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Easy No Bake Truffles

Easy No Bake Truffles

Easy No Bake Truffles

Cook Time: 1 hour

Serving Size: 5

Easy No Bake Truffles

Easy No Bake Truffles - Sometimes you have to feed your chocolate cravings.

Ingredients

  • 18 Oreos or Nutter Butters
  • 4 oz cream cheese, softened
  • 1½ cups dark chocolate chips or white chocolate chips
  • 1 TBS coconut oil (optional)
  • Optional Toppings: candy bar, sprinkles, cookie crumbs, white or dark chocolate, nuts ... your options are endless

Instructions

  1. Pulse cookies in a food processor until they break down into crumbs. In a bowl mix together cookie crumbs and cream cheese. Roll your mixture into approximately ½tablespoon sized balls and place on a wax paper lined cookie sheet. Place in freezer for 20 minutes.
  2. Add chocolate to a microwave safe bowl along with the coconut oil. Microwave in 15 second intervals and stir often until the chocolate is fully melted.
  3. Insert a toothpick into each truffle and dip into the chocolate and place on waxed paper.
  4. Drizzle, crumble or sprinkle on additional toppings for garnish.
  5. Refrigerate for truffles to cool and harden for at least 1 hour.
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Easy Coconog Shot

Easy Coconog Shot

How many of you know that the ingredients used to make ice cream are the same ingredients used to make eggnog???

MIND BLOWN RIGHT?

Y’all know I am here for a good shortcut and I couldn’t let the season go by without hooking #TeamGreedy up with good one. That being said, all of us have a carton of ice cream in the fridge which means we have access eggnog in just minutes.

WE CAN NOW remove one item from that extensive grocery list and maybe get out of those holiday grocery lines a little bit quicker. So no more separating eggs and whisking into a custard for me (“from scratch” eggnoggers will know what I’m talking about).

And seriously, how many times have you purchased a bottle of eggnog only to see it still sitting there long after the holidays have come and gone? [HAND RAISED HIGH] At least this way you can make it self serve by the glass with no waste. Instead, we should all be using this holiday shortcut using French vanilla for homemade spiked eggnog which only uses 4 ingredients and is done in 4 minutes. 

And below, because I’m feeling generous, I’m also sharing 3 more recipes using 4 ingredients for a total of 4 WAYS you can doctor up your homemade, no hassle, eggnog. I started each recipe using the French vanilla ice cream base that you see in the video above. So simple, so easy.

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Easy Coconog Shot

 

Easy Coconog Shot

Cook Time: 5 minutes

Serving Size: 2

Easy Coconog Shot

Easy Coconog Shot - Using only four ingredients and prepared in under four minutes. Coconog is short for Coconut/Eggnog ... get it?! The secret is my shortcut of using French vanilla ice cream.

Ingredients

  • ½ cup ice cream, melted
  • ¼ teaspoon of ground nutmeg
  • 4 tablespoons whole coconut milk
  • 4 teaspoons tequila
  • optional: toasted coconut flakes

Instructions

  1. Pour all ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into a shot glass. Serve topped with toasted coconut flakes.
  2. * Let the icecream sit out or heat it in a microwave safe cup until it reaches a smooth liquid consistency. Don't let it get too hot (approx. 30 -45 seconds).
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Easy Iced Eggnog Latte

Easy Iced Eggnog Latte

How many of you know that the ingredients used to make ice cream are the same ingredients used to make eggnog???

MIND BLOWN RIGHT?

Y’all know I am here for a good shortcut and I couldn’t let the season go by without hooking #TeamGreedy up with good one. That being said, all of us have a carton of ice cream in the fridge which means we have access eggnog in just minutes.

WE CAN NOW remove one item from that extensive grocery list and maybe get out of those holiday grocery lines a little bit quicker. So no more separating eggs and whisking into a custard for me (“from scratch” eggnoggers will know what I’m talking about).

And seriously, how many times have you purchased a bottle of eggnog only to see it still sitting there long after the holidays have come and gone? [HAND RAISED HIGH] At least this way you can make it self serve by the glass with no waste. Instead, we should all be using this holiday shortcut using French vanilla for homemade spiked eggnog which only uses 4 ingredients and is done in 4 minutes. 

And below, because I’m feeling generous, I’m also sharing 3 more recipes using 4 ingredients for a total of 4 WAYS you can doctor up your homemade, no hassle, eggnog. I started each recipe using the French vanilla ice cream base that you see in the video above. So simple, so easy.

,

Easy Iced Eggnog Latte

 

Easy Iced Eggnog Latte

Prep Time: 5 minutes

Serving Size: 2

Easy Iced Eggnog Latte

Easy Iced Eggnog Latte - Eggnog latte using only four ingredients and prepared in under four minutes.

Ingredients

  • ¾ cup coffee, chilled
  • ½ cup French vanilla ice cream, melted
  • ¼ cup of nutmeg
  • ice

Instructions

  1. Put ice cream in a microwave safe bowl or mug and heat in microwave for up to 2 minute or until you reach a liquid consistency.
  2. Add in coffee and nutmeg and stir well. Then pour mixture over a cup of ice, stir and serve.
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https://www.meikoandthedish.com/easy-iced-eggnog-latte/

Easy Peppermint Eggnog

Easy Peppermint Eggnog

How many of you know that the ingredients used to make ice cream are the same ingredients used to make eggnog???

MIND BLOWN RIGHT?

Y’all know I am here for a good shortcut and I couldn’t let the season go by without hooking #TeamGreedy up with good one. That being said, all of us have a carton of ice cream in the fridge which means we have access eggnog in just minutes.

WE CAN NOW remove one item from that extensive grocery list and maybe get out of those holiday grocery lines a little bit quicker. So no more separating eggs and whisking into a custard for me (“from scratch” eggnoggers will know what I’m talking about).

And seriously, how many times have you purchased a bottle of eggnog only to see it still sitting there long after the holidays have come and gone? [HAND RAISED HIGH] At least this way you can make it self serve by the glass with no waste. Instead, we should all be using this holiday shortcut using French vanilla for homemade spiked eggnog which only uses 4 ingredients and is done in 4 minutes. 

And below, because I’m feeling generous, I’m also sharing 3 more recipes using 4 ingredients for a total of 4 WAYS you can doctor up your homemade, no hassle, eggnog. I started each recipe using the French vanilla ice cream base that you see in the video above. So simple, so easy.

,

Easy Peppermint Eggnog

 

Easy Peppermint Eggnog

Prep Time: 5 minutes

Serving Size: 2

Easy Peppermint Eggnog

Easy Peppermint Eggnog - Using only four ingredients and prepared in under four minutes. The secret is my shortcut of using french vanilla ice cream.

Ingredients

  • 3 peppermint candied canes, finely crushed
  • 2 cups ice cream, melted
  • ½ teaspoon nutmeg
  • ¼ teaspoon peppermint extract

Instructions

  1. Wet the rim of 2 short glass cups and roll the rim of the cups in the crushed peppermint to line them with the candy.
  2. Put ice cream in a microwave safe bowl or mug and heat in microwave for up to 2 minutes or until you reach a liquid consistency.
  3. Stir in nutmeg and peppermint extract well. Heat for 1-2 minutes more in the microwave and serve warm in the peppermint rimmed glasses.
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Summer Ready DIY Refreshments Bar

Summer Ready DIY Refreshments Bar

Are you ready for Summer or Nahhhhh? I’m sitting here looking at the rain outside my window and counting down the days:

counting down gif

Summer is my absolute favorite time of the year but it can’t get here fast enough. I just feel like Spring has been moving through like snails and I am ready to live my life. This Spring cabin fever has got to go because I have some big plans this Summer including smashing through watermelon like,

pool-side maxing with my girls looking extra fierce,

while out here drinking cold coca-cola as if it were the fountain of youth,

Hon-eee, I literally cannot wait.

Summer is also entertainment season for me because you know I love having the girls over for a good kiki. Listen, I am going all out for my first Summer shindig and I’ve already got all the plans in place:

  • Amazing refreshments
  • Interactive activities
  • Ice cream galore – Yaaasss bring on the ice cream!!!

I’ve already thought of it all and I’ve even prepared a step-by-step tutorial with my buddies at Family Dollar so that you too can achieve the Ultimate Interactive Refreshments bar. Why should you check out the tutorial? Because it also includes this amazing Turtle Ice Cream Float recipe and

and even a How-To on DIY Kozies. Nuff said.

Check out the tutorial here and also find out more about all their amazing Summer promotions.

Double Cheese Pulled Chicken Chili

Double Cheese Pulled Chicken Chili

This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad

My name is Meiko, and I am a chili fanatic. I don’t know what it is about a big warm bowl of chili, but I could literally eat it every day. There are so many versions of chili that I don’t think I could ever get bored of it. I also love it because if you use your leftovers wisely, you could basically dump them in a chili and have an amazing new dish.

As a matter of fact, a few weeks ago, I made a bunch of spaghetti and had a ton of leftover meat sauce. I hate to waste, so I added a few clutch ingredients and magically turned it into chili.  I’m being a bit dramatic because there is clearly no magic involved, but you have to admit the ease and versatility of this dish is pretty awesome.

So I decided to check out this Fiesta Mart store that I’ve driven by a hundred times. I thought maybe a new store would give me so new inspiration, and it worked. This week I made a new recipe I like to call Double Cheese Pulled Chicken Chili. Sounds delicious right? IT IS!

 

I always start my chili with a roux. I know this is not a very common practice, but I think it add deeper flavor and helps to thicken the batch.  I basically heat my oil, add in in flour and toast it until it reaches a caramel brown. Then I literally dump in all the remaining ingredients and let the pot simmer so that all the flavors meld together. I also added cooked chopped chicken, which easily pulled apart as the chili cooked down. Next I added in the LOOOOOOOOVE, which for me is just a code for BRING ON CHEESE.😍 😍 😍

I wanted this chili to be full of LOVE and  extra cheesy, so while at Fiesta Mart I raided their large variety of Borden® Cheese. I narrowed in on Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and Borden® Cheese Mozzarella String Cheese to achieve the, “ooey gooey-ness” that I was looking for. You can find where varieties of Borden® Cheeses are sold nearest to you by using their nifty store locator link.
Ok, so  I chopped up the string cheese into small chunks and submerged them into the batch of chili.

Then, upon serving, I added a healthy helping of the shredded cheese to the top and heated the bowl in the microwave for an extra 35 seconds to get it all melted.

The outcome was this amazing bowl of deliciousness. I’m telling you, this is what food memories are made of; heart-warming bowls of love that you enjoy with your framily (friends + family 😊).  This new recipe is definitely going to be a recurring staple in my chili rotation.

Let me know what your favorite type of chili is below.

Double Cheese Pulled Chicken Chili

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Serving Size: 10-16

Double Cheese Pulled Chicken Chili

Double Cheese Pulled Chicken Chili - Is made with a thick roux base and mix of delicious pulled chicken and ooey gooey chunks of cheese with each bite. This simmering pot of love warms up any occasion, from Game Day to a heartwarming family meal.

Ingredients

  • !Chili
  • ? cup vegetable oil
  • ? cup flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cups low-sodium chicken stock
  • 2 (15-ounce) cans dark kidney beans, drained
  • 2 tablespoons tomato paste
  • ½ cup Worcestershire sauce
  • 1 (28-ounce) can diced tomatoes
  • 1 (4-ounce) can diced jalapeño peppers
  • 1 tablespoon Louisiana style hot sauce
  • 5 medium cloves garlic, minced
  • 3½ pounds cooked skinless, chicken, cut into medium chunks
  • 3 Borden® Cheese Mozzarella String Cheese, chopped ½ inch segments
  • 1 (8 oz) pack Borden® Cheese Finely Shredded Four Cheese Mexican Shreds
  • chopped green onion for garnish
  • Seasoning blend
  • 2 tablespoons dark brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon

Instructions

  1. In a small bowl, whisk together all of the seasoning blend ingredients and set aside.
  2. In a heavy large pot, heat oil on medium. Add in flour and whisk continuously until the flour reaches a caramel brown.
  3. Add in diced onion and bell peppers, and cook while covered for five minutes. Then add in chicken stock, kidney beans, tomato paste, Worcestershire sauce, canned tomatoes, canned jalapeños, and hot sauce and stir well. Cook covered for 5 minutes.
  4. Use wooden spoon to scrape the bits on the bottom of the pot and stir. Stir in chicken and garlic, and reduce heat to low. Cook for 30 minutes covered.
  5. Add in and submerge chopped mozzarella string cheese evenly spaced throughout the pot of chili. Increase heat to medium and cover the pot to allow the cheese to melt for 7-10 minutes.
  6. Ladle chili into a large bowls and top with a generous portion of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and green onion. Serve warm.
  7. Note: To get ooey gooey melted cheese on top of chili add bowl to the microwave on high for 20 seconds, then serve.
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