Name: Orange Bars
Prep time: 15 min
Cook time: 50 min
Yield: 16 servings
Ingredients: 1 cup unsalted butter (softened); 2 cups all-purpose flour; 1/2 cup sugar; 1 pinch kosher salt; 1 1/2 cups sugar; 1/4 cup all-purpose flour; 1 tablespoon all-purpose flour; 4 large eggs; 1 navel orange zest; 2/3 cup fresh-squeezed navel orange juice; powdered sugar (for dusting the top)

[ad] Two Ingredient Chicken Mummies

This post is written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpookyGoodSnacks #CollectiveBias

It’s October, and that means our kids are all about Halloween. On Saturday we put out all our Halloween decorations, and before long we’ll be picking out pumpkins. I send jokes in my boys’ lunch boxes each school day, and I’ve started bringing out some Halloween-themed gems like What do birds do on Halloween? Trick or tweet! We are imparting Halloween fun (nothing creepy – our kids are young and, well, I’m a wimp) in lots of ways, and I’ve even come up with a spooky good (and quick, and easy) snack/dinner option my kids adore: Chicken Mummies!

Aren’t they SO fun? Before you worry that you’ll try this and end up with a Pinterest fail, let me tell you this. There are just two ingredients to the mummies – or three, if you count the “bloody marinara” dipping sauce. They’re delicious and a great source of protein, too!

First, snag some Tyson® Any’tizers® Chicken Fries. I sent my husband to H-E-B and he found them on the frozen food aisle.

Orange Bars Recipe

This is a partnered post with Summer Citrus from South Africa.

The brightness these oranges provide a great flavor that comes through and makes this a stellar treat (and hey, if you’re going to have dessert, you can feel good that their navel oranges are an excellent source of vitamin C, potassium, and calcium)!

I took these to work to share with coworkers (this is the only way I can bake – if I don’t share my treats, I want to eat them all!) and they disappeared pretty quickly, which is always a good sign.

Instead of step-by-step photos to guide you through the orange bars recipe, I shot a quick video of the process. Check out our setup (major thanks to my amazing husband for sharing his shooting & editing skills):

Here’s the video – I hope you’ll give these a try! The full recipe is below.

Orange Bars Recipe

This is a partnered post with Summer Citrus from South Africa.

I love to bake. There’s just something homey and cozy about whipping something up in the kitchen, and it’s definitely the Texan way of life to show love to others with baked goods. We had some delicious navel oranges from Summer Citrus From South Africa that I really wanted to use in a dessert. The brightness these oranges provide a great flavor that comes through and makes this a stellar treat (and hey, if you’re going to have dessert, you can feel good that the navel oranges are an excellent source of vitamin C, potassium, and calcium)!

Instead of step-by-step photos to guide you through the recipe, I shot a quick video of the process. Check out our setup (major thanks to my amazing husband for sharing his shooting & editing skills):

Here’s the video – I hope you’ll give these a try! The full recipe is below.

Orange Bars

Delicious, sweet & flavorful orange bars.

Course

Dessert

Prep Time

15 minutes

Cook Time

50 minutes

Servings

servings

Ingredients

Crust

1 cup unsalted butter softened
2 cups all-purpose flour
1/2 cup sugar
1 pinch kosher salt

Filling

1 1/2 cups sugar
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
4 large eggs
1 navel orange zest
2/3 cup fresh-squeezed navel orange juice
powdered sugar for dusting the top

Course

Dessert

Prep Time

15 minutes

Cook Time

50 minutes

Servings

servings

Ingredients

Crust

1 cup unsalted butter softened
2 cups all-purpose flour
1/2 cup sugar
1 pinch kosher salt

Filling

1 1/2 cups sugar
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
4 large eggs
1 navel orange zest
2/3 cup fresh-squeezed navel orange juice
powdered sugar for dusting the top

Instructions

Crust

Preheat oven to 350 degrees.
Combine 1 cup (2 sticks) unsalted butter (softened), 2 cups of all-purpose flour, 1/2 cup of sugar, and a pinch of kosher salt.
Mix with a fork or food processor until well-combined.
Press into the bottom of an ungreased square dish, and bake for 25 minutes at 350 degrees.
Remove and set aside.

Filling

Juice 1-2 navel oranges until you have 2/3 cup juice. Strain seeds with your hands, or with a sieve. Set aside.
Mix together 1 1/2 cups of sugar, 1/4 cup + 1 tablespoon of all-purpose flour, four large eggs, the zest of one navel orange, and the 2/3 cup juice.
Pour the mixture over the crust, and bake for 25 minutes at 350 degrees.
Let cool for 1-2 hours; the filling will set up and solidify while it's cooling.
Dust with powdered sugar, slice, and serve. Enjoy!

Share this Recipe

Chocolate Thumbprint Cookies

Y’all. I love thumbprint cookies. Love them. I can’t believe I haven’t shared this recipe here until now! This is another recipe that was originally on my food blog and I’m excited to finally be sharing it on Frugal Novice, too.

When I was pregnant with E, I craved three things: bacon-wrapped, cream cheese-stuffed jalapeños, beef (steak, brisket, burgers, you name it and I craved it), and thumbprint cookies.

Since I had gestational diabetes, though, I had to really watch my sugar intake, so that meant virtually no cookies throughout my pregnancy. Insert frowny face.

I apparently talked a lot about thumbprint cookie withdrawal, because after E was born I had several friends and family members that brought me boxes of them from a favorite local bakery. If that’s not a sign I am surrounded by amazing people, I don’t know what is.

I decided that since thumbprint cookies rank up so high on my favorite cookie list I really ought to work on figuring out how to make them at home.

To me, chocolate is the perfect balance to the mild flavor of thumbprints, so I paired an extra-chocolaty buttercream with the cookies. C, our five-year-old, declared that they definitely needed sprinkles. Of course they did! Genius.

What you end up with is a light, crunchy cookie and a sweet, center. A perfect, colorful cookie combo that can’t help but make you smile.

Three 20-Minute, Family-Friendly Meals

We are almost always busy in our house, and I’m sure many of you can relate. Because of this, we’re always on the lookout for quick, healthy, and delicious meals our whole family can enjoy even on the busiest of nights. PastaFits has graciously given me three 20-minute meal recipes to share with you today that I can’t wait to try!

Easy Campanelle with Greens and Pancetta

Ingredients:

6 oz. campanelle
8 oz. mustard greens, tough stems removed, roughly torn or chopped
6 oz. pancetta, roughly chopped
¼ cup/1 oz. sliced garlic
4 tsp./~½ oz. lemon juice
3 Tbsp./1 oz. toasted pine nuts

Directions:

Bring a large pot of salted water to a boil. Cook the campanelle according to package directions. Two minutes before its ready, add the mustard greens. Cook for the last two minutes. Drain and reserve.
Heat a large sauté pan over medium high heat. Add the pancetta and cook until the fat has rendered and the meat is golden and crisp. Add the garlic and cook until aromatic and starting to brown.
Toss with the reserved pasta and mustard greens. Heat through and drizzle with lemon juice. Divide between 4 bowls and sprinkle with pine nuts.

Chicken Tacos with Spicy Avocado Tomatillo Sauce

In doing our menu planning for the week, Brian and I were reminded of a favorite recipe that we haven’t made in a while – chicken tacos with spicy avocado tomatillo sauce. I added it to our menu for the week, and decided it was perfect timing to share with you, too.

We make tacos quite a bit in our house, but we can tend to fall into a rut of ground beef, shredded cheddar and lettuce. Don’t get me wrong, there’s nothing wrong with the classic taco fare, but we’re starting to have more and more fun coming up with a variety of taco fillings – and this chicken taco with avocado tomatillo sauce is a winner. It is so, so good.

How good, you ask? The kids complimented me on the chicken. They ate the chicken without complaining. At all.

I know, I know – now you understand how amazing this recipe is.

It’s pretty, too, isn’t it?

Peanut Butter Stuffed Chocolate Covered Pretzels

This week’s recipe is SO simple but it’s also one of my very favorite treats I’ve ever made, so it seemed perfect to share for Mini Chef Mondays. My kids love these, and think it’s a lot of fun helping me make them.

What is this treat, you ask? Imagine eating a Girl Scout Peanut Butter Patty/Tagalong, and it being even better.

Yup, friends. I’m confidently proclaiming that these are better than Girl Scout cookies.

Peanut butter stuffed, chocolate coated pretzels. SO good.

I mean, chocolate and peanut butter? Amazing. Chocolate and pretzels? SO good. All three together? Perfection.

We were immediately hooked, and I think you will be, too.

The recipe just requires two ingredients:

Melt the chocolate almond bark in the microwave 30 seconds at a time, stirring in between. Make sure not to overheat the chocolate or it will seize up. You can vary the amount for this recipe easily; I used one square and was able to cover 20 pretzels.

Dip each pretzel into the melted chocolate and place it on wax paper to dry.

Eat. And try not to eat them all in one sitting.

Good luck with that.

Enjoy!

I am hosting Mini Chef Mondays along with 10 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
Join our facebook group to find even more recipes and share recipes too!

Get featured and follow us too!

Pinterest: Each post/recipe linked up will be added to our Mini Chef Mondays board
Instagram: Use our hashtag #MiniChefMondays so we can repost your mini chef
Twitter: We retweet every post with #MiniChefMondays

Be sure to check out each of their Mini Chef posts as well!

Frozen Yogurt Fruit Bark Recipe // Courtney’s Sweets
Ham & Egg Cups // Momma Lew
Yogurt Dipped Frozen Banana on a Stick // Baby Loving Mama
Bacon Egg and Cheese Pretzel Bites // We’re Parents
Tips for Planting a Kids Vegetable Garden // Eating Richly Even When You’re Broke
Pastelillos de Carne (Puerto Rican Meat Turnovers) // Giggles, Gobbles and Gulps
18 Mother-Child Bonding Activities // Step Stool Chef
Broccoli Mac and Cheese Bites // Vegging at the Shore
Slow Cooker Philly Cheesesteaks // O’Boy! Organic
Chocolate Milk Mini Fudge Pops // Can’t Google Everything

An InLinkz Link-up

5 Ingredient Chicken Pesto Pasta Salad

The recipe I’m sharing with you today has been a favorite in our family for years now. It’s delicious, and it is one of the absolute easiest recipes ever! This chicken pesto pasta salad has always been a hit at parties, so I knew it’d be perfect to make as part of our Easter brunch – and it’s a perfect recipe for little ones to help with, too!

As the title indicates, there are just five ingredients in this recipe. You can make your own pesto, and we have in the past, but there are lots of great pre-made pestos available that are perfect to use in this pasta salad.

Boil your pasta per instructions. While the pasta is boiling, drain your chicken and pour it into a small sauté pan; cook it on medium low heat for about 5 minutes, breaking it up into small pieces while it cooks. You’re basically just cooking out some of the moisture. If you are weirded out by using canned chicken, you can use a cup of shredded white chicken instead. The canned chicken really works great in this recipe, though, and saves you a ton of time.

Pour your pasta into a big bowl, and then have your chicken and pesto ready.

White Chocolate Covered Grapes

Hi all! Easter’s right around the corner, and this week’s Mini Chef Monday post has a simple, sweet treat that’s perfect to add to your menu.

We’ve all had chocolate covered strawberries before, and I am sure you’ll agree with me that they’re pretty delicious. These white chocolate covered grapes, though, are something a lot of people haven’t tried before, so they’re a fun surprise to offer. And they’re SO good! The sweetness of the white chocolate perfectly compliments the tart green grapes.

You just need two ingredients: green grapes and either white chocolate or vanilla almond bark (both are delicious)! The almond bark will dry/set much more quickly, so it’s all about preference and the amount of time you’ve got.

Lemon Bars With Blackberry Drizzle

Our kids love lemon, so it’s a go-to flavor profile whenever I’m considering what dessert I should make. You might remember us making lemonade cake a while back! Well, this time we decided to make lemon bars with an added treat – blackberry drizzle.

These lemon bars are perfect for spring & summer – they’re light, bright, and cold. They’re easy to whip up, too!

Mini Pizza Pot Pie Recipe

We love pizza in our house – it’s one of the foods that all three kids will actually eat and enjoy, and it’s easy (which means a lot on a weeknight, amIright?)

Sometimes, though, it’s nice to have an alternative to an old standby, so we like to make what we call mini pizza pot pies as a fun twist on our typical fave.

I’ve shared this recipe several years ago, but thought it deserved to be resurfaced for Mini Chef Monday because it’s a perfect mini-sized meal for your mini chef to eat and to help make with you!

We made these when we had friends over for dinner one night – they have two kids, too, so it was the perfect dinner choice. My friend Kristi used two sizes of plastic cups to cut out rounds of pizza dough – a larger round went into the bottom of the muffin tin, and we used the smaller one to top it off. This is a great and easy way for you to let your kids help prep – you can cut the dough without any sharp knives needed!

Another thing that’s great about this recipe is that you can use a variety of combinations to fill the pizzas. You could do ground beef mixed with pasta sauce, spinach, pepperoni, or a mixture of the three, along with shredded mozzarella to add that cheesy goodness.

Once all the pizzas are filled, top off the dough and fold the tops and bottom together to get a nice seal. Use kitchen shears to snip a small slit in the top and allow steam to escape while baking.

Bake at 350 degrees until the dough on top is golden brown, let cool for a bit, and they should pop right out of your muffin tin. Don’t they look delicious?

And each one is filled with all sorts of flavor:

Perfect for adults & kiddos alike!

These would be great for grab & go dinners, because it would be incredibly easy to eat these while you’re out and about. They make nice leftovers, too – just pop a couple in your lunch bag and you’re all set at work the next day!

Is your mouth watering yet? Here’s the recipe so you can go home and make these tonight:

Ingredients:

Pasta sauce
1 lb. lean ground beef
1 box frozen chopped spinach, thawed and squeezed dry
Mozzarella cheese
Pizza dough, either store-bought or homemade
Pepperoni
Any other ingredients you’d like to add! Red peppers, onions, olives, and mushrooms could all be great additions.

Directions:

Preheat your oven to 375 degrees.
Using a plastic cup, cut out a round of pizza dough to press into the bottom of a well in your muffin tin – there should be a little dough overhanging the edges so you can crimp it with the top layer of dough to seal! Put dough out for as many of the pizzas as you’d like to make.
Fill your pizzas with whatever combinations of ingredients sound best, making sure to include sauce and cheese either in between layers or on the top so you have flavor and so your pizza isn’t dry. Don’t pile your ingredients any higher than the top of the muffin tin.
Use a smaller plastic cup to cut out a smaller round of pizza dough, and place this on top of your creation, and fold the edges from the bottom layer over, pressing to seal the two rounds of dough. Using kitchen shears, snip a small slit in the top of each one to allow steam to escape.
Bake your pizzas about 15 minutes, or until the dough is golden brown. Enjoy!

As always, I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Be sure to check out each of their Mini Chef posts – and we would love it if you would share your Mini Chef posts ( this can be a kid-friendly recipe, or a recipe you made with your kiddo) with us each week, too!

Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen.

Healthy Mac and Cheese Recipe // Courtney’s Sweets
Original Rice Krispies Treats // Momma Lew
Chocolate Dipped Sundae Marshmallows // Baby Loving Mama
Homemade Chicken Meatballs // We’re Parents
Alphabet Snack H is for Hippo // Eating Richly Even When You’re Broke
Peep S’Mores Bites // Giggles, Gobbles and Gulps
Teach Your Kids to Cook THIS Spring Break // Step Stool Chef
Easy to Make Hamantaschen // Vegging at the Shore
Turn Recipes into Memories with a Keepsake Cookbook // Mom’s Messy Miracles
Whole Wheat Pretzel Bites // O’Boy! Organic
Carrot Cake Dip with Easter Bunny Chips // Can’t Google Everything

An InLinkz Link-up

Older Posts

Recipes

I am hosting Mini Chef Mondays along with 10 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up! Join our facebook group to find even more recipes and share recipes too!

As always, I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

I am hosting Mini Chef Mondays along with 10 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
Join our facebook group to find even more recipes and share recipes too!