Fresh Watermelon Mojitos! Fresh watermelon, lime, mint and soda make the perfect summer cocktail!

Fresh Watermelon Mojitos

Fresh Watermelon Mojitos!  Fresh watermelon, lime, mint and soda make the perfect summer cocktail!  Skip the rum to make a non-alcoholic mocktail!

©Cook Crave Inspire by SpendWithPennies.com

Fresh Watermelon Mojitos 

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 I am not quite ready for summer to be over yet.  I know its coming but I’m going to squeeze every last little bit of summer I can before fall arrives!

We love to have friends and neighbors over for cocktails on the deck.  I am kind of known in our neighborhood for having the best Classic Mojitos in town.  Thankfully I have a garden that is overtaken by fresh mint…  In fact, I make so many mojiots that I bought myself and electric lime juicer (best invention ever by the way)!!

We were having a bbq with friends and I was slicing up a watermelon and thought it would be delicious in our drinks.  I was right!  I like to drain the pulp from the blended watermelon but if you prefer you can leave it.  Your drink won’t be as clear and it will be a little thicker but still delicious!

Items You’ll Need For This Recipe

* Large Pitcher * Muddler * Watermelon *

Watermelon Mojitos

Rating 

Ingredients
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  • 6 cups cubed watermelon
  • 1 cup simple syrup
  • 50 fresh mint leaves
  • ¾ cup fresh lime juice (approx. 5 limes)
  • 1 cup white rum
  • soda
  • ice
Instructions
  1. Blend watermelon in the blender until pureed. Strain to remove some of the pulp (optional). Measure out 2 cups of the strained watermelon juice.
  2. Place fresh mint in the bottom of a large pitcher. Add a little bit of the watermelon juice and muddle to release the flavors of the mint.
  3. Add remaining watermelon juice, fresh lime juice, ⅔ cup simple syrup and rum. Fill the entire pitcher with ice. Top with soda.
  4. Adjust sweetness with additional simple syrup if desired. Garnish with additional lime, mint and watermelon slices.
  5. Serve immediately.
Notes
To make simple syrup combine equal parts sugar and water. Bring to a boil and stir just until sugar has dissolved. Cool completely.

More Recipes You’ll Love

* Classic Mojitos  * Melon-Berry Popsicles * Fresh Strawberry Lemonade  *

Fresh Watermelon Mojitos!  Fresh watermelon, lime, mint and soda make the perfect summer cocktail!
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Pumpkin Pie Cookies.

Pumpkin Pie Cookies

Pumpkin Pie Cookies! <3 COOK CRAVE INSPIRE by SpendWithPennies.com  These delicious little cookies have a flaky little crust filled with a creamy pumpkin pie filling!  Easy to make and totally irresistible!

Pumpkin Pie Cookies

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I truly love all things pumpkin!  From the smell of Pumpkin Desserts baking in the oven to the spiced creamy filling in pumpkin pie, it all just warms me from the inside out!

As much as I love pumpkin pie, it’s not something I can just grab for a snack or serve at a fall party.  I’ve made Pecan Pie Cookies before with amazing results… so I thought, why not pumpkin!

Pumpkin Pie Cookies have all of the yummy flavor of pumpkin pie in a little hand held bite!  Creamy spiced filling in a delicious little crust!  I topped these with whipped cream but I’ve also topped them with caramel for an amazing treat too!  If adding whipped cream or whipped topping, I’d recommend adding it as you are serving and not beforehand.

Pumpkin Pie Cookies! <3 COOK CRAVE INSPIRE by SpendWithPennies.com  These delicious little cookies have a flaky little crust filled with a creamy pumpkin pie filling!  Easy to make and totally irresistible!

I used a 3″ round cookie cutter for my circles giving me 12 circles.  If your cookie cutter is a little bit smaller or larger, it should still work just fine, you may have a little bit extra or a little bit less filling and may need to adjust the baking time by about a minute or 2.  You are just looking for a lightly browned crust.  The filling is slightly thicker than a typical pumpkin pie filling keeping it from leaking out the sides but the result is just as moist and delicious as any pumpkin pie you’ve ever had!

Items You’ll Need For This Recipe

* Canned Pumpkin * Round Cookie Cutter * Parchment Paper *

Pumpkin Pie Cookies

Rating 

Serves: 12 cookies

Ingredients
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  • ¾ cup canned pumpkin
  • ⅓ cup brown sugar
  • 1 egg yolk
  • 2 oz cream cheese, softened (not spreadable)
  • 1 tablespoon flour
  • 1 tablespoon cream
  • ½ teaspoon pumpkin pie spice
  • 1 single pie crust (refrigerated or homemade)
Instructions
  1. Preheat oven to 425 degrees.
  2. Place pumpkin in a strainer lined with paper towel.
  3. In a small bowl beat together brown sugar, egg yolk, cream cheese, flour, cream and pumpkin pie spice.
  4. Lift paper towel and give pumpkin a very gentle squeeze to remove some of the liquid (don't worry if the paper towel breaks and you don't squeeze much). Add pumpkin to the brown sugar mixture and stir until combined.
  5. Unroll (or roll out) your dough. Using a 3" cookie cutter, cut 12 circles. Place on a parchment lined pan and gently fold the edges up (approx. ⅛") on each circle.
  6. Divide pumpkin filling over the mini crusts and smooth the top. Bake 12-14 minutes or until crust is lightly browned.

More Recipes You’ll Love

* Pecan Pie Cookies  * Pumpkin Pie Crescents * Pumpkin Pie Crunch  *

Pumpkin Pie Cookies! <3 COOK CRAVE INSPIRE by SpendWithPennies.com  These delicious little cookies have a flaky little crust filled with a creamy pumpkin pie filling!  Easy to make and totally irresistible!
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Easy Cabbage Rolls

Easy Cabbage Rolls

 Easy Cabbage Rolls!  These easy cabbage rolls are the perfect comfort dish!  Cabbage leaves stuffed with seasoned beef, pork & rice and baked in a delicious tomato sauce.

©Cook Crave Inspire by SpendWithPennies.com

Easy Cabbage Rolls

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My grandma was directly from Poland so Cabbage Rolls is a dish I’ve enjoyed my whole life.  Grandmas kitchen always smelled incredible…  and there was always something amazing to eat!

Cabbage rolls can vary depending on the origin, the Polish version usually contains meat and rice while the Ukrainian version generally contains only rice.  I use a combination of beef & pork for the best flavor but you can use any type of ground meat for these easy cabbage rolls.  While the tomato soup may not be typical, it softens & sweetens the tomato sauce slightly and tastes delicious!

This great dish is amazing left over as well…  should you be lucky enough to have any left!

Easy Cabbage Rolls!

Items You’ll Need For This Recipe

* Meat Chopper Tool * 9×13 Pan * Large Sauce Pan *

Cabbage Rolls

Rating 

Ingredients
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  • 1 head green cabbage
  • 1 lb ground pork (or ground turkey)
  • ½ lb ground beef
  • 2 small onions, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dill weed
  • 3 tablespoons fresh parsley
  • 1 can (14 oz) diced tomatoes
  • salt & pepper to taste
  • 1 cup uncooked rice
  • 1 egg
  • 1½ cups + ⅓ cup tomato sauce or pasta sauce, divided
  • 1 can tomato soup
Instructions
  1. Boil cabbage leaves about 2 minutes or until soft. Set aside to cool.
  2. Preheat oven to 350 degrees.
  3. Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
  4. Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in diced tomatoes, ⅓ cup of tomato/pasta sauce, salt & pepper. Stir in egg.
  5. Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
  6. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
  7. Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.
Notes
Note, if you have some smaller leaves and still have filling leftover just overlap the leaves as needed. The rolls will still cook up perfectly.

More Recipes You’ll Love

* Cabbage Roll Soup  * Lazy Cabbage Rolls * Crock Pot Cabbage Roll Casserole  *

Easy Cabbage Rolls!  Rice, beef and pork wrapped in cabbage and cooked until tender! This delicious comforting recipe is easy to make!
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Moist Pumpkin Zucchini Bread! The perfect way to enjoy zucchini from your garden! This bread is moist and totally irresistible!

Pumpkin Zucchini Bread with Cream Cheese Glaze

Pumpkin Zucchini Bread with Cream Cheese Glaze!  The perfect way to enjoy zucchini from your garden!  This bread is perfect for breakfast or dessert!

Pumpkin Zucchini Bread with Cream Cheese Glaze

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I love this bread!  I had a surplus of zucchini in my garden this year but wanted a fall twist on a traditional zucchini loaf!  You won’t believe how flavorful and moist this bread is…  and how perfect pumpkin & chocolate chips are together!!

Don’t squeeze your zucchini dry in this recipe as the moisture is required to  keep the loaves nice and moist!  Keep the bread sealed at room temperature for up to 2 days.  You can easily slice and freeze this bread and just take a couple of slices out for a snack or to add to a lunchbox.

The cream cheese glaze is amazing, similar to a frosting but pourable…  my family totally devoured this bread!

REPIN Pumpkin Zucchini Bread

Items You’ll Need For This Recipe

* Canned Pumpkin * Fresh Zucchini * Loaf Pans *

Pumpkin Chocolate Chip Zucchini Bread

Rating 

Serves: 2 loaves

Ingredients
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  • 3 cups flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • ⅓ cup vegetable oil
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 cups shredded zucchini, do not drain or squeeze
  • ½ cup walnuts or mini chocolate chips (optional)
Cream Cheese Glaze
  • ¼ cup cream cheese, softened
  • 4 tablespoons powdered sugar
  • 3-4 tablespoons light cream
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
  2. In a large bowl, combine flour, cinnamon, nutmeg, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs,oil, pumpkin and sugar.
  3. Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
  4. Place in the oven and reduce heat to 325 degrees. Bake 40-50 minutes for a 9x5 pan and 45-55 minutes for an 8x4 pan or until a toothpick comes out clean. DO not over bake!
  5. Cool 20 minutes and remove from pans.
Cream Cheese Glaze
  1. Beat cream cheese & powdered sugar together. Stir in cream a little at a time until glaze reaches desired consistency. Pour over cooled loaves.

This recipe originally appeared on SpendWithPennies.com in September 2013.  Photos updated August 2015.

More Recipes You’ll Love

*Apple Pie Bread with Cinnamon * Pecan Coconut Banana Bread Triple Chocolate Banana Bread   *

Moist Pumpkin Zucchini Bread with Cream Cheese Glaze!  The perfect way to enjoy zucchini from your garden!  This bread is perfect for breakfast or dessert!
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Mushroom Stuffed Chicken Breasts! This is the perfect dish, easy to make & incredibly GOOD! Bone in chicken breasts stuffed with a mushroom & mozzarella filling baked until perfectly juicy!

Mushroom Stuffed Chicken Breast

Mushroom Stuffed Chicken Breasts! This is the perfect dish, easy to make & incredibly GOOD! Bone in chicken breasts stuffed with a mushroom & mozzarella filling baked until perfectly juicy!

Mushroom Stuffed Chicken Breast

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This delicious stuffed chicken breast recipe is really easy to make and always gets rave reviews!  Tender and juicy on the inside with a deliciously crispy skin and an amazing mushroom filling.  This recipe is easy enough for a weeknight family dinner and fancy enough to serve to guests!

You can use any type of mushroom in this recipe, I prefer brown mushrooms for a richer flavor.  Bone-in, skin-on chicken definitely provides the best flavor and the most tender chicken!  When stuffing the chicken, if you have a little bit of filling leftover, just lift the skin and add it under the skin.  I always use an instant read thermometer for absolutely perfect chicken!

REPIN Mushroom Stuffed Chicken Breast

Items You’ll Need For This Recipe

* Instant Read Thermometer * Foil * Bone In Chicken Breasts *

Mushroom Stuffed Chicken Breast

Rating 

Serves: 4 chicken breasts

Ingredients
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  • 4 chicken breasts (bone-in, skin on)
  • 1 tablespoon butter
  • 6 oz. brown or white mushrooms, sliced
  • 3 tablespoons minced onion
  • 1 clove garlic, minced
  • ¼ teaspoon thyme
  • 2 tablespoons dry white wine
  • 3 tablespoons spreadable herb & garlic cream cheese
  • 2 oz shredded mozzarella cheese
  • salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened. Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
  3. Combine cooled mushrooms with cream cheese, mozzarella cheese and salt & pepper to taste.
  4. Rinse chicken breasts under cold water and pat dry with a paper towel. Using a sharp knife, cut a 1½" slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
  5. Place chicken breasts on a foil lined pan, sprinkle with salt & pepper to taste and bake 30-35 minutes (165 degrees).

More Recipes You’ll Love

* Creamy Chicken Noodle Casserole * Jalapeno Popper Smothered Chicken * Skillet Chicken & Dumplings  *

Mushroom Stuffed Chicken Breasts! This is the perfect dish, easy to make & incredibly GOOD! Bone in chicken breasts stuffed with a mushroom & mozzarella filling baked until perfectly juicy!
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Italian Crock Pot Chicken

Italian Crock Pot Chicken

This Italian Crock Pot Chicken is easy to make and tastes delicious! Tender chicken in a zesty tomato sauce loaded with veggies and seasonings.

Italian Crock Pot Chicken

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 This is an easy and delicious chicken dish that takes very little prep!

Tender chicken cooked in a zesty tomato sauce loaded with onions, garlic and veggies!  Perfect served over your favorite pasta!

Chicken thighs will give you the most tender results.  If using chicken breasts, be sure to keep an eye on them!  Slow Cookers can vary greatly so while you want the chicken tender and cooked through you don’t want to overcook it as it will dry out.  If you happen to have bone in chicken, that works beautifully in this recipe as well!  You can certainly add extra veggies or whatever veggies you have on hand to this recipe.  I’ve added zucchini, peppers and mushrooms all with great results.

This Italian Crock Pot Chicken is easy to make and tastes delicious! Tender chicken in a zesty tomato sauce loaded with veggies and seasonings.

Items You’ll Need For This Recipe

* Slow Cooker * Diced Tomatoes * Chicken *

Italian Crock Pot Chicken

Rating 

Serves: 6 servings

Ingredients
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  • 12 chicken thighs, skinless
OR
  • 4 chicken breasts, skinless
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 can (28oz) diced tomatoes, lightly drained
  • 1 can (6oz) tomato paste
  • 1½ cups tomato sauce (or pasta sauce)
  • ¼ cup white wine
  • 1 teaspoon red chili flakes
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon italian seasoning
  • salt & pepper to taste
  • 2 oz shredded fresh parmesan cheese
Instructions
  1. Place all ingredients except parmesan cheese in the slow cooker.
  2. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. DO not overcook.
  3. Remove chicken, shred and return to sauce. Remove bay leaf and stir in parmesan cheese.
  4. Serve over pasta (or spaghetti squash for a low carb/healthy option).
  5. Garnish with fresh parsley and parmesan cheese if desired.
Notes
For a thicker consistency, remove lid and cook on high for up to one additional hour.

More Recipes You’ll Love

* Slow Cooker Chicken Enchiladas * Dr. Pepper Slow Cooker Pulled Pork * Slow Cooker Chicken Tortilla Soup  *

This Italian Crock Pot Chicken is easy to make and tastes delicious! Tender chicken in a zesty tomato sauce loaded with veggies and seasonings...  perfect over pasta!
This Italian Crock Pot Chicken is easy to make and tastes delicious! Tender chicken in a zesty tomato sauce loaded with veggies and seasonings...  perfect over pasta!
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Buttermilk-Ranch-Dressing-and-Dip.

Buttermilk Ranch Dressing & Dip

Buttermilk ranch dressing and dip!  Once you make this homemade, you'll never buy ranch dressing again!  Not only is it easy, it's SO delicious!

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Light Buttermilk Ranch Dressing & Dip…  This is a delicious and fresh tasting Ranch Dressing.  I literally could eat this like yogurt it is that  good!  My 9 year old eats this with a spoon!!

We go through a lot of ranch dressing in our house!  My kids like to use it for dipping everything from veggies to pizza crust.  Traditional store bought ranch dressing has MSG and a lot of other ingredients that I can neither spell nor pronounce!

This version of Buttermilk Ranch Dressing is filled with fresh herbs and real buttermilk making for an amazing dressing!  The best part is that it is relatively light when you use reduced fat products!   If you can, fresh herbs taste best but if you don’t have them, you can use dried in a pinch (cut the quantity in half).  I think I’ve made this recipe about 100 times… it’s kind of a staple around here!

I’ve also taken this basic recipe and created a dry Ranch Dressing Mix version!  The dry version is perfect for recipes calling for a packet of Ranch Dressing Mix.

REPIN Buttermilk Ranch Dressing & Dip

Light Buttermilk Ranch Dressing & Dip

Rating 

Ingredients
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  • 1 cup of buttermilk
  • ⅔ cup mayonnaise (I use low fat)
  • ⅔ cup sour cream (I use low fat)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh dill
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon each salt & pepper
Instructions
  1. Mix all ingredients and let sit at least 30 minutes before serving.
  2. Reduce buttermilk to ¾c to make ranch dip. Keeps 1 week in the fridge.

This recipe originally appeared on SpendWithPennies.com in Dec 2012.  Photos updated August 2015. 

More recipes you’ll love

Ranch Buffalo Chicken Dip * Chicken Club Ranch Pasta Salad * Homemade Ranch Dressing Mix *

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CCI Pizza Dip

Easy Cheesy Pizza Dip

Easy Cheesy Pizza Dip recipe. A delicious creamy cheesy pizza dip loaded with sauce & your favorite toppings, hot from the oven!  A big hit at every party! Easy Cheesy Pizza Dip

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Friday Pizza Night is a tradition in our house!  For about 18 years now, we’ve had pizza almost every Friday!  It ranges from homemade, to delivery… and can be as simple as hamburger bun pizzas to homemade dough or even quick Pizza Bubble Bread!

This Easy Cheesy Pizza Dip is a great twist on a traditional pizza!  All of your favorite pizza ingredients are baked up golden brown in this yummy hot dip which I like to serve with pieces of torn french or sourdough bread!  It also goes great with tortilla chips!  Get creative with the toppings, mushrooms, onions, sausage and ham would all be delicious in this!

REPIN Easy Cheesy Pizza Dip

Items you’ll need for this recipe

* Pizza Sauce * Casserole Dish * Pepperoni * 

 

Easy Cheesy Pizza Dip

Rating 

Ingredients
  • 8 oz cream cheese, softened
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 2 cups shredded mozzarella cheese, divided
  • ½ cups grated cheddar cheese
  • ¼ cup fresh parmesan cheese
  • 1 cup pizza sauce
  • pepperoni slices to taste (approx ¼ cup)
  • tortilla chips or 1 loaf of sourdough bread for serving
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Instructions
  1. Preheat oven to 350 degrees.
  2. Mix cream cheese, oregano, basil, cheddar cheese and ¾ cup mozzarella cheese.
  3. Spread into a pie pan or casserole dish. Top cream cheese mixture with pizza sauce.
  4. Sprinkle remaining cheeses followed by pepperoni.
  5. Bake 25 minutes or until bubbly and cheese is browned.
  6. Serve with tortilla chips or chopped bread.

Here are a few more recipes you’ll love

* Pizza Stuffed Shells * Jalapeno Popper Dip * Crab Rangoon Dip *

 

This recipe first appeared on SpendWithPennies.com in January 2014.  Photographs updated August 2015.

Easy Cheesy Pizza Dip recipe. A delicious creamy cheesy pizza dip loaded with sauce & your favorite toppings, hot from the oven!  A big hit at every party!
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Cordon Bleu Casserole!

Cordon Bleu Casserole! (No cream of anything soup in this!)

This delicious creamy Cordon Bleu casserole is loaded with chicken, ham & swiss!  It's really easy to make from scratch, no canned soup required!

Cordon Bleu Casserole!

(No ‘cream of’ anything soup in this!)

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This is an easy and very yummy casserole I put together the other night!  I was having a VERY hard time finding a casserole recipe that didn’t use “Cream of ___” soup in it… so I got creative and made my own sauce to go on this.  The result was delicious.  You’ll want to make sure this is a little extra ‘saucy’ before it goes into the oven as it thickens while it bakes and cools.

Swiss cheese has a strong flavor (which I adore!) and my kids like it but I toned it down a bit by adding in a milder cheese.  If you like a stronger swiss flavor, you can use all swiss in this recipe!

This delicious creamy Cordon Bleu casserole is loaded with chicken, ham & swiss!  It's really easy to make from scratch, no canned soup required!

Cordon Bleu Casserole!

Rating 

Ingredients
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Sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • ¾ cup milk
  • 1 cup low sodium chicken broth
  • 2 teaspoons cooking sherry
  • 1 tablespoon dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon dried thyme leaves
  • ½ teaspoon pepper
Other
  • 1 cup swiss cheese
  • 1 cup monterey jack cheese, divided
  • 2 cups cooked chicken (use rotisserie or chicken breasts)
  • 4 oz ham, diced
  • 12 oz uncooked pasta
  • 2 tablespoons melted butter
  • ½ cup Panko breadcrumbs
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes stirring. Remove from heat and pour in chicken broth and milk. Return to heat and stir while whisking until thick and bubbly. Add in sherry, dijon, Worcestershire, thyme and pepper. Stir in swiss cheese.
  3. Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, ½ cup of monterey jack cheese and sauce. Pour into a large casserole dish.
  4. Combine melted butter, Panko bread crumbs and remaining ½ cup of cheese. Sprinkle over top of casserole.
  5. Bake uncovered for 25-30 minutes or until hot and top is lightly browned. Serve immediately.
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This delicious creamy Cordon Bleu casserole is loaded with chicken, ham & swiss!  It's really easy to make from scratch, no canned soup required!
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jalapeno popper wonton cups.

Jalapeño Popper Wonton Cups

Jalapeno Popper Wonton Cups!  This easy and yummy appetizer is the perfect bite... creamy, cheesy, spicy and crispy!  Crispy wonton cups filled with jalapenos and cheese!

Jalapeño Popper Wonton Cups

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Delicious Jalapeño Popper dip in a two bite cup! This is one of my favorite wonton appetizers!  These have pretty much all of the staples to create a perfect bite!  Creamy, cheesy, spicy and crispy!

I used canned jalapenos because they’re already softened.  You definitely can use fresh jalapenos but they’re best if they’re roasted first as this recipe doesn’t cook long enough to soften the jalapenos.

Items You’ll Need for This Recipe

* Jalapeno Peppers * Wonton Wrappers * Cream Cheese *

Jalapeño Popper Wonton Cups

Rating 

Serves: 32 Wonton Cups

Ingredients
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  • 36 wonton wrappers
  • cooking spray
  • 6oz diced jalapenos (or to taste)
  • 1 8oz package cream cheese, softened
  • ⅓ cup sour cream
  • 2 tablespoons chopped green onions
  • ¾ cup shredded cheddar cheese, divided
  • ½ cup mozzarella cheese
Instructions
  1. Preheat oven to 350.
  2. Spray each wonton wrapper on both sides and place into a mini muffin tin. Bake 7 minutes.
  3. Mix remaining ingredients in a small bowl, reserving ¼ cup cheese for topping.
  4. Fill each wonton cup with the cream cheese mixture. Bake and additional 12-14 minutes or until cheese is melted and wonton is browned.
  5. Cool for about 3 minutes and serve warm.
Notes
You can use 4 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)

More Recipes You’ll Love

* Jalapeno Popper Dip * Ranch Buffalo Chicken Dip  * Crab Rangoon Dip w/ Wonton Chips! (Hot Crab Dip) *

Jalapeno Popper Wonton Cups!  This easy and yummy appetizer is the perfect bite... creamy, cheesy, spicy and crispy!  Crispy wonton cups filled with jalapenos and cheese!
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Summer Corn Salad.

Summer Corn Salad

Summer Corn Salad!  This sweet corn salad is simply delicious and quick!  The perfect way to enjoy fresh summer corn and tomatoes.

Summer Corn Salad

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This is my favorite summer salad, it’s so good that I’ve made it 3 times this week!  It’s easy to make and tastes incredibly fresh.  Sometimes the best recipes don’t contain a ton of ingredients, just a ton of flavor.

This time of year when the tomatoes and corn are completely amazing I love recipes that just let the ingredients shine!  If you have fresh herbs in your garden like dill or basil, they do go perfectly in this recipe!

You can use a knife to cut the corn off the cob or you can grab a Corn Kerneler on Amazon for about $3 with free shipping!  The measurements of the vegetables don’t have to be exact, if you have extra tomatoes or just happen to love them, add extra…  a little short on cucumbers, no worries, this will still be great!

Summer Corn Salad!  This recipe is simply delicious and quick!  The perfect way to enjoy fresh summer corn and tomatoes.

Items You’ll Need for This Recipe

* corn *  apple cider vinegar * tomatoes *

Summer Corn Salad

Rating 

Ingredients
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  • 3 cups corn kernels (about 4 cobs of corn)
  • 1 cup cherry tomatoes, quartered
  • 1 cup diced cucumbers
  • ¼ cup diced red onion
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar or rice vinegar
  • salt & pepper to taste
  • fresh basil or dill (optional)
Instructions
  1. Either boil or grill corn. Once cooked, remove kernels from corn.
  2. Combine all ingredients in a large bowl and gently toss.
  3. Season with salt & pepper to taste.

More Recipes You’ll Love

* Grilled Bacon Wrapped Corn *  Homemade Creamed Corn * Slow Cooker Bacon Corn Chowder *

 

Summer Corn Salad!  This recipe is simply delicious and quick!  The perfect way to enjoy fresh summer corn and tomatoes.
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Grilled Chicken Fajitas! A homemade fajita marinade makes deliciously tender chicken! These are serve with grilled peppers & onions and loaded with your favorite toppings for a quick, healthy meal!

Grilled Chicken Fajitas

Grilled Chicken Fajitas! A homemade fajita marinade makes deliciously tender chicken! These are served with grilled peppers & onions and loaded with your favorite toppings for a quick, healthy meal!

Grilled Chicken Fajitas

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 I absolutely love fajitas along with everything and anything that has a Mexican flair!    These delicious chicken fajitas are made on the grill, so they’re quick and perfect for a busy weeknight or a hot summer evening!  (This recipe works great for beef or steak fajitas too)!  We load them up with cheese, sour cream, lettuce and jalapeños!

I find that cutting the peppers into quarters makes them easy to grill and they won’t slip through.  Once they’re done, I cut them into strips.  For the onion, I cut strips while leaving the root in tact  and grill it that way.  It cooks through beautifully and there are no little pieces slipping through the grill.

Grilled Chicken Fajitas! A homemade fajita marinade makes deliciously tender chicken! These are served with grilled peppers & onions and loaded with your favorite toppings for a quick, healthy meal!

Items You’ll Need For This Recipe

* Grill * Peppers * Chicken *

Grilled Chicken Fajitas

Rating 

Ingredients
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  • small tortillas
  • 3 chicken breasts
  • 2 bell peppers, sliced (red, yellow or orange)
  • 1 green bell pepper, sliced
  • ½ white onion, sliced (see note)
Marinade
  • 2 cloves garlic
  • ¼ cup cilantro
  • ¼ cup lime juice
  • ½ teaspoon cumin
  • 3 tablespoons water
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • salt & pepper to taste
Instructions
  1. Blend all marinade ingredients until smooth.
  2. Pour ½ of the marinade over the chicken. Refrigerate for at least 2 hours.
  3. Pour remaining ½ of the marinade over the vegetables and refrigerate 1 hour.
  4. Preheat grill to medium heat. Cook chicken and vegetables until chicken is cooked through and no pink remains (165 degrees) and veggies are lightly charred. Cut chicken into ½" slices.
  5. Warm tortillas according to package directions. Fill tortiallas with chicken, grilled peppers and desired toppings.

More Recipes You’ll Love

* Grilled Chicken Cordon Bleu  * Easy Chicken Fajitas * Crockpot Chicken Tacos  *

Grilled Chicken Fajitas! A homemade fajita marinade makes deliciously tender chicken! These are served with grilled peppers & onions and loaded with your favorite toppings for a quick, healthy meal!
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Oven Baked Buffalo Cauliflower.

Oven Baked Buffalo Cauliflower

Oven Baked Buffalo Cauliflower bites are a crowd pleaser!!  Tender morsels of cauliflower baked in a crispy crust and then loaded with buffalo sauce!  If you like wings, you love this leaner tastier snack!

Oven Baked Buffalo Cauliflower

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If you’re looking to serve a snack big on flavor this is one of my favorites!  I do love Buffalo Wings, but I think I love this cauliflower even more (and these are much healthier)!

Nobody will believe this deliciously crispy Buffalo Cauliflower is baked in the oven and not deep fried!

Buffalo Sauce is not the same as just plain ol’ hot sauce out of the bottle.  When you order buffalo wings in a restaurant, the sauce is generally 2 parts hot sauce to 1 part melted butter (that’s why they taste so darn good)!  For this reason I actually prefer to purchase a store bought Buffalo Sauce (I love Frank’s RedHot Buffalo Sauce best) as it doesn’t contain all of the fat of a homemade sauce but it still has that great buffalo wing flavor!

If you have anyone in your group who can’t handle the spice, leave a few aside and season with salt and pepper and dip in a garlic aioli for another yummy variation!

Items You’ll Need For This Recipe

* Panko Bread Crumbs * Buffalo Sauce * Cauliflower *

Buffalo Cauliflower

Rating 

Serves: 8-10 servings

Ingredients
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  • 1 cup milk
  • 1 cup flour
  • 1 teaspoon garlic powder
  • pepper to taste
  • 1 tablespoon olive oil
  • 1 head of cauliflower
  • ⅔ cup Panko bread crumbs
  • ⅔ cup buffalo sauce (see note below)
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut cauliflower into bite sized pieces discarding the core.
  3. Combine milk, flour, garlic powder, pepper and olive oil in a large bowl. Place batter and cauliflower in a large Ziploc bag and toss until cauliflower is coated.
  4. Pour cauliflower into a large strainer letting any excess batter drip off. Sprinkle with Panko breadcrumbs and gently toss.
  5. Place on a foil lined pan and bake 15 minutes. Remove from the oven and gently toss with buffalo sauce. You want the cauliflower coated but not soaked.
  6. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp.
  7. Serve with ranch or blue cheese dressing.

More Recipes You’ll Love

* Ranch Buffalo Chicken Dip  * Buffalo Chicken Meatball Sub * Cheesy Broccoli Cauliflower Bake  *

Oven Baked Buffalo Cauliflower bites are a crowd pleaser!!  Tender morsels of cauliflower baked in a crispy crust and then loaded with buffalo sauce!  If you like wings, you love this leaner tastier snack!

Oven Baked Buffalo Cauliflower bites are a crowd pleaser!! Tender morsels of cauliflower baked in a crispy crust and then loaded with buffalo sauce! If you like wings, you love this leaner tastier snack!
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Grilled Honey Mustard Chicken

Grilled Honey Mustard Chicken

Easy Grilled Honey Mustard Chicken is tender & juicy... totally irresistible!  This can be grilled (or baked) for the perfect summer meal and this chicken is perfect on a fresh crisp salad!

 Grilled Honey Mustard Chicken

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Wow…  that pretty much sums up this recipe in one word!  Just WOW!

I’ve been making this chicken for years, the marinade makes this chicken SO tender and juicy!  This easy recipe makes a great main dish but it’s also the perfect chicken to top a delicious salad or even to use in a grilled chicken sandwich!

The sauce is quick and very simple but tastes absolutely amazing!  I could (I’m not saying I did or didn’t) eat it with a spoon.  This recipe will become a staple in your household!

 

 

Items You’ll Need For This Recipe

* Honey * Dijon Mustard * Grill *

Grilled Honey Mustard Chicken

Rating 

Serves: 6 Servings

Serving size: 1 Chicken breast & 1 Tablespoon Sauce

Ingredients
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  • 6 Boneless Chicken Breasts
  • 3 Tablespoons of Mayonnaise or Dressing
  • ⅓ Cup Dijon Mustard
  • ¼ Cup Honey
  • 1½ teaspoons Soy Sauce
  • 1 tablespoon Lemon Juice
Instructions
  1. Mix together Dijon, Honey, Soy Sauce and Lemon juice.
  2. Remove 3 tablespoons of the Honey Mustard Sauce and set aside.
  3. Mix the chicken breasts with the marinade and let sit up to 4 hours in the fridge
  4. Preheat the grill to medium and grill the chicken 6-7 minutes per side or until juices run clear and the chicken reaches 170 degrees.
Sauce
  1. Add 3 tablespoons of mayo or dressing to the reserved Honey Mustard Sauce
  2. Drizzle over chicken breasts and enjoy!
This recipe originally appeared on Spendwithpennies.com in April 2013.  Updated July 2015.

More Recipes You’ll Love

* Grilled Chicken Cordon Bleu * Grilled Bacon Jalapeno Poppers! * Grilled Bacon Wrapped Corn  *

Easy Grilled Honey Mustard Chicken is tender & juicy... totally irresistible!  This can be grilled (or baked) for the perfect summer meal and this chicken is perfect on a fresh crisp salad!
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Skinny Chicken Alfredo! Skinny Chicken Alfredo is a rich, creamy & delicious pasta lightened up! Perfect with leftover baked or grilled chicken! Feel free to add in your favorite veggies; broccoli or mushrooms are perfect with this dish!

Skinny Chicken Alfredo

Skinny Chicken Alfredo! Skinny Chicken Alfredo is a rich, creamy & delicious pasta lightened up!  Perfect with leftover baked or grilled chicken!  We love to add our favorite veggies too; broccoli or mushrooms are perfect with this dish!

Skinny Chicken Alfredo!

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Chicken Alfredo.. delish!  Seriously this is so good!

Did you know when  you order Chicken Alfredo at your average restaurant,  you are ordering a whopping 1547 calories and 97 grams of fat!  CRAZY huh?

Alfredo is an absolute favorite of both of my girls, I think they would eat it every single day if they could.  I decided it was time to come up with a healthier alternative for them and guess what…  the results were AMAZING!  Honestly, this recipe will knock your socks off .. rich, creamy and oh so delicious!!  This has all of the flavor without all of the fat!

This recipe calls for 2 cups of cooked chicken.  You can either cook the chicken with a little non-stick spray in a frying pan, use a store bought rotisserie chicken or (my favorite) grill it!

REPIN Skinny Chicken Alfredo

Items You’ll Need For This Recipe

* Fresh Parmesan Cheese * Flour * Milk *

Skinny Chicken Fettuccine Alfredo

Rating 

Serves: 4 servings

Ingredients
  • 2 chicken breasts, cooked and chopped
  • 1 cup cold milk
  • 1 tablespoon flour
  • 1 teaspoon olive oil
  • 1 clove garlic
  • 3 tablespoons light cream cheese (not fat free)
  • ½ cup fresh parmesan cheese, shredded
  • salt to taste
  • pinch of nutmeg
  • 12 oz. fresh fettuccine
  • fresh parsley to taste
Instructions
  1. Over medium heat, put olive oil and garlic in a pan. Cook about 1 minute.
  2. Add flour to cold milk until dissolved and add to pan. Cook over medium heat while stirring constantly. Once thickened, turn heat off stir in cream cheese, salt & nutmeg until melted. Add parmesan and chicken.
  3. Meanwhile, cook pasta according to package directions. Toss pasta with sauce and top with parsley and additional cheese.

More Recipes You’ll Love

* Slow Cooker Alfredo * Bacon Mushroom Fettuccine * Baked Spaghetti Casserole with Meatballs  *

Skinny Chicken Alfredo! Skinny Chicken Alfredo is a rich, creamy & delicious pasta lightened up!  Perfect with leftover baked or grilled chicken!  We love to add our favorite veggies too; broccoli or mushrooms are perfect with this dish!
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Peanut Butter Banana Icebox Cake

Peanut Butter Banana Icebox Cake

Peanut Butter Banana Icebox Cake! Chocolate wafers between layers of peanut butter cream and bananas make a no bake dessert that is deliciously light and decadent at the same time!

Peanut Butter Banana Icebox Cake

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 Icebox cakes are a summertime favorite!  Not only are they quick and easy to prepare, but these delicious desserts don’t require the oven which is a huge bonus!  If you’ve never made an icebox cake before, you are going to LOVE this!  You simply layer up a cream filling and cookies of any type…  the cookies soften creating an amazing cakey texture!

This Peanut Butter Banana Icebox Cake has chocolate wafers sandwiched between layers of peanut butter cream and bananas!  You won’t believe how deliciously light and decadent at the same time!

I’ve garnished this cake with beautifully simple chocolate curls, they just take a couple of minutes to make!

Items You’ll Need For This Recipe

* Chocolate Wafer Cookies * 8×8 Pan * Peanut Butter *

 

Peanut Butter Banana Icebox Cake

Rating 

Ingredients
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Crust
  • 1½ cups chocolate cookie crumbs
  • 6 tablespoons melted butter
Icebox Cake
  • 4 cups heavy cream, divided
  • ¾ cup smooth peanut butter
  • ⅓ cup powdered sugar
  • 27 chocolate wafers
  • 3 small bananas
  • Fudge sauce homemade or store bought
Instructions
  1. Line an 8x8 pan with plastic wrap.
  2. Combine butter & cookie crumbs until moist. Press into the bottom of prepared pan. Refrigerate.
  3. Whip 2½ cups heavy cream and powdered sugar on medium high until fluffy. In a separate bowl, combine peanut butter and ½ cup heavy cream. Beat on medium high until fluffy. Fold whipped cream & peanut butter cream together.
  4. Spread ⅓ of the peanut butter cream over the cold crust. Top with 9 wafer cookies and half of the bananas. Spread ⅓ of the cream over the bananas.
  5. Top the second layer of cream with 18 wafer cookies, overlapping them and remaining bananas. Add remaining peanut butter cream. Cover with plastic wrap and refrigerate overnight.
  6. Remove from pan using plastic wrap and transfer to a plate. Before serving, whip remaining cream and spread over cake. Garnish with fudge sauce and chocolate curls if desired.

More Recipes You’ll Love

* Pistachio Icebox Cake  Banana Split Icebox Cake  *  Chips Ahoy! Icebox Cake *

Peanut Butter Banana Icebox Cake! Chocolate wafers between layers of peanut butter cream and bananas make a no bake dessert that is deliciously light and decadent at the same time!
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How to Make Chocolate Curls

How to Make Chocolate Curls

How to Make Chocolate Curls!  It takes just a couple of minutes to make a big batch of the easy and beautiful curls!  The perfect garnish for any cake, pudding or dessert!

How to Make Chocolate Curls

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These are so fun to make!  I used them to garnish my Peanut Butter Banana Icebox Cake, and it looked gorgeous!  (Seriously, go check it out)!

Kind of like a snow flake, no two curls are the same but all of them are beautiful!  These take literally minutes to make a huge batch, they’re so easy!  You can use them to garnish cakes, cupcakes or whipped cream on a special drink!  They take a simple dessert from ordinary to extraordinary!

It make take a couple of tries for you to get them curling exactly how you like…  but the great thing is if you’re not happy the first time, just simply remelt the chocolate and try again!

Items You’ll Need To Make Chocolate Curls

* Semi Sweet Chocolate * Butter * Scraper or Spatula *

How to Make Chocolate Curls

Rating 

Serves: 2 oz

Ingredients
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  • 2 oz semi sweet chocolate
  • 2 teaspoons butter (or shortening)
Instructions
  1. Melt chocolate & butter in the microwave on 30% power until smooth.
  2. Pour onto a baking pan and using an offset spatula, spread chocolate as thin as possible.
  3. Place in the freezer for 3-4 minutes or until firm. Use a spatula or scraper to scrape the chocolate off the pan and make curls. If the chocolate begins to soften too much, pop it back into the freezer for a couple of minutes.
  4. Once curled, place the pan back in the fridge until ready to use. Transfer the curls to your dessert using a spatula.

 

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Greek Pasta Salad.

Easy Greek Pasta Salad

This easy Greek Pasta Salad is quick to make and delicious to eat!  Loaded with feta and fresh veggies, its perfect to serve it as a side with chicken or on its own for lunch on the go!

Easy Greek Pasta Salad

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Greek Pasta Salad is a dish you’ll find on our family table year round! This salad will hold up in the fridge for a few days so it’s the perfect school or work lunch and is a great make ahead dish for a barbecue or pot luck!

It’s quick to prepare and loaded with feta, crunchy cucumbers, juicy ripe tomatoes & peppers!  My kids have been eating this easy Greek pasta salad for as long as I can remember and it’s the one veggie filled dish they can all agree on!

To make this family friendly I try to take a little bit of the ‘bite’ of the purple onion.  I dice it, place it in a jar with cold water and a pinch of salt.  Shake for 10 seconds, drain and repeat if needed.

REPIN Greek Pasta Salad

Items You’ll Need For This Recipe

* Rotini * Olive Oil * Red Wine Vinegar *

Greek Pasta Salad

Rating 

Serves: 12 servings

Ingredients
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  • 16 oz short pasta (rotini, bow ties, penne)
  • ¾ long english cucumber, diced
  • 1 pint grape tomatoes, halved
  • 1 bell pepper (red or orange), diced
  • ½ cup sliced pitted olives
  • ½ cup feta cheese, cubed
  • ⅓ cup red onion, diced
Dressing
  • ¼ cup red wine vinegar
  • ⅓ cup olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon oregano
  • salt & pepper to taste
OR
  • 1 cup bottled greek vinaigrette dressing
Instructions
  1. Whisk together dressing ingredients.
  2. Cook pasta al dente according to package directions. Rinse under cold water.
  3. Combine all ingredients in a large bowl. Add dressing and toss.
  4. Refrigerate at least 2 hours before serving.

 

More Recipes You’ll Love

*Hawaiian Pasta Salad * Pizza Pasta Salad * Chicken Club Ranch Pasta Salad *

This easy Greek Pasta Salad is quick to make and delicious to eat!  Loaded with feta and fresh veggies, its perfect to serve it as a side with chicken or on its own for lunch on the go!
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Boston Cream Bars

Boston Cream Bars

 

Boston Cream Bars!  Amazing Brownie-like base topped with homemade custard and a rich chocolate ganache!  You can't eat just one!

Boston Cream Bars

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If you love Boston Cream Pie nearly as much as I do, you’re going to go crazy for these totally amazing bars!!

They start with a soft chewy brownie-like base, they’re then filled with an incredible homemade custard and finally topped with a rich chocolate ganache!  I think I could’ve literally eaten the entire pan myself!

Yes, this recipe does have a box mix in the base.  The mix literally creates a PERFECT brownie like base, soft & chewy, with that typical yellow cake flavor.  If you really don’t want to use a mix you can certainly sub in your favorite blondie recipe however, it will change the flavor and texture of these bars.

Boston Cream Bars!  Amazing Brownie-like base topped with homemade custard and a rich chocolate ganache!  You can't eat just one!

Items You’ll Need For This Recipe

* Yellow Cake Mix * 8×8 pan * chocolate chips *

Boston Cream Bars

Rating 

Serves: 16 bars

Ingredients
Bottom Layer
  • 1 box yellow cake mix
  • ⅓ cup vegetable oil
  • 2 eggs
  • 3 tablespoons cream
Custard
  • ½ cup sugar divided
  • 2 cups milk
  • 1 teaspoon vanilla
  • 4 egg yolks
  • 6 tablespoons cornstarch
Ganache
  • 9oz semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon butter
Instructions
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  1. Preheat oven to 350 degrees. Line an 8x8 pan with foil.
  2. In a large bowl, combine cake mix, oil, eggs & cream. Whisk until smooth, about 2 minutes. Spread into prepared pan and bake 18-20 minutes. Remove from oven and cool completely.
Custard
  1. Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.
  2. In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  3. Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot for about 15 minutes, stirring every 5 minutes. Spread custard over prepared bottom and refrigerate until completely cooled.
Ganache
  1. Bring heavy cream just to a boil and immediately remove from heat. Add chocolate chips and do not stir. Let sit 5 minutes add butter and whisk until completely smooth. Pour over custard layer and let cool at room temperature 30 minutes. Refrigerate until serving.

More Recipes You’ll Love

* Boston Cream Parfaits * Boston Cream Pie Cookies  * Peanut Butter Chocolate Lasagna  *

Boston Cream Bars!  Amazing Brownie-like base topped with homemade custard and a rich chocolate ganache!  You can't eat just one!
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How to make paper towel flowers

How to Host a Perfect Summer Barbecue (& Make Paper Towel Flowers)!

Thanks to Renova for sponsoring this post!  I had such fun creating with their beautiful paper products!

How to Host a Perfect Summer Barbecue

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Tips to Host a Perfect Summer Barbecue

1. Choose a theme! Choose either a color theme or a party theme… this will give you a good starting point to tie everything together from decor and menu to activities!

2. Make your decor interesting (but simple)! You’ll want to add a pop of colour to go with your theme! Even a plain old wooden picnic table can look amazing by adding in some of The Sexiest Paper on Earth (come on people, look how awesome those napkins are), a few pretty “paper towel” flowers (directions below) and some fun straws!

3. Refreshments! Ensure you have lots of great refreshments and even if you’re serving alcohol, it’s a great idea to have some non-alcoholic options! For every BBQ I host, I always whip up a couple of pitchers of Mojitos! Also have lots of bottled water or pitchers of water on hand, especially on a hot day!

4. Menu! Plan your menu well ahead of time… It can be as simple as hot dogs with some fun toppings & chips or as elaborate as surf & turf with sides & garlic bread.  Remember, you don’t have to do everything yourself!  If someone offers to bring a side or dessert, let them!

5.  Activities!  Depending  on the crowd, it’s fun to have a few simple activities such as bean bag toss, horse shoes, bocce ball or even just a football to throw around!

Most of all, just remember that the purpose of a barbecue is to have fun and be with your friends and family!

How to make beautiful flowers out of PAPER TOWELS!!  These are inexpensive, quick and easy to make and beautiful as a simple centrepiece!

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How to Make Paper Towel Flowers!

I used the gorgeous red Renova paper towels to make the flowers for my BBQ table!  Not only is this a very inexpensive way to decorate, it’s SUPER easy to make and adorable!  Each flower took me about 2 minutes to make!  They matched my Renova napkins perfectly making for a simply gorgeous table in minutes!

How to make beautiful flowers out of PAPER TOWELS!!  These are inexpensive, quick and easy to make and beautiful as a simple centrepiece!

Renova has the most beautiful paper products, made in Portugal and now available in Canada (find them near you here)!!  You can also buy Renova products online! If you’re looking to add a little flair to ANY room in your house, you’re going to love these big bold colors!  There are SO many fun colours to choose from and we were crazy excited over the fun scented tissues!  You’ll definitely want to head on over and check out the RENOVA – Canada Facebook page for lots of fun ideas!

 

More great recipes and sides here

How to make beautiful flowers out of PAPER TOWELS!!  These are inexpensive, quick and easy to make and beautiful as a simple centrepiece!

This is a sponsored conversation written by me on behalf of RENOVA. The opinions and text are all mine. Restrictions apply.

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