Graceful Little Honey Bee

Queso Taco Dip in a white bowl topped with shredded cheese and sour cream.

Queso Taco Dip

by Leave a Comment

Make up a batch of this quick and easy Queso Taco Dip using cheese, beef and beans for a filling snack, appetizer or easy dinner that the whole family is sure to love.

Queso Taco Dip in a white bowl topped with shredded cheese and sour cream.

Queso Taco Dip

If you like regular cheese dip, then you’ll love this easy recipe for Queso Taco Dip that is filled with beef, beans, tomatoes and taco seasoning.

This is the perfect recipe to serve at any party or game day celebration. It makes a great appetizer, snack or easy weeknight meal.

Pair it with your favorite tortilla or corn chips and you’ve got a filling dish that everyone is sure to love.

You can also customize it to fit your tastes. Feel free to swap the taco seasoning for chili seasoning or the ground beef for ground sausage.

Try the recipes below for more easy appetizers or party food ideas.

Want more party food ideas? Here are a few of our favorite recipes:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to Make Queso Taco Dip:

Brown the ground beef in a large skillet.

When the beef is cooked through, drain the fat, then stir in the taco seasoning and water. Stir to combine. Cook until the water is reduced.

Cooked ground beef seasoned with taco seasoning in a metal pan.

Add the diced tomatoes with chilies, refried beans, and Velveeta. Stir to combine.

All ingredients in pan before mixing together.

Cook on medium low heat until the Velveeta is melted and all the ingredients are well combined. Transfer to a serving bowl before serving.

Serve with tortilla or corn chips.

Queso Taco Dip in a white bowl topped with shredded cheese and sour cream.

Queso Taco Dip in a white bowl topped with shredded cheese and sour cream.
Print Recipe

Queso Taco Dip

Beef, bean, tomatoes and cheese melted together with taco seasoning to make queso dip.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Mexican
Keyword: Queso Cheese Dip
Servings: 10
Calories: 180kcal

Ingredients

  • ½ pounds ground beef
  • 1 packet taco seasoning
  • 1/3 cup water
  • 1 10- ounce can diced tomatoes with chilies drained
  • 1 cup refried beans
  • 16 ounces Velveeta

Instructions

  • Brown the ground beef in a large skillet.
  • When the beef is cooked through, drain the fat, then stir in the taco seasoning and water. Stir to combine. Cook until the water is reduced.
  • Add the diced tomatoes with chilies, refried beans, and Velveeta. Stir to combine.
  • Cook on medium low heat until the Velveeta is melted and all the ingredients are well combined. Transfer to a serving bowl before serving.
  • Serve with tortilla or corn chips.

Nutrition

Calories: 180kcal | Carbohydrates: 9g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 884mg | Potassium: 276mg | Fiber: 1g | Sugar: 5g | Vitamin A: 511IU | Vitamin C: 3mg | Calcium: 282mg | Iron: 1mg

 

A set of three Mocha Hot Chocolate Bombs sitting on a white countertop.

Mocha Hot Chocolate Bombs

by Leave a Comment

Coffee lovers will enjoy these Mocha Hot Chocolate Bombs filled with espresso powder and topped with white chocolate icing for a fun gift or cold weather treat.

Mocha Hot Chocolate Bombs drizzled with white chocolate candy coating, sitting on a white countertop.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information and thank you for your support.

Mocha Hot Chocolate Bombs

Hot Chocolate Bombs are everywhere and for good reason. They’re lots of fun to make and even more fun to watch explode. Kids and adults alike love hot chocolate bombs.

They’re a great way to brighten up any cold winter’s night. You can make them for a fun family activity or give them away as treats to family and friends. Either way, they are sure to bring a smile to everyone’s face.

Coffee lovers will rejoice over these Mocha Hot Chocolate Bombs made with espresso powder and drizzled with white chocolate coating. If you love the flavors of coffee and chocolate, then you’ve got to give these a try. I know they’ll lift your spirits during the dark and dreary winter.

Want more hot drink recipes? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to Make Mocha Hot Chocolate Bombs:

Place chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.

Chocolate chips in a small white bowl with a wooden spoon laying next too it.

Place a spoonful of melted chocolate inside each silicone mold cup and use the back of the spoon to spread the chocolate up the sides of the mold. Set the remaining chocolate aside for sealing and decorating the bombs.

Melted chocolate in a red silicone dome mold.

Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.

When the chocolate is set, carefully remove each of the chocolate pieces from the mold. Add around one tablespoon of instant espresso powder to each piece of chocolate.

Three chocolate shell halves filled with espresso powder sitting on a wooden cutting board.

Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate.

Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.

Three Hot Chocolate Bombs sitting on a wooden cutting board.

Melt the white chocolate according to the package instructions, then place the melted chocolate into piping bags. Drizzle the chocolate over the top of the bombs to decorate.

A set of three Mocha Hot Chocolate Bombs sitting on a wooden cutting board with white chocolate icing drizzled over the tops.

Allow the chocolate decorations to set before using, around 1 hour.

To use Mocha Bombs: Place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.

A set of three Mocha Hot Chocolate Bombs sitting on a white countertop.
Print Recipe

Mocha Hot Chocolate

Dark chocolate filled with espresso powder and filled with espresso powder to create a bomb that explodes when placed in hot milk.
Prep Time30 mins
Setting Time4 hrs
Course: Drinks
Cuisine: American
Keyword: Mocha Hot Chocolate Bomb
Servings: 6
Calories: 524kcal

Equipment

Ingredients

  • 1 - 12- ounce package dark chocolate chips
  • 6 tablespoons instant espresso powder
  • ¼ cup white melting chocolate
  • 6 cups hot milk to make the bombs

Instructions

  • Place chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
  • Place a spoonful of melted chocolate inside each silicone mold cup and use the back of the spoon to spread the chocolate up the sides of the mold. Set the remaining chocolate aside for sealing and decorating the bombs.
  • Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
  • When the chocolate is set, carefully remove each of the chocolate pieces from the mold. Add around one tablespoon of instant espresso powder to each piece of chocolate.
  • Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate.
  • Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
  • Melt the white chocolate according to the package instructions, then place the melted chocolate into piping bags. Drizzle the chocolate over the top of the bombs to decorate.
  • Allow the chocolate decorations to set before using, around 1 hour.

To use Mocha Bombs:

  • Place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.

Video

Notes

You may substitute instant coffee for the espresso powder.

Nutrition

Calories: 524kcal | Carbohydrates: 57g | Protein: 13g | Fat: 27g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 181mg | Potassium: 896mg | Fiber: 2g | Sugar: 40g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 476mg | Iron: 1mg
A slice of the Pepperoni Pizza Casserole sitting next to steamed broccoli on a white plate.

Pepperoni Pizza Casserole | Low-Carb | Keto

by 2 Comments

Get all of the comforting flavors of pizza that you crave with this Pepperoni Pizza Casserole that is also low-carb and keto-friendly.

A serving of pepperoni pizza casserole sitting next to steamed broccoli on a white plate.

Pepperoni Pizza Casserole

It’s always good to have a few quick and easy low-carb casserole recipes on hand, so that you can get a healthy meal on the table in a hurry.

If you’re trying to eat low-carb and craving pizza then you’ll love this recipe. It’s packed full of protein and the comforting flavors of pizza, but low on carbs so you can eat it without guilt.

Pair this casserole with some fresh steamed vegetables and you’re good to go for a healthy weeknight dinner that the whole family is sure to enjoy.

If you need more quick and easy low-carb meal ideas then be sure to check out the list below. Now let’s get onto the recipe!

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

Want more low-carb recipes? Here are a few of our favorites:

How to Make Pepperoni Pizza Casserole:

Preheat oven to 350 degrees.

Prepare a 9×13 casserole dish with nonstick cooking spray.

In a large bowl, mix together marinara sauce and Italian seasoning.

Next, add the pepperoni and mozzarella cheese to the sauce mixture and stir together.

In a separate bowl, whisk eggs until well blended, then mix in salt and pepper.

Stir the eggs into the pepperoni mixture until well blended.

All casserole ingredients mixed in a glass bowl.

Transfer the mixture to the casserole dish and spread in an even layer.

Bake for 45 minutes or until the center is set.

Baked Pepperoni Pizza Casserole in a glass baking dish.

A slice of the Pepperoni Pizza Casserole sitting next to steamed broccoli on a white plate.
Print Recipe

Pepperoni Pizza Casserole

Eggs, marinara sauce and pepperoni come together to make this flavorful low-carb casserole.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Pepperoni Pizza Casserole
Servings: 6
Calories: 202kcal

Ingredients

  • ½ cup marinara sauce
  • ¼ teaspoon Italian seasoning
  • 1 - 5 ounce package mini pepperoni
  • 2 cups shredded mozzarella cheese
  • 8 eggs
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a 9x13 casserole dish with nonstick cooking spray.
  • In a large bowl, mix together marinara sauce and Italian seasoning.
  • Next, add the pepperoni and mozzarella cheese to the sauce mixture and stir together.
  • In a separate bowl, whisk eggs until well blended, then mix in salt and pepper.
  • Stir the eggs into the pepperoni mixture until well blended.
  • Transfer the mixture to the casserole dish and spread in an even layer.
  • Bake for 45 minutes or until the center is set.

Nutrition

Calories: 202kcal | Carbohydrates: 2g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 427mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 1mg
Life Lessons from Ma & Pa Ingalls on gracefullittlehoneybee.com

Life Lessons from Ma & Pa Ingalls

by 34 Comments

A collage of photos including an old cabin with a snowy background and a picture of the front cover of, "The Long Winter" by Laura Ingalls Wilder

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support and have a blessed day.

Life Lessons from Ma and Pa Ingalls in The Long Winter

Most of us read the Little House on the Prairie Series when we were children, but if you haven’t had the pleasure of reading them as an adult, I highly recommend doing so. They’re chocked full of wisdom and give a fascinating glimpse into the life of the American pioneer.

The Long Winter was especially fascinating to me as they had to endure seven months of blizzards with no supplies coming. The town was caught unprepared for such a long, relentless winter, but they came together and did what they had to do in order to survive.

We’re incredibly spoiled and blessed in our modern lives. Most of us wouldn’t have a clue how to survive a winter such as the Ingalls had to endure.

Even though most modern people have gone soft, so to speak, the human spirit is still the same and I know in hard times people would still come together and do what it takes to survive.

Most of us know that we’ve lost quite a bit of knowledge and skill through the years, but can you believe that ma and pa thought that things were too progressive, even back then?? Check out the quote below to see what I mean.

“If only I had some grease I could fix some kind of a light,” Ma considered. “We didn’t lack for light when I was a girl, before this newfangled kerosene was ever heard of.”

“That’s so,” said Pa. “These times are too progressive. Everything has changed too fast. Railroads and telegraph and kerosene and coal stoves- they’re good things to have but the trouble is, folks get to depend on ’em.”

Its crazy that they thought kerosene and coal were too progressive. I mean what would they think of our culture today? Would they consider us fools for depending basically 100% on everyone else for our livelihood? I’m sure they would be quite shocked at our lack of basic knowledge in survival.

Are you prepared to survive without electricity, running water, and the grocery store? It kind of chills me to think of what would happen if we all had to fend for ourselves in this country all of a sudden.

I know people would pull through as best as they could, but we would most definitely be at a disadvantage because we depend entirely too much on others to keep us alive.

Our ancestors had to deal with lots of obstacles, grief, and heartache. In the Little House Series it seems like they suffered one loss and setback after another, but their fighting spirit and unbreakable endurance kept them going. This quote from Little Town on the Prairie has stayed with me and is still quite true today:

“The prairie looks so beautiful and gentle,” she said. “But I wonder what it will do next. Seems like we have to fight it all the time.”

“This earthly life is a battle,” said Ma. “If it isn’t one thing to contend with, it’s another. It always has been so, and it always will be. The sooner you make up your mind to that, the better off you are, and the more thankful for your pleasures. Now Mary, I’m ready to fit the bodice.”

I mean could there be any more relevant advice than that? We all have troubles in this world and we always will, so it’s better to accept them and be thankful for your blessings. Amen Mrs. Ingalls.

I think we would all do well to take this advice to heart and learn to be thankful for what we have and learn to accept our hardships as part of life and deal with them the best way that we know how.

These two quotes are only the beginning of wisdom and life lessons that can be learned through The Little House Series and I hope you will take the time to read them to your kids or even just to yourself and see what you can learn through looking to the past.

Have you read The Little House Series lately? If so, what wisdom have you found in them?

Check out these resources to learn more about The Ingalls Family:

Do you want more information about old-fashioned living? Here are a few resources:

This post was originally posted in June 2011, but has been updated and revised for your convenience.

Salami Roll-Ups sitting on a white plate with a toothpick in each one.

3-Ingredient Salami Roll-Ups | Low-Carb | Keto | Gluten-Free

by Leave a Comment

Try these three ingredient salami roll-ups made with cream cheese for a quick and easy snack or low-carb appetizer that is full of protein and flavor.

A collage of photos including salami roll ups sitting on a white plate with toothpicks and a close up of a salami roll up being held by the toothpick.

3-Ingredient Salami Roll-Ups

If you’re anything like me, then you need a protein packed pick me up around mid-afternoon everyday. I try to have a low-carb, high protein snack available at all times so that I can get the energy that I need to get through the long afternoons.

These 3-ingredient Salami Roll-Ups are low-carb, high-protein and packed with flavor, making them the perfect option for a quick afternoon snack. They would also make a great option for an appetizer or party finger food.

If salami isn’t your thing, then you could swap it out for ham, roast beef, pepperoni or turkey. You could also use sliced cheese instead of cream cheese and dill pickles instead of pickled peppers. Feel free to change it up however your tastebuds desire.

Need more low-carb recipes? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to make Salami Roll-Ups:

Place twelve of the salami slices in a flat layer, creating three rows of four slices.

A layer of salami laid out on a wooden cutting board.
Spread half of the cream cheese over the salami and top with half the banana peppers on top of the cream cheese.

A layer of salami with cream cheese and pickled peppers on top sitting on a wooden cutting board.
Tightly roll the meat and cheese and wrap in plastic wrap.

Repeat the process with the remaining ingredients.

Chill both rolls for at least one hour, then slice the rolls to create the pinwheels and place a toothpick in each one.

Lunchmeat, cheese and peppers rolled up into a log sitting on a wooden cutting board.

Salami Roll-Ups sitting on a white plate with a toothpick in each one.
Print Recipe

3-Ingredient Salami Roll-Ups

Salami, cream cheese and pickled peppers rolled up and sliced into bite-sized pieces to create pinwheels.
Prep Time15 mins
Chill Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: American, Italian
Keyword: 3-Ingredient Salami Roll-Ups
Servings: 20 pinwheels
Calories: 64kcal

Ingredients

  • 24 slices salami
  • 4 ounces cream cheese softened
  • ½ cup banana peppers finely chopped

Instructions

  • Place twelve of the salami slices in a flat layer, creating three rows of four slices.
  • Spread half of the cream cheese over the salami and top with half the banana peppers on top of the cream cheese.
  • Tightly roll the meat and cheese and wrap in plastic wrap.
  • Repeat the process with the remaining ingredients.
  • Chill both rolls for at least one hour, then slice the rolls to create the pinwheels and place a toothpick in a each one.

Nutrition

Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 263mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
Chicken Bacon Ranch and Broccoli on a white plate.

Chicken Bacon Ranch Sheet Pan Dinner

by 8 Comments

Try this Chicken Bacon Ranch Sheet Pan Dinner for a one pan meal that is full of delicious flavors and is really quick and easy to make!

A collage of photos including Chicken Bacon Ranch and Broccoli on a metal sheet pan and a portion served on a white plate.

This post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Chicken Bacon Ranch Sheet Pan Dinner

There’s nothing better than a quick and easy dinner recipe that uses only one pan and tastes delicious.

I really enjoy making sheet pan dinners because they’re really versatile and normally pretty healthy, plus they’re easy to make low-carb.

This recipe for Chicken Bacon Ranch Sheet Pan Dinner has lots of comforting flavors with the cheese, potatoes and bacon while also including a serving of protein and vegetables.

I know you’ll enjoy this recipe and if you want more sheet pan dinner ideas, then be sure to check out the links below and happy cooking friends!

Want more sheet pan dinner recipes? Here are a few of our favorites:

How to Make Chicken Bacon Ranch Sheet Pan Dinner:

Preheat the oven to 400 degrees and grease a large baking sheet with nonstick cooking spray.

In a large bowl, combine the potatoes, ½ tablespoon of olive oil, and 1/3 of the ranch seasoning packet. Stir to coat the potatoes, then transfer to the baking sheet.

Diced potatoes in a white bowl with ranch seasoning on top.

Add the frozen broccoli to the bowl, ½ tablespoon of olive oil, and 1/3 of the ranch seasoning packet. Stir to coat, then transfer to the baking sheet.

Broccoli florets in a bowl with seasoning.

Place the raw chicken pieces in the bowl and add the remaining olive oil and ranch seasoning. Stir to coat, then transfer to the baking sheet.

Raw chicken pieces in white bowl with ranch seasoning on top.

Top all ingredients with the cut-up bacon.

Potatoes, raw chicken, raw bacon and broccoli on a sheet pan before baking.

Bake in the preheated oven for 20 minutes, then remove the pan from the oven and stir the ingredients slightly.

Top with shredded cheese and return to the oven to bake for 10 minutes or until cheese is melted.

Chicken Bacon Ranch and Broccoli on a sheet pan.

Chicken Bacon Ranch and Broccoli on a white plate.
Print Recipe

Chicken Bacon Ranch Sheet Pan Dinner

Chicken, bacon, potatoes and broccoli coated in ranch seasoning and covered in cheddar cheese, then baked in the oven for a one pan meal.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Bacon Ranch Sheet Pan Dinner
Servings: 4
Calories: 772kcal

Equipment

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 packet ranch seasoning mix (or homemade)
  • 4 russet potatoes cut into one inch cubes
  • 1 10- ounce package frozen broccoli florets
  • 1 ½ pounds boneless skinless chicken breasts cut into bite-size pieces
  • 4 strips bacon cut into one-inch pieces
  • 2 cups shredded cheddar jack cheese

Instructions

  • Preheat the oven to 400 degrees and grease a large baking sheet with nonstick cooking spray.
  • In a large bowl, combine the potatoes, ½ tablespoon of olive oil, and 1/3 of the ranch seasoning packet. Stir to coat the potatoes, then transfer to the baking sheet.
  • Add the frozen broccoli to the bowl, ½ tablespoon of olive oil, and 1/3 of the ranch seasoning packet. Stir to coat, then transfer to the baking sheet.
  • Place the raw chicken pieces in the bowl and add the remaining olive oil and ranch seasoning. Stir to coat, then transfer to the baking sheet.
  • Top all ingredients with the cut-up bacon.
  • Bake in the preheated oven for 20 minutes, then remove the pan from the oven and stir the ingredients slightly.
  • Top with shredded cheese and return to the oven to bake for 10 minutes or until cheese is melted.

Nutrition

Calories: 772kcal | Carbohydrates: 48g | Protein: 60g | Fat: 38g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1253mg | Potassium: 1841mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1069IU | Vitamin C: 77mg | Calcium: 478mg | Iron: 3mg
Chicken Enchilada Soup in a white bowl topped with blue corn tortilla chips and fresh slices of jalapenos.

Slow Cooker Chicken Enchilada Soup

by Leave a Comment

This Slow Cooker Chicken Enchilada Soup is made with white beans, chicken, green chiles and corn. It’s full of fresh flavors and is great served with tortilla chips, rice or salsa.

A collage of photos including all ingredients in the slow cooker and a bowl of chicken enchilada soup garnished with tortilla chips and fresh sliced jalapenos.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Slow Cooker Chicken Enchilada Soup

Nothing quite beats a big bowlful of warm soup on a cold winter’s evening, does it?

I love making soup in my slow cooker because I can put it together in the morning and let it simmer to perfection all day, plus soups are a healthy, frugal dinner option for those on a budget making it a win-win.

This Slow Cooker Chicken Enchilada Soup is made with white beans, green chiles, corn and sour cream. It’s full of delicious flavor and is sure to be a hit with Mexican Food lovers.

This soup is best served with tortilla chips, rice, fresh avocado or salsa. Happy Cooking Friends!

Want more delicious soup recipes? Here are a few of our favorites:

How to Make Slow Cooker Chicken Enchilada Soup:

Using a large slow cooker, add all ingredients EXCEPT the sour cream.

Stir all ingredients to combine.

Place lid on slow cooker and cook on high for 4 hours or on low for 6-7 hours.

Just before serving, stir in the sour cream.

Serve warm with corn tortilla chips, rice, salsa or fresh avocado.

Chicken Enchilada Soup in a white bowl topped with blue corn tortilla chips and fresh slices of jalapenos.
Print Recipe

Slow Cooker Chicken Enchilada Soup

A warm and spicy soup made with chicken, white beans, chiles and corn.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Soup
Cuisine: Mexican
Keyword: Slow Cooker Chicken Enchilada Soup
Servings: 10
Calories: 128kcal

Equipment

Ingredients

  • 1 pound boneless skinless chicken breast, cubed
  • 1 onion diced
  • 1 green bell pepper seeded and diced
  • 1 teaspoon garlic powder
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • 2 - 15 ounces cans navy beans, drained and rinsed
  • 2 - 4 ounces cans chopped green chiles
  • 1 cup frozen corn thawed
  • 1 cup sour cream

Instructions

  • Using a large slow cooker, add all ingredients EXCEPT the sour cream.
  • Stir all ingredients to combine.
  • Place lid on slow cooker and cook on high for 4 hours or on low for 6-7 hours.
  • Just before serving, stir in the sour cream.
  • Serve warm with corn tortilla chips, rice, salsa or fresh avocado.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 423mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg
White hot chocolate bombs covered with rainbow icing and sprinkles on a brown cutting board.

Rainbow Sprinkle Hot Chocolate Bomb

by Leave a Comment

Make up a batch of these Rainbow Sprinkle Hot Chocolate Bombs for a fun gift or treat for your family and friends. They are sure to bring joy and smiles to the young or old.

A collage of photos including a set of four rainbow hot chocolate bombs sitting on a wooden board and a single hot chocolate bomb sitting on a wooden cutting board.

This post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information and thank you for your support.

Rainbow Sprinkle Hot Chocolate Bombs

These hot chocolate bombs are extremely popular right now and for good reason, have you made any or watched videos of them in action?? They’re pretty fun to watch, “explode.”

It’s a simple concept really, just make a hollow ball of chocolate and fill it with hot cocoa mix and seal, then pour steamed milk over it and watch it melt and turn into a delicious treat.

These Rainbow Sprinkle Hot Chocolate Bombs are a super fun way to liven up a boring evening, give on Valentine’s Day, as birthday party favors or just as a fun surprise. I promise that you won’t be disappointed when you make these.

They’re almost guaranteed to bring a smile to your face and don’t we all need an excuse to smile these days? I hope you enjoy the recipe friends!

How to Make Rainbow Sprinkle Hot Chocolate Bombs:

Place white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.

White chocolate chips in a white bowl.

Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.

Melted white chocolate in red silicine dome pan.

Set the remaining chocolate aside for sealing and decorating.

Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.

When the chocolate is set, carefully remove each of the chocolate pieces from the mold.

Add a small amount of instant hot cocoa mix to half of the pieces and top the hot cocoa mix with marshmallows and half of the sprinkles.

Four halfs of a hot chocolate bomb with instant hot chocolate mix inside sitting on a wooden cutting board.

Four half shells of a hot chocolate bomb filled with instant hot chocolate, mini marshmallows and rainbow sprinkles sitting on a wooden cutting board.

Reheat the chocolate in 15 second intervals until melted.

Pick up an empty chocolate piece and dip the edges into the melted chocolate.

Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.

White hot chocolate bombs without toppings sitting on a wooden cutting board.

Melt the pink and green chocolate according to the package instructions, then place the melted chocolate into piping bags.

Drizzle the chocolate over the top of the bombs to decorate. Sprinkle remaining sprinkles over the top of the bombs.

Allow the chocolate decorations to set before using, around 1 hour.

White hot chocolate bombs covered with rainbow icing and sprinkles on a brown cutting board.

To use the hot chocolate bombs place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine, drink and enjoy!

Want more recipes like this one? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

White hot chocolate bombs covered with rainbow icing and sprinkles on a brown cutting board.
Print Recipe

Rainbow Sprinkle Hot Chocolate Bombs

White chocolate balls filled with hot cocoa mix, marshmallows and sprinkles that when placed in steamed milk, melts, pops open and creates a delicious cup of hot chocolate.
Prep Time4 hrs 30 mins
Total Time4 hrs 30 mins
Course: Drinks
Cuisine: American
Keyword: Rainbow Sprinkle Hot Chocolate Bombs
Servings: 6
Calories: 534kcal

Equipment

Ingredients

Instructions

  • Place white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
  • Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
  • Set the remaining chocolate aside for sealing and decorating.
  • Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
  • When the chocolate is set, carefully remove each of the chocolate pieces from the mold.
  • Add a small amount of instant hot cocoa mix to half of the pieces and top the hot cocoa mix with marshmallows and half of the sprinkles.
  • Reheat the chocolate in 15 second intervals until melted.
  • Pick up an empty chocolate piece and dip the edges into the melted chocolate.
  • Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
  • Melt the pink and green chocolate according to the package instructions, then place the melted chocolate into piping bags.
  • Drizzle the chocolate over the top of the bombs to decorate. Sprinkle remaining sprinkles over the top of the bombs.
  • Allow the chocolate decorations to set before using, around 1 hour.

To Use Hot Chocolate Bombs:

  • Place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine, drink and enjoy!

Video

Notes

Nutrition information includes one bomb and one cup of 2% milk.

Nutrition

Calories: 534kcal | Carbohydrates: 61g | Protein: 13g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 31mg | Sodium: 173mg | Potassium: 584mg | Fiber: 2g | Sugar: 56g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 407mg | Iron: 2mg
Ham & Cheese Cauliflower Casserole sitting on a white plate with a fork.

Ham & Cheese Cauliflower Casserole | Low-Carb | Gluten-Free | Grain-Free

by Leave a Comment

Try this Ham & Cheese Cauliflower Casserole for a delicious low-carb, Keto, gluten-free, grain-free meal that is sure to satisfy your comfort food cravings with all of it’s cheesy, melty, salty goodness.

A collage of photos consisting of a shot of the recipe ingredients and a portion of the finished casserole sitting on a white plate.

Ham & Cheese Cauliflower Casserole

Okay everyone, the holidays are over, so it’s time to pack up the sweets and eat a more balanced diet, right?? At least that’s what I’m trying to do and I know a lot of my readers are as well.

That’s why I’m excited to bring you this low-carb, Keto Ham and Cheese Casserole that uses only 5 simple ingredients and is hearty and filling enough to satisfy those comfort food cravings.

I love a nice warm, hearty casserole, especially in the wintertime, but they aren’t always the best option for my waistline, which is why I absolutely love trying new ways to use vegetables as the filler ingredient just like in this recipe.

Cauliflower is amazing for you being low in calories and high in fiber, vitamins and antioxidants, so why not give it a try in this amazingly delicious casserole.

I’m telling you, it will hit the spot and satisfy you. You won’t miss the carbs. Now, let’s get onto the recipe and if you want more low-carb recipes, then be sure to check out the list below.

Want more low-carb recipes? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

Ham & Cheese Cauliflower Casserole sitting on a white plate with a fork.
Print Recipe

Ham & Cheese Cauliflower Casserole

Tender cauliflower florets and salty chunks of ham covered in a delicious homemade cheese sauce, baked to perfection in the oven.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: Ham & Cheese Cauliflower Casserole | Low-Carb | Keto
Servings: 8
Calories: 658kcal

Ingredients

  • 2 large heads cauliflower stems removed and separated into evenly-size florets may substitute 6 cups frozen florets
  • 1 cup ham cubed
  • 1 cup unsalted butter
  • 2 cups heavy cream may sub. half & half or whole milk
  • 3 cups shredded cheddar cheese divided
  • Sliced green onions for garnish

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 9x13 pan with nonstick cooking spray.
  • Fill a large stockpot with water to three-quarters full. Add 1 tsp salt.
  • Bring the water to a boil over high heat. Add the cauliflower florets and cook florets for about 10 minutes or until fork tender.
  • Drain the cauliflower well and place in the casserole dish.
  • Sprinkle the ham over the cauliflower.
  • Meanwhile, in a large skillet, melt the butter over medium-low heat.
  • When the butter is melted, add the heavy cream and bring to a boil, stirring often.
  • Allow to simmer for 10 minutes.
  • Stir in 2 ½ cup of the shredded cheese and stir until melted.
  • Allow the sauce to simmer, stirring often, for an additional 3 to 4 minutes or until the sauce coats the back of a spoon and begins clinging to the sides of the skillet.
  • Pour the sauce over the cauliflower and ham. Top with remaining cheese.
  • Bake for 45 minutes or until the cheese has melted and the cauliflower begins to brown.

Nutrition

Calories: 658kcal | Carbohydrates: 9g | Protein: 19g | Fat: 62g | Saturated Fat: 38g | Cholesterol: 198mg | Sodium: 739mg | Potassium: 573mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2008IU | Vitamin C: 70mg | Calcium: 383mg | Iron: 1mg
Cinnamon Roll Waffles stacked on a plate drizzled with glaze and topped with fresh fruit.

Waffle Iron Cinnamon Roll Waffles

by Leave a Comment

Make up a batch of these Waffle Iron Cinnamon Roll Waffles for an easy and delicious breakfast treat that is sure to make everyone happy.

Cinnamon Roll Waffles stacked on a plate drizzled with glaze and topped with fresh fruit.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Waffle Iron Cinnamon Roll Waffles

If you love just about anything cinnamon flavored then this recipe is for you. It’s fun to think up new ways to use the waffle iron and these cinnamon roll waffles are also pretty fun to eat.

There’s nothing to making these, simply pop your cinnamon roll dough on the your waffle iron, cook until brown and drizzle with icing. This is a perfect recipe for letting kids help in the kitchen because it’s just so simple!

I know you and your loved ones will enjoy these cinnamon roll waffles for a special breakfast or dessert any day of the week. If you want more creative recipes using your waffle maker, then be sure to check out the list below.

Want more delicious waffle iron recipes? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to make Cinnamon Roll Waffles:

Preheat waffles maker and spray with non-stick cooking spray.

Place one cinnamon roll into each waffle reservoir.

Store-bought cinnamon roll dough in the waffle iron before cooking.

Close waffle maker and allow to cook for 3-4 minutes or until brown and crispy.

Crispy cinnamon roll waffles in the waffle iron.

Remove cinnamon roll waffles from waffle maker.

Top with icing or syrup and serve hot.

A stack of cinnamon roll waffles on a white plate with fresh fruit in the background.

Cooking Tips:

  • To make store-bought icing thinner, just add a small amount of hot water and stir. This makes it easy to pour the icing straight onto the cinnamon roll waffles.
  • You can also mix powdered sugar with milk to create more icing for your waffles.
  • You can batch cook these and freeze them for later. Then simply pop already made waffles into the toaster for an easy on the go breakfast.
Cinnamon Roll Waffles stacked on a plate drizzled with glaze and topped with fresh fruit.
Print Recipe

Waffle Iron Cinnamon Roll Waffles

Cinnamon roll dough cooked crispy and golden brown in the waffle iron and drizzled with sugary icing.
Cook Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Keyword: Waffle Iron Cinnamon Roll Waffles
Servings: 8
Calories: 160kcal

Equipment

Ingredients

  • Store-bought cinnamon rolls in a can
  • Cooking spray

Instructions

  • Preheat waffles maker and spray with non-stick cooking spray.
  • Place one cinnamon roll into each waffle reservoir.
  • Close waffle maker and allow to cook for 3-4 minutes or until lightly brown and crispy.
  • Remove cinnamon roll waffles from waffle maker.
  • Top with icing or syrup and serve hot.

Notes

  • To make store-bought icing thinner, just add a small amount of hot water and stir. This makes it easy to pour the icing straight onto the cinnamon roll waffles.
  • You can also mix powdered sugar with milk to create more icing for your waffles.
  • You can batch cook these and freeze them for later. Then simply pop already made waffles into the toaster for an easy on the go breakfast.

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 330mg | Sugar: 10g | Iron: 1mg
Black-eyed peas and rice in a white bowl.

Slow Cooker Hoppin’ John {Black Eyes Peas and Rice}

by 2 Comments

Make a big batch of Hoppin’ John in your Slow Cooker for a nutritious and filling meal made with black-eyed peas, ham and rice that is sure to please even the pickiest pallet.

Black-eyed peas and rice in a white bowl.

Slow Cooker Hoppin’ John

It’s said that eating black-eyed peas on New Year’s Day will bring you luck. Now, I don’t believe in luck, but I’ll gladly join in on this tradition because it’s just so plain tasty.

Black-Eyed Peas, also known as cowpeas are full of fiber, protein, calcium, iron and all kinds of other vitamins and minerals, so why not start the new year out by eating a serving of this filling and healthy legume?

We grew cowpeas for the first time this year in our garden and they produced like crazy. We ended up with 7lbs of dried black-eyed peas from approximately 70 sq feet of growing space.

We’re definitely planning on growing them again next year because they were such a success. They love heat and humidity, so if that is your climate, then you might want to give them a try in your garden too.

Now, who’s ready to start this new year off right and give this tasty dish a try? Let’s get cooking friends!

Want more slow cooker recipes? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to make Slow Cooker Hoppin” John:

Place ham in slow cooker and top with all other ingredients EXCEPT for the rice. Stir to combine.

All ingredients in slow cooker, except rice, before cooking.

Cover the slow cooker and cook on high for 3 hours.

Carefully remove the ham and shred it with two forks.

Return the ham to the slow cooker and add the rice.

Make sure that the rice is below the liquid so that it cooks evenly.

Hoppin' John in slow cooker.

Cover slow cooker and continue cooking for an additional 2 hours on high or until the rice is tender.

Stir and remove the bay leaves before serving.

Black-eyed peas and rice in a white bowl.
Print Recipe

Slow Cooker Hoppin' John

Black-eyed peas, rice, ham and vegetables cooked together in the slow cooker.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Hoppin' John
Servings: 10
Calories: 267kcal

Equipment

Ingredients

  • 1 ham bone with meat or about 3 cups leftover ham
  • 1 28 ounce bag frozen black eyed peas
  • 1 medium onion diced
  • 2 stalks celery diced
  • 1 small green bell pepper seeded and diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ¼ to ½ teaspoon crushed red pepper flakes according to your tastes
  • 2 tbsp creole seasoning
  • 1 teaspoon salt
  • 6 cups chicken broth
  • 1 - 15 oz can diced tomatoes with green chilies
  • 3 cups white rice uncooked

Instructions

  • Place ham in slow cooker and top with all other ingredients EXCEPT for the rice. Stir to combine.
  • Cover the slow cooker and cook on high for 3 hours.
  • Carefully remove the ham and shred it with two forks.
  • Return the ham to the slow cooker and add the rice.
  • Make sure that the rice is below the liquid so that it cooks evenly.
  • Cover slow cooker and continue cooking for an additional 1-2 hours on low or until the rice is tender. (I would check the rice every 30 minutes to make sure that it doesn't overcook and become mushy.)
  • Once rice is cooked, stir and remove the bay leaves. Serve warm.

Notes

If using dried black eyed peas, you will need to add to the cooking time. Cook on high until peas are soft, before adding the rice.
For more flavor, you can add 2 tbsp of bacon fat at the beginning of the cooking time if you have it on hand.

Nutrition

Calories: 267kcal | Carbohydrates: 50g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 1205mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 857IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 2mg
Cheesy Pizze Dip topped with pepperoni with a ring of garlic bread around it in a cast iron skillet.

Garlic Bread Cheesy Pizza Dip {One Pan Skillet Recipe}

by Leave a Comment

Try serving this Skillet Garlic Bread Cheesy Pizza Dip for a fun weeknight dinner or at your next party or get-together. Simply pull off a piece of garlic bread and get dipping!

Cheesy Pizze Dip topped with pepperoni with a ring of garlic bread around it in a cast iron skillet.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Garlic Bread Cheesy Pizza Dip

If you’re looking for a fun comfort food to serve for dinner, at a party or for a family movie night, then this recipe is for you.

Everyone will love this cheesy pizza dip topped with pizza sauce, pepperoni and surrounded by butter dipped garlic bread browned in the oven in a cast iron skillet. It’s the perfect cheesy, melty, bready dish that is sure to satisfy all of those comfort cravings.

This dish will definitely warm you up on a cold winter’s night and would be the perfect thing to serve with popcorn and hot cocoa for a fun family movie night.

If you don’t like pepperoni, feel free to switch it out for your favorite pizza toppings such as sausage, bell peppers, Canadian bacon or black olives. You can really customize it and make it just like your favorite take out.

What are you waiting for? Get to the kitchen and start baking friends!

Want more delicious recipes like this one? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to Make Garlic Bread Cheesy Pizza Dip:

Preheat the oven to 400 degrees.

Combine the butter, ½ teaspoon garlic powder, and red pepper flakes in a small bowl.

Cut each dinner roll into four equal parts rolling each piece into a ball.

Dip the dough ball into the butter mixture.

Place the dough ball along the outer edge of a 10-inch cast iron skillet, leaving the center open.

Bread dough balls dipped in butter in a small glass dish inside of a cast iron skillet.

Stack the remaining dough balls on top of the bottom layer.

Bread dough dipped in butter layered around the inside perimeter of a cast iron skillet.

Cover and allow the dough to rise until almost doubled in size, about 30 minutes.

While the dough is rising, mix the cream cheese, 1 cup mozzarella , mayonnaise, Italian seasoning and remaining garlic powder.

When the rolls have risen, layer the center of the skillet with the cheese mixture, pizza sauce, and shredded mozzarella. Top with pepperoni.

Pizza dip layered with pepperoni surrounded by raw bread dough in a cast iron skillet.

Brush the rolls with remaining seasoned butter and sprinkle with Parmesan cheese.

Bake for 15-20 minutes or until the rolls are golden brown. If the rolls begin to get too brown, you may tent with aluminum foil.

Optional: Garnish with fresh basil before serving.

Cheesy Pizze Dip topped with pepperoni with a ring of garlic bread around it in a cast iron skillet.

Cheesy Pizze Dip topped with pepperoni with a ring of garlic bread around it in a cast iron skillet.
Print Recipe

Garlic Bread Cheesy Pizza Dip

A cheesy pizza dip surrounded by bread dough dipped in butter and baked in a cast iron skillet until golden brown.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: American, Italian
Keyword: Garlic Bread Cheesy Pizza Dip
Servings: 8
Calories: 358kcal

Equipment

Ingredients

  • 6 tablespoons butter melted
  • 1 teaspoon garlic powder divided
  • ¼ teaspoon crushed red pepper flakes
  • 1 - 16 ounce package frozen bread dough dinner rolls, thawed
  • 1 - 8 ounce package cream cheese, softened
  • 1 ½ cups shredded mozzarella cheese divided
  • 1 cup mayonnaise
  • 1 teaspoon Italian seasoning
  • ½ cup pizza sauce
  • ¼ cup ¾ ounce sliced pepperoni
  • 2 tablespoons shredded parmesan cheese
  • 2 tablespoons minced fresh basil for garnish

Instructions

  • Preheat the oven to 400 degrees.
  • Combine the butter, ½ teaspoon garlic powder, and red pepper flakes in a small bowl.
  • Cut each dinner roll into four equal parts rolling each piece into a ball.
  • Dip the dough ball into the butter mixture.
  • Place the dough ball along the outer edge of a 10-inch cast iron skillet, leaving the center open.
  • Stack the remaining dough balls on top of the bottom layer.
  • Cover and allow the dough to rise until almost doubled in size, about 30 minutes.
  • While the dough is rising, mix the cream cheese, 1 cup mozzarella , mayonnaise, Italian seasoning and remaining garlic powder.
  • When the rolls have risen, layer the center of the skillet with the cheese mixture, pizza sauce, and shredded mozzarella. Top with pepperoni.
  • Brush the rolls with remaining seasoned butter and sprinkle with Parmesan cheese.
  • Bake for 15-20 minutes or until the rolls are golden brown. If the rolls begin to get too brown, you may tent with aluminum foil.
  • Optional: Garnish with fresh basil before serving.

Nutrition

Calories: 358kcal | Carbohydrates: 2g | Protein: 7g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 549mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg
Four hot chocolate bombs sitting on a red and white striped plate.

Christmas Hot Chocolate Bombs

by Leave a Comment

Make a batch of these Christmas Hot Chocolate Bombs filled with hot cocoa mix, mini marshmallows and holiday sprinkles to gift to family and friends or to drink at home on a cold winter’s night!

A colloge of photos showing how to make Christmas Hot Chocolate Bombs.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Christmas Hot Chocolate Bombs

Hot Chocolate Bombs are one of the newest food trends. I’ve seen them popping up everywhere lately, so I thought I’d share a recipe with you today showing how to make them.

What are Hot Chocolate Bombs?

Basically, they are a hard ball of chocolate filled with hot cocoa mix, mini marshmallows and other goodies that you place in steaming milk and as it melts, it pops open to create a delicious cup of homemade hot chocolate.

They may look fancy, but they don’t really require anything out of the ordinary except this Dome Silicone Mold. In fact, if you make bath bombs, then you may already have one of these sitting around.

Other than that, chocolate chips, hot cocoa mix and mini marshmallows are pretty much all that you need to make these fun Hot Chocolate Bombs.

You could whip up a batch to give as gifts by simply packaging them in small plastic bags and tying them with a ribbon and printed instructions or you could make some for your family to enjoy on a cold winter’s night.

Kids and adults alike will enjoy this special holiday treat. Cheers!

Want more delicious Christmas recipes? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to Make Christmas Hot Chocolate Bombs:

Place the semi-sweet chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are completely melted.

Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.

Red silicone tray filled with melted chocolate spread out in a thin layer.

Set the remaining chocolate aside for sealing and decorating the bombs.

Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.

When the chocolate is set, carefully remove each of the chocolate pieces from the mold.

Add a small amount of instant hot cocoa mix, marshmallows and sprinkles to half of the hardened chocolate pieces.

Half of the hardened chocolate filled with hot cocoa mix sitting on a wooden cutting board.

Half of the hardened chocolate filled with hot cocoa mix, mini marshmallows and holiday sprinkles sitting on a wooden cutting board.

Reheat the remaining chocolate in 15 second intervals until fully melted.

Pick up an empty chocolate piece and dip the edges into the melted chocolate.

Half of hot chocolate bombs dipped in melted chocolate for sealing.

Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.

Melt the red and green chocolate according to the package instructions, then place the melted chocolate into piping bags.

Drizzle the chocolate over the top of the bombs to decorate. Sprinkle remaining sprinkles over the top of the bombs.

Allow the chocolate decorations to set before using, around 1 hour.

Finished hot chocolate bombs drizzled with red and green icing sitting on a wooden cutting board.

To make the hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine. Enjoy!

Four hot chocolate bombs sitting on a red and white striped plate.
Print Recipe

Christmas Hot Chocolate Bombs

Chocolate balls filled with hot cocoa mix, marshmallows and sprinkles that when placed in steamed milk, melts, pops open and creates a delicious cup of hot chocolate.
Prep Time4 hrs 30 mins
Total Time4 hrs 30 mins
Course: Drinks
Cuisine: American
Keyword: Christmas Hot Chocolate Bombs
Servings: 6
Calories: 229kcal

Equipment

Ingredients

Instructions

  • Place the semi-sweet chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are completely melted.
  • Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
  • Set the remaining chocolate aside for sealing and decorating the bombs.
  • Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
  • When the chocolate is set, carefully remove each of the chocolate pieces from the mold.
  • Add a small amount of instant hot cocoa mix, marshmallows and sprinkles to half of the hardened chocolate pieces.
  • Reheat the remaining chocolate in 15 second intervals until fully melted.
  • Pick up an empty chocolate piece and dip the edges into the melted chocolate.
  • Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
  • Melt the red and green chocolate according to the package instructions, then place the melted chocolate into piping bags.
  • Drizzle the chocolate over the top of the bombs to decorate. Sprinkle remaining sprinkles over the top of the bombs.
  • Allow the chocolate decorations to set before using, around 1 hour.
  • To make the hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine. Enjoy!

Video

Notes

Nutrition information includes 1 bomb and 1 cup of 2% milk per serving.

Nutrition

Calories: 229kcal | Carbohydrates: 28g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 122mg | Potassium: 422mg | Fiber: 2g | Sugar: 23g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 294mg | Iron: 2mg
A sugar cookie with chocolate frosting, candy eyes, nose and pretzel ears that makes it look like a reindeer.

Rudolph the Red-Nosed Reindeer Sugar Cookies

by Leave a Comment

These Rudolph the Red-Nosed Reindeer Sugar Cookies are a quick and easy way to spread cheer this holiday season!

A sugar cookie with chocolate frosting, candy eyes, nose and pretzel ears that makes it look like a reindeer.

Rudolph the Red-Nosed Reindeer Sugar Cookies

Who wouldn’t be filled with the holiday spirit after passing a plate of these festive Rudolph the Red-Nosed Reindeer Cookies?

They look like a complicated project, but trust me, they’re as easy to make as frosting a cookie and slapping on a couple of toppings.

Children especially will love making and eating these fun reindeer sugar cookies. They would be great to serve at a holiday event or for gifting to neighbors, co-workers and friends.

I hope whipping up a few dozen of these Rudolph the Red-Nosed Reindeer Sugar Cookies becomes a treasured Christmas tradition that the whole family looks forward to year after year.

This recipe uses store-bought sugar cookie dough, but feel free to use your own homemade recipe or try my Cake Mix Sugar Cookies that always turn out soft and delicious. Happy holiday baking friends!

Want more Christmas treat recipes? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to make Reindeer Sugar Cookies:

After your sugar cookies have cooled, spread an even layer of chocolate icing over the top of each one.

Sugar cookies with chocolate frosting sitting on a cooling rack.

Place two candy eyes in the center of the cookie and put one red chocolate candy directly below the eyes.

Sugar cookies with chocolate frosting, candy eyes and nose sitting on a wire cooling rack.

Place two mini pretzels at the top of the cookies to form the reindeer’s antlers and you’re done!

Finished reindeer cookies sitting on a black wire cooking rack with a red and white checked towel underneath.

A sugar cookie with chocolate frosting, candy eyes, nose and pretzel ears that makes it look like a reindeer.
Print Recipe

Rudolph the Red-Nosed Reindeer Sugar Cookies

Sugar cookies topped with chocolate icing, chocolate candies and pretzels to make the face of a reindeer.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: Rudolph the Red-Nosed Reindeer Sugar Cookies
Servings: 24
Calories: 155kcal

Ingredients

  • 1 package pre-made sugar cookie dough prepared according to package instructions
  • 1 tub pre-made chocolate icing
  • 48 candy eyes
  • 24 red chocolate candies
  • 48 mini pretzels

Instructions

  • After your sugar cookies have cooled, spread an even layer of chocolate icing over the top of each one.
  • Place two candy eyes in the center of the cookie and put one red chocolate candy directly below the eyes.
  • Place two mini pretzels at the top of the cookies to form the reindeer’s antlers and you're done!

Nutrition

Calories: 155kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 100mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 12IU | Calcium: 6mg | Iron: 1mg
Chocolate chip muffins sprinkled with red, white and green sprinkles sitting on a wooden cutting board.

Chocolate Chip Christmas Muffins

by Leave a Comment

These Chocolate Chip Christmas Muffins are a quick and easy way to make a fun homemade holiday treat that your family is sure to love!

Chocolate Chip Christmas Muffins sitting on a wooden cutting board.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Chocolate Chip Christmas Muffins

I love incorporating special holiday touches into our day to day lives throughout the Christmas season, but I’m also a busy mama and don’t want to spend too much time and effort on it.

My secret is doing simple things such as, adding Christmas sprinkles to homemade chocolate chip muffins, that doesn’t require much effort on my part, but it’s something that the children still get excited over.

These Chocolate Chip Christmas Muffins are a delicious way to celebrate the holidays with your family. Simply serve them for a fun holiday breakfast or festive afternoon snack.

You could also send them in your child’s lunchbox for a fun Christmas treat on a normal weekday. I know your family will love these and I hope this recipe helps to make your holiday season a little bit brighter. Merry Christmas friends!

Want more quick and easy Christmas recipes? Here are a few of our favorites:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to Make Chocolate Chip Christmas Muffins:

Preheat oven to 400 F.

Spray a 12-cup muffin tin with nonstick cooking spray.

In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat together the sugar, brown sugar, and oil until smooth and well combined. Add the eggs one at a time, beating between each addition. Beat in the milk and vanilla.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the mini chocolate chips and sprinkles until well combined.

Muffin batter in a white mixing bowl with a pile of sprinkles and chocolate chips on top.

Fill each cup of the muffin pan 2/3 of the way full. Sprinkle additional chocolate chips and sprinkles on top of each muffin, if desired.

Muffin batter sprinkled with chocolate chips and sprinkles in a muffin tin.

Bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let cool and enjoy!

Chocolate chip muffins sprinkled with red, white and green sprinkles sitting on a wooden cutting board.

Chocolate chip muffins sprinkled with red, white and green sprinkles sitting on a wooden cutting board.
Print Recipe

Christmas Chocolate Chip Muffins

Muffins with mini chocolate chips and Christmas sprinkles.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread
Cuisine: American
Keyword: Christmas Chocolate Chip Muffins
Servings: 12
Calories: 337kcal

Ingredients

  • 2 cups flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ cup oil
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips plus more for topping
  • ¼ cup red and green sprinkles plus more for topping

Instructions

  • Preheat oven to 400 F.
  • Spray a 12-cup muffin tin with nonstick cooking spray.
  • In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, beat together the sugar, brown sugar, and oil until smooth and well combined. Add the eggs one at a time, beating between each addition. Beat in the milk and vanilla.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Fold in the mini chocolate chips and sprinkles until well combined.
  • Fill each cup of the muffin pan 2/3 of the way full. Sprinkle additional chocolate chips and sprinkles on top of each muffin, if desired.
  • Bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool and enjoy!

Nutrition

Calories: 337kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 170mg | Potassium: 119mg | Fiber: 1g | Sugar: 30g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Sweet Potato Muffins on a wooden cutting board.

Sweet Potato Muffins

by Leave a Comment

These Sweet Potato Muffins are full of the sweet and cinnamon-y flavors of fall that your whole family is sure to love!

Sweet potato muffins on a wooden cutting board.

Sweet Potato Muffins

We grow a huge amount of sweet potatoes in our garden each year, because they’re so low-maintenance, practically pest/disease free and store extremely well.

This means that I use sweet potato in as many ways as I can throughout the year and this recipe for Sweet Potato Muffins is one of my family’s favorite ways to eat them.

I pretty much love muffins of any kind, but these are one of my favorites because they make a dense/moist muffin and they’re packed full of fiber and vitamins making them a healthy option (aside form the sugar in them, of course).

I like to make my sweet potato puree ahead of time and store it in the freezer or bake up a bunch of sweet potatoes for dinner in the slow cooker and throw in a few extra to make muffins the next day.

I know your family will enjoy the recipe for Sweet Potato Muffins. Happy baking friends!

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

Want more muffins recipes? Here are a few of our favorites:

How to Make Sweet Potato Muffins:

Cook sweet potatoes using method of choice (microwave, slow cooker, oven, etc.) until fork tender, remove skins and mash.

Preheat oven to 325. Grease muffin tin.

In large mixing bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt.

In medium mixing bowl, combine sweet potatoes, sugar, oil, eggs and vanilla.

Stir wet ingredients into dry ingredients and mix until just combined.

Wet ingredients dumped over dry ingredeints in a mixing bowl.

Spoon batter into greased muffin tin and bake 22-24 minutes or until toothpick comes out clean.

Baked muffins in a muffin tin with an orange and white plaid tea towel.

Sweet Potato Muffins on a wooden cutting board.
Print Recipe

Sweet Potato Muffins

An easy and delicious muffin recipe using sweet potatoes and cinnamon.
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Bread
Cuisine: American
Keyword: Sweet Potato Muffin
Servings: 12
Calories: 340kcal

Ingredients

  • 3 cups mashed sweet potato
  • 2 cups flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • pinch of salt
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla

Instructions

  • Cook sweet potatoes using method of choice (microwave, slow cooker, oven, etc.) until fork tender, remove skins and mash.
  • Preheat oven to 325. Grease muffin tin.
  • In large mixing bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt.
  • In medium mixing bowl, combine sweet potatoes, sugar, oil, eggs and vanilla.
  • Stir wet ingredients into dry ingredients and mix until just combined.
  • Spoon batter into greased muffin tin and bake 22-24 minutes or until toothpick comes out clean.

Nutrition

Calories: 340kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 133mg | Potassium: 382mg | Fiber: 3g | Sugar: 21g | Vitamin A: 13514IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg

 

As an Amazon Associate I earn from qualifying purchases.

categories

archives