I’m back!

I had really intended on scheduling posts for while we were on vacation. But man, I was so busy in that week or two before we left that I just didn’t have time. And then, conveniently, my new design was ready to go the day after we left so it all kind of worked out.

And yeah! Did you see the new design?! I’m pretty excited about it. The lovely girls at Wooden Spoons Kitchen did an amazing job. And now my next task is to speed the site up. Hopefully within the next few weeks, everything will be worked out.

So now, Sand Pudding!

It occurred to me about halfway through taking these photos that worms probably don’t live in sand. Then I remembered that the baby and I both got bit by something on our trip to the beach and my mom said that it may have been sand fleas. And that’s when I decided that gummy worms are much cuter than sand fleas (seriously, google those things!) and the worms could just stay on the sand pudding.

This is the kind of dessert that I just love. You guys, I don’t even like pudding. But because it has crushed cookies that look like sand on top, I’m all about it. And of course the kids loved it. My 4 year old keeps asking for “that ice cream with the dirt on top” because he is deeply confused the whole thing.

Click for the full recipe

8


Quick reminder: The blog will be down from Sunday night to Tuesday morning. If you need any recipes during that time, get them now!

And now we talk wine. Because it’s Friday! And I’m currently roadtripping with all 3 kids and a cockapoo. I’m almost positive that by the time this post goes live, I’ll be wishing that I was at the pool with a glass of wine in my hand.

(The husky was boarded. Because she sings in the car. And I couldn’t handle that for 19 hours.)

CK Mondavi recently sent me what may be the greatest box of goodies I’ve ever received. It was wine. All wine.

Click for the full recipe

10

Okay, first up, HAPPY THURSDAY! It’s almost Friiiiday!

Second, my blog will not exist from this coming Sunday night until the following Tuesday morning. So if you’re anticipating needing that Smoky Margarita recipe on Monday afternoon, get it now!

Do what I do, take a iPhone picture of the recipe ingredients and then try to figure out exactly what you’re supposed to do with them later.

It makes for a fun game. Sometimes it ends horribly but hey, you win some, you lose some.

I’ll remind you guys again tomorrow just in case.

And finally, macaroni salad!

hate macaroni salad. My husband is obsessed with the grocery store deli kind that doesn’t taste like anything. Like, it doesn’t even taste like pasta. It’s just nothing.

Or at least I think so.

But I made this macaroni salad last summer for the first time and I think I’ve made it 10 times since then. It’s become our go-to side dish for anything grilled. It’s super flavorful and I love the big chunks of ham and cheese. Give it awhile to sit though or it will just taste like pasta coated in mayonnaise. Once it hangs out in the fridge for awhile though? The best macaroni salad ever! And the only one you’ll catch me eating.

Macaroni Salad

Ingredients

1 pound small pasta (macaroni, shells, rotini, etc.)
1 1/2 cup mayonnaise
2 tablespoons mustard
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoons kosher salt
ground black pepper
1 cup ham steak, cut into small cubes
1 cup cheddar cheese, cut into small cubes
2/3 cup frozen peas, thawed

Instructions

  1. Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain and rinse in cold water. Once macaroni has cooled down, drain well.
  2. In a medium-sized mixing bowl, whisk together mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
  3. In a large bowl toss macaroni with ham, cheese, and peas.
  4. Fold in mayonnaise mixture until pasta is well coated.
  5. Cover with plastic wrap and allow to sit overnight.
  6. If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.
http://fakeginger.com/2014/06/26/macaroni-salad/

3

I’m going to apologize right now for this recipe.

But, you guys, tell me this isnt the perfect thing to take to a 4th of July party!

I’ve been trying to justify buying a fondue pot for years now but I’ve never gone for it because how often would I really use it? Plus I am queen of wanting and wanting something and finally putting it into my cart at Target, only to circle back around and put it back on the shelf an hour later. I’ve told you before, it’s one of my favorite hobbies.

Ask me how many times I’ve put a fondue pot in my cart.

Ugh.

Well now that I have this recipe, I can finally buy one! Because chili cheese dog fondue is going to be a regular during football season! Everyone in my life is obsessed with pigs-in-a-blanket and this is just that but with chili cheese dip on the side to dip your piggies in!

Definitely give this one a try next time you are stumped on what to bring to a get-together!

Chili Cheese Dog Fondue

adapted from Pillsbury

Ingredients

2 cans crescent rolls
1 (16 ounce) package Lil Smokies
1 pound Velveeta
2 (15 ounce) cans chili without beans

Instructions

  1. Preheat oven to 375F. Line a large baking sheet with parchment paper.
  2. Unroll one can of crescent rolls and separate into 8 pieces according to perforations. Take each piece and cut into 3 smaller pieces. Roll a Lil Smokie in each piece and set on prepared baking sheet. Repeat with remaining Lil Smokies. (You'll have crescent rolls left over. Bake them and have a snack!)
  3. Bake for 13 - 15 minutes or until golden brown.
  4. While the Lil Smokies are baking, melt Velveeta and chili together in a fondue pot or a saucepan over very low heat. Stir frequently until all the Velveeta is melted.
  5. Serve hot fondue with the warm Lil Smokies.
http://fakeginger.com/2014/06/25/chili-cheese-dog-fondue/

9

How excited are you for 4th of July fireworks?!

The kids and I are headed down to Alabama for the 4th and I am so stoked! In Colorado, we’re always under a fire ban – we’re not even allowed to do sparklers! And then Fort Carson always schedules a big 4th of July fireworks show but it always gets postponed until September when fires are less of an issue. Colorado is a really weird place to live.

So every 4th of July, I buy the kids glow sticks and they run around the backyard like maniacs as soon as it gets dark.

But not this year! This year they’ll finally see fireworks!

I made some jello to celebrate! I know, jello on a food blog. I’m sorry.

But look! It’s red, white, and blue AND cut into cute little stars. If you’ve got a 4th picnic to go to, you should definitely consider making these. They’re so festive and really simple to make!

Red, White, and Blue Jello Stars

adapted from Our Best Bites

Ingredients

2 3-ounce packages red jello
2 3-ounce packages blue jello
2 packets unflavored gelatin
1 14-ounce can sweetened condensed milk

Instructions

  1. Spray 4 small square containers nonstick cooking spray. Set aside.
  2. Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.
  3. When the Jello has set, bring another 1 1/2 cup of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water has come to a boil, pour 1 1/2 cup boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to cool to room temperature.
  4. Lightly spray a 9×13-inch pan with nonstick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13-inch pan. Pour the cooled milk mixture over the colored Jello. Press down any jello cubes that are sticking too far out of the white mixture.
  5. Place the pan in the refrigerator and chill overnight. Use a star-shaped cookie cutter to carefully cut stars out of the jello. Refrigerate until ready to serve.
http://fakeginger.com/2014/06/24/red-white-blue-jello-stars/

 

3