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3 Tasty and Refreshing Homemade Ice Cream Sandwich Recipes

June 26, 2018 by

icecream sandwiches

I scream…

You scream…

We all scream for ice cream!

Satisfy your ice cream cravings with the following tasty and refreshing homemade ice cream sandwich recipes…

S’mores Ice Cream Sandwiches

Smores icecream

Nobody should have to choose between eating a delicious bowl of ice cream or an ooey gooey s’more.

For that reason, we suggest combining the two classic summertime desserts into a s’mores ice cream sandwich.

Here’s how to make this yummy treat…

Ingredients:

  • 7 ounces miniature marshmallows (about 4 cups)
  • Cooking spray
  • 2 cups half-and-half
  • 1/4 cup sugar
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon fat-free milk
  • 2 teaspoons vegetable shortening
  • 2 teaspoons light-colored corn syrup
  • 6 tablespoons powdered sugar
  • 3 tablespoons unsweetened cocoa
  • 8 graham crackers, halved crosswise

Directions:

  1. Preheat broiler to high.
  2. Place marshmallows in a single layer on a baking sheet lined with parchment coated with cooking spray. Broil 30 seconds or until golden brown and toasted. Cool.
  3. Combine half-and-half and granulated sugar in a saucepan over medium-high heat; bring to a simmer, stirring occasionally. Place yolks in a medium bowl; stir with a whisk until smooth. Gradually add hot half-and-half mixture to egg yolks, stirring constantly with a whisk.
  4. Return egg mixture to pan; cook over medium heat 6 minutes or until mixture thickens slightly and reaches 160°, stirring constantly.
  5. Strain through a fine sieve into a large bowl set over a larger ice water-filled bowl. Let stand until cold, stirring occasionally. Place half-and-half mixture, marshmallows, and vanilla in a blender; process until smooth.
  6. Chill mixture 3 hours.
  7. Pour marshmallow mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.
  8. Line an 11 x 7-inch freezer-safe dish with plastic wrap, allowing wrap to extend over ends of dish; spread ice cream in bottom of dish.
  9. Freeze 3 hours or until firm and then enjoy!

Recipe Source: http://www.myrecipes.com/recipe/smores-ice-cream-sandwiches-0

Fruity Pebbles Ice Cream Sandwiches

fruity pebbles icecream

We firmly believe that the two most important meals of the day are breakfast and dessert!

So, why not mix these two mealtime staples together?

Indulge your sweet tooth with this sweet, cereal-coated ice cream sandwich.

Give it a try…

Ingredients:

  • 3 tbsp. butter
  • 10 oz. bag marshmallows
  • 6 c. Fruity Pebbles cereal
  • 1 pt. vanilla ice cream

Directions:

  1. Grease a medium sheet pan.
  2. In a large saucepan over low heat, melt butter. Once completely melted, add marshmallows and stir until completely melted and smooth. Remove from heat and quickly stir in Fruity Pebbles until well coated.
  3. Using wax paper or spatula, press mixture into sheet pan until about 1/2″ thick. Let cool at least 20 minutes.
  4. Using a cookie or biscuit cutter, punch out 8 circles.
  5. Place 1 big scoop of vanilla ice cream in between two Fruity Pebble circles and press down. Repeat to make 3 more sandwiches.
  6. Freeze until ready to serve.

Recipe Source: https://www.delish.com/cooking/recipe-ideas/recipes/a47654/fruity-pebbles-ice-cream-sandwiches-recipe/

Blueberry Pie Ice Cream Sandwiches

blueberry icecream

Add fruit to your ice cream, and your dessert automatically becomes healthy, right?

We think so!

Get a full serving of antioxidant-rich blueberries when you give this delicious blueberry ice cream sandwich a try.

Here’s how it’s made…

Ingredients:

  • 2 1/2 cups of all-purpose flour
  • 5 tbs. sugar
  • 1 tsp. salt
  • 2 1/2 sticks cold, unsalted butter
  • 1/2 cup of ice water
  • 2 cups of blueberries
  • 1 tsp. lemon juice
  • pinch of lemon zest
  • 1 tsp. cornstarch
  • 1 egg
  • vanilla ice cream

Directions:

  1. Sift flour, sugar and salt into the bowl of a food processor. Cube cold butter into small squares and place inside food processor.
  2. Pulse until butter is no larger than the size of a pea.
  3. Slowly stream ice water in the feeder, a few tablespoons at a time, until the dough just slightly starts to hold together. If the dough is a bit too wet, meaning it sticks to your hands when you pick it up, you can dip your hands in some flour and give it a few good kneads.
  4. Divide the dough in two, cover with plastic wrap and refrigerate for a couple of hours.
  5. Toss blueberries in lemon juice, zest and cornstarch and set aside.
  6. Preheat oven to 350° F and line the bottom of a baking sheet with parchment paper.
  7. Dust a surface with flour and roll out one of the dough halves until it’s very thin but not too fragile.
  8. Use a round cutter (I used a 2.5″ biscuit cutter) and cut out 20 rounds
  9. Place 10 on the baking sheet and spoon a few blueberries onto each round.
  10. Cover the blueberries with the other 10 pie crust rounds and press down the edges. I like to use the end of a chopstick, dipped in flour. If the two crusts don’t stick, you can seal them with an egg wash.
  11. Once all the pie cookies are sealed, brush with an egg wash.
  12. Bake for 15-18 minutes or until the pies are a nice golden brown.
  13. Cool on a wire rack for a few hours.
  14. Sandwich a small scoop of vanilla ice cream between two pie cookies.
  15. Serve immediately or keep covered in the freezer until ready to serve.

Recipe Source: https://honestlyyum.com/13887/blueberry-pie-ice-cream-sandwiches/

What is your favorite type of ice cream sandwich? Share with us in the comments below!

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3 Recipes That Transform a Salad from Dull to Delicious

May 15, 2018 by

beautiful salad tossed with water

One of the best ways to get a full serving of veggies and nutritious vitamins is to eat a salad.

The only issue is, chowing down on lettuce leaves doesn’t always sound appetizing.If you’re not a salad lover–or you’re tired of the same old salad with ranch dressing–we have good news for you.

There are many things you can do to turn a boring salad into a flavor-packed meal.

Keep reading to discover three tasty salad recipes that will tickle your taste buds.

Sun-Dried Tomato, Spinach, and Quinoa Salad

spinach salad

If you love fresh Mediterranean flavors, this salad recipe made with…

  • Vitamin-rich spinach leaves
  • Heart-healthy quinoa
  • Zesty, delicious dried tomatoes

… is for you!

Here’s how it’s made…

Ingredients:

Salad

  • 1 cup quinoa, rinsed in a fine-mesh colander
  • ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 cups roughly chopped fresh spinach or arugula
  • ⅓ cup sliced almonds
  • ¼ teaspoon olive oil
  • Salt, to taste

Lemon dressing

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste

Directions:

  1. To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
  2. To prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt, and red pepper flakes. Season to taste with freshly ground black pepper.
  3. To toast the almonds: Warm ¼ teaspoon olive oil in a small skillet over medium heat until simmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
  4. Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper and serve immediately.

Recipe Source: https://cookieandkate.com/2016/sun-dried-tomato-spinach-quinoa-salad-recipe/

Greek Broccoli Salad

greek broccoli salad

Defy the laws of traditional salad-making ways with this leafless, Greek broccoli salad recipe.

We love this salad because it’s…

  • Easy to make.
  • Filled with nutritious broccoli florets.
  • Always a hit at potluck dinners, picnics, and family meals.

Here’s how it’s made…

Ingredients:

Broccoli salad

  • 1 large head of tightly packed broccoli (about 1¼ pounds), florets removed and sliced into small, bite-sized pieces
  • ⅓ cup roughly chopped sun-dried tomatoes
  • ¼ cup chopped shallot or red onion
  • ¼ cup crumbled feta cheese or thinly sliced Kalamata olives
  • ¼ cup sliced almonds

Dressing

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup or agave nectar
  • 1 clove garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt, more to taste
  • Pinch of red pepper flakes

Directions:

  1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives, and almonds.
  2. In a small bowl, whisk together all of the dressing ingredients until emulsified.
  3. Drizzle the dressing over the salad and toss well.

Recipe Source: https://www.copymethat.com/r/FF8CoZO/greek-broccoli-salad/

Chicken Avocado Caprese Salad

chicken avocado caprese salad

When it comes to building a hearty salad that will keep you full and energized, this recipe is a real winner.

Complete with…

  • Protein-packed chicken
  • The healthy fat of an avocado
  • Decadent fresh mozzarella cheese

…this salad ensures that everyone in your family can leave the dinner table with full tummies and satisfied taste buds.

Here’s the recipe…

Ingredients:

Marinade/Dressing

  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon salt

Salad

  • 4 chicken thigh fillets, skin removed (no bone)
  • 5 cups romaine lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup mini mozzarella / bocconcini cheese balls
  • 1/4 cup basil leaves, thinly sliced
  • Salt and pepper, to taste

Directions:

  • Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing/marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  • Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy, and cooked through. Once chicken is cooked, set aside and allow to rest.
  • Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese, and chicken.
  • Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Recipe source: https://cafedelites.com/chicken-avocado-caprese-salad/

Do you have a favorite salad recipe? Share it with us in the comments below!

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3 Healthy Slow Cooker Recipes That Make Cooking Dinner a Breeze

March 20, 2018 by

Crock pot Chicken

It seems that no matter who you are, what you do, where you work, etc., you’re always running out of time. And, when you’re strapped for time, this can make simple things– like cooking a meal–a real challenge.

If you’re tired of constantly reheating leftover pizza or cooking easy mac on your stovetop, you’re not alone.

We at The Center for Natural Breast Reconstruction desire to come home to hot, nutritious, home-cooked meals after a day at work. And, we’ve found a solution that will let us prepare meals ahead of time in order to achieve that goal.

The solution: Using a slow cooker to cook premade dinners while we work.

If you’re someone who works long hours, is always on the run, or who simply doesn’t want to have to think about cooking dinner every night, we hope you’ll give some of our favorite slower cooker recipes a try.

Enjoy…

Honey Dijon Chicken Recipe

Honey Dijon Chicken

The following recipe creates a family-sized portion of tender, juicy honey Dijon chicken.

We recommend that you cook up a side of rice or a vegetable, or grab some dinner rolls to turn this chicken dish into a complete meal.

Ingredients:

  • 2 lb. chicken breasts (4-6 depending on size)
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 cup chicken broth
  • dash red pepper flakes
  • 1 gallon-sized freezer bag

Directions:

  1. Throw all ingredients into a freezer bag.
  2. Freeze for up to 3 months.
  3. When ready to use, thaw bag of ingredients overnight. Then, place in crockpot and cook for 8 hours on low.

Recipe Source: http://www.plainchicken.com/2014/08/freezer-meal-honey-dijon-chicken.html#dxRXwFhdo1ysjF8r.99

Honey Soy Pork Tenderloin Recipe

Honey Soy Pork Tenderloin

This mouthwatering honey soy pork recipe will feed up to 6 people.

If you’re cooking for 3 or less people, we recommend cutting the tenderloin in half and using the marinade ingredients to create two freezer bags’ worth of this meal.  

Ingredients:

  • ¼ cup olive oil
  • 1 cup chicken stock or broth
  • ¼ cup soy sauce
  • ½ cup honey
  • 3 tbs. Montreal Steak Seasoning
  • 2 cloves minced garlic or ½ teaspoon garlic powder
  • pinch ground ginger
  • pinch red pepper flakes (optional for heat)
  • 1 (2½ – 3 pound) pork tenderloin

Directions:

  1. Mix all ingredients together and throw everything into a freezer bag.
  2. Freeze meal. You can freeze this meal for up to 3 months.
  3. When you’re ready to use the freezer meal, spray your slow cooker insert with nonstick cooking spray.
  4. Set slow cooker for 6 hours on low setting.

Recipe Source: https://addapinch.com/honey-soy-pork-tenderloin-recipe/

Chicken Soup Recipe

Chicken Soup Recipe

You simply can’t go wrong with having hearty, warm, and delicious chicken soup freezer meals on hand for the days you’re chilly or not feeling well.

Grab a loaf of fresh bread on the day you plan to cook your soup, and you’ll have a hearty, wholesome meal that took little to no time and energy to prepare!  

Ingredients:

  • 1 1/2 lbs. boneless skinless chicken breasts
  • 2 cups carrots, peeled and chopped
  • 1 medium yellow onion, diced
  • 3 stalks celery, chopped
  • 3-4 cloves garlic, minced
  • 3 tbs. extra virgin olive oil
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup water
  • Salt and freshly ground black pepper, to taste
  • 2 cups uncooked wide egg noodles
  • 3 tbs. chopped fresh parsley

Directions:

  1. Throw all ingredients, except egg noodles, into a bag.
  2. Store in freezer for up to 3 months.
  3. When you’re ready to cook, dump ingredients, except egg noodles, into your crock pot and cook for 7 hours on low.  
  4. 10 minutes before you’re ready to eat, add in your egg noodles.

Recipe Source: https://www.familyfreshmeals.com/2014/10/best-crockpot-chicken-noodle-soup.html

What is your favorite slow cooker recipe? Let us know in the comments below!

 

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3 Delicious Recipes for National Pie Day

January 16, 2018 by

National Pie Day, celebrated on January 23, is just one week away!

That means TODAY is the perfect day to go out, get some pie-making supplies, and start baking in preparation for this delicious holiday!

Yum!

Need some inspiration on what types of pies to make?

Here are a few of our favorite recipes…

Classic Apple Pie Recipe

It just wouldn’t be National Pie Day without making a traditional, classic, and tasty apple pie.

The following recipe is very easy to make and turns out a great pie every time…

Ingredients:

  • 2 1/4 cups all-purpose flour, divided
  • 1/4 tsp. Salt
  • 2/3 cup unsalted butter
  • Ice water
  • 1/4 cup PLUS 1 Tbsp. granulated sugar, divided
  • 1/4 cup firmly packed brown sugar
  • 2 tsp. ground cinnamon
  • 3 lbs. apples, (Granny smith and Macintosh), peeled, cored and sliced, (about 8 cups)
  • 1 Tbsp. milk

Directions:

To make the crust…

  1. Combine 2 cups flour and salt in medium bowl.
  2. Cut in unsalted butter with pastry blender or two knives until coarse crumbs form.
  3. Add 4 to 5 Tbsp. ice water, 1 Tbsp. at a time, until dough forms.
  4. Knead dough with floured hands and shape into two discs, one slightly larger than the other.
  5. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
  6. Preheat oven to 425°.
  7. Unwrap larger disc of dough and roll on lightly floured surface from center to edges to form 12-in. circle. Press into 9-in. pie plate; set aside.
  8. Unwrap remaining pie dough and roll on lightly floured surface to form 10-in. circle; set aside.

To make the filling…

  1. Combine 1/4 cup granulated sugar, brown sugar, remaining 1/4 cup flour and cinnamon in large bowl.
  2. Add apples; toss until coated.

To finish pie…

  1. Arrange apple mixture in pie crust.
  2. Top with remaining pie crust and seal edges. Brush with milk and sprinkle with remaining 1 Tbsp. granulated sugar.
  3. Arrange pie on heated baking sheet and bake 10 minutes.
  4. Decrease oven to 375°. Bake 1 hour or until juices are bubbling.
  5. Cool on wire rack.

Recipe Source: http://www.countrycrock.com/recipes/detail/51680/1/classic-apple-pie

Chocolate Peanut Butter Pie Recipe

Chocolate and peanut butter lovers, rejoice!

This chocolate peanut butter pie recipe is sweet, decadent, and bound to be a new family favorite.

Give it a try…

Ingredients:

  • 25 whole chocolate sandwich cookies, such as Oreos
  • 4 tablespoons butter, melted
  • 1 cup creamy peanut butter
  • One 8-ounce package cream cheese, softened
  • 1 1/4 cups powdered sugar
  • One 8-ounce package whipped topping, such as Cool Whip, thawed

Directions:

To make the crust…

  1. Preheat the oven to 350 degrees F.
  2. Crush the cookies until they’re fine crumbs.
  3. Pour the melted butter over the top and stir with a fork to combine.
  4. Press into a pie pan and bake until set, 5 to 7 minutes.
  5. Remove from the oven and allow to cool completely.

To make the filling…

  1. Beat the peanut butter with the cream cheese until smooth.
  2. Add the powdered sugar and beat until smooth.
  3. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

To finish pie…

  1. Pour the filling into the crust, evening out the top with a knife or spatula.
  2. Chill for at least an hour before serving.

Recipe Source: http://www.foodnetwork.com/recipes/ree-drummond/chocolate-peanut-butter-pie-recipe-2125370

Strawberry Rhubarb Pie Recipe

If you’re someone who enjoys a classic pie with a fun twist, this strawberry rhubarb pie might just be right up your alley!

Satisfy your sweet tooth with this recipe…

Ingredients:

Crust

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 10 tablespoons (about) ice water

Filling

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
  • 1 teaspoon water

Directions:

To make the crust…

  1. Combine flour, sugar and salt in processor.
  2. Using on/off turns, cut in shortening and butter until coarse meal forms.
  3. Blend in enough ice water 2 tablespoons at a time to form moist clumps.
  4. Gather dough into ball; cut in half.
  5. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour.
  6. Preheat oven to 400°F.

To make the filling…

  1. Combine first 7 filling ingredients in large bowl.
  2. Toss gently to blend.

To finish pie…

  1. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
  2. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips.
  3. Spoon filling into crust.
  4. Arrange 7 dough strips on top of filling, spacing evenly.
  5. Form lattice by placing remaining dough strips in opposite direction on top of filling.
  6. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
  7. Brush glaze over crust and transfer pie to baking sheet.
  8. Bake 20 minutes.
  9. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes.
  10. Transfer pie to rack and cool completely.

Recipe Source: https://www.epicurious.com/recipes/food/views/lattice-topped-strawberry-rhubarb-pie-4459

 

What is your favorite type of pie? Let us know in the comments below!

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3 Delicious Hot Cocoa Recipes with a Twist

December 19, 2017 by

Winter has arrived, a cool chill is in the air, and it’s the perfect time to cozy up with a steaming cup of hot cocoa.

While we love a classic cup of hot cocoa with marshmallows, we know we have an entire season of sipping this yummy beverage ahead of us. So, we thought it would be fun to share some ideas on how you can add a twist to a classic cocoa recipe.

This year, mix things up and try our recipes that put a twist on one of the world’s most favorite winter drinks.

Enjoy…

Raspberry Hot Chocolate Recipe

Fruit and chocolate are a match made in heaven. So, it’s no surprise that this raspberry hot chocolate recipe is nothing short of amazing.

Give it a try…

Ingredients:

  • 12 ounces (roughly 3 1/2 cups) fresh raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 1/2 cups milk
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons powdered sugar
  • Mini marshmallows or whipped cream, for topping

Directions:

  1. In a medium saucepan, combine the raspberries, sugar, and water. Bring to a boil then boil for 3-5 minutes or until the raspberries are cooked down and the mixture thickens.
  2. Remove from the heat and push through a strainer or sieve, discarding the seeds left behind. You should have roughly 1 cup puree.
  3. In another medium saucepan, heat the milk until hot (but not boiling).
  4. Whisk in the cocoa powder, powdered sugar, and raspberry puree. Serve immediately.
  5. Top with marshmallows or whipped cream.

Recipe Source:
 https://www.chocolatemoosey.com/2014/12/29/raspberry-hot-chocolate/

Vegan Chai Hot Chocolate Recipe

Hot chai tea or a steaming cup of cocoa…how can you possibly choose? The good news is that with this recipe you don’t have to! Get the best of both worlds by mixing up this vegan chai hot chocolate recipe.

Check it out…

Ingredients:

  • 2 cups vanilla almond milk, sweetened
  • 2 tablespoons cocoa powder
  • 1 teaspoon Chai Spice

Directions:

  1. Place all ingredients in a medium size saucepan.
  2. Bring to a rolling boil and stir until spices and cocoa powder have dissolved.
  3. Reduce heat and let simmer for 3-5 minutes.
  4. Enjoy!

Recipe source:
https://fitfoodiefinds.com/2014/09/vegan-chai-hot-chocolate/#_a5y_p=2519397

Red Velvet Hot Chocolate Recipe

This red velvet hot chocolate recipe combines two classics–a traditional cup of hot chocolate and the delicious taste of red velvet cake. And boy is it delicious! “Have your cake and drink it too” with this tasty drink.

Give it a try…

Ingredients:

  • 2 cups whole milk
  • 1/2 cup semisweet chocolate morsels
  • 1/2 teaspoon red gel no-taste food coloring

Ingredients for whipping cream:

  • Vanilla sugar
  • Vanilla sugar whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons vanilla sugar (No vanilla sugar? Add regular sugar and a drop of vanilla extract)

Directions:

For whipped cream:

  1. Add heavy cream and vanilla sugar to a cold metal bowl. Either whip by hand with whisk or with hand-held mixer until soft peaks form.

For hot chocolate:

  1. In a small pan, combine milk, chocolate morsels and food coloring. Gently simmer until hot and all the chocolate is melted.
  2. Top with freshly whipped cream.

Recipe Source:
http://www.sheknows.com/food-and-recipes/articles/850687/red-velvet-hot-chocolate-recipe

What’s your favorite hot cocoa recipe? Share it with us in the comments below!

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3 Unique Thanksgiving Side Dish Recipes

November 14, 2017 by

When invited to someone’s home for Thanksgiving dinner, it’s common courtesy to bring a side dish to share with everyone.

Sounds easy. That is until you’ve waited until the last minute and you scramble, trying to figure out what to bring.

Aunt Betty always brings sweet potatoes. Grandma Doris is sure to bring her famous green bean casserole. And your good friends from down the street already volunteered to bring dinner rolls.

It doesn’t seem like there’s much left to choose from.

Until now…because we are going to recommend 3 unique and delicious Thanksgiving side dishes that are sure to wow everyone at the dinner table. Check out the recipes below…

 

Butternut Squash Soup Recipe

Soup might not be the first thing you think of when it comes to Thanksgiving dinner, but this gourd-based menu item certainly deserves a spot on the menu. Not only does it make a great side dish, it’s also a wonderful main dish option in case you have any vegetarian friends attending the celebration.

Here’s the recipe…

Ingredients:

  • 1 large butternut squash (about 3 pounds), halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth
  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy-free/vegan soup)

Directions:

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
  4. If you have a high-performance blender like a Vitamix, transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Secure the lid and select the soup preset. The blender will stop running once the soup is super creamy and hot.
  5. If you would like to thin out your soup a bit more, add the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
  6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Recipe Source: https://cookieandkate.com/2015/roasted-butternut-squash-soup/

Baked Apples with Sausage Stuffing Recipe

Stuffing is a food that’s typically only made during the holiday season. For that reason, it’s no surprise that this treat is often one of the first food items to disappear during a Thanksgiving feast. This year, bring some backup stuffing baked inside sweet, delicious apples.

Check out the recipe…

Ingredients:

  • 1 tablespoon oil or butter
  • 1 celery stalk, diced
  • ¼ cup finely diced onion
  • ½ package sausage
  • 1 box stuffing mix
  • 1 ¼ cup  chicken broth (or the same amount of water called for in the instructions for the stuffing)
  • 6-12 apples such as Granny Smith, Golden Delicious and Red Delicious

Directions:

  1. Heat the oil in a medium or large skillet over medium heat. Add the onion and the celery and cook until softened, about 2-3 minutes.
  2. Add the sausage to the skillet and cook thoroughly making sure to break it up into crumbles. Remove from heat.
  3. In a large bowl, stir together stuffing mix and sausage mixture. Add chicken broth in the same amount as water is called for in the stuffing mix instructions. Mine called for 1 1/4 cups of water so I used 1 1/4 cups of chicken broth.
  4. Stir the mixture together so that the stuffing is soft and moist. Feel free to add a little more broth if needed. Set the mix aside.
  5. Slice the very top of the apples off.
  6. Use a spoon or a melon baller to carefully scoop out the entire core of the apple.
  7. Repeat this for every apple.
  8. Spoon stuffing into the apples and place in a high-sided baking dish.
  9. Once all the apples are stuffed and in the dish, carefully pour an additional 1/4-1/2 cup of broth over the apples. Add another 1/4 cup to the bottom of the dish.
  10. Bake uncovered at 350 degrees for about 30 minutes or until the apples are softened but not falling apart. If you don’t want the stuffing to brown, cover the dish while baking.

Recipe Source: https://growingupgabel.com/baked-apples-sausage-stuffing-recipe/

Apple Pie Salsa with Cinnamon Chips Recipe

There’s no rule that says Thanksgiving side dishes have to be nutritious or healthy. If you really want to surprise your guests, while also appeasing everyone’s sweet tooth, we suggest you bring this one-of-a-kind dish–Apple Pie Salsa with Cinnamon Chips.

Here’s how it’s made…

Salsa Ingredients:

  • 4 medium Granny Smith apples, diced
  • 2 teaspoons lemon juice
  • 1 cup light brown sugar
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla
  • 1/2 cup whipped cream (optional)

Cinnamon Sugar Chips Ingredients:

  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 5 flour tortillas
  • 2 tablespoons melted butter

Directions for Salsa:

  1. In large sauté pan, combine apples, lemon juice, brown sugar, butter, cinnamon, and nutmeg.
  2. Cook over medium heat for 20 minutes, stirring occasionally. Stir in cornstarch. Cook for two minutes, stirring occasionally.
  3. Remove from heat. Stir in vanilla. Serve warm. Top with whipped cream just before serving.

Directions for the Cinnamon Sugar Chips:

  1. Preheat oven to 350 degrees.
  2. In small bowl, combine sugar and cinnamon.
  3. Brush both sides of each tortilla with melted butter. Rub cinnamon-sugar mixture onto both sides of each tortilla. Cut tortillas into wedges. Place on ungreased baking sheet.
  4. Bake for 14-16 minutes until brown and crisp. Cool on wire rack.

Recipe Source: http://frostingandasmile.com/archives/1568

What is your favorite unique Thanksgiving side dish? Let us know in the comments below!

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3 Delicious Fall-Inspired Apple Recipes

September 19, 2017 by

It’s that time of year…apple season!

There’s truly nothing better taking a trip to the apple orchard (or grocery store if you don’t have an orchard near you), handpicking a variety of apples, and then taking them home to cook up a delicious recipe.

Even better, apples are filled with antioxidants and plenty of dietary fiber, so you don’t have to feel guilty when cooking with this sweet, crisp fruit.

Cooking with apples is one of our favorite things about the fall season. And for that reason, we thought it would be fun to share some of our favorite recipes with you.

Check them out below…

Roasted Pork Tenderloin with Apples Recipe

When you think of cooking with apples, chances are you think about dessert—apple pies, cakes, etc. But apples also pair extremely well with savory foods, especially pork. Give this roasted pork tenderloin with apples recipe a try!

Ingredients:

  • 2 pork tenderloins (about 1 1/2-pounds each)
  • 2 tablespoons vegetable oil, plus more as needed
  • 1 1/2 teaspoons salt, plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)
  • 2 onions, sliced
  • 1 cup chicken stock, see our homemade chicken stock recipe
  • 1 tablespoon butter

Directions:

  1. Heat oven to 425 degrees F.
  2. Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it).
  3. Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.
  4. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
  5. Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil.)
  6. Add the apples and onions and then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
  7. Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.
  8. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
  9. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.

Recipe source: http://www.inspiredtaste.net/21117/perfect-roasted-pork-tenderloin-recipe-with-apples/

Dutch Apple Pie with Crumb Topping Recipe

We simply couldn’t have an apple recipe blog post without a recipe for an apple pie. This Dutch apple pie uses a crumb topping instead of a pastry shell topping, and boy, is it delicious! Here’s how to make it…

Ingredients:

Crust

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 8 cups sliced cored peeled apples
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon lemon juice

Topping

  • ½ cup unsalted butter, softened
  • 1 cup Gold Medal™ all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 tablespoon granulated sugar

Directions:

  1. In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  3. Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  4. In large bowl, toss filling ingredients. Pour into pie plate, mounding apples toward center.
  5. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  6. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Recipe Source: https://www.bettycrocker.com/recipes/dutch-apple-pie/815d821f-058d-4177-93be-e157390e947b

Apple Cinnamon Ice Cream Recipe

Ice cream lovers, rejoice…we have a recipe for apple cinnamon ice cream, and we just know you’re going to love it! Put down the pumpkin spice latte, and instead, indulge in this sweet, creamy treat that’s perfect for the fall! Check out the recipe now.

Ingredients:

Ice Cream Base

  • 2-1/4 cups heavy cream
  • 1 cup milk
  • 3/4 cup powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt

Cinnamon Apple Swirl

  • 2 tablespoons unsalted butter
  • 2 large apples, peeled, cored, and chopped into small, bit-sized pieces
  • 1/4 cup (packed) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions:

  1. In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
  2. Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
  3. Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer’s instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
  4. Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.

Recipe Source: http://www.forkknifeswoon.com/apple-cinnamon-ice-cream/

Do you have a favorite apple-inspired recipe?

Share it with us in the comments below!

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3 Healthy School Lunch Ideas Your Kids Will Love

August 22, 2017 by

PB&J, ham and cheese, and bologna sandwiches all have one similarity…they are the most common sandwiches that get packed into a kid’s lunchbox. But, after weeks of eating the same 3 sandwiches, lunchtime is bound to get boring.

With the school season quickly approaching for most and already started for others, we thought it might be fun to share some of our favorite and unique brown bag school lunch ideas to spice up your kid’s lunchbox.

And not to worry…all of these recipes are easy to make, can be prepared ahead of time, and are good for your kid’s growing body.

Try some of these recipes out…

Pasta Salad Recipe

Pasta salad is a great alternative to packing a sandwich every day. When made with tri-color veggie pasta, this meal will keep your kid energized and free from carbohydrate-induced blood sugar crashes throughout the day.

Ingredients:

  • 1 pound tri-colored spiral pasta
  • 6 tablespoons salad seasoning mix
  • 1 (16 ounce) bottle Italian-style salad dressing
  • 2 cups cherry tomatoes, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 (2.25 ounce) can black olives, chopped

Directions:

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2. Whisk together the salad spice mix and Italian dressing.

3. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Recipe Source: http://allrecipes.com/recipe/14385/pasta-salad/

 

Crunchy Veggie Rice Paper Wraps Recipe

If your kids are a fan of Asian-inspired dishes, they will love to find these crunchy veggie rice paper wraps in their lunchbox. The best part…these wraps can be made a few days in advance and will keep fresh in your fridge.

Ingredients:

  • 15 rice paper sheets (6 inch)
  • 1⁄2 cup green cabbage, finely chopped
  • 1⁄2 cup fresh carrot, finely chopped
  • 1⁄2 cup sweet onion, finely chopped
  • 1⁄4 cup celery, finely chopped
  • 1⁄4 cup sweet green pepper, chopped
  • 3 tablespoons black sesame seeds
  • 5 ounces imitation crabmeat (optional) or 5 ounces shrimp, chopped (optional)
  • Oriental sweet chili sauce (or any other favorite spicy sauce, allow 1/2 – 1 tsp per roll)

 

Directions:

1. Mix all the ingredients except rice paper and Chili sauce. Shortly before serving soften each rice paper wrap separately. Do this by submerging the wrap in a bowl of warm water for a minute of two.

2. When it is pliable it is ready, so remove that one from the water and drop in another one.

3. Lay out a couple of paper towels and place the softened wrap on the towel.

4. Don’t rub it; just place it on the towel. Place 1-2 tbsp. of the veggie mix in the center of the wrap and add 1/2- 1 tsp. sweet chili sauce.

5. Fold up the bottom and then fold in the sides and roll to form a sealed roll.

Recipe Source: http://www.food.com/recipe/crunchy-veggie-rice-paper-wraps-89246

 

Whole Wheat Waffle Strips Recipe

Breakfast foods are one of our favorites. So, we thought, why not pack them for lunch? This whole wheat waffle recipe is easy to make and is a treat any kid would love to take to school. Throw in some cut-up fruit and a yogurt as sides, and you’ve got a well-balanced meal in a box.

Ingredients:

  • 1 1/2 cups King Arthur White Whole Wheat Flour or Gluten-Free Measure for Measure Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 1/2 cups lukewarm milk
  • 1/3 cup melted butter or vegetable oil

Directions:

1. Preheat your iron while you make the waffle batter.

2. Whisk together the flour, baking powder, salt, and sugar.

3. In a separate bowl, whisk together the egg, milk, and butter or oil.

4. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that’s OK.

5. Cook the waffles as directed in the instructions that came with your waffle iron.

6. Cut waffles into strips, put the strips in a container, and throw the container into your kid’s lunchbox. Option to add a smaller container of maple syrup if desired.

Recipe Source: http://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe

Do you have any unique lunchbox recipes your kids love? Share them with us in the comments below!

 

 

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3 Grilled Dinner Recipes the Entire Family Will Enjoy

July 25, 2017 by

Tired of eating the same foods every week? We don’t blame you. While your kids may not mind eating cartoon-shaped, cheese-covered noodles for dinner every night, we know that your more sophisticated palate may be craving a few new recipe options.

For that reason, we decided to pull together 3 of our favorite dinner recipes.

But here’s the best part…we’re not only giving you some new recipes to try out. We’re sharing recipes that are easy to make, healthy, and—unless you have incredibly picky kids—please all of your family members’ palates.

Get the recipes now…

BBQ Chicken Recipe

BBQ chicken is a classic summertime dinner staple. This recipe is savory, delicious, and best of all, takes less than an hour to make! Give it a try…

Ingredients:

  • 1 (3 1/2-pound) chicken, cut into 8 pieces
  • Salt and freshly ground black pepper
  • 3/4 cup ketchup
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons minced onion
  • 2 tablespoons Dijon mustard
  • 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped scallions (white and light green parts)
  • 1 1/2 teaspoons freshly grated lime zest
  • 1 1/2 teaspoons freshly squeezed lime juice
  • Lime wedges, for serving

Directions:

1. Mix up the BBQ sauce.

Easy BBQ Sauce:

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.

2. Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

3. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.

4. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.

5. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce.

Recipe Source: http://www.foodnetwork.com/recipes/paula-deen/easy-after-work-bbq-chicken-recipe-1921598

Orange Garlic Tuna Steaks Recipe

Fish is a very healthy food that is full of important omega-3s. Even if you don’t care for fish, we encourage you to give this recipe a try. The delicious orange garlic marinade masks any unpleasant fishy tastes. Try it out…

Ingredients:

  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon ground black pepper
  • 4 (4 ounce) tuna steaks

Directions:

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

2. Preheat grill for high heat.

3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Recipe Source: http://allrecipes.com/recipe/39455/marinated-tuna-steak/

Grilled Portobello Burger Recipe

For those of you who are vegetarians—or simply love your vegetables—you definitely want to add this recipe to your menu! This hearty, savory Portobello burger, topped with homemade onion jam is bound to get your mouth watering. Give it a try…

Ingredients:

  • 2/3 cup low-fat plain yogurt
  • 3 tablespoons prepared horseradish
  • 4 tablespoons extra-virgin olive oil
  • 3 medium-large red onions, thinly sliced (about 2 pounds)
  • 2 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine
  • 1/4 cup honey
  • 1/4 cup red wine vinegar
  • 1 garlic clove, crushed
  • 2 tablespoons balsamic vinegar
  • 4 large Portobello mushrooms, (about 1 pound) stemmed
  • Lettuce leaves
  • 4 whole grain buns, or whole wheat English muffins, split and toasted

Directions:

1. Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thicken, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.

2. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.

3. Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme.

4. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.

5. Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

Do you have a favorite grilling recipe? Share it with us in the comments below!

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National Ice Cream Day Celebration Recipes

July 11, 2017 by

One of our very favorite holidays is just around the corner…National Ice Cream Day! We can’t wait to celebrate with a scoop (or two, or three!) of our favorite ice cream flavors.

National Ice Cream Day falls on July 16 this year. If you had no idea that this delicious holiday was happening in a less than a week, not to worry!

To help ice cream lovers across the country prepare for the celebration, we’ve decided to put together a handful of our favorite ice cream recipes. Check them out, stock up on all the ingredients you need to make the recipes, and you’ll be prepared to celebrate this decadent holiday!

Salted Caramel Pretzel Milkshake Recipe

This sweet and salty recipe will make you wish National Ice Cream Day was every day! Give this recipe a try…

Ingredients:

Sea Salt Caramel Sauce

  • 3/4 cup light brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 2 tablespoons butter
  • 1/2 cup whipping cream OR canned coconut milk
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

Salted Caramel Pretzel Milkshake

  • 2 cups vanilla ice cream
  • 1/4 cup thoroughly chilled Sea Salt Caramel Sauce
  • 1/4 cup milk
  • 1/3 cup salted caramel pretzel pieces
  • whipped cream, optional

Directions:

Caramel Sauce

  1. Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.
  1. Remove from heat; immediately stir in cream, sea salt and vanilla.
  1. Refrigerate to store. Microwave 30 seconds and stir before serving.

Salted Caramel Pretzel Milkshake

  1. Combine ice cream, sea salt caramel sauce, milk, and salted caramel pretzel pieces in a blender.
  1. Blend until smooth.
  1. Pour into 2 glasses and, if desired, garnish with whipped cream, more caramel sauce and pretzel pieces.

Recipe Source: http://www.mybakingaddiction.com/salted-caramel-pretzel-milkshake/

Peanut Butter Ice Box Ice Cream Cake

It wouldn’t be a celebration without a cake—made of ice cream! Try your hand at making an ice cream cake with this recipe…

Ingredients:

Chocolate Cake

  • 1 cup oil
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup of milk
  • 1 cup coffee, brewed strongly
  • 1 cup Dutch cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • Pinch salt

Ice Cream Cake

  • 1 pint chocolate ice cream
  • 2 cups creamy peanut butter
  • 1 pint vanilla ice cream
  • Chocolate cake

Directions:

1. Make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.

2. Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.

3. Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.

4. Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.

5. Make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.

6. Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and, if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.

7. Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread; do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.

8. Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.

9. Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.

10. To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems. Grab ahold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.

11. Drizzle with melted chocolate.

Recipe Source: http://www.foodnetwork.com/recipes/ice-box-cafe-peanut-butter-ice-cream-cake-recipe-2013443

Ice Cream Sundae

Last, but certainly not least, we recommend making one of the most timeless, ice cream-based desserts in the history of ice cream…a sundae!

Ingredients:

  • Ice cream (any flavor you love!)
  • Toppings of your choice

Here’s a list of our favorite toppings for inspiration:

  • Hot fudge
  • Sprinkles
  • Whipped cream
  • Strawberries
  • Raspberries
  • Pineapple
  • Bananas
  • Caramel sauce
  • Cookie crumbles
  • Cherries

Directions:

1. Scoop your favorite ice cream into a bowl.

2. Add your favorite topping.

3. Enjoy!

What’s your favorite ice cream-inspired dessert? Let us know in the comments below!

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