S’mores on a stick

Ah, yes, the ever so popular cake pop can be s’more-ified too. This is the #semihomemade way to do it, so feel free to get your chef hat on and make some of these ingredients from scratch, you over go-getter you!

  • Prep Time: 75 min
  • 3 hour rest period
  • Serves: 4
  • Vegetarian

Ingredients

  • 2 cups heavy cream (or vegan substitute)
  • 1 bag Dandies marshmallows
  • 1 cup confectioner’s sugar
  • Dash of salt
  • 1 boxed vanilla cake, prepared according to package
  • 9 oz Endangered Species 72% chocolate ( 3 bars)
  • 24 lollipop sticks
  • 1 1/2 sleeves graham crackers, crumbled.

Instructions

  1. To make your frosting: warm the heavy cream and marshmallows in a large pot on the stove, medium heat. Mix constantly until the marshmallow is fully melted.
  2. Add the powdered sugar and salt, stir, and place in the refrigerator for 2 hours.
  3. Once chilled, beat on high in an electric mixer until fluffy and smooth.
  4. To make the cake balls: Finely crumble your vanilla cake into a large bowl. Add 1 cup of frosting and begin to mix with a large spatula until the mix begins to come together. If the batch is still falling apart, add bits of frosting incrementally until you get a moldable mixture.
  5. Using an ice cream scoop, portion roughly 24 balls onto parchment or wax paper. Roll each scoop in to a smooth ball by hand. Place in the freezer 20 minutes to chill.
  6. To apply the lollipop sticks: melt ½ of a chocolate bar in the microwave, in 30 second intervals, stirring between until chocolate melts. Dip ¼ inch of a lollipop stick into the chocolate, and firmly insert into the cake ball, making it a cake-pop! Repeat for each cake ball and place in the refrigerator to chill for 15 minutes. This ensures the balls won’t fall off the sticks.
  7. To assemble: Place graham cracker crumbles in a wide shallow bowl.
  8. Melt down the remaining chocolate in 30 second intervals in your microwave, stirring between intervals until melted. Remove the cake pops from the refrigerator and begin dipping. Use a skewer to help ease off excess chocolate when you dip, or you can also gently tap the pops on the side of the bowl. Roll the ball in graham, and place stick side down into a pre-punch card board box. If you place them back down with the cake side down, this will create a little “foot” on each pop.
  9. Let set at room temperature until the chocolate has hardened.
  10. Enjoy!

 

 

 

 

 

Family- Favorite Cheesecake

The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent!

  • Prep Time: 20 min
  • Cook Time: 60 min
  • Serves 12
  • Vegetarian

Ingredients

Crust

  • 2 1/2 cups of graham cracker crumbs (about 40 squares crushed)
  • 1⁄3 cup sugar
  • 1⁄2 cup Organic Valley butter, melted

Filling

  • 24 oz Organic Valley cream cheese (3 packages) softened
  • 1 1/2 cups of sugar
  • 1 teaspoon vanilla extract
  • 4 Organic Valley large brown eggs,
    separated

Topping

  • 1/2 cup Organic Valley sour cream
  • 1⁄2 teaspoon vanilla extract topping
  • 2 Tablespoons sugar
  • 1⁄2 cup Organic Valley heavy
    whipping cream, whipped

Instructions

  1. Combine the graham cracker crumbs and sugar in a small bowl. Stir in butter,
    then press the mixture into bottom of a greased 9” springform pan and up 2” high
    on the sides. Bake at 350° F for 5 minutes, then remove crust from oven and reduce
    heat to 325°.
  2. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
    Add egg yolks and beat on low until combined.
  3. In a small bowl, beat egg whites until soft peaks form. Fold into the cream
    cheese mixture, then pour over crust.
  4. Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10
    minutes. Carefully run a knife around the edge of the pan to loosen, then cool for
    another hour. Refrigerate until completely cool. Combine the sour cream, sugar,
    and vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate
    overnight. 

 

 

 

 

 

 

Turkey Burger Lettuce Wraps

Turkey Burger Lettuce Wraps

It’s the perfect time of year to bring together family and friends, fire up the grill, and whip up everyone’s favorite dish. Pair these amazing turkey burger lettuce wraps with pineapple slices and fresh cilantro for a true seasonal feast packed with mouthwatering flavor! Whole30 and Paleo-approved, it’s hard to go wrong with this Rockstar list of ingredients.

  • Prep Time: 50min
  • Serves: 4
  • Gluten-Free

Ingredients:

  • 4 pineapple rings
  • Sprinkle of chili pepper (optional)
  • 1 Tablespoon of coconut oil
  • 1 medium red or yellow onion, peeled and thinly sliced
  • 1 Tablespoon coconut aminos
  • 4 Applegate Organics Turkey Burgers
  • 1 head of butter lettuce (torn into individual leaves)
  • 1-2 avocados, peeled and sliced
  • 4 heaping Tablespoons of Primal Kitchen Classic Mayo (garnish) 
  • Cilantro (garnish)

Instructions:

  1. For a hot and sweet wrap, dust each pineapple ring with chili pepper.
  2. Coat a cast iron skillet with coconut oil and sear each pineapple ring until it is warmed through and begins to caramelize ( about 3 minutes per side) Set aside.
  3. Add the sliced onions and coconut aminos to the skillet, and grill the onions until they’re soft and translucent (about 10 minutes). Set aside with the pineapple rings.
  4. Grill each turkey burger patty until its fully cooked through ( 5 to 6 minutes per side)
  5. Arrange the lettuce leaves on a platter. Stack a turkey burger patty, pineapple ring, onions and generous serving of avocado and mayo inside each leaf.
  6. Garnish each patty with cilantro
  7. Enjoy!

 

 

 

 

 

Bacon Wrapped Hot Dog Bites

Bacon Wrapped Hot Dog Bites

It’s time to up your hot dog game. Wrap your Applegate Hot Dog Bites in salty strips of bacon, sprinkle them with fresh garden parsley, and serve them up with savory, mouthwatering Primal mayo-ranch dip! Perfect as a game day appetizer, Labor Day delight, or BBQ starter, these Bacon Wrapped Hot Dog Bites are sinfully good and Keto-friendly!

 

  • Prep Time: 45 min
  • Serves: 4 to 6
  • Gluten-free

 Ingredients: 

  • 1 package of Applegate Organics Uncured Beef Hot Dogs
  • 1 package of Applegate Naturals No Sugar Bacon
  • 1/2 cup Primal Kitchen Classic Mayo
  • 4 Tablespoons Primal Kitchen Vegan Ranch Dressing
  • 1/2 cup of fresh parsley, minced (optional garnish)

Instructions:

  1. Quarter hot dogs and wrap each piece with 1/4 slice of bacon
  2. Fire up your grill ( or use a cast iron skillet) and grill each piece until fully heated through and bacon is crispy.
  3. While your hot dogs are grilling, mix together mayo and ranch dressing until well combined.
  4. Arrange the grilled hot dogs on a platter, garnish with a sprinkle of fresh parsley, and serve with your zesty mayo-ranch dip.
  5. Enjoy!

 

Mac & Cheese with Peppers and Peas

Mac & Cheese with Peppers and Peas

Mac & cheese with peppers and peas! Yep its as yummy as it sounds. Mix peas & peppers into your Annie’s Shells & Aged Cheddar, top with crushed Cheddar Bunnies (for crunch & cuteness) and dinner is served!

  • Prep Time: 20 minutes
  • Serves: 4
  • Vegetarian

Ingredients:                                                                                                                     

  • 1 box of Annie’s Homegrown Mac & Cheese Classic
  • 1/2 cup of milk
  • 2 Tablespoons of unsalted butter
  • 1/4 cup of red bell pepper, chopped
  • 1/2 cup of fresh or frozen peas, thawed
  • 1 cup of finely shredded sharp cheddar cheese, divided
  • 1/2 cup of Annies Homegrown Cheddar Bunnies, crushed

Instructions: 

  1. In a 2-quart saucepan, make mac & cheese as directed on the box, increasing milk to 1/2 cup. Then remove from heat.
  2. Stir in bell peppers, peas, and 3/4 cup of the cheese until it is well mixed.
  3. Cook over medium-low heat three to four minutes, stirring occasionally, until heated through and the cheese is melted.
  4. In a small bowl, mix the remaining 1/4 cheese and crackers until it is well mixed. Than sprinkle evenly over mac & cheese.
  5. Serve and savor!