Here is a yummy and easy summer time dessert for you.
Fried ice cream is so delicious but I hardly ever order it at a restaurant because by the time I am finished eating a whole bowl of chips and salsa and my entree I am way to stuffed to even think about dessert.
I have been wanting to attempt to make fried ice cream at home for a while now but after my oldest son tried making it in one of his classes at school and it failed misserably I was wondering if I should even attempt it.
I have come up with the perfect solution. You don’t have to fry the ice cream at all. Just whip up a delicious concoction of cornflakes, butter, sugar and cinnamon toast it in the oven and layer it with ice cream and caramel. Don’t forget to add some whipped cream and a cherry on top and you have a delicious fried ice cream sundae without the horrors of melting a ball of ice cream in the fryer.
This could not be simpler or more delicious. Perfect for summer!
Okay, so I have been trying to come up with a good pizza sauce recipe because I love making pizza at home. I came up with a pretty good recipe and then I saw this one over at Mels Kitchen Cafe. Well, I scratched the one I came up with and only use Mels recipe now. It is perfect for dipping these breadsticks in.
If you like it a little spicier, like I do, you can add a little more red pepper flakes.
This is so delish I tend to eat it by the spoonfull.
These breadsticks are a staple at our house. My kiddos get very excited for spaghetti night because they know these bread sticks will be right along side it. The best part is, they are super quick and easy to make.
I have changed this recipe a little over the years since a friend gave it to me. I was eating dinner at an Italian restaurant and they had some yummy breadsticks similar to these. That is when I realized that these were lacking something. I added some oregano to the topping and now I don’t make them without it. Except now I seem to have an obsession with oregano, it goes into everything I make lately. Do you ever do that? Get on a food kick where you can’t get enough of something? Right now for me that something is oregano.
The dough is pressed into a sheet pan then scored with a pizza cutter so you can break apart the breadsticks after baking.
Then it is topped with a buttery parmesan cheese topping and baked until golden brown.
Be careful, these can be very addicting. I have made two pans for dinner and they all dissapeared in a flash.
I am one of those gals who keeps cookbooks on her nightstand for a little light reading before bed. I checked out a cookbook called SOS! the Six O”Clock Scramble to the Rescue from the library a couple of months back and found this recipe. I copied it down and added it to my ever growing pile of recipes to try but I could not forget about it. I finally dug through my stack yesterday and realized I had everything I need to make these so I made them for myself for lunch. They were everything I hoped they would be.
Sweet potatos are one of my most recent obsessions. I know they are usually considered a fall vegetable but they are so healthy for you and available year round I see no reason to wait until fall to enjoy them. In fact Cinco de Mayo seems perfect!
My husband’s favorite food is Mexican food, and he was blown away when he tasted this. At first he was speachless then he said, “this is the best thing you have made all year”. He also said I am not allowed to make enchiladas with tortillas again. This was so good I made it twice in a week. That never happens.
I followed this recipe for the corn crepes but subbed cornstarch for the flour to make it gluten free for my sister. We enjoyed eating them with whipped cream and strawberries. She is a crepe lover like me and really enjoyed these.
I used my own green chilli enchilada recipe with the corn crepes and they were divine. This recipe makes a lot so if you are not feeding an army you could easily half it. Cinco de Mayo is just around the corner and this would be the perfect dish for your celebration.
Throw the butter and diced onions into a large pan and cook until the onions are translucent.
In a large bowl combine shredded chicken, cooked onions, sour cream, cumin and salt and pepper to taste.
for the Sauce
In a large bowl combine the green chilli enchilada sauce, sour cream and chicken broth.
For the Corn Crepes
In a blender comhbine the crepe ingredients. Heat a 10 inch skillet over medium heat. Coat the pan with butter or cooking spray. Add about ⅓ cup of the crepe batter to the pan and quickly swirl the pan to coat the bottom of the pan with the batter. Cook until the edges start to curl up then flip the crepe over. Cook just long enough on the second side to get a little color. Continue until batter is all gone. This should make about 12-8inch crepes.
To assemble the enchiladas pour enough sauce in a casserole pan to cover the bottom. Spoon about ⅓ cup filling into each crepe. Place seem side down in the pan. Finish filling all crepes. Pour the remaining sauce over the top of all the filled crepes. Top with shredded monterey jack cheese. Cover with foil and bake at 350 F oven for 30 min until bubbly. Remove foil and turn broiler on until cheese is slightly brown. This makes 12 very large enchiladas.
I sort of have an obsession with coconut lately. I didn’t used to particularly care for it, I dont know if it was a texture thing or what, but it seems like lately I can’t get enough of it.
When I saw this recipe on cupcake project I knew I needed to make these. They were so good, and since half of my kiddos do not yet share my obsession with coconut, there was plenty to go around. I did modify the recipe a bit by leaving out the rum in the origonal recipe and subbing rum extract instead. I just added a little more coconut milk to make up for the lost moisture.
The frosting recipe is doubled so you will have plenty of frosting. If you don’t like as much frosting as I do you can half the recipe below, but I say the more frosting the better.
I hope you will enjoy these. I certainly did, and cannot wait to make them again.
This post was inspired by our recent trip to Disneyland. They sell these treats in the shops at Disneyland, and like everything else they were a bit pricey, but I knew I could make them at home. The kids loved helping me and decorating their own.
On our last day at Disneyland all the kids headed to the Toy Emporium to pick their souvenirs and I headed to the cooking section. I knew I needed this cookie cutter.
The little handle allows you to put it on the griddle for pancakes, which Cody made within two days of returning home. If you would like to get one for yourself I have seen them on Amazon and Ebay.
I made Minnie by cutting a piece of fruit roll-up into a rectangle and pinching the center together for the bow. I placed it on the chocolate while it was still wet so it would stick. She is so cute! Continue reading →
I love the motivation that comes with the new year to eat better, exercise, and get organized. It’s like a fresh new start and I am always super excited to make-over my life. Usually I loose momentum by the time Valentines day hits though. I was talking to a friend recently who said she always makes tons of goals in the new year and then becomes overwhelmed trying to keep up with it all. This year she decided to focus on one thing at a time. When she feels like she has reached that goal she will move on to another one. The funny thing is, when you change one aspect of your life it automatically changes others. Win, Win!
I decided to focus this year on eating healthier. No, that doesn’t mean no more deserts. It just means I am on the lookout for more healthy recipes to add into the rotation.
This Black Bean Burger is a nice healthy alternative to your average hamburger. Anything with avocado on it wins in my book. You can top it any way you like. (I like cheese, salsa and avocado)
I am finally getting around to posting another Christmas recipe.
We had a cookie exchange with our Bunco group and I couldn’t decide on a cookie to make so I made Peanut Butter Balls and Cheesecake Balls. I figured you can’t go wrong with peanut butter and chocolate. I guess I was right because two other people showed up with peanut butter treats.
I have now made these two years in a row for Christmas treats and they are quickly becoming one of our favorite Christmas traditions.