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Banana Nutella Fudge Pops

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Remember when you were a kid and the best part of summer was running through the sprinkler, and afternoons getting sticky from about five too many fudge pops? Or was it eight? Whatever, they were awesome, and since we’re up to our sweaty necks in summer, these Banana Nutella Fudge Pops from TK member Laicie were right up my alley.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Did I mention the best part? With three ingredients, these will beat the socks off any store-bought fudge pop you find!

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

First, peel the bananas and place them into your blender. Next, add in the Nutella.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Lastly, the almond milk.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Blend together until creamy and smooth.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Pour into your handy dandy popsicle molds, and freeze until hard, about six hours.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

To release them from the molds, run them under warm water for a few seconds to loosen them up.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

And if you’re feeling bonkers, drizzle them in some extra Nutella Magic Shell. Because if some Nutella is good, then more is better!

A big thanks to Laicie for this childhood flash back treat! Be sure to check out her blog, A Thousand Threads, for more amazing recipes, crafts and gorgeous photography!

 
 

Printable Recipe

Banana Nutella Fudge Pops

See the full recipe post on Laicie Heeley’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

These 3-ingredient banana nutella fudge pops are our go-to summer snack. They’re delicious, super easy to make, gluten-free, and have a vegan option too!

Ingredients

  • 3 whole Bananas (peeled)
  • ½ cups Hazelnut Spread, Such As Nutella
  • ½ cups Almond Milk
  • Popsicle Sticks And Popsicle Mold

Preparation Instructions

Put all ingredients into a blender and blend until smooth. Transfer the mixture into your popsicle molds, and place a stick in the middle of each mold. Freeze for at least 6 hours or until solid.

Once frozen, soak popsicle molds in lukewarm water for a few seconds and wiggle the stick until popsicles come free.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Strawberry Mango Salsa

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

It’s nearly impossible to pick your favorite thing about summer. How can you choose between long sunny days, running through the sprinkler, and bottomless glasses of lemonade? I’m adding one more thing to your favorite-things-about-summer list: this Strawberry Mango Salsa from TK member Danae. Strawberries are in season now, so head to your local farmers market and make this for your next shindig. Or just because.

And if you’re anything like me and loaded up on four pounds of strawberries in one trip, then this is the perfect way to use them up!

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Truth be told, I reached the point where I just started eating this with a spoon. You’re not judging, right? Okay, good. Whew.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Hull and dice your strawberries into small chunks and pour into a large bowl.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Next, we have the mango. I prefer to cut the mango away from the pit with the skin on. Trying to cut a peeled mango away from the pit always leads to a slippery mess, and I don’t want to run the risk of cutting myself when the mango goes flying! Once the mango is cut away from the pit, I use a spoon to shimmy the meat away from the skin.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Then dice it up into small chunks and add it to the bowl along with the strawberries.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Following the mango, dice a red onion and add it into the mix.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Every salsa needs a dash of fresh lime juice, so add that in.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

If you’re up for a spicy kick, Danae added in some cayenne pepper to the mix. Good move.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Then the honey!

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

And what salsa would be complete without a boatload of cilantro? Toss that in there, too.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Give the whole batch one final mix to combine, and voila! If you’re patient enough to let this sit and develop more flavor, it will be even better. But I understand if you’re not and feel compelled to dig in right away. It’s so fresh it can’t be ignored.

Be sure to check out Danae’s TK recipe box and her site Recipe Runner for more home-cooked goodness. Next on my must-make list is this Tomato Basil Feta Pizza. Just try and say no to that!

What is your favorite summer time salsa recipe? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

 
 

Printable Recipe

Strawberry Mango Salsa

See the full recipe post on Danae | Recipe Runner’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Fresh and fruity Strawberry Mango Salsa! Perfect for topping chicken, fish tacos, or with a bowl of chips.

Ingredients

  • 1 cup Strawberries, Hulled And Diced
  • 1 cup Mango, Peeled And Diced
  • 2 Tablespoons Cilantro, Chopped
  • ¼ cups Red Onion, Diced
  • 1  Lime, Juiced
  • 1 teaspoon Honey
  • ½ teaspoons Chili Powder
  • ¼ teaspoons Kosher Salt

Preparation Instructions

Combine all of the ingredients in a medium size bowl and toss together. Serve immediately or cover and store in the fridge until ready to use.

Note: This salsa is best if it is used the same day it is made.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Lemon Icebox Delight

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if this Lemon Icebox Delight wasn’t perfect enough, it’s nearly no-bake! To make it truly a no-bake treat, just substitute pre-made graham cracker pie crusts!

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

The lineup of ingredients is pretty simple. Check it out!

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour your graham cracker crumbles into a large bowl. Whisk in the sugar.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Next, add in the melted butter and stir until large crumbles form.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once the graham cracker crumbles are formed, press them into the bottom of a 13×9 inch baking dish.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

In the same large bowl that you mixed the graham crackers, mix together cream cheese and powdered sugar until smooth. Next, fold in half of the Cool Whip until incorporated.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once it’s smooth, spread it over the top of the pressed graham crackers.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Now, it’s time for the second layer. Again in the same bowl as before, stir together the condensed milk and lemon juice. I ran out of lemons, so I used less lemon juice than called for. But it worked out just fine. I might even suggest it so that this layer isn’t too soft and you can spread out the final layer without it swirling too much.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour the mixture over the first layer. Looks gorgeous already!

Lastly, the final layer is the remaining Cool Whip! Cool Whip is one of my favorite treats, especially right out of the freezer. But I resisted eating the rest of it right out of the tub and put it on the bars.

Place these into the fridge to chill until ready to slice and serve.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Garnish with a bit of lemon zest to make it pretty. You and your family are going to fall very hard for these!

Be sure to check out Tonya’s TK recipe box and her site 4 Little Fergusons for more home-cooked inspiration. This Bistecca Pizza Al Forno is speaking volumes to me in particular!

What is your family’s favorite dish when you are together? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

 
 

Printable Recipe

Lemon Icebox Delight

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Tastes light and fresh, no pudding mixes in this recipe!

Ingredients

  • 1 cup Graham Cracker Crumbs
  • 1 stick Melted Butter
  • ½ cups Sugar
  • 8 ounces, weight Cream Cheese, Softened
  • 16 ounces, weight Cool Whip, Thawed, Divided
  • 1-½ cup Powdered Sugar
  • 1 cup Lemon Juice
  • 1 whole Lemon, Zested
  • 14 ounces, fluid Sweetened, Condensed Milk

Preparation Instructions

For the crust:
Preheat oven to 350ºF. Combine Graham cracker crumbs, butter and sugar. Press into the bottom of a sprayed 9×13 glass pan. Bake for 12 minutes. Cool.

For the filling:
Mix the cream cheese, powdered sugar and half the whipped topping until combined. Spread over cooled crust.

Whisk the sweetened condensed milk with lemon juice and zest, until combined. Pour over cream cheese layer. Top with remaining whipped topping and refrigerate overnight before serving.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Avatar of Megan {Country Cleaver}

Oven Fried Guinness Onion Rings

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

They always say the way to a man’s heart is through his stomach, and Lauren definitely helped me win the love of my husband all over again with these Oven Fried Guinness Onion Rings! If your hunny-bunny loves a good stout beer, like mine does, he will love this recipe too.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

The ingredients are super simple and make perfectly crunchy onion rings. I definitely like these way better than the fried version.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Using a sharp knife, peel and slice your onion into 1/2-inch rings. Place them in a large bowl and pour the buttermilk and part of the Guinness over the top. Lauren recommends letting them rest, covered, in the fridge for at least five hours. And she says they’re even better if left overnight.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

When you’re ready to prep your onion rings, I go with the “trip-dip” approach, preparing one bowl of seasoned flour for dredging, one bowl (or pie pan, in my case) of eggs and buttermilk as a wash, and one final pie pan of the panko and cornmeal to give the onion rings that uber-crunchy coating.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Next, gingerly gather your sliced onions from the buttermilk bath and dredge them in the flour, then the egg wash, and finally into the panko, coating them completely.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Place them onto a nonstick baking sheet that has been sprayed with additional nonstick spray, and bake!

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

But don’t forget the Guiness gravy! While the onion rings are in the oven, melt your butter in a skillet or saucepan. Whisk in the flour to form a roux. When the roux turns golden brown, whisk in the Guinness and chicken stock until smooth.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Be prepared to chow down and fight off your honey for these onion rings! Go visit Lauren at Climbing Grier Mountain for this and so many other inspired recipes, like her Spicy Reuben Chowder and other recipes in her TK recipe box. Jaw-droppers, all of them.

 
 

Printable Recipe

Oven Fried Guinness Onion Rings with Stout Gravy

See the full recipe post on Climbing Grier Mountain’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

A fun appetizer to celebrate St. Patrick’s Day!

Ingredients

  • FOR THE ONION RINGS:
  • 2 whole Yellow Or Sweet Onions, Cut Into 1/2 Inch Rings
  • 3 cups Buttermilk
  • ½ cups Guinness
  • 2 cups All-purpose Flour
  • 2 teaspoons Paprika
  • 2 teaspoons Kosher Salt, Divided
  • 3 whole Eggs
  • 2-½ cups Panko
  • ¼ cups Fine Cornmeal
  • Parsley, Garnish
  • FOR THE STOUT GRAVY:
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons All-purpose Flour
  • ¾ cups Chicken Stock
  • ¼ cups Guinness Beer

Preparation Instructions

For the onion rings:
In a casserole dish, place sliced onions and cover with 2 cups buttermilk and beer. Cover dish with foil and put in fridge for at least 5 hours or for better results overnight.

Preheat oven to 450ºF. Remove onions from fridge and set aside. In a large bowl, combine flour, paprika, and half the salt. In another bowl, mix together remaining buttermilk and eggs. Take half of the flour mixture and add it to the buttermilk and give it a good whisk. In another large bowl, combine panko, cornmeal, and remaining salt.

Spray two baking sheets with nonstick cooking spray. Take an onion slice, dip into the flour, then the buttermilk, and then the panko. Place on baking sheet. Repeat with remaining onion slices. Bake onions for about 15 to 20 minutes, flipping midway. Bake until crispy. Garnish with parsley and serve gravy alongside.

For the stout gravy:
Preheat a sauce pan to medium heat. Melt butter. Add the flour and begin to whisk creating a roux. Let the flour cook out for a minute. Add the chicken stock and stout. Continue to whisk until thickened, about 5 minutes. Remove from heat.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Avatar of Megan {Country Cleaver}

Greek Lamb Naan Pizzas

Posted by in Step-by-Step Recipes

Even if we can’t fly out to new and exotic places, we can experience all the flavors these exotic places offer through cooking! Marie has a great twist on pizza with these Greek Lamb Naan Pizzas with tons…

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Cookie Butter Granola

Posted by in Step-by-Step Recipes

If you have not yet tried cookie spread, this is the perfect way to get started. That is, if you’re interested in doing something with it besides eating it with a spoon—my chosen method of consumption. This Cookie Butter Granola from TK member Justine is packed with nuts, hefty oats, and protein-packed peanut butter, making […]

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Buttermilk Pie

Posted by in Baking

You can’t beat a classic, and by the looks of it, Buttermilk Pies are a big deal here on Tasty Kitchen! There are so many variations of this Southern classic and it was hard to choose where to begin. Cassie had a very well-loved recipe that has received some pretty stellar reviews.

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Buttermilk-Vanilla Glazed Cronuts

Posted by in Baking

I love a good food fad. I remember the first time I heard the word “cronut” and I was utterly confused! But I was also equally intrigued. How could a mash up of croissant and doughnut possibly be a bad thing? When I saw Chris Castro's recipe for