the tasty fork

Lasagna Bolognese Pasta Toss

Lasagna Bolognese Pasta Toss @ The Tasty Fork  #valentinesday #dinner #recipe

Hi Everyone!! What is the first thing you think of when someone says – Valentine’s Day. I’m sure a lot of you think chocolate, flowers or romance…but for me, I think Italian food. I’m not sure why but I’m guessing it has to do with a certain spaghetti scene from a dog loving Disney movie…. And I guess there is something about Italian food which is kinda sexy. (I blushed when I typed that!) Twirling pasta, drinking wine, low lighting….meow! :)

Since I love to cook, my hubby & I will celebrate Valentine’s Day by staying in. In Chicago, if you don’t book your reservation weeks in advance, good luck at getting something that isn’t super early or late.

Lasagna Bolognese Toss @ The Tasty Fork #valentinesday #dinner #recipe

Making a special meal is a great way to show someone you love them, but you don’t need to stay in your kitchen all evening to prepare a spectacular meal. Lasagna is amazing, but it takes FOREVER to actually eat it. You have prepare everything, assemble the lasagna and then bake it for 60 minutes. There is a time and a place for lasagna, just not on Valentine’s Day.

To give you more time with your honey, I created a Lasagna Bolognese Pasta Toss. It has all of the elements of a lasagna — meat sauce, bechamel sauce, cheese and pasta — but you don’t have to bake it in the oven. And that means you’ll get to eat a lot sooner!

Bolognese sauce is one of my favorite meat sauces. It’s filled with veggies, garlic, pancetta, ground pork, red wine and tomatoes. This meat sauce recipe is doubled. I like to let it sit for a few days, so the flavor even builds and toss it with spaghetti. Or freeze the sauce and use it at a later date.

Lasagna Bolognese Toss @ The Tasty Fork #valentinesday #dinner #recipe

If you’re still scanning the Internet for the perfect Valentine’s Day meal, give this Lasagna Bolognese Pasta Toss a try! You can make a sexy Italian meal and spend more time with the one you love. :)

Lasagna Bolognese Pasta Toss

Serving Size: 6 people


  • * 3 tbsp Extra Virgin Olive Oil
  • * 1 Onion, diced
  • * 3 Celery stalks, diced
  • * 4 Carrots, diced
  • * 5 Slices of Pancetta, sliced
  • * 4 Garlic cloves, minced
  • * 1 lb Ground pork
  • * 2 tbsp Parsley
  • * A few dashes of Red Pepper flakes
  • * 1 cup Red Wine
  • * 28 oz canned Crushed Tomatoes
  • * 28 oz canned Diced Tomatoes
  • * Salt & Pepper, to taste
  • * 13.25 oz Whole Wheat Penne Pasta
  • * 2 tbsp Butter
  • * 2 tbsp Flour
  • * 1 cup Skim Milk
  • * 1 tbsp Dijon Mustard
  • * Salt & Pepper, to season
  • * 1 1/2 cups of your favorite Italian Style Cheese Blend
  • * Shredded Parmesan Cheese, garnish
  • * Parsley, for garnish


  1. Pour oil into a warm large skillet. At a medium heat, add onions, celery & carrots. Stir and cook until soft. Stir in pancetta and garlic. Cook for 5 minutes and keep stirring. Add pork and break it up with a wooden spoon. Cook until pork starts to brown. Stir in parsley and red pepper flakes. Cook for an additional minute.
  2. Pour wine into the skillet and cook until wine is evaporated. Be sure to scrape the bottom of the pan and get the brown bits. Add both cans of tomatoes. Bring to simmer and cook for 20 minutes. Taste and add salt & pepper, if needed.
  3. In a pot of boiling salted water, cook pasta according to package directions and drain.
  4. To make bechamel – In a sauce pan, add butter and flour. Stir consistently and cook until the color turns to a deep blonde color. Stir in one cup of milk, using a whisk. When sauce starts to thicken, add Dijon mustard, salt & pepper. Turn off heat and add in the 1.5 cups of the cheese blend. Stir until there are no clumps.
  5. Remove half of the meat sauce and set aside. (Use at a later date!) Add drained pasta & bechamel sauce to the meat sauce. Stir until well combined.
  6. To serve, top each portion with shredded Parmesan cheese and parsley.
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meghan sig

Red Curry Yogurt Chicken

The Tasty Fork - Red Curry Yogurt Chicken

Sorry this post is a little late. I like to have a new recipe up on Monday but my weekend got away from me. Does that ever happen to you??

When I attended culinary school, I’d always get super excited when Yogurt Chicken was for dinner in the cafeteria. Yogurt Chicken sounds kinda gross, so I steered clear of it until one of my friends told me it was delicious and a must try. So with hesitation, I tried it. I was expecting I’d try a bite, spit it out and get something else to eat… but I was wrong. Yogurt Chicken was amazing! The yogurt kept the chicken breast from drying out and there was a Parmesan cheese crust on top which I could’ve eaten in spoonfuls.

Red Curry Yogurt Chicken @ The Tasty Fork

It’s been awhile since my culinary school days. I found myself thinking about that Yogurt Chicken, but I wanted to make it my own way. To give the yogurt base more flavor, I mixed in red curry paste, garlic powder and lime juice. As much as I loved the Parmesan cheese crust, I wanted something a bit healthier. I made a panko bread coating, which still gave the crusty topping I was looking for but with less calories.

Having a side of sauteed vegetables is the perfect way to round out the meal. I boiled and blanched green beans & then added them to a hot pan with red peppers and garlic. I love the burst of color! (and the taste was on point, too!)

French Green Beans & Red Peppers. Side for Red Curry Yogurt Chicken  I  The Tasty Fork

Yogurt Chicken is something I never would of eaten if I wasn’t told to try it. Is there something you were pushed to taste and you loved it??

Red Curry Yogurt Chicken


  • 1 1/2 cups Greek Yogurt
  • 2 tbsp Red Curry Paste
  • 1 tsp Garlic Powder
  • 1/2 lime, juiced
  • Salt, to taste
  • 2 cups Panko Bread Crumbs
  • Red Pepper Flakes, to taste
  • 2 lb Boneless, Skinless Chicken Breasts
  • Cilantro, for garnish
  • 12 oz French Cut Green Beans
  • 1 tbsp Extra Virgin Olive Oil
  • 2 Red Peppers, sliced
  • 2 Garlic Cloves, minced
  • Red Pepper Flakes, a dash
  • Salt, to taste
  • Cilantro, for garnish


  1. Pre-heat the oven to 375 degrees. Coat a baking dish with cooking spray.
  2. In a large bowl, add yogurt and the next 4 ingredients. Stir until well combined. In a shallow dish, combine panko bread crumbs and red pepper flakes. Dunk one chicken breast into the yogurt mixture, both sides of the chicken should be covered. Next, place chicken in the panko. Press chicken into the panko to cover the chicken. Put chicken in baking dish and repeat steps with each chicken breast. Bake for 35 minutes. Garnish with cilantro.
  3. In a sauce pan filled with water, add french green beans and bring water to a boil. Cook for 2-3 minutes. Immediately drain green beans then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
  4. In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the red pepper flakes and garlic and stir for 1 minute. Season with salt if needed. Turn off heat and sprinkle cilantro. Serve immediately.
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Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

Valentine's Day Cake I Chocolate Cherry Cake & Vanilla Cream Cheese Frosting I The Tasty Fork

Has anyone been to Target and strolled down the Valentine’s Day section?? I say this as a warning, only go if you have a ton of will power and self restraint. So much cute stuff!! I picked up everything I liked and by the time I was done, it looked like cupid exploded in my cart. I did an inventory of everything I picked out and I made myself put things back. One thing I couldn’t wait to take home was a heart shaped cake pan. You can never have too many cake pans in cute shapes.

Last week I made brownies from scratch, so you’d think I’d remember using almost all of my cocoa powder I had left in the pantry. I must have had a mental lapse because I totally forgot. I was starting to get my ingredients together to make chocolate cake, and what do you know, I have like 2 tablespoons of cocoa powder left. I could’ve screamed.

Chocolate Cherry Box Cake & Vanilla Cream Cheese Frosting I The Tasty Fork #valentinesday #cake

Even when I’m forgetful, I can still be resourceful. I had 3 box cake mixes in the pantry – coconut, butter cake and devil’s food cake. I also had cherry pie filling. By combining the devil’s food cake box mix, 3 eggs and cherry pie filling I’d be eating cake in a hour.

Frosting was a no-brainer. Cream cheese frosting is one of the best things on Earth. I’m not a super sweet frosting person, so I think that’s why I love cream cheese frosting so much. There is just a touch of sweetness and still very luscious.

If you like chocolate covered cherries, you’ll love this cake!

The Tasty Fork I Chocolate Cherry Cake & Vanilla Cream Cheese Frosting #valentinesday #cake

Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

  • 1 box cake mix, devil’s food flavor
  • 1 can (21 oz) cherry pie filling
  • 3 eggs
  • 2 sticks butter, at room temperature
  • 12 oz cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


  1. Pre-heat oven to 325 degrees. Butter/spray cake pan.
  2. Combine cake mix, pie filling and eggs. Stir until mixed. Pour into cake pan and bake for 30 to 40 minutes. Cool in cake pan.
  3. To make frosting – with an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.  Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
  4. Frost cake and serve.

meghan sig


Shrimp Quesadillas with Spicy Mango Salsa

Shrimp Quesadillas with Spicy Mango Salsa via The Tasty Fork

I think I could eat just about anything wrapped in a tortilla… but quesadillas are one of my favorites. I’m always trying to think of new quesadilla recipes. And with every quesadilla, there must be salsa. (Another one of my favorite things!)

I’m cooking for 1 this week. The hubby is out of town so I find myself wanting more appetizer/snack meals. I originally planned to make Shrimp quesadillas on Saturday but instead I ate a bag of BBQ popchips. Ooops..

spicy mango salsa from The Tasty Fork

So I made this little appetizer for dinner last night and it was perfectly filling! I filled the quesadilla with shrimp, onions, tomatoes, corn, cilantro and pepperjack cheese. Spicy Mango Salsa recipe is something I make pretty often, as I can easily eat chips and salsa for dinner any night of the week. :) I like to add avocado, jalapenos, cilantro and onion to my mango salsa. Its sweet, spicy and has a creamy texture from the avocado.

I’m totally in love with this quesadilla recipe and I’ll definitely be making it again!

spicy shrimp quesadillas @ the tasty fork

If you haven’t already, remember to sign up for my Valentine’s Day Giveaway! I created a cute gift pack with products from Crate & Barrel. I’d loooove to keep it for myself but I’ll be nice and give it to a lucky reader. Sign up now!

Shrimp Quesadilla with Spicy Mango Salsa

  • 1 tbsp extra virgin olive oil
  • 1 cup red onion, diced
  • 1 garlic clove, minced
  • 1 tomato, diced
  • 1 cup corn
  • 20 cooked shrimp, tails removed
  • Cumin, to taste
  • Salt, to taste
  • 2 cups pepperjack cheese, shredded
  • 1 tbsp cilantro, chopped
  • 4 tortillas, burrito size

Mango Salsa

  • 2 cups mango, diced
  • 1/2 cup red onion, diced
  • 1 jalapeno, ribs and seeds removed
  • 1 avocado, diced
  • 2 tbsp cilantro, chopped
  • 1 lime, juiced
  • Salt, to taste
  • Tortilla Chips


  1. Saute over medium heat oil, onions and garlic. Stir and cook until onions are soft. Add tomatoes and corn, cook for 1 min. Add shrimp, cumin and salt. Cook for 1 more minute.
  2. In a clean skillet, place tortilla in pan. On one 1/2 of the tortilla, sprinkle cheese & shrimp & veggie filling. Add a dash of cilantro and more cheese on top. Fold the empty half over the filling. Cook for 3-5 minutes and flip. Brown the other side of the tortilla for 3 minutes. Slice into triangles and serve with salsa and chips.
  3. To make Spicy Mango Salsa – Add mangos and the next 5 ingredients into a bowl. Add a dash of salt and taste. Serve right away or store in an airtight container.

meghan sig

Mediterranean Turkey Sandwich

Quick post today! First off, I will not be doing my usual #FollowFriday post tomorrow. Instead, I’ll be participating in Cookies & Crafts for Sandy Hook. Crazy for Crust has organized a way for the blogging community to show support and give tribute to those effected by the shootings last week. (I’ve copied and pasted part of her post from her blog below.)

On Friday, December 21, 2012, we are going to honor the victims, families, and community of Newtown by doing a post in their honor. Cookies and Crafts for Sandy Hook will be one way we can show support in the aftermath of this unimaginable event.


On Friday, December 21, write a post sharing a cookie or a craft and a tribute to Sandy Hook Elementary School. There is no specific requirement…just do or make something to show your support. Maybe something you would make for, or with, your children.

Please spread the word about this united effort wherever you can. You can use the hashtag #BloggersforSandyHook.

Don’t have a blog? That’s okay. You can still share something for Sandy Hook. Take a picture and post it on your Facebook wall, your Twitter feed. Share on Instagram or your Google+ or wherever you can to unite us in our tribute.

So please come back tomorrow to see what treat I’ve made. I still have no idea what to do. I tried making cookies yesterday and it was a total epic disaster. I used to think it was my oven’s fault, but now that I see a pattern, it’s probably just me. :)

Mediterranean Turkey Sandwich The Tasty Fork

Do you love turkey? How about turkey sandwiches? I sure do but doing the typical turkey, mustard and cheese thing gets pretty boring for me. I came up with a Mediterranean sandwich spread, almost like a tapenade, to switch up the everyday turkey sandwich. The spread consists of artichokes, roasted red peppers, onions, banana peppers, balsamic vinegar & extra virgin olive oil. Add to a blender or food processor, and then you have a low-calorie and flavorful sandwich spread. You won’t miss the mayo or mustard with this sandwich!

If you’re having guests in town for the holidays, this sandwich is great for everyone and it’s a little different from what you can get anywhere else. Pair it with some sweet potato fries and you’ve got a filling meal.

Mediterranean Turkey Sandwich

  • 10 oz can artichoke hearts, drained 
  • 1/2 cup roasted red peppers
  • 1/4 cup onion
  • 1/2 banana peppers, mild
  • 1-2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • Dash of red pepper flakes
  • 8 sandwich rolls
  • 1 lb deli turkey
  • reduced fat feta cheese crumbles
  • lettuce
  • shredded carrots


  1. In a blender or food processor, add artichokes and the next 6 items. Blend until is a paste consistency.
  2. Warm sandwich rolls in the oven. Split and spread both sides of bread with the artichoke mixture.
  3. Top with turkey, feta cheese crumbles, lettuce and shredded carrots.

Pinterest Holiday Party

Good Morning to all of you! I’m happy you’ve come by to see me today. After the massacre on Friday, I don’t think I can bring myself to do my usual light-hearted posts. My heart goes out to all those effected by that monster who killed so many innocent people. I know how it feels to be a victim of tragedy — life doesn’t seem fair and you feel like there is no way any of this is real, but unfortunately, it is. No words, gestures or cards can take the pain away of losing someone you love unexpectedly. When people would tell me “life will get easier, just give it time,” I secretly wanted to tell them they have no idea what they’re talking about…. but they were right in a way. Life moves on and dwelling on what could have been prevented isn’t going to bring a person back.

If I knew someone effected by the shooting in Newtown, I think I’d tell them they will think about their loved one every day for the rest of their life and time will help you heal… but there is no rush to get back into your normal routine because that man stole what your normal life used to be. Moving forward, all you can do is tell the ones you love how important they are to you and try not to have hate in your heart for what has happened. I know that’s easier said than done…

So I’m not going to do a recipe post today but I’m asking for some help from you. I’ll be attending a Holiday Themed Pinterest Party this Thursday with some of my girl friends. We’ve all agreed to bring a sweet or savory dish we’ve seen on pinterest. I still have yet to decide what I want to make.. there is so much out there to choose from!

Do you have a recipe you think I would like? Or what about a great pin you’ve found and love? Please post in my comments section or better yet, head to my facebook page and post there. I’ll re-pin the recipes to a special board called Pinterest Holiday Party.

Have a good week, my friends.

Follow Friday – The Domestic Rebel

Happy #FollowFriday! I’m happy to share with you one of the sweetest chicks on the internet. She’s a baker with a funky side and can easily break out to any N’Sync song at a drop of a hat. There is no such thing as too much glitter or frosting in her life. Miss Hayley from The Domestic Rebel is the ultimate girly girl with a killer sense of humor. I love reading her posts! I always feel like I’m right there with her.

I’ve been reviewing her blog all week and I started to see a theme with all of  Hayley’s recipes I wanted to share with you — Chocolate! Of course The Domestic Rebel has more than just chocolate desserts, but these recipes are the ones I want to make like right now!  Be sure to head over to The Domestic Rebel to see all of her posts. Hayley has some recipe round-up posts which cluster together a common theme. I love those!

Here are my #FollowFriday Recipe Favorite from The Domestic Rebel!!!!!!

1. Santa Claus Cupcakes 


How hilarious are these cupcakes??!! I think these Santa Cupcakes would be a hit at any holiday party!

2. Snickers Brownie Bites


I don’t know about you but I have an obsession with brownies & snickers. How perfect is this for a girl like me??!!

3. Cake Batter Cookie Dough truffles 


My favorite frozen yogurt flavor is cake batter and I always top it off with cookie dough. Just looking at these truffles make me break into my happy dance.

4. Chocolate Peanut Butter 7 layer Bars

chocpb7layer7 – Layer bars was one of my favorite treats growing up. I love how Hayley took a new spin on a traditional favorite!

5. Turtle Capookie


You may be asking youself, “What in the world is a Capookie?” A capookie is a delightful combination of pie, cookie, and cake. The best of everything in this treat!

After you’re done wiping the drool from your chin, head over to The Domestic Rebel and see why I love Hayley so much! I promise she will make you laugh every day and give you great recipes to try! To keep up with Hayley, be sure to visit her on social media.

  1. She’s got twitter game!
  2. Her status updates will make you smile!
  3. Pinning is her thing!

Have you missed my past #FollowFriday posts? No fear, I have a pin board with all of the past blogger’s recipes for easy reference. How can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you fans & followers you were featured on The Tasty Fork.

Have a great weekend! See you on Monday!

Brown Sugar Crock Pot Pork

Brown Sugar Crock Pot Pork The Tasty Fork

I only post recipes I love. And in this case I really really LOVE LOVE LOVE LOVE this pork recipe. There isn’t much to it. Excluding the pork, all of the ingredients I had on hand and you should too.

I’ve made it pretty clear how much I love using my crock pot. It makes my life so much easier. I like to put the meal together the night before so it hangs out in the fridge over night. In the morning after I walk the dog and make my coffee, it’s time to grab the crock pot and turn it on. I’m out of the house for the day but dinner will be ready when I get home.

crock pot brown sugar pork via The Tasty Fork

The first thing I do when I come home from work is take a deep breath — the smell coming from the crock pot fills the whole house. When I walked in on Tuesday, I was happily overwhelmed by the smell of brown sugar pork. I ran to the kitchen and took a little bite. I seriously almost melted. The pork was so tender! And the sauce, oh my… it’s a combination of brown sugar, balsamic vinegar and Dijon mustard. All pantry items and it made the most divine tasting sauce. It’s sweet with a touch of acidity. Perfection!

To round out the meal, I whipped up some sweet potato mash. It’s super easy — peel and dice a couple sweet potatoes, boil for 15 minutes and drain, add some butter and brown sugar and skim milk, mash until you get the right consistency. This was an easy week night meal, but I’d make this any day of the week! It’s a great recipe to use if you have guests coming over for the holidays. It makes a lot and leftovers taste better the next day.

I really wanted to name this recipe “OMG Pork.” It’s all I could say when I was eating it. I hope you’ll love love love it as much as me.

Brown Sugar Crock Pot Pork

Brown Sugar Crock Pot Pork

  • 4 lb pork loin (or your favorite cut of pork for a crock pot)
  • Salt & Pepper
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1.5 cups brown sugar
  • 2-3 tbsp Dijon mustard
  • 2 tbsp balsamic vinegar
  • Equal part cornstarch and cold water (slurry)


  1. Remove excess fat from pork. Using a fork, stab/make holes through out the pork. Season with salt & pepper. Spray crock pot with cooking spray and add onions. Place pork on top.
  2. In a bowl, combine garlic, brown sugar, mustard and vinegar. It will be a paste like consistency. Spread all over pork. Cook on low for 8 hours.
  3. When the pork is done cooking, take out of the slow cooker and let it rest for 10 minutes. (cover pork with foil) Strain the liquid in the slow cooker into a sauce pan. Save onions. On a medium heat, cook and stir in slurry. The slurry will thicken up the sauce. You may need to repeat this step a few times to get the consistency you want.
  4. Place onions on top of pork and cut into pieces. Serve with sauce drizzled on pork pieces.

Tomato Based Vegetable Soup

Tomato Based Vegetable Soup

Christmas is less than two weeks away and I’m already entering sugar coma status. Holiday lattes start off my morning. Everyday seems like a cookie swap party at work…and it’s rude to turn away treats people have baked, right?? And for the past few nights, I’ve been having these as dessert – they’re sooo addicting. I know I’ll have to make more once they’re gone.

Since I’m eating so much sugar, I’m really trying to balance out my diet with some healthy meals like this soup. It’s filled with vegetables and has a rich tomato base. If you like tomato soup, you’ll want to try this! By blending a can of diced tomatoes, sun-dried tomatoes and basil, each bite you take is full of flavor. Not even a pinch of salt went into the soup!

If you’re a sugar addict like me, make this soup so you can enjoy all the holiday treats the season has to offer.

Tomato Based Vegetable Soup

  • 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • ½ tsp. red pepper flakes
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 ribs celery, chopped
  • 1 small zucchini, sliced
  • ½ tsp. chopped fresh thyme
  • 2 cups low-sodium vegetable broth
  • 2 15-oz. cans diced tomatoes
  • 1 15-oz. can small white beans or cannellini beans, rinsed and drained
  • 1 cup sun-dried tomatoes. Get the ones that aren’t packed in oil. They come packaged in a resealable bag, can be found in the produce section.
  • 8 basil leaves, torn plus more for garnish
  • 8 oz bag baby spinach


  1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and thyme.  Cook 10 to 15 minutes, or until onions are soft.
  2. Add broth, 1 can tomatoes, and beans. In a blender, add remaining can of tomatoes, sun-dried tomatoes, torn basil leaves and 1/2 soup liquid. Purée until smooth. Add more soup liquid to get the consistency you want.  Stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
  3. Add baby spinach and simmer 1 minute more. Remove pan from heat, and stir in basil garnish.

Holiday Treat – White Chocolate Caramel Pretzel Bites with Roasted Almonds

White Chocolate Caramel Holiday Treats via The Tasty Fork

White Chocolate Caramel Pretzel Bites with Roasted Almonds. I know — a total mouthful… a mouthful of deliciousness!

I was inspired by my bloggy friend Rachel from {I Love} My Disorganized Life. She makes amazing turtles. I pinned the recipe the day she posted it and I’ve been dying to find the time to make my variation of her recipe.

My house has 2 pantry items always in stock. Pretzels & some kind of almond variety. My husband and I have been on a roasted almond kick lately. I love the smoky & salty taste! After reviewing Rachel’s turtle recipe, I made a few tweaks and added my favorite pantry snacks.

The Tasty Fork Holiday Treat

For someone who doesn’t make treats a lot, this recipe was a breeze for me. My only frustration was getting my fingers covered in caramel & almond pieces but I can’t complain too much because I had the fun of eating what was stuck to me. :) If you need to bring a small dessert to an upcoming event, you can make these white chocolate caramel pretzel bites in 30 minutes. I was kind of shocked by how easy this recipe was to make.

The best part about these little sweet treats?? They’re so gooood! Sweet, salty and covered in chocolate. The pretzels give a nice crunch, too! I used white chocolate so the red & green sprinkles would stand out but milk or dark chocolate would be just fine to use.

Thank you, Rachel, for giving me some inspiration to explore my sweet side! I’m happy to say I’ve found an easy sweet treat to enjoy all year round.

White Chocolate Holiday Caramel Bites from The Tasty fork

White Chocolate Caramel Pretzel Bites with Roasted Almonds

  • 11 oz bag Kraft caramel bits
  • 3 tbsp heavy cream
  • 10 oz can roasted almonds, pieces
  • 12 oz package white chocolate chips
  • 1 tbsp shortening
  • 40 pretzel rounds
  • Cookie decorations


  1. Unwrap caramels and put in a microwave safe bowl with the cream. Heat in 30 second intervals and stir. This step took me about 3 minutes total.
  2. Put almonds in a ziplock bag and use a mallet to break into pieces. Once caramel is done, add almonds and fold into the caramel.
  3. In a double broiler, heat white chocolate & shortening. Stir until smooth.
  4. On parchment paper, line up pretzel rounds. Add a spoonful of the caramel nut mixture to each pretzel. Let it cool.
  5. Top with white chocolate and cookie decorations. Put in freezer for 10 minutes. Store in an air tight container.

Inspired by{ I love} My Disorganized Life