This is a super simple side salad (or salad for one if you’re not into sharing and I couldn’t blame you on this one) that’s perfect for spring and summer. It comes together lickety split for those of us who aren’t high on cooking as it gets warmer. I’m more about grill all the things then. Or just because you’re starving (hangry people where you at?) and impatient but don’t want to down a bag of chips. I can’t be the only one, right?
Let’s just be honest for a minute. As much as we all try and cook dinner erry night, sometimes it’s just not possible. Life happens. We get busy, things come up, we’re just TIRED (can I get an amen?) That doesn’t mean we have to hit the drive through though. Nope, you can pop over to your local Papa Murphy’s pizza and pick up fresh (not frozen) pizzas to take and bake at home. That’s right. You take the pizza home and bake it, so it’s PIPING HOT when you’re ready to eat it. No soggy crust because you got stuck in rush hour traffic. No gummy cheese. None of that. Just pure delicious pizza made to order. Sounds pretty good yeah?
Y’all know I love my coffee. It’s pretty mandatory in my life and if I’m being honest it’s for the safety of those who interact with me in the real world every day as well. I’m just looking out for their well being so I caffeinate. I’m a giver like that. I really am. I love giving what I call happies to friends and family. That’s a small gift that is meant to make someone happy. Hence why I call them happies. Cuteness overload I know.
So in case you didn’t realize it, there’s this thing going on this weekend. You might have missed all the pink and red heart everything plastered all over the interwebs. I joke. It’s impossible to miss it. Unless you live under a rock and don’t have internet service, then maybe, but a flyer might just blow it’s way by you even then. While I’m admittedly a whiskey girl, it’s hard to turn down a good martini every now and again. Especially when it’s as fun and festive as this little firecracker.
I have a confession. I love OREO cookies. Like REALLY love them. Preferably Double Stuff, because double the stuff, duh. Have ever since I was a kid, and now, well I’m just a big kid so it still works for me. The only thing better than eating a regular OREO to me is eating an OREO cookie ball. Yep. Do you want to know how hard these cookie balls are to make? If you can smash up OREO cookies, mix in a little softened cream cheese and use a fork, you’ve got this! You’ll be the hostess with the mostest (or host with the most) if you prepare a batch of these to serve up for your friends and family over the holidays, OR better yet, give them as gifts. Who doesn’t love an edible gift, am I right?
Tis’ the season! Have you started thinking about all the holiday treats you’ll be making? I’m all about EASY when it comes to holiday treats. While I will be baking some of said treats, it’s really kind of unavoidable if you’re making cookies and such ; ) I’ll be all about the no bake varieties. When I see the words NO BAKE I perk right up. It’s just the way it is (well unless someone else is baking it for me, then cake, bring me cake 😉 December is already a BUSY month. No need to make it any harder on yourself right?
I’m not a morning person. It’s quite possibly the understatement of the decade. I really am NOT. At all. If I could get away with not talking to anyone until say oh after 10 a.m. I would. Sadly that’s not how things work. Thank goodness for cappuccino which makes me tolerable. Once that’s into my system I’m all unicorns and glitter. Well not really, maybe just glitter. Not being a morning person means that I like to have a quick option(s) for breakfast. IF I can make said breakfast the night before, even better.
See it wiggle, see it jiggle. Sorry now the song is stuck in your head too. It’s most definitely in mine. There are worse things I suppose. Anytime I think about gelatin molds I think of my Grandma. She always prepared a festive mold for just about erry holiday you can think of. Think layers upon layers of elaborate molds. I was always fascinated by them. It almost seemed ashamed to dive into them and mess them up. I said almost, because you know I totally dived in.
I’m going to go ahead and admit that Ramen Noodles were a staple of my college diet, and when I say staple I mean I ate it MULTIPLE times a week. What can I say besides I was a poor college student and they were dirt cheap (still are) and filled me up. These days I still love Ramen Noodles but I gussy them up before grabbing my chop sticks. I still buy the cheap-o deluxe noodles, you know the ones that you can actually buy by the case at the big box stores, or you can even pick up at the dollar store for 5 packs for $1. Those. You know the ones.
Are you a fan of dessert? Are you shaking your head or saying duh right now? I know I am. Well if you’ve got a sickly sweet tooth like me, I think you’re going to like The Dessert Inspired flavors line of yogurt from Muller. It features creamy, signature Müller yogurt on top of a layer of fruit or caramel and are served with delicious crunchy goodies on the side. Sounds good yeah? They’re not just a pretty tasty face either. Oh no, the new yogurts also provide a good source of protein and calcium. What to know what else? Want to know what they DON’T contain … NO high fructose corn syrup (HFCS), no artificial sweeteners, flavors or preservatives. Their yogurt is even made with milk from cows that are not treated with hormones like rBST. Booyah.
Disclaimer: I have received information, product and materials from Breyers, as part of the Mom It Forward Blogger Network. The opinions stated are my own. This is a sponsored post.
I have to admit while I consume copious amounts of gelato during the summer months, I eat it all the year long. I mean it’s creamy and dreamy so there’s really no reason to limit it’s consumption to the warm weather months yeah? It’s the perfect afternoon pick me up or the ending (or beginning, what you haven’t ever dessert first?) to any meal. Especially an impromptu meal where you haven’t had time to prepare anything.
While this may look like mayonnaise, Aioli isn’t mayonnaise. What’s the difference you ask? Mayonnaise is basically an emulsion of bland neutral flavored oils (think canola), egg yolks, vinegar and/or lemon juice. Aioli, on the other hand, hails from the southern French region of Provence, and traditionally begins by using a mortar and pestle to bash cloves of garlic into a paste. Once you’ve got yourself a nice chunk of garlic paste, it’s then blended together with egg yolks, lemon juice and olive oil (for a more robust flavor). It magically thickens and transforms right before your eyes and Boom you’ve got Aioli! What do you do with this new spreadable edible goodness? While I think it’s great spread on sandwiches like it’s cousin mayo, try serving your Aioli as a dip for crudité (fancy for vegetable tray) or as an accoutrement to shellfish (hello crab cakes).
I have a lot of little quirks with food. For instance, I’m not a fan of cucumbers (I will totally pick them out if they’re in let’s say a salad) but I’m all about the PICKLES. I know, I know, it makes ZERO sense but try telling that to my taste buds. My all time favorite pickle is the bread and butter pickle. My Mom has made Bread and Butter pickles every single year she’s had a garden and that’s like well my whole life. Strange name for a pickle yeah? I can’t imagine eating them on buttered bread but whatever floats your boat.
Sometimes a girl just wants a big fat juicy burger. One that doesn’t require fourteen napkins or a bib around my neck would also be nice. This is that kinda burger. We’ve packed a lot of flavor into that all beef patty by using a few secrets. Well it won’t be a secret any longer since I’m sharing it with y’all now will it? But good food is meant to be shared with good people so here goes.
It’s no surprise to anyone who knows me that I dig pizza. I like it hot or cold (I blame college for my love cold pizza, but some habits die hard and cold pizza still works for me). Apparently I’m not alone in my obsession love for pizza. With tasty toppings and melty cheese, it’s honestly no surprise that pizza is America’s sweetheart. The makers of Freschetta® pizza know that is not the only thing that matters. If you are following a gluten-free diet, a crust you can trust is also important. You’ve got to #TrustTheCrust yeah? Freschetta® Gluten Free Pizza expands the range of options for consumers who are eliminating gluten from their diets with pizza that’s full of flavorful toppings, with a light, airy and crispy gluten-free crust that is certified by the Celiac Support Association. Gluten Free doesn’t mean flavor free. Gluten Free products have come a long way. We have two of the five in our family who have gluten sensitivities. It’s nice to have flavorful options that our WHOLE family can enjoy. This good looking (and yes tasting) cheese pizza that we’ve jazzed up with fresh basil happens to fall under that category. It comes with a perfectly thin and crispy crust just the way I like it.
When my friends at Lucky Leaf, asked me to create a few recipes using their pie filling I started off with a Flourless Dark Chocolate Black Forest Cake. It’s made using Lucky Leaf’s Premium Cherry Pie Filling. The pie filling is both IN and ON that insanely delicious cake. If you’re into cherries I think you’ll really dig that. For my second recipe I opted for a simple summer treat the whole family will love. Strawberry Cheesecake Pops. It’s made using what else? Strawberry pie filling. These pops are as simple as can be to make. In a few hours time you’ll be fighting over who gets a second or third. Or maybe that’s just our family? We are passionate about food.
Tarts aren’t always sweet. Nope they can absolutely be savory too. Versatile dishes, those are my favorite, back to that whole loving options thing and versatile is the perfect way to describe this particular tart. This beautiful little baby is perfect as an appetizer as a light lunch or even dinner or (because we’re not stopping with that) it’s elegant enough to serve for all your post party guests. Want more? It can be served warm or room temperature.
I have a sweet tooth. A pretty wicked one which isn’t good for someone who doesn’t necessarily prefer to bake. If you asked me I would tell you I’m a cook. Don’t get me wrong, I can bake, I just prefer the flexibility of cooking vs the rigidness that baking requires. You just can’t wing it when you bake and I like to wing it, always have. For me at least, when I try to wing it when baking things go all kinds of wrong and they’re not easily fixable like when I’m cooking. When cooking, I can adjust this add a pinch more of that until it comes around to what I had envisioned the dish to be. So when you’ve got an easy delicious dessert that requires minimal baking, I’m SO in. There’s a reason Panna Cotta is my go to dessert ; )
Spring is in the air. FINALLY. Can I get a halleluiah? It’s been a long hard COLD winter and I’m looking forward to all things spring and summer. Including entertaining. We love to have people over all year round but especially when the weather is warmer and the days are longer. Having friends over doesn’t mean things have to be fussy. I’m not into fussy dinners. They’re nice every once in a while (you know when I want to be stressed out to the max because that’s what ends up happening) but for the most part I like jeans and t-shirt kind of entertaining.
With the weather about to start heating up the last thing I will want to do will be to heat up my oven and by default my kitchen. Air conditioning is expensive yeah? I make A LOT of no bake treats in the spring and summer. My sweet tooth can not suffer because I don’t want to spend more on my air conditioning bill. That would be negligent of me. I can’t let that happen, it would be shameful. Hello no bake beauties. These are so simple it’s almost a non recipe. Simple is a good thing so let’s just focus on that.