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Bake these soft colorful Funfetti cookies at home with your kids! They make delicious treats for teachers on the last day of school. Wrap them up in a colorful container with a "Smart Cookie" sign and handout at school!  
Oh my heart!My oldest daughter Ava graduated preschool today! All day long I have been holding back tears y'all. how is it my baby girl is a kindergartner already? 
Ava attends part day school on the Army post here and is lucky enough to have not one, not two, but three amazing teachers! She will sure miss them! 
We brought them each a basket of these Funfetti Cookies as a thank you present.Ava was so happy to give them a gift that she helped bake. I love when she helps me in the kitchen! 
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Much better than plain ol' ketchup, this three ingredient Fry Dipping Sauce is so
 good you will make it over and over!
This tasty homemade sauce is also delicious drizzled on my Cheeseburger and Fries Pizza
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Good morning friends! 
We are one week away from summer vacation which means - no school!- and this Mama is exhausted already just thinking about it!
Luckily, we took a family trip to the grocery store to stock up on some essentials so I can meal prep and plan lunches for this week. I decided to pick up some beautiful, crunchy red apples too and add them to my slow cooker for an easy Cinnamon Fried Apples dessert. 
Check out the recipe below and let me know what you think!
Ingredients: 
  • 2 lbs {6 medium} apples, cored and sliced {I used Honeycrisp}
  • 2 tbsp cornstarch 
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon 
  • 1 tbsp apple pie spice
  • 1 stick {1/2 cup} butter, melted
  • 1/2 cup apple cider {or juice}
Directions:
  1. Core and slice apples, leaving the peel one.
  2. Add the apples and cornstarch to a large bowl and toss to coat. 
  3. Next, add the cinnamon, apple pie spice, and brown sugar and mix well.
  4. Pour into a slow cooker.
  5. Finally, pour in melted butter and apple cider. 
  6. Cover and cook for 2 hours or until apples are tender and sauce is thickened.
  7. Serve warm for dessert with a scoop of ice cream if you'd like!
You can use just about any larger hearty apple for this recipe. 
I like Granny Smith and Honeycrisp {pictured}. 
Core and slice 2 lbs of apples, leaving the skin on. 
Add apples to a large bowl and add cornstarch.
Toss to coat well.
You can add separate seasonings or a mix like Apple Pie Spice or Pumpkin Pie Spice. 
I added 1 tbsp Apple Pie Spice and 1 tbsp cinnamon to the apples.
Pour into the slow cooker.
Sprinkle on brown sugar. 
And 1 stick of melted butter and 1/2 cup of apple cider or juice.
Give one more good mix and cover and cook on high for 2 hours. 
The apples are ready when they are tender and the sauce is thick.
Serve warm for dessert with a scoop of ice cream if you'd like!
Delicious and easy to make at home right in your slow cooker!
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Meatballs have always been one of my go to meals especially for my kiddos. But simple spaghetti and meatballs doesn't always fly in our home. We try to think outside of the box for our weeknight dinners to keep the kids interested and excited. Whether we use different meats like chicken or pork or add unique spices and sauces, I love creating tasty meatball recipes for my family. Check out this collection of The 30 Best Ever Meatball Recipes to inspire you to think outside of the box and create a delicious meatball meal tonight! 


1.   IKEA Swedish Meatballs with Gravy - For the Love of Food Blog

2.   Instant Pot Sweet and Spicy Meatballs - A Night Owl Blog 

3.   Crockpot Cherry Jalapeno Meatballs - Flour on My Face 

4.    Easy Swedish Meatball Casserole - Temecula Blogs 

5.    Coconut Curry Chicken Meatballs - The Bewitchin Kitchen
    6.   Harvestland Chicken Teriyaki Meatballs - For the Love of Food Blog 
    7.    Pepperoni Pizza Stuffed Meatballs - Tastes of Lizzy T 

    9.     Spicy Meatball Sliders - Lady Behind the Curtain 

    10.     Slow Cooker Cheddar Stuffed Sloppy Joe Meatballs - For the Love of Food Blog 

    11.   Paleo Italian Meatballs - Tastes of Lizzy T 

    12.   Easy Meatball Pockets - Princess Pinky Girl 

    13.   Meatball Sub Bake - Stockpiling Moms 

    14.   30 Minute Italian Meatballs and Vegetable Soup - Girl and the Kitchen

    15.    Oven Baked Meatball Subs - For the Love of Food Blog 16.   Instant Pot Meatball Sandwiches - Wondermom Wannabe17.    Swedish Meatballs and Sauce - Simple Sweet Recipes 18.   Pork Meatballs Loaded with Cheddar and Apple - The Bewitchin Kitchen 19.    Meatball Ravioli Lasagna - Flour on My Face 
    20.   Baked Chicken Parmesan Meatballs - For the Love of Food Blog
    21.    Gnocchi and Meatball Bake - Love Bakes Good Cakes 

    23.  Asian Spaghetti and Meatballs with Peanut Sauce - For the Love of Food Blog24.   Instant Pot Korean Chicken Meatballs - The Bewitchin Kitchen 25.   Russian Meatball Soup - Girl and the Kitchen 26.    Crockpot Pepperoni Pizza Meatball Subs - Flour on My Face
     27. Baked Spaghetti and Meatballs - Joy in Every Season

    28. Spicy Korean Pork Meatballs - Hungry by Nature

    29. Thai Meatballs - A Saucy Kitchen 

    30.  BBQ Meatball Street Tacos - Klein Worth Co


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    Happy Cinco de Mayo! 
    This Mexican celebration is a huge deal here in San Antonio so I thought I would make a meal worthy of such a party! This easy to assemble casserole is made with tortillas layered with rice, beans, cheese, and salsa chicken or pork. Cut into "cake slices" and serve sprinkled with toppings!

    Ingredients: 
    • 5 large burrito sized tortillas
    • 2 cups cooked meat {I like shredded chicken or pork carnitas}
    • 1 1/4 cup salsa
    • 1 1/2 cups cheddar cheese, shredded
    • 1 cup Mexican rice, cooked
    • 1 cup refried beans, warmed 
    • sliced olives, for garnish
    • tortilla strips, for garnish
    • sour cream, for garnish
    Directions: 
    1. Preheat oven to 350 degrees.
    2. Add 1/4 cup salsa to the bottom of an 8X8 baking dish. Spread to cover.
    3. Pour remaining salsa into bowl of pork and stir to coat. 
    4. Spread a tortilla with refried beans and place in the baking dish. 
    5. Top with a scoop of rice, spreading to cover. 
    6. Next, add a couple spoonfuls of pork then top with a handful of cheese.
    7. Repeat these steps four more times. 
    8. Bake for 10 minutes until cheese is melted and cake is heated through.
    9. Top with a sprinkle of sliced olives, tortilla strips, and a drizzle of sour cream if desired.
    10. Cut into portions and serve warm. 
    Set up an assembly station and get ready to make a cake like no other! 
    Add 1/4 cup salsa to the bottom of an 8X8 baking dish. Spread to cover.
    Pour remaining salsa into bowl of pork and stir to coat. 
    Spread a tortilla with refried beans and place in the baking dish. 
    Top with a scoop of rice, spreading to cover. 
    Next, add a couple spoonfuls of pork then top with a handful of cheese.
    Repeat these steps four more times. 
    Bake for 10 minutes at 350 degrees.
    Cheese should be melted and cake heated through.
    Top with a sprinkle of sliced olives, tortilla strips, and a drizzle of sour cream if desired.
    Slice and serve!

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    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
    Today is the last day of BrunchWeek and I have loved seeing all the delicious treats and eats that have been shared all week long! This is my fourth recipe and dare I say I left the best for last? If there is one thing I always serve during brunch it is Sweet Tea. Today I am sharing a jazzed up Sweet Tea recipe, this time with fruit juice mixed in called Southern Fruit Iced Tea . And what is a good Sweet Iced Tea without sugar, right? I used Dixie Crystals sugar to add the perfect sweetness to my brewed tea. Scroll down for the recipe and check out my drink inspiration in the pics below. 
    When my darling cousin got married seven years ago, 
    we had a brunch with just the girls at a local cafe called Dumplings. 
    They served Fruit Tea there and that is where I first tried this amazing drink.
    Now I am hooked and I had to create my own version at home!
    This cute spot not only has tasty drinks but also delicious food and mouthwatering baked goods.
    If you are ever in Murray, KY check them out!
     Brunchin' with the girls! 
    Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!

    Connect with Dixie Crystals/Imperial Sugar:Website: http://www.dixiecrystals.com/
    Twitter: https://twitter.com/dixiecrystals
    Facebook: https://www.facebook.com/DixieCrystalsSugar
    Pinterest: http://pinterest.com/dixiecrystals/
    Instagram: http://instagram.com/dixie_crystals

    Ingredients: 
    • 2 family sized tea bags
    • 8 cups water
    • 1 cup Dixie Crystals sugar
    • 1 cup orange juice
    • 1 cup pineapple juice
    • 1/4 cup cherry juice
    • ice
    • orange slices, pineapple slices, cherries, as garnish
    Directions:
    1. Add water to a medium saucepan and bring to a boil over medium high heat.
    2. Add the two tea bags, remove from heat and let them steep for 5 minutes.
    3. Discard tea bags and stir in sugar to the warm tea. 
    4. Pour into a pitcher then stir in both fruit juices.
    5. Place in the fridge to cool
    6. Right before serving add ice, a splash of cherry juice if you'd like, and sliced fruit to garish.
    7. Pour into glasses and serve. 


    I like to use family sized tea bags for my iced tea recipes.
    You need 1 bag per pint of tea.
     Add two tea bags to the boiling water then remove from heat and let them steep for 5 minutes.


    Discard tea bags and stir in sugar to the warm tea.
    Pour into a pitcher then stir in both fruit juices.
    Place in the fridge to cool
     Right before serving add ice.
     I add a splash of cherry juice too.
     Add sliced fruit as garnish.

    Pour into glasses and serve.

     Now come sit a spell and enjoy!


    Take a look at what the #BrunchWeek Bloggers are creating today!

    BrunchWeek Beverages:
    Bloody Marys Three Ways from Karen's Kitchen Stories
    Fruit Tea from For the Love of Food
    Lemon Basil Margarita from Sweet Beginnings
    Texan 75 from Forking Up

    BrunchWeek Egg Dishes:
    Classic Shakshuka from The PinterTest Kitchen

    BrunchWeek Breads, Grains, and Pastries:
    Carrot Cake Overnight Chia Oatmeal from Love and Confections
    Chinese Sugar Donuts from Rants From My Crazy Kitchen
    Cinnamon Toast Crunch Crepes from 4 Sons 'R' Us

    BrunchWeek Fruits, Vegetables and Sides:
    Roasted Red Pepper and Asparagus Mini Tarts from Daily Dish Recipes

    BrunchWeek Desserts:
    Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
    Mini Blueberry Lemon Coffee Cakes from Girl Abroad
    Strawberry Shortcake Pound Cake from The Redhead Baker

    Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry. 
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    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

    This brunch treat is a combo of two of my favorites: fluffy buttermilk pancakes and gooey pineapple upside down cake! Pineapple Upside Down Pancakes are sure to be a hit at your next brunch. No syrup needed, these cakes are delicious on their own! 

    I was so excited to receive these LorAnn Bakery Emulsions to use for my BrunchWeek recipes!
     A baking emulsion is a flavor suspended in a base containing mostly water. In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. LorAnn Bakery Emulsions are not compromised by the flavor of alcohol and don't "bake-out" when exposed to heat like an extract flavor.
    For this recipe I use the Butter Vanilla flavor to add another layer of richness to these tasty pancakes.
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    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
    These Asparagus Bacon Rollups are a delicious appetizer or side dish made with crisp asparagus wrapped in buttery bread that is spread with cream cheese and bacon. It is perfect for Sunday brunch with your loved ones. 
    Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
    Read more ♥
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    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
    It's BrunchWeek and today I am sharing this mouthwatering Spicy Pimento Cheese Omelet filled with creamy pepper jack pimento cheese spread.

    Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures
    This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!

    For today's recipe, Spicy Pimento Cheese Omelet, I use two of our sponsor's ingredients: Cabot Pepper Jack Cheese and Eggland's Best Eggs. Be sure to scroll down to check out my recipe.

    Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
    Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

    Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

    Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

    Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

    Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

    Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

    Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.

    Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

    Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.

    Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

    Prize #6 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that included 1 month of free Eggland's Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland's Best egg.

    Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

    Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.

    Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.
    Ingredients:Makes one omelet
    • 2 Eggland's Best large eggs
    • 2 tbsp milk
    • 1 tbsp butter
    • 1 tbsp chives, diced
    • 1 tbsp Cabot Pepperjack cheese, shredded
    • salt/pepper, to taste
    For the pimento cheese: 
    • 1 1/2 tbsp mayo
    • 1/3 cup Cabot Pepperjack cheese, shredded
    • 1 tsp hot sauce
    • 2 tsp pimentos, chopped and drained
    Directions:
    1. Mix mayo, shredded Pepper Jack, hot sauce, and pimentos in a small bowl. Set aside.
    2. In a medium bowl, whisk together eggs, milk, and salt and pepper.
    3. In a medium nonstick skillet, melt butter over medium heat. 
    4. Pour eggs in and cook, without stirring, until edges are set.
    5. Use a spatula to gently flip the omelet over and spread the pimento cheese filling over the eggs.fold the omelet over to cover the filling and slide onto a serving plate. 
    6. Top with diced chives and additional shredded cheese and serve warm.

     I used Eggland's Best large eggs for this fluffy omelet.
    I changed up my traditional pimento cheese and used spicy Cabot brand Pepper Jack for this recipe. 
    Add mayo, shredded Pepper Jack, hot sauce, and pimentos to a small bowl.
    Mix well.
    Now for the omelet: in a medium bowl, add eggs, milk, and salt and pepper.
    Whisk well.
     In a medium nonstick skillet, melt butter over medium heat.
     Pour eggs in and tilt to cover the bottom of the pan.
    Cook, without stirring, until edges are set.
     Use a spatula to gently flip the omelet over .
     Spread the pimento cheese filling over the eggs. 
     Fold the omelet over to cover the filling.
    Slide onto a serving plate.
     Top with diced chives and additional shredded cheese and serve warm.
     Fluffy eggs, creamy cheese, and spicy filling. What more could you want?!
    Take a look at what the #BrunchWeek Bloggers are creating today!

    BrunchWeek Beverages:
    Cà Phê Trứng (Vietnamese Egg Coffee) from Tara's Multicultural Table
    Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
    Hazelnut Milk Punch from Culinary Adventures with Camilla
    Irish Coffee from My Catholic Kitchen
    Strawberry Frosé from Love and Confections

    BrunchWeek Appetizers:
    Everything Bagel Dip from Rants From My Crazy Kitchen

    BrunchWeek Egg Dishes:
    Cauliflower Waffles from Caroline's Cooking
    Cheesy Hashbrown Casserole from Karen's Kitchen Stories
    Farmers Casserole from A Day in the Life on the Farm
    Ham & Artichoke Strata from The Chef Next Door
    Ham, Asparagus and Gruyere Quiche from The Redhead Baker
    Hash Brown Waffles with Bacon & Eggs from Amy's Cooking Adventures
    Mom's Egg Salad Sandwich from Girl Abroad
    Spicy Pimento Cheese Omelet from For the Love of Food

    BrunchWeek Breads, Grains, and Pastries:
    Bacon and Cheese Twists from Big Bear's Wife
    Caramel Apple Dutch Baby from The Bitter Side of Sweet
    Carrot Cake Muffins from A Kitchen Hoor's Adventures
    Coconut Cream Pie Donuts from 4 Sons 'R' Us
    Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
    French Toast Muffin Bites from Daily Dish Recipes
    Make Ahead Mocha Granola from Wholistic Woman
    Nutella Cinnamon Rolls from Pass the Sushi
    Snickerdoodle Pancakes from Mildly Meandering
    Toasted Coconut Granola from Cooking With Carlee

    BrunchWeek Main Dishes:
    Antipasto Pizza from Strawberry Blondie Kitchen
    Asparagus & Crab Cake Benedict from The Crumby Kitchen
    Breakfast Pizza from Hezzi-D's Books and Cooks
    Corned Beef Hash Benedict from Sweet Beginnings
    Mini Breakfast Pot Pies from Forking Up

    BrunchWeek Fruits, Vegetables and Sides:
    Pickled Asparagus from Shockingly Delicious
    Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee

    BrunchWeek Desserts:
    Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
    Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen

    Enter to win the BrunchWeek giveaway!

     Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the..
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    Happy Fiesta, friends!
    We are celebrating all week long here in San Antonio so I made these delicious Fiesta Wonton Taco Cups
    as an easy dinner for my family before we head out to the parades. 
    There crunchy mini taco cups are perfect for a kid friendly dinner or party finger food!
    Stay tuned for more Fiesta fun on the blog this weekend! 
    Ingredients:
    Makes about 30
    • 1 12oz package wonton wrappers or egg roll wrappers
    • 1.5 lbs ground beef or salsa chicken
    • 1 tbsp taco seasoning {my recipe here}
    • 1/2 cup salsa
    • 1 16oz can refried beans 
    • 1/2 cup sour cream
    • 1 cup shredded cheddar or Mexican blend cheese
    • jalapeno slices, for topping {optional}
    • sliced olives, for topping {optional}
    Directions: 
    1. Preheat your oven to 375 degrees.
    2. In a large skillet crumble the beef over medium heat. 
    3. Cook, stirring, until no longer pink. 
    4. Drain excess grease and then add taco seasoning, stirring to coat.
    5. Finally, add salsa and set aside. 
    6. Meanwhile, warm up the refried beans until smooth in a saucepan. Set aside. 
    7. If using egg roll wrappers cut into 4 squares. 
    8. Spray a muffin tin with nonstick spray and press each wonton wrapper into each space in the muffin tin.
    9. Add a spoonful of beans to each wonton and top with a spoonful of ground beef. 
    10. Top with a sprinkle of shredded cheese.
    11. Bake for 10-12 minutes until crispy.
    12. Top with jalapenos and sliced olives if you'd like and serve with sour cream.
    You can use either wonton wrappers or if you can't find them 
    like me use larger egg roll wrappers and cut into 4 squares. 
    In a large skillet crumble the beef over medium heat until no longer pink.
    Drain excess grease and then add taco seasoning stirring to coat.
    Finally, add salsa and set aside. 
    I also like using half ground beef and half shredded chicken or already cooked Salsa Chicken
    Spray a muffin tin with nonstick spray and press each wonton wrapper into each space in the muffin tin.
    Warm up the refried beans until smooth in a saucepan and add a spoonful of beans to each wonton.
    Top with a spoonful of ground beef or chicken. 
    Top each with a sprinkle of shredded cheese.
    Bake at 375 degrees for 10-12 minutes until crispy.
    Top with jalapenos and sliced olives if you'd like and serve with sour cream.
    These tasty bites will be gone in minutes then it is time to Fiesta like there is no mañana!
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