Pepperoni Pizza Puffs

I came across a fun recipe for bite sized appetizers the other day on a yummy food blog called What Megan's Cooking. They are adorable little pizza puffs, packed with delicious pepperoni pizza flavor. What's more, they are easily pop-able and kid friendly too, rendering them perfect for an easy lunch, afternoon snack, or even a light dinner. In fact, I made an entire batch the other night, served it along side a green salad, and Ryan and I ate it as our entree. It was delish!

Do you ever eat appetizers for dinner? What are some of your favorite appetizers to eat? Let me know below!

Paula's Notes: 

*Not too keen on appetizers for dinner? Why not invite some people over for the Olympic Opener? These hand held pizza bites are guaranteed to be a winner! 

*Don't like pepperoni? Try dicing up some olives, peppers and mushrooms and using them in place of the meat. Voila, you have a garden veggie pizza puffs instead! 

*Make and Freeze - Prepare the puffs, freeze on a baking sheet and transfer to a food storage bag.  When you want to eat them, bake the frozen puffs on a baking sheet at 350 degrees for 8-10 minutes.

Pepperoni Pizza Puffs

Adapted from What Megan's Cooking

Originally from Rachael Ray

Yields 20-24 puffs

Ingredients:

• 3/4 cup all purpose flour
• 3/4 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp oregano
• 1/4 tsp salt
• 3/4 cup milk (original calls for whole milk, I used unsweetened almond milk)
• 1 egg, lightly beaten
• 2 oz sharp cheddar cheese (about 1/2 cup)*
• 2 oz mozzarella cheese (about 1/2 cup)*
• 2 oz turkey pepperoni - chopped into quarters (about 1/2 cup)
• 1/2 cup pizza sauce

*You can easily substitute 1 cup of whatever cheese you have on hand.

Directions

1. Pre-heat the oven to 375 degrees. 
2. Lightly spray 20-24 mini muffin cups. 
3. In a large bowl, whisk together the flour, garlic powder, baking powder and salt.
4. Stir in the milk and egg.
5. Add cheeses and pepperoni and mix together until fully incorporated. Let stand for 10 minutes.
6. Stir the batter once or twice and divide among the mini-muffin cups. 
7. Bake until puffed and golden brown - 20 to 25 minutes.
8. Meanwhile, microwave the pizza sauce until warmed through. 
9. Serve the pizza puffs with the pizza sauce for dipping.
10. Enjoy!

Two Bite Tarts

It's happened again, June has raced by and I am left wondering, "How is it almost July? Why is the summer going by so quickly?!" In fact, while I haven't done official scientific studies, I'm fairly certain that once July 4th hits, time ACTUALLY speeds up, and July and August go even faster than June. It's true, and someday I will have the scientific evidence to prove it. Today, however, I have something even better: 

4th of July Two Bite Tarts. 

I was scrolling through foodgawker the other day and I came across a mouth watering photo at Kitchen Treaty. Of course I had to try the recipe, and wow is it a winner! The original recipe just uses blueberries, but Kitchen Treaty suggested throwing in some strawberries for a patriotic flair. Brilliant!

These little tarts are perfect for your next backyard barbecue. Not only are they the ideal finger food, but the flavor is fantastic and they are ready in less than 10 minutes, YES! 

Paula's Notes: Because these delicious bites are so quick to make, I would recommend preparing the filling ahead of time and topping the actual shells when you are ready to serve, as the tart shells may get soft if they sit for too long. (I made mine in the morning and served them after dinner; the flavor was incredible, but the tarts were a little chewy.) You can have the best of both worlds by prepping the filling ahead of time for a deep flavor, and topping the shells just before serving to ensure a crispy bite. Perfect!

What are your 4th of July plans? Do you have any dishes that you make every year? Let me know below!

Two Bite Tarts

Adapted from Kitchen Treaty

Yield: 15 Tarts

Ingredients:

• 2 tablespoons light brown sugar - packed
• 1/4 cup sour cream
• 4 oz cream cheese - room temperature
• 1/2 tsp. vanilla
• 1 tsp. fresh lemon zest
• 1 tablespoon heavy cream, half and half, almond milk (whatever you have on hand)
• 15 mini phyllo tart shells
• 30 blueberries*
• 2-3 large strawberries - diced into pieces the size of blueberries*

*Be sure your berries are dry after washing them, so that they don't make your filling runny. I laid mine out on a paper towel to dry up the extra moisture.

Directions:

1. Using a hand mixer or stand mixer with a paddle attachment, cream together brown sugar, sour cream, cream cheese, vanilla and lemon zest until smooth.
2. Add cream and continue mixing for another minute, or until light and fluffy.
3. Transfer cream cheese mixture to a zip top bag and snip off a small corner.**
4. Fill mini tart shells with cream cheese mixture.
5. Top each tart with two blueberries and one strawberry slice.
6. Serve and Enjoy!

**If you are preparing your filling ahead of time, stop here before cutting off the corner and put filling in the refrigerator. Pull filling out of the fridge 20 minutes before you are ready to fill the tarts, so it becomes more pliable, and continue with remaining steps.

Banana Bread

Do you have a recipe that you can make in your sleep, or a meal that your family repeatedly requests? I love having those recipes up my sleeve; delicious, reliable, homemade treats that will work every time, what could be better?

My banana bread is one such recipe. I have used this recipe for years, and it has never let me down. (Unfortunately I cannot remember where I found it...somewhere online. Ha, as if that is helpful!) Moist, flavorful, and filled with banana flavor, this dense loaf of bread is certain to please every banana lover in your life. If you like walnuts in your bread, feel free to add them. I am one of the few who does not like nuts in my baked goods, I think it's a texture thing. To each their own:-)

What is your favorite go-to recipe? Do you like walnuts in your brownies and sweet breads? Let me know below!

Banana Bread

Yield: 1 9x5 loaf

Ingredients:

• 2 cups all-purpose flour
• 1 tsp cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup salted butter - room temperature
• 3/4 cup brown sugar - packed
• 1 1/2 tsp pure vanilla extract
• 2 eggs - beaten
• 3-4 mashed very ripe bananas.
• The browner the banana, the better the warm banana flavor

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 9x5 inch loaf pan with cooking spray.
3. In a large bowl, whisk together flour, cinnamon, baking soda and salt. 
4. In another bowl, use a mixer to cream together butter, vanilla and brown sugar. 
5. Incorporate the beaten eggs and mashed bananas into the butter mixture until well blended. 
6. Gently incorporate banana mixture into flour mixture, stirring until just combined.
• Be careful not to over-mix to avoid a tough loaf of bread.
7. Transfer batter to sprayed loaf pan.
8. Bake in a preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of your loaf comes out clean. 
9. Let bread cool in pan for 10-15 minutes; turn out onto a wire rack.
10. Enjoy!

Sun Dried Tomato and Black Olive Pasta

I am dedicating this post to all of the other sun dried tomato fans out there. This recipe is for you. 

After making my French inspired Fougasse the other day, I was left with some extra sun dried tomatoes and black olives, which were screaming to be used in a pasta dish; this is what I came up with.

Super easy yet incredibly flavorful, this pasta is filled with a tangy, slightly salty bite from the sun dried tomatoes and black olives, and is pulled together with a hint of garlic, fruity olive oil and a sprinkling of Parmesan cheese. If you're looking for an extra tangy twist, feel free to add in some crumbled feta as well, I bet it would be awesome!

Do you have a favorite simple pasta dish? Let me know below!

Sun Dried Tomato and Black Olive Pasta

Serves 4

Adapted from here

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves - finely minced
• 2 oz. sun dried tomatoes - chopped
• I found mine in a 4 oz. plastic container near the regular tomatoes
• 2 cups low sodium or no-salt chicken broth
• 8 ounces thin spaghetti or angel hair pasta
• 1/2 cup sliced black olives (one small can - drained)
• 1/2 cup chopped fresh parsley
• 4 tablespoons Parmesan cheese
• 1 cup broccoli floretts - diced (Optional)
• I added this in at the last minute because I had a little extra to use up :-)

Directions

1. Fill a large pot with water and bring to a boil. 
2. Salt water generously (this is your only chance to flavor the pasta itself) and add the pasta. Cook until al dente (6-7 minutes) or according to the package directions. Drain.
3. Meanwhile, in a large skillet, heat the olive oil and garlic over medium heat for about 1-2 minutes. 
4. Stir in the sun-dried tomatoes and unsalted/low sodium chicken broth. Reduce heat, cover and simmer for 10 minutes.
5. Add the olives and chopped broccoli (if using)to the sun-dried tomato mixture. Stir to mix evenly.
6. Add cooked pasta and allow to simmer in sauce until desired consistency of sauce is reached. (3-5 minutes)
7. Add fresh parsley and toss pasta.
8. Divide the pasta among individual plates. Top each serving with Parmesan cheese. 
9. Enjoy!

Banana Pancakes

I hope your face is ready to be rocked with yummy pancake goodness...

I love breakfast. If I had to choose one meal category as my all time favorite, I would absolutely choose breakfast. Pancakes, waffles, crepes, even a big bowl of cereal, I love it ALL. However, there is one major rule about this love of breakfast; I don't like it in the morning.

What??

I know, it's super strange, but I just don't like sweets in the morning. (Omelets, eggs, and oatmeal, however, are all safe at any time of day) Therefore, AT LEAST once a week, we have a sweet breakfast for dinner, and it is amazing.

A few days ago I had these guys sitting on my kitchen counter, feeling a little sad and lonely.

"Bake with us! Bake with us!"

Upon seeing these beautifully brown and speckled bananas, I was inspired to make my ultimate banana pancakes. YES! Perfectly sweet from the ripened bananas and warm brown sugar, and infused with a subtle banana flavor, these pancakes are over the top; Ryan and I DEVOURED them. My favorite bite is a piece of pancake, drizzled with maple syrup and topped with a slice of banana. MMM, I might have to make more tonight.

What is your favorite meal? Do you ever eat breakfast for dinner? Let me know below!

Banana Pancakes

Yields 8 large pancakes (you be the judge of how many people that serves :-))
Adapted from allrecipes.com
Ingredients:

• 1 cup all-purpose flour 
• 1-2 tablespoons brown sugar (depending on desired sweetness)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg - beaten
• 1 tsp. vanilla
• 1 cup milk of choice (I use vanilla almond breeze)
• 1 tablespoon butter - melted
• 2 ripe bananas – one mashed, one sliced

Directions:

1. In a medium bowl whisk together flour, baking powder and salt.
2. In a separate bowl, mix together beaten egg, vanilla, melted butter, milk, and one mashed banana.
3. Stir flour mixture into banana mixture. The batter will be slightly lumpy from the bananas.
4. Heat a nonstick skillet over medium low heat.
5. Spray skillet with cooking spray and drop, by 1/3 cup, the banana pancake batter onto your pan. Once the top of your pancakes get bubbly and bottom is golden brown, flip and continue cooking the other side. 
• **Be patient with these, low heat is better and will yield a lighter pancake. If you cook it too quickly, your pancake may be mushy in the middle - blech.
6. Serve pancakes topped with extra slices of banana and warm maple syrup. 
7. Devour and enjoy while listening to Jack Johnson's "Banana Pancakes." 

Turkey Bacon Club

If you're a regular reader of Paula's Plate, you may recall my previous post for garlic herb bread. As I said, this is my favorite sandwich bread, as it adds an incredible amount of garlicky herby flavor to any plain-jane sandwich.

After making one of my favorite sandwiches for lunch yesterday, I had to snap a picture and share it with you. So easy, yet so very delicious, this Turkey Bacon Club makes a filling lunch or a refreshing, simple dinner on a busy weeknight.

Now this isn't some boring turkey sandwich. Oh no. This tasty treat is filled with smoked turkey, crispy turkey bacon, fresh green lettuce, juicy red tomatoes, and creamy smooth avocado. Shmear on a generous layer of garden vegetable cream cheese, and smoosh between two fresh slices of garlic herb bread and bam! 

You're in sandwich heaven.

Admittedly, this isn't really a recipe, it's more just a yummy combination of flavors, but I will list the ingredients below anyway. So quickly go make this sandwich, and then come back and read about the exciting new Kraft Delicious Bytes contest below; an easy entry with cash at stake? Yes please!

Turkey Bacon Club

Serves 4

Ingredients:

• 8 slices of garlic herb bread - toasted

• 4 crisp iceberg lettuce leaves

• 8 thin tomato slices

• 8 ounce(s) of sliced deli style turkey (I like smoked)

• 8 strips of turkey bacon - cooked

• 6 ounce(s) of avocado (about 1 medium avocado) - sliced

• 8 ounce(s) of garden vegetable cream cheese

Directions:

1. Spread one ounce of Garden Vegetable Cream Cheese on each slice of toasted bread.
2. To build each sandwich, layer on one slice of bread: 1 crisp iceberg lettuce leaf, 4 thin tomato slices, 2 ounces of sliced deli turkey, 2 strips of cooked turkey bacon, and 1.5 ounces of sliced avocado.
3. Top with remaining slice of bread.
4. Repeat to make other sandwiches.
5. Slice sandwiches in half and enjoy!

Garlic Herb Bread

Let's face it, fresh homemade bread is, hands down, one of the best. treats. ever. especially when it is straight out of the oven. In fact, if you come to my house and look at any loaf of bread, you will undoubtedly notice that both of the ends are always missing. Why? Because I ate them, warm and steaming, fresh from the oven. (This is one of the benefits of being the bread maker :-))

Today I'm excited to share with you my garlic herb bread, which is one of my absolute favorites for making sandwiches.  Filled with flavorful Italian herbs and garlic, this simple loaf of bread turns an ordinary turkey sandwich into something extra special. What's more, it makes a delicious crusty garlic bread as well. Simply cut off a thick slice, spread on some butter, and pop it in the toaster oven. Voilà, instant garlic bread... Yes, this admittedly sounds ridiculously simple, but it is oh so good.

As with all of my breads, I like to prepare the dough in my bread machine and then bake off it off in the oven. This is my favorite method because the bread machine does the dirty work, and I'm not left with a weird cube of bread for ginormous sandwiches.(If you have a bread machine, you know what I'm talking about) That being said, if you prefer to make your bread dough by hand or in your stand mixer with a dough hook, go for it; each method works great and will yield delicious results. 

Do you like making your own bread? Do you use a bread machine or do you make it by hand? Let me know below!

Garlic Herb Bread

Yields: 1 1/4 lb loaf
Ingredients:

• 1 cup warm water
• 2 tbls. melted butter
• 2 tsp. sugar
• 3/4 tsp. salt
• 1/2 tsp. garlic powder
• 1 tsp. dried italian herbs
• 3 cups (about 12.85 oz) bread flour
• 2 1/4 tsp. yeast (or one yeast packet)

Directions:

1. If making your dough in a bread machine, follow the manufacturer's instructions.  Often it is liquids first, followed by flour and finally the yeast. My order is:
• Water, butter, sugar, salt, garlic powder, herbs, flour.
• Make a small well in your flour and pour the yeast in the hole, being sure it does not touch the water.
• Set machine for the dough setting and press start.
• So easy, LOVE it!
2. Once dough is prepared, lightly flour your work surface and knead your dough a few times, releasing any air bubbles.
3. Flatten your dough into a long rectangle, and starting from one of the short ends, tightly roll your dough into a compact loaf.
4. Place loaf seam side down in a greased 9x5 bread pan (I use a glass pyrex baking dish).
5. Cover loaf with a clean kitchen towel and allow your bread to rise, in a warm, draft free area, until it doubles in size.
• **Most recipes state that this rise time takes close to an hour...HOWEVER, I find my bread rises in about 20-25 minutes. Be sure to keep an eye on yours the first few times so it doesn't go too far.
6. While the dough rises, preheat your oven to 350 degrees.
7. Once dough has doubled in size, place the pan in the center of your oven and bake for 25-30 minutes; you will know it is done when the bread is golden brown, it sounds hollow when you knock on the top, and your kitchen smells AMAZING.
8. Remove your bread from the oven and turn it out on a cooling rack. 
• *You may need to run a knife around the edges first to release any stuck edges. However, I RARELY have to do this, as long as I remember to spray my pan well.
9. TRY to wait at least 10 minutes before cutting into your bread, (admittedly I can never find the strength...)and enjoy!

Paula's Notes:

If you notice your dough is too sticky or too dry, simply incorporate additional water or flour, one tablespoon at a time, until desired consistency is reached. These measurements can vary a little bit depending on location, humidity levels etc...

Classic Marinara Sauce

Every home cook needs a reliable, delicious marinara sauce recipe, and after going through my (rather ridiculous) collection of cookbooks the other day, I finally settled on my favorite – Giada de Laurentiis’ basic marinara recipe from her cookbook, Everyday Pasta. Tasty, flavorful and incredibly easy, this marinara sauce is the ideal topping for spaghetti, perfect for chicken parmesan, and worked wonderfully in my Italian Zucchini Hoagies the other night. Like many sauces, the flavor only intensifies the longer it sits, so I would highly recommend making a double batch and freezing half for later; it will be even more incredible the second time around. Enjoy!

Do you have a favorite "go-to" marinara sauce recipe? Let me know below!

Marinara Sauce

Adapted from Giada’s Marinara recipe found in Everyday Pasta

Yields: 1 quart

Ingredients:

• 2 tbls. extra virgin olive oil
• 1 medium onion – finely chopped
• 2 garlic cloves – finely chopped
• 1 medium carrot – peeled and grated
• 1 celery stalk – finely chopped
• 1 32 oz can good quality crushed tomatoes (I used tuttorosso crushed tomatoes with basil)
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• 1 dried bay leaf

Directions:

1. In a large, deep skillet, heat oil over medium high heat.
2. Add onions and sauté until translucent, about 5 minutes, add garlic and continue sautéing an additional 3-4 minutes.
3. Add celery, carrots, salt and pepper. Continue sautéing until all vegetables are soft.
4. Add tomatoes and bay leaf. Simmer over low heat, uncovered, until sauce thickens to desired consistency, about 40-60 minutes (it took me about 45)
5. Remove and discard bay leaf.
6. Season with additional salt and pepper, to taste.
7. Enjoy!

Baked Strawberry Oatmeal

I love the summer time, almost everything is in its peak of freshness and (even better) it’s often on sale! Case in point, I was in the grocery store the other day and they had an incredible sale on fresh, ruby red strawberries. $1.99 for 4 lbs. Seriously. That’s incredible.

The problem with buying in bulk, however, is that you have to eat it quickly before it goes bad. Seeing as there are only two of us in our home, and I hate throwing away food, the pressure was on for me to create some new strawberry recipes before they turned to mush.

Strawberry smoothies, strawberry muffins, strawberry pancakes, the list goes on and on, but the recipe that really shines from this week of strawberry goodness is my baked strawberry oatmeal.  If any of you grew up eating those flavored oatmeal packets from Quaker as a child, this baked oatmeal is reminiscent of the ‘Strawberries and Cream’ flavor, but So. Much. Yummier.

Just like my baked pumpkin version from a few months ago, this strawberry baked oatmeal is warm, creamy, and perfectly sweet, with the delicious addition of juicy fresh fruit. YUM!

How to eat it? I enjoy my oatmeal served as is, perhaps with a drizzle of almond milk, but for a truly special treat, I will top it with extra berries and a dollop of whipped cream. Make a big batch and keep it in your fridge all week for a tasty on the go breakfast that will keep you full for hours. 

Paula's tips: I have made this at least three times in the past few weeks, and I have also tried it with thawed, chopped, frozen strawberries. I was quite pleased with the results; the flavor was spot on, though the red color of the strawberries was not quite as vibrant. If you have the option of using fresh, I would definitely recommend it, but if you are in a pinch, feel free to substitute frozen. The flavor will still be incredible.

Enjoy!

What is your favorite on the go breakfast? Let me know below!

Baked Strawberry Oatmeal

Serves 8

Ingredients:

• 2 cups old fashioned oats
• 1/3-1/2 cup brown sugar (depending on desired sweetness...I use 1/2 cup)
• 1/2 cup maple syrup
• 1 egg, beaten
• 1/2 tsp salt
• 2 tsp pure vanilla extract
• 2 cups vanilla almond milk (or whatever milk you have on hand)
• 2 1/2 cups chopped strawberries
• Desired toppings: extra sliced berries, whipped cream, milk etc... (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray a 9x13 inch baking dish with cooking spray.
3. In a large bowl mix together all ingredients until well incorporated.
4. Transfer mixture to baking dish.
5. Bake in oven for 25-30 minutes or until set.
6. Enjoy!

Black Bean Burgers and Indoor S'mores - The Ultimate Backyard Barbecue

The weather is getting warmer and Memorial Day has come and gone; it is officially grilling season and I couldn’t be happier. It is hard to beat the smell of a grill on a warm summer night, and moving outside of the kitchen to cook is always a plus. To honor the beginning of these warm summer months, when life *ideally* slows down a bit and things just seem a little simpler, I present to you the ultimate backyard barbecue!

If you're a regular reader of my blog, you may remember that I recently became a Kraft Foods Delicious Byte blogger. I didn't go into much detail about this with my earlier post, but today it's time to spill the beans...literally. A few days ago the awesome people at Kraft sent me a huge package filled with fun new products to create the ultimate backyard barbecue. 

What was included in this package of fun? Check it out!

First, I received some exciting new foods to try, including Velveeta Slices Queso Blanco, cuteHoney Maid Lil’ Squares Honey Grahams, a fun new Kraft Sizzling Salads Southwest Chicken Dinner Kit, a refreshing Country Time Half & Half Lemonade Drink Mix, (Ryan's personal favorite) and for the kid in all of us, some new KOOL-AID Unsweetened Peach Mango and Unsweetened Strawberry Kiwi Drink Mixes. Yes! The fun doesn't stop there, however. They also sent an awesome chilled salad server, a bright colorwheel summertime platter, and a handy Rubbermaid carafe to serve my new drinks in. How fun is that?

So what did I make with this huge spread? Well, all of these tasty new ingredients inspired me to make a southwestern themed meal. For my main dish I prepared some spicy black bean burgers, which I topped with the tasty Queso Blanco cheese slices and Barbecue Ranch dressing. To accompany these burgers I made a light southwestern grilled chicken salad, filled with juicy grilled chicken, sweet corn kernels and bright red tomatoes, and for dessert? Some over-the-top S'mores. These are not your average campfire s'mores, however. Instead, I used the ‘Lil Squares Honey Grahams to make S'mores Bars that are absolutely ooey gooey and delicious. Finally, I quenched our thirst with the Strawberry Kiwi Kool-Aid and Half and Half Lemonade; I even made ice cubes out of each one, so the beverages wouldn’t get watered down. Quite a spread, right? Let me tell you, this meal was delish and we gobbled it up in no time. 

As you can see from the photos below, these new products from Kraft were quite a hit. 

The Velveeta Queso Blanco slices were the perfect cheesy addition to my black bean burgers. I even used some extra barbecue ranch dressing from the salad kit to top the burger, and the flavors blended together perfectly!

I sauted the grilled chicken for my salad in a Zesty Fajita cooking sauce, as directed on the package, which added so much flavor to the chicken strips and went wonderfully with the creamy, subtly smoky, Barbecue Ranch salad dressing. Simple and delicious.

  

Don't forget about the mini graham crackers! These cute little squares were the PERFECT ingredient for my indoor s'mores bars, which puts a fun new twist on a backyard barbecue staple. What’s more, this dessert is ideal if you don’t have access to an open flame for the traditional s’more recipe, because it is made right on the stovetop and is ready to go in no time! 

 I enjoyed my s'mores bar with a cold class of Strawberry Kiwi Kool-Aid, which was the perfect ending to this summertime meal.

However, don't forget about this half lemonade half ice tea drink (also known as an Arnold Palmer) by Country Time. It. Is. Awesome. Super refreshing and not too sweet, it is a real winner during the hot summer months.

So that, in a nutshell, is my version of an Ultimate Backyard Barbecue. 

***Now it is your turn, I want to know what YOU would do with these ingredients! Be sure to leave me a comment below, because ONE LUCKY READER IS GOING TO RECEIVE AN IDENTICAL PRIZE PACK OF THEIR OWN!! How exciting is that? I can’t wait to read all of your ideas, I am sure there are some great ones out there :-)***

It is important for me to note that Kraft Foods is providing the prizes for this program at no cost to me and has provided me with a gift of equal value for review.  This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Paula’s Plate.

Yay Kraft!  Leave me a comment below and let me know what YOU would do with this prize pack… you never know, it just may be yours!

Black Bean Burgers with Queso Cheese

Serves: 4

Ingredients:

• 2 (15) oz. cans black beans - drained and rinsed
• 2 tbls. whole wheat flour
• 1 egg white
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tbls. cumin
• 1 tsp. worcestershire sauce
• 1 tsp. hot sauce (or more to your liking)
• 4 hamburger buns
• 4 slices Velveeta Slices Queso Blanco 
• 4 slices tomato
• 4 lettuce leaves
• 4 tbls. Kraft Barbecue Ranch dressing (optional)
• Ketchup/mustard/mayo/salsa or other desired toppings

Directions:

1. In a large bowl add all ingredients through hot sauce.
2. Using a fork or back of a spoon, smoosh everything together until well incorporated and beans are *almost* completely mashed. 
• *I like to leave a few beans whole for texture.
3. Form bean mixture into four even patties.
4. Heat a large skillet or grill pan over medium heat.
5. Coat skillet with cooking spray and add patties, cooking for 4-5 minutes per side, or until golden brown.
6. Serve black bean burgers in hamburger buns with desired toppings and enjoy!

Indoor S'mores

Yield: 12

Ingredients:

• 3 tbls. butter
• 4 cups miniature marshmallows - divided
• 4 cups Honey Maid Lil' Squares Honey Grahams
• 1 cup milk chocolate chips
• cooking spray

Directions:

1. Preheat oven to 350.
2. Grease a 8x8 pan with cooking spray.
3. In a large pot on the stove, melt butter over medium low heat.
4. Add 3 cups of mini marshmallows to butter, stirring often, until melted and smooth.
5. Turn off heat and add mini grahams, being sure that all the grahams are evenly covered in marshmallow mixture.
6. Transfer graham mixture to your greased 8x8 pan, and using a piece of parchment paper sprayed with cooking spray, pat down grahams into an even layer.
7. Evenly distribute milk chocolate chips and remaining marshmallows over the grahams.
8. Put pan in oven for 3-4 minutes, this will melt the chocolate slightly and warm the marshmallows.
9. Turn on broiler and leave pan in for only 1-2 more minutes, or until marshmallows are lightly toasted. 
• **Be sure to watch your bars carefully with this step, to avoid burning the marshmallows.
10. Allow bars to cool fully.
11. Spray a sharp knife with cooking spray and cut into 12 even bars. Enjoy!

Angel Food Cupcakes

Angel Food Cupcakes

I. Love. Angel food cake. It has always been a favorite dessert of mine, and I can still recall making my very first one from scratch many years ago. I was at my Grandma Lorrie’s house, and I remember standing on a stool with a hand mixer in my right hand and mixing and mixing and mixing and mixing… just waiting for those darn stiff peaks to form. I must have asked my grandma five or six times if I had “stiff peaks” before I actually did. In reality, it probably didn’t take long at all. But when you are little, holding a heavy hand mixer, and really wanting some cake, those five or six minutes can feel like an eternity.

I had a craving for some angel food cake the other day, as I often do in the late spring when the strawberries are ruby red and sweet, and I decided to get baking. However, when I looked in my refrigerator and discovered that I only had seven eggs I realized that I had a problem; my recipe calls for 11 egg whites. This is where the cupcakes come in. Determined to get my angel food cake fix in some shape or form, I scaled down my recipe considerably and made them as mini cakes instead. Remarkably, I still got 20 cupcakes…go figure.

These angel food cupcakes are delicious. They completely melt in your mouth and are as light as air. They are the perfect sweet after dinner or when you need a treat in the middle of the day. Give them a try with a dollop of whipped cream and topped with your favorite berries, you wont be sorry.

As a side note, be sure to check back later this week for another new blog post AND AN EXCITING GIVE AWAY!

What is your favorite spring/summer time dessert? Let me know below!

Original Post: 6/1/12

Yield: 20 Cupcakes

Ingredients:

• 5 egg whites – let stand at room temperature for about 15-20 minutes
• 1/2 cup and 2 tablespoons powdered sugar
• 1/2 cup all-purpose flour
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• Sliced berries of choice mixed with 1 teaspoon of sugar (optional)
• Whipped topping or whipped cream of choice (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Line 20 muffin cups with liners.
3. Place egg whites in a mixing bowl and set aside.
4. Meanwhile, sift powdered sugar and flour together three times. Set aside.
5. Add cream of tarter, vanilla and almond extracts, and salt to your room temperature egg whites; beat on high speed.
6. Once egg whites become frothy, slowly incorporate the granulated sugar; continue beating until stiff peaks form.
7. With a spatula, gradually fold in flour mixture, one third at a time, to the fluffy egg whites.
8. Drop batter, by generous spoonful, into the muffin cups. (Cups will be full)
• Don’t worry if the batter is not perfectly flat, it makes a pretty whimsical look if it is not :-)
9. Bake cupcakes at 350 degrees for 15-20 minutes or until they spring back when lightly touched and are golden brown in color.
10. Place cupcakes on a wire rack to cool.
11. Top with whipped cream and berries, if desired, and enjoy!

Homemade Peanut Butter Cups

First off, I have some fun news. I have been asked to become an official Kraft Foods Delicious Byte blogger, which I am super excited about!  What does this mean for Paula’s Plate? Well, I wont go into much detail now, but be sure to stay tuned… there will be some fun surprises in the next few weeks! 

Now for some chocolate...

Classes have ended, tests are corrected and grades are turned in. This calls for a celebration, and what better way to celebrate than with chocolate and peanut butter? (I couldn’t think of one either.)

Homemade Peanut Butter Cups

Reece’s Peanut Butter Cups have always been a favorite candy of mine. When you have creamy peanut butter surrounded by milk chocolate all wrapped up in that famous orange package, it just can’t be beat. I always eat around the crinkle edges first, saving the peanut buttery center for last.  The only problem is that after the two are gone, I still want more :-). This is where my recipe comes in.

I was browsing through allrecipes.com the other day and I came across a recipe for homemade peanut butter cups that I couldn’t pass up. Though they are a bit time consuming, these tasty treats are super easy to make and well worth the effort, I promise. You can make them in either a mini or standard sized muffin pan; I elected to use the standard size tins because I prefer a greater peanut butter to chocolate ratio. MMM MMM MMM. 

I have adapted the recipe only slightly by using creamy peanut butter rather than crunchy. I hope to try it with white chocolate next… I will let you know how it turns out!

Do you have an all time favorite candy? Do you prefer chocolate candies over sugary/fruity varieties? Let me know below!

Original Post: 5/16/12

Yield: 10 - 12 large or 24 - 30 small peanut butter cups

Ingredients:

• 2 cups milk chocolate chips
• 2 tablespoons shortening
• 1/2 cup butter
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 2/3 cup graham cracker crumbs
• Paper muffin cups (mini or regular depending on which option you choose to make)

Directions:

1. Line your muffin tin with paper cups.
2. In a medium saucepan combine butter and peanut butter. Cook over medium heat, stirring occasionally, until melted. 
3. Stir powdered sugar and graham cracker crumbs into peanut butter mixture. 
4. Set aside to cool.
5. Meanwhile, in a microwave safe bowl microwave 1 tablespoon of shortening with 1 cup of milk chocolate chips for 30 seconds. Stir mixture and microwave an additional 30 seconds. Stir well. Continue this process until chocolate is completely melted and smooth.
• Be careful not to over cook or your chocolate will burn.
6. Using a clean paintbrush or spoon, paint a thin layer of chocolate covering the entire bottom and 3/4 up the sides of the muffin cups.
7. Repeat with all cups and put in the freezer or refrigerator to cool completely.
8. Once cups are cool, fill each one with the peanut butter mixture and spread/flatten to cover the entire cup. (Mixture will be slightly thick)
9. Repeat step five with remaining chocolate and shortening.
10. Spoon a thin layer of melted chocolate over each peanut butter cup so that they are fully covered and (relatively) flat.
11. Freeze peanut butter cups until firm and then carefully peel off paper cups.
• You may also leave them in the paper cups, if desired.
12. Store in the refrigerator or enjoy immediately :-)