I used this frittata wrap recipe, but chose to make the baked cheese frittata instead.  Sliced into wedges, it was enough to feed the three of us with leftovers, and gave us a good fill of our veggies.  I added in some prosciutto that I needed to use up, so it wasn’t completely vegetarian, but you can easily make any of your own alterations, as well.

Full Disclosure: Although I’m in partnership to test and review Sargento recipes, I only share with you the ones that I truly enjoy and will make again.  This post was sponsored by Sargento, but the opinions expressed about this recipe are my own.

A few weeks ago I came outside with these homemade Oreos.  I wasn’t sure how the kids would receive them, since they weren’t the “real deal”.  But, they knew what to do with them right away, pulling apart the sandwiched rounds and licking the center cream first thing.  I chuckled inside, thinking how cool it was that these kids were enjoying my homemade version just as much as the ever-so-popular store-bought.

These come together easily with the homemade chocolate wafers you saw posted here last week, then a quick buttercream filling sandwiched in between.  If you want softer cookies, place them in the fridge for about an hour before serving.

My heart is overfilled with joy when I get to share my creations with these precious friends of Judah’s.  When we move out of this townhome community, I will miss doing this.  When we start shopping for a house, my first question will be “are there kids in the neighborhood who like cookies?”  Sounds creepy, but I promise I’m not an over-weight greasy and lonely old man asking that question.  :p

I’m not telling you this to complain about it, because it has been a surprisingly pleasant experience and such a blessing.  I forgot how nice it is to pay cheap rent.  I also forgot how nice it is to live in a neighborhood with such great community!  We are outside everyday playing with the seminary students’ kids, and I’ve made invaluable friendships with their moms.  So, no complaints (to share with you, at least) on the living situation…

…up until a few weeks ago, when I checked out the local farmers market.

I found out that our town has a farmers market, and we went.  Downtown Clinton is actually very cute and kind of college town-ish, so we really enjoyed just the atmosphere of walking around the store fronts.  After our enjoyable day, guess what I found out?  The farmers market is only once per month.     What a tease!  That is my complaint.

At my one time visit to the once-a-month farmers market, we bought some locally produced honey.  I actually don’t like honey.  I’ll eat it mixed into recipes, but not by itself or drizzled and spread on biscuits, toast, etc.  Bleh.  I keep trying it, and it gets me every time.  But, since the hubs loves it, I promised him I would make some fluffy buttermilk biscuits to accompany his honey.

Everyone has their preference on biscuits.  Some like them flat, some like them 10 feet tall (okay, a bit of an exaggeration) and some like them just from a refrigerated can.  This recipe is the favorite in our household, where the biscuit just crumbles on the outside yet somehow holds together from the fluffiness of the inside.  They are completely buttery and so light and flaky, which just makes them unparalleled to any other recipe I’ve tried.   My only complaint here is they disappear too quickly!

If you like biting through a soft tortilla or flatbread, into a mouthful of flavor, then you will absolutely love this.  The wrap is filled with fresh ingredients and a zingy pesto, then finished off with a sprinkle of my favorite…feta cheese.  And, if you have all of the ingredients on hand, you can easily put this together for a fast lunch or healthy dinner, within minutes.

The hubs gets excited when he comes home from work and finds something like this in the freezer.  Homemade vanilla ice cream sandwiched in between chocolate wafers?  I won his heart all over again.  He ate all three of them, leaving me not even a crumb, but then told me they were goo-ood.

The store-bought chocolate wafers can be pretty pricey, so I’m ecstatic to have a homemade recipe.  Next week I’ll share another way I put these cookies to use.  But, until then, consider making these soon and mashing them up into your ice cream, dunking them in some coffee or milk, or go the extra step and make an icebox cake!  Then, again, you can just do what I did and savor them slowly one by one.

The original recipe calls for a thin crust pizza dough, but I couldn’t steer my mind away from making individual sized pizzas over some homemade pita bread.  Plus, what a great use of the pita bread that was starting to get a little too old in my freezer!  You can definitely use store-bought pita bread, too.  These little pizzas are thrown together within minutes and appear on your table-top in no time!

Full Disclosure: Although I’m in partnership to test and review Sargento recipes, I only share with you the ones that I truly enjoy and will make again.  This post was sponsored by Sargento, but the opinions expressed about this recipe are my own.

Living in a community with many young families, TONS of children and even single men and women who live on the seminary campus, we often entertain or are invited for dinner.  Typically, I like to be in charge of dessert.  Being in the south now, I feel I need to have a dessert ready that grabs at anyone’s sweet tooth.  With our busy schedule, I do not always have time to spend an hour or two in the kitchen, baking up a treat, so it’s nice to have quick and easy recipes like this on hand.  But, the thing about this one is that everyone is super impressed!  I sometimes don’t want to tell them how easy it is!

You can go all-the-way homemade with this, but then that takes away from what I love most about it.   With the use of ice cream sandwiches, chocolate syrup, peanut butter and COOL WHIP whipped topping, this dessert fixes up in a jiffy!  Just two layers of these ingredients, placed into an 8×8 pan and then frozen for 1 hour, will provide you with a spectacular chocolaty treat and gain back minutes for you to spend with your family.

Full Disclosure: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

Ben and I have been snacking on this cake all week.  After sending a generous portion to the family of eight next door, we still had plenty left (more than half) to fatten us up.  So, every evening for the last few days has consisted of a Frasier marathon on Netflix, with a slice of this chocolate cake.  Did I say every evening?  Don’t tell Ben, but I just might have had a slice every morning after he left for work, too. 

So, why does this ice cream only take five minutes?  Because all you need to do is throw frozen banana slices into your blender or food processor, then puree until smooth.  The consistency is like ice cream, everyone is fooled, and you have a nutritious dessert.  You could eat it naked (I mean with clothes on and without the Biscoff, sheesh!) but why not throw in some of that yummy delicious cookie spread to sweeten things up?  And, hey, it’ll appeal to your dairy-free and vegan friends, too.  Impressive.

There are many things I love about this dip, from its fresh veggie loaded ingredients, to its gorgeous presentation.  But, I think my favorite attribute is how adaptable the recipe is to accommodate your taste or to simply use up what you have on hand.  The first time I put this together for Ben’s parents, I followed a combination of both Annie’s and Natalie’s recipes.  A few days later, I made it again for an event at the seminary, but adapted it so I didn’t have to run to the store and buy a bunch of ingredients again.  For example, I had some basil pesto to use up, along with sun dried tomatoes.  The basil pesto gave it more of an Italian flair, but that’s not a bad thing in my opinion!

If you’re too intimidated to make your own hummus and cilantro pesto, or you just don’t have time to do it homemade, there is nothing wrong with using store-bought of both.  You can serve this dip with some sliced vegetables, pita bread or pita chips.  I personally even love eating it with a spoon.  But, that’s just me.