by Susie Weinrich Leave a Comment

This Pomegranate Martini is an excellent party cocktail. Pomegranate juice is shaken with vodka, orange liqueur, a little fresh squeezed orange juice and then poured in a stemmed martini glass with a sugar rim. Add an orange peel twist and you have a perfectly elegant cocktail!

pomegranate martini with a sugar rim and pomegranate arils on the table

A Pomegranate Martini is especially appropriate at the holidays when fresh pomegranates are in season and you can pop a few pomegranate arils in the drink!

If Pomegranate is your jam then you will love this Pomegranate Margarita and this Winter Wine Sangria too!

Ingredients & Supplies

Here are the things you need to grab to make yourself a delicious Pomegranate Martini:

Stemmed Martini Glass
Cocktail shaker
Ice
Vodka (plain vodka or a citrus flavored vodka)
Pomegranate Juice
Orange liqueur (like Triple Sec, Grand Marnier, or Cointreau)
fresh orange
sugar
optional – pomegranate arils

Pomegranate Juice

I like to purchase POM Wonderful pomegranate juice, which is usually in the produce section of the grocery store.

However if you are feeling super ambitious and want to make your own juice, follow this guide for homemade pomegranate juice.

Garnish

There are three things I like to use to garnish this martini – sugar for the rim, orange peel and a few pomegranate arils for the cocktail. If you can’t find pomegranate arils or they are out of season, you can skip that garnish.

a top view of a pomegranate martini with a sugar rim and an orange twist

mAKING A Pitcher

If you are making martinis for a crowd, here are the measurements to make it ahead:

1 cup vodka
¼ cup orange liqueur (like Triple Sec, or Cointreau)
¾ cup pomegranate juice
¼ cup fresh squeezed orange juice

Stir everything together in a large pitcher and chill for at least 30 minutes.

Make a bowl or orange twists and a bowl of pomegranate arils, then rim a few glasses with sugar so they are ready to go!

More Chic Cocktails

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pomegranate martini in a stemmed glass with and orange twist

Pomegranate Martini Recipe

A delicious martini made with pomegranate juice, vodka, and orange. Garnish the rim with a little sugar and an orange twist! Make a single drink or a pitcher!

5 from 3 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: drink

Calories: 204kcal

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker
▢
Stemmed Martini Glass

Ingredients

One Martini (see notes for a pitcher)

▢ 2 oz vodka - plain or citrus flavored
▢ 1 ½ oz pomegranate juice
▢ ½ oz orange liqueur - like Triple Sec or Cointreau
▢ ½ oz fresh squeezed orange juice

Garnish

▢ sugar, orange twists, pomegranate arils

Instructions

Lightly rub an orange wedge around the rim of a martini glass. Dip into sugar. Set aside.
Fill a cocktail shaker with ice. Pour in the vodka, pomegranate juice, orange liqueur, and fresh squeezed orange juice. Give it a vigorous shake for about 30 seconds.
2 oz vodka, 1 ½ oz pomegranate juice, ½ oz orange liqueur, ½ oz fresh squeezed orange juice
Strain into the sugar rimmed glass. Garnish with an orange twist and/or pomegranate arils.

Recipe Tips and Notes:

FOR A PITCHER:

1 cup vodka (plain or citrus flavored)
¾ cup pomegranate juice
¼ cup orange liqueur (like Triple Sec or Cointreau)
¼ cup fresh squeezed orange juice

Stir everything together in a small pitcher and chill for at least 30 minutes.

Did you make this recipe?Connect with me and let me know by commenting below!

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Saltine Toffee (Christmas Crack!)

December 9, 2020 by Susie Weinrich 13 Comments

Saltine Toffee is a sweet treat made with just five ingredients! Saltine crackers are covered in a 2 ingredient caramel sauce and baked, then chocolate chips are melted over top and spread like frosting. Sprinkle on some chopped pecans and it is ready! You may also know this Saltine Toffee Recipe as “Christmas Crack” or “Fool’s Toffee”.

Saltine Toffee (Christmas Crack) in a bowl with a black and white napkin

Saltine Cracker Toffee is a pretty traditional holiday treat in the Midwest, although it is great any time of year. It also makes a great edible gift!

If you are looking for other sweet and chocolatey desserts, check out this brownie brittle recipe (or peppermint brownie brittle), Peanut Clusters, Rolo Cookies, or Scotcheroos (another classic Midwest treat)!

Ingredients

You only need 5 simple ingredients to make this Saltine Toffee Recipe, you may already have most of them in your kitchen:

butter
dark brown sugar
saltine crackers (2″ x 2″ size, not oyster crackers)
12 oz chocolate chips (milk, semi-sweet or dark chocolate, your choice!)
½ cup finely chopped pecans

Dark Brown Sugar- there is a difference between light and dark brown sugar. The darker version has double the molasses, which creates a much deeper and richer flavor. The light will work in this Fools Toffee Recipe but if you can grab a bag of dark brown sugar go ahead and do that!

Butter- salted or unsalted butter will work in this recipe!

Nuts- pecans are totally optional! But we think they add a nice salty and crunchy balance. You could also use just about any other nut you love: walnuts, pistachios, peanuts, or almonds.

Rimmed Baking Sheet Size

Required!

It is crucial that you use a 10×15 baking sheet for this recipe, also known as a jelly roll pan. If you try to do it in a larger pan and not fill it with crackers when you pour on the caramel the crackers will float apart.

This pan will also be called a jelly roll pan. Sometimes they will be measured 10.5×15.5, to account for the rim of the pan.

Kids Can Help Too

This is a pretty simple recipe to make so you can absolutely have your kids help in the kitchen. Here are some tasks they can help with:

Spraying the foil
Laying out the crackers
Stirring the butter & brown sugar mixture
Smoothing the chocolate chips
Sprinkling on the nuts

How To Make Christmas Crack

Preheat the oven to 375.

Cover your pan with foil and then spray it generously with cooking or baking spray. Do not skip this step or the toffee will bake TO your pan!

Lay the saltine crackers in one layer so they reach edge to edge of the pan (very important!!). It’s totally ok if they overlap a little.

foil covered baking sheet being sprayed with baking spray — spray generously with non stick spray

Make the caramel toffee on the stove top, then pour it over the saltine crackers, spreading it from edge to edge.

spreading caramel over crackers for Saltine Toffee Recipe

Bake the crackers for 7 minutes in a 375 degree oven. Once it comes out sprinkle on the chocolate chips. Let them sit for about 2 minutes to soften and then spread them until they are all melted.

chocolate chips being spread on top of saltine toffee

Sprinkle on the finely chopped pecans. Let the Saltine Toffee cool in the fridge until the chocolate is set up, at least 1-2 hour. Then break into serving pieces.

showing the layers of a piece of saltine toffee

Mom’s Tip

When you break the Saltine Toffee press down on the chocolate instead of up on the toffee. It will help keep the toffee and chocolate in tact.

Storing & Freezing

Keep your Fools Toffee in an air tight container in the fridge for up to 2 weeks.

For longer storage wrap it up in plastic wrap and then foil and pop in the freezer for up to 3 months.

Watch Us Make This Saltine Toffee Recipe!

You can watch Kyle (my son) and me make this Saltine Toffee recipe on a 30 minute episode of Pinterest TV.

Or pop over to YouTube to watch the quick video of Susie making this recipe, also linked in the recipe card below.

Recipe Tips

Here are a few tips to make sure your Saltine Toffee recipe turns out perfect:

When the caramel sauce is boiling, don’t stir too much, it helps avoid getting grainy toffee.
Make sure you use the right size pan!!! 10″x 15″
Line your pan with foil and spray it generously with baking/cooking spray.
The crackers should fill the entire tray, even if you have to break some in half to fill the end. If they don’t fill the pan they will float apart in the oven and the recipe won’t work.
When you break the Saltine Toffee press down on the chocolate instead of up on the toffee. It will help keep the toffee and chocolate in tact.
When it is time to wash up, you can simmer a little water in your caramel pot to remove the sticky toffee.

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Saltine Toffee Recipe + Video

A delicious sweet treat made with saltine crackers coated with a caramel toffee and then coated in chocolate and sprinkled with pecans. It is a great dessert at the Holidays and is sometimes called "Christmas Crack" or "Fools Toffee"

5 from 6 votes

Print Pin Rate Save

Prep Time: 20

Cook Time: 7

Cooling & Setting: 1

Total Time: 1 27

Servings: pieces

Calories: 95kcal

Author: Susie Weinrich

Equipment

▢
10×15 rimmed baking sheet (jelly roll) – make sure you have this size!
▢
foil
▢
Non Stick Spray

Ingredients

▢ 35 saltine crackers - (2"x2") approx count.
▢ 1 cup salted butter - (this is 2 sticks)
▢ 1 cup dark brown sugar - packed
▢ 2 cups chocolate chips - your choice- milk chocolate, semi-sweet, or dark chocolate
▢ ¾ cup pecans - chopped

Instructions

Preheat the oven to 375°.
Prep your 10×15 rimmed baking sheet (make sure you have this size in order for the recipe to work!!) by covering it completely with foil and then spraying the foil very generously with non stick baking spray.
Fill the pan with saltine crackers in a single layer, edge to edge. If you need to break some in half to make sure you completely fill the pan, that is ok. A little overlapping is fine too. Set aside.
See photo:
35 saltine crackers
In a saucepan over medium heat, melt the butter and brown sugar together while stirring.
Then once it is all melted together stop stirring constantly and only stir occasionally, let it simmer/boil for 3 minutes.
1 cup salted butter, 1 cup dark brown sugar
Immediately pour the toffee sauce over the saltine crackers. With a spatula or wooden spoon lightly spread the toffee from edge to edge so it completely covers the crackers.
Pop the toffee crakcers in the oven for 7 minutes, it will be bubbly and hot.
TIP: While it is in the get the chocolate chips and nuts ready. Once it comes out the of oven you will want to work quickly to take advantage of how hot the toffee is!
Remove from the oven and sprinkle on the chocolate chips. Let them sit for about 1-2 minutes so they get soft and melty.
2 cups chocolate chips
Spread the chocolate chips with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.
Sprinkle on the chopped nuts. Lightly press the nuts into the chocolate so they adhere.
¾ cup pecans
Pop the tray in the fridge and let cool/harden for about 1-2 hour.
Remove from the fridge and break the toffee into serving sized pieces (2-3 bites each).
Mom's Tip: When you are breaking the saltine toffee into chunks grab one corner and peel it from the foil. Break a large chunk off and then break it into serving sized pieces.
Press DOWN on the chocolate (instead of pressing up from the bottom).. you will get a better break that way.

Storing

Store the toffee in the fridge in an airtight container for up to 2 weeks!
You can also freeze the toffee for up to 3 months. Wrap in plastic wrap and foil and then place a a freezer safe baggie.

Recipe Tips and Notes:

FREE PRINTABLE GIFT TAG FOR THE HOLIDAYS

BUTTER: can use salted or unsalted

NUTS: optional! Can also use walnuts, pistachios, peanuts or almonds.

DARK BROWN SUGAR: can also use light brown sugar, however the dark brown sugar has a deeper and richer flavor.

Watch a 30 minute episode of Pinterest TV where Kyle (my son) and I make this treat for the Holidays.

Did you make this recipe?Connect with me and let me know by commenting below!

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Crispy Peppermint Brownie Brittle

December 8, 2020 by Susie Weinrich Leave a Comment

Peppermint Brownie Brittle is crispy baked brownies with peppermint flavor, they are topped with a white chocolate drizzle and crushed candy canes. It makes an impressive holiday dessert or edible gift! It would also be the star of a cookie exchange!

This will be similar to the Sheila G’s Peppermint Brownie Brittle!

peppermint brownie brittle, candy canes and a wreath

If you like the crispy edge pieces of a pan of brownies then you are going to love this dessert recipe! Every bite IS the crispy edge piece.

If you are looking for a non-peppermint brownie brittle then pop over to this recipe for Chocolate Brownie Brittle. But if you LOVE a peppermint dessert, check out these Copycat Thin Mint Cookies (only 3 ingredients!) or these Peppermint Bark Oreos (only 4 ingredients!).

Ingredients

We highly recommend grabbing all the ingredients before you start making the peppermint brownie brittle recipe. You will find it goes much smoother when all the ingredients are in front of you!

Pictured are all the ingredient you need:

ingredients to make peppermint brownie brittle

Parchment Paper

You absolutely must use parchment paper for this recipe! If you try to make this recipe without the parchment the brownie brittle will bake right to your pan.

Free Printable Gift Tag

This peppermint brownie brittle makes a great edible gift, especially at the holidays. Print this FREE PRINTABLE GIFT TAG and attach it to your sweet treat!

More Delicious Chocolate Recipes

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Mexican Shredded Beef – Barbacoa

December 7, 2020 by Susie Weinrich 7 Comments

Mexican Shredded Beef, also known as Barbacoa, is an authentic Mexican dish made with chile seasoned beef. It is slow cooked until it is fall apart tender and so incredibly flavorful. It is perfect for loading into tacos, burritos, quesadillas and more!

a baking sheet filled with shredded Mexican beef

You can easily make Barbacoa in the oven, on the stove top, using your Instant Pot or slow cooker. In the recipe card below you will find instructions for the oven and slow cooker.

What is Barbacoa

Barbacoa is the Spanish word for “barbecue”. However, here is the United States, we associate this word with Mexican Shredded Beef, made more widely popular by the restaurant Chipotle.

The pronunciation for barbacoa is baar-bah-kow-uh.

Ingredients

To make Mexican Shredded Beef you need a nice large 3 lb. chuck roast, some lime, beef broth, chipotle in adobo and a well stocked spice cabinet. Pictured below are the ingredients you need to grab:

For serving you will want to grab some tortillas for tacos or burritos, or some rice for a rice bowl. And all your favorite toppings.

Beef Chuck Roast

When you are selecting a chuck roast try to pick one that is well marbled with fat, and not too many large chunks of fat around the edges. A “choice” graded chuck roast is perfect for this barbacoa recipe.

Some other great ways to use a chuck roast is for Pot Roast, Shredded BBQ Beef, or Italian Beef Sandwiches!

Chipotle In Adobo Sauce

Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and then packed in a flavorful sauce made of tangy tomatoes and spices. (sited from goya.com)

You can find chipotle in Adobo sauce in the Mexican aisle of your grocery store. They generally come canned in 10-11 oz portions.

Don’t be fooled by these little red peppers, they are SPICY!!! For this recipe you will not use the entire can so you can freeze the remaining portion in a freezer safe container for up to 6 months. Or you can make these Grilled Steak Tacos or Chipotle Chicken Burgers that use Chipotle in Adobo!

Getting To Your Desired Spice Level

The spicy ingredient in this recipe are the chipotle peppers in adobos that I talked about above. I definitely would not call this barbacoa recipe “spicy” as it is written.

Using 3 peppers is great to just add flavor. If you like more spice than definitely add 5 chipotle peppers and all the sauce.

To really take it to the next level add some cayenne pepper to the chile paste!

Equipment

To make Barbacoa in the oven you will want to have a large Dutch Oven or Braising Pot. You of course could get a Le Creuset Dutch Oven $$$$ but I find that Lodge makes a Dutch Oven that is just as good for a lot less $$.

Step by Step Oven Instructions

There are just a couple steps to make this Mexican Shredded Beef recipe and the oven does the rest!

Preheat the oven to 325.
Cut the beef in 2-3 inch chunks (this helps the beef cook faster and allows more surface area for added flavor)
Pat the beef dry and season with kosher salt and pepper. Brown all the chunks in the vegetable oil.
Make the chile paste in a blender or food processor by mixing the garlic, cumin, oregano, paprika, onion powder, chipotles in adobo, lime juice, and vinegar. (if you need to add some of the beef broth for it to process smooth that is totally fine!)

beef with chile paste and onions and bay leaves nestled around

Coat the browned beef cubes in the chile paste.
Add the onions, bay leaves and beef broth to the oven safe braising pot.
Cook, covered, for 2 ½ hours. (your pot will look crazy when it comes out of the oven… don’t worry it comes clean!)

Mexican Beef Cooked in a Dutch Oven with Onions and Bay leaves

Shred the beef using two forks. It should shred VERY easily!!
Optionally you can add the shredded beef back to the pot and stir it into the onions and sauce. If you do this make sure to remove the 2 bay leaves.

Serving

Barbacoa is most traditionally served piled into a corn tortilla as a taco. Top if off with some fresh pico de gallo and a healthy squeeze of fresh lime. That is really all you need to have it be over-the-top delicious.

However it can also be delicious baked into an enchilada; replace the chicken with this barbacoa in this Enchilada Recipe or replace the ground beef with shredded beef in this Enchilada Casserole.

You can make a stuffed smothered burrito using shredded beef instead of ground beef.

Barbacoa tacos topped with white onions and cilantro

It can also be as simple as adding the shredded beef and some cheese in between two flour tortillas and pan frying into a delicious quesadilla. Or serving it bowl style like they do at Chipotle with some Mexican Rice, black or pinto beans, salsa, and guacamole.

The possibilities go on and on….

Tacos

If you choose the traditional route and make Barbacoa Tacos, use flour or corn tortillas, whatever you prefer. Then top it with all your favorite taco toppings like:

Pico de Gallo or Tomatillo Salsa
pickled jalapeños
queso fresco
sour cream or plain Greek yogurt
guacamole or diced avocados
diced white onions or sliced green onions
sliced radishes
cilantro
fresh lime juice

Freezing

Barbacoa is just like pulled pork in that it freezes really well!!! Which for all of you busy people out there means EASY MEAL PREP!!

Simply make the barbacoa completely and then freeze it on a baking sheet. Once it is frozen divide it out into freezer safe baggies in serving portions. It will keep in the freezer for 3 months.

Reheat the frozen barbacoa on the stove top or in the microwave. Can also be thawed in the fridge overnight.

Perfect Side Dishes for Barbacoa

If you are making tacos, burritos, or enchiladas with your Barbacoa then you can make it a meal by adding some 15 minute refried beans, and Mexican Rice even this Cilantro Lime Pineapple would be a delicious side dish.

Don’t forget to add a tequila cocktail… like this Margarita on the Rocks, tequila soda, or super easy Paloma.

More Mexican Dinner Recipes

If you love Mexican for dinner then here are some recipes for you to try next…

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Chocolate Brownie Brittle

December 6, 2020 by Susie Weinrich 32 Comments

The first time I had Sheila G's brownie brittle from the store I was hooked! I knew I needed to create a recipe that mimicked that deep chocolate flavor and the crispy brownie bite. I went to work and testing and testing again until I perfected this recipe for Crispy Brownie Brittle. Now you don't have to buy those expensive bags of brownie bites, you just need to open your baking cabinet and turn on the oven.

brownie brittle on a cutting board with a bottle of milk

Don't worry-you don't need to be a master baker to nail this Brownie Brittle. I've put in the time testing and tweaking so you don't have to. The steps are simple, clear, and totally doable, whether you've baked a hundred things or just a handful. If you follow along, you'll end up with perfectly crisp, chocolatey brittle.

Brownie Brittle Recipe Ingredients

I have made this quite a few times and I find that the whole process goes a lot smoother if you collect all the ingredients before you get started! Here is what you need:

butter
vegetable oil
bittersweet chocolate baking squares
cocoa powder
eggs
sugar
vanilla extract
all purpose flour
baking soda
kosher salt
mini semi-sweet chocolate chips

a picture list of ingredients for brownie brittle

Parchment Paper

Another supply that you absolutely must use is parchment paper! The paper allows the brittle to bake without sticking to the baking pan. If you do not use parchment paper the brittle will literally bake ONTO the pan. LOL!

How to Make Brownie Brittle

Start by preheating your oven to 325 degrees. Prep a large rimmed baking sheet (13×18) by completely covering in parchment paper (Do not skip this step!!).
Now place the butter, vegetable oil, and chocolate squares in a microwave safe bowl. Microwave for about 30 seconds and give it a good stir, microwave for another few seconds if the chocolate doesn’t melt all the way.
Stir the cocoa into the melted chocolate mixture. Set that aside.
In the bowl of a stand mixer fitted with a whisk attachment (or a handheld mixer with a whisk attachment), whisk the 2 egg whites until they are frothy, about 4 minutes. Then pour in the sugar and vanilla extract. Mix another 15 seconds.
Add the melted chocolate mixture to the egg white mixture. Whisk for another 20-30 seconds.
In a small bowl stir together the flour, baking soda and salt. Pour that mixture into the batter and fold it in, until it is combined.
Pour the batter out onto the parchment paper. With a spatula spread the batter out REALLY THIN. It will be like painting the parchment paper. The batter should only be about a ¼ inch thick on the paper, from edge to edge. If you don’t get it spread thin enough the brittle will not be crispy.
Sprinkle the batter with the mini chocolate chips.

four steps for making crispy brownie brittle

9. Bake for 15 minutes (up to 18 minutes if the edges aren’t getting burnt). Watch the brittle closely towards the end of the cooking time to make sure the edges don’t burn.
10. As soon as the brittle comes out of the oven, score it with a knife or pizza cutter. This will help you break it apart when it is ready.
11. Let it cool for about 15 minutes and then break it apart at the scored lines.

Tips for Perfectly Crispy Brownie Brittle

To make sure you get the CRISPIEST brownie brittle, remember these tips:

Do not make this recipe without parchment paper! The brownie brittle will cook directly TO the pan, so lay down that parchment first.
Spread the batter super thin, it should be like painting the parchment paper.
Don't try to shorten the baking time… if it isn't crisp after cooling, pop it back in the oven for a few minutes.
Let the brownie brittle cool. It won't be totally crispy when it comes right out of the oven. Let it cool for 15 minutes, and then you will get that crispity-crunch.
Don't use the whole egg, just the egg whites, that is what helps give the batter more air to create a crunchy bite.

How to Store Chocolate Brittle

Store your Brownie Brittle in an airtight container at room temp for up to a week.

Give this Brownie Brittle as a Gift!

This makes an amazing edible gift! Package them up in a cellophane gift bag with a fancy ribbon, then attach this FREE PRINTABLE GIFT TAG:

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