20 MINUTE PREP APPLE CRISP

Apple Crisp is one of our family traditions. That’s my favorite thing about the last half of the year: all the traditions. Because, to me, THAT is what is important in life. The traditions, the memories, the friends and family. And good food.

20 MINUTE PREP APPLE CRISP

My favorite thing about this recipe is that it is so very simple to make, which is just what I need as things get busy around this time of year, and it only gets crazier until the end of the year.

My second favorite thing is that you can make it ahead of time. Just put it in the freezer and save it until you need it. Take it out, let it thaw, add the Grape Nuts topping and then bake. So easy! And you’ll be lucky if there are leftovers.

Let’s get bakin’!

Yield: 8-10 Servings

The Most Delicious 20 Minute Prep Apple Crisp

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This yummy, warm dessert will hit just the spot on these cold wintery nights. This apple crisp is sweet and savory and easy to make with only 20 minutes of prep time!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1/2 cup Grape Nuts Original
• 1/2 cup butter
• 6 Tbsp milk
• 6 Tbsp brown sugar
• 2 tsp vanilla
• 2 tsp lemon juice
• 1 tsp cinnamon
• 2 apples
• 1/2 cup Grape Nuts, for topping

Instructions

1. Preheat the oven to 350°F.
2. Peel and slice the apples. Lay the apple slices in the bottom of a 7x11" pan. You can also use an 8x8" pan.
3. In a medium saucepan pan, melt the butter on medium low heat.
4. Add 1/2 cup Grape Nuts and milk. Stir until evenly combined. Allow to simmer 3-5 minutes, until the Grape Nuts have softened a little. Don't scald the milk!
5. Add brown sugar, vanilla, lemon juice and cinnamon. Combine well.
6. Continue mixing over heat until sugar is dissolved and the consistency thickens into a thick sauce.
7. Pour the sauce over the apples in the pan. Use a spatula to smooth and evenly distribute across the entire pan.
8. Sprinkle 1/2 cup Grape Nuts on top of the sauce.
9. Bake at 350°F for 25-30 minutes, until apples are tender.
10. Remove from oven and let stand for 15 minutes.
11. Serve warm with vanilla ice cream.

Nutrition Information:

Yield:

8

Serving Size:

3/4 cup
Amount Per Serving: Calories: 219Total Fat: 12.1gSaturated Fat: 7.4gCholesterol: 31mgSodium: 160mgCarbohydrates: 26.7gFiber: 3.3gSugar: 14.3gProtein: 2.4g

Ready to make your own? Let’s do it! And it’s okay to make a couple at a time! Freeze the second for a no-prep (or make-ahead!) dessert that will simplify your busy holidays without sacrificing the good stuff.

The post The Most Delicious 20 Minute Prep Apple Crisp appeared first on While He Was Napping.

ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES WILL HAVE DINNER PREPPED IN 20 MINUTES AND ALL ON ONE PAN!

Weeknight dinners can be hard. The after school rush – homework, chores, activities or sports – can leave your family eating microwave meals or takeout. Is it really possible to feed your family good food without spending hours in the kitchen? YES! On the nights you don’t want to cook, this meal comes to the rescue. It’s easy, delicious and healthy. You’ll spend just 20 minutes prepping dinner. Just enough time for the kids to do their chores, right? Then you’ll be free to help with homework or do other things for the next 40 minutes while dinner cooks.

And everything cooks at the same time. That means it will all be hot and ready at the same time! Have I mentioned the dishes… or lack thereof? Your cutting board, your knife and the pan you bake it on – plus the dishes your family eats off of – are all the dishes you’ll have to do. Can’t beat that, am I right?!

Weeknights are hard enough, let’s make dinner easier.

MAKE WEEKNIGHT DINNER EASIER WITH ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES

Do you ever find yourself standing in front of the fridge with the door open, willing something to jump out that you can make dinner with? Have you ever wondered if dinner really needs to be an every day occurrence? Or are you:

• a busy mom trying to run a household?
• trying to feed your family food that tastes good and is good for you?
• always looking for a new go-to dinner recipe that comes together quickly and doesn’t leave you cleaning up for an hour afterward?

If you said “yes” to any of those, this recipe is FOR YOU!! If you are juggling lots of hats and responsibilities, trying to help your family eat a little better or looking to add some new, quick dinners to your menu plan, you need this recipe!

PARSLEY ROSEMARY CHICKEN & VEGGIES… IT’S WHAT’S FOR DINNER!

My kids love this and so does my husband… all except the asparagus, but that’s just for me. Last time I bought some at the store, my 7-year-old asked me, “Why do you keep buying that stuff?!” So, next time I won’t be including as much asparagus in our Parsley Rosemary Chicken & Veggies. But the moist and juicy chicken, the tender potatoes, carrots and asparagus… Mmmm, so good! And dinner is ready in an hour. Total score.

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One Pan Parsley Rosemary Chicken & Veggies that will Make You Drool

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Serves: 4-6 servings

Get a healthy and delicious dinner on the table quick! This one pan meal only takes 20 minutes of prep time. It's loaded with protein and veggies and delicious flavors. You CAN make a meal the whole family loves in just an hour!

Ingredients

• Frozen chicken breasts (enough for your family)
• 4-6 red potatoes
• 3-5 carrots
• 8-10 stalks asparagus
• 5-6 green onions
• ½ cup parsley, chopped
• Olive oil
• Dried rosemary
• Dill weed
• Garlic powder
• Lemon juice
• John's Steak and Seasoning spice (the only place I've ever found this is from a little restaurant in Idaho - Pickle's Place. You can call and order it from them at 208-527-9944. Get two... or three. Seriously, it's amazing - I am in no way affilated with Pickle's Place, we just love this spice blend)

Instructions

1. Fill a large pot or bowl with hot water and place the chicken breasts in the water. Let thaw while you continue.
2. Chop up the red potatoes, carrots, asparagus, parsley and green onions.
3. Combine the potatoes, carrots and asparagus in a large bowl. Toss with olive oil until coated lightly.
4. Cover a sheet pan with tin foil. Lightly spritz with olive oil. Preheat the oven to 375ºF.
5. Spread the veggies on half the pan in a single layer. Place the chicken on the other half the pan.
6. Sprinkle the rosemary, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the chicken.
7. Sprinkle dill weed, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the veggies.
8. Bake the chicken and potatoes at 375ºF for 40 minutes. Check the chicken with a thermometer to make sure the internal temperature of the chicken is 165ºF or higher. If the chicken is not 165ºF, return to oven for an additional 5-10 minutes and check again. Check that the potatoes and carrots are tender by poking with a fork.
9. Remove from oven, cool and serve. Enjoy!

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WINNER, WINNER, PARSLEY ROSEMARY CHICKEN & VEGGIES DINNER!

You’ve done it! Dinner is delicious and healthy and on the table in an hour. Look at you go!! My kids gobble this up, even my picky 3-year-old. The dishes take about 5 minutes to rinse off and put in the dishwasher. And, if there’s any leftovers, you can wrap them up in the foil you cooked them on.  This is a winner on every level and it’s one of my go-to recipes for busy weeknights.

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The post One Pan Parsley Rosemary Chicken & Veggies that will Make You Drool appeared first on While He Was Napping.

I’m trying to make more balanced meals this year – and some days that means simply making more than just a main course. I mixed up this Parmesan Garlic Knot recipe and my family has requested them 3 times over the past month! The whole family loves Parmesan Garlic Knots! And, really, can you blame them?!

WHY YOU’LL LOVE THESE PARMESAN GARLIC KNOTS

My favorite thing about these Parmesan Garlic Knots is instead of taking 8 or 12 hours to make like some of the bread recipes I’ve tried before, they only take 4 hours. And they fit right into your schedule if you’re planning a day at home already. That might sound like a lot of time, but active prep time is 30-45 minutes and the rest of it is just waiting to the dough to rise and the knots to bake.

You can mix up the dough in the morning and do the morning chores while the dough does its first rise. Cutting the dough and tying them into the knots is super easy and only takes about 10 minutes. While the garlic knots work on their second rise, throw in a load of laundry, feed the kids lunch and prepare the yummy butter garlic topping. Put the topping on and then bake those knots. Your home will smell like heaven. And garlic. To me, those are synonymous.

And you’ll have some amazing appetizers to go along with dinner. Who doesn’t love good bread, especially during these cold wintry months.

PARMESAN GARLIC KNOTS: PERFECT FOR DIPPING

These Parmesan Garlic Knots pair perfectly with soups, dips and sauces! I’m not a huge fan of dipping sauces with my bread, but I love to dip them in a good soup! My boys, including my husband, LOVE dipping their breads!

Go super simple and dip in a marinara or alfredo sauce. Or kick it up a notch with a little bacon ranch dip. I really love these with a good hearty potato soup or cheddar veggie soup too. Or just eat one. Or two… or three. 

HOW EASY ARE PARMESAN GARLIC KNOTS? TAKE A LOOK.

PARMESAN GARLIC KNOTS

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Easy Parmesan Garlic Knots: The Perfect Appetizer

Prep time:  3 hours 45 mins

Cook time:  22 mins

Total time:  4 hours 7 mins

Serves: 2 dozen knots

Soft and chewy bread knots topped with parsley, garlic, butter and Parmesan cheese are sure to be a winner with your family and friends. The perfect appetizer for every occasion.

Ingredients

• 4 cups bread flour
• 2 tsp salt
• 2 Tbsp olive oil
• 4 tsp yeast
• ½ cup warm water
• ½ cup parsley, chopped
• 6-8 cloves garlic, minced
• ½ cup butter, melted
• RAGU Homestyle Thick & Hearty traditional sauce

Instructions

1. Mix water and yeast together. Let stand 5-10 minutes.
2. 
3. Combine yeast, olive oil, salt and flour until dough forms. If dough is too sticky, add ⅛ cup flour. If dough is too dry, add 1 tsp of water. Dough should be firm and tacky, but not sticky.
4. 
5. Put dough in a bowl and cover with plastic. Let rise for 1-2 hours.
6. 
7. Sprinkle flour on counter top. Remove dough from bowl and cut into quarters.
8. Take one quarter of dough and shape into a rectangle. Cut into strips.
9. 
10. Tie strip into a knot. Set on lightly greased baking sheet. Repeat with each quarter of dough.
11. Cover and let rise 30-45 minutes.
12. 
13. Combine melted butter, 2 - 4 minced garlic cloves, and half cup parsley. Mix until well combined. Spread on top of each knot.
14. 
15. Sprinkle Parmesan cheese on top of butter mixture.
16. 
17. Bake at 350 for 17 to 22 minutes, or until tops are lightly golden brown.
18. Cool knots on pan for 5 minutes. Move knots to cooling rack and allow to cool until they can be handled.
19. 
20. Serve with RAGU Homestyle Thick & Hearty traditional sauce. Enjoy!
21. 

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The post Easy Parmesan Garlic Knots: The Perfect Appetizer appeared first on While He Was Napping.

I have 3 boys, and a six foot three husband, who eat ALL. THE. TIME. Keeping them fed is no small task, physically or on our wallets. That’s why we buy in bulk when possible.

The problem has always been buying meat and fresh fruits and veggies. We didn’t really have a good way to store them and keep them fresh when we bought them in bulk.

That’s why I’m so excited about our new FoodSaver FM5000 vacuum sealer. We can buy meat and fresh fruits and veggies in bulk, seal them up, and freeze them for later. It’s much for effective and efficient than our previous method and the food is fresher when we pull it out to use it.

I did a quality test with our new FoodSaver vacuum sealer. We have bought our ground beef in bulk for several years now. We used to divide it, then wrap it in plastic wrap and put 3-4 sections of meat into a ziptop bag. Then we put the whole package in the freezer. It worked fine, but the meat always turned brown before we used it. Even if it was just a couple of weeks after we bought it.

The FoodSaver vacuum sealer cut out the plastic wrap and the bag. And it kept our meat fresher! This meat had been in the freezer for 4 weeks. It was still red with just a bit of brown and was still very fresh.

We decided to make nachos for dinner one night. We used the meat we put in the freezer, cooked up some beans, and cut up some toppings for a delicious dinner.

It was a hit! And I loved how fresh the meat was still, even after 4 weeks!

FOODSAVER VACUUM SEALER – NOT JUST FOR FOOD!

My favorite part of the FoodSaver vacuum sealer is that you can use it for more than just food.

• Seal up your favorite sweaters during the months you aren’t wearing them to keep them in good shape.
• Cook your food ahead of time and seal it for camping trips for super easy meals. Just warm it up.
• Seal ice in a bag and you’ve got water storage when it melts.
• We are going to Disneyland next month and will be taking a pair of each of our boys’ clothes and sealing it in a vacuum pouch to keep it dry.

NOT ALL FOODS SHOULD BE SEALED

There’s lots of things you can still with the FoodSaver vacuum sealer, but there’s a few things you shouldn’t seal. Vegetables like broccoli, cauliflower, tomatoes, brussel sprouts, mushrooms, and garlic are a few things you should never seal. The gases created by these foods over time are toxic and will make the food go bad.

You can find more info on the FoodSaver vacuum sealers HERE.
We like to put cilantro lime rice on our nachos and tacos too. I love that it’s a super easy recipe you do in your rice cooker. Check it out. See our nacho recipe below. Enjoy!

THE RECIPE

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Nachos

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Serves: 6-8 servings

Create delicious meals and save money when you buy in bulk. Seal your foods with a FoodSaver vacuum sealer for fresher foods from the freezer.

Ingredients

• Tortilla chips
• 2 Roma Tomatoes, diced
• 2 15oz cans Black Beans, rinsed and drained
• ½ onion, diced
• 1 can green chilies
• ½ lb ground beef
• 2 tsp taco seasoning
• Sour cream
• Guacamole
• Shredded cheddar cheese
• 

Instructions

1. In a small sauce pan, combine 2 cans of rinsed and drained black beans, 1 diced Roma tomato, ½ onion, diced, and 1 can green chilies. Let simmer on the stove.
2. 
3. Brown ground beef in a large skillet on the stove. Season with taco seasoning. Cook until brown and temperature is 165°F.
4. 
5. When ground beef is cooked and beans are tender, lay tortilla chips on a plate. Layer ground beef, beans, cheese, tomatoes, guacamole, and sour cream on top of tortilla chips.
6. 
7. Serve!
8. We like to put cilantro lime rice on our nachos and tacos too. I love that it's a super easy recipe you do in your rice cooker. Check it out.

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The post Feed Your Family and Save Money with FoodSaver Vacuum Sealer + Nachos recipe appeared first on While He Was Napping.

COCA-COLA BBQ PORK DIP: THE PERFECT GAME DAY RECIPE

Why is this the perfect game day recipe? This one recipe offers these three things I look for in my favorite game day recipes:

• Can easily feed a large crowd without a lot of complicated steps
• Minimal prep time because the kitchen isn’t where I want to spend Game Day
• Doesn’t require a lot of attention when I’ve already got a busy kitchen

If you need to feed a large crowd this is the perfect recipe. It’s super easy to change the size of the roast you use and, furthermore, it doesn’t take much longer to make a large batch.

Your active prep time for this Coca-Cola BBQ Pork Dip is less than 30 minutes. All you really have to do is put the roast in the slow cooker, shred the meat when it’s tender, mix in the BBQ sauce and add the garnishes.

You can make this recipe ahead of time and warm up back up; furthermore, make it super simple and serve it right from the slow cooker. It’s a great way to keep the dip warm, if you prefer it that way. It’s good cold too. My kids like it warm best, but my husband eats it right out of the fridge.

THE WHOLE FAMILY WILL LOVE COCA-COLA BBQ PORK DIP

This is always a huge crowd pleaser, especially with the men. It’s good, hearty man-food. I love that I don’t have to worry about a sugar rush (and crash!) during our celebrating. My family loves this recipe and always hopes for leftovers. We almost always end up disappointed though, because it really is THAT good.

I love that the recipe is easy, the ingredients are simple, and my whole family loves it. And, on Game Day, it’s ready and waiting for me to drop it in the slow cooker so I can get on with our pre-game preparations.

COCA-COLA BBQ PORK DIP RECIPE

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Coca-Cola BBQ Pork Dip

Prep time:  20 mins

Cook time:  8 hours

Total time:  8 hours 20 mins

Serves: 18 servings

A sweet. tangy dip that is hearty and full of flavor. A real crowd pleaser, especially with the men.

Ingredients

• Approximately 1lb pork roast
• .5 liter Coca-Cola
• ½ cup brown sugar
• ½ Tbsp garlic powder
• 1 tsp ginger powder
• ⅓ cup honey BBQ sauce
• ¼ cup sour cream
• ¼ cup bacon bits
• colby jack cheese for garnish

Instructions

1. Place a pork roast in a slow cooker.
2. Combine one half liter bottle of Coca-Cola, ½ cup brown sugar, ½ Tbsp of garlic powder, 1 tsp ginger powder and mix well.
3. 
4. Pour over pork roast and set slow cooker to high. Cook 4-6 hours until roast is tender.
5. Shred roast and return shredded meat to the slow cooker. Cook meat for additional 2 hours on low heat.
6. 
7. Using a slotted spoon, transfer the meat to a large serving bowl.
8. Add BBQ sauce to the meat and mix until evenly combined.
9. 
10. Spread ¼ cup sour cream on top of the shredded meat.
11. Sprinkle with shredded colby jack cheese and bacon bits.
12. Serve with crackers.
13. 

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In our family, part of what makes Game Day great is all the amazing food! And the festivities aren’t complete without delicious chips and dip. So, grab your favorite chips, some tasty pork and cola and get this in your slow cooker now! You’ll love it, pinky promise.

Now get out there and celebrate! GO TEAM!

The post Coca-Cola BBQ Pork Dip appeared first on While He Was Napping.

I pulled the blanket around my neck tighter and tucked my feet up under me a little farther. “This is ridiculous!” I thought. And then I remembered that it had, indeed, snowed just a few days ago. Here. In the desert. In October. It’s kind of a toss-up whether we’ll get a white Christmas every year, so kicking off October with snow is pretty much unheard of. Furthermore, my boys were snuggled under blankets too, sitting just down the couch from me. Then I heard it. The heater kicked on and began filling the house with warm air. “Is it really that cold?!” I wondered. “Okay, stew for dinner it is!” And that’s how this Triple Bean and Chicken Stew was born.

I unwrapped myself, stood up and tossed the blanket back on the couch. As a result, my boys promptly began to tussle over it. “Okay, guys, it’s not that cold. Just share it,” I said as I pulled it from them, grabbed the corners and flipped it up in the air and laid it back down over both of my little miniature wrestlers because then they’d stop fighting over it, maybe.

THE BIRTH OF TRIPLE BEAN AND CHICKEN STEW

I hustled to the kitchen, got out the slow cooker and began pulling out ingredients and setting them on our cream colored, slightly stained island. I opened cans, drained and rinsed the beans and began placing things in the slow cooker. As I added the spices, their rich aromas wafted into my nose. I inhaled and smiled. “This is gonna be good.”

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Triple Bean and Chicken Stew

Triple Bean and Chicken Stew is hearty and will warm your insides and fill your belly. Author: Krista Prep time: 15 mins Cook time: 4 hours Total time: 4 hours 15 mins Serves: Serves 6-8 A hearty stes that will fill you up and warm you up. Perfect for chilly Fall days!

Ingredients

• 15.25 oz can of black beans
• 15.25 oz can pinto beans
• 15.25 oz can white beans
• 15.25 oz can corn
• 2 chicken breasts
• 12.5 oz can chicken broth
• 4.5 oz can diced green chilies
• ½ large red bell pepper
• ½ medium yellow onion
• 2 tsp garlic salt
• 1 tsp rosemary
• ½ tsp thyme
• ½ tsp sage
• 1 cup sour cream
• mozzarella cheese (for garnish)
• green onions (for garnish)

Instructions

1. Open cans and rinse beans.
2. Pour chicken broth, green chilies and canned corn with juice into slow cooker.
3. Add beans and stir until evenly mixed.
4. Place chicken breasts in slow cooker.
5. Chop pepper and onion and add to slow cooker.
6. Add spices.
7. Cook on high heat for 2-3 hours or until chicken breasts reach 165ºF.
8. Remove chicken breasts and shred. Return shredded meat to slow cooker. Stir until evenly distributed.
9. Cook on low heat for an additional hour, if desired.
10. Stir in sour cream. Garnish with cheese and green onions.

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But that wasn’t an option. We had leftovers. This was too good to waste; furthermore, there’s nothing wrong with leftovers! I reached for the new Reynolds Disposable Heat and Eat Containers. I like the idea of these containers, most of all that there’s no need to clean Reynolds Disposable Heat and Eat containers. No dishes? Yes, please.

NO DISHES WITH REYNOLDS DISPOSABLE HEAT AND EAT CONTAINERS

It says right on the containers that Reynolds Disposable Heat and Eat containers are a great alternative to plastic. Additionally, I would agree, in most cases. I really like that they are made with plant fibers and contribute less waste. Hence, a disposable container that I can feel good about. And I love that Reynolds Disposable Heat and Eat containers are perfect for the microwave. As a result, Mr. Napping can take leftovers to work and I don’t have to deal with his dirty dishes that have been sitting around all day (or longer!).

You can find these Reynolds Disposable Heat and Eat Containers at Walmart with the plastic wrap and aluminum foil. Our trips to the store are more like a traveling circus sometimes… As a result, my photos are often blurry. Oh, these two.

I opened up my Reynolds Disposable Heat and Eat Containers and filled them up. These are super easy to use and I love that you can put the lid underneath the container while you eat; therefore, it’s no fuss, compact and you just toss it when you’re finished. Definitely my kind of leftovers.

Mr. Napping loved the ease of these leftovers and I loved not having to clean out his Reynolds Disposable Heat and Eat Container when he came home. Consequently, we both love the simplicity of leftovers now.

Get ready to make some yummy Triple Bean and Chicken Stew on your next chilly day; also, don’t forget to pick up  Reynolds Disposable Heat and Eat Containers at your local Walmart. Finally, Grab a coupon so you can save $1.00! You can find them in the food storage aisle by the Reynolds Wrap.

The post Triple Bean and Chicken Stew You Don’t Have to Clean Up appeared first on While He Was Napping.

Hey, I’m thrilled you’ve stopped by today! So… I have a question for you… Do you have a sweet tooth?

Did you say yes? If so, you’ve come to the right place. Especially if you have a thing for chocolate and caramel. Or sweet and salty. This will tickle your taste buds into ecstasy.

Here’s one more question… Have you ever made your own caramel? I used to help my grandma when I was little and what I remember most are the arm cramps I got from stirring the pot. I really had no desire to make caramel without my grandma…

… Until this barely-stir recipe entered my life. It’s absolutely amazing and super simple. It takes a little bit of time, but you can totally just set it and check on it every so often. There’s no heavy arm work!

If you’re in a rush and don’t have time for homemade from scratch, that’s ok! I’ve got a quick and easy version for you too. Check that recipe out down below.

HOMEMADE FROM SCRATCH CHOCOLATE CARAMEL POKE CAKE

CHOCOLATE CAKE RECIPE

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Chocolate Cake

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Serves: Approx 20 servings

A not-too-sweet chocolate cake that is moist, light and fluffy and perfect for poke cakes.

Ingredients

• 1 c. white sugar
• 3 eggs
• 2 c white flour
• 1 c milk
• ¼ c butter
• 2 tsp vanilla extract
• 2 tsp baking soda
• 6 tbs cocoa

Instructions

1. Preheat oven to 350°F. Lightly grease a 9x13" glass pan.
2. In a large mixing bowl cream together sugar and butter.
3. Beat in eggs.
4. Add vanilla.
5. 
6. Combine flour and baking powder. Mix well.
7. Stir in milk until batter is smooth.
8. Pour into pan. Lower oven temperature to 325°F and bake for 28-32 mins.
9. 
10. (This is the perfect time to get your caramel started. See recipe below.)
11. Remove from oven and allow to cool for about 5 mins.
12. Use a butter knife to poke holes in the cake. The more holes you make, the more caramel will soak down inside. Poke your knife into the cake and give it a little twist to make the holes bigger. The caramel will soak in better.
13. 

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CARAMEL SAUCE RECIPE
(I originally found this recipe on leafytreetopspot.blogspot.com a few years ago and I LOVE it. I tweaked it slightly to fit my needs for this recipe. You can see the original recipe at the link above.)

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Caramel Chocolate Poke Cake

Prep time:  20 mins

Cook time:  35 mins

Total time:  55 mins

Serves: Approx 20 servings

The perfect sweet and salty dessert that will leave your taste buds wanting more!

Ingredients

• - ¼ Cup butter
• - 2 cups sugar
• - 1 Cup light corn syrup
• - ½ tsp salt
• - 1 Cup whipping or heavy cream
• - 2½ tsp vanilla extract

Instructions

1. ** If you're in a hurry or don't want to mess with making your own caramel sauce, just use a jar of your favorite caramel sauce from the store and skip to step 11.
2. In a large pot, melt the butter over medium heat on the stove.
3. Increase heat to medium-high. Add sugar and corn syrup and mix until well blended.
4. Add the salt and combine with a spatula.
5. Slowly stir the mixture until it comes to a boil.
6. Reduce heat to medium low and let boil 4 minutes without stirring.
7. Remove from heat and slowly stir in the whipping cream. Be careful and don't pour too much in too quickly. It might spatter and could burn. Stirring nice and slow will help get the cream mixed in smoothly as well.
8. Return to medium low heat and continue cooking without stirring until mixture is 245°F on a candy thermometer.
9. *Note: This makes the caramel a firm chewy candy. You'll probably have to cut the caramel on the cake with kitchen shears, but I love the chewy texture. For most people, a caramel sauce will be more to your liking. There's lots of recipes, but I've never tried any and don't have a favorite to point you to. You can even add sea salt to the sauce and make it salted caramel sauce if you'd like.
10. Remove from heat and stir in vanilla.
11. Pour caramel over the cake (recipe above). If your cake is domed after you bake it, you can use a spatula to pull the caramel back to the middle as it soaks in and cools down.
12. If desired, sprinkle caramel with sea salt before it cools too much. If the top has already started to firm up, you can gently press the salt into the caramel with the palm of your hand. Be careful, the caramel will still be hot!
13. Allow to cool completely (2-3 hours). Slice and serve topped with whipped cream, pretzel sticks and M&M's® Red, White & Blue Milk Chocolate for the perfect sweet and salty ode to America.

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Maybe you’re more a Skittles® fan? Well, there’s Skittles® Red, White, & Blue too! I’m not sure I’d eat them with the chocolate caramel cake, but they are pretty tasty little treats.

Right now MARS/Wrigley is showing appreciation of our troops by donating M&M’s® to the troops for every bag purchased at Walmart. Select stores will have representatives sharing more information about the “1 For You, 1 For the Troops” campaign exclusively at Walmart.

Did you know that M&M’s® were originally created for the troops?  Keep the tradition going and buy M&M’s® at Walmart or Walmart.com.

Supporting the troops is definitely something I can get behind. America has always held a special place in my heart. I truly love this country, despite any flaws she may have.

When I met my husband, he was a soldier. We have lived the life of a military family and I had a love-hate relationship with the military, for many reasons. But, I will be forever grateful for and to the courageous and selfless men and women who defend our freedom. The brave people who leave their families to stand against and protect our rights and privileges. I admire and respect the families that are left behind, the single parents who hold their homes and families together while the one they love most is thousands of miles away, often in mortal danger.

The men, women and families who make up our armed forces are some of the strongest, bravest, courageous and selfless people I have ever had the privilege to know. I am so grateful for the time we had among those heroes. I will always respect, admire, and love those who have, who do and those who willingly sacrifice holidays, birthdays, anniversaries, time with their families, their health and even their lives to protect this country and all those within her borders.

If purchasing a bag of M&M’s® or Skittles® can help lift a service member’s day with a small treat, it’s the least I can do. Help support our troops and grab a bag (or two!) at Walmart today. And check out more fun patriotic recipes for your celebrations this summer!

I hinted at the quick and easy version earlier; but, as promised, here’s the recipe. This is a little different consistency and flavor, but still really yummy.

QUICK AND EASY
CHOCOLATE CARAMEL POKE CAKE

Print This Recipe

Chocolate Caramel Poke Cake

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Serves: One 9x13" pan

Quick & easy chocolate caramel poke cake ready to serve in 45 minutes!

Ingredients

• 1 Family-sized Chocolate cake mix box (should bake in a 9x13" pan)
• 12 oz bottle Caramel ice cream topping
• Sea salt to garnish (optional)
• Whipped cream
• Pretzel sticks
• M&M's® Red, White, & Blue Peanut

Instructions

1. Mix and bake the cake according to the directions on the back of the box.
2. Remove the cake from the oven and allow to cool for 5-10 mins.
3. Use a butter knife to poke holes in the cake. The more holes there are, the more caramel will soak in. You can give the knife a twist after you poke it in the cake to make the holes a bit bigger.
4. Pour half the caramel over the cake and let it sit and soak in for 10 minutes.
5. Pour the other half of the caramel on top and let it soak in.
6. Slice and served topped with whipped cream, pretzel pieces and M&M's® candies.

3.5.3208

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Hey, there! I’m happy you’re here!

Let’s talk about snacking. It can be hard to make good snacking choices when life is busy, right?

You’re a busy go-getter, bouncing from running errands to play dates for the kids and then on to piano, dance, soccer and that meeting at the kids’ school.

Or maybe you’re chasing a toddler and balancing a newborn between keeping the household smoothly running.

What about work responsibilities? Maybe there’s a day job in there somewhere. Or you work from home. And being a stay-at-home mom is definitely work too!

Add in your other activities, meetings, and schedules for the whole family; things get crazy quick!

SNACKING FOR MORE ENERGY

You need energy to keep up with your kids, work, life! And snacking can be a great way to do that.

If you make good snack choices.

It can be really easy (and delicious) to reach for candy and other junk. But it won’t give you the energy you need. You need quick and easy, grab-and-go snack options!

You’re in luck! I’ve done the work of figuring out what to eat! I’m going to share ten better-for-you, take on-the-go snack options for you AND the kids!

BETTER-FOR-YOU, ON-THE-GO SNACK OPTIONS FOR THE WHOLE FAMILY

We like to pair our snacks with Capri Sun Organic juice drinks.

1. Apple slices and peanut butter

2. Cucumber spears and fat-free ranch dip

3. Fruit salad
4. Veggies and hummus

5. Tortilla roll-ups
6. Pita strips and hummus

7. Graham crackers with peanut butter and bananas

8. Whole-grain crackers with fat-free cream cheese and a veggie slice

9. Meat and cheese spears

10. Avocado deviled eggs

It’s important to me that my family eats a balanced diet, even when we’re really busy. Snacks I can take on-the-go are a must-have in our household. I love that all of those snacks can be made ahead of time, stored in the fridge or cupboard and eaten when hunger strikes.

My kids are impatient and want snacks NOW. By having better-for-you options ready to go, they are more likely to choose better snacks. And they still feel like they get to choose their snacks – not me. It’s much less of a fight when my kids make the choice to eat better snacks.

Capri Sun Organic offers a great drink option for better-for-you snacking. Capri Sun Organic is way to give your kids the taste they love with a simpler ingredient list. Sweetened with 66% fruit juice and no artificial flavors, preservatives or colors, Capri Sun Organic is a wholesome drink option you can feel good about. Each pouch has a full serving of fruit* and provides 100% recommended daily value Vitamin C. And there are four great flavors to choose from: Tropical Punch, Fruit Punch, Apple and Grape.

Capri Sun Organic fits into busy schedules perfectly. They are perfect for picnics, day trips, road trips, and on-the-go snacking. Kids love them; they taste great and are the perfect size for little hands to hang on to. Parents love them; the ingredients are simple and few. Let Capri Sun Organic help you on your way to better-for-you snacking!

*Each pouch provides 1/2 cup of fruit juice, which is one serving of fruit according to the U.S. Dietary Guidelines.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

The post Better-for-You Snacking on-the-go appeared first on While He Was Napping.

Welcome! I’m so glad you’re here today!

Do you love a good snack mix? Me too! Today, we’re gonna mix up a fun and delicious snack mix that will satisfy everyone. Post’s Honey Bunches of Oats Crunch O’s cereal inspired me to put something together that would satisfy a variety of taste preferences.

There’s a little bit of everything you could want:

• Sweet
• Salty
• Crunchy
• Chewy
• Cereal
• Fruit
• Nuts
• Chocolate

It’s a perfect mix and it’s super easy to mix up. So you can make it to enjoy now or make it in advance. Take it out with you or enjoy it during your next Netflix session. It’s great for the kids too! Although, mine did pick through and eat out all the sweets first. Typical, right?!

CRUNCH O’S SNACK MIX

I used Post’s new Honey Bunches of Oats Crunch O’s and Berry Colossal Crunch cereal to inspire my mix and then added some of our favorite extras for a great flavor mix that will rock your taste buds. There’s also new Kung Fu Panda Po Power Crunch at Walmart that my boys were excited about; but, we settled on the Berry Colossal Crunch instead. I think it was the big bag and pretty colors that won them over.

We love cereal for breakfast, but my three boys are snackers. They are always rummaging through the cupboards and the fridge, looking for the next snack. Cereal is one of their favorites to munch on long after the breakfast dishes are done. It’s so easy to take on the go! Of course, they love the sugary sweet cereal; but, they reach for the wholegrain cereals just as often. There are definitely worse things they could be snacking on and I’m more than happy to let them nosh on cereal all day long.

Print This Recipe

Crunch O's Snack Mix

Prep time:  10 mins

Total time:  10 mins

Serves: 5 cups

A snack mix with a variety of flavors that will treat your taste buds to a little bit of everything!

Ingredients

• 1 cup Honey Bunches of Oats Crunch O's cereal - I used the Honey flavor
• 1 cup Berry Colossal Crunch cereal
• 1 cup mixed dried fruit and nuts
• 1 cup blueberry pecan granola
• 1 cup chocolate chips

Instructions

1. In a large bowl, dump the Honey Bunches of Oats Crunch O's into the bowl.
2. 
3. Add the cup of Berry Colossal Crunch cereal.
4. 
5. Pour in the chocolate chips.
6. 
7. Add the dried fruit and nuts.
8. 
9. Pour in the granola.
10. 
11. Mix until evenly combined through out.
12. 
13. Store in an airtight container at room temperature.

3.5.3208

I picked up all the ingredients at Walmart on my last shopping trip. It was a piece of cake to throw this all together and my boys gobbled it up. They loved it… even after the Berry Colossal Crunch cereal and the chocolate chips had all been picked out. Boys…

Definitely a winner and we will be making it again soon! It packs up great in the diaper bag! Check out the other great flavors of Post’s NEW Honey Bunches of Oats Crunch O’s!

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Easter is nearly here and that means it is time to start thinking about your menu. The Easter weekend gives us plenty of opportunities for feasting whether it’s appetizers before the big Easter Sunday meal or family brunches during the weekend. Several bloggers have gotten together to bring you our Favorite Easter Recipes. From delicious brunch, dinner and, of course dessert recipes you’ll be sure to find something to add to your Easter menus.

24 Favorite Easter Recipes Round-Up!

Ukrainian Babka Bread (Easter Bread) from Blogghetti

Breakfast Casserole for the Crockpot from To Work With My Hands

Peaches and Cream Dessert from Katherine’s Corner

Crockpot Easter Spiral Ham Recipe from The Lady Prefers 2 Save

No-Bake Birds Nest Cookies from Love My Messy Messy Mess

Cheddar Biscuits from Ducks ‘n a Row

Cadbury Creme Egg Pies from Upstate Ramblings

Peepsicles – Chocolate Covered Frozen Peeps Pops from Upstate Ramblings

Ham and Asparagus Roll-Ups from Blogghetti

Grilled Leg of Lamb from That Recipe

Chocolate Marble Cheesecake from The Painted Hinge

Amazingly Flaky Cresent Rolls That are to Die For from While He Was Napping

No Bake Bird Nest Cookies from While He Was Napping

Green Beans with Toasted Walnuts from Blogghetti

Easter Candy Cones from The Lady Prefers 2 Save

Coconut Curried Eggs from That Recipe

Easter Mini Cheesecakes from Eclectic Red Barn

Crockpot Fresh Green Beans, Taters, and Bacon

Easy White Cake from Ducks ‘n a Row

Savory Roasted Potato Disks from To Work With My Hands

Birds Nest Cheesecakes from A Labour of Life

Slow Cooker Brown Sugar Ham from The Magical Slow Cooker

Fresh Herb Whole Wheat Bread from To Work With My Hands

Easter Whoopie Pies from Katherine’s Corner

What’s on your Easter Menu this year?

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