Savory Sweet and Satisfying

Lemon Curd Ice Cream

2026-06-05T05:00:00.130-04:00

This ice cream is summer in a bowl. Creamy lemon ice cream swirled with a delicious tangy homemade lemon curd. Such a delicious way to start my summer time.

Between the lemon curd and the lemon ice cream you will need the juice and zest of many lemons. You will need the zest of 5 lemons and 1 cup plus 2 tablespoons of lemon juice. When added all up you will need 6 lemons, provided each lemon yields 3 tablespoons of juice.

Lemon Curd Ice Cream

Ingredients:

Lemon Curd

2 eggs, lightly whisked
1 egg yolk
1 cup granulated sugar
3/4 cup fresh lemon juice, about 4 large lemons
1/2 cup unsalted butter, cubed
2 lemons zested

Lemon Ice Cream

3 ounces cream cheese, room temperature
3 cups half and half
1 cup granulated sugar
3 lemons zested
1/4 cup, plus 2 tablespoons, about 2 large lemons fresh lemon juice
1 1/2 cups heavy whipping cream

Directions:

Lemon Curd

In a medium saucepan, whisk together the eggs, egg yolk, sugar and lemon juice, just until combined. Add in the butter and lemon zest. Heat over medium heat, stirring constantly until the curd is thick and coats the back of a spoon, about 5-8 minutes.
If desired, blend with an immersion blender for a smoother texture.
Pour the curd into a container and refrigerate until cool.

Lemon Ice Cream

Place freezer safe container, for storing the ice cream, in the freezer.
In a large bowl, add in the cream cheese and a little bit of half and half. Whisk until the cream cheese is completely incorporated into the half and half. Slowly add in the remaining half and half, whisking until well combined.
Add in the sugar and lemon zest. Whisk until the sugar is dissolved.
Add in the lemon juice and heavy cream. Whisk just until combined.
Pour into an ice cream maker and churn according to manufacturer's directions.
Remove storage container from freezer and transfer 1/3 of the ice cream into it. Dollop about 1/3 of the completely cooled lemon curd on top. Repeat the layers 2 more times. Using a knife swirl the curd into the ice cream. Put the lid on and freeze.

Enjoy!!!

Notes:

I used all of the lemon curd the recipe made, which was about 1 1/2 cups. You can always use less if you want.

*Adapted from Saving Room for Dessert.

S'mores Iced Coffee

2026-06-03T05:00:00.086-04:00

I had seen several different recipes for a s'more iced coffee, but didn't completely like any of the recipes, just like parts of different recipes. So I decided to combine the parts I liked into one recipe.

The coffee had a great chocolate flavor combined with a delicious sweet flavor from the marshmallow fluff.

S'mores Iced Coffee

Ingredients:

1 cup cold brew coffee
1 tablespoon chocolate sauce, plus more for topping
4 tablespoons marshmallow fluff, divided
coffee ice cubes
1/2 cup milk
graham cracker crumbs, for topping

Directions:

In a glass measuring cup, stir together 1 tablespoon chocolate sauce and 1 tablespoon marshmallow fluff. Pour in the coffee and whisk everything together.
Add coffee ice cubes to a glass or mug and pour coffee over top.
In same measuring cup, whisk together the milk and remaining 3 tablespoons marshmallow fluff.
Pour the milk mixture over the coffee.
Drizzle desired amount of chocolate sauce over top and sprinkle with graham cracker crumbs.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 202
Total Fat		1.5g
Saturated Fat		0.8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.1g
Cholesterol		5mg
Sodium		102.2mg
Total Carbohydrates		42.4g
Dietary Fiber		0.7g
Sugars		31.8g
Protein		4.5g
Calcium		16.5%
Iron		0.6%
Potassium		222.5mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

Make Again Monday: Crock Pot Bacon Ranch Chicken

2026-06-01T05:00:00.010-04:00

This chicken turns out so creamy and flavorful. I also like that it makes a lot, so I have plenty of leftovers for either dinner or lunch to sometimes both.

To see the recipe and original post click here.

Enjoy!!!

Chef Salad

2026-05-29T05:00:00.000-04:00

I was not feeling well one night and unfortunately we did not have any leftovers, so my youngest volunteered to make this salad by herself. I am so thankfully she is willing to help out when I do not feel well. I'm not sure what I am going to do when she is also away at college like her older sister.

This salad is not only easy to make but delicious as well. It is perfect for those busy weeknights when you need a quick dinner or even an easy lunch.

Chef Salad

Ingredients:

8 cups chopped romaine lettuce
1 cup diced oven roasted turkey deli meat
1 cup diced smoked ham deli meat
4 slices turkey bacon, cooked and crumbled
1/2 cup diced Swiss cheese slices
1/2 cup diced cheddar cheese slices
1 cup cherry tomatoes, halved
1 cucumber, sliced
4 hard boiled eggs, quartered
Italian dressing

Directions:

Place the lettuce into a large bowl.
Top the lettuce with the deli meats, cheeses, tomatoes, cucumbers and eggs.
Top each serving with some Italian dressing.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 390
Total Fat		27.7g
Saturated Fat		10.8g
Trans Fat		0g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		1.2g
Cholesterol		184.5mg
Sodium		750.5mg
Total Carbohydrates		11.8g
Dietary Fiber		1.1g
Sugars		8.3g
Protein		24.5g
Calcium		32.3%
Iron		6.6%
Potassium		267.4mg
Vitamin A		8.2%
Vitamin C		14.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Diethood.

Mint Chocolate Chip Frappuccino

2026-05-27T05:00:00.000-04:00

The first time I made this drink I can't deny it was good. However, when I have a coffee drink, I want to taste a bit of coffee. This tasted more like a milkshake and it made more than one serving. I prefer my coffee drinks to make one serving, then I am not tempted to drink the other delicious servings.

Since this drink was so good I had to make it again and give it more coffee flavor. Since it already had 12 ounces of coffee in it, adding more coffee was not a good option. So it only made sense to reduce the chocolate flavor and both milks. After making those changes, the drink still had the great chocolate and mint flavor, but also had a bit of coffee flavor.

Mint Chocolate Chip Frappuccino

Ingredients:

12 ounces strong brewed coffee
1/2 cup whole milk
2 tablespoons sweetened condensed milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 tablespoons chocolate syrup
2 tablespoons semi sweet chocolate chips
1 cup ice

Directions:

In a blender, add in the coffee, half and half, sweetened condensed milk, peppermint extracts, vanilla extract, chocolate syrup and chocolate chips.
Turn the blender on and add the ice in slowly until you reach your desired consistency and taste. Too much ie will result in a watery frappuccino.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 455
Total Fat		15.6g
Saturated Fat		9.3g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		1g
Cholesterol		27.2mg
Sodium		132.5mg
Total Carbohydrates		72.6g
Dietary Fiber		2.5g
Sugars		60.4g
Protein		9.3g
Calcium		23.8%
Iron		4.6%
Potassium		547mg
Vitamin A		13.2%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Take Time for Style.

Make Again Monday: Loaded Tater Tot Casserole

2026-05-25T05:00:00.026-04:00

This tater tot casserole is loaded with cheese and bacon plus some chicken. All of that goodness is accented by a delicious homemade gravy. I do not think tater to casserole gets any better than this.

To see the recipe and original post click here.

Enjoy!!!

BLT Chicken Salad Lettuce Wraps

2026-05-22T05:00:00.000-04:00

I thought this chicken salad lettuce wrap would be a nice twist on a salad and a chicken salad. Plus it would probably be healthier than eating chicken salad with crackers, like I normally do, One of my girls liked it just like I did, but the other said it would be better on bread and actually got bread and turned it into a sandwich without the lettuce. She then declared it was much better. Oh well, everyone still ate it and enjoyed it, so I call it a win.

BLT Chicken Salad Lettuce Wraps

Ingredients:

1/2 cup fat free Greek yogurt
1/4 cup mayonnaise
2 teaspoons lemon juice
2 tablespoons thinly sliced green onions
1 teaspoon dried parsley
black pepper, to taste
3 cups diced cooked and chilled chicken breasts
6 slices turkey bacon, cooked and crumbled
1 1/2 cups grape tomates, halved
1/2 cup diced celery
romaine lettuce leaves

Directions:

In a large bowl, stir together the yogurt, mayonnaise, lemon juice, green onions, parsley and black pepper.
Add in the chicken, bacon, tomatoes and celery. Stir to mix well.
Serve salad in lettuce leaves.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 199
Total Fat		7.4g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		1.4g
Monounsaturated Fat		0.7g
Cholesterol		76.2mg
Sodium		284.6mg
Total Carbohydrates		4.6g
Dietary Fiber		1.3g
Sugars		1.9g
Protein		26.2g
Calcium		4.1%
Iron		2.3%
Potassium		202.1mg
Vitamin A		31.3%
Vitamin C		12.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cooking Classy.

Copy Cat Costco Mediterranean Orzo Salad

2026-05-20T05:00:00.000-04:00

Awhile back I needed dinner for just myself for two days and did not have time to cook or the desire to clean a kitchen. So Costco it was on my way back into town to see what they had. I saw this said a decided to ry it even though I am not a fan of feta, but like everything else in it. After one bite I knew I needed to figure out how to make it myself, so I saved the container so I could see everything that was in it and recreate it.

I have to say it turned out just as delicious as Costco's version. Even with the feta I love this salad. It might make a monthly appearance in my meal plan during the summer time.

Copy Cat Costco Mediterranean Orzo Salad

Ingredients:

8 ounces orzo
1/2 cup diced salami
1/2 cup diced sun dried tomatoes
1/2 cup diced red pepper
1/2 cup chopped Kalamata olives
3/4 cup crumbled feta
1 cup chopped baby spinach

Mediterranean Vinaigrette

1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1/2 teaspoon honey

Directions:

Cook the orzo according to the package directions. Rinse with cold water and drain well.
In a large bowl, combined the cooked and drained orzo, salami, sun dried tomatoes, red pepper, Kalamata olives, feta and spinach. Stir to mix.
In a mason jar, add in all of the vinaigrette ingredients, place on the lid and shake to mix the ingredients very well.
Pour the dressing over the salad and stir to mix. Cover the salad and refrigerate for at least 1 hour or overnight to allow the flavors to blend.

Enjoy!!!

Notes:

I ate this as a meal itself and got 2 servings out of it. If you were to serve it as a side you could probably get 3-4 servings out of it.

Nutrition Facts
Servings: 2
Amount Per Serving
Calories: 990
Total Fat		53.9g
Saturated Fat		14.8g
Trans Fat		0g
Polyunsaturated Fat		1.8g
Monounsaturated Fat		28.8g
Cholesterol		75.3mg
Sodium		1343.3mg
Total Carbohydrates		99.8g
Dietary Fiber		8.6g
Sugars		12.7g
Protein		30.6g
Calcium		23.8%
Iron		32.3%
Potassium		772.6mg
Vitamin A		4.2%
Vitamin C		108.9%
*Nutritional information will vary depending on the brands you use.

Make Again Monday: Spicy Chipotle Turkey Sandwich

2026-05-18T05:00:00.017-04:00

I've had this sandwich grilled and just toasted and love both ways. It usually comes down to how many dishes I want to dirty. I love baking, don't mind cooking, but really dislike the clean up and washing dishes part.

To see the recipe and original post click here.

Enjoy!!!

Iced Tiramisu Latte

2026-05-15T05:00:00.128-04:00

I like the Italian dessert, tiramisu, and have tried several lattes based on the delicious dessert. However, know of them tasted good, the mascarpone cheese flavor was too strong, even reducing the amount of cheese did not help. When I came across another recipe I looked at it because I really wanted to find a latte that tasted good, like the dessert.

I had high hopes for this drink, since it was made different than the others I tried. Turns out the simple changes made all the difference. I think the great taste is due to the chocolate in the coffee not just sprinkled on top and the sweetened condensed milk. The others were not as sweet and had a strong mascarpone flavor, where as this one has subtle mascarpone flavor and is perfectly sweet.

The best part of this latte was that it fit into this glass I love, but don't get to use often because it does not hold a lot. The next time I made it, I did 1.5 times the recipe, since the first one was gone way too fast, but was still able to fit in the glass.

Iced Tiramisu Latte

Ingredients:

1/2 cup cold brew coffee
1 tablespoon dark cocoa powder
1 teaspoon granulated sugar
2/3 cup milk
1/4 cup heavy cream
1/2 tablespoon milk
1 tablespoon mascarpone cheese, softened
1 tablespoon sweetened condensed milk
1/4 teaspoon vanilla extract

Directions:

In a glass, add in the coffee, dark cocoa powder and granulated sugar. Use a frother to blend everything together. Stir in the milk.
In a small glass measuring cup, add in the heavy cream, milk, mascarpone, sweetened condensed milk and vanilla. Use a frother to blend everything together. Pour the mixture on top of the coffee.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 436
Total Fat		30.7g
Saturated Fat		21g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		114.5mg
Sodium		147.2mg
Total Carbohydrates		30.2g
Dietary Fiber		0g
Sugars		28.2g
Protein		12.7g
Calcium		26.8%
Iron		0.6%
Potassium		413.9mg
Vitamin A		7.%
Vitamin C		1.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Life Style of a Foodie.

Honey Mustard Chicken Salad

2026-05-13T05:00:00.133-04:00

The honey mustard flavor of this salad is so amazing, so delicious and makes a perfect salad.

The original recipe also included corn and avocado. I left off corn because the family and I didn’t think it went well with strawberries. We did not add the avocado, since we are not big fans of it.

We were also not sure about how the strawberries would taste with honey mustard, but we went with it because we have been surprised by interesting combinations before.

Next time I would definitely do the corn and not the strawberries. Like we thought the strawberries and honey mustard didn’t go well together, in our opinion. The recipe will list all ingredients and you can decided which ones you want to use. I can’t wait to make again with the changes!

Honey Mustard Chicken Salad

Ingredients:

Honey Mustard Dressing

1/2 cup whole grain dijon mustard
2 green onions, thinly sliced
3 tablespoons olive oil
1 1/2 tablespoons honey
1 tablespoon white balsamic vinegar
black pepper, to taste

Salad

1 pound boneless skinless chicken breasts
1 tablespoon canola oil
black pepper, to taste
4 slices turkey bacon, cooked and crumbled
1 head romaine lettuce, chopped
1 1/2 cups quartered strawberries
1 avocado, halved, seeded, peeled and sliced
1 cup roasted corn kernels

Directions:

In a medium bowl, whisk together the dijon mustard, green onions, olive oil, honey, vinegar and black pepper. Place 1/3 of the mixture into a resealable bag. Cover the bowl and place the remaining 2/3 mixture into the refrigerator until ready to serve the salad.
Add the chicken to the bag and seal. Combine the chicken and the dressing. Marinate the chicken in the refrigerator for 2-6 hours, turning the bag occasionally.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
Remove the chicken from the marinade and season with black pepper. Add the chicken to the skillet and cook until golden brown, about 5-7 minutes. Turn the chicken over and cook on the other side until golden brown and completely cooked, about 5-7 minutes.
While the chicken cooks, place the lettuce in a large bowl. Top with the bacon and desired toppings.
Once the chicken is done, allow to rest for 5-10 minutes and then cut into bite sized pieces and place on top of the salad.
Pour the reserved dressing over the salad and toss to combine. Serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 474
Total Fat		27g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		1.9g
Monounsaturated Fat		14.8g
Cholesterol		75mg
Sodium		866mg
Total Carbohydrates		34.5g
Dietary Fiber		7.4g
Sugars		14.2g
Protein		24.8g
Calcium		12.8%
Iron		14.7%
Potassium		703mg
Vitamin A		272.6%
Vitamin C		73.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

Make Again Monday: Tater Tot Waffle Jalapeño and Bacon Grilled Cheese

2026-05-11T05:00:00.028-04:00

This is one of those "cheat" meals. It is most definitely not healthy and I most definitely could not just eat a 1/4 of it. When I plan to make this, I always make it after a long run and eat it as a brunch. That way when I eat the whole thing I do not feel as guilty since I just burned a ton of calories.

I try hard to eat healthy, but then I find and make meals like this which make it so hard. I try to live by the motto of everything in moderation, but delicious food like this make it so hard.

To see the recipe and original post click here.

Enjoy!!!

Rhubarb Oatmeal

2026-05-08T05:00:00.100-04:00

I absolutely love rhubarb! The problem is it can be hard to find. So if I ever find it in the store I will buy a bunch and make as many recipes as I can. I might even try freezing some so I can use you throughout the year. First I need to find some more because the store only had a little bit this time.

The sweet brown sugar oatmeal pairs perfectly with the tart rhubarb and crunchy almonds. So yummy and a healthy way to use rhubarb instead of my usual baked goods I make with rhubarb.

Rhubarb Oatmeal

Ingredients:

1 1/3 cup 1/2 inch pieces of diced rhubarb
1 tablespoon granulated sugar
1 tablespoon water
3/4 teaspoon vanilla extract
1 cup milk
1/2 cup old fashioned rolled oats
1 tablespoon brown sugar, packed
1 tablespoon sliced almonds

Directions:

Preheat the oven to 400º F.
In a baking dish, stir together the diced rhubarb, sugar and water. Roast in the oven for 15 minutes or until the rhubarb is tender. Stir in the vanilla extract and set aside.
In a medium saucepan, over medium-high heat, bring the milk to a boil. Add in the oats and stir constantly until they are thickened and have absorbed all of the milk, about 5-7 minutes. Remove from the heat and stir in the brown sugar.
Transfer the oatmeal to a bowl and top with the roasted rhubarb and almonds.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 433
Total Fat		8.4g
Saturated Fat		2.3g
Trans Fat		0g
Polyunsaturated Fat		1.2g
Monounsaturated Fat		1.1g
Cholesterol		10mg
Sodium		212.2mg
Total Carbohydrates		69.7g
Dietary Fiber		6.7g
Sugars		39g
Protein		20.8g
Calcium		45.7%
Iron		15.3%
Potassium		1065.9mg
Vitamin A		13.3%
Vitamin C		23.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pastry Affair.

Apple Bacon Cranberry Kale Salad

2026-05-06T05:00:00.102-04:00

We had a couple of weeks where the weather was beautiful and warm. So, of course I got excited and planned some salads to make. But in true midwest fashion it got cold again. Oh well, this salad is kind of a fall salad with the apples and apple dressing so I guess it worked with the cold weather.

As I was eating this salad, I went to the recipe and saw the pictures with the almonds on the salad and realized I forgot them, whoops. I guess I will just have to make this again in the fall and add the almonds.

Apple Bacon Cranberry Kale Salad

Ingredients:

6 cups chopped kale
1 large gala apple, red and chopped into bite size pieces
2/3 cup cooked and crumbled bacon
1 cup almonds, roughly chopped
1/3 cup crumbled queso fresco
2/3 cup dried cranberries

Apple Dressing

4 tablespoons apple cider vinegar
1/2 cup apple juice
1 tablespoon dijon mustard
2 tablespoons honey
black pepper, to taste
1/4 cup olive oil

Directions:

Wash and pat dry the kale. Remove the stem from each kale leaf. Chop the kale leaves into bite sized pieces. Pour a few drops of olive oil into your clean hands and and massage the kale leaves until they are dark in color and tender. Place the kale into a large bowl.
On top of the kale, add the apple, bacon, almonds, queso fresco and cranberries. Toss to combine.
In a mason jar, add in all of the apple dressing ingredients. Place the lid on the jar and shake very well to combine the ingredients.
If salad will all be consumed in one meal, pour the dressing over top of the salad and toss to combine. If there will be leftover salad, pour dressing over individual servings. Place lid on mason jar and store dressing in the refrigerator, shaking well before serving again.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 581
Total Fat		36.6g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		11.9g
Cholesterol		47.5mg
Sodium		554.3mg
Total Carbohydrates		52.4g
Dietary Fiber		18.5g
Sugars		26.3g
Protein		15.1g
Calcium		27.1%
Iron		9.5%
Potassium		425.2mg
Vitamin A		0.1%
Vitamin C		58.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from eatwell 101.

Make Again Monday: Spicy Chicken Caesar Club Chicken Sandwich

2026-05-04T05:00:00.023-04:00

The flavor of chicken caesar salad in a spicy, crunchy chicken sandwich. Normally I do not like caesar dressing because of the anchovies in the dressing, but this has a homemade dressing I do not have to worry about those little fish and I get to enjoy the delicious sandwich.

To see the recipe and original post click here.

Enjoy!!!

Copycat Portillos Chopped Salad

2026-05-01T05:00:00.116-04:00

When I lived in the Chicago area, I loved the restaurant Portillos. Their Italian beef sandwiches are the best, with the spicy giardiniera pepper mix. I have made a copycat recipe of that sandwich I love and miss so much. Whenever I went to the restaurant I always ordered the sandwich, never tried anything else. Well, now I can try their famous salad.

I had to make some changes to the salad and could not make a true copycat version for several reasons. The grocery store was out of red cabbage, so I did not use it and that made my kids happy since they do not like cabbage. The store was also out of ditalini pasta, so I used elbow instead. The original uses gorgonzola cheese, which is similar to blue cheese and nobody in my house likes blue cheese, so I used queso fresco, which is a crumbly cheese like gorgonzola or blue. Definitely a salad I will make again hopefully next time I can use cabbage and the correct type of pasta.

Copycat Portillos Chopped Salad

Ingredients:

1 cup ditalini pasta
2 cups cooked cubed chicken breasts
6 slices turkey bacon, cooked and crumbled
2 1/2 cups chopped romaine lettuce
2 1/2 cups chopped iceberg lettuce
3 cups chopped red cabbage
2 large tomatoes, diced
3 stalks green onions, chopped
15 ounces gorgonzola cheese

House Dressing

1/2 cup olive oil
1/4 cup white balsamic vinegar
2 cloves garlic, minced
1 teaspoon granulated sugar
1/2 teaspoon oregano

Directions:

Cook the pasta according to the package directions to al dente. Drain and rinse with cold water.
In a large bowl combine all of the salad ingredients.
In a mason jar, add in all of the dressing ingredients. Seal the jar and shake vigorously to combine well.
If you do not plan to have leftovers, pour the dressing over top the salad and toss to coat. If you will have leftovers, serve dressing on the side so the lettuce does not get soggy in the refrigerator.

Enjoy!!!

Nutrition Facts
Servings: 5
Amount Per Serving
Calories: 786
Total Fat		53.5g
Saturated Fat		19.7g
Trans Fat		0g
Polyunsaturated Fat		1.7g
Monounsaturated Fat		2.2g
Cholesterol		132mg
Sodium		1025.7mg
Total Carbohydrates		32.2g
Dietary Fiber		4g
Sugars		10.9g
Protein		43g
Calcium		67.9%
Iron		13.1%
Potassium		761.1mg
Vitamin A		17.5%
Vitamin C		58.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Contained Cuisine.

Raspberry Cold Brew with Raspberry Cold Foam

2026-05-01T05:00:00.113-04:00

I have been on quite the journey with coffee. It started in college with an occasional gas station coffee to stay awake and study. Followed by a very occasional cappuccino at a coffee shop. Then I was introduced to flavored ground coffee, thank you sister-in-law. Then I discovered I like latte's better than cappuccinos, followed by learning to make my own latte's at home and eventually iced coffee at home and then making my own cold brew. Now I am a full coffee addict and start everyday with a mug of coffee.

I have learned when making cold brew coffee, or even if you buy it at the store, it is like a coffee concentrate that needs to be diluted with water. How much water you dilute it with will depend on how strong the cold brew coffee is and how strong you like your coffee. It took me lots of playing around to find the right ratio for me and I still sometimes adjust the ratio when making my recipes.

Raspberry Cold Brew with Raspberry Cold Foam

Ingredients:

1/2 cup raspberries, fresh or frozen
1/4 cup granulated sugar
3/4 cup cold brew coffee
3/4 cup water
1 cup milk

Directions:

In a small saucepan, over low heat, add in the raspberries and sugar, stirring to combine. Stir the mixture often until the raspberries are broken down and a syrup like consistency.
Using a sieve over a small bowl, pour the raspberry into the sieve and press down on them with the back of a spoon until only the seeds remain in the sieve. Discard the seeds.
In a large glass add some coffee ice cubes or regular ice cubes and pour in the cold brew, water and 1 tablespoon for raspberry sauce.
In a glass measuring cup pour in the milk and stir in 1 teaspoon of raspberry sauce. Use a milk frothed to foam the milk. Pour the milk over the coffee and drizzle 1/2 teaspoon of raspberry sauce on top.

Enjoy!!!

Notes:

If you want your raspberry sauce a bit sweeter, you can add more sugar.

I used all of the raspberry sauce in this one coffee.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 299
Total Fat		2.5g
Saturated Fat		1.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		135.7mg
Total Carbohydrates		64.2g
Dietary Fiber		2.2g
Sugars		61.5g
Protein		8.7g
Calcium		26.4%
Iron		1.6%
Potassium		539.5mg
Vitamin A		10.5%
Vitamin C		12%
*Nutritional information will vary depending on the brands you use.

*Adapted from Drip Beans.

Raspberry Ice Cream

2026-04-29T05:00:00.084-04:00

I have been on a mission to clean out the freezer and use the food items in it. My freezer is at capacity and I need to stop stocking up on sale items and start using them. I had some half and half and heavy cream left over from some recipes and a bag of frozen raspberries. Now that they weather is warming up it only made sense to make some ice cream. Delicious creamy raspberry ice cream.

Raspberry Ice Cream

Ingredients:

1 1/2 cups half and half
3/4 cup + 1 1/2 tablespoons granulated sugar
1 1/2 cups heavy cream
1 1/2 tablespoons vanilla extract
3/4 pound frozen raspberries, thawed

Directions:

Place freezer safe container, for storing the ice cream, in the freezer.
In a large bowl, add in the half and half and 3/4 cup sugar. Whisk until the sugar is dissolved.
Add in the heavy cream and vanilla, whisking just until combined.
In a food processor or blender, add in the raspberries and 1 1/2 tablespoons sugar, purée.
Place a mesh sieve over the ice cream base bowl and pour the raspberry purée into the sieve. Using the back of a spoon, push the purée through the sieve to strain out the seeds. Discard the seeds and stir the raspberry purée into the ice cream base until well mixed.
Pour into an ice cream maker and churn according to manufacturer's directions.
Remove storage container from freezer and transfer the ice cream into it. Put the lid on the container and freeze.

Enjoy!!!

Notes:

You can use fresh raspberries instead of frozen.

Make Again Monday: Cheesy Tuna Noodle Casserole

2026-04-27T05:00:00.020-04:00

I really enjoy a good tuna noodle casserole, especially one that has a cheesy sauce to it. Plus the cheesy sauce helps to disguise the mushroom and hid their taste, but I still get the health benefits of them. Used to leave mushrooms out of buy casseroles, but have been trying to be better about eating them and hoping I do not taste them much mixed in with a bunch of other ingredients.

To see the recipe and original post click here.

Enjoy!!!

Sausage Alfredo Rigatoni

2026-04-24T05:00:00.148-04:00

It is a good thing that I love to run, because I love to eat pasta. This pasta combines creamy homemade garlic Alfredo sauce with delicious Italian sausage. I used the sweet Italian sausage, but next time I am going to give it a little kick by using spicy Italian sausage. You could also use a different type of pasta like, penne, ziti or cavatappi.

I never calculate the nutritional info for a recipe until I sit down to write the blog post. When I calculated the info I was shocked at the amount of calories. I quadrupled check all of the ingredients and amounts. I even tried to see what would happen if I only used 1/2 a pound of sausage, that only reduced it by 200 calories. I guess this is definitely a dish to have on long run day or before a race. Why is it that the really delicious recipes always contain a high amount of calories?

Sausage Alfredo Rigatoni

Ingredients:

8 ounces rigatoni pasta
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic. minced
1 pound Italian sausage
3 teaspoons dried basil
black pepper to taste
1/2 cup shredded parmesan cheese

Roasted Garlic Alfredo Sauce

1 head roasted garlic
6 tablespoons unsalted butter
1 3/4 cups heavy cream
1 1/4 cups shredded parmesan cheese
black pepper, to taste
2 teaspoons all purpose flour
2 tablespoons heavy cream

Directions:

Preheat the oven to 350º F. Spray a 8x8 inch baking dish with cooking spray.
Cook the pasta according to package directions until al dente. Drain well.
In a large skillet, over medium-high heat, heat the oil. Add in the onions and garlic and sauté until the onions are translucent, about 2-3 minutes.
Add in the sausage and cook until completely cooked, breaking it up as it cooks.
Remove from the heat and stir in the basil and black pepper.
Squeeze the roasted garlic cloves into a small bowl and mash with a fork.
In a medium saucepan, over low-medium heat, melt the butter.
Add in the heavy cream and and roasted garlic. Heat until hot, but do not boil, stirring often.
Reduce the heat to low and add in the parmesan cheese and black pepper. Stir constantly until the the cheese is completely melted.
In a small bowl, stir together the flour and cream. Pour the mixture into the Alfredo sauce and heat stirring constantly until thickened.
Pour the Alfredo sauce into the skillet with the sausage and stir to mix. Add in the cooked rigatoni and stir to mix everything together.
Pour the mixture into the prepared baking dish and sprinkle with 1/2 cup shredded parmesan cheese.
Bake for 30 minutes or until lightly browned.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 1428
Total Fat		107.9g
Saturated Fat		56.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		5.9g
Cholesterol		319.7mg
Sodium		1775.5mg
Total Carbohydrates		65.7g
Dietary Fiber		3.8g
Sugars		4.2g
Protein		54.2g
Calcium		52.6%
Iron		15.3%
Potassium		235mg
Vitamin A		2%
Vitamin C		10.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from 365 Days of Baking and More.

Roasted Garlic

2026-04-22T05:00:00.074-04:00

Roasting garlic is easy to do. It does not take long to prepare, but it does take a bit of time to roast. I always seem to forget this until I am ready to make dinner and realize I need to roast garlic and do not have the time to do it.

I have always roasted my own garlic when a recipe calls for it. I've never looked into buying it, but I am sure doing it yourself will definitely save you money. Maybe I need to look into making my own sun dried tomatoes, because those little jars keep going up in price.

Roasted Garlic

Ingredients:

1 head garlic
2 tablespoons olive oil

Directions:

Preheat the oven to 400º F.
Remove the outer layer of the lyric build, leaving the skins in tact and all the cloves attached.
Use a sharp knife and trim 1/4-1/2 inch off the top of the garlic bulb, making sure to expose all of the heads.
Place the garlic bulb onto a piece of aluminum foil and drizzle with olive oil.
Wrap the garlic head tightly in the aluminum foil an place on a baking sheet.
Bake for 40-60 minutes. Check the garlic at 40 minutes. The garlic is done when it is golden brown in color, soft and can be easily pierced with a knife.
Allow the garlic to cool slightly, then squeeze the bulb from the root end pushing the cloves out of the top.
Mash the garlic with a fork.

Enjoy!!!

Make Again Monday: Horseradish Cheddar Burger

2026-04-20T05:00:00.030-04:00

Back when I ate fast food Arby's was my favorite. I loved the curly fries, especially when dipped in horsey sauce. Whenever I have corned beef, horseradish is a must and sometimes I will make a horseradish sauce, similar to Arby's. So a cheesy horseradish sauce on a burger it definitely something I would love.

To see the recipe and original post click here.

Enjoy!!!

Cream Cheese and Bacon Green Bean Casserole

2026-04-17T05:00:00.103-04:00

I have not had much luck with green bean casseroles. My family does not seem to like them very much, but that does not stop me from trying. I was hoping one day I would find one that they would like and that day has finally arrived. I found a green bean casserole that my family actually likes.

This casserole is creamy with a bit of crunch from the panko and fried onion topping. To make it even better it uses frozen green beans and not fresh, which I almost always have on hand.

Cream Cheese and Bacon Green Bean Casserole

Ingredients:

3 cups milk
2 ounces onion soup and dip mix
8 ounces cream cheese
5 cups frozen green beans
1/2 cup real bacon bits
1 cup crispy fried onions

Topping

3/4 cup panko bread crumbs
1 cup crispy fried onions
1/4 cup unsalted butter melted
2 tablespoons real bacon bits

Directions:

Preheat oven to 375º F. Spray a 9 inch square baking dish with cooking spray.
In a large saucepan add the milk and stir in the soup mix. Bring the mixture to a boil.
Add in the cream cheese and reduce the heat to medium. Stir until the cream cheese is completely melted.
Add in the frozen green beans and stir until they are completely coated in the soup and cream cheese mixture,
Add in 1/2 cup bacon bits and 1 cup crispy friend onions. Stir until well mixed. Reduce the heat to low.
In a medium bowl, stir together 3/4 cup panko and 1 cup crispy fried onions. Pour the melted butter over top and combine.
Remove the green beans from the heat and pour into the prepared baking dish.
Sprinkle the topping over top followed by the bacon bits.
Bake for 14-16 or until the topping is starting to brown.
Remove the baking dish from the oven and allow to sit for a few minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 381
Total Fat		24.1g
Saturated Fat		12.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		18.8mg
Sodium		1,615.1mg
Total Carbohydrates		31.3g
Dietary Fiber		2.3g
Sugars		6.7g
Protein		8.7g
Calcium		15.3%
Iron		7.7%
Potassium		292.5mg
Vitamin A		3.8%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from This is Not Diet Food.

Maple Mustard Sausage Bites

2026-04-15T05:00:00.074-04:00

My whole family is a fan of smoked sausage. This sausage disappeared so quickly with everyone going back for more. Even my youngest daughter who is not a big fan of mustard went back for more.

I almost did not make this recipe because it called for miracle whip. Don't get me wrong, I love miracle whip, especially on a turkey sandwich, but was not sure how it would taste with sausage. But since we all love sausage and I was looking for different ways to make it I decided to give it a try. So glad I made it, as it was a big hit with the family.

Maple Mustard Sausage Bites

Ingredients:

1/2 cup miracle whip
5 tablespoons stone ground mustard
4 tablespoons pure maple syrup
2-13 ounces packages smoked sausage

Directions:

Preheat the oven to 350º F.
In a small bowl, whisk together the miracle whip, mustard and maple syrup.
Slice the sausage into 1/2 inch slices and place in a baking dish.
Pour the sauce over top and stir to coat the sausage.
Bake for 15 minutes or until hot.

Enjoy!!!

Notes:

I used smoked turkey sausage.

To use as an appetizer, serve with toothpicks.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 312
Total Fat		18.5g
Saturated Fat		5.5g
Trans Fat		0g
Polyunsaturated Fat		3g
Monounsaturated Fat		1g
Cholesterol		70mg
Sodium		1,022.6mg
Total Carbohydrates		15.5g
Dietary Fiber		2.2g
Sugars		9.9g
Protein		18g
Calcium		6.6%
Iron		9.2%
Potassium		448mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Complete Comfort Foods.

Make Again Monday: Jalapeño Lime Hummus

2026-04-13T05:00:00.000-04:00

I really need to start making hummus more often. It makes my vegetables at lunch time taste so much better, plus the chickpeas have many health benefits. Maybe I will go look for some new recipes to try. I am sure I have some chickpeas in the pantry waiting to become delicious hummus.

To see the recipe and original post click here.

Enjoy!!!

Savory Sweet and Satisfying

Lemon Curd Ice Cream

S'mores Iced Coffee

1.5g

0.8g

0g

0.1g

0.1g

5mg

102.2mg

42.4g

0.7g

31.8g

4.5g

16.5%

0.6%

222.5mg

0%

0%

Make Again Monday: Crock Pot Bacon Ranch Chicken

Chef Salad

27.7g

10.8g

0g

0.7g

1.2g

184.5mg

750.5mg

11.8g

1.1g

8.3g

24.5g

32.3%

6.6%

267.4mg

8.2%

14.4%

Mint Chocolate Chip Frappuccino

15.6g

9.3g

0g

0.2g

1g

27.2mg

132.5mg

72.6g

2.5g

60.4g

9.3g

23.8%

4.6%

547mg

13.2%

0%

Make Again Monday: Loaded Tater Tot Casserole

BLT Chicken Salad Lettuce Wraps

7.4g

1.3g

0g

1.4g

0.7g

76.2mg

284.6mg

4.6g

1.3g

1.9g

26.2g

4.1%

2.3%

202.1mg

31.3%

12.9%

Copy Cat Costco Mediterranean Orzo Salad

53.9g

14.8g

0g

1.8g

28.8g

75.3mg

1343.3mg