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5 Ingredient Zuppa Toscana

Hey guys, it’s time to get your recipe writing on! You’re all familiar with Simply Potatoes, right? You’ve probably seen them in the grocery store in the refrigerated section and if not you’re totally going to be able spot them now! Welp, they are hosting a recipe contest right now for your best 5 ingredient recipe using one of their products. The winning recipe creator will be crowned with $3,000 in addition to the lovely satisfaction of winning and there are other great prizes to be had just for submitting a recipe!

Enter your Recipe Here

I got in on the recipe writing fun and decided to play with my original recipe for Zuppa Toscana Soup. It’s already a pretty straight-forward recipe but the addition of a bag of already diced, seasoned and cooked potatoes makes it that much easier. Start to finish I was able to have the soup done in about 15 minutes! Aaaand it tastes almost identical to the original.

We’re talking 5 ingredients here: italian sausage, simply potatoes- steakhouse seasoned diced, kale, chicken broth, and cream. FIVE. You don’t even need to season it since the sausage and potatoes have so much flavor to begin with.

I love no-brainer recipes like this and I bet you have a few in your arsenal that would be great competitors in the contest too, so don’t forget to enter!

For rules on how to enter the Sweepstakes click here.

This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

5 Ingredient Zuppa Toscana

Yield: 4-6 Servings

5 Ingredient Zuppa Toscana

Ingredients

  • 1 lb Mild Italian Sausage
  • 1, 20 oz pkg. Simply Potatoes, steakhouse seasoned diced
  • 6 C chicken broth
  • 2 C kale, washed and chopped
  • 1 C cream

Instructions

  1. Brown and crumble sausage in a large pot, Once cooked remove sausage from pot an place on paper towels to remove excess fat. Drain off all but 1-2 tsp of fat from the pot.
  2. Add potatoes to the pot and cook for 2-3 minutes. Add sausage back to the pot and stir in chicken broth.
  3. Bring to a simmer and stir in kale. Cook 3-5 minutes longer or until kale and potatoes are tender. Remove from heat, stir in cream and serve.
http://www.heatherlikesfood.com/5-ingredient-zuppa-toscana/

Microwave Chocolate Chip Pizookie {For Two}

A few weeks back I went to BJ’s with some friends and finally had my first pizookie ever. What’s a pizookie you ask? It’s basically cookie that’s baked in a little mini pizza pan and served piping hot with ice cream and usually some sort of topping– it’s heavenly! I know pizookies are served at other places too, but if you are headed to BJ’s soon the new salted caramel one has been beckoning me back there ever since I tried it. So good!

In order to curb my cravings and since I don’t have pizookie pans or will power, I decided to make up a quick batch of chocolate chip cookie dough in a very small quantity and quickly bake it in the microwave, just like my original coffee cake in a mug and pumpkin coffee cake. This way I wouldn’t have dozens of cookies staring me down every time I walked into the kitchen and I could get it into my face much faster than I could if I had to wait for the oven to heat up, etc.

The result? Quick, hot, gooey microwave chocolate chip cookie pizookie perfection!

This recipe makes 2 fairly big cookies and is just enough to not make me want another, especially when topped with ice cream and hot fudge. It starts by mixing up the cookie dough in a small bowl just like regular cookies but since it’s such a small amount, mixing it by hand is pretty easy.

Microwave Chocolate Chip Pizookie {For Two} | heatherlikesfood.com

I used some small ceramic saucers I had laying around and they worked perfectly for “baking” the cookies in. Use what you have! Ramekins, small bowls, deep plates or even a mug would work.

Microwave Chocolate Chip Pizookie {For Two} | heatherlikesfood.com

 Use your fingers to press the dough out into an even layer in your vessel of choice. At this point I try to touch it as little as possible so that I actually end up with some dough to bake. Is anyone else a chronic food picker when cooking?

Microwave Chocolate Chip Pizookie {For Two} | heatherlikesfood.com

When “baking” in the microwave it’s important to keep a close eye on things or they can get bad pretty fast.

REALLY fast. Do you like the texture of erasers? No? Then watch carefully!

The key to a good pizookie is that it’s just sightly under-baked. Each microwave will cook differently as will different cooking dishes and depth of the cookie so there will likely be some trial and error. Mine was perfectly cooked at about the 50 second mark.
Microwave Chocolate Chip Pizookie {For Two} | heatherlikesfood.com

It won’t be golden brown like it would be if baked in the oven, but it will cooked– promise! No one will notice anyway when a big scoop of vanilla ice cream starts melting over the top and you’re digging in.

Microwave Chocolate Chip Pizookie {For Two} | heatherlikesfood.com

 Did YOU miss it?

Microwave Chocolate Chip Pizookie {For Two} | heatherlikesfood.com

Didn’t think so. :)

Microwave Chocolate Chip Pizookie {For Two} | heatherlikesfood.com

Microwave Chocolate Chip Pizookie {For Two}

Yield: 2 servings

Microwave Chocolate Chip Pizookie {For Two}

Ingredients

  • 3 tbsp butter, softened
  • 1/4 C brown sugar
  • 1 egg yolk
  • 1/4 tsp vanilla
  • 6 tbsp flour
  • pinch of salt
  • 1/4 tsp baking powder
  • 1/4 C chocolate chips

Instructions

  1. In a small bowl mix together butter and brown sugar, add egg yolk and vanilla and stir until well combined.
  2. Stir in flour, salt, and baking powder, mixing until no dry spots remain. Fold in chocolate chips.
  3. Divide the dough in half and press into 2 small dishes (saucers, ramekins, mugs, etc.).
  4. Cook one at a time in the microwave for 30-60 seconds. Microwaves vary so check after 30 seconds to see where you're at and cook in 10 second intervals from there. It goes pretty quickly.
  5. Top with vanilla ice cream and hot fudge if desired.
http://www.heatherlikesfood.com/microwave-chocolate-chip-pizookie/

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/