To make this holiday season even sweeter, Oreo is releasing a Peppermint flavor, available for a limited time at select retailers. I’m obsessed with mint & chocolate. I make s’mores with peppermint patties. (Try it. You can thank me later.)  I wait for Peppermint Mochas the way others wait for Pumpkin Spice Lattes.  So Peppermint OREOS??? Sign. Me. Up.

They did not disappoint. Oh no, they did not.

To try them out, we made these INCREDIBLE Oreo cookie balls!! They were so easy and fun. Gracie and I made these together and they were super simple. It probably took us 15 minutes total prep time (not including time to chill the balls after we dipped them in chocolate).

I served these at our housewarming party on Saturday. I set them out on the buffet table and snapped a picture of the table.

Someone else arrived and I went to welcome them in. I came back to take a nice close-up picture of my pretty Peppermint Oreo Balls. I came back and they were gone. G-O-N-E. Every single one of my adorable Oreo Balls were GONE.

They were obviously very yummy and a big hit.

Anyway, here is the recipe, sans finished picture of my gorgeous Peppermint Oreo Balls because my extended family cannot show self control around Oreos apparently. Humph.

PEPPERMINT OREO BALLS

• 1 pkg (8 oz) brick cream cheese, softened
• 1 pkg (15.25 oz) OREO Cookies with Peppermint Creme, finally crushed
• 4 pkg (4oz each) semi-sweet baking chocolate, melted
• 8 starlight mints, coarsely crushed (or use candy canes), red nonpareils, or decoration of your choice!

Instructions:

1. Mix cream cheese and cookie crumbs until well blended.

2. Shape into 48 (1-inch) balls. (Um… we only made about 38. Because we ate some cookies. Ahem.) Freeze 10 min.

3. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with decorations, if desired.

4. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

A few tips:

disclosure: this was a sponsored campaign from OREO. 

With our schedules these days, I need quick, easy breakfast ideas.

So I started making baked granola in muffin cups – they are super easy and freeze really well, so we can make a bunch and have them ready when we need them.  And you can make a lot of varieties, so everyone get’s their favorite. Some of the kids like peanut butter & chocolate in theirs. My son loves raisins. And my favorite – Almond Joy Baked Oatmeal.

ALMOND JOY BAKED OATMEAL (makes 12)

1 egg
1/2 tsp vanilla
1 cup unsweetened applesause
1/2 of a mashed banana
1/4 cup honey
2 1/2 cups old fashioned rolled oats
1/4 cup flax seed meal
1 tsp cinnamon
1 1/2 tsp baking powder
1 1/3 cup whole milk
mix-ins (Add whatever tickles your fancy, but here’s my fav!)
1/4 cup shredded coconut
1/4 cup sliced almonds
1/4 cup dark chocolate chips

1. Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and honey well. Mix in oats, flax meal,  salt and baking powder. Slowly mix in milk. (It will be a little runny – but that’s ok!)  Fold in coconut, almonds and chocolate chips.
2. Line muffin tin with liners, and scoop about 1/4 cup into each cup. (I add a few extra chocolate chips, because can you really have too many?)
3. Bake for about 30 minutes, or until a toothpick in the center comes out clean.
4. If desired, freeze for another day. (Just defrost in the fridge overnight for when you want them.) Before eating, reheat in the microwave for 20-30 seconds.

I LOVE Cinco de Mayo! I love Mexican food for entertaining – its so easy and fun and casual.

Not to mention, I am kind-of well know for making an amazing margarita. Here is my super-dooper secret recipe. You will LOVE it!

Easy Frozen Margarita

1 can frozen limeaid
1/2 can triple sec
1/2 – 1 can tequila

Blend with ice. Serve in glass rimmed with salt. Designate a driver.

Some of my Cinco de Mayo staples?

These are the best black beans. My kids love these. We use them as a side dish or to make tacos! Although, carne asada tacos or carnitas are always a good option. For something a little more gourmet, try Cornmeal Crusted Tilapia with Salsa (amazing!!).
What are you making for Cinco de Mayo? This year I’m thinking I will try fish tacos! Don’t these look yummy?

I made this the other day and my family did everything but lick the bowl. Its easy, quick and very yummy!!

Chicken & Barley Soup

1 tablespoon extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 cups shredded chicken
Coarse salt and ground pepper
8 cups low-sodium chicken broth
5 sprigs thyme (if you have it)
1½ cup barley

Superbowl Sunday!!! What a fun and exciting afternoon, and with a such a good excuse to have a big party and lots of fun how could someone involve themselves in this joyous occasion. Nothing like noshing down on buffalo wings, hoagies, pizza, chips… now I’m getting hungry.

Stressing about food? Not a problem – here are some fun and easy foods that will be at my party this year!

Chili is a no-brainer. And so easy to serve to a crowd! Make a huge batch and keep it in the crockpot on low. Add toppings like sour cream, shredded cheese, bacon crumbles and chopped green onions and you’re good to go! Everyone can make their own bowl when they get hungry and you can enjoy the game instead of slaving in front of the stove!

Guacamole – if you’ve never made it yourself, give it a try! You’ll be amazed at how easy it is! Its a great compliment to the chili!

This Jalapeno Popper Dip is gluten-free and you can make it in advance too! Just pop it in the oven when you’re ready to party.

Don’t forget — Superbowl parties often involve finger foods, people sharing dishes like salsa and dips and food sitting at room temperature for long period of time. FoodSafety.gov highlights four simple steps to food safety: Clean, Separate, Cook, Chill. These basic actions include cleaning the food well, keeping potential contaminates separated, cooking meats thoroughly and chilling uneaten portions. You don’t want your guests to miss the end of the game because they’re sick, right?

This takes inexpensive chicken thighs and turns them into an easy feast!

Grilled Tandoori-Style Chicken Thighs

1½ tbs ground cumin
1½ tsp curry powder1½ tsp kosher salt
1 tsp garlic powder
½ tsp ground ginger
¼ tsp cayenne pepper
2 tbs vegetable or canola oil
3 tbs red wine vinegar
½ cup plain yogurt (regular or non-fat, whichever you prefer)
2½ lbs boneless, skinless chicken thighs, trimmed of excess fat
3 tbs chopped fresh cilantro (optional)

Heat oil in a skillet on low heat. Mix the cumin, curry, salt, garlic powder, ginger and cayenne in a small bowl and stir the spices into the oil. Heat until they bubble and become fragrant (about 1 minute).

Return spices to a bowl, add vinegar and yogurt and mix well. Add the chicken thighs and marinate for several hours in the fridge. Grill over medium-high heat until cooked through. Garnish with chopped cilantro if desired. I serve with basmati rice.

I headed to Costco this week to pick up some sirloin tip roast, that is on sale for only $1.99/pound. A full shopping cart later (seriously, Costco needs a warning label on the door) I came home and now have a stocked freezer and I’m ready to go for meals this month! The sirloin tip roast comes in a four pack of individually wrapped roasts, that are around 1.5-2 pounds each. So you can make tons for a crowd or just what you need for a weeknight dinner.

I threw mine in the crockpot (a busy mom’s best friend!) before going to work and we ended up with a feast that night! We had fresh guacamole, black beans and carnitas tacos with all the fixin’s.  I’m going to have to make this next time we have people over – a fiesta with carnitas tacos! It would make a perfect casual party – especially for when people might all be eating at once.

For a more formal dinner, I would probably roast the pork and serve with roasted potatoes and asparagus. Yum! The USDA reduced the temperature guideline for pork loins, chops and roasts from 160 to 145 degrees F, with a three minute rest. This will yield a juicy, flavorful product that may be pinker in color than most home cooks are used to. Ground pork, like all ground meat, should be cooked to 160 degrees.

Slow Cooker Pork Carnitas

1.5-2 pounds pork sirloin tip roast
½ cup freshly squeezed orange juice (about 1 large oranges)
¼ cup freshly squeezed lime juice (about 1 large lime)
8 cloves garlic (whole, peeled)
½ tablespoon kosher salt
1 tablespoon ground cumin
½ cup beef broth
corn tortillas
sour cream, salsa, sliced avocado, shredded cheese, shredded lettuce (whatever you like!)

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 5-6 hours, or until the pork shreds quite easily with a fork. It should pretty much fall apart when you poke it with a fork. Shred and serve with warm tortillas.

Don’t forget to enter my Costco giveaway! I’m giving away a $50 gift card in honor of National Pork Month and you must enter by tomorrow!

Disclosure: This post is part of a campaign with The National Pork Board and The Motherhood. I am receiving a stipend for my participation. Opinions remain my own.

I often make this on Monday and eat it for lunch all week. Its so good and so fresh – high in protein and fiber – and its gluten free to boot, for those of you who are!

Detox Salad

Salad:

• 1/2 cup dry quinoa, cooked and drained
• 1 can chickpeas, rinced
• 1 English cucumber, diced
• 1 red pepper, diced
• 1 pint grape tomatoes, halved
• 4 green onions, diced
• 2 stalks celery, diced
• 1/4 cup fresh parsley, diced (if you have it)
• Kosher salt + pepper, to taste

Dressing:

• 2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
• 2 tbsp red wine vinegar (or baslamic or whatever you prefer)
• 2 tbsp fresh lemon juice

Directions: In a medium bowl, place quinoa in a microwave safe bowl. Add 1 cup water and cook 4 minutes. Stir, then cook 2 minutes more. Fluff with a fork and let cool.

In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, celery, green onions, parsley). Add in beans and stir.

In a small bowl whisk together the dressing ingredients. Set aside.

When the quinoa is ready, stir into the salad. Add the dressing just before serving and stir well. Season with kosher salt and freshly ground black pepper to taste.

Yield: about 3-4 cups.

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I found this recipe via Pinterest recently and had to give it a try! I tweaked it a bit and my family was gobbling it up! Its a great sweet and spicy marinade that is perfect for summer. Obviously, you don’t have to make kebobs – my kids just love anything on a stick! I served it with oven roasted veggies to use up what we had from the farmer’s market.

Honey-Lime Chicken Kebobs

Ingredients
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime (3 tbsp lime juice)
1/4 cup chopped onion
4 garlic cloves, minced
red pepper flakes, to taste (We used about a teaspoon)
1 pound skinless, boneless chicken breasts
2 tablespoon fresh cilantro

Instructions

1. In a small bowl, combine your ingredients, expect the cilantro. Whisk thoroughly.
2. Cut chicken breasts into large chunks.
3. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour, better if all day or overnight.
4. Soak bamboo skewers in water for at least 15 minutes, then thread skewers with chicken.
5. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

adapted from Kitchen Meets Girl (Her’s seem spicer, so if you love spice, use that version. I took out some spice and added more garlic and some onion.)