Blood Orange Margaritas

Name: Blood Orange Margaritas
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 ounces tequila; 2 ounces orange liqueur; 2 ounces fresh lime juice; 4 ounces fresh blood orange juice (3-4 oranges); 1 ounce simple syrup; Blood orange slices, for garnish

Feb 12, 2015

Blood Orange Margaritas are the perfect winter margarita! Fresh blood orange juice, lime juice, tequila, and orange liqueur.

I love how pretty blood orange cocktails are. Try Blood Orange 75, Blood Orange Bellinis, and Skinny Blood Orange Margaritas!

Blood Orange Margaritas - the perfect winter margarita! Fresh blood orange juice, lime juice, tequila, and orange liqueur.

First margarita of the year is in the books!

Guys, I am officially ready for summer. For margaritas and pool days and ice cream cones.

I always forget about blood oranges until someone mentions them and then finding blood oranges becomes my official life goal.

I finally found some at Trader Joe’s last weekend and then they just sat, untouched, in the fridge.

Okay, I guess I’ll make margaritas. You twisted my arm!

Ingredients

Tequila – use your favorite brand of tequila but I do recommend using a clear one.
Orange liqueur – such as Triple Sec.
Fresh lime juice – you can use the bottled juice but fresh is the tastiest.
Fresh blood orange juice – you will need 3 – 4 blood oranges for this recipe.
Simple syrup – this is a sugar syrup used to sweeten the margarita. You can adjust the amount based on how sweet you like your drinks.
Blood orange slices – for garnish.

How To Make Blood Orange Margaritas

Combine. Mix tequila, orange liqueur, lime juice, and orange juice together. Add simple syrup to desired sweetness.
Serve. Pour over ice and garnish with blood orange slices.

Can You Make Them Ahead?

If you are planning a party and need to make these ahead, you can mix up the juices, tequila, orange liqueur, and simple syrup up to a couple hours ahead but don’t put them over ice.

When you are ready to serve them, give the mixture a good shake in a shaker and pour it over ice.

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📖 Recipe

Yield: 4 servings

Blood Orange Margaritas

Blood Orange Margaritas are the perfect winter margarita! Fresh blood orange juice, lime juice, tequila, and orange liqueur.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

3 ounces tequila
2 ounces orange liqueur
2 ounces fresh lime juice
4 ounces fresh blood orange juice (3-4 oranges)
1 ounce simple syrup
Blood orange slices, for garnish

Instructions

Mix tequila, orange liqueur, lime juice, and orange juice together. Add simple syrup to desired sweetness. Pour over ice and garnish with blood orange slices.

Crockpot Ravioli

Feb 10, 2015

Crockpot Ravioli is a quick and delicious weeknight dinner recipe. Cheese-filled ravioli and meat sauce cooked in the slow cooker with 2 kinds of cheese!

Crockpot Ravioli - an easy meal the whole family will love!

I am in major EAT ALL THE FOOD mode right now. Like, I want the freezer cleaned out, I want the pantry cleaned out, I want everything out.

Which is ridiculous because we still have almost 2 months left here.

But for whatever reason, my brain says that we need to eat everything now and then buy just what we need to survive the rest of the time here.

Also, I’m feeling super productive because I’m burning through all my candles and each time I finish one, I say “Yep, one less thing to take with us!”

As if a candle is going to make or break our household goods allowance.

But anyway, I’m finding all kinds of things in my freezer. There’s a pint of opened dog ice cream from 2 summers ago that I won’t feed the dogs but I love the label too much to throw it away.

There’s also at least 5 bags of ravioli. Because apparently I impulse buy pasta filled with cheese more often than I realize.

Luckily, the kids love ravioli! This Crockpot Ravioli is so simple and it’s perfect for us right now because I already had all the ingredients on hand and I, you know, felt like I was actually accomplishing something by throwing away that empty bag of mozzarella.

If only moving was as easy as eating all the food and burning all the candles, right?

Ingredients

Ground beef or turkey – use whichever you prefer in your meat sauce.
Garlic powder – you can use fresh garlic if you prefer.
Spaghetti sauce – use your favorite store-bought or homemade sauce.
Italian seasoning – if you don’t have Italian seasoning, use any mixture of basil, oregano, rosemary, thyme, and sage.
Frozen cheese ravioli
Mozzarella
Parmesan

How To Make Crockpot Ravioli

Cook beef. To a skillet over medium-high heat, add ground beef, garlic powder, salt, and black pepper. Cook, breaking apart ground beef until no pink remains.
Combine. Add spaghetti sauce and Italian seasoning.
Layer. In the bottom of your crockpot, spread about ¼ of the sauce mixture. Add a layer of ravioli. Repeat with remaining sauce and ravioli, alternating layers.
Cook. Cook on low for 4 hours.
Add cheese. Sprinkle mozzarella cheese on top and continue cooking until cheese melts, about 30 minutes.
Serve. Serve hot with Parmesan on top.

How Long Is It Good For?

Crockpot ravioli will be good for up to 3 days. Make sure to store it in an airtight container in the fridge.

Reheat it in the microwave when you are ready to serve it.

Can You Freeze It?

You can freeze this ravioli for up to 3 months. Let it cool completely and then transfer to an airtight container.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat in the microwave.

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📖 Recipe

Yield: 8 servings

Crockpot Ravioli

Crockpot Ravioli is a quick and delicious weeknight dinner recipe. Cheese-filled ravioli and meat sauce cooked in the slow cooker with 2 kinds of cheese!

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Ingredients

1 teaspoon olive oil
1 pound lean ground beef or turkey
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 (24-ounce) jars spaghetti sauce
1 teaspoon Italian seasoning
1 (25 ounce) package frozen cheese ravioli
2 cups mozzarella
Parmesan, for serving

Instructions

Heat the olive oil over medium-high heat. Add ground beef, garlic powder, salt, and black pepper. Cook, breaking apart ground beef until no pink remains. Remove from heat; add spaghetti sauce and Italian seasoning.
In the bottom of your crockpot, spread about ¼ of the sauce mixture. Add a layer of ravioli. Repeat with remaining sauce and ravioli, alternating layers.
Cook on low for 4 hours. Sprinkle mozzarella cheese on top and continue cooking until cheese melts, about 30 minutes.
Serve hot with Parmesan on top.

Cookies and Cream Cookies

Feb 09, 2015

Delicious, buttery Cookies and Cream Cookies are filled with white chocolate chips and chopped Hershey’s Cookies and Cream Bars! These are a must make for white chocolate lovers.

Cookies and Cream Cookies - chopped candy bars and white chocolate chips make these cookies extra delicious!

Happy Monday! Let’s make it a great week! Cookies help!

I’m a huge white chocolate fan. If white chocolate is an option, I’m choosing it over any other kind.

So I love these Cookies and Cream Cookies since they’re filled with not just white chocolate but also my favorite white chocolate candy bar, Hershey’s Cookies and Cream!

If you love white chocolate as much as I do, try White Chocolate Orange Cookies or White Chocolate Peppermint Fudge!

Ingredients

Unsalted butter – make sure to soften to room temperature before starting the recipe.
Brown sugar
Granulated sugar
Eggs
Vanilla
All-purpose flour
Baking soda
Baking powder
Salt
White chocolate chips
Hershey’s Cookies and Cream Bars

Instructions

Prepare. Preheat oven to 350F.
Combine wet ingredients. Beat butter, oil, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla.
Combine dry ingredients. Whisk together flour, baking soda, baking powder, and salt.
Combine wet and dry ingredients. Slowly add this mixture to the butter mixture.
Add chocolate. Beat in white chocolate chips and chopped Cookies and Cream Bars.
Roll into balls. Take 1 tablespoon of dough and roll into a ball. Place on parchment lined baking sheet. Repeat with all dough.
Bake. Bake for 10 – 12 minutes or until cookies are a light golden brown.
Cool and serve. Cool completely before serving.

How Long Are They Good For?

These cookies are good for about 4 days. Make sure to store them in an airtight container at room temperature.

Can You Freeze Them?

You can freeze cookies for up to 6 months. Make sure to let them cool completely and then I recommend wrapping them tightly in plastic wrap and then placing them in a freezer ziploc bag.

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📖 Recipe

Yield: 36 cookies

Cookies and Cream Cookies

Delicious, buttery Cookies and Cream Cookies are filled with white chocolate chips and chopped Hershey's Cookies and Cream Bars! These are a must make for white chocolate lovers.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

1 cup (2 sticks) unsalted butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup white chocolate chips
1 cup Hershey's Cookies and Cream Bars, chopped

Instructions

Preheat oven to 350F.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter, oil, brown sugar, and granulated sugar until light and fluffy. Add eggs, one at a time, and beat until combined. Beat in vanilla.
In a separate mixing bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add this mixture to the butter mixture and beat until just combined. Beat in white chocolate chips and chopped Cookies and Cream Bars, in short pulses so you don't break all the chips and bar pieces.
Take 1 tablespoon of dough and roll into a ball. Place on parchment lined baking sheet. Repeat, placing dough about 2 inches apart. Bake for 10 - 12 minutes or until cookies are a light golden brown. Cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.

Flourless Chocolate Cake

Feb 04, 2015

Flourless Chocolate Cake is a rich, decadent chocolate cake with a chocolate glaze. Perfect for Valentine’s Day, an anniversary, or a special birthday.

If you’re looking for a decadent Valentine’s Day dessert to make for your Valentine, this is it! As long as they really like chocolate!

Flourless chocolate cakes are denser than the ones with flour which makes them feel so rich. This one has a chocolate glaze on top which makes it even better.

(It’s also naturally gluten free if you’re into that!)

Ingredients

Semisweet or bittersweet chocolate chips
Unsalted butter – no need to bring it to room temperature because you will be melting it with the chocolate chips.
Granulated sugar
Salt
Espresso powder – this is optional but the espresso powder really deepens the flavor of the chocolate.
Vanilla
Eggs
Unsweetened cocoa powder
Heavy cream – this makes for a really thick and rich glaze.

Instructions

Melt chocolate. Put chocolate chips and butter in a microwave-safe bowl and microwave in 30 second increments until chocolate is completely melted and mixture is smooth.
Combine. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs. Add the cocoa powder, and mix just to combine.
Transfer. Pour the batter into the prepared pan.
Bake. Bake at 375F for 25 minutes until it’s cooked through and the top has formed a thin crust.
Make glaze. Combine the chocolate and cream in a microwave-safe bowl, and heat in 30 second increments until mixture is smooth.
Glaze. Spoon the glaze over the cake.

What To Serve with Flourless Chocolate Cake

I like to serve this cake with freshly whipped cream and berries. Strawberries, raspberries, blueberries, whatever berries you like! The cake is so rich that the freshness of the berries just works perfectly with it.

Flourless chocolate cake is also perfectly fine served on it’s own!

How Long Is Flourless Chocolate Cake Good For?

This Flourless Chocolate Cake will stay good at room temperature for up to 2 days. Make sure to store it in an airtight cake container.

If you store it in the refrigerator, you can get another day or 2 out of it but make sure you bring the cake to room temperature before serving.

Can You Freeze Flourless Chocolate Cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then put it in a freezer ziploc bag.

It should be fine in the freezer for up to 3 months. Defrost overnight at room temperature before serving.

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📖 Recipe

Yield: 12 servings

Flourless Chocolate Cake

from King Arthur Flour

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1 cup semisweet or bittersweet chocolate chips
½ cup 8 tablespoons unsalted butter
¾ cup granulated sugar
¼ teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla
3 large eggs
½ cup unsweetened cocoa powder

For the glaze:

1 cup semisweet or bittersweet chocolate chips
½ cup heavy cream

Instructions

Preheat the oven to 375F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
To make the cake: Put chocolate chips and butter in a microwave-safe bowl and microwave in 30 second increments, stirring after each one, until chocolate is completely melted and mixture is smooth.Transfer the melted chocolate/butter to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating until smooth. Add the cocoa powder, and mix just to combine.
Pour the batter into the prepared pan.
Bake the cake for 25 minutes until it's cooked through and the top has formed a thin crust.
Cool in pan for 5 minutes before loosening the edges with a knife and turning onto a serving platter. The edges may crumble a bit, that is fine.
To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat in 30 second increments, stirring after each one, until mixture is smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Bacon Tortellini Bake

Feb 03, 2015

Bacon Tortellini Bake is a delicious 30 minute meal! Cheese tortellini, bacon, and broccoli in a creamy cheese sauce! A favorite of kids and adults!

Baked pasta dishes are my family’s favorite! We also love this Baked Spaghetti Recipe.

Bacon Tortellini Bake - delicious 30 minute meal! Cheese tortellini, bacon, and broccoli in a creamy cheese sauce! A favorite of kids and adults!

I made pasta for dinner last night!

Bacon Tortellini Bake to be exact.

It’s been a really long time since all 3 of my kids licked their plates clean.

No one complained about the broccoli. No one complained that they don’t like pasta “made with water”. No one said that they don’t like bacon today but maybe they will tomorrow.

I thought it was really tasty too and I went into thinking it was be too alfredo-y for me because if there’s one thing I hate in this world, it’s alfredo sauce.

I would like to tell you that I skipped dinner last night to accommodate all the Red Velvet Oreos I’ve been eating but the reality is that I grabbed a tortellini each time I walked past the casserole dish. And umm… I walked past it a lot.

This was a super simple, 30 minute meal that I will be making over and over again.

Ingredients

Refrigerated cheese tortellini – you can use the frozen kind but they will kneed to boil longer than the recipe instructions say
Fresh broccoli florets – you can use frozen
Bacon – you can use turkey bacon if you prefer.
Cloves
All-purpose flour – this is used to thicken the sauce
Italian seasoning
Milk
Mozzarella cheese
Parmesan cheese

How To Make Bacon Tortellini Bake

Cook tortellini. Cook cheese tortellini according to package instructions
Cook bacon. In a separate skillet, cook bacon until crisp; transfer to a paper towel lined plate. Drain all but 1 tablespoon of bacon fat.
Make sauce. Whisk in flour, Italian seasoning, salt, and pepper. Whisk in milk
Thicken sauce. Bring to a boil and cook 3 – 5 minutes
Add cheese. Stir in mozzarella and Parmesan
Add remaining ingredients. Add tortellini, broccoli, and bacon and stir to combine and transfer to a large casserole dish
Top with cheese. Top with more mozzarella and Parmesan
Bake. Bake for about 15 minutes, until bubbly

How Long Is It Good For?

This tortellini bake will be good for up to 3 – 4 days in the fridge. Make sure to store it in an airtight container to keep it fresh for as long as possible.

I recommend reheating it in the microwave or oven.

Can You Freeze Bacon Tortellini Bake?

Yes! You can stop before the baking step and freeze it in a freezer-safe container for up to 3 months. I would defrost overnight in the refrigerator and then transfer it to the dish you plan on baking it in.

It may need more than 15 minutes to get all hot and bubbly so just check on it.

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📖 Recipe

Yield: 6 servings

Bacon Tortellini Bake

Bacon Tortellini Bake is a delicious 30 minute meal! Cheese tortellini, bacon, and broccoli in a creamy cheese sauce! A favorite of kids and adults!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 package, 20 ounces refrigerated cheese tortellini
2 cups small fresh broccoli florets
6 strips bacon, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon coarsely ground pepper
2 cups milk
¾ cup shredded part-skim mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided

Instructions

Preheat oven to 350F.
Cook tortellini according to package instructions. Add broccoli for last 2 minutes of cooking. Drain and set aside.
In a large skillet, cook bacon over medium heat until crisp. Remove bacon to a paper-towel lined plate to drain. Drain all but 1 tablespoon of the bacon fat. Reduce heat to medium low and add garlic; cook until fragrant, about 30 seconds. Stir in flour, Italian seasoning, salt and pepper and whisk until the mixture is smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Once boiling, cook and stir 3 - 5 minutes or until the mixture thickens slightly. Remove heat and stir in ½ cup mozzarella and ½ cup Parmesan.
Add the tortellini, broccoli, and bacon to the sauce and stir to combine. Pour into a large casserole dish and top with remaining ¼ cup mozzarella and ¼ cup Parmesan. Bake for about 15 minutes or until bubbly.

White Chocolate Mousse with Raspberry Sauce

Jan 29, 2015

White Chocolate Mousse with Raspberry Sauce is rich and creamy mousse topped with an easy raspberry sauce. How perfect for Valentine’s Day!

Some of my other favorite rich, decadent desserts with Valentine’s Day are Flourless Chocolate Cake and Pink Velvet Funfetti Cupcakes!

White Chocolate Mousse with Raspberry Sauce - rich and creamy mousse topped with an easy raspberry sauce. How perfect for Valentine's Day!

Have you ever made mousse? I was under the impression that it was a labor intensive, 3 day process but it’s literally melting chocolate and folding in whipped cream.

I made this White Chocolate Mousse with Raspberry Sauce in less than 15 minutes. And it’s so rich and creamy that it really feels like something that should take hours to make. I think I’m obsessed with mousse now.

If you need a quick, easy, but still awesome Valentine’s Day dessert, this is it!

Ingredients

Fresh raspberries – you need raspberries for the raspberry sauce and also for topping the white chocolate mousse.
Granulated sugar – this is for the raspberry sauce.
Lemon juice – this is also for the raspberry sauce. It adds a little brightness to the sauce.
White chocolate
Heavy cream
Powdered sugar – we’re using powdered sugar because it dissolves better than graulated sugar.
Vanilla

How To Make White Chocolate Mousse with Raspberry Sauce

To make the sauce:

Make sauce. Combine raspberries, sugar, and lemon juice in a small saucepan. Heat over low heat, smashing the raspberries with a wooden spoon until they release all their juices. Strain through a fine mesh strainer, using the wooden spoon to push the sauce into a bowl. Refrigerate until cold.
Melt chocolate. Microwave the white chocolate and ¼ cup heavy cream for 30 seconds. Stir. If the white chocolate is not melted and smooth, heat for another 30 seconds and then stir until smooth. Let cool while you continue.
Beat. Beat the remaining 1 ¾ cups heavy cream with an electric mixer until foamy. Add the powdered sugar and vanilla and beat until soft peaks form.
Combine. Whisk about 1 cup of the whipped cream into the white chocolate mixture and then gently fold in the rest until combined.
Serve. Serve with raspberry sauce, fresh raspberries, and shaved white chocolate on top.

How Long Is It Good For?

White chocolate mousse is good for up to 5 days. Make sure to store it in an airtight container in the refrigerator.

When you are ready to serve it, you can enjoy it straight from the fridge.

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📖 Recipe

Yield: about 8 servings

White Chocolate Mousse with Raspberry Sauce

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

For the raspberry sauce:

1 ½ cups fresh raspberries
3 tablespoons sugar
1 ½ teaspoons fresh lemon juice

For the white chocolate mousse:

4 ounce white chocolate, chopped
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
2 cups fresh raspberries
shaved white chocolate, for topping

Instructions

To make the sauce:

Combine raspberries, sugar, and lemon juice in a small saucepan. Heat over low heat, smashing the raspberries with a wooden spoon until they release all their juices. Strain through a fine mesh strainer, using the wooden spoon to push the sauce into a bowl. Refrigerate until cold.

To make the mousse:

Microwave the white chocolate and ¼ cup heavy cream for 30 seconds. Stir. If the white chocolate is not melted and smooth, heat for another 30 seconds and then stir until smooth. Let cool while you continue.
Beat the remaining 1 ¾ cups heavy cream with an electric mixer until foamy. Add the powdered sugar and vanilla and beat until soft peaks form. Whisk about 1 cup of the whipped cream into the white chocolate mixture and then gently fold in the rest until combined.
Serve with raspberry sauce, fresh raspberries, and shaved white chocolate on top.

Snow Ice Cream

Jan 23, 2015

Stick a bowl outside before a big snow so you can make Snow Ice Cream! So easy and delicious. It’s the perfect activity for kids during winter.

Snow Ice Cream - stick a bowl outside to collect fresh snow! Just snow and sweetened condensed milk! The perfect winter activity for kids.

Happy Friday! I’ve got a quick and easy recipe today! You can make it with your kids next time you’re snowed in or just make it for yourself and don’t share with anyone.

I won’t judge you.

We got, like, 8 inches of snow on Wednesday. Which was fun because the weatherman said we’d get 2. He has a history of playing with my emotions so I took a chance and put a ginormous mixing bowl in the background to collect snow.

By lunchtime we had a full bowl of snow and I had a sore throat from yelling at Penelope (the husky) to keep her face out the bowl every time she went out. Seriously, a yard full of snow and she wants to eat my snow?

Jerk.

Ingredients for Snow Ice Cream

Snow – I recommend putting a bowl outside to catch it so you’re not collecting snow right from the ground.
Sweetened condensed milk
Sprinkles or other toppings

How To Make Homemade Snow Ice Cream

In a large mixing bowl, quickly stir together snow and sweetened condensed milk until it resembles ice cream
Serve immediately with sprinkles or toppings of choice

We had a ton of fun making it so I put another bowl out that night and it was COVERED with snow by the time I went to bed. By about 9 am, it had all melted. Because… well, welcome to Colorado.

What Do Snow Ice Cream Taste Like?

It mostly tastes like sweetened condensed milk since that’s the only ingredient other than snow. You can always add vanilla if you wanted it to taste like vanilla ice cream.

You could also add chocolate syrup to the top for more of a chocolate ice cream.

Can You Make Snow Ice Cream with Regular Milk?

No, I wouldn’t recommend trying to use regular milk. Sweetened condensed milk is thicker than regular milk and is also already sweetened.

Can You Freeze Snow Ice Cream?

If you have leftover snow ice cream, you can put it in the freezer for another time. You may need to let it soften up a little before trying to serve it though.

I like to store my homemade ice cream in a container like this. It’s made for ice cream so it stores it perfectly and makes scooping really easy.

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📖 Recipe

Yield: 4 servings

Snow Ice Cream

Stick a bowl outside before a big snow so you can make Snow Ice Cream! So easy and delicious. It's the perfect activity for kids during winter.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

8 cups snow
1 14-ounce can sweetened condensed milk
sprinkles

Instructions

In a large mixing bowl, stir snow and sweetened condensed milk together until it resembles ice cream. Serve immediately with sprinkles on top.

Crockpot Carnitas Lettuce Wraps

Jan 21, 2015

Delicious and simple Crockpot Carnitas Lettuce Wraps are lettuce wraps filled with slow cooked pork. It turns out so tender! Use it in burritos, tacos, lettuce wraps, salads, anything you want!

Crockpot Carnitas Lettuce Wraps #paleo #lowcarb

I committed a serious crime yesterday.

I went to Dollar Tree and bought ALL THE EASTER DECORATIONS.

Yeah, I know it’s not even Valentine’s Day.

The worst part is that I made a trip there just for Easter decorations. Because at some point, late Monday night, I watched Dollar Tree hauls on Youtube for 2 hours. Guys, I go to Dollar Tree, like, twice a year so how did I stay up until 3 am watching people talk about what they bought there?

In other exciting news, we had lettuce wraps for dinner!

The pork is cooked in the slow cooker all day and then at the very end, you bake them to get them crispy. But really, you could skip the baking step if you were starving when you walked through the door. Then you just pile a bunch of meat on a lettuce leaf and top with avocado, salsa, chopped onions, cilantro, whatever you want.

This is something the kids like too, but I’ll put it in a tortilla or a hard taco shell or just serve it alongside rice for them.

Ingredients

Boneless pork shoulder – you may also see this called a pork butt at the grocery store. It’s a pretty inexpensive cut of pork that gets really tender when slow cooked. It will be falling apart by the end of cooking.
Salt
Cumin
Chili powder
Cinnamon – just the tiniest bit. It doesn’t make the dish taste like cinnamon but it gives it just a little something extra.
Bay leaf – make sure to remove the bay leaf before serving!
Garlic
Onion

How To Make Crockpot Carnitas Lettuce Wraps

Spice mixture. Combine the salt, cumin, chili powder, and cinnamon.
Prepare pork. Rub this mixture on the pork shoulder pieces and place in your slow cooker. Add bay leaf, garlic, and sliced onion.
Cook. Cook on low about 8 hours (or high for 4) or until it’s very easy to shred.
Shred. Remove and shred. Toss with the cooking liquid.
Bake. Line a large baking sheet with parchment. Remove the meat to the baking sheet and bake at 400F for about 10 minutes.
Serve. Serve in lettuce leaves with salsa, avocado, cilantro, chopped onions, and any other desired toppings.

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📖 Recipe

Yield: about 12 servings

Crockpot Carnitas Lettuce Wraps

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Ingredients

3 to 4 pounds boneless pork shoulder, cut into 5 pieces
1 ½ teaspoons salt
1 teaspoon cumin
1 teaspoon chili powder
dash of cinnamon
1 bay leaf
3 garlic cloves, minced
1 onion, thinly sliced

Instructions

In a small bowl, combine the salt, cumin, chili powder, and cinnamon. Rub this mixture on the pork shoulder pieces and place in your slow cooker. Add bay leaf, garlic, and sliced onion.
Cook on low about 8 hours (or high for 4) or until it's very easy to shred. Remove and shred. Toss with the cooking liquid.
Preheat oven to 400F. Line a large baking sheet with parchment. Remove the meat to the baking sheet and cook for about 10 minutes until the carnitas are crispy.
Serve in lettuce leaves with salsa, avocado, cilantro, chopped onions, and any other desired toppings.

Avalanche Bars

Jan 20, 2015

Avalanche Bars are delicious no bake bars filled with Rice Krispies cereal coated with white chocolate and peanut butter with marshmallows and chocolate chips mixed in.

I love the crunch that Rice Krispies add to baked goods. If you do too, try Almond Bark Drop Cookies!

Avalanche Bars - Rice Krispies coated with white chocolate and peanut butter with marshmallows and chocolate chips mixed in!

Happy Tuesday! Back to the real world today, huh? That long weekend sure was nice.

This morning I have to take Penelope (#idiothusky) to the vet for her regular ol’ checkup. And the big plan is to drop her off and then call Clementine’s (the cockapoo) hair girl to see if she can squeeze her in before Penelope gets home.

Because, yeah, you guessed it. She still thinks Clem is a new dog whenever she gets a haircut. Like, she actually growls at her and won’t let her near the food bowls. This has happened every 8 weeks for 2 years now.

IdiotHusky for real.

So I’m hoping that if it happens while she’s gone, she’ll come home and think “Hey, you look different. But you’re still Clem.”

These are the things you have to think about when you live with a husky.

Ingredients

White chocolate chips – this makes the sticky part of the bars that hold everything together.
Creamy peanut butter – you could use crunchy peanut butter if you want a little extra crunch in the bars.
Rice Krispies cereal – you could switch it up and do Cocoa Krispies if you are a chocolate lover!
Mini marshmallows
Mini chocolate chips

Instructions

Combine ingredients. Melt chocolate chips and peanut butter together over super low heat. Stir constantly until smooth. Put Rice Krispies in a large mixing bowl and pour the white chocolate peanut over it. Stir until all the cereal is coated.
Cool slightly. Let cool for about 15 minutes, stirring occasionally.
Stir in marshmallows and chocolate chips. Once cool, stir in mini marshmallows and ¼ cup mini chocolate chips.
Transfer to pan. Transfer the mixture into a 9×9 pan and gently press down to make it all even.
Add topping. Press the remaining 2 tablespoons of mini chocolate chips into the top.
Serve! Let set completely before cutting and serving.

How Long Are They Good For?

These are best within 2 days of making them. After that, they start to dry out. Make sure to store them at room temperature in an airtight container.

Can You Freeze Them?

You can freeze these avalanche bars for up to 2 months. I recommend wrapping them in plastic wrap and then placing them in a freezer ziploc bag.

When you are ready to enjoy them, let them sit at room temperature for several hours, until defrosted.

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📖 Recipe

Yield: 12 servings

Avalanche Bars

Avalanche Bars are delicious no bake bars filled with Rice Krispies cereal coated with white chocolate and peanut butter with marshmallows and chocolate chips mixed in.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 15 minutes

Total Time 30 minutes

Ingredients

12 ounces white chocolate chips
¼ cup creamy peanut butter
3 cups Rice Krispies cereal
1 ½ cups mini marshmallows
¼ cup mini chocolate chips + 2 tablespoons for top

Instructions

Melt chocolate chips and peanut butter together over super low heat. Stir constantly until smooth.
Put Rice Krispies in a large mixing bowl and pour the white chocolate peanut over it. Stir until all the cereal is coated. Let cool for about 15 minutes, stirring occasionally.
Once cool, stir in mini marshmallows and ¼ cup mini chocolate chips.
Transfer the mixture into a 9x9 pan and gently press down to make it all even. Press the remaining 2 tablespoons of mini chocolate chips into the top. Let set completely before cutting and serving.

Creamy Tomato Tortellini Soup

Jan 14, 2015

Creamy Tomato Tortellini Soup is a delicious creamy tomato soup with cheese tortellini! Quick and easy, perfect for a weeknight meal the whole family will love.

We love using tortellini in soup! Some of our other favorites are Chicken Tortellini Soup and Sausage Tortellini Soup!

Creamy Tomato Tortellini Soup - delicious creamy tomato soup with cheese tortellini! Quick and easy, perfect for a weeknight meatless meal!

I made Creamy Tomato Tortellini Soup yesterday because it was really cold here in Colorado and it wasn’t the fun cold that comes with lots of fluffy snow to go sledding in.

It was the so-icy-that-my-husband-had-to-take-my-car-because-I-have-better-tires-and-four-wheel-drive kind of cold.

And that’s the worst.

I’ve always loved tomato soup – I used to have one of those Campbell’s drinkable tomato soups every single winter morning on the way to work. Because I needed something warm since my old Camaro had no heat but there was no point in coffee since work was Starbucks.

So I’d drink tomato soup at 4:45 am.

You have to really love tomato soup to do that.

This Creamy Tomato Tortellini Soup is so easy and it’s a great way to fancy up your usual can of tomato soup.

Ingredients

Olive oil
Garlic
Condensed tomato soup – just the regular canned tomato soup.
Milk
Half and half – this makes it super creamy and delicious.
Vegetable broth or chicken broth – use vegetable broth to keep it vegetarian
Onion powder – this gives a great onion flavor without having chunks of onion in the creamy soup
Italian seasoning
Cheese-filled tortellini – you can use frozen or fresh. The fresh ones will cook in just a couple minutes and the frozen will take a little longer.
Parmesan – freshly shredded or grated on top before serving. It makes the soup extra delicious!

Instructions

Heat olive oil over medium heat. Add garlic and cook just until fragrant, about 1 minute. Add the tomato soup, milk, half and half, vegetable broth, and all the seasonings. Bring to a simmer.
Once simmering, drop in the tortellini and cook according to package instructions (probably about 7 – 10 minutes).
Serve hot with Parmesan on top.

Can You Make Creamy Tomato Tortellini Soup Ahead?

Yes, if you need to make it ahead of time, you can.

The pasta will continue to absorb liquid as it sits so you may need to add a couple splashes of broth to thin it out when you reheat it. Or you can wait to add the pasta to the soup right before you serve since they only take a couple minutes.

How Long Is Creamy Tomato Tortellini Soup Good For?

This tomato soup will be good for up to 4 days in an airtight container in the fridge.

When you are ready to enjoy it, you can reheat on the microwave or stovetop. If the pasta has absorbed too much of the soup, add more broth to get it back to it’s original soupy consistency.

Can You Freeze It?

You can freeze this soup for up to 3 months. I recommend freezing it in these freezer-safe soup containers.

When you are ready to serve it, let it defrost overnight in the fridge and then you can reheat on the stovetop or microwave. If it’s thicker than you ready, a couple splashes of chicken broth will get it back to it’s original consistency.

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📖 Recipe

Yield: 6 servings

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup is a delicious creamy tomato soup with cheese tortellini! Quick and easy, perfect for a weeknight meal the whole family will love.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 teaspoon olive oil
2 cloves garlic, minced
2 (10 ¾ ounce) cans condensed tomato soup
1 ½ cups milk
2 cups half and half
2 cups vegetable broth, or chicken broth
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
1 (9 ounce) package cheese-filled tortellini
grated Parmesan, for serving

Instructions

Heat olive oil over medium heat. Add garlic and cook just until fragrant, about 1 minute. Add the tomato soup, milk, half and half, vegetable broth, and all the seasonings. Bring to a simmer. Once simmering, drop in the tortellini and cook according to package instructions (probably about 7 - 10 minutes). Serve hot with Parmesan on top.

Salted Nut Roll Bars

Jan 07, 2015

Salted Nut Roll Bars are going to be your new favorite dessert! Layers of cake, marshmallows, and a peanut butter, Rice Krispies, peanut mixture. It starts with a yellow cake mix so it’s really easy!

Salted Nut Roll Bars - marshmallows, peanut butter, peanuts, and Rice Krispies! It starts with a box of cake mix so it's a quick and easy dessert!

January is a hard month to be a food blogger. I mean, the last few months have all had a theme. September was football, October was pumpkin & Halloween, November was Thanksgiving, and December was Christmas.

But there’s nothing in January.

I’m posting healthy/paleo stuff because I hear it’s popular around this time of year but every time I do, someone unsubscribes and uses the “content not relevant” option.

Which then causes a conversation with my husband that goes something like this: “WHAT DOES THAT MEAN?! Are they saying that my content is not relevant to THEIR life? Or are they saying I’m not relevant? Am I old? Am I too old for the internet?!”

And my husband just looks at me. Because how do you even respond to that?

Ingredients

Yellow cake mix
Egg
Butter
Miniature marshmallows
Peanut butter chips
Light corn syrup
Vanilla
Salted peanuts
Rice Krispies

How To Make Salted Nut Roll Bars

Preheat oven to 350F. Line an 9×9 inch pan with parchment or spray with baking spray.
Beat together the cake mix, egg, and ¼ cup of butter. Press into the prepared pan and bake for about 10 – 12 minutes until set.
Meanwhile, over low heat, melt the remaining ½ cup butter, peanut butter chips, and light corn syrup. Stir frequently until smooth. Remove from heat and stir in vanilla. Add peanuts and Rice Krispies and stir gently until everything is coated in the peanut butter mixture.
When the crust is done baking, top with marshmallows.
Return to the oven for about 3 minutes or until marshmallows are puffed.
Remove from oven and top with peanut mixture.
Refrigerate until set.
Cut into squares and enjoy!

How Long Are Salted Nut Roll Bars Good For?

These bars are good for about a week in the refrigerator. Make sure to store them in an airtight container – these glass airtight containers are my favorite for everything!

I would let them sit at room temperature for about 20 minutes before serving.

Can You Freeze Them?

Yes, you can freeze these Salted Nut Roll bars for up to 3 months! I would tightly wrap them individually (so you can pull 1 out of the freezer at a time!) in plastic wrap and then place them in a freezer ziploc bag.

When you are ready to serve them, let them sit in the refrigerator overnight.

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📖 Recipe

Yield: about 16 servings

Salted Nut Roll Bars

Salted Nut Roll Bars are going to be your new favorite dessert! Layers of cake, marshmallows, and a peanut butter, Rice Krispies, peanut mixture. It starts with a yellow cake mix so it's really easy!

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

1 box yellow cake mix
1 egg
¾ cup melted butter, divided
3 cups miniature marshmallows
12 ounce bag peanut butter chips
½ cup light corn syrup
1 teaspoon vanilla
2 cups salted peanuts
2 cups Rice Krispies cereal

Instructions

Preheat oven to 350F. Line an 9x9 inch pan with parchment or spray with baking spray.
Beat together the cake mix, egg, and ¼ cup of butter. Press into the prepared pan and bake for about 10 - 12 minutes until set.
Meanwhile, over low heat, melt the remaining ½ cup butter, peanut butter chips, and light corn syrup. Stir frequently until smooth. Remove from heat and stir in vanilla. Add peanuts and Rice Krispies and stir gently until everything is coated in the peanut butter mixture.
When the crust is done baking, top with marshmallows. Return to the oven for about 3 minutes or until marshmallows are puffed. Remove from oven and top with peanut mixture. Refrigerate until set. Cut into squares and enjoy!

Honey Salmon

Jan 06, 2015

Honey Salmon is a quick and easy weeknight dinner. The salmon is baked with a honey garlic sauce in foil packets. There’s minimal cleanup and the salmon is absolutely delicious!

I’m kind of stumped on what to talk about today. We’ve been stuck in the house since we got home because of cold and snow and it’s now turned into ice and no one likes to skateboard and scooter (is that a verb?) on ice.

And oh, I know what I’ll tell you about. I’ll tell you about how cold my house was when we got home from vacation.

So when we left Colorado, it was probably in the 50s. And that’s hot if you’re my husband. Hot enough that every time I turned the heat on, he’d walk right behind me and turn it off.

You see where I’m going?

The heat was off for the entire 12 days we were gone. And we happened to come home on the coldest day EVER. I mean, it was snowing in Texas. No one ever told me that it snows in Texas. I was shocked. Anyway, so it was negative 16 or something equally ridiculous when we finally got to Colorado.

And the temp in our house was…

38.

38 degrees. In my house.

Thankfully, it was warm for the majority of the time we were gone so the pipes were okay and all that. I would’ve full-on ugly cried if we had no hot water.

Anyway.

My husband has been on a fish kick lately so I made him this Easy Honey Salmon and now he’s obsessed. And I don’t mind because it’s cooked in an aluminum foil packet so it couldn’t be any easier. Plus it’s one of those recipes that I always have all the ingredients.

Ingredients

Salmon
Honey
Garlic
Olive oil – you could use avocado or vegetable oil if you prefer.
White balsamic vinegar – this tends to be a little sweeter and not as acidic as regular balsamic vinegar so it works well in this dish.
Fresh thyme

How To Make Honey Salmon

Prepare. Grab 3 pieces of aluminum foil, large enough for each piece of salmon. Lay a piece of salmon on each piece.
Make sauce. Whisk together the honey, garlic, olive oil, vinegar, thyme, and salt and pepper.
Add sauce. Spoon this mixture over each piece of salmon.
Make packet. Fold up the sides of the aluminum foil and fold the top over to close.
Bake. Bake at 375F for 15 to 20 minutes or until the salmon is cooked through and flaky.

How Long Is It Good For?

Honey salmon is good for up to 3 days. Make sure to store it in an airtight container in the refrigerator.

When you are ready to serve it, you can reheat it in the microwave.

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📖 Recipe

Yield: 3 servings

Easy Honey Salmon

Honey Salmon is a quick and easy weeknight dinner. The salmon is baked with a honey garlic sauce in foil packets. There's minimal cleanup and the salmon is absolutely delicious!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 pound salmon, cut into 2 - 3 portion-sized pieces
2 tablespoons honey
1 clove garlic, minced
2 teaspoons olive oil
2 teaspoons white balsamic vinegar
1 teaspoon fresh thyme
salt and pepper

Instructions

Preheat oven to 375F. Grab 3 pieces of aluminum foil, large enough for each piece of salmon. Lay a piece of salmon on each piece.
In a small bowl, whisk together the honey, garlic, olive oil, vinegar, thyme, and salt and pepper. Spoon this mixture over each piece of salmon. Fold up the sides of the aluminum foil and fold the top over to close.
Bake for 15 to 20 minutes or until the salmon is cooked through and flaky.

Sparkling Winter Sangria

Dec 18, 2014

I told you I had a drink for you!

I am a big fan of a drink on Christmas. Because I can’t handle the chaos. The stuff everywhere, the screeching children, the dog eating all the chocolate Santas. It’s just a lot for my tiny brain to handle.

So I like a Christmas drink.

I especially like a Christmas drink that’s sparkly and sweet and could technically pass for breakfast since it’s got orange juice and fruit. That’s a healthy breakfast? Right?

I’ve gotten to where I really like super simple sangrias. I don’t love fussing with a simple syrup so this is literally just fruit, wine, and champagne with a splash of orange juice. I feel like between the fruit, the wine, and the orange juice, it’s plenty sweet but if you wanted a simple syrup, you could totally go for it. Or add Sprite, 7Up, whatever.

This is probably the last post I’ll put up before Christmas so I hope you you have a wonderful holiday if you celebrate and if not, I hope you just enjoy time with your family. I’ll be posting a lot on Instagram, I’m sure, so make sure you’re following me there to keep up with the shenanigans as we roadtrip across the country!

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📖 Recipe

Yield: about 8 servings

Sparkling Winter Sangria

from Iowa Girl Eats

Prep Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

1 orange, sliced
4 kiwi, peeled then sliced
1 cup pomegranate arils
1 bottle Moscato wine
1 bottle Brut Champagne or sparkling wine
1 - 1 ½ cups orange juice

Instructions

Put the fruit in a large pitcher and pour the wine over top. Refrigerate for at least 2 hours. When ready to serve, add champagne and orange juice; stir to combine.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 191Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 21gFiber: 2gSugar: 13gProtein: 1g

Crockpot Cinnamon Roll Casserole

Dec 17, 2014

Crockpot Cinnamon Roll Casserole is the perfect holiday morning breakfast! Only 5 ingredients and cooks completely in the slow cooker!

Crockpot Cinnamon Roll Casserole - the perfect holiday morning breakfast! Only 5 ingredients and cooks completely in the slow cooker!

A few days before my husband left Afghanistan, he shared this Crockpot Cinnamon Roll recipe with me on Facebook.

And he never does that.

He very rarely has requests for me and he especially never goes searching for recipes. But he really, really, really wanted me to make this.

So I bought all the ingredients and made myself a timeline for Thanksgiving Day (the day he got home) that included putting these in the crockpot before we left to get him so they’d be ready by the time we all got home.

Well. I got distracted taking selfies with everyone and watching the Macy’s parade and it just didn’t happen.

I finally got around to make it and it was worth the wait! Easy AND delicious! It’s great for holidays when you have so much to do but still want a yummy breakfast.

If you want a savory breakfast casserole, Amish Breakfast Casserole and Overnight Ham Breakfast Casserole are both delicious options!

Ingredients for Crockpot Cinnamon Roll Casserole

Refrigerated cinnamon rolls
Eggs
Heavy whipping cream
Maple syrup
Vanilla
Cinnamon

Instructions

Spray the crockpot generously with cooking spray.
Put half of the cinnamon roll pieces in a single layer on the bottom of the crockpot.
Whisk together the eggs, heavy whipping cream, maple syrup, vanilla, and cinnamon. Pour this over the cinnamon roll layer.
Spread the remaining cinnamon roll pieces over the top. Dollop one packet of icing over the cinnamon rolls.
Cook on low for 2 ½ to 3 hours or until the sides are golden and the rolls are set.
Drizzle with remaining icing packet.

How Long Is It Good For?

Cinnamon Roll Casserole will be good for about 3 – 4 days in the refrigerator. Make sure to store it in an airtight container to make it fresh for as long as possible – I love these super airtight glass containers for all our leftovers.

I recommend warming individual servings up in the microwave before serving. Cinnamon rolls are always better warm!

More Crockpot Dessert Recipes

📖 Recipe

Yield: 10 servings

Crockpot Cinnamon Roll Casserole

Crockpot Cinnamon Roll Casserole is the perfect holiday morning breakfast! Only 5 ingredients and cooks completely in the slow cooker!

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

2 12-ounce tubes refrigerated cinnamon rolls, cut into quarters
4 eggs
½ cup heavy whipping cream
3 tablespoons maple syrup
2 teaspoons vanilla
1 teaspoon cinnamon

Instructions

Spray the crockpot generously with cooking spray.
Put half of the cinnamon roll pieces in a single layer on the bottom of the crockpot.
Whisk together the eggs, heavy whipping cream, maple syrup, vanilla, and cinnamon. Pour this over the cinnamon roll layer. Spread the remaining cinnamon roll pieces over the top. Dollop one packet of icing over the cinnamon rolls.
Cook on low for 2 ½ to 3 hours or until the sides are golden and the rolls are set.
Drizzle with remaining icing packet.

Ground Beef Enchiladas

Dec 01, 2014

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📖 Recipe

Yield: 10 enchiladas

Ground Beef Enchiladas

Cook Time 35 minutes

Total Time 35 minutes

Ingredients

For the sauce:

1 tablespoon olive oil
2 tablespoons flour
1 15 ounce can chicken broth
1 chipotle in adobo sauce, minced (plus 1 - 2 tablespoons adobo sauce)
salt and pepper
¼ cup cilantro, chopped
For the enchiladas:
1 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
½ pound lean ground beef
salt and pepper
10 small corn tortillas
1 cup Mexican cheese
sour cream and cilantro, for garnish

Instructions

To make the sauce, heat the olive oil over medium heat. Add flour and whisk until smooth. Slowly add in chicken broth, whisking the entire time. Add chipotle, adobo sauce, and salt and pepper. Bring to a boil; lower to a simmer and cook until slightly thickened, just a couple minutes. Stir in cilantro.
While the sauce is simmering, heat the olive oil over medium heat. Add onion and cook, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, until 30 seconds or so. Add the ground beef, season with salt and pepper, and cook, breaking it up as you go, until no pink remains. Drain and return to the pan.
To assemble the enchiladas, preheat the oven to 400F. Spread about ¼ cup of the enchilada sauce in the bottom of a casserole dish.
Stack the corn tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave for 45 seconds or until they are soft enough to not split when you roll them.
Put about 2 tablespoons of the beef mixture into each corn tortilla and roll up. Place seam side down in the casserole dish. Repeat with remaining tortillas and beef mixture. Top the enchiladas with the remaining enchilada sauce and sprinkle with the cheese.
Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly. Top with sour cream and cilantro before serving, if desired.

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