Wednesday, June 8, 2016

Citrus Mint Glaze Fruit Salad


Summer is amazing mostly because of the fruit.  Living in Wisconsin for about 6 or 7 months we only have apples and oranges unless you buy canned fruit or you are paying $10 for strawberries so when summer comes along I live off fruit.  This is one of my secrets for fruit salad it just makes it that much more refreshing.  So make this the next time you make a fruit salad and just pour it in and wait for the smiling faces.  It is beautiful sweet with a touch of tart and the refreshing of the mint.  You will do no wrong.

Ingredients
3 Tablespoons Honey
1 Tablespoon Lemon Juice
4 Mint leaves chopped

Instructions
 Mix all ingredients together in a bowl or a jar and pour over the amount you would like on your salad.









Thursday, June 2, 2016

Easy Ice Cream Cake


Summer is here and why not beat the heat with an amazing ice cream cake.  This cake is so simple to make and it is delicious.  I love making these because unlike buying them you can actually cut through it and best of all you just need 4 ingredients. 

Ingredients

12 Ice Cream Sandwiches, your flavor of choice
1 Cup hot fudge *room temp*
12 Oreos
1 container of Cool Whip

Instructions
Get a plate or a cake stand
Crumple/Crush up the oreos very well
Place 3 ice cream sandwiches on the plate, spread on a spoonful of fudge, a spoonful of whipped cream, and some of the crushed oreos. Keep repeating until you end with just the ice cream sandwiches on top.  Spread the whipping cream all over the ice cream sandwiches until they are completely covered.  Set in freezer for 5 hours or over night.

If you want to decorate it the way I did.  Take 1/2 cup of fudge and 1 tablespoon of warm water and mix together.  Place 1 teaspoon of the fudge mix into some extra oreo crumble and make a ball. Place some of the fudge mix onto the ball and take a cone and place on the side of ball.  Place your "ice cream cone" on wax paper on a plate and place in freezer the same time as the cake.

When ready to decorate take cake and cone out of freezer and pour your fudge mix over the top of the cake and spread it in the directions you want it to look melted.  Add on your cone and pour of some sprinkles and a cherry for that melted cone look.  Eat right away or freeze until you are ready.

Recipe from


I forgot to add I did make this yesterday for my daughter Anna's 8th birthday! As you might tell she is a chocolate lover so we did the chocolate chocolate chip sandwiches,






Friday, May 27, 2016

Pita Teriyaki Chicken


You will love this  simple grilled chicken with a tangy,sweet teriyaki sauce and the sweet warm pineapple that brings that it all together.  This is the perfect summer meal to grill out and eat outside and not heat up the house.  This is a have to make for your family.

Ingredients

1 Cup Teriyaki sauce
1/4 cup honey
1 Pound of chicken 
Pita bread
Lettuce *optional*

Instructions

Mix sauce and honey in a bowl together.
Place chicken in pan and pour sauce mixture over and cook for 15-20 mins until chicken is done
Or
Grill chicken and brush on sauce for 20 mins or until chicken is done
Grill or warm pineapple on pan.
Place lettuce,chicken,pineapple and some extra sauce mixture into the pita bread.
serve right away







Monday, May 23, 2016

Frosted Lemonade


Lemonade is a staple in my home for the summer time but why not spruce up the refreshing drink into a frosty one?  This cold,creamy, frothy drink will be perfect for that picnic or just to refresh yourself.  My kids and myself cannot get enough.

Ingredients 
1 Cup of lemon juice
1 cup of sugar
2 1/2 cups of water
5 large scoops Vanilla ice cream

Instructions 
Mix together the lemon juice, sugar and water and stir until sugar is dissolved.  Place in fridge for 2 hours or until chilled.

Place your ice cream and 1 Cup of your homemade lemonade into a blender, mix and pour into your favorite cup.  Drink with a straw or eat it with a spoon. 

* If you like yours a little thicker don't be ashamed just add more ice cream*













Wednesday, May 18, 2016

Chocolate Cream Pie


So I made this pie Saturday night and it was gone by Sunday night and I only got half a piece... cause my 3 year old stole it from me but my family devoured it.  This pie set up beautifully, it was creamy, and delightful.  I will be making this for sure again and again until we all get sick of it.  I have always struggled with pies the crusts never turn out right or they always turn out runny and etc but this one turned out perfect so yeah make this your family will love you forever, well even more than they already do. This recipe requires 6-8 hours or over night int he fridge so make sure you make it ahead of time.

Crust Ingredients


2½ cups all-purpose flour
1 teaspoon salt
dash of sugar
1/2 cup vegetable shortening
1/2  cup cold butter
1 egg
1/4  cup water
1 tablespoon vinegar

Pie filling Ingredients

1/2 cup sugar
1/4 cup cornstarch
1/8  teaspoon salt
1 cup milk
1 cup semi-sweet chocolate chips
2 egg yolks, slightly beaten
3 oz cream cheese, softened
2 cups heavy whipping cream, divided
1½ teaspoons vanilla extract, divided
1 fully baked pie crust, cooled

Crust Instructions 
Whisk together the flour, salt and sugar in a medium bowl. With a pastry cutter, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal, with pea sized pieces of butter.

Lightly beat the egg, then add it to the water and vinegar. Add the water to the dry ingredients and mix just until the dough comes together. Divide in half, then form into 2 balls. Wrap in plastic wrap and refrigerate until cold, at least 30 minutes.

Once chilled, remove one ball of pie dough at a time and roll out into a 12-inch circle. Transfer the dough to a 9-inch pie dish. Trim the edges and crimp. Poke the bottom of the pie crust with a fork several times.
For a fully baked crust: Preheat oven to 350F. Line the pie crust with parchment paper. Fill with pie weights or dried beans, about half to ⅔ full. Bake for 20 minutes. Remove from the oven and carefully remove the paper and weights. Return the crust to the oven and bake an additional 10 minutes or until golden brown.
You can make two pies or freeze the extra pie dough

Pie Filling Instructions 

In a medium saucepan, combine the sugar, cornstarch and salt. Slowly whisk in the milk. Add the chocolate chips and egg yolks. Turn the heat on to medium and cook, stirring constantly, until the mixture is thickened. Remove the pan from the heat and add in the cream cheese. Whisk until the cream cheese is melted and fully incorporated. Cover the surface of the mixture with a piece of plastic wrap. Refrigerate just until cooled, about 1 hour.

Once the filling is cooled, place 1¼ cups of the cream in a large bowl with 1 teaspoon of the vanilla extract. Beat until soft peaks form. Fold the whipped cream into the chocolate filling. Pour the filling into the cooled pie crust, cover and refrigerate for 6 to 8 hours, or overnight.
When ready to serve the pie, combine the remaining ¾ cup cream and ½ teaspoon of vanilla extract in a large bowl. Beat until stiff peaks form. Spread the whipped cream over the top of the pie. If desired, sprinkle the top of the pie with cocoa powder, add shaved chocolate, or just leave it as is!

Recipe by

Monday, May 16, 2016

Ranch Cheddar Chicken


I love chicken, I love chicken so much I would almost give up all other foods to live off chicken..
I have had to make it maybe just once a week because as my hubby sometimes say.  Chicken again?
Yes again chicken is the best and there are many forms and here is one of my favorite forms where he gets excited about chicken.  Crunchy, tender, flavorful chicken, you will not go wrong.

Ingredients

4 Chicken breast or 6 boneless skinless chicken thighs
1/2 Ranch Dressing
3/4 Panko Bread Crumbs
1 Teaspoon Garlic Powder
1 Teaspoon Pepper
1/4 Cup shredded cheddar cheese
1/4 cup Parmesan Cheese

Instructions

Place ranch dressing and chicken into a zip lock bag and let set for an hour in the fridge. 
Preheat oven to 400* 
Place the rest of the 5 ingredients in a shallow dish and bread  the chicken.
Place chicken on wire rack over a foiled pan.
Bake for 25 mins.















Saturday, May 14, 2016

Menu of the week


Here is the menu for the week.
Keep a look out for the grilled chicken wraps and chocolate dream pie.

have a yumtastic week!