Roasted Red Pepper Pesto

Seriously…. around here I have been on a pesto kick!  Not too long ago you may have seen that I posted Pesto Parmesan Baked Eggs. Well today I have a different approach to using pesto.  It is a little more traditional, as it is served on pasta as usual, except with a interesting twist.  The twist is roasted red peppers.  It’s not an ingredient that I use frequently because it’s one that my husband “doesn’t care for”.  So if anyone talks to him, don’t mention that this recipe, which he ate and approved of, contains roasted red peppers! :)  This recipe is easy to begin with but I used the jarred pesto as my base so it was even easier.  Just the addition of the peppers and some heavy cream.  Then toss with warm pasta and there you have it.  A wonderful weeknight meal!  As my preschooler would say… Easy Peasy Lemon Squeezey.  My favorite part was that it was approved by the whole family.  It kind of reads as a red sauce, so even my picky eater ate it!

Red Pepper Pesto | crumbsandchaos.net |#pesto #pasta #dinner

Roasted Red Pepper Pesto
 
A delicious twist on traditional pesto. This Roasted Red Pepper Pesto is a quick and easy weeknight meal.
Ingredients
  • 1 cup ROASTED RED PEPPERS (fresh or jarred)
  • 1 jar PESTO SAUCE
  • 1 lb. PENNE NOODLES
  • ¼ cup HEAVY CREAM
Instructions
  1. Place red peppers in food processor until smooth. Then combine with pesto. Set aside. Cook noodles according to package directions. Drain and return to the pot. Add the sauce to the noodles and stir to combine. Stir in heavy cream for a creamier sauce. Heat until warmed through. Serve immediately. ENJOY!

 

Recipe source: Annie’s Eats

megan

Pesto Parmesan Baked Eggs

Pesto Parmesan Baked Eggs | crumbsandchaos.net | #breakfast #eggs #pesto

A few years ago, I posted Herbed Baked Eggs.  They were delicious, but at the time I didn’t have individual ramekins and needing to have multiple herbs fresh and on hand was a bit of a challenge for me.  So even though they were good, I didn’t repeat them very many times.  And then… I stumbled across this recipe.  Essentially it achieves the same results with a whole lot less work!  Not only do I now have adorable teal ramekins but you also don’t need to have fresh herbs on hand.  As a mom of three, who is still adjusting to 2 active boys and a baby girl who’s still nursing, quick and easy is essential.  This takes about 2 minutes of prep and then only about 12 minutes of baking time.  So I can get these ready and in the oven and then I can nurse the baby or get the rest of the meal ready or just take a deep breath!  It is also great because they are baked in their own ramekins so there is no serving before eating, and because they are individual, you only make as many as you need!  In the recipe I gave you measurements to start with.  But to be honest, I don’t actually measure.  I just scoop out some pesto to spread in the bottom, top with eggs, and sprinkle with Parmesan. So easy and so delicious!

Pesto Parmesan Baked Eggs | crumbsandchaos.net | #breakfast #eggs #pesto

Baked Pesto Eggs

Ingredients

  • 1/4 cup PESTO SAUCE
  • 8 large EGGS
  • 1/2 teaspoon SALT
  • 1/4 teaspoon BLACK PEPPER
  • 4 teaspoons grated PARMESAN CHEESE

Instructions

  1. Preheat the oven to 425 degrees and spray four 2-cup ramekins with nonstick cooking spray. Spread 1 Tablespoon of pesto in the bottom of each ramekin. Carefully crack 2 eggs into each ramekin, season with salt and pepper, then top with the parmesan cheese. Bake about 12 minutes, until the eggs are set. ENJOY!
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megan

Recipe Source: Picky Palate Cookbook

PB&J Skillet Monkey Bread

Q: What is black and heavy and has a ton of WONDERFUL uses???

A: a cast iron skillet, of course!

One of the many kitchen tools that I have thought about for quite some time, yet I have put off buying.  I have also passed up some very good looking recipes because I didn’t have one.  But lo and behold, I finally took a leap and bought one!  Based on the fact that I’ve used it three times and I’ve had it for 10 days I would say that it was a great purchase so far!

This monkey bread came from a cookbook that I had never seen before.  It’s called The Picky Palate by Jenny Flake and it’s written for the picky eaters in your family.  Seriously just flipping through it I found at least a dozen recipes that sounded awesome just based on the titles alone.  This one stuck out because of the word skillet <I had just bought one!> and because of pb&j <our all time favorite combo!>.  Needless to say, it was delicious straight from the oven and just as delicious straight from the fridge later.  Seriously, if you love pb&j this is a must try!

PB&J Skillet Monkey Bread | crumbsandchaos.net | #peanutbutter #dessert #skillet

PB&J Skillet Monkey Bread

Ingredients

  • 1 can REFRIGERATED BISCUITS, 8 count
  • 1/4 cup BUTTER melted
  • 1/4 cup SUGAR
  • 1/4 cup CREAMY PEANUT BUTTER, warmed in microwave until liquid like
  • 1/2 cup JELLY, warmed in microwave until liquid like
  • 4 Tablespoons HEAVY CREAM
  • 1/2 cup POWDERED SUGAR

Instructions

  1. Preheat oven to 350 degrees and butter a cast iron skillet. Cut each biscuit into fourths. Place melted butter into a large baggie and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared skillet and drizzle warmed peanut butter and jelly over top. Bake for 20-22 minutes or until golden. Meanwhile whisk the heavy cream and powdered sugar until combined. Drizzle over warm biscuits. ENJOY!
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Original Source: The Picky Palate

megan

Deep Dish Biscoff Peanut Butter Chip Cookies

If I am going to be completely honest with you, I would tell you that my love for Biscoff spread is at its peak when I am eating it straight from the jar!  And while I have been caught lingering in the corner of the kitchen by the pantry cabinet licking it off of my finger, sometimes I try to use it in other ways.  Like spreading it on a cracker or actually baking something!  On this particular day, I ran across these Biscoff Peanut Butter Chip Cookies.  On top of the amazing flavor combo, they are DEEP DISH!  Which makes them especially wonderful right out of the oven.  I also couldn’t find a bag of just peanut butter chips, so I went with a peanut butter chocolate chip mixture.  Of course there was no complaint there, it just added to the amazing array of flavors.  These were perfect with an ice cold glass of milk and I’m sure they would also be spectacular with a a scoop of ice cream on top!

Deep Dish Biscoff Peanut Butter Chip Cookies | crumbsandchaos.net | #cookies #biscoff #peanutbutter

Deep Dish Biscoff Peanut Butter Chip Cookies

Ingredients

  • 1/2 cup BUTTER, softened
  • 2/3 cup BISCOFF SPREAD or COOKIE BUTTER
  • 3/4 cup BROWN SUGAR
  • 1/2 cup WHITE SUGAR
  • 1 EGG
  • 2 teaspoons VANILLA BEAN PASTE or EXTRACT
  • 1/4 teaspoon SALT
  • 1/2 teaspoon BAKING SODA
  • 1 cup FLOUR
  • 1 1/2 cups PEANUT BUTTER CHIPS

Instructions

  1. Preheat your oven to 350 degrees F. In a large bowl, cream together the butter, biscoff, and sugars until creamy. Beat in egg and vanilla. Lastly, beat in the salt, baking soda, and flour until a thick dough forms. Stir the peanut butter chips. Drop about 2 Tablespoons of dough into the cavities of a muffin top pan; press down lightly. Bake cookies for approximately 8 minutes or until golden brown on top and edges appear set. Allow the cookies to cool in the pan for about 10 minutes before gently removing to wire racks to cool completely. ENJOY!
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megan

Recipe Source: The Domestic Rebel

 

Other Biscoff Recipes We Love:

Easy Biscoff Cookies

Biscoff Oatmeal Blondies

Biscoff Rolo Popcorn

Creamy White Chicken Chili

Have you ever been to a Chili Cook Off??  With one long table of crockpots each full to the brim with a simmering chili.  Where to begin??  I see them all, one has corn and black beans while another has steak and pinto beans… but for the most part, they all look the same.  Then there is one that catches my eye!  Mainly because it is white in color.  So there is it, that is where I begin.  And to be honest, that is where I end, because it is the best chili I’ve ever had.  Filled with chicken and great northern beans, ending with the kick of green chilies. Not to my surprise, this chili won 1st place!  Lucky for me, I knew the maker and she was nice enough to give me the recipe.  This has been in my rotation for a while now and my family loves it!  Served with corn bread it is perfect for a cold winter’s day!

Creamy White Chicken Chili | crumbsandchaos.net | #chili #chicken #soup

Creamy White Chicken Chili

Ingredients

  • 1 lb BONELESS SKINLESS CHICKEN BREAST, cut into bite sized pieces
  • 1 medium ONION
  • 1 1/2 teaspoons GARLIC POWDER
  • 1 Tablespoon VEGETABLE OIL
  • 2 cans GREAT NORTHERN BEANS
  • 1 can CHICKEN BROTH
  • 2- 4oz cans CHOPPED GREEN CHILIES
  • 1 teaspoon SALT
  • 1 teaspoon GROUND CUMIN
  • 1 teaspoon DRIED OREGANO
  • 1/2 teaspoon PEPPER
  • 1/4 teaspoon CAYENNE PEPPER
  • 1 cup SOUR CREAM
  • 1/2 cup WHIPPING CREAM

Instructions

  1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, chicken broth, green chilies, and seasonings. Bring to a boil, reduce heat, simmer uncovered for 30 minutes, stirring occasionally. Then, stir in sour cream and whipping cream. ENJOY!!
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megan

Crayon Valentine’s Day Cards

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

This is my first year with a child old enough to be in preschool.  With that comes a lot of firsts.  One of those is having a class full of kids for holiday parties.  So as Valentine’s Day rolls around I wonder what I could do that would be cute, fun for him to help with, and NOT involve candy!  I’m assuming that he will get more than enough candy from the other kids, not including what he is likely to end up with from his grandparents.  So after doing some brainstorming and research, which involve some searching of Pinterest.   I decide on crayons.  We love art and coloring and I fell in love when I saw this melted crayon heart idea on Buzzfeed.  It’s adorable and the perfect way to use up the broken crayons at the bottom of the box.  It gets a little tedious because you have to take all of the wrappers off the crayons.  But once I got into the rhythm of cutting and peeling, it went pretty fast.  It is fun for the kids to help break the crayons into smaller pieces and my boys loved helping pick out some color combos.  I really liked the monochromatic ones but the multicolored ones are fun too.  The great thing is they are all unique.  I had also hoped the find a silicone heart mold but didn’t have much luck outside of ordering it online.  But I finally found a heart cookie mold pan in the Valentine’s Day section at Target and while I was slightly skeptical, it was PERFECT!  Each heart had a different detail or design which added just another element to the uniqueness of each crayon! I love the way they turned out and think they make the perfect Valentine’s Day Card!

 

I got the idea for crayon valentines from The Nerd’s Wife, but made a few adjustments.  Here is what I did…..

First, I dug through the crayon box and pulled out all of the broken pieces.  Beyond that I just chose a good selection from every color group.  Then I carefully cut through the wrapper so that it peels easily away.

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Next, we broke the crayons into small pieces and sorted them by color.  I like to include the neutrals such as brown, black, gray, and white because I think it adds a little something to all of the color chaos.

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Then, we let our creative juices flow as we combined colors and picked which colors would go in which mold.  The kids loved this part!!

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Now, they were ready to be melted!  I placed the sheet in a 200 degree oven for approximately 15 minutes.  Or until all of the pieces are liquid.  Then remove the pan VERY CAREFULLY as it is all liquid and can spill very easily.  I love this part because it is so deceiving.  I would look at one in the pan and think “Yuck that one just turned out an ugly brown!” or “Those colors didn’t melt well together!”  But then when I popped them out the front was a wonderful marbled array of vibrant color.  When removing them, keep in mind that the cooler they are the easier they come out.  If some are stubborn you can stick them in the freezer for awhile to help the process.

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Finally attach it to a card or put it in a cute Valentine’s Day bag.  I made a card that says “Hope You Have a Fantastic Valentine’s Day for CRAYON Out Loud!”  Then used a little hot glue to adhere the crayon to the card and had Jonah sign them.  How adorable!  My printable is available here!

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids We hope you have a fantastic Valentine’s Day full of LOVE!

megan

For another great Valentine’s Day Card idea check out: VALENTINE’S DAY ROCKETS

Chocolate Pudding Cake

Chocolate Pudding Cake | Crumbs and Chaos

Just recently I celebrated my <28th!> birthday!  I know that every year, if I want a birthday dessert it is up to me to make it.  My husband doesn’t even care for cake, but the boys and I love it and will find any reason to make it.  For birthday parties, I tend to make cupcakes because I think they are easier.  But my oldest son always begs for a “real” cake and, of course, wants chocolate.  So this year, I found a simple yet delicious recipe for Chocolate Pudding Cake.  It isn’t made from scratch but instead adds a few extra steps to a boxed cake mix.  I also just opted to get the can frosting from the store instead of homemade.  I really prefer homemade frosting but figured since it was just for me and the boys AND the fact that the weather is SO COLD and I would have to leave the house to buy extra ingredients, I would just go with the old stand by in a can.  What ever you like will work!  This cake is rich and delicious and perfectly decorated with a few rainbow colored sprinkles.

Chocolate Pudding Cake | crumbsandchaos.net | #chocolate #cake #dessert

Chocolate Pudding Cake

Ingredients

  • 1 box DEVILS FOOD CAKE
  • 1 small package CHOCOLATE PUDDING
  • 1/4 cup WATER
  • 1/3 cup OIL
  • 1 cup SOUR CREAM
  • 4 EGG WHITES
  • CHOCOLATE FROSTING
  • 1/2 cup MINI CHOCOLATE CHIPS
  • SPRINKLES

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together the cake mix and chocolate pudding. Add water and oil. Finally, add in sour cream and egg whites. Mix well until all ingredients are mixed in and batter becomes thick.
  3. Divide evenly into 2 (8-9 inch) cake pans that have been generously sprayed with baking spray. Bake according to the directions on the back of the box. Let cool completely.
  4. Place bottom layer onto a cake stand, spread with your favorite chocolate frosting and sprinkle with chocolate chips. Place top layer of cake on top of chocolate chips. Frost remaining top and sides of cake with frosting. Add sprinkles and ENJOY!!!
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Recipe Source: Sprinkle Joy

megan

 

More ways to get your chocolate fix…

One Bowl Chocolate Cupcakes

Oreo Dirt Cups

Chocolate & Raspberry Cheesecake Trifles

Buffalo Chicken Soup

Once again, two of my favorite things collide, buffalo chicken and soup.  For a while now I have had an extreme love for buffalo sauce.  I don’t really care for eating the chicken off of the bone, but if you flavor the meat (or the Pringles — which I can’t seem to find anymore!!!) I love it!  Just the smell of Frank’s Red Hot Buffalo Sauce makes my mouth water!

Unfortunately I can’t just make it for dinner at home because as strong as my love for buffalo sauce is, my husband despises it just as much!  So having the opportunity to take it to a party was perfect.  I knew that I would love it no matter what, but I wasn’t sure what others would think. Low and behold it was loved by everyone that tried it and was practically the first one gone.  My only suggestion is don’t skip the toppings.  The soup itself is good, but the addition of green onions, cilantro, and gorgonzola cheese make it outstanding!  I even made croutons to serve with ours which I think makes a great addition to any soup.  This will definitely be in my regular rotation, even though my husband won’t eat it… that just means more for me, right?!

Buffalo Chicken Soup | crumbsandchaos.net | #buffalo #chicken #soup

Buffalo Chicken Soup

Ingredients

  • 2 lbs boneless, skinless CHICKEN BREASTS, cooked and shredded
  • 4 Tablespoons OLIVE OIL
  • 1 ONION, diced
  • 4 cloves GARLIC, minced or grated
  • 2 Tablespoon FLOUR
  • 64 ounces CHICKEN BROTH
  • 1/2-3/4 cup BUFFALO SAUCE
  • 2/3 cup CHEDDAR CHEESE, shredded
  • 1/2 cup PARMESAN CHEESE, grated
  • 3oz CREAM CHEESE, softened and cut into chunks
  • sliced green onions, crumbled gorgonzola, cilantro, and croutons for topping

Instructions

  1. Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often. About 1-2 minutes from the end, add in cream cheese and stir until melted in. Serve topped with croutons, cilantro, green onions and gorgonzola. ENJOY!
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Recipe adapted from How Sweet It Is

 

megan

Chicken Bacon Ranch Casserole

Chicken Bacon Ranch is a classic flavor combo that can’t be beat.  The name had me from the beginning and I had no doubt in my mind that it would be family approved.  However before reading the full recipe, I automatically assumed that the ranch meant ranch dressing.  Much to my surprise I found that it actually meant ranch seasoning and alfredo sauce.  Which I love even more!  I love that you flavor the chicken with ranch while cooking, instead of putting plain ole chicken in the flavorful dish.

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So you start with crisp bacon and ranch flavored chicken.  Only to layer it in with noodles of your choice, alfredo sauce, and lots of Italian blend cheese!  Seriously what’s not to like??  It makes a full 9×13″ pan and is excellent served with a salad and garlic bread!  Perfect on a cold winter evening and is sure to please your whole family!

CHICKEN BACON RANCH CASSEROLE | crumbsandchaos.net | #chicken #bacon #ranch #casserole #dinner

Chicken Bacon Ranch Casserole

Ingredients

  • 1 lb. BACON, fried and crumbled, grease saved
  • 2 lb. CHICKEN BREASTS
  • 1 pkg RANCH SEASONING
  • 1 BELL PEPPER, diced
  • 2 cloves GARLIC, minced or grated
  • 1 lb. PASTA of your choice, cooked al dente
  • 2 jars of ALFREDO SAUCE
  • 1/3 cup MILK
  • 3 cups SHREDDED ITALIAN BLEND CHEESE

Instructions

  1. Cut chicken into bite sized pieces, coat with 1/2 packet ranch seasoning. Saute in a skillet with 1 Tablespoon of bacon grease along with bell pepper and garlic. When chicken is cooked completely, drain grease from skillet. Pour one jar of alfredo sauce and milk into skillet with chicken. Stir in the rest of the ranch seasoning. Simmer for five minutes. Set aside a handful of bacon crumbles for top. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan. Then layer 1/2 of the pasta, chicken sauce, and bacon, followed by 1 cup of cheese. Repeat. Finally cover with alfredo sauce, 3rd cup of cheese and bacon that had been set aside. Bake for 30 minutes on 350. Serve with garlic bread. ENJOY!!
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Recipe Source: Beyer Beware

megan

Brown Butter Cranberry Crumble Bars

It’s that time of year again… when I go to the grocery store and pick up items like eggnog or cranberries, not because I need them but because I feel like I may want them for something at some point.  It just feels right.  This happened the other day and I ended up with a bag of cranberries, so I went on a search for something new to do with them.  I found these beautiful bars and knew they would be a winner.  They incorporate an essential flavor of the season, into a wonderfully tasty and VERY crumbly dessert bar.

Brown Butter Cranberry Crumble Bars | crumbsandchaos.net | #dessert #cranberry #brownbutter

Brown Butter Cranberry Crumble Bars

Ingredients

    FOR CRUST AND TOPPING
  • 1 cup + 5 Tablespoons UNSALTED BUTTER, cut into chunks
  • 1 cup SUGAR, divided
  • 3/4 teaspoon SALT
  • 2 EGG YOLKS, slightly beaten
  • 1/4 teaspoon ALMOND EXTRACT
  • 3 cups + 3 Tablespoons FLOUR
  • FOR FILLING
  • 12 oz bag CRANBERRIES
  • 3/4 cup SUGAR
  • 1/4 cup ORANGE JUICE

Instructions

  1. Line a 9x13-inch pan with foil, leaving a slight overhang along the edges. Lightly butter or spray with cooking spray.
  2. In a large saucepan, melt the butter over medium-low heat. Increase the heat to medium and, stirring occasionally, cook the butter until it turns golden brown and develops a nutty aroma. Once browned, remove the pan from the heat and transfer the butter to a heat-proof plate or bowl (it will cool faster on the plate than in the bowl). Cool till lukewarm.
  3. In a large bowl, combine the cooled brown butter, 3/4 cup of sugar, and salt. Stir till well blended. Add the yolks and the almond extract, whisk until smooth. Using a large rubber spatula or wooden spoon, stir in the flour until you have a stiff dough. Transfer about 2 cups of the dough to the foil-lined pan and press it evenly onto the bottom. Refrigerate the pan for about 40 minutes.
  4. For the topping, add the remaining 1/4 cup of sugar to leftover dough, and using your fingertips, work the sugar into the dough until becomes crumbly and sandy. Set aside.
  5. In the oven, place one rack second from the bottom, and the other second from the top. Heat the oven to 325 F.
  6. Remove the pan from the refrigerator and prick the crust several times with a fork. Place the pan on the lowest oven rack and bake the dough for about 15 minutes, just until the crust begins to set. It will still be under baked. While the crust is baking, begin preparing the filling.
  7. In a medium size saucepan, combine the cranberries, sugar, and orange juice. Bring to a boil over high heat. Once it starts to boil, reduce the heat to medium-high and cook, stirring occasionally, until the liquid turns into a thick syrup and the cranberries take on a chunky jam-like consistency, about 8-10 minutes. Remove the pan from the heat and allow the filling to cool for about 8 minutes.
  8. Spread the filling over the warm partially-baked crust. Scatter the topping evenly over the cranberries.
  9. Place the pan on the highest of the 2 racks and increase the temperature to 350F. Bake for 20-25 minutes, or until the crumb topping is golden.
  10. Remove the pan from the oven and place on a cooling rack. Cool for at about an hour before removing the bars from the pan. Cut into bars and ENJOY!!
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Recipe Source: Une Gamine Dans La Cuisine

 

megan