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Ham and Bean Soup

Ham and Bean Soup

by Maria

Ham and bean soup is a classic comfort food that’s hearty, flavorful, and perfect for chilly days. This satisfying soup is made with tender beans, savory ham, and aromatic vegetables simmered in a rich broth. It’s a great way to use leftover ham and makes a delicious meal that everyone will love. Serve it with crusty bread for a complete, cozy dinner.

Ingredients

  • 1 lb (450 g) dried white beans (e.g., navy or great northern), rinsed and soaked overnight
  • 1 ham bone or 2 cups (300 g) diced ham
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups (2 liters) chicken or ham broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Directions

Step 1: Prepare the Beans

If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.

Step 3: Simmer the Soup

Add the soaked beans, ham bone or diced ham, broth, thyme, and bay leaf to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 1.5 to 2 hours, or until the beans are tender.

Step 4: Adjust Seasoning

Remove the ham bone from the pot and shred any remaining meat. Return the shredded ham to the soup. Season with salt and pepper to taste.

Step 5: Serve

Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or cornbread.

Notes

  • Quick soak method: If you’re short on time, place the beans in a pot, cover with water, and bring to a boil. Boil for 1 minute, then remove from heat, cover, and let soak for 1 hour before proceeding with the recipe.
  • Ham substitute: If you don’t have a ham bone, diced smoked sausage or bacon can be used for added flavor.
  • Make ahead: This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Conclusion

Ham and bean soup is a comforting, protein-packed dish that’s perfect for a family dinner or meal prep. Its savory flavors and hearty ingredients make it a timeless favorite that’s easy to customize and enjoy year-round. Try this recipe and warm up with a bowl of delicious homemade soup!

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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

by Maria

Strawberry shortcake cookies are a delightful twist on the classic dessert, combining the flavors of buttery shortcake, fresh strawberries, and a touch of sweetness in a handheld treat. These cookies have a tender, biscuit-like texture with juicy bursts of strawberry and a light sugar topping. Perfect for summer gatherings, tea parties, or a sweet snack anytime!

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar, plus extra for sprinkling
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 2/3 cup (160 ml) heavy cream
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh strawberries, diced

Directions

Step 1: Prepare the Dough

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Step 2: Mix in the Wet Ingredients

  1. In a small bowl, mix the heavy cream and vanilla extract. Gradually pour this mixture into the flour mixture, stirring until just combined. Be careful not to overmix.
  2. Gently fold in the diced strawberries, ensuring they are evenly distributed.

Step 3: Shape the Cookies

  1. Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten the tops with your fingers and sprinkle with granulated sugar.

Step 4: Bake

  1. Bake for 15-18 minutes, or until the cookies are golden brown on the edges. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 5: Serve

Enjoy these cookies as they are, or serve with a dollop of whipped cream for an extra indulgent treat.

Notes

  • Strawberry tips: Make sure the strawberries are dry before folding them into the dough to prevent excess moisture.
  • Storage: Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Variations: Add a drizzle of white chocolate or a sprinkle of lemon zest for added flavor.

Conclusion

Strawberry shortcake cookies are the perfect combination of fruity sweetness and buttery richness in a portable form. These tender cookies are a must-try for strawberry lovers and a crowd-pleasing addition to any dessert spread. Give this recipe a try and enjoy the fresh, summery flavors in every bite!

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Buttermilk Bar Doughnut

Buttermilk Bar Doughnut

by Maria

Buttermilk bar doughnuts are a classic, old-fashioned treat with a tender crumb and a slightly tangy flavor from buttermilk. Fried to golden perfection and coated with a sweet glaze, these doughnuts are irresistibly delicious. Whether served for breakfast, brunch, or a snack, these doughnuts are sure to be a hit with everyone!

Ingredients

For the Doughnuts

  • 2 1/2 cups (310 g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120 ml) buttermilk
  • 1/4 cup (60 g) unsalted butter, melted
  • 1 tsp vanilla extract
  • Oil for frying

For the Glaze

  • 2 cups (240 g) powdered sugar
  • 3-4 tbsp (45-60 ml) milk or water
  • 1/2 tsp vanilla extract

Directions

Step 1: Make the Dough

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and sugar.
  2. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The dough will be sticky. Cover the bowl and refrigerate for 1-2 hours.

Step 2: Shape the Doughnuts

  1. Lightly flour a clean surface and roll out the dough to about 1/2-inch (1.25 cm) thickness.
  2. Cut the dough into bar shapes, approximately 4 inches long and 1.5 inches wide. Use a sharp knife or a dough cutter for clean edges.

Step 3: Fry the Doughnuts

  1. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  2. Fry the doughnuts in batches for 2-3 minutes on each side, or until golden brown. Avoid overcrowding the pot.
  3. Remove the doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain.

Step 4: Make the Glaze

  1. In a small bowl, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
  2. Dip the warm doughnuts into the glaze, letting any excess drip off. Place them back on the wire rack to set.

Step 5: Serve

Once the glaze has set, serve the doughnuts fresh and enjoy with coffee, tea, or milk.

Notes

  • Buttermilk substitute: If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tbsp lemon juice or vinegar and let it sit for 5 minutes.
  • Storage: Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave for that fresh-from-the-fryer taste.
  • Flavor variation: Add a pinch of cinnamon to the dough or glaze for an extra layer of flavor.

Conclusion

Buttermilk bar doughnuts are a timeless classic that never fails to delight. With their soft, cake-like texture and sweet glaze, they’re the perfect indulgence for any time of the day. Make a batch today and savor the joy of homemade doughnuts!

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Baking Blueberry Buttermilk Breakfast Cake

Baking Blueberry Buttermilk Breakfast Cake

by Maria

Blueberry Buttermilk Breakfast Cake is a delightful way to start your day. This moist, tender cake is bursting with juicy blueberries and a subtle tang from buttermilk, making it the perfect balance of sweet and tart. Easy to whip up and ideal for brunches, family gatherings, or simply as a morning treat, this cake is sure to become a favorite in your recipe collection.

Ingredients

  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups (250 g) all-purpose flour, divided
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120 ml) buttermilk
  • 2 cups (300 g) fresh or frozen blueberries

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.

Step 4: Coat the Blueberries

In a small bowl, toss the blueberries with the remaining 1/4 cup of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the cake. Gently fold the blueberries into the batter.

Step 5: Bake the Cake

Pour the batter into the prepared baking dish and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

  • Buttermilk substitute: If you don’t have buttermilk, combine 1/2 cup milk with 1/2 tbsp lemon juice or white vinegar. Let it sit for 5 minutes before using.
  • Blueberry options: Both fresh and frozen blueberries work well. If using frozen, do not thaw them before adding to the batter.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Conclusion

Baking Blueberry Buttermilk Breakfast Cake is a simple yet impressive way to brighten up your mornings. The fluffy texture, vibrant blueberry bursts, and rich buttermilk flavor make it an irresistible treat for breakfast or dessert. Try this recipe today and enjoy a slice of sweet, tangy perfection!

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Savory Steak Gorgonzola

Savory Steak Gorgonzola

by Maria

Savory Steak Gorgonzola is a decadent dish that combines perfectly seared steak with creamy Gorgonzola cheese and a luscious sauce. This restaurant-quality recipe is surprisingly simple to make at home and delivers bold flavors with every bite. Ideal for special occasions or a luxurious weeknight dinner, it pairs beautifully with pasta, mashed potatoes, or fresh vegetables.

Ingredients

For the Steak

  • 4 sirloin or ribeye steaks (about 6-8 oz each)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

For the Gorgonzola Sauce

  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) crumbled Gorgonzola cheese
  • 1 tbsp unsalted butter
  • 1 clove garlic, minced
  • ½ tsp black pepper
  • ¼ tsp nutmeg (optional, for depth of flavor)

Optional Garnishes

  • 2 tbsp chopped fresh parsley
  • 1 tbsp grated Parmesan cheese

Directions

Step 1: Prepare the Steak

  1. Pat the steaks dry with paper towels and rub both sides with olive oil, garlic powder, salt, and pepper.
  2. Heat a large skillet or grill pan over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Remove from the skillet and let rest for 5 minutes.

Step 2: Make the Gorgonzola Sauce

  1. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Pour in the heavy cream and bring to a gentle simmer. Stir in the crumbled Gorgonzola cheese, black pepper, and nutmeg, if using. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

Step 3: Assemble the Dish

  1. Place the seared steaks on a serving plate and spoon the Gorgonzola sauce generously over the top.
  2. Garnish with chopped parsley and a sprinkle of Parmesan cheese for added flavor.

Step 4: Serve

Serve the steak with your choice of sides, such as buttered pasta, roasted asparagus, or creamy mashed potatoes.

Notes

  • Steak choice: Sirloin, ribeye, or filet mignon work best for this recipe, but you can use any cut you prefer.
  • Gorgonzola substitute: If you’re not a fan of Gorgonzola, blue cheese or feta cheese can be used as alternatives.
  • Sauce consistency: If the sauce is too thick, add a splash of milk or broth to thin it out.
  • Make-ahead: You can prepare the sauce in advance and reheat it gently on the stovetop before serving.

Conclusion

Savory Steak Gorgonzola is a rich, indulgent dish that elevates any meal to gourmet status. The creamy Gorgonzola sauce complements the juicy steak perfectly, creating a combination of flavors that will leave everyone impressed. Try it for your next dinner and savor the decadence of this restaurant-quality recipe!

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Cubed Steak with Gravy

Cubed Steak with Gravy

by Maria

Cubed Steak with Gravy is a classic comfort food that’s easy to prepare and packed with flavor. Tender cubed steak is smothered in a rich, savory onion gravy, creating a dish that pairs perfectly with mashed potatoes, rice, or fresh vegetables. Whether it’s a weeknight dinner or a hearty family meal, this recipe will quickly become a favorite.

Ingredients

For the Steak

  • 4 cubed steaks (about 1.5 lbs / 680 g total)
  • 1 cup (120 g) all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • 2 tbsp vegetable oil

For the Gravy

  • 1 medium onion, thinly sliced
  • 2 cups (480 ml) beef broth
  • 1 cup (240 ml) milk
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tsp Worcestershire sauce
  • Salt and black pepper, to taste

Directions

Step 1: Prepare the Steak

  1. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Dredge each cubed steak in the seasoned flour, coating both sides. Shake off any excess.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side, or until golden brown. Remove from the skillet and set aside.

Step 2: Cook the Onions

  1. In the same skillet, melt the butter over medium heat. Add the sliced onions and sauté for 5-7 minutes, or until softened and lightly caramelized.

Step 3: Make the Gravy

  1. Sprinkle 2 tablespoons of flour over the onions and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
  2. Gradually whisk in the beef broth and milk, ensuring no lumps remain. Add Worcestershire sauce and season with salt and black pepper to taste.

Step 4: Simmer the Steak

  1. Return the cubed steaks to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the steaks are tender and the gravy thickens.

Step 5: Serve

  1. Serve the cubed steak and gravy hot, garnished with fresh parsley if desired. Pair with mashed potatoes, rice, or your favorite vegetables.

Notes

  • Tenderizing tip: If your cubed steak isn’t tender enough, try pounding it lightly with a meat mallet before cooking.
  • Gravy thickness: If the gravy is too thick, thin it out with a splash of beef broth or milk.
  • Make-ahead: This dish can be prepared in advance and reheated gently on the stovetop.

Conclusion

Cubed Steak with Gravy is a hearty and satisfying meal that brings comfort to the table. The tender steak and rich onion gravy make it a dish that pairs beautifully with classic sides for a complete and delicious dinner. Try it tonight for a meal the whole family will love!

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Ham and Cheese Potato Croquettes

Ham and Cheese Potato Croquettes

by Maria

Ham and cheese potato croquettes are a crispy, golden-brown snack or appetizer that’s irresistibly delicious. Made with fluffy mashed potatoes, savory ham, and gooey cheese, these croquettes are fried to perfection, creating a crunchy outer layer and a creamy, flavorful center. Whether you’re entertaining guests or looking for a tasty side dish, these croquettes are always a hit!

Ingredients

  • 3 cups (600 g) mashed potatoes
  • 1 cup (150 g) diced ham
  • 1 cup (100 g) shredded cheese (cheddar or mozzarella)
  • 2 large eggs, beaten
  • 1 cup (120 g) all-purpose flour
  • 1 cup (100 g) breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • Oil, for frying

Directions

Step 1: Prepare the Potato Mixture

In a large bowl, combine the mashed potatoes, diced ham, shredded cheese, salt, black pepper, and garlic powder. Mix well until the ingredients are evenly distributed.

Step 2: Shape the Croquettes

Take a small portion of the potato mixture and shape it into a ball or cylinder. Repeat until all the mixture is used.

Step 3: Coat the Croquettes

Set up a breading station with three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each croquette in flour, dip it in the beaten eggs, and then roll it in breadcrumbs until fully covered.

Step 4: Fry the Croquettes

Heat oil in a deep frying pan over medium-high heat. Fry the croquettes in batches for 3-4 minutes or until golden brown and crispy. Remove and drain on a paper towel-lined plate.

Step 5: Serve

Serve the croquettes hot with your favorite dipping sauce, such as garlic aioli or spicy ketchup.

Notes

  • Make-ahead tip: You can shape and bread the croquettes in advance, then freeze them on a baking sheet. Once frozen, transfer them to an airtight container and store for up to a month.
  • Baking option: For a healthier version, bake the croquettes at 400°F (200°C) for 20-25 minutes, turning them halfway through, until golden brown.
  • Cheese choice: Use any cheese that melts well, such as gouda, Swiss, or Monterey Jack, for a different flavor.

Conclusion

Ham and cheese potato croquettes are a mouthwatering treat that’s simple to make and guaranteed to please any crowd. With their crispy coating and creamy, cheesy filling, they’re perfect for any occasion—from family dinners to festive gatherings. Give this recipe a try and enjoy these tasty bites!

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Turkey Noodle Soup

Turkey Noodle Soup

by Maria

Turkey noodle soup is the ultimate comfort food, perfect for using up leftover turkey and warming up on a chilly day. Packed with tender turkey, hearty egg noodles, and vibrant vegetables, this easy-to-make soup is both nourishing and delicious. Whether it’s for a post-holiday meal or just a cozy weeknight dinner, this flavorful soup is sure to hit the spot!

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 1 onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups (2 liters) chicken or turkey broth
  • 2 cups (300 g) cooked turkey, shredded
  • 2 cups (180 g) egg noodles
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • Salt, to taste
  • Fresh parsley, for garnish

Directions

Step 1: Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add Broth and Seasoning

Pour in the chicken or turkey broth. Add the thyme, parsley, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the vegetables are tender.

Step 3: Add Turkey and Noodles

Stir in the shredded turkey and egg noodles. Continue to simmer for 8-10 minutes until the noodles are cooked through. Adjust seasoning if needed.

Step 4: Serve and Garnish

Remove the pot from heat and ladle the soup into bowls. Garnish with fresh parsley before serving.

Notes

  • Leftover turkey: This recipe is perfect for using up leftover holiday turkey, but you can also substitute it with rotisserie chicken.
  • Noodle options: Egg noodles are classic, but you can use any pasta or even rice for a different twist.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth if needed.

Conclusion

This turkey noodle soup is a comforting way to repurpose your leftover turkey into a hearty, delicious meal. The combination of tender meat, savory broth, and perfectly cooked noodles creates a dish that’s sure to please the entire family. Give this easy recipe a try and enjoy a bowl of homemade comfort today!

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Candied Walnuts

Candied Walnuts

by Maria

Candied walnuts are a delightful snack or topping, perfect for salads, desserts, or simply enjoying on their own. These crunchy, sweet-coated nuts offer a blend of caramelized sugar and a hint of spice, making them an irresistible treat for any occasion. With just a few simple ingredients, you can whip up a batch of homemade candied walnuts in no time!

Ingredients

  • 2 cups (200 g) walnut halves
  • 1 cup (200 g) granulated sugar
  • ½ tsp cinnamon (optional)
  • ¼ tsp salt
  • ⅓ cup (80 ml) water
  • 1 tsp vanilla extract

Directions

Step 1: Prepare the Coating

In a medium saucepan over medium heat, combine the sugar, cinnamon, salt, and water. Stir until the sugar dissolves and the mixture starts to simmer.

Step 2: Add the Walnuts

Once the mixture is simmering, add the walnut halves. Stir constantly, ensuring the walnuts are well coated as the sugar mixture thickens and starts to crystallize around the nuts.

Step 3: Caramelize the Walnuts

Continue cooking and stirring until the sugar coating turns golden brown and fully caramelizes, about 5-7 minutes. Be careful not to let it burn.

Step 4: Cool the Walnuts

Transfer the candied walnuts onto a baking sheet lined with parchment paper. Spread them out evenly and allow them to cool completely before serving or storing.

Notes

  • Storage: Store candied walnuts in an airtight container at room temperature for up to two weeks.
  • Spice variations: Add a pinch of cayenne pepper for a sweet and spicy twist, or swap cinnamon for nutmeg or allspice for a warm flavor profile.
  • Serving suggestions: Use these walnuts as a topping for oatmeal, yogurt, or roasted vegetables, or mix them into holiday gift bags.

Conclusion

Homemade candied walnuts are a simple yet impressive addition to any snack tray, dessert, or savory dish. Whether you’re serving them during the holidays or keeping them on hand for an everyday snack, these crunchy, caramelized treats are sure to become a household favorite! Give this easy recipe a try and elevate your meals with a touch of sweetness and crunch.

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Peanut Butter Cereal Bites

Peanut Butter Cereal Bites

by Maria

Peanut Butter Cereal Bites are a quick and easy no-bake snack that’s perfect for kids and adults alike. Made with crunchy cereal, creamy peanut butter, and a touch of sweetness, these bites are great for a healthy on-the-go treat or an afternoon pick-me-up. With minimal ingredients and no oven required, they’re ready in minutes!

Ingredients

  • 1 cup (250 g) creamy peanut butter
  • ½ cup (170 g) honey
  • 1 tsp vanilla extract
  • 3 cups (75 g) crispy rice cereal or oat cereal
  • ½ cup (90 g) mini chocolate chips (optional)

Directions

Step 1: Prepare the Peanut Butter Mixture

In a medium saucepan over low heat, combine the peanut butter and honey. Stir continuously until the mixture is smooth and fully melted. Remove from heat and stir in the vanilla extract.

Step 2: Combine with Cereal

Pour the melted peanut butter mixture over the cereal in a large mixing bowl. Stir gently until the cereal is fully coated. If using mini chocolate chips, fold them in carefully.

Step 3: Form the Bites

Line a baking sheet with parchment paper. Using a spoon or your hands, scoop small portions of the mixture and roll them into bite-sized balls. Place them on the lined baking sheet.

Step 4: Chill and Serve

Refrigerate the bites for at least 30 minutes or until firm. Once set, they’re ready to enjoy!

Notes

  • Cereal options: You can use crispy rice cereal, cornflakes, or any cereal of your choice for different textures.
  • Peanut butter alternatives: Almond butter or sunflower seed butter work well for a nut-free option.
  • Storage: Store the bites in an airtight container in the refrigerator for up to a week.

Conclusion

These Peanut Butter Cereal Bites are a tasty, no-fuss snack that’s both satisfying and wholesome. Perfect for meal prepping or packing in lunchboxes, they’re a great way to curb those midday cravings with minimal effort. Give this easy recipe a try and watch them disappear!

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