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Category: Sweets

Quick and Easy, Sweets, Vegetarian

Tiger Butter Frozen Banana Bites

March 31, 2020March 31, 2020by Kelli KostizakLeave a Comment on Tiger Butter Frozen Banana Bites
Tiger Butter Frozen Banana Bites

Have you heard of tiger butter? It is a glorious mixture of white chocolate and peanut butter swirled with milk chocolate. I used to eat tiger butter bark from the Rocky Mountain Chocolate Factory as a kid when hanging out at the mall was an extracurricular activity. Did you do the mall-hang thing? I can't [...]

Welcome to What's Cooking with Kelli! I'm your girl Kelli, resident home chef and food lover. Click the image to find out more!

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Top Posts & Pages

Red Chile Style Lengua Tostadas
Spinach Salad with Roasted Sweet Potatoes, Dates, Walnuts, Blue Cheese, and Shallot-Sherry Vinaigrette
Little Gem, Pea, and Pickled Onion Salad with Lemon-Basil Avocado Dressing
Truffled Mushroom Toast with Lemon Zest and Chives

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Hey there! I have the most delicious pistachio pesto recipe coming right at ya! Using a food processor makes whipping up this pesto a breeze. Don’t believe the haters - you can still achieve a delightful texture to your pesto using a processor. I’ll show you how in today’s blog post.
Did you know you can roast broccoli and pieces of thick cut bacon on a single sheet pan and they will finish at the SAME time? And that the bacon fat will infuse the broccoli with lots and lots of flavor? It’s true! Just make sure you 1) use thick cut bacon and 2) cook it on parchment paper to prevent sticking (without adding extra oil, which results in an oily dish in the end).
This frank and bean chili is pure comfort food! The recipe was born of a mashup of two cravings: classic franks and beans and one from WAY back - those spaghetti O’s with the sliced hot dogs. Did you eat those? Of course this chili brings tons more flavor thanks to lots of spice, onions, jalapeño, and chipotle peppers in adobo. Plus it is cheap, super easy to prepare, and you can pile on all your fave chili toppings.
Currently obsessed with this roasted beet and carrot rice bowl with honey-lime dressing! Beets, carrots, and thick sliced jalapeños are seasoned with chili powder and ground cumin then roasted in the oven until tender and caramelized. A chiffonade of collard greens makes for a fluffy slaw with some smoky and bitter notes perfect for the flavors of this bowl. The whole thing is topped with crispy seasoned chickpeas, feta, green onion, cilantro, and a bright and sweet honey-lime dressing. So many textures and so much flavor - you cannot go wrong with this bowl!
This cheesy acorn squash is stuffed with quinoa, chorizo, kale, onion, garlic, green olives, and golden raisins for the most delicious winter meal! Every bite is full of flavor and the filling hits all the notes: savory, spicy, sweet, herbaceous, salty, and a bit acidic from a hint of lemon juice (swipe to check it out!). Ooey-gooey melted cheddar cheese takes it over the top in the way only cheese can.
This roasted kabocha squash soup with browned butter, sage, and pancetta is absolutely KILLER. Kabocha squash is one of the sweetest varieties of winter squash and turns super smooth when roasted. Nothing compliments the flavor of roasted, caramelized squash better than browned butter! Together, the squash and browned butter make for a rich, delicately sweet base that just screams fall.
Hey there! I have the most delicious pistachio pesto recipe coming right at ya! Using a food processor makes whipping up this pesto a breeze. Don’t believe the haters - you can still achieve a delightful texture to your pesto using a processor. I’ll show you how in today’s blog post.
Did you know you can roast broccoli and pieces of thick cut bacon on a single sheet pan and they will finish at the SAME time? And that the bacon fat will infuse the broccoli with lots and lots of flavor? It’s true! Just make sure you 1) use thick cut bacon and 2) cook it on parchment paper to prevent sticking (without adding extra oil, which results in an oily dish in the end).
This frank and bean chili is pure comfort food! The recipe was born of a mashup of two cravings: classic franks and beans and one from WAY back - those spaghetti O’s with the sliced hot dogs. Did you eat those? Of course this chili brings tons more flavor thanks to lots of spice, onions, jalapeño, and chipotle peppers in adobo. Plus it is cheap, super easy to prepare, and you can pile on all your fave chili toppings.
Currently obsessed with this roasted beet and carrot rice bowl with honey-lime dressing! Beets, carrots, and thick sliced jalapeños are seasoned with chili powder and ground cumin then roasted in the oven until tender and caramelized. A chiffonade of collard greens makes for a fluffy slaw with some smoky and bitter notes perfect for the flavors of this bowl. The whole thing is topped with crispy seasoned chickpeas, feta, green onion, cilantro, and a bright and sweet honey-lime dressing. So many textures and so much flavor - you cannot go wrong with this bowl!
This cheesy acorn squash is stuffed with quinoa, chorizo, kale, onion, garlic, green olives, and golden raisins for the most delicious winter meal! Every bite is full of flavor and the filling hits all the notes: savory, spicy, sweet, herbaceous, salty, and a bit acidic from a hint of lemon juice (swipe to check it out!). Ooey-gooey melted cheddar cheese takes it over the top in the way only cheese can.
This roasted kabocha squash soup with browned butter, sage, and pancetta is absolutely KILLER. Kabocha squash is one of the sweetest varieties of winter squash and turns super smooth when roasted. Nothing compliments the flavor of roasted, caramelized squash better than browned butter! Together, the squash and browned butter make for a rich, delicately sweet base that just screams fall.

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