This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HatfieldEaster #CollectiveBias
I absolutely love all things Spring. I actually almost got married around Easter because I love all the symbolism around this holiday. My fiancé and I had talked about marriage in January but I’m an old fashion girl so I was waiting for him to do the asking.
He wanted to surprise me so he didn’t propose at Valentine’s day. So, he waited a few weeks and then proposed in late February.
Needless to say, there was no way that I could pull off organizing and planning a whole wedding by Easter.
Anyways, because I love Easter so much I always enjoy hosting lunch or brunch at our house for family and friends. I’m one of those people who like to make these pretty and festive but I don’t like to spend a lot of time on it.
So, I’m sharing with you my favorite easy & delicious lunch or brunch idea you can use any time of the year. These Hatfield Smoked Bacon Ham and Cheese Sliders are perfect for Easter gatherings.
Ham and cheese sliders never disappoint! But Hatfield Smoked Bacon Ham & Cheese Sliders are amazing!
There’s something addictive about these mini sandwiches that keep you coming back for more. Maybe it’s the Hatfield Applewood Smoked Bacon intermingled with the sweetness in the sauce that satisfies all of your taste buds.
Lightly spray your baking dish with oil then open up your dinner rolls.
Add your ham, bacon and cheese.
Then in a bowl mix the mustard, Worcestershire sauce, honey, butter, onion flakes and poppy seeds.
Add the top bun on all of your sandwiches. Then spread the mustard mix over the top of each bun.
Bake at 350 for 15 minutes.
We recently moved to Pennsylvania and we have been enjoying the American family farms in the area that produce ethically raised, no-hormone pork. Hatfield is one of Pennsylvania’s heritage brands. You can learn more about their Pork With a PledgeHERE. Hatfield products are all about keeping things delicious, simple and stress-free in the kitchen. I bought my Hatfield Applewood Hardwood Smoked Bacon at Wakefern but you can clickHERE to find a retailer near you. You can also find them onFacebook,Twitter andInstagram.
These amazing guilt-free lemon cream filled crepes are delicious. See below to get my secret to easy crepes.
Now this is what I’m talk about! Hello New Year’s goals!
For the past month or so I’ve been eating more than my share of sugar so I needed to kick off my year with lighter recipes. These low carb lemon filled crepes do the trick.
They are guilt free and taste amazing! I use almond milk because I can create a “lightened up” version of my favorite recipes to help with my health goals this year.
Who said New Year’s goals have to be challenging? Being healthier doesn’t have to be hard and it can taste good!
These crepes are light, delicious and easy to make!
Now for my secret to making this recipe super manageable for the busy mom! Here it is, I place all the ingredients in the blender! Then I make a batch and place the left over crepes in a baggie in the fridge. In the morning I just warm it up and enjoy it for breakfast throughout the week or as a light snack!
Amazing Guilt-Free Lemon Cream Filled Crepes
ingredients: Makes 10-12 crepes (affiliate links below)
Mix all of the above ingredients in a blender and gently blend. I use this blender so I only have to hit start for like 10 seconds. You want to make sure the lumps are all out. Then let it sit for 2 or 3 minutes.
In a hot medium sized pan with a generous amount of nonstick spray on it, add 1/4 cup of the crepe mix. What I usually do is pick up my pan and roll the mix around the pan so it evenly covers the pan and I don’t end up with fat crepes that look like pancakes.
Watch the mixture on your pan start to bubble and the ends firm up that’s when you should turn them over. I use a thin rubber spatula to lift up one edge and then my fingers to turn it over. Don’t worry you’ll mess up a few times but then you’ll get the hangout of it by your second or third crepe.
Tip: The first couple of crepes will not look great, this is normal. Also make sure you let your pan heat up enough before cooking your crepes and use a generous amount of non-stick spray.
Enjoy with a handful of your favorite berries!
Nothing like starting off with small victories on your path to a better you!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#DelightfulMoments, #CBias #CollectiveBias Now you can enjoy the holiday flavors with less guilt with my amazingly delicious Baked Peppermint Mocha Donuts recipe!
I love waking up to the smell of coffee in the mornings! My papi used to have his morning cup pretty much every morning. It’s most commonly known as “cafe con leche” around my house.
I, on the other hand, only drink coffee so I have an excuse to enjoy the delicious creamers!
Some may say I don’t bleed Latina just for that reason.
I call myself a coffee social drinker. I like to drink it with friends and familia but I don’t need a cup every morning. Well, thankfully, my husband carries on the tradition of drinking coffee in the morning. So I get to wake up to the smell of coffee in my kitchen!
Fun Ways to Enjoy Your Coffee Creamers That Don’t Involve Coffee
I recently discovered a fun way to enjoy my holiday creamers without the coffee. I’m going to share with you my two little secrets.
My first secret is I make a cup of black or green tea and then I add my favorite creamer to the mix. Sometimes I used the International Delight® sugar-free creamer but other times I have the regular kind.
My second secret is I bake with my creamers. Yes, I add my favorite creamer to my baking concoction and I immediately have all the flavors without tons of ingredients. Below I share with you my amazingly delicious peppermint mocha donuts that are a healthier alternative to fried donuts and they taste good!
Healthier Baked Peppermint Mocha Donuts
1 cup all-purpose flour
1/4 cup flaxseed meal
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup almond milk
3 tablespoons International Delight® Peppermint Mocha Coffee Creamer
1 teaspoon vanilla extract
2 tablespoons light brown sugar
1 large egg
4 tablespoons unsalted butter, melted and cooled slightly
FOR THE GLAZE:
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2-3 tablespoons International Delight® Peppermint Mocha Coffee Creamer
crushed peppermint candy sprinkles
In a large mixing bowl add your dry ingredients: flour, meal, cocoa powder and salt.
Then create a whole in the middle of the mix and add your wet ingredients: milk, creamer, extract, sugar, egg and salt.
Spray your normal muffin tin or if you have a donut pan use that. I do not have a donut pan so I just placed the donut mix into a muffin tin.
Bake at 350 for 10-12 minutes.
Allow to cool for a minute and then with your finger gently poke a hole through the middle of each donut. Then slightly flatten out while it’s warm.
Make the glaze and sprinkle over each donut.
The crushed peppermint candy sprinkles are optional.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VidaAguacate #ToastYourHeritage #HispanicHeritageMonth #CollectiveBias See below for the recipe–Amazingly Easy Appetizer: Southwestern Avocado Toast
For the past three years we have been eating our way through mouthwatering recipes from Latin America during Hispanic Heritage Month. We have enjoyed arepas from Venezuela, guaguas de pan from Ecuador, chilaquiles from Mexico and many other amazing meals.
It’s such a great way to discover another country and its culture!
In the recipe below you will find a traditional recipe with a modern twist. As you may know, pico de gallo is a traditional Mexican recipe and I am mixing it with the latest culinary fixation — avocado toast — to make an amazingly easy appetizer your whole familia will love.
The translation of “pico de gallo” is rooster’s beak. I once heard that this recipe got its name from the way people used to enjoy this salsa by pinching the pieces between their thumb and forefinger. I must admit I have eaten it that way myself especially when it’s just sitting on the counter calling my name.
My “mami” liked to add avocados to all her salsa dishes and pico de gallo was one of those salsas in which we regularly found avocados, marinating in the lime, onion and cilantro sauce. Yum!
Avocados From Mexico are always delicious and fresh so I don’t blame her for wanting to sneak in avocados since they are also nutritious and versatile. I remember walking the streets of Mexico and Honduras and seeing the locals bite into an avocado just like it was an apple.
SOUTHWESTERN PICO DE GALLO AVOCADO TOAST
2 Avocados From Mexico
10 cherry tomatoes, sliced
1/4 cup purple onion, chopped
cilantro handful, chopped
10 pineapple chunks, chopped
2 limes, squeezed
salt to taste
2 bacon slices, cooked and crumbled
10 pieces of Bimbo® Bread, cut into small squared pieces
Mix all of your avocado spread ingredients in a bowl except bread and bacon.
Toast your bread. Make sure the bread is toasted well so it doesn’t get soggy when adding the avocado topping.
Take your bread and spread the creamy avocado mixture over it. I cut mine into fourths for easy serving.
Then top with bacon pieces.
This a bright and delicious eye-candy recipe you can eat as a snack, appetizer or breakfast! Make sure to have this easy recipe on hand because many will want it.
So I’m going to share with you a little secret. This secret will change how you view salsa for the rest of your life. Don’t say I didn’t warn you! How to Make Amazing Authentic Mexican Chipotle Salsa
Everyone who loves salsa always asks for the recipe. So I’m finally getting around to dedicating a whole post to share it with you. The only thing I ask is if you share the recipe to link back to this post.
This is a piece of my family heritage I’m sharing with you! This recipe has been passed down a long line of Ochoa women for generations. I tweaked it some but it’s just as amazing as my abuelita’s salsa!
Authentic Mexican Chipotle Salsa
6 medium-large tomatoes
1 large onion chopped
4 garlic cloves (you can use garlic paste)
1 lime (juice)
fresh cilantro handful
salt to taste
chipotle peppers in adobo sauce can or dried chipotle peppers
Place the tomatoes, onions and garlic in a pan or a “comal” and roast them. A comal is like a cast iron flat griddle. If you’re using dried chipotle peppers also add those to the pan. Let everything brown for about 5 minutes and then place everything in a blender. Let them cool in blender. (You can also roast everything in the oven on a baking sheet.)
A word of advice on peppers: Most chipotle peppers vary in their degree of spiciness so one pepper can be mild while another one of the same kind will be extra spicy. For that reason, I always start with just one and then add more at the end if I want it spicier. The more peppers you put in it the hotter it will taste. One chipotle pepper in my opinion makes a mild spicy salsa but remember each pepper varies in it’s spiciness.
Then add in the rest of the ingredients, lime juice, cumin, cilantro, and salt in a bowl.
Then add to the blender. Blend until smooth or if you like it chunky then don’t blend for as long. Add more salt to taste.
The longer it’s in the blender the smoother it turns out.
As you can see, it’s super simple but don’t skip a step! Each step is very important in making amazing authentic Mexican salsa like mi abuelita.
I can seriously sit down at the table with a bag of chips and eat this as a meal every day! It’s so good!