Blog | Nibbles By Nic
Recipe: Glazed OREO Bars
Simple, delicious and with just few ingredients
I was contemplating posting something healthy to kick off the school year, but just had to share this one with you first! (We have the whole school year to go that way!) These bars are by far (am I rhyming) one of my favorite treats ever. Why? Because they are simple, delicious and with just few ingredients. Plus they are always…and I mean ALWAYS a hit! Let me know what ya think
22 Oreo Cookies crumbled
14 ounce can sweetened condensed milk
1 cup dark chocolate chips
1 cup white chocolate chips
half stick of butter
1/2 cup powdered sugar
1/2 teaspoon milk (more if needed)
dash of vanilla
1.) Preheat oven to 350 degrees.
2.) Melt butter in a baking pan and toss oreo crumbs to coat with the butter. (This will be your crust)
3.) Toss on both cups of chips and spread around. Drizzle on sweetened condensed milk all over the top of the chips.
4.) Bake for about 30 minutes or until the middle is set.
5.) In a small mixing bowl combine powdered sugar, milk and vanilla until smooth. Drizzle over bars and serve.
Nic’s Tip - I like to place the entire pan in the refridgerator for about an hour before serving and then cut into squares before serving. The bars are more held together.
Truffle & Mushroom Ravioli
You open your fridge and find yourself staring blankly for a minute, maybe two, until it hits you; there is nothing! That defrosted chicken that you could have sworn was in the back of the shelf is no longer there. You frantically open the freezer and “Hallelujah,” frozen truffle ravioli is staring at you in the face. Oh, the possibilities you have and here is one that is just so simple and delicious. Dinner is “Oh so DONE!” Phew…..
• 1 package of prepared truffle ravioli
• 1/4 cup low-fat half & half
• ½ cup white wine or cooking broth
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 2 shallots chopped
• 1 lb. cleaned and sliced baby portabella mushrooms
• 1/4 cup grated parmesan cheese + more for sprinkling
• chopped parsley for garnish
• Ground pepper
1.) Cook pasta according to directions (al dente) in salted water and drain. Put aside.
2.) Heat oil in large skillet. Add shallot and cook until tender for about 2 minutes. Add in garlic and mushrooms cook for 2-3 more minutes until just starting to brown.
3.) Pour in half & half and broth in the cream. Bring to a boil and add in parm chesse and ground pepper; stir until sauce is well blended for a couple more minutes and reduced to the thickness of a tomato sauce.
4.) Transfer your drained pasta to the sauce pan
5.) Immediately sprinkle with more grated cheese and fresh parsley.
6.) Serve with a nice glass of white wine and ENJOY!!
Peanut Butter Noodles
Back in the 80s my father introduced me to “Peanut Butter Noodles” and I never looked back. What is it about the twirly Chinese Pasta with a creamy coating of Peanut Butter Sauce. I know….it’s just plain delicious!! Here we have my version of this lovely authentic treat. Care to know the best part? It gets even tastier the next day chilled in the fridge! YUM!
• 8 ounces lo mein noodles (If you cannot find in your specialty store use spaghetti)
• 1/4 cup smooth reduced-fat peanut butter
• 2 tablespoon honey
• 2 tablespoon reduced sodium soy sauce (more to taste if you desire)
• 1 tablespoon sesame oil
• 2 tablespoon rice wine vinegar
• crushed peanuts for garnish
1.) Cook noodles according to directions. (Rinse with ice cold water to stop the cooking process and keep them firm)
2.) Toss the noodles with the sesame oil to keep them from sticking and in a small bowl whisk together peanut butter, honey, soy sauce and rice wine vinegar.
3.) Add the sauce to the drained noodles while still warm and mix all together until thoroughly coated.
4.) Garnish with peanuts and remaining green onion.
Peanut Butter Chocolate Chip Whole Wheat Pancakes
“Peanut Butter Chocolate Chip Whole Wheat Pancakes!!” Even typing the words makes me drool. My daughter requested this interesting, yet so perfect combo one day and was shocked that I had never dreamt it up before! I mean talk about a Reese’s Peanut Butter Cup on serious breakfast steroids! So fantastically decadent and delish that it has actually become one of my most famous go-to brunch-y company treats.
* 2 cup white whole wheat flour or all-purpose flour or all-purpose flour
*1/4 cup cream peanut butter
¼ cup Nutella (hazelnut-chocolate spread)
*1/4 cup peanut butter chips
* ¼ cup chocolate chips
* 1 teaspoon vanilla
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup organic milk or low-fat milk + more if needed
* 1/2 cup unsweetened apple sauce
* 2 large eggs beaten
* warm maple syrup for topping
Whisk together eggs, milk, peanut butter, Nutella, apple sauce & vanilla in a small mixing bowl.
In a larger mixing bowl combine flour, salt, baking powder peanut butter chips & chocolate chips.
Add to dry mixture and stir until it turns into a batter. (Add more water or milk in necessary)
Heat pan and add butter to a griddle pan.
Gently pour the pancake batter onto the pan into circles. Wait for each to bubble and flip.
Drizzle with warm syrup and garnish with a couple chocolate chips and peanut butter chips on top.
Parmesan Dip with Roasted Veggies
I don’t know about you, but I am a huge “Veggie & Dip” person! The crunchy crudité with a creamy swipe of something what healthy summer parties is all about! Now the only issue with this nibble is that it could become a bit monotonous to say the least. Hence, I decided to change things up a bit and twist this classic around. A little Olive oil, a baking pan, and one tangy dip to finish!
• roasting vegetables
• olive oil
• Kosher salt
• ground pepper
• spices of your choice
• 8-ounce container of low-fat sour cream
• 8-ounce package softened cream cheese
• 1 bunch chives
• ½ cup freshly shaved parmesan cheese
• 1 small package Italian Seasoning dressing mix
1.) Preheat oven to 400 degrees.
2.) Choose vegetables and follow by washing, scrubbing & cleaning. (This can and should be done the day before-hand leaving room for “crunch time” during an event)
3.) Place each veggie in separate sprayed baking sheets (Feel free to add some sliced garlic prior to roasting.)
4.) Toss everything around in olive oil until thoroughly coated and sprinkle with Kosher salt.
5.) Add ground pepper and spices of your choice to each one.
6.) Roast for 30-45 minutes depending on vegetable. Transfer to a serving dish and group together.
7.) While veggies are roasting blend together the cream cheese and sour cream. Add in ¾ the parmesan cheese and Italian dressing packet.
8.) Chop or snip chives. Add all but a few to the dip and mix.
9.) Spoon into a bowl and garnish with remaining parmesan and chives. Serve with roasted veggies.
- » About Face
- » Auto Gigolo
- » Balancing the Scales
- » Bookworm Blog
- » Broadcast Views
- » From Studio to Show: Artists and Exhibitions on the East End.
- » Globetrotter Dogma
- » Gold Coast Style
- » Hampton Style
- » L.I. Money Matters
- » Music/Arts: Long Island Sound & Beyond
- » Music: Mixed Media Online
- » Music: Subterranean Sounds
- » New Music Thursday
- » Nibbles By Nic
- » Notes from the Boardroom
- » Orange & Blue
- » Pop! Goes The Culture
- » Post-Sandy Resilience
- » Pulse Point
- » Remembering Lou Reed
- » Socially Exceptional
- » Sports: The Hot Corner
- » Super Neat Beer Adventure, Yes!!
- » The Camera Eye
- » The Little Layover