Witch’s Broom Snacks

Halloween snacks

witch's broom

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Here is an awesome recipe you can make with your kids and it’s super easy to make. Just grab some cheese and pretzels and you’re ready to go. I like to make these for snacks during the month of October. The kids are much more prone to eating them and it’s a healthy snack for them. Enjoy…

Witch’s Broom Snacks

Ingredients:

  • 3 String Cheese Sticks
  • 9 Pretzel Sticks
  • Fresh Chives 2

Directions:

  1. Cut each cheese stick in thirds (about 1 1/2″ each).
  2. Lengthwise, make cuts around the stick to about half way up.
  3. Insert a pretzel stick in the uncut end of the cheese. 3
  4. Wrap and tie with a chive and cut off excess.

Witch's Broom Snacks

Witch's Broom Snacks

Ingredients

  • 3 String Cheese Sticks
  • 9 Pretzel Sticks
  • Fresh Chives

Instructions

  1. Cut each cheese stick in thirds (about 1 1/2" each).
  2. Lengthwise, make cuts around the stick to about half way up.
  3. Insert a pretzel stick in the uncut end of the cheese.
  4. Wrap and tie with a chive and cut off excess.
http://www.raininghotcoupons.com/witchs-broom-snacks/

Copycat Chipotle Barbacoa

chipotle barbacoa copycat

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Here is a delicious recipe that is super easy to make. This copycat Chipotle Barbacoa is full of flavor and is make in the crock pot which makes your life even easier! I love using this meat on tacos (we usually fry up some white corn tortillas) and add a little sour cream and veggies. Enjoy!

Copycat Chipotle Barbacoa

chipotle barbacoa

Ingredients:

  • 4 lb Chuck Roast trimmed of excess fat)
  • 2 tbsp Vegetable Oil
  • 3 Bay Leaves
  • º cup Apple Cider Vinegar
  • 4 tsp Minced Garlic
  • 4 tsp Cumin
  • 3 tsp Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Ground Cloves
  • 1 tsp Kosher Salt
  • 4 Chipotle Peppers (from canned Chipotles in Adobo Sauce)
  • 1 tbsp Adobo Sauce (from canned Chipotles in Adobo Sauce)
  • 1 cup Chicken Broth
  • 1/4 cup Lime Juice 1

Directions:

  1. To make the sauce combine vinegar, lime juice, chipotles, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth. 2
  2. Insure all excess fat is trimmed off and cut into 6-8 pieces.
  3. Heat oil in a heavy skillet over medium high heat. 3
  4. Sear all sides of the meat to get a nice crust.
  5. Place meat in slow cooker.
  6. Cover with with sauce.
  7. Pour in broth and add bay leaves.
  8. Cover and cook 5 hours on high (or 8 hours on low).  5
  9. Remove the bay leaves.
  10. While still in the slow cooker, shred the meat with two forks and turn the heat to low and allow to cook for 1 more hour.

Fruit Cocktail Popsicles (2-Ingredients!)

fruit cocktail popsicles

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These Fruit Cocktail popsicles are super easy to make and taste delicious. You will only need 2 ingredients to make them which I love! So dig in your pantry for a can of fruit cocktail and enjoy this yummy treat…

Fruit Cocktail Popsicles

Ingredients:

  • 1 can Fruit Cocktail
  • 12-18 extra Maraschino Cherries 2

Directions:

  1. Place a cherry in the bottom of each mold.
  2. Fill each mold with fruit cocktail, adding an extra cherry halfway through.
  3. Make sure each is filled with liquid to the fill line.
  4. Insert sticks and place in freezer for at least 3-5 hours.

Oven Dried Apple Chips

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It’s almost Fall and you know what that means! Bring out the pumpkins, apples and yummy comfort snacks! These Apple Chips are super yummy and extremely easy to make. Plus, you only have to use the oven and not a dehydrator so it makes life a little easier and cleaner. 😉 Enjoy this delicious treat…P.S. – You can get the Apple Corer here on Amazon (it’s the same one I have and love!).

Oven Dried Apple Chips

Ingredients:

  • 2 Granny Smith Apples
  • 1 tbsp Sugar
  • 1 tsp Cinnamon
  • Apple corer (optional) 2.jpg

Directions:

  1. Preheat oven to 240.
  2. Core each apple and slice thin.3.jpg
  3. Mix cinnamon and sugar together and sprinkle over slices. 4.jpg
  4. Place slices on metal baking sheet and bake for 2 hours or until edges curl and chips are dry.
  5. Transfer to wire rack to cool and completely dry.

Watermelon Drink & Recipes Round-Up

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Watermelon is one of the tastiest foods of summer. There’s nothing like biting into a juicy wedge of watermelon! If watermelon is one of your favorite treats of summer, you need to check out this roundup. This list of recipes and drinks all feature the same main ingredient… watermelon! Will you make a pitcher of watermelon margaritas or cool off with a tasty watermelon popsicle?

Watermelon Recipes & Drinks

  1. Watermelon-Moscato Slush ~The Kitchen Is My Playground
  2. Frozen Watermelon Lemonade ~Gator Mommy Reviews
  3. Watermelon, Cucumber & Tomato Salad with Poppy Seed Dressing Recipe ~How to Have It All
  4. Watermelon Poptini ~Snappy Gourmet
  5. Watermelon Honeydew Popsicles ~Donuts, Dresses and Dirt
  6. Easy Watermelon Sorbet ~Thrifty Jinxy
  7. Grilled Watermelon Salad ~All Four Burners
  8. Watermelon Margarita ~Domestic Superhero
  9. Kids Summer Watermelon Popsicles ~Powerful Mothering
  10. Watermelon & Coconut Ice Popsicles ~The Red Bistro

No Churn Pumpkin Pie Ice Cream

pumpkin pie ice.png

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Something I love to make all year long is Ice cream…and I am absolutely in love with Pumpkin Ice Cream! It may sound a little strange but it is actually delicious and pretty healthy for you. You will see that there are not many ingredients needed and you know what you’re putting into it! Plus, Pumpkin is very good for you. Enjoy…

No Churn Pumpkin Pie Ice Cream

Ingredients:

  • 8 oz Heavy Whipping cream
  • 14 oz Sweetened Condensed Milk
  • 3/4 cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Vanilla 3.jpg

Directions:

  1. Whip the cream until stiff peaks form.
  2. Gradually add condensed milk while continuing to beat.
  3. Stir in the pumpkin, vanilla and spice. 2.jpg
  4. Freeze for at least 4 hours.

Beach Theme Ham and Cheese Bento Kids Lunch Idea

bento fish.png

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It can be so time consuming to come up with a creative and healthy meal for the kiddos lunch. So, I’ve come up with a ton of different lunchbox ideas for healthy and tasty little treats that your little ones will have a blast eating at school. Enjoy.. See MORE KIDS LUNCH Ideas Here!

Print Your Cute Lunch Notes Here

1

Beach Themed Ham & Cheese Bento Kids Lunch

Ingredients:

  • 2 slices Honey Ham
  • 2 slices Cheddar Cheese
  • 1 Pretzel Roll (or Hoagie Roll)
  • 1 Boiled Egg
  • 1 Raisin
  • 1/4 cup Goldfish Crackers
  • Leaf Lettuce
  • 1/2 Orange sliced
  • Blue Jell-O
  • 1 Swedish Fish Candy
  • 1 Lowfat Milk Carton 4.jpg

Directions:

  1. Prepare Jell-O according to directions and pour in serving size containers and allow to nearly set.
  2. Add one swedish fish to each Jell-O container.
  3. Take Roll and notch out each side and the rear to create fish shape. If your bento is small, split roll in half first to make 2 fish. 2.jpg
  4. Notch out mouth and romove a small cirlce to create an eye. 3.jpg
  5. Place raisin in the eye.
  6. Split roll and add ham and cheese.
  7. Place lettuce into box to support fish.
  8. Place remaining ingredients into cups and place in Bento Box.

Homemade Gatorade

Homemade Gatorade

gatorade

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Homemade Gatorade

There is nothing more refreshing on a hot day then a cool drink. It becomes so easy to run to the store or into the local coffee shop to grab something cold, but why not try making your favorite summer drinks at home? One popular drink in the summer is Gatorade! The only issue is buying a drink like this everyday can start to add up cost wise. So why not try making your own DIY version at home? Check out the instructions below to make your own DIY Gatorade:


Ingredients Needed:

  • 1 Cup of Coconut Water
  • Lemon Juice (Fresh Squeezed If Possible)
  • Orange Juice (Fresh Squeezed If Possible)
  • Sugar (Optional)

Instructions:

  1. Start by gathering all your ingredients and squeezing your lemons and oranges.
  2. Once you have the juice of appx. 5 oranges and a half of lemon, combine them into the bottle of your choice.
  3. Then add the coconut water and sugar to sweeten if needed.
  4. Chill and enjoy!

Strawberry Cheesecake Smoothie

Strawberry Cheesecake Smoothie

smoothie

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Strawberry Cheesecake Smoothie

Isn’t it the worst when dessert cravings hit and there is nothing around to fulfill them? Well this recipe might just do the trick! It combines two dessert favorites: a strawberry smoothie and the yummy, rich taste of cheesecake! It’s so easy to make and won’t cost you nearly as many calories as a slice of cheesecake normally would. Check out the recipe below to make your own strawberry cheesecake smoothie:

Ingredients Needed:

  • 3 Cups Of Vanilla Ice Cream
  • 3/4 Cup Of Cream Cheese
  • 1 Cup Of Milk
  • 1 Teaspoon Of Vanilla
  • 2 Cups Of Frozen Strawberries

Instructions:

  1. Start by blending strawberries, milk and vanilla together till they have broken down and started to become smooth.
  2. Then add the rest of the ingredients and some ice if preferred to the blender.
  3. Blend mixture till smooth.
  4. Once smooth, your strawberry cheesecake smoothie  is ready to serve! It will last in the fridge for a few days if stored in a sealed container.

Shredded Chicken Sandwiches (with a Secret Ingredient)

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I love making Chicken sandwiches throughout the summer and this one has a special and secret ingredient. It’s….mushroom soup! Crazy right? The soup makes it moist and full of flavor. Plus, it’s a little bit healthier than using tons of mayo. 😉 Enjoy this yummy lunch or dinner sandwich.

Shredded Chicken Sandwiches (with a Secret Ingredient)

Ingredients:

  • 3/4 lb Shredded Chicken
  • 1 can Cream of Mushroom Soup
  • 1/4 tsp Poultry Seasoning
  • 16 Club Crackers
  • 1/2 cup Water

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What to do:

  1. Crush crackers into a medium saucepan.
  2. Add all remaining ingredients and stir to mix well.
  3. Heat over low heat until fully warmed, stirring frequently.
  4. Serve on buns.

Creamy Rainbow Jell-O

rainbow jello.png

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I love, love, love how colorful and beautiful this next recipe is! It’s such a great party food or just a fun Summer snack for the kiddos…who doesn’t love Jell-O right? This layered and colorful Jell-O is so much tastier than normal jell-o because you get all kinds of different flavors at once and it has Cool Whip! Have fun with this one and enjoy…

Creamy Rainbow Jell-O

Ingredients:

  • 1 box Red Gelatin
  • 1 box Orange Gelatin
  • 1 box Yellow Gelatin
  • 1 box Green Gelatin
  • 1 box Blue Gelatin
  • 1 8oz Cool Whip 2.jpg

Directions:

  1. Prepare an 11 x 13 pan with cooking spray.
  2. Add 1 cup boiling water to package of blue Jell-O. Stir until dissolved.
  3. Pour 2/3 cup gelatin into pan and place in refrigerator to set (about 20 minutes).
  4. Add Cool Whip to remaining mixture to bring level up to 2/3 cup. Stir until Cool Whip melts and color is blended.
  5. Gently pour on top of set gelatin and place in refrigerator to set (15-20 minutes).
  6. Repeat this process with green, yellow, orange and red gelatins. 3.jpg
  7. Allow to set for 2 hours before cutting and serving.

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Strawberry Banana Quinoa Breakfast

quinoa.png

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I’ve been looking for a healthy breakfast alternative to cereal and this next recipe is just that! This quinoa meal is sweet and very filling and makes for the perfect energy boost in the morning. You can obviously use any fruit you’d like but I love the strawberry banana combination. Enjoy…

Strawberry Banana Quinoa Breakfast

Ingredients:

  • 1/2 cup uncooked Quinoa
  • 1 Banana sliced
  • 1/3 lb Strawberries sliced
  • 2 tsp Agave Nectar
  • 2 tsp Sliced Almonds 2.jpg

Directions:

  1. Rinse Quinoa in a fine mesh strainer until water runs clear.
  2. Combine Quinoa and 1 cup water in a saucepan. 3.jpg
  3. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most liquid is absorbed.
  4. Remove from heat and let stand covered 5 minutes.
  5. Transfer to bowls. Drizzle with agave and top with bananas, strawberries and almonds. 4.jpg

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Crock Pot Chicken Noodle Soup

chicken noodle soup.png

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I love chicken noodle soup all year long! Let me just say, homemade soup is so much better than store bought but sometimes it can take a lot of time to make se we tend to buy it more than make it. But, this next recipe is actually very easy since you basically just throw everything in the crock pot (except the noodles). Enjoy…

Crock Pot Chicken Noodle Soup

Ingredients:

  • 2 1/2 lb Chicken cubed
  • 1 Onion chopped
  • 3/4 lb Carrots chopped
  • 6 stalks of Celery chopped
  • 1 tbsp Minced Garlic
  • 1 1/2 quart Chicken Broth
  • 1 1/2 quart Water
  • 1 tsp Salt
  • 1 tbsp Chicken Base (optional)
  • 2 tsp Pepper
  • 1 tsp Crushed Red Pepper
  • 1 Bay Leaf
  • 1 12 oz bag Egg Noodles 2.jpg

Directions:

  1. Add all items except egg noodles into the slow cooker. 4.jpg
  2. Cook on low for 8 hours.
  3. Remove bay leaf and add egg noodles.
  4. Cook on low for 45  minutes or until noodles are tender. 5.jpg

chicken soup.png

Strawberry Mango Salsa

mango salsa.png

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Talk about a fresh and tasty salad/salsa. I mean seriously, just look at the image of the ingredients below…this salsa is made with fresh ingredients and full of flavor. I also love that this can be eaten as a Salad too. It’s not too sweet but just the right amount of sweet flavor. Enjoy this healthy and yummy salad or salsa.

Strawberry Mango Salsa

Ingredients:

  • 1 pint Strawberries
  • 1 large Mango
  • 1/2 cup chopped Cilantro
  • 1/4 minced Red Onion
  • 1 Jalapeno, minced
  • Juice of 2 Limes
  • 1 tbsp Honey 3.jpg

Directions:

  1. Finely dice strawberries and mango. 2.jpg
  2. Place ingredients in a bowl and mix well. mango.png

Homemade Chicken Nuggets

chicken nuggets.png

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Have you ever looked at the ingredients on chicken nuggets from the store? If not, you may be shocked at what’s in them…not a lot of nutrients and lot of stuff you can’t pronounce. I like to make my own chicken nuggets from and these are not only delicious, but a lot healthier for you and your kiddos. Enjoy…

Homemade Chicken Nuggets

Ingredients:

  • 2 lbs boneless skinless chicken breast
  • 2 cups crushed corn flakes
  • 1 1/2 tablespoons ranch dressing mix (dry)
  • 3 tablespoons parmesan cheese
  • 1 cube butter 2.jpg

Directions:

  1. Cut your chicken into one or one and a half inch cubes.
  2. Melt the cube of butter and put cubed chicken into the butter.
  3. In another bowl combine the crushed corn flakes, ranch dressing mix (dry) and parmesan cheese. 3.jpg
  4. Take the chicken cubes out of the butter and roll them into the corn flake mixture and set them on a baking sheet. Leave a little bit of room between the chicken for even cooking.
  5. Bake in a 350 degree oven for 16-18 minutes till chicken is cooked (cook to 170 degrees).  Enjoy!

 

Quinoa Chili

quinoa chili.png

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I love making Chili and this next recipe is a very healthy, yet tasty Chili recipe. It’s made with quinoa which is a healthy sorta version of pasta or rice. Please note, a lot of the ingredients below are seasonings, feel free to use whatever seasonings you want and omit some if you don’t already have them. 😉 Enjoy…

Quinoa Chili

Ingredients:

  • 1 large Onion, chopped
  • 2 tbsp MInced Garlic
  • 28 oz can Diced Tomatoes and Chiles
  • 1 can Tomato Paste
  • 2 cups Chicken Broth (or water for vegetarian)
  • 2 cup Cooked Quinoa
  • 1 1/2 tbsp Olive Oil
  • 2 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Cocoa Powder
  • 1 tsp Paprika
  • 1 tsp Sugar
  • 1/2 tsp Cayenne Pepper
  • 2 tsp Salt
  • 2 (15 oz) can Kidney Beans drained
  • 1 (15 oz) can Black Beans drained
  • 12 oz Frozen Corn
  • 1/4 cup chopped Cilantro
  • 2 tbsp Lime Juice 2.jpg

Directions:

  1. Heat olive oil in a large pot over medium-high heat.
  2. Saute onion until tender. 4.jpg
  3. Add all remaining ingredients except beans, corn, cilantro and lime juice.
  4. Bring mixture to a boil, reduce heat, cover and simmer for 30 minutes.
  5. Add in remaining ingredients and cook 10 more minutes.  5.jpg
  6. Serve with optional toppings and sides (cheddar, sour cream, green onions, avocados, etc.).

Strawberry Shortcake Pops (4-Ingredients)

shortcake pops.png

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If you’ve known me long enough, you know I love anything to do with Strawberry Shortcakes…so, this next recipe is one of my favorite treats. These popsicles are made to taste like a strawberry shortcake and are actually very easy to make. They only take 4 ingredients which is always nice in a recipe. 😉 Enjoy…

Strawberry Shortcake Pops
(Yields 10-12 pops)

Ingredients:

  • 2 cup Strawberries
  • 1/2 cup crushed Vanilla Wafers
  • 2 cup Vanilla Yogurt
  • 1/2 cup Honey 2.jpg

Directions:

  1. Combine the vanilla wafers, yogurt, and honey. Mix well. 3.jpg
  2. Wash and trim the strawberries, then puree in food processor.
  3. Use popsicle molds or small paper cups and popsicle sticks as molds.
  4. Alternate layers of yogurt mix and strawberries in molds. Insert sticks and freeze several hours (preferably overnight).
  5. run mold briefly under warm water to release pops.

Taste of the Islands Orange Pineapple Pork Chops

pineapple orange pork chops.png

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Taste of the Islands Pork Chops

Ingredients:

  • 1 lb of pork chops
  • 1/4 cup honey
  • 20 oz can of Pineapple (just the juice save the fruit for grilling)
  • 1 tablespoon soy sauce
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon Franks Red Hot Sauce
  • 1/4 cup brown sugar
  • 1 orange sliced or 2 cutie oranges sliced
  • 1 clove of garlic 6.jpg

Directions:

  1. Put your pork chops in a large zip lock bag or in the bottom of a glass pan.
  2. In a mixing bowl mix together your marinade (honey, pineapple juice, soy sauce, mustard, hot sauce, oranges, garlic and brown sugar).
  3. Pour over the pork chops, cover and place in the refrigerator for 4-6 hours.  At this point you can take them out and bake them or grill on the BBQ.  5.jpg
  4. Cook till internal temperate of the pork is at least 145 degrees. Great served with grilled pineapple.

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Spinach & Cheese Frittata Muffins

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Need a quick and easy, yet delicious breakfast meal? These egg muffins are really easy to make and they make the perfect “on the go” breakfast meal. You could even put these in a snack bag and send them to school with the kiddos. Enjoy…

Spinach & Cheese Frittata Muffins

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Ingredients:

  • 6 to 8 strips of uncooked bacon, chopped
  • ½ large onion, chopped
  • 1½ cups cheddar cheese, shredded
  • 2 to 3 cups of fresh spinach
  • 12 eggs
  • cooking spray

Directions:

Preheat oven to 350°F. Grease a muffin pan with cooking spray. Set aside.

Beat together eggs. Add the shredded cheese and stir to combine. Set aside.

In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.

Add spinach mixture to the egg mixture and stir to combine. Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.

Remove from oven and let cool for 5 minutes before removing from the muffin pan. Loosen the sides of the muffins with a butter knife for easy removal. Makes 12 muffins.

Copycat Panera Tuna Salad Sandwich

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I have a delicious Tuna sandwich for you with some yummy ingredients that make it taste just like Panera’s popular Tuna sandwich. Enjoy this yummy lunch or snack.

Copycat Panera Tuna Salad Sandwich

Ingredients:

  • 1 can drained Tuna
  • 1 1/2 tsp Mayonnaise
  • 1 tsp Sweet Relish
  • 3/4 tsp Dijon Mustard
  • Salt and Pepper to taste
  • Honey Wheat Bread
  • Sliced Red Onions
  • Sliced Tomatoes 2.jpg

Directions:

  1. Mix tuna, mayonnaise, relish and mustard in a bowl.
  2. Refrigerate for at least 15 minutes.
  3. Serve on honey wheat bread with leaf lettuce, slice red onion and sliced tomato.

59 Smoothie and Shake Recipes

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What’s better than waking up and making a delicious and refreshing smoothie for breakfast?! I love packing nutrients in a sweet, yummy smoothie drink and getting most of my nutrition for the day right in my breakfast. Some of the recipes below are shakes and dessert drinks but these are perfect for a midnight snack or if you’re craving something sweet but don’t have time or ingredients to make dessert.

Enjoy these delicious recipes from some of the best food bloggers…

Homemade 2-Ingredient Fruit Rollups

Homemade Fruit Rollups

Homemade 2-Ingredient Fruit Rollups - these homemade fruit rollups are super simple and I love that they only have 2 ingredients so they are healthy too!

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I’ve been on sorta a health kick lately and who doesn’t want their kiddos eating healthy right?! Well, these homemade fruit rollups are super simple and I love that they only have 2 ingredients…I mean really, have you read the ingredient list on a “healthy” package of fruit rollups or fruit snacks? Most of them have things I cannot even pronounce and have no idea what they are in them. Enjoy this healthy and easy recipe..your kids definitely will! 😉

Homemade 2-Ingredient Fruit Rollups

printIngredients:

3 Cups of Fruit (I used Strawberries)
Sugar (Optional)

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Directions:

  1. Preheat oven to 170
  2. Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
  3. Prepare Strawberries (cut stems)3.jpg
  4. Puree your fruit in food processor until smooth consistency. 4.jpg
  5. Add sweetener of your choice (I used sugar) and sweeten to taste.
  6. Pour mixture on to prepared cookie sheet about 1/8″ thick. 5.jpg
  7. Bake for 6-8 hours. Wait until your center is no longer tacky.
  8. Lift plastic wrap out of cookie sheet and place on the countertop to cool.
  9. Flip over onto parchment paper.
  10. Remove plastic wrap.
  11. Cut into strips and roll.

 fruit rollups collage.png

Homemade 2-Ingredient Fruit Rollups

Homemade 2-Ingredient Fruit Rollups

Ingredients

  • 3 Cups of Fruit (I used Strawberries)
  • Sugar (Optional)

Instructions

  1. Preheat oven to 170
  2. Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
  3. Puree your fruit in food processor until smooth consistency.
  4. Add sweetener of your choice (I used sugar) and sweeten to taste.
  5. Pour mixture on to prepared cookie sheet about 1/8" thick.
  6. Bake for 6-8 hours. Wait until your center is no longer tacky.
  7. Lift plastic wrap out of cookie sheet and place on the countertop to cool.
  8. Flip over onto parchment paper.
  9. Remove plastic wrap.
  10. Cut into strips and roll.
http://www.raininghotcoupons.com/homemade-2-ingredient-fruit-rollups/

Peanut Butter Cup Brownie Bottom Cheesecake

peanut butter cheesecake 7

peanut butter cheesecake 2

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If you are a chocolate, peanut butter, brownie lover then you will definitely love this next recipe! This Peanut Butter Cup Brownie Bottom Cheesecake is full of all of those ingredients. This cheesecake is rich and full of flavor. It’s sweet but not too sweet and the ganache topping just melts in your mouth. This recipe takes a little more work than most of my recipes but let me just tell you…it’s totally worth it!! Enjoy…

peanut butter cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

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Ingredients:

  • 1 Box of Brownie Mix (ingredients needed according to the box usually oil and eggs)
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, cut into small pieces

Cheesecake Filling:

  • 2 packages cream cheese (softened)
  • 2.5 whole Eggs
  • 1 cup Brown Sugar
  • 1/2 cup Smooth Peanut Butter
  • 1/4 cup Whipping Cream
  • 1/2 Tablespoon Vanilla Extract

Topping:

  1. 1/4 cup whipping cream
  2. 1/2 cup Semi-Sweet Chocolate Chips
  3. 1/2 cup Peanut Butter Chips
  4. 6 Peanut Butter Cups, cut in half

20

Directions:

  1. Heat oven to 350°F. Grease 9-inch Springform pan
  2. Prepare brownie mix according to directions and pour mixture into springform pan then bake according to directions (continue on to make the cheesecake filling – STEP 5 – while this is baking).
  3. When brownie bottom is done, pull out of oven and cover with milk chocolate chips, peanut butter chips and peanut butter cups. 17
  4. Spoon cheesecake mixture over chips. Turn oven down to 325°. 15
  5. Beat cream cheese until smooth
  6. Add eggs and mix well
  7. Add brown sugar, peanut butter and whipping cream and mix until smooth 19
  8. Add in vanilla
  9. Pour over top cooked brownie crust and chocolate chip mix
  10. Wrap the pan with aluminum foil 2 times to prevent water from coming in
  11. Place pan in a bigger ban and fill 1 inch up the sides of the foil with hot water 14
  12. Bake at 325 degrees for 1.5 hours (or until lightly browned and firm)
  13. Let cool for 1 hour then refrigerate for at least 3-4 hours
  14. Pull out of fridge and take side springform off then hold the pan over top of stove burner for bout 10-15 seconds to loosen the bottom
  15. Remove from bottom and place on a serving plate
  16. Now for the topping ganache – bring whipping cream to a boil and add chocolate and peanut butter chips – stir until smooth and melted 13
  17. Drizzle your ganache over the top of the cheesecake and use it as a “glue” for the peanut butter cup edge!
  18. Enjoy…

peanut butter cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients

  • 1 Box of Brownie Mix (ingredients needed according to the box usually oil and eggs)
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, cut into small pieces
  • Cheesecake Filling:
  • 2 packages cream cheese (softened)
  • 2.5 whole Eggs
  • 1 cup Brown Sugar
  • 1/2 cup Smooth Peanut Butter
  • 1/4 cup Whipping Cream
  • 1/2 Tablespoon Vanilla Extract
  • Topping:
  • 1/4 cup whipping cream
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Peanut Butter Chips
  • 6 Peanut Butter Cups, cut in half

Instructions

  1. Heat oven to 350°F. Grease 9-inch Springform pan
  2. Prepare brownie mix according to directions and pour mixture into springform pan then bake according to directions (continue on to make the cheesecake filling - STEP 5 - while this is baking).
  3. When brownie bottom is done, pull out of oven and cover with milk chocolate chips, peanut butter chips and peanut butter cups.
  4. Spoon cheesecake mixture over chips. Turn oven down to 325°.
  5. Beat cream cheese until smooth
  6. Add eggs and mix well
  7. Add brown sugar, peanut butter and whipping cream and mix until smooth
  8. Add in vanilla
  9. Pour over top cooked brownie crust and chocolate chip mix
  10. Wrap the pan with aluminum foil 2 times to prevent water from coming in
  11. Place pan in a bigger ban and fill 1 inch up the sides of the foil with hot water
  12. Bake at 325 degrees for 1.5 hours (or until lightly browned and firm)
  13. Let cool for 1 hour then refrigerate for at least 3-4 hours
  14. Pull out of fridge and take side springform off then hold the pan over top of stove burner for bout 10-15 seconds to loosen the bottom
  15. Remove from bottom and place on a serving plate
  16. Now for the topping ganache - bring whipping cream to a boil and add chocolate and peanut butter chips - stir until smooth and melten
  17. Drizzle your ganache over the top of the cheesecake and use it as a "glue" for the peanut butter cup edge!
  18. Enjoy...
http://www.raininghotcoupons.com/peanut-butter-cup-brownie-bottom-cheesecake/

Adapted from, Tasty Kitchen

Carrot Cake Cupcakes

Carrot Cake Cupcakes

carrot cake cupcakes

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If you love carrot cake then you will definitely want to save this next recipe for Carrot Cupcakes! These are such a good dessert and are unique from a normal cupcake  in that carrot cake cupcakes are moister , denser and have some ACTUAL vegetables in them . ( I know Carrot Cake Cupcakes aren’t health food but they are HEALTHIER food, can we agree?)
I also love that these carrot Cupcakes are perfect for Easter and Spring. These would make be a huge hit at a bake sale or just a cute Easter snack for the kiddos Enjoy..

 

Carrot Cake Cupcakes Recipe

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Carrot Cake Cupcake Ingredients:

CAKE:

  • 2 cup Flour
  • 2 cup Sugar
  • 2 tsp Cinnamon
  • 2 tsp Baking Soda
  • 4 Eggs
  • 1 cup Vegetable Oil
  • 4 cups shredded Carrots

ICING:

  • 1 cup softened Butter
  • 16 oz softened Cream Cheese
  • 8 cup Powdered Sugar
  • 1 tbsp Milk

ing
What to do:

  1. Preheat oven to 350
  2. Put cupcake liners in muffin tin.
  3. Combine flour, sugar, cinnamon and baking soda in a bowl and mix well.
  4. In large bowl, beat eggs and slowly add oil while continuing to beat.
  5. Add flour mixture to egg mixture and mix well.
  6. Fold in carrots.  2
  7. Fill cupcake liners about 2/3 full.
  8. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling.
  9. Beat butter and cream cheese in large bowl until light and fluffy.
  10. Add in powdered sugar and milk and beat on high until smooth.
  11. Ice cupcakes with icing.

carrot cake cupcakes collage

Carrot Cake Cupcakes

Carrot Cake Cupcakes

Ingredients

  • CAKE:
  • 2 cup Flour
  • 2 cup Sugar
  • 2 tsp Cinnamon
  • 2 tsp Baking Soda
  • 4 Eggs
  • 1 cup Vegetable Oil
  • 4 cups shredded Carrots
  • ICING:
  • 1 cup softened Butter
  • 16 oz softened Cream Cheese
  • 8 cup Powdered Sugar
  • 1 tbsp Milk

Instructions

  1. Preheat oven to 350
  2. Put cupcake liners in muffin tin.
  3. Combine flour, sugar, cinnamon and baking soda in a bowl and mix well.
  4. In large bowl, beat eggs and slowly add oil while continuing to beat.
  5. Add flour mixture to egg mixture and mix well.
  6. Fold in carrots.
  7. Fill cupcake liners about 2/3 full.
  8. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling.
  9. Beat butter and cream cheese in large bowl until light and fluffy.
  10. Add in powdered sugar and milk and beat on high until smooth.
  11. Ice cupcakes with icing.
http://www.raininghotcoupons.com/carrot-cake-cupcakes/

Gluten Free, Dairy Free, 2-Ingredient Healthy Pancakes!

healthy pancakes

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Looking for a gluten free pancake recipe? What about a healthy breakfast recipe?! Well, you’ve come to the right place…but here’s the thing, when I eat healthy, it has to taste good or I won’t eat it (or at least stick to eating it). I can honestly say that I make this recipe for breakfast at least 2 times a week and most of the time MORE! I love it! I can eat these completely guilt free and they give me energy for the day.

These are thin pancakes…the way I like them but people have been known to put 1/8 tsp baking powder to make them rise a little more..not me though, I like them thin. Enjoy…

Gluten Free, Dairy Free 2-Ingredient Pancakes!

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Ingredients:

  • 2 Eggs (I love brown eggs)
  • 1 Large Ripe Banana (perfect way to use old bananas)

ing

Directions:

  1. Crack 2 eggs in a bowl
  2. Add peeled banana
  3. Using a whisk or fork, mash up the bananas and mix together with the eggs (I like to mash them quite a bit but you will always have tiny chunks of banana which you won’t be able to tell once they are cooked).
  4. Spray pan with non-stick spray – I use coconut oil to keep it healthier
  5. Cook each side until golden brown
  6. Serve warm with almond butter, nuts, berries, or even maple syrup! Delicious!

Gluten Free, Dairy Free 2 Ingredient Pancakes!

Gluten Free, Dairy Free 2 Ingredient Pancakes!

Ingredients

  • 2 Eggs (I love brown eggs)
  • 1 Large Ripe Banana (perfect way to use old bananas)

Instructions

  1. Crack 2 eggs in a bowl
  2. Add peeled banana
  3. Using a whisk or fork, mash up the bananas and mix together with the eggs (I like to mash them quite a bit but you will always have tiny chunks of banana which you won't be able to tell once they are cooked).
  4. Spray pan with non-stick spray - I use coconut oil to keep it healthier
  5. Cook each side until golden brown
  6. Serve warm with almond butter, nuts, berries, or even maple syrup! Delicious!
http://www.raininghotcoupons.com/gluten-free-dairy-free-2-ingredient-healthy-pancakes/

Crock Pot BBQ Pulled Chicken

Crock Pot BBQ Pulled Chicken

bbq pulled chicken

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This next recipe is a healthy one yet it tastes delicious! I’ve been trying to eat healthy lately (trying 😉 ) and this was the perfect recipe for everyone because they didn’t think it tasted like “Diet” food. The chicken comes out perfect with just the right amount of sauce.

I put my meat on one piece whole grain bread and ate it like an open sandwich and my hubby ate it in a tortilla then the kiddos ate it on buns! I’d say the buns were probably the best tasting. Enjoy…

BBQ Pulled Chicken (the Healthy version)

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Ingredients:

  • 4-5 Skinless, Boneless Chicken Breasts
  • 1 Can tomato sauce – I use organic and low sodium
  • 1/2 cup organic ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar – I like Bragg’s
  • 1 tsp liquid smoke
  • 1-2 tsp garlic powder
  • Rolls or bread

88

Directions:

  1. Mix all of the ingredients (less the chicken) in a bowl 77
  2. Place chicken in crock pot
  3. Pour mixed ingredients over the chicken 66
  4. Cook on high 4-5 hours if using frozen chicken on low 4-5 hours if not frozen. 55
  5. Shred chicken and place back in juice to cook for 20 minutes!

bbq pulled chicken collage

Crock Pot BBQ Pulled Chicken

Crock Pot BBQ Pulled Chicken

Ingredients

  • 4-5 Skinless, Boneless Chicken Breasts
  • 1 Can tomato sauce - I use organic and low sodium
  • 1/2 cup organic ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar - I like Bragg's
  • 1 tsp liquid smoke
  • 1-2 tsp garlic powder
  • Rolls or bread

Instructions

  1. Mix all of the ingredients (less the chicken) in a bowl
  2. Place chicken in crock pot
  3. Pour mixed ingredients over the chicken
  4. Cook on high 4-5 hours if using frozen chicken on low 4-5 hours if not frozen.
  5. Shred chicken and place back in juice to cook for 20 minutes!
http://www.raininghotcoupons.com/crock-pot-bbq-pulled-chicken/

Pizza Margherita Recipe

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Pizza Margherita

pizza m

(Print the recipe at the very bottom of this page)

What you need:

DOUGH:

  • 15 oz (3 cups) Flour
  • 1 tbsp Yeast
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 1 tbsp Olive Oil
  • 9 fl oz Warm Water
  • SAUCE: ( you can see my homemade sauce recipe here)
  • 2 tbsp Extra Virgin Olive Oil
  • 4 Garlic cloves minced
  • 1 (28-ounce) can San Marzano tomatoes
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Dried Oregano
  • TOPPINGS:
  • 3 oz Whole Mozzarella
  • Drizzle Extra Virgin Olive Oil
  • 4-5 Fresh Basil Leaves

What to do:

  1. Place flour into a large mixing bowl and make a well in the center.
  2. Add yeast, sugar, salt, olive oil and water and stir until combined.
  3. Turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
  4. Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set in a warm place for 30 minutes or until dough has doubled.
  5. Turn dough out on a floured surface and punch the dough to remove excess air, knead lightly.
  6. Divide dough into 4 balls.
  7. Place 3 in bag in refrigerator, set one to side.
  8. If you have a high temp pizza oven, begin preheating now. If not, put your pizza stone in 400 degree oven now to get it hot.
  9. In a medium saucepan heat oil on medium.
  10. Cook garlic in pan for several minutes.
  11. Add crushed tomatoes, juices, salt, and oregano to pan and bring to a boil.
  12. Reduce heat and simmer 30 minutes.
  13. Dust pizza peel with cornmeal.
  14. Stretch pizza dough on peel until size is about 10-12 inches.
  15. Cover dough with about 1/4 cup of sauce.
  16. cover sauce with about 3 oz of mozzarella cheese.
  17. Top with basil either now of after you pull pizza from oven.
  18. Drizzle with extra virgin olive oil.
  19. Place pizza in oven and watch for cheese to melt and get bubbly and crust to brown.

pizza m collage

Pizza Margherita

Ingredients

  • DOUGH:
  • 15 oz (3 cups) Flour
  • 1 tbsp Yeast
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 1 tbsp Olive Oil
  • 9 fl oz Warm Water
  • SAUCE:
  • 2 tbsp Extra Virgin Olive Oil
  • 4 Garlic cloves minced
  • 1 (28-ounce) can San Marzano tomatoes
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Dried Oregano
  • TOPPINGS:
  • 3 oz Whole Mozzarella
  • Drizzle Extra Virgin Olive Oil
  • 4-5 Fresh Basil Leaves

Instructions

  1. Place flour into a large mixing bowl and make a well in the center.
  2. Add yeast, sugar, salt, olive oil and water and stir until combined.
  3. Turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
  4. Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set in a warm place for 30 minutes or until dough has doubled.
  5. Turn dough out on a floured surface and punch the dough to remove excess air, knead lightly.
  6. Divide dough into 4 balls.
  7. Place 3 in bag in refrigerator, set one to side.
  8. If you have a high temp pizza oven, begin preheating now. If not, put your pizza stone in 400 degree oven now to get it hot.
  9. In a medium saucepan heat oil on medium.
  10. Cook garlic in pan for several minutes.
  11. Add crushed tomatoes, juices, salt, and oregano to pan and bring to a boil.
  12. Reduce heat and simmer 30 minutes.
  13. Dust pizza peel with cornmeal.
  14. Stretch pizza dough on peel until size is about 10-12 inches.
  15. Cover dough with about 1/4 cup of sauce.
  16. cover sauce with about 3 oz of mozzarella cheese.
  17. Top with basil either now of after you pull pizza from oven.
  18. Drizzle with extra virgin olive oil.
  19. Place pizza in oven and watch for cheese to melt and get bubbly and crust to brown.
http://www.raininghotcoupons.com/pizza-margherita-recipe/

Crock Pot Chicken Tacos

Crock Pot Chicken Tacos

chicken tacos

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I know I’ve posted a Crock Pot Chicken Tacos recipe here before (and it is one of my most popular recipes) but this Chicken Taco recipe is flavored differently and a good twist if you want to try another one out! I absolutely love making crock pot chicken tacos because they are super easy and everyone loves them. This version does not fry the tortillas (like my other recipe) so it is healthier!

Crock Pot Chicken Tacos

(Print this recipe at the very bottom of this page)

What you need:

  • 1 lb Chicken Breasts
  • 1 cup Chicken Broth
  • 1 tbsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Corn Starch
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Oregano
  • 1/4 tsp Brown Sugar
  • 1/4 tsp Cayenne
  • 12 Tortillas or Taco Shells
  • Your favorite toppings

Super easy directions:

  1. Add all ingredients to slow cooker and cook in low 6 hours.
  2. Shred chicken with fork return to slow cooker and cook an additional 30 minutes.

chicken tacos collage

Crock Pot Chicken Tacos

Ingredients

  • 1 lb Chicken Breasts
  • 1 cup Chicken Broth
  • 1 tbsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Corn Starch
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Oregano
  • 1/4 tsp Brown Sugar
  • 1/4 tsp Cayenne
  • 12 Tortillas or Taco Shells
  • Your favorite toppings

Instructions

  1. Add all ingredients to slow cooker and cook in low 6 hours.
  2. Shred chicken with fork return to slow cooker and cook an additional 30 minutes.
http://www.raininghotcoupons.com/crock-pot-chicken-tacos/

Banana Chocolate Chip Muffins Recipe

Banana Chocolate Chip Muffins  

banana-chocolate-chip-muffins1

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I seriously love anything to do with bread and chocolate (together of course)! There is something about the melted chocolate, comforting bread and a dab of butter that say comfort food central! These muffins are packed with banana and chocolate for an extra sweet taste. These are actually pretty healthy for a breakfast or snack because of the banana. Plus, you could opt for dark chocolate which would make it even healthier. Enjoy…

Banana Chocolate Chip Muffins  

(Print this recipe at the very bottom of the page)

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large bananas, mashed
  • 1 large egg
  • 1/2 cup butter, melted
  • 1/4 cup milk
  • 1/4 cup dark chocolate chips
  • 1/2 cup mini chocolate chips

Directions:

  1. Preheat the oven to 350-degrees.  Line a muffin tin with papers and set aside.
  2. In a large mixing bowl, whisk together the dry ingredients.  Add in the cooled melted butter,
  3. mashed bananas, egg, and milk.  Do not over mix.  Fold in the mini chocolate chips.
  4. Fill the muffin cups about 2/3 of the way full.  Sprinkle with the dark chocolate chips.
  5. Bake for 28-32 minutes until a tester comes out clean.
  6. Let sit 5 minutes before turning out onto a wire rack to cool. Store leftovers in an air tight container.

Banana Chocolate Chip Muffins Recipe

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large bananas, mashed
  • 1 large egg
  • 1/2 cup butter, melted
  • 1/4 cup milk
  • 1/4 cup dark chocolate chips
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350-degrees. Line a muffin tin with papers and set aside.
  2. In a large mixing bowl, whisk together the dry ingredients. Add in the cooled melted butter,
  3. mashed bananas, egg, and milk. Do not over mix. Fold in the mini chocolate chips.
  4. Fill the muffin cups about 2/3 of the way full. Sprinkle with the dark chocolate chips.
  5. Bake for 28-32 minutes until a tester comes out clean.
  6. Let sit 5 minutes before turning out onto a wire rack to cool. Store leftovers in an air tight container.
http://www.raininghotcoupons.com/banana-chocolate-chip-muffins-recipe/

Crock Pot Beef Pot Roast

Crock Pot Beef Pot Roast

beef pot roast 2

beef pot roast

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This next crock pot recipe is one of my favorites! I love a hearty meal during the Winter but this is really yummy all year around. What I really like about it is the fact that it can be eaten dry (without a lot of the juice) over rice or with the veggies but if you want sorta a beef stew then just add some more of the “juice” when you serve your plate. I also love that the veggies come out cooked perfectly. This is a go-to recipe when I can’t figure out what to make. 😉 Enjoy…

Crock Pot Beef Pot Roast

(Print this recipe at the very bottom of the page)

What you need:

  • 2-3 lbs Beef Roast
  • 1/4 cup Flour
  • 3/4 cup water
  • 3 tbsp Vegetable Oil
  • 4 cloves chopped garlic
  • 1 quartered onion
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 2 tsp Black Pepper
  • 1 tsp crushed Red Pepper Flakes
  • 1 tbsp Beef Base
  • 1 lb Carrots cut in thirds
  • 1 1/2 lb Potatoes cut in quarters
  • 2 stalks Celery cut in thirds

1.jpg

What to do:

  1. Heat 1 tbsp vegetable oil over high.
  2. Brown vegetables in batches to get them a little color. Set aside after browning. 3.jpg
  3. Add garlic and Worcestershire to oil.
  4. Coat Beef in flour.
  5. Brown off meat on all sides and add to crock pot. 2.jpg
  6. Add Vegetables to crock pot.
  7. Add water  to skillet and scrape with wooden spoon to deglaze. 4.jpg
  8. Add Beef base to liquid and stir until dissolved.
  9. Add remnants in skillet to crock pot.
  10. Cover and cook on low for 8-10 hours.

beef pot roast collage

Crock Pot Beef Pot Roast

Ingredients

  • 2-3 lbs Beef Roast
  • 1/4 cup Flour
  • 3/4 cup water
  • 3 tbsp Vegetable Oil
  • 4 cloves chopped garlic
  • 1 quartered onion
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 2 tsp Black Pepper
  • 1 tsp crushed Red Pepper Flakes
  • 1 tbsp Beef Base
  • 1 lb Carrots cut in thirds
  • 1 1/2 lb Potatoes cut in quarters
  • 2 stalks Celery cut in thirds

Instructions

  1. Heat 1 tbsp vegetable oil over high.
  2. Brown vegetables in batches to get them a little color. Set aside after browning.
  3. Add garlic and Worcestershire to oil.
  4. Coat Beef in flour.
  5. Brown off meat on all sides and add to crock pot.
  6. Add Vegetables to crock pot.
  7. Add water to skillet and scrape with wooden spoon to deglaze.
  8. Add Beef base to liquid and stir until dissolved.
  9. Add remnants in skillet to crock pot.
  10. Cover and cook on low for 8-10 hours.
http://www.raininghotcoupons.com/crock-pot-beef-pot-roast/

Sweet Potato Fries

Sweet Potato Fries - These are great for snacking on and are super healthy (much better than deep fried french fries). Sweet potatoes are great for weight loss!

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If you’ve never had Sweet Potato fries you’re definitely missing out. These are great for snacking on and are super healthy (much better than deep fried french fries). Sweet potatoes are high in vitamin B6, Vitamin C and much more. These are also great if you are trying to lose weight and need a super snack. I will make them and store them in a ziploc bag for munching on. They are fantastic for kiddos lunches too. Enjoy…

Sweet Potato Fries

What you need:

  • 2 lb Sweet Potatoes
  • 2 tbsp Olive Oil
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Paprika

What to do:

  1. Preheat oven to 450.
  2. Line baking sheet with parchment paper.
  3. Cut sweet potatoes into 1/4″ fries.
  4. Toss fries in olive oil to coat.
  5. Spread fries out on prepared baking sheet.
  6. Cook 20 minutes turning occasionally or until fries are browned.

healthy sweet potato fries collage

Crock Pot Split Pea Soup with Ham

Split Pea Soup with Ham

crock pot split pea soup

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You may be surprised to hear that I dislike peas…but, this is one of my favorite recipes! Trust me, if you don’t like (or do like) peas then you have to try this recipe at least once. It may be the ham that makes it taste delicious but the peas give it a creamy texture. Also, I feel like this is a recipe that can be made in winter and in the summer. This split pea soup with ham recipe is seriously delicious and full of flavor. Plus, it’s super easy to make since it’s cooked in the slow cooker. Did I mention that it’s super healthy too?! 😉

Here’s another quick tip.. if you have a whole ham for dinner then save the bone and throw it in there. It will give it a ton of extra flavor, then you just pull it out when it’s done cooking. Enjoy…

Crock Pot Split Pea Soup with Ham

(Print the recipe at the bottom of this page)

What you need:

  • 1 lb Dried Split Peas
  • 2 cups Diced Ham
  • 3 Carrots
  • 1/2 cup chopped Onion
  • 2 tsp Minced Garlic
  • 1 bay leaf
  • 2 tsp Parsley Flakes
  • 1 tsp Celery Salt
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 6 cups hot Water

Here’s what you do:

  1. Rinse the split peas and add to slow cooker.
  2. Peel and slice carrots and add to slow cooker.
  3. Add remaining ingredients to slow cooker.
  4. Cook on low 8-10 hours.
  5. Remove bay leaf.

split pea soup collage

Crock Pot Split Pea Soup with Ham

Crock Pot Split Pea Soup with Ham

Ingredients

  • 1 lb Dried Split Peas
  • 2 cups Diced Ham
  • 3 Carrots
  • 1/2 cup chopped Onion
  • 2 tsp Minced Garlic
  • 1 bay leaf
  • 2 tsp Parsley Flakes
  • 1 tsp Celery Salt
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 6 cups hot Water

Instructions

  1. Rinse the split peas and add to slow cooker.
  2. Peel and slice carrots and add to slow cooker.
  3. Add remaining ingredients to slow cooker.
  4. Cook on low 8-10 hours.
  5. Remove bay leaf.
http://www.raininghotcoupons.com/crock-pot-split-pea-soup-ham/

Crock Pot Chicken Fajitas Recipe

crock pot FAJITAS, chicken, mexican

Crock Pot Chicken Fajitas

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Crock Pot Chicken Fajitas are so easy, inexpensive and quite delicious! I love using the crock pot to make fajitas because you never have to guess if the peppers are cooked enough or if the chicken is chewy. The crock pot seems to cook everything to just the perfect bite! You also end up with this really tasty sauce when you slow your crock pot fajitas..

The other thing I love is that you will most likely have everything needed for this recipe on hand. The only thing I had to buy today was the green chilies  which are around $1-$2! Cheap, easy, and delicious meal….I think so!

Did I mention that these are healthy? Yes, Crock Pot Fajitas  are very low cal (just use less cheese and sour cream to make them even healthier)!

If you don’t have a crock pot yet or need to get a new one, you can get one on Amazon here for $29.92 (Reg. $49.99) + FREE shipping!

Enjoy…

Crock Pot Chicken Fajitas Recipe

Crock Pot Chicken Fajitas Recipe

Ingredients

  • Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
  • 3-4 Chicken Breasts (boneless, skinless) cut into slices or chunks
  • 1 15 oz can of diced tomatoes
  • 1 4 oz can of diced green chilies (we use mild but you can get hot)
  • 1-2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 Onion (sliced or cubed)
  • 2 Bell peppers (sliced)
  • 2 Tablespoons vegetable oil
  • Corn or Flour tortillas
  • Toppings (optional: sour cream, cheese, avocado, salsa)

Instructions

  1. This is my favorite part...Mix all of the ingredients together in the crock pot (I use my hands to mix them all around so all of the seasoning coats everything).
  2. Cook on high for 4 hours or low for 8 hours
  3. Enjoy over corn or flour tortillas (warm these in the microwave for a few seconds so they don't crack so much).
http://www.raininghotcoupons.com/crock-pot-chicken-fajitas-recipe/

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Crock Pot Chili

Ingredients:

  • 3-4 Chicken Breasts (boneless, skinless) cut into slices or chunks
  • 1 15 oz can of diced tomatoes
  • 1 4 oz can of diced green chilies (we use mild but you can get hot)
  • 1-2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 Onion (sliced or cubed)
  • 2 Bell peppers (sliced)
  • 2 Tablespoons vegetable oil
  • Corn or Flour tortillas
  • Toppings (optional: sour cream, cheese, avocado, salsa)

Directions:

  1. This is my favorite part…Mix all of the ingredients together in the crock pot (I use my hands to mix them all around so all of the seasoning coats everything).
  2. Cook on high for 4 hours or low for 8 hours
  3. Enjoy over corn or flour tortillas (warm these in the microwave for a few seconds so they don’t crack so much).

 

Adapted from Six Sisters Stuff

Roasted Red Pepper Dip

Roasted Red Pepper Dip

roasted red pepper dip

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I love making a hearty and tasty dip for when I have company, birthday parties or just a movie night with the family. This Roasted Red Pepper Dip is one of my favorites to make because it doesn’t take a lot of ingredients and it is extremely easy and quick to make. You can pair this up with crackers, veggies, chips and more! Enjoy…

Roasted Red Pepper Dip

(Print recipe at the very bottom of this page)

INGREDIENTS:

  • 8 oz package Cream Cheese
  • 7 oz Roasted Red Peppers
  • 1/2 tsp minced Garlic
  • 1 cup chopped Colored Bell Peppers
  • 2 tsp dried Basil
  • Salt and Pepper to taste

DIRECTIONS:

  1. Drain Red peppers.
  2. Blend ingredients except chopped peppers in a food processor until smooth.
  3. Add in chopped peppers and pulse a few more seconds to combine.
  4. Serve with your favorite crackers, chips or snack items.

roasted red pepper dip collage

Roasted Red Pepper Dip

Roasted Red Pepper Dip

Ingredients

  • 8 oz package Cream Cheese
  • 7 oz Roasted Red Peppers
  • 1/2 tsp minced Garlic
  • 1 cup chopped Colored Bell Peppers
  • 2 tsp dried Basil
  • Salt and Pepper to taste

Instructions

  1. Drain Red peppers.
  2. Blend ingredients except chopped peppers in a food processor until smooth.
  3. Add in chopped peppers and pulse a few more seconds to combine.
  4. Serve with your favorite crackers, chips or snack items.
http://www.raininghotcoupons.com/roasted-red-pepper-dip/

Grinch Kabobs Recipe

grinch kabobs

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Here’s a super cute recipe for Grinh Kabobs! These are very simple to make and make a pretty healthy snack for the kiddos! These are also great for parties or just a fun snack for the little ones. Have fun and enjoy..

Grinch Kabobs

INGREDIENTS:

  • Green Grapes
  • Strawberries
  • Bananas
  • Mini Marshmallows
  • Toothpicks

ing
DIRECTIONS:

  1. Slice bananas.
  2. Cut stem end off of strawberries.
  3. Place kabobs on toothpicks with grape then banana slice, then strawberry, then marshmallow on end.

Orange Cranberry Mini Bread Loaves Recipe

orange cranberry

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follow meOne thing I love all Winter long is some delicious warm bread with a little butter! I love all kinds including chocolate chip, banana bread, pumpkin, etc…but this Orange Cranberry Mini Bread recipe is one of my favorites! I just recently made it and let me tell you, it is SO good and easy to make. Make sure you make enough though because they won’t last long!  😉

Enjoy..

Orange Cranberry Mini Bread Loaves Recipe

Orange Cranberry Mini Bread Loaves Recipe

Ingredients

  • Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 egg
  • 1/2 cup orange juice
  • 1/4 cup vegetable oil
  • 1 teaspoon grated orange zest

Instructions

  1. Combine dry ingredients in large bowl.
  2. Beat egg, orange juice, oil and orange rind in medium bowl.
  3. Stir into the dry ingredients all until moistened. (Add additional orange juice if mixture is too dry.)
  4. Fold the dried cranberries into the mixture.
  5. Add to muffin tin or mini bread loaf pans.
  6. Bake at 400 degrees for 15 - 20 minutes until springy to touch.
http://www.raininghotcoupons.com/orange-cranberry-mini-bread-loaves-recipe/

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Orange Cranberry Mini Bread Loaves

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 egg
  • 1/2 cup orange juice
  • 1/4 cup vegetable oil
  • 1 teaspoon grated orange zest

Directions: 

  1. Combine dry ingredients in large bowl.
  2. Beat egg, orange juice, oil and orange rind in medium bowl.
  3. Stir into the dry ingredients all until moistened. (Add additional orange juice if mixture is too dry.)
  4. Fold the dried cranberries into the mixture.
  5. Add to muffin tin or mini bread loaf pans.
  6. Bake at 400 degrees for 15 – 20 minutes until springy to touch.

 

Modified recipe from Food.com

Halloween Monster Mouths Recipe

halloween monster mouths

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Betchya didn’t think you’d have all the supplies in your pantry to make some scary Halloween food! Well, you’d be surprised at some of the fun things you can put together for a spooky little treat.

These halloween Monster Mouths are extremely easy to make and very versatile…did I mention how much the kiddos love eating them…I mean really, who doesn’t like sweet with a little salt?!  🙂

Enjoy…

Halloween Monster Mouths

Halloween Monster Mouths

Ingredients

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  • (Amounts on ingredients vary on how many you make)
  • Apples
  • Peanut Butter
  • Lemon juice (about 1 lemon)
  • For the "teeth" you can use many different things including, peeled almonds, mini marshmallows, jelly beans, candy corn, yogurt covered raisins and more.

Instructions

  1. Slice the apples into pieces that look like lips (just a standard slice will work)
  2. Place the sliced apples in a bowl or lemon water for about 10-15 minutes so they don't brown
  3. Heavily spread peanut butter on the tops of each apple slice
  4. Stick the "teeth" into the peanut butter so it sticks...I like to put these in sorta crooked so they look scarier.
  5. Then stick 2 of them together (one side with teeth and one without).
  6. Enjoy!
http://www.raininghotcoupons.com/halloween-monster-mouths-recipe/

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Ingredients:

(Amounts on ingredients vary on how many “mouths” you make)

  • Apples
  • Peanut Butter
  • Lemon juice (about 1 lemon)
  • For the “teeth” you can use many different things including, peeled almonds, mini marshmallows, jelly beans, candy corn, yogurt covered raisins and more.

Directions:

  1. Slice the apples into pieces that look like lips (just a standard slice will work)
  2. Place the sliced apples in a bowl or lemon water for about 10-15 minutes so they don’t brown
  3. Heavily spread peanut butter on the tops of each apple slice
  4. Stick the “teeth” into the peanut butter so it sticks…I like to put these in sorta crooked so they look scarier.
  5. Then stick 2 of them together (one side with teeth and one without).
  6. Enjoy!

Starbucks Copycat Green Tea Frappuccino (Less Than 200 Calories!)

 starbucks copycat green tea

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I am so excited to share this next recipe with all of you! This Starbucks Copycat Green Tea Frappuccino is delicious and will certainly take away your Starbucks craving! What’s also great about this recipe is that it is actually less than 200 calories for the entire drink (less the whip of course!).  😉

Enjoy…and also enjoy spending less than $1 to make this healthy and delicious copycat drink!

Starbucks Copycat Green Tea Frappuccino

Starbucks Copycat Green Tea Frappuccino

Ingredients

  • Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
  • 1 1/2 cups Coconut dream milk or your favorite type of milk
  • 1 1/2 cups ice
  • 3 Tablespoons instant vanilla pudding mix (unprepared)
  • 1 tsp green tea Matcha powder (use more if you want it stronger)

Instructions

  1. Place all of the ingredients in the blender and blend until combined!
  2. Enjoy!
http://www.raininghotcoupons.com/starbucks-copycat-green-tea-frappuccino-less-than-200-calories/

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Ingredients:

  • 1 1/2 cups Coconut dream milk or your favorite type of milk
  • 1 1/2 cups ice
  • 3 Tablespoons instant vanilla pudding mix (unprepared)
  • 1 tsp green tea Matcha powder (use more if you want it stronger)

Directions:

  1. Place all of the ingredients in the blender and blend until combined!
  2. Enjoy!

How to Make Perfect Corn on the Cob

Perfect-Corn-on-the-Cob

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Perfect Corn on the Cob is Easy

I’ve eaten corn on the cob since I was little, and everybody seems to have a different way to make it.  I’ve seen people boil it for an hour, I’ve seen people steam it in a microwave.  One of my favorites, but I have yet to perfect it,  is grilling it in the husks.  But my all time favorite way to cook Perfect Corn on the Cob is by simply boiling it in a little salt water. The trick is for how long.

The Sweetest Corn for Perfect Corn on the Cob

Perfect Corn on the Cob starts with the sweetest corn. Talk to your local farmers, either at roadside stands or farmers markets, to find out what varieties of corn they planted.  There are three types of sweet corn commonly sold in the US. Silver queen (all white) corn, bi-color corn which is yellow and white, or just plain old yellow corn. Farmers around me planted Temptation this year which I found to be sweet as sugar, with tender little kernels that are great not only straight off the cob but also in recipes like corn salad, cornbread, and vegetable soup. So ask your local farmer for the best variety he has for your Perfect Corn on the Cob.

 

Perfect Corn on the Cob

Perfect Corn on the Cob

Ingredients

  • 12 ears corn
  • 1 t salt

Instructions

  1. Shuck the corn, removing all the silk.
  2. Fill a large stockpot with water, add the salt, and bring to a boil.
  3. Add the corn and cover. Boil 3 minutes.
  4. To check the corn, insert a knife at an angle into a large kernel. If the juice is clear, the corn is done.
  5. Remove to a platter and serve hot with butter.
http://www.raininghotcoupons.com/perfect-corn-on-the-cob/

What to do with Leftover Perfect Corn on the Cob

If your eyes were bigger than your belly, and made too much Perfect Corn on the Cob, they’re all kinds of things you can do with the leftovers.  When the ears are cool, simply take a sharp knife and cut the kernels of the cob and refrigerate until you’re ready to use.  It’s become an  easy side dish just as the kernels, or you can throw them in your favorite corn bread recipe for fresh tasting corn bread, or mixed with a little red onion parsley olive oil and vinegar for fantastic corn salad.  You never have to waste leftover Perfect Corn on the Cob.

12 ears corn

1 t salt

 

Shuck the corn, removing all the silk.

Fill a large stockpot with water, add the salt, and bring to a boil.

Add the corn and cover.  Boil 3 minutes.

To check the corn, insert a knife at an angle into a large kernel.  If the juice is clear, the corn is done.

Remove to a platter and serve hot with butter.

 

Grab a dozen ears or so, fill up your favorite stock pot, and have Perfect Corn on the Cob for dinner tonight.

 

Zucchini Hash Browns Recipe

zucchini hash browns

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Zucchini Hash Browns are Perfect for Brunch

This weekend I found myself in possession of a beautiful, yet large, zucchini . I thought about making zucchini bread, a family favorite, but then I thought we needed to try something a little bit different this time. So out came the box grater.  I shredded it all and made the most delicious Zucchini Hash Browns. I was unsure what my family would think, but in minutes they were gone. Zucchini Hash Browns were hit and we’re on the hunt for another zucchini.

What Makes Zucchini Hash Browns Delicious

Freshly grated zucchini makes recipes phenomenal. When preparing the zucchini, to get a good crisp crust, you need  to get the excess moisture out of the squash.  Simply sprinkle with salt, allow to sit for 10 minutes, then squeeze out zucchini in small batches. By doing this you make the zucchini firmer and less prone to wilt when cooking. This technique works great in things like Zucchini Hash Browns, but would not be useful in something like zucchini bread where you want the moisture. Adding a fresh beaten egg and a bit of flour holds the Zucchini Hash Browns together. I added a little bit of garlic salt for flavor as I found the plain hash browns a little bit flat on the flavor side. I also grated onion with the zucchini to add a little more flavor and texture in the final hash browns.  The result is amazing and a great way to get a little extra veggies in your diet.

Zucchini Hash Browns Recipe

Zucchini Hash Browns Recipe

Ingredients

Instructions

  1. In a bowl, mix the zucchini, onion, and salt. Allow to sit for about 10 minutes.
  2. Place in a colander and press the water out, or squeeze by handfuls, until all of the zucchini mixture is dry.
  3. http://www.raininghotcoupons.com/wp-content/uploads/2013/08/Zucchini-Hash-Browns-Shredded.jpg
  4. Mix with the eggs, flour, powder, and pepper, creating a very loose dough.
  5. Heat a griddle or pan over medium high heat. Brush with olive oil and drop tablespoonfuls of zucchini mixture onto the hot surface, pressing flat with the back of the spoon.
  6. Fry until golden brown. Flip and fry remaining side.
  7. Serve with sour cream
http://www.raininghotcoupons.com/zucchini-hash-browns-recipe/

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Changing Up Zucchini Hash Browns

Have a plethora of summer squash in your garden?  Maybe a few too many patty pans that you don’t know what to do with?  Grate them up and substituted them into Zucchini Hash Browns!  It’s a great way to use up those extra squash.  Add some flavor with garlic, onions, or even bits of ham.  You’ll make a breakfast to remember with Zucchini Hash Browns.

Ingredients:

  • 4 C grated zucchini
  • 1 small onion, grated
  • 1 t salt
  • 2 eggs, beaten
  • 1 C flour
  • 1 t baking powder
  • ground black pepper
  • olive oil
  • sour cream

Directions:

  1. In a bowl, mix the zucchini, onion, and salt.  Allow to sit for about 10 minutes.
  2. Place in a colander and press the water out, or squeeze by handfuls, until all of the zucchini mixture is dry.
  3. Mix with the eggs, flour, powder, and pepper, creating a very loose dough.
  4. Heat a griddle or pan over medium high heat.  Brush with olive oil and drop tablespoonfuls of zucchini mixture onto the hot surface, pressing flat with the back of the spoon.
  5. Fry until golden brown.  Flip and fry remaining side.
  6. Serve with sour cream

Change up your breakfast or brunch menu with some Zucchini Hash Browns.