Cheese Curd In Paradise

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Sunrise Breakfast Smoothie

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, The Spice House, and PackIt. However, all opinions are my own. #ad #Back2School

Breakfast on the run doesn’t have to dull. My Sunrise Breakfast Smoothie is great for a fast breakfast filled with peaches, pineapple, mango, banana, Greek yogurt, and Omega-3. Creamy, filling, and a perfect way to start the day!

smoothies in glasses

I am teaming with Barlean’s OmegaPals to bring you one of my very favorite smoothies, my Sunrise Breakfast Smoothie. This smoothie uses Barlean’s Tangerine OmegaPals . Barlean’s sent me two bottles of their delicious OmegaPals in tangerine and Straw-Nana flavors. Omega-3s are a friend to growing bodies and brains. Barlean’s made Omega Pals as a seriously delicious way for kids to enjoy the essential nutrition they need. No gross oils or after taste- just fruity goodness.

Besides being packed with brain healthy Omega-3 this smoothie is one of my favorite flavor combos. I love tropical flavors like pineapple and mango. Paired with a seasonal peach and banana this smoothie checks all the boxes for fruity flavors. I love to add Greek yogurt to my smoothie for a little thickness and protein. I typically use vanilla, but plain or strawberry would be delicious as well.

When I was testing this recipe my kids could not get enough. Both of my boys like tropical fruits, and they where thrilled to see me putting pineapple in their smoothies! They did offer me the suggestion to add fresh pitted cherries next time….sounds delicious and we will see if there is some motivation left in ol’ mom to breakout my cherry pitter.

smoothies in glasses

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smoothies in glasses and omegapals

What do you need to make these delicious smoothies?

  • Frozen fruit: I use frozen pineapple, peaches, and mango. You can use this combination or substitute a different fruit.
  • Banana
  • Vanilla Greek Yogurt (plain works too)
  • Milk: soy, nut, or dairy work fine
  • Juice: I recommend apple or orange
  • Barlean’s Tangerine OmegaPals (Optional)
  • Blender
smoothies in glasses

Frequently Asked Questions

Where can I find frozen peaches, pineapple, and mango- besides cutting it up myself?

I like mine at the grocery store or Target. There is typical a large variety and some pre-mixed options.

Why don’t you add ice to the smoothie?

It does not need ice is you are using frozen fruit.

I am not using milk- what do you suggest?

You can increase the juice portion or (if you want a very thick smoothie), you can omit the milk. However, I recommend adding a bit more juice.

What can I use instead of juice?

You can add a little water or a little extra milk. The liquid is to thin it so it is easier to drink.

Can I add protein powder?

Yes, add a scoop of your favorite flavor. I recommend vanilla or strawberry

How can I store leftover smoothie?

I store mine in the fridge, or you can pour into an ice cube tray and freeze for later.

smoothies in glasses

Looking for more fruity and delicious drinks?

Peach Margarita

Blueberry Margarita

Watermelon Lime Agua Fresca

Print

Sunrise Breakfast Smoothie

Course Drinks
Cuisine American
Keyword Back to School, Drinks
Prep Time 5 minutes

Ingredients

  • 6 frozen peach slices
  • 1/2 cup frozen pineapple chunks
  • 1/2 cup frozen mango chunks
  • 1 medium banana
  • 1/2 cup vanilla greek yogurt
  • 1/2 cup milk
  • 1/2 cup orange or apple juice
  • 2 tsp Barlean's Tangerine OmegaPals (Optional)
US Customary – Metric

Instructions

  1. Place all ingredients into the blender. Blend till smooth

  2. Pour in two glasses and garnish with pineapple, if desired.

smoothies in a glass

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

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Blue Moon Ice Cream

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Blue Moon Ice Cream is a staple in Midwest. Distinctive blue coloring and one of the most mystifying flavors around making people ask, “what is that flavor?”.

ice cream in a dish

It is that time of year my friends. We are getting to the hot days of summer! There is nothing better than ice cream on a hot summer day. Today, I am sharing a true Midwest treasure with you. That treasure is blue moon ice cream.

Blue moon ice cream is a a popular ice cream flavor unique to the midwest. It is a distinctive light blue (some people call it Smurf ice cream), and even more distinctive taste. Whenever people ask, “what flavor is it” there are multiple answers. Some people swear it is a lemon and raspberry combo, others a fruit loop cereal flavor, some say almond, and many think a mix of something different.

When working on this recipe I tried a bunch of different flavor combinations, and settled on almond, vanilla, and bit of raspberry. The fruity raspberry flavor with the smooth almond and vanilla created my “aha!” moment with this ice cream. If you are an ice cream lover, and want to try something different you must give this a try!

When I was a kid a local ice cream shop sold this flavor, and they sold a flavor called Play-Doh. Play-Doh was blue moon ice cream with pieces of rainbow colored sugar cookie dough swirled in…..I still think about how delicious that was!

ice cream in a dish

Check out more delicious ice cream recipe from a few of my friends!

I Scream for Ice Cream Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

ice cream in a dish

What You Need for Blue Moon Ice Cream:

Frequently Asked Questions

Do I need and ice cream maker?

No! This is a no-churn recipe.

Where did Blue Moon Ice Cream come from?

There are a few theories, but more accepted is from Milwaukee, Wisconsin!

Can I get Blue Moon Ice Cream in other parts of the country?

I am note sure. If you can it will certainly be uncommon.

My ice cream is a little grainy- what happened?

It happens to the best of us. The ice cream was over churned if you use an ice cream making, and if it is a no churn it means it thawed to much and was refrozen. The taste is still good, but texture will be slightly off.

I do not like to use dye- what can I do?

There are natural coloring out there and they will work fine. If you don’t turn it blue it will still taste delicious, but you will not have the signature Blue Moon mouth!

How should I store the ice cream?

Transfer to a container with a lid, and store in the freezer.

ice cream in a dish

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ice cream in a dish with a spoon

Looking for more yummy BLUE treats?

Red, White, and Blue No Churn Ice Cream from Cooking with Carlee

Cookie Monster Ice Cream from Four Sons ‘R’ Us

Blueberry Rhubarb Sorbet from Hot Eats and Cool Reads

Print
ice cream in a dish

Blue Moon Ice Cream

Prep Time 10 minutes
Cook Time 10 minutes
Freezer Time: 5 hours
Servings 1 quarts

Ingredients

  • 14 oz sweetened condensed milk
  • 1/8 tsp salt
  • 1 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1/4 tsp raspberry extract
  • 1/2 tsp blue food coloring
  • 2 cups heavy cream
US Customary – Metric

Instructions

  1. Whisk together the condensed milk, salt, almond, vanilla, raspberry, and blue coloring.

  2. In a stand mixer, whip the heavy cream till stiff peaks form.

  3. Gently fold the 1/2 the whipped cream into the blue mixture. One mixed, fold in the remaining whipped cream.

  4. Place the ice cream into a 9×5 loaf pan. Cover with foil and place in the freezer for 5 hours, or until the ice cream is firm and can be scooped.

ice cream in a dish

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June 2019 Recipe Round-Up: Father’s Day

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June is here and that means summer is coming and Father’s Day will be here soon! This month our blogger group is sharing some recipes that are perfect to celebrate all the special dads in your life and a lot of recipes that are perfect for a summer picnic. We have side dishes, steaks, BBQ, ribs, burgers, desserts, and more. Keep reading to see all the recipes we have to help you plan out your eating and meals for the month of June. Don’t forget to check back on the last day of each month to see the recipe round-up!

~Side Dishes~
Southern-Style Mustard Potato Salad from The Saucy Southerner 

Cowboy Beans from Savory Moments

Spicy Chipotle Lime Coleslaw from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice 

Smoked Macaroni & Cheese on the Grill from Kate’s Recipe Box

Grandpa’s Hot Dog Sauce from Savory Moments

 ~Main Dishes~
Pan-Seared Steaks w/ Homemade Steak Sauce from Palatable Pastime  

Wisconsin Beer Brats from Cheese Curd in Paradise

Smoked BBQ Beef Brisket from Crafty Cooking Mama

Fiery Cinnamon Whisky BBQ Burger from Jolene’s Recipe Journal

Sweet Heat BBQ Chicken from Blogghetti

Grilled Steak w/ Chimichurri from Books n’ Cooks

One Pot Chicken Parmesan from Pies and Plots

Pressure Cooker Buffalo Wings from Girl Gone Mom

Instant Pot BBQ Ribs from Cheese Curd in Paradise  

Slow-Cooked Carolina-Style Pulled Pork from The Saucy Southerner

Awesome At-Home Burgers from Kate’s Recipe Box

Grilled Stuffed Meatballs w/ Pineapple Sauce from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice 

~Desserts~
Coffee Carob Olive Oil Cake from Pies and Plots

Sugar Cookie Cheesecake from Palatable Pastime 


Chocolate Glazed Brownies from Jolene’s Recipe Journal
Jumbo Chewy Chocolate Chip Cookies from Craft Cooking Mama

Chocolate Chip Cookie Pie from Girl Gone Mom

Please visit all of our contributing bloggers and thank you for reading our 
monthly recipe round-up! 

~Monthly Recipe Round-Up Bloggers~

Calico Beans with Hamburger

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Calico Beans with Hamburger are not the average baked bean. These kicked up beans have 4 different types of beans, beef, bacon, onion. garlic, and BBQ sauce. Hearty, smokey, and savory these are a must for any BBQ!

Baked beans in a pot with a wooden spoon

I am still going strong with #BBQWeek! I am celebrating all thing BBQ this week with a handful of amazing blogging friends. We are here to beef-up your recipe book just in time for grilling season!

Today, I am sharing my recipe for Calico Beans with Hamburger. This is one of my all-time favorite side dishes, and I love the heartiness of this dish. I have even made this as an entree before, and it is always well loved.

Baked beans in a pot with a wooden spoon

This 4-bean side dish includes great northern, pinto, butter, and baked beans. I add a little bacon, onion, garlic, hamburger, ketchup, BBQ sauce, and Worcestershire sauce. The flavors as sweet and smokey from the bacon and BBQ. The beans and hamburger offer a protein on protein side dish that is satisfying and so hearty. This is not your traditional, out of a can, and routine bean side dish!

This recipe is also slow cooker friendly, and the beans can be placed in the slow cooker and not cooked on the stove top for a time saver on a busy night, or if you want to prep in advance for a BBQ party.

Baked beans in a pot with a wooden spoon

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Baked beans in a pot

Frequently Asked Questions

Can I use different beans?

Yes. If you want to sub pinto for black beans that would work just fine, but I wouldn’t sub the can of baked beans.

Can I add some heat?

Yes. Try a diced jalapeno with the onion and hamburger.

Is Bacon a must? Can I use ground turkey?

Nope! If you are not a fan of bacon just leave it out. Same goes for the onion. And yes, you can use ground turkey in place of beef.

How do I cook the beans in a slow cooker?

Cook the beef and onion till onion is tender and beef is not pink. Add to slow cooker with remaining ingredients. Gently stir. Cook on low for 3 hours. Set to warm once it has reached temperature.

What do I need to make these beans?

I love to use a dutch oven (like this one), or if using a slow cooker this one is my current favorite. I also like to have a great cutting board for my onions and peppers.

Baked beans in a pot with a wooden spoon

Looking for more delicious BBQ sides?!

Creamy Cucumber Salad

Italian Sub Pasta Salad

Pesto Caprese Pasta Salad

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Baked beans in a pot with a wooden spoon

Calico Beans with Hamburger

Course Side Dish
Cuisine American
Keyword Beans, Beef, Grill, Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 people

Ingredients

  • 1 lb lean ground beef
  • 4 sliced of bacon, cooked and chopped
  • 1 medium white onion, diced
  • 15.5 oz canned butter beans, drained
  • 15.5 oz canned pinto beans, drained
  • 15.5 oz Great Northern beans, drained
  • 28 oz original flavor canned baked beans
  • 2/3 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 3/4 cup BBQ sauce
  • 1/2 tsp pepper
  • 1/2 tsp salt

Instructions

  1. In a dutch oven, brown beef and onion together until beef is not pink, and onions are tender.

  2. Add the beans, gently stir in the bacon, butter beans, pinto beans, northern beans, ketchup, Worcestershire sauce, ketchup, and salt and pepper.

  3. Cook over low heat until warmed to desired temp.

Beans in a dutch oven the

One Pot Chicken Parmesan Pasta

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Week night meals can feel like a last minute scramble on busy week days. Hungry kids and not enough hours in the day. In my house, I rely heavily on meals that can be made in 30-45 minutes, or can be prepped in advance for a quick evening prep.

Enter One Pot Chicken Parmesan Pasta.

Pasta, chicken and sauce Scooped from a red pot

Traditional chicken Parmesan is a little too labor intensive for me on some night, but that does not meal that the flavors or this traditional meal need to be abandoned. This recipe takes the flavors of the beloved classic and makes them a little more weeknight friendly- and easy to prep in advance!

Top View of Pasta and Toasted Bread Crumbs

This recipe uses white meat ground chicken, onions, seasoning, flavorful marinara sauce, hearty pasta and melted cheese to create a one-pot meal that will be a quick family favorite. To top it off, I top my pasta with buttered toasted panko bread crumbs to replicate the texture of the crispy chicken in the original recipe.

Why are one-pot recipes one of my favorite types of recipe? I love the minimal clean-up and I love that all the flavors are cooked together. The pasta always tastes so delicious after it soaks up all the delicious cooking liquid.

Pasta, chicken and sauce Scooped from a red pot

My boys adored this meal, and both went in for seconds. One of the features of this recipe that I believe hits a home run for my boys is the ground chicken. They both prefer the texture of ground beef, turkey, or chicken over a larger pieces of meat, and paired with pasta- I had two happy little guys and that makes one happy mama.

Top View of Pasta and Toasted Bread Crumbs

I mentioned loving dinners that allowed me to prep in advance, and this recipe certainly can be adapted for that. The pasta portion can be cooked and chilled for last. To re-heat, I recommended baking covered at 350° F for about 30 minutes and then finishing it with the buttered bread crumbs under the broiler.

Pasta, chicken and sauce Scooped from a red pot

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Pasta, chicken and sauce Scooped from a red pot

Meals like this one are also one of my favorites for a cold and snowy night. I love having something hearty ready after the kids have been in the snow or just to make us feel warm and cozy.

We finally have snow, and the kids are thrilled. Kellen was bummed not to have any snow over break, and now they can’t get enough. Well, until they start fighting and snow ends up down the backs of their jackets and in their faces….. From what I have been told by other mothers this never ends. Just keep that snow out of my jacket boys!

Pasta, chicken and sauce Scooped from a red pot

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Pasta, chicken and sauce Scooped with a fork from a red pot

Similar Recipes:

One Pot Cheesy Taco Orzo

One Pot Chili Mac

Meaty Bat Wing Pasta (never too early for a little Halloween)

Print
Pasta, chicken and sauce Scooped from a red pot

One Pot Chicken Parmesan Pasta

Course Main Course
Cuisine American
Keyword Cheese, Chicken, Pasta, Weeknight Favorites
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people

Ingredients

  • 1 tbsp Olive Oil
  • 1 lb Ground Chicken
  • 1 small Onion, diced
  • 1/2 tsp salt
  • 1 tsp italian seasoning
  • 3 cloves Garlic, minced
  • 1 lb uncooked rotini pasta
  • 24 oz jar Marinara Sauce
  • 2 cups Water
  • 1 1/2 cups Mozzarella Cheese, divided
  • 3/4 cup Parmesan Cheese, divided
  • 3 tbsp melted butter
  • 1 cup unseasoned breadcrumbs
US Customary – Metric

Instructions

  1. In a medium to large oven safe dutch oven (or other comparable skillet) heat oil over medium-high heat.

  2. Add ground chicken, and onion. Cooke til chicken can be broken apart and crumble. Once onions begin to soften, add the garlic and cook for an additional minute. 

  3. Add pasta, marinara sauce, Italian seasoning, salt, and water to chicken. Stir and bring to a boil. 

  4. Cover and reduce heat to medium-low. Cook for about 10 minutes until the pasta is cooked.

  5. While pasta cooks, mix bread crumbs with melted butter and set aside.  

  6. Stir in 1 cup of Mozzarella cheese and 1/2 cup Parmesan cheese until melted and combined.

  7. Sprinkle remaining mozzarella cheese and and Parmesan cheese over pasta. Top with bread crumbs. Heat broiler to high and broil uncovered for 2-3 minutes until the top is golden brown.

Recipe Notes

Recipe adapted from Food Fanatic. 

Pasta, chicken and sauce Scooped from a red pot

Tart Cherry Crumb Muffins

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Happy Monday folks! 

I am kicking off my morning with an iced coffee, hard boiled egg, and a muffin. However, it is not any old breakfast muffin, but a Tart Cherry Crumb Muffin. A little caffeine, a little protein, and a little carbs. Last week, I was in Door County at our cottage and Door County is know for their tart cherries. If you aren’t from the Midwest, Door County is the peninsula in northeastern Wisconsin and is a popular summer spot. Cherry picking was just getting underway, and I grabbed a few boxes of tart cherries. 

I love making muffins for a snack for the kids (and adults). I normally make a batch of regular sized muffins, and a pan of mini muffins because I kids love them. One of my old co-workers gave me the tip to freeze them on a cookie sheet and then bag them to create quick muffin bags like you can get in the store, but better for you and less expensive. My kids always beg for the bags for mini muffins when we shop so I loved her tip for an alternative to keep them happy and meet their mini muffin cravings. 

These muffins will be high on your kid’s list after you make them. The tart cherries are tangy, but sweetened with the different sugars and sweet topping. I was thrilled that Kellen seems to enjoy using the cherry pitter and, for once, I didn’t have to do it all by myself….only 90% of the pitting. Ha. However, I will take what I can get with that task. I add a little almond extract to my muffins because I like the nutty flavor with the cherries, but if you prefer vanilla it will be very well in place of almond. The muffins have a lovely fluffy texture, and are a perfect morning treat or a snack after a busy school day. 

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Tomorrow we are having our shower renovation, and I am so excited. If you follow me on Instagram (@cheesecurdinparadise) you can see some of the before and after shots of that project, as well as others around our home! 

 

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Tart Cherry Crumb Muffins

Course Breakfast
Keyword Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 Dozen Muffins
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup milk
  • 1 stick butter, melted
  • 2 cups tart pitted cherries, roughly chopped
  • 1/2 tsp almond extract, vanilla can be used
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1 Tbl sugar
  • 2 Tbl butter, cut in pea-sized pieces
  • 4 Tbl all-purpose flour
US Customary - Metric

Instructions

  1. Pre-heat oven to 350 degrees. Line a standard sized muffin tin with liners, or grease you opt not to use liner.
  2. Whisk together, 2 cups flour, baking soda, baking powder, and salt in a mixing bowl and set aside.
  3. In a stand mixer bowl (you can also do this with a spoon or a hand mixer), add eggs, sour cream, melted butter, milk, cherries, extract, 2/3 cup sugar, and brown sugar. Gently mix until ingredients are Incorporated together.
  4. Slowly add dry ingredients while the mixer is set to low.
  5. Spoon the muffin batter into the muffin tin.
  6. Next, make the crumble topping. Add the 1 Tbl sugar and 2 Tbl butter to a small bowl. Add the flour one tablespoon at a time. Cut the mixture with a fork to create a crumb topping. Evenly spoon topping over muffins.
  7. Bake 20-25 minutes. Test for doneness by inserting a toothpick in the middle and it come out free of raw batter. Remove from oven and transfer muffins to a cooling rack. Store in a covered container.


Giveaway Alert! Who wants to win a KitchenAid stand mixer?!

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Who wants to win a KitchenAid stand mixer?
 

 

 I’ve joined forces with 20 food blogger friends to put together this giveaway. You’ll gain another entry every time you follow one of us on Instagram. Here are the details:
  • 1 winner will receive a KitchenAid Artisan Series 5-Qt stand mixer in their choice of color. If the winner is from the continental U.S. they will receive the mixer directly. If the winner is from elsewhere, they will receive an Amazon gift card for the list price of the mixer.
  • The giveaway will end on May 26, 2018 at 11:59 PM. Any entries made after this point will be invalid. A winner will be drawn at random and emailed within 72 hours to claim the prize. If no response is received, a new winner will be drawn.
  • You must complete the mandatory Instagram follows as listed below in order to enter. You can complete additional Instagram follows as listed below to gain more entries. You may only enter with one Instagram account. If you enter using multiple account, all entries will be invalid.
  • Giveaway is open worldwide, except where prohibited. You must be 18+ (21+ in some locations) to win. Chances of winning depend on the number of entries we receive.
  • For a complete list of terms and conditions, please see the link below via the Rafflecopter giveaway widget.
 
 
 

The following bloggers have made this giveaway possible:
 
The PinterTest Kitchen • Shockingly Delicious • The Baking Fairy • Sweet + Savor • Makes, Bakes and Decor • Cindy’s Recipes and Writings • Blogghetti • The Simple Supper • Chef Sarah Elizabeth • Cheese Curd In Paradise • This is How I Cook • The Redhead Baker • Fix Me a Little Lunch • Moore or Less Cooking • Sarah Cooks the Books • The Spiffy Cookie • Busy Bee Kate • Missy’s Views and Savings Clues • Seasoned Sprinkles • Long Distance Baking • Jonesin’ For Taste • 2 Cookin Mamas • Karen’s Kitchen Stories • MyStyleSpot.net

This giveaway is not sponsored by KitchenAid, Amazon, Instagram, or Facebook. 


Ginger Lime Summer Hummer #SharpenYourKitchenIQ & A Giveaway!

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Happy Friday everyone!
We are going to have some fun today because today I am sharing two products given to me my KitchenIQ. I was given these kitchen products to review, but opinions are my own.  
V-etched Better Zester is the first kitchen tool I want to talk about because it is ah-maz-ing. 
I have a zester that I thought was awesome, but the Better Zester is even better. I made an Instagram video earlier this week that you can check out here and talked a little bit about some of the unique features of this zester. The Better Zester has a protective cover to protect the microplane from dulling and wearing faster than it should. The Better Zester has a unique curved shape and I really like how it allowed me to get a good angel on my citrus fruits to efficiently get as much zest as possible. My only complaint is that it is a little larger and fits a little awkwardly in my drawer- I almost wish is folded.  My favorite feature was the fresh zest storage container. I  make a mess when I zest and think helped to reduce my zest waste significantly. I find that it is many time the small conveniences that get me to experiment in my kitchen. The Better Zesters consumer friendly feature make it a happy addition to my kitchen. 
The Grate Ginger Tool is the second kitchen tool I received from KitchenIQ. This is another amazing product I am so excited to share with you. 

Truth be told ginger is not something I use often in my kitchen. Many time I avoid it because it can be a pain to prep. I was excited to try this tool because I am all about simplifying prep work whenever possible – #worksmarter! Click here for my Instagram video of this The Grate going to town and peeling the ginger! The Grate peels, grates, slices and extracts juice. It is a small size and does not take up a lot of space for all the jobs it does. My test of this product was peeling and I could not believe how fast and easy it made peeling ginger. The peeler is almost like a little spoon and got the job done so quickly! I also loved the slicer. Think of it as a mini mandolin- it is sharp so watch your fingers.  This is another product that I absolutely loved. If you use ginger this is a must have for your kitchen. It is easy to use (and washes well too- a must for this mom).  I think it is worth noting that this product can work with more than ginger because it will likely attract more folks to give it a try knowing it is versatile enough to work with just about any root vegetable. 
I wanted to create something taste using my new kitchen tools. What better way to celebrate summer on the horizon than a refreshing cocktail.  I love Moscow Mules and Summer Hummers, and decided to make combine my favorite flavors from these drinks. First, I made an easy Ginger Lime Syrup to sweeten my drink. 

Ginger Lime Syrup
Ingredients
Zest and Juice 1 medium Lime
2 inch piece fresh ginger, peeled sliced 
1 1/2 cup water
2/3 cup sugar 
Instructions
Place all ingredients in a small pot. Simmer for 10 minutes. Remove from heat. Strain, cool and pour into a jar. Store in fridge up to 1-2 weeks. 
So, next we come the cocktail. The best part. Like I said my inspiration was a cross between a Moscow Mule and a Summer Hummer. I opted for a vodka cocktail and I used limeade versus the traditional lemon is a summer hummer. I used a store bought limeade (I used Simply Limeade), but you could make your own. So how was the finished product? Delicious. The flavors works really well together and the drink was so refreshing.  The recipe below is for 1 drink, but I would say the recipe for the syrup will make about 5 drinks. 

Ingredients
1 1/2 – 2 shots vodka
1 1/2 shot ginger lime syrup (recipe above)
1/2  cup limeade (store bought or homemade)
Ice & fresh lime wedges
Instructions
Fill glass with ice and pour vodka over ice. Top with syrup and limeade. Stir with straw and garnish with a fresh lime wedge. 
KitchenIQ has been generous enough to offer a giveaway to my readers!  The prize pack is both the kitchen tools reviewed in this post and the V-etched Spice Grater! Enter in the Rafflecopter tool below and  I winner will be randomly selected next Friday! 
This contest is only valid for U.S.  residents. 

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Cheesecakes Cupcakes

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Did you know that I use to hate cheesecake? It’s true. Hated it. When Ron and I started dating I founf out he loooovvveeeddd cheesecake and it was early in our relationship that I wanted to do things like bake for him….I don’t do that anymore- now I make him play Trivial Pursuit with me so I can win.  I learn to like cheesecake I decided that I needed to learn to make it. The more I made it the more I liked it. My parents never made cheesecake and prior t learning to make it I assumed it was the out of the box stuff. Oh I was wrong…and no offense to you boxed no-bake people…actually that’s a lie…the no bake stuff if gross or at least I think so, but I always hated cheesecake and probably shouldn’t be trusted with those kind of opinions. 
Since trying many cheesecake recipe you can find these lovelies on here:
Mini Chocolate Chip Cheesecakes
Mini Churro Caramel Cheesecake
Carrot Cake Cheesecake
Chocolate Peanut Butter Cheesecake
Chocolate Glazed Baileys Irish Cream Cheesecake
Red Velvet Cheesecake
Cannoli Cheesecake
Guinness Chocolate Cheesecake
Mini Chocolate Caramel Cheesecake
Triple Chocolate Cheesecake
I think my favorite is the Triple Chocolate. It as the first one I really “mastered”. I also  lllooovvveeeee the Chocolate Peanut Butter one as well.  I have made a few that I never photographed and need to re-make as well. I made a Mile High New York Style and a fresh strawberry, but they were eaten too quickly. 
I have been on a kick with mini cheesecakes lately. The main reason I really like making them is because much of my baking is after kids are in bed and the minis bake/cook faster so I can get them in the fridge to chill before midnight….we have all had that cheesecake that just won’t get done…. They aso don’t need a water bath to bake….double awesome….but I normally do everything in my power to avoid water baths because I hate them for some reason. I have a lot of strong feeling surrounding cheesecake apparently…..
I want to make plain mini cheesecakes for Easter this year and found this recipe. I made my own sauce from Door County cherries and made a few adjustments, and the end result was delicious! I think this is one of the easier cheesecake recipes I have made and they turned out perfectly.  The one downside of minis is they are less forgiving than a large cheesecake. It is very easy to over bake them. I think that is why I made a lot of large ones first to get a good feel for when they are truly done. If you make this recipe keep a close eye from about 17 minutes on to make sure the center is slightly jiggly. If you over bake they crack and if you under bake they sink. No good. There is not a hard and fast rule and mainly you just need to keep a close eye. 
Like I said, I used cherry, but the original recipe provides a recipe for a strawberry or salted caramel topping and they both sound delicious. 
Tonight we are relaxing around the house. I really need to ut mulch down in my front yard so it doesn’t look like a jungle like last year….I give myself a break because I had just birthed another human… This year will be the year the yard looks better! We will see if that actually happens….
Enjoy the cheesecake an have a great week my friends!
Ingredients

15 sheet of graham crackers
7 Tbsp salted butter, melted
4 (8 oz) pkg cream cheese, softened
1 1/2 cups granulated sugar
3 Tbsp all-purpose flour
4 large eggs
2 1/2 tsp vanilla extract
2/3 cup sour cream

Instructions

Preheat oven to 350 degrees. 

Place graham crackers in a food processor and crush. Pour in melted butter and as the food processor crushed the crackers. If you do not have a food processor a sealable bag and a rolling pin or heavy can will do the trick.  Divide graham cracker mixture among 24 paper lined muffin cups (about 1 1/2 Tbl per liner) . Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In the mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a to the mixing bowl of a stand mixer (you can do this by hand too and pour sugar mixture over top. Mix mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla and sour cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 18 – 23 minutes (mine were done in 19 minutes), centers should still jiggle slightly, don’t overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and place in the refrigerator; chill 2 hours. Store in an airtight container in refrigerator or freeze.

Buffalo Chicken Roll-Ups

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I spent the entire day thinking that today was Wednesday. I was mainly excited about it being Wednesday because Survivor is on Wednesday but, alas, it is Tuesday. On the bright side I got to play volleyball tonight and I always enjoy that (even if we lost tonight….boo).
Has anyone watch The Handmaid’s Tale on Hulu? I just finished the first episode and am enjoying it. The Handmaid’s Tale is one of my favorite books. I have a few books that I periodically re-read because I love them and every time I re-read them I notice something new, contemplate a different idea, or have a different take-away. The Handmaid’s Tale, Animal Farm, 1984, The Hobbit, Lord of the Rings, A Time to Kill, To Kill a Mocking Bird, A Man with Out a Country, and Ovid Metamorphoses. Those are just a few in a long list of favorite, but I find myself re-reading these stories and always enjoying them. I also really like Elizabeth Moss as Offred. I wasn’t sure how this character would be cast because I oddly do not have a distinct image of her in my mind. 
I wanted to share a taste bite sized appetizer with you tonight.  I am currently loving buffalo chicken after a hiatus while I was pregnant with Rowan and was not a fan of heat…thankfully that love for spice is back.  These are so easy to make and this recipe makes a lot of roll-ups. The recipe is easy to cut in half or even quarter if you are not preparing them for a large crowd. The trick to pinwheels or roll-ups is to wrap them in plastic wrap and chill them before slicing. It allows you to get clean small sliced that do not get flattened when you slice them. It also allows for you to get a thinner slice for appetizer portions.  I used ranch dressing in my roll-ups, but blue cheese dressing or a few blue cheese crumbles would be a tasty addition. 
I am off to bed and ready to call it a night- after I wash all the sand off of course!
Ingredients

2 cups finely chopped cooked chicken
2 (12 oz) container whipped cream cheese 
1/4 cup sour cream
2/3 cup ranch dressing
1/2 cup buffalo wing sauce 
1 1/4 shredded Monterey jack cheese (or pepper jack for an extra bite)
10 8-inch flour tortillas 

Instructions

In a medium mixing bowl, mix together chicken, cream cheese, sour cream, ranch, buffalo sauce, and cheese.  Spread about 1/4 -1/3 cup of the mixture (depending on how “filled” you want your roll-up) on the tortilla leaving about 2-3 inches bare on one side of the tortilla (as you roll the tortilla the spread will fill in this part).  Starting on the side with the chicken spread, roll the tortilla tightly. Wrap with plastic wrap and chill in the fridge for 2 hours (or overnight).  Remove from fridge and remove the plastic wrap. Slice into 1 ½- 2 inch slices and serve.