Balsamic Roast Beef

Hi all. Bet you forgot allllll about me. But I am here to tell you about an amazing and easy slow cooker recipe out of my friend’s new cookbook… Add A Pinch: Easier, Faster, Fresher Southern Classics by Robin Stone of the Add A Pinch Site. Click on the link above to order her book..you […]

Buttercream Frosting

I can’t believe I am doing this, but I am sharing my uber popular, semi top secret buttercream frosting recipe with you. Wait, or is it Buttercream Icing??? I’m pretty sure that frosting and icing can be used interchangeably. Anyways, everyone who tastes this frosting just adores it. It’s like the frosting you would get […]

Homemade Coconut Magic Shell

Ohhhhh, it’s the beginning of the year and you expected a healthy recipe????? Come on you guys, I thought you knew me better than that. Just pretend it’s March, you will be off your diet by then. Picture this…….. A sleepover with 6 teenage boys. All wanting ice cream with all the fancy toppings. Whipped […]

Yellow Rice and Shrimp

Whoot whoot, It’s October so let’s Make it Shrimptacular!!!!!! Living in Tampa we have access to fresh seafood all year long, but I am well aware if you live in an area not by the sea, you may have a tough time getting fresh seafood. I developed this recipe especially for you guys. Use frozen […]

Mini No Bake Pumpkin Cheesecakes

Sometimes regular pumpkin cheesecake is toooooo much of a commitment. You don’t need a time sucker recipe when you are planning for a party, so these mini no bake pumpkin cheesecakes are perfect. You can make them a day in advance( just pop the mason jar lids on and store in the fridge), I would […]

Chicken Meatballs

Chicken meatballs….Everytime I make meatballs I can’t help but think of the Schweddy Balls sketch from Saturday Night Live. I giggle every time I see it. It’s my simple mind. If you have seen it and don’t think it’s funny, you need to reevaluate life goals. Back to the schweddy balls…I mean meatballs. I wanted […]

Pumpkin Cream Cheese Banana Bread

Happy Fall y’all! Even though we live in Florida and really don’t feel any of the great fall temperatures, or see any beautiful fall foliage, I still love fall. I love all things pumpkin, all things orange, all things fall-y. Fall also means fat pants. Yes, fall is the season of the beginning of all […]

Roasted Italian Green Beans

Roasted Italian Green Beans are a great way to get out of the side dish rut. I get in serious ruts. Not to mention, I have probably the most pickiest eaters on the face of the planet. It’s true, I do. People think just because I create great recipes, my kids eat everything. Ugggggg, I […]

Egg and Sausage Cups

I’ve got another easy grab and go breakfast for you. Like my Freezer breakfast burritos from a couple weeks ago, these just have to be warmed up in the microwave prior to eating. [rss-cut] You can certainly make these and eat them immediately, but it’s great to make them ahead and pop them in the […]

Healthier Chicken Parmesan

Healthier chicken parmesan isn’t exactly chicken parmesan, well because you know chicken parm is nice and crispy fried with glorious bread crumbs. My version is everything good about chicken parm but the fried goodness, because I am 40 now and my metabolism has decided to leave my body. But to be semi honest, I don’t […]

Freezer Breakfast Burritos

  Freezer breakfast burritos are sooooo versatile. You can seriously make these how ever you want. Possibilities are endless. Think potatoes or mushrooms, or green peppers or onions. My brain is spinning! Eat these now, or wrap them and store them in the freezer. Our mornings are so busy that it is nice to have […]

Overnight Toasted Peanut Butter Oats

Overnight toasted peanut butter oats have got to be the simplest and quickest breakfast in all the land! You have a couple minutes prep the night before, pop them in the fridge and then BAM…breakfast. I don’t know about you, but during the summers I have less time. Weird, but somehow true. So anything I […]

Individual Buffalo Shrimp Grilled Pizzas

Individual Buffalo shrimp grilled pizzas are what’s for dinner tonight. Seriously guys, it’s time to dust off the grill and start grilling. The weather is perfect this time of year to get reacquainted with your grill. Pizza is one of my favorite things to grill in the whole wide world. The crust comes out super […]

ps_menu_class_0

Balsamic Roast Beef

Balsamic beef

Hi all. Bet you forgot allllll about me.
But I am here to tell you about an amazing and easy slow cooker recipe out of my friend’s new cookbook… Add A Pinch: Easier, Faster, Fresher Southern Classics by Robin Stone of the Add A Pinch Site.
Click on the link above to order her book..you won’t be dissapointed.

Slow cooker recipes call to me. Working a full time job and having both kids in sports requires me to use my slow cooker often, so I am always looking for new recipes.

I am pretty sure you will already have all the ingredients you need for this scrumptious Balsamic Beef.

It takes MAYBE, maybe 5 minutes to prep this and pop it in the slow cooker. And WHAM, dinner 4-6 hours later.

The flavors of this balsamic beef are wonderful, with soy sauce, there is a slight Asian flare, but not too pronounced. After I removed the beef and shredded it, I poured the sauce into a pan and reduced it by half to make it even more flavorful!

Balsamic beef

Oh, and Robyn’s cookbook is dreamy. Stunning photos and accessible recipes.

Just take a look at the front cover…

IMG_2265

LOVE

IMG_2267

Bart’s Cinnamon Rolls are next on my list to make.

IMG_2268

And then probably this gorgeous German Chocolate Cake!!!

IMG_2266


Balsamic Roast Beef
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Balsamic Roast Beef Recipe
Ingredients
  • 1 (3-4 pound) boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
Instructions
  1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.
  4. If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

 

Buttercream Frosting

I can’t believe I am doing this, but I am sharing my uber popular, semi top secret buttercream frosting recipe with you. Wait, or is it Buttercream Icing??? I’m pretty sure that frosting and icing can be used interchangeably.

Anyways, everyone who tastes this frosting just adores it. It’s like the frosting you would get from the bakery. Sweet and fluffy.

When I used to make cakes for people this was my go to recipe for vanilla frosting 100% of the time. And even though I don’t make cakes for money any more, I still ALWAYS use this recipe. Because it uses Crisco shortening, it pipes beautifully and holds its shape unlike an all butter frosting which sometimes falls and looses its shape. You can even make the frosting incredibly smooth so it almost looks like fondant. It’s an old trick learned years ago on YouTube. Just google”How to frost a cake with a Viva paper towel”.

 

Here are a bunch of cakes I have made over the last 10 years or so all using this frosting recipe. You can see how versatile it is. Excuse some of the photos, like I said, some are quite old.
This frosting also pipes BEAUTIFULLY onto cupcakes. The recipe makes enough to frost a dozen cupcakes with some leftovers.

This was the first wedding cake I made.
I thickly frosted the cake and then used a back of a spoon to swoosh the frosting…

This next cake blew up the internet. So many people stole my photo and used it on FB business sites, business cards, etc. It was quite annoying but flattering as well. You can see my long winded YouTube video on how to frost it. https://www.youtube.com/watch?v=K_hZEB2GXbI

This was an adorable Birthday cake I made for a friend. See how smooth the frosting is? I used the Viva paper towel method to achieve the almost fondant like smoothness!

I can’t remember who I made the next cake for. It was either my daughter or niece. They wanted a “Messy rose cake”.

I laugh at the next cake. My daughter drew what she wanted her cake to look like, so this is right out of her then 6 year old little brain. The same frosting was used on all parts of the cake. )except the dots and letters, those were frosting)

 

Another super simple wedding cake with the spoon swooshing method.

Not sure what to call the next cake. Just a simple line cake I suppose.

 

Another fun Viva Paper towel method…. I believe this was for the same person as the pirate Hello Kitty Cake.
I loved both of those fun cakes. The decorations were made from fondant.

 

I made this next cake for a baby shower. The mommy to be wanted it to match her invitation. I think it is too cute. Frosted with the Viva Method and decorations were fondant.

 

This was an adoption cake. Simple and cute.

 

I LOVED this cake I made for my sons 8th birthday. He was obviously into soccer. Sad the he will be 14 in 2 months 🙁

 

Another cake my daughter thought up. She wanted a shabby chic rose birthday cake. And a shabby chic rose birthday cake is what she got!

 

I made this rose cake for my husband. Pretty isn’t it?

 

Yet another birthday cake for my husband. His birthday is close to Halloween, hence the spider on top.
I loved this one. Super simple.

 

I made this blue ombre cake for a good friends’ baby shower. It’s one on my favorites just because its simplicity.

 

Another hubby birthday cake. I had no clue what to make him this particular year, so I just did a simple cake with chocolate shaving curls. I think it turned out great for a super quick job.

 

I think this one was for my son. I wanted another easy cake that only required me to add food coloring to some frosting. I will say that this one took a while to pipe all of those dots!!!!

 

This is probably one of my all time favorite birthday cakes I made for my daughter! I saw the idea somewhere and went from there. Too stinking cute!!!!

I made the next cake for my neighbors surprise 50th party. Isn’t it pretty?

I think I called this one the reverse ruffle. I have no clue who it was for. I am sure someone in my families birthday.

 

And my daughter Emma made this one….

So yes, all of the above cake were all made with the same exact frosting.
The star of the frosting really is the Crisco Shortening. It just makes the frosting super smooth and sturdy. And another plus is that Crisco Shortening actually has 50% saturated fat than butter and ZERO grams of trans fat her serving. BONUS.

This is a super simple recipe….. You might just have everything you need in your pantry already

Be careful, this buttercream frosting is super addictive for both children and adults alike.
You might just want to get a spoon for your self.
Or just shove your whole face in there.

___________________________________________________________________

5.0 from 1 reviews
Buttercream Frosting
Author: 
Prep time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 2 sticks (1 cup) salted butter, room temperature
  • 2 cups Crisco shortening
  • ½ teaspoons plus a pinch more coarse kosher salt
  • 2 teaspoons butter flavoring
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon almond extract
  • 2 pounds powdered cane sugar, divided
  • 1½ tablespoon meringue powder
  • Milk, about 2-3 tablespoons (you can also use water if you plan on leaving the frosting out)
Instructions
  1. In the bowl of a stand mixer with the flat beater attachment, on low speed mix the butter, Crisco shortening and salt together until completely incorporated. Scrape the sides as needed with a rubber spatula.
  2. Mix in butter flavoring, vanilla and almond extract.
  3. Slowly add in meringue powder and half of the powdered sugar, mix until smooth. Scrape sides as needed.
  4. Slowly add the remaining powdered sugar and mix until smooth. Scraping sides as needed.
  5. Add milk 1 tablespoon at a time until you reach a spreading consistency. You may only need 1 tablespoon or all 3. It all depends on how thick you like your frosting.
Notes
Meringue powder is optional, but I like to use it when I am using the Viva Paper towel method for a smooth cake.
You can find meringue powder at Michaels in the cake decorating section or possibly at the grocery store tables egg white powder.
In place of the milk you can use water if you plan on leaving the frosting out a room temperature for an extended period of time.
This frosting keeps well in the refrigerator for up to a week if stored in an air tight container. Bring to room temperature prior to using.

This post is sponsored by Crisco. I have received compensation for my work and time. All opinions are 100% mine.

Homemade Coconut Magic Shell

Homemade magic shell

Ohhhhh, it’s the beginning of the year and you expected a healthy recipe?????
Come on you guys, I thought you knew me better than that.

Just pretend it’s March, you will be off your diet by then.

Picture this……..

A sleepover with 6 teenage boys.

All wanting ice cream with all the fancy toppings.

Whipped cream, sprinkles, cherries, caramel sauce, Magic Shell.
All 6 bowls of vanilla and chocolate ice cream are scooped.
“Who wants Magic Shell”, I yell.
“I do”, all 6 boys yell.

I pull the magic shell from the pantry and the bottle feels quite light. ( que, slight brow sweat)
I squeeze it over the first bowl of ice cream and it just barely covers the top.
Moving on to the second bowl, I realize not an ounce more will come out of the bottle.

All these boys want magic shell and now I’m out.
My Pj’s are on and I am looking like a hot mess, a trip to the store is completely out of the question.
What to do, what to do???????

Make my own.
Y’all, it’s super quick and easy to make your own if you are in a pinch. (Nothing beats the real deal though)Just get yourself some good quality semi-sweet chocolate and Crisco Coconut Oil. (coconut extract optional)

homemade magic shell

FYI: For coconut lover and coconut haters……
Pick up the refined coconut oil if you do not want any coconut flavor and omit the coconut extract.
If you like coconut flavor, grab the unrefined variety and use the coconut extract.

homemade magic shell

I love using a tad bit coconut extract to pump up the coconut flavor.

homemade magic shell

Melt the chocolate and coconut oil gently in the microwave, add the extract and stir until smooth.

Homemade magic shell

That’s it you guys!

Easy peasy…I told you.

homemade magic shell

You may be asking why to use coconut oil. Well, coconut oil hardens when it is exposed to cold.  Ice cream is pretty cold and this is where the magic happens.

homemade magic shell

You see that picture above? That is some serious snappy and crispy goodness!!!!!

homemade magic shell

So you guys, when you are in a pickle and totally out of Magic Shell, make your own!

Don’t feel like if you buy a big tub of coconut oil you will never use it all.
Coconut oil can be used for a bazillion things. Aside from the uses in the kitchen. Coconut oil is great for moisturizing hair and skin. It’s a great makeup remover. Just google “coconut oil uses” and you will be blown away on what you find!
I actually use coconut oil in my smoothies, in my coffee and I even give a small scoop to my dog everyday!

5.0 from 2 reviews
Homemade Coconut Magic Shell
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Homemade Magic Shell
Ingredients
  • 10 oz. bag Bittersweet Chocolate Chips (60% Cacao)
  • ¾ cup + 2 tablespoons Crisco Organic Coconut Oil
  • 1½ tablespoons Light Corn Syrup
  • ⅛ teaspoon Coconut Extract (optional)
Instructions
  1. In a large bowl or large measuring up, add the chocolate chips, coconut oil, corn syrup and coconut extract.
  2. Microwave on high for 30 seconds, remove and stir.
  3. Return to microwave oven. Microwave on high for another 30 seconds, remove and stir.
  4. Microwave another 15-20 seconds. remove and stir until smooth.
  5. Allow to cool to room temperature, about 20-30 minutes.
  6. Pour desired amount over ice cream and allow to harden for 30 seconds before digging in!
Notes
Can be stored covered at room temperature for several months. Just stir prior to using.
If your house is COLD and it starts to harden, just pop in the microwave for a few seconds to liquify and stir.

This post is sponsored by Crisco. I have received compensation for my work and time. All opinions are 100% mine.

Yellow Rice and Shrimp

Yellow rice and shrimp

Whoot whoot, It’s October so let’s Make it Shrimptacular!!!!!!

Living in Tampa we have access to fresh seafood all year long, but I am well aware if you live in an area not by the sea, you may have a tough time getting fresh seafood. I developed this recipe especially for you guys.

Use frozen shrimp.

Specifically SeaPak Shrimp Scampi. Walmart has always had it in stock when I have needed it! You can locate it where you live here.

Like I said before I live in Tampa where Cuban food such as yellow rice and black beans are everywhere you turn.
I wanted to created a semi Paella recipe but not with all the other seafood usually used in Paella such as lobster, muscles and clams. I wanted to keep it simple and quick.

Simple and quick is sometimes my middle name. With baseball, homework, after school activities, my kids social lives and everything else, I need quick and that’s why I love using SeaPak.

yellow rice and shrimp

Yellow Rice and Shrimp
Author: 
Recipe type: Dinner
 
A simple and tasty rice and shrimp recipe.
Ingredients
  • 2 tablespoons Olive Oil
  • ½ medium Red Onion, finely chopped
  • 1 clove Garlic, minced
  • 1 small Red Bell Pepper, finely chopped
  • ½ teaspoon Turmeric
  • ½ teaspoon Coarse Koser Salt
  • ¼ teaspoon Freshly Cracked Black Pepper
  • ⅛ teaspoon Cayenne Pepper
  • 3 cups Water
  • 1½ cups Long Grain White Rice
  • ½ cup Frozen or Fresh Peas
  • 1 12oz. package SeaPak Shrimp Scampi
Instructions
  1. In a large pot with a lid, heat olive oil over medium heat.
  2. Add onion, cook 5 minutes.
  3. Add garlic, red bell pepper, turmeric, salt, pepper and cayenne, sauté for 3 minutes.
  4. Add water to same pot and bring to boil. Add rice.
  5. Place lid on pot, reduce heat to low and cook for 20 minutes, or until water is absorbed.
  6. Add peas, place lid back on and let sit for 5 minutes.
  7. While peas are warming in rice, prepare shrimp.
  8. In a large skillet over medium-high heat, arrange shrimp in a single layer.
  9. Saute for 7- 8 minutes.
  10. Pour shrimp and sauce from pan over rice and stir to incorporate.

Make sure you like SeaPak on Facebook, Pinterest and Instagram

 

This is a sponsored conversation written by me on behalf of SeaPak. The opinions and text are all mine.

Mini No Bake Pumpkin Cheesecakes

Sometimes regular pumpkin cheesecake is toooooo much of a commitment.

You don’t need a time sucker recipe when you are planning for a party, so these mini no bake pumpkin cheesecakes are perfect. You can make them a day in advance( just pop the mason jar lids on and store in the fridge), I would just leave off the cool whip topping util you are ready to serve.

To be honest, we should probably be eating dessert this size anyway. I myself could eat 27 slices of pumpkin cheesecake, so it’s nice to grab one of these and not feel like a big fatty. Now I just have to resist the urge to eat 8 of these, which is totally doable.

Mini No Bake Pumpkin Cheesecakes
Author: 
Prep time: 
Total time: 
Serves: 12
 
A fun mini no bake pumpkin cheesecake recipe.
Ingredients
Crumb Crust
  • 34 Gingersnap cookies (this will be 1 1/ 2 cups crushed)
  • 5 tablespoons butter, melted
Filling
  • 1- 8oz. package Cream Cheese
  • 2 tablespoons Instant Cheesecake Jell-O pudding mix(optional)
  • 1½ teaspoon Vanilla Extract
  • ½ teaspoon Pumpkin Pie Spice
  • 1 cup Pumpkin Puree
  • 12 oz. tub Cool Whip (divided)
Instructions
Crumb Crust
  1. Place cookies in a blender or food processor and pulse until you reach sand texture.
  2. In a medium bowl, add crumbled cookies and melted better, Mix until incorporated.
  3. Place 1 1/ 2 tablespoons cookie mixture into bottom of mason jar or container you are using. Pat down with fingers. Set aside. (reserve any extra crumb for garnish)
  4. With an electric mixer in a large bowl, mix cream cheese until smooth.
  5. Mix in pudding mix, vanilla extract, pumpkin pie spice and pumpkin puree, mix until incorporated.
  6. Fold in 1 1/ 2 cups Cool Whip.
  7. Scoop into a gallon storage bag. Snip about ½" off one bottom corner.
  8. Pipe the pumpkin filling over the top of the crumb filling prepared jar. Fill ¾ full.
  9. Top with remaining Cool Whip.
  10. Sprinkle some crumb mixture to top for garnish.
Notes
I used 12 4oz Mason jars for this recipe.

 

Chicken Meatballs

chicken meatballs

Chicken meatballs….Everytime I make meatballs I can’t help but think of the Schweddy Balls sketch from Saturday Night Live.

I giggle every time I see it.

It’s my simple mind. If you have seen it and don’t think it’s funny, you need to reevaluate life goals.

Back to the schweddy balls…I mean meatballs.

I wanted to make a meatball with no egg and no breadcrumbs and no red met.

These are packed with great flavor and hold together just fine without the binders and fillers.

Chicken Meatballs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15 meatballs
 
Chicken Meatballs with no breadcrumbs or eggs
Ingredients
  • 1 lb. Ground Chicken
  • ¼ cup Fresh Italian Parsley (about 1 large handful), finely chopped
  • ¼ heaping cup, Pecorino Romano cheese, shredded
  • ¾ teaspoon Coarse Kosher Salt
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Freshly Ground Pepper
  • ⅛ teaspoon Cayenne Pepper
  • 1 tablespoon Olive Oil
Instructions
  1. Preheat oven to 350ºF.
  2. In a large bowl, mix all ingredients together. Do not over mix.
  3. From meatballs about the size of golfballs. (Approximately 15 meatballs)
  4. In a large oven proof skillet, over medium heat add olive oil.
  5. Brown meatballs on all sizes.
  6. Place skillet with meatballs in oven and bake for 10 minutes.

 

Pumpkin Cream Cheese Banana Bread

Happy Fall y’all!

Even though we live in Florida and really don’t feel any of the great fall temperatures, or see any beautiful fall foliage, I still love fall.

I love all things pumpkin, all things orange, all things fall-y.

Fall also means fat pants. Yes, fall is the season of the beginning of all the elastic and stretchy body coverings.

I say every year, I am not going to eat all the things, but I just can’t resist the ooey, gooey fall baked goods. Yes, I know there is such things as moderation, but sometimes I act like someone on death row who is eating their last meal.

I just can’t help it.

This pumpkin cream cheese banana bread is no exception. It actually, kicked off my fall eating binges with a bang!

5.0 from 1 reviews
Pumpkin Cream Cheese Banana Bread
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 loafs
 
A delightful banana bread spruced up for fall with pumpkin, a cream cheese filling and crumb topping.
Ingredients
Cream Cheese Filling
  • 8oz Cream Cheese, softened
  • ½ cup Sugar
  • 2 Egg Yolk
  • 2 tablespoons Flour
  • ½ tablespoon Vanilla Extract
Crumb Topping
  • ½ cup All Purpose Flour
  • 6 tablespoons Brown Sugar,packed
  • ½ teaspoon Cinnamon
  • ⅛ teaspoon Table Salt
  • ½ stick Butter, cut into 8 pieces
Bread Batter
  • ½ cup Butter, softened
  • 1 cup Sugar
  • 2 cups All Purpose Flour
  • 1 teaspoon Coarse Kosher Salt
  • 2 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Ginger
  • 2 eggs
  • 2 large nasty looking ripe bananas. smooshed up real good (1 cup)
  • 1 cup Pureed Pumpkin (NOT pumpkin pie filling)
  • ⅓ cup Buttermilk
  • 1 Tbsp Vanilla Extract
Instructions
  1. Preheat oven to 350
  2. Lightly grease TWO 8in x 3¾in x 2½in pans( I use the Hefty EZ elegance pans)
Cream Cheese Filling
  1. In a medium bowl, with an electric mixer, beat together cream cheese, sugar,egg yolks, flour and vanilla extract. Beat until smooth. Set aside.
Crumb Topping
  1. In a medium bowl, whisk together flour, brown sugar, cinnamon and salt.
  2. Add butter. Using your fingers or 2 forks incorporate the butter until large clumps form.
Bread batter
  1. Cream together butter and sugar with hand mixer or stand mixer.
  2. Add egg one at a time, mixing well in between each addition.
  3. In a separate bowl whisk together flour, salt, baking powder, baking soda, cinnamon and ginger.
  4. Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk..always start and end with the flour.
  5. Add bananas, pumpkin and vanilla, mix until completely incorporated.
Assembly
  1. Pour 1 cup of batter into each pan.
  2. Add 6 tablespoon of cream cheese filling on top of the batter to each pan. Do your best to spread it out.
  3. Add another cup of batter mixture to top of cream cheese mixture. Spread the batter out.
  4. Repeat a second time to form the layers.
  5. Crumble the crumb topping over both loaves.
  6. Bake for 55-60 minutes or until toothpick comes out of the center with only slight crumbs on it.
  7. Let it cool COMPLETELY before slicing

 

Roasted Italian Green Beans

Roasted Italian Green Beans are a great way to get out of the side dish rut.

I get in serious ruts. Not to mention, I have probably the most pickiest eaters on the face of the planet. It’s true, I do. People think just because I create great recipes, my kids eat everything. Ugggggg, I wish.

Well, these green beans are one thing they will eat. If they will eat, I will will make it!

Ok, now can we talk about something? I’m about to get all emotional on you…..

Kids….

I myself love summer time with the kids. Granted, I still have to go to work most of the day, but I still get to spend the afternoons with the kids.

I love waking up a little later, having no schedule, having a house full of kids jumping and swimming and eating me out of house and home. I love it all. ( I don’t love all the constant cleaning up I do though).

My kids are in 8th and 6th grade, I only have a few summers left with them. Isn’t it funny when they are babies we basically wish them to grow up.

I can’t wait for the day he is out of diapers.

I can’t wait for the day I don’t have to wash bottles.

I can’t wait for him to start walking.

I can’t wait for her to start preschool.

Yes, all of these “Can’t waits” are all just wishing them to grow up.

You know what growing up means?….getting older. And getting older eventually means our babies will be leaving the house.

I remember when my kids were babies, I refused to let them sleep in bed with me. Now on the weekends, I love when they ask to sleep with me. It’s getting to be a more rare occasion, so I when they ask, I giddily say yes.

After we are done wishing our kids to get older, we soon realize that our time with them is fleeting.

I am done wishing my kids to grow up. I want them to stay the way they are. Sweet and innocent, still needing me. ( I may or may not be tearing up right now).

Yes, it annoys me to no end sometimes to hear “Mom, can you..” 50 bazillion times a day, and I often want to stab my eyeballs out with forks durning homework time, but in just the blink of the eye, I won’t hear those words anymore  (I’m ok with missing the homework madness) and it makes me sad and leaves an ache in my stomach.

So for those of you who have babies, don’t wish them older. Before you know it, they will be gone and you will want those days back.

You will miss it, I promise.

Ok, green beans……

Roasted Italian Green Beans
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Roasted Italian Green Beans
Ingredients
  • 1 lb. Fresh Green Beans, ends trimmed off
  • ⅛ cup Italian Bread Crumbs
  • 3 tablespoons Parmesan Reggiano Cheese
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Coarse Kosher Salt
  • ⅛ teaspoon Garlic Powder
  • ⅛ teaspoon Onion Powder
  • ⅛ teaspoon Pepper
Instructions
  1. Preheat oven to 400ºF
  2. In a large bowl toss green beans with all ingredients.
  3. Spread evenly on baking sheet.
  4. Roast for 20-25 minutes tossing halfway through.

 

Egg and Sausage Cups

I've got another easy grab and go breakfast for you. Like my Freezer breakfast burritos from a couple weeks ago, these just have to be warmed up in the microwave prior to eating. [rss-cut] You can certainly make these and eat them immediately, but it's great to make them ahead and pop them in the freezer for a quick breakfast. These are super versatile too. Add whatever ingredients you like in say, your omelets. Sky is the limit!
Egg and Sausage Cups
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 12 large Eggs
  • 12 oz. Sausage, cooked and crumbled
  • 4 oz. Sharp Cheddar Cheese, Shredded
  • ½ small Onion, minced
  • 2 Green Onions, minced, green parts only
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Pepper
Instructions
  1. Pre heat oven to 350.
  2. Generously spray a standard size muffin tin (12 muffins) with non stick spray.
  3. In a large bowl, whisk eggs,salt and pepper.
  4. Fill each muffin tin with about ¼ cup egg mixture.
  5. In each muffin tin add 1 tablespoon sausage,1 tablespoon cheese, 1 teaspoon onion and evenly sprinkle green onion among cups.
  6. Lightly mix the mixture in each cup with a small spoon or toothpick.
  7. Bake for 20-22 minutes.
  8. These can be refrigerated in a sealed container for 2-3 days.
  9. If frozen, cook in microwave for 45-60 seconds until heated through.

Healthier Chicken Parmesan

Healthier chicken parmesan isn’t exactly chicken parmesan, well because you know chicken parm is nice and crispy fried with glorious bread crumbs.

My version is everything good about chicken parm but the fried goodness, because I am 40 now and my metabolism has decided to leave my body.

But to be semi honest, I don’t really miss the breading.

Try my version and you might be a convert as well. And think of it this way, you don’t have to fry anything so there is less grease splatter to clean up on your stove.

Healthier Chicken Parmesan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 lbs Chicken Breast
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Italian Seasoning
  • ⅛ teaspoon Garlic Powder
  • ⅛ teaspoon Onion Powder
  • ⅛ teaspoon Pepper
  • 24 ounces (about 3 cups) Marinara Sauce (your favorite recipe or Store bought)
  • 1 cup Shredded Mozzarella Cheese
  • 2 tablespoons Parmesan Cheese
  • Basil and parsley for garnish
Instructions
  1. Preheat oven to 350.
  2. In a small bowl, mix together salt, Italian seasoning, garlic powder,onion powder and pepper.
  3. Season both sides of chicken with seasoning mixture.
  4. Add extra virgin olive oil to a large oven proof skillet over medium heat.
  5. Add chicken and cook for 4 minutes per side.
  6. Pour marinara sauce in skillet and over chicken.
  7. Move pan to oven and cook 20 minutes.
  8. After 20 minutes, remove pan from oven, set broiler to high.
  9. Sprinkle on mozzarella and parmesan cheese, return pan to oven and broil until cheese is melted, about 4-5 minutes.

 

Freezer Breakfast Burritos

 

Freezer breakfast burritos are sooooo versatile. You can seriously make these how ever you want.

Possibilities are endless.

Think potatoes or mushrooms, or green peppers or onions.

My brain is spinning!

Eat these now, or wrap them and store them in the freezer.
Our mornings are so busy that it is nice to have something that I can pull out of the freezer and pop in the microwave for the kids.

 

 

 

 

5.0 from 2 reviews
Freezer Breakfast Burritos
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A quick and easy breakfast that you make ahead and pull out of the freezer for a fast breakfast!
Ingredients
  • 8 Tortillas (8" rounds)
  • 1 teaspoon Butter
  • 16 eggs
  • 1 lb Bacon, cooked and crumbled
  • 4 oz. Sharp Cheddar Cheese, shredded (I use Cabot)
  • ½ teaspoon Koser Salt
  • ⅛ teaspoon Pepper
Instructions
  1. In a large bowl, mix eggs, salt and pepper.
  2. Melt butter in large skillet, add eggs and scramble over medium low heat.
  3. Allow the eggs to slightly cool
  4. Heat tortilla in microwave for 30 seconds. (This will make them more pliable and easier to roll)
  5. Lay tortillas flat.
  6. Divide the eggs evenly between all 8 tortillas. This is be about ⅓ cup eggs.
  7. Add about ¼ cup or ½ oz. cheese to each tortilla.
  8. Top each with 2 tablespoons bacon.
  9. Roll into a burrito and wrap tightly in foil.
  10. Store in large sealable freezer bags.
  11. To heat, wrap burrito in damp paper towel,microwave on 50% power for 30 seconds. Return microwave to 100% power and cook for 60 seconds.

 

Overnight Toasted Peanut Butter Oats

Overnight toasted peanut butter oats have got to be the simplest and quickest breakfast in all the land!

You have a couple minutes prep the night before, pop them in the fridge and then BAM…breakfast.

I don’t know about you, but during the summers I have less time. Weird, but somehow true. So anything I can do to speed up my mornings, I am all for. Overnight oats are a complete life saver. And the fact that they are made and stored in mason jars, make them uber portable.

Scroll down to the bottom for the Overnight Toasted Peanut Butter Oats Recipe.

But in the meantime, I want to share a few morning hacks that make my life a little easier and a few super quick morning breakfasts that include my newest obsessions by Jif…their new Maple and Cinnamon Peanut Butter Spreads. (You can find them in grocery stores nationwide.)

By adding Jif to your morning recipes, you can add 7 grams of protein per serving.

This has got to be my favorite breakfasts from when I was a kid…Peanut butter and banana toast.
This new Jif Cinnamon Peanut Butter Spread just put it over the top. Quick and delish.

 

Some people may find this next morning hack a bit strange, but Brush your teeth in the shower!!!
This way, you don’t have to get your tooth paste and toothbrush out and put it back away (they just live in the shower) AND you don’t have to clean the sink of leftover toothpaste! It’s a win win!

 

The next one is a time saver AND a money saver. Instead of purchasing individual containers of flavored yogurts, buy a larger container and portion it out into single serving cups and flavor them yourself. Do several at a time so you have a quick breakfast ready to go.
The one pictured is plain Greek Yogurt with Jif Maple Peanut Butter Spread, a pinch of brown sugar and some slivered almonds. YUM

I can come up with EVERY excuse in the book not to exercise. One super helpful hack I have to exercising is to get your clothes out the night before and have them laying out in the morning.

 

Morning smoothies are the best. You can make your morning a little bit easier if you have pre-portioned smoothie packets already frozen. I have enough for at least 2 weeks worth of smoothies in my freezer at all times. For some added protein, I like to add a scoop of Jif Maple Peanut Butter Spread. YUMMMMMM

 

I literally can’t survive without my morning cup of coffee. I can not speak to anyone in my house until I have had my first couple of sips. I’m not joking people. NO words come out of my mouth.
Set up your coffee station the night before to make your morning a little less grumpy!!

 

Who says peanut butter and jelly is reserved for the lunchbox. You can have a quick and satisfying breakfast by making a “breakfast peanut butter and jelly”. Toast up a whole grain English muffin, spread fruit spread and some Jif Cinnamon Peanut Butter Spread. Quick and delicious!

I hope you have enjoyed some of my morning hacks.
I would love to hear some of yours!!!


5.0 from 1 reviews
Overnight Toasted Peanut Butter Oats
Author: 
Cuisine: Breakfast
Prep time: 
Total time: 
Serves: 1
 
A quick Overnight Oats recipe
Ingredients
  • 1 cup Skim Milk (You can use any liquid you like)
  • ½ cups Old Fashioned Oats
  • ½ tablespoons Chia Seeds
  • 1 drop maple extract
  • 1 tbsp Jif Maple Peanut Butter Spread
  • Pinch of Kosher Salt
  • Sliced fruit of choice
Instructions
  1. In a skillet over medium low heat, add oats and toast for 3-4 minutes or fragrant.
  2. Mix all ingredients (including toasted oats) into a 16oz mason jar and stir until incorporated. Place lid on and refrigerate over night.
  3. When your ready to consume, stir and add fruit of choice. (I prefer bananas as they add sweetness to the oats without adding any extra sweetener)
Notes
Good for 3 days in the refrigerator.
I like to make 4 of these at a time, so everyone in my family has a grab and go breakfast in the morning.

Post sponsored by Jif. I received product sample and/ or compensation for review purposes. All opinions are 100 % mine.

Love oatmeal? Here are a few more recipes you will love.

Overnight Oats

Pumpkin Pie Oatmeal

Peanut Butter and Jelly Oatmeal

Individual Buffalo Shrimp Grilled Pizzas

Individual Buffalo shrimp grilled pizzas are what’s for dinner tonight.

Seriously guys, it’s time to dust off the grill and start grilling. The weather is perfect this time of year to get reacquainted with your grill.

Pizza is one of my favorite things to grill in the whole wide world. The crust comes out super crispy but also nice and chewy in the middle.

I know most people are afraid of grilling fresh pizza dough. One would think that the pizza dough would sink through the grates. Nope, it doesn’t happen. All you have to do is brush both the grill grates and the pizza dough with oil so it doesn’t stick and you are good to go!

Buffalo chicken pizza is all the rage at one of my local restaurants. I wanted to switch it up a bit and use shrimp. SeaPak offers a great time saving solution to cleaning and frying your own shrimp. And honestly, I am kinda over chicken this month. I picked up a box of SeaPak Popcorn Shrimp, baked it in my oven and tossed it in some Buffalo sauce.
This is also a super quick meal. You can get dinner on the table in about 20 minutes, perfect for those busy fun summer schedules! It can’t get much easier than that folks.

To find SeaPak in your area, visit their product locator

Don’t forget to connect with SeaPak on Facebook , Pinterest , Instagram.

Individual Buffalo Shrimp Grilled Pizzas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Individual Buffalo Shrimp Grilled Pizzas
Ingredients
  • 1 lb. Fresh Pizza Dough (this can be found in the deli department), divided into 4ths
  • 12 oz. box SeaPak Popcorn Shrimp, cooked to package directions
  • ⅓ cup Ranch Dressing
  • 4 tablespoons Buffalo Style Hot Sauce, divided
  • 8 oz Mozzarella Cheese, shredded
  • Olive oil
Instructions
  1. In a small bowl, mix together ranch dressing and 2 tbsp buffalo sauce. Set aside.
  2. Brush grill grates with olive oil.
  3. Turn grill on and set to low heat.
  4. Roll each portion of pizza dough out to ¼” thick
  5. Lightly brush one side of each pizza dough with olive oil.
  6. Place pizza dough portions on grill, oil side down.
  7. Close lid and allow to cook for 4-6 minutes until bottom of crust is crispy. Remove from grill to baking sheet. (close grill lid)
  8. Spread each pizza with 1 tablespoon ranch/buffalo sauce mixture. (Spread it on the side that was cooked on the grill grates)
  9. Top with mozzarella cheese.
  10. Place back on grill, close lid and allow to cook for 4-5 minutes more until cheese is melted and crust is crusty. Remove from grill.
  11. In a medium bowl toss prepared SeaPak Popcorn Shrimp with remaining 2 tbsp buffalo sauce.
  12. Top each pizza with SeaPak Popcorn Shrimp and drizzle with remaining ranch/buffalo sauce.

 

**Post sponsored by SeaPak, opinions and recipe are 100% mine**