Category Archives: Eat, Drink, Be Merry!

These sliders are a real peach.

Sliders…..they are the best, aren’t they???!!!!

Tiny little sandwiches that can help you stay on track by not overeating…..or tiny little sandwiches that you feel you need to eat ten of to eat an entire regular sized sandwich. Such a versatile food, right?

For my Labor Day picnic I wanted to do something a little different than the usual cookout foods and thought about sliders. After some trolling around on Pinterest I came across this recipe that sounded delicious and selected it to be the slider recipe on the menu!

Spicy Peach Chicken Sliders

Ingredients:
-1 large yellow onion (sliced thin)
-1 3/4 lb boneless skinless chicken breast
-1 cup peaches, sliced (you can use fresh or frozen)
-1/4 cup apple cider vinegar
-3/4 cup bbq sauce
-1 tbl chipotle peppers in adobo sauce (mince peppers
-1 tbl adobo sauce (I just use some of the remainder from the chipotle pepper can)
-1 tsp salt
-Slider buns
-Coleslaw

How to make:

In a slowcooker, place sliced onions and peaches, then top with chicken. Whisk together vinegar, bbq sauce, chipotle peppers, salt, and adobo sauce, then pour over chicken. Cover. Cook on low for about 6 hours . Use a fork or your Kitchenaid mixer (paddle attachment) to shred chicken. Serve on sliders topped with coleslaw (you can make your own or purchase). The coleslaw is a great accompaniment to the spice of the chicken!

Enjoy!

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Just a Cookie from Akron…that you need to try.

 

My heart belong to the donut, that’s for certain, but the cookie is a close second! Who am I kidding…..just gimme all the sweets!!!!

Awhile back a friend of mine told me about a local cookie she had tried that was ginormous in size and absolutely delicious. Immediately I knew I had to try one….not just because of the fact they were so large in size, but because if they were as good as she claimed I knew I just HAD to blog about them and share the love on a local small business. My readers are foodies who love trying stuff like this! A few weeks later I got my hands on a few of these cookies and a love affair with Fat T’s was born!

In typical Katie fashion, I did a fair share of creeping on this company before I tried the cookie for the first time. What can I say, I’m curious! Since my friend had picked a cookie up at a local farmer’s market, I needed to see where they were located nearby. I was delighted to see that The Northside Marketplace, a small business hub located in Akron, Ohio (you’ll see a blog on them soon…be on the lookout) carried the cookies and went there the next day to clean house with the flavors in stock.  Clean house, I did…I left with the remaining flavors and left the Fat T’s stand empty.

 

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Fat T’s For the Love of Chocolate Cookie


Guyyyyyyyyysssss……….t
hese cookies are phenomenal. I’m not even joking.  In fact, I loved them so much that I headed up to the Cleveland Flea the following weekend to ensure that I was able to try every flavor that Fat T’s had to offer. Cookie victory was mine! I took home a sampler that included the following cookies: The OG, Fat T’s Favorite Cookie, S’mummer Camp, For the Love of Chocolate, Chocolate Peanut Butter, Cinn City, and Moose House. While I loved them all, my favorite was the Fat T’s Favorite Cookie (anything with a cookie in a cookie wins me over). I am also a huge fan of the Cinn City cookie, which you can also purchase in a one pound form. Yes, you heard me right. ONE POUND!

 

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Hanging with Travis Howe, the man behind the fabulous Fat T’s cookie!


I wanted to get to know more about Fat T’s and was able to ask Travis Howe, the creator of these cookies, some questions! Here’s what he had to say!

How did the concept of Fat T’s come to be?


TH: So, long story short. I moved back to Ohio from Grad School (Illinois State University) in pursuit of my dream job of being a high school athletic director. About two months into the search nothing came to fruition, and I needed to find a way to pay for a gym membership. I toyed around with a few ideas (none of which were cookies) that could make me $40 pretty quickly. I went to the store to fill a sweet tooth and didn’t see anything I liked, so I went home and baked for the first time in my life. Sold cookies for two weeks then stopped because I made my money for a gym membership. Started to get phone calls and emails asking me when I’d be back, so I figured what the heck. About two months later, Cleveland Magazine informed me (which I originally thought was a prank by my friends) that I was named the ‘Best of CLE’ for 2017. That’s when I decided to go and make my business official. The rest is kinda history I guess hah!

2. What is your best selling cookie?

TH: My top selling cookie is The OG (chocolate chip). It’s everyone’s safety cookie. Top three sellers would be: The OG, Cinn City, and S’mummer Camp.

 

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S’mummer Camp is right there with my favorites.

3. What makes your cookies different from other cookies out there?

TH: For starters, they are roughly the size of a hockey puck. The thickness is what definitely sets them apart. After you get past the size you get to the taste. I definitely don’t skimp on the add-ins/flavor. I’m also pretty big on not taking shortcuts and putting the labor of love into my cookies. S’mummer Camp for example. There are a few companies across the nation that do a “s’mores cookie.” Their version involves putting toppings on top of a chocolate chip cookie. Mine is a graham cracker base cookie. So, if you take the toppings away mine is not just a chocolate chip cookie like everyone else’s.

All of my products I make are cookie-centric. Edible cookie dough is not a cookie, but has the idea of a cookie. The same goes for my Cookie Puddin’ line that comes out sporadically. There are a few other lines of products I am thinking of that will follow this same philosophy.

4. Where do you presently sell your cookies/ do you have your own store?

TH: A large majority of my sales take place at my weekend markets. I have sold in Akron, Canton, Cleveland, Columbus, and Cincinnati. ***I’m always looking for more markets to tap into so hit ya boi up*** A close second is through my website (www.FatTsCookies.com). I have shipped to over 35 states and 4 countries; basically, wherever there is a hungry stomach. Retail wise, I am in a retail incubator in Akron called the Northside Marketplace. I am presently in two coffee shops: Compass Coffee in the Middlebury district in Akron and Corner Cup Coffee House in Stow. As for having my own store…. I guess the #FatFam will just have to wait and see

5. Do you do custom orders?

TH: Custom orders are a little tricky. I am just a solo operation near max capacity, so custom cookies, no. I’m also pretty strict on not going under a quarter pound since that is kind of my thing. I am always open to hearing new ideas and flavors. I have a giant list of about 60 different types that have struck my curiosity.

6. Do you have a background in baking/culinary?

TH: My background in baking/culinary comes from being a fat child and watching a lot of Food Network….so no, no background.

7. What are some of the seasonal cookies people can look forward to?

TH: Since my company is almost a year old, I’m getting close to releasing some seasonal/monthly cookies from last year again. Punk’n Patch is my Fall seasonal and I’m about a month away from that rerelease. As for NEW cookies, I tend to keep those on the down low until they are available for sale.

8. Describe Fat T’s cookies in 3 words.

TH: Jaw-dropping. Unique. Thicc.

9. Can any cookie be made into a Poundtown size?

TH: I haven’t formally announced it yet so this is BREAKING NEWS. Starting on September 9th (Actual Fat T’s birthday, not the company) any of the Regular Rotation cookies will be able to be made in the #Poundtown size. This will be the Fat T’s Cookies’ version of a cookie cake.

10. Do you partner with any other local businesses?

TH: I have in the past for ingredients. For my Christmas cookies last year, I partnered with Akron Honey Company and HiHo Brewing Co. I used the spent grains from the brewing process to make a whole grain flour, reduced the beer into my own version of a simple syrup, and I used the honey to make a honey butter glaze. There are one or two other companies I can see myself partnering with for ingredients in the future for some ideas I have, but for now they are just ideas.

11. What else does the world need to know about Fat T’s?

TH: I have a partnership with Akron Creamery (a Thai-rolled ice cream shop in the Northside Marketplace) and I supply them with edible cookie dough. I am in the works with a few other ice cream shops in the Cleveland area for ice cream sandwiches. There is one other very well-known Cleveland food company I have talked to about a collaboration, but saying what type of food they make would give it away pretty quick haha.

Half of the net proceeds from the sale of my S’mummer Camp cookie go to the Akron Rotary Camp. The Akron Rotary Camp is a camp for children and adults with special needs on the Portage Lakes down here in Akron.

I am on Facebook and Instagram (@Fat_Ts_Cookies). Once you follow you are an official member of the #FatFam

Make sure you stop everything and follow Fat T’s!
IG: https://www.instagram.com/fat_ts_cookies/
FB: https://www.facebook.com/FatTsCookies/
Website: https://www.fattscookies.com/

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A whole bunch of happiness in a box

 

******************************GIVEAWAY ALERT********************************

You’ve seen me share about them on my Instagram stories….you’ve read about them on my blog…..now it’s time for a GIVEAWAY to hook one of you up with some Fat T’s cookies!

I love these cookies so much…so much that it’s difficult to choose my favorite one. The winner of this giveaway won’t have to worry about choosing one though …..you are winning a SEVEN cookie sampler pack that features one each of the regular rotation cookies AND the seasonal S’mummer Camp cookie!

CONTEST DETAILS:

  1. Go to my Instagram and like the Giveaway post with Fat T’s Cookie. 
  2. Must be following @Fat_Ts_Cookies and @sparklefitnessbabe
  3. Tag one cookie loving friend
  4. Unlimited entries, but each tag must be a separate comment!
  5. US only please!

Winners will be selected on Sunday, 8/26 at 9pm EST! Good luck!

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Crack Chicken Soup

You guys know I love my crack chicken…..I shared a recipe awhile back for my easy Instant Pot Crack Chicken (get that recipe HERE), so when I stumbled across a recipe for it in soup form, I figured it was an absolute must to try. The recipe is incredibly easy and one everyone will be begging for over and over.

Disclaimer: This isn’t a soupy soup…it is more of a creamy pasta soup, if that makes sense. If you are looking for something with a lot of liquid, you may want to change up this recipe a bit.

INGREDIENTS:
-2 carrots, diced
-2 stalks celery, diced
-1/2 yellow onions, diced
-3 cups cooked chicken, chopped (no seasoning)
-8 oz spaghetti noodles (I used whole wheat)
-2 tablespoons EVOO
-1 32oz box of low sodium chicken broth
-1 can condensed cream of chicken soup
-1 cup half and half
-1 cup sharp cheddar cheese
-1 package dry ranch seasoning mix
-salt and pepper top taste

TO MAKE:

Heat olive oil in stockpot with carrots, celery and onion. Mix in seasoning packet, then add broth and condensed chicken soup. Add spaghetti noodles, then slowly add the remaining ingredients (with the exception of the cheese and half/half), cooking for about 15 minutes or until spaghetti is cooked and veggies are tender. Finally, add in the half and half and cheese, cooking for about 3 more minutes. The spaghetti will act as a thickener, hence why it isn’t as liquidy as your typical soup. Top with crumbled bacon (if you prefer) and a sprinkle of cheese before serving.

Wasn’t that easy?

ENJOY!

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All prepped and ready for the week….just need to top with bacon and cheese before serving.

 

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It’s an Impasta!

My fellow Italian friends……

Wouldn’t it be so fab if pasta was good for you? One can wish, right?

Since I started making healthier changes and coming to realization that I have a gluten intolerance, I have been on a mission to find as many healthy versions of Italian inspired recipes that I possibly can. There’s one that has been on my radar for awhile, and I FINALLY made it last night: Zucchini Ravioli!

You guys…..these were so delicious! Here’s the recipe!

ZUCCHINI RAVIOLI
Ingredients:
-4 zucchini
-1/4 cup fresh parmesan
-1 cup low fat ricotta
-1 egg
-2 Tbl fresh oregano
-1 clove garlic
-1 1/2 cup marinara (unless you prefer more sauce)
-1/2 cup shredded mozzarella

To make:

-Preheat oven to 375, greasing 9×13 baking dish. Spread some marinara on the bottom of the dish.

-To make the “pasta”, cut zucchini in half (lengthwise), then use a vegetable peeler to slice zucchini into thin “noodles”, peeling until you reach the center. It’s okay if they are thin or uneven.

-For the filling, mix the ricotta, egg, oregano, and parmesan in a bowl. You can use other spices if you prefer (many recipes call for basil in place of the oregano).

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-To assemble the ravioli: layer two pieces of zucchini with another two, placed perpendicular. Your zucchini noodles should look like a plus sign. Spoon about a tablespoon of the ricotta mixture into center of zucchini, then fold toward the center, starting with the the vertical pieces, then the horizontal. Once folded, place the ravioli seam side down in the baking dish.

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Your ravioli should look like this:

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Once ravioli have been placed in dish, top with marinara and shredded mozzarella cheese. Bake for about 30 minutes or until the cheese is melted and starting to brown. Top with parmesan if you like and serve!

****A few things to share****

-Don’t go for large zucchini. I made the mistake of trying to use a homegrown one that was ginormous, and because of the size, it was harder to make the noodles. Medium sized work best. Size does matter!

-You can use a mandolin over a vegetable peeler if you want. I personally found the peeler much easier.

-You can change up the filling. Next time I think I will mix in some Italian sausage because I typically do a meat/cheese option in my ravioli. You could also use spinach or veggies.

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This was a fabulous swap, and I highly recommend it. You’ll be seeing this on my meal plan many many times!

Enjoy!

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Shrimply the best.

Since sharing about my new found love for my Air Fryer, I’ve been getting so many messages asking for my favorite recipes. I’m going to be honest….this air fryer has untapped potential…you need to get one, and you won’t be sorry. Allegedly you can make donuts, cakes, and all kinds of foods in this thing! Don’t worry….I’ll report back on how that goes once I try them.

Since I’ve literally been air frying errryyytthing I figured I would share my current favorite: Coconut Shrimp! I’ve recently been completing a new nutritional program my company launched that is all about mindset, so I have been focused on protein and veggies like nobody’s business. Shrimp has been my go to protein, and if you have ever been in one of my online fit clubs you know that one tip I always share about meal prep is to pick one or two proteins and change up the recipes. Protein is typically the most expensive part of meal prep, and having one protein allows you to buy in bulk and not spend an excess on groceries. When I first switched to shrimp I had a variety of recipes in mind, one being coconut shrimp, but after making this recipe in my air fryer, I canceled all other shrimp recipes for the week and made this recipe in bulk.

                                            AIR FRYER COCONUT SHRIMP
Ingredients:

-Jumbo Shrimp (I usually grab the frozen shrimp at Aldi)
-1 cup egg whites
-1 cup dried, unsweetened coconut
-1 tablespoon cornstarch
-1 cup panko
-1 cup flour (you can use white or wheat)

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Preheat airfryer and spray with coconut oil spray or cooking spray, depending on what you prefer. Mix the coconut and panko together in a bowl, then set aside. In another bowl, mix flour and cornstarch. Dip one shrimp at a time into the flour mixture, then into a bowl of egg whites, and finally into the coconut mixture. Repeat for all shrimp. Cook for 10 minutes at 350 degrees, turning shrimp after 5 minutes.

How simple is that? I absolutely love how they turned out, and if you are a fan of coconut shrimp at Red Lobster, Outback, or any other chain, trust me when I say these are just as good.

If you like dipping sauce, whip this up:

-1/2 cup oranger marmalade
-1/3 cup sweet Thai chili sauce
-pinch of salt
-pinch of cayenne pepper (optional)

Mix everything together and adjust if needed based on your desired spicy/sweetness level.

ENJOY!

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Every Day is Fry-Day!

I am one to never jump on trends….it doesn’t matter what it is. I like to wait it out to see if something is worth buying, and I am one of those people who love to get the opinions of those I love who have experience with said item, and I also read reviews…..lots of reviews.

I had a few friends buy an air fryer when they first became a phenomenon, but I wasn’t sold on them. I love fried foods, but something that uses the air to help fry a food….could that really taste good? And did I really need another thing to junk up my counter?

So I waited…..I read the reviews….and slowly more and more of my friends were sharing about their love for the air fryer. I was turning to the dark side…..and I finally decided I needed to get one.

I read many reviews on the best air fryers on the market, but most of my friends who were actively using one weren’t using those brands; instead NuWave seemed to be the winning brand. Do I go with what consumers say is best or what my friends say works?
My friends….always! I listen to the people I trust in my life because I know they won’t steer me wrong. I ordered the Nu Wave 3 Quart Air Fryer and patiently awaited its arrival.

Piece of advice: Shop around for the best deal! Right now there are lots of great savings with Memorial Day, and make sure you are using Ebates first to get the most cash back.

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The day my air fryer arrived I was elated and started using it immediately. HOW IN THE WORLD HAD I WAITED SO LONG TO BUY THIS THING????!!!!

The first thing I made: Jojo Potatoes (or wedges for those of you not from Ohio). I cut the raw potatoes into wedges, tossed them with a mix of 1 tablespoon coconut oil, paprika, and garlic, and cooked them for about 16 minutes in the air fryer. The result: perfection!

Reasons why you need to own one: 

1. No oil! Hot air is what is used to cook the food, and unless you are using a little bit to coat the foods like I did with the JoJos, you don’t need it.

2. You can make pretty much anything. Wings, fries, donuts, onion rings…..anything you love that is fried! Don’t believe me, check out pinterest for some ideas!

3. It’s quick and a healthier alternative! I was able to make fresh fries in about 15 minutes in a healthy way. You can’t beat that.

4. It’s easy to clean. All you do is press a button to release the frying tray and boom…..ready to wash.

Im very happy with this NuWave product and think it is very easy to use. There are lots of options out there, so do your research on what will work for you and talk to those you know who have one. Listen to their reviews! I only have one complaint with my air fryer….I should’ve purchased the 6 quart instead of the 3 quart! The 3 quart is fine for two people, but if you have a family of more than two, definitely go for the bigger size!

I’m off to make onion rings now…..but if you grab an air fryer let me know your thoughts!

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Gettin’ Philly With It

One of my meal plan staples has always been the stuffed pepper….there’s something about it that makes it part healthy part comfort food, and with about a million variations, it is something I am always into.

This weekend I was craving a good ol’ cheesesteak, and I’m not talking the fake kind. I’m talking a legit Geno’s Cheesesteak (Sorry if you are Team Pat’s…this girl is Geno’s all the way). Since I wasn’t in the mood for a 6 hour drive to Philly to get one, I opted to put a Philly spin on my stuffed peppers. My Instagram DMs blew up asking for the recipe… so here it is! Although I also received a few messages about my vampire pepper that I shared….

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Philly Cheesesteak Peppers

Ingredients:
-3 peppers (any color), cut in half and seeds removed
-1 yellow onion, diced (optional)
-1 tablespoon olive oil
-1 pound steak (I use sirloin and slice very thin)
-12 slices of provolone cheese
-1 tablespoon chopped parsley
-8 oz sliced mushrooms (optional)

Directions:

Place peppers in baking dish and bake for 20 minutes at 400 degrees. As peppers bake, heat olive oil in pan and cook steak. Make sure it is sliced thin! Add onions and mushrooms to the pan if you are using them, cooking until brown. Season with salt and pepper to taste. Once peppers are done, remove from oven and place one slice of provolone cheese in the bottom of each pepper. Fill with steak mixture, then top with another slice of cheese. Broil for 3 minutes or until cheese is completely melted and golden brown. Top with parsley and serve! So easy, and this recipe is always a hit!

Enjoy!

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Ready to eat!

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A slutty cookie?

When it came to St. Patty’s Day this year, I really knocked it out of the park. Besides the corned beef ruebens I made (get that recipe HERE), I made a dessert item that I always love and that is well received, the brookie!

My brookies also go by another alias……the slutty bar…so if you’ve heard me mention them, they are one in the same. The brookie aka brownie-cookie is a layer of brownies, followed by a layer of Oreos, then topped with chocolate chip cookie dough. Yeah, I know what you are thinking….super healthy, right?

Since it was St. Patty’s Day, I put a little spin on my typical brookie and used mint oreos and mint M & Ms as a decorative topping. However, you could change that up depending on your taste buds and the occasion. The recipe is super easy, and again, you can change it up and use your own brownie or chocolate chip cookie recipe if you prefer.

Katie’s Brookie/Slutty Bar Recipe

Ingredients:

-Brownie Mix (I make my own, but if you prefer to buy a mix I recommend Ghiradelli Brownie Mix)….you’ll need any ingredients that the boxed mix you get calls for as well
-Oreos (I use about a dozen)…..you can use regular or mint like I did here
-1 1/4 cup flour
-1/4 teaspoon baking soda
-1/2 cup softened butter (unsalted)
-1/4 teaspoon salt
-1/4 cup + 1 tablespoon sugar
-1/4 cup + 1 tablespoon brown sugar
-1 teaspoon pure vanilla extract
-1 egg
-1/2 cup mini chocolate chips
-M & M’s to garnish (you could use additional Oreo pieces if you prefer)

How to Make: 

Preheat Oven to 350 and Spray 9 x 13 pan. You can also use parchment paper or foil if you prefer. Prepare brownies as directed by box or your personal recipe. Pour into Pan. Smash Oreos so they are in chunks and place on top of brownie layer like below.

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Mix together flour, baking soda, and salt in a medium bowl, then set aside. In a separate bowl, cream together butter, both sugars, egg, and vanilla until well blended. Slowly mix in flour mixture. Stir in chocolate chips by hand, then separate into three parts, flattening each before placing on top of brownie and cookie layer. The dough doesn’t have to cover the entire mix (I like to let brownie pieces show a bit). REMINDER: You can also buy chocolate chip cookie dough or use a different recipe. Press M & Ms or Oreo crumbles on top and bake for about 35 minutes. Allow to sit for about 45 minutes before cutting and serving.

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The finished product!

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I don’t give a kraut if you are Irish or Not…

Because in my world, you can eat like you’re Irish everyday!

St Patty’s Day may be over, but I am still getting requests for my corned beef reuben recipe! That’s okay with me…..you can make these fabulous corned beef reubens anytime you are feeling a little Irish!

I make these every year and have loved this recipe for as long as I can remember. It is simple, the beef is tender, and the flavor work so well together. I hope you love it!

Katie’s Corned Beef Reuben Recipe
Ingredients:
-Prepared Sauerkraut
-Marble Rye Bread
-Sliced Swiss Cheese

For the Corned Beef:
-3 bs corned beef brisket +spices that accompany beef
-1 large white onion, peeled and cut into quarters
-1 Bottle of Apple Cider Beef (I use Angry Orchard)

For the Sauce:
-1 cup mayo
-1 large garlic clover, grated and pressed
-1.4 cup ketchup
-2 Tbl sweet pickle relish
-1/2 tsp onion powder
-Salt and pepper as needed

Preparing the brisket:
Layer onion on bottom of crockpot, laying brisket on top (fat side up). Sprinkle with the pickling spices that accompanied beef. Pour beer over beed and cover, cooking for about 12 hours on low. You want brisket to be able to be shredded by fork when done cooking, so cook until it does. Shred when done to serve.

Preparing the sauce:
Mix all ingredients together and keep refrigerated. Trust me, it tastes so much better than the bottled thousand island dressing.

Putting it all together:
Butter one side of each slice of bread and top with the cheese, sauce, sauerkraut, and beef. I use a panini press, but you could use a regular frying pan. Serve with chips and a pickle and get ready for your family to ask for seconds!

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Leprachaun Trash

I know….that title is so appealing, right? Sometimes you shouldn’t change up a good thing and just need to call it what it is.

I shared earlier in the week on my Instagram that I had made (and eaten) leprechaun trash, and immediately I was bombarded by private messages for the recipe. I don’t blame you…it looks pretty and is super tasty, and both kids and adults alike love it.

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Here’s the easiest recipe in the world:

Katie’s Leprechaun Trash

Ingredients:
-4 tablespoons butter
-5 cups Lucky Charms cereal
-1 10.5oz bag of mini marshmallows + 2 additional cups
-Rainbow Sprinkles

Melt butter on low heat in a large pan, adding in bag of marshmallows until completed melted. Add in remaining marshmallows, allowing them to melt partially, then mix in cereal and stir until completely coated in the marshmallow mixture. Pour into prepared 9×13 pan and press into pan evenly. Sprinkle immediately, then allow trash to sit for about 2 hours before cutting.

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Easy, right? And very similar to a Rice Krispie treat!

I hope the leprechauns in your life love them!

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