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Buffalo Cream Cheese Chex Dip + Giveaway

Written on March 3, 2014 by Wannabe Chef in Side Dish

I love being challenged to make recipes with a few ingredients(a la Chopped). I think it’s easier than starting with a blank canvas. Chex & General Mills challenged me to make something with Chex cereal and Frank’s hot sauce—an odd combination for sure. But immediately I had an idea and I’m happy it turned out so well.

This recipe’s a twist on a savory cheese ball and my vegetarian buffalo chicken dip. The last time I had that dip was for the Super Bowl; I think this one’s going to be the winner for college basketball and any other party I go to this month. It’s just as tasty but a little simpler because there’s no baking involved—perfect for bringing to a party where you won’t be able to heat anything up.

I debated which Chex cereal to suggest making this with. Using rice or corn makes it gluten-free, but some people might prefer wheat. I would recommend matching it to whatever cracker you’re serving with this. If they’re corn-based, go with corn, wheat-based go with wheat, etc.

Buffalo Cream Cheese Chex Dip

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Serves about 8-10 people):

1 8oz block of cream cheese, room temperature
1/2 cup cannellini beans
1 cup shredded Mexican cheese blend
1/4 cup Frank’s RedHot buffalo wing hot sauce
2/3 cup crushed rice, corn, or wheat Chex cereal
Chips and vegetables for dipping

Method:

Combine the cream cheese, cannellini beans, shredded cheese, hot sauce, and 1/4 cup + 1 Tablespoon crushed Chex cereal in a large bowl.
Using a potato masher, forcefully mix all of the ingredients until it forms a smooth, even-colored dip.
Using your hands and a clean, non-stick surface, form the dip into a ball.
Lightly bread the outside of the cheese ball with with the remaining Chex cereal.
Serve at room temperature with tortilla chips and vegetables to dip.

Giveaway:

Want to make your own? You can get the same inspiration I did to make this pictured above. Just do one or multiple entries as listed below and I’ll pick a winner at 11:59pm on Sunday, March 9th.

Who would you make this for and/or for what occasion?
Follow me on Twitter or mention that you already do
Follow me on Facebook or mention that you already do

Good luck!

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4 Easy Nutella Recipes

Written on February 21, 2014 by Wannabe Chef in Dessert, Recipe Round-Up

I have two half-eaten jars of Nutella in my kitchen. I think I have a problem. (~~I need more Nutella.~~)

There’s a store near me that sells imported European jars for less than $4($3 each if you buy 3). At that price it’s hard not to turn into an addict. Not that Nutella on oatmeal or bagels could ever get old, but using it in recipes helps mix it up from time to time.

Here are 4 recipes that take about as much time to make as it does to eat an entire jar. Also, all of these recipes are 4 ingredients or less, so there’s no reason not to enjoy them all. Maybe even in one day.

Easy Nutella Brownies

Easy Nutella Brownies are exactly what they sound like. You can instantly make any brownie mix into Nutella brownies with just Nutella and eggs. There’s no reason to make any other kind.

Nutella Cheesecake Strawberries

Nutella Cheesecake Strawberries impressed everyone the last time I made them, which isn’t bad for something with just 4 ingredients. The hardest part is slicing and stuffing the strawberries, but it’s fine if you have a little patience.

Nutella Yogurt Dip

Nutella Yogurt Dip will make you feel a little better about eating Nutella by the spoonful. It’s just as tasty but a little more healthy. I like it with fruit and veggies but graham crackers and pretzel sticks work just as well.

Gluten-Free Nutella Cookies have been my afternoon snack since I made them. Since they’re crispy and chewy when they’re done I like to break them up and add it to yogurt. That practically makes them a health food, right?

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Healthy Mocha Frappe

Written on January 20, 2014 by Wannabe Chef in Drink

As a Clean Plate Club member Stonyfield sent me their 2 newest flavors of Greek yogurt, cafe latte and black cherry, as well as their re-perfected traditional flavors. I was super excited because if there’s one flavor of yogurt I’ve been wanting for the past couple of years it’s coffee(seriously, just check my Twitter archive). You gotta try this #StonyfieldGreek!

The cafe latte won’t be for everyone but it was just what I was hoping for—sweet, slightly bitter from the coffee, and a little tangy. I liked the black cherry, too, but thought the cafe latte was more unique and delicious.

This mocha frappe is just like any fancy Starbucks drink you could get but just a little healthier. Using Greek yogurt instead of whole milk keeps the thick, rich consistency but with added protein and 0% of the fat. Try having it for dessert or as a breakfast drink when the weather starts heating up.

Getting the right amount of ice to liquid is the hardest part of making a good smoothie. Play around to find what works best for the blender or food processor that you’re using.

Healthy Mocha Frappe

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

1 container Stonyfield cafe latte Greek
2 Tablespoons black coffee
1 1/2 Tabespoons maple syrup
2 Tablespoons cocoa powder
8 ice cubes

Method:

Combine all of the ingredients in a blender or food processer.
Pulse until the ingredients are well-mixed and the ingredients are fluffy.
Pour into a clean glass. Garnish with whipped cream as desired.

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4 Healthy New Year’s Recipes

Written on January 9, 2014 by Wannabe Chef in Breakfast, Dessert, Entree, Recipe Round-Up

New Year’s resolutions are hard. It’s easy to shoot to high and make resolutions impossible to keep up with; the best kind are little changes you can work into your everyday routine and maintain without even thinking about it.

I didn’t make a food or fitness resolution this year. Mine is to get whiter teeth, so I bought special toothpaste and mouthwash. We’ll see how that goes with the horde of coffee and chocolate I eat.

If you did make a resolution to eat healthier, here are 4 simple recipes you can work into your every week to hit that goal. All of them have common, simple ingredients and are probably foods you already eat, so working them into your diet should be a breeze.

Breakfast:

Low-Fat Cinnamon Raisin Granola is a great quick and filling alternative to heftier breakfasts like bagels and cream cheese or a donut. You can make a big batch on the weekend and portion out servings for the weekday mornings to grab and go.

Snack:

Fruity Peanut Butter Yogurt Dip will satisfy your sweet tooth in the afternoon and still be tasty enough to enjoy. It’s a simple mix of yogurt, peanut butter, and sweetener that’s good for kids or grown-ups.

Entree:

Easy Broccoli Frittata is another recipe you can make in bulk over the weekend and reheat throughout the week whenever you’re less than motivated to make a meal. The eggs and cheese are full of protein while the broccoli adds a boost of healthy nutrients, too. Add a simple side and you’ve got a whole dinner.

Dessert:

Raw Vegan Chocolate Hazelnut Cake proves that you can still have dessert even when you’re eating healthy. The bulk of this “cake” is dates and hazelnuts, making for a delicious and nutritious end to a meal.

Did you make a New Year’s resolution? What was it?

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Maple Peanut Butter Oatmeal Bread

Written on November 1, 2013 by Wannabe Chef in Breakfast

Do you know what November is? ~~Besides depressingly cold.~~ It’s national peanut butter month! And to stir things up, the National Peanut Board invited bloggers to come up with a new peanut butter recipe to post and spread the love.

At this point, there are few recipes that I haven’t made with peanut butter. It’s something I eat daily—usually in the morning with oatmeal and a sweetener like maple syrup. But oatmeal can be messy and hard to have on the go, so there had to be an easy, portable way to have that delicious flavor combination.

For my entry I made a peanut butter quick bread sweetened with maple syrup. It’s healthy and amazingly delicious warmed up on a cold November morning.

To vote in the recipe, you can go to the Peanut Board’s Facebook page after 12pm on November 1st and use the contest’s tab app to vote before November 30th. Besides a prize for the winning blogger, they’re giving away 15 peanut butter prize packs with $25 gift cards to voters, so vote!

Maple Peanut Butter Oatmeal Bread

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes one loaf):

2 1/4 cups all-purpose flour or gluten-free all purpose flour
1 1/2 cups rolled oats
3/4 cup maple syrup
1 cup peanut butter, gently melted
1/2 cup vegetable oil
4 eggs
1/4 cup water
1 Tablespoon vanilla extract
1/2 Tablespoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt

Maple Peanut Butter Quickbread Loaf

Method:

Preheat your oven to 350 degrees.
In a large bowl mix together the oats and flour.
Add in the syrup, peanut butter, oil, eggs, and water and beat well.
Add in the rest of the ingredients and continue mixing until it forms a batter.
Lightly grease a 9-inch loaf pan with oil.
Pour the batter into the pan and sprinkle some extra oats on the top.
Bake for 50 minutes or until the bread rises and sets.
Remove from the oven and let cool before slicing. Store in a cool place when not enjoying.

Maple Peanut Butter Quickbread Loaf 2

Be sure to check out the other bloggers’ recipes as well! Jennifer, Laurie, Nick, Tina, and Rachel all cooked up something delicious, too.

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Chocolate Almond Granola Bars

Written on August 16, 2013 by Wannabe Chef in Snack

I’m a snacker. I can’t imagine how somebody could go from lunch all the way to dinner time without snacking on something. Seriously, how do they do it? I’m usually reaching for a candy bar or bag of popcorn at 3pm and more often than not know I should be eating something healthier.

I first made these bars last Summer and they disappeared as quickly as they set. They’re unbelievably delicious for something that takes 10 minutes to make with simple ingredients. This time around I used homemade chocolate cashew butter in place of the almond butter because it’s what I had on-hand and they tasted just as good if not better.

Just like the first time I made these, I used candied ginger instead of dried fruit. I love a little bit of spice with my chocolate. I’d highly recommend chopping your almonds and fruit before adding them to the batter because the larger portions will make your granola bars harder to cut in the final step.

Chocolate Almond Granola Bars

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 8 to 10 bars):

1/2 cup semi-sweet chocolate chips
1/2 cup almond butter
1/4 cup honey**
1 cup oats*
1 1/2 cups chocolate rice crisps cereal*
1/2 cup almonds, crushed or sliced
1/2 cup dried fruit
1/4 teaspoon salt

*To make these granola bars gluten-free, make sure these two ingredients are certified gluten-free.

**Use 3 Tablespoons of agave to make these vegan.

Chocolate Almond Granola Bars Uncut

Method:

In a microwave or over a double boiler, melt the chocolate chips.
Stir in the almond butter and honey until smooth.
Add in the oats, cereal, almonds, dried fruit, and salt and mix until everything is completely covered.
Line an 8 x 8 baking tray with wax paper. Dump the batter into the pan and press down into an even layer.
Refrigerate the bars until they’ve hardened—about 20-30 minutes.
With a sharp knife, cut the bars in half horizontally and into quarters vertically into 8 2 x 4 bars.
Store in the refrigerator for up to 2 weeks.

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Easy Broccoli Frittata

Written on July 12, 2013 by Wannabe Chef in Breakfast, Entree

On an average day I eat more eggs than anybody I know. I wish they were always this intricately flavored and delicious but more often than not they’re just scrambled. But once in a while—once in a while it’s refreshing to put time and thought into the simple egg and make something with a little more wow-factor for yourself or others.

The broccoli and herbs help to flavor the eggs and give a bit of texture, since frittatas don’t have a crust like quiches to give them a little crunch. This recipe is called easy because you can put it in the oven and forget about it until dinner. You can also make it at night and have it reheated the next morning for breakfast. It’s just easy and easy to love.

I didn’t add any cheese to mine but it would definitely boost the flavor. If you’re thinking about it, I’d recommend 4oz of a sharp cheddar grated finely and added into the batter before baking. Otherwise if you’re making this for a crowd you can leave the cheese out and have some freshly grated cheese to serve on the side.

Easy Broccoli Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4-6 servings):

1 dozen eggs
1 1/2 cups steamed broccoli
1/4 cup + 1 Tablespoon milk(eyeball it)
1 Tablespoon herb mix(use whichever’s your favorite)
1/2 teaspoon onion powder
1/2 teaspoon salt(reduce if using cheese)
1/4 teaspoon garlic powder(optional)
4oz sharp cheddar(optional)
Butter for greasing

Method:

Preheat your oven to 350 degrees.
Crack all of the eggs into a large bowl making sure not to get any shells into the batter.
Add in the milk, herbs, seasonings and cheese if using and whisk until the eggs are a pale yellow.
Grease an 8-inch baking pan on the bottom and around the sides.
Pour the egg batter into the baking pan.
Add the steamed broccoli evenly around the pan and gently press it into the batter with a fork to cover the tops of the florets.
Bake for 40-50 minutes until the sides turn golden brown and the center is firm. Remove from the oven and let stand at room temperature for about 10 minutes to cool before serving.

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Lunch Box Trail Mix

Written on July 7, 2013 by Wannabe Chef in Snack

I’m a conservative when it comes to trail mix politics. I won’t go near one at the store if it has dried pineapples or brazil nuts; I would say that even pumpkin seeds are pushing it for me. The best trail mix is the simple kind you grew up with.

This is a classic mix with a few different nuts, chocolate M&Ms and of course lots of peanuts. My 5-year old self would probably pick out the chocolate first and leave the raisins behind but I’ve come to appreciate them more and more.

Pay attention to whether the nuts you use are salted or unsalted. I’d recommend only using salted peanuts and unsalted cashews and almonds for the best flavor. Roasted nuts are more traditional but use whichever you think have the best flavor.

Lunch Box Trail Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 5 cups or 20 servings):

1 1/2 cups roasted salted peanuts
1 1/2 cups whole almonds
1 cup whole cashews
1 cup M&Ms
1 cup Raisins

Method:

Combine all of the ingredients in a large bowl and mix well.
Store in an airtight container and keep in a cool place when not eating.

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Oat Bran Raisin Cookies

Written on April 9, 2013 by Wannabe Chef in Dessert

I love that every season there seems to be new gluten-free products on the shelves. I thought I was done with oat bran years ago since gluten-free oats are hard enough on their own to find, but wouldn’t you know Bob’s Red Mill now makes those, too? I was excited to bake with them because oat bran has a finer texture in baked goods not to mention a higher fiber and nutrient content.

These cookies are just like oatmeal raisin cookies except using oat bran for a different crunch. They aren’t your soft, pillowy oatmeal cookies; since this recipe uses oil and has very little moisture in it, the cookies come out crunchy and chewy. They’re perfect for a dunk in milk or almond milk.

If you don’t have oat bran on hand, you can make oat flour instead by pulsing rolled oats in a food processor or blender. The nutrient contest isn’t quite the same but the textures are very similar. You can add in chocolate chips or any other type of mix-in but make sure not to add too many since they can make it difficult for the dough to stick together.

Oat Bran Raisin Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes about 18 cookies):

1 cup oat-bran
1/2 cup all-purpose flour(I used gluten-free all-purpose flour)
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
6 Tablespoons vegetable oil
1/3 cup raisins

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the oat bran, flour, sugar, cinnamon, baking soda and salt.
Beat in the egg and oil until the mixture forms a sticky dough.
Add in the raisins and fold until they’re incorporated.
Roll the dough into roughly 1-inch balls and place them on a non-stick baking tray flattening them slightly.
Bake for 14-16 minutes until the edges turn golden. Remove them from the oven and let them cool for 10-15 minutes before moving to prevent them from crumbling.
Store at room temperature in a sealed container when not eating.

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Cape Cod Trail Mix

Written on March 12, 2013 by Wannabe Chef in Snack

New England doesn’t have a standard cuisine but it certainly could. Between the apple cider doughnuts, glazed Dunkin Donut’s munchkins with jimmies and Boston cream pies there’s a lot to love(mostly carbs).

And then there’s this trail mix. You won’t find the typical gang of peanuts and raisins; instead we have cashews and almonds with dried cranberries. White chocolate instead of milk chocolate adds a sweetness to match the tartness of the berries. The flavors are simple but purely addictive, especially paired with some local apples and Vermont cheddar slices.

You could use raw almonds but I think roasted just have such a better flavor and texture. Similarly you could use raw cashews but I think you need something salted in the recipe to add a balance to the sweet.

Cape Cod Trail Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes about 3 1/2 cups)

1 cup roasted, salted cashews
1 cup roasted almonds
3/4 cup craisins
1/2 cup white chocolate chunks

Method:

In a large bowl, combine and mix all of the ingredients together.
Keep in an air-tight container at room temperature when not eating.

All that’s missing is a bag of Cape Cod potato chips—never the baked or reduced salt kind.

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