Puppy Chow Popcorn

One of my fondest memories of being on the summer swim team while I was growing up was... the snack bar.  Ha!  I really wish I was joking.  Swim star, I was not.

Every once in awhile they'd have homemade items that a few of the moms would sell along with the other goodies.  I'd always jump at the chance for the ubiquitous little plastic baggies of peanut butter & chocolate covered Chex® cereal that was coated in a nice thick layer of powdered sugar.  I grew up calling it "puppy chow" although it is also pretty well known as "muddy buddies".  Neither name sounds particularly appetizing if you ask me.  By the way, if you're going to google "puppy chow" for the original recipe, do not click on the first link that comes up.  Because that is actual dog food and that would be a mistake.

In a recent conversation with my husband, he let slip that he'd never actually had puppy chow.  Um, excuse me?  How is that possible?  I thought that was pretty much a childhood requirement, not to mention he is literally the king of anything chocolate + peanut butter.  If there were literally kings of such things.  He swears we've had this conversation before, but I think I would remember something as sad as someone never having puppy chow! 

Since I don't always have Chex® on hand, but we pretty much always have popcorn, I decided to look for some sort of Puppy Chow Popcorn creation.  Apparently, I'm late to the party because everyone and their mother has already had this ingenious idea.  This version I found on Tasty Kitchen is the same as the standard puppy chow recipe, but you swap popcorn for the rice cereal.  Try this chocolaty-peanut buttery-salty-sweet creation when a snack attack hits or when you're simply feeling nostalgic for a childhood treat. 

Puppy Chow Popcorn:
Recipe from Tasty Kitchen, adapted from Chex®

9 cups popped microwave popcorn
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Prepare your popcorn according to package directions and set aside in a very large bowl.  Be sure to remove any unpopped kernels at this point to avoid covering them chocolate and eating them whole later!  Melt chocolate chips, peanut butter and butter together in the microwave until completely melted.  Stir in vanilla.  Pour melted chocolate mixture over popped popcorn.  Stir until everything is evenly coated.  Add the powdered sugar and stir again until everything is evenly coated.  Spread the popcorn mixture onto cookie sheets, and allow the chocolate to set.  Serve and transfer any leftovers to an airtight container.

Just a heads up: this has gotten my wheels turning for other puppy chow inspired ideas: Cake? Truffles? Cupcakes? Stay tuned!

Jalapeño Popper Chicken Chili

Hello, Monday. We meet again. You would think I'd be used to you, but after lovely weekends like this past one, you're even tougher to handle than usual.  Maybe like a I-need-four-cups-of-coffee-morning kind of tough.

Greg and I decided to finally take a day trip to Baltimore to walk the inner harbor shops and visit the aquarium, which I haven't gotten to do in years.  It's amazing how some prolonged whining and hint-dropping can wear down a husband! We topped off our fabulous date-day with an amazing dinner with friends who live in the area (helloooo crab cake heaven! Umm, best ever).  What is it about a good meal at the end of an even better day that puts you in a state of pure bliss?

You would think I would have a Maryland theme-y recipe for you today like crab cakes, fried oysters or some other seafood, but.... no.  Unfortunately, I am not that organized and that idea didn't hit me until right now.  But I do have a fabulous Jalapeño Popper Chicken Chili for you!  It's yummy enough that you will forgive me, promise.

 

I found this recipe via Stacy (another fabulous Pinterest find!) and was instantly intrigued.  Did you ever read through a recipe and just know it was going to be good?  We like our spicy food at the Buttercream Is Better house, and Jalapeño Poppers are one of my favorite appetizers.  It has the the usual popper ingredients (jalapeños, cream cheese, cheddar cheese) with the addition of red bell pepper, onion, chicken, classic chili spices, beans, corn and other fabulous ingredients.  This is filling enough to have as a main dish and could easily be doubled for a large gathering or game day. 

Jalapeño Popper Chicken Chili:

Recipe from Stacy at Food Lust People Love

Serves 4-6

 

3-4 T olive oil

1 small onion

1 red bell pepper

4 fresh jalapeños

4 cloves of garlic

sea salt

black pepper

1.25 lbs boneless, skinless chicken breast

2 teaspoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 (15oz) can diced or chopped tomatoes in juice

2 cans cannellini beans, drained & rinsed

2 cups frozen corn

1 1/2 cups chicken broth

8 oz cream cheese

5 slices bacon

1/2 cup shredded cheddar cheese, divided

handful of sliced green onions or a few extra jalapeño slices, for garnish

 

Cut the stem end off of your jalapeños.  You can also remove the seeds if you want to lessen the spiciness, or leave them if you like it kicked up a notch.  Cut your onion in half and set aside.  Cut the stem off your red pepper, remove the seeds and membrane, and cut into quarters.  Pop the jalapeños, onion, red pepper and garlic cloves into a food processor and pulse until finely minced.  If you do not have a food processor, you could do this with a sharp knife (it just takes longer and I do not have the patience nor ninja knife skills).

 

In a very large pot, sauté the vegetable mixture in the olive oil over medium heat, stirring occasionally and until softened, about five minutes.  While the veggies are sautéing, cut your chicken into bite-sized pieces and sprinkle both sides with salt and pepper.  Push the vegetables to one side of the pot and add your chicken pieces.  Lightly brown the chicken pieces on all sides.  Add the chili powder, cumin, and smoked paprika and stir until thoroughly combined.

 

Add the diced tomatoes, cannellini beans and corn to the pot.  Stir well and add the chicken broth.  Let this mixture start to bubble, then reduce heat to a simmer for 30 minutes, stirring occasionally.  While your chili is simmering, fry your bacon until crispy, drain on a paper towel and chop.

 

Cut your cream cheese into small pieces (to help it melt faster) and add to the pot.  Add about half the cheddar cheese.  Stir constantly until the cheeses are completely melted, about five minutes.  Remove from heat.  Ladle into serving bowls and top with remaining cheddar, bacon, and green onions or jalapeño slices, if desired. 

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Cheesy Chicken Pot Pie Cups

Some people call these Chicken Pot Pie Cupcakes.... I refuse.  It's a principle thing.  It really goes against everything in my being.  Look at my site's name - I clearly take my desserts pretty seriously.  Savory ingredients?  Not a cupcake.  No frosting?  Nope, not a cupcake.  You won't change my mind.  It's a thing I have.

I do, however, love miniature things... so I won't hold the fact that some people incorrectly label these Cheesy Chicken Pot Pie Cups against them.  Look how cute they are!  They have all the flavors of a classic pot pie, are so easy and are fast enough to satisfy a weeknight comfort food craving.  Plus, they have portion control working for them and are lighter on the calories than their original counterpart. (If you do have the time and/or calories to spare, I highly recommend this recipe for full-on chicken pot pie with a puff pastry crust... it's our favorite).  I've actually served these Pot Pie Cups at a baby shower because they are filling but small, easy to eat, and really tasty.  Plus, what is it about serving mini things at showers?  It's pretty much required.  But since Mondays are generally pretty rough, you don't need to wait for a special occasion.  You deserve something fast & satisfying... like these in all of their miniature glory.

Cheesy Chicken Pot Pie Cups:

Original recipe from between3sisters found here

 

1 can reduced-fat biscuits (10-count)

1 cup cooked chicken breast, diced

1 (10.5oz) can reduced fat cream of chicken soup

2/3 cup shredded low-fat cheddar cheese

1 cup frozen mixed veggies (broccoli, cauliflower, corn, peas, etc)

1 teaspoon dried parsley flakes

1 teaspoon onion powder

1/4 teaspoon black pepper

 

Preheat the oven to 400 degrees.  Lightly grease a 12-cup muffin pan, separate the biscuits and place each biscuit into a cup of the muffin pan.  Press the dough down and up the sides of each cup.  In a medium bowl, combine all remaining ingredients and mix well to combine. 

 

Evenly distribute the chicken mixture into each biscuit cup.  Bake for 12-15 minutes or until edges of the cups are golden brown.  Serve hot. 

 

You can find the nutritional information on the original website here.

 

Lemon Ricotta Cookies with Lemon Glaze

Happy Weekend time, friends!  This week was a doozy.  I was traveling for work and stayed in a hotel with no internet (side note: what hotel doesn't have internet anymore? It's 2013.)  Because of this, there was an appalling lack of posting this week. For that, I am truly sorry.  I will make it up to you by sharing these amazing Lemon Ricotta Cookies with Lemon Glaze from my main Food Network babe Giada DeLaurentiis.

I first made these cookies as part of a Christmas cookie ensemble a few years ago to break up all the chocolate options I had, and they have been in the regular rotation ever since.  I think they work even better in April where the bright, lemony flavor is reminiscent of all things Spring.  The ricotta gives these cookies a dense but fluffy texture, making these babies airy little lemon clouds of yum.  That's the highly-technical foodie description.  Clouds of yum.  The cookies themselves are not overly sweet, but the glaze adds the perfect amount of sweetness and tartness in that second layer of lemon flavor that is totally drool-inducing.  If you are a lemon lover, these are a must make.

Second side note: while making these, a sheet of parchment with raw cookies slid directly on to my hot oven door, I accidentally hit the mixer to "on" before I was ready and spewed dry ingredients all over myself, and I dropped a whisk coated with glaze all over my floor.  But it's Saturday, it's sunny, and I have freshly baked cookies, so I'm choosing to be okay with it. 

Lemon Ricotta Cookies with Lemon Glaze:
Recipe by Giada DeLaurentiis from the Food Network
Makes about 44 cookies

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-oz) container whole milk ricotta cheese
3 tablespoons fresh lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 lemon, zested

Preheat the oven to 375 degrees.  Line two cookie sheets with parchment paper.  In a medium bowl, combine the flour, baking powder and salt.  Set aside.  In the bowl of an electric mixer, add the softened butter and sugar.  Beat until lighter in color and fluffy, about 3 minutes.  Add the eggs one at a time, mixing to combine after each addition.  Scrape the sides as needed, then add the ricotta, lemon juice and lemon zest.  Beat until thoroughly combined.  Add the dry ingredients gradually and beat once more until incorporated.

Drop the dough (each cookie should be about 2 tablespoons) onto the prepared cookie sheets.  Bake for 13-15 minutes or until the edges begin to turn slightly golden brown.   Leave the cookies on the baking sheet for about 20 minutes, then transfer to a cooling rack to cool completely.  Stir all ingredients for the glaze together with a whisk.  Spoon onto each cookie and spread around gently.  Let the glaze harden for about 2 hours before storing and/or stacking. 

Triple Chocolate Cupcakes (with Nutella) for 2!

I made 72 cupcakes last weekend. Yikes.

They were obviously not all for me.  Even I have limits!  But after delivering half to a coworker for his holiday gathering and taking the rest to our Easter dinner, I still had about a dozen left over.  When there are only two people in your house, that's just bad news.  I am only human, after all... and who would go for the oatmeal in the morning when those bad boys are staring at you from the cake stand?  No one.

That's why Christina over at Dessert for Two is such a godsend.  She makes delicious dessert recipes scaled down for a household of two!  On normal, non-holiday occasions when I want just a small taste of dessert for my husband and me, she has all kinds of recipes that fit the bill.  No more having to give the rest away at work or to family just to save me from myself and a late night cookie/cupcake/insert-other-dessert-here binge.  Make sure you head over to her site to