Honey Mustard Grilled Salmon

This Honey Mustard Grilled Salmon is easy, healthy, and perfect for summer grilling!


Over the last year our kitchen table has seen very little action. We eat most of our meals out back on our patio table now. The weather really is perfect here in San Diego and eating outside has become one of our favorite things to do year round.  Dinner becomes a much longer ordeal than if we’d just eat inside– the kids end up playing and we sit around talking until it gets dark or just a little bit chilly. And before we know it, it’s bed time.  It’s the best. 

Because we eat outside so much and can do it year round, we grill a lot too. This Honey Mustard Grilled Salmon is the our latest favorite and it’s the perfect easy and healthy meat to to grill up this summer.


I made a simple honey mustard marinade for the salmon using Tessemae’s All Natural Honey Mustard plus a little honey, olive oil, garlic and salt and pepper. Just brush it all over the salmon and let it marinade for a few hours before cooking on the grill. 

 Juicy and tender with just a light honey mustard flavor.  I like to drizzle someof the honey mustard over the top of the salmon too.


I’ve used several of Tessesmae’s dressings but this was the first time using one of their condiments.  I love it! Along with the Honey Mustard they have several condiments to chose from that also make a perfect addition to your summer grilling and summer bbqs! 

Honey Mustard Grilled Salmon
  1. 4 boneless, skinless salmon filets
  2. 1/4 cup Tessemae's Honey Mustard Dressing
  3. 3 tbsp honey
  4. 3 tbsp extra virgin olive oil
  5. 1 clove garlic, minced
  6. salt and pepper
  1. In a small bowl, whisk Honey Mustard, honey, extra virgin olive oil and minced garlic together.
  2. Place salmon filets on a plate and brush each side generously with the honey mustard mixture. Season filets with salt and pepper.
  3. Cover the plate with foil or plastic wrap and refrigerate for 2-3 hours.
  4. Grill over mediu-high heat 6-7 minutes per side or until the fish flakes away easily
  1. Many of the Tessemae’s dressings & marinades are olive oil based so the olive oil solidifies when chilled in the frig. If storing in the frig (refrigerate for quality up to 7 months), it’s important to know the dressings haven’t spoiled/gone bad. You can either let their dressing warm to room temperature on the kitchen counter or place the bottle in warm water for a few minutes (I use a mug filled with hot water from the tap)
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Brown Butter Oatmeal Sandwich Cookies

Brown Buter Oatmeal Sandwich Cookies

The fluffiest brown butter buttercream frosting sandwiched between soft, chewy oatmeal cookies. Heaven in every bite my friends. The cinnamon spiced oatmeal cookies pair perfectly with the rich, nutty, brown butter frosting.   

We crashed our friends’ block party over the weekend and brought these along to share with everyone…whom we didn’t know at all ;) But its always fun to meet and share cookies with new friends.  

Brown Butter Oatmeal Sandwich Cookies

I might just like these more than the Little Debbie Oatmeal Cream Pies I grew up loving.  

Brown Butter Oatmeal Sandwich Cookies
For the cookies
  1. 1 cup butter, soft
  2. 1 cup brown sugar
  3. 1 cup sugar
  4. 2 eggs
  5. 1 tsp vanilla extract
  6. 2 cups flour
  7. 1 tsp baking soda
  8. 1 1/2 tsp cinnamon
  9. 1 tsp salt
  10. 3 cups rolled oats
For the frosting
  1. 1 cup butter
  2. 3 cups powdered sugar
  3. 1/4 cup heavy cream
  4. 1 1/2 tsp vanilla extract
First make the frosting
  1. Melt the butter in a small saucepan over medium-low heat, whisking occasionally until butter is foaming and brown specks begin to appear and butter smells nutty. Remove from heat and pour into a bowl to chill. Chill in fridge until butter solidifies again (about 1 hour).
  2. Once chilled, place chilled brown butter in a mixing bowl. Slowly beat in powdered sugar, heavy cream and vanilla extract. Whip until thick and creamy. Set frosting aside.
  3. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  4. In a stand mixer, cream butter and sugars until smooth. Add egg and vanilla and beat until creamy. In another bowl combine flour, baking soda, cinnoman and salt. Slowly beat into the sugar mixture. Stir in oats.
  5. Scoop by rounded tablespoon onto baking sheet. Bake at 375 for 8-9 minutes. Let cool for several minutes before transferring to a cooling rack.
  6. Spread a thick layer of frosting in between two oatmeal cookies.
  1. cookie recipe from Kroger's. can of Old Fashioned Oats
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Shrimp Ceviche

Ceviche Recipe | Sweet Treats and More

Ceviche is my husband’s latest food obsession.  He orders it at every Mexican restaurant we go to. He bought some at the farmer’s market a couple of weeks ago and liked it so much he went back and bought more. And he even called in an order for carry out over the weekend. I’m not sure I could have even told you what ceviche was before his obsession began. It’s kind of like a pico with shrimp!  

I finally decided just to make a big ol’ batch of it at home. 

Ceviche Recipe | Sweet Treats and More

It’s actually really easy to make too, it just takes a little bit of time to chop everything up.  This ceviche is loaded with baby shrimp (you could also use crab or lobster), tomatoes, onion, jalapeño and serrano pepper, cucumber, cilantro, all mixed together in fresh lime and lemon juice, salt and pepper. 

Shrimp Ceviche Recipe | Sweet Treats and More

If you want it spicy, like my husband wants everything, leave some of the seeds from the peppers in.  The secret to this is letting it chill overnight to let all of the flavors marinate together!! 

Add some fresh avocado just before serving too!

Mexican Ceviche Recipe
  1. 1 lb baby shrimp, thawed (cooked, deviened and tails removed)
  2. 3 limes, juiced
  3. 1 lemon, juiced
  4. 4 roma tomatoes, diced (seeds and membranesromoved)
  5. 1 small white onion, chopped
  6. 1/2 cucumber, peeled and diced
  7. 1 clove garlic, minced
  8. 1 jalapeño, diced (seeds removed or leave for extra spicy)
  9. 1 serrano pepper, diced (seeds removed)
  10. 1 large avocado, sliced
  11. 1/2 cup cilantro, chopped
  12. salt and pepper to taste
  1. Place shrimp in a medium sized bowl. Pour lime and lemon juice over shrimp and season with a dash of salt.
  2. Add tomatoes, onion, garlic, jalapeño, serrano pepper, and cilantro. Stir everything together. Season with salt and pepper to taste. Cover and refrigerate over night (or at least 4-5 hours).
  3. After it has chilled, serve with freshly sliced avocado on top.
  1. *option to slice the shrimp into smaller chunks or leave as is.
  2. adapted from (adjusted measurements) All Recipes
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Banana Almond Smoothie

Banana Almond Smoothie | Sweet Treats and More  

My husband made the boys a banana shake a few weeks ago and it was amazing. I might have finished off my two year old’s when he wasn’t looking.  It was simply vanilla ice cream, milk and bananas, and it was sooo good.

I realized I always add banana to the smoothies I make but never let it be the star of the show. And banana totally needs to be the star of the show…don’t ya think?! I love banana flavored things. 

Banana Almond Smoothie | Sweet Treats and More 

This Banana Almond Smoothie is packed with banana flavor with a hint of almond, is thick and creamy and delicious.  And healthy too! It’s the perfect afternoon treat for me when I want to grab a handful of my kids’ animal crackers, or a cookie, or a leftover muffin

I like to add a pinch of xanthum gum too.  Get your hands on some if you want to make all of your smoothies extra creamy :)

Banana Almond Smoothie
  1. 6 oz almond milk
  2. 2 bananas, sliced
  3. 1 tbsp almond butter
  4. 1 tbsp brown sugar
  5. 1/2 tsp vanilla extract
  6. 1/4 tsp almond extract
  7. 1/4 tsp xanthum gum
  8. 1 cup crushed iced
  9. dash of cinnamon
  1. Place everythig in a powerful blender (I use blendtec). Press the smoothie button or blend until creamy with no chunks. Pour into two small glasses or one large. Sprinkle with a dash of cinnamon and enjoy!
  1. if using frozen bananas, reduce amount of ice
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Strawberry Poppy Seed Sour Cream Crumb Muffins

Strawberry Poppy Seed Sour Cream Crumb Muffins | Sweet Treats and More

Just when I start to think I’m getting this mom thing down, like I’m not completely failing, or I’m proud of the patience I’ve had with the boys, we have a day like yesterday.

Fail. fail. fail. It was a doozy.  

Thank goodness today is a new day. 

Strawberry Poppy Seed Sour Cream Crumb Muffins | Sweet Treats and More

And for muffins. These muffins saved me when I about lost my mind and needed a bite (or two or ten) of comfort food.  Yes, my name is Kristy and I’m a stress eater.  And sometimes when my children have melt-downs over silly things all day long, sometimes for the whole world to see, I get a little stressed out. Just a little.  

These muffins though, they helped. 

Tart strawberries in a light and fluffy muffin loaded with poppy seeds, a hint of almond, and topped with a buttery, sugar-crumb topping.  Mmm, they’re pretty perfect.   Each bite took me to a happier, more relaxed place. 

Strawberry Poppy Seed Sour Cream Crumb Muffins | Sweet Treats and More

Happy Mother’s Day weekend! Being a mom is a tough job. I’m thankful for new days, for a chance to be better at this whole mom thing every day.  

Strawberry Poppy Seed Sour Cream Crumb Muffins
  1. 1 1/2 cups flour
  2. 3/4 cups sugar
  3. 3/4 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/3 cup oil
  7. 1/3 cup milk
  8. 1/3 cup sour cream
  9. 1 tsp almond extract
  10. 1 egg
  11. 1 cup diced strawberries
  12. 1 tbsp poppy seeds
Crumb Topping
  1. 1/3 cup flour
  2. 1/2 cup sugar
  3. 1/4 cup butter, cubed
  1. Preheat oven to 350. Line muffin tin with cupcake liners and set aside.
  2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl whisk oil, milk, sour cream, almond extract, and egg together. Stir into dry ingredients until just combined. Add poppy seeds and diced strawberries.
  4. Fill muffin cups 3/4 full.
For the crumb mixture
  1. Mix flour and sugar together in a small bowl. Cut in butter. I like to use my hands to mix it into a crumble.
  2. Sprinkle crumb mixture over the muffins. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
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Slow Cooker Thai Coconut Chicken & Sweet Potato Curry

Slow Cooker Thai Coconut Chicken and Sweet Potato Curry | Sweet Treats and More

I learned something new about my mother-in-law over the weekend.  She doesn’t like sweet potatoes!! This would have been nice to know before I made this Slow Cooker Thai Coconut Chicken & Sweet Potato Curry for Sunday dinner :|  This is also shocking information for someone who is a lover of sweet potatoes.

But guess what??

She liiiiked it!  She even said the sweet potatoes were here favorite part of the dish. Whaaa?   

Slow Cooker Thai Coconut Chicken and Sweet Potato Curry | Sweet Treats and More

I love, love love this Slow Cooker Coconut Chicken Curry, but it requires a few more ingredienst and a few more steps for prep.  But this one, it takes just a few minutes to prepare, is so so simple, and has that curry flavor we love.  Served over warm white or brown rice and it’s a winner. 

Slow Cooker Thai Coconut Chicken & Sweet Potato Curry
  1. 2 large chicken breasts (or 6 chicken tenders)
  2. 1 large sweet potato, peeled and diced
  3. 2 red bell peppers, seeds removed and chopped
  4. 1/2 white onion, chopped
  5. 1 (14 oz) can coconut milk
  6. 1/2 cup chicken broth
  7. 1 1/2 tsp curry powder
  8. 1 1/2 tsp garham masala
  9. 1/2 tsp garlic salt
  10. salt and pepper to taste
  11. ***see note below to thicken sauce if needed
  1. Whisk coconut milk, chicken broth and seasonings together in a bowl and pour into a 6qt slow cooker.
  2. Place diced sweet potato, red bell peppers, onion, and chicken in the slow cooker.
  3. Cook on low for 4-6 hours or high 3-4 hours (until chicken is cooked through and vegetables are tender). Remove chicken and shred with a fork. Add back into the slow cooker.
  4. Serve over warm white or brown rice.
  1. ***If you want a thicker sauce, whisk 2 tbsp cornstarch into 1/4 cup cool water. Pour into the slow cooker and let cook for another 20-30 minutes (until it simmer and thickens)
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Chocolate Crepes

Chocolate Crepes |Sweet Treats and More

We make crepes at least once a week at our house. My kids love them.  They’ve kind of become our go-to Sunday morning breakfast.  We save these Chocolate Crepes though for special occasions.  Like Mother’s Day :)  I think any momma would love a plate of warm chocolate crepes filled with fruit and whipped cream. 

Chocolate Crepes |Sweet Treats and More

I’ve been working with The Hershey Company over the last year, learning about and using different products in my kitchen.  So of course I used HERSHEY’S Cocoa in these Chocolate Crepes.  HERSHEY’S Cocoa powder is one of my pantry staples!

Chocolate Crepes |Sweet Treats and More

 I love this video that tells the story of HERSHEY’S Cocoa and learning about where and how the cocoa beans are sourced.  There is just something really cool about knowing where our food comes from. One woman from the video says “everyone who consumes chocolate should be happy and proud to know that cocoa is produced in a sustainable manner.”  I’m a consumer of chocolate and I completely agree :) 

The Hershey Company sources the best cocoa beans from small farms in West Africa, where they also implement programs to teach farmers how to grow better quality products. I love their dedication to their farmers and their consumers! And I really do love their chocolate. Like, a lot. 

Chocolate Crepes |Sweet Treats and More

Now go make some chocolate crepes!

Chocolate Crepes
  1. 4 eggs
  2. 3 cups milk
  3. 1 tsp vanilla
  4. 2 1/2 cups flour
  5. 1/2 cup HERSHEY’S Cocoa powder
  6. 1/2 cups sugar
  7. 1/2 tsp salt
  1. Blend everything together in a blender. Chill for 30 minutes to an hour. (I've also whisked everything in a large bowl with a fork and this works too)
  2. Lightly grease a crepe pan (or other small frying pan) and heat over medium-high heat. Pour about 1/4 cup batter into the pan and swirl to evenly coat the pan. Cook for 1-2 minutes or until golden, flip and cook for another 20-30 seconds.
  3. Flip onto a plate. Continue with the rest of the batter.
  4. Serve with jam, fresh fruit, and whipped cream.
Sweet Treats & More http://sweettreatsmore.com/

 This post is sponsored by The Hershey Company.  All opinions are my own. 

Cheesy Crescent Roll Waffle Bites

Cheesy Crescent Roll Waffle Bites | Sweet Treats and More

My three year old is the pickiest eater right now.  And boy is he stubborn.  One thing I know he’ll always eat is a grilled cheese sandwich or a quesadilla.  The boy loves cheese:) 

In an effort to make his daily consumption of cheese a little more creative I made these Cheesy Crescent Roll Waffle Bites. I loved them just as much as him.  

Cheesy Crescent Roll Waffle Bites | Sweet Treats and More

Cheesy Crescent Roll Waffle Bites | Sweet Treats and More

Crescent roll dough gets sandwiched together with cheese and cooks in just minutes in a waffle iron. They are like mini butter, flaky grilled cheese waffle sandwiches.  

We dipped them in mustard and ate them for lunch, but you could serve them along side any meal or as a quick after school snack.   If you want them super cheesy, double up the cheese slices in the middle!  

Cheesy Crescent Roll Waffle Bites | Sweet Treats and More

Cheesy Crescent Roll Waffle Bites
  1. 1 tube of refrigerator Crescent Rolls (cut into 16 triangular pieces, see below)
  2. 4 slices cheese of your choice (cut into 4 triangle pieces)
  3. waffle iron
  4. cooking spray
  1. Turn waffle iron on.
  2. Roll out crescent roll dough and cut into 16 smaller triangles. Cut cheese slices into four triangular pieces.
  3. Coat the waffle iron with cooking spray. Place four crescent triangles on the waffle iron. (you may need to shape the triangle pieces of dough a little)
  4. Top with a slice of cheese. Top each with another crescent triangle and lightly push down to seal edges.
  5. Cook in waffle iron until golden (or slightly cripsy if desired).
  6. Remove from waffle iron, enjoy!
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PB & J Ice Cream Cookie Sandwiches {Our Best Bites New Cookbook!!}

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

The girs from Our Best Bites are at it again with another amazing cookbook! Their new book 400 Calories or Less with Our Best Bites is probably my favorite though.  Everything in it is practical dishes for a family–full of easy, healthy, and tasty snacks, meals, and desserts.  

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

I coudn’t wait to dig in and make something. I of course made dessert, first.  Always dessert first with me, right?! 

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

I made their PB & J Ice Cream Cookie Sandwiches and I’m a little bit obsessed.  You know I love peanut butter.  But these take the nostalgia of my childhood favorite sandwich and turn it into a tasty, ice cream treat.  And there is only 115 calories in one of these!! 

I imagine popping these babies all summer long!

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

If you haven’t had a chance to buy their new book, buy it now!  A few recipes on the list to try next–  Grilled ChickenCaprese, Curry Cashew Quinoa Salad, and Grilled Vegetable Flatbread Pizzas.  

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

PB & J Ice Cream Cookie Sandwiches
  1. 1/2 cup creamy peanut butter
  2. 6 tbsp packed brown sugar
  3. 1/2 tsp
  4. 1 egg white (from medium or large egg)
  5. 1 cup plus 2 tablespoons slow-churned vanilla ice cream, slightly softened
  6. 2 tbsp strawberry or raspberry preserves
  1. Preheat oven to 350. Line a baking sheet with parchment paper or silicone baking mat.
  2. Beat peanut butter, brown sugar, baking soda, and egg white until combined. Dough will be loose. Chill for 1 hour in refrigerator. Dough will be soft.
  3. Scoop dough by scant 1/2 tablespoons and gently form into balls. Place on cookie sheet and flatten just slightly with your hand. You should have about 2 dozen cookies.
  4. Bake for 5-7 minutes, until cookies are puffed and edges are set. Let cool 2-3 minutes on baking sheet and then transfer to cooling rack. Once completely cooled, store in freezer until ready to assemble.
  5. Too assemble, flip all cookies over and spoon 1/4 teaspoon jam on each one. Place 1 1/2 tablespoons vanilla ice cream on 12 of the cookies. Sandwich another cookie on top of each of the 12 ice cream-topped cookies, gently pressing them together.
  6. Place sandwiches on a plate or freezer-safe container and freeze until firm. To serve, let sit at room temperature for a few minutes to soften.
  7. Enjoy!
  1. from the ladies at Our Best Bites
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Cilantro-Lime Avocado Chicken Salad

Cilantro-Lime Avocado Chicken Salad | Sweet Treats & More

It’s always after the weekend, when Mondays roll around, that I re-dedicate myself to eating better.  I always fall off the wagon on the weekend.  No matter how determined I am I cave and indulge in cookies or late night popcorn with a bowl of chocolate chips.  Those two = MAJOR WEAKNESS for me.  

So Monday is here and I’m back on the wagon.  This Cilantro-Lime Avocado Chicken Salad is guilt free but has lots of flavor.  Perfect for a lighter lunch or dinner.  We like to eat it plain, wrapped up in lettuce, or you can make a wrap or open faced sandwich with it.  

Cilantro-Lime Avocado Chicken Salad | Sweet Treats & More

Chicken, avocado, celery, and cilantro are tossed together in a simply dressing made of Greek yogurt, a tad bit of light mayo, lime juice and cumin.  It’s just my kind of simple, healthy salad. 

Serve it in the avocado shells for a fun presentation ↑↑ :)

Cilantro-Lime Avocado Chicken Salad
  1. 12 oz shredded chicken
  2. 1/2 of a large avocado, diced
  3. 1/4 cup celery, chopped
  4. 1/4 cup cilantro, chopped
  5. juice of 1/2 of a lime
  6. 1/2 cup nonfat Greek yogurt
  7. 1 tbsp light mayo
  8. 1/4 tsp cumin
  9. salt and pepper to taste
  1. Combine greek yogurt, mayo, lime juice, and cumin together in a small bowl.
  2. Combine chicken, avocado, celery, and cilantro together in a medium bowl. Pour dressing over chicken mixture and stir to combine. Season with salt and pepper to taste.
  3. Chill in air tight container or serve immediately.
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