Just when I thought there was only one way to eat hummus … Pioneer Woman goes and do this!!! Hummus Wrap! I’m like OMG! WHAT?!?!? And to top it all off it is loaded with some of my faves … Artichokes, Feta Cheese, Roasted Red Peppers, Grilled Onions … Need I say more! Ummm. Is it lunch time yet? #HUNGRY
- 1 Tablespoon Butter Or Olive Oil
- 1/2 whole Red Onion, Halved And Sliced
- 1 whole Spinach Flour or Favorite Tortilla (large)
- 1/4 cup Hummus (Homemade Or Store Bought) – By All Means Add More If Needed
- 1 whole Roasted Red Pepper, Sliced
- 3 whole Artichoke Hearts, Halved
- 2 cups Mixed Greens
- 1 Tablespoon Your Favorite Balsamic Vinaigrette (Homemade Or Store Bought)
- 1/4 cup Feta Cheese Crumbles
- Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.
- Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don’t have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.
- To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.
- Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend or NOT!
Credit of Recipe & Photo is courtesy of The Pioneer Woman
Question: Have you ever had a frosty from Wendy’s?
If you answered yes then you know that on a HOT summer day there is nothing better than this chocolaty treat. It’s Rich, Creamy and Oh So Dreamy! So when I ran across this copy cat recipe I was like, SCORE! So go ahead, INDULGE a little! It’s inexpensive, delicious, and you will score “The Coolest Mom EVER!” points! Besides you deserve it.
P.S. Don’t let the summer pass you by without giving this recipe a try.
- 2 cups whole milk
- 1/2 cup (4 ounces) chocolate syrup
- 1 (7 ounce) can sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- Whisk together the milk, chocolate syrup, and condensed milk, and refrigerate until chilled, at least one hour. In a separate mixing bowl, beat the heavy cream and vanilla until soft peaks just begin to form. Refrigerate until ready to use.
- Turn on ice cream maker. Pour the chocolate milk mixture into the already running bowl of the ice cream maker and freeze according to manufacturers instructions (about 15 – 20 minutes). Once the ice cream is thick, turn the maker off, remove the paddle, and fold in the chilled whipped cream until it is completely incorporated.
- Serve immediately, or transfer to a covered, freezer-safe container and freeze. (If freezing, let ice cream soften a few minutes before serving; you want it to be the consistency of a milkshake.)
- 2 cups Bisquick
- 1 cup lemon-lime soda
- 1/2 cup sour cream
- 1/4 cup butter, melted
- Preheat oven to 425 degrees F.
- Melt butter and put and place in a baking pan. Set Aside.
- In a medium bowl cut the sour cream into the Bisquick. Then add the 7-up. Mix until well incorporated. *Note – Dough will be very tender. Makes for very yummy biscuits
- Put down a piece of parchment paper and sprinkle some additional baking mix on your working surface. Flour your hands and shape the dough into a 9 inch square; 1 inch thick.
- Cut dough with a knife or pizza cutter into 9 squares. *Note – Flour your cutting utensil after each cut.
- Place the biscuits into the baking pan on top of the melted butter.
- Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving.
Chucrhill Downs, Run for the Roses, Chow Wagon, Pegasus Pins and Thunder Over Louisville are the tall tale signs that THE KENTUCKY DERBY is here. And in Louisville the Derby is a big deal. It’s almost in a since a national holiday and being a fellow Kentuckian I have experience this phenomenon more than once. So Ladies get your Best & Biggest Hat ready. It’s time to go to the races!
Derby pie is a pastry created in the Melrose Inn of Prospect, Kentucky, USA, by George Kern with the help of his parents. It is often associated with the Kentucky Derby. The pie is a chocolate and walnut tart in a pie shell usually with a pastry dough crust. It is also commonly made with pecans, chocolate chips and Kentucky bourbon. Popular additions are butterscotch, caramel, and other types of nuts.
The name “Derby Pie” is a registered trademark of Kern’s Kitchen, which registered the name in 1968. The company uses the name in the form “DERBY-PIE®” in official literature and advertisements. The company has filed several lawsuits over the years to protect its commercial rights. Because of this, others who make similar pies have had to alter their recipes slightly and/or use a different name (such as “Pegasus Pie”, a reference to the Pegasus Parade at the Kentucky Derby Festival and May Day Pie, in reference to the First Saturday in May, the day of the Kentucky Derby).
Recipe & Photo is courtesy of MyRecipes.Com
- 1/2 (15-ounce) package refrigerated piecrusts
- 1 1/2 cups chopped pecans
- 1 cup (6 ounces) semisweet chocolate morsels
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup bourbon or water $
- 4 large eggs $
- 1/4 cup butter or margarine, melted $
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
- Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
- Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
- Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
- Bake at 325° for 55 minutes or until set; cool on wire rack.
The mint julep is a mixed alcoholic drink, or cocktail, associated with the cuisine of the Southern United States. It is traditionally made with four ingredients: mint leaf, bourbon, sugar, and water. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. In the use of sugar and mint, it is similar to the mojito. Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.
Recipe & Photo is courtesy of KentuckyDerby.Com
- 2 cups sugar
- 2 cups water
- Sprigs of fresh mint
- Crushed ice
- Early Times Kentucky Whisky
- Silver Julep Cups
- Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern United States and is well known in Texas. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavorings such as vanilla or lemon zest. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being allowed to cool, but may be eaten either warm from the oven or after being chilled.
Recipe & Photo courtesy of Sweet Tea And Cornbread
- 1 1/2 cups sugar
- 2 Tbs. self rising flour
- 1 stick melted butter
- 3 eggs
- 1/2 cup buttermilk
- 1 tsp. vanilla
- 2 Tbs. KY bourbon
- 1 deep dish pie shell
- Mix together butter and sugar. Add flour, eggs, and buttermilk and mix well. Add vanilla and bourbon.
- Place the pie shell on a cookie sheet and pour the mixture into shell. Place on the center rack of the oven set at 350 degrees for 15 minutes. Decrease the temperature to 300 degrees and bake for 45 minutes. Remove and cool before slicing.
A Hot Brown Sandwich is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers.
Recipe & Photo is courtesy of Brown Hotel
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 16 oz. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
- Salt & Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast
- 2 Slices of Texas Toast (Crust Trimmed)
- 4 slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
- For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Okay all week I have been telling my husband I want Popsicles. But that’s no surprise I Love Them. Popsicles, Popsicles, Popsicles. Oooo, I just thought about the bomb pops from the ice cream truck. Mmmmm 🙂 I WANT A POPSICLE! OK focus Tameca. Now back to the post, this is a cool refreshing kiwi fruit pop. A perfect snack on a Hot Summer Day!
Recipe & Photo is courtesy of Divas Can Cook
- 4 ripe kiwi
- 1½ cups pineapple juice, naturally sweetened
- ½ teaspoon sugar *optional* (you could also use honey, agave or more pineapple juice to make it sweeter naturally)
- Carefully slice the kiwi in half and spoon out the flesh.
- Place the kiwi into a food processor.
- Pour in pineapple juice.
- Blend on low speed for a few seconds. Be careful not to over blend to avoid the seeds breaking or it will produce a bitter taste.
- Give it a taste. You may add a little sugar, honey or agave to sweeten.
- Pour the mixture into the popsicle mold.
- Insert popsicle sticks. Freeze for 6 hours or until completely frozen.
- Run the popsicle mold under warm water to remove the frozen popsicles.
I remember when I first introduced myself to Nutella. I was like, “Where have you been all my life?” And now I have discovered they have a nutella popsicle recipe. Oh My Goodness! I just died and went to Heaven.
Recipe & Photo is courtesy of Divas Can Cook
- ½ cup Nutella
- ½ cup sweetened condensed milk
- 1 cup soy milk
- ½ cup coconut milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Place all ingredients into a bowl.
- Mix until creamy.
- Pour into popsicles molds.
- Freeze overnight.
- Run molds under warm water to loosen the popsicles.
OMG! Who loves cheesecake? I DO! And I found another recipe that would fit the bill for these EXTREMELY HOT summer days ahead. And here in the great state of Florida the summer never ends. LOL. So try this recipe on for size. I think that you might like it. I sure do. Hello Summer 🙂
Recipe & Photo courtesy of Divas Can Cook
- 1¾ cups strawberries, diced
- 1 Tablespoon water
- 1-3 Tablespoons sugar (depending on how sweet the strawberries already are)
- 4-6 oz cream cheese, softened
- ¾ cup sweetened condensed milk
- ¼ cup milk (I used almond milk)
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
- In a saucepan, over medium heat add water, strawberries, sugar.
- Cook until strawberries are soft enough to completely mash with a potato masher or fork.
- Taste and add more sugar if needed. It should be sweet yet still have a little natural tartness.
- Removed mashed strawberries from heat and let cool.
- Place strawberry mixture in a blender and blend until completely pureed.
- Refrigerate until cold.
- In a large bowl cream together cream cheese, sweetened condensed milk, milk, lemon juice and vanilla extract (if using).
- Layer the mixture into popsicle molds. Starting with a little bit of the strawberry mixture or any way you desire.
- Use a wooden skewer to swirl the mixture if desired.
- Freeze overnight.
- Run popsicle mold under warm water to release the frozen popsicles.
*Chef’s Tip: This is a great recipe to BYOC (Be Your Own Chef). Try & experiment with different fruits like blueberry, cherry or better yet chocolate. The options are endless!
Me love myself some popsicles. And with the warm weather upon us I am all in! So today I have a new recipe that I came across that I sooo had to share. RASPBERY LEMONADE YOGURT POPS, WHAT! Hope your taste buds are ready. Cause they are in for a cool, refreshing treat.
Recipe & Photo is courtesy of The Slow Roasted Italian
- ¼ cup granulated sugar
- 1 tablespoons lemon zest (zest of one lemon)
- ½ cup fresh lemon juice (about 2 lemons juiced)
- 1 ½ cups plain yogurt
- 6 ounces fresh raspberries, cleaned (large ones cut in half)
- Evenly distribute raspberries between ice pop molds. Set aside.
- In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.
- Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.
- Eat & Enjoy!!!
So you may ask, What is this recipe that I see on the screen? It’s Something Rich! Something Chocolatey! Something Oh So Divine! Yes! It is none other than “The Fudge Brownie Pie.” This is definitely a must if you love Chocolate like we do. So go ahead and get that tall, ice cold glass of milk ready. Cause this recipe is about to put you in a straight sugar shock.
Recipe & Photo Courtesy of The English Kitchen
- 3/4 cup flour
- 1 cup caster/bakers sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 4 ounces butter, melted
- 2 large eggs, beaten
- 2 tsp vanilla
- 1/2 cup chopped toasted pecans
- 2 handfuls of mini marshmallows
for the frosting:
- 1/4 butter, melted
- 1/4 cup cocoa powder, sifted
- 1/4 cup evaporated milk
- 1 cup icing sugar, sifted
- Preheat the oven to 350*F. Butter a 9 inch flan pan with a removable bottom. Set aside.
- Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl.
- In a separate bowl beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
- To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows.
- Let cool completely. Cut into wedges to serve.
Weekends in the Porter House are our days of indulgence. Our weekday mornings are soooo filled to the max with 5K’s, weight lifting, crunches, leg lifts, squats, push ups, laps in the pool, dance class, protein bars and green smoothies. Shew! Just saying all that made me tired. LOL. There is absolutely no time for a sit down breakfast. So every time the weekend rolls around we always pick a treat to reward ourselves. It must be quick & easy to make but most importantly it must be GOOD! After all who wants to be slaving in the kitchen all day. Not Me! So on the menu today is a dish you make ahead the night before and just bake in the morning. French Toast to the MAX. It’s like having the best of both worlds. Easy, No Sweat but Down Right Delish! Ummm, What day it is?
Recipe & Photo is courtesy of Our Best Bites
- 8 eggs
- 2 cups half and half (one pint)
- 1 cup milk (whatever kind you have on hand)
- 6 tablespoons brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt (a little less if using table salt)
- 1 tablespoon vanilla extract
- 1 lb loaf of french bread
- softened butter for greasing baking dish (2-3 tablespoons)
- 4 tablespoons packed brown sugar
- 4 tablespoons white sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cold butter
- melted butter
- maple syrup
- powdered sugar
- whipped cream
- Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
- Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
- To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
- When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes. I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45. Keep an eye on it and let me know how long yours takes to bake!
- Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.