Friday, January 30, 2015

Loaded Baked Potato Chips with Green Chile Ranch Dressing


These Loaded Baked Potato Chips with Green Chile Ranch Dressing are brought to you in part by Farmland® and Latina Bloggers Connect. These are a twist on a classic pub recipe, with oven baked potatoes loaded with cheese and bacon, served with a spicy green chile ranch dressing. While this post was compensated, the recipe and opinions in the post are entirely my own. 

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey


Welcome back for a week of homegating recipes! We are concentrating on easy recipes that you can make for your home celebrations or ones that you can take to a friend's or family member's house to celebrate watching the big game! Today I have a New Mexico inspired appetizer that you can make and incorporate into your big game celebrations! These Loaded Baked Potato Chips with Green Chile Ranch Dressing are a twist on classic cheese fries and ranch dressing that you order at your local pub, but of a smokey and spicy variation!

I am so excited to introduce you to and/or talk with you about Farmland® Bacon! Farmland Bacon offers quality hickory smoked bacon where you can definitely taste the quality in their product! The bacon is slowly smoked over real hardwoods, and Farmland takes great pride in their curing and smoking techniques. You can taste the different in this bacon, and it's definitely not your average bacon! You'll be forcing yourself to refrain from eating the entire package.

One of my favorite appetizers is loaded fries with cheese and bacon, dipped in ranch dressing (of course!). Today I'm sharing an easy homemade variation of that recipe... but you can use your oven instead of a fryer. I don't really deep fry things because I can't fathom using and throwing away so much oil and it's probably a good thing that I don't because I love fried food! And because I'm from New Mexico and we put green chile on everything, I decided to top these with chopped green chile. AND(!) I also decided to make my own homemade green chile ranch dressing. This dressing has all of the wonderful flavors of traditional ranch dressing, but with the heat and smokiness of green chile. (Don't have or don't like green chile? Leave it out! It's still wonderful without it.)

I hope that if you're homegating for the big game, that you try out this recipe! What are you planning on doing to celebrate the big game?

Please visit Farmland® to learn more about their products and where you can purchase them in your local grocery store. They not only offer quality bacon, but also gluten-free breakfast sausages to also start your day!

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey

Loaded Baked Potato Chips with Green Chile Ranch Dressing | Tortillas and Honey


Loaded Baked Potato Chips
adapted from The Shady Porch

oil (vegetable, bacon grease, or cooking spray, etc.)
2 large Russet potatoes, rinsed and sliced into 1/8" rounds
1 c. mild cheddar cheese (or any other good melting cheese)
6 slices bacon, cooked and chopped
1/2 c. green chile, chopped (fire roasted, peeled, and deseeded)
Kosher salt, to taste
Freshly ground black pepper, to taste
Green Chile Ranch Dressing, for dipping (see below for recipe)

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, then grease the top of the foil with your preferred oil. (I use a very thin coating of bacon grease).

Line the potato slices in a single layer on the baking sheet, careful not to line them too close (otherwise they'll steam and not crisp up properly)-- you may need two baking sheets. Lightly grease the tops of the potato slices (again with your preferred oil), then sprinkle lightly with kosher salt and freshly ground pepper.

Bake for 25-30 minutes, flipping the potato slices halfway through. Keep an eye on your potatoes so that they don't brown too quickly. If they're not crispy enough for you, bake for 5 additional minutes or until you get your desired crispiness.

Remove from the oven, and turn up the heat to broil. Top the potato slices with cheese, bacon, and green chile, then return to the oven 3-5 minutes until the cheese is melted. (You can do this in smaller portions in the microwave using a microwave safe dish.)

Serve in individual portions or family style with homemade green chile ranch dressing (see below for recipe).

Makes 2-4 servings. (You can easily halve or double this recipe!)



Green Chile Ranch Dressing
a Tortillas and Honey original recipe

1 c. mayonnaise
1 c. sour cream
1 Tbs. fresh dill, finely chopped
1 Tbs. fresh chives, finely chopped
1-2 garlic gloves, minced
1/4 tsp. salt
1/4 tsp. cayenne pepper or red chile powder (use more or less depending on your heat tolerance)
1/4 tsp. ground black pepper
pinch of ground coriander
1/2 c. green chile, chopped (fire roasted, peeled, and deseeded)
1/2 c. milk (may need more to thin out-- the dressing will thicken as it sits)


Whisk together all the ingredients in a large bowl.

Add mixture to a small food processor and pulse until smooth. (Skip this step if you'd like the dressing more chunky!)

Pour dressing in an airtight container and store in the fridge. When ready to use, whisk in additional milk to get the desired consistency. The dressing will thicken up in the fridge. Use within 4-5 days of making.

Makes about 2 cups. (You can easily halve or double this recipe!)


Tuesday, January 27, 2015

Garlic Artichoke Fries



These Garlic Artichoke Fries are brought to you in part by Collective Bias® and its advertiser to help you create festive homegating recipes for the big game! These fries are a take on a favorite artichoke dip and turned into a classy and unique appetizer!  As always, the recipe and opinions in this post are my own. #GameTimeGrub #CollectiveBias

Garlic Artichoke Fries | Tortillas and Honey


We're talking about "homegating" recipes this week in order to get you ready for the big game! Do you usually stay in, go to a party, or go out to celebrate and watch the game? For those of you staying in or going to a family member's or friend's house, you can easily make restaurant quality appetizers at home and not venture out to the busy restaurants and bars in order to watch the game.

This year, I decided to make a twist on a classic dish with Alexia Smart Classics Crinkle Fries that I found at Walmart. Alexia products are superb quality food to use in your recipes; I've loved their products for years! The fries are thick and crunchy, and are honestly one of my favorite frozen food products. Because of the quality, they offer a little more versatility of some of the other products that I have tried. Please see below on where you can find these products in your local Walmart, and please also keep reading for more information about these unique Garlic Artichoke Fries that I'm sharing with you today!




A favorite and classic appetizer is spinach artichoke dip. It's certainly one of mine! And actually one of my favorite appetizers is a take on spinach artichoke dip, but it's garlic artichoke dip-- take out the spinach and add in more garlic. It's a recipe that I always make for get togethers, and everyone loves it-- like "fighting for scraps" loving it!

I decided to take my favorite dip and turn it into smothered fries, which created a unique and a little more classy take of typical bar food (fries and artichoke dip). Being that bar food is some of the best tasting food in the world (for me anyway), combining the two dishes seemed like an delicious idea and the results were awesome!

I went ahead and made these into individual servings, which you can certainly do or you can make these family style and have everyone pick at them. They are pretty hearty, so they can make a small meal that you can eat with a fork.

What kinds of food will you be making for the big game?

You can find more information about Alexia products through their Facebook page, their Pinterest page. And if you're looking for some great big game recipes for your homegating, check out these game time grub recipes!


Garlic Artichoke Fries | Tortillas and Honey

Garlic Artichoke Fries | Tortillas and Honey

Garlic Artichoke Fries | Tortillas and Honey

Garlic Artichoke Fries | Tortillas and Honey

Garlic Artichoke Fries | Tortillas and Honey

Garlic Artichoke Fries | Tortillas and Honey



Garlic Artichoke Fries
a Tortillas and Honey original recipe

32-oz. package Alexia Smart Classics Crinkle Cut Fries
2 Tbs. unsalted butter
3 garlic cloves, minced
14-oz. can artichoke hearts, drained and chopped
1 c. shredded mozzarella cheese, plus about 1/2 c. more for garnish
1/2 c. freshly grated Parmesan cheese
4 oz cream cheese, room temperature
parsley, finely chopped, for garnish
Note: you can add additions in here too! (think cooked bacon, green chile, spinach, etc.!)

Make fries according to package.

Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds to a minute. Lower the heat and combine the remaining ingredients (including any other additions if you choose, see above note) in the saucepan, except for the parsley. Stir the mixture until it is just slightly melted.

Here, decide how you're going to serve your fries! For individual portions, use 4-6 ramekins or oven-proof soup bowls. If you're serving family style, use a 9x13 rimmed baking pan or another large sized oven-safe baking dish. Make sure these dishes are safe to use under the broiler.

Preheat oven broiler. Distribute fries onto the bottom of your preferred baking dish(es). Top with artichoke mixture (you may have leftovers!), then sprinkle additional shredded mozzarella cheese on top. Place dish(es) under preheated broiler 4-5 minutes, until cheese is melted.

Remove from oven and sprinkle with parsley for garish. Serve immediately.

If you  have leftover/unused garlic artichoke mixture, use on a baked potato or use as a dip with your favorite chips!

Makes 4-6 servings


Monday, January 26, 2015

SNICKERS Blondies with Pretzel and Potato Chip Crust


These SNICKERS® Blondies with Pretzel and Potato Chip Crust are brought to you in part by Collective Bias® and its advertiser to help you celebrate the big game! These Blondies incorporate some of your favorite big game snacking all into one sweet and salty treat! As always, the recipe and the opinions in this post are my own. #BigGameTreats #CollectiveBias

SNICKERS Blondies with Pretzel and Potato Chip Crust | Tortillas and Honey


Are you all ready for the Big Game? What do your family and friends do to celebrate and cheer on your favorite teams? This is a big time of the year for people to get together and we're all looking for different entertaining ideas and recipes to make! If you decide to do some homegating at your house or someone else's house, SNICKERS® and Starbursts are one of my favorite candies to have available for guests to much on and its a great candy to incorporate into some fun recipes! It easy to put these goodies in a bowl for people to grab and snack on. It's a delicious and easy way to help entertain and feed your guests.




This year, I decided to grab some of my favorite munching treats from the local Walmart to create a new recipe for you all! One of the things that I absolutely love to do is try new recipes so that I can share with others, and I think that I've created a perfect game day treat! I took my favorite blondies recipe, mixed in some SNICKERS bites that I found in the candy aisle, then poured the batter over a pretzel and potato chip crust. All of great snacking flavors all in one recipe to create a sweet and salty and buttery treat that you and all of your guests will certainly enjoy. These are great to make ahead of time (i.e. the day before!), that way you can concentrate on having fun enjoying your company and routing for your team!


SNICKERS Blondies with Pretzel and Potato Chip Crust | Tortillas and Honey

SNICKERS Blondies with Pretzel and Potato Chip Crust | Tortillas and Honey

SNICKERS Blondies with Pretzel and Potato Chip Crust | Tortillas and Honey

SNICKERS Blondies with Pretzel and Potato Chip Crust | Tortillas and Honey

SNICKERS Blondies with Pretzel and Potato Chip Crust | Tortillas and Honey

SNICKERS Blondies with Pretzel and Potato Chip Crust | Tortillas and Honey

SNICKERS Blondies with Pretzel and Potato Chip Crust | Tortillas and Honey



SNICKERS® Blondies with Pretzel and Potato Chip Crust
a Tortillas and Honey original recipe

Crust:
1 1/4 c. pretzels, crushed
1 1/4 c. ridged potato chips, crushed
3/4 c. unsalted butter, melted (1 1/2 sticks)
3 Tbs. brown sugar

Blondies:
1 c. unsalted butter, room temperature (2 sticks)
1 c. light brown sugar, lightly packed
1/2 c. granulated sugar
2 tsp. pure vanilla extract
2 large eggs, at room temperature
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. Kosher salt
8 oz. bag SNICKERS® mini bites


Preheat oven to 350. Grease 9x13 baking pan.

In a medium bowl, mix together butter, sugar, chips and pretzels. Press the mixture into the bottom of the baking pan.

In a small mixing bowl, sift together the flour, baking soda, and salt.

Using an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes in a large mixing bowl, until light and fluffy. Add the vanilla. Add the eggs, one at a time, mixing well after each addition. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the SNICKERS pieces.

Spread the batter over the crust and smooth the top. If you're having trouble spreading the batter over the crust, spray some cooking oil on your hands to spread the batter. Bake for 30 minutes, until a toothpick comes out clean, careful not to overbake.

Cool completely in the pan and cut into squares.

Makes about 24 bars.


Friday, January 16, 2015

M&M's® Red Velvet Cookie Dough Filled Red Velvet Cupcakes


These M&M's® Red Velvet Cookie Dough Filled Cupcakes add an extra touch to traditional red velvet cupcakes and are brought to you in part by Collective Bias® and its advertiser. These red velvet cupcakes are filled with cookie dough made with M&M's® Red Velvet, then topped with a cream cheese frosting and will surely make your family and friends feel extra special, especially during Valentine's Day!  As always, the recipe and the opinions in this post are my own. #RedVelvetLove #CollectiveBias


M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey


Valentine's Day is not just for your special someone, it's also about showing appreciation and love to your friends and family... this does not have to be done with extravagant gifts, but often the smallest of gestures are the ones most appreciated and sometimes the most memorable! I have a great recipe for you to share with your friends and family this Valentine's Day, M&M's® Red Velvet Cookie Dough Filled Red Velvet Cupcakes!

One of the things I love about the holidays is the plethora of holiday candy available, especially the special seasonal candy like M&M's® specially flavored candies. I discovered these M&M's® Red Velvet candies at Walmart and knew that I had to incorporate this into an extra special recipe this year!


Look at all these Valentine's candies!!

After picking up several bags of M&M's® Red Velvet, I thought for awhile about how I can make a classic Valentine's day recipe even more amazing. Everyone loves red velvet cupcakes-- they're absolutely beautiful with a rich red color and topped with a creamy and tangy cream cheese frosting. So I decided to "up" the classic recipe and stuff them with cookie dough made with M&M's® Red Velvet! They are a great surprise when you bite into them and makes an already special treat even more special.

These are great to share with your family and friends this Valentine's. The recipe is relatively easy, though it requires a lot of steps and is more time consuming, I'm not going to lie... but the outcome is so impressive and everyone will appreciate the time and love that you put into makes these especially for them! What are you doing to help make your family and friends feel loved this year?

See more great M&M's® Red Velvet recipe and party ideas at myconfectioncorner.com/valentines-day where you can also download a coupon to save on your M&M's® purchase.


M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey

M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey

M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey

M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey

M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey

M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey

M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey

M&M's® Red Velvet Cookie Dough Filled Cupcakes | Tortillas and Honey



M&M's® Red Velvet Cookie Dough Filled Cupcakes
A Tortillas and Honey original recipe

M&M's® Red Velvet Cookie Dough:
1/2 c. butter, room temperature (1 stick)
1/2 c. brown sugar
1/4 c. sugar
2 Tbs. milk
1 tsp. vanilla
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 c. M&M's® Red Velvet, roughly chopped

Red Velvet Cupcakes:
1 1/2 c. cake flour
1/2 tsp. baking soda
1 1/2 tsp. unsweetened cocoa powder
1/4 c. Tbs. unsalted butter, room temperature (1/2 stick or 4 Tbs.)
1/2 c. vegetable or canola oil
1 c. sugar
2 eggs
1 Tbs red food coloring
1/2 tsp. cider vinegar
1/2 tsp. vanilla
1/2 c. buttermilk

Cream Cheese Frosting:
1 (8 oz.) package cream cheese, room temperature
1/2 c. unsalted butter, room temperature (1 stick)
1 1/2 - 2 c. powdered sugar, sifted
1/2 tsp. vanilla extract
pinch of salt


Cookie Dough Filling:
Using a stand of electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add the milk and vanilla, then beat until smooth. Mix in flour and salt. Fold in the M&M's®.

Take about a tablespoon of the dough roll into a ball, and place on a baking sheet. Repeat with the rest of the dough, making around 18-20 cookie dough balls. Place in the freezer for about an hour, until firm.


Red Velvet Cupcakes:
Preheat oven to 350. Line 18-20 cupcakes liners in muffin tins.

Sift together the cake flour, baking soda, and cocoa powder.

Using a stand of electric mixer, cream together butter, oil, sugar on medium speed until pale and thick, about 5-7 minutes. Add eggs one at a time, beating well after adding each egg. Add in the food coloring, vinegar, and vanilla and mix until well combined, 1-2 minutes. Add in 1/3 of the flour mixture and mix to combine. Add in half the buttermilk and to combine. Repeat these steps with the rest of the ingredients, ending with the flour mixture and mix for another 1-2 minutes.

To assemble the cupcakes, pour about a tablespoon of cake batter into each of the liners. Then place a ball of cookie dough into each of the liners. Pour more of the cake batter on top of the cookie dough so that it is coated and the liner is about halfway filled-- the cookie dough will be sticking out of the batter, but make sure that you have the cookie dough coated but not covered completely with batter. (You don't need to fill them 2/3 like usual because of the cookie dough in the middle; too much batter will puff up above the liner and will take longer for the batter to cook on top because of the cookie dough.)

Bake 15-20 minutes, until the tops of the cupcakes are slightly firm to the touch and a toothpick comes out clean when inserted into the top of the cake (but careful not to prick the cookie dough). Allow cupcakes to cool completely before you ice them!


Frosting:
In a large mixing bowl, using a stand mixer or an electric mixer, beat the cream cheese, butter and vanilla together until smooth. Add the sugar slowly in small batches, beating on low speed until incorporated. Once all sugar has been added, add in a small pinch of salt, and increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour so that the cream cheese firms up and makes it easier to ice the cupcakes.

Ice the cupcakes using a pastry bag with a star tip, starting from the edge of the cupcake and swirling into the middle of the cupcake. Garnish with M&M's® Red Velvet, and refrigerate until ready to serve.


Makes about 18-20 cupcakes.
This recipe can be easily doubled if you'd like to give out more!


Friday, January 9, 2015

Cheesy Baked Penne with Eggplant (+ Skinnytaste Cookbook Review)


Cheesy Baked Penne with Eggplant | Tortillas and Honey



Did any of you ask for (and receive) cookbooks for the holidays?! And are any of you trying to be just a little more healthy this new year? One of the books that took the world by storm last year was Gina Homolka's Skinnytaste cookbook, and I've been itching to get my hands on a copy! I was very fortunate to get this cookbook, and today I'm offering you a review of the Skinnytaste as well as a recipe that I made from the cookbook, Cheesy Baked Penne with Eggplant.


The Review:

Skinnytaste by Gina Homolka is 320 pages and features 150 recipes and is organized into sections like, breakfast, sandwiches, salads, different proteins, and dessert. This is not a diet, but rather Gina focuses on helping to create healthy and lighter dishes that people can incorporate into their every day eating (whether one is trying to lose weight or just trying to eat a little more healthy.) The first thing you notice about the book, is the cover! How enticing is a cookbook called Skinnytaste with a photo of shrimp and grits on the cover and crepes on the back cover?! That is absolutely great marketing.

I love that Gina offers several  breakfast ideas. Breakfast is my downfall because I don't have time to prepare breakfast in the mornings and am usually running out the door to work. Her PB&J Overnight Oats in a Jar are easy to prepare the evening before, so that that you can grab it on the way out the door-- if you've never tried overnight oats, you really need to give them a try! I also like her Make-Ahead Western Omelet "Muffins" that are made in muffin tins that you can make ahead of time and adapt to your particular tastes; she even offers suggestions on how to freeze them that way you can prepare them in bulk!

One of the things I really appreciate about the cookbook is that the nutritional information and serving sizes are provided; this allows for portion control. I also appreciate that she indicates which meals are gluten-free, quick, and/or freezer-friendly! 

For the most part, I think her recipes and suggestions are spot on. While her Banana-Oat Muffins sound delightful at 162 calories, I'm not sure if only one muffin would be sufficient for breakfast; perhaps pairing it with a boiled egg or some other protein and/or fruit would be a little more heartier?

With recipes like Chocolate Chip Pancakes, Grilled Steak Sandwiches, Chicken Parmesan, Double Chocolate Chunk, Walnut Cookies, if you didn't know any better, you would think that this isn't a lighter, healthy, or "skinny" cookbook-- which is exactly what Gina was trying to accomplish. This isn't a diet cookbook, rather an every day cookbook with great recipes for yourself and your family! I look forward to cooking my way through this cookbook!

The recipe:
I chose to make the Cheesy Baked Penne with Egglant because it's a warm, hearty meal that would give us plenty of leftovers! I absolutely adore eggplant, so I loved that this recipe used eggplant instead of meat. The dish almost comes across as a lasagna because of the different layers of pasta, sauce, and ricotta cheese mixture. I kept this dish pretty close to the original, but decided to add red pepper flakes for a little heat and I used a pound of corn pasta instead of 12 oz. I felt like 12 oz may be a little too runny, so the pound of pasta worked out great-- this also depends on the pasta that you use and your personal preference too! For gluten free pastas, I prefer corn or quinoa-- the quinoa have the best flavor and texture, but they are more expensive. We were very pleased with this dish, and it will definitely one in rotation in our house!



This book review is sponsored by Blogging for Books. While I received a complimentary copy for review, the opinions in this review are entirely my own. 


Cheesy Baked Penne with Eggplant | Tortillas and Honey

Cheesy Baked Penne with Eggplant | Tortillas and Honey

Cheesy Baked Penne with Eggplant | Tortillas and Honey

Cheesy Baked Penne with Eggplant | Tortillas and Honey

Cheesy Baked Penne with Eggplant | Tortillas and Honey

Cheesy Baked Penne with Eggplant | Tortillas and Honey

Cheesy Baked Penne with Eggplant | Tortillas and Honey



Cheesy Baked Penne with Eggplant
Slightly adapted from Gina Homolka's Skinnytaste Cookbook, page 254

8 oz. part-skim ricotta
8 oz. shredded part-skim mozzarella cheese
1/2 c. grated parmesan cheese
1/4 c. fresh parsley, chopped
1 Tbs. olive oil
4 garlic cloves, roughly chopped
1 eggplant, cut into 1-inch cubes (16 oz.)
2 tsp. kosher salt, divided
Freshly ground black pepper
1/8 tsp. crushed red pepper (use more or less depending on your taste)
28 oz. can crushed tomatoes
2 Tbs. fresh basil, chopped
12-16 oz. penne pasta (gluten-free corn or quinoa pasta work here)

Preheat the oven to 375.

Spray a 9x13 baking dish with non-stick spray.

In a medium bowl, mix together the ricotta, 1 cup of the mozzarella cheese, 6 tablespoons of the parmesan cheese, and the chopped parsley. Set aside.

Bring a large pot filled with water to a boil. Add 1 teaspoon of salt to the boiling water, then add the pasta. Stir the pasta so that they don't stick together. Boil the pasta according to package directions,  but remove and drain before the pasta gets to al dente (about 4 minutes before it gets to al dente but this will depend on the pasta that you're using). Drain. 

While you're waiting for the pasta to cook, prepare the sauce. In a large, deep skillet over medium heat, heat the olive oil. Add the garlic an cook, stirring until golden, about 1 minute. Add the eggplant, 3/4 teaspoon of the salt, black pepper, and crushed red pepper. Cook until the eggplant is golden, about 4-5 minutes; then add the tomatoes, basil, the remaining salt, and more black pepper depending on your taste. Reduce the heat to low, and cook for about another 5 minutes until the eggplant is tender. 

To assemble the dish, place half the pasta into the dish. Top with 1/3 of the tomato sauce mixure, then spread the ricotta mixture evenly on top. Add the remaining pasta to the dish, then cover with the remaining tomato sauce, mozzarella, and parmesan.

Cover with foil and bake for 20 minutes. Remove the foil, then bake for an additional 6-7 minutes until the cheese is melted and the edges of the cheese are turning slightly brown.


Makes about 8 servings.


Monday, January 5, 2015

Cinnamon Anise Granola (Biscochito Granola)


This Cinnamon Anise Granola has all of the flavors of New Mexico's favorite cookie, biscochitos! This post was sponsored by Collective Bias® Social Fabric Community® and Quaker Oats® to help others learn the many uses Quaker® products. As always, the recipe and the opinions in this post are my own. #LoveMyCereal #QuakerUp #CollectiveBias

Cinnamon Anise Granola (Biscochito Granola) | Tortillas and Honey


Do you have traditional recipes that your family absolutely loves but are reserved for only special occasions or during the holidays? Do you try to find ways to incorporate those flavors into different recipes throughout the year? Today, I'm sharing with you a recipe that I created using Quaker Oatmeal Squares® that I found and purchased at Walmart to re-create my favorite holiday flavors that you can eat every day! #CollectiveBias #LoveMyCereal #QuakerUp #sponsored

I always get excited when I find new products or when others share new products with me, and I love to incorporate these new products into different recipes! When I was at the local Walmart last week, I found Quaker Oatmeal Squares® in Cinnamon flavor and knew exactly how I was going to use them to recreate some of my favorite flavors into a new recipes. These Quaker Oatmeal Squares® as well as other Quaker Real Medleys®, Quaker Simply Granola®, and QuakerLife Cereal® products can all be found in the cereal aisle, and you can find the products here at Walmart.


Cinnamon Anise Granola (Biscochito Granola) | Tortillas and Honey


For me, and many that live in New Mexico, biscochitos are usually only made and eaten during the holidays and special occasions. Biscochitos are traditional cookies that are flavored with cinnamon and anise. The two flavors are subtle yet complement each other perfectly; it's no wonder that it's the state's official cookie and our favorite cookie! These cookies, however, are time consuming to make so I only make them a couple times during the year.

I did find a great way to incorporate biscochito flavors that you can incorporate into your every day life-- I've created a flavorful Cinnamon Anise Granola recipe that is reminiscent of my favorite cookie! This recipe is not nearly as time consuming to make as the cookies are, and you can savor the cinnamon and anise flavors of biscochitos every day in many different ways! I used pecans, pepitas, and pine nuts (which are some of the most commonly used nuts here in New Mexico) but you can mix in any of the types of nuts that you prefer.

There are several ways that you can eat this granola! You can eat this for breakfast (make yourself a yogurt parfait and sprinkle on top of greek yogurt or you can turn this into a cereal where you can add milk or soy/almond milk); use this granola as a snack by itself or you can sprinkle it on a rice cake that has peanut butter spread on it); or you can use this in your dessert and sprinkle this on top of vanilla or honey ice cream for dessert! This granola is very versatile that you can use in several different ways.



Cinnamon Anise Granola (Biscochito Granola) | Tortillas and Honey

Cinnamon Anise Granola (Biscochito Granola) | Tortillas and Honey

Cinnamon Anise Granola (Biscochito Granola) | Tortillas and Honey

Cinnamon Anise Granola (Biscochito Granola) | Tortillas and Honey

Cinnamon Anise Granola (Biscochito Granola) | Tortillas and Honey

Cinnamon Anise Granola (Biscochito Granola) | Tortillas and Honey



Cinnamon Anise Granola (Biscochito Granola)
Tortillas and Honey original recipe

2 c. old-fashioned oats (not instant)
2 c. Quaker Oatmeal Squares® in Cinnamon Flavor
1/2 c. powdered milk (this is used as a binder)
1 Tbs. cinnamon
1 Tbs. anise, freshly ground
1 c. chopped pecans
1/2 c. pepitas
1/2 c. pine nuts
1/2 c. canola or vegetable oil
1/2 c. honey
pinch of kosher salt


Preheat oven to 250 degrees. Line a large cookie sheet or jelly roll pan with aluminum foil and spray with nonstick cooking spray.

In a large bowl, combine all ingredients EXCEPT for oil, honey, and salt.

In a medium sized sauce pan, over medium heat, mix together oil and honey. Stir the mixture until it is heated through and just before it boils.

Drizzle the honey/oil mixture into the dry mixture and stir together until completely combined.

Spread the granola into the pan in a thin layer. Sprinkle lightly with kosher salt.

Bake for 20 minutes, then remove from oven and flip with a spatula. Bake for an additional 20 minutes. Be careful not to overbake; the granola may look undone but it will dry out and harden a little when it cools.

After the granola is completely cooled, break up into chunky pieces and store in an airtight container in the fridge until ready to use.

Ideas for use:
Breakfast - top plain or vanilla Greek yogurt with granola, then drizzle with honey; place granola in a bowl, then pour milk or soy/almond milk on top
Snack - eat alone; spread peanut butter on plain rice cakes and sprinkle granola on top
Dessert - top vanilla or honey flavored ice cream with granola, then drizzle with honey or caramel sauce

Makes about 4 cups


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