Summertime here in our house means fresh corn on the cob and we’ve been enjoying it for the last couple of weeks. My kids don’t like eating it off the cob so I was looking for something different to make with the last dozen I bought. I scoured Pinterest and found a recipe for elote corn salad.
Elote Corn – also known as Mexican Street Corn – is a delicious way to eat fresh corn. It’s smoky, tangy, creamy and fresh. The corn is grilled first, taken off the cob and then mixed together with spices, butter, sour cream, red onion, lime, cheese and cilantro. It’s great as a side dish or on top of a taco.
We didn’t plan a vacation this year, so I’ve decided I need to make something that reminds me of the tropics. Though, the weather we’ve been experiencing in PA has been quite tropical – lots of days of temps in the 90s and high humidity. We’ve been spending a lot of time in our pool and family time together … so almost like vacation!
This bread was so good! It’s delicious, moist and sweet. I loved it plain, but my husband spread a little cream cheese on it. Either way, it’s a little bit of the feeling like you’re on the beach surrounded by palm trees.
I’m a big fan of smoothie bowls and decided to whip one up for breakfast this morning. I usually don’t eat breakfast as I do intermittent fasting, but was in the mood for a little something this morning. Smoothie bowls can be made so many ways and use whatever fruit you have available.
My bowl today used fresh cherries, frozen bananas and blueberries and topped with some sliced almonds, drizzled honey and cherries. What type of smoothie bowl would you make?
Many years ago I made biscotti all the time and it’s been awhile since I made a batch. I figured now is the time to get back to some of my favorite things to bake and new recipes to try. Biscotti is a twice baked cookie that is meant to be dipped in coffee, tea, cocoa or wine. Traditional biscotti is very hard and crunchy. This recipe yields a crunchy biscotti, but not one that requires dipping it into a liquid to enjoy.
I love the combination of the chocolate cookie, sprinkled with mini chocolate chip and then dipped in chocolate and pecan bits. My entire family enjoyed them as well.
It’s summertime and that means all things BBQ … though I make pulled pork year round. I picked up a bone-in pork shoulder the other week at the butcher specifically for this recipe. It makes the perfect amount for two dinners plus lunch for my family. I also love that I can throw it into a slow cooker in the morning and forget it until dinner. The perfect meal to make during the summer.
The pulled pork is really flavorful and delicious. I added barbecue on sauce when I served it on a seeded roll. After shredding, you could toss the pulled pork into sauce, but some of my family doesn’t like things “too saucy”. I also made cole slaw to go along with these sandwiches.
As you know, I love making muffins. I don’t know how many muffin recipes I have on the blog, but it’s probably pushing 50. Banana muffins are probably one of the most popular type of muffins I make. It’s probably because my kids always want bananas, but then never end up eating them and then they are overripe.
This recipe is my new favorite banana muffin recipe. I love the depth of flavor and the walnuts that are sprinkled throughout and on top. They were devoured in no time at all! Now, I just need to wait for another bunch of bananas to ripen to make these again!
For some reason, I had three bags of frozen hashbrowns in my freezer and it was time to find a recipe to start using them. I’ve been waiting to make a hashbrown casserole and now seemed to be the perfect time. This week, the weather has been perfect – almost fall like – and I didn’t mind turning the oven on.
Everyone enjoyed this casserole – especially my quiche hating husband. Though who doesn’t love potatoes, eggs, cheese and ham? The reason he said he doesn’t like quiche is that he eggs are too wet … who knows, I love quiche! The hashbrowns are baked first with a stick of butter. I know, not super healthy, but indulging occasionally is needed. Then eggs, diced ham and cheese are mixed in and it’s baked until cooked through. I served it with steamed asparagus for dinner and then had leftovers with a green salad. I’ll definitely be making it again!
Yesterday was my son’s eighth birthday and he requested mint chocolate chip cupcakes. The only issue – he doesn’t like chocolate cake. His favorite flavor is vanilla. I decided to spoil him – he is my baby after all – and figure out a way to give him what he wanted. I made a vanilla cupcake with mini chocolate chips, topped with a mint buttercream and mini chocolate chips sprinkled on top.
The cupcakes were really good and he loved them! The mint in the frosting was a little strong, but the vanilla in the cupcake brought it all together. I’m definitely going to experiment again with the frosting.
Making these cupcakes was perfect timing to also celebrate Cupcake Lovers Day! I joined up with some fellow bloggers to share new cupcake recipes. There’s a few on the list below I can’t wait to try out. Continue reading →
I was in the mood for cheesecake and thought it would be the perfect time to give this recipe for blueberry cheesecakes a try. I also had 2 pints of blueberries my kids didn’t eat, so there was that too. 🙂 These are great to make ahead of time, grab and go.
These jars are packed full of so many good things – blueberry jam, creamy lemon cheesecake and a crunchy crust. These could be made with any berry and they would be perfect. I loved all the hints of lemon throughout the berries and cheesecake.
I love pasta … my family, not so much. As we continue eating at home, I was looking for recipe to use a block of sweet Italian sausage I had for awhile in the freezer. I didn’t want to make soup since the weather is finally starting to feel more like late spring or early summer. I decided on this dish and I’m glad I did!
My son absolutely loved it! It was even better the next day for leftovers. The sauce is creamy and full of flavor. I threw in a half of a container of sliced white mushrooms I had and it all worked together perfectly. Plus it took less than 30 minutes to make!