Adventures in the Kitchen
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Peeps Funfetti Cookie Pie

This Peeps Funfetti Cookie Pie uses premade sugar dough for a quick Easter dessert the kids the kids will love to make.

white plate with Peeps Funfetti Cookie Pie

Peeps are a bit controversial, people love them or hate them. They just make me smile. We hold Peep parties each year at church for our kids. These bright colored marshmallow treats brighten your favorite desserts.

Kids will love to pull up a stool and help you create this dessert. I used pink peeps but let them pick their favorite peeps!

Lightly press dough into an ungreased 12 or 13-inch pizza pan, covering the entire pan.

Place in oven and bake for 15-20 minutes, or until lightly browned.

Peeps funfetti cookie base on white plate

Remove cookie pie from pan and immediately sprinkle your sprinkles over the top.

Place frosting in a bag with a star tip. Pipe frosting around the outside edge of the cookie. Place a dollop of frosting on the back of each PEEPS Bunny and arrange Bunnies in a circle around the center of the cookie.

Yield: 8

Peeps Funfetti Cookie Pie

white plate with Peeps Funfetti Cookie Pie

This Peeps Funfetti Cookie Pie is easy to make using sugar cookie dough.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 (16.5 ounces) roll refrigerated sugar cookie dough
  • 1 cup white chocolate chips
  • ½ cup rainbow sprinkles, divided
  • 10 Peep Marshmallow Bunnies
  • 1 (16-ounce) container vanilla frosting or homemade buttercream frosting

Instructions

  1. Preheat oven to 325 F.
  2. Break up cookie dough and place in a large bowl. Add ½ cup white chocolate chips and ¼ cup rainbow sprinkles. Combine until well mixed.
  3. Lightly press dough into an ungreased 12 or 13-inch pizza pan, covering the entire pan.
  4. Bake 15-20 minutes, or until lightly browned.
  5. Remove cookie pie from pan and immediately sprinkles over the top.
  6. Pipe frosting around the outside edge of the cookie. Place a dollop of frosting on the back of each PEEEPS Bunny and arrange Bunnies in a circle around the center of the cookie.
  7. To serve, cut into 8-16 slices.
© Cheri Liefeld
Category: Dessert

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Raspberry Balsamic Chicken with Fresh Thyme

If you like a fruity and tart sauce for your chicken, this Raspberry Balsamic Chicken is for you. Made with fresh raspberries and thyme, it is a fresh and flavorful recipe for spring.

Raspberry Balsamic Chicken on a floral plate.

Easter is this week! I thought I would share what I made last year. It was a very small and quiet celebration. This is a chicken dish that says spring! You use fresh raspberries and thyme to create the raspberry balsamic sauce.

I love using fresh fruit and herbs in my cooking and baking. This Peach and Raspberry Cake is a great one to bake and bring to a dinner party or to surprise a friend.

Most of my dishes are modern but I love bringing out my grandmother's china from time to time. I know many people don't want their family china anymore, but I love the memories using them bring and the stories they tell us. Using these brightened a somewhat dreary day!

I have another recipe that uses raspberry preserves but this recipe, from Food and Wine, uses fresh raspberries that you puree,

How To Puree Raspberries

I took a pint of raspberries and used a handheld sieve to press them through.

Raspberry pushed through sieve for Raspberry Balsamic Chicken

The juice goes through while the seeds are collected and discarded. You could also blend in a blender and put through the sieve.

Easy shortcut

If you are short on time, don't have fresh raspberries or a sieve, substitute a few tablespoons of raspberry preserves.

How to Make Raspberry Balsamic Chicken

Two sauteed breasts of chicken on a grey plate.

Salt and pepper both sides of the chicken breast. Add oil to a heated skillet. Add chicken and brown on each side. Cook for 3-4 minutes per side, until just cooked through. Remove from pan and place on plate.

Cast iron skillet with shallots cooking

Add shallots and cook until translucent.

Chicken breasts in skillet finished Raspberry Balsamic Chicken.

Return chicken to the skillet, turning to coat. Let warm through and serve. Add fresh raspberries and thyme to finish the dish.

Yield: 4 servings

Raspberry Balsamic Chicken

Flowered china plate with raspberry balsamic chicken
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1 ½ cup fresh raspberries
  • 1 tsp minced thyme
  • 1 tbsp cold butter cut into pieces
  • 2 tsp olive oil
  • ½ cup white wine
  • 2 tbsp balsamic vinegar
  • 1 tbsp raspberry preserves
  • 1 shallot minced
  • 4 boneless, skinless chicken breasts

Instructions

    1. Press half of the raspberries through a fine strainer, reserve the puree.
    2. Season the chicken with salt and pepper.
    3. In a large, heavy, nonreactive skillet, melt ½ tablespoon of the butter in the oil over high heat. When the butter stops foaming, add the chicken, skin side down, and cook for 1 minute. Reduce the heat to moderate and cook until the skin is nicely browned, about 5 minutes longer. Turn the chicken and brown on the second side, about 6 minutes. Transfer the chicken to a plate and keep warm in a low oven. Pour the fat from the skillet.
    4. Add the wine, vinegar, shallot, and minced thyme to the skillet and boil over moderately high heat for 2 minutes, stirring to deglaze the pan. Add the chicken stock and boil until reduced to ¼ cup, about 5 minutes. Stir in the reserved raspberry puree and cook until warmed through. Remove from the heat and whisk in the remaining 2 ½ tablespoons butter.
    5. Slice the chicken breasts crosswise or leave them whole. Transfer to warmed plates and spoon the sauce on top or alongside. Garnish with the remaining thyme sprigs and whole raspberries and serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 110mgSodium: 118mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 38g
© Cheri Liefeld
Cuisine: American / Category: Main Course

Did you like the Raspberry Balsamic Chicken? Here are a few other recipes you might love to try:

Honey Basil Vinaigrette

This honey basil vinaigrette is everything. Basil, lemon, and honey make it a versatile salad dressing, dipping sauce, and much more.

jar of Honey Basil Vinaigrette

This vinaigrette is on steady rotation in my kitchen, but this spring, I paired it with my Grilled Lemon Chicken Skewers. It was an amazing combination.

A very long time ago, my friend Tracy and I attended cooking classes at William Sonoma. One of the salads we made became a staple in my house. I have tweaked it a bit, and been using it ever since. The salad was a Mango and Red Onion Salad with a Honey Basil Vinaigrette. This salad is a super popular dish in my cooking classes. It is so versatile and can be used year-round.

Homemade salad dressings are easy to make and you can customize. It takes minutes to whip up a jar of your favorite dressing. Store in the refrigerator for up to a week. I like less oil and more vinegar with a touch of brown sugar or honey.

The basil and honey created a fresh sauce that becomes a dipping sauce with the grilled chicken. Add a little rice or roasted potatoes and you have a satisfying dinner.

Tips for making Honey Basil Vinaigrette

  • Use a blender or food processor to get a smooth consistency.
  • Add the basil at the very end and just pulse.
  • Make a day ahead

Variations

  • Change the vinegar - try red wine vinegar or apple cider vinegar
  • Cut the honey for a more savory dressing
  • Add red pepper flakes for a little kick.

Each week I whip up a batch of this to use on salads or with grilled chicken and veggies. Make a salad with fresh corn and tomatoes or during the summer one with fresh peaches, goat cheese, and marcona almonds. The possibilities are endless.

Honey Basil Vinaigrette

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Cheri

Other Chicken recipes you might like:

Grilled Lemon Chicken Skewers

These grilled lemon chicken skewers have quickly become a year-round favorite! They’re easy and flavor-packed, totally kid-friendly, and perfect for weeknight dinners, barbecues, summer parties, and so much more. Serve them with my honey basil vinaigrette for a crowd-pleasing combo. 

plate of grilled lemon chicken skewers

My dinner parties have been limited to the family in this season. Last summer, before they went back to Texas. I hosted my niece, mother, nephew, and his girlfriend for dinner. Gathering people around the table is my favorite thing to do and honestly, one of the things I miss most. These days they limit your time to 1 ½ hours when you dine outside and for now, gone are the days of long dinner parties.

One of the entrees I served, grilled lemon chicken skewers, is from my cooking class menus. They have become a weekly rotation because:

  • You can prep the night before
  • Food on a stick is always more fun
  • Flavor packed with lemon, garlic, and herbs
  • Gluten and dairy-free

These skewers are similar to ones I made when I had a catering company. I would make mini skewers and serve them in a plastic cup with peanut sauce on the bottom. They were the hit of outdoor garden parties and more! You could easily do the same with them and the honey basil vinaigrette.

How to make grilled chicken skewers

Cut up the chicken in cubes. In the recipe I call for chicken breasts but chicken thighs work well too.

Place wooden skewers in a pan of water and let soak 30 minutes to prevent burning on the grill.

Mix the marinade and place it in a plastic bag or container. Add the chicken and let marinate overnight or for an hour before cooking. The longer the marinade the better the flavor.

Equipment You Need

Honestly, you can make this without any special equipment, though you will need wooden or steel skewers. I use plastic bags to marinate but these two things make it easier:

  • Blender for the vinaigrette
  • Indoor Grill - I love this smokeless one that is so easy to clean.
Yield: 6 skewers

Grilled Lemon Chicken Skewers

plate of grilled lemon chicken skewers

Serve with Basil Vinaigrette.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 garlic cloves roughly chopped
  • 1 lemon juiced
  • 1 lemon cut into wedges/sliced for serving
  • 5 boneless skinless chicken breasts, cut into 1 ¼-inch cube

Notes

If using wooden skewers, soak for 30 minutes in water, prior to adding chicken.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 8gCholesterol: 85mgSodium: 428mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 31g
© Cheri Liefeld
Cuisine: Greek

Other Chicken Recipe to Try

Coconut Orange Cold Brew Coffee

This dreamy cup of cold brew coffee gets its flavor naturally, with orange and coconut water.

container of coconut orange coffee

Benefits of Naturally Flavored Cold Brew Coffee

  • Boost your metabolism
  • Lift your mood.
  • May lower your risk of heart disease due to anti-inflammatory agents, magnesium, and anti-oxidants
  • Possibly lower your risk of type 2 diabetes.
  • Chance it will reduce your risk of Parkinson's and Alzheimer's disease.
  • Cold-brew is easier on your stomach than hot coffee because of the lower acidity

The key to smooth-tasting iced coffee is to cold brew your coffee. Cold-brewed coffee is 67% less acidic than it's hot-brewed counterpart.

Good quality coffee beans will equal a good cup of coffee. For the best flavor grind the beans just prior to brewing. If you don’t own a grinder, buy them ground, medium not fine for best results.

Make cold-brew coffee a day ahead by soaking ground coffee in water for 12 - 24 hours. Strain out the grounds, what's left is a liquid coffee concentrate that can be stored in the refrigerator for up to 4 weeks.

To make a glass of iced coffee at any time, simply pour some of the coffee concentrate over ice and stir in desired natural flavor. Add sweetener if you like.

Drink it hot, too. Cold-brew coffee, store the coffee concentrate in the fridge and heat it for a cup of hot coffee. The low acidity makes for a smooth, delicious cup of hot coffee.

Supplies needed for making cold brew

• A large tea brewing basket (this is the perfect size for brewing and straining a 1-quart jar of coffee concentrate).
• 1-quart mason jar with lid

How to make cold-brew coffee

For every 32 ounces of water you will need 4 ounces of coffee ground. If you prefer stronger coffee use 28 ounces of water to 4 ounces of coffee grounds.

Slowly pour water into the basket of coffee until it's full to the top. The water will start soaking the coffee grounds as it passes through the filter into the jar. Use a fork to gently stir the coffee grounds helping them to evenly saturate and to help the water pass through more quickly. Continue to add water, stir, and wait for the liquid to drip through. Repeat the process until the jar is full of liquid. The coffee grounds should be completely immersed in water so they continue soaking and releasing flavor. Close the tea basket.

Close but don't completely seal the jar as this will allow any gases produced during brewing to escape. Leave out on the countertop for between 12 - 24 hours, at room temperature.

After the 12 - 24 hours of brewing, remove the brewing basket with the coffee grounds. Seal the jar and refrigerate for up to 1 month.

Coconut Orange Cold Brew

container of coconut orange coffee

This dreamy cold brew coffee is flavored naturally with orange and coconut water.

Prep Time 12 hours
Total Time 12 hours

Ingredients

  • 3 fl oz cold-brew coffee
  • 3 fl oz coconut water
  • A few drops of organic orange extract
  • 1 Orange, thinly sliced
  • Stevia to taste
  • Ice, optional

Instructions

  1. Fill the glass with ice and fill will cold-brew coffee. Stir in coconut water, orange extract, and stevia to taste.

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving: Calories: 155Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 101mgCarbohydrates: 42gFiber: 7gSugar: 26gProtein: 3g
© Cheri Liefeld
Category: Drinks

Check Out These Coffee Recipes

Easy Tropical Protein Shake

Energize your morning with a tropical protein shake using frozen strawberries, pineapples, and protein powder.

Most every day I start my morning with a protein shake, often this Tropical Protein Shake. They are easy to make, taste delicious, and full of protein, keeping me feeling full all morning. It is a tool in my healthy eating strategy.

Benefits of Protein Shakes

My morning protein shake is filled with protein, fiber, fruit, and a shot of apple cider vinegar. Adding it to my morning protein shake always brings me back to going to the"health food" store with my Grandmother. She always had apple cider vinegar on the counter.

The protein powder is clinically tested and certified to have a lower glycemic index, which means it tastes great and won’t cause a spike in blood sugar. It contains 20 grams of protein per serving.

The fiber I add has 12 grams of fiber, nearly half the daily requirement, derived from grains, fruit and vegetables. 

Apple cider vinegar helps regular blood sugars. It is anti-bacterial and aids in the fight of infection. Apple cider vinegar is believed to help in weight loss and levels the PH balance. Including it in your diets can aid to detoxify the body.

What's In a Protein Shake?

  • Coconut Water
  • Frozen strawberries
  • Frozen pineapple
  • Protein Powder, I use Arbonne Protein Powder
  • Coconut Extract
  • Fiber Powder, I use Arbonne Fiber powder but it's optional
  • Apple Cider Vinegar

What Equipment Do I Need to Make Shakes

All you need to make a protein shake is a blender. A hand juicer isn't necessary but can be helpful. I love this one.

I have a specific order for my shakes. First, I add the liquid, coconut water, to the blender. Next, I add the frozen fruit, topping with the protein powder, fiber powder, apple cider vinegar, and coconut extract. If you find the mix is too thick, try adding a little water until the desired consistency is achieved.

Yield: 2

Tropical Protein Shake

two glasses of tropical protein shake

This tropical protein shake with strawberries and mangoes is power packed with protein, vitamin C and nutrients.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 16 ounces coconut water
  • 1 cup frozen strawberries
  • ½ cup frozen pineapples
  • ¼ cup Arbonne strawberry protein powder
  • 1 tablespoon Arbonne fiber powder
  • 1 /2 teaspoon coconut extract

Instructions

  1. Place coconut water in a blender and then add remaining ingredents.
  2. Blend until combined.

Notes

Use vanilla protein powder in place of strawberry.

Add ½ cup of frozen spinach or kale.

Nutrition Information:

Yield:

2

Serving Size:

1 grams
Amount Per Serving: Calories: 202Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 3mgSodium: 285mgCarbohydrates: 35gFiber: 6gSugar: 25gProtein: 15g
© Cheri Liefeld
Cuisine: Healthy / Category: Breakfast

Other Protein Shakes You Might Like