Bacon Avocado Deviled Eggs

Bacon Avocado Deviled Eggs

St. Patrick’s Day is over and now in just a couple of weeks, Easter will be here! It always throws me off when Easter falls earlier in the year. But, Maddie and I have been having fun making Target trips to raid the Easter section for fun activities and candy, and all of that good stuff!

Do you guys color eggs each year? Of course we do and even though I love throwing hard boiled eggs on salads and things, I can never seem to eat all of the eggs we dye and I end up throwing too many away each year. I don’t think that is going to happen this year though because I made these bacon avocado deviled eggs a couple of weeks ago and I have a new plan to use up all of those eggs!

Bacon Avocado Deviled Eggs

What’s not to love about these? The classic deviled egg is whipped up with dreamy and creamy avocado and then I topped them with crispy crumbled bacon. Gah! It’s so easy, but the avocado and bacon just give them that little something extra that makes them more addicting! Be sure not to skip the lime juice in these, it doesn’t alter the flavor, but will help keep the avocado from browning. I’m loving these little guys for Easter and pretty much every kind of party, especially showers!

Bacon Avocado Deviled Eggs

15-Minute Veggie Tacos

This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias

15-Minute Veggie Tacos

I eat a lot of tacos in my life. I mean, who doesn’t love tacos? I could probably eat tacos every day if you let me and I most definitely have them multiple times a month. As wonderful as tacos can be, all of the fillings and toppings can be a bit heavy. I recently teamed up with Mazola® Corn Oil to develop a better-for-you taco recipe! A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil. To learn more about the study, see Mazola.com. Mazola® Corn Oil is a great option for all-purpose cooking including sautéing, grilling, and even baking! I like it because it has a neutral taste that won’t negatively impact the other flavors in your dish. Also, did you know Mazola® Corn Oil is also made of 100% pure oil with no additives and is also cholesterol-free?

Veggie Tacos

These veggie tacos are packed with fresh red and green bell peppers, black beans, and corn. Mazola® Corn Oil is a great heart-healthy choice over other oils. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. The veggies are also tossed with spices like chili powder and cumin. I opted for corn tortillas over flour as they are a better source of whole grains. For my toppings, I also kept those light choosing protein-rich Greek yogurt over sour cream and diced avocado for some healthy fats over cheese. My favorite part of this recipe though is just how quickly it all comes together in under 15 minutes which makes these lighter and better-for-you tacos perfect for an easy weeknight meatless meal!

15-Minute Veggie Tacos

Lucky Charms Cookies

St. Patrick's Day, Lucky Charms Cookies

With two little gals in the house, I love to mix up festive treats for holidays. I’ve never really done much for St. Patrick’s Day except recipes with Irish Cream in them, which while so decadent and amazing, are obviously not kid-friendly!

Lucky Charms are such a fun cereal any time of year, but how perfect are they for a kid-friendly St. Patty’s Day treat?! I took my favorite best ever chocolate chip cookie recipe and made a few tweaks. These came out so perfectly soft and my toddler had so much fun making them with me!

Lucky Charms Cookies

In addition to the flour, you will also add some actual crushed Lucky Charms cereal to the dough. You will want to make sure it is broken down into a powder, similar to flour as it is replacing some of the flour in the recipe. I recommend using a high-powdered blender or food processor for that part.

As with pretty much all of my cookies, I like to bake these so they are slightly under-baked so I take them out right at 10 minutes. You can leave them in for another or minute or two for a crispier cookie. Oh, and I do recommend chilling the dough if you can. It’s not completely necessary, but if you like thicker cookies, chilling the dough is the way to go! For a final touch, I folded in some white chocolate chips and of course, marshmallows! I love the pops of color they add to these cookies!

Lucky Charms Cookies

Chicken Meatball Subs

Chicken Meatball Subs

As an Italian girl (well, 58% Italian according to my DNA results anyway), making good meatballs should be in my blood, right? Well, it’s not. I’ve said it before on this blog, but in my family, your meatball-making skills improve only as you get older. Great-Grandma was obviously the OG of good meatballs. My mom didn’t really master them until the last 10 years or so and me? I still apparently am meatball-challenged.

Chicken Meatball Subs

Actually, I personally don’t feel like my meatballs are that bad, but my husband tells me they don’t even compare to my mom’s. I know, he’s so sweet, right? Whatever, so fine, my beef meatballs aren’t impressive. So, I tried these chicken meatballs a few weeks ago and served them in sub rolls and guess what? He said they were really yummy and I totally agree!

Irish Cream Pots de Crème

Irish Cream Pots de Crème

Sometimes I want to make it a goal in life to figure out just how many things I can put Bailey’s Irish cream in. It’s a fun and delicious boozy challenge because my goodness, that stuff is dangerously good. And it was most definitely destined to be mixed with all things chocolate.

Today I’ve mixed it into these incredibly rich and decadent Irish Cream Pots de Crème. These babies are ALL kinds of amazing. This was actually the first time I’ve attempted pots de crème. They were another thing that has been sitting on my recipe bucket list for some time. For some reason, making custard-based desserts intimidates me. I think I just worry the mixture will not set up correctly, but these were surprisingly easy and basically fool-proof!

Irish Cream Pots de Crème

Crêpes with Mascarpone Cream

Crêpes with Mascarpone Cream

On weekends, I always like to make bigger breakfasts for my family. I usually do pancakes or french toast, but I had a craving for crêpes a few weeks ago and just had to make a batch. I love the elegance of crêpes. They seem so fancy, but they really aren’t much different than a regular pancake, just a lot thinner! And you can stuff them with all sorts of things. In this case, I stuffed them with homemade mascarpone cream.

Crêpes with Mascarpone Cream

The crêpes do take some time to make since most likely, you are going to only make one at a time. If you happen to have two smaller 6-inch pans though, that will speed things up. But, my other favorite thing about these is that you can make the crêpes ahead of time, either the night before, or you can even make them days in advance and freeze them. Make sure if they are frozen, that you thaw them the night before you plan to serve them. You will also want to warm them quickly on the stove or in the microwave before serving. I made a big batch recently and froze a bunch to use later on for when we want a fancy breakfast again.

The filling for these is just whipped heavy cream with mascarpone cheese, some vanilla extract, and powdered sugar. It’s so dreamy and Maddie and I couldn’t help but eat it straight from the bowl with a spoon right after we mixed it up. You can also mix this up the day before if you want to save even more time in the morning. Top them with lots of fresh berries, a drizzle of syrup or honey, and you have the most perfect “fancy” breakfast!

Crêpes with Mascarpone Cream