Sunday, August 31, 2014

12 Breakfast for Dinner Recipes

Check out breakfast fun!

by Madeitateitlovedit at Foodie.com


Breakfast is one meal that I can always get my kids to eat. Whether it is pancakes, waffles, french toast, eggs or baked goods my kids seem to eat it right up! Breakfast for dinner is thrown into our monthly dinner menu at least once! We actually we had french toast for dinner tonight! So a collection of breakfast recipes that can also be eaten at dinner is a easy list to come up with! So I will pick my 15 top recipes!















Also check out my FOODIE collections Here! to check out my other recipes and my favorite recipes of others!

HERE
*Disclosure: This is a sponsored post from Foodie.com However all recipes and opinions are my own*

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Friday, August 29, 2014

Peach Cobbler Ice Cream Sandwich




There is a local fruit stand here in Arizona and whenever they get Utah peaches and raspberries I always have to order a huge box! Last week we got our first box of peaches for the year. We have had a lot of fun eating and baking with them the past week. Last week I also received a fun box from Truvia filled with their packets, baking blend, and spoonable natural sweetener. I have been using them in just about everything! Oatmeal, smoothies, cookies, sugared almonds, peach cobbler, and some other fun recipes that I will be sharing with you next week!

And with Labor Day just around the corner I decided to post this fun new recipe! We celebrate Labor Day in our family swimming and having a BBQ. And what is better then peach cobbler, ice cream, and snickerdoodle cookies at a BBQ!? How about if you combined the 3? Well this recipe is just that! Peach cobbler ice cream in-between 2 snickerdoodle cookies to create a yummy ice cream sandwich! The combination is unreal! Like seriously! I could have just eaten the ice cream and been fully satisfied but then add the cookies and it makes it just a fun treat for the entire family!


Snickerdoodle Cookies
yields 2 1/2 dozen

1 cup shortening
1 1/2 cups baking blend Truvia
1 teaspoon vanilla
1/2 teaspoon butter flavoring
2 eggs
2 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cream of tarter

roll in:
1/3 cup truvia baking blend
1 1/2 Tablespoons cinnamon

Preheat oven to 375 degrees F. Then in a bowl cream together shortening and Truvia. Then add vanilla and butter flavoring. Then add the eggs. Sift together dry ingredients and slowly add. Grab a small ice cream scooper or a spoon and form balls. In a small bowl combined the Truvia  and cinnamon mixture. Then roll the balls of cookie dough in the mixture. Bake for 8-10 minutes. Place on a cooling rack. Let completely cool before making into ice cream sandwiches!




Peach Cobbler Ice Cream
yields 6 cups

3-4 peaches, pitted and diced
1 cup whole milk
1 cup Truvia baking blend
1 Tablespoon vanilla
1 Tablespoon cinnamon
1 1/2 cups heavy cream
1 cup snickerdoodle cookies crumbled up (3-4 cookies)

In a medium bowl using a hand mixer mix together milk, Truvia, vanilla, cinnamon, and heavy cream. Then stir in diced up peaches. Then fold in crumbled up snickerdoodle cookies. Add the ice cream mixture to your ice cream maker and process according to manufacturer's directions.  Then put in a freezer safe container and freeze.

When ice cream is thick and cookies are cooled off. Take two cookies and make ice cream sandwiches!  You can also roll them in sprinkles or cinnamon sugar or whatever you like!


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Wednesday, August 27, 2014

Krusteaz Baker's Dozen

I was beyond thrilled when Krusteaz contacted me and asked me to be a brand ambassador for them! And that means that I have the great opportunity to be a part of their "Baker's Dozen" group! Not only does this mean that I get to work with a wonderful group of other food bloggers but I also get to have the chance to experiment with all the amazing products that Krusteaz has to offer and many NEW! products that many of you have not heard about yet! 

Krusteaz is a company that my family already loves and so when this opportunity came I knew that it was going to be easy to create recipes that my family (and you all) would enjoy! I have already had so much fun creating recipes that I am sure you all will enjoy! So be on the look out each month for recipes featuring their great products!

I will also be traveling to the International Food Bloggers Conference in September with them to learn and to get a behind the scenes tour of Krusteaz Headquarters with the test kitchen staff! I am excited for this fun new adventure and also excited to share all of these fun experiences and recipes with Krusteaz with you all! 

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Monday, August 25, 2014

Homemade Peanut Butter, Strawberry, and Hot Fudge


Happy National Banana Split Day! I thought what better way to celebrate then with a recipe with 3 homemade ice cream toppings! Whenever I have a ice cream bar for dessert at home, a family gathering, or a party I always choose a banana split. There is just something about a banana split that makes me happy! At the time that I took the picture above I had oreo, strawberry cheesecake, and Receses ice cream. But these homemade syrups are just as good on vanilla or any other flavor of ice cream! So feel free to experiment! 

Peanut Butter Ice Cream Topping
1/2 cup evaporated milk
1/2 cup corn syrup
1 cup peanut butter
1 cup brown sugar
1/2 teaspoon salt
3 Tablespoons butter

In a microwave safe dish combine the brown sugar, corn syrup, salt, and butter. Microwave it until you hear it begin to boil. Take out of microwave and and stir in the peanut butter. Then take the evaporated milk and stir in. Serve warm.

Strawberry Ice Cream Topping
1/2 pound strawberries, ripe, washed, and hulled
1/2 cup sugar
1 Tablespoon vanilla extract

In a medium saucepan combined strawberries and sugar. Smash strawberries and turn heat up to medium. Bring to a boil and then reduce heat to medium low and simmer for 10 minutes. Remove from heat and add vanilla and stir. Allow to cool to room temperature before serving.

Hot Fudge
1 cup sugar
1/4 cup flour
2 Tablespoons cocoa
1 cup evaporated milk
1/2 cube butter

Mix sugar, flour, and cocoa together and add the milk and butter. Put in pan and cook until thick; stiring constantly. If there are any lumps you can put it in the blender for 30 seconds. Sauce will thicken when you return it to the stove.



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Wednesday, August 20, 2014

Banana Bars with Brown Butter Frosting



Banana Bars are always a favorite in our home, at BBQs, parties, or any type of pot luck! The recipe makes a whole large cookie sheet full and is the perfect recipe for sharing! Add some brown butter on top of them and they are un real! SOO…if you are a brown butter fan or are not sure if you are give these a try! They are sure to not disappoint!

Banana Bars with Brown Butter Frosting
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 cups sugar
1 cup sour cream
2 cups flour
1/4 teaspoon salt
2 medium ripe bananas

Cream butter and sugar. Add eggs, sour cream, and vanilla. Combine dry ingredients in seperate bowl and gradually add in to creamed mixture. Spread evenly in a greased cookie sheet. 

Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)

Frost when cool. Store in fridge.

Brown Butter Frosting:
1/2 cup butter
2 teaspoons vanilla
4 cups powdered sugar
1/4 cup milk

Heat butter over medium heat until delicate brown; remove from heat. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency. Frost when cool.




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Monday, August 18, 2014

Summertime Kabob Recipes


There are a few companies that I continue to work with on an almost month-to-month basis. Wayfair is one of them! I posted about my favorite summertime kabob recipes here! Go and check them out!




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Monday, August 11, 2014

Loaded Italian Salad


This salad is jam packed with some of my very favorite salad ingredients! I remember as a kid getting pizza at some local pizza places and always asking my mom if she would order the "anti pasta salad" well this is my version of that salad but jacked up! I was making Baked Ziti for a friend the other day and needed to think of something to go with it. This salad came to mind! One of my favorite additions to this salad is the Diamond Pine Nuts toasted! Pine nuts are a favorite of my husbands so I like to find any excuse to put them in recipes! Especially if they are toasted! Brings out their amazing flavor! 

This salad can be as simple or as complex as you would like! Add a little more of something you like more, add a little less of something that is new to you or that you know only a few people eating enjoy, or leave things out! This recipe is all of my favorites but can totally be altered to your liking. If you are more adventurous…throw in all ingredients! Give something new a try! Below is all the ingredients I used…plus some grape tomatoes that didn't actually make it into the pictures but did when I served it to my family! 


Loaded Italian Salad
yields:6-8 people
3 heads Romain lettuce, washed and diced 
1/3 purple onion, thinly sliced
6-12 peperoncini peppers (I serve 1-2 per person)
small can of black olives, sliced
12-15 green olives, sliced
10 slices of pepperoni, thinly sliced
8-10 slices salami, thinly sliced
jar of artichoke hearts, drained and cut in half
1/2 of container of grape tomatoes
6-8 oz shredded mozzarella cheese
Italian salad dressing

Combine all ingredients. Sprinkle with pine nuts and cheese and then toss with Italian salad dressing.

*To toast pine nuts: heat up skillet and place pine nuts in there and continually move around pan making sure that the pine nuts don't burn. They will toast fairly quickly once the pan heats up.


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