Recipes

Recipe: Southwestern Chicken Barley Chili

by Jessie on March 6, 2014

Southwestern Chicken Barley Chili at This Beautiful Frugal Life

We have snow on the ground today so all I can think of is warm, comforting winter meals like this chili.

Ingredients:

1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels

Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

Directions:

In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine.

Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer.

After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

{Adapted from Melskitchencafe.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Asian Chicken Orzo Salad

by Jessie on February 27, 2014

Asian Chicken and Orzo Salad at This Beautiful Frugal Life

This is one of my go-to recipes when I want a dinner with carb, veggie and protein all in one dish. Pick up a Costco rotisserie chicken to make this even easier.

Ingredients:

1/2 cup vegetable oil
1 medium red bell pepper, diced
3 green onions, chopped
3 cup diced cooked chicken
1 cup water chestnuts, drained and chopped (I didn’t use)
1 (16-ounce) package orzo, cooked and drained
1 (9-ounce) package frozen sugar snap peas
3 tablespoon rice wine vinegar
2 tablespoon soy sauce
2 teaspoon hoisin sauce
1 (2-ounce) package (1/2 cup) slivered almonds, toasted

Directions:

Cook sugar snap peas according to package directions; drain well. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

{Adapted from Paula Deen}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Shrimp Goat Cheese Quesadilla

by Jessie on February 20, 2014

Shrimp Goat Cheese Quesadilla at This Beautiful Frugal Life

This is a fabulous 10 minute lunch/dinner that tastes like you put more work into it than you really did. Yum!

Ingredients:

4 flour tortillas
8 raw shrimp (frozen or fresh, deveined with tails off)
1/2 cup frozen sauteed pepper and onion mix
1/2 cup shredded pepperjack cheese
1/2 cup crumbled goat cheese
pinch of chili powder
pinch of salt
pinch of cayenne
salsa and avocado slices for serving

Directions:

Heat up the frozen bell pepper and onion mix in a skillet over high heat for about a minute. Transfer to a small bowl and set aside.

In the same skillet, spray with cooking spray and crank up the heat to high. Add the shrimp and cook quickly for about thirty seconds. Add the cayenne pepper, salt and chili powder and toss to coat. Immediately take off heat (shrimp cook fast!).

Scatter pepperjack cheese and goat cheese on two tortillas and then top each with four cooked shrimp and a little bit of the onion and pepper mix. Lay other tortillas on top and cook each in a greased skillet over medium heat until the cheese has melted and the tortillas are golden brown and crispy.

Let cool and then cut into four slices with a scissors. Serve with avocado slices and salsa.

{Adapted from eatliverun.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Buffalo Chicken Grilled Cheese

by Jessie on February 13, 2014

Buffalo Chicken Grilled Cheese at This Beautiful Frugal Life

This sandwich combines two of my favorite flavors – buffalo chicken wings and grilled cheese.

Ingredients:

1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce (I used Frank’s buffalo hot sauce)
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/2 cup cheddar cheese, room temperature, grated
2 slices bread
1 tablespoon butter, room temperature

Directions:

Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.

Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.

Heat a non-stick pan over medium heat.

Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

{Adapted from Closet Cooking}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Chocolate Trifle at This Beautiful Frugal Life

This is the perfect recipe to make for your special someone on Valentine’s Day to get a huge WOW!

Ingredients:

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions:

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

{Adapted from Allrecipes.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Chop Chop Salad at This Beautiful Frugal Life

Anytime I see a chop chop salad on a restaurant menu, I order it. I love all the bits chopped up in small pieces so you get a ton of different flavors in each bite.  There are a million different variations but I think salami is a must in a chop chop salad.

Ingredients:

3 cups julienne-sliced romaine lettuce
1 tablespoon julienne-sliced fresh basil
2 tablespoons Italian provolone cheese , cut in 1/4-inch cubes
1/2 cup garbanzo beans
2 tablespoons Genoa salami or 2 tablespoons wine salami
3 tablespoons powdered parmesan cheese
¼ cup julienne-sliced smoked turkey breast
Chopped tomato (I used grape tomatoes)
Freshly cracked pepper

Dressing
¾ cup balsamic vinegar
3 finely minced garlic cloves
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 cups olive oil

Directions:

Make dressing in a mixing bowl.  Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.

Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, tomato and toss.

{Adapted from food.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Fruit, Nut and Goat Cheese Salad

by Jessie on January 16, 2014

Fruit Nut and Goat Salad at This Beautiful Frugal Life

This is the perfect salad to serve for company you want to impress or for a fun girly brunch.

Ingredients:

9 ounces mixed greens
1 pear, sliced
1/2 cup pitted and sliced Medjool dates
1/4 cups pomegranate seeds
1/2 cups coarsely chopped walnuts (I used pecans)
1/2 cups dried cranberries
3 ounces goat cheese, crumbled
Balasmic vinegar and olive oil for drizzling

Directions:

Put all the ingredients in a salad bowl.

Toss with vinegar and oil or serve on the side.

{Adapted from katherinemartinelli.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Chinese Peanut Noodle Salad

by Jessie on January 9, 2014

Chinese Peanut Noodle Salad at This Beautiful Frugal Life

Start out the New Year with this great Chinese-inspired salad. If you aren’t able to find Chinese egg noodles, just break up pieces of spaghetti before you cook them.

Ingredients:

For the Noodles
8 cups water
2 tablespoons kosher salt
12 ounces dried Chinese egg noodles (I found them at Thriftway)
1 pound broccoli florets, cut into 2-inch pieces
1 medium red bell pepper
1/2 cup chopped dry-roasted peanuts
1 bunch cilantro, coarsely chopped
1 bunch green onions

For the Peanut Sauce
1/2 cup water
2 tablespoons rice vinegar
1-inch piece ginger root, grated
2 or 3 cloves garlic
1 tablespoon brown sugar
1 teaspoon toasted sesame oil (sold at Trader Joes)
2/3 cup smooth organic peanut butter

Directions:

Bring the water and salt to a boil in a heavy, 6- to 8-quart pot. Add the noodles. When the noodles have been cooking for 5 minutes, add the broccoli florets. By the time the noodles are tender, the broccoli should be bright green and almost tender too. Drain the noodles and broccoli through a colander and spread them out on a baking sheet to cool.

Make the peanut sauce. Put the water, vinegar, ginger, and garlic in a blender and purée until the ginger and garlic are liquefied, about 2 minutes. Add the soy sauce, brown sugar, sesame oil, and peanut butter and blend again until smooth and creamy.

Transfer the cooled noodles and broccoli to a large salad bowl. Cut the red pepper into julienne strips and toss with the noodles. Toss the salad with the peanut sauce and top the salad with the chopped peanuts, cilantro, and green onions. Serve cold or at room temperature.

{Adapted from West Coast Cooking}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Superfood Salad at This Beautiful Frugal Life

I loved the addition of pomegranate arils in this great salad recipe! If you are not a shrimp fan, add grilled chicken instead.

Ingredients:

1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
Salt & pepper
Sauteed (cooked) shrimp

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
Dash of sweetener (agave nectar, stevia or white sugar)
Salt & pepper
6 Tablespoons extra virgin olive oil

Directions:

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature. Top with cooked shrimp

{Adapted from iowagirleats.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Peppermint Bark Brownies

by Jessie on December 19, 2013

Peppermint Bark Brownies at This Beautiful Frugal Life

This is such a simple dessert to put together but definitely gets the “wow factor” at holiday parties. It can be really inexpensive if you snag the brownie mix and peppermint candies on sale.

Ingredients:

Boxed brownie mix
2 cups (12 oz.) white chocolate chips
1 tsp. vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Directions:

Cook brownies according to package directions. Place white chocolate chips and oil in small bowl. Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.

Spread melted white chocolate over cooled brownie. Sprinkle with crushed peppermint candy. Let topping set before cutting.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Maple Sugar Walnuts (great gift idea!)

by Jessie on December 17, 2013

Maple Sugar Walnuts at This Beautiful Frugal Life

Looking for a fun Christmas gift to make for friends, neighbors, co-workers? I love making these Maple Sugar Walnuts for gifts! They are great on top of oatmeal, pancakes or a green salad with pears and vinaigrette.

Ingredients:

4 cups shelled walnuts
1/3 cup unsalted butter
1/3 cup maple syrup
2 tablespoons water
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons raw sugar

Directions:

Preheat oven to 250°F. Line a baking sheet with parchment paper. Combine butter, syrup, water, salt and cinnamon in a large saucepan. Bring to a boil, stirring constantly. Mix in walnuts and stir to evenly coat. Spread nuts in a single layer on baking sheet. Sprinkle with turbinado sugar.

Bake 45 minutes to an hour, stirring every 15 minutes. Spread on waxed or parchment paper to cool. Store in an airtight container or package for gift giving.

{Adapted from Whole Foods Markets}

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If you’re looking for an easy gift packaging idea, check out this 25-pack White Candy/Favor Boxes with a simple one-piece tuck and fold construction.  Just add a piece of cute ribbon and you’re good to go!

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Butternut Squash Stuffed Shells

by Jessie on December 12, 2013

Stuffed Butternut Squash Jumbo Shells at This Beautiful Frugal Life

These stuffed shells are a wonderful fall meal! It’s a bit time consuming because you have to roast the squash ahead of time but you can do that step days ahead. Any meal with sage brown butter sauce is a hit in my book!

Ingredients:

1 large butternut squash
1-2 tablespoons olive oil
12 ounce package jumbo pasta shells (about 20-24 shells total)
2 cups of part-skim ricotta cheese
1/3 cup grated Parmesan cheese
2 garlic cloves, finely minced
1/2 cup packed fresh spinach (chop after measuring)
1 large egg
1 teaspoon salt
1/2 teaspoon pepper
Zest and juice of 1 lemon
1/2 cup butter (1 stick)
8-10 fresh sage leaves

Directions:

Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.

Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9×13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.

While the shells are cooking, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.

Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.

{Adapted from Mel’s Kitchen Cafe}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Jalapeno Popper Spread

by Jessie on December 5, 2013

Jalapeno Popper Dip at This Beautiful Frugal Life

This is THE dip to bring to a Monday Night Football Game Party! I also make this dip for every baby shower I throw. I like to serve it with chunks of soft bread.

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Directions:

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.

Microwave on High until hot, about 3 minutes.

{Adapted from Allrecipes.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Turkey and Quinoa Burritoes

Here’s a great way to use up some of that leftover turkey! These are very adaptable- just add whatever bean, salsa, cheese you have!

Ingredients:

4 burrito-size whole-wheat tortillas, warmed
1 cup shredded leftover turkey, warmed
1 cup black beans, rinsed and warmed
1 cup cooked quinoa or brown rice
1 cup grated Monterey Jack
1 cup fresh cilantro sprigs
1/2 cup low-fat Greek yogurt
1 avocado, sliced
1 cup corn salsa (Trader Joes brand is yummy)

Directions:

Dividing evenly, top the warmed tortillas with the turkey, beans, quinoa, Monterey Jack, cilantro, yogurt, and avocado.
Roll into burritos and serve with the salsa.

{Adapted from realsimple.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Thai Chicken Enchiladas

by Jessie on November 7, 2013

Thai Enchiladas at This Beautiful Frugal Life

This recipe combines two of my favorite things! Enchiladas and Thai ingredients. I loved the crunchy toppings to contrast the warm, soft insides. I found the sweet chili sauce at Trader Joe’s, Costco has started selling it as well.

Ingredients:

8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce

Directions:

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.

Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

{Adapted from How Sweet It Is}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Malt Cookie Bars

by Jessie on October 31, 2013

Malt Cookie Bars at This Beautiful Frugal Life

I am the ambassador of all things malt. Most of the time I bring up my love of malts, most people look confused.  Growing up, a vanilla banana malt was a regular treat in my house. The familiar large tub of malted milk is now in my cupboard for my husband and I. If you haven’t given malts a try, your milkshake world is about to be rocked. Get yourself a tub and then use some of the powder to make these amazing malt bars. These are one type of baked good that is not best warm. You need to let these cool completely so the center can harden and I actually prefer them being in the fridge.

Ingredients:

1 cup butter
1 1/4 cups brown sugar
1/2 cup malted milk powder
2 Tbsp. chocolate syrup
1 tsp. vanilla
1 egg
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 1/2 cups milk chocolate chips

Directions:

Beat butter, brown sugar, malted milk powder, chocolate syrup, and vanilla for 2 minutes. Beat in the egg until well combined.
In a small bowl, combine the flour, baking soda, and salt and stir to combine.

Gradually add the flour mixture to the wet mixture and mix well.  Stir in the chocolate chips.

Line a 9×9 baking dish with parchment paper. Press the cookie dough into the dish.

Bake at 350 degrees for 28-30 minutes. They will still seem gooey in the centers so let them cool completely before cutting into them

{Adapted from www.chef-in-training.com}

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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Recipe: Chicken Pot Pie Soup

October 25, 2013

What’s not to love about a creamy, warm, hearty soup topped with flaky crust strips?? I will be making this every fall! Ingredients: 2 cup chicken, cooked and diced 3 Tbsp unsalted butter 1/2 yellow onion, diced 3 celery stalks, diced 1 cup fresh broccoli florets, chopped 1/4 cup all purpose flour 3/4 cup chicken […]

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Recipe: BBQ Chili

October 17, 2013

This is one of my favorite fall quick weeknight meals. It is ridiculously easy to throw together and tastes awesome! Ingredients: 1 lb hamburger ½ cup onion, chopped 1 cup ketchup 1 Tbsp Worcestershire sauce 1 Tbsp BBQ sauce 1 tsp hot sauce 1 Tbsp chili powder 2 cans kidney beans 1 can chili beans […]

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Recipe: Cowboy Caviar

October 11, 2013

We’re coming into the season of potlucks, Halloween parties, Monday night football, fall get-togethers and this is the recipe you need to have in your back pocket!  It will be a hit at ANY party! Be prepared for people to want the recipe. Ingredients: Juice of one lime 1/4 cup red wine vinegar 1 Tbsp […]

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Recipe: Creamy Avocado and White Bean Wraps

October 4, 2013

This is such a flavorful and filling wrap. I made a side of slaw without the chipotle chile for the kids’ wraps. Yum! Ingredients: 2 tablespoon(s) cider vinegar 1 tablespoon canola oil 2 teaspoon(s) finely chopped canned chipotle chile in adobo sauce 1/4 teaspoon(s) salt 2 cup(s) shredded red cabbage 1 medium carrot, shredded 1/4 […]

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Recipe: Apple and Peanut Butter Breakfast Quinoa

September 26, 2013

This is a new recipe for me that I have absolutely fallen in love with! I love how the peanut butter gets all melted and gooey and the coconut milk makes it super creamy. Ingredients: 1/2 cup dry quinoa, rinsed 1/2 cup light coconut milk (canned) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon vanilla […]

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Recipe: The Best Guacamole

September 13, 2013

This is my dad’s “famous” recipe for guacamole. IMPORTANT: you can’t make good guacamole with bad avocados! Select some soft avocados, or buy firm ones and let them ripen several days till soft. I often put them in a paper sack to have them ripen quicker. Ingredients: 3-4 ripe Haas avocados 2 Tbsp. red onion, minced […]

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Recipe: Sesame Ginger Asparagus

September 5, 2013

Besides roasting asparagus, this is my favorite way to eat it! You definitely want to make sure you don’t overcook the asparagus because I’ve learned the hard way that asparagus mush is not that good. I know the ice bath sounds like extra work but it’s really important to stop the cooking. I’ve subbed in […]

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Recipe: Bacon Ranch Pasta Salad

August 29, 2013

This is one of my favorite salads to bring to a summer picnic/potluck. Who is not going to love, pasta, bacon, ranch and cheese together in one dish?? Ingredients: 1 (12 ounce) package uncooked tri-color rotini pasta 10 slices bacon 1 cup mayonnaise 3 tablespoons dry ranch salad dressing mix 1/4 teaspoon garlic powder 1/2 […]

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Recipe: Zucchini ‘Crab’ Cakes

August 22, 2013

This is the number one searched for recipe on my food blog. I think it is because it is unusual and because anyone with a summer garden is always looking for ways to use their bumper crop in different ways Ingredients: 2 1/2 cups grated zucchini 1 egg, beaten 2 tablespoons butter, melted 1 cup […]

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