It’s blueberry season!! And they’re on sale everywhere!! You know what that means…
I have posted several recipes using blueberries in the past…
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!
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.
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.
I cannot wait to try this with other summer fruits! It was so refreshing, tasty, and simple to make!
“I’m strong to the finish, cause I eat my spinach…”
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. 😉
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…
I wanted something chocolate and quick to prepare √
I had to use ingredients I already had in the pantry √
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.” √
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
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.
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!
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.
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. 😉
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…
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. 🙂
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!
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. 🙂
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. 🙂
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. 🙂