Peanut Butter & Jelly Ice Cream Your favorite childhood sandwich in ice cream form! Peanut Butter & Jelly Ice Cream is a fun twist on a childhood favorite. This post is part of a brand partnership with Smuckers but all opinions are my own. I am a peanut butter & jelly kind of girl. That is pretty much the only kind of sandwich I ate for lunch for years. In fact, even now I will take a peanut butter & jelly sandwich over a deli meat sandwich. I just love my peanut butter & jelly. Nothing beats a good old pb & j in my book! I do change things up a bit sometimes by using different flavors of jam or jelly. Right now I am on a strawberry jelly kick and so that was my jelly flavor of choice for today’s recipe. My go to strawberry jelly is Smuckers. They have more than 40 varieties of fruit jams, jellies and spreads to choose from! Think of all the fun flavor combos you could come up with. I started by using my favorite, go to vanilla ice cream recipe. I added a 1/2 C of creamy peanut butter for just the right amount of peanut butter flavor. I used my trusty 2 qt. Cuisinart ice cream maker to churn the ice cream. After it was done I layered it into my favorite ice cream container. It keeps the ice cream perfectly in the freezer. After your first layer of peanut butter ice cream, spread a layer of your favorite Smucker’s jelly on top. Repeat the process two more times so that you end with jelly on top. Put your container into the freezer for it to ripen and harden up. You will probably have some peanut butter ice cream leftover that won’t fit in the container so go ahead and grab a spoon and eat it! When you are ready to serve it use an ice cream scoop and you will get the perfect ratio of peanut butter ice cream to jelly. Peanut butter & jelly is a magical combination all on it’s own but add in ice cream and you’ve got heaven and you’ll feel like a kid again! For more information and recipes be sure and visit Smuckers on Facebook, Twitter,Instagram and Pinterest. For other yummy ice cream flavors check out these: Lemon Meringue Pie Ice Cream Circus Animal Cookie Ice Cream Key Lime Pie Ice Cream Peanut Butter & Jelly Ice Cream Print Prep time 10 mins Cook time 20 mins Total time 30 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 2 qts. Ingredients 1½ C whole milk 1½ C sugar ¼ tsp salt 1½ C half & half 1½ Tbsp pure vanilla (use the good stuff) 2 C whipping cream ½ C creamy peanut butter 1 C jelly, favorite flavor Instructions Mix together milk and peanut butter in a sauce pan. Put over low heat and stir until the peanut butter is completely dissolved, don't let it boil or get too hot. Cool mixture before adding it into other ingredients. Add in all remaining ingredients except for jelly and pour into 2 qt. ice cream maker. Follow manufacturer's directions. After ice cream has set up, put a layer of ice cream into freezer container and top with ⅓ of the jelly, repeat two more times ending up with jelly layer on top. 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Peanut Butter & Jelly Ice Cream. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Chicken Satay Chicken Satay makes a fun and delicious appetizer or main dish. Satay is basically skewered and grilled meat covered in sauce! Neighbors who share recipes are the best kind of neighbors. If you’ve read my blog for any length of time you know what great neighbors we have and how much we love each other! They are always my best taste testers and gladly take all the calorie filled goodness I share here on the blog off my hands so I don’t eat it all myself. One of my neighbors, Betty, is an absolute doll. She is the mom of four littles and whenever I am out of town she always invites my husband over for dinner so he doesn’t starve to death! Betty is a great cook and when I asked her for a couple of her favorite recipes today’s recipe was one she shared with me. Chicken Satay is an Indonesian dish and you will often find it on the appetizer section of the menu of your local Thai restaurant. Chicken Satay is traditionally served with a peanut sauce but I’m not crazy about peanut sauce so I serve mine with some sweet chili sauce. Love the sweet/spicy combo with the chicken. I don’t know about you but I think it is just fun to eat my food off a stick too! The chicken for this recipe needs to be marinaded and I recommend doing it overnight for the best flavor. You can let it marinade in the refrigerator for a couple of days if needed and it will be fine. This recipe calls for Madras Curry Powder. Not all curry powders are created equal and the flavor of this one is amazing. You can find it online or at a local asian grocery. Cut your chicken breast into 1/2 inch thick long slices so that you can easily skewer them on bamboo skewers. Then pop them on the grill, because the meat is sliced so thin they only take a matter of minutes to cook. To prevent your bamboo skewers from burning like mine did, soak them in water before skewering your meat. I forgot to do this so I ended up with burnt skewers!After they are grilled, drizzle or dip them into the sauce. You can find sweet chili sauce in the asian aisle of your grocery store. Serve them as an appetizer or as your main dish – either way, people are going to love them. For other fun food on a stick check out these recipes: Chili Lime Pineapple Chicken Cilantro Lime Coconut Pork Kebobs Chicken Satay Print Prep time 15 mins Cook time 10 mins Total time 25 mins Author: LeighAnne Wilkes Serves: 8 kebobs Ingredients 3 chicken breasts, sliced into ½ inch thick, long slices ½ cup coconut milk ¼ cup fish sauce 3 TBS firmly packed brown sugar 2 TBS chopped fresh cilantro 1 TBS Madras Curry Powder 1 TBS canola oil sweet chili sauce for dipping Instructions Cut chicken into strips about ½" wide in large bowl, mix all ingredients and then add in chicken Toss so chicken is evenly coated. Refrigerate overnight, can make it several days ahead and allow to marinade 24-48 hours Skewer, grill and serve with Sweet Chili Sauce 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Chicken Satay. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Chocolate, Nutella & Toffee Skillet Brownie When a chocolate craving hits, this chocolate, nutella & toffee brownie skillet is guaranteed to do the job! So the other day I was craving chocolate, it does happen now and then. I was also in the mood to cook something in my cast iron skillet. I’ve told you before how much I love that thing. I honestly think food tastes better that has been cooked in a cast iron skillet. I keep a stack of four of them in various sizes on my stove top and I use them all the time. It is my go to frying pan. So when you put chocolate and a cast iron skillet together you come out with Chocolate, Nutella, Toffee Brownie Skillet. You’d be hard pressed to get more amazing things together in one place! The combo of chocolate, nutella and toffee is pretty much heaven made. The cast iron pan gives you a nice crisp edge to your brownies and nice soft, gooey center. Just the way I like my brownies. The only thing that would have made this better would have been a nice scoop of vanilla ice cream. Unfortunately I was out! So I just grabbed a spoon and dug in. I actually grabbed two spoons because I am always willing to share! When you put your batter into your cast iron pan be sure and leave about a 1/2 inch gap between the batter and pan to give the batter a little room to expand and not over cook on the edges. For other delicious skillet recipes try these: Sweet Petal Cinnamon Roll Skillet S’mores Lemon Pullapart Rolls Chocolate, Nutella & Toffee Skillet Brownie Print Prep time 15 mins Cook time 30 mins Total time 45 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 1 10" brownie Ingredients ½ C butter, melted and cooled ¾ C Nutella ½ C brown sugar ½ C white sugar 2 eggs 1 tsp vanilla 1 tsp baking soda ½ tsp salt 2 C flour 1 C semi sweet chocolate chips ½ C toffee pieces Instructions Preheat oven to 350 degrees F. In a mixer, mix together butter, Nutella, sugars, eggs and vanilla until smooth. Add in flour, salt and baking soda until batter forms. Stir in ¾ C of chocolate chips and ¼ C of toffee pieces. Spray 10 " cast iron pan with non-stick spray. Spoon in batter and press into pan leaving a ½" space around the skillet. This will allow the brownie to spread and the sides won't overcook. Top with remaining chocolate chips and toffee pieces. Bake for 25-30 minutes or until edges are set and tooth comes out clean. Let cool on a wire rack until just warm. It will be soft and gooey in the middle but as it cools it will set up. Serve with ice cream Notes Recipe from Country Cleaver 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Chocolate, Nutella & Toffee Skillet Brownie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Lemon Chiffon Pie This lemon chiffon pie is the perfect answer when you are craving a little sunshine! Happy National Pi Day! Today is March 14, a.k.a. 3.14, which is short for the irrational and transcendent number π or Pi. I know a lot more about pie than I do about Pi so I’m sharing a yummy lemon chiffon pie recipe with you today. Math was never my strong subject and I’d take lemon over math or chocolate for that matter any day and this pie is a little slice of heaven as far as I’m concerned! You start with some graham cracker crumbs and a 9 inch pie pan. Make your own instead of buying a store bought one. They are super easy to make and so much better! The bottom of the pie is covered with a nice layer of homemade lemon curd. Again, follow the recipe and make your own! So much better than store bought. You will need a fine mesh strainer to strain the lemon curd through. Spread the lemon curd on the bottom of the pie and then top it with the light, fluffy and amazingly delicious lemon chiffon mixture. Then pop it in the refrigerator and let it chill. Top it with some freshly whipped whip cream for the crowning touch! I use a decorating bag and a large star tip to pipe my whipping cream onto the pie.Then just slice yourself up a nice big piece. It is nice and light so you can eat a big piece! Love that layer of lemon curd on the bottom. This lemon chiffon pie would make the perfect addition to your Easter dinner or brunch or just because a lemon chiffon pie is always a good idea. Some of my other favorite lemon pies here on the blog: Lemon Angel Pie Sour Cream Lemon Pie Atlantic Beach Lemon Cream Pie Lemon Chiffon Pie Print Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 8-10 slices Ingredients CRUST 9 whole graham crackers 3 Tbsp sugar ⅛ tsp salt 5 Tbsp unsalted butter, melted FILLING 1 tsp unflavored gelatin 4Tbsp water 5 large eggs (2 whole, 3 separated) 1 ¼ C sugar 1 Tbsp cornstarch ⅛ tsp salt 1Tbsp grated lemon zest plus ¾ cup juice (4 lemons) ¼ C heavy cream 4 oz. cream cheese, cut into ½-inch pieces, softened Instructions FOR THE CRUST Preheat oven to 325 degrees F. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 1¼ cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand. Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely. FOR THE FILLING Sprinkle ½ tsp gelatin over 2 Tbsp water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ tsp gelatin, and remaining 2 Tbsp water. Mix together 2 eggs and 3 yolks together in medium saucepan until thoroughly combined Mix in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes. Remove 1¼ cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell. Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl. Whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining ¼ cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds, mix until combined and there are no streaks. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Lemon Chiffon Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This lemon chiffon pie is the perfect answer when you are craving a little sunshine!

Happy National Pi Day! Today is March 14, a.k.a. 3.14, which is short for the irrational and transcendent number π or Pi.  I know a lot more about pie than I do about Pi so I’m sharing a yummy lemon chiffon pie recipe with  you today.  Math was never my strong subject and I’d take lemon over math or chocolate for that matter any day and this pie is a little slice of heaven as far as I’m concerned!

You start with some graham cracker crumbs and a 9 inch pie pan.  Make your own instead of buying a store bought one.  They are super easy to make and so much better!

The bottom of the pie is covered with a nice layer of homemade lemon curd.  Again, follow the recipe and make your own! So much better than store bought. You will need a fine mesh strainer to strain the lemon curd through.

Spread the lemon curd on the bottom of the pie and then top it with the light, fluffy and amazingly delicious lemon chiffon mixture.

Then pop it in the refrigerator and let it chill.  Top it with some freshly whipped whip cream for the crowning touch!  I use a decorating bag and a large star tip to pipe my whipping cream onto the pie.
Then just slice yourself up a nice big piece.  It is nice and light so you can eat a big piece!  Love that layer of lemon curd on the bottom.

This lemon chiffon pie would make the perfect addition to your Easter dinner or brunch or just because a lemon chiffon pie is always a good idea.

Some of my other favorite lemon pies here on the blog:

Lemon Angel Pie

Sour Cream Lemon Pie

Atlantic Beach Lemon Cream Pie

Lemon Chiffon Pie

 

Print

Author: Leigh Anne Wilkes

Recipe type: Dessert

Serves: 8-10 slices

Ingredients

CRUST

• 9 whole graham crackers
• 3 Tbsp sugar
• ⅛ tsp salt
• 5 Tbsp unsalted butter, melted

FILLING

• 1 tsp unflavored gelatin
• 4Tbsp water
• 5 large eggs (2 whole, 3 separated)
• 1 ¼ C sugar
• 1 Tbsp cornstarch
• ⅛ tsp salt
• 1Tbsp grated lemon zest plus ¾ cup juice (4 lemons)
• ¼ C heavy cream
• 4 oz. cream cheese, cut into ½-inch pieces, softened

Instructions

FOR THE CRUST

1. Preheat oven to 325 degrees F.
2. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 1¼ cups crumbs). Add sugar and salt and pulse to combine.
3. Add melted butter and pulse until mixture resembles wet sand.
4. Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely.

FOR THE FILLING

1. Sprinkle ½ tsp gelatin over 2 Tbsp water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ tsp gelatin, and remaining 2 Tbsp water.
2. Mix together 2 eggs and 3 yolks together in medium saucepan until thoroughly combined
3. Mix in 1 cup sugar, cornstarch, and salt until well combined.
4. Whisk in lemon zest and juice and heavy cream.
5. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees).
6. Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
7. Remove 1¼ cups curd from pan and pour through fine-mesh strainer set in bowl.
8. Transfer strained curd to prepared pie shell.
9. Place filled pie shell in freezer.
10. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.
11. Whip 3 egg whites on medium-low speed until foamy, about 2 minutes.
12. Increase speed to medium-high and slowly add remaining ¼ cup sugar.
13. Continue whipping until whites are stiff and glossy, about 4 minutes.
14. Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds, mix until combined and there are no streaks.
15. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving

3.5.3208

 

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.

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Craftsy Class Giveaway! My new Craftsy class “21 Techniques For Playful Cookies” is launching on March 21st and I’m having a giveaway to celebrate! Enter for a chance to take my Craftsy class for free by clicking here. Good luck! — If you haven’t had a … Continue reading → The post Craftsy Class Giveaway! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Blender Salsa Verde Blender Salsa Verde comes together in minutes and is so delicious and has so many fun uses. We are big Mexican food fans at our house and it is one of our favorite things to go out for. I have to be honest though, I usually go for the chips and salsa. I truly hope there are chips and salsa in heaven. I judge a good Mexican restaurant by their chips and salsa but I also love to whip up a big batch of salsa at home. Add some chips to that and I’ve got a meal. Making salsa in the blender is so easy and I’ve shared my favorite Quick and Easy Salsa before that is made in the blender. It really doesn’t get much easier than that. During tomato season, I also like to make my own Canned Salsa. It’s a delicious, sweet salsa and I’m always sad when I run out before tomato season comes around again. Today’s salsa recipe is not your traditional tomato based salsa. This one is a green salsa and it uses tomatillos which can be found in the produce section and it’s also made in the blender. With St. Patrick’s Day coming this would be a fun green food to serve at dinner, not too Irish, but delicious. I’ll be sharing a recipe or two in the next week that uses today’s Blender Salsa Verde. This salsa comes together so quickly. Within 15 minutes you can have delicious Salsa Verde. The fist step is to boil the tomatillos along with the jalapeno, onion in a large saucepan of water. Boil just until the tomatillos turn light green. Then drain them. Then the tomatillo mixture along with everything else gets put in your blender. Just pulse it a few times to blend it all up and you’re done! Find my favorite blender here. Salsa Verde is a sweeter salsa than traditional tomato based salsa. It works great with chips or can be used as a condiment or topping on meat. One of my favorite ways to cook pork uses salsa verde – slow cooker salsa verde carnitas. I also love these Chile Verde Enchiladas. Stay tuned and next week I’ll have another yummy recipe for you that uses salsa verde. But in the mean time grab that bag of chips and start dipping! Check out my other favorite salsa recipes here: Quick & Easy Salsa and Canned Salsa You can shop my favorite blender here. Blender Salsa Verde Print Prep time 7 mins Cook time 8 mins Total time 15 mins Author: Leigh Anne Wilkes Recipe type: Sauce Serves: 2 C Ingredients 1 lb tomatillos, husks removed ½ C chopped onion 1 fresh jalapeno, havled and seeded 2 tsp chopped garlic ½ C fresh cilantro leaves 3 Tbsp pepitas, toasted and salted 1 tsp honey ¼ tsp. salt Instructions In a large saucepan, boil tomatillos, onion, jalapeno in water for about 8 minutes or until tomatillos turn light green. Drain Put tomatillo mixture into blender, add cilantro, peppitas, honey, salt and garlic. Cover and blend until smooth Notes Recipe from Better Homes and Gardens 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Blender Salsa Verde. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Chicken Potstickers Chicken Potstickers make a fun appetizer or can be served as a main dish too.Potstickers are one of my favorite things to order when we go out for or order in Chinese food. Some restaurants call them gyoza or won tons. They are super easy to make at home. I like to use ground chicken in mine but you could use ground turkey or ground pork. I add in some garlic, green onion, soy sauce, sesame oil, ginger, rice vinegar, chili oil and a pinch of sugar for lots of yummy flavor. The only other thing you will need are some potsticker or won ton wrappers. They can be found in the produce section of the grocery store. Just place a large teaspoon of filling on the wrapper. Dip your finger into water and run it around the bottom two edges of the wrapper and fold the top part over and seal the edges shut. The water will act like glue and keep the filling from seeping out as they cook. Then heat some oil (about 2-3 Tbsp) in a heavy skillet over medium heat. I like to use my cast iron skillet. Once the oil is hot, add the potstickers in a single layer and cook until golden and crisp. About 2 minutes per side. You want to make sure the ground chicken cooks through all the way. I like to add a little color when I serve them and top them with some chopped green onion. Dip them into soy sauce and enjoy! Potstickers are usually served as an appetizer but I like to enjoy them as a main dish and they make a perfect lunch. You can make up a bunch of the potstickers and then freeze them before cooking them and just pull them out as you need them and fry them up in oil. You can cook them while they are still frozen. Be sure and flash freeze them in a single layer so they don’t stick together. Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Chicken Potstickers. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Chicken Potstickers make a fun appetizer or can be served as a main dish too.Potstickers are one of my favorite things to order when we go out for or order in Chinese food.  Some restaurants call them gyoza or won tons.  They are super easy to make at home.

I like to use ground chicken in mine but you could use ground turkey or ground pork.  I add in some garlic, green onion, soy sauce, sesame oil, ginger, rice vinegar, chili oil and a pinch of sugar for lots of yummy flavor.

The only other thing you will need are some potsticker or won ton wrappers.  They can be found in the produce section of the grocery store.  Just place a large teaspoon of filling on the wrapper.

Dip your finger into water and run it around the bottom two edges of the wrapper and fold the top part over and seal the edges shut.  The water will act like glue and keep the filling from seeping out as they cook.

Then heat some oil (about 2-3 Tbsp) in a heavy skillet over medium heat.  I like to use my cast iron skillet.  Once the oil is hot, add the potstickers in a single layer and cook until golden and crisp.  About 2 minutes per side.  You want to make sure the ground chicken cooks through all the way.

I like to add a little color when I serve them and top them with some chopped green onion.  Dip them into soy sauce and enjoy!

Potstickers are usually served as an appetizer but I like to enjoy them as a main dish and they make a perfect lunch.  You can make up a bunch of the potstickers and then freeze them before cooking them and just pull them out as you need them and fry them up in oil.  You can cook them while they are still frozen.   Be sure and flash freeze them in a single layer so they don’t stick together.

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.

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Ramen Cookies! After visiting Japan last year, ramen has become my new favorite meal and now I have to try out every noodle shop that pops up around my home town. I can’t get enough! Keep on scrolling to see my video tutorial on how to … Continue reading → The post Ramen Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Chicken Caesar Salad Flatbread & $100 Giveaway!

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Chicken Caesar Salad Flatbread & $100 Giveaway! Chicken Caesar Salad Flatbread is one of my favorite ways to eat salad. There is a restaurant here in Portland that makes a yummy pizza salad. It has pretty much become one of my favorite things. I love the idea of eating my salad on top of my pizza! I wanted to make it at home for a quick lunch or dinner idea. When I discovered Flatout® Rustic White Artisan Flatbread Pizza I knew that was the perfect thing to use to recreate this at home. You can find the Flatout® Flatbread products in the deli section of your grocery store. They have lots of great products and you can check them all out here. Use their store locator to find a store that carries them near you. I found them at Safeway. Be sure to scroll all the way down to enter the $100.00 giveaway! The first thing I did was lay two pieces of the flatbread (six come in the package) onto a parchment lined cookie sheet and brush it with some olive oil. Then sprinkle it with fresh grated Parmesan cheese. Bake it at 350 degrees F for about four minutes. If you like your crust nice and crispy bake it a few minutes longer. Then top it with your favorite salad. I love a Chicken Ceasar Salad so I topped mine with romaine lettuce, chicken, Ceasar Salad dressing and some more fresh Parmesan Cheese. You’ve got lunch, dinner or a yummy treat in just about 6 minutes! With the Flatout Flatbread Pizza you have a beautiful blank canvas. You can top it with your favorite pizza toppings or your favorite salad. Get creative and see what you can come up with. You can find other great recipes on their website too to spark your imagination. I can’t wait to try some of their other products. This Chicken Ceasar Salad Flatbread would work as a main course or an appetizer. You can find some coupons to use on your purchase here. Chicken Caesar Salad Flatbread Print Author: Leigh Anne Wilkes Serves: 2 servings Ingredients Flatout® Rustic White Artisan Flatbread Pizza olive oil parmesan cheese romaine lettuce chicken, cooked and chopped Caesar salad dressing Instructions Lay flatbread on a parchment lined baking sheet Brush with olive oil Sprinkle with Parmesan cheese Bake at 350 degrees F for about 4 minutes Top with lettuce, chicken, dressing and additional parmesan cheese 3.5.3208 Please visit Flatout Flatbread at: Facebook Twitter Pinterest Instagram YouTube Tell me in the comments what mini-masterpiece you would create with Flatout Flatbread for a chance to win a $100 Visa gift card. Sweepstakes instructions: Entry Instructions: No duplicate comments. You may receive (2) total entries by selecting from the following entry methods: Leave a comment in response to the sweepstakes prompt on this post Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post For those with no Twitter or blog, read the official rules to learn about an alternate form of entry. This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected. The Official Rules are available here. This sweepstakes runs from 3/1/16-6/30/16. Chicken Caesar Salad Flatbread Print Prep time 2 mins Cook time 4 mins Total time 6 mins Author: Leigh Anne Wilkes Serves: 2 servings Ingredients Flatout® Rustic White Artisan Flatbread Pizza olive oil parmesan cheese romaine lettuce chicken, cooked and chopped Caesar salad dressing Instructions Lay flatbread on a parchment lined baking sheet Brush with olive oil Sprinkle with Parmesan cheese Bake at 350 degrees F for about 4 minutes Top with lettuce, chicken, dressing and additional parmesan cheese 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Chicken Caesar Salad Flatbread & $100 Giveaway!. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.