Posts in Food + Drink
Recipe: Fresh Bruschetta
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Sharing a quick + easy appetizer for your next dinner party. A garlicky-crowd favorite 🙂

Quick story before I begin. Last year I started a small basil plant. I live for fresh herbs. Basil and Cilantro, especially. When I say "started"- I mean actually planting the seeds and starting the basil plant from scratch. I remember doing a small happy dance when the first little leaf sprouted. This plant was thriving and living its absolute best life. It was big and voluptuous. Couldn't have been more proud of any of the other 333 plants in our home.

Fast forward a couple months. I'm going about my own business, tidying up the homestead when I come across a disposable water bottle. Side note: me and water bottles have a very VERY love-hate relationship. I refuse to buy them in bulk for the house anymore. Mostly because 1) they're wasteful and #somuchplastic and 2) I hate having to pick up empty and half-empty water bottles all over the place. In the couch cushions, under the bedside tables, counter tops, bathrooms, overflowing bedroom wastebaskets, you catch my drift. However, JF still buys them at the convenient store on occasion. I do too, but it's pretty rare these days!

Anyways- I come across this water bottle that was about half full. This particular water bottle was pretty large, definitely bigger than your typical 16 or 20 oz'er. So what does any plant momma do when they see a half-empty bottle of water? Water her babies of course. I vividly remember using that water bottle to water the yucca plant next to the refrigerator and the basil plant next to the kitchen sink.

Fast forward to the next day:

JF: Hey where's that water bottle that was on the counter?
Me: I threw it away.
JF: Did you dump it down the drain???
Me: No, I used it to water a couple plants.
JF: ...
Me: ...
JF: That was vodka. Not water.
Me: ...
JF: ...
Me: *visibly raging* *Googles 'how to revive plant after alcohol poisoning'*

I ended up bathing those poor plants. Yes, you read that correctly- they got a root bath in the bathtub. I wish I had better news but they did NOT survive the incident. I haven't forgiven myself for this irresponsible behavior quite yet.

Back to the recipe!

The Perks: You hardly need any pantry items.

The Cons: You might eat your weight in bruschetta and ruin your appetite for dinner.

What you need:

  • 1 pint grape tomatoes (or 1 - 2 large tomatoes)

  • 1/4 medium onion, chopped (I used a white onion)

  • Small bunch of fresh basil

  • 1 clove garlic

  • 1 loaf French or Italian bread

Throw it all together but first preheat your oven to 350° F.

01 Chop the tomatoes into quarters or smaller. I prefer a bit of texture but you can certainly slice up the tomatoes to your desired size and thickness. Toss into a medium-sized bowl. Chop the onion, garlic and basil, add to the tomato bowl.

02 Grab your loaf of bread and slice into small bite-sized pieces. Drizzle (or spray) olive oil over the tops and then turn over and drizzle more. Sprinkle with salt, pepper and garlic powder. Toss in the oven for 5ish minutes- or until just golden. The goal is to have them toasty on the top but still a bit soft on the bottom.

03 Spoon generous amounts of bruschetta onto toast. ENJOY.

Fresh Bruschetta
Fresh Bruschetta
Fresh Bruschetta

Do you have any plant horror stories?

xx, Riss

Recipe: Homemade Granola Bars
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These granola bars are quick, better than store-bought and cowboy approved. What more could you ask for?

They are perfect for when you have a sweet tooth or just want something quick to snack on. I just really love how versatile they are because you can really make these for whatever mood you’re in. You could easily add raisins, craisins, mini chocolate chips, pumpkin seeds, flaxseed, cinnamon, nutmeg, or even protein powder! I’ve even swapped honey for agave and peanut butter for almond butter. As long as your dates are pitted, you cannot mess this recipe up!

5 ingredient granola bars

What you need:

  • 1 heaping cup dates, pitted

  • 1/4 cup honey or agave (I’ve used both and they are equally delicious)

  • 1/4 cup peanut butter or almond butter (again, I’ve used both and they both work great!)

  • 1 cup sliced unsalted almonds

  • 1 1/2 cups oats (i’ve used both quick oats and old fashioned, couldn’t tell the difference)

    Optional: 1/3 cup Chocolate chips or dried fruit like Craisins!

Throw it all together:

  1. Place your (pitted) dates into a food processor or blender with a splash of water. Process until it forms a doughy texture. This will be the glue that holds all of the ingredients together.

  2. Combine your processed dates, honey and peanut butter into a large mixing bowl and mix until well combined.

  3. Add your oats and almonds to the date mixture and go to town mixing. This might take some upper body strength! It should be pretty thick after you get done mixing but gooey and wet enough to stick together once pressed into a pan.

  4. Toss in your optional ingredients. Normally I use mini chocolate chips but all I had on hand was regular sized. Mix well.

  5. Line a baking pan with parchment paper. I used one of my smaller (9inch) baking dishes for a thicker bar. (The larger the pan, the thinner your granola bars will be.) Press the granola mixture with the back of a spoon until it’s pretty flat. Then place a sheet of saran wrap on top and continue pressing the granola with the palms of your hands until smooth. Using a small book will help compress the granola bars! This is a crucial step and can make or *break* your bars!

  6. At this time, I like to place the pan in the freezer for 20 - 30 minutes. This makes cutting them into bars so much easier. After you’ve sliced them up either put them back into the pan and cover with the saran wrap or into a freezer friendly storage container.

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I prefer to store these granola bars in the freezer or fridge. They have never lasted more than a week so I’m not really sure how long they’ll stay fresh past that!

xx, Riss

Recipe: Boozy Hot Chocolate Pudding Cups
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So I made these treats for Thanksgiving and wanted to share the recipe I used in case you wanted to take these to your Christmas shenanigans. It is a super easy chocolately + boozy recipe that is sure to knock everyone off of their feet…….figuratively + maybe literally too ;) depends how heavy your liquor pouring hand is!

Now word to the wise- you might get tipsy when you’re making these. I mean, what good and wholesome chef serves a meal without taste testing their work?

What you need:

  • 3 boxes of instant chocolate pudding mix

  • Enough milk to make each box of pudding

  • A bottle of Bailey’s Irish Crème

  • Mini marshmallows

  • Hot cocoa mix

  • 10oz clear serving cups

  • Optional: mini chocolate chips

How to make these chocolatey-cups of goodness:

1. Make the 3 boxes of instant chocolate pudding as directed on the box

2. Add 1 tablespoon (or 1 packet) of hot cocoa mix and stir

3. Add the Bailey’s Irish Crème until you’ve reached your desired boozy taste

Best thing my mom ever taught me in the kitchen: You can always add more but you can’t take back! This is actually just solid life advice in general.

4. Grab your serving cups and start by adding a short layer of mini marshmallows in the bottoms of the cups

5. Next, evenly distribute the pudding and top with a small handful of marshmallows, mini chocolate chips and a sprinkle of hot cocoa mix

The original recipe actually included a dollop of whipped cream on the top- this is a great idea because it will help cut down on the sweetness of the treat + also dilute the alcohol if you added too much 🤪

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PS - it might not look like a lot per serving but these are more of a decadent treat, a little goes quite a long ways.  

 

Xx, Riss

Food + DrinkMerrissa
Recipe: Simple Dark Chocolate Truffles
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The older I get the odder my cravings get. For instance, I really never loved or appreciated dark chocolate and now I've gotten to a point where I can appreciate the deep + sharp taste of a high quality dark chocolate. So that got me thinking -- what sweet treat can I make at home that isn't too hard (because #lazy) and incorporates dark choc?

A quick google search led me to a Simply Luxurious Life recipe by Shannon Ables. I've been following Shannon for a few years and absolutely adore her and her outlook on life. In fact, we share quite similar views in regard to quality over quantity, cultivating a live well lived + celebrating the ordinary day-to-day life. I have to laugh a bit because when I started following along Shannon's journey, I kept having those "YASSSS GIRL, YASSSSS" moments and relating so much to her stories and views.

One of these takes me back a few years. You see, I really like champagne, like I thoroughly enjoy drinking glass of crisp champagne. When I would order a glass of bubbly it seemed like I would get questioned quite a bit, "Whats the big celebration?" or "What are we celebrating". My answer is always, "Isn't everyday life a celebration?".

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So back to the recipe: Through navigating the corporate world, my businesses, and life itself,  I have come to realize I am very much so an efficiency freak. I like things simple, streamlined and the lesser the hassle the better. Is it the Virgo in me?

If something requires too many steps or too many ingredients — you can *literally* count me out.

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With that being said, I have adapted this recipe from Shannon, I aim to take absolutely zero credit for the delicacy that follows.

 

What you need:

  • 7ounces dark chocolate (I just bought two 3.5oz bars from the local walmarts)
  • 2/3 cup heavy cream1 tbsp honey or agave
  • 1 tbsp unsalted butter (room temperature)
  • 3-5 tbsp unsweetened cocoa powder 

 

What to do:

  1. Chop up the dark chocolate and place in a medium bowl; set aside
  2. In a saucepan, pour heavy cream and honey, stir on low heat just until you reach a boil and quickly pour 1/3 of the mixture into the chopped dark chocolate bowl. Working quickly with a silicone spatula to fold and melt dark chocolate. Mix until you get a smooth and glossy finish. Gradually add the remaining cream mixture ensuring the emulsion remains until the chocolate has completely melted and smooth. This mixture is what they call ganache. 🙂
  3. Immediately add the room temperature butter to the warm chocolate mixture + allow the butter to melt completely; folding and incorporating itself with the chocolate until smooth.
  4. Set aside and allow to cool until room temperature; cover with saran wrap and let set for several hours. If you're in a hurry you can place in the freezer for 10-15 min!
  5. Grab an ice cream scoop or melon baller and scoop 1 inch balls of ganache and roll between your palms into smooth truffle-like balls.
  6. Dust with cocoa powder
  7. Serve at room temperature + enjoy!


Magic Maverix Tip: Lightly cover your hands with unsweetened cocoa powder before rolling the ganache to help prevent it from sticking to your hands!

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What’s your favorite indulgence? How do you celebrate the ordinary everyday life? 

 

Thanks for reading! Until next time,

Riss

Maverix Muse 002 — Things I’m Loving Lately

Hi — Happy almost September! Where the heck has this year gone? Feels like just yesterday I was hungover from NYE festivities. #kiddingaround 

Anyways — we are heading down to the lake this weekend but wanted to share with you things I'm really loving lately. This could be anything from hair/face products, experiences, white trash TV, sweet treats &/or all of the above. So I pretty much recapped the entire blog post in one sentence, keep reading if you're still interested. LOL

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01 This Patriotic Sweet Treat — I'm a fool for anything sweet; especially fruit tarts with a dollop of homemade vanilla ice cream on top. The ingredient list isn't a mile long either so I'm going to give it a try. Any one else decide on whether or not you're going to try a recipe based on the amount of ingredients listed and whether or not a grocery store trip is required?

Speaking of sweet treats! I was craving chocolate cake the other night but only wanted to bake up a single serving. I found a really good recipe but revised it a bit:

Low quality photo provided by Merrissa

Low quality photo provided by Merrissa

Mix WELL in a small bowl:

  • 1 egg

  • 2 tbsp cocoa powder

  • 2 tbsp granulated sugar

  • 1 tbsp whole milk or almond milk

  • 1/2 tsp vanilla

  • 1/4 tsp baking powder

  • Tiny pinch of salt

  • Optional: sprinkle of powdered sugar, vanilla ice cream


Make sure you mix REALLY well, the egg should be blended so well that its not stringy.

Add batter to a large coffee mug that has been sprayed (well) with PAM or greased with real butter.

Microwave for 1 min 30 sec (will depend on the power of your microwave but this is what worked for me -- the top should not be wet to the touch)

Flip coffee mug over on small plate, sprinkle with powdered sugar, even add a scoop of ice cream!

DELICIOUS AND COWBOY APPROVED


02 Group Fitness Classes — Last month Katelyn, owner of Sparrow Fitness LLC, started hosting workout classes in Downtown Coffeyville and let me tell you, I'm digging it. I even convinced a couple friends to join in on the torturefun so the accountability has really helped me ditch the snooze button. A few details on the classes if you're local and want to give it a try!

If you'd like to get more details on these fitness classes, check out this post!

Photo by Katelyn Haley Osborn

Photo by Katelyn Haley Osborn

 

03 The Hills: New Beginnings — In case you haven't heard, they are bringing back the cast of The Hills and filming a reunion series. I am so damn excited about this but also like what the hell, LC -- you're too busy to join the cast this go around?! We miss you and your low-drama attitude! Lauren was my absolute favorite, which is kind of funny because she was JF's favorite too (apparently we have the same taste in women). It's also funny because I don't watch a whole lot of television and I keep teasing JF that I'm going to cancel our Dish Network contract because I never even get the remote 😉 But The Hill's - this is something we can both get on board with.

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Can we just talk about how stunning Audrina and Stephanie looked at the VMAs? Drool-worthy.

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04 Tea Tree Oil — THIS STUFF IS LIFE CHANGING.

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I know, it sounds crazy... why add more oil to an already oil-prone complexion? 🤷🏼‍♀️ This 100% pure tea tree oil has improved my skin tone so much! I have been extremely stressed the last month and the first place you can tell if I'm stressed--is my face. Which causes me more freaking stress because my face is broke out! It's finally calming down and getting back to "normal".

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I apply this tea tree oil all over my face and down to my decollete, after I wash/tone and before I apply my morning or nighttime moisturizer. If you've never used a tea tree oil just be prepared for the overwhelmingly stout smell. IT IS STRONG. If you have sensitive skin, I would recommend testing a small patch before applying to your entire face. Or even just use it as an all natural spot / blemish treatment.

Tea tree oil has many benefits!

  • contains healing properties for sores, scrapes + scratches, stings + bites

  • diffuse or dilute with water to freshen linens/towels

  • help fight dry scalp or dandruff

  • fights bacterial and fungal infections

  • the stout smell could also help with clearing your sinuses ;)


04 Verday Chlorophyll Water — If you're looking for a way to sneak in greens but don't like the taste of greens, this water is excellent. I could even see myself sprucing this up with a wedge of watermelon or strawberries and a shot or two of Tito's Vodka.

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What are YOU loving lately? Tell me below!  

 

Xx, Riss  

Recipe: Parmesan Chicken Tenders
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Hello + Happy Tuesday! It’s been a while but I am excited to share a recipe with you today! I’m a big of fan of Cane’s chicken + fry sauce but since that’s at least an hour drive to the nearest fast food chain, I decided to try and mimic a similar recipe that I could easily whip up at home.

I was a bit skeptical trying this recipe because the chicken strips are coated in grated Parmesan cheese and I have been developing a weird intolerance to dairy products lately but I decided to take my chances and try it.

Like I mentioned, I was craving fry sauce (Cane's or Freddie’s or Braums — I’m not picky LOL) and I tried a recipe out to go with these chicken strips but it wasn't exactly right — otherwise I'd share that recipe too! It was a bit too mayo-y for my liking but I'm not the biggest fan of real mayonnaise.

Here are a few fry sauce recipes that I'd like to try in the future: Idaho Fry Sauce, Fry Sauce, CopyKat Cane's Sauce


The Details

  • Easy
  • Lower carb (you know I don’t count carbs but I know some of my close friends aim for a lower carb diet!)
  • Re-heats well
  • Cowboy approved

You know it’s a homerun when JF says, “who knew healthy could taste so good!” — I’ll take that as a win!

 

What you need

  • 2 lbs chicken tenders
  • 1/2 cup butter
  • 1 cup grated parmesan cheese
  • 2 tbsp  parsley minced
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 1/2 tsp garlic salt (or 1 tsp garlic powder)
  • 1/2 tsp cayenne pepper
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp pepper


Directions

  • Preheat oven to 350 degrees F.
  • Melt butter in a shallow dish and set aside + then combine all dry ingredients in a mixing bowl
  • I used a cooling rack to bake my chicken so they would be a bit crispier – if you don’t have a cooling rack, line a baking sheet with foil
  • Dunk each chicken tender in butter then roll in seasoning mixture + place on cooling rack / prepared baking sheet.
  • Bake for 20, remove from oven to flip each tender and then return to oven for additional 10 minutes (or until chicken is cooked through)

 

pin for later

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Give this recipe a try and let me know what you think! 

 

xx, Riss

Editors Note: I adapted this recipe from The Chunky Chef

Dining: Samantha's - Bartlesville, Okla

It’s the perfect blend of a southern steakhouse and a chic Parisian bistro. We sat outside by a prominent fireplace, under a canopy, a string of porch lights and soft-playing music. We were in Oklahoma but the atmosphere felt like a quaint café in Paris. The vibe was just right.

Rad Maverix - Samantha's Bartlesville, OK
Rad Maverix - Samantha's Bartlesville, OK

We started the evening off with mimosas, martinis and an appetizer of roasted red pepper hummus, toasted crostini’s (warm toast for the simple folk), celery + carrots. The hummus was not your typical store-bought bean dip. It was creamy with bits of red pepper and drizzles of oil for good measure. The hummus appetizer was quite a bit of food, I’d say it could suit 4-5 people but the two of us pretty much devoured it. Other appetizers on Samantha’s menu that I would like to try sometime include their crab cakes, bacon wrapped jalapeños and the bruschetta…because #carbs.

After a couple of drinks and demolishing the appetizer we were feeling a bit full so we decided to share an entree. The special Friday night was a ribeye topped with grilled shrimp and sides of roasted veggies and garlic + rosemary potatoes. I was actually blown away by the quality of the meat and seafood. We asked for a medium rare cooked steak and if you eat meat / steak, you’ve probably witnessed that not all medium-rare steaks are the same. However, this one was cooked perfectly with a warm red center.

We finished the evening with good conversation and a Crème brûlée. 

Samantha's is a great place to host dinner parties or grab a light lunch. They have a variety of sitting areas ranging from under a gazebo, on the deck, at the bar or your traditional indoor seating. Next time you're looking for a place to host a celebration make sure to check Samantha's out! 

Rad Maverix - Samantha's Bartlesville, OK
Rad Maverix - Samantha's Bartlesville, OK

 

 

Samantha's is located in Downtown Bartlesville on the corner of 4th and Shawnee.

 

Make a Reservation

TELEPHONE

918.876.1591

HOURS

LUNCH: Tuesday - Friday, 11a - 2p

DINNER: Tuesday - Saturday, 5p - ?

 

Until next time.

 

xx, Riss

Life, Food + DrinkMerrissa
A Healthier Take On Taco Tuesday
A Healthier Take On Taco Tuesday

I'm the type of person that wishes Taco Tuesday happened every single day of the week and this was before it was trendy to eat tacos. I have to blame it on my parents though; when I was young we had a nanny who would always make us Mexican entrees and freshly pressed OJ EVERY SINGLE DAY. I could eat Mexican food 3x a day, 7 days a week. Like it's so bad when we walk into our local Mexican food joint, they normally just hand us menus and let us go to our normal booth. I'm pretty certain we could be shareholders of this restaurant for the amount of money we spend on queso/chips + margaritas! 

Before I jump into the recipe, let's first address the bell pepper trend that has spiked over the last couple of years. DO NOT GET ME WRONG, I LOVE a good bell pepper drenched in ranch dressing. BUT, now we're substituting taco shells for...bell peppers? WHAT IS THIS BLASPHEMY!?

So of course my curiosity got the best of me and I had to try it. I found this recipe from delish.com and although I was *actually* in the mood to cook, I was NOT in the mood to make my own taco seasoning. So basically, all I took from this recipe was the baking temp + time for the bell peppers, but I did adjust to make the peppers softer. Keep reading for the recipe!

 

Taco stuffed pepper RECIPE

SERVES 6
PREP TIME 15 MIN
COOK TIME 30 MIN

Healthy Taco Tuesday
Healthy Taco Tuesday

WHAT YOU NEED:

1 lb beef or chicken
1/2 cup onion
1 clove garlic (minced)
1 pkg taco seasoning
3 bell peppers
2 or 3 jalapenos  
Shredded cheese
Olive oil
Optional - salt + pepper, sour cream, salsa

 

WHAT TO DO:

  1. Cut each bell pepper in half, remove seeds / veins and drizzle with olive oil. Lay cut side up and bake at 375° for 15 minutes.
  2. While your peppers are baking, cook your beef (or chicken) over medium heat, add onions, sliced jalapenos, minced garlic and cook to desired 'doneness', add taco seasoning as directed on the package. 
  3. Remove peppers from oven and fill with meat. Top off with 39 cups of shredded cheese. We get pretty generous with the cheese at the Rad Mav HQ, so I suggest, skewing the 39 cups to your desired taste.
  4. Bake at 375° for 15ish more minutes or until the cheese is melted. 
  5. Top off with lettuce, salsa or pico + fresh lime juice! 

I made a homemade salsa and guacamole so we could have chips + salsa as a side. It was SO good!! I will say, I was surprisingly pleased with the way these turned out. My craving for Mexican food was cured and we still had a pretty healthy meal. If you take out the half bag of chipotle flavored chips and salsa/guac I consumed during the entire evening. 

What do you think about the stuffed bell pepper trend? Yay or nay?

On another note: here is my new baby, Billy the Kid. 

Billy the Kid
Billy the Kid
Billy the Kid

 

xx,

Riss

Shop the Summer '17 Collection

Food + DrinkMerrissa
Sweet Summertime Strawberry Champagne Mojito

Hi + happy Friday!

I’m pretty stoked to share today’s post because it’s a super delicious recipe for summer AND it includes my all-time favorite adult beverage, champagne.

One of my favorite things to do is sit on our front porch and enjoy the fresh air. It's actually what sold me on our new house! I've always wanted a covered front porch so I could sit outside, enjoy sunsets, sunrises and watch those beautiful Oklahoma storms roll in. If you happen to stop by the Rad Maverix HQ this summer, you'll likely catch me sitting on the front porch in my rocking chair and sipping on this sweet summertime drink. If you love the refreshing taste of mint then you’re going to love this sweet bubbly twist on the classic Cuban Mojito.

Go ahead and fix yourself a glass or three...

RECIPE

Serves 4
prep time 10 min
Cook time 5 min

WHAT YOU NEED:

  • 1 bunch of fresh mint leaves
  • 1 cup diced strawberries (plus a few whole strawberries to garnish)
  • 4 tsp raw sugar
  • 3 limes (or 4 oz of fresh lime juice)
  • 4 oz white rum
  • 1 bottle of your favorite bubbly

 

LET'S PUT IT ALL TOGETHER:

  1. Place sugar, strawberries, 7-8 mint leaves and the juice of 3 limes in the bottom of a glass pitcher. Muddle until the mint has released its oils + the strawberries are crushed.
  2. Stir in 4 ounces of white rum.
  3. Pour mixture into 4 champagne flutes (or cacti margarita glasses if you're in the prickly mood).
  4. Top each glass off with your favorite bubbly and garnish with strawberries + mint leaves.
  5. Enjoy!

*add ice if your bubbly isn't chilled to perfection.

I’ve also tried this recipe with blueberries and it is equal parts amazing and energizing. Next time I make this, I'm going to try blackberries!

Rad Maverix Strawberry Champagne Mojito

 

What's your favorite summertime drink?

 

Riss

 

 

Recipe adapted from the Suburban Soapbox
Food + DrinkMerrissa
Recipe: Pizza Monkey Bread
Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Hello, hi, how’s it going? Coming at you with a delicious, not so healthy but super fulfilling recipe. Do you like pizza? What about monkey bread? How about a crossbreed between the two?

Half way into "Operation Get Fit for Vegas" I was dying for a savory and fattening treat. If you need comfort food this is for you.

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Ingredients:

  • 1 can of refrigerated biscuits

  • Pizza toppings: pepperoni, Canadian bacon, sausage

  • Cream cheese

  • Parmesan

  • Italian Seasoning

  • Butter

  • Marinara + ranch for dipping sauce

Pizza Monkey Bread

  1. Preheat oven to 350. Grab a Bundt cake pan and spray with olive oil, set aside.

  2. Cut biscuits into quarters and stuff with cream cheese and your choice of pizza topping. Roll into a ball so all of the stuffing is covered with dough. Set aside.

  3. After all biscuits have been filled and rolled, dip into melted butter, place in a gallon-sized ziploc baggy that has a 1/3 cup of Italian seasoning and ½ cup of parmesan cheese. Shake until covered!

  4. Evenly place the dough balls into your bundt cake pan and bake for 32 minutes or until dough is golden brown.

  5. Let cool for 5 minutes then turn over onto a plate and enjoy!

xo,

Merrissa

Benefits of Lemon Water
Benefits of Lemon Water

Benefits of Lemon Water

Good Afternoon + Happy Friday, we’ve finally made it through another work week!

I mentioned a few weeks ago that I had been researching the benefits of adding sliced lemon to your drinking water. Although, the list is endless, I’m sharing the reasons why I love to drink lemon water. For those that have a hard time getting in their 8 cups of water a day should try adding slices of lemon to spruce up the taste and reap the benefits. Momma J introduced me to drinking warm lemon water, in August, and I haven't looked back since!

Almost every morning I fix a glass of warm water with a couple of slices of lemon. I’m not a coffee drinker but I guess you could call this my morning pick-me-up.

Benefits of Lemon Water:

One | Supports Digestion + Cleanses Your System – Lemon juice is a natural detox that flushes out unwanted materials / toxins from the body. Its atomic composition is similar to saliva and the hydrochloric acid of digestive juices. It encourages the liver to produce bile which is an acid that is required for digestion.

Two | High in Vitamin C + Potassium – Lemons are high in vitamin C, which is great for fighting colds. They’re also high in potassium, which stimulates brain and nerve function and helps control blood pressure.

Three | Helps Balance pH Levels – Drinking lemon water regularly can help to remove overall acidity in the body, including uric acid in the joints, which is one of the primary causes of pain and inflammation. This has become extremely important to me the more I work out and the harder I push myself at the gym!

Four | Complexion – The vitamin C component, as well as other antioxidants, helps decrease blemishes and wrinkles! Can I get an amen? Vitamin C is vital for healthy glowing skin while its alkaline nature kills bacteria known to cause acne. It can actually be applied directly to scars or age spots to help reduce their appearance. Since lemon water purges toxins from your blood, it would also be helping to keep your skin clear of blemishes from the inside out.

Five | Weight Loss – I’ve found that lemon water first thing in the morning has decreased my (sugary) food cravings! Lemons are high in pectin fiber and helps fight hunger cravings. I find myself making better food + drink choices throughout the day, if I start my morning off with a glass of warm lemon water.

Benefits of Lemon Water

Benefits of Lemon Water

Sometimes I'll use limes instead of lemons, they have very similar benefits but limes offer a tangier taste! Do you ever drink warm lemon water? If so, have you noticed a difference in your complexion or overall well-being?

xo,

Merrissa

Recipe: Halloween Rice Krispie Treats
Last Minute Halloween Rice Krispie Treats - Rad Maverix

Last Minute Halloween Rice Krispie Treats - Rad Maverix

Halloween is quickly approaching and if you’re like me you’re waiting until last-minute to prep those holiday treats! I’m not sure what it is but, to me, rice krispie treats are a comfort food. I seriously could eat the entire pan until my mouth goes raw. I whipped up these fun Halloween inspired rice krispies perfect for kids or your coworkers! You’ll need:

Directions:

  1. Follow your recipe for rice krispies, I used the orange pumpkin marshmallows rather than white! (see below if you need a recipe!)

  2. After you’ve pressed your rice krispie treats (make sure to press them super tight so they don’t fall off of the sticks!) set in the freezer for 30 min; to cool off and harden.

  3. Then cut your treats into bite-sized rectangles and attach to your lollipop sticks, set to the side.

  4. Warm the almond bark in 30 second intervals to help prevent burning; once the chocolate is smooth and silky dip your rice krispie suckers into the white chocolate and set to the side on wax paper.

  5. Apply sprinkles.

  6. Party!

Last Minute Halloween Rice Krispie Treats

Last Minute Halloween Rice Krispie Treats - Rad Maverix

Last Minute Halloween Rice Krispie Treats - Rad Maverix

Last Minute Halloween Rice Krispie Treats - Rad Maverix

Last Minute Halloween Rice Krispie Treats - Rad Maverix

Here is the recipe I use to make original rice krispie treats:

  • 3 tablespoons butter

  • 10 oz Marshmallows

  • 6 cups rice krispie cereal

Melt butter over low heat, add marshmallows and stir until completely melted. Remove from heat and add rice krispie cereal; stir until well coated. Using a spatula covered in butter or wax paper, evenly press mixture into a cake pan that has been coated with butter. Let sit until firm and serve.

What are you making this Halloween?

xo,

Merrissa

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Last minute rice krispie treats - rad maverix

Last minute rice krispie treats - rad maverix