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Cherry Almond Macaroon Pie

Kim Beaulieu — Tue, 18 Nov 2025 11:00:00 +0000

This easy Cherry Almond Macaroon Pie Recipe combines cherry pie filling, almonds and coconut for the perfect bite every time!

I had eyed this one-crust pie recipe awhile back. I stumbled upon it on a food site. So, kudos and acknowledgement go to the Pillsbury site for their recipe for Almond Macaroon Cherry Pie.

This was the bake-off winner in 1986 and the winner’s name is Rose LeMon. I just had to try this one as I'm obsessed with easy dessert recipe ideas. Honestly, I only made one change to it.

If I make it again I’d be inclined to lose the almonds. Not sure my hubby would be on board with that though. He’s an almond lover.

I just loved it but think I would like it better with just coconut. But then I’m a coconut fiend, so there you go.

So try the original, or try it without almonds, or try it without coconut. Just try it. Trust me, you will not be disappointed.

Ingredient Notes:

Crust:

Pie Crust - I used one roll of Pillsbury pie dough for this recipe. You can use homemade or any store bought pie dough.

Filling:

Pie Filling - This recipe uses store bought cherry pie filling. Honestly, if you prefer making your own that's cool too!
Cinnamon - Any kind of cinnamon will do. It adds a nice flavour to the pie.
Salt - This enhances the flavour and sweetness of the pie filling. I recommend not cutting it out.
Lemon Juice - A little bit of tartness helps balance the filling. You can use fresh squeezed lemon juice if you have it.

Topping:

Coconut - I used shredded coconut for this. You can use sweetened or unsweetened. You will be adding sugar so unsweetened coconut works if you want a less sweet pie.
Almonds - Use sliced almonds for this recipe. They are the perfect size and texture for this recipe.
Sugar - Granulated sugar is the way to go for this one.
Salt - Again, a little bit of salt helps enhance the sweetness of desserts.
Milk - I used 2% milk for this recipe but you can use whatever kind of milk you prefer.
Butter - Honestly, you can use salted or unsalted for this particular recipe. Either works.
Extract - This recipe uses almond extract which pairs perfectly with cherry, as well as coconut extract. You can swap them out for vanilla extract if that's all you have.
Egg - I used a large egg for this recipe. Be sure to beat it before adding it into the mixture.

How to make Cherry Almond Macaroon Pie:

First, preheat the oven to 400 degrees F.
Next, roll dough and place it in the pie plate.
Then, combine pie filling with, cinnamon, salt and lemon juice in a large bowl. Mix it well then spoon the mixture over the pie crust.
Transfer the pie dish to the preheated oven and bake for 20 minutes. Remove after the 20 minute mark so you can add the topping.
Combine all of the topping ingredients in a medium bowl and stir really well. Pour the almond-coconut mixture over top of the cherry portion and spread it out. Return pie to the the oven and bake for another 20 to 3o minutes, or until the top is golden brown.
Remove from the oven, place on a wire rack and allow the pie to cool completely.
Then slice the pie into pieces.
Serve!
Grab a fork and dig in!

Tips:

Print recipe ahead of time so you can be organized.
Mise en place is a wonderful way to organize everything and ensure you have all the ingredients.
You can use an 8 inch pie pan for this recipe. A 9-inch glass pie plate works well too. You can also use a cast-iron skillet for this recipe if you like.
Use all purpose flour to lightly flour your work surface before rolling out the pie pastry.A lightly floured surface is the key to not having your dough stick to the counter.
Use your fingers to pin the edges if you want a scallop edge. Flute edges are wonderful on pies too.
Baking sheets work great under pies when baking in the oven. That way if they spill over you won't make a mess of your oven.
If you need to keep the edges of the pie from excessive browning you can use aluminum foil to cover edge of the pie as it bakes.
Let the pie bake until it is golden brown.
You can also make this with blueberry pie filling and peach pie filling.

How to Store Leftover Pie:

Store leftover pie in an airtight container or cover pie with aluminum foil, then place in the refrigerator for up to 3 days.

Yes, you can freeze leftover pie. Store in an airtight container or resealable plastic freezer bag for up to 2 months.

How to Reheat Pie:

Oven Method Instructions:

Heat oven to 350 degrees F. Cover the pie dish with aluminum foil and place on a cookie sheet in case it spills over. Place in the preheated oven for about 12 to 15 minutes.
Remove and serve.

Microwave Method Instructions:

Transfer pie to a microwave safe dish. Place in the microwave and heat for about 1 to 2 minutes, checking every 30 seconds or so after the first minute. The amount of pie you are reheating will affect the time. More pie = more time.
Remove and serve.

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Cherry Almond Macaroon Pie

This easy Cherry Almond Macaroon Pie combines cherry pie filling, almonds and coconut for the perfect bite every time!

Course Dessert, Pie

Cuisine American

Keyword cherry almond macaroon pie, cherry pie

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 250kcal

Equipment

Ingredients

1 package store bought or homemade pie crust

For the filling:

21 ounces cherry pie filling
½ teaspoon cinnamon
⅛ teaspoon salt
1 teaspoon lemon juice

For the topping:

1 cup coconut
½ cup sliced almonds
¼ cup sugar
⅛ teaspoon salt if desired
¼ cup milk
1 tablespoon butter melted
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 large egg beaten

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Carefully roll out the pie crust, then place in a pie plate. Set aside.
In a large sized mixing bowl combine all the filling ingredients together. Mix thoroughly. Spoon the mixture into the pie crust.
Place in the oven and bake for 20 minutes. Remove and set aside while you mix and add the topping. Leave oven on because you will be baking it again after that's added. Details in next step.
In a medium sized mixing bowl combine all of the topping ingredients. Pour the almond-coconut mixture over the cherry portion of the pie and spread the topping as evenly as you can. Return the pie to the oven and bake for another 20 to 30 minutes. Remove from oven when the top is golden brown.
Serve with a big old cherry loving smile!

Video

Notes

Recipe very slightly adapted from Pillsbury

Originally posted on May 2, 2018.

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Cherry Almond Macaroon Pie appeared first on Cravings of a Lunatic.

Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds

Kim Beaulieu — Tue, 18 Nov 2025 10:00:00 +0000

This Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds is simple, elegant and delicious!

It's okay, you are on the right blog. Occasionally I eat salad. Not often but occasionally.

Of course, I eat it with steak, potatoes and dessert. Honestly, that's how I roll.

This recipe calls for shaved asparagus. You are now picturing asparagus as legs and someone is shaving them with shaving cream and a razor, aren't you? I mean, it's all good, it's hard not to.

Just to clarify, if you are going to shave asparagus, hold the shaving cream and the razor, and use a peeler instead.

It's super easy to get nice long strips when you use a peeler. That way you get the strips super thin. I shaved mine in smaller strips so they played nicely with the carrots and almonds. I didn't want any of the vegetables getting asparagus envy. Fragile egos and all that jazz.

I highly recommend you make this today, drizzle some great lemon dressing over top, and then eat a steak.

You can make my Meyer Lemon Dressing to pour over this salad if you like.

So, go forth and make salad. Then, if you're still hungry like me you can chase it down with a steak.

Ingredient Notes:

Arugula - First of all, go buy some arugula. Buy it as fresh as possible. If you cannot find it you can substitute any lettuce you love, or use straight up spinach.
Carrots - Next, add some carrots to your grocery cart too. Use baby carrots for this recipe. And by baby carrots, I don't mean those little finger looking ones that are always soaking wet in bags. Buy fresh thin carrots. Costco and most local groceries carry them.
Aspargus - Then, toss some asparagus in your cart as well. I recommend thin stalks for most recipes. They just taste better. Try to find fresh asparagus. If you can't find it then use frozen.
Almonds - Last, grab a bag of almonds. Slivered almonds are used in this salad. Any almond will do in a pinch though.

How to Make Arugula Salad:

First, rinse and dry the arugula. Pop it in a big bowl.
Next, rinse and dry the carrots. Peel the outside and discard. Then cut the ends off and shave thin round slices with a peeler. Toss the carrots in the bowl with the asparagus.
Then, rinse and dry the asparagus. Use a peeler to shave long thin pieces off. Discard any woody ends. Toss the shaved asparagus in the bowl with the arugula and carrots.
Lastly, add the slivered almonds to the bowl as well.
Then, toss or mix the salad.
Add dressing, if desired.
Serve!

More Healthy Recipes:

Greek Chicken Orzo Power Bowls
Roasted Cherry and Pistachio Salad
Chicken and Strawberry Salad
Lightened Up Enchiladas
Grilled Caesar Salad
Pistachio Crusted Baked Cod
Grilled Spicy Cauliflower Steaks from Kiss My Smoke
Grilled Chicken Salad with Spicy Pineapple Dressing from Crumb

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Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds

This Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds is simple, elegant and delicious!

Course Salad, Side Dish

Cuisine American, Canadian

Keyword arugula salad, arugula salad with asparagus

Prep Time 15

Total Time 15

Servings

Calories 146kcal

Author Kim Beaulieu

Ingredients

5 ounces arugula
3 medium baby carrots shaved thinly with a peeler
1 bunch asparagus shaved thinly with a peeler
¼ cup slivered almonds more or less to taste

US Customary - Metric

Instructions

Rinse and dry the arugula. Place in a large bowl.
Rinse and dry the carrots. Peel the outside of the baby carrots and discard. Then cut the end off at a 45 degree angle. Now you can shave thin round slices with a peeler. Toss the shaved carrots over the arugula in the bowl.
Rinse and dry the asparagus. Now take the peeler and slowly shave pieces off, you should be turning the asparagus as you shave it. That way you shave it all as evenly as possible. Discard any woody ends of the asparagus. Toss the shaved asparagus over the arugula and carrots.
Toss on slivered almonds. You could toast them if you desire. I was in a hurry so I did not bother.
Gently toss the salad.
If you have a favourite dressing you can use that. I like lemon with asparagus so I used Meyer Lemon Dressing.
Serve with a big old this did not fill me up smile!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more healthy recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds appeared first on Cravings of a Lunatic.

Maple Roasted Acorn Squash with Bacon

Kim Beaulieu — Sat, 08 Nov 2025 10:00:00 +0000

This Maple Roasted Acorn Squash with Bacon is a quick and easy recipe that is perfect for fall. It's absolutely delicious for every day or holidays.

Who loves fall produce? This girl does!

Our area has an amazing array of produce during fall and winter. We love picking up pumpkins and squash.

Acorn squash is my favourite. It's so easy to prepare and cook.

For this recipe, I kept things simple. I combined brown sugar and maple syrup then brushed that over the squash and baked it. Easy peasy.

Once it was cooked I drizzled vanilla yogurt over top, then tossed some bacon bits over the squash, and sprinkled it with salt. Seriously, so easy!

This is a fall and winter favourite. Roasted acorn squash with bacon, it's delightful and packed with flavour. You need to try this recipe immediately.

Ingredient Notes:

Squash - This recipe uses acorn squash but you could also make this with other types of squash.
Butter - I used salted butter but feel free to use unsalted if you prefer. You could also use olive oil if you like.
Sugar - Brown sugar is the way to go for this recipe. To be honest, either light or dark brown sugar will work. The dark has a bit more molasses in it.
Maple Syrup - Honestly, acorn squash and maple syrup are like two peas in a pod. They work beautifully together.
Yogurt - I used vanilla yogurt for this one but you can use plain. I'm partial to Activia but use whatever you love.
Bacon - You can use homemade bacon bits or buy them. Whatever works for you.
Salt - Sprinkle any kind of salt you love over top. Or omit it. That's a personal choice.

How to Make Roasted Acorn Squash with Bacon:

First, preheat the oven to 425 degrees F.
Then, line a cookie sheet with parchment paper. Set that aside until you need it.
Next, wash the acorn squash. Remove insides. Cut into slices.
Grab a small bowl and pop the butter in there. Then, melt the butter in the microwave.
Now, add the brown sugar and maple syrup to the butter. Mix well then brush it all over both sides of the squash slices. Place the coated ones on the parchment lined cookie sheet.
Then, place the cookie sheet in the preheated oven and bake the squash for about 15 minutes. Carefully flip over the squash slices and cook for another 10 to 15 minutes, or until the squash is golden brown. Remove from the oven.
Lastly, transfer the acorn squash on a serving dish then drizzle them with yogurt, toss bacon bits over top, and sprinkle with salt.
Serve!

How to Store Leftover Squash:

Store cooked leftover in the refrigerator in an airtight container for up to 4 days.

You can also freeze cooked acorn squash in an airtight container for up to 8 months. Cut it up into small pieces or mash it, then store it.

Reheating Acorn Squash:

Oven Method:

Preheat oven to 400 degrees F. Place squash on a parchment lined baking sheet. Once the oven is preheated, place the acorn squash in the oven and cook for about 8 to 10 minutes. Remove, plate and serve.

Stovetop Method:

Place a skillet on the stovetop over medium heat, add about 1 tablespoon of olive oil and allow it to warm up. Once the oil begins to glisten, toss the acorn squash in the skillet. Cook for about 5 to 8 minutes, turning every couple of minutes. Remove, plate and serve.

Microwave Method:

Transfer the squash to a microwave safe dish. Place in the microwave and cook for about 60 to 90 seconds, or until warm. Remove, plate and serve.

Air Fryer:

Transfer the squash to the air fryer basket. Adjust the settings to air fry or about 380-390 degrees F and set the timer for about 4 to 5 minutes. Turn the air fryer on. Once cooked, remove, plate and serve.

Other Fabulous Fall Recipes:

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Maple Roasted Acorn Squash with Bacon

This Maple Roasted Acorn Squash with Bacon is a quick and easy recipe that is perfect for fall. It's absolutely delicious for every day or holidays.

Course Side Dish

Cuisine American

Keyword acorn squash, maple roasted acorn squash

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 148kcal

Author Kim Beaulieu

Equipment

Ingredients

1 acorn squash
2 tbsp salted butter
1 tsp brown sugar
2 tsp maple syrup
2 tbsp vanilla yogurt
¼ cup bacon bits
1 pinch salt

US Customary - Metric

Instructions

Preheat oven to 425 degrees F. Line cookie sheet with parchment paper. Set aside.
Wash acorn squash. Dry. Cut into slices, removing insides.
In a small bowl melt butter in microwave. Add brown sugar and maple syrup. Mix. Brush mixture over both sides of squash slices. Place on cookie sheet.
Bake in preheated oven for 15 minutes. Flip slices over and cook for another 10 to 15 minutes, or until perfectly golden brown. Remove from oven.
Places slices on platter or serving dish. Drizzle with yogurt, toss bacon bits over top, and sprinkle with salt.
Serve with a big old fall loving smile!

Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

Originally posted on September 10, 2017.

Nutrition

Thanks for visiting today!

If you’re looking for more side dishes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Maple Roasted Acorn Squash with Bacon appeared first on Cravings of a Lunatic.

Boo Berry Krispie Treats

Kim Beaulieu — Wed, 29 Oct 2025 10:00:00 +0000

These Boo Berry Krispie Treats are perfect for Halloween. Grab some Monster cereal and whip up a batch for dessert today!

Halloween season brings out all the monsters, and no spooky season would be complete without Boo Berry Krispie Treats!

Monster cereal can be really hard to find in Canada. Luckily my husband was heading over to the states recently so I asked him to pick up ALL the Monster cereals.

I mean, who can resist themed cereal for special occasions? Not me, that's for sure.

He came home with about 30 different kinds of cereal, including all 4 of the Monster cereals. Needless to say, I was pretty happy.

So, be prepared to be over-run with cereal recipes in the near future. This girl is baking with cereal like a boss. Of cereal. And sugar!

Honestly, that sounds like the perfect gig for a gal like me!

If you're looking for more halloween recipes, you should try my Easy Monster Fudge, Halloween Oreo Bark, or Turtle Apples.

Be sure to make these Boo Berry Krispies, as well as my Count Chocula Krispies and Franken Berry Krispies.

Ingredient Notes:

Butter - You can use salted or unsalted butter for cereal treats.
Marshmallows - I used mini marshmallows for this particular recipe. You can use full size marshmallows if that's what you have on hand.
Cereal - This recipe uses Boo Berry cereal which is a cereal that comes out every year before Halloween. You can get it pretty much anywhere in the states. If you're in Canada, check out Candy Funhouse online. We found Monster cereal there.

How to Make Boo Berry Krispie Treats:

Begin by spraying a 9 x 13 inch baking pan with nonstick cooking spray. Set aside.

Microwave Directions:

First, add butter and mini marshmallows to a large microwave safe bowl. Then, place bowl inside the microwave and cook for about 1 to 2 minutes. Check every 30 seconds after the first minute. Basically, you want the marshmallows to expand then begin to melt. Next, take them out of the microwave and stir really well.
Then, add the cereal and mix really well. You want all the cereal coated equally in marshmallow mixture. Next, pour into the baking pan you set aside earlier and use the back of a spoon to smooth them out.
Allow cereal treats to cool completely.
Lastly, cut them into squares.
Serve or store for later.

Stovetop Directions:

First, add the butter to a large pot over low heat. Allow it to begin to melt, then add marshmallows. Stir until the marshmallows melt fully. Take off the heat.
Next, add the cereal and mix really well. You want all the cereal coated equally in marshmallow mixture. Then, pour into the baking pan you set aside earlier and use the back of a spoon to smooth them out.
Allow cereal treats to cool completely.
Lastly, cut them into squares.
Serve or store for later.

How to Store Krispie Treats:

Once cooled, you can store them for later in an airtight container at room temperature for up to 3 days.
They can also be stored in the freezer for approximately 6 to 12 weeks.
Generally speaking, I recommend storing krispies with waxed or parchment paper in between layers to prevent sticking. Otherwise it's a mess!

More Krispie Treat Recipes:

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Boo Berry Krispie Treats

These Boo Berry Krispies are perfect for Halloween. Grab some Monster cereal and whip up a batch for dessert today!

Course Dessert, Snack

Cuisine American

Keyword boo berry krispie treats, krispie treats

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 216kcal

Author Kim Beaulieu

Equipment

Ingredients

3 tablespoons butter
14 ounces mini marshmallows
9.6 ounces Boo Berry cereal

US Customary - Metric

Instructions

Spray a 9 x 13 baking pan with nonstick cooking spray. Set aside.
Microwave Directions: Add butter and mini marshmallows to a large microwave safe bowl. Place bowl inside the microwave and cook for about 1 to 2 minutes. Check every 30 seconds after the first minute. You want the marshmallows to expand then begin to melt. Take them out of the microwave and stir really well.
Stovetop Directions: Add the butter to a large pot over low heat. Allow it to begin to melt, then add marshmallows. Stir until the marshmallows melt fully. Take off the heat.
Add the cereal to the marshmallow mixture and stir until all the cereal is coated with marshmallows. Pour into baking pan. Use the back of a metal spoon sprayed with nonstick spray to press down to even the krispies out.
Allow them to cool completely.
Slice the krispies into squares.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more Halloween recipes be sure to check out my recipe index. You can also find a lot more snack recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Boo Berry Krispie Treats appeared first on Cravings of a Lunatic.

30 Minute Chicken Vegetable Skillet Pasta

Kim Beaulieu — Fri, 03 Jan 2025 11:00:16 +0000

This 30 Minute Chicken Vegetable Skillet Pasta is super quick and easy to make. It's the perfect dinner the whole family will love!

Quick and easy chicken pasta recipes are the perfect way to feed a crowd. On busy days we all want to be able to get a delicious dinner on the table in under 30 minutes without sacrificing taste.

To be honest, this girl LOVES a great pasta dish I keep my pantry stocked with loads of dried pasta so I can whip up a quick and tasty meal any day of the week. Pasta is my go-to, especially when life is crazy.

This chicken recipe uses boneless skinless chicken breasts, bell peppers and fabulous flavoured dried pasta. I mean, I could actually eat this EVERY single day. It's so freaking delicious!

Honestly, I absolutely love the flavor of fresh bell peppers so I used them in this recipe. You could easily mix it up and swap out other veggies or add more in. You do you!

If you have fresh parsley you can use it. If you don't have fresh parsley you can use dried parsley. Some days it's easier to use dried herbs. Don't sweat the small stuff.

Ingredient Notes:

Pasta - I recommend penne or rigatoni for this pasta. You could also use bow or campanelle if you prefer. Cook it al dente.
Oil - Olive oil is my go to for most recipes but you could use grapeseed or avocado oil as well.
Chicken - For this recipe, I used boneless skinless chicken breast. Slice it into pieces similar in size to the pasta you choose.
Spices - Salt and pepper are the perfection addition. If you are not using fresh garlic or shallots then you can add garlic and onion powder as well.
Peppers - Bell peppers are ideal for this pasta. I used red, yellow and orange peppers. Chop them into pieces a bit smaller than the pasta and chicken.
Shallots - Personally, I love the flavour of shallots over onions. You can substitute onions if you like though.
Garlic - Fresh garlic is best for this recipe but if you don't have any you can use jarred minced garlic or garlic powder. The recipe calls for 2 cloves garlic but you can totally toss in more!
Vinegar - I used balsamic vinegar because it adds such a nice flavour to pasta. Use good quality balsamic vinegar. You could substitute apple cider vinegar in a pinch.
Lemon - Use fresh lemon juice if it's available.
Parsley - This is an optional garnish. Personally, I love dried and fresh parsley in this one. You can substitute fresh basil instead of parsley.

How to Make Chicken Vegetable Skillet Pasta:

First, cook the pasta ahead of time. Cook it al dente. Be sure to reserve some of the pasta water when you drain the pasta. Set that aside for later.
While the pasta cooks, add part of the olive oil to a large skillet and turn temperature to medium heat. Let it heat a bit then add chicken. Cook the chicken for about 5 to 8 minutes, depending on the size of your chicken pieces. Sprinkle with salt and pepper.
Then, add the peppers and shallots to the pan and cook everything for about 4 to 7 minutes, giving enough time for the peppers and shallots to brown and become tender.
Add the garlic and cook for 1 minute longer, or until the garlic becomes fragrant. When it is cooked perfectly you should be able to smell it.
Next, add balsamic vinegar, lemon juice, remaining olive oil, reserved pasta water and cooked penne pasta to the skillet. Continue cooking for about 3 to 4 minutes while stirring the ingredients together.
Lastly, transfer to a large serving bowl and add parsley.
Serve!

Variations:

Mushrooms - Feel free to substitute any kind of mushroom in this recipe. For example, button or cremini mushrooms would work perfectly.
Tomatoes - Cherry tomatoes, grape tomatoes or Roma tomatoes would be ideal for this recipe.
Spinach - If you're looking to amp up your nutrient-rich foods while adding great tasted you can easily add spinach to this pasta.
Kale - My regular readers know I'm not a huge fan of kale, but if you love it feel free to toss some in.
Broccoli - This is one of my favourite veggies and I love it in chicken pastas.
Cauliflower - Honestly, I know from experience that cauliflower paired with broccoli and asparagus is a great addition to this pasta.
Asparagus - I love asparagus solo or in pastas, or even stir fry. Asparagus spears would be amazing.
Beans - Green beans would be a great substitution or additions to this recipe.
Carrots - Sliced fresh carrots work beautifully in healthy pasta. Slice them thinly so they cook quickly.
Snow Peas - These are one of my favourite things to toss in fresh pastas. They pair well with almost every other vegetable.
Zucchini or Yellow Squash - Both of these work great so if they're in season they can be added.
Cheese - Feel free to add fresh parmesan cheese to the pasta.
Fresh Herbs - Feel free to use fresh basil or oregano in this recipe. Fresh thyme or rosemary would also be lovely.
Dried Herbs and Spices - Red pepper flakes are amazing so feel free to add some. You can also add dried basil or oregano.

How to Store it:

You can store the cooked and cooled pasta in the fridge for up to 3 to 4 days.
Store in an airtight container.
If you can, I highly recommend adding the date on the top of the container so you know when you made it.

Can you Freeze it:

This chicken vegetable skillet pasta freezes really well.
Store cooked and cooled pasta in the freezer for up to 3 months. Just be sure to seal it really well.
Again, I would recommend adding the date to the top of the container.

Tips for Reheating Pasta:

Method 1:

Your first option is to reheat this in the microwave by adding some water or broth to it before heating it up. Stir the pasta halfway through. Add more liquid if needed.

Method 2:

Your second option for reheating this is to do it on the stovetop. Honestly, this is the preferred option. Again, add extra liquid to the pasta before heating it up. This will keep it moist and allow it to reheat perfectly.

Other Healthy Dinner Recipes:

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30 Minute Chicken and Vegetable Skillet Pasta

This 30 Minute Chicken and Vegetable Skillet Pasta is super quick and easy to make. It uses simple ingredients for a fresh flavorful meal the whole family will love!

Course Dinner

Cuisine American

Keyword 30 minute chicken vegetable skillet pasta, chicken veggie pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 364kcal

Equipment

Ingredients

8 ounces uncooked dried penne pasta
3 tablespoons olive oil divided
1 pound boneless, skinless chicken cut into 1 to 2 inch strips
1 teaspoon salt
½ teaspoon pepper
1 medium red pepper chopped
1 medium yellow pepper chopped
1 medium orange pepper chopped
2 medium shallots diced
2 cloves fresh garlic minced
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 tablespoons fresh or dried parsley

US Customary - Metric

Instructions

Cook penne according to the package directions. Once cooked, measure out ½ cup of the pasta water and set aside for later. Drain the pasta and set aside.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and ½ cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
Transfer to a large serving bowl or platter.
Sprinkle with fresh or dried parsley.

Video

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more pasta recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post 30 Minute Chicken Vegetable Skillet Pasta appeared first on Cravings of a Lunatic.

Chocolate Caramel Pecan Candies aka Turtles

Kim Beaulieu — Fri, 29 Nov 2024 11:00:07 +0000

These chocolate caramel pecan candies are very similar to Turtles. They are super easy to make and always a hit for the holidays!

If you love turtles chocolates you are going to love these chocolate caramel pecan candies!

They are made with toasted pecans, caramels, and two kinds of chocolates. Honestly, they are very similar to Turtles only they use white chocolate as well as milk!

I'm so obsessed with Turtles recipes. My family knows to get them for me for every holiday.

Why do I love Turtles Candies? If you have to ask me that then you've never had one.

They are perfect little candy bites! They have layers of chocolate, caramel and pecans in every single bite.

Not only are they delicious but they are really easy to make. That's a win in my book.

I highly recommend making them this holiday season. They are a welcome addition to Christmas cookie platters.

Ingredient Notes:

Pecans - Use pecan halves for this recipe.
Caramels - I used Werther's Originals but you can use any kind of caramel.
Chocolate - These candies use both white chocolate and milk chocolate. You can use bars or chips.

How to Make Chocolate Caramel Pecan Candies aka Turtles:

First, preheat the oven to 350 degrees F.
Then, line a baking sheet with parchment paper.
If you want to toast the pecans then arrange them on the cookie sheet in a single layer and bake for about 8 to 10 minutes. Allow them to cool.
Arrange the pecans into 16 clusters on the pan.
Place a caramel on top of each cluster.
Then, place the cookie sheet in the oven and bake for about 2 to 3 minutes. You want the caramel to soften and melt slightly but not a flattened mess.
Remove the cookie sheet from the oven and allow the candies to cool a bit.
Melt the chocolate separately in double boilers or in bowls in the microwave. Stir until each is smooth.
Next, drizzle the white chocolate over the candies.
Then, drizzle the milk chocolate over the candies.
Place the cookie sheet in the oven to help set up the chocolates.
Serve!

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Chocolate Caramel Pecan Candies

These chocolate caramel pecan candies are very similar to Turtles. They are super easy to make and always a hit for the holidays!

Course Candy, Dessert

Cuisine American

Keyword chocolate caramel pecan candies, turtles

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 139kcal

Author Kim Beaulieu

Equipment

Ingredients

1 cup pecan halves use a heaping cup
16 caramels I used Werther's Original
1 cup white chocolate
¼ cup milk chocolate

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Line a rimmed baking sheet with parchment paper.
Arrange pecans on cookie sheet in a single layer. Bake for about 8 to 10 minutes, or until lightly toasted. I always say the nuts are done when you can smell them.
Allow pecan to cool. Then arrange them into 16 clusters on the pan. I find keeping them all flat works better, if you try to stack they just shift when moving the cookie sheet.
Place a caramel on top of each cluster of pecans.
Pop the cookie sheet in the oven, bake for about 2 to 3 minutes. Watch closely as you want the caramel to melt but not so much that it spreads too much. You want it to melt just enough to soften but not become a flat mess. Remove the cookie sheet from the oven and allow to cool completely.
Melt the white chocolate. I like doing mine with the double boiler method. I place a saucepan of water on the stove, warm over medium heat, place a heat proof bowl over top with the chocolate inside and melt until smooth. Spoon the melted white chocolate over top of the clusters. I like keeping it in the middle so you see the caramel and pecans sticking out from underneath. Allow to cool.
With the same double boiler method melt the milk chocolate. Then drizzle that over top of the clusters.
Pop them in the fridge until they set.
Serve with a big old "Mmm, I love Turtles" smile!

Notes

Recipe Credit to Woman's Day Pecan Caramel Candies

Originally posted on December 4, 2014.

Nutrition

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Toodles! xx

The post Chocolate Caramel Pecan Candies aka Turtles appeared first on Cravings of a Lunatic.

Pomegranate Party Punch

Kim Beaulieu — Wed, 27 Nov 2024 10:00:40 +0000

This Pomegranate Party Punch recipe is easy and serves a crowd. Make an alcoholic version and non-alcoholic version this fall or winter!

This pomegranate party punch recipe is full of flavour and perfect for holidays. You can make versions which include alcohol or not. Or both so you have drinks for everyone.

Let me fill you in on a little secret. I'm can't drink alcohol. Not even a drop.

The reason I can't drink is because I have IBD and alcohol is a serious trigger for me.

Honestly, I haven't had a drink in years. I think I've had maybe 2 glasses in the last 30 years. It's just not worth it for me.

That said, I love making mocktails and non-alcoholic drinks when we host parties. That way I can partake with no side effects.

I'm going to be completely honest, this pomegranate party punch is super versatile. You can swap out ingredients easily, and adjust the sweetness based on your own taste.

So, today let's raise our glasses. Mine is filled with a non-alcoholic version of this drink.

Ingredient Notes:

Soda or Wine - If you're making a non-alcoholic version of this party punch you can use any kind of clear soda or even sparkling water. But if you're making an alcoholic version of this holiday punch you can use any kind of wine, preferably a nice sparkling wine.
Juice - Use pomegranate juice for this recipe. Pom juice is my personal favourite but I know it's expensive. Use whatever kind your prefer.
Sugar - I used granulated sugar for this punch. You can make a sugar free version if you like.
Oranges - Personally, I love using oranges in this recipe. You could also use lemons, limes, grapefruit, or any combination of them.
Pomegranates - You can either buy fresh pomegranate and remove the arils yourself, or buy arils already removed. Most grocery stores sell fresh arils, as well as frozen pomegranate seeds.
Ice - This is an optional ingredient. Some people like ice in their punch, some do not. That said, if you are using it be sure to add it right before serving.
Garnish - I used fresh mint in my punch. Again, this is completely optional. Obviously if you hate mint then leave this one out.

How to Make Pomegranate Party Punch:

In a large pitcher, or punch bowl, mix the carbonated drink (or wine if making an alcoholic version) with the pomegranate juice, as well as the sugar. Add the sugar very slowly so it doesn't bubble over if it reacts to the carbonation in the soda. Then, stir until the sugar dissolves.
Next, add the orange slices and pomegranate arils. Then, mix again.
Right before serving add the ice, if desired.
Then, add the mint right before serving. Do not add it early as it will overwhelm the drink.
Finally, serve and sip!

How Much Punch Should You Make:

This is very dependent on whether you are serving multiple drinks at your soiree. I always serve an alcoholic version, as well as a non-alcoholic version. That way I have lots of options.
I usually plan on each person having one glass of punch per hour. So, if you have 10 guests for 4 hours you would estimate needing 40 servings. Then, I double that because let's be honest, it's better to have too much than not enough.
That said, I also factor in if we're serving beer, pop, coffee, tea and water. Not everyone drinks and people love to have tons of options so I give them TONS of options.

How Much Alcohol Should You Use for Punch:

Typically you would use two parts alcohol to three parts punch. Personally, I like to go a little light on the booze.
Keep in mind you can always add more alcohol if it's a bit weak. Tasting it is key so you know how to adjust it for your guest.

Tips for Making Punch:

Always err on the side of making more pomegranate party punch than you think you need.
Be sure your punch bowl, pitcher, or beverage container is big enough.
Also, make sure your serving vessel is easy to refill so you aren't busy fussing with it during your event.
Use large blocks of ice if using a very large serving bowl. I've seen people use massive tubs for punch. If you're using something like that opt for blocks of ice.
A really good tip I learned years ago is to use plastic containers to freeze ice before your parties. You can use margarine containers or takeout containers. We have a 2 L container that is used to store ice cream and it's perfect for freezing large blocks of ice.
If you're serving different kinds of punch in smaller pitchers then you can use normal sized ice. Basically you scale your ice needs to your pitcher, glass or container.
Use fresh garnishes. Fresh mint is lovely. Just don't add it too early. You can also buy edible flowers for cocktails. They look so pretty in drinks.
You can buy glasses these days with chalkboard paint on them so you can write names on them. That way no one mixes up their drinks. I love that idea.
Also, you can buy wine charms so everyone has their own little character. I dig that idea too because everyone can keep their charm as a little party gift.
Lastly, don't over-serve people. Use common sense when hosting. Arrange for someone to be the designated driver. Keep the numbers handy for your local cab company or uber driver. Or have your friends or family crash at your place. Always use your noggin where alcohol is concerned.

More Cocktail Recipes:

Easy Apple Sangria
Strawberry Margaritas
White Cosmopolitans by That Skinny Chick Can Bake
Hot Buttered Chocolate Rum by Cookistry

More fall recipes:

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Pomegranate Party Punch

This Pomegranate Party Punch recipe is easy and serves a crowd. Make an alcoholic version and non-alcoholic version this fall or winter!

Course Drinks

Cuisine American

Keyword holiday punch, party punch, pomegranate party punch

Prep Time 15

Total Time 15

Servings

Calories 176kcal

Equipment

Ingredients

8 cups lemon-lime flavoured carbonated drink use sparking wine if making making an alcoholic version
1 ½ cups pomegranate juice
¼ cup sugar
2 large oranges sliced thinly, use the middle slices, not the ends
½ cup pomegranate arils
4 cups ice
Garnish: fresh mint

US Customary - Metric

Instructions

In a large bowl or pitcher mix the carbonated drink (or sparkling wine if making an alcohol-friendly version) with the pomegranate juice and sugar. Add sugar slowly if using carbonated drinks in case it bubbles up. Stir until the sugar dissolves.
Add the orange slices and pomegranate arils. Mix again.
Right before serving add the ice.
At the last minute add the mint. It will over-power your drink if you add it too soon. Stir well.
Serve with a big old pomegranate party punch loving smile!

Video

Notes

Originally posted January 19, 2014.

Nutrition

Thanks for visiting today!

If you’re looking for more cocktail recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Pomegranate Party Punch appeared first on Cravings of a Lunatic.

Slow Cooker Ham with Honey Mustard Glaze

Kim Beaulieu — Wed, 20 Nov 2024 11:00:07 +0000

This Slow Cooker Ham with Honey Mustard Glaze is perfect for the holiday season. It's packed with flavor and the taste is out of this world.

This spiral cut holiday ham is easy to prep and the perfect way to free up oven space on busy holidays.

My slow cooker did all the hard work today. If you love slow cooker recipes as much as we do, this is just the crockpot ham is for you!

This ham recipe is so simple to make and full of flavour. Honestly, the glaze takes just a few minutes to make and then it is brushed over the ham before cooking. It's a thing of beauty.

Ham is always on our menu for Thanksgiving and Christmas. We tend to make it for Easter dinner as well. It's a great main course and feeds a crowd.

Making it in your slow cooker is the perfect way to free up your oven for other things, like lots of side dishes. We usually make two main course dishes for holidays.

Generally, we make either ham or turkey for most holidays. Another option is beef. Typically I make sirloin roast or pot roast on holidays.

Ingredient List:

Spiral sliced ham- Make sure your ham will fit in your crock pot. Mine was a 10 pound ham and fit nicely in mine.
Light Brown Sugar - This is used for the sauce to pour over the ham to sweeten it.
Honey - Honestly, honey really helps sweeten the sauce and gives a nice sugary coating the ham. Any honey will do.
Dijon Mustard - It adds a nice kick to the sauce and gives great flavour to the ham. Any brand will work.
Pineapple Juice - This helps add flavour to the sauce and balances it all. Buy any brand of juice you like.
Cinnamon - Ground cinnamon works great with the sauce for the ham. I love the flavour.
Parsley - Fresh parsley is nice as a garnish but it's completely optional.

How to Cook This Slow Cooker Ham Recipe:

Make the glaze first in a saucepan on the stovetop.
Place ham on its side in slow cooker and either brush on the glaze or pour on the glaze.
Make sure you get the glaze in between all those beautiful layers of ham.
Use all the glaze on the ham prior to cooking.
Turn the spiral ham so the flat cut end faces down.
Turn on your slow cooker.
Baste every hour if cooking on low or every 30 minutes if cooking on high.
Once cooked baste one last time then slice and serve.
You can slice this when it's warm or allow it to cool.
Arrange the ham on a serving platter and cover with foil until you are ready to serve. Or you can slice it and place the pieces back in the slow cooker until you're ready to serve it. This keeps it warm until people arrive.

Tips:

When making a a crock pot ham recipe you can use any kind of ham, as long as it fits in your slow cooker. You may need to trim it a bit to fit it inside the crock pot insert.
You can any kind of ham, bone in or boneless. Bone is offers better flavour and presentation.
The ham bone can be used to make soup so don't throw it out. Freezing the ham bone is a great option if you don't have time to make soup right away.
Homemade ham glaze is SO much better than the glaze packet that comes with ham. It only takes a few minutes of prep time and cook time. It is worth the extra time to make your own, in my opinion.
Save your cooking liquid for soup. Or you can use it to spoon over the ham before serving.
You can use ground cloves when making ham if you like. Personally, I'm just not a fan of cloves.
When using a meat thermometer for ham it should register between 140 - 145 degrees F when it's done cooking.
If you're lucky, this easy crock pot ham will net you some amazing leftovers to make a great ham sandwich. I love using leftover ham to make my Ham and Cheese Sliders.

Which Side Should Face the Bottom of the Slow Cooker:

Personally, I like the flat cut end of the ham to face the bottom of the slow cooker when cooking.
If your ham will not fit with the flat cut end down you can try placing it on its side.
You can also trim it if necessary prior to cooking.
Just remember to brush the ham BEFORE you put the cut side down!!

How Long to Cook a Slow Cooker Ham:

I recommend cooking this on low for 4 to 6 hours. The internal temperature should reach 140 degrees F when it is done.
If you are pressed for time you can cook this on high for 2 to 3 hours. Again, you want the internal temperature to reach 140 degrees F.

Should I Baste my Slow Cooker Ham:

Yes, you should absolutely baste your ham. I highly recommend doing so for a tender, juicy ham!
Baste it every hour if you are cooking it on the low setting of your slow cooker.
Baste it every 30 minutes if you are cooking it on the high setting of your slow cooker.
Give it one last baste before slicing.
Save some of the liquid to pour or drizzle over top when serving. Don't waste that tasty glaze!

How Much Slow Cooker Ham Do You Need:

This is always a tricky one for me. We LOVE ham so we eat way too much of it.
That said, when planning your portion per person it's always best to get a little more than needed. I recommend ½ to ¾ pounds per person if using bone-in ham. It's better to have too much than not enough.
If using boneless ham plan on ⅓ to ½ pound per person. Again, I would rather have too much than not enough. Leftovers are always good for sandwiches.
Make sure you calculate how many people you are feeding and do your math prior to buying your ham.
Keep in mind if will need a bit less if serving another main course along with the ham.

Storing Leftover Ham:

Store your leftover cooked ham in an airtight container. I love using glass containers for ham.
You can store leftover ham in the fridge for 3-4 days.
If using the freezer you can safely store it for 1 to 2 months.
I tend to err on the side of caution with pork. Some people store theirs longer.

How to Reheat Leftover Ham:

Oven Method:

Begin by preheating the oven to 325 degrees F.
Then, place ham in a shallow dish and add a little bit of broth or water to the bottom of the dish. Cover the ham with foil and place it in the oven.
Bake the ham for about 10 to 15 minutes, or until heated through.
Remove from oven, plate and serve.
This method works for cooking spiral ham that is still on bone, and also for ham slices.
Do not overcook or it will dry out.

Microwave Method:

First, place the spiral ham or ham slices on a microwave safe platter or baking dish. Next, add a little bit of broth or water over the ham. Then cover it with a paper towel and place in the microwave.
Cook time will range depending on how much you are cooking at one time. Start with one to two minutes for smaller portions, and increase time for bigger portions. Be sure to check 30 to 60 seconds after the first couple of minutes.
Serve!
Do not overcook the ham or it will dry out. Add liquid helps retain moisture so don't skip that step!

Stovetop Method:

This method is great for ham slices!

Grab a skillet and place it on the stovetop over medium heat. Then add a little bit of chicken broth to the pan then add the ham slices. Cook for about 3 to 5 minutes, turning halfway through. Remove from heat, plate the ham and serve.
If you want the ham to taste more like a ham steak you can actually sear them on the stovetop. Place a skillet on stovetop over medium-high heat and add a pat of butter or oil to the pan. Allow that to heat for about 30 seconds then add the ham slices in a single layer and cook for about 1 minute on each side. Remove from the heat, plate the ham and serve. Work in batches if doing a large batch so you do not overcrowd the pan.

What to Serve with Slow Cooker Ham:

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Slow Cooker Ham with Honey Mustard Glaze

This Slow Cooker Ham with Honey Mustard Glaze is perfect for the holiday season. This simple recipe is packed with flavour and the taste is out of this world.

Course Dinner, Main Course

Cuisine American

Keyword crock pot ham, glazed ham, slow cooker ham

Prep Time 10

Cook Time 4

Servings

Calories 832kcal

Equipment

Ingredients

1 cup light brown sugar
¼ cup honey
¼ cup dijon mustard
¼ cup pineapple juice
½ tsp ground cinnamon
8 to 10 pounds spiral cut ham

US Customary - Metric

Instructions

Add your glaze ingredients to a small saucepan. This includes the light brown sugar, honey, dijon mustard, pineapple juice and cinnamon. Bring the mixture to a boil then cook for about 4-6 minutes on medium heat until it thickens slightly. Be sure to stir occasionally as it cooks. Remove from heat and set aside.
Place the ham on its side in the slow cooker. Brush or pour the glaze all over the ham, including in between the layers. Flip the ham so the flat cut side faces down. Place lid on slow cooker. Turn the dial to low and cook for about 4 to 6 hours. Baste every hour if using the low setting.
If using the high setting cook for about 2 to 3 hours. Baste every 30 minutes if using the high setting.
Keep in mind that if you don't have time to baste this will stir turn out amazing! I prefer to baste mine but it's not the end of the world if you don't.
Once ham reaches an internal temperature of 140 degrees F it's time to turn off your slow cooker.
Transfer to a cutting board and slice the ham into pieces.
Arrange the ham pieces on platter for serving. Drizzle the glaze over top of the ham prior to serving!

Notes

Nutritional information is based using a 10 lb ham and serving roughly ¾ lb per person.

Originally posted on December 22, 2019.

Nutrition

Thanks for visiting today

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Slow Cooker Ham with Honey Mustard Glaze appeared first on Cravings of a Lunatic.

Carol's Cookies for Dead Eats: Recipes Inspired by The Walking Dead!

Kim Beaulieu — Wed, 30 Oct 2024 11:00:59 +0000

Carol's Cookies are soft and chewy chocolate cookies that are perfect for snacking, even during the apocalypse. These delicious cookies were made for our series - Dead Eats: Recipes Inspired by The Walking Dead!

Carol's chocolate cookies are notoriously famous on The Walking Dead TV show. They are so easy to make and utterly delicious!

Today both Dionne and myself are sharing Carol's Cookies from The Walking Dead! You can find the recipe for Carol's Cookies on AMC's Website, or Nerdist!

The only thing I changed was I swapped butter for the shortening. I usually keep shortening on hand but had run out. Apparently I need to make a better pantry list for the zombie apocalypse.

I baked them at 350 degrees F, but I cooked them for less time than Carol's because I wanted a really chewy cookie. They turned out amazing as you can see. I've made two batches now and they both turned out perfectly each time.

For one batch I used about a tablespoon of cookie dough for each one. The result was a seriously massive cookie. So the next batch I used about a teaspoon's worth of cookie dough for each cookie. They were perfection!

I scarfed about half a dozen while taking photos for the blog. I was pondering how much I adore Carol on the show. Not only does she kicks some serious ass, but she knows applesauce works great in baking.

I think that's what I love about Carol, she's so diverse and makes the best of her circumstances. When I think of Carol I think the immortal words of Axel "you're quite a lady". She is. Quite a lady.

She's grown and changed, but it's her twisted sense of humour that keeps me hooked. Things like calling Daryl "Pookie", or the scene where she asks Daryl if he wants to "screw around".

I think my two favourites scenes with Carol and Daryl were the time she threatens to hose him down if he doesn't shower. And the time they are climbing down from the lookout and Daryl says he'll go down first and Carol replies "even better". Not going to lie, I may have spit out my drink.

Her developing relationship with Sam has been interesting to watch. When she leans in to tell him how the monsters will eat him all up, all while he's still alive, that was creepy as hell.

Then when he tries to bond with her over the cookies is so interesting. You get the sense she misses Sophia, Lizzie and Mika but she doesn't want to put herself out there again. My hope is her and Sam bond over more cookies.

Be sure to pop by yesterday's How to Throw a Killer Walking Dead Party! Every day this week both Dionne, and myself will be sharing original recipes inspired by The Walking Dead on our blogs.

Swing by my other Dead Eats Posts:

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Carol's Cookies

How to make perfectly chewy chocolate cookies, even during the apocalypse! Make Carol's Cookies for Dead Eats: Recipes Inspired by The Walking Dead!

Course Dessert

Cuisine American

Keyword carol's cookies, chocolate cookies, walking dead recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 115kcal

Author Kim Beaulieu

Ingredients

¼ cup applesauce
¼ large chocolate bar you could substitute chocolate chips, ½ to 1 cup
¼ tsp baking powder
¼ tsp baking soda
¼ cup shortening you could substitute butter, I did
1 cup flour
⅛ tsp salt
¼ cup brown sugar
¼ cup granulated sugar
¼ tsp vanilla extract you could double it, or substitute almond extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Line two cookie sheets with parchment paper. I have a funny feeling there will still be a ton of parchment paper when the apocalypse happens. It's as underused as Rick's razor.
Combine the applesauce, shortening, brown sugar, granulated sugar, mix until all the shortening is blended well.
Now add the baking powder, baking soda, flour, salt and vanilla, and mix until everything is combined perfectly.
Now allow the batter to stand for about 3 to 5 minutes on the counter. No need to cover, it's not going to be out long enough.
Melt the chocolate in a double boiler, or in the microwave. I always prefer the double boiler method and use it more often than not.
Once the chocolate is completed melted and smooth you can add it to the cookie batter. Mix thoroughly.
Drop spoonfuls on the cookie sheets, about 2 inches apart because this cookie dough spreads quite a bit. You can make large cookies by using a large tablespoon full of cookie batter at a time. Or you can make smaller cookies by using a teaspoon full of cookie batter at a time. Repeat until cookie sheets are full.
Place first cookie sheet in the preheated oven for about 11 to 13 minutes if making large cookies or 8 to 11 minutes if making small cookies.
Remove cookies from the oven carefully and allow to cool. If you can resist the smell of warm cookies wafting through your house. I never can.
Repeat with second cookie sheet.
Serve with a big old "and you'll get cookies....lots of cookies" smile!

Notes

Recipe Source: The Walking Dead via AMC

Nutrition

Disclosure: Post contains affiliate links. Thanks to everyone who helps to support this blog.

The post Carol's Cookies for Dead Eats: Recipes Inspired by The Walking Dead! appeared first on Cravings of a Lunatic.

Peach Icebox Cake

Kim Beaulieu — Fri, 28 Jun 2024 09:00:50 +0000

Peach Icebox Cake is the perfect summer dessert recipe. It has luscious layers of delicious local peaches and is topped with a quick and easy caramel sauce. Every bite is packed with flavor!

This post has been sponsored by Produce Made Simple. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.

Don't you just love peach season? I know I do. Fresh peaches are heavenly! Ontario peaches are the best around! I cannot get enough of them during peach season.

I've been having so much fun making peach recipes this past couple of weeks. I made this gorgeous Peach Icebox Cake, peach salsa, peach cheesecake, peach jam, peach caramel sauce and peach cobbler.

Later this week I want to make peach pie. No summer is complete without making peach pie at least 3 or 4 times. I often freeze a couple so I can have peach pie year round.

One of my favourite things to do with peaches is to grill them. Grilling them brings out the natural sweetness of the peach. You can top them with ice cream and caramel sauce for an unforgettable dessert.

Types of Peaches:

Freestone peaches:

have a stone or pit
found at your grocery store or farmer’s market
available in Ontario from mid-August to end of September
perfect for eating out of hand and preserving

Semi-freestone peaches:

flesh partially clings to the pit
perfect for eating out-of-hand
available in Ontario from mid-July to mid-August

Donut peaches:

heirloom variety that is short, flat and white-fleshed
lower acidity level than other peaches

Clingstone peaches:

pits cling to the fruit
not usually available at retail
used for commercial purposes such as canned peaches and jams

How to Pick the Perfect Peach:

range in colour from light pink and cream to a reddish-yellow
colour of a peach does not indicate ripeness
avoid any with green colouring or soft spots
look for heavy fruit with a creamy or yellow background

Storing Peaches:

You can ripen peaches by placing them in a loosely closed paper bag on your kitchen counter at room temperature!
FYI, you can speed up the process of ripening by adding an apple to the paper bag!
Once ripe you can store them in a plastic bag in the fridge!
They will last for up to 5 to 7 days!
To prevent peaches from browning you can use lemon juice on them after you slice them!
Don't wash peaches until you are ready to use them.

Recipes you'll love as much as Peach Icebox Cake:

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Peach Icebox Cake

Peach Icebox Cake is the perfect summer dessert recipe. It has luscious layers of delicious local peaches and is topped with a quick and easy caramel sauce. Every bite is packed with flavour!

Course Dessert

Cuisine American

Keyword icebox cake, no bake cake, peach cake, peach icebox cake

Prep Time 15

Cook Time 3

Cooling Time 1 30

Total Time 1 48

Servings

Calories 527kcal

Equipment

Ingredients

For the Icebox Cake:

4 cups heavy cream
½ cup confectioners' sugar (icing sugar or powdered sugar)
1 teaspoon almond extract
6 large peaches sliced
1 tablespoon lemon juice more if needed
24 graham crackers

For the Optional Caramel Sauce:

8 ounces caramels remove wrappers
2 tablespoons heavy cream

US Customary - Metric

Instructions

For the Icebox Cake:

Prepare your 9 x 13 inch dish by spraying with non-stick spray or you can line it with plastic wrap or tinfoil.
Next, combine the heavy cream, powdered sugar and almond extract in a mixing bowl. Use a hand mixer with to beat the whipping cream till it is fluffy. Start mixing slowly to start, then speed up as it thickens. This will prevent a huge mess from being made. One the mixture is fluffy you can set it aside.
Peel all your peaches and slice them up. Then, combine the sliced peaches and lemon juice in a bowl. Toss until the peaches are coated completely. Start with one tablespoon and only add second if needed. Set aside
Dab a small amount of whipped cream mixture on the bottom of the pan. This will help your graham crackers stick and not move around while assembling the rest of the cake.
Add one layer of graham crackers, then one layer of peach mixture. Repeat this process so you have 3 layers of each in the pan.
Cover with the dish with plastic wrap and place in fridge overnight so the graham crackers become soft like cake. I would say the minimum time to let it set up would 1 ½ hours but overnight is a good option if you want soft layers.
Remove from fridge and set aside while you make the caramel, if desired. It's good without the caramel too!
Serve with or without the caramel topping!

For the Optional Caramel Sauce:

Combine the caramels and heavy cream in a medium size microwave safe bowl.
Carefully place the bowl in the microwave and cook for about 1 to 1 ½ minutes. Check the mixture every 30 seconds to make sure you’re not overheating it and it’s smooth when stirred. It should only take a few minutes. Remove carefully and whisk until smooth.
Finally, drizzle the caramel sauce over top layer of peaches. You can let it cool a bit before pouring it over the cake if you like.
Slice the cake and serve!

Notes

Caramel sauce is completely optional in this recipe.

Nutrition

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