Shakin & Bakin Foodie Blog

Oh my gosh, these Honey Peanut Butter Granola Bars look delicious! I think they're a great snack that the entire family would enjoy. Combining wholesome ingredients, like granola, puffed rice and miniature Sweet & Salty popcorn, with peanut butter, honey and more, these bars are a delicious treat. Our guest-post recipe is courtesy of The Little Kernel.

Honey Peanut Butter Granola Bars Recipe

2 cups of rolled oats
3 1/2 cups The Little Kernel Sweet & Salty
1/2 cup puffed rice
1/4 teaspoon salt
1/2 cup peanut butter
3/4 cup honey
1 teaspoon vanilla extract

1. Combine all dry ingredients in one bowl (using about 1/2 cup of popcorn only).

2. In microwave, combine peanut butter, honey, and vanilla extract and melt until smooth.

3. Combine this with dry ingredients and then line a dish with this mixture (tightly packed about 3/4 inch high).

4. Chill in fridge for 20 minutes.

5. Then combine remaining popcorn with honey and add this on as a second layer (tightly packed).

6. Chill for another 15 minutes or so, cut, drizzle with melted chocolate, and serve. No baking necessary.

Looking for a new appetizer or snack recipe to make? If so, we've got one for you today that's courtesy of PastaFits.org. This recipe will make approximately 8 servings. This simple antipasto with fresh flavours is so easy to assemble. It makes the perfect party appetizer or a satisfying any-time snack.

Tortellini Antipasto Skewers Recipe

32 (about 4 oz.) cheese tortellini
16 cocktail bocconcini
16 fresh basil leaves
16 cherry tomatoes
16 pitted black olives
4 tsp. balsamic vinegar
4 tsp. olive oil
Pinch each salt and pepper
16 small skewers

1. Cook tortellini according to package directions. Drain well; let cool completely.

2. Thread 1 tortellini, bocconcini, basil leaf, tomato, olive and another tortellini on each skewer. Repeat to make 16 skewers. Arrange on serving platter.

3. Whisk together balsamic vinegar, oil, salt and pepper; drizzle over skewers.

Enjoy snacking on popcorn? Tired of the same old, same old flavors? If so, you're going to love our guest post recipe from the great folks over at Popcorn.org. This recipe combines some really unique flavors together to give you a totally awesome snacking experience. The recipe will make approximately 4 quartz. I think it would be the perfect snack to whip up for a Superbowl Sunday party or other sporting event.

Bacon and Cheese Popcorn Recipe

4 quarts popped popcorn
1/3 cup butter or margarine
1/4 teaspoon hickory liquid smoke seasoning
1/3 cup bacon bits or soy ‘bacon’ bits
1/3 cup grated Parmesan cheese
1 teaspoon seasoned salt or kosher salt

Place popcorn in a large serving bowl. Place butter in a small bowl and melt in microwave, about 20 seconds. Stir liquid smoke into butter. Pour butter mixture over popcorn and toss to distribute evenly. Sprinkle bacon bits, Parmesan cheese and salt over popcorn. Toss and serve immediately.

This appetizer version of pasta and meatballs is fun for kids and adults alike. The meatballs are made with ground chicken, but you can substitute ground turkey if you like. This is a guest post recipe that's courtesy of PastaFits.org and will make approximately 12 servings.

Mini Chicken Meatball Pasta Cups Recipe

5 (7.5 oz.) lasagna noodles
8 oz. extra-lean ground chicken
1 egg
1/4 cup/0.8 oz. bread crumbs
3 tbsp. finely chopped fresh parsley, divided
1 clove garlic, minced
2 tsp. Worcestershire sauce
1/4 tsp. each salt, pepper and dried oregano
1/2 cup tomato sauce
1/2 cup/2 oz. shredded part-skim mozzarella cheese
3 tbsp/0.7 oz. grated Parmesan cheese

1. Cook lasagna noodles according to package directions. Drain and let cool completely; cut into 24 (3-inch) squares. (Reserve scraps for another use, such as adding to soups.)

2. Preheat oven to 400˚F. Combine chicken, egg, bread crumbs, 1 tbsp. parsley, garlic, Worcestershire sauce, salt, pepper and oregano. Shape and roll into 24 mini meatballs.

3. Lightly grease 24-cup mini muffin pan. Cut small slits into each corner of lasagna noodle square. Fit squares into muffin cups. Place meatballs inside and top evenly with tomato sauce, mozzarella and Parmesan.

4. Bake for about 15 minutes or until meatballs are cooked through and cheese is melted. Sprinkle with remaining parsley before serving.

Today’s guest post recipe is perfect for those of you who are on vegetarian diets and looking for delicious homemade foods that you can snack on. The Lasagna noodles are transformed into tasty chips for snacking in this easy to make recipe. It will make approximately 8 servings at 100 calories per serving. This recipe is one that the entire family can enjoy and a great alternative to sugary unhealthy snacks.

Recipe and photo is courtesy of PastaFits.orghttps://pastafits.org/.

Herbed Lasagna Chips Recipe

6 lasagna noodles
1/4 cup finely grated Parmesan cheese
2 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. Italian herb mixture
1/4 tsp. each salt and pepper
Directions:

1. Preheat oven to 375°F. In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm. Drain; let cool in single layer on baking sheet.
2. Cut noodles into bite-size pieces; toss with Parmesan, olive oil, garlic, Italian herb mixture, salt and pepper.
3. Spread in single layer on parchment paper-lined baking sheet; bake for 20 to 25 minutes or until crisp. Let cool.

Enjoy snacking on popcorn? Tired of the same old, same old flavors? If so, you're going to love our guest post recipe from the great folks over at Popcorn.org. This recipe combines some really unique flavors together to give you a totally awesome snacking experience. The recipe will make approximately 2 tablespoons of seasoning mix. I think it would be the perfect snack to whip up for a Superbowl Sunday party or other sporting event.

Buffalo Ranch Seasoning Mix for Popcorn Recipe

1 tablespoon ranch dressing or dip mix (from a 1 ounce package)
1 tablespoon seafood spice mix (or celery salt)
1 teaspoon garlic powder
1 teaspoon powdered sugar (or sugar)
1/8 teaspoon cayenne pepper
1/4 teaspoon vegetable oil
6 quarts popped popcorn
Cooking spray, optional

In a small bowl, blend ranch dressing mix, spice mix, garlic powder, powdered sugar and cayenne pepper. Sprinkle with vegetable oil and blend until well incorporated. Place popcorn in a serving bowl and spray lightly with cooking spray. Sprinkle seasoning mix over popcorn to taste and toss. Store leftover seasoning mix in an airtight container for future use.

Enjoy snacking on popcorn? Tired of the same old, same old flavors? If so, you're going to love our guest post recipe from the great folks over at Popcorn.org. This recipe combines some really unique flavors together to give you a totally awesome snacking experience. The recipe will make approximately 4 servings. I think it would be the perfect snack to whip up for a Superbowl Sunday party or other sporting event.

Beef Jerky Chili Popcorn Recipe

8 cups unsalted, unbuttered popped popcorn
1 1/2 cups grated Cheddar cheese
1/4 cup butter
1/2 tsp chili powder
1/4 tsp each garlic powder and paprika
1/4 tsp salt
1/2 cup chopped beef jerky

Preheat oven to 300°F. Line large, rimmed baking sheet with parchment paper or foil; spread popcorn evenly on baking sheet. Sprinkle cheese over top. In small pan set over medium heat, melt butter; stir in chili powder, garlic powder, paprika and salt. Bring to light boil; remove from heat. Drizzle hot butter mixture over popcorn; sprinkle with beef jerky. Bake, stirring occasionally, for about 30 minutes or until popcorn is dry and crisp. Toss gently; transfer to shallow serving bowl.

Enjoy snacking on popcorn? Tired of the same old, same old flavors? If so, you're going to love our guest post recipe from the great folks over at Popcorn.org. This recipe combines some really unique flavors together to give you a totally awesome snacking experience. The recipe will make approximately 8 cups.

Asian Popcorn Medley Recipe

6 cups popped popcorn
2 cups Oriental rice cracker mix
3 tbsp. butter or margarine
1 tbsp. soy sauce
1/2 to 1 teaspoon ground ginger (may vary to taste)
1/2 to 3/4 teaspoon sesame oil (may vary to taste)

Mix popcorn and rice cracker mix together in a large bowl. In a small microwave-safe bowl, microwave butter on HIGH until melted, about 20 seconds. Stir in soy sauce, ginger and oil. Drizzle over popcorn mixture; toss. Spread mixture on a baking sheet and bake in a 300° F oven for 20 minutes, stirring once. Allow to cool, serve or store in airtight container.

Adding a little extra protein in your diet doesn't have to mean quinoa, edamame or meat. Protein can be sweet too! Use our Terra's Kitchen Nutrient-Rich Protein Powder to make one of our favorite trendy foods, protein balls. They're decadent, chocolaty and super simple to make in a pinch.

The delicious, protein-filled snack is a great way to satisfy your sweet tooth - and the best part is they are guilt-free!

Triple Chocolate Protein Balls Recipe (makes 16).

1/4 cup almond butter
1/2 cup dark chocolate chips, finely chopped
3/4 cup Terra's Kitchen Chocolate Protein Powder
2 tablespoons cocoa powder, plus more for rolling (optional)
3 tablespoons water
1 tablespoon flax seed

In the bowl of a food processor add all the ingredients. Pulse until the mixture just comes together. Prepare a baking sheet lined with parchment paper. Take a heaping tablespoon of the mixture and roll into a ball then place the balls on the sheet pan. After the balls have set for a few hours roll in the cocoa powder. (optional)

I'm pretty fortunate that both my husband and I love to cook. Matter of fact, he makes dinner for the family 3 times a week and when we host special parties and/or family get-together's, he helps with the menu planning & cooking then too! As a busy grandmother, mom, wife and business owner, I always appreciate his help.

Last weekend we had a few guests over to our home for a casual dinner together. He grilled up some delicious steaks and hamburgers and served these yummy Cheesy Bacon Potato Skins along with grilled corn-on-the-cob and our guests raved and raved about the potato skins! Here's the recipe!

Cheesy Bacon Potato Skins Recipe

4-5 large white baking potatoes
salt and ground black pepper (if desired)
3 Tbsp. melted butter
2 cups shredded cheese
6 slices of cooked & crumbled bacon
1/8 cup finely chopped green onions

Note: for the shredded cheese...we blended together cheddar, Italian and mozzarella cheese.

Preheat oven to 375 degrees F. Cover a cookie sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Wash and dry potatoes. Slice potatoes into 1/4" to 1/2" thick slices. Brush all sides of the potato slices with the melted butter and lay them onto your prepared cookie/baking sheet. Sprinkle salt & ground black pepper onto them if desired. Place sheet into the oven and bake for 30 minutes or until the slices are fork-tender. Remove and flip the slices over. Place back into the oven for an additional 12-14 minutes.

Remove baking sheet from the oven and top them with the finely chopped green onions, shredded cheese and crumbled bacon. Place the baking sheet back into the oven and bake for an additional 5-7 minutes or until done. Remove and let them sit on the baking sheet for an additional 3-5 minutes before serving.

I love snacking and I really enjoy snacks that I can dip into some delicious homemade dip. But...the majority of dips that we prepare are loaded with fat calories we don't need and even worst, loaded with unhealthy ingredients.

If you're looking for a more healthier alternative, I think you'll appreciate our guest-post recipe today from Recipe by Chef Anthony Stewart, Pritikin Longevity Center + Spa. The recipe will make eight 1/2 cup servings.

This dip is excellent with vegetable sticks, such as carrots, celery, and jicama, or with low-sodium, baked chips. And it's much kinder to your waistline than many store-bought creamy dips, which tally up a belt-busting 300-plus calories for a half-cup serving. The dip is just 45 calories, per serving.

Edamame and Broccoli Dip Recipe

1 pound Shelled Edamame (soya beans) cooked
1 pound broccoli florets over-cooked
1/4 cup plain yogurt, fat free
3 tablespoon onion chopped
1 tablespoon garlic chopped
1/4 teaspoon black pepper ground
4 tablespoon lemon juice
3 tablespoon basil chopped
2 teaspoon Pritikin® All-Purpose Seasoning*

In a food processor puree beans, broccoli, onion and garlic, puree for 2 minutes. Add sour cream, yogurt, basil, black pepper and blend until smooth and creamy. Adjust taste with lemon juice.

Recipe Notes: You can purchase Pritikin All-Purpose Seasoning online at the Pritikin Store.

Great news for chocolate lovers! Reports surfaced today that chocolate will be the next big breakfast trend. Several studies have shown eating chocolate in the morning can have a ton of health benefits and may even help you lose weight. This is because in the morning the body’s metabolism is most active and allows your body to burn off calories throughout the day. Combined with protein and carbs, pesky sugar cravings can be fought off.

This guest post recipe is a great one if you enjoy whipping up homemade foodie gifts for the holidays. Not only that, you'll want to make several of these to keep on-hand for your own snacking enjoyment or for those surprise visits from loved ones during the holidays when you need a little gift.

Homemade Cinnamon Granola Recipe

1 cup preferred granola
1/2 cup chocolate chips
1/4 cup crushed almond
1 tbsp. ground cinnamon
1 tbsp. Carrington Farms Flax Chia Blend

Directions: Combine all ingredients in a mason jar or container. Toss to mix and enjoy!

We love hummus dip but I had never thought of a sweet potato flavor hummus before. I love sweet potatoes but traditionally eat them roasted, mashed or in a baked dessert pie. Today's guest post recipe is from Chef Anthony Stewart, at the Pritikin Longevity Center + Spa. It looks really good and is easy to prepare. They recommend serving it with freshly sliced veggies, but I bet it's equally as good served with artisan crackers or bread.

Roasted Sweet Potato Hummus Dip Recipe

15 Ounces Garanzo Beans, Cooked and Drained
¼ Cup Lemon, Juiced
1 Tablespoon Garlic, (Fresh) Minced
1/8 Cup Parsley, (Fresh) Chopped
¼ Bunch Dill, (Fresh) Chopped
1 Cup Sweet Potato, Roasted and Peeled
1 Dash Tabasco
1/8 Teaspoon White Pepper
½ Cup Celery, Chopped

Preheat oven to 400 degrees.

Wrap a scrubbed, rinsed and sliced sweet potato in aluminum foil and bake for about 1 1/2 to 2 hours, until soft. Allow potato to cool. Puree all ingredients together in a food processor. Add water if hummus is too thick. Serve with sliced vegetables.

We all know that deep-frying our foods isn't good for our overall health. With that said, many of the foods that you typically toss in the deep-fryer can also be baked in your oven or tossed onto your grill. Oven-baking your french fries is a lot more healthier than tossing them into that fatty oil. Plus, I have a tip to share with you. When popping your french fries into the oven, you always want to make sure it has fully preheated! Don't get inpatient and toss them in early as it can cause your potato wedges to become soggy & not bake correctly.

Today's recipe is courtesy of Gaea. You can find additional easy-to-prepare and delicious recipes right on the company's website.

Oven-Cooked French Fries Recipe

4 1/2 cups organic potatoes
1/2 cup Extra Virgin Olive Oil GAEA PDO Region Kalamata
Coarse salt
Fresh pepper
1 teaspoon of smoked paprika

Preheat the oven at 450 F.

Scrub the potatoes clean and cut them into slices approximately 1 cm thick. Place them in a bowl filled with water and leave them for approximately 15 minutes. Drain the potatoes, season them with salt and pepper and place them on a baking dish. Top them off with Extra Virgin Olive Oil from the PDO region of Kalamata. Roast in the preheated oven for 25 minutes. Season with paprika. Reduce the temperature to 400 F and bake for 10 more minutes or until they get a nice golden color.

Today's recipe is courtesy of Burpee and Daphne Oz. If you want more tips, tools and recipes head to burpeehomegardens.com. Burpee wants to make it easy, accessible and fun for everyone to grow their own vegetables and they have all the help and support you could need.

Warm Caprese Sandwich Recipe

1 head garlic
3 tablespoons olive oil
(1 pound) loaf ciabatta bread, split in half horizontally
1/2 tablespoon fresh Burpee oregano, chopped
1 tablespoon fresh Burpee parsley, chopped
12 leaves fresh Burpee basil leaves
3 ripe BushSteak tomatoes, sliced
½ teaspoon kosher salt
8 ounces fresh mozzarella cheese, sliced

Preheat an oven to 400 degrees F (200 degrees C).

Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Place the garlic onto a sheet of aluminum foil, drizzle all over with 1 tablespoon olive oil, then gather the foil up around the garlic and twist to seal at the top. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste.

Place bread on a baking sheet, cut side up. Toast bread in preheated oven for 5 minutes. Remove from oven and drizzle with remaining olive oil, then spread with garlic paste and sprinkle with oregano and parsley. Top one half of loaf with a layer of basil and tomatoes; sprinkle with salt and set aside. Top remaining half of loaf with sliced mozzarella. Return sandwich half with cheese to baking sheet.

Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before assembling. Cut into 4 pieces to serve.

We love popcorn...all different types of popcorn and we love various seasonings to go along with them. We rarely purchase store-bought popcorn and typically making our own at home. Today, we got a great guest post recipe for all of you who love homemade caramel popcorn! Check it out below.

Looking for a light way to liven up your summer recipes? MELT Organic’s all-natural butter substitutes help maintain your healthy lifestyle without sacrificing taste. Made with fair trade virgin coconut oil and other dairy-free, plant-based ingredients, MELT products were created for butter enthusiasts seeking a nutritious alternative. The line is certified USDA organic, Non-GMO Project Verified and free of trans fat, gluten, dairy and soy.

Homemade Caramel Popcorn Recipe

1 cup packed, dark brown sugar
½ cup sugar
⅛ cup water
⅓ cup Rich & Creamy MELT® Organic Buttery Spread
1 tablespoon light molasses
1½ teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
12 cups popcorn, air-popped and unsalted

1. Preheat oven to 250°. Coat a large jelly roll pan with cooking spray.

2. Combine the sugars, water, MELT® and molasses in a medium saucepan. Boil over medium heat. Once boiling, cook for 5 minutes, stirring once. Remove from heat.

3. Add the vanilla, baking soda and salt, stirring to mix.

4. Pour the mixture over the popcorn and stir to coat.

5. Spread the popcorn in a single layer in your jelly roll pan and bake for 45 minutes, turning the popcorn every 15 minutes so it does not burn.

6. Remove from the oven and break up clumps. Let cool 15 minutes and enjoy!

I make a batch of deviled eggs every month for my family to enjoy. They make a great quick and on-the-go snack for a busy family or serve them as an appetizer at your next party or get-together. To keep things interesting, I'm always looking for new recipes that offer a little bit of a twist on this classic. Sometimes I'll add a little bit of garlic or guacamole to my egg filling and other times I will just whip them up pretty plain.

Today's guest post recipe offers a twist on this favorite American classic with the addition of pepper jack cheese and bacon. The recipe and photo is courtesy of KRUPS. .

Pepper Jack Bacon Deviled Eggs Recipe

12 eggs
2 tablespoons finely shredded Pepper Jack cheese
1/2 cup mayonnaise
5 slices bacon
1 tablespoon Dijon mustard
Chopped chives (garnish)
Paprika (garnish)

Place eggs in KRUPS Egg Cooker, and remove when hard boiled. Remove and rinse under cold water until cool. Place bacon in a skillet and cook on medium until brown and crispy. Crumble bacon and set aside. Peel the cooled eggs and cut in half lengthwise. Remove yolks and place into a small bowl. Mash egg yolks with mayonnaise, mustard, crumbled bacon and cheese. Fill egg white halves with the yolk mixture and sprinkle paprika on the tops of each egg. Add a sprig of parsley to each egg. Refrigerate until ready to serve.

Love a good appetizer dip but hate the high calories that go along with it? If so, you'll love this recipe which makes four 1/2 cup servings, plus it's super easy to make! Prep time, about 10 minutes and you'll be ready to serve it! I think I would enjoy this with my favorite brand of tortilla chips. How about you?

This recipe and photo is courtesy of Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa.

Mexi-Creamy Salsa Dip Recipe

1/2 cup yogurt (plain, nonfat)
4 tablespoons sour cream (reduced-fat)
1/4 cup green onions finely chopped (white and light green parts only)
1/2 teaspoon cumin ground
2/3 cup salsa (nonchunky varieties)

Directions: Mix by hand all ingredients, except for 1 tablespoon of green onions (which will be used as garnish topping).

I love Pico De Gallo and eat it with all kinds of different things! Heck, I've been known to use it as a topping on my hamburgers and hot dogs from time to time too! Today's recipe is courtesy of Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa. It will make approximate 12 servings.

Serve with colorful, cut-up veggies like radishes, cherry tomatoes, carrot sticks, jicama sticks, and broccoli florets. Plus, pick up bags of baked, low-sodium tortilla chips. Good choices include Guiltless Gourmet and Garden of Eatin' Baked Yellow Chips.

Pico De Gallo Recipe

2 large tomatoes diced
1/2 red onion finely chopped
1/2 jalapeno pepper finely chopped (remove seeds for a milder salsa)
2 tablespoons cilantro chopped
2 limes (fresh) juiced
1 pinch black peppercorns ground

Mix all ingredients and let sit for 15 minutes before serving.

* Personal Note - I like to put mine into the refrigerator and chill for several hours before serving. I just think it tastes better chilled and if you let it sit longer in the refrigerator, it will allow all of the flavors to infuse.

We love seafood here at our home and eat some type of seafood at least once a week. Most of the time we enjoy it as our main dish but every once in awhile we will enjoy it as an appetizer like in this very easy-to-make recipe for a Layered Seafood Dip which utilizes canned shrimp and crab meat. If you want to use fresh seafood, you'll need to steam your seafood properly, let it cool and refrigerate it for 1-2 hours before making this recipe.

Once the recipe has been prepared, you'll need to refrigerate your shrimp and crab meat dip for at least 4 hours before serving. With that said, we think it tastes better refrigerating it overnight to allow all of the flavors to infuse. You'll want to serve it with Tostitos, Taco Chips, tortilla chips or with your favorite artisan crackers or bread.
Shrimp and Crab Meat Dip Recipe

1 (8 ounce) pkg. cream cheese, softened
1 (16 ounce) container of sour cream
2 cans of tiny shrimp
1 can white crab meat
1 envelope Ranch dressing mix
1 bottle of cocktail sauce

Mix cream cheese and sour cream together in a large bowl. Add in the Ranch dressing mix, stir until blended. Place bowl in freezer for 10 minutes. Remove from freezer and spread mixture into a serving dish (we use a rectangular glass baking dish). Pour cocktail sauce evenly over mixture. Drain crabmeat and shrimp, mix them together in a small bowl. Spread the seafood mixture over the cocktail sauce. Cover your container and refrigerate for several hours before serving. It's delicious!