URS: Grab and Go Recipes

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Ultimate Recipe Swap

Winter, Spring, Summer, or Fall — Life as MOM necessitates some quick “grab and go” recipes, dishes that are easy to take on the road or can be eaten out of hand. The kind of recipe you can grab — and GO! And if that grab and go recipe is dessert, well, so much the better.

I know I’m a little late joining the Cupcake Craze. Better late than never, I say. Truly, what was in my way was that gross frosting that grocery stores use on their cupcakes. Those have always been a deterrent for me. Holdover baggage from my childhood, shall we say.

But, since I discovered homemade buttercream frosting as well as cute, cute, CUTE cupcakes, well, I’m on board.

A Perfect Dessert

Cupcakes are the perfect dessert. Well, almost. Chocolate Cheesecake‘s a close contender.

Anyway, as I was saying, cupcakes are the perfect dessert. They are kid sized, especially when you make minis; they require no utensils; and they are easy to transport. Just plop them in a lidded box. And they can be so cute! Proof positive:

Candy Cane Brownie Cupcakes

Rachael from Mommy Topics created these cute and easy Candy Cane Brownie Cupcakes for Christmas in July here at LifeasMOM. She also provided all sorts of wonderful tips for making easy cupcakes. If you are a cupcake novice, you’re going to want to read her cupcake tutorial.

What’s a Grab and Go Recipe that you love?

Share it on Ultimate Recipe Swap! Here’s how to participate in:

1. Post your recipe on your blog. Please mention www.lifeasMOM.com in your post so that your readers know where all the other good recipes are hanging out. Then, come back here to add the link to your post to Mr. Linky below. (Find instructions for Mr. Linky here.) OR

2. If you don’t have a blog, simply post your recipe or tell us about it in the comments section.

3. Above all, please stick to topic. Most weeks there is a theme; this week is Grab and Go Recipes.

Coming up next week on URS: Freezer Friendly Meals and Recipes

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. I love making Zucchini brownies! It’s a great way to use up extra zucchini and add some nutrition to the brownie.

    I’ve even used zucchini in brownines made from a mix – fabulous! Chop them up fine and the kids will never notice!

  2. Those cupcakes are fabulous!

  3. My recipe this week isn’t really grab-and-go, but it IS Quick and Easy! 🙂 Those cupcakes look ADORABLE! I think my favorite cuppie-cake are zucchini with cream cheese frosting… yummmo!

    Thanks for hosting this week!

  4. The candy cane brownie cupcake is adorable and the combination of flavors sound delicious.

  5. That is very true…cupcakes are an awesome dessert–especially for kiddos! Okay, adults, too. =) Less cleanup as well, right? Awesome post!

  6. The cupcakes are so cute and they look awesomely delicious!

    I just posted my chipotle bean burritos. We always have those ingredients on hand and they are super quick and it has been my go-to meal when I don’t have anything else around. Plus they stay in the frig forever and I’ve been known to make a batch for myself for lunch on Monday and just eat them all week long. Yes, I love beans. 🙂

  7. Cupcakes…sigh! I have to get another muffin pan – 12 cupcakes barely does it for my family of 11!! And – you said “chocolate” and “cheesecake” in the same sentence – I’m hooked!

  8. That is SO pretty!!! You know, you could always make chocolate cheescake cupcakes and decorate it the same way….that would be Heaven!!!

  9. My Peanut Butter cups are fairly easy to make, and so easy to grab and go. Make them with a good dark chocolate and organic peanut butter and you’ll take a trip straight to heaven!

  10. Jessika says

    Spicy Szechwan Peanut Sauce(adapted from The Model Art of Chinese Cooking) This is an awesome dip with cut up red bell pepper or other veggie crudites!
    2-5 teaspoons crushed garlic
    1 bunch cilantro, leaves and upper stems
    1/2 cup unseasoned peanut butter-if you can’t find this, choose a brand w/o any sugar
    1/2 cup soy sauce
    5 T sugar
    1-2 T hot chili oil (Go easy at first as the heat will enlarge while it chills. I’ve used tabasco sauce to taste when we were out of chili oil.)
    Blend all ingredients until smooth and well combined in a blender. Set aside for an hour at room temp in airtight container or overnight in refigerator to let flavors develop. Bring to room temp and stir before serving.

  11. I’m a cookie monster – love to make ’em, love to eat ’em, (except when I pregnant – go figure). My grab and go staples to bring to getherings or just have on hand:
    – Chocolate chip
    – Snickerdoodles
    … made with freshly ground whole wheat and butter of course.

  12. Those look awesome!!!

  13. Love the variety of dishes.

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