Tuesday, September 29, 2015

S'mores Brownies

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I absolutely adore s'mores, but it's not always convenient to make them. My simple solution is putting the s'mores toppings on other adored treats. Such as brownies! This way you get moist, rich brownies combined with the tasty summer treat that we all know and love. But now you can make them year-round in the convenience of your own kitchen! Enjoy!

Printable Recipe


  • 4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. espresso powder, optional
  • 1 tbsp. vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • 2 whole graham crackers, broken into pieces
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Lightly grease a 9" x 13" pan.

Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Continue to heat, just until the mixture is hot, but not bubbling.

In the bowl of a stand mixer, pour in the butter mixture. Add the cocoa mixture, mixing until combined. Add the flour and chips, stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven. 

Set oven to broil. Sprinkle graham crackers, marshmallows and chocolate chips over top of cooked brownies. Place under the broiler for 1-2 minutes or until marshmallows are golden brown.

Source: SK Original

Friday, September 25, 2015

Easy Oven Chicken Fajitas

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Next to Italian food, Mexican food is probably my favorite type of cuisine. I love making it at home, but sometimes it can be a daunting task. When it comes to fajitas, you have to marinate the chicken, cook the chicken, sauté the peppers, sauté the onions. It takes a while! But what if I told you that you can throw all the components in a pan, bake it and get delicious fajita filing results? Well, you can! And here's the recipe how. Enjoy!

Printable Recipe


Fajita seasoning:
  • 1 1/2 tsp. seasoned salt
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes, optional
Other ingredients:
  • 1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
  • 1 medium red pepper, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 1 onion, cut into thin strips
  • 3 tbsp. canola oil
  • 2 tbsp. lime juice
  • 6 flour tortillas (8 inches), warmed 
  • Shredded cheddar cheese, salsa, guacamole and sour cream, for serving
Preheat the oven to 400 degrees F. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside

Place the chicken, peppers and onions in a 9×13 inch casserole dish. 

Sprinkle the seasoning mixture over the meat and vegetables and drizzle with canola oil. Mix so the vegetables and chicken are evenly coated.

Bake for 35-40 minutes, stirring halfway through. Remove from the oven and squeeze lime juice over top.

Serve in tortillas with cheese, salsa, guacamole and sour cream.

Source: SK Original

Wednesday, September 23, 2015

Grilled Shrimp Salad with a Garlic Balsamic Vinaigrette

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Chris and I have been craving healthy dinners the past few weeks, so I've been perusing my "Healthy Eating" section for some recipe inspiration. Salads always seem like the way to go, but I find myself having to add a lot of fixings so that we aren't starving a few hours later. A simple protein (like shrimp) and tons of other vegetables are an easy way to load up a salad and make it a hearty main course. Top with a delicious vinaigrette and you're done. Enjoy!

Printable Recipe


  • 1/4 cup balsamic
  • 2 garlic cloves, finely minced
  • Salt and pepper, to taste
  • Pinch of sugar
  • 1 tbsp. Dijon mustard
  • 1/4 cup olive oil
  • 1/4 lb. peeled and deveined shrimp
  • Salt and pepper, to taste
  • 1/4 cup canned corn, drained
  • 1 bag salad greens
  • 1/4 cup cherry tomatoes, cut in half
  • 1/2 green pepper, chopped
  • 1/2 cucumber, peeled, seeded and chopped
  • 1/4 cup mushrooms, sliced
In a small bowl, combine the balsamic vinegar, garlic, salt, pepper, sugar and Dijon. Slowly whisk in the olive oil and set aside.

Meanwhile, sprinkle the shrimp with salt and pepper. 

Lightly spray a grill pan with cooking spray. Add the shrimp and cook for 2 minutes per side or until pink. Remove from the grill and set aside.

Add the corn to to a dry skillet and cook for 3-4 minutes or until begins to char.

Add the salad greens to a bowl. Top with corn, tomatoes, green peppers, cucumbers, mushrooms and shrimp. Drizzle salad dressing over top.

Source: SK Original