Bacon-Wrapped Potato Bites

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Everyone loves loaded baked potatoes, right? Put them in finger food form and you have a snack, side dish or appetizer fit for a crowd. They are simple to make and totally worth it. Enjoy!

Printable Recipe

Ingredients

• 1 lb. small or medium red potatoes
• 2 1/2 tsp. salt, divided
• 1 tbsp. olive oil
• Freshly ground pepper
• 1 lb. thick-cut bacon, cut in thirds
• 1 cup (8 oz.) sour cream
• Salt and pepper, to taste
• Cheddar cheese, shredded, for serving

Preheat the oven to 400 degrees F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the olive oil, 1/2 tsp. salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. 

Season the sour cream with salt and pepper and place in a bowl. Top with shredded cheese. 

Pile the potato bites on a plate and serve alongside the sour cream dip.

Source: Adapted from The Kitchn

Squash Ratatouille

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Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!

Printable Recipe

Ingredients

For the sauce:

• 2 tbsp. olive oil
• 1/2 onion, diced
• 3 tsp. garlic, minced
• 1/2 yellow bell pepper, seeded and diced
• Salt and pepper, to taste
• 1 tsp. dried basil leaves
• 1 (14.5 oz.) can diced tomatoes, drained

For the sliced veggies:

• 2 yellow squash
• 2 zucchinis

For the herb seasoning:

• 1 tsp. dried basil leaves
• 1 tsp. garlic, minced
• 1 tsp. dried parsley
• 1/4 tsp. dried thyme
• Salt and pepper, to taste
• 3 tbsp. olive oil

Preheat the oven for 375 degrees F.

Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.

Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.

Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

Mix herb seasoning ingredients and pour over the vegetables.

Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

Serve while hot or at room temperature.

Source: Adapted from Buzzfeed

The Best Queso Cheese Sauce

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Queso is my thing. I'm a terrible decision maker, but when I'm in the mood for queso, I have no problem deciding what's for dinner. Mexican. With queso. But it has to be GOOD queso. Not the watered down stuff. And this queso right here? It's pretty legit. If eating it straight out of the pot is any indication, I'd say it fits the bill perfectly (although I will neither confirm nor deny I did such a thing). Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional)
• 1 1/2 cups half & half
• 1/2 (15 oz.) can petite diced tomaotes with green chiles, drained
• 1 tbsp. cornstarch
• 4 oz. cream cheese, cut into cubes and softened
• 1 tsp. yellow mustard
• 8 oz. sharp Cheddar cheese, shredded
• 8 oz. Monterey Jack cheese, shredded

Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and diced tomatoes.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald, then lower the temperature to medium-low. Then stir in the cream cheese and mustard.

Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Source: Adapted from A Spicy Perspective

Tater Tot Breakfast Bake

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Chris had some friends over the other weekend and told me that he was craving a breakfast that had tater tots in it (since, let's be honest, tater tots make everything better). The first thing that came to my head was a play off of my Sausage and Hash Brown Bake and a random recipe I had seen floating around on Pinterest. This bake was seriously mouthwatering and all the guys devoured it. This definitely might be my new favorite breakfast bake. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground breakfast sausage, casings removed
• 3 cups sharp Cheddar cheese, shredded, divided
• 1 cup Bisquick
• 2 cups whole milk
• 4 eggs
• 1/2 tsp. pepper
• 1/2 tsp. onion powder
• Pinch of salt
• 1 (2 lb.) bag frozen tater tots
• 4 slices bacon, cooked and torn into pieces

Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.

In a large skillet, cook sausage on medium high heat, making sure to break it up as it cooks. Once browned, drain and layer on the bottom of the prepared baking dish. Sprinkle 2 cups of the Cheddar cheese evenly over the sausage.

In a large bowl, whisk the Bisquick, milk, eggs, pepper, onion powder and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer the tater tops in even layers on the top.

Bake for 40-45 minutes or until set. Remove from oven and top with remaining 1 cup Cheddar cheese and bacon pieces. Return to oven and cook an additional 5 minutes or until cheese is melted. 

Source: SK Original

Panzanella Salad

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With the warm weather winding down, it's the perfect time to head to your local farmer's market to pick up your last few baskets of fresh produce before they close down for the season. Panzanella is a delicious salad that is extra filling since toasted bread is a main component. Adding fresh tomatoes, cucumbers, onions and basil gives the salad a burst of flavor and color. The simple vinaigrette brings it all together for a delicious side dish. Enjoy!

Printable Recipe

Ingredients

• 3 tbsp. olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 tsp. salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• 3 tbsp. capers, drained

For the vinaigrette:

• 1 tsp. garlic, finely minced
• 1/2 tsp. Dijon mustard
• 3 tbsp. rice wine vinegar
• 1/2 cup olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Source: Adapted from Food Network

Blueberry Strawberry Crumble Bars

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Hey guys! Today's SRC post comes from Jess over at Pumpkins and Peonies. I absolutely love everything about her blog from the look of it, to the recipe selection, to the assorted content. Definitely go check it out! And while you're there check out these crumble bars. They were to.die.for. 

I finally got our treadmill working again and we recently got a new elliptical, so both Chris and I have been on the hunt to restart our healthy lifestyles. But these bars kind of kicked that out the door. Well, for the day at least. And we still deemed them as healthy since they contain fruit. That's acceptable, right?

I made these when we had company this weekend and we all happily devoured them. Serve them warm with a little ice cream on top and it's heaven on a plate. You can even switch up the berries (i.e. use raspberries, blackberries, etc.) to fit your taste buds. Anything really goes here. Enjoy!!

Printable Recipe

Ingredients

Crust and Topping:

• 1 1/2 cups all purpose flour
• 1 1/2 cups old fashioned oats
• 1 cup firmly packed light brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1 cup unsalted butter, cut into chunks

Filling:

• 2 cup fresh blueberries
• 1 cup fresh strawberries
• 3/4 cup sugar
• 2 tbsp. cornstarch
• 1 tbsp. lemon juice

Generously coat 11×7-inch pan with nonstick cooking spray. Set aside.

For crust and topping: Place flour, oats, brown sugar, baking powder, salt, and ground cinnamon into a food processor. Pulse to blend (about 20 seconds). Add butter and pulse until you have a crumbly mass (not dry by sticking together).

For filling: Toss blueberries and raspberries in a small bowl with sugar, cornstarch, and lemon juice.
Spread half of crumble mixture into prepared pan and pat down gently. Spread fruit filling evenly over crust. Top as evenly as possible with remaining crumble mixture and press slightly. Chill 30 minutes.

Heat oven to 350 degrees F. After chilled, bake bars 40 to 45 minutes until fruit starts to bubble. Reduce oven to 325 degrees F and bake additional 15 to 20 minutes or until fruit that is bubbling is deeper in color and edges of squares are browned. Cool completely in pan before cutting or refrigerate 2 to 3 hours before cutting.

Source: Pumpkins and Peonies

An InLinkz Link-up

Lighter Funfetti Cake Dip

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Bradley loves animal crackers, so I obviously wanted some on the snack table for his birthday party. I thought it would be fun to serve a dip alongside these, so that's where this dip came into play. I think everyone and their mother loves funfetti cake, so using it in dip form is just genius. And it really compliments the animal crackers!

This is a fun and easy dessert for both big and small kids. And you only need three ingredients! Some cake mix, yogurt and cool whip is all you need for this tasty dessert. Everyone at Bradley's party loved this and it was a great addition to the dessert table. It's also a nice sweet treat in addition to your game day food. Chris compared this to the old classic "Dunkaroos," and who didn't love those? Enjoy!

Printable Recipe

Ingredients

• 1 package funfetti cake mix
• 2 (7 oz.) containers plain Greek yogurt
• 1 (8 oz.) container light Cool Whip, defrosted
• Animal crackers or vanilla wafers, for serving

Place all ingredients in a large bowl and stir well. Refrigerate for at least 2 hours before serving. Serve with animal crackers or vanilla wafers.

Source: Adapted from Sweet and Simple Living

Dill Potato Salad

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Chris and I went to our friends Leah and PJ's house a while back for a BBQ, and Leah made this potato salad which has been stuck in my head ever since. I just had to know where she got it from, but I should have known it was Ina Garten. Practically every single one of her recipes is amazing. Her potato salad is no exception.

I'm normally not a huge fan of dill, but it really livens up the flavors of the mayonnaise-based sauce. Adding two types of mustard also makes it a little spicy. Everyone loves potato salad, and this is a nice change-up from the typical potato salad that is made with eggs, celery and mayo. Try this one out next time you're invited to a BBQ. Enjoy!

Printable Recipe

Ingredients

• 3 lbs. small white potatoes
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup reduced-fat buttermilk
• 2 tbsp. Dijon mustard
• 2 tbsp. whole-grain mustard
• 1/2 cup chopped fresh dill
• Freshly ground black pepper
• 1/2 cup celery, chopped
• 1/2 cup red onion, chopped

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Source: Adapted from Food Network

Roasted Shallot Dip

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Dips are kind of my weakness. Anything that I can dunk chips or vegetables in is just heaven on earth in my book. Especially if the dip contains onions, garlic and cheese. Which this one does. It's like the ultimate trifecta of foods-that-are-so-darn-good-but-will-have-your-breath-smelling-terrible-afterwards. So worth it.

Lisa is the author behind the blog Authentic Suburban Gourmet and the creator of this fabulous dip. I immediately chose this recipe for this month's Secret Recipe Club assignment because it contains roasted onions and garlic. What more could I ask for? Lisa has a fun thing on her blog called Friday Night Bites, where she showcases fun little appetizers and finger foods that would be perfect on a Friday night. Or for any type of get together. You definitely need to check it out! And try this dip while you're at it. It's a winner!

Printable Recipe

Ingredients

• 8 large shallots
• 1 small head of garlic
• 3 tbsp. olive oil, divided
• 1 (8 oz.) container Mascarpone cheese
• 1 (8 oz.) container light sour cream
• 1/2 cup scallions, thinly sliced (white and green parts)
• 1 tbsp. fresh lemon juice 
• 2 tsp. Dijon mustard
• 3/4 tsp. salt
• 1 tsp. pepper
• 2-3 dashes of hot sauce
• Crispy crumbled bacon and chopped scallions, for garnish

Preheat oven to 425 degrees F. Toss shallots together with 2 tbsp. olive oil. Cut off the top of the garlic head and place on top of a piece of aluminum foil. Drizzle remaining 1 tbsp. olive oil over garlic and wrap in tin foil. 

Lay the shallots and the wrapped garlic head on to a jelly roll pan. Bake for 45 to 50 minutes or until shallots are light brown and skins are charred. Cool for 30 minutes. Remove skins from shallots and coarsely chop. Squeeze the garlic cloves out of their skins and mash with a fork. Mix garlic with shallots.

In a bowl, stir together the sour cream and the next 7 ingredients. Fold the shallot mixture into the dip. Taste and then add additional salt and pepper if needed. Cover and chill for 4 to 48 hours. Stir before serving. Add garnish before serving. Great with potato chips or veggies.

Source: Adapted from Authentic Suburban Gourmet

An InLinkz Link-up

Lighter Banana Pudding Pie

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It's Pie Day! Or PI Day. Here, let me break it down for you:

March 14 = 3-14 = 3.14 = Pi

Get it? I love a good play on words. 

So in honor of Pi Day, I'm sharing a pie version of one of my favorite desserts. Banana pudding is a hit in my household and with my friends, but it gets sort of lame making the same type of dessert over and over again. I decided to switch up this classic into a pie form, and boy did it deliver!

I used the vanilla wafers to make a crust, and then filled it with a layer of bananas, a layer of vanilla pudding and then topped it with Cool Whip. I let it set in the refrigerator for a solid 2 hours to let it firm up, which also made it easier to slice into pieces. So yummy. Enjoy!

Printable Recipe

Ingredients

• 3 cups mini vanilla wafers
• 4 tbsp. light butter, melted
• 2 large bananas, sliced
• 3 cups prepared sugar-free vanilla pudding, made with reduced-fat milk
• 2 cups light Cool Whip
• Extra mini vanilla wafers, for decorating (optional)

Preheat oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray and set aside.

In a food processor, blend vanilla wafers to make crumbs. Mix crumbs with melted butter. Press in the bottom and up the sides of the pie plate. Bake for 10 minutes or until lightly brown. Remove from oven and allow to cool.

Once pie crust is cool, layer banana slices in an even layer on the bottom. Top with vanilla pudding. Spread Cool Whip over top, leaving some of the vanilla pudding showing around the edges. Decorate with extra mini vanilla wafers.

Refrigerate for at least 2 hours before serving.

Source: SK Original

Mom's Amazing Eggplant Parmigiana

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If I were to tell you my mom's Eggplant Parmesan is the best, I'm sure you would think I was lying. Everyone titles their favorite foods as "the best" or "amazing" or "the world's greatest." But this time is different, guys. Her Eggplant Parmesan really is the best and amazing and the world's greatest. It's requested over and over again in our family for that very reason. It takes some time to prepare so it's sort of a delicacy around our house. She makes it for special occasions like birthdays and holidays, and anytime in between is just pure luck on our behalf!

She crisps up the eggplant, then layers it with her even more famous marinara sauce and lots and lots of cheese. Everything in the recipe is as the Italians say, "quanto basta," or as much as you need. If you need more breadcrumbs, use them. More cheese? Why not. The recipe below is a basic guideline, but don't be afraid to use more or less as you see necessary. But most of all enjoy this deliciousness because with other people around, I guarantee it will be gone before you know it. Oh, and it's even better the next day right out of the refrigerator! :)

Printable Recipe

Ingredients

• 3-4 large eggplants, peeled and cut into 1/4-inch slices 
• 1-2 cups canola oil, for frying 
• 3-4 eggs, beaten 
• 3-4 tbsp. water
• 3-4 cups Italian seasoned bread crumbs 
• 4+ cups marinara sauce, homemade or store-bought
• 1 1/2 cups Romano or Parmesan cheese, grated
• 4 cups Mozzarella cheese, shredded

Spray 10x13" pan and set aside. 

Crack eggs in a bowl and whisk them with the water. Put the breadcrumbs in a separate bowl. Dip each slice of eggplant in egg then breadcrumbs, shaking off the excess. 

Add canola oil to a pan over medium-high heat, making sure it generously covers the bottom. Fry until soft (some may be crispy on outside and soft on inside and that’s fine). Drain eggplant on a paper towel-lined dish. Repeat with remaining eggplant, adding more oil if necessary.

Preheat oven to 350 degrees F.

Spread 1 cup of sauce on the bottom of the prepared pan to prevent the eggplant from sticking. Layer eggplant on top of sauce, then cover with 1 cup sauce, 1/2 cup grated cheese and 1 cup Mozzarella. Repeat, starting with the eggplant, so you have 3-4 layers, ending with cheese on top.

Bake 1 hour or until cheese is melted and sauce bubbly.

Source: My Mom

Sticky Onion Crunch Wings

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Chris' favorite foods are pasta, steak and chicken wings (in no particular order). My mom's pasta sauce is his favorite, so she's got him covered there. He's a grill master, so he usually makes his own steak grilled to perfection. So that leaves me with chicken wings. Someone has to make them for him...

Although I love to make his favorite meals, I don't make chicken wings too often since I usually like to fry them (I bake them sometimes, but let's be honest--there's nothing like a good ol' fried chicken wing). When I do break out the oil and decide to make these babies the correct way, I try to make one new version and one classic version that I know he'll love (in his case, just a mixture of hot sauce and butter). These Sticky Onion Crunch Wings stuck out at me after seeing them on the Food Network, so these were the wild card this past time.

I've been on a hoisin sauce kick lately, so I knew these would be a winner. They are slightly sweet from the pomegranate juice and brown sugar, but the hoisin sauce and horseradish offer a contrasting flavor for your palate. And the best part? The French-fried onions coating the outside. You know those onions you put on top of green bean casserole for Thanksgiving? Now they have another purpose. And it's fantastic. Enjoy, guys!

Printable Recipe

Ingredients

For the wings:

• 3 lbs. chicken wings, whole or separated
• Kosher salt and freshly ground black pepper
• Peanut or vegetable oil, for frying
• 1/2 cup French-fried onions (I like French's), crushed

For the sauce:

• 1 cup hoisin sauce
• 1/2 cup pomegranate juice
• 1/4 cup packed dark brown sugar
• 2 garlic cloves, grated or minced
• 1 tbsp. prepared horseradish
• 4 scallions (white and green parts), finely chopped
• Kosher salt and freshly ground black pepper

Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.

To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.

In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.

Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.

Source: Food Network

Slow Cooker BBQ Pulled Pork

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This is my go-to pulled pork recipe and every time I make it, it's a huge hit. If something is a huge hit and it takes pretty much no effort, that's even better. You just let the pork sit most of the day in a slow cooker, and by the time you know it, it's ready to be shredded! Talk about easy. The shredding is probably the most daunting part of the whole thing. It's not even hard, just tedious. Make sure the pork cools a little before you start shredding it apart because you might burn yourself (trust me and my poor blistered hands).

I served this on potato rolls, but I won't judge if you pile it up on plain white bread or a hot dog bun. We've all been there before. You can even top it off with some cole slaw for some crunch and a cold contrast to the hot pork. Sometimes I make my own BBQ sauce, but if I don't have time I typically use a brand that has a little kick to it. There's no wrong way, though...just use your favorite. This is sure to be a crowd pleaser!

Printable Recipe

Ingredients

• 3-4 lbs. pork butt or shoulder
• 1 yellow onion, sliced
• Salt and pepper, to taste
• 16 oz. BBQ sauce (homemade or store bought)
• 2 cups water, plus extra if needed
• Buns, for serving

Place sliced onion in the bottom of your slow cooker. Place pork directly on top, fat side up.  Season with salt and pepper.

In a separate bowl, mix a couple tablespoons of the bbq sauce in with the 2 cups of water until dissolved.  Pour directly on top of pork. Continue adding water until the slow cooker is filled 2/3 of the way.

Cook on high for 4-5 hours or low for 7-8 hours. 

Remove pork from slow cooker and place on baking sheet.  Throw out excess water and onions.  Allow to cool slightly. Using two forks, gently shred the pork, discarding fat. Put the shredded pork back in the slow cooker and add the rest of the bbq sauce.  Cook on high for an additional 30-60 minutes, stirring frequently. Serve on buns.

Source: SK Original

Sugar Cookie Fruit Pizzas

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I made these bad boys for the Fourth of July since they looked festive and were extremely refreshing for an outdoor gathering. I made my favorite sugar cookie recipe, and then topped them with a cream cheese/whipped cream frosting, strawberries and blueberries, and a pineapple glaze. Pure perfection!

The glaze was my favorite part, so don't skimp out on that. Just be careful it doesn't run down the side so you don't run the risk of getting the cookies soggy. The cookies are soft and moist, and the cool topping makes them a refreshing summery treat. I'm sure these will go in a heartbeat at any gathering. Enjoy!

Printable Recipe

Ingredients

• Sugar Cookies
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup unsweetened pineapple juice
• 1/4 cup water
• 2 tbsp. lemon juice
• 8 oz. cream cheese, softened
• 1/2 cup confectioners' sugar
• 3 1/2 cups whipped topping
• 1 cup fresh blueberries
• 1 cup fresh strawberries, chopped

Prepare sugar cookies as directed. Set aside.

For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set.

In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies.

Arrange fruit on top of each cookie; drizzle with glaze. Refrigerate for 1 hour or until chilled.

Source: Topping adapted from Taste of Home

Sesame Noodles

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Sesame Noodles are one of my favorite things to constantly have access to. I typically make a large bowl for Chris and me, and we nosh on it as a snack or side dish for a couple of days until it runs out. It immediately makes me want more, and most times I am inclined to make it again. They are simply amazing.

They can also be eaten hot or cold, making them perfect for potlucks or BBQs. And as quick as you can boil a pot of water and cook the noodles, they will be done. All you do is combine the mixture of flavors together and pour it over the cooked noodles. That's all there is to it. And these are so much better than anything you can buy at the store. Enjoy!

Printable Recipe

Ingredients

• 16 oz. thin spaghetti
• 1/2 cup soy sauce
• 1/4 cup sugar
• 3 tsp. garlic, minced
• 1/4 cup rice vinegar
• 6 tbsp. pure sesame oil
• 1/2 cup canola or vegetable oil
• 1 tsp. red pepper flakes
• 1/4 cup hot water (use the boiling water from the pasta)
• 2 green onions, sliced thin (optional)

Cook pasta as directed on package.  Whisk all ingredients together except noodles and onions. Taste and adjust as needed. Pour all ingredients over warm noodles and garnish with green onions.

Source: Adapted from The Pioneer Woman

Vanilla Cupcakes & A GENDER REVEAL PARTY!!

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This past Saturday, I hosted our family and some friends over for a little bar-b-que. But this wasn't any type of gathering....we revealed the gender of our bun in the oven!!

YES, I'm pregnant :) And Chris and I couldn't be happier!!

I decorated using all pink and blue to throw everyone off, and I revealed the gender by putting a certain color (pink or blue) frosting in the center of each cupcake. So everyone had to take a bite to find out if we are having a he or she! I used this delicious vanilla cupcake recipe to reveal what our little one is, so scroll below to see some picture from the party and see what we're having :)

The set-up included pink and blue cotton candy, cupcakes, Hershey's bars, chocolate covered pretzels and strawberries with pink/blue decorations, lollipops, gum and drinks! 

Close up

The cupcakes were a hit!

Sign I made with Old Wives' Tales

Chocolate covered pretzels with pink and blue sprinkles

Hershey's bars with "He" and "She" colored in

 

Chocolate covered strawberries drizzled in pink and blue icing.

Cotton candy and pink drinks

Blue drinks

 

Everyone getting their cupcakes...

...and diving in!!

Woohoo!!!

 

Everyone was so excited....

 

....to find out....

 

...it's a......

 

......BOY!!!!!!!!

 

My niece wasn't too excited to hear the news.

Chris making a toast

Cheers!

My niece eventually got excited and forgave me for having a boy instead of a girl :)

My parents, in-laws, Chris and me

My siblings and nephew

A couple of my best friends

 

The inside of the cupcakes!!

Chris is overjoyed to be having a boy...

...and I'm pretty happy myself :)

Printable Recipe 

Ingredients

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tbsp. baking powder
• 3/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 tsp. pure vanilla extract
• Chocolate Buttercream Frosting
• Vanilla Bean Buttercream Frosting

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Source: Martha Stewart