Take a large mixing bowl out and add the cream cheese and condensed milk to it, beating them together until the mixture is smooth. Now take the lemonade concentrate and beat that in. Next thing to do is fold* in the whipped topping and food coloring (if you’re using the coloring that is) and pour it into the crust. Cover the pie and stick it in the fridge until it’s set and you’re ready to eat.
*We were afraid of the whipped topping breaking by the time we were done folding it in so we just beat it in for a few seconds, just long enough for it to be mixed in.
This really did come out tasting like lemonade !
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Taste of Home.
Hi everybody, hope you’ve had a good day so far. Tonight we had Creamy Spinach Enchiladas but we had to share this picture with you ! This is our cat Midnight, we think he fell asleep but there is a chance that the fumes from the shoe knocked him out !
We mentioned to you in a previous post that we were going to try to wake up early so my dad could have a freshly made breakfast. Well yeah… that didn’t pan out ! Mommy is the nicest person you could hope to meet but without enough sleep, it’s like living with Dr. Jekyll and Mr. Hyde ! Even mommy knows she’s not a morning person.
While we always try to have something for my dad to eat, we’ve been really bad about fixing ourselves something to eat for breakfast and we’re trying to change that now. Today, we took some potatoes that we didn’t want going bad and cubed them up to make breakfast potatoes with. We cooked the potatoes (didn’t measure how much potato went into the skillet) in some bacon grease along with a chopped onion and simply seasoned with salt and pepper. Came out tasting pretty good !
Recipe source: just something we whipped up together.
1 tablespoon sesame oil (we used toasted sesame oil)
2 cloves garlic, chopped
1 bag (10 ounces) shredded coleslaw mix (we used 14 oz. Fresh Express 3 Color Deli Coleslaw)
1 bag (8 ounces) shredded carrots (we used a 10 oz. bag of Green Giant Julienned Carrots)
4 scallions, sliced
¼ cup hoisin sauce (we used 1/3 cup)
2 tablespoons reduced-sodium soy sauce (we used 3 tablespoons)
10 (6-inch) flour tortillas
3 cups shredded cooked chicken (from a rotisserie chicken)
Take a large nonstick skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, toss in the coleslaw mix, carrot, scallions, and the garlic. Cook, stirring now and then, for 8 minutes or until the vegetables have softened (took us 4 minutes).
Add in the hoisin sauce and soy sauce, stirring to coat the ingredients with it for 2 minutes. Toss the chicken in, mixing it with the vegetables so all the ingredients are equally distributed and heated through.
When serving, heat up the tortillas based off the package instructions. Now take ½ cup of the chicken mixture and lay it down the center of the tortilla, rolling the tortilla up afterwards and enjoying it !
This is a tasty recipe but we wanted some heat in the dish so we tried adding sriracha, sambal oelek, and chili garlic sauce and we think that the sambal oelek was the best out of the three.
We found this recipe in Family Circle.
We weren’t paid in any form to promote Fresh Express, Green Gian, or Family Circle.
We fixed a recipe called “Shortcut Vegetable Lasagna” for dinner tonight because it sounded like it’d be good but when we made it, it turned out looking like lasagna soup:
When they asked for 1 ½ cups of water to be added to the jar of Alfredo pasta sauce, perhaps we should’ve realized that was too much liquid. We have the zucchini lasagna recipe that kind of used the same method to cook the lasagna noodles but it turns out so much better ! Apparently this company fished out the best looking piece of lasagna for the picture. It looked good enough for us to want to try it. We just wish they’d been honest about how much liquid would be in the casserole dish, especially coming from a well known food-based company that also publishes recipes. Once we did fish out a piece of it, it turned out to be just okay but we’d like to see if we could tweak it and make it better.
½ cup Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
1 (16-oz.) package pre-baked Italian pizza crust (we used Mama Mary’s Thin Crust)
2 cups chopped deli-roasted whole chicken (we used cooked chicken breast meat from a rotisserie chicken)
1 cup (4 oz.) shredded provolone cheese (we used smoked provolone cheese)
¼ cup crumbled blue cheese (we used somewhere between 1/3 to ½ cup* of low-fat blue cheese)
Coat the cooking grate of your grill with the cooking spray before you start preheating it (the recipe suggests spraying the grate while it’s out of the grill and then placing the grate in the grill afterwards). Preheat your grill to 350 degrees.
Spread the hot sauce over the crust, layering the remaining ingredients on afterwards.
Put the pizza crust directly on the grate, pulling the lid down on the grill afterwards. Let the pizza cook for 4 minutes before rotating the pizza by one-quarter. Continue to let the pizza cook, covered, for an additional 5 to 6 minutes or until the pizza is heated throughout. Eat right away.
Oven-Baked Version (which is what we went with): Assemble the pizza just like you would in step 2, just bake the pizza though based off the directions on the package that the crust came in.
*It all depends on how much you love blue cheese if you want to add on more than just ¼ cup. We love blue cheese so we added more on but there’s nothing wrong with just sticking to the ¼ cup.
We got this recipe from Southern Living.
We weren’t paid in any way to promote Frank’s RedHot, Mama Mary, or Southern Living.
My mom and I, who are 51 and 27, have come to realize that we are in this comfort zone of cooking. Hell, it wasn’t until this summer that we actually got brave enough to start frying anything at all ! From that we’ve gained enough confidence to want to try new things (techniques and different foods) and expand our food knowledge. We hope that you’ll follow us on our culinary journey and maybe learn a few things along the way. We’ll still keep posting recipes and telling you about our cats from time to time.