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Breakfast and Brunch

These Chocolate Peanut Butter Pie Yogurt Parfaits are the sweetest little treats! Your guests will adore them.
Chocolate Peanut Butter Pie Yogurt Parfaits

What a pleasure partnering with Yoplait today to celebrate National Pi Day 3.14!  I developed this tempting chocolate peanut butter pie inspired parfait to enjoy this fun day.

I loved hearing that there is no High fructose corn syrup in any of their yogurt. They’ve also reduced sugar by 25% in Yoplait Original and Yoplait Light no longer contains aspartame. We are big fans of Yoplait and love having it stocked in our refrigerator.

This “pie” dessert could not be more simple to prepare, so you can have it on the table in no time at all!

Chocolate Peanut Butter Pie Yogurt Parfaits

I chose Yoplait’s French Vanilla Yogurt as the base of my pie inspired parfaits 🙂 Be sure to check out Yoplait’s product locator.

Chocolate Peanut Butter Pie Yogurt Parfaits

I used some crunch Cocoa Puff’s as the middle layer of the parfaits.

Chocolate Peanut Butter Pie Yogurt Parfaits

Whipped cream to top off each parfait.  Mmm!

Chocolate Peanut Butter Pie Yogurt Parfaits

Some chocolate curls to sprinkle on top of the whipped cream.

Chocolate Peanut Butter Pie Yogurt Parfaits

You’ll mix just a touch of peanut butter with the french vanilla yogurt.  Delicious!

Chocolate Peanut Butter Pie Yogurt Parfaits

Layer your parfait glasses with the yogurt mixture, cocoa puffs and another layer of yogurt.

Chocolate Peanut Butter Pie Yogurt Parfaits

Some crushed crunchy granola bars on top.  This is like your pie crust layer.  Love this idea of pie in a glass!

Chocolate Peanut Butter Pie Yogurt Parfaits

A nice dollop of whipped cream and chocolate curls come next.

Chocolate Peanut Butter Pie Yogurt Parfaits

So simple and too cute!  Deconstructed individual pies!

Chocolate Peanut Butter Pie Yogurt Parfaits

Hope you enjoy and happy Pi Day 🙂

Chocolate Peanut Butter Pie Yogurt Parfaits

Chocolate Peanut Butter Pie Yogurt Parfaits

Chocolate Peanut Butter and Honey Layered Pie Yogurt ParfaitsPrep time: 10 min | Cook time: 0 min | Total time: 10 min

Ingredients

  • Four 6 ounce Yoplait French Vanilla Yogurt
  • 2 heaping tablespoons creamy peanut butter
  • 1 cup Cocoa Puff’s Cereal
  • Two 1.49 ounce packages Nature Valley Crunchy Granola Bars, crushed
  • 1 cup whipped cream
  • 1/4 cup chocolate curls

Directions

  1. Place yogurt and peanut butter into a medium bowl, mix until well combined. Layer a couple spoons of yogurt mixture into your serving cups, top with a layer of Cocoa Puffs, another layer of yogurt mixture, a layer of crushed granola bars and top with a dollop of whipped cream and chocolate curls. Serve chilled.

Makes 2 Servings

Chocolate Peanut Butter Pie Yogurt Parfaits

Disclaimer: This post is in partnership with Yoplait. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.


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Appetizers and Sides

These Honey Almond Blueberry Bagel Bruschetta are as cute as they are delicious, a hit with all of your friends and family for brunch or even after school snack.
Honey Almond Blueberry Bagel Bruschetta

What a treat to partner with Arla Cream Cheese today to bring you a simply fantastic appetizer perfect for brunch or snacking anytime during the day.  With just 5 total ingredients in this recipe, you’ll have these cute bites ready to be enjoyed in no time at all.

Honey Almond Blueberry Bagel Bruschetta

I have recently become an Arla Cream Cheese fanatic.  You’ll know what I’m talking about when you try it for yourself.  Arla Cream Cheese comes in 5 great flavors:  Original, Light, Herb & Spices, Peppercorn and Blueberry.

I love Arla’s Simply Better promise, simplicity, real ingredients and taste.  The Original Cream Cheese is made from only four simple and natural ingredients: cream, milk, cheese culture and salt.  Love to know that we are eating only the best ingredients.

Be sure to stay in touch with Arla on Facebook, Instagram and Twitter.

Honey Almond Blueberry Bagel Bruschetta

The texture of Arla Cream cheese is like no other.  It is so silky soft, light and spreads so nicely over bagels, toast or whatever you are enjoying.  I also loved learning that Arla is the Fifth largest dairy company in the world; its products are available in more than 100 countries.

1 Arla

I had such a great time hosting a blogger lunch with Arla back in January.  We had the most beautiful lunch at The Herb Box in Scottsdale where the Chef prepared recipes including Arla Cream Cheese and sliced cheese.  What an absolute treat!  Love being a Brand Ambassador with Arla.  Did you see the Giant wheel of Gouda I was presented with?  How amazing is that?

Honey Almond Blueberry Bagel Bruschetta

I chose to top my bagel chips with these lovely toppings over silky smooth Arla Blueberry Cream Cheese.

Honey Almond Blueberry Bagel Bruschetta

Lay your bagel chips over some parchment or wax paper, speed each with about 1 teaspoon of cream cheese then top with 2-3 blueberries, crushed sliced almonds and a drizzle of honey.  Mmm 🙂

Honey Almond Blueberry Bagel Bruschetta

The boys and I went nuts for these.  Bite size and perfectly adorable.  Loved every bite.

Honey Almond Blueberry Bagel Bruschetta

Keep in mind these are best if served within about 45 minutes to 1 hour of preparing to ensure your bagel chip stays crisp.  Enjoy!

Honey Almond Blueberry Bagel Bruschetta

Honey Almond Blueberry Bagel Bruschetta

Honey Almond Blueberry Bagel BruschettaPrep time: 15 min | Cook time: 0 min | Total time: 15 min

Ingredients

  • 15-20 bagel chips
  • 1/4 cup Arla Blueberry Cream Cheese
  • 1/4 cup fresh blueberries
  • 3-4 tablespoons coarsely crushed sliced almonds
  • 3-4 tablespoons fresh honey

Directions

  1. Place bagel chips onto wax or parchment paper. Spread each bagel chip lightly with about 1 teaspoon of Arla Blueberry Cream Cheese, 2-3 fresh blueberries, a pinch of crushed sliced almonds and a drizzle of honey. Serve room temperature within one hour of preparing to ensure bagel chip stays crisp.

Makes 15-20 bites

Disclaimer: This post is in partnership with Arla Cream Cheese. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.


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Cookies

These White Chip Blueberry Cream Cheese Peanut Butter Cookies make for a sweet treat that knocks your socks off!
White Chip Blueberry Cream Cheese Peanut Butter Cookies

These cookies are ultra soft with a lovely hint of blueberry from the blueberry cream cheese.  The cream cheese adds a soft creamy texture that you are going to love.  We couldn’t keep our hands off of these.

Have the kids help measure out the ingredients, the whole family will love these!!

 

White Chip Blueberry Cream Cheese Peanut Butter Cookies

You’ll start by creaming the butter and cream cheese.

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Add the peanut butter and give a good mix.

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Add your eggs.

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Vanilla next.

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Time for the dry ingredients.

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Lots of white chips!

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Beautiful cookie dough!

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Time to bake.  350 degrees F. for 12-14 minutes.

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Can’t wait for you to try these.

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Soft, peanut buttery with bites of white chips.  Yesss!!

White Chip Blueberry Cream Cheese Peanut Butter Cookies

Hope you enjoy!!

 

White Chip Blueberry Cream Cheese Peanut Butter Cookies

White Chip Blueberry Cream Cheese Peanut Butter CookiesPrep time: 10 min | Cook time: 12 min | Total time: 22 min

Ingredients

  • 3.5 ounces Blueberry Cream Cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups white chips

Directions

  1. Preheat oven 350 degrees F. and line large baking sheet with parchment paper.
  2. Place cream cheese, butter and peanut butter into stand mixer, beat until well combined. Add sugars, eggs and vanilla until well combined. Slowly add flour, baking soda, salt and white chips. Beat until just combined. With a medium cookie scoop, place dough onto prepared baking sheet 1 inch apart from each other. Bake for 12-14 minutes until baked through. Remove and let cool on baking sheet for 10 minutes before transferring. Serve room temperature or chilled.

Makes 2 dozen cookies Servings

 


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Dinner

This Roasted Broccoli Tomato Soup is just what you need to help those picky eaters venture out of their comfort zone!

Roasted Broccoli Tomato Soup

Let’s talk picky eaters shall we?  It’s always a pleasure partnering with Campbell’s Soup to bring you recipes and tips! This post is in partnership with Campbell’s Soup. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

We have all dealt with kids who are very limited as to what they’ll eat either in our own family or someone you know deals with this situation.  It is a problem that so many of us deal with on a daily basis and can get exhausting.  I’ve had quite a bit of experience myself.  As a young child I vividly remember being extremely choosy on the foods I would even look at.  I’m happy to say as an adult I enjoy about every kind of food.  With that said, my two oldest boys when they were toddlers were extremely picky eaters, hence calling my blog Picky Palate when I started it in 2007.  My boys were young and I was struggling finding more vegetables and fruit they would willingly eat.  Though some trial and error I found some things that helped along my journey.

Roasted Broccoli Tomato Soup

To start, know that it doesn’t happen overnight.  I remember thinking, I’ll just buy all of this produce, make it look pretty and the boys will be fans for life.  That’s not how it happened.  At all.  I remember food being thrown from the high chair, tantrums and food being spit all over the table.  It’s real life.  I learned that take baby steps with the kids.  Be really excited about the new food you are introducing, show the kids you are eating yourself and show them how good it is.  Your example is really important.

If your child doesn’t like the new food introduced, it’s ok.  Don’t fret about it too much.  Many times, I’d re-introduce the same food a week later and keep trying.  A perfect example is with our 3 year old.  My husband was determined to have our son like tomatoes.  At first, Pax spit them out, pushed our hands away and resisted big time.  After some persistence, and a week or two later, he was eating them.  The same went for most fruits and vegetables.

Roasted Broccoli Tomato Soup

Having a big gap between our first two boys and Pax, we learned it’s much easier to start teaching the kids to eat their fruits and vegetables when they are young.  If you didn’t start young, don’t worry there’s still hope 🙂  Be patient, be persistent and don’t give up on them.

Some tips for introducing new foods to the kids include putting them into foods they already love.  I like to do this with Campbell’s Condensed Soups, spaghetti sauce, chili, crock pot recipes, you name it.  Be creative.  I’ve added new vegetables to grilled cheese sandwiches and quesadillas with great success too.

Use some of your child’s favorite dipping sauce for introducing new foods too.  Ranch dressing, ketchup, salad dressing, cream cheese are all great ideas that seem to help.

Hope these ideas encourage and help along your journey!  Love Campbell’s Super Bowl #mompride sweet video.

Enjoy one of our favorite ways to enjoy Campbell’s Condensed Tomato Soup.

Roasted Broccoli Tomato Soup

Roasted Broccoli Tomato Soup

Roasted Broccoli Tomato SoupPrep time: 10 min | Cook time: 5 min | Total time: 15 min

Ingredients

  • 2 cups broccoli florets
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounce can Campbell’s Condensed Tomato Soup

Directions

  1. Place broccoli onto a baking sheet covered with parchment paper. Drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes, until tender and browned a bit. Remove from oven.
  2. Place soup into a small saucepan over medium low heat. Stir to combine and cook for 5 minutes, until hot. Stir in roasted broccoli, pour into serving bowls and serve warm.

Makes 2 Servings

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Cookies

These Reese’s Peanut Butter Puff’s Chocolate Chip Cookies are perfectly buttery crisp with the slightest hint of peanut butter from the cereal. You’ve got to try these!
Reese's Peanut Butter Puff Chocolate Chip Cookies

A couple weeks ago I was at General Mills for a blogger event all about the new exciting happenings with General Mills Cereals.  Not only did we get to speak with the President of the cereal division and get the latest news, we got to bake in the Betty Crocker Kitchens, get tips and tricks from the General Mills food stylists and photographers, eat some amazing food and spend time with the sweetest group of bloggers!  It was such a fun couple days in Minnesota.  Scroll down and see some of the fun below.

Reese's Peanut Butter Puffs Chocolate Chip Cookies

The General Mills/Betty Crocker Kitchens are beautiful.  Floor to ceiling windows so I was enjoying watching the snow fall while we were baking.  Such a treat!

Reese's Peanut Butter Puff Chocolate Chip Cookies

One of the afternoons we were there, we had a cereal challenge.  We could cook or bake whatever we wanted with a General Mills cereal and one of 5 spices we were given.  We had gorgeous tables set with dozens and dozens of ingredients to use for our recipes.  This was so much fun.  Obviously I chose to make a cookie. Ha!

Reese's Peanut Butter Puff Chocolate Chip Cookies

How dreamy are all of these cereal dispensers?!

Reese's Peanut Butter Puff Chocolate Chip Cookies

Alright, I had all of my ingredients and I was ready to start my cookies!!

Reese's Peanut Butter Puff Chocolate Chip Cookies

A little Snapchat break 🙂  Are you on Snapchat?  Follow me @picky-palate

Reese's Peanut Butter Puff Chocolate Chip Cookies

This dough is amazing!!!

Reese's Peanut Butter Puff Chocolate Chip Cookies

I had a blast learning from the pro’s in their “artificial light” studio.  One side is natural light one one side artificial.  I know nothing about artificial lighting so it was great to hear their tips!

Reese's Peanut Butter Puff Chocolate Chip Cookies

I mean come on!!!

Reese's Peanut Butter Puff Chocolate Chip Cookies

Reese’s Peanut Butter Puffs Chocolate Chip Cookies

Reese's Peanut Butter Puff Chocolate Chip CookiesPrep time: 10 min | Cook time: 12-15 min | Total time: 25 min

Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 1 cup finely ground Reese’s Peanut Butter Puffs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 1/2 cups semi-sweet chocolate chips

Peanut Butter Buttercream

  • 1 cup creamy peanut butter
  • 1 stick unsalted butter, softened
  • 2 cups powdered sugar

Directions

  1. Preheat oven to 350 degrees F. and line large baking sheet with parchment paper.
  2. Cream butters and sugars in large bowl or stand mixer. Add eggs and vanilla beating until well combined. Stir in flour, cereal, baking soda, salt and chocolate chips. Using a medium-large cookie scoop at least 2 tablespoons, scoop dough onto prepared baking sheet at least 1 inch apart from each other. Bake for 13-15 minutes until golden edges and baked through. Let cool on cookie sheet for 10 minutes before transferring.
  3. If making cookie sandwiches, prepare frosting. In a medium mixing bowl, cream peanut butter and butter until smooth. Stir in powdered sugar until thick and spreadable. Spoon frosting on inside of one cookie and top with a second cookie. Place Reese’s Puff Cereal on outside of frosting if desired.

Makes 2 dozen cookies or 12 cookie sandwiches

Photos are via General Mills Photography from Blogger Event


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Dinner

This Cheesy Layered Beef Enchilada Bake is a weeknight dinner champ. Simple to prepare with flavors the whole family enjoys. Be sure to add it to your dinner menu this week!
Cheesy Layered Beef Enchilada Bake

It’s always a blast partnering with Old El Paso to bring you new simple dinner ideas.  Hands down some of my very favorite type of recipes to develop.  I know how busy the weeknights get with the kids, so I love having simple dinners on regular rotation.

Instead of rolling individual enchiladas, I cut up tortillas and did a “layered enchilada” dish that’s done in about 30 minutes from start to finish.  All simple pantry ingredients too.  This is a great dinner recipe to get the kids to help with.  They’ll love feeling apart of dinnertime.

Hope you enjoy!

Cheesy Layered Beef Enchilada Bake

You’ll use Old El Paso Flour Tortillas, Red Enchilada Sauce and Green Chilies.  Love having these products stocked in my pantry for quick fix dinners.

Cheesy Layered Beef Enchilada Bake

You’ll start by cutting your tortillas into little triangles.  Really any shape will do, you can even tear them into pieces.  Whatever you are in the mood for.

Cheesy Layered Beef Enchilada Bake

Place half of your cut tortillas into your prepared baking dish.

Cheesy Layered Beef Enchilada Bake

You’ll brown your beef, onion and garlic.

Cheesy Layered Beef Enchilada Bake

Add your Old El Paso Red Enchilada Sauces.

Cheesy Layered Beef Enchilada Bake

A little bit of sour cream.

Cheesy Layered Beef Enchilada Bake

Top half of the meat sauce over your tortillas.

Cheesy Layered Beef Enchilada Bake

Black beans up next.

Cheesy Layered Beef Enchilada Bake

Top with corn and chopped green chilies.

Cheesy Layered Beef Enchilada Bake

Top with remaining tortilla pieces.

Cheesy Layered Beef Enchilada Bake

The rest of the meat sauce.

Cheesy Layered Beef Enchilada Bake

Cheese on top and it’s time to bake.

Cheesy Layered Beef Enchilada Bake

Cheesy, enchilada goodness.  Enjoy!

Cheesy Layered Beef Enchilada Bake

Cheesy Layered Beef Enchilada Bake

Cheesy Layered Beef Enchilada BakePrep time: 10 min | Cook time: 20 min | Total time: 30 min

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • 1 tablespoon fresh minced garlic
  • 1 pound lean ground beef
  • two 10oz cans Old El Paso Red Enchilada Sauce
  • 1/2 cup sour cream
  • 1 cup black beans
  • 1 cup corn kernels
  • Old El Paso green chilies
  • 6 Old El Paso Flour Tortillas
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
  2. Heat oil in large skillet over medium heat. Add onion and garlic, cooking for 5 minutes until softened. Add ground beef, cooking until crumbled and browned. Drain if needed. Add enchilada sauce and sour cream. Stir to combine. Remove from heat.
  3. Tear tortillas into bite size pieces and place half into prepared baking dish. Top with half of the meat sauce, black beans, corn, green chilies then top with remaining tortillas. Top with rest of meat sauce and shredded cheese. Bake for 20 minutes, until cheese is hot and melted. Remove and serve warm.

Makes 6-8 Servings

Disclaimer: This post is in partnership with Old El Paso. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.
Cheesy Layered Beef Enchilada Bake


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Dinner

This Roasted Tomato Cilantro Lime Creamy Spaghetti is the perfect accompaniment for dinner! Be sure to add it to your dinner menu.

Roasted Tomato Cilantro Lime Creamy Spaghetti

Thrilled to partner with The Good Table to bring you the perfect side dish recipe for your perfectly seasoned chicken dinner.  The Good Table is a new product line from General Mills and offers families gourmet-style sauce and crust mixes for chicken and fish.  Love simple ways to spice up dinner staples, I’m always on the hunt for that!

So excited for you to try both of these recipes.  Packed with your favorite Southwest flavors, dinner has never tasted so good.

Not only do you get amazing flavors, but both are so simple to prepare.  Your family and friends are in for a big treat.  I love making dinnertime adventurous for my crazy boys.  I try to let them try something new a few times a month to broaden their palates.  A new vegetable with their favorite dipping sauce is always fun.  Challenging them to eat the colors of the rainbows is a favorite too.  Have fun at dinnertime and make it adventurous!
Roasted Tomato Cilantro Lime Creamy Spaghetti

Here’s The Good Table box you’ll look for at the grocery store (it’s in the bread crumb aisle!).  There are a number of flavor varieties.  They’ve got a Parmesan & Herb Chicken, Crunchy Thai Peanut Chicken, Southwest Tortilla Chicken and Lemon & Herb Fish.  I chose the Southwest Tortilla today to go with my spaghetti.  So good!

Here’s a link for a coupon.  Check it out HERE.

Roasted Tomato Cilantro Lime Creamy Spaghetti

In the box, you’ll find a sauce packet and crust mix.  Love that there are no artificial flavors, no artificial colors, no high fructose corn syrup, no MSG and zero trans fat per serving.

Roasted Tomato Cilantro Lime Creamy Spaghetti

Place each into a shallow dish.

Roasted Tomato Cilantro Lime Creamy Spaghetti

Dip your chicken first in the sauce bowl then into the crust mix.

Roasted Tomato Cilantro Lime Creamy Spaghetti

Place your chicken onto a large baking sheet and bake.

Roasted Tomato Cilantro Lime Creamy Spaghetti

While your chicken is baking, prepare your spaghetti.

Roasted Tomato Cilantro Lime Creamy Spaghetti

You’ll roast some cherry tomatoes and saute chopped onions.

Roasted Tomato Cilantro Lime Creamy Spaghetti

Add your cooked spaghetti back to your dutch oven and add the rest of your ingredients.  See recipe below for details.

Roasted Tomato Cilantro Lime Creamy Spaghetti

You get this simple colorful dinner, ready in under an hour.

Roasted Tomato Cilantro Lime Creamy Spaghetti

Tender chicken slices with flavorful southwest crust plus my Mexican style spaghetti is sure to please the entire table.  Enjoy!

Roasted Tomato Cilantro Lime Creamy Spaghetti

Roasted Tomato Cilantro Lime Creamy Spaghetti

Roasted Tomato Cilantro Lime Creamy SpaghettiPrep time: 15 min | Cook time: 10 min | Total time: 25 min

Ingredients

  • 1 pound dry spaghetti noodles
  • 4 cups cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • 1 tablespoon fresh minced garlic
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup heavy cream
  • 1/2 cup mild prepared salsa
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt

Directions

  1. Preheat oven to 375 degrees F.
  2. Cook spaghetti according to package directions. Drain and set aside.
  3. Place tomatoes onto a large cookie sheet lined with parchment paper or tin foil for easier clean up. Drizzle tomatoes with olive oil and season with salt and pepper. Bake for 10-15 minutes, until skin just starts to split. Remove.
  4. Heat oil in large dutch oven over medium heat. Add onion and garlic, cooking for about 5 minutes, until softened. Stir in cooked spaghetti and add cilantro leaves, cream, salsa, lime juice, salt, cumin, pepper and garlic salt. Stir until combined and cook until hot. Remove from heat and just before serving stir in roasted tomatoes gently.

Makes 6-8 Servings

Disclaimer: This post is in partnership with The Good Table. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.


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Breakfast and Brunch

These Whole Wheat Cherry Walnut Buttermilk Pancakes are the perfect way to start your day! Packed with lots of goodness.
Whole Wheat Cherry Walnut Buttermilk Pancakes

It’s a pleasure partnering with Fisher Nuts to bring you a heart healthy new recipe today! Pancakes are one of my favorite recipes to develop so it I had so much fun creating this gorgeous stack you don’t have to feel guilty about.

You’ll find whole wheat flour, ground Fisher Walnuts and chunky dark cherries.  This combination will have you smiling ear to ear!

Whole Wheat Cherry Walnut Buttermilk Pancakes

I love using Fisher Nuts.  I use Fisher nuts specifically because they are preservative free and I love the zip to close bags that keep the nuts fresh.  You’ll take the Walnuts you need for the pancakes and place them into a food processor until they’re finely ground.  If you like chunkier pieces in your pancakes, leave the pieces a bit larger.

Visit FisherNuts.com website for more recipe inspiration.

Whole Wheat Cherry Walnut Buttermilk Pancakes

The great thing about this recipe is that you just add everything to your mixing bowl.  Dry and wet ingredients.  You’ll be pleased with the ease of prep work.

Whole Wheat Cherry Walnut Buttermilk Pancakes

Once you’ve mixed the pancake batter then chop up some frozen cherries.  I like to use frozen because they don’t color the entire batter red and they’re already pitted.

Whole Wheat Cherry Walnut Buttermilk Pancakes

Top with additional Fisher Walnut Pieces and drizzle with pure maple syrup.

Whole Wheat Cherry Walnut Buttermilk Pancakes

Enjoy some heart healthy pancakes!

Whole Wheat Cherry Walnut Buttermilk Pancakes

Whole Wheat Cherry Walnut Buttermilk Pancakes

Whole Wheat Cherry Walnut Buttermilk PancakesPrep time: X min | Cook time: X min | Total time: X hour X min

Ingredients

  • 3/4 cup whole wheat flour
  • 1/4 cup Fisher Walnut Halves and Pieces, finely ground
  • 1 tablespoon granulated
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 large egg
  • 3/4 cup chopped frozen cherries
  • 1/2 cup Fisher Walnut Halves and Pieces, to garnish tops

Directions

  1. Place medium sized non-stick skillet over medium heat
  2. Place flour, Fisher Walnuts, sugar, baking soda, salt, buttermilk and egg into a large mixing bowl. Stir to combine then gently stir in chopped frozen cherries.
  3. Spoon about 1/4 cup batter into hot skillet, swirling to make round. Cook until browned then flip to brown other side. Remove and stack onto plate. Continue finishing pancakes until batter is gone. Place onto serving plates and drizzle with pure maple syrup.

Makes 6-8 Servings

Disclaimer: This post is in partnership with Fisher Nuts. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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