Lynsey Lou's

Blackberry Cheesecake Bars

2017-06-30T05:30:00.000-05:00

I've never met a dessert I don't like. Cookies, pies, cakes, bars, cheesecake, milkshakes; the list goes on and on and I wouldn't turn down any if they were put in front of me. Along with eating them, I love getting in the kitchen and making desserts. No matter how easy or challenging, I enjoy the "baking therapy".

That doesn't mean that every single time I go in the kitchen I have success. I face my share of challenges, failures and disasters. But, I pick up and keep on going when that happens. One of the most challenging desserts I make is cheesecake.

I mean it's like the stars have to align, you have to perform a ceremony, stand on one foot while mixing and have your house at the perfect temperature. Okay, okay...maybe it's not that bad, but cheesecakes are very temperamental. Room temperature cream cheese is key. The perfect amount of water for the water bath. No water, not even the smallest dribble, can land on that silky batter before or during the baking process. Once it's finished baking, remove from the oven and walk away. Seriously.

I mean, there are a variety of things that can affect a cheesecake and it's outcome. But, that doesn't stop me from baking them. However, there are times when I want that creamy, tangy, silky cheesecake goodness without touchy process of baking one.

Enter cheesecake bars.

These bars give you all the deliciousness of cheesecake with about a third of the work. A slightly crisp and chewy graham cracker crust is the base and where all the magic starts. The tangy cheesecake filling is spread over that, followed by blackberry pie filling (or any pie filling) and then topped with a little more of the crust mixture and a delicious crumble mixture.

I'm a sucker for a crumb topping. I could eat it by itself, seriously. But I'll save it for topping treats like these bars, muffins and pies instead.

These bars have it all; a chewy, crispy crust, silky, tangy cheesecake layer, tart blackberries, and topped with a crispy, sweet crumb topping. This is everything you could want in a dessert. Top with a dollop of vanilla ice cream and oh, man!

Blackberry Cheesecake Bars

Ingredients:

For the crust-

1 1/3 Cups flour

1/3 Cup graham cracker crumbs

1/2 Tsp baking soda

1/2 Tsp salt

9 Tbsp butter, room temperature

1 Cup sugar

1 Egg

1 Tsp vanilla

For the cheesecake filling-

8 Oz cream cheese, room temperature

1 Tsp vanilla

1/2 Cup sugar

1 Egg

1 Can blackberry pie filling

For the crumb topping-

1/2 Cup flour

1 1/2 Tbsp brown sugar

1 Tbsp sugar

1/2 Tsp baking powder

Pinch salt

3 Tbsp melted butter

Directions:

Preheat oven to 350. Line a 9x9 (or 8x8) pan with parchment paper. Set aside.

In a medium bowl combine flour, graham crackers, salt and baking soda and whisk to combine. In another bowl add butter and sugar and beat on high until combined. Add the egg and beat on high until light and fluffy, about 3 minutes. Add vanilla and mix until incorporated. Add the flour mixture to the butter mixture and mix until incorporated.

For the cheesecake filling-

Combine cream cheese, vanilla, sugar and egg in a bowl and beat until combined and smooth.

For the crumb-

Combine all ingredients in a bowl, mix together with fingers until it looks like wet sand.

To assemble-

Press 2/3 of the crust mixture in the bottom of the prepared pan. Spread the cheesecake filling evenly over the crust. Add the blackberry filling and spread evenly over the cheesecake filling. Crumble the remaining 1/3 of the crust mixture over the top of the blackberries. Sprinkle the crumb topping over the top of the filling.

Place in the preheated oven and bake for 45 minutes to 1 hour, until golden brown. Allow to cool completely, cut in squares and serve. Refrigerate to store.

Recipe source: A Lynsey Original

Strawberry Salsa

2017-06-29T21:34:00.003-05:00

I have always been an avid salsa lover, but as of late my addiction has become even more intense. Take me to a Mexican restaurant and place a bowl of chips and cup of salsa in front of me and I am a super happy camper.

I've never met a salsa I didn't like. Regular tomato, tomatillo, fruit infused salsas and fruit salsa. I've had several different fruit salsas but I think my favorite fruit based salsa is strawberry salsa.

I love the contrast of the super sweet, juicy strawberries with peppery onions and spicy jalapenos. The lime adds a slight tartness and burst of freshness to each bite. Scoop it up on a salty chip and it's the perfect bite every single time.

This salsa comes together in minutes and is so bright and refreshing. The perfect appetizer for your summer get together and a great way to utilize fresh strawberries.

Strawberry Salsa

Ingredients:

2 Cups strawberries, stems removed and diced

1/4-1/2 Jalapeno, seeds removed and diced (add more or less depending on spice preference)

1/4 Cup red onion

1/4 Cups chopped cilantro

Zest of half a lime

Juice of half a lime

Directions:

Combine all ingredients in a bowl and stir to combine. Cover and chill for at least 30 minutes. Serve with tortilla chips.

Recipe source: A Lynsey Original

S'mores Milkshake

2017-06-28T20:34:00.000-05:00

When I think of summer, one of the things that immediately comes to mind is s'mores. What is it that is so magical about a slab of milk chocolate and charred marshmallow squished between 2 subtly sweet crackers? Oh, and the mess that goes along with it. The string, gooey marshmallow and melty chocolate all over your mouth and fingers. I mean, all dignity and manners go out the window when it comes to s'mores, right?

Right!

Well, sometimes a bonfire isn't in the cards. Or the mega mess that goes along with the proper way to eat a s'more.

So, the next best thing is to take a deliciously, cool and creamy milkshake and infuse it with all the goodness of a s'more. You get a little bit of the mess (on the cup) with all the goodness.

Vanilla ice cream is blended with roasted marshmallows and a splash of milk to create a thick and rich, marshmallow shake. The cup is not just a vessel in this shake, it's rimmed with marshmallow crème and graham crackers and chocolate sauce lines the inside of the cup.

The goodness doesn't stop there; more marshmallows are added and roasted, then another drizzle of chocolate and a dollop of whipped crème. This shake will bring out the s'mores loving kid in everyone!

S'mores Milkshake

Ingredients:

1 Cup mini marshmallows, plus more for topping

5 Scoops vanilla ice cream

1/2 Cup milk

Chocolate sauce

Marshamllow creme

1 Graham cracker, roughly crushed

Whipped cream

Directions:

Spray a baking sheet with non-stick cooking spray. Spread marshmallows in an even layer on the pan. Place under the broiler, watch closely, and allow marshmallows to char slightly. Remove and allow to cool.

Rub marshmallow crème around the rim of the glass the roll in graham cracker crumbs. Drizzle chocolate sauce down the inside of the glass.

Place ice cream, milk and charred marshmallows in the blender. Blend until all ingredients until smooth and incorporated. Add more milk if too thick. Poor milkshake in the prepared glass. Top with additional marshmallows, use a torch to char if desired. Top with a dollop of whipped cream and sprinkle with graham cracker crumbs.

Recipe source: A Lynsey Original

Watermelon Caprese Salad

2017-06-27T20:33:00.000-05:00

Caprese salad is one of my all time favourite salads. Fresh tomatoes and basil plucked off the plants in my back yard paired with fresh mozzarella and a maybe, just maybe a drizzle of balsamic reduction. Ummm...yum, nothing better!

Although, in my humble opinion, it truly doesn't get much better than that I decided to twist things up a bit. Instead of tomatoes, I combined delicious watermelons and sweet berries and subbed those for the classic tomato option. I have to admit, I was skeptical at first. Well, until the first bite...and then I was SOLD!

This salad is summer perfection. Juicy watermelons, sweet strawberries, creamy mozzarella and earthy basil. It doesn't get much fresher than this.

I love the simplicity and ease of this salad. It comes together in about 15 minutes, and the bulk of the time is spent on cutting up the watermelon! I love how quickly this comes together.

Friends, I could eat this salad by the bowlful. Right when I dished mine up I added a pinch of salt to the mix, but that is totally optional. I honestly could make a meal out of it, but it would also pair well with grilled chicken, atop a bed of baby spinach or be a hit at your summer picnics.

Watermelon Caprese Salad

Ingredients:

4 Cups watermelon, seeded and chopped

1 1/4 Cup strawberries, stems removed and chopped

1 1/4 Cups fresh mozzarella, cubed

1/4 Cup basil, chiffoned

Directions:

Combine all ingredients in a bowl and stir to combine. Allow to chill for about 10 minutes then serve.

Recipe source: A Lynsey Original

Blackberry Lemon Spritzer

2017-06-26T20:06:00.001-05:00

The lazy, carefree days of summer are upon us! During this warmer months I can think of nothing better than a simple, cool, refreshing drink that utilizes some of natures candy.

Blackberries are one of my favourite fruits. I can pop them in my mouth one after the other and truly indulge myself, or throw them in a pie, cobbler or tart. Another option is to drop them into the bottom of a glass, muddle them and whip up a delicious cocktail or mocktail.

And that's exactly what I did with the last batch of blackberries I purchased. Folks, I think this is one of my favorite beverages to date and it is so. incredibly. simple! A handful of blackberries, fresh basil leaves, a hint of lemon and zesty ginger beer. These are a match made in heaven.

It's slightly tart, sweet, with a hint of earthy basil. The lemon adds a touch of brightness and the ginger beer adds a hint of spice. This is summertime perfection in a glass.

Blackberry Lemon Spritzer

Ingredients:

3-4 Large basil leaves, roughly torn

6 Blackberries

Juice of quarter of a lemon

Ginger beer

2 Oz vodka, if desired

Directions:

Place basil and blackberries in a glass. Using a muddle or the back of a spoon, gently press to release the blackberry juices and basil oil. Squeeze lemon juice in the glass and gently stir to combine. Fill the glass 3/4 full of ice then fill with ginger beer. Stir, garnish with a lemon wedge and basil leaves, if desired. Enjoy!

Recipe source: A Lynsey Original

*I kept this beverage alcohol free, but you could totally make this an adult beverage with a splash of vodka or rum.

How do you Pop? Pop Pop Shoppe

2016-12-18T01:35:00.000-06:00

Popcorn.

One of life's best and most tasty treats. What is it that's so tantalizing, so addicting, so amazing about that simple snack. Little kernels of fluffy, light and crunchy corn puffed up and doused with butter and sprinkled with salt is absolute perfection! Is there anything better?

Well, until last night I would have said no. But, I had the opportunity to go to a fun little shop that that specializes in that popular little treat and they are doing all sorts of crazy, tasty. amazing things with that simple little kernel. My friends, my world is forever changed with the plethora of flavors the Pop Pop Shoppe has to offer.

The Pop Pop Shoppe is the cutest little shop that has recently opened here in Little Rock. They are based out of Texarkana, Tx with one shop there as well as their production facility. So to say that I'm excited that they chose Little Rock to open their second store front is an understatement! Finally a store that shares my excitement for this classic movie treat!

When it comes to popcorn, I've played around with my fare-share of various flavors and add-ins. Sprinkling with parmesan cheese, topping with buttery herb sauce, brown butter, even tossing in a few handfuls of my favorite chocolate candies are just a few things I've done to jazz up movie night. But nothing I've done compares to the outstanding popcorn flavors the Pop Pop Shoppe has to offer.

28 Flavors?

That's right. They aren't fooling around. These folks have thought up 28 flavor profiles to coat that classic, crunchy snack. They've got your classics; butter, white cheddar, and cheddar. None of these are just your average run of the meal basics though, they are perfection. Another classic they've done right; caramel. The caramel is slightly crispy and candy-like on the exterior while being perfectly airy and melting in your mouth all at the same time. Amazing, right?

They didn't stop with the classics. Need something to give you that sweet fix? Check out their cornfetti; it's like fruit loops and popcorn had a baby. It's fun, colorful, and bursting with fruity sweet flavors. There's also wedding cake, cinnamon roll and vanilla just to name a few.

Sweet popcorn not your thing? No worries. Check out their savory flavors such as dill pickle (my current addition), jalapeno, rajin' cajun, and ranch. Looking to be a daredevil? They have the world's hottest popcorn! Made with ghost chiles and habanero peppers among other things. The makers of this product have to wear protective gear while making this to shield from the ferocious heat that coats this flavor. Feeling brave? Go ahead, give a whirl, I did!

If you're just looking for a fun, easy to pop in your mouth, addicting snack, look no further than the Chicago mix. It's just the right amount of sweet and salty; a mix of their infamous caramel corn and classic cheddar corn. Grab a bag of their warm corn from the counter and enjoy it immediately; it's absolute perfection!

Can't decide on one flavor? No problem! Grab a handful of Jr. bags and take a few flavors home to sample! Needing a gift basket? They've got you covered. From an assortment of Jr. bags to a tin full of large bags; you can pick and choose your favorites and they will arrange them in the most beautiful presentation. If you just can bare to narrow down your faves, then they have some amazing pre-made baskets that you can snatch up and be on your way.

No popcorn snack would be complete without a beverage. And since this is the best popcorn you'll ever stick in your mouth, no ordinary drink will do. They have a wonderful assortment of specialty beverages to choose from. Various flavors of cream soda, root beer, ginger beer, and ginger ale are just a few line their cooler shelves.

And if you need a little more sweet to add to your snack mix then look no further than their fudge counter. With an ever changing assortment of house made fudge, you are sure to find the perfect flavor to fit your palette. Chocolate pecan, birthday cake, blueberry cheesecake, and mint chocolate are a handful of the numerous flavors they have to offer.

I truly could go on and on about how much I love this new little gem of a store. It truly is one of my new favorites. From snatching up some treats to surprise my family for movie night to getting some pleasing and tasty gifts that will light up the faces of each recipient; this is one of my new go-to's.

And now, I've got a treat for you and just in time for Christmas! The amazingly generous folks over at the Pop Pop Shoppe have offered the opportunity for one of my LUCKY READERS to win a gift basket (A $40.00 value). The winner MUST be able to pick up their basket at the Little Rock location.

And the winner is....
Comment 1- Scarlett! Congratulations to all that entered and thanks for your support!
The winner was chosen by random.org.
To Enter- The giveaway has now ended.
~~*Visit the Pop Pop Shoppe, browse through their products and flavors then come back here and leave a comment telling me what you can't wait to try!~~
~~*For a bonus entry share the giveaway on Facebook with #showushowyoupop and tag Lynsey Lou's, then leave a comment here saying you have done so.~~
*For an additional entry, leave a comment telling me your favorite movie of all time.

The giveaway will close Tuesday (December 20, 2016) at 9:00 p.m. The winner will be announced here on the blog and on Facebook at 10:00 p.m. Tuesday.

And, if you can't wait or need a perfectly tasty gift then head over to the shoppe to snag your goodies. Their information is:
Pop Pop Shoppe
416 S. University Ave, Suite 130
Little Rock, AR 72205
Phone: 501-904-5765
Hours: M-Th 10 a.m. – 8 p.m.
F-Sa 10 a.m. – 9 p.m.
Su 1 p.m. – 5 p.m.

**Disclosure: This post is sponsored by Pop Pop Shoppe, however, all opinions and thoughts are 100% my own.

SRC: Savory Granola

2016-11-21T00:02:00.002-06:00

One of my favorite breakfasts and snacks is granola. Over the years I've become quite fond of making my own granola and experimenting with various recipes. But, in all the granola recipes I've made, I can't recall a time I made a savory granola.

So, when I came across this recipe from Simple and Savory for this month's Secret Recipe Club I knew exactly what I was going to make! That' didn't, however, keep me from browsing through Anne's delicious recipes and reading a few stories here and there. Oh, my goodness, does she have a blog full of mouthwatering recipes: baked pasta with kale and sausage, slow cooker southwestern chicken soup, banana chocolate and walnut overnight oats, DIY sauerkraut, kale salad, and healthy almond joy bites just to name a few.

But, let's get back to the recipe at hand. The savory granola.

Like Anne, I sometimes crave a snack that is more on the savory than the sweet end of the spectrum. So I was ecstatic to find a recipe for savory granola on her blog. This is the perfect blend of sweet, salt and heat.

I loved the variety of nuts Anne suggested and since I had them on hand I used that mix. But, if you don't have these nuts on hand or don't care for some of them, then make this your own and use your favorites. This recipe is totally customizable.

This granola is easy to make and perfect for snacking on while in between chores, on the run or while watching your favorite show. The next time you get ready to make a batch of granola give this one a try, you'll be addicted!

SRC: Savory Granola

Ingredients:

2 Cups old fashioned oats
1 Cup walnut halves
1/2 Cup whole almonds
1/2 Cup peanuts
1/2 Cup pistachios
1/4 Cup sunflower seeds
3/4 Cup sweetened coconut flakes
1/4 Cup coconut oil, melted
1/2 Cup maple syrup
1/2 Tsp cayenne pepper (less or more to taste)
1 1/2 Tsp cinnamon
1 1/4 Tbsp fennel seeds
1 Tbsp brown sugar
Pinch of salt

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.

Combine oats, nuts and coconut flakes in a bowl, stir to mix. Add the liquid ingredients along with the seasonings and mix until coated. Pour the mixture on a parchment lined baking sheet and place in the oven for about 15 minutes, stirring occasionally through the baking process.*

Remove, allow to cool and transfer to an airtight container.

*If you prefer a more chunky/cluster granola then don't stir often through the baking process. When stirring, be gently, not to break up some of the clusters.

Recipe source: Simple and Savory

An InLinkz Link-up

SRC: Banana Blueberry Muffins

2016-10-17T13:01:00.002-05:00

I can't remember the last time I made muffins. And you know what, that is just a shame!

Muffins are one of my favorite breakfast treats and afternoon snacks. During the fall I adore pouring a hot cup of coffee, grabbing a muffin and sitting on the back porch listening to the birds chirp and feeling the crisp fall air. It's my own little quiet retreat before I face the chaos the day has to throw at me.

Now that the weather will finally be cooling off this week here in Arkansas, I couldn't think of a better item to choose for my secret recipe club assignment.

This month I was given the blog Tea and Scones. Dorie, the writer and photographer behind Tea and Scones is a food lover after my own heart; she loves food, to eat, and baking. But, her favorite treat to bake is the scone and does she have a variety of recipes to choose from! I was extremely tempted to make one for the swap, but I had some frozen blueberries and ripe bananas on hand so I went for the muffin. But, rest assured I will be making some of her scone recipes (as well as others) so very soon.

So, let's chat about the recipe at hand real quick. Aside from muffins, I love the combination of blueberries and bananas. They are a match made in heaven in smoothies, and I've had a banana blueberry bread that is amazing. So when I came across this muffin recipe I knew I had to make it!

I am so glad I did! The combination of blueberries and bananas did NOT disappoint. The bananas lent a delicious flavor to the bread as well as helped to keep it moist. And the blueberries, well, they added sweetness, as well as, bits of juiciness in each bite. These muffins are amazing and pair perfectly with a cup of hot coffee. They are also perfect to snag for a quick breakfast on the way out the door or for a sweet afternoon snack.

Banana Blueberry Muffins

Ingredients:

1 1/2 Cups flour

3/4 Cup sugar

1 1/2 Tsp baking soda

1/4 Tsp salt

1 Cup bananas, mashed

1/2 Cup butter, melted

1 Egg

2 1/2 Tbsp milk

1 Cup frozen blueberries

Directions:

Preheat oven to 350. Place muffin liners in the muffin tin and set aside, or spray a muffin tin with non-stick cooking spray and set aside.

Toss the frozen blueberries in one tablespoon of flour and set aside.

Combine flour, sugar, baking soda and salt in a large bowl and whisk to combine. Make a well in the center of the dry ingredients and add the mashed bananas and butter, stir to incorporate. Add 3/4 of the blueberries to the mixture and fold into the batter.

Fill the muffin tins two-thirds of the way, top each with a few of the remaining berries. Place in the preheated oven and bake for about 25 minutes, until golden. Remove from oven and allow to cool in the tin for about 5 minutes, transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: Tea and Scones

*I added a streusel topping to mine, simply because I believe streusel makes EVERYTHING better. However, you may omit the streusel topping if you wish. It's a mixture of 3 tablespoons of sugar, 3 tablespoons of brown sugar, 1/2 cup plus 3 tablespoons flour, pinch of salt, 5 tablespoons melted butter. Mix together then sprinkle over the batter before placing in the oven.

An InLinkz Link-up

Southern Style Chicken and Rice

2016-10-10T13:26:00.000-05:00

Oh my gosh y'all, I am sooooo excited to share this recipe today!

I think it's safe to say that chicken and rice is a staple in everyone's recipe stash. But, this particular recipe is like no other that you've experienced before. This is even true for me, before I came across this recipe I had never tasted, let alone made a chicken and rice dish like this. And after the first bite I wondered where the heck it had been my whole life!

This ain't your typical chicken and rice. It's not loaded with cream of _______ and cream of _______. I'm not downing the "cream of" soups because I use them in my fare share of recipes, but this recipe doesn't call for them, and they truly are not missed. It's not topped with gobs of bubbly, gooey cheese. Again, nothing wrong with that, but this isn't that type of recipe.

Instead, this chicken and rice focuses on it's name sake. Tender, juicy chicken and rice that is loaded with tons of flavor.

This is a "back to the basics" recipe, if you will. This is the type of cooking our grandparents and great grandparents did. Good, fresh chicken sautéed with butter, onions, and celery and left to caramelize to give even more flavor to the dish. The chicken is removed and the riced is cooked in the same pan with the veggies to infuse even more flavor and to allow all those bits that are stuck to the bottom of the pan to be scraped up and infuse the dish.

This is comfort food the way it should be! Hearty, bursting with flavor and filling. Add some veggies and bread and you've got the perfect meal. This is one of our family favorites, especially during the fall and winter months. Not only is it bursting with flavor but the smell of this cooking fills the whole house and brings a sense of nostalgia, just like being at your grandparents house while they are whipping up a meal for the family.

Southern Style Chicken and Rice

Ingredients:

1 1/2 Cups rice (I used brown rice, but use whatever you'd like)
3 Cups chicken broth or stock
1-2 Tbsp butter
1 Onion, diced
3 Stalks celery, finely chopped
3-4 Cloves garlic, minced
6 Boneless, skinless chicken thighs
Salt and pepper, to taste
Parsley (optional)

Directions:

Place the butter in a large pan and allow to melt. Once melted add the onions and celery and sauté until translucent. Add the chicken thighs and allow to cook over medium until the vegetables become very soft and the pan begins to glaze (about 3-4 minutes). OR, turn the heat down to low/medium-low and allow to cook for about 20-30 minutes. This will yield a lot of good caramelization on the bottom of the pan, which will give you super big flavors running throughout the entire dish. Once the chicken is almost cooked though (about 75% of the way), remove from heat and allow to sit until cooled. Once the chicken has cooled, cut into bite-sized pieces. Set aside.

Leave the vegetables in the pan. There should also be some oil left in the pan. Add the rice and garlic to the oil and stir around to coat. Turn heat on medium and allow to cook for one to two minutes, stirring occasionally, until the rice begins to turn slightly transparent. If there is any oil left after the two minute period, discard and then add the chicken broth. Begin deglazing the pan by stirring the rice and scraping the bits off the bottom of the pan. Bring the mixture to a boil, then reduce to a simmer and add the chicken back in the pan.

Reduce heat to low, cover and cook for about 20 minutes. Turn off the heat, remove pan from stove and allow to sit for about 10 minutes. Stir, season with salt and pepper. Add parsley, if using and stir to combine.

Serve.

Recipe source: Seasoned Homemaker

Roasted Marshmallow Coffee

2016-09-22T18:24:00.000-05:00

Happy, official, first day of fall!

Even though it doesn't quite feel like fall outside, I couldn't keep myself from whipping up a fun, fall-inspired coffee to sip on this morning. While pumpkins definitely SCREAM fall, I didn't go there...yet. (Trust me, there is plenty of time for some yummy pumpkin recipes, and I promise I have some to share!)

Instead I went for roasted marshmallows. Channeling the goodness of cool air, bonfires and holding marshmallows over an open fire allowing them to get all brown, slightly charred and crispy on the outside while being melty and creamy on the inside! Oh, my mouth is watering just thinking about all that goodness!

That's right, people! I sweetened this coffee with a dash of cream and a super easy (like takes less than 5 minutes) simple caramel sauce and then topped with not one, but two kinds of marshmallows. A hefty dollop, or two, covers the top of the mug followed by a handful of mini marshmallows. Then the fun happens. You get to play with fire!

How many times do you get to say that? "Hang on a sec while I torch the top of your coffee"! I broke out my kitchen torch and let the flames roll (carefully, of course). My kitchen, for a brief moment, smelled like a campfire full of toasted marshmallows.

The end result. Well, of course, nothing less that pure awesomeness!

This coffee could definitely be enjoyed in the place of your coffeehouse coffee; it's indulgent, rich, and gives you that dose of caffeine you need to take on the day. It could also double as a dessert, or be just the pick-me-up you need in the afternoon.

The next time you want an indulgent caffeine treat that is full of fall goodness, look no further than this roasted marshmallow coffee. It will NOT disappoint!

Roasted Marshmallow Coffee

Ingredients:

8 Oz strongly brewed coffee
3 Tbsp heavy cream or half & half, divided
1 Tbsp brown sugar
1 Tbsp granulated sugar
3 Heaping Tbsp marshmallow creme
Mini marshmallows

Directions:

Place both sugars in a small saucepan over low heat until sugars begin to dissolve. Once sugars begin to dissolve, remove from heat and add two and a half tablespoons of cream and stir vigorously. Set caramel mixture aside.

Pour coffee in a coffee mug and add 2-3 tablespoons of caramel to the coffee and stir to combine. Gently pour 1 tablespoon of cream over the coffee. Gently top with marshmallow creme and mini marshmallows. Using a kitchen torch, toast the marshmallow creme and marshmallows. Enjoy!

Recipe source: A Lynsey original

Taco Ranch Pasta Salad

2016-09-21T17:00:00.003-05:00

Y'all, it is officially the last day of summer! Can you believe it? Tomorrow, at 9:21 a.m. to be exact, we can start wooing that crisp, fall air to come our way. Break out the boots, sweaters and indulge in as many pumpkin spice lattes as possible!

But, it's not officially fall. Yet.

So today, let's focus on the season at hand. Summer. Steamy, hot, toasty summer. And yes, here in The Natural State it still feels like 100% summer. And I've got the perfect recipe to enjoy on this warm day.

Pasta salad is one of my favorites. It's easy, quick and so very versatile. It's can be customized to suite your tastes and you can use whatever you have on hand to create a delicious side or meal in a matter of minutes.

I think it may be safe to say that this is one of my all time favorite pasta salad recipes. It's got it all; chicken, tomatoes, black beans, corn, onions, starchy pasta and it's all tied together with the oh-so-delicious, cool, creamy ranch dressing. But the goodness doesn't stop there; it's topped with tons of shredded cheese and crunched up cheesy Doritos. Yes, Doritos! This salad truly does have it all.

It comes together quickly, especially if you use the help of a rotisserie chicken. (Gosh, rotisserie chickens are a lifesaver when I have to fix a meal in a pinch!) Plus, it can be made ahead of time making it ideal for quick weeknight meals or when you're getting ready for a big gathering. This salad is perfect for a side at a cookout, but is hearty enough to be a meal alone.

This salad is delicious, refreshing and packed full of juicy chicken and tons of veggies. It's incredibly addicting and you truly can't stop with just one bite! And, it's not your basic pasta salad. I mean, how many pasta salads have you had that involve a delicious, cheesy tortilla chip crunched up and tossed over the top?

Do yourself a favor and make this pasta salad. Like now!

Taco Ranch Pasta Salad

Ingredients:

1 Package ranch salad dressing and seasoning mix

1/2 Cup mayonnaise

1 Cup plain Greek yogurt

1/2 Cup sour cream

Juice from 1/2 a lime, more if desired

2 Cups cooked, shredded chicken ( I used rotisserie chicken)

16 Oz (1 box) rotini pasta, cooked to al dente, drained and set aside

14.5 Oz can corn, drained

14.5 Oz can diced tomatoes, lightly drained

15 Oz can black beans, drained and rinsed

1 Bunch green onions, diced

1/3 Cup chopped cilantro

1 Cup shredded cheddar or Colby Jack cheese

1 Cup crushed cheese Doritos

Directions:

Combine ranch mix, mayonnaise, yogurt, sour cream and lime juice in a medium blow and mix to combine. Set aside.

In a separate bowl combine chicken, pasta, black beans, corn, tomatoes, onions and cilantro, stir to mix. Add the mayonnaise mixture to the chicken mixture and stir until ingredients are coated. Cover and refrigerate until ready to serve.

To serve, top with cheese and Doritos. Enjoy!

Recipe source: barely adapted from Pip and Ebby

SRC: Basundi (Thickened Milk Dessert)

2016-09-19T00:07:00.002-05:00

Some of my favorite things about The Secret Recipe Club is getting to discover new food blogs, getting to know new people who share some of the same interests as myself, and perhaps my most favorite is being introduced to new foods from other cultures.

This month I was assigned to The Big Sweet Tooth blog. The brainchild behind the food, recipes and writing is Rafeeda. Rafeeda is a wife, a mother of 2 sweet and feisty girls, who pours her heart and soul into the food she prepares for her family. She features a plethora of recipes on her blog from some desserts featuring the all-time favorite Nutella, to recipes that pull from her cultural background. I perused several interesting and delicious recipes before I finally settled on what I wanted to make this month.

Ultimately I decided to make basundi. Why? Well, because I've never heard of it let alone ever had it. So, why not? Right?

Now, I'm sure you all are thinking the same thing I did when I came across this recipe. What the heck is basundi? Well, it is a thick sweetened milk that is flavored with cardamom and/or saffron then garnished with chopped or crushed nuts. Traditional basundi is a special Indian dessert that is typically prepared during festivals in the western part of India. Typically basundi is prepared using khoya (mawa), condensed milk, cream and even evaporated milk powder. Aside from the traditional flavorings of cardamom and saffron, it can be flavored with strawberries, custard, apples, oranges and even mangos.

Since this was my first time ever experiencing this Indian treat I decided to stick to the traditional version using cardamom and saffron and sprinkling with chopped almonds. It was delicious and packed full of those fragrant spices. And, like Rafeeda said it was hard to allow to chill, so I did try it at room temperature, as well as chilled and it was amazing both ways. I can't wait to try other flavor variations, fresh strawberries would be truly amazing!

Basundi

Ingredients:

2 Cups + 2 Tbsp whole milk

2 Tbsp sugar

1/4 Tsp ground cardamom

Pinch ground nutmeg

5-6 Strands saffron

2 Tbsp chopped or crushed nuts (almonds, pistachios, or cashews)

Directions:

Pour milk in a heavy saucepan and place over medium-low heat, simmer until it's reduced by half. Stir the milk consistently to prevent burning or sticking to the bottom. (Scraping the sides of the pan will collect the cream and combine it back into the milk to create a richer base) This entire process will take approximately 30 minutes.

Once the mixture has reduced, add the sugar, saffron, cardamom and nutmeg and stir to combine. Continue cooking for another 5 minutes, or until the saffron has begun to release some of its color.

Remove the mixture from heat, add the nuts and allow to cool.

This dessert can be eaten at room temperature or chilled.

Drizzle with honey before serving, if desired.

Recipe source: The Big Sweet Tooth

An InLinkz Link-up

SRC: Bacon Fat Chocolate Chip Cookies

2016-07-17T23:22:00.000-05:00

Happy Monday y'all!

I have 5 words for you. Bacon. Fat. Chocolate. Chip. Cookies.

Yes, you read right; bacon fat chocolate chip cookies. Just when you thought that chocolate chip cookies couldn't get any better, Chelsy over at Mangia added a little bit of bacon drippings to to the batter of these beloved cookies. And you know what? It's absolutely ingenious!

I am beyond happy about my assignment for Secret Recipe Club this month because that is what brought me across Chelsy's blog. She's a southern girl, just like me, who loves food and has a special place in her heart for sweets. I perused her blog for hours and came across one recipe after the next that I became completely obsessed with. And then...I came across the five little words that that made the heavens open up.

Bacon fat chocolate chips cookies. I was done looking and knew exactly what I was going to make for this month's reveal.

These little guys did NOT disappoint. Chewy, caramely cookies with a slight bacon taste and tons of chunks of dark chocolate. Oh. My. Goodness. Where have these been all my life?

Everyone, stop what you're doing and go make these cookies NOW. You need this. I promise!

Bacon Fat Chocolate Chip Cookies

Ingredients:

3 Tbsp bacon fat, cooled
1/4 Cup brown sugar
1/4 Cup granulated sugar
2 Large eggs
1 Tsp vanilla
1/4 Cup + 2 Tbsp flour
Pinch sea salt
1/2 Cup dark chocolate chunks

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Place bacon drippings and sugars in a large bowl and beat on high until smooth, about 3-5 minutes. Add the eggs and vanilla and mix to combine. Add the flour and salt and mix until incorporated. Add the chocolate chunks and fold in until evenly distributed.

Drop dough by the spoonfuls on the prepared baking sheet. Place in the preheated oven and bake for about 8-10 minutes, until golden brown. Remove from oven, allow to cool for 5 minutes on cookie sheet, transfer to cooling rack and allow to cool completely.

Recipe source: slightly adapted from Mangia Blog

An InLinkz Link-up

No-Bake Blueberry Cheesecake in a Jar

2016-06-24T05:00:00.000-05:00

It's hard to beat a good cheesecake. My most favorite cheesecake ever is one that I had when Spencer took me to Las Vegas. It was a cheesecake from Wolf Gang Puck's restaurant; a cheesecake with crème brule topping and two types of fruit compote. Oh my gosh, it was perfection on a plate. Smooth, silky, creamy cheese cake with a light, crispy, sugar topping. And the fruit compote was absolutely amazing. I promise I still have dreams about the stuff.

I know I couldn't even come close to replicating the recipe from the infamous Wolf Gang Puck, so I don't even try. Instead, I come up with different variations, some utilizing the oven and some that are simple no-bake recipes. I remain successful doing this!

While a classic cheesecake is truly hard to beat, trying to execute them during the summer months isn't something I do unless it's a special request. You're talking about at least an hour or more of baking time, water baths and such. Among other things, heating up your house in the dead of summer. Ummm...no thank you!

During the summer, if I can choose, I opt for the no-bake option. Minimal heat, no water baths and it's ready in a fraction of the time.

However, there is one thing I will fire up my oven for. No second thoughts. Streusel. And, this graham cracker streusel is life changing. Almost as much as that cheesecake I had in Vegas. I could eat this stuff alone, by the handfuls. It's delish! Soooo, you may want to make a little extra just to have some to snack on while you're assembling the cheesecakes! No one else will know ;)!

Once all the cooked ingredients have cooled assembly is a cinch. Sprinkle some crumbled graham cracker streusel on the bottom of a jar, followed by cheesecake filling, blueberry sauce and some fresh blueberries, repeat the process and you're done. Folks, you have a delicious, cool, summery cheesecake in less time than it takes to make a traditional cheesecake!

I love things in mason jars, it's just a fun presentation. Plus, it makes it completely transportable and personalized portions. For a picnic or cookout, simply assemble in a jar, seal with the lid for transportation and put in a pan of ice to keep cool until serving.

This is a fun and delicious spin on the traditional cheesecake. I love the two kinds of blueberries, the whole fresh berries and the berry sauce. It helps to add various layers of flavor and texture. But I have to say my favorite part of the whole thing is the streusel. It's crunchy, crispy, salty, caramel-y and buttery.

Say hello to your new favorite dessert for the summer!

No-Bake Blueberry Cheesecake in a Jar

Ingredients:

Graham Cracker Streusel-

1/2 Sleeve graham crackers, about 5 whole crackers

3 Tbsp sugar

1 Tbsp brown sugar

3 Tbsp old fashioned oats

Pinch salt

6 Tbsp butter, melted

For the blueberry sauce-

3/4 Cup fresh or frozen (thawed) blueberries

1 1/2 Tbsp water

2 Tbsp sugar

For the cheesecake-

1 (8oz) Stick cream cheese (Greek yogurt, reduced fat or regular fat are all fine)

1/4 Cup powdered sugar

1 Cup whipping cream

To assemble-

1 - 1 1/2 Cups blueberries

Directions:

Preheat oven to 350. Line a baking sheet with foil. Set aside.

Using hands, crumble graham crackers over a bowl. Add both sugars, oats and salt and toss to combine. Add melted butter and stir to ensure everything is completely coated. Spread evenly on the prepared baking sheet. Place in the preheated oven and bake for about 12-15 minutes.

The mixture will form a solid sheet and be golden brown. Remove from oven and allow to sit for about 5 minutes. Gently lift the edges up to ensure the streusel doesn't stick. Allow to cool completely and then break into pieces.

For the blueberry sauce-

Place blueberries, water, and sugar in a small saucepan. Toss to coat. Place over medium low heat and allow to cook until berries start to burst, about 3-5 minutes. You want there to be some sauce (blueberry juices) but not super thick. Remove from heat and allow to cool.

For the cheesecake filling-

Pour the cream in a medium bowl and beat on high until stiff peaks begin to form. Set aside.

Place room temperature cream cheese in a bowl and beat on high until smooth. Add the powdered sugar and beat until combined. Pour the whipped cream in the cream cheese mixture and gently fold in until incorporated.

To assemble-

Place a few of the crubles in the bottom of 3 to 4 small mason jars. Add a heaping tablespoon of the cheesecake mixture in each, top with about 3 teaspoons of blueberry sauce, followed by a few blueberries, continue layering once more. Garnish with a few pieces of crumble and serve.

Recipe source: A Lynsey Original

Blackberry Basil Lemonade

2016-06-23T21:15:00.001-05:00

I love lemonade year around, but when summer rolls around I get an intense urge to whip up a big batch of the tart, cold drink. Whether it be classic yellow or some version with various other fruits, it's pretty much a given that once those temps start spiking I will be in the kitchen squeezing some lemons.

This year isn't any different. At the first sign of the heat I was in the kitchen whipping up a batch of ice cold lemonade and we've been sucking it down as quickly as I make it.

One of the batches I've whipped up so far included some basil from my garden and some big, juicy blackberries. And I must admit, it's incredibly delicious. Tart lemons, sweet blackberries and fresh basil make a tasty combination.

This lemonade comes together extremely quickly. I combined the lemon juice and sugar in a mason jar and shook the mess out of it until the sugar dissolved. The rest was a matter of squishing some blackberries and adding some water to the mix to dilute it slightly. When ready to serve plop some basil leaves in a glass filled with ice and top with lemonade.

If you like a little fizz you could fill three quarters full with lemonade and top off with soda water. If you're looking to make it an adult beverage a splash of bourbon or vodka can be mixed in to make a refreshing summer cocktail perfect for sipping on those warm summer nights, poolside or at your next backyard bbq.

Blackberry Basil Lemonade

Ingredients:

1/2 Cup (about 3 1/2 large lemons) fresh squeezed lemon juice

1/4 Cup sugar

1/3 Cup blackberries

1 1/2 Cup water

6-7 Basil leaves

Directions:

Pour lemon juice and sugar in a mason jar, secure lid on the jar and shake vigorously until sugar is dissolved. Add the blackberries to the lemon juice, using a muddle or spoon gently press the blackberries to release juice. Pour the lemonade mixture and water in a pitcher and stir to combine. Roughly chop 2 to 3 leaves per glass, fill glasses with ice and fill with lemonade.

Recipe source: A Lynsey Original

Orange Cheesecake Fruit Dip

2016-06-22T17:29:00.000-05:00

I keep our fruit bowl stocked year around, but especially during the summer months. We eat fruit by the truckloads during the summer months. It's healthy, refreshing and can be grabbed quickly.

We love our fruit by itself, but from time to time I like to change things up and add a little something to serve with the fruit. This fruit dip is one of our favorites. It's so good, flavorful and can be made in no time. I love making a big batch of this and spooning up a bowl whenever I cut up fruit to snack on.

This fruit dip can be customized to your taste and mood; simply omit the orange juice and zest and change the pudding flavor according to taste. I've made a variety of flavors and they are all delicious and a hit with my family.

This particular version tastes just like those orange dreamsicles that I enjoyed throughout my childhood. The orange zest and fresh squeezed orange juice add a burst of refreshing and bright flavor to this dip.

This dip is a cinch to make and perfect with whatever fruits you have on hand. This is great for an afternoon snack, can be layered with fruit and granola for a fun breakfast treat, and can be placed in a bowl and plopped in the cooler for a yummy snack by the pool!

Orange Cheesecake Fruit Dip

Ingredients:

1/2 Cup Greek yogurt (vanilla or plain)
1/2 (3.4oz) Package cheesecake instant pudding mix
Zest of half a medium orange
Juice of half a medium orange
1/2 Cup whipping cream*
2 Tbsp powdered sugar*

Directions:

Place whipping cream in a medium bowl and beat on high until peaks begin to form. Add powdered sugar and continue beating until stiff peaks form. Set aside.

Place yogurt and pudding mix in a bowl and stir until completely incorporated. Add the orange zest and orange juice and stir to combine. Gently fold in whipped cream. Serve immediately or refrigerate until ready to serve.

Notes-
*Store bought whipped topping can be used in place of whipping cream.
*If using store bought whipping topping, omit powdered sugar
*Sugar free pudding can be used in place of regular pudding, I have used sugar free and there is no
difference.
*Sugar free or light whipped topping may be used

Recipe source: A Lynsey Original

Black Eyed Pea Salad

2016-06-21T20:02:00.000-05:00

Y'all, summer is here and my garden is bursting with fresh veggies! Eeek! I'm obsessed with fresh vegetables from the garden and I get giddy at the fact I'm able to walk out my back door and pluck a variety of vegetables from the garden.

The first time I made this salad was the end of last summer and I think it's safe to say I was instantly obsessed! I was only able to make it a few times before summer finally came to an end and I've been waiting on summer to roll around again just so I could make it again.

Well, my friends, summer is here and the grill has been fired up I don't know how many times which means this salad has been made countless times already!!! I love making a big batch of this salad, eating it as a side for dinner then various other times through the week. I can honestly make a meal out of this salad alone. It's one of those recipes that truly gets better as it sits.

Sweet corn, creamy peas, juicy tomatoes and a delicious tangy vinaigrette come together quickly to make this refreshing salad that is bursting with flavor. Not only can it be served as a side, but also as a sauce over chicken, pork or fish, a dip, and even over a bed of lettuce. The options truly are endless.

I love this salad in its original form, but can't wait to try it utilizing some other fresh vegetables from the garden. And if you really want to get wild and crazy toss some crispy bacon in the mix! Whip this up for your next bbq and get ready to taste your new favorite side!

Black Eyed Pea Salad

Ingredients:

3 Ears fresh corn, shucked and silks removed
2 Cups fresh black-eyed peas, shelled (or frozen black-eyed peas, thawed)
2 Tomatoes cored, seeded and chopped
1 Onion, finely chopped
1/2 Stalk celery, finely chopped
1 Clove garlic, minced
1 Small bunch basil, stems removed and sliced thinly in chiffonade
2 Tbsp finely chopped parsley

For the vinaigrette-
2 Tbsp apple cider vinegar
1/2 Tsp sugar
1 Tsp dijon mustard
1/4 Cup canola oil
Coarse salt and freshly ground black pepper

Directions:

Bring a large pot of water to a rolling boil, season with salt, add the corn and cook for 2 to 3 minutes. Remove from pot and transfer to a paper towel lined plate. Bring the water back to a boil and add the peas, simmer until tender (but not mushy), about 20 minutes. Once the peas are tender, drain and add to a bowl of ice water to shock them (this will stop the cooking process). Strain and set aside.

Meanwhile, cut the corn off the cob and add to a bowl along with tomatoes, onions, celery, garlic and basil, stir to combine. Add the cooked peas and stir.

For the vinaigrette-
Combine the vinegar, sugar and mustard in a bowl and whisk to combine. While whisking continuously, add the oil in a steady stream and continue whisking until combined and emulsified. Season with salt and pepper.

Pour over the vegetables and toss to coat. Taste, adjust seasonings if needed and serve.

Recipe source: barely adapted Bon Appetit, Y'all by Viriginia Willis

Frosted Pink Lemonade

2016-06-20T18:21:00.000-05:00

Happy (official) first day of summer!

Not that it hasn't felt like summer for, oh, the past three or four weeks. I'm not sure about where you are, but here in good ol' Arkansas we went from pleasant spring days to deep summer heat over night. For those of you that love a nice steam in the sauna just zip over to Arkansas real quick and stand outside and you'll be set!

Our temps are in the 90's but the heat index is registering about 105 so I'm loving recipes that are easy, low or no heat needed and ones that help us cool off.

So, to kick off the first day of summer I've got a super simple recipe that is perfect for cooling down and beating that summer heat that is upon us. Frosted pink lemonade.

Lemonade is a quintessential summer beverage. A tall glass of sweet, cold, tart lemonade truly is hard to beat on a hot day. Could it get any better?

Well....I have to say yes.

How?

Well, by added a few scoops of vanilla ice cream to it, blending it up and dropping a straw into it. Hello cool and refreshing and so long hot and sweltering.

Two ingredients are all you need to make this delicious and refreshing treat. Pink lemonade and vanilla ice cream. Pop in in the blender, blend and enjoy! Keep this recipe in your back pocket for a fun and cool treat throughout the summer months!

Frosted Pink Lemonade

Ingredients:

2-3 Large scoops vanilla ice cream
1 Cup pink lemonade homemade or store bought

Directions:

Place ice cream and lemonade in blender, blend on low until incorporated. Transfer to cup and enjoy!

Recipe source: A Lynsey original

Avocado Jalapeno Chicken Toastadas

2016-05-31T15:22:00.000-05:00

This post is sponsored by The Women Bloggers, LLC and #SoapBoxInfluence. A huge thanks to Kendal King Group and Bush's #HummusMadeEasy Campaign. All opinions expressed are my own.

So how many of you grilled out over the weekend? And, how many of you have leftovers sitting in your refrigerator right now?

If you could see through the computer, you would see that I'm over here frantically waiving my hands in the air. This past weekend we broke out the smoker for the first time this year and loaded it up with ribs, wings and tons of chicken thighs. When we smoke meat I make sure we have enough to eat immediately and to last us a few days and this time was no exception.

I love when we can get 2 to 3 different meals utilizing one key ingredient and that's exactly what I've done here. Over the weekend I whipped up another batch of my avocado jalapeno hummus (which took no time thanks to Bush's #HummusMadeEasy packets) for us to snack on while we were playing in the pool and enjoying some of the nice weather and I ended up having a little bit left.

So yesterday, we took it easy, stayed in doors out of the rain and had some family time. For supper I decided to utilize some of our leftovers and whip up an easy, Mexican inspired dish utilizing some of my leftover hummus and chicken.

The end result was a delicious avocado jalapeno chicken tostada. It came together extremely quickly, making it ideal for a quick weeknight meal and it utilized ingredients that I already had on hand, and typically keep stocked.

I heated some flour tortillas over my gas burners on the stovetop, you could always toss them under the broiler for a few seconds if you don't have gas burners. Then I layered on some of my hummus, topped with sliced chicken, sprinkled with cheese, cilantro and topped with a dollop of sour cream. It was delicious, filling, bursting with flavor and didn't weigh us down.

This would pair perfectly with your favorite salsa, cheese dip and guacamole. Perfect for a quick meal or a fiesta. Whip up some margaritas and enjoy!

Avocado Jalapeno Chicken Toastadas

Ingredients:

Flour or corn tortillas
1 Recipe for avocado jalapeno hummus
2 Chicken breasts, grilled and sliced

For assembling-
1 Tomato, chopped
Cilantro, chopped
Shredded cheese
Sour cream
Pico de gallo

Directions:

Toast tortillas over gas stove top burners until lightly charred. If you don't have a gas top stove, place on a baking sheet and place under the broiler and broil on each side for about 30-45 seconds, until lightly toasted.

Place tortillas on plates and spread desired amount of hummus over them. Top with sliced chicken breasts and desired toppings. Enjoy.

Recipe source: A Lynsey original

Lemon Icebox Pie in a Jar

2016-05-27T05:00:00.000-05:00

When I think of lemon icebox pie I instantly think of my dad. He LOVES a good lemon icebox pie. But it has to meet all of his requirements. Sweet, but not too sweet. Thick, tart, without being too tart. A great crust, but it has to be a good balance of salty and sweet and it definitely has to be crispy. And if you want big bonus points...a meringue topping with lightly browned peaks will put it over the top.

So, when I was chatting with him about what foods he thought of when summer and Memorial day rolled around it's was no surprise that lemon icebox pie was one of the first things out of his mouth. Among some of the other top contenders were key lime pie, banana pudding and brownies and ice cream. But, he kept going back to the lemon icebox during the conversation.

That conversation stuck with me, as well as lemon icebox pie.

Like my dad, I'm a huge fan of the lemon icebox. Tart, sweet, creamy and tangy. I mean, it hits all those notes I love so much. I know pies are a staple at many holiday celebrations, but they are a finicky dessert and they can sometimes be a pain to serve. So with that thought, I automatically went to pie in a jar.

I'm ~~slightly~~ obsessed with food in jars. I'm not sure what it is about it, but it's cute and I'm instantly drawn to it. So, going with dad's rec and my obsession with jars, I decided to make a lemon icebox pie in a cute little mason jar!

These little pies were so much fun to make. And since they are in jars they are easy to transport. Oh, and if you're taking them to a cookout this weekend (or anytime during the summer) simply set them in a bucket of ice to keep them cool. And they're cute!

Aside from the ease and cuteness, these pies definitely hit all my dad's requirements (minus the meringue). But he still wouldn't disapprove, he likes a good dollop of whipped cream too, so it would still get his seal of approval.

These little pies have a crisp, buttery crust that is sweet with the perfect amount of salt. It's topped with a filling that is creamy, smooth, sweet, tangy and tart. Delish! To serve a dollop of fresh whipped cream and a sprig of mint and viola. A perfectly beautiful dessert that is light, sweet and screams summer!

This is a pie that I know would please my dad and all you lemon lovers out there.

Lemon Icebox Pie in a Jar

Ingredients:

For the crust-

1 1/4 Cups graham cracker crumbs (about 7 graham crackers crumbled)

1 Tbsp sugar

1 Tsp salt

2 1/2 Tbsp butter, melted

For the filling-

1 Can condensed milk

Zest of 2 lemons

1/2 Cup fresh squeezed lemon juice, about 4 medium lemons

1 1/3 Cup heavy whipping cream
1 Tbsp sugar

Directions:

Combine graham cracker crumbs, sugar, salt, and butter a bowl and mix until all crumbs are coated in butter. Place 1/4 cup plus 2 tablespoons loosely packed mixture in half pint, wide mouth mason jars. Firmly press the crumbs in each jar to form a solid layer. Either set aside, or place in a 350 oven for 8 minutes, remove and allow to cool slightly.

For the filling-

Combine condensed milk, lemon zest and lemon juice in a bowl and whisk to combine.

Pour whipping cream in a separate bowl and beat on high until peaks begin to form. Add the sugar and continue whipping until stiff peaks form. Reserve about half a cup.

Gently fold the lemon mixture into the whipped cream. Divide the mixture evenly among the jars, leaving a tiny space at the top so the lid can fit if traveling. Refrigerate for at least one hour, or until ready to serve.

To serve-
Top with a dollop of whipped cream and a sprig of mint. Serve.

Recipe source: A Lynsey original

Hard Cherry Lemonade

2016-05-26T00:54:00.000-05:00

I've had 3 bottles of cherry ginger beer sitting on my shelf for several months. Every time I walk past them I hear them screaming at me, "uuuuuse meeee". And for the past few months I've ignored their plea.

.....Until now.

I finally had enough time to devote a little thought to write a recipe that utilized the amazingness that is this ginger beer. And just in time for the warmer weather and Memorial Day.

This has to be one of the simplest cocktails I've ever made. I mean, it comes together in under 5 minutes and is pure perfection.

For those of you that are new, you must know that I'm obsessed with ginger beer and all it's awesomeness. It's light, refreshing, crispy, with a hint of spice. It's perfect in mules, in fact, that's how I was first introduced to it. But it's also great in mojitos and to brighten up several other cocktails. And the other day, well, I used it to make a hard lemonade.

I came across this cherry version of one of my favorite beverages in the super market a few months ago. It's got all the flavors and characteristics I love about ginger beer but with a subtle cherry undertone. This ginger beer is amazing and the perfect thing to add to lemonade.

So, when the temps dipped and the humidity subsided I whipped up this hard cherry lemonade. Oh-mah-goodness, it was love at first sip.

Fresh, tart lemon juice, crispy, slightly spicy, cherry ginger beer, a splash of rum and a sprig of mint come together in this perfectly delicious and refreshing hard lemonade. This is one of those drinks that comes together in no time, but would be easy to multiply to make a big batch making it easy for serving a crowd.

This hard lemonade is summer in a glass. Refreshing, bright, fizzy and pretty.

Hard Cherry Lemonade

Ingredients:

1/2 Medium-large lemon, cut in quarters

2 Tsp sugar

4 Oz rum

1 bottle cherry ginger beer

Ice

Mint, optional

Maraschino cherries

Directions:

Place 2 lemon wedges in 2 glasses. Muddle to release the juices. Add 1 teaspoon of sugar to each glass, stir to combine. Divide rum between two glasses and mix. Fill each glass with ice, fill with ginger beer, stir to mix. Garnish with a lemon wedge, cherry and sprig of mint if desired.

Serve.

Recipe source: A Lynsey original

Dill Pickle Dip

2016-05-25T22:32:00.000-05:00

Pickles.

Oh goodness, how I love them. And the apple doesn't fall too far from the tree, my little man is pickle obsessed too. Salty, sweet, sour; it doesn't matter we're a fan of them all.

Fried dill pickles are on of my all time favorite foods. I mean, seriously, what's not to love about them? Tart, tangy, crunchy pickles coated in a salty, crispy batter and dipped in cool ranch. I love those things.

But, during the summer months, the last thing any of us really want to do is stand over a huge pot of bubbling oil in the 100 degree temps frying anything. Soooo...what's a fried pickle lover to do? Whip up a dip that will hit all those notes without all that work.

This dill pickle dip is just the ticket.

A mix of tangy cream cheese, rich Greek yogurts and creamy mayonnaise is whipped together and then seasoned with garlic, dill weed, a splash of dill pickle juice and diced dill pickles. This stuff is amazing. Cool, creamy, and crunchy. Swipe a crispy, salty potato chip through it and you've got the perfect balance of flavors.

This dip comes together in no time at all and is incredibly addicting. It could also double as a spread for a burger. It can be thrown together right before your cookout or made ahead of time and the flavors are given a chance to develop and enhance. I think it's safe to say I've found one of my go to dips for the summer season.

Dill Pickle Dip

Ingredients:

4 Oz Greek yogurt cream cheese

3 Tbsp mayonnaise

1/4 Cup Greek yogurt or sour cream

1/4 Tsp garlic powder

1/2 Tsp dry dill week

2 Tbsp dill pickle juice

1/4-1/3 Cup diced dill pickles

Directions:

Place cream cheese in a bowl and beat on high until smooth. Add the mayonnaise and yogurt and mix until combined. Add the garlic powder, dill week, and dill pickle juice and mix. Once all ingredients are incorporated, add the diced pickles and fold in.

Place in a serving dish, cover and refrigerate until ready to serve.

Recipe source: A Lynsey Original

Sweet Peach Tea

2016-05-24T00:45:00.000-05:00

Y'all, this is the first time in I don't know how long that Arkansas has actually had a spring "season". Usually we have one or two days of pleasant weather before it turns scorching hot and it feels like the temps are in the 1000's. So, I have been enjoying every single second of these amazingly cool, spring days.

These temps also motivated me to get out on my back patio and give it a long over-due makeover. I mean, I haven't done anything with it since I moved in the house (almost 13 years ago...eek). The previous owners had definitely DIY-ed some stuff; there was some not so smooth concrete poured at some point, the patio was extended by burying some cinder blocks and the covered area was extended at some point too. So it's safe to say that there have been a lot of add-ons over the years.

So, since there was a hodge-podge of surfaces along the patio I decided it was due time to make some improvements. Granted, I didn't want to spend a ton on said improvements so I did a little research then headed to Home Depot to get some supplies. A few hours later I had said supplies and headed home to dive in.

I'm proud to say 2 weekends of hard work, different colored fingers, and lots of sore muscles and I know have a patio I'm extremely proud of. Y'all, the hubs cemented over the cinder blocks and I taped, dyed and dyed some more and it now looks like a tiled patio. I'm beyond proud of how it all turned out.

Not only am I proud, I've been itching for amazing weather and trying to find any excuse to enjoy the new patio and layout. To break it in just right, I decided to whip up a truly southern beverage to sip on while I sat on my new patio.

There's nothing more southern and summer-like that sweet tea. This particular tea is sweetened with the most amazing peach syrup. Life changing stuff y'all. And lucky for all of you, I whipped up this recipe just in time for the kick off of summer, Memorial Day.

This tea is perfect for the warmer temps that will definitely be upon us. It's delicious, refreshing, can be made in bulk and will be a hit at your cookout. You can combine it and pour it from a pitcher or set up a little drink bar and allow everyone to customize their own drink. Either way, just make sure this is part of your celebration and a staple of the summer season.

You can even make this a hard iced tea by adding a splash of bourbon to the mix. This tea is amazingly refreshing. It's strong, sweet and bursting with peach flavor. And to brighten it up just that much more I muddled in a few mint leaves. Ah-mazing people.

This is the summer anthem right here!

Sweet Peach Tea

Ingredients:

For the tea-

2 Tea bags

3 Cups water

For the peach simple syrup-

1/2 Cup water

2/3 Cup sugar

1 Peach, sliced

To assemble-

Fresh mint

Bourbon-optional

Directions:

Pour water in a large saucepan and bring to a boil. Once the water has reached a boil, remove from heat, add tea bags, cover and allow to steep for 30 minutes.

Pour in a pitcher and refrigerate until ready to serve.

For the simple syrup-

Place water and sugar in a saucepan and bring to a boil. Reduce to a simmer and stir until sugar is dissolved. Add the peach slices, cover and allow to sit for about 45 minutes. Pour into a mason jar and refrigerate until ready to serve.

To serve-

Remove peaches from syrup (either discard or place in airtight container and use for ice cream or cake topping) and pour into a small pitcher or jar.

Place mint in the bottom of a jar and muddle to release the oils. Add desired amount of peach syrup, 2 ounces of bourbon if using) fill with ice, pour tea over ice and stir gently. Serve.

Recipe source: A Lynsey Original

Copycat Maggianos Chopped Salad

2016-05-23T11:48:00.000-05:00

Y'all, I am beyond excited about this recipe. It crossed my path last week and I've been dreaming of it and drooling over it ever since I saw the picture. It was literally only a day before I made it and I started asking myself why I didn't make it before then.

Yes, it's that good!

Now I know some of you are probably thinking a salad, really? How in the world is that drool-worthy? Well, my friends, it is. Even if you aren't a salad person, this is definitely one that will have you thinking twice about refusing to eat a salad as a main course.

Now, I must admit, I've never been to a Maggianos restaurant nor have I ever heard of it before now. But, I have to give a HUGE thanks to Jessica, The Novice Chef, not only for introducing me to this restaurant but for sharing this incredible salad.

I've never had a salad I don't like, but there are some ingredients that make that cool, crispy dish irresistible to me. Some of those items on that laundry list of ingredients is blue cheese, bacon and avocado. And you know what? This salad had them all.

This salad is made up of basic ingredients you probably already have in the fridge and that you would most likely see on a salad bar. But the magic is truly in the dressing. This dressing is oh-mah-goodness, life changing-ly amazing.

A crispy bed of cold lettuce it topped with fresh chopped tomatoes, buttery avocado, salty bacon and creamy, blue cheese. And that vinaigrette, well it adds the perfect coating for all these ingredients that truly ties them all together.

This salad is delicious, comes together in about 30 minutes and can be multiplied to feed a large crowd. It's great for an appetizer, side and even a main course. The best part, it comes together in under 30 minutes.

This is my new favorite salad and as soon as you try it, it will be yours too!

Copycat Maggianos Chopped Salad

Ingredients:

For the dressing-

1 Tbsp granulated sugar
1 Tsp dry mustard
1/2 Tsp black pepper
1/2 Tsp crushed red pepper flakes
1/2 Tsp dried oregano
1/4 Tsp salt
1 Clove garlic, minced
2 Tbsp white vinegar
2 Tbsp red wine vinegar
2 Tbsp water
1/3 Cup canola oil
1/3 Cup extra virgin olive oil
1/3 Cup shredded parmesan cheese

For the salad-
3 Romaine hearts, chopped
1 (10.5 oz) Container cherry tomatoes, chopped
5 Oz crumbled blue cheese*
5 Slices bacon, cooked and crumbled*
1 Large avocado, chopped

Directions:

For the dressing-
Combine all ingredients in a food processor or blender and process until smooth. Transfer to an airtight container and store in the refrigerator until ready to serve, for up to a week.

For the salad-
Place lettuce, tomatoes, blue cheese, bacon and avocados in a large bowl and toss. Drizzle dressed, to taste, over the top and toss to coat. Serve immediately.

Notes-
*Proscuitto can be used in place of bacon. Simply place in a frying pan and fry on each side for 30 seconds, remove and drain on a paper towel then chop coarsely.
*Gorgonzola can be used in place of blue cheese
*If making in advance, toss the avocados in a liberal amount of lemon juice to keep them from turning brown.
*If making in advance, place the bed of greens in a large bowl and place ingredients in rows. When ready to serve, add dressing and toss to combine.

Recipe source: The Novice Chef

Jalapeno Avocado Hummus

2016-05-20T20:57:00.000-05:00

This post is sponsored by The Women Bloggers, LLC and #SoapBoxInfluence. A huge thanks to Kendal King Group and Bush's #HummusMadeEasy Campaign. All opinions expressed are my own.

How do you get your daily veggie intake?

Salad? Juice? Roasted?

Well, while I'm a fan of all of those and then some, I love to get my vegetables via an amazing, flavorful, delicious dip! It gives me that sense of indulging without totally tossing good eating habits out the window.

This jalapeno avocado hummus is one of my new favorite ways to really indulge and get my vegetables all at once. Plus, I don't feel bad after having a hefty helping for my afternoon snack. This hummus has it all; smooth, creamy, buttery, tart, bright, a hint of heat which can totally be adjusted according to taste, and it's refreshing.

It's perfect on a crispy carrot, crunchy broccoli, sweet peppers and even sugar snap peas. You can also pair with your favorite pita chip or cracker. Aside from being a delicious dip, it's also perfect on wraps, sandwiches and even tostadas.

This hummus screams summer! So whip up a batch, grab some vegetables, pour a glass of wine and head out on the back patio to enjoy the summer evenings!

Jalapeno Avocado Hummus

Ingredients:

1 (15oz) Can Bush's garbanzo beans, drained and rinsed

1 Packet classic flavor Bush's Hummus Made Easy

2 Avocados, halved, seeded and skin removed

Juice of 1 large lime

1 Clove garlic

1 Medium jalapeno, sliced in half and seeds removed (leave seeds if you prefer more spicy)

3/4 Cup cilantro

Pinch salt

Olive oil

Directions:

Place all ingredients but olive oil in the food processor and process until ingredients are smooth. Taste, adjust seasonings, and stream in olive oil until desired consistency is achieved.

Serve.

Recipe source: A Lynsey original