Jalapeño Popper Tortilla Pinwheels

Classic tortilla pinwheels get a flavorful upgrade with the new Philadelphia Bacon Cream Cheese Spread, diced jalapeño, and cheddar cheese! These tasty little bites are perfect for any party and are the perfect game day snack!

Jalapeño Popper Tortilla Pinwheels | Sweet Treats and MoreThis post is sponsored by Kraft Food & Philadelphia Cream Cheese.  All opinions are my own.  

You guys know how much I love Philadelphia Cream Cheese! It was an absolute no-brainer when the brand asked me to be an ambassador for them earlier this year.  The perks of having a fridge stocked with cream cheese has been awesome!

Right now if you look in my fridge I have about eight packages of cream cheese and a growing collection of the flavored Cream Cheese Spreads as well.  Have you tried the spreads yet?  The variety of flavors makes for endless possibilities of breakfast and snack options.  My latest favorite is this Bacon Cream Cheese Spread~fresh milk and real cream combined with real Oscar Mayer Bacon! You can bring that bacon flavor we all love to breakfast without actually having to cook bacon.   Score! 

Jalapeño Popper Tortilla Pinwheels | Sweet Treats and More #OnlyPhiladelphia #ad

We put it on breakfast sandwiches, in breakfast burritos, or just mix a little in with our eggs! Last week I decided to branch out from breakfast and make us a little game day snack for one of the football games we were watching.  

Jalapeño Popper Pinwheels! Tortillas, Philadelphia Bacon Cream Cheese Spread, diced jalapeños and a little cheddar cheese all rolled up and sliced into pinwheels. Perfecto! 

Jalapeño Popper Tortilla Pinwheels | Sweet Treats and More #OnlyPhiladelphia #ad

Jalapeno Popper Tortilla Pinwheels
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Ingredients
  1. 4 flour tortillas
  2. 4 oz container Philadelphia Bacon Cream Cheese Spread
  3. 4 oz can diced jalapeño
  4. 1 cup shredded cheddar cheese
Instructions
  1. Spread one tablespoon of bacon cream cheese onto each tortilla. Spread 1 tablespoon diced jalapeño on top then sprinkle with cheddar cheese.
  2. Roll tortillas up, then slice into 1/2 inch pinwheels. Chill until ready to serve.
Sweet Treats & More http://sweettreatsmore.com/

Slow Cooker Cheesy Chicken & Broccoli Quinoa

Slow Cooke Cheesy Chicken and Broccoli Quinoa #chicken #SlowCookerMeals #recipe

The craziest part of my day is always from about 4:30pm to 6:00pm (an hour or so before my husband gets home from work).  It’s that time right before dinner, when everything (and everyone) falls apart at our house.  I’m trying to feed the baby, trying to play referee, and trying to make dinner all at the same time.  The older boys are tired and hangry and fighting (which means my two year old is screaming)!  And my head hurts.  

That’s when I crack open a diet coke and just try to keep it together until my husband gets home :)  Three kids has thrown me a curve ball and I’ve learned, the only way I’m going to get dinner on the table is either with a little prep earlier in my day or using my slow cooker.  

Slow Cooke Cheesy Chicken and Broccoli Quinoa #chicken #SlowCookerMeals #recipe

Sadly just a few weeks ago I dropped my slow cooker on the floor and it shattered to pieces.  A mama cant live without her slow cooker! Hamilton Beach saved the day and sent me their new  Set & Forget 6 Qt Programmable Slow Cooker  to try out.  I love it! It has three options for easy, automatic cooking- program, probe, and manual mode.  The probe mode is pretty awesome, it’s for larger cuts of meat.   You can insert the probe, set the desired meat temperature and it will shift to the keep warm when the temperature is reached.  Pretty great right?  

It also has a clip-locked, secure lid that creates a tight seal when cooking and makes traveling with your slow cooker easy and mess-free!  I’ve had way too many spills in my car from a slow cooker full of chili or soup, so I’m a big fan of this new feature!!

Slow Cooke Cheesy Chicken and Broccoli Quinoa #chicken #SlowCookerMeals #recipe

This cheesy chicken & broccoli quinoa is one of the easiest meals I’ve made in the slow cooker.  With a little chicken broth and a few seasonings, it can be thrown together in just a few minutes and is ready in a few hours.   It can be really healthy depending on how cheesy you want it.  I of course, made it pretty cheesy :)  Might be why my kiddos loved it too!

Slow Cooker Cheesy Chicken & Broccoli Quinoa
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Ingredients
  1. 1 cup quinoa, rinsed
  2. 1 1/2 cups broccoli florets
  3. 2 large chicken breasts thawed and cut into one-inch pieces (or six tenders)
  4. 1 1/2 cups chicken broth
  5. 1 cup shredded cheddar-jack cheese + extra for garnishing at the end
  6. 1 tsp garlic salt
  7. 1 tsp curry powder
  8. salt and pepper to taste
Instructions
  1. Lightly grease the bottom and sides of your slow cooker. Place everything in the slow cooker and stir to combine. Cook on high for 3-4 hours or until quinoa is cooked, chicken is cooked through, and liquid is absorbed.
  2. Once done, sprinkle cheese over the top, turn slow cooker to "warm" setting. Once the cheese on top is melted, serve.
Sweet Treats & More http://sweettreatsmore.com/

Whole Wheat Pumpkin Honey Muffins

These mildly sweet Whole Wheat Pumpkin Honey Muffins are perfect for a healthy, fall breakfast or snack!

Whole Wheat Pumpkin Honey Muffins | Sweet Treats and More #pumpkin #breakfast #muffins #healthy

I just want to give a big thank you to my friends that have shared guest posts over the last few weeks!  I can’t tell you how nice it has been to take a little break from blogging to enjoy our sweet new baby boy (who’s already one month old!) and trying to figure out life with three little boys.  I’ll just say we are adjusting.  It’s been a little crazy and chaotic (more like a whirlwind) and some days I don’t even get a shower in, but I’m trying to embrace it and enjoy it.  

I haven’t done a ton of cooking or baking over the last few weeks, but have made these muffins a few times right after Graham arrived.  My boys liked them so much I made a couple of batches and put them in the freezer.   They have made breakfast quick and easy- pop a few in the microwave and voila.

Whole Wheat Pumpkin Honey Muffins | Sweet Treats and More #pumpkin #breakfast #muffins #healthy

These are made with whole wheat flour and sweetened with a little bit of brown sugar and honey.  They’re mildly sweet and perfectly soft and fluffy.  I’m seriously in love with them!   They taste light and healthy enough to eat a dozen in one sitting (so be careful!)

We like to drizzle a little more honey over the top of a warm muffin, just before serving.  

Whole Wheat Pumpkin Honey Muffins | Sweet Treats and More #pumpkin #breakfast #muffins #healthy

Whole Wheat Pumpkin Honey Muffins
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Ingredients
  1. 1 1/2 cups whole wheat flour
  2. 1/2 cup brown sugar
  3. 3/4 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1 tsp pumpkin pie spice
  6. 1/2 tsp salt
  7. 3/4 cup canned pumpkin
  8. 2 eggs
  9. 1/2 cup coconut oil (or vegetable oil)
  10. 1/2 cup good quality honey
  11. 1 tsp vanilla
Instructions
  1. Preheat oven to 350. Lightly grease a muffin pan or line with liners.
  2. Mix dry ingredients together in a medium bowl. Form a well in the center of the mix.
  3. Add wet ingredients to the well. Mix together until just combined. Fill muffin cups 2/3 full with batter. Bake for 18-20 minutes
Adapted from All Recipes
Adapted from All Recipes
Sweet Treats & More http://sweettreatsmore.com/

Soft and Crunchy Tacos

 
Hi, it’s Jenn, from Eat Cake For Dinner.  I am so excited to be here sharing a recipe with you while Kristy enjoys spending time with her new baby boy.  Do you follow her on Instagram?  How gorgeous is her whole family . . . right!!!
 
Having a new baby means you don’t have a lot of time to make dinner, but everyone has got to eat.
My family eats a lot of tacos.  They are fast and easy and perfect for a busy weeknight.  At times, it is nice to switch things up with a two layer version.Besides, if half the family likes crunchy shells and half likes soft shells, give them all what they want.   A soft shell and crunchy shell held together with creamy refried beans.Taco night just got better :)
 
You might also like:
 
Ground Beef Quinoa TacosGround Turkey Tacos

Cilantro Lime Chicken Fajitas with Mexican Slaw

Baked Honey Lime Chicken Taquitos with Green Chile Sour Cream

 

Soft & Crunchy Tacos
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Ingredients
  1. 1 Lb. lean ground beef
  2. 1/2 c. finely chopped onion
  3. 2 (8 oz.) cans tomato sauce
  4. 2 Tbl. fresh cilantro, chopped
  5. 1 Tbl. ground cumin
  6. 1 tsp. garlic powder
  7. 1 tsp. chili powder
  8. juice of 1 lime
  9. salt and pepper, to taste
  10. 8-10 crunchy taco shells
  11. 8-10 soft flour tortillas
  12. 1 can refried beans, warmed
For serving
  1. sour cream
  2. chopped lettuce
  3. Feta cheese
  4. diced tomato
  5. chopped cilantro
Instructions
  1. Brown ground beef in a large skillet over medium heat. Add the onion and saute for a few minutes or until tender. Add tomato sauce, cilantro, cumin, garlic powder, chili powder and fresh lime juice. Season with salt and pepper, to taste. Simmer for 5 minutes. If mixture starts to look too dry, add 1 or 2 Tablespoons of water and stir to combine.
  2. If your flour tortillas are much larger than your crunchy shells, use a pizza cutter and cut them down to size. Spread refried beans over soft flour tortillas and fold around the crunchy taco shells. Fill with meat filling and top with desired toppings. Makes 8-10 tacos.
Sweet Treats & More http://sweettreatsmore.com/
Thanks Jenn for sharing today! My family will totally love these tacos! 

Pumpkin Chocolate Chip Bundt Cake

Thank you Lindsay from Life Love & Sugar for sharing this yummy Pumpkin Chocolate Chip Bundt Cake today!

Pumpkin Chocolate Chip Bundt Cake |

Hey everyone! I’m Lindsay from Life, Love and Sugar where I blog about all things sweet. I’m so excited to be visiting today while Krissy is enjoying time with her new baby boy. I don’t have kids yet myself, but everyone around us is starting to pop ‘em out and from what I hear, they keep you pretty busy. :)

Since I have a particular love of all things cake and all things pumpkin, I thought I’d share this Pumpkin Chocolate Chip Bundt Cake with you today. Pumpkin Chocolate Chip Bundt CakeI’m always excited for pumpkin season to arrive – it’s absolutely one of my favorite flavors. And it goes so well with chocolate. I’ve been combining the two like crazy this year – Pumpkin Chocolate Brownie Cheesecake, Pumpkin Chocolate Chip Cookie Sandwiches, the list goes on. 

One of the things I love about bundt cakes is how easy they are to put together. Unlike a layered cake, once you bake it and top it with some glaze or icing, it’s ready to go!

Pumpkin Chocolate Chip Bundt CakeThis particular cake is super moist and totally delicious. I didn’t want to stop eating it. Unfortunately I had to. I couldn’t possibly eat everything I make – I’d blow up like a balloon! So instead I pawned it off on my co-worker and his kids. They loved it too! It apparently became a bribing tool for the weekend to get the kids to do their homework. Whatever works! :)

Pumpkin Chocolate Chip Bundt Cake
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for the cake
  1. 3 cups flour
  2. 1/2 tsp salt
  3. 1 1/2 tsp baking soda
  4. 1 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/2 tsp cloves
  7. 1 cup oil
  8. 1 1/2 cup sugar
  9. 2 eggs
  10. 1 1/3 cup pumpkin puree
  11. 1 1/2 cups chocolate chips
for the icing
  1. 4 oz cream cheese
  2. 1/4 cup butter
  3. 2 1/2 cups powdered sugar
  4. 1 tsp maple extract
  5. 1-2 tbsp water or milk
Instructions
  1. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
  2. Combine flour, salt, baking soda, cinnamon, nutmeg and cloves and whisk until combined.
  3. Combine oil and sugar in another large mixing bowl and mix until well blended.
  4. Add eggs one at a time and mix until combined after each addition.
  5. Add dry ingredients alternatively with the pumpkin, beginning and ending with the dry ingredients. Mix well after each addition.
  6. Stir in chocolate chips.
  7. Transfer batter to bundt pan and bake for 60-65 minutes or until a toothpick inserted comes out with a few crumbs.
  8. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
  9. When cake is completely cooled, make icing. Beat cream cheese and butter until smooth.
  10. Add powdered sugar and maple extract and mix until smooth.
  11. Add 1-2 tbsp of water or milk until you get the right consistency.
  12. Pipe or spread icing onto cake.
Sweet Treats & More http://sweettreatsmore.com/

Slow Cooker Chicken Fajita Dip

slow cooker chicken fajita dip

This Slow Cooker Chicken Fajita Dip has everything you love about fajitas melted together into a thick and creamy, super cheesy dip.   Chicken, bell peppers, onions, corn.  With a combination of sour cream, cream cheese, AND Pepper Jack Cheese.  Serve it with chips or even roll it up inside corn or flour tortillas for a super tasty game day appetizer.  

I like to first cook the chicken in the slow cooker in a little bit of soda (Dr. Pepper or Root Beer) mixed with a packet of fajita seasoning.  Once the chicken has cooked, I shred it and add all of the other ingredients.  If you want to save time you can use cooked chicken and put it all in the crock pot until it’s heated and all the cheese is melted! 

Slow Cooker Cheesy Chicken Fajita Dip | Sweet Treats and More

 A few of my friends and I have teamed up with Hamilton Beach to bring you some show-stopping Slow Cooker Game Day Recipes!  The best part of game day for me is definitely the food– I love any good reason to get together with friends to sit around and eat some grub.  Take a peek at what we’ve made…I promise you’ll find something to add to your next game-day menu.  

Hamilton Beach collage 3

Slow Cooker Chicken Fajita Dip
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Ingredients
  1. 3 chicken breasts (or 7-8 tenders), thawed
  2. 8 oz Dr Pepper (or Root Beer)
  3. 3 bell peppers (any variety), seeded and diced
  4. 1/2 large onion, chopped
  5. 1 (8oz) package cream cheese
  6. 8 oz Pepper Jack Cheese, shredded
  7. 16 oz sour cream
  8. 2 packets Fajita Seasoning Mix
  9. 1 tbsp olive oil
  10. salt and pepper
Instructions
  1. Place the chicken in the bottom of your slow cooker.
  2. Sprinkle one packet of fajita mix evenly over the chicken and pour the 8 oz. of Dr. Pepper in. Cook for for 3-4 hours on high (4-6 on low) or until chicken is cooked through.
  3. Remove the chicken, drain and reserve the juices. Shred the chicken and set aside.
  4. Heat a large saucepan with 1 tbsp olive oil and sauté peppers and onions over medium heat until tender.
  5. Place chicken back in the slow cooker. Add peppers and onion, frozen corn, the cream cheese (cut into one-inch cubes), shredded pepper jack cheese, sour cream and 1-2 tablespoons fajita mix from the second packet. (add more if desired) Stir to combine.
  6. Cover and cook on high for 20-25 more minutes until cheeses are melted, stirring occasionally.
  7. If the dip seems too thick, stir in a little of the reserved juice from the chicken (or just use chicken broth) to get the consistency you'd like. The juices the chicken cooked in will add great flavor!
Notes
  1. Time saver: you can skip cooking the chicken in the slow cooker, just use a rotisserie or cooked chicken, sauté the peppers and onion, then place everything in the slow cooker at the same time and cook on high until cheeses are melted and heat through.
Sweet Treats & More http://sweettreatsmore.com/
 

Slow Cooker Cheesy Chicken Fajita Dip | Sweet Treats and More

Chicken Fajita Dip~ Sweet Treats and More

Slow-Cooker Blackberry and Jalapeno Chicken Sandwiches 4

-Blackberry Jalapeno ChickenSandwiches ~ Cooking For Keeps

Sweet & Spicy Slow Cooker Appetizer Meatballs

Slow Cooker Meatballs- Favorite Family Recipes

game day veggie tray

Creamy Spinach Dip- Super Healthy Kids

s'mores brownies

Slow cooker S’mores Brownies- Something Swanky

slow-cooker-chipotle-chicken-taquitos-1

Chipotle Chiken Taquitos- Creme de la Crumb

California Pizza Kitchen BBQ Chicken Bacon Pizza Dip in a slow cooker! BOOYAH!! Ohsweetbasil.com

California Pizza Kitchen BBQ Chicken Dip- Oh, Sweet Basil

garlicwings

Honey Garlic Glazed Wings - The Recipe Critic

Coconut Mango Sticky Rice

Thanks to my friend Aarean from The Color Issue for sharing this Coconut Mango Sticky Rice today! Be sure to check out her blog — about all things colorful and creative!! 

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WAIT! Ok, before you judge this delectable treat let me just say it was one of the most delicious things my taste buds have had in…a while!I wish I could say I tried this for the first time while perusing the street markets in Bangkok…but instead it was at this mind blowing Thai food restaurant that our friends introduced us to. This place took Thai food to the next level; dare I say it has even become one of my favorites!

 photo IMG_0713.jpgSo back to the rice…It’s warm, sweet and soaked in coconut milk. If that doesn’t make you jump for joy…the soft mangos add a tangy and distinctive twist that’ll have you coming back for thirds and maybe fourths. If it doesn’t, well I guess we just can’t be friends :-).

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Here is the recipe and seriously don’t judge it ’til you taste it…I promise it’s a game changer. Plus, it’s kind of nice to change it up in the dessert department!

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Coconut Mango Sticky Rice
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Ingredients
  1. 1 1/2 cups uncooked short-grain white rice
  2. 2 cups water
  3. 1 1/2 cups coconut milk
  4. 1 cup white sugar
  5. 1/2 teaspoon salt
  6. 1/2 cup coconut milk
  7. 1 tablespoon white sugar
  8. 1/4 teaspoon salt
  9. 1 tablespoon tapioca starch
  10. 3 mangos, peeled and sliced
  11. 1 tablespoon toasted sesame seeds
Instructions
  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
  4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Sweet Treats & More http://sweettreatsmore.com/
 

Pumpkin Spice Cookies


These Pumpkin Spice Cookies are so easy to make. They are a cake mix cookie recipe which makes them extra tasty!

Pumpkin Spice Cookies ...A Cake Mix Cookie Recipe
 
Hey there! I am Mandy from Mandy’s Recipe Box and I am happy to be here today sharing a delicious cake mix cookie recipe with you all. Congrats to Kristy on her new little boy! I miss those newborn days so much, so be sure to inhale that baby scent while you can, Kristy. And while she takes a much needed break from blogging to snuggle her baby, I have a great cookie for you.
 
Pumpkin Spice Cookies ...A Cake Mix Cookie Recipe
 
Pumkin cookies are everywhere. I love them just as much as the next person. I’ve made Oatmeal Pumpkin Chocolate Chip Cookies, Pumpkin Pudding Cookies and the good ol’ Pumpkin Chocolate Chip Cookies. And now I bring you Pumpkin Spice Cookies which is a fabulous cake mix cookie recipe. I love using cake mix in things besides making a cake. Like my Strawberry Chip Cookies. Be sure not to overbake these or they will turn crunchy. I used pumpkin spice extract that I found at Walmart, but you can also use Pumpkin Pie Spice.
 
 
 
Pumpkin Spice Cookies (from a cake mix)
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Ingredients
  1. 1 box Spice Cake mix
  2. 1 tsp baking powder
  3. 2 eggs
  4. 2/3 cup vegetable oil
  5. 1 tsp pumpkin spice extract or pumpkin pie spice
  6. 1 1/2 cups chocolate chips
Instructions
  1. Heat oven to 350.
  2. Mix together the dry cake mix and baking powder.
  3. Add the eggs, oil, extract or spice, and mix.
  4. Add the chocolate chips and mix again.
  5. Drop onto baking sheets lined with parchment paper or silicone mats.
  6. Bake 10-11 minutes. Make sure not to let them overbake.
  7. Store in an airtight container.
Sweet Treats & More http://sweettreatsmore.com/
 

Connect with me…
 —–Thank you Mandy for guest posting today!!—– 

Pear Crumble {for two}

Big thank you to Gerry from Foodness Gracious for guest posting today! I love Gerry’s photography style and this Pear Crumble looks incredible!
Pear Crumble from Foodness Gracious on sweettreatsmore.com
Hey everyone, I’m so glad to be guest posting for Kristy at a time when I know how busy she must be! Let me hear a congratulations on the birth of her new baby!
 
Having two kids of my own and being a stay-at-home dad, I know exactly how crazy family life can get. Blogging takes time but we wouldn’t do it if we didn’t love it, right? Sometimes though you have to have a few quick and easy recipes up your sleeve and crumble desserts are one of mine. You can use pretty much any fruit and it doesn’t even have to be ripe. Once you start cooking it down, it’ll be perfect by the time it’s finished baking.
Pear Crumble from Foodness Gracious on sweettreatsmore.com
 
For this crumble I used pears which are super tasty and still come under that “fall” dessert category. Cut the pears into big chunks and toss them with some brown sugar. Melt your butter and make the crunchy crumble topping and that’s pretty much it. I love making crumbles because they’re so rustic and have no way of looking perfect, no two crumbles will look the same! I’m also a big fan of adding fresh herbs to desserts. All it takes is a tiny amount to take it to a whole new level. I threw in some rosemary because I have two plants in the garden which won’t stop growing, but thyme and basil work great for sweet dishes too. I made two individual sized skillet crumbles but you could follow the recipe and use a larger 9 inch wide skillet. You may have to adjust the baking time slightly but when you see the sauce start to bubble and the crumble turn a nice golden brown, it’s done! I always serve my crumble warm with a dollop of good vanilla ice cream on top and watch it slowly melt through…yumm!
 
Pear Crumble from Foodness Gracious on sweettreatsmore.com
Pear Crumble (for two)
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Ingredients
  1. Recipe- for two individual crumbles.
  2. 22 oz diced fresh pears (about 4)
  3. 1/2 cup brown sugar
  4. 2 tbsp butter
  5. 1/2 teaspoon chopped rosemary
  6. Topping-
  7. 1 cup all purpose flour
  8. 2 oz (1/2 stick) unsalted butter, cold
  9. 3 tablespoons brown sugar
  10. 1/4 teaspoon chopped rosemary
Instructions
  1. Make the topping first by combining the flour, butter, brown sugar and rosemary in a bowl. Rub the butter through the flour with your fingertips until it becomes crumbly and looks like pea-sized chunks. Transfer to the fridge.
  2. Preheat the oven to 400 degrees.
  3. Place the pear chunks to a bowl and add the brown sugar.
  4. Toss well to coat the pear with the sugar.
  5. Place the skillets on the stove and add 1 tablespoon of butter into each skillet, let it melt and turn slightly brown.
  6. Divide the pear into both skillets and cook for about 5 minutes.
  7. Place the skillets onto a baking pan and divide the crumble mixture gently over the top of each pile of pears.
  8. Bake in the oven for about 35 minutes and the pears start to bubble and the crumble turns golden brown.
  9. Let rest for 5 minutes and serve with vanilla ice cream
Sweet Treats & More http://sweettreatsmore.com/

Peanut Butter & Jelly Cream Cheese Ball and $10,000 Kitchen Makeover Giveaway

One of the best parts of my job is being able to work with brands who support a positive cause.  Which makes me really excited to be partnering with Smucker’s Natural Fruit Spreads and the Mom it Forward Blogger Network to participate in the Smucker’s “Spread a Little Sunshine” campaign!  (I have been provided product and compensation for this post but as always, I’m here to share my own opinion!)Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

Smucker’s is giving one lucky winner a $10,000 kitchen makeover! Talk about a dream!  To enter the sweepstakes all you have to do is share how you “Spread a Little Sunshine.”  How do you pay it forward to people? Help people? Or just make someone’s day a little better? 

Share how you “Spread a Little Sunshine” at the following: 

For full details click here!

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

 Smucker’s has been spreading their own sunshine with their All Natural Fruit Spreads.  Have you tried them?  We always buy the All Natural Strawberry Fruit Spread (my four year old loves plain jelly toast and jelly sandwiches) but they have a variety of flavors, all made with quality ingredients from natural sources (and are non-GMO!!)  

To spread a little sunshine in my own way (with food, duh), I made this Peanut Butter & Jelly Cream Cheese Ball.  A peanut butter and jelly sandwich may be kid food, but it still one of my favorite things to eat.  It is reminiscant of childhood and makes me feel pretty good.  Dessert makes me  fee; pretty good too. So I created a sweet cream cheese ball, loaded with peanut butter and gobs of Smucker’s All Natural Strawberry Fruit Spread, studded with peanut butter chips:) 

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

It’s a feel good dessert that you should probably make and probably share with your friends.  So they can feel good too.  The gift of food (and drink) is just one small way I like to “spread a little sunshine.”  I hope dinner for a friend out of the blue, a warm plate of brownies, or a Route 44 Diet Coke from Sonic, makes their day like it does for me!

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

Enjoy and good luck!! 

Peanut Butter & Jelly Cream Cheese Ball
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Ingredients
  1. 8 oz cream cheese, soft
  2. 3/4 cup peanut butter (I used crunchy)
  3. 1/3 cup powdered sugar
  4. 1/2 teaspoon vanilla
  5. 1/2 cup Smucker's All Natural Strawberry Fruit Spread
  6. 1 to 1 1/2 cups peanut butter chips
Instructions
  1. Beat the cream cheese and peanut butter together. Slowly beat in vanilla extract and powdered sugar. Place spoonfuls of Smucker's All Natural Strawberry Fruit Spread throughout the mixture, gently folding in. You don't want it to be completely mixed in, but more "dotted" with jelly.
  2. Shaped into a ball and wrap in saran wrap and let chill for one hour in the fridge.
  3. Roll the ball in 1 cup peanut butter chips. Serve with graham crackers.
  4. *store in the fridge until ready to serve
Sweet Treats & More http://sweettreatsmore.com/