Smoky Chipotle Nacho Dip

I’m a spice and oil hoarder. A weird spice I’ll probably use once? Need it. Flavored oils at the Dane County Farmer’s Market? Gotta have them. I knew I was doomed when one of my professors introduced me to Acala Farms flavor-infused cottonseed oils right before the summer break started. Lots of free time and a bunch of fun ingredients means new recipes, so how could I resist? I quickly swept up six of the flavors:

  • Fried Shallot
  • Jalapeño-Lime
  • Smoky Chipotle
  • Sweet Guajillo Pepper
  • Fresh Roasted Garlic
  • Chili Cumin

I’d never used cottonseed oil to cook before, so I was excited to give them a try. I also wanted to know what the benefits of using cottonseed oil are.

A high smoke point means that Acala Farms oils won’t burn, scorch or disappear in the pan, so they’re great for frying, searing, sauteing and stir-frying. The clear, clean, light body of these oils leaves no oil-taste halo, so the flavor you want is the flavor you get. Rich in antioxidants, the oils contain zero trans fat and zero cholesterol.

– “WHY COTTONSEED OIL?” Acala Farms

So far, I’m loving them. They add such great flavor to all the recipes I’m experimenting with, and doesn’t overwhelm other ingredients. I’m mostly coming up with the recipes with whatever the flavor of the oil inspires, like jalapeño-lime chicken sandwiches or fried shallot roast potatoes. Smoky chipotle made me think of a slightly spicy and smoky nacho dip, so that’s exactly what I made. Like a lot of the things I make, it is super easy and delicious. It’s a perfect quick summer snack to take with you to picnics and cookouts. You’ll be sure to impress.

If you’re not able to get ahold of Acala Farms cottonseed oil, I would recommend a mix of light olive oil and smoky chipotle seasoning when cooking the veggies and meat, and just adding seasoning to the cheese sauce with the other spices. Or you can use a similar flavored oil you find, especially since chipotle is so popular. But, I highly recommend trying these oils out! They’re worth it. With 14 weeks of summer left and five more oils, stay tuned to see what other creative concoctions I can make with these flavor-infused cottonseed oils.

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Smoky Chipotle Nacho Dip

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients

  • Acala Farms Smoky Chipotle cottonseed oil
  • 1/2 red pepper, diced
  • 1/2 onion, diced
  • 1 jalapeño, seeded and diced
  • 1/2 pound of ground beef
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 2 cups of whole milk
  • 3 cups of shredded cheddar
  • 1/2 a teaspoon of salt
  • 1/2 a teaspoon cayenne

Instructions

  1. Sauté the diced red pepper, onion, and jalapeño in some Smoky Chipotle cottonseed oil, about eight minutes.
  2. Brown the ground beef with a bit of Smoky Chipotle cottonseed oil, then drain.
  3. Heat the butter and flour, whisking until bubbling. Cook for about 60 more seconds.
  4. Whisk the milk into the mixture, bringing it to a simmer while whisking until thick.
  5. Turn off the heat and stir in handfuls of shredded cheddar until melted into the sauce.
  6. Once melted, stir in the meat, veggies, salt, cayenne, and a little more Smoky Chipotle oil to taste. Serve with tortilla chips or pretzel nuggets and a light drizzle of the Smoky Chipotle oil on top.

Bonus Recipe! Pretzel Nuggets

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

  • 1 pound of pizza dough
  • 1/3 cup of baking soda
  • 1 egg, beaten
  • Sea salt

Instructions

  • Preheat the oven to 450°F, and bring about 5 cups of water and the baking soda to boil. Pull pieces of dough and roll into small balls. I made about nine and they get pretty big after cooking.
  • Drop a few pieces of dough into boiling water, and cook them about 30 seconds before removing them with a slotted spoon to shake the excess water off.
  • Place them on a oiled cookie sheet about 1/2 inch apart. Brush dough with egg and sprinkle with salt.
  • Bake 10 to 12 minutes, then immediately remove to cooling rack for about five minutes. Serve pretzel bites with the fresh nacho dip.

Enjoy!

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Cheers,  Josie

4 Pepper Beef Chili

Dad and I are on a quest to find the perfect homemade chili recipe. For the past few years, we’ve tried pretty much every seasoning packet and starter box the Publix seasonings isle had to offeri. We haven’t had much luck.

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So I finally decided to try make my own recipe this weekend without any starters or packets. I consulted a few recipes on Pinterest for a general consensus of what spices and beans to use, but this is all my own creation.  It’s still chilly up here in Wisconsin, and I need another meal I can make a bunch of and leave in the fridge to eat throughout the week. And chili freezes well too!

I made my weekly run to Trader Joe’s on Friday, came home, heated up my trusty soup pot, and hoped I could make something decent. And let me tell y’all, I think I finally did it! I decided to go with a 4 Pepper chili using a green pepper, red pepper, jalapeño pepper, and green chili peppers. It had the perfect balance of heartiness and heat, and it reheats really well as leftovers. I topped it off with a little sour cream, green onion, and cheddar cheese for that traditional chili presentation.

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The amount I made is probably enough for 5 people, so this recipe is really easy to double for bigger batches to freeze and use throughout the winter (or spring if you’re in Wisconsin). Go ahead and give it a try, and let me know what you think! As someone who likes more beef and less beans in her chili, I’d play with that if I was just making it for myself, but as a standard chili, I think it’s great! What would you add or substitute to make your perfect chili? Let me know in the comments below!

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4 Pepper Beef Chili

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: ~2 hours 20 minutes

Ingredients

  • 1 pound of ground beef, lean
  • 4-5 strips of bacon
  • 1/2 each of a green and red pepper
  • 1/2 small white or yellow onion
  • 1 jalapeño, seeded
  • 2 cloves of garlic, minced
  • 8 oz of pinto beans
  • 8 oz of kidney beans
  • 1 can of green chilies (4.5 oz)
  • 1 1/2 cans of tomato sauce (16 oz and 8 oz)
  • 1 can of fire roasted diced tomatoes with green chilies (16 oz)
  • 1 tablespoon of chili powder
  • 1/2 a tablespoon of oregano
  • 3/4 a tablespoon of cumin
  • 1 tablespoon of parsley flakes
  • 1/2 teaspoon of dried mustard
  • Pinch of paprika and cayenne
  • Salt and pepper to taste
  • Optional for serving: cheese, sour cream, green onion

Instructions

  1. Brown the ground beef and put in a paper towel lined bowl to drain. Chop the veggies while it cooks.
  2. Chop up the strips of bacon and fry them. Add those to the bowl to drain, leaving a bit of fat in the pot to cook the veggies.
  3. Add the veggies and the garlic. Cook until softened, about 8 minutes.
  4. Add the spices and mix until the veggies are coated.
  5. Add the ground beef, bacon, and beans to the pot. Mix well.
  6. Add the tomatoes, tomato sauce, green chilies. Stir to combine.
  7. Simmer for 2 hours, stirring often to keep the bottom from burning

Enjoy!

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Cheers,  Josie

Souper Saturdays: Chicken and Wild Rice Soup

It was rough coming back to Wisconsin after a winter break in the Florida sun. It was nice seeing my family and friends back home, but coming back to those frigid temps wasn’t as fun. It also meant cooking for myself again. Cooking dinner isn’t as fun or relaxing as it used to be since I get home so much later from class than last semester.

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Solution? Weekend meal prep! I don’t “meal prep” like I’ve seen other people and bloggers do, where I have stuff prepackaged and make 5 different meals out of one chicken. I meal prep by making one big dish I know will last me a week, like my Stuffed Pepper Soup , that I keep in the fridge in case I get home and don’t feel like cooking. This keeps me from just saying “Screw it,” and ordering from EatStreet. Saturdays have turned into my recipe experimenting days, especially for soups and stews, and that’s how my Creamy Chicken and Wild Rice Soup was born. I love Panera chicken and wild rice soup, so I decided to make a big pot to satisfy the cravings. It’s warm, savory, and super easy to make. Soup is perfect for the cold winter days and for coming home after a long day of work, class, and org meetings. Just pop it in the microwave to reheat and you’re set! Use this recipe if you need to warm your bones or are just in the mood for some comfort food.

Pro Tip 1: I went ahead and bought packaged mirepoix for this recipe to keep prep time down, but if you’d rather make your own, it is equal parts carrot, celery, and onion.

Pro Tip 2: This was DELICIOUS with the fresh, crusty Italian bread I bought fresh that morning! I highly recommend serving this up with some.

Creamy Chicken and Wild Rice Soup

Prep Time: 15 minutes
Cook Time: 40+ minutes
Total Time: ~1 hour 5 minutes

Ingredients

  • ½ cup of uncooked wild rice
  • 1 pound of cubed chicken breast
  • Salt and Pepper to taste
  • 1 tablespoon of olive oil
  • 2 tablespoons of butter
  • 1 ½ cups of mirepoix
  • 3 cloves of garlic, minced
  • 1 bay leaf
  • ¼ cup of all-purpose flour
  • 3 cups of chicken broth
  • ½ cup of water
  • 1 cup of cream
  • Mix of chopped fresh herbs to taste (thyme, parsley)

Instructions

  1. Rinse the wild rice in a strainer until the water runs clear. Season chicken breast with salt and pepper. Set aside both.
  2. Heat oil and butter in a large, heavy-bottomed pot over medium-high heat. Add the mirepoix and season with salt. Cook 2-3 minutes or until the veggies are slightly softened.
  3. Add the bay leaf and minced garlic and cook for about a minute.
  4. Add the wild rice to pot and stir to coat in oil and butter. Cook 2-3 minutes or until toasted and fragrant.
  5. Lower the heat to medium, sprinkle flour over the mixture, and stir. Cook the flour for 1-2 minutes or until no longer raw. Make sure it doesn’t brown!
  6. Add the chicken broth and water (about 2 cups at a time), stirring continuously until it’s all added. Bring the mixture to a boil and then lower to a simmer.
  7. Add the cubed chicken breast and cover. Cook for about 40 minutes (stirring every 10 minutes) or until the wild rice is cooked to your liking. I cooked mine for the 40 minutes because I like my wild rice crunchy.
  8. Add cream and chopped herbs. Taste soup and adjust seasoning with salt and black pepper, all to taste!

Enjoy!

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Cheers,  Josie

Soup’s On: Stuffed Pepper Soup

Junior year is in full swing, and my weeks are already jammed pack with classes, homework, work, and org meetings. While I envisioned making dinner for myself in my own kitchen most nights, it usually ends up with me throwing together a quick sandwich or tossing chicken nuggets into the toaster oven.

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Luckily, this weekend I was free, and a cloudy, chilly Sunday afternoon called for trying a new soup recipe! I saw some similar recipes for this delicious Stuffed Pepper Soup on Pinterest the other week, so of course I had to make my own. I added pico de gallo to mine as a base to get a bit of lime and jalapeno flavor in the base.

This is a great recipe to try with the cooler weather rolling in here in Madison, and it makes more than enough for leftovers later in the week. It was super easy and quick, most of the time is spent simmering the soup to blend all the rich flavors together. I let mine simmer a bit longer to give it more of a chili consistency. This way you can serve it over corn chips, like a taco salad, or anyway you like. Give it a try and let me know what y’all think! What’s your favorite way of serving it?

img_4471Stuffed Pepper Soup

Prep Time: 1o minutes
Cook Time: ~40 minutes
Total Time: 50 minutes

Ingredients
  • 1 pound of ground beef
  • 3 tablespoons of mild pico de gallo
  • 1 clove of garlic
  • 1 small onion, diced
  • 1 medium bell pepper, diced
  • 1 can of diced tomatoes (14 oz.)
  • 1 can of tomato soup (10 oz.)
  • 1 can of chicken broth (14 oz.)
  • 2 cups of cooked rice
  • 1 tablespoon of sugar
  • Garlic powder, salt, and pepper to taste

Instructions

    1. Add the pico de gallo and a bit of olive oil to a large pot over medium heat
    2. Add the diced green pepper, onion, and garlic
    3. Crumble ground beef into the veggies. Drain excess grease once cooked through.
    4. Stir in diced tomatoes, chicken broth and tomato soup
    5. Add in rice and stir again
    6. Stir in sugar, garlic powder, salt & pepper
    7. Cover and let soup simmer on low heat for about 40 minutes to let all the flavors blend. (I simmered mine longer so it would be thicker from the rice absorbing the liquid, so simmer it about 30 minutes if you would like a thinner consistency)

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Enjoy!

Cheers,  Josie

Crock Pot Chicken Favorites

My crock pot is still one of favorite Christmas presents, and I love it to bits. It’s so easy to just toss some everyday items into it, leave it for a few hours, and come home at the end of the day to a delicious and filling meal. I can’t wait to try out a bunch of recipes up at school this year, since I’ll be moving into my own apartment and will finally have a proper kitchen!

Chicken recipes are my favorite ones, because after cooking for six or eight hours, the chicken is so juicy and just falls apart when you cut into it. Two of my go-to recipes are chicken with gravy and chicken fajitas. They’re super easy and delicious, perfect for when you are in a rush, but actually want to come home to a decent meal.The chicken and gravy will be perfect for the cold winter months when I’m back at school, but even in the dead of summer here it is awesome. And, come on, fajitas are always a good idea. Give them both a try and let me know what y’all think of these quick to put together and delicious recipes!

Chicken and Gravy

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Cook Time: 6-8 hours
Yield: serves 4

Ingredients

  • 1 pound of chicken breast
  • 2 packets of dry chicken gravy mix
  • 2 cups of water
  • 1 can of cream of chicken soup (10.75 oz)
  • Garlic powder
  • Black Pepper
  • Salt

Instructions

  1. Season chicken with garlic powder, pepper, and a little bit of salt to taste. There is salt in the gravy mix and cream of soup, so you don’t want it to be overpowering.
  2. Whisk together gravy packets, water, and soup in the crock pot.
  3. Add the chicken to the mixture, making sure to cover them with gravy.
  4. Cook on low for six to eight hours.
  5. Serve the chicken breasts whole or shred after cooking and serve over mashed potatoes.

I prefer to shred my chicken, but my family likes the chicken breasts whole. Try it both ways and tell me which you think is best. Also, try serving it over nice or another style of potatoes. That’s the beauty of crock pots: you can personalize every recipe!

Chicken Fajitas

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Cook Time: low 6-8 hours, or high 3-4 hours
Yield: about 9 fajitas

Ingredients

  • 1 pound of boneless, skinless chicken breast
  • 1 can of salsa (I used mild since my mom doesn’t like spicy food, but the choice is yours)
  • 1 red and green bell pepper, julienned
  • 1 large yellow onion, sliced
  • Fajita seasoning
  • about 1/2 a cup of chicken broth
  • Flour tortillas
  • Optional for serving: sour cream, cilantro, salsa, guacamole, cheese

Instructions

  1. Pour half of the salsa on to the bottom of the crock pot and spread evenly.
  2. Top with half of the peppers and half of the onions, then the chicken breasts.
  3. Evenly sprinkle half of the fajita seasoning over chicken breasts then flip chicken and sprinkle in remainder.
  4. I poured a little chicken broth, probably a little less than half a cup, over the mixture at this point, since the salsa doesn’t have a lot of liquid. This kept it from drying out over the long cooking period and added some more flavor.
  5. Top with remaining salsa, then the remaining peppers and onions.
  6. Cook high three to four hours or low six to eight hours. I prefer cooking mine lower and longer to make the chicken juicy and veggies more tender. I also mixed it around now and then, so the veggies towards the top got immersed in the broth at the bottom and they evenly cooked.
  7.  Cut the chicken into strips or shred it.
  8. Ladle out most of the liquid in slow cooker and discard or set aside. This was actually good enough to eat like a soup on it’s own, so I had a bowl for lunch the next day!
  9. Serve warm in warmed fajita tortillas with your favorite garnishes!

Our family’s all time favorite fajita seasoning is Lantana of Texas Fajitas Seasoning with Tenderizer. It tastes great on any type of meat, and I love putting it on steaks. You can only order it on Lantana of Texas’s website, and for $32.95, you get six 6 oz containers of the seasoning that lasts you forever. We ordered our last batch years ago and are just now getting to our last bottle. It’s totally worth the investment.

Enjoy!

Cheers,  Josie

Turning Mistakes Into Meals: Twice Baked Loaded Potato Chicken Casserole

Not every recipe I try works out; some are pretty disastrous and can’t be salvaged, but hey, I tried my best. But, even some mistakes can be turned into another awesome meal that even my picky little sister, Lily, will eat.

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I tried to make oven roasted potatoes that were cooked in a little bit of chicken broth and butter on top, but they were just not cooking through. After four hours in the oven, I was finally fed up and pulled them out. I didn’t want to waste all the potatoes, so I tossed them in some tupperware and put them in the fridge. I guess they kept cooking from all the heat in the enclosed space, because when I took them out for dinner the next day, they tasted amazing and were cooked through.

I was making dinner for just Lily and myself, so I knew I was limited in my options since Lily only lives off of bacon and chicken. I decided to wing it and put a little of everything she liked in there. So while I can’t give y’all a specific recipe since this was literally me dumping things into a bowl, praying it worked, and praying Lily would eat it, I can tell you what I did generally to make this awesome makeshift casserole. That’s the beauty of it: you can make it whatever you want after starting with the basics!

Twice Baked Loaded Potato Chicken Casserole

I turned the potatoes into mashed potatoes, and since they already had a great flavor from the chicken broth, I didn’t have to add much to them. I tossed in a dollop of sour cream and a spoonful of ranch for some more flavor. Since my potatoes were a bit dry from being in the oven so long, I added milk and a little butter until they were a smoother consistency. Also, add your favorite seasonings; I used sea salt, coarse ground black pepper, and garlic powder. This was all to taste, so you can change it up all you like.

  1. Now that you have the potatoes, cut up some cooked chicken breast (I used about 1 and a half) into chunks and dice six strips of crispy bacon
  2. Layer the bottom of the dish with a little olive oil and the chicken breast chunks
  3. Mix half of the bacon and about a 1/4 cup of cheddar cheese (more if you really like cheese) straight into your mashed potatoes
  4. Layer the mixture over the chicken and top it with as much cheddar cheese as your heart desires and then add the rest of the diced bacon
  5. Cook at 350 degrees for 15 minutes or until the cheese has melted and everything is heated through
  6. Serve with sour cream and fresh green onions

Send me some of y’all’s variations and let me know what you think. Enjoy!

Cheers, Josie

Buffalo Chicken Dip Blossom

IMG_2487My favorite recipes are the versatile ones. I love food that you can make in big batches to impress guests at a party or as small servings for just you to enjoy during a night in. My mom’s buffalo chicken dip is a great example of this, and I always beg her to make me some when I’m home for Christmas or the summer.

Mom’s buffalo dip is delicious, but takes a long time to cook in a big casserole dish, which doesn’t help when I’m craving it at that exact moment. Luckily, it’s made of pretty simple ingredients, and some tweaking and tossing it into a pan can make it a quick and easy snack for anytime of day. I made enough for two so I could stretch it to two meals, but you can easily double or triple the recipe to serve as many people as you like!

Buffalo Chicken Blossom 

Cook Time: 15 minutes
Yield: Serves 2

Ingredients

  • 1 cup of shredded chicken
  • 4 ounces of cream cheese
  • 2 1/2 tablespoons hot sauce
  • 1/4 cup of chicken broth
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of salt
  • 6 tablespoons of ranch dressing
  • 1/4 cup of mozzarella (optional)
  • 1 bag Tortilla chips

Instructions

  1. Melt the cream cheese, hot sauce, and chicken broth over medium heat
  2. Add the paprika, garlic powder, pepper, and salt once the cream cheese has melted
  3. Cook until the mixture is creamy and all the ingredients are combined
  4. Mix in the ranch dressing and the mozzarella
  5. Add the shredded chicken
  6. Cook for another 5-10 minutes on low heat
  7. Place the chicken mixture in the center of your plate and arrange the tortilla chips around it, the pointed ends facing towards the dip
  8. Sprinkle some extra mozzarella on top of the dip for some extra cheesiness

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Enjoy!

Cheers, Josie 

Going Bananas for Banana Bread Bars

Bananas have always been an inside joke on my Dad’s side of the family. My Mimi doesn’t waste anything: tin foil, wrapping paper, and especially not food. It wouldn’t be Mimi and Papa’s home without a fruit bowl with very ripe fruit and at least one black, shriveling banana. Luckily, my cousin Luke decides to rescue the poor things and turn them into delicious banana bread.

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It seems like my sisters are following in my Mimi’s footsteps, considering there were four black bananas pitifully sitting instead of hanging by our banana hanger. I hate bananas, their consistency freaks me out, but I adore all types of banana bread. When I saw the pathetic bananas laying there, I knew I had to do something. I’d seen a few recipes for banana bread brownies on Pinterest lately, so I thought it would be fun to give them a try.

I decided to make my own version by adapting several recipes, but not so much by choice. We didn’t have any regular sugar or all-purpose flour in the house. Come on people, these are basic ingredients! How do they survive when I’m at school? Luckily, I found I had Turbinado sugar and cake flour in the baking drawer. Since I was already curdling my own buttermilk because that isn’t a basic ingredient, why not give these substitutes a shot? It ended up making these banana bread bars even better than I imagined. They’re probably one of my favorite things I’ve ever made, mostly because it became my own recipe from scratch. The Turbinado sugar adds a molasses flavor and crunch to the bars, which tastes incredible with the rich brown butter frosting.

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P.S. Making your own buttermilk is much easier than you think! Simply add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for about 10 minutes. I added an extra splash of lemon juice to the top of the milk to make sure it curdled evenly.

Banana Bread Bars

Prep Time: 1o minutes
Cook Time: 25 minutes
Total time:  35 minutes
Yield: about 2 dozen medium bars

Ingredients

Banana Bread

  • 1 cup of Turbinado sugar
  • ½ cup of sugar
  • 1 cup of buttermilk
  • ½ cup of butter
  • 2 eggs
  • 4 ripe bananas, mashed
  • 2 teaspoons of vanilla extract
  • 2 ¼ cups of cake flour
  • 1 teaspoon of baking soda
  • ¾ teaspoon of salt

Brown Butter Frosting

  • ½ cup of butter
  • 3 cups of powdered sugar
  • 1 ½ teaspoons of vanilla extract
  • 4 tablespoons of milk

Instructions

  1. Preheat oven to 375°F and grease a 13 x 9 inch pan.
  2. Beat together the sugars, buttermilk, butter, and eggs until creamy in a large bowl.
  3. Blend in the mashed bananas and vanilla extract.
  4. Add flour, baking soda, salt, and blend for about a minute until smooth.
  5. Spread batter evenly into pan. Bake 25 minutes or until golden brown.
  6. Cool until warm, then frost.

For Frosting

  1. Heat butter in a large saucepan over medium heat, watching carefully.
  2. When it reaches a medium brown color, immediately turn off the heat.
  3. Whisk in a cup of powdered sugar at a time, adding a tablespoon of milk as it thickens.
  4. Add in vanilla.
  5. Immediately pour over the warm banana bread bites and smooth
  6. Let frosting set and cool completely before cutting.

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 Enjoy!
Cheers, Josie

Scotch Creme Eggs

Let’s be honest, Scotch eggs are a bizarre snack to begin with. A Scotch egg is a savory United Kingdom creation made of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep-fried. They’re probably not most people’s go-to when rummaging in the fridge for something to nosh on, but a sweet twist might make it more appealing.

How about we swap that sausage for cake? Breadcrumbs for graham crackers? The hard-boiled egg for a Cadbury Creme Egg? And let’s forget that pesky fryer and just pop them in the freezer. A Scotch Creme Egg sounds pretty good to me! Probably better not to think of the calorie content for ’em though.

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These Scotch Creme Eggs are as simple and easy to make as you want them to be. If you make homemade cake and frosting, it’ll take a bit longer. I bought my frosting and graham cracker crumbs, but made the cake, so it took me about 45 minutes total. No matter what you choose, they will turn out delicious. These were definitely one of the most fun desserts I’ve ever made. My Grandma and Grandad love Scotch eggs, so I’ll have to see what they think of these guys.

IMG_1960Scotch Creme Eggs

Prep time: This will depend if you go the store bought or homemade route. Homemade will probably take 50 mins-1 hour, where storebought will only take 10 mins!
Freeze Time: At least 3 hours
Total time: 3-4 hours
Yield: Makes 6
Ingredients
  • Chocolate cake, crumbled (~ 5 cups crumbled)
  • 3 tablespoons (heaped) vanilla frosting
  • 6 Cadbury Creme Eggs
  • Graham cracker crumbs for coating (~ 2 cups)
Instructions
  1. Thoroughly crumble the chocolate cake in a large bowl, and add the heaping tablespoons of frosting. Be sure to mix until you can’t see the frosting anymore.
  2. Take a palm size amount of the cake and frosting mixture, and mold it around a Creme Egg. Add more mixture if you need to, until the entire egg is covered. Roll the egg in graham cracker crumbs until coated.
  3. Repeat with the rest of the Creme Eggs until the  mixture is all gone. The amount you’re able to make depends how thick your cake layer is. I probably could have made one or two more, since my last few had a thicker cake coating.
  4. Freeze the Scotch Creme Eggs for at least 3 hours, depending on the thickness of the cake layer. This will make it easier to handle, cut, and serve them later.

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Enjoy your sweet Scotch Creme Eggs and let me know what y’all think!

Cheers,  Josie