Friday, July 21, 2017

Brownie Marshmallow Crunch Bars

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I had to find an easy dessert that was kid friendly and came across this one. It’s a nice combo of brownie, marshmallow, chocolate and rice crunch. To say the least it was a HUGE hit. It’s rich so a little piece goes a long way which is nice when you are feeding a crowd. They can be served cold or room temp. We preferred them cold as they held together better and where less gooey and messy.

I used a different brand of brownie mix, but I did use the Pillsbury Vanilla Marshmallow Fluffy Frosting. I hadn’t used it before, but I almost liked using this more than the jar of marshmallow fluff.

Brownie Marshmallow Crunch Bars

(Adapted from Valerie’s Kitchen)


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1 (18.4 ounce) package Pillsbury™ Chocolate Fudge Brownie Mix

2/3 cup vegetable oil

1/4 cup water

2 eggs

1 (12 ounce) container Pillsbury™ Vanilla Marshmallow Fluffy Frost™

2 cups (12 ounces) semisweet chocolate chips

1 cup peanut butter

1 tablespoon butter

1-1/2 cups crisp rice cereal


Follow package directions and combine brownie mix with oil, water, and eggs. Bake in a 13" x 9" pan, as directed. Remove from oven and allow to cool for about an hour.

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Top brownie layer with the frosting, smoothing out evenly.

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For topping, combine the chocolate chips, peanut butter and butter in a small saucepan.

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Cook and stir over low heat until chocolate chips have completely melted and mixture is well combined.

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Remove from the heat and quickly stir in crisp rice cereal.

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Immediately spoon the mixture over the top of the frosting layer and gently spread out evenly. Chill until set.

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Allow to sit out for 10 minutes before slicing and serving. Bars are delicious served cold or at room temperature.

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Tuesday, July 18, 2017


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I love trying new products out and this little gem from Middles is unique and easy to whip up for an impromptu guest. The product is about to launch next month so be sure to keep an eye out for them in stores. I tested the plain bread stuffed with mac and cheese filling and the everything bagel with cream cheese filling out at a kids pool playdate. They ate them both up! I have to say the everything bagel stuffed with cream cheese is AMAZING! Seriously I would serve in place of a dinner roll from now on. Plus it’s nice just to bake what you need and not have to bake the whole box.

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Tomorrow we will pop the French toast bagels with sweet cream cheese filling in the oven before hitting the road on a road trip. They are easy party food or a snack on the go.

The tasty stuffed bread features the best part of any bread item, the middle, and is available in six different varieties::

· Plain bread stuffed with 5 cheese

· Everything bagel stuffed with cream cheese

· French toast bagel stuffed with sweet cream cheese

· Plain bread stuffed with mac & cheese

· Plain bagel stuffed with cream cheese filling

· Pretzel stuffed with beer cheese filling

I love that the filling had just enough it wasn’t too much, but it was a nice amount to where every bite had a bite of filling. Simply preheat the oven to 400 degrees F and bake for 10 mins.

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Be sure to follow these guys on Facebook HERE or by using the hastag #tastymiddles on social media to see when the product releases!

Disclaimer: 1 of each flavor was sent to me. These items have been provided by Cole’s Quality Foods for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Monday, July 17, 2017

Homemade Naturally Sweetened Blueberry Fruit Roll-Ups

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Summer is almost over and I’m trying to get back into school mode for snack ideas. I don’t like my son having a lot of sugar so I thought I would try these out. I have to admit they came out pretty good for my first time making them. He’s not a huge blueberry fan, but seemed to like these. The only thing I don’t like is how long the oven has to stay on, so this will be more of a winter project using fruits I have frozen when on sale.

Homemade Naturally Sweetened Blueberry Fruit Roll-Ups

(Adapted from Sugar-Free Mom)


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32 ounces frozen blueberries, thawed or 1 pound fresh

1/2 lemon or 1 tablespoon lemon juice

1/2 teaspoon vanilla liquid stevia or 1 tablespoon honey (I used honey)


Preheat oven to 170 degrees F.


Place all ingredients into a blender and blend until smooth.

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If needed to help blender add 2 tablespoons of water.


Pour blueberry juice over a silpat or parchment paper on a baking pan.

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Spread evenly about an inch away from edges.


Bake 6-7 hours until it's no longer sticky when touched.

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Cut into strips and roll onto parchment paper. (I put cling wrap on top and bottom then rolled up and cut with scissors.)

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Secure with tape, elastic or twine.

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Wednesday, July 12, 2017

Banana Energy Bites

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We just got back from vacation and I decided to make these little bites for my son who has camp this week. The actually came out really good and he thinks they are cookies so it’s a win win! I’ve always seen lots of recipes adding all sorts of funky ingredients, which I’m sure if you use a lot of powders that’s fine. Since we don’t I wanted something that uses ingredients I already have on hand. This are a winner in my book!

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If you don’t have an over ripe banana on hand you can peel the top a little and microwave it in 30 second times until it’s soft.

Also if you can’t find the pumpkin seeds in the nut section, swing by the salad area near the croutons that’s where I found these at Kroger.

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Banana Energy Bites

(Adapted from Diabetic Living Magazine Summer 2017)


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1 overripe banana

1 cup dry quick-cooking rolled oats

1/2 cup roasted and salted pumpkin seeds (pepitas)

1/2 cup dried cranberries

1/2 cup peanut butter

1/4 cup miniature semi-sweet chocolate pieces


In a medium bowl, mash banana with a fork until smooth.


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Stir in remaining ingredients.


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Using a tablespoon for each bite, shape into 32 balls; flatten slightly. Chill until ready to serve.

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Monday, July 10, 2017

Reese's Peanut Butter Cup Martini

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I know a lot of people who have been waiting on me to post this recipe! I finally got around to posting it so here you go. Thank you to all my mom friends who where taste testers of this cocktail. It really is so good! The vodka looks a little gross when you make it, but don’t worry you can filter it all out and the world is right again. I crushed up my Reese’s instead of leaving them whole and it gave it a better stronger Reese’s flavor I think.

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Reese's Peanut Butter Cup Martini

(Adapted from DrinkedIn)


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2 1/2 ounces Reese’s Mini Peanut Butter Cup Infused Vodka, (recipe below)

4 ounces milk

1 teaspoon Hershey’s Chocolate Syrup

4 mini Reese’s Peanut Butter Cups, for garnish


To prepare the infused vodka, combine vodka and Reese’s Mini Peanut Butter Cups in a clean mason jar. Close jar tightly and store in a cool dry place for 7 days. Give it a good shake once or twice per day. Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve or cheesecloth. Store in a cool place or in the freezer.

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To prepare the martini, combine infused vodka, Hershey’s chocolate syrup and milk in a cocktail shaker filled halfway with ice. Shake for 30-40 seconds and pour into two small martini glasses. Garnish with Mini Reese’s Peanut Butter Cups.

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