Kettle Chip Bark

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Living in North Dakota, I learned about a lot of interesting foods. Lefse, a delicious Norwegian potato flatbread that is amazing brushed with melted butter and sprinkled with cinnamon sugar. Lutefisk which is a dried and salted fish that gets gelatinous in texture. Can’t say I could ever be convinced to try that one. But best of all, the chocolate dipped potato chip.
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Why had I never thought of that before? I love chocolate dipped pretzels so you would think with my adoration of chips and all things sweet and salty, I would have gone there. But alas, the northerners beat me to it. It was the ruffle chip that I always saw dipped but I love salty, crunchy kettle chips so that’s the direction I chose.
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I’ve mentioned before how much I hate dipping things in chocolate. It’s messy, they never look as pretty and it takes forever. So I figured, why bother dipping when I can make it into a bark. The lazy man’s way to consume chocolate dipped chips.
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This bark is such a snap to make and can be done in 12 minutes with 10 of those being inactive. Melt chocolate, mix in chips, spread and top with more chips, freeze and done. If you keep a well stocked pantry, because all well stocked pantries should have chips duh, you could make this any time the sweet and salty craving strikes.
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Even my non-kettle chip loving husband loved this. Yes, sometimes I wonder why I married him too, #chipsforlife.
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Kettle Chip Bark

12 oz. semi-sweet chocolate chips
1 1/2 cups crushed kettle chips, divided

1. Line a rimmed baking sheet with parchment paper. Place chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring each time, until the chocolate chips are smooth and melted. Meanwhile take 1/2 cup kettle chips and crush until fine.

2. Mix finely crushed kettle chips into the melted chocolate. Pour onto prepared baking sheet and spread into a thin layer. Sprinkle with remaining cup of crushed kettle chips. Place in freezer for 10 minutes then break into pieces. Store in an airtight container at room temperature.
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Red, White and Blue Layered Milkshake

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With Memorial Day right around the corner, I wanted to share a patriotic treat that would be perfect for the holiday (or the 4th of July). My dad served in the Air Force for 20 years and that’s something that has always made me incredibly proud. The sacrifice that our servicemen and servicewomen make for our freedom is huge. So I want to say thank you to all who have served and especially to those who made the ultimate sacrifice for our country as well as to their families.
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I don’t know about you guys but I love a dessert themed around a holiday so when I was thinking about what to share with you all for Memorial Day, I couldn’t get red, white and blue out of my head. Although this isn’t a true red, white and blue you still get a hint of color and loads of flavor from the strawberries and blueberries that are added to vanilla ice cream. You could, of course, add food coloring to the red and blue layers to make it more authentically patriotic but I didn’t feel the need.
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The perfect base for this milkshake is Breyer’s All Natural Vanilla Ice Cream. It’s made with sustainably sourced vanilla and milk from hormone-free cows. It has such a simple, vanilla flavor that is perfect on it’s own or with additional flavors like in this milkshake.
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I thought Noah was going to explode with excitement when we were making this. And as much as he likes helping style and photograph the food, he was really pressuring me to hurry it up so he could take a big slurp.
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With just a few simple ingredients, a blender and a couple minutes, you too could have a perfectly patriotic milkshake. And don’t think this is only for the holidays. You could mix it up and add any kind of fruit to make it fit into whatever celebration you may be having. I think layers mixed with coconut, pineapple and strawberry would be so refreshing for summer. Mixed berries would be perfect right now since they are in season. The options are limitless.
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Red, White and Blue Layered Milkshake

For the red layer:
2 scoops vanilla ice cream
4 frozen strawberries (or cherries or strawberries)
6 Tbsp. milk

For the white layer:
2 scoops vanilla ice cream
1/4 cup milk

For the blue layer:
2 scoops vanilla ice cream
1/4 cup frozen blueberries
5 Tbsp. milk

sprinkles

1. For the red layer: place all ingredients in a blender and blend until smooth. Pour into the bottom of a glass.

2. For the white layer: rinse out blender and place ice cream and milk into blender. Blend until smooth and pour on top of the red layer.

3. For the blue layer: rinse out blender, place ingredients in the blender and blend until smooth. Pour on top of white layer. Top with patriotic sprinkles and fun straw.

*I was provided the ice cream for this recipe but all opinions are my own.

Fruit Salsa with Cinnamon Sugar Chips

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With graduation parties and barbecue’s in full swing, I thought it was the perfect time to share this fruit salsa. Is it an appetizer? A snack? Dessert? All of the above. We even ate it with a spoon for breakfast one morning. Of course, it’s always better with chips but that’s kind of my life motto about everything.
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I made this a few weeks ago for Noah to take for snack at school. They encourage healthy options when you bring in snack for the class which I totally love. The kids gobbled it up and the recipe was requested by several teachers. I call that a success.

Although it does take a little time to prep and chop all the fruit and make the chips, the process is really simple and absolutely worth the time. I say put everyone in your family to work to cut down on prep time. As always, Noah climbed up on the counter with his kid knife and was my little sous chef. Plus, it makes a HUGE batch so it will feed a crowd at a party or your family for a few days.
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The fruit is dressed in a mixture of honey and lime that adds a nice touch of sweet and tartness.

This fruit salsa is a light, refreshing option that you don’t have to feel guilty about which means you can spare a little room for dessert. Am I right?
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Fruit Salsa with Cinnamon Sugar Chips

1 lb. strawberries
6 oz. raspberries
6 oz. blackberries
3 kiwi
2 peaches
1 pineapple
1 (15 oz.) can mandarin oranges, drained
1 lb. grapes

3 Tbsp. honey
1 lime, juiced

40-50 flour tortillas
Coconut oil spray
Cinnamon sugar

1. Finely dice all the fruit. Place in a bowl and gently mix. In a small bowl, whisk together the honey and lime juice. Keep separate until ready to serve. Once ready, gently stir in the “dressing.”

2. For the cinnamon sugar chips:  preheat oven to 400 degrees F. Heat a large skillet over medium heat and cook the tortillas for about 20-30 seconds per side, being careful not to burn. Slice each tortilla into 8 triangles (I use a pizza cutter to make quick work of it). Place triangles on a baking sheet lined with parchment paper. Spray the tortillas with coconut oil spray then sprinkle with desired amount of cinnamon sugar. Bake for 5-8 minutes, until lightly browned and crispy.

 

Easter Dessert Round Up

I don’t know about you all but when I think of Easter dessert, I always think of fruit and citrus. Those flavors just scream Spring to me. So today I’m bringing you some of my favorite desserts that would be perfect to finish off your Easter feast.

One of my all-time favorite desserts is Lemon Hush and it always, always graces the Easter table.  I mean, a shortbread crust, layers of sweetened cream cheese, lemon pudding and Cool Whip. There isn’t anything wrong with that.
lemon hush
Keeping with the lemon theme, these Lemon Bars would be another refreshing choice. Lemon Cheesecake Pie is another creamy, dreamy dessert that has the perfect pucker.
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A perfect make ahead dessert would be Strawberry Lemon Sorbet. It’s bright, zingy and very light. Can’t ask for much more after gorging yourself on ham and potatoes.
Strawberry Lemon Sorbet
Everybody loves a theme-y dessert, am I right? Easter Sugar Cookies are so tasty and fun to make. Definitely my favorite cookie hands down.
Easter Sugar Cookies
Brownie Nests are another easy option that would be fun to make with the kiddos. You could even use a brownie mix to make it even easier. Aren’t they cute?
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I made these Almond Joy Eggs a few years back and Joel’s co-workers still talk about them. I have to admit, I haven’t made them in quite awhile because I really despise dipping in chocolate. I just don’t have the patience for it and if I haven’t mentioned, I have a little problem with perfection so it usually doesn’t end well. But they are just so stinking adorable that they are worth it for Easter.
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Speaking of delicious things in the shape of eggs, there is always these Peanut Butter Eggs. Reese’s Eggs are pretty much the best candy ever and something I look forward to as soon as Valentine’s Day is over and the stores switch over to Easter candy.
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I know this isn’t dessert but this citrusy, Spring Sangria would be another perfect way to end your meal this Sunday. Or start it. I don’t judge.
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I hope you guys enjoyed this round up of dessert deliciousness. Would you be interested in one featuring side dishes?

National Peanut Butter Lovers Day {Celebrate with Unilever Ice Cream}

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Did you know today is National Peanut Butter Lovers Day? That is definitely something worth celebrating! My favorite way to indulge in peanut butter is with chocolate of course. I know I have expressed my deep love of the combination a many a time around here. I mean, there’s peanut butter bars (one of my all time favorite desserts), peanut butter eggs, cookie dough bites, Elvis ice cream, need I go on? I really have an undeniable love. So when I was contacted to try Unilever’s peanut butter ice cream products I knew I couldn’t say no. I’m calling it research. I can’t let those products sit on the shelf and not let my loyal readers know how they are, it’s for the good of the people. That’s how I justify the calories at least.

And what better way to celebrate National Peanut Butter Lovers Day then with ice cream! I don’t care if it’s cold outside, it’s always ice cream time.

I was provided the opportunity to try Breyers Blast! Reese’s Chocolate, Klondike Reese’s and Magnum Double Peanut Butter. Well, I was a fan of the Klondike Reese’s Bars before I was contacted so they have been gladly consumed many times around here. I love the bits of Reese’s cups throughout the ice cream and of course, the chocolate coating. I went to Klondike’s website and they suggested making a shake with one. What kind of food blogger would I be if I didn’t try that out? I did, just for you. And it was good. Do it, do it now.
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I definitely enjoyed the Magnum Double Peanut Butter Bars the most. I’ve never tried any of the Magnum Ice Creams Bars before so I can’t compare them but I’m pretty sure the chocolate coating was made by sweet, sweet angels.  It’s so rich and tastes like pure, real chocolate unlike lots of coatings out there that taste weird and waxy. I love the peanut butter layer between the chocolate. It adds an extra creamy richness that just puts these over the top. I see the almond, dark and gold varieties in my future. The Double Peanut Butter variety are only available at select retailers, such as Target, but will be released nationwide in April. Like we needed another reason to go to Target? Just add these to the list, or don’t…because you know you don’t just buy what’s on your list when at Target anyway. I did that once and I was super disappointed in myself as I walked out of the store. Felt like a serious failure at life.
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Last, and least for me, was the Breyers Blast! Reese’s Chocolate. This ice cream wasn’t bad by any means, but it was chocolate. Those that have been following me for awhile know that I like my chocolate in small doses. Chocolate chip cookies? Yes. Chocolate cookies? No. Chocolate cake or ice cream are not my thing. It’s just too rich for me. I have to say though, I liked the big chunks of Reese’s throughout the ice cream. I just would have enjoyed it more in vanilla. When we go out for ice cream at places that blend toppings into your custard, I always choose peanut butter cups in vanilla ice cream. ALWAYS. I ordered a limited time flavor once and immediately regretted it. Some may say I’m a creature of habit but I like to think I know what I like.
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So if you need a little peanut butter pick me up to celebrate National Peanut Butter Lovers Day, make sure to go check out one (or all) of these delicious ice cream treats. Or come on over to my house so I don’t eat ALL THE ICE CREAM.

*I was compensated for these products but all opinions are completely my own.

Klondike Reese’s Shake
recipe from Klondike
serves 1

1 Klondike Reese’s Bar
1/4 cup milk
Handful of ice

Dump all ingredients in blender and blend until smooth and creamy.

Frosted Animal Cracker Puppy Chow

Frosted Animal Cracker Puppy Chow 1
So, do you call it puppy chow or muddy buddies? We’ve always referred to it as puppy chow but either way, it’s one delicious snack. I’ve always enjoyed the classic chocolate and peanut butter combination but with all the unique recipes out there these days, it was about time we try something different.
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When I came across this recipe I knew it would be perfect to make for Hannah’s carnival themed 1st birthday party. Yes, I made this back in October and am just sharing it now. Which is pretty much a travesty seeing that it’s one of the best snacks ever. Seriously, I could not stop eating this stuff. And I don’t even like white chocolate. But I do have to admit that frosted animal crackers are a weakness of mine. They were one of my favorite snacks as a child so when I indulge in them (every few years), they always bring me back.
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And adding cereal, white chocolate and sprinkles just makes them a million times better. Gah, it’s a good thing I don’t have any of these ingredients in my house because it would so be happening right now.
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Frosted Animal Cracker Puppy Chow
recipe from Inside Bru Crew Life

9 cups Chex cereal (14 oz. box)
16 ounces vanilla almond bark
13 ounce bag frosted animal crackers
1/4 cup nonparil sprinkles
1/2 cup powdered sugar
1. Crush enough animal crackers to get 1 1/2 cups. Mix with sprinkles. Set aside.
2. Place cereal in a large mixing bowl with a lid. In a microwave safe bowl, melt almond bark in 30 second increments. Drizzle melted almond bark over the cereal and mix until covered. Dump in animal cracker crumbs and stir thoroughly. Add in powdered sugar and mix again.
3. Crush remaining animal crackers into chunks and stir into the puppy chow. Store in an airtight container (we liked ours refrigerated).

Peanut Butter Oatmeal Energy Balls {No Bake}

Peanut Butter Oatmeal Energy Bites
These are my new favorite snack and dessert and breakfast. I’ve pretty much been finding any reason to eat them. So much so that we have gone through 2 batches in less than a week. And Saturday night I was having a major sweet craving and just couldn’t get them out of my mind…so I made another batch.
Peanut Butter Oatmeal Energy Bites
They absolutely satisfy your sweet tooth and contain only healthy, all natural ingredients. Major bonus. I’m pretty sure these will become a staple in our refrigerator.
Peanut Butter Oatmeal Energy Bites
Peanut Butter Oatmeal Energy Balls {No Bake}
recipe from Food Doodles
yields approximately 2 dozen small bites

1/2 cup peanut butter (or your favorite nut butter)
1/3 cup honey
1 cup old fashioned rolled oats
1 cup shredded unsweetened coconut
2 tsp. vanilla
pinch of salt, if peanut butter is unsalted
1/4 cup cocoa nibs (or chocolate chips)

1. In a small bowl, mix together the peanut butter, honey and vanilla. You may need to microwave the peanut butter a bit so that it’s easier to combine. Stir in the oats, coconut, salt and cocoa nibs. I mixed with my hands.

2. Refrigerate mixture for 30 minutes. Roll into balls and store in an airtight container in the refrigerator or freezer.
Peanut Butter Oatmeal Energy Bites