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  • Stovetop Kettle Corn | heatherlikesfood.com

Court-side Crunch 7 Layer Bars

This post brought to you by REESE’S® Brand. All opinions are 100% mine.

Considering I grew up with 2 younger brothers, I’m kind of surprised sports weren’t a bigger deal in our home. Maybe I was just a little too wrapped up in my own little world to realize or even care about what they were doing though. Even up until a few years ago the hubs wasn’t a big sports fan either. All it took however, was for a good friend to get him hooked on college football and we’ve been a sports watching family ever since. 

I’ll admit, I”m in it for the food. Like that one time we went to a Blazer’s game and I got BBQ pulled pork nachos and frozen lemonade. Yeah, that’s about all I can remember. My blog is named the way it is for a reason, you know. 

Speaking of liking food, it’s confession time here on HLF: I keep a bag of REESE’S® Peanut Butter Cups in my underwear drawer. It’s my little way of rewarding myself for chaning my skivvys everyday…or something. Honestly I just like having my own secret stash of my favorite candy that’s ALL mine. So when said favorite candy asked if I wanted to create a recipe for them that would be perfect for basketball season snacking, I was all over it. 

I’m not the only one that got to play with Reese’s in the kitchen, either. 31 other bloggers created scrumptious game day recipes and they all can be found at REESE’S® Baking Bracket Challenge. And to make things a little bit more fun, our recipes will compete for votes in a bracket-style contest, with the creator of the wining recipe receiving $2,500! (I kinda want to win) Plus, fans (that’s you!) who vote will be entered for a chance to win a daily prize $100 Walmart Gift Card!

My recipe is a kicked-up version of the classic “magic cookie bar”. I wanted them to be remeniscent of a crunchy snack mix you’d munch on during a game so they are chock full of pretzels, peanuts, dried cranberries, rice cereal, and of course, Reeses. Magic cookie bars are “magic” because all the ingredients get spinkled on an unbaked graham crakcer crust, topped with a can of sweetened condensed milk, and once baked are chewy, sweet, salty, crunchy, and creamy little bites of heaven. 

So puh-lease, please, PLEASE head over to REESE’S® Baking Bracket Challenge and vote for my recipe! I’ll love you forever. If I could bring you all plate of these cookie bars for voting I totally would, but hopefully you’ll win a $100 Walmart Gift card for voting instead! Click here —> for more delish Game Day Recipes too! 

Oh, and make these. You won’t be sorry. 

Court-side Crunch 7 Layer Bars

Court-side Crunch 7 Layer Bars

Ingredients

  • 1/2 Cup butter, melted
  • 1 1/2 Cup graham cracker crumbs
  • 1/2 Cup sweetened dried cranberries
  • 1/2 Cup roasted and salted peanuts
  • 1 1/2 Cups Reese's Minis
  • 3/4 Cup pretzels, broken into pieces
  • 3/4 Cup crispy rice squares cereal
  • 1, 14 oz can sweetened condensed milk

Instructions

  1. Preheat oven to 350 degrees and line a 9 x 13" pan with aluminum foil sprayed with non-stick cooking spray.
  2. Combine butter and graham cracker crumbs in a bowl and press into bottom of foil-lined pan.
  3. Layer cranberries, peanuts, Reese's minis, pretzels, and rice cereal over the graham crust.
  4. Evenly drizzle entire can of sweetened condensed milk over the pan.
  5. Bake for 20-25 minutes or until bars are bubbly and lightly browned.
  6. Allow bars to cool completely before lifting out of the pan, removing foil and cutting into squares. Makes about 36 squares.
http://www.heatherlikesfood.com/court-side-crunch-7-layer-bars/

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Ravioli Lasagna

Sometimes I just have a whole lot of nothing say. This is one of those days. But I do have an overwhelming urge to reach through your screen, grab your shoulders and say, “MAKE THIS NOW!”.

Here’s the deal with this ravioli lasagna: it’s super simple, uses only 7 ingredients and totally satiates any craving I have for a hearty baked pasta without putting a huge dent in my dinner prep time. I’m not going to say that this recipe will replace your great aunt Lucia’s famous lasagna, or even trumps my Pasta Al Forno, but if you’re short on time it definitely does the trick.

You’ll start by making a sauce that consists of Italian sausage, crushed tomatoes, chicken broth, and a little bit of salt and sugar. I like to use hot Italian turkey sausage to cut down on the fat but keep in lots of flavor. I find that the hot variety is bolder in flavor and is still mild enough for my kiddos. The finished sauce is pretty thin and needs to be so that there’s enough liquid to cook the ravioli all the way through.

Ravioli Lasagna | heatherlikesfood.com

 Once the sauce is done ladle a bit over the bottom of a 9×13 baking dish.

Ravioli Lasagna | heatherlikesfood.com

 Frozen cheese raviolis are the shining start in this. You can put them in the oven completely frozen ad they’ll come out soft, cheesy, and surprisingly lasagna-like.

Ravioli Lasagna | heatherlikesfood.com

Lay 1/2 of the raviolis in a single layer out in the pan, top with 1/2 of the remaining sauce and 1/2 of the mozzarella cheese.

Ravioli Lasagna | heatherlikesfood.com

 Repeat the whole process one more time and you’re done! Cover that puppy up with a piece of foil, pop into the oven and bake.

Ravioli Lasagna | heatherlikesfood.com

Happy Saturday, all!

Ravioli Lasagna | heatherlikesfood.com

Ravioli Lasagna | heatherlikesfood.com

Ravioli Lasagna

Ravioli Lasagna

Ingredients

  • 1 1/4 lb Italian Sausage (I use Hot Turkey)
  • 1 28 oz can crushed tomatoes
  • 1 C chicken broth
  • 1 tsp sugar
  • 1/4 tsp kosher salt
  • 1, 24 oz bag frozen cheese ravioli
  • 1 1/2 -2 C mozzarella cheese, grated

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large skillet, brown and crumble sausage. Stir in Tomatoes, chicken broth, salt, and sugar. Bring to simmer and let cook for 10 minutes.
  3. Ladle 3/4 C sauce into the bottom of a 9x13 baking dish and spread evenly. Layer half of the ravioli over the sauce in a single layer. Top with 1/2 of the remaining sauce and a 1/2 of the cheese. Repeat 1 time.
  4. Cover pan with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes or until the cheese on top is browned and dish is bubbly. Let sit for 10 minutes before serving.
http://www.heatherlikesfood.com/ravioli-lasagna/

Crispy Garlic Bread Grilled Cheese Sandwiches

Alright, friends. I know, I know it’s Wednesday and this is my first post of the week and I’m sorry! It’s kind of bizzare how fast this week is flying by because really I haven’t done much except for fill my grocery cart up with junk food.

Exhibit A:

Crispy Garlic Bread Grilled Cheese Sandwiches | heatherlikesfood.com

I apparently turn into a teenage boy when I’m pregnant. And not 3 minutes after this picture was taken an 8-pack of bear claws found their way into my cart as well. And then this little gem caught my eye and I about died. That’s a pretty hefty claim they’re making, don’t ya think? EVERYTHING tastes better? I don’t think so. Especially when it comes out of the microwave.

Crispy Garlic Bread Grilled Cheese Sandwiches | heatherlikesfood.com

So anyway, that’s what I’ve been doing. Let’s move onto this crispy garlic bread grilled cheese sandwich! This really isn’t so much a recipe as it is a simple way to make a classic sandwich just a little bit sassier.

You start by brushing 2 pieces of bread with melted butter (or just spreading them with softened butter) and sprinkling them with garlic powder and dried parsley.

Crispy Garlic Bread Grilled Cheese Sandwiches | heatherlikesfood.com

Next up: sprinkle a couple tablespoons of shredded Parmesan cheese (NOT the stuff that comes in a can) on the buttered side of each slice of bread. Gently press the cheese down into the bread as much as you can without squishing it.

Crispy Garlic Bread Grilled Cheese Sandwiches | heatherlikesfood.com

Now just go along your business like you normally would when making a grilled cheese sandwich. Add your cheese of choice and place the bread cheese/butter side down into a hot pan. Non-stick pans work best for this.

Crispy Garlic Bread Grilled Cheese Sandwiches | heatherlikesfood.com

Cook each side of the sandwich until it’s golden brown, crispy, and the cheese is good and melted. There’s few things worse than biting into a grilled cheese that has partially melted cheese. Am I right?

Crispy Garlic Bread Grilled Cheese Sandwiches | heatherlikesfood.com

So there she is!  Crispy, garlic-y, cheesy, and pretty hard to resist– kind of like filling your shopping cart up with sugar and carbs and little microwave do0-hickeys that make bacon bowls. For the record, I did not, nor do I ever intend on buying a microwave bacon bowl mold. 

Crispy Garlic Bread Grilled Cheese Sandwiches | heatherlikesfood.com

Crispy Garlic Bread Grilled Cheese Sandwiches

Crispy Garlic Bread Grilled Cheese Sandwiches

Ingredients

  • Sliced sandwich bread
  • Sliced Cheese of choice
  • Butter, softened or melted
  • Garlic powder
  • Dried parsley
  • Parmesan Cheese, shredded

Instructions

  1. Spread or brush 2 slices of bread with butter and sprinkle each buttered side with garlic and parsley.
  2. Sprinkle a few tablespoons of Parmesan cheese over each buttered side of bread, gently pressing the cheese into the bread.
  3. Heat a non-stick skillet over medium heat and place one slice of bread, buttered side down into the skillet. Top with cheese and remaining slice of bread. Cook, flipping halfway through, until bread is golden brown, parmesan cheese is crispy, and inside cheese is melted.
http://www.heatherlikesfood.com/crispy-garlic-bread-grilled-cheese-sandwiches/

Terriyaki Beef and Broccoli Stir Fry

After going to P.F. Chang’s last weekend and writing a review raving about their red wine braised beef, all I could think about was how I could stuff more veggies and rice and sauce and beef into my face. Kind of ridiculous, really.

But that’s okay because now I have a killer beef and broccoli stir fry recipe for a super quick weeknight meal that my family can’t get enough of. Well, at least most of us were fans. My 3 yr. old would be in heaven if I let her exclusively eat cheese, apple sauce and peanut butter sandwiches for the rest of her life. The whole “you’re a big hungry giant, let’s eat some little tiny trees!” bit doesn’t even work on her. She just looks at me like I’m an idiot and asks for more applesauce. #momproblems

To make life super simple, I started out with a package of pre-cut beef strips labeled “beef for stir-fry” which is usually pretty easy to find in your grocer’s meat aisle. Top sirloin cut across the grain is a good choice for this if you can’t find any already cut for you. A quick sauce is made by combining soy sauce, sugar, mirin, garlic, red pepper flakes, and corn starch.

Terriyaki beef and Broccoli Stir Fry | heatherlikesfood.com

 I like to lightly cook my broccoli before throwing it into the stir-fry pan so that I don’t end up with raw broccoli and/or over-cooked and chewy meat. Just a saute pan with a lid and a little bit of water in the pan does the trick to steam the florets until just tender and bright green.

Terriyaki beef and Broccoli Stir Fry | heatherlikesfood.com

In a wok or large saute pan, heat a tablespoon of oil and quickly brown the meat, stirring often and working in batches if needed– about 3-4 minutes each batch. Remove the meat from the pan and set aside. Add the sauce to the hot pan, bring to a simmer and stir in the cooked meat and broccoli.

Terriyaki beef and Broccoli Stir Fry | heatherlikesfood.com

 Give it a stir to make sure the beef and broccoli are well coated in the sauce and serve over rice.

Terriyaki beef and Broccoli Stir Fry | heatherlikesfood.com

Terriyaki beef and Broccoli Stir Fry | heatherlikesfood.com

 

Terriyaki Beef and Broccoli Stir Fry

Yield: 4 servings

Terriyaki Beef and Broccoli Stir Fry

Ingredients

  • 1/2 C soy sauce
  • 1/2 C sugar
  • 2 tbsp mirin (sweet cooking rice wine)
  • 1 clove garlic, minced
  • 1 tbsp corn starch
  • 1/8 tsp red pepper flakes
  • 1 tsp sesame oil
  • 1 1/2 lbs "beef for stir fry" or top sirloin cut into 1/4 inch strips across the grain of the meal
  • 1 lb fresh broccoli, cut into florets
  • 2 tbsp vegetable oil

Instructions

  1. Whisk the soy sauce, sugar,mirin, garlic, cornstarch, red pepper flakes, and sesame oil together and set aside.
  2. In a saute pan with a lid, steam broccoli florets w/ 1/4 C of water over med-high heat until just tender and bright green. Remove from the heat and set aside.
  3. Heat 1-2 tbsp of oil in a large skillet or wok over medium high heat and and brown the meat, about 3-4 minutes, then transfer to a bowl. Working in batches if needed.
  4. Re-stir the sauce and pour into hot skillet, scraping any brown bits from the pan and bring to a simmer. Cook until thickened- about 2 minutes.
  5. Add beef and broccoli to the sauce, stirring to coat until hot. Serve with rice.
http://www.heatherlikesfood.com/terriyaki-beef-and-broccoli-stir-fry/

Weekend Eats at P.F. Chang’s

This is a Sponsored post written by me on behalf of P.F. Chang’s. All opinions are 100% mine.

P.F. Chang's Review | heatherlikesfood.com

Over the weekend I had the chance to visit P.F. Chang’s with good friend and try out their new Winter Seasonal Menu. I’ll be honest here and just say that getting out of the house sans the kiddos is usually enough of a treat for me, but it was pretty fun to have a girl’s night on top of that. AND we’re both pregnant so that basically gave us a golden ticket to eat whatever the heck we wanted and not be judged– or at least it did in our little world. 

Since it was just the two of us we decided to order exclusively off the new menu so that we could taste as much as possible. We started off with an Orange Ginger Beet Salad that we really enjoyed. Neither one of us are usually huge goat cheese fans but liked the goat cheese they used. 

Our server picked up on the fact that we had only ordered from the new menu and actually brought us some Chili Shrimp Bao too which are basically asian flavored shrimp sliders. They were good, but I eagerly went back to my salad after just one. I did take pictures of these two things but my camera got hungry and decided to eat them. 

P.F. Chang's Review | heatherlikesfood.com

The two pictures above were our main course: Firecracker Chicken and Red Wine and Pepper Braised Beef. The verdict? The beef was definitely our favorite of the two. It was super tender, flavorful, and I loved all the veggies it was served with. As I type this I’m actually wishing I had a bowl of it right now. SO GOOD! 

P.F. Chang's Review | heatherlikesfood.com

The winter menu has two new dessert wontons and we tried them both (duh). If I had to choose between the sweet vanilla creme and the chocolate raspberry, I’d go with the chocolate raspberry. We both agreed that the vanilla wonton was a little too heavy on the cream cheese and not sweet enough. BUT, the chocolate raspberry ones were totally where it was at! I only wish there were like 6 to a plate instead of the 2 that we had ordered…which brings back up the whole golden ticket of pregnancy thing. By the time we each finished off our two wontons, we quickly decided that we needed more dessert and ordered some banana spring rolls to finish off our meal like classy ladies

All-in-all our trip to P.F.Chang’s was a fun night out and left us with full, happy bellies and I definitely don’t think you’ll be dissappointed with the new menu offereings– especially the beef! 

Giveaway!

P.F. Chang’s wants you to have a chance to try out their new menu items too, so make sure to enter via the widget below for a chance to win a $25 gift card.

AND even if you don’t win, you can visit pfchangs.com/winter.com to receive and offer of $10 off $40 purchase. Too keep up to date on promotions and menu updates: Follow @pfchangs  & Follow P.F. Chang’s on Pinterest
a Rafflecopter giveaway

 

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