Category Archives: Food

Spinach Bacon Cheese Dip

Spinach & Bacon Cheese Dip (RazzleFrazzleBlog.com)

We have a tradition when we go out to eat: If we’re trying a new restaurant that offers spinach-cheese dip on their menu, we have to order it. We’re not sure exactly when or how this tradition started, but we’ve probably tried every spinach-cheese dip in a 20-mile radius of our house. (By the way, fellow Jersey people: Our favorite so far is Blu Alehouse).

Somewhere along the way, we realized that, despite being so well-versed in local spinach-cheese dips, we’ve never actually made it ourselves. Can you imagine that? We’ve been on this quest for great dips, and the components have been sitting in our fridge the entire time!

We recently came across this drool-worthy recipe on Damn Delicious that not only has an excellent spinach-to-cheese ratio (it has to be at least equal, but if you’re gonna skew one way, make it towards cheese), but also HAS BACON. That’s it, we’re done. Perfect spinach-cheese dip unlocked.

When we made ours, we pre-cooked the spinach with onions (because caramelized onions was the only element missing from this already rich and delicious dip) and subbed in our favorite cheeses (cheddar and Monterey Jack). You honestly can’t go wrong here, though. Any cheese that melts or spreads is acceptable. Next time, we’re trying this with a little bit of goat cheese.

-Christine & Nicole

Spinach & Bacon Cheese Dip (RazzleFrazzleBlog.com)

Spinach Bacon Cheese Dip

Adapted from Damn Delicious
Makes 8 – 10 servings

Ingredients:

  • 4 slices bacon
  • 1/2 cup diced onion
  • 2 cups baby spinach, chopped
  • 8 oz. cream cheese, room temperature
  • 1/4 grated Pecorino Romano cheese (can use Parmesan)
  • 2 tbsp. mayonnaise
  • 1 tbsp. Worcestershire sauce
  • 2 cups shredded cheese of choice, plus extra for sprinkling (we used cheddar and Monterrey Jack)
  • Salt & pepper for seasoning

Directions:

  1. Cook bacon according to package directions. Place on a paper towel-lined plate to dry, then crumble and set aside.
  2. Wipe out bacon pan when cooled, leaving a little bit of grease on the bottom. Over medium heat, cook onions for 4-5 minutes until translucent. Add spinach and stir continuously until wilted.
  3. While onions and spinach are cooking, preheat oven to 400 degrees F. Combine cream cheese, ranch dressing, Pecorino Romano, mayo and Worcestershire sauce in a large bowl, then stir in cooked onions, spinach, bacon and shredded cheese. Season with salt and pepper to taste.
  4. Transfer dip into a lightly greased baking dish and sprinkle with extra shredded cheese. Bake for 20-25 minutes or until bubbly and golden brown.
  5. Cool for 10 minutes. Serve with crackers, veggies or toasted bread.

Spinach & Bacon Cheese Dip (RazzleFrazzleBlog.com)

Our Favorite Recipes of 2016

Happy New Year! We can’t believe how fast December flew by. So much has changed for all of us in the last year, both personally and professionally (tons of home improvement projects, a promotion for Nicole, a new job for Christine, a study abroad trip to Sweden for Danielle, business growth for Taylor Made Sweets & Treats, and more). Thanks to all of our readers for sticking along for the ride!

We’re excited to see what 2017 brings, but before we get too far into January, we wanted to take a look back at our favorite Razzle Frazzle recipes posted in the past year:

1. Apple Pie BarsApple Pie Bars - RazzleFrazzleBlog.com

We tried this recipe for Christmas 2015, and it’s been our go-to baked good ever since. A few months ago, we bought a 3-in-1 apple tool from Sur La Table (it peels, cores and slices!), and now it takes us all of about 5 minutes to prep the apples for this and all other apple desserts. They just look so fancy, too. 🙂

Apple Pie Bar Recipe

2. Breakfast Crostini
Breakfast Crostini (RazzleFrazzleBlog.com)

Want an impressive-looking brunch dish that doesn’t take much more work than making loaded scrambled eggs? This breakfast crostini fits the bill. Use pre-cut/toasted crostini to save yourself a couple of steps.

Breakfast Crostini Recipe

3. Cheesy Sausage Bread Bowl Dip

Cheesy sausage bread bowl dip - RazzleFrazzleBlog.com

This amazing sausage and mozzarella bread bowl dip is a Christmas tradition in Nicole & Danielle’s family. The best part is eating the bread bowl when the dip’s all gone! 😉

Cheesy Sausage Bread Bowl Dip Recipe

4. Sweet & Tangy Macaroni Salad

Sweet & tangy macaroni salad - RazzleFrazzleBlog.com

Why make plain old macaroni salad when you can add a sweet and spicy kick to it with honey pineapple mustard? This side dish was a hit at our Fourth of July party this past year, and we can’t wait for barbecue season so we can make it again!

Sweet & Tangy Macaroni Salad Recipe

5. Pancake Mix Cinnamon Rolls

Pancake Mix Cinnamon Rolls (RazzleFrazzleBlog.com)

When you need cinnamon rolls immediately, just pull out some prepared pancake mix and milk. Add a little melted butter and cinnamon sugar, and you’ll have your delicious, doughy treats in less than 20 minutes!

Pancake Mix Cinnamon Roll Recipe

We hope you’ll continue to follow our food and crafting adventures here on Razzle Frazzle in 2017!

Pancake Mix Cinnamon Rolls

Pancake Mix Cinnamon Rolls (RazzleFrazzleBlog.com)

A Google search for “pancake mix recipes” yields a lot of results for recipes to make DIY pancake mix, as one might expect. When I used this search term a few weeks ago, I was looking to solve a different problem: I had tons and tons of pancake mix, but no desire to make pancakes (or waffles).

After looking through a few roundups of alternative uses for pancake mix, I came across a few blog posts for cinnamon rolls made with pancake mix. That was pretty much all the inspiration I needed to start rummaging around for the other necessary ingredients to put these together.

My favorite thing about making these cinnamon rolls is just how simple it is. All you need for the dough is pancake mix and milk. That’s it! The original recipe I looked at on ImmaEatThat.com called for flavored almond milk, but we used plain ol’ 2% and it worked out great. Once you mix and roll the dough, you just need butter, sugar and cinnamon, and you’re in business.

While I’ll admit that these rolls came out more biscuit-like than say, Pillsbury or Cinnabon’s packaged rolls might, they are still delicious, and they’re a great way to make cinnamon rolls very quickly (because if you’re like us, when a craving hits, you need that thing RIGHT JUST NOW, and not a second later). The upside of their biscuit-like texture? Now you have a two-ingredient biscuit recipe, too. Just skip the sweet stuff!

Pancake Mix Cinnamon Rolls (RazzleFrazzleBlog.com)

Easy Pancake Mix Cinnamon Rolls

Adapted from Imma Eat That
Makes 12 small cinnamon rolls

Ingredients:

  • 2 cups pancake mix of choice
  • 1/2 cup milk
  • 2 tbsp. melted butter
  • 2 tbsp. granulated sugar
  • 1 tbsp. cinnamon
  • 1/4 powdered sugar + a splash of milk (for optional glaze)

Directions:

Preheat oven to 350ºF.

Combine pancake mix and milk until you form a dough that leaves the sides of the bowls clean (add small amounts of either pancake mix or milk as needed if the dough is too sticky or too dry).

Place dough on a floured surface and roll it into a long rectangle, about 1/2-inch thick.

Brush dough with butter and top with sugar and cinnamon. Roll it up and slice into 12  rolls.

Place in a greased baking dish and bake for 10 minutes, or until they just start to brown. Don’t overbake, or they’ll end up too stiff.

While rolls are baking, add milk to powdered sugar while stirring until you form a thick glaze. Drizzle over cinnamon rolls once they’ve cooled for 10 minutes.

Slow-Cooker Chicken Fajita Mac & Cheese

Chicken fajita meat is one of my favorite slow-cooker recipes. It’s simple, versatile, and can be portioned and frozen for future use.

While the traditional serving method for fajita filling is on tortillas or over rice, we think it’s a great way to kick mac and cheese (another favorite dish) up a few notches. Everyone knows the best thing about Mexican food is the combination of gooey cheese and spices, and what better way to achieve that than by using classic mac and cheese as a base?

Yes, you can cheat and use boxed mac and cheese for this, but if you’re brave enough to tackle a bechamel sauce (butter + flour + milk. I promise it’s not too hard!), you’ll end up with a very tasty (and impressive) homemade pasta dish. Feel free to save the second half of this recipe for any time you get a craving for plain ol’ mac and cheese.

Enjoy!

-Nicole

Chicken fajita mac & cheese (RazzleFrazzleBlog.com)

Slow-Cooker Chicken Fajita Mac & Cheese

Makes 6 servings

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 1/2 – 2 cups frozen corn, pepper and onion mix (We use Wegman’s frozen Tex-Mex Blend. If using fresh veggies: 1 cup corn, 1/2 cup each diced onion and diced bell peppers)
  • 3 cloves minced garlic
  • 2 tbsp. lime juice
  • 2 tbsp. taco seasoning (can be pre-made, but we use The Pioneer Woman’s recipe)
  • 1 tbsp. honey
  • 16 oz. elbow macaroni (or small pasta of choice. Penne or shells work well, too!)
  • 3 tbsp. salted butter
  • 3 tbsp. all-purpose flour
  • 1 1/2 cups milk (Any kind works, but we’d advise against almond or coconut milk due to the flavor)
  • 1/2 tsp. ground mustard
  • 1 1/2 cups (12 oz.) shredded cheese (Use your favorite! We like an equal mixture of cheddar and monterey jack)
  • Salt & pepper to taste
  • Optional toppings: salsa, guacamole, sour cream

Directions:

  1. Put chicken breasts, veggie mix, garlic, lime juice, taco seasoning and honey in a slow cooker. Cook on high for 3-4 hours or low for 6-8 hours. When finished, shred the chicken breasts using two forks and stir to combine. (Alternatively, you can quick-cook them by boiling the chicken breasts in water, like in our buffalo chicken dip recipe, and combining the drained, shredded chicken with the seasonings and veggies afterwards.)Chicken fajita mac and cheese (RazzleFrazzleBlog.com)
  2. During the last half hour of the chicken cooking, start making the mac and cheese: Cook pasta according to package directions. Drain and set aside.
  3. In a medium saucepan, melt butter. Add flour and stir just until it forms a thick paste (roux). Add milk immediately (burnt roux = BAD!) and stir until smooth.
  4. Continue cooking milk mixture, stirring occasionally, until thickened, but still liquid. Add a bit more milk if it looks too thick. Add mustard, salt and pepper and stir to combine.
  5. Remove sauce from heat and add cheese. Stir until melted and incorporated, then combine with cooked pasta.
  6. Divide mac and cheese into 6 bowls and top with equal portions of shredded chicken. Serve with your toppings of choice.

Chicken fajita mac & cheese (RazzleFrazzleBlog.com)

Roundup: Our Favorite Fall Recipes

I don’t care what anyone says about summer or Christmas — in my book, fall is the most wonderful time of the year. I love cool-but-not-freezing fall weather, cozy sweaters and boots, and warm fall flavors like apple, pumpkin and cinnamon. I’ve probably said this at least a dozen times, and yes, my affinity for fall probably has a lot to do that my birthday was this past weekend.

We’ll have at a few new recipes to share with you in the next couple of months, but to kick things off, here are some of our favorite past recipes for seasonal treats and beverages:

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins - RazzleFrazzleBlog.com
Easy, low-fat, and delicious. Doesn’t get much better than this. Get the recipe.

Quinoa Stuffing

quinoa-stuffing-razzlefrazzle

A healthier, gluten and dairy-free stuffing for your Thanksgiving table. It’s packed with protein, too! Get the recipe.

Apple Pie Bars

Apple Pie Bars - RazzleFrazzleBlog.com

A true crowd-pleaser. It’s everything you know and love about apple pie in a convenient, portable, sugar-glazed package. Get the recipe.

Spiked Cranberry Apple Cider

Spiked cranberry apple cider - RazzleFrazzleBlog.com
Didn’t think we’d leave you without a boozy beverage, did you? This hot drink is a fun alternative to classic apple cider. Get the recipe.

Pumpkin Cannoli Cones

pumpkin-cannoli-cones-razzlefrazzle (1)
Look at these cute little things! They’re also super fun to make. Get the recipe.

Happy Fall!

-Nicole

Maple Walnut Banana Cake with Streusel Topping

We’re back! It’s been a while since we’ve posted anything, mostly due to the fact that we’ve been busy prepping for and taking an amazing vacation to celebrate our first wedding anniversary. We went to Orlando to do the theme parks, then took an incredible Disney cruise to the Bahamas and Castaway Cay (Disney’s private island). I almost didn’t want to come home, because how could you ever want to leave this beautiful place?

img_0686img_0682 img_0684

But ultimately we had to come back for our little fluffball. And you know, work and stuff.

tina2

Tina wouldn’t like it if we moved to an island without her.

Getting back to reality after a trip is pretty rough, but baking something delicious always helps ease the transition. I first made this maple walnut banana cake back when I was working at Healthy Way to Cook (Fresh Healthy Eats), and it’s been one of my go-to “healthy” baking recipes ever since.

The cake is based on a lighter banana bread doughnut recipe I found on Greatist (written by Kelli Dunn of The Corner Kitchen), which uses nonfat Greek yogurt instead of butter and pure maple syrup instead of refined sugar. Plus, it’s a pretty great way to use up all the overripe bananas we ALWAYS seem to have lying around the house!

The streusel topping is, without a doubt, my favorite part. It kind of cancels out some of the healthier substitutions, but it brings this cake to the next level of fancy/delicious.

-Nicole

Maple Walnut Banana Cake - Razzle Frazzle Blog

Maple Walnut Banana Cake with Streusel Topping

Adapted from The Corner Kitchen
Makes 12 servings

    Ingredients

    Cake

    • 1 cup all-purpose flour
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1 1/2 tbsp. vegetable oil
    • 2 ripe bananas, mashed
    • 1/4 cup pure maple syrup
    • 1/2 cup nonfat plain Greek yogurt
    • 1 egg, lightly beaten
    • 1 tsp. vanilla
    • 1/2 cup walnuts, chopped (optional)

    Streusel

    • 2 tbsp. all-purpose flour
    • 1 tbsp. brown sugar, packed
    • 1 tbsp. unsalted butter or margarine
    • 1/4 tsp. cinnamon

    Directions

    1. Preheat oven to 350 degrees.

    2. Whisk together flour, baking soda and salt in a large bowl. Set aside.

    3. In a separate bowl, combine oil, bananas, maple syrup, yogurt, egg and vanilla. Whisk until smooth.

    4. Add wet mixture to dry and stir until just combined.

    5. Pour batter into a 9″ x 13″ baking dish that has been lightly coated with cooking spray. Top with walnuts.

    6. Combine streusel ingredients together with a fork until crumbs form. Evenly distribute over the cake.

    7. Bake 18-20 minutes or until cake is golden brown and springs back when touched. Cool in pan for a few minutes before cutting and serving.

    Featured on Healthy Way to Cook

    Quick Stovetop Apple Crisp

    Stovetop apple crisp - RazzleFrazzleBlog.com
    Problem 1: Way too many apples that are about to start spoiling.
    Solution 1: Make an apple crisp!

    Problem 2: It’s August and it’s too damn hot to turn on the oven.
    Solution 2: Make it on the stovetop in a fraction of the time.

    I am a HUGE fan of all apple desserts, and apple crisp is one of my favorites. I will, of course, always favor a proper oven-baked crisp, but finding time and gas-saving shortcut for it is one of my greatest culinary achievements.

    Some stovetop/skillet apple crisp recipes instruct you to cook the apples in a pan of melted butter. That’s all well and good, but I’ve always preferred apple filling that’s closer to pie, so my recipe involves making a 15-minute apple compote. Assuming you don’t burn the oatmeal crisp topping (which I have done many, many times—practice makes perfect!), the result is a delightful and tasty treat that doesn’t require you to turn your kitchen into a sauna. The only thing that makes it better? A big ol’ scoop of vanilla ice cream.

    -Nicole

    Stovetop Apple Crisp

    Makes 4 servings

    Stovetop apple crisp - RazzleFrazzleBlog.com

    Ingredients

    Filling:

    • 3 apples (peeled, cored and diced – McIntosh or Honeycrisp recommended)
    • 1/2 c. water
    • 1 tbsp. lemon juice
    • 1/4 c. brown sugar
    • 1 tsp. cinnamon
    • Pinch of salt
    • 1 tsp. cornstarch dissolved in cold water (should be the consistency of paste)

    Topping:

    • 2 tbsp. unsalted butter
    • 1/3 c. quick-cooking oats
    • 1 1/2 tbsp. brown sugar
    • Chopped pecans for topping (optional)

    Directions

    1. In a medium pot, combine the apples, water, lemon juice, brown sugar and cinnamon.
    2. Bring to a boil, then simmer over medium heat until the apples are tender and the juices have reduced to a syrup (about 15 minutes).
    3. Add the cornstarch mixture and a pinch of salt, and stir until thickened. Remove from heat and immediately divide into 4 ramekins.
    4. While apple compote cools, melt the butter over medium heat in a small pan. When melted, add oats and brown sugar and stir continuously for 2 to 3 minutes until crunchy. Be careful: This is very easy to overcook and burn!
    5. Distribute crisp topping evenly. Serve warm with pecans on top, and maybe definitely some vanilla ice cream.

    Stovetop apple crisp - RazzleFrazzleBlog.com