SUBSCRIBE

YUMS & KISSES

Archives for August 2019

Buffalo Ranch Chex Mix

by 1 Comment

We’re almost there! The official kickoff to football season! Yes, we yell at the refs and throw snacks at the TV in our house on Sunday nights! That is until Buffalo Ranch Chex Mix entered our lives, and we decided to eat the snacks is actually better than sweeping them off the floor! This Chex Mix is salty, crispy, crunchy, zesty and just plain mmm mmm good! Bugles {the snack, not the horn, silly!}, broken instant ramen noodles, Cheez-Its, Corn Chex, and Cheerios are bathed in a combination of melted butter, Frank’s Red Hot Sauce, onion powder, and dry ranch dressing mix. Then off to the oven, with all this goodness! Toss in some Garlic Rye Chips after the mix is cool and let the games begin!!

overhead view of a parchment paper lined cookie sheet filled with baked Buffalo Ranch Chex Mix a large white bowl filled with the snack mix rests to the left of the cookie sheet along with a few pieces of the mix that overflowed out of the bowl onto the marble counter they rest on

We now pause for this public service announcement~

Please, please, please! Whatever you do, DON’T use long-cooking ramen noodles in this recipe! Chances are you would break a tooth and would no longer be my fan! I don’t want that! That would be No Bueno! Buy the little cellophane-wrapped squares of instant ramen noodles found by the cup-o-soup packages at your local grocery store. They cost about 25 pennies and are a fantastic addition to this snack mix! Buffalo Ranch Chex Mix is not the same without them! Jeff and I argue about who has more noodle pieces in their bowl! I have now resorted to counting out the noodle pieces so that each of our bowls has the same amount. Two for Jeff, five for Heidi. SHHHH, don’t tell! But, I bury my noodle pieces under the Cheez-Its. They are big enough that they cover them quite nicely!! Hee Hee! Feel free to use that move in your own home!

overhead view of the ingredients used to make Buffalo Ranch Chex Mix a small black bowl filled with Cheerios rests in the middle while cheez-its crackers broken ramen noodles bugles corn chex and garlic rye chips surround the bowl
close up view of a white bowl with a pig embossed on the front of it filled with Chex Mix a broken ramen noodle and some chex cereal from the mix lies on the counter to the front of the bowl a small white ramekin filled with snack mix sits in the forward left corner and a white linen towel rests on the right side of the large bowl

The ingredients for the mix are easily found in the grocery store. You can find the Garlic Rye Chips at Wal-Mart in the chip aisle by the specialty snack chips. I buy a couple of bags when I see them because once football season starts, it’s hit-or-miss if they are in stock. The Bugles are found in the same area of the chip aisle.

overhead view of a large and two small round bowls filled with Buffalo Ranch Chex Mix a few pieces of snack mix lay on the marble counter next to the bowls along with a white linen towel

Whether you make this for your Labor Day Weekend festivities or watching your favorite football team, remember, ramen noodle pieces in the bottom of your bowl and Cheez-Its to cover them up! A cold glass of Watermelon Elderflower Sangria is a must, as well!

Want to receive my recipes directly to your inbox? Subscribe at the bottom of the page! You’ll never miss another Yums & Kisses recipe, again! Also, follow me on Pinterest!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
overhead view of a large and two small round bowls filled with Buffalo Ranch Chex Mix a few pieces of snack mix lay on the marble counter next to the bowls along with a white linen towel

Buffalo Ranch Chex Mix

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour + 5 minutes
  • Yield: 24– 1/2 cup servings 1x
Print Recipe

Description

Buffalo Ranch Chex Mix is the must-make recipe for your next game day gathering! Corn Chex, broken ramen noodles, Cheerios, Cheez-Its, Bugles, and garlic rye chips are tossed with a buttery hot sauce and dry ranch dressing mix before baking. It comes out of the oven, crispy, crunchy, and salty! Everything that pairs well with an icy cold beer, sangria and friends!

Scale

Ingredients

3–3oz packages INSTANT ramen noodles, broken into pieces

1 cup Cheez-Its

3 cups Bugles

4 1/2 cups Corn Chex

3 cups Cheerios 

1–2 cups Garlic Rye Chips

12 Tbsp butter, melted { 1 full + 1/2 a stick of butter=12 Tablespoons}

5 Tbsp Frank’s Red Hot Sauce

3 Tbsp dry Ranch Dressing Mix {a 1 oz. package of Hidden Valley Ranch Dressing mix = 3 Tablespoons}

1 1/2 tsp onion powder

sea salt, for sprinkling over the snack mix before baking, if desired

Instructions

Preheat the oven to 250°

Line 2 large cookie sheets with parchment paper

Unwrap the ramen noodles.  The noodles look like a sheet that is folded in half. Seperate the halves and break each half into pieces. Divide the noodles, Chex, Cheez-Its, Cheerios, and Bugles between two large mixing bowls. Place the butter and hot sauce in a small saucepan. Place the pan over medium heat until the butter is melted. Remove the pan from the heat and add the dry ranch dressing mix. Whisk until smooth.  Drizzle the melted butter mixture evenly over the contents of the two bowls. Use a rubber spatula to toss and coat the Chex mix evenly with the butter.

Dump the contents of each bowl onto a lined cookie sheet. Sprinkle each tray with a pinch of sea salt, if desired.

Place the trays in the oven and bake the mix for one hour.  Stir the mix every fifteen minutes to help it bake evenly. When the Chex mix is dry to the touch and crunchy feeling, it’s done!  Remove the trays from the oven and transfer to a wire cooling rack.  When completely cool sprinkle 1-2 cups of Garlic Rye Chips over the mix. Use your hands to toss and re-distribute the ingredients.  Transfer to a glass storage jar.

Buffalo Ranch Chex Mix will keep for 2 weeks sealed in a glass storage container.

 

Notes

Touch the ramen noodles with the tip of your finger when testing the mix for doneness.  The ramen noodles will likely be the last ingredients to be dry to the touch.  If any bit of the noodle still feels a bit squishy the mix needs to bake longer.

  • Category: snacks
  • Method: bake
  • Cuisine: american

Keywords: buffalo ranch chex mix

2019 Labor Day Recipe Round-Up!

by Leave a Comment

The 2019 Labor Day Recipe Round-Up! What?!?! Wait! Woah! How did we get here already, friends? How is it already Labor Day weekend coming up? Where did summer go? I’m not ready to shove my flip-flops to the back of the closet yet! We’re going to embrace every last golden sunshine-filled warm weather day we have left! Here are all the recipes you’ll need for the final blowout of the summer!

Close up view of a hand holding a sugar cone topped with two scoops of blueberry & oatmeal creme pie ice cream

Let’s start with dessert!

Because life is short, let’s eat dessert first! Dessert is a must for any summer gathering! And ice cream is always a hit! Dessert is the last thing we eat at a meal, and it’s the first thing we remember. Right? When the treats are this good, the answer is YES!

stack of 3 white plates with a crostini topped with herb flecked goat cheese and a black berry with a honey dipper drizzling honey over it. A square white plate with 6 crostini sets in the background. A small round dish of blackberries also sits in the background

If you have friends over for appetizers and drinks…

For a casual holiday weekend get-together, there is nothing like putting out a spread of appetizers and drinks. Put out a variety of salty, creamy, crunchy appetizers and a few pitchers of icy, cold sangria, and you’re done! Your guests can help themselves, and you can relax and enjoy your own party!

To Munch On~Blackberry & Herbed Goat Cheese Crostini with Homemade Hot Honey ~ I can’t even tell you how in love with this I am!

The Best Homemade Onion Dip~{fyi~ this is also fantastic on a thick juicy cheeseburger!}

Sour Cream & Onion Hummus ~served with pita chips and fresh veggies. That’s the way to do it!

rose-colored sangria being poured out of glass carafe into a tall collins glass filled with watermelon balls and sliced strawberries a few halved strawberries and mint sprigs surround the glass with two collins glasses filled with skewers of watermelon balls sit in the background

To Guzzle! I mean, Sip!~

  • Triple Berry & Ancho Chile Sangria~ Your daily serving of fruit never tasted so good! Blackberries, blueberries, and strawberries get drunk in a pool of fruity Rioja red wine and Ancho Chile Liqueur!
  • Watermelon Elderflower Sangria~ this beauty gets tons of views on my Pinterest account! With its beautiful rosy color, I’m not surprised! Juicy strawberry slices and watermelon balls become BFF’s with floral elderflower liqueur and citrusy Pinot Grigio. This will be the recipe you’ll need to double or even triple!
picture of two hands holding a black bowl filled with buffalo chicken pasta salad that is nestled in a white linen towel

Because every BBQ needs yummy side dishes!

What is a summer cookout without side dishes? It would be like Christmas without presents! A beautiful celebration but not near as fun! All of these side dishes are easy to make and are even better if you make them in advance! Perfect!

  • Buffalo Chicken Pasta Salad~ it’s creamy and has a bit of a tangy zip thanks to Frank’s Red Hot Sauce!
  • Summer Herb & Veggie Quinoa Salad with Lemon-Ginger Vinaigrette~ because sometimes you don’t want a mayo-based salad at a BBQ. This lovely dish is a great way to use up all those late summer veggies and herbs out of the garden!
  • Chipotle Coleslaw~ This isn’t a boring slaw! Its smoky flavor is thanks to minced chipotle peppers and smoked paprika. You’ll find yourself piling this onto grilled hot dogs and cheeseburgers. I guarantee it!
overhead view of ears of fresh sweet corn tomatoes red yellow and orange bell pepper cilantro springs chives and a small jar of fresh basil

Thanks so much for stopping by to visit today! I know your tastebuds will be very happy this weekend! It was a lot of fun for me to create this 2019 Labor Day Recipe Round-Up for you! Here’s to celebrating many more holidays together!

If you would like to receive my newsletter every time I post a new recipe, sign up via the subscribe box at the bottom of the page! You can follow me on Pinterest as well!

German Chocolate Ice Cream Cake

by 1 Comment

Where do I even start with this German Chocolate Ice Cream Cake?! I mean, look at it! Hubba Hubba! I don’t even need a fork! No, thanks! I’ll just pick the slab up with both hands and devour it in huge bites. Pardon my chocolate-smeared face but, I’m in the middle of something here! I’m a sucker for German Chocolate Cake, but this cake takes my love to a different level! The chocolate cake by itself is rich and moist! But, I HAD to add a layer of fudgy ganache! And cake without ice cream is like toast without butter. Then there’s the frosting! Sweet caramelly coconut frosting studded with bits of pecans. It’s swoon-worthy and worth every calorie! Yours, mine and everyone else’s ice cream cake dreams just came true!

straight on view of the layers of german chocolate cake there is a layer of chocolate cake a layer of ganache a layer of vanilla ice cream and a layer of coconut pecan frosting and a drizzle of ganache on top

If you are entertaining at home during the weekend, this beauty is the dessert you must make! I can’t think of a more delicious way to close out the summer season! I’m sure this isn’t the last ice cream treat I’ll share here on Yums & Kisses, but it will be the last one for a while!

chocolate ganache being poured onto a chocolate cake in a square metal pan the pan rests on a wide wooden board with a white flour sack towel in the background

Let’s go over the steps to creating this German Chocolate Ice Cream Cake!

  • Bake the cake~ let it cool out of the pan
  • Freeze cake in the pan
  • Make the ganache
  • Pour ganache over the frozen cake
  • Freeze the ganache topped cake
  • Spread softened vanilla ice cream over the ganache layer
  • Freeze the cake until ice cream is completely frozen
  • Spread coconut-pecan frosting over the ice cream
  • Freeze the cake until frosting is firm
  • Make the second batch of ganache
  • Using a wire whisk drizzle the ganache over the cake Jackson Pollack style
  • Freeze the cake until completely frozen, uncovered!
  • Wrap the cake pan in a hot dish towel to loosen it from the pan, lift and transfer the cake to a large cookie sheet
  • Slice
  • Serve
  • Go back for seconds and thirds
a ganache covered cake in a metal pan topped with three scoops of vanilla ice cream a wooden handled ice cream scoop filled with vanilla ice cream rests to the right of the pan and a tub of vanilla ice cream with a white linen towel laying next to it rests in the background

The recipe seems complicated, but it really isn’t. The most time-consuming part is the freezing of the layers during the assembly process. If you are planning on serving this on, let’s say Saturday, then you’ll want to make and assemble the cake on Friday. That way the cake is nice and solid and won’t give you any trouble removing it from the pan or slicing it.

german chocolate ice cream cake being drizzled with ganache from a wire whisk

Have you ever decorated a cake with ganache and a whisk? No? Oh my friend, once you do this, there’s no going back! It’s so fun! You’ll be drizzling ganache on brownies, muffins, scones, pizza! Gotcha! Maybe you won’t be drizzling pizza with abandon, but I bet every sweet thing you make will benefit from a little ganache swizzle! Dip a wire whisk in a measuring cup or pan filled with ganache and flick your wrist back and forth letting the ganache land where it may!

over head view of the german chocolate ice cream cake with a heavy drizzle of chocolate ganache decorating the top a slice of ice cream cake rests on its side in front of the cake exposing a view of all its layers a metal serving utensil rests next to the cake

Now, get in the kitchen and start baking the cake for this German Chocolate Ice Cream Cake!

Other Dessert Recipes from Yums & Kisses that you’ll love!

overhead view of two plates with a light blue flower pattern holding a slice of ice cream cake each a vintage metal dessert fork rests on each plate a black cup of coffee peeks in on the upper left corner

If you enjoyed this recipe, I would love it if you would share it with your friends and family! Follow me on Pinterest, or you can subscribe at the bottom of the page!

XO~ Heidi

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
straight on view of the layers of german chocolate cake there is a layer of chocolate cake a layer of ganache a layer of vanilla ice cream and a layer of coconut pecan frosting and a drizzle of ganache on top

German Chocolate Ice Cream Cake

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Total Time: 6+ hours or overnight
  • Yield: 16 1x
Print Recipe

Description

German Chocolate Ice Cream Cake!  A must-make for any gathering!  Layers of rich chocolate cake, fudgy ganache, creamy vanilla ice cream, and sweet coconut pecan frosting create this decadent but easy dessert!

Scale

Ingredients

For the Cake:

1 cup all-purpose flour

1/4 cup dutch-process cocoa powder

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp espresso powder

1/4 tsp sea salt

1 large egg + 1 large egg yolk, at room temperature

3/4 cup sugar

1/4 cup + 1 Tbsp vegetable oil

1/2 cup whole milk, at room temperature

1/2 tsp vanilla extract

For the Ganache:

4 ounces dark chocolate baking bar ( I used Ghiradelli brand), chopped

1/2 cup heavy whipping cream

1.5 Quart tub of vanilla ice cream (I used Blue Bunny Brand)

One tub of ready-to-eat Coconut Pecan Frosting 

For the Chocolate Drizzle:

2 ounces dark chocolate baking bar, chopped

1/4 cup heavy whipping cream

Instructions

Preheat oven to 350°. Lightly grease an 8″ square metal baking pan. Line the pan with two pieces of narrow parchment paper that are long enough to create handles.  You’ll need the handles later to lift the cake out of the pan. One sheet of parchment should run north to south and the other will overlap going east to west. The parchment should cover a good bit of the bottom and sides of the pan, if there are any areas of the pan not covered by the parchment it will be okay because the pan is greased.

Sift the flour, cocoa powder, baking powder, baking soda, and espresso powder together over a large bowl.  Whisk in the sea salt. 

Using a stand mixer, beat the whole egg + the egg yolk with the sugar, on medium speed, until pale yellow and thick.  This step takes 2-3 minutes. With the mixer on, slowly add in the oil.  Then, slowly add in the milk and vanilla extract. Turn the mixer off and scrape down the bowl.  Add the sifted flour/cocoa mixture all at once and mix on low speed until the batter is smooth.  The batter will be runny.  Pour the batter into the prepared baking pan. Place the pan in the oven and bake 27-32 minutes.  Test the cake for doneness by inserting a toothpick into the center of the cake.  When the toothpick is clean, the cake is done.  Remove the cake from the oven and place on a wire cooling rack.  Let the cake cool for 20 minutes and use the parchment paper handles to pull the cake up and out of the pan. Don’t remove the parchment paper from the cake!  The cake is going back into the pan to build the ganache, ice cream, and frosting layer.  Wash the baking pan.  When the cake is completely cool, lower the parchment-lined cake back into the pan.  Cover the pan with plastic wrap and freeze the cake until firm.  It takes a few hours for the cake to freeze.

To make the Ganache:

In a small saucepan, bring the 1/2 cup heavy whipping cream to a simmer.  When the cream is steaming hot, remove the pan from the stovetop.  Add the chopped dark chocolate and let them sit together for a minute.  This will ensure the chocolate fully melts!  Whisk the hot cream and chocolate together until smooth and glossy.

Remove the cake from the freezer and pour the ganache onto the cake.  Use an offset spatula to smooth the ganache across the cake in an even layer. Place the cake back in the freezer (uncovered!). Let the ganache firm up completely in the freezer.  This takes about 45 minutes.  

Remove the vanilla ice cream from the freezer about 10-15 minutes before you scoop it onto the cake.  The ice cream needs to be a bit soft to “frost” the ganache layer.  When the ice cream has softened a bit, remove the cake from the freezer. Scoop 3/4 of the tub of ice cream onto the cake.  Use a large offset spatula to spread and smooth the ice cream over the ganache layer. Return the pan to the freezer, until the vanilla ice cream is completely frozen again.  Freeze for at least 2 hours.  

Remove the cake from the freezer when frozen solid.  Stir the tub of coconut pecan frosting.  Spoon the contents of the frosting tub onto the cake and, use an offset spatula to spread and smooth the frosting over the top.  Return the cake to the freezer (uncovered!), for 1-2 hours  

Make the ganache for the chocolate drizzle as directed above.

Remove the cake from the freezer.  Dip a wire whisk into the ganache and using a quick back-and-forth motion decorate the top of the cake, as desired.

Return the cake to the freezer for 20 minutes.

When ready to serve the cake:

Remove the cake from the freezer.  Run a dish towel under hot water (careful, don’t make it so hot you burn yourself!).  Wring the excess water from the towel and lay it on the kitchen counter.  Place the cake pan on top of the hot towel and use your hands to hold the towel against the sides of the pan.  Let the hot towel work it’s magic!  The heated towel is going to help loosen the frozen cake from the pan!  Grab the parchment paper handles and pull the cake up and out of the pan.  Place the parchment-lined cake onto a cookie sheet.  To cut the slices, dip a sharp knife into a cup of hot water and dry the knife.  Slice the cake into desired sizes and enjoy!  

You can cover any leftover cake directly on the cookie sheet with plastic wrap, to store. Or, use the parchment paper handles to transfer the cake back to the cake pan. Cover the cake and freeze.

Notes

I recommend making this cake the day before you are planning to serve it. The recipe is simple but it does involve time to let the various layers of the cake firm up in the freezer!

  • Category: dessert
  • Method: baked
  • Cuisine: american

Keywords: ice cream cake german chocolate

Fresh Tomato & Mozzarella Tartine with Herb Mayo

by 1 Comment

In my book, there is nothing better than a fresh-from-the-garden juicy tomato! Warm from the sunshine and practically falling off the vine it’s so ripe. Jeff & I anxiously await the first tomatoes we pick from our garden every summer. Every time Jeff mows the grass he takes a little break and I always catch him sneaking into the garden to pick handfuls of cherry tomatoes. Literally handfuls! Therefore, my recipes must use the larger tomato varieties we have growing. Not that I’m complaining! This Fresh Tomato & Mozzarella Tartine with Herb Mayo has been my lunch every day for the past week. I’m in love! Crunchy toasted sourdough bread, juicy slices of tomato, fresh mozzarella with garlic, lemon zest and basil-flecked mayo. Yes, please!

overhead view of two light blue plates filled with Fresh Tomato & Mozzarella Tartines with Herb Mayo and wavy potato chips a small dish of flakes sea salt rests next to the plates along with a vase of various flowers

What is Tartine?

A Tartine is really just a fancy French name for an open-faced sandwich with some type of spread on it. This tartine is made with no ordinary spread though, friends! Why just have mayonnaise on a sandwich when you can load it up with minced garlic, fresh lemon zest, smoked paprika, and sliced basil leaves! I’m not going to try to B.S. anybody but I tried to do a little video for you guys to demonstrate how to chiffonade basil ( aka thinly slice basil) but my videography skills really suck! I’m barely able to photograph the food let alone create a video! So thanks to my friends at Saveur Magazine, who are amazing at food photography and videography, here is a lovely link that demonstrates chiffonading basil. If you are interested!

overhead view of a slice of toasted bread spread with herb mayo a few slices of tomato and a slice of fresh mozzarella along with a sprig of fresh basil rest on the edge of the plate a fork and knife rest to the left of the plate

The thing I love the most about this Fresh Tomato & Mozzarella Tartine with Herb Mayo? I mean, besides it being completely delicious!! I only have to use the toaster! No oven or stovetop heating the house up to an even more unbearable temperature! It’s been so freakin’ hot and we don’t have air conditioning! If the temperature is above 72° my oven doesn’t get turned on! How about you? What do you like to make to beat the heat?

a toasted slice of bread topped with herb-flecked mayonnaise fresh mozzarella slices and tomato slices with tiny basil leaves dotting the top sit on a small light blue plate a small white ramekin of herb mayo with a small spoon rests next to the plate and a vase of various flowers and basil sprigs rest to the left of the plate

Some other Yums & Kisses recipes that would be lovely paired with the Tartines:

Watermelon Elderflower Sangria

Chipotle Coleslaw

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

Thanks for taking the time to hang out today! I know you’ll enjoy this recipe! If you know someone else who may enjoy it I would be over-the-moon if you would share it with them! Let’s enjoy the last few weeks of summer by eating all the summer tomatoes and drinking all the sangria we can! ♡~Heidi

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
a toasted slice of bread topped with herb-flecked mayonnaise fresh mozzarella slices and tomato slices with tiny basil leaves dotting the top sit on a small light blue plate a small white ramekin of herb mayo with a small spoon rests next to the plate and a vase of various flowers and basil sprigs rest to the left of the plate

Fresh Tomato & Mozzarella Tartine with Herb Mayo

★★★★★

5 from 1 reviews
Print Recipe

Description

Fresh Tomato & Mozzarella Tartine with Herb Mayo is the perfect late summer lunch!  Juicy tomatoes fresh-from-the-garden are piled onto crunchy slices of toasted sourdough bread with fresh mozzarella cheese, and lemon zest, garlic, and fresh basil flecked mayo

Scale

Ingredients

For the Mayo:

1/3 cup mayonnaise

One small clove garlic, minced

zest of 1 lemon

1/8 tsp kosher salt

2 Tbsp thinly-sliced basil

1/8 tsp smoked paprika

For the Tartine:

Two large slices sourdough bread, toasted

One large tomato, sliced

4 slices fresh mozzarella cheese

To Garnish:

a sprinkle of coarse sea salt, if desired

additional basil, thinly sliced, if desired

Instructions

For the Mayo:

Stir the ingredients together in a small bowl. Refrigerate until ready to assemble the tartines.

Toast the sourdough bread. 

Spread each slice of bread with the herb mayo.

Top the mayo with the fresh mozzarella slices and tomato slices. Sprinkle a bit of coarse sea salt and extra sliced basil leaves over the top, if desired.

  • Category: Lunch
  • Method: Toasting
  • Cuisine: American

Keywords: tomato mozzarella tartine herb mayo

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

by 1 Comment

This Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette! Wow! It’s so freakin’ good, friends! Before summer slips by, and our palate wants nothing but pot roast and mashed potatoes, promise me you will make this! Promise? Okay, good!

overhead view of ears of fresh sweet corn tomatoes red yellow and orange bell pepper cilantro springs chives and a small jar of fresh basil

I mean we have to take advantage of all the beautiful produce spilling out of the backyard garden and the farmers’ markets! Fresh sweet corn and crunchy sweet bell peppers along with a generous amount of garden-fresh herbs mixed with nutritious quinoa in a bright and zingy lemon and ginger vinaigrette are what my salad loving soul craves!

a jar filled with lemon ginger vinaigrette with a metal spoon in it a jar lid rests next to it on a white linen towel a group of lemons rests in the back right corner and a metal can filled with flowers rests in the left back corner

Fresh summer produce is a gift to our tastebuds! This Lemon-Ginger Vinaigrette is too! It’s bright and perky from the fresh lemon juice with just a hint of warmth from the minced fresh ginger. Perfection in a jar! You should probably make a double batch. Ya know, just in case you take to drinking it with a straw!

Lemon ginger vinaigrette being poured over a white bowl of quinoa salad a few cherry tomatoes rest on the counter next to the bowl and a metal can filled with flowers rests in the back right corner

A word about quinoa

If you’ve never had quinoa, this Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette is the perfect opportunity to be introduced to it. Quinoa is chewy, tender, and full of fiber and protein. If your tastebuds ever grow tired of pasta, quinoa is a great alternative. It cooks in 20 minutes or less and is so much healthier! Before you cook quinoa be sure to rinse it with cold water for about a minute. Quinoa has a natural coating called saponin. If the saponin is not rinsed from the quinoa, it will taste bitter. No Bueno!

overhead view of a round white bowl filled with Summer Herb & Veggie Quinoa Salad with halved cherry tomatoes alternated with fresh basil leaves in a half moon pattern along the right side of the bowl for garnish metal forks rest on the counter next to the bowl with a small white ramekin sitting on a stack of white plates filled with herb cracker

With Labor Day just around the corner, if you are looking for a new addition to your picnic menu may I suggest this salad paired with Watermelon Elderflower Sangria? Follow it up with a generous scoop of Blueberry & Oatmeal Creme Pie Ice Cream and that my friends is what a perfect summer day is made of!

If you enjoyed this recipe and would like to receive recipes from Yums & Kisses straight to your inbox subscribe at the bottom of the page. And for even more fun, follow me on Pinterest! Thanks for taking the time to hang out with me today! XO~ Heidi

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
overhead view of a round white bowl filled with Summer Herb & Veggie Quinoa Salad with halved cherry tomatoes alternated with fresh basil leaves in a half moon pattern along the right side of the bowl for garnish metal forks rest on the counter next to the bowl with a small white ramekin sitting on a stack of white plates filled with herb cracker

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6– 1 cup servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Summer Herb & Veggie Quinoa Salad with Lemon-Ginger Vinaigrette is the perfect light & fresh dinner!  A great way to use up all those late summer herbs in the garden!

Scale

Ingredients

For the Lemon-Ginger Vinaigrette:

1/4 cup lemon juice

1/2 cup extra virgin olive oil

2 tsp honey

1/2 tsp sea salt

1 Tbsp minced peeled fresh ginger root 

1 clove garlic, minced

dash of chipotle chile powder

For the Salad:

1 cup uncooked quinoa, rinsed and drained

1 Tbsp butter

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

splash of white wine (optional)

1 1/3 cups of water

1/4 tsp sea salt

corn kernels from one ear of fresh sweet corn

1/2 red bell pepper, minced

1/2 orange bell pepper, minced

1 packed cup of minced fresh herbs ( I used a combination of basil, cilantro & chives)

a sprinkle of sea salt before serving (optional)

Halved cherry tomatoes and basil leaves, for garnish

Instructions

For the Lemon Ginger Vinaigrette:

Place the vinaigrette ingredients into a high powered blender.  Process dressing until smooth.  Transfer to a jar and refrigerate.

For the Quinoa:

In a medium-sized saucepan melt the butter over medium heat.  When the butter is melted and hot, add the garlic, red pepper flakes, and quinoa.  Cook for two minutes, stirring frequently.  Add a splash of white wine and cook for an additional 30 seconds. Add the water and sea salt.  Stir to combine.  Raise the heat to high and bring the quinoa to a low boil.  Reduce the heat to medium-low and place the lid on the pan.  Simmer the quinoa for 15-20 minutes.  The quinoa is fully cooked when tender and the quinoa curlicues are visible.  Remove the pan from the heat. Take the lid off of the pan. Let the quinoa rest for 5 minutes.  Fluff the quinoa with a fork and transfer it to a large mixing bowl.  Allow the quinoa to cool until room temperature.

To assemble the Salad:

When the quinoa is cool, add the minced vegetables and herbs to the mixing bowl along with the lemon-ginger vinaigrette.

Stir to combine the ingredients.  Garnish with a sprinkle of sea salt, halved cherry tomatoes, and basil leaves. Time to dig in!

The quinoa salad is terrific at room temperature or chilled.

 

 

Notes

Don’t skip rinsing and draining the quinoa!  Quinoa has a natural coating called saponin.  If it is not cleaned first, the final cooked quinoa will have an unpleasant bitter taste.

  • Category: Salad
  • Method: Stirred
  • Cuisine: American

Keywords: quinoa veggie herb salad lemon ginger vinaigrette

Sour Cream & Onion Hummus

by 5 Comments

Forget about fat-filled sour cream-based dips! Well, not forever, just for today. Because today we are making Sour Cream & Onion Hummus! Full of creamy chickpeas, tangy sour cream, and onions two ways. This recipe requires no chopping and is ready in 5 minutes! Healthy(ish) food never tasted so good!

a white bowl filled with hummus topped with a swirl of sour cream and garnished with three orange and red nasturtiums the bowl is surrounded by cucumber coins black olives red pepper slices and broccoli florets a metal can filled with sunflowers and pink daisies rest in the left corner with a white linen towel running along side it and a metal sifter is filled with pita chips and wavy potato chips in the right corner a vintage metal spoon rests between the hummus platter and the sifter

Don’t get me wrong I still love the recipe for The Best Homemade Onion Dip here on Yums & Kisses. Dare I say, I may even love this recipe even more! What’s not to love about this rich, creamy, and slightly tangy dip? It’s perfect served with crunchy pita chips! Or, thick and crispy potato chips! It’s even better scooped up with a crisp cucumber coin! Or, drag a sweet and juicy red pepper slice through it! Sour Cream & Onion Hummus may actually make you into a vegetable lover if you aren’t one already!

overhead view of a bowl of Sour Cream & Onion Hummus that is topped with a swirl of sour cream the bowl is surrounded by cucumber coins black olives red pepper slices broccoli florets and nasturtium flowers a white linen towel rests in the upper left side and a metal tin of wavy potato chips rests at the top right

One Hummus. Sooooo many ways to love it!

Hummus isn’t just for snacks. Jeff & I use it for so many things at mealtime.

  • Pour it over hot cooked pasta and toss to coat the noodles. Reserve some of the pasta cooking water when you drain the noodles and add a bit to the hummus coated noodles if it seems dry.
  • Smear a bit of Sour Cream & Onion Hummus on two slices of toasted multigrain bread. Add slices of roasted turkey breast and top with avocado slices and sprouts. Lunch for two is served!
  • Put a scoop or two on a garden salad instead of salad dressing.
  • Toast a sourdough English muffin. Spread with the hummus. Top with a thick slice of juicy fresh tomato. Absolute Heaven!

A lot of days lunchtime comes and goes. 2 pm rolls around, and I’m starving! With a container of this hummus in the fridge, I have no excuse not to eat something healthy! Because honestly, without this lifesaver waiting for me in the fridge, I would grab a pack of peanut butter and cheese crackers. Not exactly nutritious or filling!

close up view of a red pepper slice that has been dipped in hummus the platter of veggies and hummus rests towards the front and is blurry while the red pepper slice with hummus is in focus a metal sifter filled with wavy potato chips and pita chips rests in the back right corner

If you have 5 minutes, you’ve got all the time you need to make this! It’s the perfect appetizer for when last-minute guests drop by. And it also makes a terrific after school snack for the kids!

I know you’ll enjoy this quick & easy recipe! If you would like to receive recipes from Yums & Kisses straight to your inbox every week, you can sign up at the bottom of the page! Also, follow me on Pinterest! I’m gonna dive into some of this delicious hummus, now! Can’t wait to visit with you again soon!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
a white bowl filled with hummus topped with a swirl of sour cream and garnished with three orange and red nasturtiums the bowl is surrounded by cucumber coins black olives red pepper slices and broccoli florets a metal can filled with sunflowers and pink daisies rest in the left corner with a white linen towel running along side it and a metal sifter is filled with pita chips and wavy potato chips in the right corner a vintage metal spoon rests between the hummus platter and the sifter

Sour Cream & Onion Hummus

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 8–1/4 cup servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Sour Cream & Onion Hummus is rich, creamy, tangy!  Perfect for dipping your favorite crudites or snack chips!  Healthy never tasted so good!!

Scale

Ingredients

15 ounce can of chickpeas, rinsed and drained

1/3 cup full-fat sour cream

1 Tbsp lemon juice

2 Tbsp warm water

1/4 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

1 Tbsp extra virgin olive oil

1/2 Tbsp hot sauce (I used Cholula)

2 tsp dried minced onion flakes

dash of cayenne (optional)

Instructions

Place all of the ingredients, except the dried onion flakes, into a high-powered blender.  Purée until smooth.  Transfer the hummus to a storage bowl and stir in the onion flakes.  Refrigerate until chilled.  Hummus will keep in the refrigerator for five days. 

Notes

If you don’t have Cholula hot sauce substitute your favorite brand!

  • Category: Appetizers
  • Method: Blender
  • Cuisine: American

Keywords: sour cream and onion hummus

Peanut Butter & Pretzel Granola

by 1 Comment

I’ve always had an affinity for anything sweet and salty. Hot salty french fries dipped into a chocolate milkshake. Chocolate covered crunchy potato chips. Chewy bacon squiggled through warm maple syrup. Salted caramel anything. Oh, man, I love them all! This Peanut Butter & Pretzel Granola satisfies my sweet and salty tooth first thing in the morning! It’s like a peanut butter and pretzel cookie but waaaaaay better. Chewy rolled oats, creamy peanut butter, sweet maple syrup, and salty pretzels… How could this be wrong??!!

overhead view of a jar of granola spilling onto a marble countertop squares shards and chunks of dark chocolate rest next to the jar a small white cup of granola with a spoon rests in the upper right corner a white linen towel runs along the top edge

And of course, I had to go there. Adding a little bit of chocolate chunk action never made anybody mad. Am I right? I knew you wouldn’t mind. Of course, the chocolate is entirely optional. But I do highly recommend it!

I hate to bring this subject up

But, it’s looming in the background at this point of summer. Back. To. School. Ugh, I know. I apologize for bringing it up. But, the little ones are going to be starving when they get off the bus in the afternoon. A cold glass of milk and a tall jar filled with Peanut Butter & Pretzel Granola will be just what they need!

a small white teacup filled with granola being topped with milk a jar overflowing with granola is in the background along with a white linen towel

Don’t save all this deliciousness for after school, though! Douse it with milk! Sprinkle it over pancakes or waffles! Stir it into vanilla (or chocolate!) yogurt! Eat it by the handful! Top frozen yogurt or ice cream for a hippiefied sundae! Make chocolate-covered frozen bananas and roll it in Peanut Butter & Pretzel Granola before the chocolate sets! Hungry yet??? I knew you would be!

overhead view of the ingredients required to make peanut butter & pretzel granola maple syrup ground cinnamon vanilla extract light brown sugar creamy peanut butter hard salted pretzels and rolled oats are pictured a small wooden spoon rests on the left side

Easy Peasy

There is nothing complicated about this recipe! Breaking the pretzels into bite-sized pieces is as complicated as it gets! Measure, stir, bake. Well, maybe I told a little white lie. There is something hard about this recipe… Letting it cool before diving into it is a challenge. This granola is clumpy. But in a good way. Perfect for those mid-afternoon grumbellies. Ya know. When lunch is over, but dinner is still hours away and you just.need.something!!! You can reach in the jar and pick out a few chunks of granola to help the situation!

overhead view of a parchment-lined cookie sheet with peanut butter & pretzel granola with chocolate chunks scattered across it a vintage metal spoon rests on the bottom left side of the tray

You guys know I love me some peanut butter! Remember the No-Bake Energy Bars? Mmhmm. Some serious yum there! I know you are going to love this Peanut Butter & Pretzel Granola just as much! Maybe even more so! Follow me on Pinterest to keep up with what’s going on here at Yums & Kisses! Or, if you would like to receive my recipes straight to your inbox every week, you can subscribe at the bottom of the page! Can’t wait to visit with you again soon! You guys are the sweet to my salty!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
overhead view of a jar of granola spilling onto a marble countertop squares shards and chunks of dark chocolate rest next to the jar a small white cup of granola with a spoon rests in the upper right corner a white linen towel runs along the top edge

Peanut Butter & Pretzel Granola

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 16– 1/4 cup servings 1x
Print Recipe

Description

Peanut Butter & Pretzel Granola will get your day started right! Makes a delicious after school snack as well! Tastes like a peanut butter cookie but is so much healthier!

Scale

Ingredients

1 cup broken pretzel pieces

3 cups regular rolled oats 

2 Tbsp packed light brown sugar

1/4 tsp sea salt

1/4 tsp cinnamon

1/2 cup pure maple syrup

2/3 cup creamy peanut butter

1 tsp vanilla extract

2 ounces chocolate chunks (I used half of a dark chocolate baking bar and chopped it myself), optional

Instructions

Preheat the oven to 325°

Line a large cookie sheet with parchment paper

Combine the oats, pretzels, brown sugar, sea salt, and cinnamon in a large mixing bowl.

Place the maple syrup and peanut butter into a 2-cup glass measuring cup or bowl. Microwave on high for no more than 30 seconds.  Stir well to combine the peanut butter and maple syrup.  Add the vanilla extract and stir again to combine.

Pour the peanut butter mixture over the dry ingredients.  Stir well until the oat mixture is completely coated with the peanut butter syrup.  Dump the oats onto the lined cookie sheet and spread out into a thin layer.  The oats will be a bit clumpy, but that’s okay.  Just try to get it into as even of a layer as possible so that it bakes evenly.

Bake 19-22 minutes.  The granola will look dry, the edges will be golden brown and will be firm feeling.

Transfer the cookie sheet to a cooling rack and let rest until cooled.  Scatter the chocolate chunks over the tray of granola. Break the granola into clumps. Time to eat!  Enjoy!

Notes

Granola keeps well in a jar for one month

If you want more of cereal-like granola, use a fork to break the granola up after it has cooled but while it’s still on the cookie sheet.

A tip for brown sugar that is starting to harden:  Bury 2 or 3 large marshmallows down into the sugar and seal it up.  The brown sugar will draw moisture from the marshmallows and rehydrate!

  • Category: Breakfast
  • Method: baked
  • Cuisine: American

Keywords: peanut butter pretzel granola chocolate chunk rolled oats