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Honey Mustard Crispy Chicken Wrap with Sweet Potato Fries

October 17, 2016 by MamaHarris 9 Comments

I love to recreate recipes that are childhood favorites. Most of the kids I know love chicken strips (or nuggets) and fries. It’s inevitable! When I was a kid it was also a favorite for me, and I actually know grown adults who will just order chicken strips and fries at every new restaurant they go to. It’s just one of those meals that’s easy and comforting, so I decided to spruce it up a bit! For this sponsored post I’ll be using the Foster Farms Simply Raised thin-sliced boneless skinless chicken breast fillets for my honey mustard crispy chicken wrap recipe that I’m serving with sweet potato fries.

The main ingredient for this recipe is the chicken strips. They had to be tasty and juicy, with breading that’s anything but soggy. Since today’s New Comfort Food is all about fresh and locally grown ingredients and healthier techniques, I’ll be baking the chicken strips and adding tons of color to this meal by putting the chicken in a wrap with fresh veggies and a homemade honey mustard sauce. I was inspired by Foster Farms’ Never Fried Chicken Sandwich that uses baked and breaded chicken, served with a delicious kick and lots of colorful veggies. It’s sort of everything I would want in a sandwich, since colorful meals make me ridiculously giddy.

I also used Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets. It’s a premium ingredient that I not only feel great about eating but also feel great feeding to my family. Foster Farms Simply Raised line of chicken products are locally grown right here on the West Coast with no antibiotics ever and are 100% vegetarian fed. This chicken is a great start to all of your New Comfort Food meals!

The key to a good baked and breaded chicken is to toast your bread crumbs. I prefer using Panko bread crumbs because they’re naturally crispier and they provide such a great texture. Season up the buttermilk and let the chicken soak up all of that goodness, then roll it around in some toasted Panko crumbs and sprinkle with some crushed almonds. The result is a tasty, juicy chicken strip that’s crunchy and golden – the perfect star for my colorful wrap!

To me, comfort food first and foremost has to taste good. Seasoned to perfection, melt in your mouth flavor, and visually appealing – that’s what comfort food is all about. This crispy chicken wrap takes a traditional go-to meal of chicken strips and fries to another level by literally wrapping it up in colorful veggies and using a delicious alternative for traditional fries. The sweet potato fries are also baked, instead of fried, and they naturally have such a wonderful flavor. That bit of sweetness is really brought out by using grapeseed oil with a touch of olive oil to bake the fries at a higher heat, and they’re just lightly seasoned with some of my favorite flavors. The honey mustard sauce finishes it all off with a perfectly sweet flavor and a crisp tang that just balances it all so well. The finished product is colorful and tasty, and I feel fabulous feeding my family a meal like this for lunch or even a light dinner. That’s what The New Comfort Food is about to me!

Ingredients for Crispy Baked Chicken Strips:

1 1/2 cups lowfat buttermilk
2 tablespoons flour
1 tablespoon Dijon mustard
1 1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried basil
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets, cut in half lengthwise
2 cups toasted panko bread crumbs
1/2 cup chopped almonds
olive oil spray

Ingredients for Honey Mustard Dressing:

1/2 cup fat free mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash of salt

Ingredients for Sweet Potato Fries:

2 large sweet potatoes, peeled and cut into fry shapes
3 tablespoons grapeseed oil
1 tablespoon extra virgin olive oil
1 tablespoon pink Himalayan sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Ingredients for Honey Mustard Crispy Chicken Wrap:

1 Sun-Dried Tomato flavored wrap
2-3 butter lettuce leaves
2 tomato slices, halved
1-2 crispy chicken strips (recipe above)
1/4 cup carrot strips
2-3 tablespoons honey mustard sauce (recipe above)

Directions:

Begin by making the chicken strips. Spread the Panko breadcrumbs on a baking sheet and spray lightly with a cooking spray. Toast them in the oven for about 3-5 minutes at 400 degrees. Keep the oven on, you’re going to need it for the chicken too! In a medium dish, combine the buttermilk, flour, Dijon mustard, paprika, salt, garlic powder, lemon pepper and dried basil. Mix the ingredients, then place the chicken in the dish, making sure it’s completely covered in the seasoned buttermilk. Allow it to sit for about 15 minutes or so, then it’s time to begin!

Take each strip out of the buttermilk and coat it on the pan in the Panko bread crumbs.

Then place on a baking sheet lined with foil, sprayed with cooking spray (I used Olive Oil spray). Repeat for each chicken strip, then sprinkle the tops with crushed almonds and spray the top of the chicken strips with a light coat of the cooking spray. Bake 13-15 minutes.

While the chicken is baking, combine all of the ingredients for the honey mustard sauce in a bowl. Stir well until smooth and refrigerate until ready to use.

Prepare the sweet potato fries. Peel the sweet potatoes and cut lengthwise into strips in the shape of fries. Add them to a dish and drizzle with grapeseed oil and a bit of olive oil. Mix them up so the oil is over all of the fries, then season them up.

Line another baking sheet with foil, and lay all of the fries out individually, adding more seasonings if needed. Bake at 400 degrees for 10 minutes, then flip over the fries and bake another 8-10 minutes.

While the fries are baking, start preparing each wrap by laying out the tortilla wrap and add the lettuce and tomato. Top with 1-2 chicken strips.

Add a bit of carrots, then drizzle with the honey mustard sauce.

Roll it up, cut it in half, then serve with the sweet potato fries and honey mustard sauce.

Enjoy!

Honey Mustard Crispy Chicken Wrap with Sweet Potato Fries

Fresh ingredients, colorful veggies, easy recipe! Honey Mustard Baked Crispy Chicken Wrap with Baked Sweet Potato Fries are my kind of New Comfort Food.

Ingredients

Ingredients for Crispy Baked Chicken Strips:

1 1/2 cups lowfat buttermilk
2 tablespoons flour
1 tablespoon Dijon mustard
1 1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried basil
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets, cut in half lengthwise
2 cups toasted panko bread crumbs
1/2 cup chopped almonds
olive oil spray

Ingredients for Honey Mustard Dressing:

1/2 cup fat free mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash of salt

Ingredients for Sweet Potato Fries:

2 large sweet potatoes, peeled and cut into fry shapes
3 tablespoons grapeseed oil
1 tablespoon extra virgin olive oil
1 tablespoon pink Himalayan sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Ingredients for Honey Mustard Crispy Chicken Wrap:

1 Sun-Dried Tomato flavored wrap
2-3 butter lettuce leaves
2 tomato slices, halved
1-2 crispy chicken strips (recipe above)
1/4 cup carrot strips
2-3 tablespoons honey mustard sauce (recipe above)

Instructions

Begin by making the chicken strips.
Spread the Panko breadcrumbs on a baking sheet and spray lightly with a cooking spray.
Toast them in the oven for about 3-5 minutes at 400 degrees. Keep the oven on, you're going to need it for the chicken too!
In a medium dish, combine the buttermilk, flour, Dijon mustard, paprika, salt, garlic powder, lemon pepper and dried basil.
Mix the ingredients, then place the chicken in the dish, making sure it's completely covered in the seasoned buttermilk.
Allow it to sit for about 15 minutes or so, then it's time to begin!
Take each strip out of the buttermilk and coat it on the pan in the Panko bread crumbs.
Then place on a baking sheet lined with foil, sprayed with cooking spray (I used Olive Oil spray). Repeat for each chicken strip, then sprinkle the tops with crushed almonds and spray the top of the chicken strips with a light coat of the cooking spray. Bake 13-15 minutes.
While the chicken is baking, combine all of the ingredients for the honey mustard sauce in a bowl. Stir well until smooth and refrigerate until ready to use.
Prepare the sweet potato fries. Peel the sweet potatoes and cut lengthwise into strips in the shape of fries.
Add them to a dish and drizzle with grapeseed oil and a bit of olive oil.
Mix them up so the oil is over all of the fries, then season them up.
Line another baking sheet with foil, and lay all of the fries out individually, adding more seasonings if needed.
Bake at 400 degrees for 10 minutes, then flip over the fries and bake another 8-10 minutes.
While the fries are baking, start preparing each wrap by laying out the tortilla wrap and add the lettuce and tomato.
Top with 1-2 chicken strips.
Add a bit of carrots, then drizzle with the honey mustard sauce.
Roll it up, cut it in half, then serve with the sweet potato fries and honey mustard sauce.
Enjoy!

https://mamaharriskitchen.com/2016/10/honey-mustard-crispy-chicken-wrap-sweet-potato-fries/

Do you have a favorite meal from childhood that you’ve spruced up?

This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.

Red and Gold Flatbread Pizza

September 21, 2016 by MamaHarris 10 Comments

Special thanks to Sprouts Farmers Market for sponsoring this very special football inspired recipe for a Red and Gold Flatbread Pizza!

One of my favorite parts of the Fall season is that it’s time for football. If you didn’t know by now, my house is pretty devoted to this sport during this time of year. From watching our favorite professional teams to college games, heading out on Friday nights for our own boys’ high school games or Saturday mornings for the youngest Harris player – football pretty much encompasses our lives this time of year.

While I enjoy watching my favorites, I also love gathering with my loved ones and enjoying the food. I’m a huge fan of snacking and finger foods, so this is the perfect season to encompass all of my very favorite things in one. Yup, fall, family and football – it doesn’t get much better than that, does it? In the spirit of our favorite sport during our favorite season, I decided to create some fun themed healthy finger foods to snack on while enjoying our favorite past time. Since my family is from Northern California, more specifically the Bay Area, we’re split down the middle when it comes to our favorite bay area football teams. I decided to make a little something for the San Francisco fans, and it comes in the form of these fun and tasty red and gold flatbread pizzas.

I got everything I needed from Sprouts Farmers Market, they have so many great products under the Sprouts store brand. I loved the idea of making something meatless to snack on since we do have a vegetarian in the family, and I had a little fun choosing all red and gold ingredients too! Of course, you can totally customize this for some of your own favorite team colors if needed. It’s all about fun and tasty food you can enjoy together, right?

Roasted Beets Ingredients:

1 red beet, peeled and sliced
1 golden beet, peeled and sliced
Extra Virgin Olive Oil
Salt and Pepper

Flatbread Pizza Ingredients:

1 package Sprouts Brand Original Tandoori Naan Flatbread (contains 3 per package)
4 oz Sprouts Brand Roasted Red Pepper Hummus
1 cup Sprouts Brand Shredded Mozzarella
1 red beet, peeled, sliced and roasted (recipe above)
1 golden beet, peeled, sliced and roasted (recipe above)
1 red tomato, sliced thinly
1 yellow tomato, sliced thinly
1 red pearl onion, peeled and sliced
1 gold pearl onion, peeled and sliced
Extra Virgin Olive Oil

Directions:

Preheat the oven to 375 degrees.

Once the beets are peeled, slice them into 1/4 inch slices and coat them in a bit of extra virgin olive oil. Lightly season with salt and pepper, then place on parchment paper and roast for about 15-20 minutes. Flip the slices over, then bake for another 10-15 minutes or so. Remove from oven and allow to cool, then cut into small bite sized chunks to be used as a pizza topping.

Preheat your oven to 400 degrees.

Generously spread the roasted red pepper hummus on each Flatbread, then top with shredded mozzarella.

Add beet slices to each flatbread, then top with red and yellow tomato slices and sliced pearl onions.

Put the flatbreads on parchment paper and drizzle each of them with a bit of extra virgin olive oil, then bake for 10-12 minutes.

Serve with red and golden delicious apple slices and potato chips made with red potatoes and Yukon gold potatoes.

Slice into each flatbread and enjoy!

Red and Gold Flatbread Pizza

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 3 flatbread pizzas

Red and Gold Flatbread Pizza

Healthy snacking for football enthusiasts - a tasty Flatbread Pizza to serve on game day with red and gold ingredients for 49ers fans to enjoy!

Ingredients

Roasted Beets Ingredients:

1 red beet, peeled and sliced
1 golden beet, peeled and sliced
Extra Virgin Olive Oil
Salt and Pepper

Flatbread Pizza Ingredients:

1 package Sprouts Brand Original Tandoori Naan Flatbread (contains 3 per package)
4 oz Sprouts Brand Roasted Red Pepper Hummus
1 cup Sprouts Brand Shredded Mozzarella
1 red beet, peeled, sliced and roasted
1 golden beet, peeled, sliced and roasted
1 red tomato, sliced thinly
1 yellow tomato, sliced thinly
1 red pearl onion, peeled and sliced
1 gold pearl onion, peeled and sliced
Extra Virgin Olive Oil

Instructions

Preheat the oven to 375 degrees.
Once the beets are peeled, slice them into 1/4 inch slices and coat them in a bit of extra virgin olive oil.
Lightly season with salt and pepper, then place on parchment paper and roast for about 15-20 minutes.
Flip the slices over, then bake for another 10-15 minutes or so.
Remove from oven and allow to cool, then cut into small bite sized chunks to be used as a pizza topping.
Preheat your oven to 400 degrees.
Generously spread the roasted red pepper hummus on each Flatbread, then top with shredded mozzarella.
Add beet slices to each flatbread, then top with red and yellow tomato slices and sliced pearl onions.
Put the flatbreads on parchment paper and drizzle each of them with a bit of extra virgin olive oil, then bake for 10-12 minutes.
Serve with red and golden delicious apple slices and potato chips made with red potatoes and Yukon gold potatoes.
Slice into each flatbread and enjoy!

https://mamaharriskitchen.com/2016/09/red-gold-flatbread-pizza/

Do you love Game Day recipes?

Find more fun tips, ideas and inspiration for game day – including appetizers, snacks and other fun and colorful options at the Sprouts Brand Website!

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

September 14, 2016 by MamaHarris 12 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BetterWithCraisins #CollectiveBias

It’s the most wonderful time of the year – I know that sounds like a holidays song but I’m referring to Fall! Yes, my favorite season is upon is, and although the weather in Northern California hasn’t fully reflected the season change, I’m seeing it just a little more every day. Nights are getting darker a little earlier, we’ve already had our first school cold, and Fall flavors are abound. This is the time of year that I’m the most inspired, and I have a mini arsenal of recipe ideas prepared for my favorite season. First up, this crunchy broccoli-apple salad topped with a creamy raspberry poppy seed dressing and little Ocean Spray® Craisins® Dried Cranberries jewels scattered on top. It’s still a nice, light salad for the warmer weather but also has some great Fall flavors like apples, pecans, cranberries and broccoli! Perfect for this little time of transition between seasons.

I love using Craisins® Dried Cranberries in my favorite recipes because of their taste, texture and color – it’s the “zing” that makes them unique! One of my favorite snacks is some simple yogurt topped with granola and dried cranberries, and you already know that I love to include them in my baking. But a truly simple way to enjoy these tasty little gems is by sprinkling them on top of your favorite salads. They always add a touch of color and texture, not to mention the juicy flavor.

For this crunchy broccoli-apple salad I decided to take a bit of a different turn. I mixed up some romaine lettuce with broccoli florets, topped with one of my favorite apples – Pink Lady, then sprinkled a bit of corn, carrots, blue cheese and pecans. A nice crunchy salad with some sweetness and bite, the perfect compliment to dried cranberries. I wanted to keep the sweet taste going, so I mixed up a quick creamy yogurt based dressing with raspberries, lemon, and poppy seeds. I’m hooked!

Creamy Raspberry Poppy Seed Dressing Ingredients:

3/4 cup lowfat Greek yogurt
2 tablespoons honey
2 tablespoons lemon juice
1/2 tablespoon lemon zest
1/4 teaspoon salt
1/3 cup fresh raspberries
1 tablespoon poppy seeds

Crunchy Broccoli-Apple Salad Ingredients:

2 cups chopped romaine lettuce
1 head of broccoli, florets cut
1 Pink Lady Apple, cut into thin wedges
juice of 1/2 a lemon
1/4 cup carrot strips
3 tablespoons corn
1/4 cup chopped pecans
1/4 cup blue cheese crumbles
3 tablespoons Craisins® Dried Cranberries

Directions:

Begin by preparing the creamy raspberry poppy seed dressing. Using a standard blender or a hand immersion blender, combine the Greek yogurt, honey , lemon juice, lemon zest and salt and blend until it thins out just a bit.

Slowly add in the raspberries, ensuring they are blended well and the dressing remains smooth and creamy.

Once smooth, carefully stir in the poppy seeds and stir with a spoon or a small whisk. Refrigerate until ready to use.

Add the chopped romaine and broccoli to a large serving dish.

Once the apples are cut into thin wedges, soak them in the lemon juice to prevent from browning. Add the apples and carrots to the salad.

Sprinkle with corn.

Top with pecans, blue cheese crumbles and Craisins® Dried Cranberries.

Pour the creamy raspberry poppy seed dressing over the salad and enjoy!

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

This crunchy broccoli-apple salad is still light enough for summer with the creamy raspberry poppy seed dressing, with plenty of fall flavors!

Ingredients

Creamy Raspberry Poppy Seed Dressing Ingredients:

3/4 cup lowfat Greek yogurt
2 tablespoons honey
2 tablespoons lemon juice
1/2 tablespoon lemon zest
1/4 teaspoon salt
1/3 cup fresh raspberries
1 tablespoon poppy seeds

Crunchy Broccoli-Apple Salad Ingredients:

2 cups chopped romaine lettuce
1 head of broccoli, florets cut
1 Pink Lady Apple, cut into thin wedges
juice of 1/2 a lemon
1/4 cup carrot strips
3 tablespoons corn
1/4 cup chopped pecans
1/4 cup blue cheese crumbles
3 tablespoons Craisins® Dried Cranberries

Instructions

Begin by preparing the creamy raspberry poppy seed dressing. Using a standard blender or a hand immersion blender, combine the Greek yogurt, honey , lemon juice, lemon zest and salt and blend until it thins out just a bit.
Slowly add in the raspberries, ensuring they are blended well and the dressing remains smooth and creamy.
Once smooth, carefully stir in the poppy seeds and stir with a spoon or a small whisk. Refrigerate until ready to use.
Add the chopped romaine and broccoli to a large serving dish.
Once the apples are cut into thin wedges, soak them in the lemon juice to prevent from browning. Add the apples and carrots to the salad.
Sprinkle with corn.
Top with pecans, blue cheese crumbles and Craisins® Dried Cranberries.
Pour the creamy raspberry poppy seed dressing over the salad and enjoy!

https://mamaharriskitchen.com/2016/09/crunchy-broccoli-apple-salad-with-creamy-raspberry-poppy-seed-dressing/

What’s your favorite thing to add dried cranberries to?

Although Ocean Spray® Craisins® Dried Cranberries are no longer available at Sam’s Club locations, they are still available at a number of retailers! I picked up a bag at Walmart – they’re at a rollback price of $4.98 for a 24 oz bag! Click Here to find more great ideas, recipes and a store near you!

Loaded Breakfast Potatoes

August 12, 2016 by MamaHarris 23 Comments

Let me tell you about these loaded breakfast potatoes. H-E-A-V-E-N.

If you love breakfast as much as I do, you know the importance of perfectly cooked potatoes. They’re seriously the perfect side dish for many breakfast foods, whether you’re having easy scrambled eggs with some sausage on the side side, or a filling breakfast burrito.

A good breakfast potato recipe just goes with everything! I’ve been perfecting mine for years, and I remember those earlier years where I would up with oily, soggy potatoes or I ruined the bottom of my pans because of the potatoes that were stuck to them. With a few tweaks and a lot of patience my potatoes are now something I can be proud of.

A few months ago I got the fun idea to take them to the next level and create loaded breakfast potatoes. I even reached out about it on Instagram and Facebook and received a ton of feedback and suggestions. Using a few of the suggestions I received and some feedback from my own family, I came up with this dish and it was amazing.

I knew there had to be bacon, that’s just a given, I mean what’s the ultimate topping for breakfast potatoes if not bacon, right? Pepper jack cheese was also a must – because, hello… favorite cheese! My mind was full of ideas, but I think that ultimately what is here is just the perfect amount of everything. Flavor, colors, textures, deliciousness. Yup, it’s all there! Next time you’re not sure what’s for breakfast, or even dinner, make sure it’s these loaded breakfast potatoes. You can thank me later!

Ingredients for Potatoes:

3/4 cup canola oil
9 russet potatoes
1/2 tablespoon dried basil
1/2 tablespoon dried onion flakes
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Toppings for Loaded Breakfast Potatoes:

cooked potatoes (ingredients above)
1/2 cup pepper jack cheese
1/4 cup chunky salsa
1/2 red onion, diced then sauteed
3 tablespoons sour cream
3 thick cut slices bacon, cooked then crumbled
2 green onions, chopped
1 tablespoon chopped cilantro

Directions:

Leave the skins on the potatoes and rinse them completely. Pat to dry, then using a sharp chef’s knife quarter lengthwise, then cut into cubes. To cook the potatoes, begin by adding oil to a very large pan. I use this 5 quart jumbo cooker for everything and I just love (Affiliate link)! Warm the oil in the pan over a medium heat, then carefully add the potatoes. Mix them around a bit to be sure all of the potatoes are covered with a bit of the oil and raise the heat just a bit to a medium/high heat. This will fry the potatoes first giving them the crispy edges and golden color. Continue to stir the potatoes every few minutes to ensure they don’t stick to the bottom of the pan.

Once the potatoes have these nice crispy edges and pretty golden color we can move to the next step. Lower the heat to a medium/low heat and begin to add the spices.

As you add each herb and spice, stir the potatoes so all of them are seasoned really well. Once seasoned, cover with top of the pot and let cook a few more minutes until the potatoes are cooked through.

Place on a serving dish, either family style or smaller individual servings and top with the cheese and then the onions.

Add the salsa and sour cream.

Top with the bacon, green onions and chopped cilantro.

You can change up any of the toppings as needed, based on preference. These toppings are so colorful and I think that serving this dish family style at the breakfast table can make such a statement!

Enjoy!

Loaded Breakfast Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Loaded Breakfast Potatoes

Loaded breakfast potatoes: Season to perfection, these potatoes are topped to the brink with cheese, bacon, colorful veggies and all your favorite toppings!

Ingredients

Ingredients for Potatoes:

3/4 cup canola oil
9 russet potatoes
1/2 tablespoon dried basil
1/2 tablespoon dried onion flakes
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Toppings for Loaded Breakfast Potatoes:

cooked potatoes (ingredients above)
1/2 cup pepper jack cheese
1/4 cup chunky salsa
1/2 red onion, diced then sauteed
3 tablespoons sour cream
3 thick cut slices bacon, cooked then crumbled
2 green onions, chopped
1 tablespoon chopped cilantro

Instructions

Leave the skins on the potatoes and rinse them completely. Pat to dry, then using a sharp chef's knife quarter lengthwise, then cut into cubes. To cook the potatoes, begin by adding oil to a very large pan, the one I use is a 5 quart jumbo cooker. Warm the oil in the pan over a medium heat, then carefully add the potatoes. Mix them around a bit to be sure all of the potatoes are covered with a bit of the oil and raise the heat just a bit to a medium/high heat. This will fry the potatoes first giving them the crispy edges and golden color. Continue to stir the potatoes every few minutes to ensure they don't stick to the bottom of the pan.
Once the potatoes have these nice crispy edges and pretty golden color we can move to the next step. Lower the heat to a medium/low heat and begin to add the spices.
As you add each herb and spice, stir the potatoes so all of them are seasoned really well. Once seasoned, cover with top of the pot and let cook a few more minutes until the potatoes are cooked through.
Place on a serving dish, either family style or smaller individual servings and top with the cheese and then the onions.
Add the salsa and sour cream.
Top with the bacon, green onions and chopped cilantro.
You can change up any of the toppings as needed, based on preference. These toppings are so colorful and I think that serving this dish family style at the breakfast table can make such a statement!
Enjoy!

https://mamaharriskitchen.com/2016/08/loaded-breakfast-potatoes/

What are some of your favorite potato toppings?

Herb and Cheddar Buttermilk Biscuits

August 1, 2016 by MamaHarris 11 Comments

Special thanks to Clover Farms for sponsoring this recipe for herb and cheddar buttermilk biscuits. #ChooseClo

I’ve been on a bit of a savory kick lately, and these herb and cheddar buttermilk biscuits are no exception! My family loves a good biscuit, and my husband has been known to sneak a few refrigerated biscuits into our cart whenever we grab some groceries, so I figured it was time to try my hand at making my own biscuits with a savory twist. These definitely did not disappoint!

I used a food processor to mix up my batter, but you can also use a stand mixer with a paddle attachment, or go the more traditional route using a pastry cutter and kneading the dough by hand. The key is to mess with the dough as little as possible, for beautiful flaky biscuits that rise high!

The bits of pimentos and cheddar cheese made these biscuits such a pretty color, and the flecks of herbs and spices really satisfied my eyes, I love colorful food. It just tastes better. These biscuits are the perfect texture and mix of flavors, not overpowering, but enough to close your eyes and enjoy that doughy goodness.

Being in Northern California there’s so many local brands I love to try. For this recipe I used Clover Farms Buttermilk, Unsalted Butter, and Sharp Cheddar Cheese. What sets Clover Farms apart from other dairy producers is its innovative approach to the dairy business. Clover was the first dairy processor to elevate milk from a commodity to a specialty food by establishing the North Coast Excellence Certified (NCEC) Program. This has set some of the most rigorous standards in the dairy industry which surpass those of the state and federal governments. Clover was also the first dairy to become American Humane Certified, said “No” to the synthetic growth hormone rSBT, and made an early entrance to provide and support organic dairy products. As part of the standard of excellence, Clover cows are raised on small, local family-owned farms that follow sustainable agricultural practices and tend small herds on spacious ranches, where the cows are well treated and healthy. Clover Farms are also American Humane Certified and must demonstrate environmental consciousness and stewardship of land. Clover milk is not from cloned cows and annual averages of bacteria counts meet National Centers for Environmental Prediction’s (NCEP) set standards. Be sure to follow the hashtag on social media, and if you’re in the Northern California area check out the link and see if some of the upcoming events are going to be in your area!

These biscuits are delicious on their own, but I’m even considering making a breakfast sandwich with them or serving them with some delicious chicken wings! That cheddar cheese melted over the top really takes these to another level too, you need to see for yourself!

Herb and Cheddar Buttermilk Biscuits Ingredients:

2 cups all purpose flour
2 tablespoons baking powder
1 1/2 teaspoon garlic salt
1/2 teaspoon dried chives
1/2 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon baking soda
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
7 tablespoons cold Clover Farms unsalted sweet butter
3/4 cup cold Clover Farms buttermilk
1 cup cold shredded Clover Farms sharp cheddar cheese PLUS extra to sprinkle tops of biscuits with
3 tablespoons minced pimentos

Directions:

Preheat oven to 425 degrees.
Begin by adding the flour, baking powder, garlic salt, dried herbs, baking soda, pepper, and paprika to a food processor. Pulse a few times until blended well.
Cut the cold butter into small pieces and pulse once each time after each piece of butter is added. Mixture should be be a bit coarse.

*If you don’t have a food processor, you can mix the dry ingredients together and then use a pastry cutter to break up the cold butter.

Next, add the buttermilk, cheese, and pimentos.

*If you don’t have a food processor, just create a pile in your mixing bowl with the dry ingredients and hollow out the center a bit. Add the milk, the cheese and pimentos to the center.

Pulse the food processor a few times just until the dough forms together and sticks together.

*If you don’t have a food processor you can knead the dough together by hand, just until it forms a ball and begins to stick.

Lightly flour a flat surface and pat your dough down gently until it’s about 1 inch thick. Using a biscuit cutter or a 2 inch round cookie cutter, cut out the circles for your biscuits. Don’t twist as you go down or up with the cutter, just go straight down and back up. Once you have the biscuits cut out, knead the dough again and flatten and cut out the remaining biscuits.

*The first biscuits will always rise a little higher as they’ve been kneaded less times. The trick is to roll and knead the dough as little as possible for maximum rise.

Lightly spray a baking sheet with nonstick spray or line it with parchment paper or a silicon mat, and add your biscuit rounds. Sprinkle with your extra cheddar cheese.

Bake in the preheated oven for about 13-15 minutes, until golden.

Cut the warm biscuits down the middle, add a bit of butter and serve.

Enjoy!

Herb and Cheddar Buttermilk Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 9 biscuits

Serving Size: 1 Herb and Cheddar Buttermilk Biscuit

Herb and Cheddar Buttermilk Biscuits

Perfect alone or filled with your favorite toppings, these herb and cheddar buttermilk biscuits are full of flavor and delightfully easy to make.

Ingredients

2 cups all purpose flour
2 tablespoons baking powder
1 1/2 teaspoon garlic salt
1/2 teaspoon dried chives
1/2 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon baking soda
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
7 tablespoons cold Clover Farms unsalted butter
3/4 cup cold Clover Farms buttermilk
1 cup cold shredded Clover Farms sharp cheddar cheese PLUS extra to sprinkle tops of biscuits with
3 tablespoons minced pimentos

Instructions

Preheat oven to 425 degrees.
Begin by adding the flour, baking powder, garlic salt, dried herbs, baking soda, pepper, and paprika to a food processor. Pulse a few times until blended well.
Cut the cold butter into small pieces and pulse once each time after each piece of butter is added. Mixture should be be a bit coarse.
Next, add the buttermilk, cheese, and pimentos.
Pulse the food processor a few times just until the dough forms together and sticks together.
Lightly flour a flat surface and pat your dough down gently until it's about 1 inch thick. Using a biscuit cutter or a 2 inch round cookie cutter, cut out the circles for your biscuits. Don't twist as you go down or up with the cutter, just go straight down and back up. Once you have the biscuits cut out, knead the dough again and flatten and cut out the remaining biscuits.
The first biscuits will always rise a little higher as they've been kneaded less times. The trick is to roll and knead the dough as little as possible for maximum rise.
Lightly spray a baking sheet with nonstick spray or line it with parchment paper or a silicon mat, and add your biscuit rounds. Sprinkle with your extra cheddar cheese.
Bake in the preheated oven for about 13-15 minutes, until golden.
Cut the warm biscuits down the middle, add a bit of butter and serve.
Enjoy!

Notes

*If you don't have a food processor, you can mix the dry ingredients together in a mixing bowl and then use a pastry cutter to break up the cold butter. Create a pile in your mixing bowl with the dry ingredients and hollow out the center a bit. Add the milk, the cheese and pimentos to the center. Knead the dough together by hand, just until it forms a ball and begins to stick.

https://mamaharriskitchen.com/2016/08/herb-cheddar-buttermilk-biscuits/

What would be your favorite way to enjoy these herb and cheddar buttermilk biscuits?

Be sure to follow Clover Farms on Facebook | Twitter | Instagram | Pinterest and follow the hashtag #ChooseClo ! Also, don’t forget to PIN this recipe! (Hover over the picture below and click the “Pin it”)

Beer-Battered Onion Rings

July 12, 2016 by MamaHarris 17 Comments

Do you judge a dining establishment based on how they make a certain item? I know I do! One of my favorite things to order as a side to burgers or typical “American style” foods is onion rings, and those onion rings can absolutely make or break my opinion of the restaurant. If they’re too mushy and not crispy, or if the onion is tough and doesn’t break off when you bite in. There’s a lot that goes into this! Also, the batter has to be tasty and have a good amount of flavor without being overbearing. This is serious stuff here. I’ve been known to want to go back to a particular diner that my family thought was subpar, but I continue to say “But their onion rings were so good!” True story.

So, as I do with all of my favorite foods, I decided to create my own beer-battered onion rings at home. Why beer-battered onion rings? Well, the beer really helps the batter have a really light airiness to it, which is great when it comes to fried foods because they do tend to be heavy. Having a deep fryer is probably a “must” when it comes to onion rings, so be sure you have a good one where you can set the temperature and use it fairly easily. I have the T-fal Easy Pro Enamel Immersion Deep Fryer*, which I love, but there’s so many deep fryers out there you can definitely decide which brand and model is best for you!

These are so easy to whip up, perfect with summertime burgers or hot dogs, great to serve with other barbecue items, or even with sandwiches or snacks! The batter is based on the same recipe I used for my beer-battered chicken wings, as I actually started making these with the leftover batter from those, however I’ve tweaked the batter just a bit since then to come up with this recipe. You can use whatever beer you desire, this is just what we happened to have on hand.

Beer-Battered Onion Rings Ingredients:

canola oil
1/2 cup flour
1/4 cup corn starch
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1 large egg
3/4 cup beer (I used Blue Moon Belgian White)
1 onion

Directions:

Begin by filling your deep fryer with the recommended amount of oil and setting the temperature to 375 degrees.

In a small bowl, combine the flour, corn starch, baking soda, salt, pepper, cayenne and garlic salt, then mix.

In a dish combine the egg with the beer, whisk until smooth, then add the flour mixture and whisk until smooth again.

Cut the onion horizontally into rings, then carefully take the rings apart. Working in batches, dip them into the beer and flour mixture, then drop into the hot oil basket once it’s reached the desired temperature. Allow them to fry until golden, turning them over and shaking every so often so they are an even color and don’t stick.

Once fried, remove from oil and place on paper towels while the next batch is prepared.

Once all the onion rings are prepared, serve with your favorite dipping sauce. I like to mix up my own sauce with BBQ sauce and mayo, but you can create your own or serve with ketchup, BBQ sauce, or anything else your little heart desires!

Perfectly light and flaky, enjoy!

Beer-Battered Onion Rings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: about 8 servings

Serving Size: 3 onion rings

Beer-Battered Onion Rings

Super easy to make, flaky and light, these beer-battered onion rings are the perfect side to many of your favorite summer meals!

Ingredients

canola oil
1/2 cup flour
1/4 cup corn starch
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1 large egg
3/4 cup beer (I used Blue Moon Belgian White)
1 onion

Instructions

Begin by filling your deep fryer with the recommended amount of oil and setting the temperature to 375 degrees.
In a small bowl, combine the flour, corn starch, baking soda, salt, pepper, cayenne and garlic salt, then mix.
In a dish combine the egg with the beer, whisk until smooth, then add the flour mixture and whisk until smooth again.
Cut the onion horizontally into rings, then carefully take the rings apart. Working in batches, dip them into the beer and flour mixture, then drop into the hot oil basket once it's reached the desired temperature. Allow them to fry until golden, turning them over and shaking every so often so they are an even color and don't stick.
Once fried, remove from oil and place on paper towels while the next batch is prepared.
Once all the onion rings are prepared, serve with your favorite dipping sauce. I like to mix up my own sauce with BBQ sauce and mayo, but you can create your own or serve with ketchup, BBQ sauce, or anything else your little heart desires!
Perfectly light and flaky, enjoy!

https://mamaharriskitchen.com/2016/07/beer-battered-onion-rings/

Do you have a favorite beer you like to cook with?

I have a few recipes below that also include beer, be sure to check them out!

*This is an affiliate link, I get a small portion of your purchase if you buy it.

Sweet Smoky Peppered Baked Bacon

May 22, 2016 by MamaHarris 6 Comments

Our road to this tasty baked bacon is a bit of a rocky one. I’m good at many things but I’ve never been any good at making bacon. I have no problems admitting to this either, I’ll own up to it and happily offer the bacon making to anyone else!

However, I’m not sure if it’s that I end up cooking it over too high a heat in the skillet or if it’s just cooking for too long. Whatever it is, nine times out of ten if I make it on the stove while cooking other foods, the bacon ends up burnt to a crisp. Years ago I found a solution by cooking it in the microwave using a microwave safe plate and quality paper towels. I was so happy. Perfect bacon, every time.

Yay.

My eldest son is really starting to get into cooking. One morning he went into the kitchen to make breakfast and decided he wanted to make bacon, but he refused to go the microwaved bacon route.

Instead, he wanted to bake it. He also wanted to add a few things to give it a different taste. We talked about it and together we came up with the sweet smoky peppered bacon that you see here. Since then, this is the only bacon he makes and this is his favorite method.

No bacon splatters, no accidental burnt bacon. Perfectly baked bacon, that’s sweet, smoky and perfectly peppered. It literally melts in your mouth thanks to the brown sugar, smoked paprika, and freshly ground black pepper we chose to use. This stuff is delicious on it’s own when served with breakfast, but it’s also amazing in sandwiches! Try it for yourself, you might not go back to boring pan-fried or microwaved bacon.

Ingredients for Sweet Smoky Peppered Baked Bacon:

10 slices of thick cut bacon
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoon fresh ground black pepper

Directions:

Preheat oven to 400 degrees. Line a cookie sheet with foil, then lay out the strips of bacon. Sprinkle the brown sugar, smoked paprika and ground black pepper onto both side of the bacon, then arrange on foil. I like to make the bacon risen in different spots, rather than laying flat.

Place the cookie sheet in the preheated oven on a rack placed in the middle of the oven and allow to bake for about 15-20 minutes. Once cooked, remove bacon from sheet and place on paper towels to soak up some of the grease until cooled. They will crisp just a bit more once removed from the grease.

Serve as a side dish for a meal, like breakfast or brunch with an omelet, or in a breakfast sandwich or BLT!

Enjoy!

Sweet Smoky Peppered Baked Bacon

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 10 slices of bacon

Serving Size: 1-2 bacon slices

Sweet Smoky Peppered Baked Bacon

How to make perfectly baked bacon, that's sweet, smoky, perfectly peppered and literally melts in your mouth. Yum!

Ingredients

10 slices of thick cut bacon
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoon fresh ground black pepper

Instructions

Preheat oven to 400 degrees.
Line a cookie sheet with foil, then lay out the strips of bacon.
Sprinkle the brown sugar, smoked paprika and ground black pepper onto both side of the bacon, then arrange on foil. I like to make the bacon risen in different spots, rather than laying flat.
Place the cookie sheet in the preheated oven on a rack placed in the middle of the oven and allow to bake for about 15-20 minutes.
Once cooked, remove bacon from sheet and place on paper towels to soak up some of the grease until cooled. They will crisp just a bit more once removed from the grease.
Serve as a side dish for a meal, like breakfast or brunch with an omelet, or in a breakfast sandwich or BLT!
Enjoy!

https://mamaharriskitchen.com/2016/05/sweet-smoky-peppered-baked-bacon/

Do you like baked bacon, or do you make it in a pan (or microwave)?

All the Game Day Recipes You Could Need!

February 6, 2016 by MamaHarris 1 Comment

It’s no secret around here that my family has a love of sports. My husband and the kids have played a multitude of different sports through the years, but we also pay attention to the professional sports as well. This year we’re so excited that the big football game is going to be held locally, and I’ve been going through some of my recipes in anticipation of what exactly I’ll be making. I know the average foods at a home tailgate party are pizza and wings (which I totally have here), but there’s also dips, finger foods and other sides that are an absolute necessity too!

This guide has all the game day recipes you could possibly need, and some you might not have realized you wanted! Scroll through for some mouthwatering recipes for all of your sports fans needs. Score!

Chicken Wings (with custom dips!)

Smoky Brown Sugar Wings with Blue Cheese Dip

Ginger Honey Garlic Wings with French Onion Dip

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Honey Teriyaki Boneless Chicken Wings

Crispy Baked Buffalo Wings

Cajun Buttermilk Fried Wings with Spicy Aioli

Baked Honey Mustard Wings

Beer Battered Fried Chicken Wings

Tequila Lime Baked Chicken Wings with Creamy Dill Salsa

Buttery Garlic Parmesan Wings

Peach BBQ Baked Chicken Wings

Tyson Kicked Up Grillin’ Wings with Creamy Citrus Honey Dip

Sliders, Burgers and Sandwiches

BBQ Chicken Sliders

Cheese Stuffed Chipotle Pork Burgers Topped with Bacon and Jalapenos

Black Bean Veggie Burgers with Spicy Chipotle Mayo

Sweet ‘n Spicy Rib Sandwich

Slow Cooked BBQ Pulled Pork Sliders

Filling Side Dishes

Easy Taco Salad with Creamy Habanero Lime Sauce

BBQ Baked Chili Beans

Fun Finger Foods

Baked Barbecue Chicken Taquitos

BBQ Chicken Nachos

Bacon Wrapped Queso Stuffed Jalapenos

$campfire tex-mex nacho fries with velveeta #liquidgold5 #ad | Mama Harris' Kitchen$ Campfire Tex-Mex Nacho Fries

Spicy Cheeseburger Grilled Pizza

Cheesy Roasted Potato Skins

Bacon Wrapped Buffalo Chicken Dippers

Chicken and Cheese Roll-Ups

Every Dip You Could Need!

Cheesy Bean Dip with a Kick

Buffalo Chicken Dip

Super Spinach Bowl

Seven Layer Dip

Easy Restaurant-Style Salsa

Creamy Sweet Sriracha Sauce

Wasabi Ketchup Dip

…and last but not least, a fun drink!

Pepsi Ice Cream Floats

What’s your favorite recipe listed, anything new you want to try?

Which one of the game day recipes was your ultimate favorite? Let me know!

Easy Recipes for your BIG Game Day Party!

February 1, 2016 by MamaHarris Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDayGlory #CollectiveBias

In case you live under a rock and didn’t know, I have some news to share.

The BIG GAME is coming up!! I’m not just talking any old game day… this is the big one. It’s touted as SUPER!! *wink*wink*

I know, I have so many game day recipes I’ve shared already. I can’t help it, this season is like holiday season for our family. My boys are into all the logistics and know everyone’s scoring record and when they were drafted and who’s getting traded and who’s injured and who’s doing well this season. While I enjoy all of that too, I’m also here for the food. Duh!

Okay, I also love to entertain and feed other people too. It’s sort of what I do. While my boys do like to go to the games once in a while, sometimes it’s just so much more fun to kick back at home and relax on your comfy couch to watch it all at your own leisure. Bonus, if you have people over there’s plenty of folks to help clean up, and you might even get out of doing the dishes altogether if you’ve picked your friends correctly!

So today we shall discuss some super easy recipes to serve at your SUPER BIG Game Day Party!

We have drinks – aka Pepsi™ Ice Cream Floats.
We have snacks – aka Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits.
We have chips & dip – aka Buffalo Chicken Dip served with TOSTITOS® chips and salsa on the side.
AND we even have dessert – aka Mini SNICKERS® Pies.

I even added some bowls for popcorn and a gorgeous fruit platter for the pickiest of snackers. There’s something for everyone!

I made the decor simple. Dark green (wipe-able and reusable) tablecloth. Simple ceramic white plates, trays and serving dishes. Cute paper plates in different sizes that go with a game day theme. I chose large black and white striped paper party plates, and smaller green and white paper party plates with some large gray napkins. Most of the foods are finger foods, so we didn’t have too much of a need for utensils aside from the parfaits. I added a cute cup full of spoons next to those. I also added fun paper straws and green and white or black and white patterns for a fun way to mix it up, in addition to two glass sizes for the fun Pepsi™ Ice Cream floats. I chose larger football shaped glasses, and smaller glass tumblers with gold dots on them that matches the gold confetti and the gold and white tassel garland hung behind the food station.

Now, for the food. Oh, the glorious food. I made a buffalo chicken dip for New Year’s Eve and while it was good it didn’t quite taste how I anticipated that it would. So I kept playing around with the recipe until I got something I absolutely love. This dip is so easy, and ohhhh so good. You can easily double (or triple) the recipe for a larger crowd.

I served the dip with TOSTITOS® chips, and I also kept some TOSTITOS® salsa on the side as well as one of their cheesy dips. I also made some fun little fruity yogurt parfaits that I served with vanilla and strawberry banana yogurt, strawberries and raspberries, and topped them off with some fun little cookie sticks that have ends dipped in white candy melts, then sprinkled with crushed Skittles®. Just for fun I used the rest of my Skittles® XL bag to fill up a tall vase that I could keep on the table, just in case anyone felt like grabbing a handful here and there.

Fun floats with vanilla bean ice cream, Pepsi™, whipped cream and a cherry are the way I choose to wash down all of this yummy food. I really can’t think of a better way! Last, but not least, we have mini SNICKERS® pies! This is the perfect occasion for miniature decadence. I used refrigerated pie crusts and cut them in a cute shape with a cookie cutter. Sprinkled the crust with some cinnamon sugar and baked it, then created a peanut butter mousse sprinkled with chopped SNICKERS® Minis and nuts. Filled the mini pies with the mousse, then topped with some more chopped up SNICKERS® Minis and drizzled with caramel and chocolate. YUM. I couldn’t stop at just pies, I had to serve some SNICKERS® Minis too, so I chose a unique display vase and kept them near the pies.

The thing with making a good food corner is having everything you might need to serve all in one place. There’s snacks, desserts, drinks and finger foods here, but there’s always room for some more. I have recipes for so many flavors of wings, you could always start there!

For an even more elaborate food table that is sure to have all you might need to party, you can also create your own snack stadium! Check out some of the amazing ones below for some inspiration, being sure to VOTE for your favorite for a chance to win the prizes listed below. You’ll also be eligible to WIN by uploading a photo your own special snack stadium to Instagram and using the hashtag #GameDayGlorySweepstakes! Best of luck to you!

Game Day Glory Sweepstakes

Mini SNICKERS® Pie Ingredients:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Directions:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.

Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.

The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.

Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.

Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.

Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Directions:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom. Add the shredded chicken and wing sauce to a separate bowl, mix until well combined. Carefully spread the chicken coated with sauce over the cream cheese.

Top the chicken with the blue cheese dressing, spreading out to the corners.

Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top. Bake in the preheated oven for 25-30 minutes.

Allow to cool, then add a bit of parsley for garnish.

Serve with TOSTITOS® chips and Enjoy!

Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®, crushed
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Directions:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl. Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet. Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate. Place sticks on a cooling rack.

While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt. Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.

Allow to dry on parchment paper, about 30 minutes.

Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Pepsi™ Ice Cream Floats

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Directions:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.

For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

Easy Recipes for your BIG Game Day Party!

Want to host a game day party and don't know where to start? I've got you covered with plenty of food ideas!

Ingredients

Ingredients for SNICKERS® Mini Pies:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Ingredients for Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Ingredients for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Ingredients for Pepsi™ Ice Cream Floats:

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Instructions

Directions for the SNICKERS® Mini Pies:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.
Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.
The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.
Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.
Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.
Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Directions for Buffalo Chicken Dip:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom.
Add the shredded chicken and wing sauce to a separate bowl, mix until well combined.
Carefully spread the chicken coated with sauce over the cream cheese.
Top the chicken with the blue cheese dressing, spreading out to the corners.
Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top.
Bake in the preheated oven for 25-30 minutes.
Allow to cool, then add a bit of parsley for garnish.
Serve with TOSTITOS® chips and Enjoy!

Directions for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl.
Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet.
Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate.
Place sticks on a cooling rack.
While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt.
Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.
Allow to dry on parchment paper, about 30 minutes.
Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Directions for Pepsi™ Ice Cream Floats:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.
For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

https://mamaharriskitchen.com/2016/02/easy-recipes-for-your-big-game-day-party/

Do you host a game day party?

Check out all the Game Day Glory for more snack stadiums and recipe ideas then head on over to Walmart for all your Game Day shopping and supplies! Look for end caps with official game day products.

Mama Harris’ Kitchen’s Top 15 Recipes from 2015!

December 28, 2015 by MamaHarris 1 Comment

Wow, guys! Another year has come and (almost) gone. I hope the holiday season was good to you, and you were warm, cozy and loved. We’ve had a busy time with kids home for the holiday vacation and guests visiting, so I’ve been on a little bit of a break. I did want to go through all of the recipes I’ve created throughout the past year and discover what the most popular recipes were. The votes are in (just kidding, I just looked at which recipes received the most traffic) and I see some clear patterns here.

Not only do I do this every year to try to see what the most popular recipes were, so I can share them. I also like to gather this information to see what you all like. Seeing what is most popular is either a way to see I’m doing good, or a way to make some changes so I can keep putting out content that you like to come back for. It’s a sort of win for us all. This year? I’m definitely seeing a theme. For one, chicken is a popular one. Also, dinners. This is good to know, because last year when I did this it seemed finger foods were most prevalent. They still are, but seems the search for dinner recipes is always going to be a popular one. Some popular themes are also breakfast, appetizers, BBQ and desserts.

This is great, because these are all things I’m very content in making. So you can expect to see a lot of these things in the coming year! My wish for you is a safe and happy remainder of 2015 and a joyous new year!