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Christmas Chocolate Cherry Mice

These are the perfect holiday treat to bring as a gift or for a classroom party.

Course Dessert

Keyword gluten free, kid-friendly cooking

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 16

Calories 130kcal

Ingredients

• 18 maraschino cherries drained and dried
• 1-1 1/2 cups milk chocolate melted
• 36 sliced almonds
• 18 Hershey kisses
• White chocolate small amount melted for eyes

Instructions

• Dip the maraschino cherries into the chocolate and let the excess drip off. Place a Hershey's kiss at the bottom of the cherry and lay both on wax paper lined cookie sheet. Let the chocolate harden slightly and add two almond sliced for ears. Repeat for all eighteen mice. Place the cookie sheet in the fridge to set the chocolate. When set melt the white chocolate and using a toothpick dipped in the chocolate create eyes. Let set again in the fridge.

Nutrition

Calories: 130kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Calcium: 23mg | Iron: 0.6mg

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Oftentimes, our gluten-free friends have to take a hard pass on most of the tempting Thanksgiving side dishes and it can be a bit of a bummer. However, this dish is sure to make them smile and included in the meal celebration. If you are looking for another wonderful gluten-free side dish, check out our Cheesy Cauliflower Gratin.

Broccoli and Cauliflower Cheese Bake How To Video

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Broccoli and Cauliflower Cheese Bake Casserole

This is the perfect gluten-free side dish for the holidays! Dig into this easy and delicious gluten-free broccoli and cauliflower cheese bake casserole. 

Course Side Dish

Keyword gluten free, holiday dishes, thanksgiving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 lb. broccoli florets
• 1 lb. cauliflower florets
• 1 cup gluten free panko crumbs
• 1/4 cup melted butter
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tbsp. smoked paprika
• 1/2 tsp. cayenne
• 1 tsp. black pepper
• 1/2 lb. Velveeta cubed
• 1/4 lb. Camembert cubed

Instructions

• Preheat oven to 450F.
• In a large pot of salted boiling water, blanch the broccoli and cauliflower for 3 min.
• Drain and place immediately in ice water. Drain again and place on paper towels to dry.
• In a small bowl, add the panko crumbs, butter, thyme, oregano, paprika, cayenne and black pepper. Mix until well combined. Set aside.
• In a medium-sized casserole dish sprayed with cooking spray, add the broccoli, cauliflower, Velveeta and Camembert. Top with the breadcrumbs mixture. Wrap with foil and bake for 15-20 min.
• Remove the foil in the last 5 minutes to brown topping.   Let rest 5 min. before serving.

What is YOUR favorite holiday side dish?

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Christmas is a time for giving, not only receiving, and heartfelt homemade gifts are always appreciated. It doesn’t have to be something elaborate and time-consuming. A simple recipe like these Swedish Nuts will have everyone appreciating and munching with joy. We love making and giving homemade presents for the holidays, and now you can too with this delicious recipe.

These nuts are scrumptious once cooled slightly and still warm, but as they cool further, they get crispier. They are made with a meringue base that gives you the crispy exterior to the roasted nuts.

Wrap these Swedish Nuts up in little packages using tins, jars, cello bags, mugs, or glasses. Everyone will love them. Make an extra batch for yourself to serve, they will disappear by the handful!

Ingredients

1/2 pound blanched almonds (we left the skins on!) (about 2 cups)
1/2 pound pecan halves (about 2 cups)
Salt
2 egg whites
1 cup sugar
1/2 cup butter, melted

Method

Preheat oven to 350º F and toast nuts until just fragrant; they will cook a lot longer later in the oven. Sprinkle nuts slightly with salt and let cool. Beat egg whites with a pinch of salt until foamy, and then add sugar gradually, beating well after each addition, until stiff. Add nuts and fold, cover well. Reduce oven to 325º F. Pour butter onto a large, shallow jellyroll pan with sides. Add nuts to butter and stir. Bake for 40 minutes, stirring every 10 minutes. Cool and store in a tightly sealed container.

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• The Easiest (and Most Powerful) Way to Give This Holiday Season
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Swedish Nuts was written by Tara Noland exclusively for BonBon Break Media LLC.

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The post Swedish Nuts Mix first appeared on BonBon Break.

Have you ever had one of those really motivated days where you decide to prep and pack your lunches for the entire week? Better yet, you create a month’s worth of freezer meals in one afternoon? Yeah right. I wish I was that motivated. I have, on occasion, made a large salad on Sunday to eat for lunch throughout the week, but usually I just travel around with hard boiled eggs and oranges in my purse.

Tara has come up with a great (and SUPER easy) way to prep your lunch for the whole week. Ramen To Go! All you really need is a handful of this and a handful of that. She says,

“At the bottom of this dish is the noodles. I found ones at the grocery store that are divided into portion sizes and you just cook one of those per {sic}  serving, perfection!! Then top with your favorite Asian veggies, create a little tasty soup based paste and you have lunch for the next day………..If you are making one, it is definitely easy to make two, three or four. They last perfectly overnight and then the only thing they require is some hot water the next day for lunch. It couldn’t be easier and they are so nutritious and even more so delicious!!”

I’m pretty sure I can handle this. Adios hard boiled eggs! Ramen To Go is where it’s at!

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• Chicken with Garlic and Herb Dumplings 
• Cheesy Black Bean and Quinoa Taco Bake 
• Snickerdoodle Chex 

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Cinnamon rolls are such an indulgent treat for breakfast or brunch. Tara of Noshing With The Nolands shares her family’s delicious Copycat Cinnabon Recipe to help you enjoy fresh, warm cinnamon rolls at home.

Tara says, “We have made cinnamon rolls before but never quite this big and beautiful. These were outstanding and really not that difficult to make considering the end result is this deliciousness!”

The yeasted dough does require time for rising, so this recipe is perfect for the weekend when mornings feel less rushed. Enjoy!

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• Coconut Milk Yogurt
• Amazing Vegan Waffles
• Cheese-Stuffed Monkey Bread

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The post Copycat Cinnabon Recipe first appeared on BonBon Break.

While you’re all enjoying your Thanksgiving festivities with your families and loved ones, I’m making sure that you are prepared for tomorrow when your fridge is stocked full of delicious leftovers. May I recommend this Leftover Turkey, Sausage Enchilada Casserole? I’m always looking for great leftovers casserole ideas. I mean, what’s better than mixing a bunch of stuff in a pan and covering it with cheese?

Tara celebrated Thanksgiving in Canada a month ago, so I figured she was the best person to turn to for leftover inspiration. Here’s what she has to say about this casserole.

“Layers of turkey, sausage, cheese and sauce. I added in a little salsa as one layer. I like the chunky veggies in there too!! For a dish like this I like to add a little freshness back in with tomatoes, cilantro and sour cream. It is simple and just ups it to a new level. You can also make this a gluten free dish with corn tortillas!!”

I’m pretty sure my San Diego friends and family are going to go crazy over this Leftover Turkey, Sausage Enchilada Casserole. It’s got all the flavors of our Mexican neighbors, with a hint of good old American Thanksgiving.

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READ THIS NEXT: New Life for Holiday Leftovers

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Mimosa Popsicles are a great way to serve up a light and bright cocktail for the summer months. Cool, refreshing, adult!!! Fantastic starter for a party of any kind from brunch forward!! Beat the heat with these adult treats.

These Mimosa Popsicles couldn’t be easier to make and more refreshing on a hot day!! This is also a great way to use up that leftover champagne!! Or if you don’t want to spend too much just buy a small skiff and you have yourself lots of cocktails to start off a gathering right!!

I am always running around trying to get appys out and hubs is making drinks and it is hectic when company arrive. This couldn’t be easier to serve up!! Plus they are so refreshing for a summer treat. You feel young again enjoying one of these adult versions of a childhood treat. I love my popsicle holders as they catch the drips and the side has a little built in straw, oh so sophisticated for a popsicle holder, LOL!!

Here is the lovely and easy recipe!!

Mimosa Popsicles by Tara Noland

Makes 4 popsicles

4 oz. champagne

1 cup orange juice

1/3 cup strawberries, diced

Mix together in a measuring cup the champagne and orange juice. Fill the popsicle tray with this mixture and top with strawberries divided among the four molds. Let freeze until starting to get slushy. With a skewer gently poke the strawberries down into the slush, top with the top of the popsicle mold or add sticks if using. Freeze completely.

Here are more great summer recipes from Noshing With The Nolands

Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.

You can follow Tara on  Facebook | Twitter | Pinterest | Google+ | Instagram

You can also find Tara on her site at Noshing With The Nolands

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The post Mimosa Popsicles by Tara Noland first appeared on BonBon Break.

Grilled pizza, so easy, really and so satisfying. Keep it simple and let the very best of ingredients shine through. You will have everyone ooohing and aaahing over your masterpiece. My favorite pizza is a Margarita, it is basically three ingredients for the toppings, really good tomatoes, boconcini cheese and basil. You will love it and wonder why you had ladden your pizza with all those toppings before.

One of the great things about homemade pizza is that you can have it just the way you like it. I love fresh, fresh ingredients. When the tomatoes are really good locally you can whip up your own sauce too, for now I use San Marzano tomatoes in a puree, my new found friend!! Throw them in the blender with a touch of garlic salt and salt and you have the best tomato sauce ever!! I am telling you, simple is the best!!

I made two pizzas for you, the second is ham and pineapple but again using wonderful ingredients. Fresh pineapple sliced ever so thin, so that your pizza is not soggy.

Great quality black forest ham sliced again super thin, lots of mozzarella cheese to hold it all together. For the sauce this time, the same great San Marzano tomatoes but upped with a few herbs. Fresh herbs would be wonderful here too!!

The pizza dough is the best that I have ever made, thanks to our Editor in Chief here at BonBon Break, Val Curtis for the wonderful recipe!!! The pizzas are grilled on a pizza stone creating a memorable crispy crust, so delicious!! It stayed fresh and fantastic even up to day three in the fridge for leftovers!!

Pizza Dough Recipe

1 cup warm water

1 Tbsp. active, dry yeast

1 Tbsp. honey

1 tsp. salt

2 Tbsp. olive oil

2 1/2 – 3 cups organic bread flour

cornmeal for dusting

Directions: 1) In mixer bowl, pour in warm water and sprinkle yeast over the top. Mix in until it dissolves and then mix in honey. Wait 10 minutes or until it is frothy. 2) Add in salt, olive oil and 1/2 cup of flour. Using the paddle attachment on level 2, gently mix and gradually add flour until it forms a ball that clears the side of the bowl. 3) Switch to hook attachment and knead for 3 minutes on level 5. The dough should be elastic and keep a finger imprint when touched. 4) Remove the dough from the bowl. Lightly grease the bowl with olive oil. Place the dough back in and cover for 1 1/2 – 2 hours, until it has tripled in size. 5) Preheat  grill to 450F. If you are using a stone, warm it on the grill while the BBQ is heating but on indirect heat. 6) Remove the dough from bowl and stretch it into a circle. I like to sprinkle a little cornmeal on my marble slab and use a rolling pin to get it started. Place on a cornmeal sprinkled paddle or cutting board. 7) Add toppings. Grill on the stone until crust is done and cheese is melted, 15- 18 min. Slice and serve.

Topping for the Margarita Pizza: San Marzano tomatoes in puree, mixed until smooth in a blender with garlic salt and salt to taste for the sauce, topped with fresh large balls of bocconcini, sliced. Fresh basil torn for the pizza after it is off the grill.

Ham and Pineapple: San Marzano tomatoes in puree, spiced up with your favorite herbs, such as oregano, thyme, basil, then garlic salt and salt to taste. Topped with thinly sliced Black Forest Ham and thinly sliced fresh pineapple.

If grilling without a stone, heat BBQ to 375F and then turn the grill down to medium low. Place dough directly on the heat and grill for 5 min. Remove pizza and flip over, top the cooked side with toppings and place the pizza back on the grill for 5- 10 min. watching carefully. Slice and serve.

ABOUT TARA: Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.

You can follow Tara on  Facebook | Twitter | Pinterest | Google+ | Instagram

You can also find Tara on her site at Noshing With The Nolands

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The post Grilled Pizza by Tara Noland first appeared on BonBon Break.

Today for you, not only do I have an amazing recipe but an entire cookbook of ice cream that celebrates the 50 states!! Scoop Adventures, The Best Ice Cream of the 50 States by Lindsay Clendaniel. We are coming up to warm weather very soon and with that are endless days to try all these delicious ice creams!! There is nothing better than going on an outing to a small town to find a ice cream parlor that has delicious homemade ice cream. Now you can get that same flavor at home.

Lindsay Clendaniel, the author, traveled across the US tasting amazing ice cream at specialty shops and restaurants. She gathered recipes on her travels for her blog, Scoop Adventures. The recipes were all adapted and tested to be used with a home ice cream maker. There are 80 recipes to choose from. Delicious indulgences like Lemon Ricotta Cardamon Gelato adapted from a recipe by Dolcezza, Washington, DC or Seaport Salty Swirl Ice Cream from Mystic Drawbridge Ice Cream, Mystic, CT or Banana Pudding Ice Cream inspired by Sam & Greg’s, Huntsville, AL.

Take an ice cream road trip with Lindsay across the US without leaving your kitchen with this cookbook and see which ones inspire you to create your own!!

I decided to try Le’Lemon Berry Ice Cream. I am still so excited about the fresh flavors of lemon for spring but then adding in bursting strawberry essence in a swirl had me all delighted. I have made ice cream many times but I had not done a swirl. This ice cream was inspired by Cloverleaf Creamery, Buhl, Idaho.

Le’lemon Berry Ice Cream
Inspired by CloverLeaf Creamery, Buhl, Idaho

MAKES 1 QUART (940ML)

Each year, CloverLeaf Creamery participates in a community fundraiser day. Businesses from around the town submit flavor ideas to be made by the creamery and judged by the crowds. Le’lemon Berry—tart lemon ice cream swirled with sweet strawberries and chunks of white chocolate—was the winning flavor in the 2012 contest and is now produced full time by the creamery. If you are looking for a refreshing ice cream, try this blue ribbon scoop.

STRAWBERRY SWIRL
2 cups (473ml) mashed strawberries
½ cup (100g) sugar
¼ tsp vanilla extract
LEMON SYRUP
3 or 4 lemons
2 tbsp (25g) sugar
ICE CREAM BASE
1 ½ cups (355ml) whole milk, divided
1 tbsp (9g) cornstarch
1 ¾ cups (414ml) heavy cream
⅔ cup (133g) sugar
⅛ tsp salt
½ cup (90g) white chocolate chips, chopped (optional for added sweetness and crunch)

First, combine the strawberries and sugar in a medium saucepan. Stir until the berries begin to macerate. Place over medium-low heat. Cook, stirring occasionally, until the strawberries are broken down, 5 to 8 minutes. Reduce the heat to low and simmer until the mixture is reduced by half of its original volume, 10 minutes. Remove from the heat and cool to room temperature. Stir in the vanilla. Cover and chill completely.

To prepare the lemon syrup, use a vegetable peeler to remove the zest of 2 lemons in large strips; set aside. Squeeze the lemons until you have ½ cup (118ml) of juice. Combine the juice with the sugar in a small saucepan and place over medium heat. Heat until the sugar is dissolved, 1 to 2 minutes. Pour into a small bowl, cover and refrigerate until completely cool.

To make the ice cream base, fill a large bowl with ice water. In a small bowl, combine 2 tablespoons (30ml) of the milk with the cornstarch, whisk and set aside. Combine the remaining milk with the heavy cream, sugar and reserved lemon zest in a medium saucepan and place over medium heat. Bring the milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes.

Remove the milk mixture from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into a medium bowl. Whisk in the salt. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once ice cream base is chilled, remove the zest with a slotted spoon. Add the lemon syrup and stir to combine. Pour into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in the white chocolate pieces, if desired. Spoon a small layer of strawberry swirl into a freezer-safe container and lightly spoon a layer of ice cream on top. Continue to alternate layers of strawberry swirl and ice cream until the container is full. Freeze until firm, at least 4 hours.

The ice cream also has the crunch of white chocolate chips, I love that unexpected morsel of goodness to savor!! This was one of my favorite ice creams that I have made so far.

Buy your own copy now via our Amazon Store!

ABOUT TARA: Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.

You can follow Tara on  Facebook | Twitter | Pinterest | Google+ | Instagram

You can also find Tara on her site at Noshing With The Nolands

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The post Le’Lemon Berry Ice Cream by Tara Noland first appeared on BonBon Break.

Becoming gluten free doesn’t mean you have to spend extra time in the kitchen or give up on flavor!!  A gorgeous stuffed pepper is all you need for a satisfying main course. Plus you get that extra punch of healthy for you and your family.  Come and see how delicious and easy this recipe is.

ABOUT TARA: Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.

You can follow Tara on  Facebook | Twitter | Pinterest | Google+ | Instagram

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The post Quinoa-Stuffed Peppers by Noshing With The Nolands first appeared on BonBon Break.

I love recipes like this, they remind me of Michael Symon’s 5 in 5 recipes. Fast, simple and full of flavor. If you have everything organized you can have dinner on the table in no time, maybe not five minutes but fast, probably 30 min. including marinating time!!! I love the delicious pork tenderloin with all of it’s Asian flavors over the crunch of a fresh Asian slaw.

ABOUT TARA: Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.

You can follow Tara on  Facebook | Twitter | Pinterest | Google+ | Instagram

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The post Korean Pork Tenderloin Medallions with Asian Slaw first appeared on BonBon Break.

She never did share with me her recipe but I did also watch her many times and found one, years after she was gone, that comes pretty close to the ones I remember so well. When I asked for the recipe she would just say, oh it is a pinch of this and a mouthful of that. Fond memories I have of those days and my sweet grandmother. I hope you try these potato scones to help celebrate your St. Patrick’s Day with. You just need some leftover mashed potatoes from the night before. They have to be cold and dried out a bit, don’t use fresh mashed potatoes, it won’t work.

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Potato Scones

Ingredients

• 8 oz. mashed potatoes cold from the night before
• 1 cup flour
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1 Tbsp. cold butter and more for frying
• 1 1/2-2 Tbsp. milk

Instructions

• Sift together dry ingredients and rub cold butter into the flour with your fingers until it resembles a coarse meal. Add the mashed potatoes and mix with a fork. Make a well in the center and pour in milk. Incorporate the flour into the milk until you can form a ball adding additional milk if needed.
• On a floured surface turn out dough and knead until you have a smooth dough. Roll out into a circle about 1/4 inch thick. Cut into triangles. Heat a cast iron pan with a dab of melted butter over medium heat. Careful not to burn the butter. Fry the scones about 3 min. a side until golden brown. Serve hot with a dab of butter.

ABOUT TARA: Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.

You can follow Tara on  Facebook | Twitter | Pinterest | Google+ | Instagram

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The post Potato Scones for St. Patrick’s Day first appeared on BonBon Break.