Blueberry Crisp

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Hi there, friends!

It’s blueberry season!! And they’re on sale everywhere!! You know what that means…

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BLUEBERRY RECIPES!

I have posted several recipes using blueberries in the past…

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Blueberry Buckle
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Peach-Blueberry Upside-Down Cake
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Almond – Blueberry Oatmeal Muffins
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So Simple Blueberry Lemon Bars

As you can deduct from looking at the previous pictures, I love to bake with blueberries! This recipe is no exception.

I absolutely love fruit crisps. It all began in elementary school when I was introduced to Apple Crisp in my school lunch. It was a popular treat that was regularly placed upon our lunch tray. With its warm baked apple slices topped with a crunchy topping, I would always make sure to scrape the tray clean, leaving none of the deliciousness behind. Mmmm….

While my elementary school only served Apple Crisp, I later learned that virtually any fruit can be “crisped.” Of all of the fruits that I love to “crisp”, blueberries are one of my favorite!

Here’s how I made it…

Blueberry Crisp

Ingredients:

  • 18 ounces fresh blueberries, washed
  • 1/2 cup water
  • 1 teaspoon almond extract
  • 3/4 cup flour
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted

Directions:

  • Preheat oven to 350 degrees.
  • Place blueberries, water, and almond extract into an 8×8 baking dish.
  • Stir flour, brown sugar, cinnamon, and salt into a small bowl with the melted butter.
  • Sprinkle mixture on top of blueberries.
  • Bake for 30-45 minutes, making sure topping is crunchy.
  • Serve warm or cooled.

Enjoy! ❤

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Cantaloupe Water

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Hi there, friends!

Is it hot enough for you? Here in the land of cactus and tumbleweeds, it is supposed to get even warmer next week. A look at our forecast…

Crazy, isn’t it?

If you do not live in such a hot climate, you may be wondering how we stay cool. Well, to be honest, we do not stay cool. Our main concern is to not be hot. We attempt to accomplish this by using a great deal of air conditioning, staying indoors during the heat of the day, and consuming cooling food and drinks.

Of course water is the main go-to, but sometimes we like to reach for something with a little more flavor and nutrients. Fruit-flavored waters are great, but usually the type offered in stores contain very little fruit, if any at all. However, if you take a little extra time, you can have a great, refreshing, honest fruit-flavored water.

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I decided on cantaloupe water because hubby had purchased 3 large cantaloupes during an awesome sale that our local supermarket was running. When I started cutting the melons, I realized that we had more fruit than we would be able to eat before it spoiled.

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I cannot wait to try this with other summer fruits! It was so refreshing, tasty, and simple to make!

Here’s how I prepared it…

Cantaloupe Water

Ingredients:

  • 1 ripe cantaloupe
  • water
  • sugar or artificial sweetener to taste (amount depends on the sweetness of your particular fruit)

Directions:

  • Wash, dry, and cut cantaloupe in half and remove and discard seeds.
  • Remove skin and cut into small chunks.
  • Place chunks, along with a cup of water into blender and blend until smooth.
  • Pour liquid through a sieve into a pitcher. Add water to fill and stir well.
  • Taste and add sugar or sweetener, if needed.
  • Refrigerate and serve over ice.

* For a large cantaloupe, you will need a gallon-sized pitcher and for a small cantaloupe, a half gallon pitcher will be sufficient.

Enjoy! ❤

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“Ranchy” Spinach Dip

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Hi there, friends!

“I’m strong to the finish, cause I eat my spinach…”

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I loved watching Popeye as a child and I love spinach! True, it may just be a coincidence, but I choose to give Popeye the credit! 🙂

Cartoons aside, I love spinach and I love dip, so this dip is a win-win!

The “punch” of flavor from the ranch dip mix and the crunchiness of the water chestnuts make this a scrumptious dip. Once you make this dip, you will be searching for any type of “dip-able” food to dip. Of course veggies, toasted bread pieces, and crackers work wonderfully with this dip, but pretzels work too. 😉

Here’s how I made it…

Ranch-y Spinach Dip

Ingredients:

  • 1 1/2 cups sour cream
  • 3/4 cup mayonnaise
  • 1 (10 ounce) box frozen spinach, thawed, drained, and squeezed dry
  • 1 (8 ounce) can water chestnuts, drained and diced
  • 1/4 cup sliced scallions
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons Homemade Ranch Dip Mix or 1 packet ranch dip mix
  • 1 teaspoon seasoning salt

Directions:

  • Add all ingredients to bowl and stir thoroughly to mix.
  • Refrigerate for several hours before serving.

Enjoy! ❤

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Choco-Orange White Chocolate Chip Cake Mix Cookies

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Hi there, friends!

Whew! That sure is one long title for a very simple cookie! I guess I just wanted to be sure to accurately describe the cookie. 🙂

There were three inspirations for this cookie…

  1. I wanted something chocolate and quick to prepare √
  2. I had to use ingredients I already had in the pantry √
  3. This one is a little different…You know those “chocolate oranges” they have in the candy aisle at Christmas? Well, I had a hankering for one of those in “cookie form.” √

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These cookies did not disappoint! Within twenty minutes, I had a quick, chocolate-orange flavored cookie straight from ingredients I had in the pantry.

If you have not tried cake mix cookies, I would definitely recommend them. While they are not a replacement for traditionally made cookies, they are most definitely a better alternative to purchasing pre-packaged cookies.

Here’s how I made them…

Choco-Orange White Chocolate Chip Cake Mix Cookies

Ingredients:

  • 1 box chocolate cake mix
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 teaspoon orange extract
  • 1 cup white chocolate chips

Directions:

  • Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  • Stir together cake mix, eggs, canola oil, and orange extract until blended. Fold in white chocolate chips.
  • Drop by spoon onto baking sheets and bake for 8-10 minutes.

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Enjoy! ❤

Cornbread Waffles

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Hi there, friends!

One of the most popular dishes I have seen recently is waffles. From chicken and waffles to dessert waffles to the more traditional breakfast waffles, social media sites have been filled with many different ways to serve waffles.

And…I think it’s great! I have even posted a couple of different types of waffles with A Sundae for Your Sunday and Coconut Almond Waffles. Not only are waffles versatile, they are easy and inexpensive to prepare.

For this recipe, I did not have to look far. I absolutely LOVE cornbread, so I thought I would just try my classic recipe in my waffle maker. Not only did it work, the kitchen smelled wonderful while they were “waffling”.

These waffles would be a great base for chili, baked beans, and anything else that you eat with cornbread. Just take a waffle and scoop some of your favorite chili on top and top off with your favorite toppings. Yum!

You could even use them in place of your bread with a hearty soup, or serve them with some chorizo and egg for breakfast. The ideas are unlimited!

Here’s my recipe…

Cornbread Waffles

Ingredients:

  • 1 cup cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/4 cup sugar
  • 1 egg
  • 1 cup milk
  • 1/3 cup canola oil

Directions:

  • Stir all ingredients until well blended.
  • Prepare in waffle maker according to manufacturer’s directions.

*Makes approximately 3 full waffles.

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Enjoy! ❤

 

Fish Tacos for Taco Tuesday

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Hi there, friends! IT’S TACO TUESDAY!!

Not only is it Taco Tuesday, it is summertime. That means it is a great time for fish tacos! 

If it were up to me,  the fish taco would be the official taco of summer, because they are light, fresh and so easy to make!

Along with ease in preparation, fish tacos are extremely versatile. They can be made with many different varieties of fish, grilled or fried, and they can be topped with pico de gallo or a creamy sauce.

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I used tilapia and sprinkled it with Old Bay Seasoning, cilantro, and lime juice to marinate before grilling.
How do you like yours?

My favorite is grilled with creamy sauce. 🙂 Creamy sauce…yum!

I’m sharing my recipe for creamy fish taco sauce, just in case you want to try it with your next fish taco. It works great for a different twist on your steak or chicken taco as well. 😉

Here’s how you make it…

Creamy Fish Taco Sauce

Ingredients:

  • 1/2 cup sour cream
  • 1/2 mayonnaise
  • 2 tablespoons of finely minced cilantro
  • 1 1/2 teaspoons Homemade Taco Seasoning
  • juice of 1 lime

Directions:

  • Stir all ingredients together and store in refrigerator for up to 2 weeks.

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Enjoy! ❤

Chocolate-Chip Banana Bars

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Hi there friends!! Happy Summer! School is out and I am ready to blog!

So, let’s get started!

Look at what I discovered one morning on the kitchen counter…

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Yep. Some very overripe bananas. We have all had a bunch of bananas get overripe at some point or another. However, this bunch was different. When I bought them, just a day and a half earlier, they were very green, so I figured we had a few days to eat them. Hmmm… what made them ripen so fast?

My conclusion? They were sitting on the counter right beside a cantaloupe also waiting to ripen. Apparently, ripening magic happened overnight and both the bananas and cantaloupe were overripe by morning. Unfortunately, the melon could not be saved (ugh! I hate throwing food away), but I knew a gazillion ways to use the bananas. 🙂

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Tip: I use my pastry blender to quickly mash bananas.

I knew that I did not want to make banana bread this time, and I did not have the necessary ingredients for banana pudding, so I opted for a banana bar cookie with dark chocolate chips. YUM! These bars are great for anyone that loves bananas!

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Here’s how I made them…

Chocolate-Chip Banana Bars

Ingredients:

  • 6 tablespoons butter
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 large bananas, mashed
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips

Directions:

  • Preheat oven to 350 degrees, and spray a 9×13 baking pan with cooking spray.
  • Cream butter and brown sugar. Add egg, vanilla, and bananas and mix well.
  • In separate bowl, combine flour, baking powder, and salt. Add slowly to banana mixture and mix until well incorporated. Stir in chocolate chips.
  • Spread mixture evenly in baking pan.
  • Bake for 30-35 minutes or until done.
  • Cool and cut into squares.

*These taste great with a scoop of vanilla ice cream on top! 🙂

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Enjoy! ❤

Sugar-Free Lemonade

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Hi there, friends!

How’s the weather where you are? Well, ours is undeniably hot! Yesterday’s high temperature was 109, today is supposed to reach 109 again, and 110 for tomorrow. Oh well, such is life in the desert. 🙂

With the temperature rising, we continue to look for ways to cool off. One of the best we have found is a cool, icy glass of homemade lemonade. But, we have one catch…my youngest daughter (and lemonade lover) is Type-1 Diabetic, so the traditional, sugar-laden, yummy lemonades are out and sugar-free is in!

This recipe definitely fits the bill! It is cool, icy, yummy, homemade, and is safe for my daughter to drink. And, trust me, you don’t have to be a “diet drinker” to love it. It is a great way to save some calories while cooling off.

I suggest using fresh lemons if possible, but bottled lemon juice works as well. We were fortunate to have an “overload” of lemons from Hubby’s Auntie when this batch was made. 🙂

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Here’s the recipe I use…

Sugar-free Lemonade

Ingredients:

  • 1 1/2 cups fresh squeezed or bottled lemon juice
  • 1 cup Splenda (or sugar substitute of your choice)
  • 5 1/2 cups water
  • ice

Directions:

  • In pitcher, stir lemon juice, Splenda, and water together.
  • Chill and serve over ice.

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Enjoy! ❤

 

Creamy Coleslaw

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Hi there, friends! I hope your week is off to a great start!

Memorial Weekend is quickly approaching and I thought I would share this quick and VERY easy recipe for creamy coleslaw. In addition to the benefits of speed and ease of this recipe, it is “dirt cheap” compared with what you would spend on an already prepared slaw or purchasing the bottled slaw dressing. However, I do cheat with the cabbage and carrot mixture by purchasing the already shredded slaw mix. It is a minimal expense and well worth it! 🙂

I am willing to bet the bank that you already have the ingredients for the dressing in your fridge and pantry. The only exception may be celery seed, but it is very easily found in the spice section of your supermarket. If you do not already have it, please do not hesitate to purchase some, as it goes well in all kinds of prepared salads, such as tuna, chicken, and pasta salads.

Just keep in mind to keep this slaw cool because of the mayonnaise base. If you would like a slaw that can sit out for longer periods of time, you may want to check out my Jalapeno Pepper Slaw that I posted a couple of months ago. 🙂

Here’s how I made it…

Creamy Coleslaw

Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon celery seed
  • salt and pepper to taste
  • 1 package of prepared coleslaw mix (cabbage with carrots)

Directions:

  • Whisk together all ingredients except coleslaw mix.
  • Stir the dressing into the coleslaw mix and mix well.
  • Cover and refrigerate for several hours before serving.

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Enjoy! ❤

Blackberry Almonette Trifle

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Hi there, friends!! Happy Friday! I hope you all have had a great week!

I wanted to share a great weekend dessert recipe with you today that is great for this time of year. I made this a few weeks ago when my mother-in-law and auntie-in-law came over for “linner.”  Yep. That says linner. In our home, linner is that meal that is served between lunch and dinner and takes place of both…just like brunch does with breakfast and dinner. On to the trifle…

I love making trifle! In addition to being quick, easy, inexpensive, and versatile, it looks absolutely decadent. It only takes a few minutes to put together and you can usually find the ingredients in your pantry or refrigerator. As for versatility, the options for ingredients are endless. I typically use some sort of cookie or brownie, pudding, whipped topping, and a cut-up fruit or chopped candy. Again, I say, get creative! 🙂

One final tip! Make sure to take any photos you would like of your trifle before spooning the first serving. The look of decadence quickly disappears once served. 🙂

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Here’s how I made it…

Blackberry Almonette Trifle

Ingredients:

  • 1 package almond flavored cookies
  • 1 (6-serving) package instant vanilla pudding, prepared according to package directions
  • 1 (24 ounce) container whipped topping, thawed
  • 12 ounces of blackberries, washed and dried

Directions: 

  • Layer ingredients into trifle dish. Start with the cookies and follow with a layer of pudding, whipped topping, and finally, the berries. Repeat.

 

Optional: I take a couple of cookies and crush them to sprinkle before the final layer of berries.

Enjoy! ❤

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