Ally's Sweet & Savory Eats

Thursday, September 17, 2020

5 Minute Apple Toffee Dip

I whip up this dip once the apples are in abundance!
It's only 5 minutes of prep and your kids will adore you for making it.

5 Minute Apple Toffee Dip

I originally shared this recipe ions ago after I stole the recipe from my sister, who often brings this dip to family gatherings. I happened to come up on the recipe in the old archives a few weeks back and upon cringing at my photos and passing out from embarassment, I promptly told myself that this post needed to be redone STAT.

It's amazing how far my photography has come over the years.  Especially since it's my LEAST favorite part of the job.

You read that right, I absolutely loathe food photography. But alas, it's one of the most important parts of my job so I tackle it and get by.

5 Minute Apple Toffee Dipo

Have you been to your local apple orchard yet?

Sadly, we have not. The one weekend we were free to all go, it was raining cats and dogs and for many reasons that sounded completely unpleasant we stayed home.

Now my weekends are full of softball tournaments for our 9 year old and football games for our 11 year old and I'm starting to wonder if we'll be able to squeeze it in!

I may just make a weekday trip over there all by myself.

More apple cider donuts for me to eat in peace and quiet, right?

5 Minute Apple Toffee Dip

My kids LOVE this apple toffee dip for obvious reasons.  Who can resist cream cheese, marshmallow fluff, caramel, pecans, chocolate chips and toffee bits?

Not many.

And honestly, I don't care if they eat their weight in this dip....they're eating apples! Pick and choose your battles is my motto. I always spread this dip out on a big plate or platter as it looks real pretty, but you can also assemble it in a tupperware dish with a tight lid for travels to any gathering.

Trust me, if you take this dip anywhere it will be met with rave reviews!

5 Minute Apple Toffee Dip

What else do you love making with apples when they are in season?  I went ahead and pulled some favorites of ours that have appeared on the blog over the years.  

Pick one out and tackle it!


5 Minute Apple Toffee Dip

I'm looking forward to how your family reacts to this 5 Minute Apple Toffee Dip! If I'm a beating woman I'll guess they'll jump for joy just like mine do when I pull it out of the fridge for snack. Let me know how it goes and I'll be sure to share your responses!

Until then, go pick some apples.

5 Minute Apple Toffee Dip

Print
5 Minute Apple Toffee Dip
Yield: 16 (3 T each)
Author: Ally
Prep time: 5 MinTotal time: 5 Min
This layered dessert style apple dip has been in our family for years. Grab those sliced apples and pretend you are eating a caramel apple without all the mess.

Ingredients:

  • 8 oz cream cheese, softened
  • 7 oz jar marshmallow fluff
  • 1 cup caramel sauce
  • 1/2 cup pecans, chopped
  • 1/2 cup mini chocolate chips
  • 1/2 cup toffee bits

Instructions:

  1. In a bowl combine the softened cream cheese and marshmallow fluff. Spread this mixture evenly on a serving plate.
  2. Pour on the caramel sauce and sprinkle on the pecans, chocolate chips and toffee bits.
  3. Keep refrigerated until ready to eat. Serve with sliced apples.

Notes:

Nuts are optional in this recipe if you have a nut allergy or if you simply do not like them.

Calories

223.94

Fat (grams)

11.34

Sat. Fat (grams)

5.58

Carbs (grams)

31.34

Fiber (grams)

0.65

Net carbs

30.69

Sugar (grams)

27.22

Protein (grams)

1.95

Sodium (milligrams)

135.06

Cholesterol (grams)

22.12
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #appledip
Created using The Recipes Generator

Thursday, September 10, 2020

Pumpkin Spice Homemade Granola

Homemade granola is incredibly easy!
This pumpkin spice version is crunchy, slighty sweet and delicious.

Pumpkin Spice Homemade Granola

I know, I know, two pumpkin spice recipes IN A ROW.

Don't send hate mail! For all us pumpkin spice lovers this is basically a dream. And here's a secret...if you love the flavors of cinnamon and nutmeg and toasted grains, you'll love this recipe too.

What I'm saying is - it's awesome!

Since Tuesday I've been eating it as cereal {straight up put in a bowl and pour milk over it just like cereal} and as a topper in yogurt parfaits. Sometimes as breakfast, sometimes as an afternoon pick-me-up.

Pumpkin Spice Homemade Granola

Homemade granola is easy, do not be intimidated! The hardest part is stirring it every 15 minutes till it gets all crunchy and great. Hard part being - SET AN OVEN TIMER - so it doesn't burn. The easy part is taking five minutes to mix up the wet and wet ingredients and dumping it all on a rimmed sheet pan.

Other granolas I've made over the years {in case you're interested} - are my crunchy peanut butter version, my almond butter version and a fun maple pecan version.

They are ALL fabulous, but if you plan on eating homemade granola during the months of September, October and November, this is the one.

Pumpkin Spice Homemade Granola

I loaded this granola up with a bunch of healthy stuff - old-fashioned oats, ground flax seed meal, sliced almonds and chopped pecans. And since most store bought granolas are heaped with added sugars, I made sure to just add the basics in this recipe - honey, pure maple syrup and coconut oil.

Just a bit of each three to pull the dry ingredients together.

The whole batch makes around 4 cups or 16 servings {at 1/4 cup each}. When calculated it comes at 181 calories, 10 grams of fat, 3 grams of fiber and under 8 grams of sugar.

Pumpkin Spice Homemade Granola

This stuff stays fresh for awhile! Like 3-4 weeks {or longer} awhile. I like to store mine in mason jars with these colorful lids {seriously, buy this set to jazz up your kitchen}. They are great for dry food storage - oats, this granola, nuts, dried fruit, flours, etc.

I'll also divide up and put some in small snack Ziploc bags so my kids can take some easily to school in their lunches.

And of course, tupperware containers work great too.

Pumpkin Spice Homemade Granola

Who is ready to bake up a batch?

Make sure to tag me on socials {@sweetsavoryeats} so I can see your photos! I can't wait to hear what you think.

Pumpkin Spice Homemade Granola

Print
Pumpkin Spice Homemade Granola
Yield: 16 servings (1/4 cup each)
Author: Ally
Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M
Homemade granola is easy to make and this one tastes like Fall! Hints of pumpkin spice ring throughout the oats and nuts with just a slightly sweet flavor.

Ingredients:

  • 3 cups old-fashioned oats
  • 1/4 cup ground flax seed
  • 3/4 cup pecans, chopped
  • 1/2 cup sliced almonds
  • 1 t pumpkin pie spice
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/2 t salt
  • 1/4 cup honey
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1 t vanilla extract

Instructions:

  1. Preheat the oven to 300 degrees.
  2. In a bowl combine all the dry ingredients and set aside.
  3. In another bowl combine the honey, maple syrup, coconut oil and vanilla extract.  Pour this into the dry mixture and combine.
  4. Dump the granola into a rimmed baking sheet and spread evenly.
  5. Bake for 1 hour - stirring every 15 minutes.
  6. Allow the granola to cool. Store in an airtight container or jar. The granola will stay fresh for 3-4 weeks.

Notes:

Feel free to add anything to this granola not listed - different types of nuts, dried fruit, etc. Just note it will alter the nutritional value.

Calories

181.26

Fat (grams)

10.30

Sat. Fat (grams)

3.49

Carbs (grams)

20.21

Fiber (grams)

3.00

Net carbs

17.21

Sugar (grams)

7.97

Protein (grams)

3.50

Sodium (milligrams)

75.03

Cholesterol (grams)

0.00
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #homemadegranola
Created using The Recipes Generator

Wednesday, September 2, 2020

Healthy Pumpkin Pancakes

Ahhh....pumpkin is here!
These Healthy Pumpkin Pancakes are soft, fluffy and full of Fall flavors.

This post is sponsored by the Iowa Egg Council.

Healthy Pumpkin Pancakes

It's finally September!  And yes, I say finally.

September for me means all the Fall things {even if the weather is still a bit warm}. Like many, I love this time of year - it's a bit of a fresh start. School starts back up, new activities are started, the weather starts to change and it means I can finally, technically cook with pumpkin!

Kidding - I'm a food blogger, so I do what I want when it comes to recipe development, but since many don't like to see pumpkin until Fall {what, am I rushing it?} then I try and hold out until September.

Well, September has blown in with a bit of a north wind, so here she is.

Healthy Pumpkin Pancakes

If you know me, you also know I love pancakes. If given the chance, I'd eat them every stinking day of the week. But alas, my hips fully know that is not feasible.

But wouldn't it be just great?

Thankfully I've partnered with the Iowa Egg Council this month to give you what I want, but without all the guilt.  These Healthy Pumpkin Pancakes fit the bill. So dang tasty! They are fluffy, rich and full of pumpkin and Fall flavors.

I made them healthier by using whole wheat flour, pure maple syrup as the sweetener, bumping up the nutrients with two eggs, adding in a good dose of pumpkin puree and using traditional Fall spices such as nutmeg and cinnamon for added flavor.

Healthy Pumpkin Pancakes

We are big egg fans in our family, we always have been. If we're not eating them for breakfast, we often throw in breakfast for dinner at least once a week.

Over the years you've seen SO MANY recipes using eggs with the support of the Iowa Egg Council.  Remember my healthy freezer breakfast burritos?  Or my Mexican taco egg bake? Personally, the ham and cheese Dutch baby was my ultimate favorite. 

Eggs can be savory or sweet, and I've pretty much done it all.

Healthy Pumpkin Pancakes

Now, with the kids in school breakfasts around here are a must-need, whereas during the Summer it's a bit more of a free-for-all.  These pancakes are perfect!

This batch makes 12 fairly big pancakes {4-5 inches, plus there are nice and fluffy}, so they are filling. One batch will easily feed my three kids in a sitting, with a few extra.  They are also great to freeze and heat up on busy school mornings.

I wanted to make sure to sneak in TWO eggs in this pancake recipe {most will only call for one} because nutrient rich eggs are so important!  Eggs are high in choline, a nutrient that's important for brain development in infants and children. They also contain antioxidants such as lutein and zeaxanthin, which can help protect your eyes from unnatural and harmful blue light.

And if your kid's are doing virtual school or spending a lot of time on their electronic devices, keeping their eyes protected is so vital.

Healthy Pumpkin Pancakes

Eggs are a nutritional powerhouse! One egg has 8 essential nutrients, including 6 grams of protein and all 9 essential amino acids - you can't beat a better boost from such a simple food.

And putting them into these rich, tasty and pumpkin-filled pancakes {pumpkin has a good amount of fiber} makes for an easy decision when it comes to breakfast without feeling the guilt.

I served these first as dinner {again, we love breakfast for dinner!} along side fruit and some turkey sausage.  The kids loved it {I loved it} and everyone was happy.  I stored the extra in a freezer bag and pulled some out the next morning for a quick reheat.  We slathered on some peanut butter, rolled them up and ate them on the go.

Healthy Pumpkin Pancakes

Oh boy, I can't wait until you make these!

Iowa's egg farming families want to help you kick off a healthy school year. Enter to win a $200 grocery gift card to use for ingredients for these pancakes. Follow this link to enter through September 20. 

Plus, today, Wednesday is now #Weggsday! There’s no wrong way to enjoy eggs. How do you like your eggs on Wednesdays? Show off what you’re eating on social media with #Weggsday! Be sure to tag me on social media {@sweetsavoryeats} and I'll be sure to share the love.

                   A big, thank you to the Iowa Egg Council for sponsoring this post.

Healthy Pumpkin Pancakes

Print
Healthy Pumpkin Pancakes
Yield: 12 pancakes
Author: Ally
Prep time: 10 MCook time: 5 MTotal time: 15 M
All of the flavors of Fall in these healthy pumpkin pancakes! Fluffy, rich and mouthwatering, these pumpkin pancakes will be loved by the whole family.

Ingredients:

  • 1/4 cup white vinegar
  • 1 1/2 cups 2% milk
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 T pure maple syrup
  • 1 T vanilla extract
  • 1 t pumpkin pie spice
  • 1/4 t nutmeg
  • 1/2 t cinnamon
  • 1/2 t salt
  • 1/2 t baking powder
  • 1 t baking soda
  • 1 3/4 cup whole wheat flour

Instructions:

  1. In a bowl combine the vinegar and milk (this makes a homemade buttermilk) and let sit for at least 5 minutes.
  2. Add in the wet ingredients - eggs, pumpkin, maple syrup and vanilla, whisking to combine.
  3. Sift in the dry ingredients - pumpkin pie spice, nutmeg, cinnamon, salt, baking powder and baking soda, ending with the flour, again gently whisking to combine. Do not overmix. At this point the batter can be stored in the fridge overnight or used right away.
  4. Heat a griddle to medium heat and spray with cooking spray. Pour a half cup of the pancake batter onto the hot griddle forming a 4-5 inch circle.
  5. Cook the pancakes until they start to bubble, flipping when golden. Cook another minute on the other side. The entire batch will make 12 pancakes.
  6. Serve warm with butter and pure maple syrup.

Notes:

Feel free to add anything to this pancake batter - chopped nuts, mini chocolate chips, etc. Please note it will alter the nutritional value. This is also a great recipe to make the night before for a pancake breakfast the next day.

Calories

107.38

Fat (grams)

1.93

Sat. Fat (grams)

0.77

Carbs (grams)

18.41

Fiber (grams)

2.55

Net carbs

15.85

Sugar (grams)

4.49

Protein (grams)

4.61

Sodium (milligrams)

250.32

Cholesterol (grams)

33.44
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #pumpkinpancakes
Created using The Recipes Generator


Friday, August 28, 2020

75 Fuss Free Recipes E-Cookbook

Looks what's here!
My long awaited new e-cookbook.



Right when quarantine hit, I started putting together this ebook.

Great timing, right?

It would have been, if I didn't have kids or if they would have had a full time tutor. Welp. Instead from early March until the end of May we were knee deep in Zoom calls and daily assignments.

Therefore it took me a LOT longer to complete this ebook that I had planned.  But guess what? It's now here! 75 Fuss Free Recipes.


So many of you ordered my meal planner last year {more copies will be coming soon!} and loved it. One of the most popular sections is in the back where I pulled together 50 of my most popular recipes. You guys are always clamoring for easy recipes. Always. So I knew I needed to get another book in order!

This time, I wanted to do an e-cookbook.  They are pretty and easy to download and people can use them in a variety of ways.

Some prefer to keep it on their iPad for easy access, some on their phones {since we all have our phones attached to us} and some people {me included}like to print them off in color to keep handy in the kitchen.

A trusty, old school 3-ring binder works great!


I divided this book into 9 sections: Iowa Classics, Carb Overload, Fruity Fun, Chocolate Lovers, Rise & Shine, Friday Night Pizza Party, Snackies & Sides, Dinnertime and Sweet Dreams.

It really does cover EVERYTHING you've ever wanted.

All of these recipes have been tested on my faithful family and have become favorites over the years. And because I know people will ask - none are repeats from my last book. So you're getting a fresh new 75! You may have seen them trickle around the web these past few years, but I can assure you many you have not seen.


I also picked MY FAVE 9.

I have a favorite from each section. I tease that I want you to try those recipes first, but honestly you can do whatever you want.  It's your book!

To take a more extensive look before ordering, visit HERE.

You can browse more photos and read through the FAQ section at the bottom of the page, which most likely will answer any stirring question you may have.

I cannot wait to hear how you are enjoying this e-cookbook after ordering! I would appreciate any shares on Facebook, Twitter or Instagram. Just tag me at @sweetsavoryeats so it filters into my feed and I see it.  I'll be sure to share the love!


Thursday, August 20, 2020

Mexican Shredded Beef Enchiladas

These saucy, cheesy shredded beef enchiladas are my new favorite!
Full of flavor and stuffed with greatness.

This post is sponsored by the Iowa Beef Council.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

You guys! Oh, what a great new recipe I have for you today. I love any excuse to eat anything Mexican so when the Iowa Beef Council and I settled on this recipe I was ubber excited. We are continuing to partner together this Summer and Fall and for that I'm overjoyed!

They are great. Beef is great. Recipe creation with beef is great.

It's all just GREAT.

Can you tell I'm excited about this one?

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

As you know, we are beef lovers in this house. About once a year or once every two years we buy half a cow from our friends who are local farmers. It truly it the best and most economical way to buy meat in bulk {you can find a local Iowa farmer listing here}.
 
Our deep freeze is stocked with roasts, ground beef, stew meat, steaks and the like. It makes for ease of mind when meal planning and feeding a busy, hungry and growing family. With three kids who are almost 11, 9 and 6 {plus a husband} we go through a lot of beef!

And today my friends, I have found another way to turn a beef roast into something spectacular.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

Golly, look at that photo!

Drool worth, right?  Not only do these enchiladas taste amazing, but people often forget all the great qualities in beef.

Beef has the taste you crave while providing an excellent source of high-quality protein while containing 9 other essential nutrients. On average a 3 ounce serving of cooked beef gives your body more than 10% of the daily nutritional value of these 10 essential nutrients in only 175 calories.

Not too shabby.

You can read a more detailed version on these nutrients here at Beef, It's What for Dinner.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

Beef's Top 10 include: protein, iron, zinc, selenium, vitamin B6, niacin B3, riboflavin, vitamin B12, choline and phosphorus.

Here is what I'm saying....I'm giving you all these nutrients in ENCHILADAS. Party on folks. It may not be Taco Tuesday, but it's Enchilada Thursday!

The one thing that I just adore about these enchiladas is that the beef is slow cooked {just 4.5 hours on HIGH in the slow cooker}.  This allows me to cook the beef a day ahead, or overnight or while we're away at one of our kid's ballgames.

Then, once the meat is done you can assemble whenever time allows. It can sit in the fridge for a day or you can make these up right away. Plus the beef just has that slow cooked flavor...super rich and delicious, with just a little bit of spice.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

Once you are ready to assemble all you need to do is gather up the cheeses and sauces and trust me, the day will end well.

After rolling these up, I wanted to make sure these babies were covered generously. No one needs a dry enchilada. So I went all out and slathered on white queso, green enchilada sauce AND red enchilada sauce. These beauties are covered in flavor.

And of course, cheese.  Always cheese.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

I shared half of this pan with our neighbors {good food, must share}.

Then I devoured one for lunch and another one for dinner. No shame here! Once you have these you'll be keeping them in your handy dandy recipe binder for years to come.

Go grab a roast and make these!

Be sure to share your thoughts with me & the Iowa Beef Council on social media, we'd love to hear them! Tag us at {@sweetsavoryeats and @iowabeefcouncil}.

Thank you to the Iowa Beef Council for sponsoring this post!

Mexican Shredded Beef Enchiladas

Print
Mexican Shredded Beef Enchiladas
Yield: 8
Author: Ally
Prep time: 10 MCook time: 5 hourTotal time: 5 H & 10 M
Slow cooked Mexi-style beef is layered with cheese and rolled into flour tortillas, then topped with queso, enchilada sauce and yes, more cheese! A delicious Mexican dish you'll be making for years to come.

Ingredients:

For the Slow Cooked Beef
  • 4 lb. bone-in chuck beef roast (or any similar beef roast)
  • 2 chipotle peppers in adobo sauce
  • 1 T cumin
  • 1 t salt
  • 1 t pepper
  • 1 cup beef stock
  • juice of one lime
To Assemble the Enchiladas
  • 8 large, burrito-style flour tortillas
  • 2 cups mozzarella cheese
  • 2 cups cheddar cheese
  • 1 cup green enchilada sauce
  • 1 cup red enchilada sauce
  • 1 cup white queso

Instructions:

  1. Place the beef roast in a large slow cooker.  Add in the beef stock, chipotle peppers, seasonings, beef stock and lime juice.
  2. Set on HIGH and cook for 4.5 hours.
  3. When done, the beef should easily shred. Remove all the bones and any extra fat from the meat. Shred the meat with two forks until it's in bite sized pieces.  Allow to cool for a bit before assembling.
  4. Preheat the oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
  5. To assemble the enchiladas, lay a generous amount of shredded beef on one end of the tortilla, top with mozzarella cheese and roll up. Place the enchilada seam side down in the pan. Continue making until the pan is filled (around 8).
  6. Spread the white queso over the tortillas. Then pour on the the two enchilada sauces. Top with cheddar cheese and the remaining mozzarella cheese.
  7. Bake for 30 minutes. Let the enchiladas sit for 15 minutes before serving. Top with your favorite Mexican toppings - sour cream, salsa, cilantro, green onions, guacamole, etc.

Notes:

Any bone-in beef roast will work in this recipe. Please note cooking times may vary from slow cooker to slow cooker. The meat is done when it is tender and shreds easily. Leftover meat is great in tacos, topped on nachos or in quesadillas.

Calories

930.12

Fat (grams)

44.41

Sat. Fat (grams)

21.81

Carbs (grams)

32.42

Fiber (grams)

3.96

Net carbs

28.46

Sugar (grams)

10.58

Protein (grams)

100.52

Sodium (milligrams)

2069.22

Cholesterol (grams)

315.69
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #beefenchiladas
Created using The Recipes Generator