Sunday, July 31, 2016

S'mores Cheesecake / #SundaySupper

When my son was small, he had a lot of favorite foods that I would make him often. He loved Fetuccini Alfredo, and Chicken Fingers, but as he grew up, I would make his little boy favorites less and less. His old favorites were replaced by new favorites, but the one favorite that never changed was cheesecake! He loves any cheesecake, and this S'mores Cheesecake is a new fave! It's sure to be a favorite for you and your family too!

Mini S'Mores Cheesecake

Friday, July 29, 2016

25 Ice Cream Treats for Surviving the Summer!

Are you having a difficult time with the heat this summer? I hope you have a place to hang out and stay cool; at least until the end of the week! Perhaps we will get a break by then, fingers crossed! Until then, try some of these 25 Ice Cream Treats for Surviving the Summer! Stay cool!


Thursday, July 28, 2016

Sunday, July 24, 2016

Baby Back Rib Burger / #SundaySupper

Is there anything better than a backyard BBQ? I don't think so! It's fun to cook outside, and the aroma and flavors that you get from grilling are amazing! This is hands down, the best burger I have ever had! When you eat this Baby Back Rib Burger, all of the flavors are there. You can taste the smoked, crispy, bold flavors individually and as a group and they are awesome! This burger takes some prep, but a lot of it can be made ahead of time. Once you start to grill, it comes together quickly, and you will be so happy it does. Enjoy!

Baby Back Rib Burger

Thursday, July 21, 2016

Peaches and Cream Mini Pies / Improv Cooking Challenge

It is Improv Cooking Challenge day, and we are celebrating with Peaches and Cream recipes today! Nice, creamy, cool and refreshing Peaches and Cream. During these hot, so very hot, summer days, what could be better!
These mini pies are easy to make. The shells can be made ahead of time. The peaches can be cooked ahead of time. Even the whipped cream can be whipped and refrigerated before you need it! Just put it all together when you are ready!

Peaches and Cream Mini Pies

Celebrate It! Blog Link Party!

It's time to Celebrate It!
I am so glad you have dropped by today!
Link up anything you want to celebrate, and we will celebrate with you!
I hope everyone is enjoying the summer, staying cool, but still having fun!

Here are last weeks 3 most clicked links:

Banana Split Sundae Push Pop
from

Black Forest Ice Cream Sandwiches
from
Zucchini Blossom Fritters
from

Thank you to every one who linked up and to those who stopped by to browse!
It's so exciting to see what everyone posts every week!
I am always in awe of all the talented and creative people who take the time to share!
  1. Visit 1 or 2 other party goers if you can.
It is so much more fun when someone clicks
 on your link and visits your page.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!


3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.
You may receive an email reminder about this party.





Sunday, July 17, 2016

Grilled Peaches and Shrimp Shish Kabobs / #SundaySupper

These Grilled Peaches and Shrimp Shish Kabobs are the perfect summer #SundaySupper! Fresh grilled peaches are the star of the show, but everything is fresh including the grilled shrimp and the lime drizzle to round it out. With everything but the rice cooked on the grill, make the rice in the microwave and your kitchen stays cool and comfortable. This meal grills up easily and quick. You're gonna love it!

Grilled Peaches and Shrimp Shish Kabobs

(printable recipe)
 Makes 8 skewers

2 cups of Jasmine Rice
Teriyaki Sauce
16 Raw Shrimp
4 Fresh Peaches
1 Fresh Lime



 Cook Jasmine rice.
Rinse shrimp. Devein the top and the underside of the shrimp. Many people don't worry about cleaning the underside of the shrimp, but I like to clean both sides. I am very picky about it, and even if the shrimp comes cleaned on the top side, I clean it again if needed. You don't need a special tool to clean the shrimp. I use a paring knife and it works great.
Cut peaches in half, take out the pit, and cut each half into quarters. Leave the skin on, which makes it much easier to grill. 
Put kabobs together. I used 2 peach quarters and 2 shrimp on each skewer. Also, leave a little space between the shrimp and the peaches as you build your kabobs. Squeeze fresh lime juice over the raw shrimp.
Place skewers on the grill. Set the peaches so one edge is on the grates of the grill. Make sure the shrimp are flat and directly on the grill also. Grill for 3 minutes. Move the shish kabobs so that the other side of the quartered peach is now on the grill. Flip the shrimp over. Grill for 3 more minutes. If more time is needed, continue flipping, but for only a minute of two at a time. 
Add some teriyaki sauce to the rice, and place the peach and shrimp kabobs on top of the rice.




Enjoy!
Thanks so much for stopping by today! Be sure to scroll down and take a look at all the tasty peach recipes from the #SundaySupper family!
Thank you to Sue from Palatable Pastime for hosting today's sweet party! Check out Sue's blog for more tasty recipes!

Starters:
Breakfasts:
Beverages:
Condiments:
Sides & Salads:
Main Dishes:
Desserts:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Thursday, July 14, 2016

Celebrate It! Blog Link Party!

It's time for Celebrate It!
Hi! I am so glad you stopped by.
I hope everyone is having a fantastic summer!
 I think it is flying by way too fast, don't you?
Link up and share with us what you have been creating!
We can't wait to see what you have been up to!

Last weeks 3 most clicked links:

Summer Poppy Centerpiece
from
Tuna Noodle Casserole w/ Corn
from

My Current Media Favorites
from
Becoming Alice



Thank you to everyone who linked up last week!
I love having a front row seat to all this creativity!

  1. Visit 1 or 2 other party goers if you can.
It is so much more fun when someone clicks
 on your link and visits your page.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!


3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.
You may receive an email reminder about this party.





Wednesday, July 13, 2016

Strawberries and Cream Tart / #Ultimate Recipe Challenge


Sometimes food becomes coupled with other food, and it turns out to be a perfect match made in culinary heaven. That is how I feel about this Strawberries and Cream Tart. Of course, strawberries are a great match to lots of foods. But, I am talking about the "perfect" match. The creamy, tart, chocolatey flavors that exist only when you are taking a bite of the perfection that is known as this Strawberries and Cream Tart!
This tart is deceiving, as it is so very simple to make, and it comes together quickly. It should be made ahead of time, it only requires a few ingredients, and there are no last minute preparations needed! Your family will love it and your guests will be in awe!
Today I am participating in the #Ultimate Recipe Challenge. All the recipes have a strawberry theme. When you are done reading my recipe, please scroll down and enjoy all the other strawberry recipes!
 
Strawberries and Cream Tart
(printable recipe)
Makes 1 mini tart

2-3 Chocolate Graham Crackers, crushed into crumbs
1/4 cup Butter, melted
1 cup Heavy Whipping Cream
1/4 cup Sugar
7-10 large, fresh Strawberries


Pour the whipping cream in a large mixer. Start the mixer and mix on high speed. Add the confectioner's sugar. If you only have granulated sugar, you can use it. Continue to mix until stiff peaks begin to appear. It may take a bit longer if you are using granulated sugar. Set in fridge.
 
Mix the crushed graham crackers and the butter. You might not need the entire 1/4 cup of butter, so add it a little at a time, and mix before adding more. One you have the consistency you are happy with, place the graham cracker in the tart and move it around to fit the bottom and up the sides. Take 2 small scoops of the whipped cream and place in the tart.
Spread the whipped cream around the bottom of the tart.
 Slice a strawberry, so the slices fill the tart pan.
Add a layer of whipped cream, covering the strawberries. Cover the whipped cream with a layer of sliced strawberries.
Cover the strawberries with another layer of whipped cream. This is the top layer. 
 Decorate the top layer with strawberry slices and a whole strawberry in the center.
Refrigerate the tart until you are ready to serve. A few hours in the refrigerator allow the cream to saturate the graham crackers a bit, giving them a fantastic flavor. Cut into slices to serve.
 Enjoy!










Sunday, July 10, 2016

Tropical Fruit Cups / #SundaySupper

This week at Sunday Supper we are celebrating coconut and National Pina Colada Day, which happens to be today! So, Happy National Pina Colada Day!
I made some Tropical Fruit Cups topped with a Pina Colada Sauce to get into the spirit of things. These fruit cups are made with flaked coconut, they have a little tapioca pudding in them topped with shredded pineapple and some yummy Pina Colada Sauce. I know you will love them!
 Tropical Fruit Cups

Makes 6 cups

1 cup Coconut  Flakes
1/4 cup Sugar
1/8 cup + 1 tablespoon Flour
1/2 teaspoon Vanilla Extract
1 Egg Whites
Tapioca Pudding
Pina Colada Mix
1 tablespoon Flour
1/4 cup Coconut
6 Maraschino Cherries


Preheat oven to 375 degrees.

Mix together the coconut flakes, sugar, flour, vanilla and egg white.
Grease the sides and bottom of 4 cups of the tins. Place 1 1/2 tablespoons of the mix into each of the 4 cups. Spread the mix across the bottom and up the sides.  
Bake for 10 minutes, then cool completely on rack.
Make tapioca according to the package directions on the tapioca pearls, or buy premade tapioca if you prefer. 
Make pina colada sauce by heating up the pina colada mix in a shallow pan. While it is heating, make a roux by placing flour in a small bowl. Add a teaspoon of water to the flour and mix together. This is your roux. Continue to heat the mix, as you add the roux to the pina colada mix. The roux will start to heat and become part of the sauce. As it heats it thickens the mix to make it into a sauce.
Place the coconut into a small frying pan. Heat on medium. As the pan heats up, it will toast the coconut. As it does, make sure to stir the coconut so that it all gets toasted.
Build the cups by first adding the tapioca to the cup. Top it with shredded pineapple, add the pina colada sauce, and then the shredded coconut. Top with a cherry. 


Thanks for joining me today! I hope you enjoy this Pina Colada recipe!




Thank you to Constance from Cosmopolitan Cornbread for hosting today's tasty event. Stop by and visit her blog for lots more wonderful recipes!
Make sure to check out what all the other Pina Colada inspired recipes from the rest of the  SundaySupper family!


Great Starts
Dive in with Sides and Appetizers
Coco-Nutty Main Dishes
"Col-lots-a" Desserts
Sweet to Sip Beverages
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thursday, July 7, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Thanks for stopping by today! I am so glad you stopped by!
 Link up what you have been creating, so we can celebrate with you!

Here are last weeks 3 most clicked links:

7 Layer Taco Salad
from

A Remarkable Asian Market
from

7 Tips for Traveling Cross Country by Train
from
MommaD Jane


Thank you to everyone who linked up last week!
I love having a front row seat to all this creativity!

  1. Visit 1 or 2 other party goers if you can.
It is so much more fun when someone clicks
 on your link and visits your page.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!


3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.
You may receive an email reminder about this party.
It's Party Time!





Wednesday, July 6, 2016

Watermelon Doughnuts / #FoodieExtravaganza

It is time for #FoodieExtravaganza! We are celebrating doughnuts today, and I made these refreshing, fun, summertime Watermelon Doughnuts! They are tasty and pretty and very addicting! They are also easy to make and don't take long at all. They are filled with watermelon flavor, mini chocolate chips, and topped with a clear vanilla glaze. They are perfect for breakfast, snacks, and desserts!


Watermelon Doughnuts
(printable recipe)
 makes 15-16 doughnuts

2cups Cake Flour
3/4 cup Sugar
2 teaspoon Baking Powder
3/4 cup Buttermilk
2 Eggs, lightly beaten
2 tablespoons Butter, melted
2 bottles Lor Ann Oils, Watermelon flavor
Mini semi sweet Chocolate Chips
2 drops of Super Red Americolor Color 
2 drops of Soft Pink Americolor Color



Preheat oven to 350 degrees.


Mix together the flour, sugar and baking powder in a large bowl.

Add the buttermilk, watermelon flavoring, eggs and butter. Mix together. Add 2 drops of soft pink coloring.
Mix the color into the batter. Add 2 drops of Super Red coloring. Mix coloring into batter.
Add mini chips to batter. Mix in with a spoon.
Spray the doughnut pan with pan spray. Fill with batter, halfway up the pan. Bake for 7-9 minutes.
Remove from pan and cool completely.
Sift the powdered sugar. This is the most important step in making the glaze. If the sugar is not sifted the glaze will end up lumpy.
 Add vanilla. I used clear vanilla flavoring so the glaze will not be tinted by the vanilla color. Add water a little at a time. Make sure it is hot, and whisk after adding each tablespoon.
Place each doughnut, top side down, on the glaze. Swish around slightly until the top is covered.
Place dipped doughnuts on a cooling rack until glaze dries.

Enjoy these Watermelon Doughnuts!

Thank you to our host today, Lauren from From Gate to Plate


July has arrived and that means it's time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America's favorite breakfast treats today. 
July is National Culinary Arts month so let's just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).

Scroll down to see more yummy doughnut recipes!:

Gluten-Free Matcha Doughnuts - Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
Lemon Poppy Seed Donuts by Making Miracles 
Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook 
Baked S'mores Doughnuts by Tara's Multicultural Table 
Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas
Breakfast Donut Burger by From Gate to Plate
Cake Mix Donuts by I'm Hungry 
Doughnut Trifle by A Day in the Life on the Farm 
Watermelon Doughnuts by The Freshman Cook 
Baked Cherry Lemon Donuts by Caroline's Cooking 
Orange Glace Donuts by Basic N Delicious 
Medhu Vada - Savory Lentil Doughnut by Sneha's Recipe 

Foodie Extravaganza
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page