Christmas Caramels

Christmas Caramels!!

This is the first year we are going to do neighbor gifts in a long time! Our neighborhood participates in an Annual Food Drive that benefits the Utah Food Bank. We have a big get together in the neighborhood on donation night. Sometimes we watch a small version of the Nativity Scene, sometimes we have hot cocoa and listen to some of the beautiful voices in our neighborhood sing carols and this year, we had a full sit down dinner WITH short Nativity done by the kids in our neighborhood.

Food Donations and spending time together is IN LIEU of Neighbor Gifts. BUT - this year is a little different. We have been in this neighborhood for 8 years but just moved 1 street over almost a year ago. It's our first Christmas in our new house with our new neighbors. We live on a circle and we are the ONLY FAMILY on the street! Everyone else has lived here for years and their children have all grown up and moved away. We didn't see anyone from our little street at the Neighborhood Party but I wanted to let all of them know how much we love living here and that we appreciate them - so I came up with this!

I buy a 5 lb loaf of Peter's Caramel every year at Orson Gygi. It's a lot of caramel - but it stays good for such a long time - as long as it's stowed away in a zip top bag.

I bought the Caramel loaf in September and we've made a bunch of treats - well MAINLY white chocolate covered caramel apples with cinnamon sugar sprinkles (we are ALL obsessed!!)

It's a few days before Christmas and I came up with a brilliant idea! I already had the caramel loaf, I had the foresight to buy individual candy wrappers a few months ago - so here's what we did.

Lay parchment paper on a baking sheet. Put caramel loaf on top of the parchment paper. Set in the cold oven and heat to 200 degrees. When the oven reaches 200 degrees - turn it off. Pull the baking sheet out of the oven and set a piece of parchment paper on top of the caramel - then put the underside of a second baking sheet on top of that. Use the baking sheet to press the caramel into about a 1/2" sheet of caramel. I also used a rolling pin. If you need to - return it to the cooling down oven to get it a bit easier to work with.

Use a pizza cutter or food scraper to cut the large caramel slab into 1 1/2" rows. Then cut those rows down into about 1 1/2" pieces. Roll the caramel into a cohesive piece and wrap individually. 

We put them into a clear baggie - tie with some Merry Christmas ribbon and add a note!

Strawberry, Black Pepper & Basil Tea Sandwiches

I hosted a Nutcracker Tea Party last night before all the girls in my family went to see the Nutcracker (a tradition my girls and I started 14 years ago!)

I wanted to serve a few different tea sandwiches, but I wasn't sure which ones would be enjoyed by everyone. I came across this recipe and tested it out on some of my kids 19, 18 and 10. It passed their test - so I went for it! They were surprisingly good! I added our much loved balsamic glaze for that extra punch!

Strawberry, Black Pepper & Basil Tea Sandwiches

Soft white bread

Strawberries (sliced 1/4 thin)

Black Pepper Boursin

Fresh basil

Nona's Balsamic glaze

I was worried about the cheese tearing the soft white bread - so I let it sit out for about an hour before I used it. It spread very easily after that.

Use an offset spatula/knife to spread the cheese on both sides of the white bread. On the bottom piece of the bread, add 2 strawberries, a small piece (1/2" size) fresh basil, drizzle with balsamic glaze and top with the top piece of bread. I cut these into squares - so I got 4 sandwiches from 2 pieces of bread.

*TIPS: I made several sandwiches yesterday so I learned a few tricks to make it go a bit quicker. I cut the crusts off all the bread for the type of sandwich I was going to make first. Then - I added the spread - THEN I cut them into squares and topped them. I also wiped the knife clean when it got too goopy.

Also, after assembling the sandwiches I put a damp paper towel over them so they wouldn't dry out.

When I finished each type - I covered them with plastic wrap and refrigerated them until it was time to eat. 

Next time I think I will assemble all the sandwiches except for the Cucumber Tea Sandwiches the night before. Then I will assemble the Cucumber Tea Sandwiches just before serving.

Peppermint Pie

I saw this on social media - and it is THE EASIEST, FASTEST, MOST DELICIOUS Holiday dessert I have ever made or eaten!

My kids went absolutely CRAZY for it. So crazy, that I've made it TWICE already in the last 2 days.

Peppermint Pie

1/2 gallon Peppermint Ice Cream (we like Farr's)

1 Oreo Pie Crust

1 c Milk Chocolate Chips

1/2 c Heavy Whipping Cream

Let the ice cream sit out for a bit to let it soften so it will be easier to manipulate. 

Scoop the ice cream into the pie crust and spread out into the entire area. Put the pie into the freezer to set up.

Combine the chocolate chips and cream in a microwave safe bowl. Melt for 60 seconds. Then melt at 30 second intervals until combined. 

Let the ganache sit and firm up a bit while the ice cream is setting. It won't completely set up - initially I made too much and kept it covered on the countertop and used the rest the next day when I made another one.

When you are ready to eat - pour the ganache on top of the pie. Garnish with peppermints, candy cane pieces or red and green sprinkles!

Mediterranean Layer Dip

Mediterranean Layer Dip
Hummus
Greek Yogurt
Cucumber
Tomatoes
Kalamata Olives
Olive Oil
Salt & Pepper
Top with Feta Cheese

Leftover Thanksgiving Turkey Sliders

Leftover Thanksgiving Turkey Sliders

For the honey mustard:

1 Cup Mayonnaise
1/4 Cup Honey1/8 Cup Mustard

For the poppy seed dressing:

1 Tablespoon Poppy Seeds
1 1/2 Tablespoons Honey Mustard Sauce
1/2 Cup Butter unsalted, melted
1/4 teaspoon Worcestershire Sauce

For the sliders:

12 White Rolls
9 Thick Slices of Turkey
2 Cups Stuffing
12 slices White Cheddar Cheese or havarti or munster
1-1 1/2 Cups Cranberry Sauce
Mayonnaise
Honey Mustard Sauce , from above

For the honey mustard sauce:

In a small bowl, whisk together the mayonnaise, honey and mustard.
Set aside. You'll have extra honey mustard sauce, so don't try to use it all.

For the poppy seed dressing:

In a glass measuring cup, whisk together the melted butter, poppy seeds, honey mustard and worcestershire. Set aside.

Heat the oven to 350 degrees F.
Slice open the rolls and spread honey mustard sauce on the bottom and mayonnaise on the top.
Place a slice turkey, a spoonful of stuffing and a slice of cheese on each roll. Add some cranberry sauce on top of the cheese on each roll, then place the top on each sandwich.

Place all of the sandwiches in a 9x13 baking dish.

Drizzle each sandwich with the poppy seed dressing until you've used a little more than half of the dressing and each sandwich is covered.
Tightly wrap the pan with tin foil and bake for 12 to 15 minutes.
Remove the pan from the oven and take off the foil.
Drizzle with a little more sauce (you may need to melt it again if the butter solidified) and serve immediately.

Herb Aioli

Cucumber Sandwiches with Herb Aioli

Makes 1½ cups
Ingredients1½ cups mayonnaise
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chives

In a small bowl, combine mayonnaise, dill, parsley, thyme, and chives. Mix until smooth. Cover, and refrigerate for up to 3 days.

No Bake Chocolate Cream Pie

My girls LUUUV a no bake chocolate pie. They volunteer to make it every Thanksgiving and definitely would make it more often if we had Jell-O pudding on hand! I saw this recipe on Six Sisters Stuff and knew my girls had to try it for this Thanksgiving coming up. I'll post a picture and give a review as soon as they make it!

No Bake Chocolate Cream Pie
3 ounces cream cheese softened
2 Tablespoons sugar
1¾ cups milk divided
8 ounces Cool Whip Whipped Topping 1 container, divided
1 Oreo Cookie Pre Made Pie Crust (9 inches)
3.9 ounces instant chocolate pudding mix 1 package
mini chocolate chips optional

Instructions
In a mixing bowl, beat the cream cheese, sugar, and 1 Tablespoon milk until smooth (I used an electric mixer, but you could also do it by hand).
Fold in 1 cup Cool-Whip topping and mix well.
Spread mixture evenly into the bottom of the crust.
In another mixing bowl, whisk pudding mix and remaining milk for 2 minutes.
Let pudding stand for 2-3 minutes or until it is soft-set (just barely setting up).
Gently spoon pudding mixture on top of cream cheese mixture and spread carefully.
Place in the fridge until set (1-2 hours or longer if needed).
Just before serving, top with remaining Cool Whip topping and mini chocolate chips (if using).

Wisconsin Cauliflower Soup

My attempt at a Zupa's dupe. I read the ingredients listed on Zupa's menu and cross referenced that with several self proclaimed "copycat" recipes I found through Google and came up with a cross breed (for the lack of a better word!)

It was good. My youngest (extremely picky 10 year old) claimed this is her favorite soup. My oldest, 19 - described it as "good like mashed potatoes" whatever that means. Admittedly, the texture was off a bit - a subtle hint to my husband about just how much I would love a Vitamix :)

Wisconsin Cauliflower Soup

1 small yellow onion diced (I use frozen)
6 c cauliflower florets (again frozen)

3 cups chicken broth
2 c sharp cheddar cheese, shredded
1 c pepper jack cheese, shredded
8 oz whipped cream cheese
4 tsp garlic powder to taste
1 tsp onion powder
1 tsp mustard powder 
Salt & Pepper ALL along the way
2 pints heavy cream

Add a pat of butter or 1 Tbsp oil to a dutch oven. Add diced onions and sautee for a minute or two. Add cauliflower and chicken broth, salt and pepper. Simmer with the lid on for 15 minutes. 

Use an immersion blender, stand blender or Nutribullet to blend everything into the texture you desire. I used my immersion blender but didn't achieve the texture I wanted. I then used my Nutribullet and blended the soup in small batches.

Add cream cheese, pepper jack and cheddar one by one letting each melt into the soup before adding the next. Add all other seasonings - tasting as you go. Season, let simmer for about 5 minutes before tasting and seasoning again if needed. 

The soup will be thicker than you would like it to be. Add heavy cream one pint at a time (allowing the soup to come back up to temperature before adding the second - if wanted). 

Serve with shredded cheese and bacon bits - YUM!

Monster Munch

Monster Munch! A fun spin on chex mix!! My kids and their friends loved it!

Monster Munch
5 ounces pretzels
2 ½ cups Apple Jax Halloween version
2 ½ cups Corn Chex
2 cups M & M's chocolate candies Halloween edition
2 cups white chocolate chips (12 ounce bag)
1 ½ Tablespoons vegetable oil
Candy eyeballs

In a VERY large bowl (or two medium bowls), combine the first 6 ingredients. Set aside.

In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan).

Stir and microwave for another 30 seconds and stir until completely melted and smooth (you may need to microwave for a couple more seconds).

Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate.

Spread cereal mix on 2 large baking sheets (I used cookie sheets) lined with wax paper.

Let cool and then break apart into chunks.

Store in an airtight container.

*This time I added Hocus Pocus cereal (it has purple, orange and green cereal and tiny cereal marshmellows)

Southwest Chicken Soup

Southwest Chicken Soup
2 lbs Rotisserie Chicken - diced
30 oz Tostitos Salsa Con Queso
10.5 oz Soup cream of whatever
2 c Sour Cream
3 c Chicken Broth 
4 oz Green Chiles fire roasted diced
2 cans Corn
1 Packet Taco Seasoning

In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth. Whisk to combine.

Use a wooden spoon and stir in the chiles, corn, taco seasoning and chicken.
Bring to a simmer and serve or keep on low for an hour or two.

BEST BLT's

BEST BLT's
10 Slices Sour Dough Bread
2 Tablespoons Butter
1 lb Thick or Thin Sliced Bacon cooked, (preference is thin and use multiple for me as it's easier to eat)
1 Cup Dukes Mayo if possible
2 Cloves Garlic
Pinch Salt
2-3 Fresh Tomatoes beefsteak are best
1 Head Iceberg or Green Leaf Lettuce
Salt and Pepper to taste

Heat a cast iron skillet over medium heat and melt the butter in the pan.
Place each piece of bread face down on the skillet and cook on one side until golden and toasted. Repeat with all the pieces of bread. Set aside.

In a small bowl, combine the mayonnaise and garlic and whisk together.
Slice your tomatoes fairly thick and season well with salt and pepper.
Prepare your lettuce.

Assemble your sandwiches right before serving by spreading the mayo mixture on the untoasted side of all the pieces of bread.

Top one piece of mayo'd bread with several pieces of lettuce, slices of seasoned tomatoes and as much bacon as you want. Then place another piece of mayo'd bread on top (mayo side down of course!) Repeat with all the rest of your bread and ingredients.

*Got this recipe from Oh Sweet Basil

Instant Pot Turkey Taco Chili

Instant Pot Turkey Taco Chili
1 pound lean ground turkey (or ground beef will work as well)
1 yellow onion diced
3 cloves garlic minced
1 ounce taco seasoning 1 package
1 ounce dry ranch salad dressing mix 1 package
4 cups chicken broth
14 ounces canned diced tomatoes undrained
4 ounces canned diced green chilies
15 ounces canned black beans rinsed and drained
15 ounces canned corn drained
15 ounces canned refried beans
shredded Mexican blend cheese for garnish

Press SAUTE on Instant Pot and when it's heated up, add in ground turkey and onion. Cook for about 5 minutes or until ground turkey is no longer pink.
Add in garlic, taco seasoning, ranch seasoning, chicken broth, tomatoes, green chilies, black beans, and corn. Mix together.

Add in canned refried beans one tablespoonful at a time.
Place lid on top of Instant Pot. Turn knob to SEALING. Press MANUAL or PRESSURE COOK button and set timer for 5 minutes.

Allow pressure to do a natural release for 5 minutes, then move the valve from sealing to VENTING and do a quick release of the remaining pressure.

Remove lid and mix in the refried beans until creamy and smooth.
Serve topped with shredded Mexican cheese.

Biz's Chocolate Chip Cookies

Every once in a while Biz gets bored and decides to bake. My other daughters get SO EXCITED - of course to eat the dessert - but it's extra special because I personally VERY RARELY bake. My son is allergic to eggs - so even when I tried recipes for desserts with egg substitutes or no eggs at all and he just wasn't impressed or interested and to be honest - they just weren't that good.

Last week she got bored and found a recipe online and then tweaked it and made this recipe and MAN-O-MAN we all flipped out! They were the best, softest, yummiest cookies we've ever had. We never want to lose this recipe! The cookies were eaten so fast we didn't get a picture - but next time for sure!

Biz's Chocolate Chip Cookies

1/4 c brown sugar
1/2 c sugar
1 3/4 c AP flour
1/2 c melted butter
1 tsp vanilla extract
1 egg
1 tsp salt
1 tsp baking soda
1 c Milk chocolate chips*

Throw everything into one large bowl and mix. Preheat oven to 350 degrees. Bake for 7-10 minutes.

(Biz just added that she likes to melt a little butter and add it on top when the cookies come out of the oven!!)

*Can use semi-sweet but we LOVE milk chocolate!

Brownie Pudding Dessert

Brownie Pudding Dessert 

1 Brownie mix

Ingredients called for on brownie mix (oil, water, eggs)
8 ounces cream cheese 1 package, softened (light cream cheese works great)
1 cup powdered sugar
16 ounces Cool-Whip frozen whipped topping (2) 8 ounce containers, divided
3 ounces instant chocolate pudding mix 1 package
3 ounces instant vanilla pudding mix 1 package
3½ cups milk
hot fudge or chocolate syrup
1 plain chocolate candy bar (like a Hershey's bar)


Mix brownie mix according to directions and bake in 9×13 inch greased and floured pan.
Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies.
Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top.
Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).

Lunch Lady Peanut Butter Bars

Lunch Lady Peanut Butter Bars
Bars:

1 cup butter softened
1 cup sugar

1 cup brown sugar firmly packed
1 teaspoon vanilla extract
2 large eggs
2½ cups peanut butter divided
2 cups old fashioned oats
2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Frosting:

½ cup butter softened
¼ cup milk
2 teaspoons vanilla
4 Tablespoons cocoa powder
3 cups powdered sugar

Preheat oven to 350 degrees F
In a large bowl, cream together butter, sugar and brown sugar together.
Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
Add oats, flour, baking soda and salt and mix until well combined.
Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
Bake for 15 minutes and remove from oven.
Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
Then let the bars cool until peanut butter has set up.
While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
Cut into bars and serve

Mini Individual Pizookies

Mini Individual Pizookies

Mini Pizookies
1 cup Butter divided
1 cup Brown Sugar
½ cup Sugar
2 Eggs
1 teaspoon Vanilla
2 cups + 2 Tablespoons Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Semi-sweet Chocolate Chips
Vanilla Bean Ice Cream

Preheat oven to 350 degrees.
In a skillet, melt 4 Tablespoons of butter over medium heat stirring often, until it starts to bubble and is completely melted.

In mixing bowl, cream together remaining 12 Tablespoons of butter, sugar, and brown sugar for 3 minutes until light and fluffy. Drizzle in warm, melted butter and cream for 1 minute longer.

Add eggs and vanilla and stir well.

Stir in flour, baking soda, and salt.

Mix in chocolate and stir to combine.

Place in ramekins and chill for 30 minutes.

Bake at 350 degrees for 18-24 or until the edges are lightly golden brown, depending on the depth of the ramekin. Let set up for 4-5 minutes.

Top with vanilla bean ice cream and eat warm.

West's Favorite Salad

M goes to Lake Powell every summer with a bunch of friends. The Mom who is in charge of everything is a GENIUS. M always comes home raving about everything including the food.

She got this recipe from Mrs. West and said "Mom - this is literally the best salad on the planet." Quite the salesperson!

West's Favorite Salad

Romaine Lettuce
Cardini's Caesar Dressing
Sugared almonds
Red grapes
Grated Swiss and parmesan
Bowtie pasta
Grilled chicken breast

Sugared Almonds: add almonds with about 1/2 cup sugar in a pan on the stove top. Cook until the sugar sticks.

Boil pasta according to package directions. Don't rinse. Add dressing and stir to combine. Let chill for an hour or longer. Just before serving - combine everything else and eat!

Toffee Apple Dip

I got this from Six Sisters Stuff - and I've been making it on REPEAT around here. The first night we had it - we had our neighbor over for dinner bc his wife was out of town and we all loved it.

The next time I made it, our son had a bunch of his friends over after a day on the lake and they all LOVED it! They even planned a "Dip Night" based on this! They decided everyone would bring their own dip over to share and they'd call it dinner! 

Toffee Apple Dip

16 ounces (2 packages) cream cheese softened
1 Tablespoon vanilla
½ cup brown sugar
1 teaspoon milk
1 bag heath bits (or skor bits)

Slightly soften cream cheese and whip until smooth. I used an electric hand mixer for this step.
Add vanilla, brown sugar, milk and mix.
Add Heath Bits and mix. If you make it in advance - be sure to mix it again right before serving.

*For my family I just made it as per the recipe. When we had all those extra kids here - I doubled the recipe

I just saw a different spin - Philadelphia no bake cheesecake plus store bought caramel apple dip and a bag of heath bits... I'll have to try!! 

Heirloom Tomato Tart

Heirloom Tomato Tart

1 ⅔ cups sifted all-purpose flour 

7 tablespoons cold butter, diced

1 egg, beaten

2 teaspoons water

1 teaspoon salt

1 teaspoon white sugar

Filling:

1 cup pesto, or as needed

1 (8 ounce) ball fresh mozzarella cheese

2 cups heirloom cherry tomatoes, halved

1 pinch coarse sea salt to taste

Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.

Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.

Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.

Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.

Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

 

EASY PEACH CRISP

My husband went to the grocery store the other day and brought home peaches and plums. He told us that growing up he used to love them. Plums reminded him of boating and peaches reminded him of summer - a couple of fun memories he had never shared with me before! He mentioned his love of peach crisp - also - one I've never heard before.

A few days later I tried one of those peaches and man o man was it delicious!! So I set about to surprise him and with research - I found this recipe for Peach Crisp - I changed it a bit - went heavy on the crisp since I know that is more of what my kids love. 

EASY PEACH CRISP

FILLING:

3 pounds peaches, peeled and sliced into 1/2 inch slices (3 large fresh peaches & 2 cans of peaches)
1/4 cup white sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
pinch of salt

TOPPING:

1 c all-purpose flour
1 c brown sugar
1 c rolled old-fashioned oats
1/2 c butter, cold but slightly soft
1 tsp baking powder
1 tsp ground cinnamon
dash salt

Preheat oven to 375 degrees F and grease an 8x8 square baking dish.

Prepare the filling: In a large bowl, add the sliced peaches, white sugar, lemon juice, cornstarch, vanilla, and salt. Toss until well coated and pour into prepared pan.

For the Topping: In a medium bowl, add the flour, brown sugar, oats, butter, baking powder, cinnamon, and salt. Mix together with a pastry cutter, fork or use clean hands to make sure the topping is well combined. Sprinkle over the peach filling.

Bake for 30-35 minutes or until topping is brown and crisp. Serve with a scoop of vanilla ice cream.

Frozen Lemon Pie

Frozen Lemon Pie

2 cups heavy cream
4 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 large lemon juiced, then zested, 

1 teaspoon lemon extract
1 teaspoon kosher salt

For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.

In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. 

If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold in the whipped cream.

To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.

For the topping: Zest a lemon over top and add 2-4 lemon twists in the center. 

Frozen Strawberry Pie

Frozen Strawberry Pie
2 cups heavy cream
4 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 large lemons, 1 zested, both juiced
1 teaspoon kosher salt
1 pint strawberries, lightly crushed

For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.

In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the strawberries into the filling mix, then fold in the whipped cream.

To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.

For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

Decadent Mac and Cheese

In the last year this Macaroni has officially become our family favorite. I don't make any other version - unless I'm cheating and make Cracker Barrel Sharp White Cheddar - LOL. 

Decadent Mac and Cheese via Kardea Brown

1/4 cup unsalted butter, plus more for greasing the dish

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded
1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
1 teaspoon granulated garlic
2 large eggs (egg replacer)
1/2 cup sour cream

Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.

Glazed Grilled Pineapple

One of my kids begged for grilled pineapple tonight. This is the first time since last summer we've made it - so I hopped on here to find the recipe - and whaddya know? I've never written it down! DUH!!

I probably haven't written it down because we don't really use measurements.

Glazed Grilled Pineapple

1/2 c butter
1/4 c honey
2 Tbsp hot sauce (we love Cholula Sweet Habanero)

Cut your pineapple into spears (or rounds). Put the butter, honey and hot sauce in a microwave safe bowl. Microwave on high in 30 second intervals until the butter is melted and the honey has thinned. Baste the pineapple with the glaze and grill until it's done to your likeness - my husband usually grills them right before we sit down - takes 10 to 15 minutes at 400 degrees on the Traeger. 

Everyone goes NUTS for these!! We always make ton - and they are always the first to go!

Avocado Quinoa Salad

Thought of this one on the spot with what we had.

There are 2 pictures because my family ate SO MUCH of this salad - I was lucky that I had premade quinoa in my fridge and more avocados - so that I could enjoy it too!! I'm telling you - every. single. one. of my 4 kids and my husband couldn't get enough. The top picture is the quinoa, avocado and dressing (mine). The bottom picture is the very last of the salad my youngest (who literally lived on dry cereal and quesadillas for 2 years - very recently) scraped into her bowl for a second helping.

Avocado Quinoa Salad
2 c quinoa
1/3 c diced onion
1 c diced cucumber
2 avocados diced
1/3 c Brianna's Blush Wine Vinaigrette

Greek Feta Salad

Greek Feta Quinoa Salad

2 c quinoa

1 medium cucumber, sliced and cut into fourths
1 cup grape tomatoes, cut in half
1/2 yellow bell pepper, diced
1/4 red onion, chopped
1 can medium olives, drained
1/3 - 1/2 c Feta Greek salad dressing
1/4-1/3 cup feta cheese crumbles

Add all vegetables to a medium bowl and stir to combine. Add the quinoa and salad dressing and stir. Top with the feta cheese crumbles. Serve immediately.

Red Quinoa Salad with Black Beans and Mangos

This salad is a big winner with my teenagers. They've been packing it for school lunch. It's so delicious - even at room temperature!

Red Quinoa Salad With Black Beans & Mangos

1 c. red or white quinoa, dry (cooked according to directions)

2-3 avocados
2 mangoes, diced
1 red, yellow, or orange bell pepper (or 4 baby ones), finely chopped
1 can corn, rinsed
1 can low sodium black beans, rinsed
1 c. tomatoes, chopped (I prefer grape or cherry tomatoes)
1 bunch of cilantro, chopped
1 jalapeno, finely diced (optional)
½ red onion, finely chopped

I used Brianna's Blush Wine Vinaigrette as the dressing - it makes everything taste good!!

*Suggested Dressing

1 lime, squeezed
2-3 T. red wine vinegar or apple cider vinegar
2 T. extra virgin olive oil
S & P to taste

Cook quinoa according to directions & chill in the refrigerator for a couple of hours. You can cook it in advance up to a day or two before.

Chop all ingredients and toss them together in a bowl.
Drizzle with vinegar, lime juice & oil. Make sure your oil is extra virgin and if possible, get a good vinegar from the health food store that is “raw.” Then you will reap the good health benefits from your vinegar!

Pistachio Grilled Salmon

I saw this on tv and it sounded good. I thought it was going to be spicy because of the Mike's Hot and the red pepper - but it wasn't. My youngest refuses to eat anything remotely spicy and she LOVED it!

Pistachio Grilled Salmon

2 lb. salmon filet 

¼ cup olive oil
2 tbsp. Mike’s Hot Honey
1 lemon juiced
½ tsp. salt
½ cup chopped roasted pistachios
1/3 cup breadcrumbs
1/3 cup Parmesan cheese, grated fine
Pinch of red pepper flakes
¼ cup fresh parsley, chopped

Preheat your grill to 400 degrees.
Line your baking sheet with aluminum foil or parchment paper.
Place the salmon on the lined baking sheet. (In the center)
In a small bowl combine the olive oil, honey, lemon, and salt. Whisk to combine. Then drizzle it onto the salmon filet covering generously.
In the pistachio bowl, combine the pistachios, breadcrumbs, cheese, and parsley. Gently mix and the place the mixture on top of the salmon filet.
Place the baking sheet with seasoned salmon onto the grill (or even your oven) and grill for 16-20 minutes, until the salmon is tender and flaky. 

*My kids drizzled theirs with a balsamic reduction. 

Quatro Verde Citrus Salad

This salad is INCREDIBLE. INCREDIBLE. I'm not a huge fan of kale and I don't like olives in general - but OMG. This completely changed my mind about those ingredients! The olives ALONE had me eating them one by one - I had to stop myself from eating them all before I made the salad for my family.

Quatro Verde Citrus Salad

Dressing
2 lemons, zest and juice
2 Tbsp honey
1 shallot, medium, finely chopped
2/3 c olive oil, extra virgin
black pepper, crushed

2 Tbsp sugar

Salad
2 bunch Lacinato Kale (a.k.a. blue dinosaur) stemmed & chopped

1 c basil, chopped
1 c green olives, divina chili and tangerine marinated
1 avocado
4 oz dubliner cheese, micro bladed (sub with parmesan or romano)

Whisk together all the ingredients for the marinade and set aside. I made this ahead of time so it had time to marry a bit.
Remove the stems from the kale and chop.
Pour the dressing over the kale and massage it into the leaves to soften and distribute the dressing evenly.
Top with the additional salad ingredients and toss. Enjoy!

Yard House Mac n Cheese

I heard people discussing the best mac n cheese and this lady was ADAMANT that a restaurant called the Yard House has the best mac- so obviously I Googled it and here it is!

Yard House Mac n Cheese
1 lb Elbow Macaroni

6 table Butter
1/4 cup Flour
3 cups Milk, heated
2 8 oz Mild Cheddar Jack Cheese grated
4 to 6 oz Feta Cheese
1 roasted Chicken from Fry's or Costco sliced
1 cup FRESH Sourdough Breadcrumbs
10 slices Bacon
Mushrooms as many as you would like
Salt, Pepper, Cayenne Pepper to taste
Truffle Oil as much as you would like

Boil noodle to slightly underdone. Preheat oven to 350º. As you are waiting for pasta to cook, heat milk until barely simmering. Remove. Process cubes of crusty bread until you have at least 1 cup (if it is a day old it will make it easier on you). Set aside. Start your roux (a cooked mixture of butter, flour) melt butter in a large saucepan over medium heat. Whisk in flour. Cook 1 to 2 minutes without over browning. Wisk in milk. Bring to a boil. Remove from heat and add the jack cheese by handfuls at a time and mix well. Toss the pasta with the cheese add the chicken. Fold in the feta cheese (4oz mild 6oz potency). Add salt (keep in mind the bacon has salt) pepper and cayenne pepper. Spray a large casserole dish with pam. Spread pasta mixture into dish, sprinkle breadcrumbs evenly over pasta. Melt the remaining 2 table of butter and pour over breadcrumbs. Bake in the oven, uncovered for 40 minutes or until top has browned. Cook bacon drain on a paper towel and crumble. Discard most, but no all, of the bacon drippings. Brown the mushrooms in the bacon drippings. Add a pinch of salt to bring out a little of the moisture. When macaroni is ready, serve some up in a bowl, and top with mushrooms, crumbled bacon and drizzle with truffle oil. Bake for 30 minutes.

*I'm going to eliminate the chicken and mushrooms - bc I can. Picture to come!

Super Bowl LVI

 We hosted the Super Bowl this year and I did some fun charcuterie boards! Look how fun!!

Ultimate Quick Ramen

Ultimate Quick Ramen

3 qt. stock pot

Ramen noodles

Add 1/8 c better than bouillon (chicken)
1/8 c miso paste
1 T ginger
1 T Gochujang
1 tsp worcestershire
1 T Hoisin sauce

diced green onions - whites and green parts

mint

cilantro

Pot stickers

Fried egg

Fill stock pot 3/4 of the way with water. Add bouillon, miso, ginger, gochujang, Worcestershire and hoisin. Bring to a boil. Whisk ingredients to make sure they are all incorporated. Add Ramen noodles and cook per package directions (3 minutes). 

Add additional toppings. Tonight we had potstickers, fried eggs, green onions, mint and cilantro. 

Ultimate Tuna Melt

When my husband and I got REALLY comfortable with each other, he confessed that one of his regular sandwiches growing up was tuna fish. TUNA FISH??? EWWW! You actually ate tuna fish?? And you actually like it? WHAT???

Then one day I went to visit him at work and he had just gotten a freshly warm tuna melt delivered and he asked me to take a bite. I gulped hard. Closed my eyes. Took a bite. AND? I loved it!!! And now that we have kids (even though 2 of them have seafood allergies!) we do get the hankering for a good ol' tuna melt now and then.

I'm going to try this Barefoot Contessa version the next time that craving comes our way!!

Ultimate Tuna Melt

2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained

½ cup (¼-inch) diced hearts of celery
½ cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
¾ cup good mayonnaise, such as Hellmann’s
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens

In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.