The Chef Next Door

Name: Tequila Sunrise Cocktail
Prep time: 5 min
Total time: 5 min
Ingredients: 2 ounces Lobos 1707 Tequila, Joven; 5 ounces orange juice; 1 ounce grenadine; Ice; Cocktail cherry and orange slice, for garnish

Tequila Sunrise Cocktail

2022-01-04T22:24:00.001-05:00

This vibrant and refreshing Tequila Sunrise Cocktail is perfect for any time you are craving a gorgeous sunrise!

This post was sponsored by Lobos 1707 Tequila & Mezcal. All opinions, as always, are my own.

Happy New Year, friends! I hope you all had a wonderful holiday season filled with family, friends, and plenty of delicious food. Our Christmas was fantastic. I was overjoyed that my oldest son and his girlfriend came home for the holiday. This mama was so happy to be with both of her boys! We had a very busy few days but it was totally worth it.

Our NYE was very chill, which is just how I like it. I cooked dinner (tested out my new air fryer!), we watched football, and I whipped up some cocktails for the family. I'm a big fan of mixed drinks and recently picked up a bottle of Lobos 1700 Tequila at my local Meijer for the holidays. I knew I wanted to make something that gave me "sitting on the beach on a warm sunny day" vibes, so I made us Tequila Sunrise cocktails! They are equally as beautiful as they are delicious.

Lobos 1707 Tequila is the best kept secret and I am so happy to have found it locally! Lobos 1707 Tequila uses Pedro Ximenez barrels for its aged expressions and has a Joven, Reposado and Extra Anejo, as well as a Mezcal. Lobos 1707 Tequila is additive free and made with 100% blue weber agave. For my cocktails I use Lobos 1707 Tequila, Joven, which is smooth, has an excellent balanced body and slight balsamic tones, and strong notes of freshly cut Blue Weber agave. It's the perfect tequila for my Tequila Sunrise (and my margaritas, palomas, etc.)

Find out where to buy Lobos 1707 Tequila at a retailer near you! You can also check out some simple cocktail recipes here. Protect your Pack. Drink Responsibly!

Lobos 1707 Tequila: Legacy, Love, Lobos.

Malted Milk Ball Brownie Sundaes

2021-02-10T13:53:00.002-05:00

These Malted Milk Ball Brownie Sundaes are the perfect treat to satisfy any sweet tooth! Homemade brownie pieces are topped with scoops of rich and creamy Malted Milk Ball ice cream then drizzled with warm hot fudge. Sprinkle chopped malted milk balls on top for the finishing touch!

I love chocolate. I love ice cream. And I really love quick and easy desserts! If you've been around here a while then this isn't news to you. I've got a crazy sweet tooth! My boys inherited that sweet tooth from me as well and they both love dessert, especially anything homemade. I've been in the mood for an ice cream sundae lately so I decided to whip up a pan of brownies to create what I like to call "the ultimate sundae."

I start off by making a large pan of fudgy homemade brownies. You don't need an entire pan of brownies to make these sundaes, so there are plenty left over to snack on later! The best part is you only need one bowl to make the batter which makes clean up a cinch!

I've fallen in love with the new Hudsonville Limited Edition Malted Milk Ball Ice Cream and just knew it would take these sundaes to the next level. The Malted Milk Ball ice cream is malt ice cream loaded with chocolate malt balls and ribbons of milk chocolate. How amazing does that sound? Malted milk balls are one of my favorite candies!

For these sundaes, the brownies are broken into pieces then topped with heaping scoops of ice cream. Drizzle on plenty of hot fudge sauce, then chop some malted milk balls and sprinkle on top for the finishing touch.

Hudsonville Ice Cream is continuing a long tradition of flavor development with not one but two new Limited Edition flavors – Cinnamon French Toast and Malted Milk Ball. If you didn't see it yet, I made these Cinnamon French Toast Breakfast Tacos that are to die for!

Limited Edition flavors are seasonal and only available for a short time, so you’ll want to find them in your nearest grocery store as soon as possible! Use the Scoop Locator to find a store near you, then pick up a carton and make these sundaes right away! These sundaes would be the perfect dessert for Valentine's Day but really you don't need an excuse to make them.

Yield: 4

Author: Sarah Bates | The Chef Next Door

Malted Milk Ball Brownie Sundaes

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 1/2 cups sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 1/2 cups purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 carton Hudsonville Limited Edition Malted Milk Ball ice cream
Hot fudge sauce
Malted milk balls, chopped

Instructions

Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together the butter and sugar until light and fluffy. Add the cocoa powder, vanilla, eggs, flour, baking powder and salt and mix with a rubber spatula just until combined. Spread the batter into the prepared pan evenly.
Bake the brownies for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the brownies completely on a wire rack.
To assemble the sundaes, cut or break apart the brownies and add them to a parfait glass or bowl. Add 2 -3 scoops of ice cream on top of the brownies. Drizzle the hot fudge sauce over the ice cream then sprinkle with the malted milk ball pieces.

This post is sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.

Cinnamon French Toast Breakfast Tacos

2021-01-27T13:12:00.003-05:00

Breakfast just got more exciting with these Cinnamon French Toast Breakfast Tacos! Pizzelle cookies are turned into taco shells, then filled with scoops of ice cream and topped with fresh berries. It's a treat the whole family will love!

Breakfast is the most important meal of the day, am I right? Although my breakfast is pretty boring during the week (think cereal, bagels, etc.), I love to get creative on the weekends for my family. Everything from homemade waffles to French toast to cinnamon rolls (and don't forget the bacon!), we always eat good. To get us through our winter slump I created the most fun and delicious breakfast treat - Cinnamon French Toast Breakfast Tacos! I think no time is too early for a sweet treat, so why not have ice cream for breakfast? Eating ice cream for breakfast is sure to turn your morning around and keep the kiddos happy!

These breakfast tacos feature Hudsonville Ice Cream's Limited Edition Cinnamon French Toast flavor. This flavor is made with a caramel cinnamon ice cream base with cinnamon shortbread pieces and ribbons of waffle cone and icing. I tucked big scoops of ice cream into homemade pizzelle cookies (the "taco" shell) and topped them off with fresh berries. They were a huge hit!

February 6th is Eat Ice Cream for Breakfast Day, and Hudsonville Ice Cream is celebrating with some creative ways to sweeten your morning moments for better memories in 2021! I feel like a kid myself eating ice cream for breakfast, which brings back nostalgic memories of Saturday mornings on the couch watching cartoons and enjoying cozy mornings at home.

All of Hudsonville Ice Cream’s Limited Edition flavors are seasonal and only available for a short time, so you’ll want to find them in your nearest grocery store as soon as possible! Use the Scoop Locator to find a store near you. Grab the recipe below and be sure to snuggle up under your blankets, stay in your jammies and cuddle up on the couch with a plate of these one-of-a-kind breakfast tacos!

Yield: 4

Author: Sarah Bates | The Chef Next Door

Cinnamon French Toast Breakfast Tacos

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
3 eggs
2/3 cup granulated sugar
1 stick (1/2 cup) unsalted butter, melted
1 teaspoon pure vanilla extract
1 carton Hudsonville Limited Edition Cinnamon French Toast ice cream

Instructions

Preheat the pizzelle press while preparing the batter (I prefer setting 3).
Add the flour and baking powder to a small bowl and stir to combine; set aside.
Add the eggs and sugar in a medium bowl and beat until smooth and light in color. Add the melted butter and vanilla and mix until combined. Add the flour mixture and mix until just combined.
Drop a heaping teaspoon of dough onto each of the cookie grids. Close the lid and lock. When done, remove the pizzelle from the press using a heatproof spatula and immediately fold over a dowel or the handle of a wooden spoon to form a shell. After one minute, place the pizzelle on a rack to cool completely.
Alternate: If you don't have a pizzelle press, you can use store bought pizzelle! Remove them from the package and microwave them, one at a time, for 20-25 seconds, until soft. Follow the instructions in the step above to form the shell shape.
When the pizzelle are cooled, add two scoops of ice cream to each shell. Top with fresh berries and serve.

This post is sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.

Molten Lava Cakes

2020-12-16T20:22:00.186-05:00

These indulgent little desserts are cakey on the outside with a center of warm chocolate oozing through the middle. Top with a scoop of your favorite ice cream to really take these Molten Lava Cakes to the next level!

Hello, friends! How was your Christmas? I know this holiday looked a bit different for many of us this year, but I hope you had a wonderful day no matter what you did or who you spent it with. Our celebration was small and intimate; just me, my parents and my youngest son. This was the first Christmas day that I didn’t get to be with my oldest son which, I'll be honest, felt really weird. I knew this day would come eventually, I mean that’s what happens when your children grow up. Thank goodness for modern technology and FaceTime!

It's hard to believe that Christmas has come and gone and the new year is right around the corner. Trust me, I'm ready to kick 2020 out the front door but man, the year really did fly by! Our NYE will be pretty chill, no fancy parties or going out for us. Instead, our little family will be staying home and enjoying a spread of our favorite appetizers, drinks and dessert while watching sports and movies in our pjs all day. I'll be whipping up these decadent molten lava cakes to make our night even more special!

These indulgent little desserts are cakey on the outside with a center of warm chocolate oozing through the middle. I love how easy they are to make and how quickly they come together! Of course we can't forget to top our cakes with a scoop of our favorite ice cream to really take this dessert to the next level. Ice cream can make the most wonderful time of year sweeter and more special when you're sharing a scoop with someone you love, don't you agree? That's why we always keep a few cartons of Hudsonville Ice Cream on hand.

Whether you are more of a traditional chocolate + vanilla fan or you like to shake things up a little, Hudsonville Ice Cream has more than 50 flavors so there truly is something for everyone! My kids top their lava cakes with the creamiest, dreamiest Hudsonville Creamery Blend Vanilla Ice Cream and I always head for the Hudsonville Traverse City Fudge. The sweet chunks of cherries and thick fudge ripple go perfectly with the lava cake! Grab several flavors and set them out alongside some fun toppings and let your family have fun customizing their lava cakes!

Make this holiday season sweeter with your favorite flavor of Hudsonville Ice Cream. Claim your holiday coupon - and a recipe ebook filled with delicious ice cream recipes!

Yield: 4

Author: Sarah Bates | The Chef Next Door

Molten Lava Cakes

Prep time: 5 MinCook time: 14 MinTotal time: 19 Min

Ingredients

1 stick unsalted butter
1 cup milk chocolate chips
2 eggs
2 egg yolks
1/2 teaspoon pure coffee extract
1/4 cup granulated sugar
1/4 teaspoon salt
2 Tablespoons flour
48 oz. carton Hudsonville Creamery Blend Vanilla Ice Cream
48 oz. carton Hudsonville Traverse City Cherry Fudge Ice Cream

Instructions

Preheat the oven to 425 degrees. Butter and lightly flour four ramekins, tapping out the excess flour. Set the ramekins on a baking sheet.
Add the butter and chocolate chips to a small saucepan and melt over medium-low heat, whisking until the chocolate is smooth. Remove from the heat and add the coffee extract.
In a medium bowl, beat the eggs, egg yolks, sugar and salt until pale in color. Slowly fold the chocolate into the egg mixture and mix until combined. Add the flour.
Spoon the batter into the prepared ramekins and bake for 14 minutes, or until the sides of the cakes are firm but the centers remain soft. Let the cakes cool in the ramekins for 1 minute, then carefully turn each one over onto a plate. The ramekins will still be hot so be careful! Top each cake with ice cream and serve immediately.

Created using The Recipes Generator

This post is sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.

Mint Chocolate Chip Ice Cream Tart

2020-12-01T11:37:00.001-05:00

You only need four ingredients to make this insanely delicious ice cream tart! With a mint chocolate cookie base, a thick layer of mint chocolate chip ice cream, and chopped mint chocolate candies, this is one holiday dessert you don't want to miss!

Happy Holidays, friends! I hope you had an amazing Thanksgiving, despite the crazy circumstances we are in right now. In some ways this year has flown by, and on the flip side, in the midst of this pandemic, it seems like it's been the longest year ever. I don't know about you, but I'm ready for some normalcy in my life! I decorated for Christmas early this year - like really early - but it was good for both my mind and soul. Twinkling lights, Christmas music and everything warm and cozy lifts my spirit and brings me joy, and that's all that really matters, right?

I am still hosting Christmas this year for my kids and my parents, which I am thrilled about. I love to host, and small, intimate gatherings are my jam. I've been dreaming up new dishes and desserts to add to my menu, along with our tried and true favorites, and today I am sharing the easiest and best dessert ever! This Mint Chocolate Chip Ice Cream Tart is really quite simple to put together and has the perfect flavors for the holidays. Not to mention it's topped with homemade chocolate whipped cream...yummm! And let's be honest, ice cream is always in season and perfect any time of the year!

This tart starts with a mint chocolate cookie crust base, then a thick layer of Hudsonville's Mint Chocolate Chip ice cream. I also add some chopped mint chocolate candies to the ice cream to give it an extra minty boost! Right before serving, whip up some homemade chocolate whipped cream and sprinkle more chopped mint chocolate candies on top for the finishing touch! Ice cream can make the most wonderful time of year sweeter and more special when you're sharing a scoop with someone you love, and I can hardly wait to share this dessert with my family on Christmas Day.

Want a gift you can unwrap early? Claim your holiday coupon - and a recipe ebook filled with amazing Hudsonville Ice Cream recipes! Grab your shopping list, check it twice, and head to your local grocery store to pick up this delicious Midwest-made ice cream.

You can also make this tart with different flavors of Oreo cookies and Hudsonville ice cream. Visit the Hudsonville website to check out all the varieties they offer, including Dairy Free options!

Yield: 8

Author: Sarah Bates | The Chef Next Door

Mint Chocolate Chip Ice Cream Tart

Prep time: 5 Mininactive time: 8 HourTotal time: 8 H & 5 M

Ingredients

30 Mint Oreo Cookies
5 Tablespoons unsalted butter, melted
48 oz. carton Hudsonville Mint Chocolate Chip ice cream
1 cup Andes Crème De Menthe baking chips or chopped mints, divided
2 cups heavy whipping cream
1/4 cup cocoa powder
1/4 cup sugar

Instructions

Add the cookies to the bowl of a food processor and pulse until coarsely ground. With the food processor on low, slowly add the melted butter and process until mixture resembles wet sand. Firmly press the mixture into the bottom and up the sides of a springform pan. Freeze until firm, about 30 minutes.
Add the carton of ice cream to a large bowl and let sit on the counter until slightly softened. Once softened, fold in 2/3 cup of the mint chips to the ice cream. Spoon the ice cream into the crust and smooth the top. Freeze until hard, at least 8 hours.
Just before serving, place the cold whipping cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk the cream on high speed until thick enough that it doesn't collapse when you lift up the whisk. Add the cocoa powder and sugar and whisk until combined.
Top the tart with the whipped cream and sprinkle with remaining chopped mint candies. Run a large knife under hot water and wipe dry, then cut the tart into slices. Repeat between cutting each slice.

Created using The Recipes Generator

This post is sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.

Frozen Toasted Coconut Brownies

2020-10-01T08:15:00.002-04:00

These Frozen Toasted Coconut Brownies are easy to make, yet so delicious! Homemade brownies are topped with a thick layer of Toasted Coconut ice cream and a decadent, simple chocolate ganache. Sprinkle with some toasted coconut flakes and you've got one crowd-pleasing dessert!

I love making simple desserts, especially those that involve ice cream! No matter the season or time of year, I always have ice cream in my freezer. If you're anything like me you probably love a classic brownie too, and I've put them together to make one scrumptious dessert!

One of my absolute favorite classic flavors of Hudsonville Ice Cream is Toasted Coconut - chocolate covered toasted coconut pieces are mixed with a rich, creamy coconut ice cream. It's divine! Whenever I eat it I feel like I'm on a tropical getaway. And especially these days - we can all dream about being on a getaway, am I right?

If you've been around here long enough than you know my love for Hudsonville Ice Cream runs deep. They have been one of my long-time partners and I'm very passionate about supporting local, Michigan-based businesses. A few years back I had the opportunity to meet their team and tour the facility and it was truly one of the most memorable trips I've been on! The have more than 50 flavors that are sold in the Midwest, including pint size Dairy Free and Extra Indulgent varieties. You can visit the Hudsonville website and use their Scoop Locator to find ice cream in a store nearest you. And don’t forget to grab a coupon for $3 off two cartons of your favorite flavors!

My Frozen Toasted Coconut Brownies are easy to make but do require a little bit of "hands-off" time. You start with a homemade brownie base, then top it with softened ice cream. Let those two layers freeze before adding the chocolate ganache and toasted coconut flakes. After that, the dessert goes back in the freezer once more for the top to set up. Once the top is solid, it's time to dig in! We just need to exercise a bit of patience while the freezer does the work, mkay?

This post is sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.

Toasted Coconut Frozen Brownies

Yield: 12

Author: Sarah Bates | The Chef Next Door

Prep time: 10 MinCook time: 20 Mininactive time: 4 HourTotal time: 4 H & 30 M

Ingredients

For the brownies

1/2 cup (1 stick) melted butter
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
2 eggs
1 tsp. pure vanilla extract
1/2 cup all-purpose flour
1/2 cup mini chocolate chips

For the ice cream layer

48 oz. carton Hudsonville Toasted Coconut ice cream

For the topping

1/3 cup heavy cream
1 3/4 cups semi-sweet chocolate chips
1/4 cup shredded coconut, toasted

Instructions

Preheat the oven to 350 degrees. Line an 8 x 8-inch square pan with tin foil and spray lightly with non-stick cooking spray; set aside.
In a medium bowl, whisk together the melted butter, cocoa and sugar and stir until fully dissolved.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Gently stir in the flour until fully combined, being careful not to overmix. Fold in the chocolate chips.
Spread the batter in the pan and bake for approximately 20 minutes, or until the center is set. Make sure not to overbake!
Let the brownies cool completely. While they cool, set the ice cream on the counter to soften.
Spread a little over half the carton of softened ice cream on top of the brownies evenly. Freeze until firm, about 3 hours.
To make the chocolate topping, heat the cream in a small pot over medium-low heat until hot, but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer, then sprinkle with the toasted coconut. Freeze for at least 1 hour or until ready to serve.
Remove the brownies from the freezer and use a very sharp knife to cut into 9 squares.

Created using The Recipes Generator

No Bake Blueberry Cobbler Ice Cream Bars

2020-07-08T21:57:00.001-04:00

These light and delicious ice cream bars are simple to make and are the perfect summer treat! Featuring Hudsonville's Limited Edition Blueberry Cobbler ice cream, they will be the hit of your next BBQ or family gathering!

Did you know that July is National Blueberry Month? I don't need an excuse to eat blueberries - they are one of my favorite fruits! Not only are they sweet and scrumptious, they have many health benefits too. Blueberries are not only low in calories but high in vitamin C, vitamin K and fiber. They also are high in antioxidants which can reduce DNA damage, a leading driver of aging and cancer. Blueberries are also good for your heart and can help lower your cholesterol! So there is my PSA for the day haha. To celebrate these little gems, I'm sharing one of my new favorite dessert recipes with you - No Bake Blueberry Cobbler Ice Cream Bars, featuring Hudsonville's Limited Edition Blueberry Cobbler ice cream!

This Limited Edition ice cream combines Michigan blueberries and sugar-dusted pie crust blended with creamy vanilla ice cream. Just imagine having a bite of blueberry cobbler, fresh from the oven, but in ice cream form! I really can't describe how amazing it tastes, you just need to try it for yourself.

Hudsonville Ice Cream was started in Hudsonville, Michigan, in 1895, as a cooperative by local farms looking for a better way to share their dairy products with the masses. They have been making ice cream for over 90 years! Their ever-expanding flavor list features more than 50 flavors sold in the Midwest. They even have pint size Dairy Free and Extra Indulgent varieties! Visit the Hudsonville website and use their Scoop Locator to find the store nearest you that sells Hudsonville Ice Cream and also grab a coupon for $2 off your favorite flavor!

So let's get back to these ice cream bars! They are the easiest dessert ever to make - just a few simple ingredients. You start with a graham cracker crust, top that with softened Hudsonville Limited Edition Blueberry Cobbler ice cream, then add fresh blueberries. That's it! The best part is you don't need to bake the crust, so there's no heating up the kitchen! No bake desserts are my absolute favorite during the summer.

This post is sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.

No Bake Blueberry Cobbler Ice Cream Bars

Yield: 12 servings

Author: Sarah Bates | The Chef Next Door

These light and delicious ice cream bars are simple to make and are the perfect summer treat! Featuring Hudsonville Limited Edition Blueberry Cobbler ice cream, they will be the hit of your next BBQ or family gathering!

Ingredients:

1 1/2 cups graham cracker crumbs
5 Tablespoons butter, melted
1/4 cup granulated sugar
48 oz. carton Hudsonville Limited Edition Blueberry Cobbler ice cream
Fresh blueberries

Instructions:

I use boxed graham cracker crumbs in this recipe, but you can also use full sheet graham crackers. Use a blender or food processor to grind them up, or crush them in a zipped plastic bag with a rolling pin.
Mix the graham cracker crumbs, butter and sugar in a bowl until completely combined. Press the mixture into an 8- or 9-inch square pan, making sure it is tight and compact. Chill the crust in the freezer for about 2 hours.
Allow the ice cream to soften on the counter for about 30 minutes. Remove the crust from the freezer and using a spatula, gently pour the ice cream onto the crust, spreading it out evenly. Place the pan in the freezer and allow to freeze until set, approximately two hours.
Cut the dessert into squares, then top with fresh blueberries. You can also scatter the blueberries on top of the dessert before cutting.

Created using The Recipes Generator

Patriotic Ice Cream Parfaits

2020-06-15T00:00:00.151-04:00

These Patriotic Ice Cream Parfaits are loaded with layers of pound cake, Hudsonville’s American Fireworks ice cream, and lots of colorful fresh fruit! It’s the perfect patriotic summer dessert!

Hey friends, summer is finally here! Although it's not "official" until this weekend, we've been having summer weather here in Michigan for a few weeks now. Lots of sunny, hot and humid days, followed by somewhat cooler nights. I am absolutely loving the weather and have been enjoying my evenings and weekends sitting on my little patio and soaking in the sun and the nature around me. I've also been changing things up in the kitchen to make more meals on the grill and have cold and refreshing desserts. These cute little Patriotic Ice Cream Parfaits just happen to be one of our family's new favorites!

We go through a lot of ice cream in the summer. Honestly we eat ice cream all year round, but it seems to go even faster during the summer season. There is nothing better to cool you off than a bowl or cone of your favorite flavor! If you've been around here long enough then you already know how much I love Hudsonville Ice Cream. Made right here in West Michigan - Holland to be exact, they have been crafting delicious ice cream for more than 90 years. And how cool is it that the dairy farms where Hudsonville gets the milk and cream for their ice cream are literally their neighbors?! Now that's what I call homegrown!

Hudsonville has been using the same ice cream base recipe all these years, while building on that foundation and creating more than 50 flavors. A few of my favorites are the Seaside Caramel, Mackinac Island Fudge, and Toasted Coconut. And most recently I added Hudsonville’s American Fireworks ice cream to my favorites list! The ice cream is both sweet and sour and is combined with ribbons of sour cherry swirl and blue popping candy. The blue popping candies are a unique addition to the ice cream and a first-time ingredient for Hudsonville. This is a seasonal Limited Edition flavor, only available for a limited time, and it's perfect for summer. Be sure to get it while you can!

These Patriotic Ice Cream Parfaits are such a simple dessert, you really don't "need" a recipe. This is more of a guide, and you can use whatever ingredients you have on hand to make this parfait fit your flavor preferences! The parfaits start with a layer of pound cake cubes, followed by big scoops of Hudsonville’s American Fireworks ice cream, then bright fresh berries. I love strawberries, blueberries and raspberries because they go perfectly with the ice cream as well as fit a patriotic color scheme in time for July 4! You can add another layer of everything or go with just one layer, the choice is yours! Top the parfaits off with some whipped cream and red and blue sprinkles, and you've got an easy and delicious dessert your family and friends are sure to love. And it's easy to make them for a crowd as well! My family and I have been enjoying these parfaits so much and I know we'll be having them all summer long!

Check out the Scoop Locator to find Hudsonville Ice Cream in a store near you. But before you head to the store, grab the Sweetest Summer Ever Coupon saving you $2 on any size, any flavor of your favorite Hudsonville Ice Cream! P.S. They offer Dairy Free too!

Yield: 4

Author: Sarah Bates | The Chef Next Door

Patriotic Ice Cream Parfaits

These Patriotic Ice Cream Parfaits are loaded with layers of pound cake, Hudsonville’s American Fireworks ice cream, and lots of colorful fresh fruit! It’s the perfect patriotic summer dessert!

Ingredients:

2 cups cubed pound cake (store bought works great, found in both the freezer and snack aisles of your local grocery store)
48 ounce carton Hudsonville's American Fireworks Ice Cream
2 cups fresh berries (strawberries, blueberries, raspberries)
Whipped cream
Sprinkles, optional

Instructions:

In a parfait or tall glass, or even a pint glass, add about 1/2 cup of pound cake cubes. (I recommend using a clear glass so you can see all the layers!)
Top with two scoopfuls of ice cream, then add fresh fruit. Repeat with another layer of cake cubes and a scoop of ice cream.
Top with whipped cream and sprinkles, if desired, plus more fruit. Repeat this process to make a total of 4 parfaits.

Created using The Recipes Generator

This post is sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.

Ice Cream Breakfast Parfaits

2020-01-24T12:17:00.000-05:00

Treat yourself to ice cream for breakfast with these simple yet indulgent Ice Cream Breakfast Parfaits!

I know what you're thinking, ice cream for breakfast? YES! Yes my friends, we are treating ourselves to ice cream for breakfast. And not just plain ole' ice cream, we are making decadent ice cream breakfast parfaits! With layers of overnight oats, ice cream and fruit, these parfaits will definitely jump start your day in the best way.

These ice cream breakfast parfaits were inspired by Hudsonville Ice Cream's two brand new, Limited Edition breakfast-themed flavors - Crispy Cocoa Cereal - rich brown butter ice cream mixed with a thick fudge ripple and chocolate covered rice cereal - and Peanut Butter & Jelly - creamy vanilla ice cream combined with thick ribbons of peanut butter, peanut brittle pieces and a sweet strawberry jam swirl. Seriously, how amazing do these sound?

The first time I tried these flavors, my inner kid was jumping for joy! Crispy Cocoa Cereal reminds me of my childhood, sitting on the floor in my living room on a Saturday morning eating cereal and watching cartoons. {Scooby-Doo was definitely my favorite!} And who doesn't love a PB&J sandwich? I still enjoy one for lunch every now and then.

After trying these amazing new flavors, I just knew an ice cream breakfast parfait would be the best way to celebrate their launch. Plus, Ice Cream For Breakfast Day is coming up soon so I had to get ready for that too!

As a kid, times were so much simpler and sweeter. No responsibilities, just all of the fun. So, if you ever wish you could relive the good ole' days of lazy Saturday mornings spent watching cartoons in your pajamas until noon, now’s the perfect time to forget #adulting and indulge your inner kid with these ice cream breakfast parfaits!

Head on over to the Scoop Locator to find out where you can pick up these new breakfast-themed ice cream flavors! And while you're there, be sure to grab a coupon, good for $2 off any two 48 oz flavors of Hudsonville Ice Cream.

Ice Cream Breakfast Parfaits

Yield: 2

Author: Sarah Bates | The Chef Next Door

Ingredients:

For the oats:

1 cup old-fashioned rolled oats
1 cup milk
1/2 cup vanilla yogurt
1 Tablespoon chia seeds
Pinch of salt

For the parfaits:

1 cup Hudsonville Cocoa Crispy Cereal Ice Cream and/or 1 cup Hudsonville Peanut Butter & Jelly Ice Cream
Sliced strawberries and bananas
Peanut butter chips and cocoa crispy cereal, for topping

instructions:

How to cook Ice Cream Breakfast Parfaits

To make the oats, place the ingredients into a large bowl and mix well. Cover the bowl tightly with a lid or saran wrap and place in the refrigerator overnight.
To assemble the parfaits:
For the Cocoa Crispy Cereal parfait, spoon a quarter of the oats into the bottom of two glasses. Top each with a scoop of ice cream, then add sliced bananas. Add another quarter of the oats and another scoop of ice cream, then sprinkle with cocoa crispy cereal.
For the Peanut Butter & Jelly parfait, spoon a quarter of the oats into the bottom of two glasses. Top each with a scoop of ice cream, then add sliced strawberries. Add another quarter of the oats and another scoop of ice cream, then sprinkle with peanut butter chips.

Created using The Recipes Generator

This post was sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.

30 Minute Skillet Pizza Pasta

2020-01-06T00:00:00.000-05:00

This pizza pasta is made with six ingredients in one skillet and it's ready in less than 30 minutes!

It's a perfect meal for any night of the week and one that the whole family will love!

Happy New Year! I know I'm a few days late, but better late than never right? I'm excited to share a new recipe with you today but really I am just thrilled to be back blogging again. As I'm sure you've noticed, I haven't been around much the last year or so. I had a lot going on with my job and my family and I felt it was best to take a break for a bit. I've missed being here so much, it feels amazing to be back!

I sat down a few weeks ago and really thought about my goals and intentions for 2020. As far as the blog goes, my hope is to start sharing recipes weekly again, and eventually get back to posting two to three times a week. For now though, baby steps. I don't want to pressure myself too much! That's when everything goes downhill and I get discouraged. So for now, I'm taking things slowly.

The recipes I want to share most with you this year are simple and easy, nutritious and delicious. Quick dinners that the whole family will love as well as fun sweet treats. You know me, I can't forget my sweet tooth!

To start of the new year I'm sharing one of my absolute favorite family dinner recipes - skillet pizza pasta. I mean, who doesn't love pizza?! This dish combines two of our most requested meals - pizza and pasta - and puts them together. The best part is, you only dirty one skillet! Oh and it's ready in 30 minutes. A double win!

This skillet pizza pasta is full of Italian sausage and pepperoni, but you can add any of your favorite pizza toppings to the dish. Mushrooms, chopped green peppers and olives would all be tasty additions. Customize it any way you like!

30 Minute Skillet Pizza Pasta

Yield: 4

Author: Sarah Bates | The Chef Next Door

prep time: cook time: 30 Mtotal time: 30 M

ingredients:

1/2 pound ground Italian sausage
1/2 cup diced pepperoni
28-ounce jar marinara sauce
1 cup water
2 cups uncooked cellentani (or rotini) pasta
1 cup shredded mozzarella cheese
Chopped parsley, for garnish

instructions:

Cook the sausage in a large, deep skillet over medium-high heat until thoroughly cooked. Drain off any fat. Add the pepperoni and cook for an additional minute.
Add the marinara, water and pasta to the skillet and bring to a boil. Reduce the heat to medium-low, cover, and cook until the pasta is tender, about 15 minutes. Stir occasionally.
Remove the skillet from the heat and sprinkle evenly with the cheese. Cover and let stand for a few minutes to melt the cheese. Sprinkle with the chopped parsley and serve immediately.

Created using The Recipes Generator

Chocolate Peppermint Stick Ice Cream Cake

2019-12-04T00:00:00.000-05:00

This Chocolate Peppermint Stick Ice Cream Cake is the perfect combination of a chocolate cookie crust, creamy

peppermint ice cream and crunchy peppermint pieces to make one delightful holiday dessert!

When my sons were very young we started a tradition with my parents to have a fun and festive Christmas Eve celebration. Instead of fixing a big dinner, we each pick a few of our favorite appetizers and make a big spread to snack on all night long. We watch our favorite holiday movies, play board games, and simply enjoy each other’s company. A few years back I decided to add to our tradition and surprise everyone with a special new recipe for dessert. This Chocolate Peppermint Stick Ice Cream Cake is one dessert that is easy to make and is adored by the whole family. It tastes like Christmas and is beautiful too!

The star of this delicious ice cream cake is Hudsonville's Limited Edition Peppermint Stick ice cream, which features traditional candy cane pieces mixed into their original vanilla ice cream. It's creamy, minty, and tastes just like Christmas! I've been a super fan of Hudsonville Ice Cream for years now. They've been making their delicious ice cream for more than 90 years right here in Michigan, and you know how much I love to support local businesses. With over 20 all season flavors available, as well as a new Dairy Free Ice Cream line, there is something for everyone in the family to love!

Hudsonville is making tables merry and bright this season with a brand-new holiday dessert recipe e-book! The e-book features 17 ice cream-inspired recipes from influencers and recipe creators throughout the Midwest, including myself. You can download the e-book and get all the recipes here, plus print a coupon to purchase ice cream for the holidays!

What are some of your favorite holiday traditions and recipes? Share with me in the comments below!

Chocolate Peppermint Stick Ice Cream Cake

Yield: 12

Author: Sarah Bates | The Chef Next Door

1 9-ounce package chocolate wafer cookies
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon peppermint extract
1 gallon Hudsonville Peppermint Stick Ice Cream
1/2 cup whipping cream
4 ounces semisweet chocolate, chopped
12 hard peppermint candies, chopped into pieces

instructions:

Preheat the oven to 350 degrees.
In a food processor, finely process the cookies. Slowly drizzle in the melted butter and the peppermint extract and process until the crumbs are completely moistened. Press the crumb mixture firmly onto the bottom of 9-inch springform pan. Bake for 12-15 minutes, until the crust is set. Place the pan on a cooling rack and allow the crust to cool completely. While the crust is cooling, set the ice cream on the counter to soften.
Place the ice cream in a large bowl and mix it until smooth and no lumps remain. Spoon the ice cream into the crust and spread evenly. Freeze until firm, about 4 hours.
In a small saucepan, warm the cream over low heat until hot but not boiling. Add in the chopped chocolate and allow to set for 5 minutes. Stir until smooth, then allow to cool slightly.
Pour the cooled ganache over the ice cream cake, carefully spreading it out evenly and to the edges with an offset spatula. Sprinkle with the chopped peppermint candies. Return the cake to the freezer and allow to freeze completely, at least 4 hours.
When ready to serve, release the sides of the springform pan and transfer the cake to a platter. Cut into 12 pieces and serve immediately. Freeze any leftovers in any airtight container for up to one week.

Created using The Recipes Generator

Beet Chocolate Chunk Cookies

2019-11-17T10:50:00.000-05:00

Soft and fluffy, not too sweet, and chocolate chunks in every bite, these

Beet Chocolate Chunk Cookies are just as beautiful as they are delicious!

Baking is my love language. It's truly my favorite way to show my friends and family how much I care about them. Don't get me wrong I enjoy cooking too, but baking is my true passion. With the holidays quickly approaching I've been in the kitchen baking up some old favorites as well as a trying out a few new treats. These Beet Chocolate Chunk Cookies just happen to be one of the new recipes that I can't get enough of!

I know what you're thinking, beets in cookies? Trust me, they are delicious! Soft and fluffy, not too sweet, and chocolate chunks in every bite. And who can resist that beautiful pink color?! Not only that, but beets are antioxidant-rich and provide vitamins (like Vitamin A, C and Folate), minerals (like Calcium, Iron, Magnesium, Phosphorus, and Potassium) and fiber to the diet.

During the holidays I don't only focus on my friends and family, I also focus on those that aren't as fortunate as we are. The homeless, the families that can't always put a hot meal on the table, the unemployed, the list goes on. That's why I've partnered up with Aunt Nellie’s this year to celebrate their 90th birthday, and also help those in need in my community!

Aunt Nellie's Farm Kitchen® was first created in 1929 in Clyman, Wisconsin. They will be celebrating their birthday by saluting the potluck dinner, which also got its start in 1929. Created out of need during the Great Depression, potlucks grew in popularity as a way to entertain and gather family and friends and are still going strong 90 years later. Aunt Nellie’s is inviting everyone to host their own potluck party and share a photo/video from it online for a chance to win one of five prizes consisting of a $500 donation to their local food bank as well as a $250 VISA gift card and product family pack. For my participation in the event and bringing my Beet Chocolate Chunk Cookies to the potluck party, Aunt Nellie's has donated $500 to the Greater Lansing Food Bank, which I am eternally grateful for.

Do you have a favorite dish to take to potluck dinners? Share with me below and also visit www.auntnellies.com/potluck each week from October 22 through November 21 for themed recipes, successful potluck tips, and information on how to win valuable prizes!

Beet Chocolate Chunk Cookies

Yield: 36

Author: Sarah Bates | The Chef Next Door

prep time: 10 Mcook time: 12 Mtotal time: 22 M

ingredients:

1-15.5 ounce jar Aunt Nellie’s Harvard Beets
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
2 teaspoons honey
¼ cup milk
1-10 ounce bag dark chocolate chunks

instructions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Drain the liquid from the jar of beets then add the beets to the bowl of a food processor. Process the beets until smooth; set aside.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the beets, honey and milk and beat until smooth. Gradually add in the flour mixture, about half a cup at a time, until completely combined. Be careful not to overmix! Fold in the chocolate chunks.
Using a medium sized scoop, drop the dough onto the prepared baking sheet.
Bake the cookies for 11-12 minutes, or until the centers are set. Cool on the baking sheet for 2 minutes, then remove the cookies to a wire rack to cool completely.

Created using The Recipes Generator

Pressure Cooker Beef Carnitas Tacos

2019-10-27T20:57:00.005-04:00

This post was sponsored by Fissler. All opinions, as always, are my own.

This Pressure Cooker Beef Carnitas Tacos recipe is juicy, flavorful and delicious, and so quick and easy to make!

If you've been around here for awhile then you already know how much I love Mexican food. Taco Tuesday? That doesn't exist around here. I want tacos EVERY day! We often have our usual quick and easy ground beef tacos during the week and I reserve making my favorite chicken for nachos or beef or pork for carnitas for the weekends since that's an all day adventure as I slow cook the meat in the oven for hours. **Spoiler alert** I've cut my cooking time down to an hour! You heard me right...ONE HOUR...from start to finish. That means I can have carnitas any day of the week, even on busy weeknights!

So my secret weapon for these juicy and flavorful beef carnitas is the Souspreme Multi Pot. This game changing all-around kitchen appliance is perfect for both fast cooking and slow cooking, and even has an integrated sous vide. With a 6-quart capacity, it cooks soups, meats, grains, beans, yogurt, cake and so much more!

There are 18 one-touch cooking programs – from steaming and sautéing to sous vide and fermenting – which means you can pretty much do anything in the Souspreme Multi Pot. The stainless steel inner pot is also dishwasher safe, making for easy clean-up. That's definitely a win in my book! Today I've got a surprise for you too...my friends at Fissler are giving away a Souspreme Multi Pot to one lucky winner! Scroll down to the end of the post to enter to win.

So back to these carnitas tacos. The beef is cooked up in a delightful spice-citrus sauce which makes the carnitas so juicy and flavorful. Of course you can use the carnitas for much more than just tacos. They are perfect for burrito bowls, quesadillas, even piled high on tortilla chips for nachos. The possibilities are endless!

Serve these tacos up with chopped onion, fresh cilantro, salsa and guacaomole and watch the family devour them in no time!

Pressure Cooker Beef Carnitas Tacos

Yield: 4-6 Author: Sarah Bates | The Chef Next Door

Prep time: 5 M | Cook time: 45 M | Total time: 50 M

This Pressure Cooker Beef Carnitas Tacos recipe is juicy, flavorful and delicious and so quick and easy to make!

ingredients:

1 cup low sodium beef broth
4 garlic cloves, peeled and minced
Juice of 2 oranges
Juice of 2 limes
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1 Tablespoon olive oil
1 (2.5 - 3 pound) beef chuck roast, cut into large chunks (excess fat removed)
For serving: tortillas, fresh clinatro, chopped onion, guacamole and/or salsa

instructions:

In a glass measuring cup or small bowl, whisk together the broth, garlic, orange and lime juice, seasonings, salt and pepper . Set aside.
Push the "Saute" setting on the Souspreme Multi Pot. Add the oil and allow to heat up. Season the pieces of beef liberally with salt and pepper. Add the pieces to the pot and turn every minute or so until all the sides are browned. Press "Cancel" to turn off the heat.
Pour the sauce mixture into the pot and toss to combine. Push the "Meat/Stew" setting on the Souspreme Multi Pot. Close the lid securely and set the vent to "Seal."
Cook on high pressure for 45 minutes, followed by a natural pressure release.
Remove the lid of the Souspreme Multi Pot and remove the beef to a cutting board. Shred the beef with two forks, then add it back to the pot with the juices.
Pile the carnitas into warm tortillas and add your favorite toppings.

Bon Appétit!

Created using The Recipes Generator

a Rafflecopter giveaway

Easy Blueberry Muffins

2019-07-15T00:00:00.000-04:00

Bursting with fresh blueberries, these muffins are light, tender, and simple to make!

I love me a good muffin. I mean, who doesn’t love a fresh baked muffin? Especially one that's filled with fresh, juicy blueberries. For starters, the smell of muffins baking in the house is intoxicating. And then biting into one of these muffins, fresh from the oven, is just heaven. I love using fresh blueberries as often as I can, especially locally grown, but frozen will do the job as well.

These muffins are perfect for a quick breakfast, to serve at brunch, or even as snack. They take just minutes to whip up, so they can be on your table in no time!

Yield: 12 Author: Sarah Bates | The Chef Next Door

Easy Blueberry Muffins

prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

1 stick (1/2 cup) unsalted butter, at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
Vanilla sugar, for topping (you can use regular sugar as well)

instructions:

Preheat the oven to 375 degrees. Line a 12 cup standard muffin tin with cupcake liners and set aside.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Add the vanilla.
In a small bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the mixer alternately with the milk. Fold in the blueberries.
Fill the prepared muffin tin with the batter, about 2/3 full. Sprinkle vanilla sugar over the tops of the muffins. Bake the muffins for approximately 30 minutes.
Remove the muffins from the tin and cool on a wire rack at least 15 minutes before serving.
Bon Appétit!

Created using The Recipes Generator

Crumb Topped Banana Muffins

2018-12-17T00:00:00.000-05:00

These light and tender banana muffins are topped with a crunchy cinnamon crumb

topping that makes them simply irresistible. Bake a batch on the weekend

and individually wrap them for a quick and delicious breakfast on the go!

HELLO, friends! It's been awhile since I've been here. How have you been? I hated being away for so long, but 2018 really got the best of me. I've had quite the hard time finding the right balance between my full time job and the blog. OK let's be real here, there hasn't been any balance! My job keeps me busy 9-10 hours a day so there isn't much time left for me and blogging once you throw in cooking, cleaning, walking the dog, exercising, seeing my kids....you get the drift. But I've come up with a plan for 2019 so that I finally have some BALANCE and can work and blog. It's a work in progress so bear with me, but I'm hoping to start posting one to two new recipes per week starting in January. I'm setting a goal to do a minimum of one but I'd love to do two. Baby steps, that's what I keep reminding myself.

For now I will leave you with these simple and delicious Crumb Topped Banana Muffins. You know me, I'm a sucker for any type of banana bread or muffin, but this recipe is a favorite of my boys. The crunchy crumb topping is the best!

I would love to hear your suggestions and requests on what recipes you'd like to see here on the blog. Treats to satisfy your sweet tooth? More family friendly dinners? One pot or slow cooker recipes? Tell me, I'm all ears!!

Yield: 12 muffinsAuthor: Sarah Bates | The Chef Next Door

Crumb Topped Banana Muffins

prep time: 5 minscook time: 15 minstotal time: 20 mins

These light and tender banana muffins are topped with a crunchy cinnamon crumb topping that makes them simply irresistible. Bake a batch on the weekend and individually wrap them for a quick and delicious breakfast on the go!

ingredients:

For the topping:

½ cup all-purpose flour

¼ cup sugar (I use Dixie Crystals)

1 ½ teaspoons cinnamon

4 tablespoons unsalted butter, at room temperature

For the muffins:

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinammon

½ teaspoon salt

3 very ripe bananas, mashed

½ cup sugar

1 egg

1 teaspoon pure vanilla extract (I prefer Nielsen-Massey)

⅓ cup unsalted butter, melted

instructions:

For the topping, mix the flour, sugar and cinnamon in a medium bowl. Add the softened butter and mix with a fork until crumbly. Set the topping aside.

Preheat the oven to 375 degrees. Spray a muffin tin generously with non-stick baking spray.

For the muffins, combine all of the dry ingredients in a large bowl. In another bowl, combine the bananas, sugar, egg, vanilla and melted butter. Whisk well. Stir the wet ingredients into the dry ingredients; the batter will be slightly lumpy, do not overmix!

Fill each well of the muffin tin about two-thirds full. Grab the topping and using your fingers, sprinkle a generous amount of coarse crumbs over the muffin batter.

Bake for 15 - 17 minutes, or until the muffins spring back when lightly touched. Cool the muffins in the pan for 10 minutes before removing to a wire rack to cool.

Bon Appétit!

Created using The Recipes Generator

Pumpkin Chili

2018-09-17T00:00:00.001-04:00

This Pumpkin Chili is loaded with veggies and two kinds of beans, and is a hearty and delicious vegetarian chili recipe. It's perfect for those chilly Fall days!

Pumpkin Chili
Author: Sarah Bates | The Chef Next Door
Serves 6
PRINT

Ingredients:
1 Tablespoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
1 cup pumpkin puree
1 cup vegetable stock
14.5 ounce petite diced tomatoes
15.5 oz cannellini beans
15 ounce black beans
1/2 Tablespoon cumin powder
1 1/2 Tablespoons chili powder
Salt and pepper
Garnish: Shredded Cabot Seriously Sharp Cheddar Cheese and thinly sliced green onions

In a Dutch oven or large pot, cook the onion and garlic in oil over medium heat until soft, about 5 minutes.

Add the pumpkin, stock, tomatoes, beans, cumin and chili powder. Stir well, then season to taste with salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes.

Ladle the chili into bowls and top with shredded cheese and green onion.

Bon Appétit!

Here are today's #PumpkinWeek recipes:

Beverages:Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara with Fried Sage from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin' For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline's Cooking

Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Chocolate Pumpkin Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor's Adventures
Pumpkin Cinnamon Rolls from Amy's Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons 'R' Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy's Honeybunch
Pumpkin Stuffed French Toast from Cindy's Recipes and Writings
Simple Chocolate Pumpkin Cupcakes from Cooking with Carle

Strawberry Bread Pudding #BrunchWeek

2018-05-05T13:26:00.002-04:00

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor

companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

This beautiful and decadent Strawberry Bread Pudding is a delicious twist on classic

bread pudding and is perfect for breakfast or brunch!

Happy Saturday! It's been a long week and I am thrilled that the weekend is finally here. I had a crazy week at work, then my laptop decided to die on me. It's been in the shop for a few days and I finally got it back last night, but unfortunately that meant I missed a few days of brunch week. I'm so bummed I didn't get a chance to share a couple of my favorite recipes with you, but I'm very excited to end the week with this amazing Strawberry Bread Pudding! A twist on traditional bread pudding, it's full of fresh strawberries and strawberry preserves, making it the perfect dish for breakfast or brunch.

Are you a sweet or savory brunch lover? Although I enjoy a good savory dish, I love my sweets. Waffles, pancakes, cinnamon rolls, I love it all. This Strawberry Bread Pudding has quickly become one of my new favorite brunch dishes. Made with cubes of French bread, Eggland’s Best Eggs, Dixie Crystals Granulated Sugar, fresh strawberries and strawberry preserves, it's decadent and delicious and perfect for feeding a crowd.

I love this recipe because it's so simple to make. One bowl and one cast iron skillet is all you need. It can be prepped the night before and baked the next morning, so no stressing out on brunch day!

I hope you will love this delicious dish as much as my family does! Be sure to check out the other amazing #BrunchWeek recipes today, and don't forget to enter the giveaway!

Strawberry Bread Pudding

Author: Sarah Bates | The Chef Next Door

Serves 6 - 8

PRINT

Ingredients:

8 cups cubed French bread

5 Eggland's Best Eggs

1 1/4 cups heavy whipping cream

1 cup milk

2/3 cup strawberry preserves

2/3 cup Dixie Crystals Granulated Sugar

4 Tablespoons butter, melted and cooled

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1 1/2 cups fresh strawberries, quartered

Powdered sugar, for garnish

Spray a large cast iron skillet or baking dish with non-stick cooking spray. Spread the bread cubes evenly in the prepared pan.

In a large bowl, whisk together the eggs, heavy cream, milk, preserves, sugar, butter, vanilla and cinnamon until well combined. Add the strawberries and stir well. Pour the mixture evenly over the bread cubes, pressing down to make sure all the bread cubes are coated. Cover and refrigerate for at least one hour, or overnight.

Preheat the oven to 350 degrees. Bake for 1 hour to 1 hour and 15 minutes, until golden brown and the dish is set in the center. Remove from the oven and let stand for 15 minutes. Dust with powdered sugar.

Bon Appétit!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Bloody Marys Three Ways from Karen's Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings

BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons 'R' Us

BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper Asparagus Mini Tarts from Daily Dish Recipes

BrunchWeek Desserts:
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Strawberry Shortcake Pound Cake from The Redhead Baker

a Rafflecopter giveaway
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Ham & Artichoke Strata #BrunchWeek

2018-04-30T06:00:00.000-04:00

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies
to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

This Ham & Artichoke Strata is hearty and flavorful and perfect for any occasion.
Plus it can be prepped the night before then baked in the morning, which cuts down on brunch stress!

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.

Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that included 1 month of free Eggland's Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland's Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.

Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.

To kick of #BrunchWeek I'm sharing this Ham & Artichoke Strata, one of my favorite brunch dishes! I love it because it's hearty and flavorful, easy to make, and it can prepared the night before. I don't know about you but I love dishes that can be made ahead of time and then baked the next day. No need to be in the kitchen stressing out right before guests start arriving!

Ham & Artichoke Strata
Author: Sarah Bates | The Chef Next Door
Serves 8
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Ingredients:
6 cups French bread cubes
2 cups grated Cabot Farmhouse Reserve Cheddar Cheese
1/2 cup chopped onion
8 ounces cooked ham, diced
12 ounce jar Cento Quartered and Marinated Artichoke Hearts, roughly chopped
4 Eggland's Best eggs
1 1/2 cups milk
3 thinly sliced green onions

Spread half of the bread cubes in a buttered 9 x 13 inch baking dish. Top with the cheese, onion, and half the ham and artichokes. Top with the remaining bread cubes.

In a bowl, whisk together the eggs and the milk. Evenly pour the mixture over the top of the dish. Gently press down the bread pieces into the egg milk mixture with a rubber spatula. Top with the remaining ham and artichokes, then sprinkle with the green onions. Cover the dish and refrigerate for at least two hours, or overnight.

Preheat the oven to 325 degrees. Set the baking dish on the counter while the oven preheats. Bake the strata for 50 - 55 minutes, until the center of the strata is set and the top starts to brown. Let stand for 10 minutes.

Cut the strata into squares and serve.

Bon Appétit!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara's Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen

BrunchWeek Egg Dishes:
Asparagus and Spinach Frittata from Eat Move Make
Cauliflower Waffles from Caroline's Cooking
Cheesy Hashbrown Casserole from Karen's Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door

Ham, Asparagus and Gruyere Quiche from The Redhead Baker

Hash Brown Waffles with Bacon & Eggs from Amy's Cooking Adventures

Mom's Egg Salad Sandwich from Girl Abroad

Spicy Pimento Cheese Omelet from For the Love of Food

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear's Wife
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor's Adventures
Coconut Cream Pie Donuts from 4 Sons 'R' Us
Coconut Raspberry Skillet Pancake from Books n' Cooks
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Nutella Cinnamon Rolls from Pass the Sushi
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D's Books and Cooks
Corned Beef Hash Benedict from Sweet Beginnings
Mini Breakfast Pot Pies from Forking Up

BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites
Pickled Asparagus from Shockingly Delicious
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee

BrunchWeek Desserts:

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen

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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Weeknight Meatball and Pepper Skillet

2018-04-18T14:37:00.000-04:00

This post is sponsored by Farm Rich, all thoughts and opinions are my own.

This easy Weeknight Meatball and Pepper Skillet is a quick and flavorful meal that's ready in less than 30 minutes!

Hello friends! I know it's been a little quiet around here lately and I apologize for that. You see, I started a new job the first of the year which has rocked. my. world. I love the job and love what I do but it is extremely busy. I've been working 9+ hour days and still keeping up with the normal mom/family/animal/household stuff, which has left me a bit tired haha. I finally feel like I'm getting into a nice routine and am excited to be recipe developing, cooking and photographing once again. What that means for you is new recipes...yeah!

I know most of you are just as busy as I am during the week. Whether you're working long hours or running kids to their school and sporting events, we all crave a delicious home cooked meal after a long day. What we don't have are hours to spend cooking dinner on those crazy days. I have several tried and true, quick and easy recipes that I turn to when I'm having one of those days (or weeks!), and this Weeknight Meatball and Pepper Skillet is now one of them!

This meal comes together in 25 minutes, start to finish. How is that for the perfect weeknight dinner?! It starts off with a package of Farm Rich Grape & Chili Sauce Meatballs. If you haven't tried these yet, you must! They’re available at Walmart stores now in the freezer section. The Meatballs are so tender and delicious and the sauce is the perfect combination of sweet and tangy. They are my new favorite Meatballs! They also make the best quick and easy appetizer for any party or get together. You can quickly cook them up and serve with party toothpicks for a delicious handheld snack.

I'm a big fan of Farm Rich snacks and appetizers because they are made with wholesome ingredients, quick-frozen, and carefully packaged. It's important to me to feed my family good quality food! We haven't tried a Farm Rich snack that we didn't love, but my kids seem to always request the Mozzarella Sticks and Crispy Dill Pickles. (Which I love, too!)

So back to this recipe. In addition to the Meatballs this skillet has fresh, flavorful red and green sliced peppers. And I'll repeat, it's ready in 25 minutes. Simple. Fast. Perfect for both hungry kids and adults. Serve the Meatballs and veggies over rice, sprinkle with sesame seeds and voila! Dinner is served. Now wasn't that easy? 😉

Weeknight Meatball and Pepper Skillet

Author: Sarah Bates | The Chef Next Door

Serves 4 - 6

Ingredients:

1 package Farm Rich Grape & Chili Sauce Meatballs

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

Sesame seeds, for garnish

White rice

Place the Meatballs in large skillet over medium heat and stir in the sauce. Cover the pan and cook for 10 minutes. While the Meatballs are cooking, make the rice.

Add the peppers to the skillet and stir well to combine. Cover the pan and cook for an additional 15 minutes.

Remove the pan from the heat and sprinkle the Meatballs with sesame seeds. Place the cooked rice on plates and top with the Meatball and veggie mixture.

Bon Appétit!

Gingerbread Cupcakes with Orange Buttercream Frosting

2018-01-07T12:42:00.001-05:00

These simple gingerbread cupcakes are light and tender and topped with a flavorful orange buttercream frosting!

Happy New Year, friends! I hope you all enjoyed your holidays and got to spend some time relaxing with family and friends. This is my first post of 2018, one that I had hoped to have done much sooner. The holidays were so busy and this past week was absolutely nuts at work. I feel like I didn't have much time to breathe! The last few weeks I've really been reflecting on this past year and wanted to share a little bit with you.

I had much success and many wonderful opportunities in 2017. Cooking, baking, sharing my recipes with you, connecting with and building relationships with some wonderful brands. I went on a few amazing trips and got to meet new friends and see old friends as well. If you follow me on social media then you may have seen my posts about my trip to Cleveland with the American Dairy Association Mideast back in October. It was definitely one of the highlights of my year and I had so much fun learning, playing, and eating tons of good food!

Our Extraordin-dairy Adventure taught us about milk’s journey from farm to fridge and gave us the opportunity to see into the everyday lives of Ohio dairy farmers. We toured a dairy farm, a cheese producer, visited an elementary school and saw firsthand how their school breakfast program worked, made wood fired pizzas, enjoyed a wine and cheese pairing, and so much more.

We even got to tour First Energy Stadium, where the Cleveland Browns play, enjoyed dinner on the field, and met Joe Thomas! The Browns are a partner of the American Dairy Association Mideast for the Fuel up to Play 60 program, which inspires kids to eat healthy and get 60 minutes of exercise each day. It was a definitely an exciting and memorable trip.

In honor of this trip and the fantastic year I had, I wanted to share a fun and delicious dessert recipe with you. I use dairy ingredients in my cooking and baking daily. From milk to butter to yogurt and cottage cheese, dairy is such a versatile ingredient.

\These Gingerbread Cupcakes with Orange Buttercream Frosting are tender and fluffy and so simple to make. They are packed with flavor and the orange frosting adds a light and refreshing touch. Top with gold sprinkles for a little extra pizzazz!

Gingerbread Cupcakes with Orange Buttercream Frosting
Author: Sarah Bates | The Chef Next Door
Makes 18 cupcakes
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Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
2 eggs
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chopped crystallized ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup milk

For the frosting:
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 teaspoon pure orange extract
1/2 teaspoon pure vanilla extract
2 cups powdered sugar
1 to 2 Tablespoons milk

Preheat the oven to 350 degrees. Place baking cups in 18 regular-size muffin tins.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until combined. Add the molasses.

In a medium bowl, whisk together the flour, baking powder, salt, ginger, and spices. Alternately add the dry ingredients and the milk to the wet ingredients in small batches. Spoon the batter evenly into the prepared muffin tins.

Bake the cupcakes for 18 to 20 minutes, or until a cake tester inserted into the center comes out clean. Cool in the pan for 5 minutes, then move the cupcakes to cooling racks to cool completely.

While the cupcakes cool, make the frosting. In the bowl of a stand mixer, beat the butter and extracts until creamy. Slowly beat in the powdered sugar, a little at a time, until smooth. Add the milk, 1 teaspoon at a time, until the frosting is spreadable.

Spread a generous amount of frosting on top of each cupcake. Store any leftovers covered in the refrigerator.

Bon Appétit!

A special thanks to the ADA Mideast for allowing me to be a part of the Extraordin-dairy Adventure! All opinion are my own.

Hot Onion Cheese Dip

2017-12-29T00:00:00.000-05:00

I am honored to be a Stonyfield Ambassador and I thank them for sponsoring today’s post.

All opinions, as always, are my own.

Looking for an easy party appetizer? This Hot Onion Cheese Dip is so delicious and simple to make!

I've never been one to go out on New Years Eve, at least ever since I've had kids. Sure when I was young I did, but I can count on one hand the number of times I've actually went on NYE over the past 20 years. I know some people love going out that night, but I've always enjoyed staying in and watching football during the day and then watching all the fun festivities on TV at night. I also do a big appetizer spread which typically consists of our favorites, including my mom's famous shrimp dip and her delicious BBQ meatballs, but each year I love to surprise everyone with some new dishes as well. This year I'm adding this Hot Onion Cheese Dip to the table because not only is it delicious, but it's really easy to make too!

The onions get sweet, tender and caramelized with butter and a little bit of sugar. Fresh rosemary and chives give the dip even more flavor. The creaminess comes from yogurt, and Stonyfield Whole Milk Plain Greek Yogurt is always my go-to. It's rich and creamy and is the perfect substitute for sour cream in so many dishes. Plus it's a great source of protein!

This deep can be served with chips, crackers, veggies or whatever else your heart desires. It's also really good on toasted baguette slices. Leftovers taste great warmed up too, if you happen to have any left!

Hot Onion Cheese Dip
Author: Sarah Bates | The Chef Next Door
Makes 8 servings
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Ingredients: 2 Tablespoons unsalted butter
1 large onion, thinly sliced
1 teaspoon sugar
1 teaspoon finely chopped fresh rosemary
8 ounces cream cheese, at room temperature
1 cup Stonyfield Whole Milk Plain Greek Yogurt
Dash or two of hot sauce
1 cup shredded Swiss cheese
2 Tablespoons finely chopped chives
Crackers, chips and vegetables, for serving

Melt the butter in a large skillet over medium-low heat. Add the onions and season with salt and pepper. Cook, covered, stirring occasionally until softened, about 10 minutes. Increase the heat to medium and add the sugar. Cook, stirring frequently, until the onions are a deep golden brown, about 15 minutes. If the onions start to stick to the pan add a tablespoon of water. Stir in the rosemary and cook for an additional minute, until fragrant.

Preheat the oven to 425 degrees. In a large bowl, mix the cream cheese, yogurt, and hot sauce until smooth. Fold in the cheese, chives and cooked onions.

Transfer the mixture to a shallow baking dish and bake until bubbling and light golden brown on top, about 15 minutes. Serve immediately with crackers, chips and vegetables.

Bon Appétit!

Christmas Stollen Bread

2017-12-23T12:49:00.001-05:00

This post is sponsored by Graceland Fruit, but the thoughts and opinions are my own.

A holiday classic in Germany, this Christmas Stollen Bread is simple to make and is

perfect to serve for breakfast on Christmas morning!

Merry Christmas Eve Eve, my friends! I can't believe that Christmas is just two days away. It certainly has come fast this year and I still have a few things to finish up before I'm officially ready. What can I say, I'm a procrastinator! I've got my shopping done but I have plenty to wrap. I guess we all know what I'll be doing today. 😉 Before the holiday gets here I just had to share one more of my favorite recipes with you...Christmas Stollen Bread! Stollen bread originated in Germany and is basically a sweet bread containing dried fruits and covered in powdered sugar. Sounds delicious, right? Well it is!

I come from German heritage on my dad's side and have always loved eating traditional German foods. Of course all of the sweet treats are my favorites, especially Stollen Bread. Filled with dried fruits and sliced almonds it's slightly sweet, but not too sweet, and is perfect for breakfast or as an afternoon treat with a cup of tea.

I've been eating this bread for years but just recently started making it at home. There are several versions out there and the traditional bread contains yeast, although mine does not. I opted to make a simpler version without yeast that is really easy and quick to make. I've become obsessed lately with the premier dried fruits from Graceland Fruit and have been snacking on them like crazy, so I filled my Christmas Stollen Bread with their dried cherries and dried cranberries. Words can't really describe how delicious it is, you need to try it for yourself!

Graceland Fruit is one of the largest single providers of infused dried fruits in the world. They primarily produce infused dried fruits such as cranberries, cherries, blueberries and apples, and their products are sold in the United States and over fifty other countries around the world. My favorite part? They are located right here in Michigan! Frankfort, Michigan to be exact, in the heart of the tart cherry growing region. I love being able to support companies that are local to me.

With Christmas just two days away, you still have plenty of time to make this Stollen Bread!

Christmas Stollen Bread
Author: Sarah Bates | The Chef Next Door
Makes 1 loaf
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Ingredients:
2 1/4 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted cold butter
1 cup ricotta cheese
1 egg
1 teaspoon vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon pure lemon extract
1/2 cup Graceland Fruit Premium Dried Organic Cherries
1/2 cup Graceland Fruit Premium Dried Organic Cranberries
1/3 cup sliced almonds

For the topping:
3 Tablespoons unsalted butter, melted
Powdered sugar

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into small pieces then blend it into the flour mixture using a pastry blender or two forks to form crumbs.

In a separate bowl, whisk together the ricotta, egg, and extracts. Place the dried fruit and almonds into the flour mixture and gently toss until evenly distributed. Pour the wet ingredients into the dry ingredients and mix until most of the flour is incorporated.

Turn the dough out onto a lightly floured work surface and knead it a few times until it comes together. Roll the dough into an oval, about 10-in. x 8-in. in size. Fold one long side over to within an inch of the opposite side and press the edges lightly to seal. Place on the prepared baking sheet.

Bake the bread for 40-45 minutes, or until golden brown. Remove the bread from the oven and set the baking sheet on a cooling rack. Melt the 3 tablespoons butter and brush over the entire loaf. Dust the loaf with a coating of powdered sugar. Allow the loaf to cool completely and then dust the loaf with another coating of powdered sugar. Slice and serve.

Bon Appétit!

Black Cherry Lemonade Cocktail

2017-12-22T14:27:00.000-05:00

This post is sponsored by Mike's Hard Lemonade, but the thoughts and opinions are my own.

Crisp, light and refreshing, a Black Cherry Lemonade Cocktail is a bright and beautiful drink that's perfect for the holidays!

MIKE’S IS HARD. SO IS PRISON. DON’T DRIVE DRUNK®

We all know the holidays can be stressful, am I right? Decorating, shopping, wrapping, cooking...it all takes so much time! Now don't get me wrong, I love the holidays, but sometimes we just need a break. Time to sit back and relax, enjoy the sparkling lights on the tree, and have some "me" time. Usually the evenings are my time to unwind. I love watching sports or a movie with a big bowl of popcorn and a cocktail in my hand. This Black Cherry Lemonade Cocktail has been my go-to drink lately and I'm so excited to share it with you!

This cocktail is so flavorful and fun, plus it's crazy easy to make. Honestly, I absolutely love everything about black cherries. It starts with a Mike’s Hard Black Cherry 6-pk, which by itself is one of my favorites. Add some lemonade, a little wine, and frozen black cherries and you've got one bright and refreshing holiday cocktail! Fresh cherries would be delicious as well, but since it's winter and they aren't available, frozen works equally as well. Enjoy a glass while you're wrapping gifts, sitting back to relax, or even serve at your holiday parties.

I'm hosting a holiday party soon, so I've got family coming over on Christmas Eve and Christmas Day...which means I'll definitely be serving this Black Cherry Lemonade Cocktail at each event! Crisp, clean and refreshing, it's definitely a crowdpleaser. The recipe I've included below makes one drink, but you can easily up the ingredients and make a big batch in a pitcher.

Black Cherry Lemonade Cocktail

Author: Sarah Bates | The Chef Next Door

Makes 1 cocktail

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Ingredients:

1/2 cup Mike’s Hard Black Cherry

1/2 cup lemonade

1/4 cup white wine

Frozen black cherries

Fill a cocktail glass with ice. Add the Mike’s Hard Black Cherry, lemonade and white wine, then top with several frozen cherries. Stir and serve.

Bon Appétit!

Red Wine Pot Roast with Mushrooms

2017-12-18T06:00:00.000-05:00

Mushrooms, fresh rosemary and red wine flavor this tender and delicious pot roast.

It's full of flavor and is the perfect comfort food meal!

Can you believe it, Christmas is just one week away! I've still got a few gifts left to buy, and I haven't even started wrapping yet, but like every year I know it will all get done. Thankfully I've got all my menus planned for the weekend and Christmas day, and just a handful of things to pick up at the grocery store. Things are coming together well and I'm looking forward to spending this special time with my family.

If you're still looking for a main dish to serve for the holidays I highly suggest making this Red Wine Pot Roast with Mushrooms. It is seriously the best pot roast I have ever made. It's tender and juicy and every bite literally melts in your mouth. It's slow cooked in the oven for three hours and will make your house smell amazing. Fresh rosemary, CK Mondavi and Family Cabernet Sauvignon, and fresh cremini mushrooms turn an ordinary pot roast into something extraordinary.

Cabernet Sauvignon has a deep red color and is rich with cherry and blackberry flavors. It's perfectly balanced with a hint of oak and a long fruit finish, which pairs wonderfully with the woody rosemary and intensely flavorful cremini mushrooms. It's a flavor combination that just can't be beat.

A glass of CK Mondavi and Family Cabernet Sauvignon is the best accompaniment to this meal, but you can also try any of the other CK Mondavi and Family wines to see what you like best. The Moscato is another one of my favorites.

Red Wine Pot Roast with Mushrooms
Author: Sarah Bates | The Chef Next Door
Serves 6 - 8
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Ingredients:
3-4 pound boneless beef chuck roast, trimmed
2 Tablespoons extra-virgin olive oil
1 cup chopped onion
2 garlic cloves, minced
2 Tablespoons chopped fresh rosemary
8 ounces sliced cremini mushrooms
1 cup CK Mondavi and Family Cabernet Sauvignon
1 1/2 cups low sodium beef broth

Preheat the oven to 300 degrees.

Sprinkle the beef generously with salt and pepper. Heat the oil in large Dutch oven over medium-high heat. Add the beef and cook until nicely browned on all sides. Transfer the beef to plate and set aside.

Add the onion to the pot and cook until softened. Add the garlic, rosemary and mushrooms and cook for 2 - 3 minutes. Add the wine, bring to a boil and boil for 5 minutes. Add the broth and boil an additional 5 minutes.

Return the beef and any juices from the plate to the pot. Cover the pot and transfer to the oven. Cook for 1 1/2 hours, then turn the beef over and continue cooking for another 1 1/2 hours, until tender.

Transfer the beef to a cutting board and tent with foil. Spoon any fat from the surface of the liquid in the pot. Bring the liquid to a boil and cook until the liquid has reduced and thickened, about 6 minutes. Season to taste with salt and pepper.

Cut the beef into slices and transfer to a serving platter. Spoon the mushrooms and juices over the top of the beef and garnish with additional rosemary, if desired.

Bon Appétit!

I'm honored to be a CK Mondavi Ambassador and I thank them for sponsoring this post! All opinions, as always, are my own.

Learn more about CK Mondavi and find other delicious recipes by following them on Facebook, Instagram, Twitter, Pinterest and YouTube!

Salted Caramel Apple Cinnamon Rolls

2017-12-13T06:00:00.000-05:00

This post is sponsored by General Mills, but the thoughts and opinions are my own.

There's nothing better on a cold morning than baking up a pan of these warm and delicious

Salted Caramel Apple Cinnamon Rolls. It's a comforting breakfast that the whole family will love!

Christmas is right around the corner and I'm behind, as always. Every year I say I'm going to get a jump on my Christmas shopping early, but it never fails that my kids don't give me their lists until last minute. Why do they like to do that? I know..because they're boys! They never know what to ask for which makes it a little harder to start early. Luckily they're handsome! Does the same thing happen in your family?

One thing I've got going for me is my Christmas day menu. Every year we celebrate with my parents at our house so I can get a head start on my planning as early as I want to. These warm and decadent Salted Caramel Apple Cinnamon Rolls are going to be the star of our Christmas morning breakfast and I can't wait!

What I love dearly about these cinnamon rolls is how easy they are to make. You start with a can of Pillsbury™ Cinnamon Rolls, then make a simple salted caramel sauce with apples to turn them into something ooey, gooey and over the top. Chopped pecans add the perfect amount of crunch. If your family is anything like mine, these cinnamon rolls will be gone in no time!

Shopping at Sam's Club during the holidays makes my life so much easier. I can get everything I need for the holidays in one simple trip. They sell the Pillsbury™ Cinnamon Rolls in a 4-count box, which means I'll have plenty on hand for the whole holiday season. During my recent visit there I also grabbed a tray of the Member's Mark Yeasty Dinner Rolls which are perfect to serve with dinner, but also great for making sliders with any holiday leftovers. I don't know about you but I'm ready for Christmas to get here so I can start eating!

Pecans are definitely my favorite nuts but you can substitute them with your favorite if you wish. Walnuts, hazelnuts or almonds would be equally as delicious. Happy Holidays my friends!

Salted Caramel Apple Cinnamon Rolls
Author: Sarah Bates | The Chef Next Door
Makes 8 servings
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Ingredients:
1/4 cup packed brown sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon salt
1/2 cup peeled, diced apples
1 can (13 oz) Pillsbury™ flaky supreme refrigerated cinnamon rolls with icing
1/3 cup chopped pecans

Preheat the oven to 375 degrees.

In a small saucepan, heat the brown sugar, butter, icing (from the cinnamon roll can), and salt over medium heat, to a rolling boil, stirring constantly. Stir in the apples. Pour the mixture into an ungreased 9-inch round cake pan. Sprinkle with the pecans, then add the cinnamon rolls to the pan.

Bake 20 to 25 minutes or until golden brown. Cool in the pan for 1 minute, then turn the pan upside down onto a heatproof serving platter. Let stand 10 minutes before serving.

Bon Appétit!

For additional recipes and inspiration follow this link: samsclub.com/savortheseason