the recipe - mac and cheese

this is the recipe that we sort of used. . . thanks to diners, drive-ins and dives. we added some different cheeses though. harmons has an awesome cheese section. :)

good luck :)

german spritz cookies

made these lovelies for my final presentation in int'l biz. they were a hit.



it was fun to make them and finally use my cookie press that i have had for so long and never used! i think i will make more for christmas and involve the nieces and nephews in the fun.

meringue and raspberry ice cream cake

raspberries must be calling my name. i saw this deliciousness over at design sponge today and had to share.

go here to read more. yum!

Meringue and Raspberry Ice Cream Cake

1 2/3 cups whipped cream (400ml)

2/3 cups Greek yogurt (200ml)

1 egg yolk

3 tbl spoons powdered sugar

1 vanilla pod

zest of 1 lemon

1 bag of small ready made meringues

4,5 tbl spoons crushed dark chocolate -

alternatively chocolate sauce

raspberries (I’ve used fresh, but frozen ones are OK too for inside the cake)

Whisk the cream. Mix yogurt, egg yolk, powdered sugar, the content of the vanilla pod and the lemon zest (only the yellow, not the white). Turn the yogurt mix into the whipped cream. Spread 1/3 of the mix in a springform, approximately 10 inches in diameter. Cover with a layer of meringue and sprinkle over raspberries and crushed chocolate. Repeat with another layer of yogurt mix, raspberries and chocolate. End with a layer of yogurt mix. Cover with plastic and freeze for at least 4 hours. Place the cake in room temperature 15 minutes before serving. Decorate with raspberries.

i'm definitely going to try this!

raspberries and ice cream

one of my favorite things about visiting salt lake city in the summer :)

what are your favorite summer treats?

3 cheese chicken pasta bake

i don't cook very often, except to bake treats, so when i do i like to make it good. :) this was a recipe i read on cookbook junkies the other day. i made it a couple nights ago. sooo yummy!! it doesn't take very long and it's super easy!

Three-Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked (use whatever pasta you have)

1 pkg. (9 oz.) fresh spinach leaves

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

enjoy!

strawberries freezing trick :)

i bought a ton of strawberries a few weeks ago from my fabulous neighbor who hooks me up with great deals from her store. she taught me a great trick for freezing strawberries to use in smoothies later so i thought i would pass it on!

i didn't do a great job with my documenting photos so i will just explain: all you do is cut the tops off the strawberries, wash them, and stick them upside down, individually on a cookie sheet and stick that in your freezer for a couple of hours, then take them off the cookie sheet and put them in a ziplock freezer bag. this way each strawberry is frozen individually! it's super easy and makes it even easier to get out of the bag when you are making those smoothies!

hope this was helpful! anyone have any good recipes that use frozen strawberries?

speaking of healthy

i subscribe to fitness ridge's blog on my google reader - they always have good tips from their nutritionist on there. today's post was about the most important meal of the day: breakfast. she linked to this website with 5 fun ideas and recipes for a yummy, healthy breakfast that will keep you full til lunch.


they all look very good and are also a good way to break up the monotony of my usual bowl of cereal . . .

**fitness ridge is the spa i used to be a hiking guide for {cody still works there - lucky!}

image via breakfast blogger.

fresh

i made this super yummy FRESH salsa/chip dip {not sure exactly what it is} but it is sooo good! it's also perfect for the spring and summer barbecues that will be coming up. i love how colorful and appetizing it looks!


here is the super easy recipe:


1 can of kidney beans
1 can of pinto beans
1 can of black-eyed peas {shout out to fergie}
1 can of corn
1-3 tomatoes {diced}
2-3 avacados {diced}
a few green onions {diced, and just add to taste}
some cilantro {diced, add to taste}
Good Seasons italian dressing packet {prepare the dressing how it says on the packet}

then you mix everything together in a bowl and serve with tortilla chips. you will be a hit at your next get together for sure!

**i got the recipe from lizzy henderson so long ago and this is the first time i've made. thanks lizzy!