MINI NO-BAKE PUMPKIN CHEESECAKES + STOCK-UP SALE

From now until October 15, Albertsons is having a HUGE stock-up sale, saving you lots of money on tons of popular items!   The more participating items you buy, the more you save!  Does anyone else feel like you buy twice as much food around this time of year with all of the holidays? Sales like this one are fabulous for stocking up for the season!

Prices vary slightly at different locations, so make sure to check out your local Albertsons ad here.
Here are some of my favorite deals that I found at my local Albertsons store:

  • General Mills Cereal (Cheerios, Reese’s Puffs, Lucky Charms, etc) for only $1.88
  • Duncan Hines Cake Mixes for only $.99
  • Betty Crocker Brownie Mixes, Cookie Mixes and Muffin Mixes for only $1.99
  • Boneless, skinless chicken breasts for $1.99/lb
On my Albertsons shopping trip this morning, I stocked up on several boxes of Nature Valley Oats & Honey Granola Bars ($2.49/box). I have always loved these and my kids do too, so when I find a good price I’m always excited to stock up.  
I recently came across a cheesecake recipe that used Nature Valley Granola Bars for the crust and was excited to try making this crust with my favorite no-bake Pumpkin Cheesecake recipe.  The results were fabulous!  
MINI NO-BAKE PUMPKIN CHEESECAKES WITH GRANOLA CRUST

6 Nature Valley Oats & Honey Granola Bars
2 Tbsp melted butter
8 oz cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp pumpkin pie spice
8 oz whipped topping
Crush the granola bars until fine crumbs form.  I used a plastic bag and a meat mallet, but you could also use a blender or food processor.  Mix the melted butter and granola crumbs until well combined. Line 12 regular sized muffin cups with baking cups with baking cups. Place a tablespoon of the crumb mixture into each muffin cup and press down to form the crust.  
In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with an electric mixer on medium speed until well blended.  Gently fold in the whipped topping.  Spoon the mixture into each of the baking cups and refrigerate for at least 2-3 hours before serving.  Right before serving, I sprinkled a little bit of cinnamon on top and added some whipped cream as well.  Enjoy!

*We received compensation for creating a recipe using one of our favorite stock-up sale items.  All opinions are our own.  

No-Bake Almond Butter Bites & A Fall Giveaway!

Can you believe it is already November? I feel like Halloween just came and went in a blink of an eye this year! I haven’t had much time in the kitchen lately, so quick and easy recipes like these No-Bake Almond Butter Energy Bites are just the thing I need. I love making these in advance for the week and take two or three with me to work for that time in between breakfast and lunch when my energy levels start to get a little low. They are packed with fiber and protein from the creamy almond butter and oats. To add a little crunch, I used Vanilla Macaroon Granola by NatureBox. It has shredded coconut already mixed in, which adds an amazing touch of flavor to these little balls of energy. For the full recipe, check it out on the NatureBox blog!

FALL GIVEAWAY!

To continue our celebration of the Fall season, I have partnered up with a few lovely bloggers to give a few lucky readers some MUST-HAVE kitchen supplies valued at $243! Enter via the Rafflecopter below. Remember, the more tasks you complete, the more entries you get and the better chance you have to win something! Ends 11/21/13 at midnight PST and open to US only. Thanks for participating and GOOD LUCK!!

a Rafflecopter giveaway

Say hello to the other sponsors: Holly’s Helpings, Wilde in the Kitchen, It Bakes Me Happy, Neighborfood, From Away, Becca Bakes, Crazy for Cookies and More, The eccentric Cook, High Heels and Grills, What’s Cooking with Ruthie


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Share and Enjoy

Huevos Rancheros- Fresh, Fast, Flavorful!

My friends at Kroger were kind enough to send me samples of their latest fresh offerings from the deli, PeakFection Guacamole and Salsa. They wanted me to try them out and share my thoughts. What really stands out in the flavor department is that they are made with fresh ingredients acquired at the peak of perfection. I actually opened each container and had a spoonful immediately and I gotta tell you, the fresh taste was stunning.

I think this is my new favorite Guacamole, it tastes just like my mother made it herself.

I decided to go one step further beyond just a review and use these ingredients to share one of my favorite versions of a Texas classic, Huevos Rancheros. I had this for the first time on my 2010 book tour in a Dallas airport and was hooked. The blend of flavors and textures are perfect served atop a crispy tortilla and smothered in melted cheese. This is also a perfect time to come up with more dishes that you family enjoys which don’t center around expensive cuts of meat. The only things I do differently are to use a flour tortilla instead of corn and whatever cheese I happen to have on hand. If you want to be traditional and don’t mind corn tortillas, that is definitely the way to go. Personally, they are not a favorite of mine so I avoid them in most dishes I make.

The great thing about this supper (although it is a traditional breakfast) is that the only real cooking involves lightly browning a tortilla in a skillet and then frying two eggs in the same skillet. A fresh and flavorful supper is ready in a flash.

You’ll need: Tortillas (flour or corn), Refried Beans, Eggs, Cheese (whatever kind you like), and fresh Guacamole and Salsa.

To start, heat about a tablespoon or so of oil in a large skillet over medium high heat.

Place your tortillas in there, one at a time, and cook until just browned and crispy on both sides. This won’t take long so don’t step away from it.

Here is our lightly browned and crispy tortilla

Now fry an egg or two for each serving you want. I generally use two eggs for each serving. Just use that same pan and oil that you used for the tortilla. No sense in dirtying up another dish!

You can assemble this however you want but here is what I do.

Heat up the refried beans and spread a generous layer over the tortilla. Top that with fresh salsa and top that with fresh guacamole.

On both of these counts you can make your own or just go head to the Kroger deli and pick up some PeakFection.

Top that with your eggs, a sprinkling of kosher salt, black pepper, some grated cheese, and more salsa and guacamole as garnish if you like.

Now, DIG IN!

Technically, this is breakfast, but I prefer to serve it as supper.

Ingredients

    For each Serving:

  • 8 inch flour tortilla (traditional recipe uses corn)
  • Refried Beans
  • Salsa
  • Guacamole
  • 2 Eggs
  • Grated Cheese (your preference or whatever you have)

Instructions

  1. Heat a tablespoon or two of oil in a large skillet over medium heat. Add tortilla and cook on both sides until just lightly browned and crispy. Remove to plate. Add eggs to skillet and cook to desired doneness. I cook mine until they are just slightly runny in the center but my husband prefers his over well (solid centers).
  2. Spread a generous amount of refried beans over crispy tortilla. Top with a generous spread of salsa and follow that with guacamole.
  3. Place cooked eggs on top and sprinkle with salt and pepper, then cheese. You can put the plate under the broiler to melt the cheese if you like. Garnish with more salsa and guacamole. Enjoy!

2.6

http://www.southernplate.com/2014/10/huevos-rancheros-fresh-fast-flavorful.html

“My life – my personality, my habits, even my speech – is a combination of the books I choose to read, the people I choose to listen to, and the thoughts I choose to tolerate in my mind” 

~Andy Andrews

Sponsored Post: Special thanks to my friends at Kroger for providing me with the PeakFection ingredients for this post as well as a gift card to purchase the other ingredients! I sure do appreciate them and y’all! 

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