My aunt claims that she is not a good cook, but whenever she brings something over for a holiday dinner, it is gone within minutes. One of her specialties that she makes for the 4th of July and my July birthday each year is her signature citrus pie. I celebrated the 4th alone this year, being that I am not living at home this summer and I decided that my solo celebration could not be complete without one of my Aunt Lynette’s famous pies, so I decided to make one for myself! Oh, did I also mention I have no kitchen? It is being remodeled and I have limited cooking supplies. Lucky for me, this recipe is 1. cheap for a college student 2. quick to make and 3. super easy! I was so pleased with the first one that I spiced up the recipe and made a second one that was raspberry!
You will need:
1 can of frozen lemonade (any flavor) (6 oz.)
1/2 tub of Cool Whip
1 pint of vanilla ice cream
1 premade graham cracker pie crust
Blend together with a beater mixer until smooth. Pour in a pre made graham cracker crust and freeze until hard. Finish with fresh or frozen fruit on top for taste or decoration.
I had extra “batter”, so I put graham cracker crumbs in the bottom of a muffin tin and poured the excess there for mini citrus pies!
Ahh the BLT, one of humankind’s greatest inventions! This is a (almost) guilt free way to take the BLT to the appetizer plate. I would love to have these anytime, but would be particularly pleased if these were served at father’s day this year! I found the photo below that sparked my interest in making something like this from Greatist.com. They also have a nice list of other guilt free snacks for dudes.
These could be very simple to make, and you could do these in a lot of different ways. Here is the way I would make them.
- Cut off the tops and bottoms of the cherry tomatoes so they can stand up, and so you can fill them
- Using a pairing knife, hollow out one side of the inside of the tomato from the top.
- Ad a small amount of mayonnaise mixed with salt and pepper
- Put in a piece of very crispy bacon, and a leaf or two of arugula
- Place on a thinly sliced mini baguette, and hold it in place with a toothpick.
Photo by Perry Santanachote
It’s a holiday weekend. Time to relax and enjoy the extra time off! A weekend like this calls for something a little special, right? These popsicles sound like a yummy adult treat! And you could even make a few for the kids just pour some of the filling into molds before adding the vodka….just be sure to mark the non-alcoholic ones! Oh and in my true fashion I won’t be using yogurt, mascarpone or milk, but will instead use full fat coconut milk. Yum!
For full recipe & instructions please visit Blueberry Kitchen
- Mascarpone Cheese
- Greek Yogurt
- Lemon Juice
I love creative ways to enjoy breakfast with kids. Here’s a cute idea found on Girl Versus Dough for Bunny Butt Pancakes….what a great Easter brunch idea huh?
For full recipe and instructions visit Girl Versus Dough.
Pasta is a definite go to dinner in our house just about each week. Although I LOVE it, the same ol’ version gets tired fast. My husband adores brussels sprouts and I’m learning to love them so I thought this might be a great dish to try out. I like the change up from a typical marinara sauce. The only thing we may alter is the use of heavy whipping cream that it calls for and use cashew cream instead.
Roasted Brussels Sprouts Carbonara Pasta – visit Closet Cooking for full recipe.
Chocolate covered strawberries are big in my family. My wife has been making them for years, and always has to make the for every occasion. I am super excited to show her these to make for Easter this year! Such a cool idea, and they come out looking so fun! The easy instructions below are my own modified version of a recipe found on Food.com, and the photo is from Harry and David. In the Food.com recipe, they use Wilton orange colored melting chocolate, but you can use white chocolate and ad a few drops at a time of orange food coloring to the melted chocolate.
1 Wash and dry strawberries leaving top on. (note make sure they are absolutely dry or the chocolate will get wrecked)
2 Melt chocolate in a double broiler. (if using white chocolate ad food coloring once all of the chocolate has melted)
3 Dip strawberries holding top and cover as much as possible.
4 Dry on wax paper lined cookie sheet, when almost dry.
5 Take a spoonful of chocolate when they are almost dry, and drizzle the lines on to make it look like a carrot — dry completely.
I’m a real sucker for rice krispie treats. When I was pregnant with my son I think I consumed enough of these to last me a life time. I’m not sure what it is about them that I love so much, but, boy oh boy do I! I thought these were such a cute springy treat that I couldn’t help but share.
For full instructions visit She Knows
St. Patty’s Day and chocolate cake…..for this Irish girl, that’s a perfect combo! Additionally making a bundt is soooooo darn simple that you could do this for a crowd without much hassle. I have to say, the best part to me looks like the salted caramel glaze!
For full recipe and instructions please visit The Hungry Housewife.
I love the idea of cutting watermelons for display, and I’m always so impressed when I see one. Such wow factor, but it always seems like it would be impossible for me to make it come out right. This Easter, I am going to make this bunny though, and I am fairly certain I can do it right! I just hope I can find a good sized watermelon that early. Here is the step by step to make the fun Easter Watermelon bunny below, thanks to watermelon.org!
- Using an oblong watermelon, cut a ¼ inch slice off the bottom to provide a stable base.
- Draw lines with a sharp pencil or thin marker to draw ears and upper body on the top side of watermelon.
- Cut along the lines and remove excess rind. Place to the side to use later for the whiskers and tail.
- Hollow out the watermelon, being careful around the ears.
- Carve six whiskers out of the excess rind with a small knife and trim off outer dark green rind so lighter green interior is showing.
- With a melon baller cut out the eyes and nose and place the melon balls or blueberries in the holes. Use toothpicks to secure.
- For the teeth, make a rectangular cut below the nose leaving the top part of the rectangle attached to the watermelon. Cut a small line down the middle to make two teeth.
- With round toothpicks attach whiskers below the nose.
- Fill with fruit.