Okay, I know it’s nearing the end of summer, and I’m sharing an ice cream recipe. Great timing, right? But the truth is I crave ice cream all year long, whether it’s 100 degrees in the middle of July or 3 degrees in the middle of January. There’s no wrong time to devour a couple scoops. And when we’re talking about a 3-ingredient, no-machine-needed, super creamy and delicious Vanilla Ice Cream recipe… every day is a good day to celebrate with ice cream!
It’s no secret that I’m a HUGE fan of breakfast. In fact, I could probably eat breakfast for every meal of the day and be perfectly satisfied. There’s just so many delicious options!
There are quite a few favorites I’ve shared here over the years… buttermilk pancakes, apple cinnamon oatmeal, muffins of every variety (lemon raspberry, coffee cake, blueberry, and pecan pie!), and even some fun ones like bacon and cheddar breakfast pizza and Mom’s pomegranate breakfast salad! But nothing compares to the decadent, delicious recipe I’m sharing with you today…
Peanut Butter STUFFED French Toast!
I have a good one for you today, guys! Broccoli Coleslaw is one of those recipes I can’t believe I’ve never shared here on the blog before. My mom has made this amazing coleslaw for years and years, and it has become one of my favorites to make now as well. It’s perfect for parties and potlucks, but can be easily halved for nights when you just need a little side dish to go with dinner. With tons of flavor and lots of texture going on in this unique and colorful coleslaw, it is sure to become one of your favorites too!
There are few things in life I enjoy more than today’s recipe. A giant bowl of tortilla chips, a good, strong margarita (on the rocks, please), and a freshly-made batch of delicious guacamole. Are you with me on this one?
If you’ve never made guacamole at home or never tried it before (gasp!), this recipe includes everything you need to know about the beauty of making a good guac. We can call it guac for short, right? Fresh ingredients and the perfect balance of flavors come together in this simple recipe that is greatfor snacking or as a side to your favorite Mexican dishes. I’m including tips for how to choose the perfect ripe avocados, how to make-ahead this recipe, and how to customize the guac to your own liking. Grab a bag of tortilla chips and let’s make some guacamole!
Reality just hit that we are officially four weeks away from the first day of school. Four weeks. Where the heck did summer go? I feel like I’m finally just getting a chance to slow down and enjoy the sunshine, but before you know it, the kids and I are going to be knee-deep in math homework, spelling quizzes, and sports equipment, so I guess I better enjoy these last few weeks while I can!
I was in the mood to do some baking the other day and found inspiration in a big, beautiful bag of Granny Smith apples that I had just picked up from the store. The boys and I love snacking on apple slices and peanut butter (creamy for them, chunky for me!), but I couldn’t help but crave a giant slice of warm, fresh apple pie after spotting those apples in my fridge. I needed some apple pie. ASAP.
So I pulled out my baking ingredients and got to work. As I started chopping up those bright green apples, I started thinking… what if I turned my regular apple pie into bars? Little individual, handheld bars that you could easily pack up for a picnic or the school lunches that will soon need to be packed every morning. I loved the idea and loved the amazing results of this glorious baking creation even more! So today I’ll show you how to make my Apple Pie Bars with a fresh apple filling, homemade double crust, and a sweet vanilla glaze drizzled on top!
Lately I’ve been getting tired of the same old chicken and beef recipes, so I’ve been adding more seafood into our meals. When I’m craving some light and healthy, I go for my spicy cilantro shrimp with honey lime dipping sauce. When I’m craving something with a little Mexican flair, I make these grilled tilapia bowls. But when I’m in the mood for some good, old-fashion fried comfort food, I make this Coconut Shrimp!
This is the week I’ve been waiting for all summer long… fair week! I’m going to pig out on corn dogs and funnel cakes until you have to roll me home! We took the kids for the first time last night, and between the pound of sugar I consumed in lemon shake-ups and the giant, caramel and pecan-covered cinnamon roll I devoured at 9:00 last night, I’m pretty sure a diet detox is going to be in order after this week. Probably for the rest of summer. I better really enjoy fair week while I can!
Luckily, I already have a couple new light and healthy recipes up my sleeve, and this one is by far my favorite! My mom made these delicious Parmesan Roasted Vegetables a few weeks ago, and I haven’t been able to stop thinking about them since. I’ve probably made them 4 or 5 times already! They take just a few minutes to prep and make a delicious savory side dish that pairs well with almost any meal. Fresh, healthy veggies coated in a savory Parmesan-breadcrumb mixture and roasted till perfection… it doesn’t get any better or easier than this!