Category: All Recipes

PINEAPPLE SMOOTHIE

This simple and refreshing pineapple smoothie delivers a burst of tropical flavors! With blended pineapple, coconut milk, Greek yogurt, pineapple juice, and a touch of honey, you have a quick and delicious smoothie.

You don’t need to be on a tropical island to enjoy the taste of the tropics. With a few simple ingredients, you can recreate those beloved island flavors. Add a fun drink umbrella, close your eyes and imagine the sound of the wind and waves while sipping on your pineapple smoothie! This smoothie recreates all of the yummy flavors of a pina colada but without the alcohol. I’ll give you some suggestions below if you want to add alcohol and have the whole pina colada experience.

Frozen Pineapple:

I always avoid using ice in my smoothies. Ice makes your smoothie cold, but as it melts, it waters down your smoothie without adding any flavor. Using frozen fruit gives you an ice-cold smoothie while also adding loads of flavor.

You can use either fresh pineapple or buy frozen pineapple. If you are using fresh pineapple, you will need to cut it up into cubes and allow time for it to freeze. To freeze a fresh pineapple, remove the skin and cut it into uniform chunks. Place them on a parchment paper-lined baking sheet in a single layer. Make sure the pieces are not touching each other. Allow the pineapple to freeze for 6 hours or overnight. Once they are frozen, you can toss them into a freezer bag until you are ready to use them. I have made the mistake of placing all of my pineapple pieces in a container to freeze them. I ended up with one large chunk of pineapple with all the pieces frozen together, and I had to chip them apart to use them for my smoothie…Don’t make my mistake.

Adding Alcohol:

If you want to make these more true to a pina colada and add alcohol, go for it; just don’t forget the drink umbrella! I would recommend starting with 3 ounces of white rum or coconut rum, about ⅓ cup. Then, of course, you can always add more if you like.

Pineapple Smoothie

This simple and refreshing pineapple smoothie delivers a burst of tropical flavors! With blended pineapple, coconut milk, Greek yogurt, pineapple juice, and a touch of honey, you have a quick and delicious smoothie.
5 from 1 vote
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Prep Time 5 minutes
Course Drinks
Servings 2 servings

Equipment

  • Blender

Ingredients
 

  • 3 cups frozen pineapple chunks
  • ½ cup plain greek yogurt
  • ½ cup coconut milk
  • ½ cup pineapple juice, (more if needed to thin out the smoothie)
  • 1 tablespoon honey, optional

To Make this an Adult Beverage:

  • 3 ounces white rum or coconut rum, (about ⅓ cup)

Instructions
 

  • If using fresh pineapple, cut the pineapple into chunks and place them on a parchment paper-lined baking sheet. Be sure the pieces are in a single layer and not touching. Leave the pineapple chunks in the freezer for 6 hours or overnight. Once frozen, you can place the pineapple chunks into an airtight container or freezer bag until ready to use.
  • Place the frozen pineapple, yogurt, coconut milk, pineapple juice, and honey (if using) in the blender. Blend until smooth and creamy, with no visible pineapple pieces. If you want to thin out the smoothie, add more pineapple juice, just a little at a time, until you reach your desired consistency.
    **If adding alcohol, add it to the blender along with the other ingredients.
  • Pour into the glasses and serve immediately.
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RASPBERRY FLOATS

Cool off this summer with a delicious, refreshing raspberry float! This is a fun, fruity twist on the traditional root beer float. With just two simple ingredients, these are perfect for all your summer backyard parties.

Raspberry floats are a fun, fruity twist on the classic root beer float. The use of raspberry sorbet creates a refreshing, fruity drink that screams summertime!

I honestly had never heard of a raspberry float until my oldest son came home from school raving about them after having one at a school party. He insisted that they were “The best thing ever!!” I wasn’t excited about trying it because I love root beer floats, and I often have a hard time changing up a classic recipe; I mean, if it “ain’t broke, don’t fix it…” He didn’t drop the issue, and I’m glad he didn’t! So I decided to make my kids’ raspberry floats to celebrate the end of the school year. Guys…Let me tell you, it was amazing!! Dare I say – maybe even better than the old classic root beer floats! This got me thinking, what other float flavors have I been missing out on? Well, the summer is the perfect time for me to experiment. But in the meantime, I will be enjoying my raspberry floats.

how To make a raspberry float:

There is really not much to it. All you need is Sprite and raspberry sorbet or sherbet. You can garnish with raspberries and/or whipped cream if you want to fancy them up a bit.

  • Start by adding two or three scoops of sorbet or sherbet to the glasses.
  • Fill the glasses with Sprite.
  • If desired, garnish with whipped cream and raspberries.

Sherbert or sorbet?

The main difference between sherbet and sorbet comes down to the amount of dairy each contains. Sherbet contains a small amount of cream or milk, giving it a creamier, richer texture, whereas sorbet contains no dairy at all. Either will work perfectly fine for making a float.

Raspberry Floats

Cool off this summer with a delicious, refreshing raspberry float! This is a fun, fruity twist on the traditional root beer float. With just two simple ingredients, these are perfect for all your summer backyard parties.
No ratings yet
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Prep Time 5 minutes
Course Dessert, Drinks

Ingredients
 

  • Sprite
  • Raspberry sorbet or sherbet

Garnish: (Optional)

  • Whipped cream
  • Raspberries

Instructions
 

  • Add 2 to 3 scoops of raspberry sorbet or sherbet to each glass.
  • Fill the glass with Sprite.
  • Garnish with whip cream and raspberries (optional)
  • Serve immediately.
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MIXED BERRY SMOOTHIE

This berry smoothie is a perfect summer afternoon treat. It’s cool, refreshing, healthy, and bursting with flavor!

I have been making smoothies for my kids since they were little. It’s a treat that I always felt good about giving them. Not only are they a great way to get your kids to eat fruits and vegetables, but they are healthy and super easy to make. But smoothies are not just for kids; they are an adult favorite too!

One of the great things about smoothies is their versatility. Nothing is written in stone when it comes to making smoothies. I honestly never measured any of the ingredients for my smoothies until I needed to write a recipe for the blog. But I wanted to give you a starting point in making your smoothies. But even with the recipe I am sharing with you, the amounts are suggestions, and you can easily substitute any of the ingredients. I will even give you some suggestions on some substitutions.

What goes into this smoothie:

Frozen Berries: I prefer to use frozen berries because it eliminates the need for adding ice. I don’t like adding ice to my smoothies because the ice waters down the smoothie and does not add flavor. You can use any combination of berries that you want. I prefer a mix of strawberries, blueberries, raspberries, and/or blackberries.

Bananas: Bananas add to the smoothie’s creamy texture and are a healthy addition. If you don’t like bananas, you can always leave them out.

Yogurt: Yogurt also adds to the creamy texture of the smoothie without watering it down. Choosing a berry-flavored yogurt adds wonderful flavor to the smoothie. If you are aiming for a healthy smoothie, choose yogurt with less sugar. Of course, you can always use plain greek yogurt and, if needed, add a little honey to make it sweeter.

Milk: Smoothies need some form of liquid to thin them out. I don’t like adding water because it adds no flavor. Using milk adds healthy nutrients, creaminess, and flavor. Any milk will work. Almond milk is an ideal liquid; it pairs well with any add-ins. But you could use regular soy, rice, or almond milk.

 

Mixed Berry Smoothie

This berry smoothie is a perfect summer afternoon treat. It's cool, refreshing, healthy, and bursting with flavor!
4.67 from 3 votes
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Prep Time 5 minutes
Course Drinks

Equipment

  • Blender

Ingredients
 

  • 3 cups frozen, mixed berries (strawberries, blueberries, raspberries, and blackberries, or any mixture of these)
  • ½ -1 banana (1 small or ½ of a large)
  • 1 cup blueberry, strawberry, or mixed berry yogurt
  • ½ cup milk (regular, almond, soy, etc.) more or less depending on desired thickness

Instructions
 

  • Add everything to a blender and blend until the ingredients are creamy and smooth.
  • If the smoothie is too thick, add more milk, a little at a time.
  • Pour into glasses and serve immediately.
  • **This recipe makes 2 to 3 smoothies depending on the serving size.
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RED, WHITE & BLUE LAYERED JELLO

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!

Finger jello is perfect for parties or get-togethers. Kids go crazy for this fun-to-eat dessert. And let’s be honest, most adults can’t resist it either! It combines layers of fruity jello with a sweet milky layer in between for a perfect pairing.

What is finger jello?

Simply put, it’s jello that you eat with your fingers. Extra unflavored gelatin is added to the jello to make it firmer and easier to pick up.

Layered jello is also a very versatile dessert. Simple change the colors of the jello to suit the event or holiday.

  • Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
  • Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
  • Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), or blue (berry blue jello)

You could even make this fun Layered Rainbow Jello!

To make this Red, White, and Blue finger jello, all you’ll need are these four ingredients:

Tips and tricks to making layered jello:

  • Be sure to prepare your pan by spraying it with non-stick cooking spray. Then, spread the cooking spray around the pan evenly with a paper towel. This helps the jello comes out of the pan cleanly.
  • Before making your jello, make sure your 9×13-inch pan sits completely flat in the refrigerator. If the pan is not flat or your refrigerator shelf is not level, your jello squares will not have nice, even layers. I actually take a small leveling tool and make sure my pan is sitting level in my refrigerator. My pan is a  little warped, so I usually need to put something underneath one end to level it out. Leave the pan in the refrigerator once it is level (assuming you already sprayed it).
  • It is much easier to leave your jello pan in the refrigerator while pouring your jello layers. It can get tricky carrying a pan of liquid jello to the refrigerator, especially as it gets fuller. If you had to level your pan before you started, you certainly don’t want to remove it until the jello is set, or you risk having uneven layers.
  • Do not skip soaking the unflavored gelatin in cold water before adding the boiling water (this step is included in the recipe instructions). You must always soften powdered gelatin in cold water before adding it to hot liquids. Skipping this step often leads to lumpy gelatin that does not fully dissolve.
  • Make sure each layer is completely set before adding the next. Rushing this dessert could ruin it. Also, make sure that the new layer is cooled to room temperature before pouring it onto the set jello. If you pour warm jello onto the set jello, it will soften or melt the previous layer and possibly cause the colors to bleed together.
  • If you are having trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Red, White & Blue Layered Jello

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!
5 from 3 votes
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Prep Time 15 minutes
Chill Time 6 hours
Servings 32 pieces

Ingredients
 

  • 2 3-ounce boxes red jello gelatin (or 1 – 6 ounces box)
  • 2 3-ounce boxes blue jello gelatin (or 1 – 6 ounces box)
  • 4 envelopes Knox unflavored gelatin
  • 1 14-ounce can sweetened condensed milk

Instructions
 

  • Prepare your 9×13-inch pan by spraying it with non-stick cooking spray. Take a paper towel and spread the cooking spray evenly around the pan. Place the pan in the refrigerator and make sure your pan sits completely flat: if it doesn't, you'll have slanted jello layers. Adjust your pan if needed. Leave your pan in the refrigerator so it can begin chilling.
  • In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the red jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature, then pour into your prepared 9×13-inch pan. Let the jello set for 30 minutes to 1 hour, checking to ensure the jello is completely set before adding the next layer.
    **If possible, leave your pan in the refrigerator when you pour your layers. This is easier than carrying the pan of jello back and forth, especially as it gets fuller.
  • While the first layer is setting, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, combine 2 envelopes of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add to the milk mixture and stir to combine. Allow it to cool to room temperature. Once cooled and the first layer is completely set, gently pour over the first layer of red jello. Refrigerate for 30 minutes to an hour.
  • While the white layer is setting, prepare the blue layer. In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the blue jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature. When the white layer is completely set, very gently pour the blue jello over the white layer. Allow the finished jello to chill for 4 hours or overnight.
  • When you are ready to serve the jello, slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Notes

The trick to getting the jello out of the pan: If you have trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.
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GUACAMOLE

This homemade guacamole recipe is simple and delicious. With just six simple ingredients, you’ll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!

Good guacamole doesn’t need to be complex. All you really need are a few good quality, fresh ingredients; avocados, onion, tomatoes, cilantro, lime juice, garlic, and salt. Easy and delicious! It’s also a food you can feel good about eating! Avocados are very healthy, not to mention all the other fresh vegetables added to this guacamole.

Tips and Tricks for making the perfect avocado:

Always start with chopping the vegetables first, including the cilantro. You want to cut up the avocados last, so they have less time exposed to the air, which turns them brown (more on that later). I like my guacamole chunky, so I like to chop my vegetables instead of dicing them. This is a personal preference, and there is no hard rule on how you should cut up your vegetables…dice or chop…that part is up to you.

Always cut open your avocadoes last! You want them exposed to oxygen as little as possible to prevent the unpleasant browning for as long as possible. Skin the avocados and remove the pit. Immediately place them in a medium mixing bowl, add the lime juice, and proceed with chopping the avocados or mashing them to the desired consistency. The citric acid in the lime juice is a strong antioxidant that will dramatically slow the browning process.

Once the avocado is mashed or chopped, mix in the chopped vegetables, cilantro, and garlic salt. Guacamole is best served fresh. So pull out your favorite chips and dig in!!!

HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!)

If you have ever eaten an avocado, you know the dreaded browning that is inevitable. Avocados contain an enzyme called polyphenol oxidase, which causes the flesh to brown when exposed to air—or, more specifically, when exposed to oxygen. You can’t prevent this process from happening, but there are tricks to slowing the process down.

The citric acid in lime juice is a strong antioxidant that will dramatically slow the browning process. Adding a sufficient amount of lime juice over your avocado or guacamole will keep the avocado from browning for at least a day.

The best method I have found for keeping leftover guacamole fresh and green is to use water. Now I’ll be honest; I wasn’t excited about the idea of putting water on top of my guacamole. But once I gave this method a try, I was IMPRESSED! Not only was my guacamole green and fresh-looking the next day, but it also tasted great! And amazingly, it was still fresh on day three…Impressive, right!! To store leftover guacamole using this method, first put the guacamole into an airtight container. Next, use a spoon to flatten the surface of the guacamole and remove any air pockets. Very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!

Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.

 

Guacamole

This homemade guacamole recipe is simple and delicious. With just 6 simple ingredients, you'll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!
5 from 2 votes
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Prep Time 15 minutes
Course Appetizer
Servings 6 servings

Ingredients
 

  • 4 ripe avocados, peeled and pitted
  • 3 tablespoons fresh lime juice
  • ½ cup chopped red onion
  • ½ cup chopped tomato, seeds removed
  • ¼ cup coarsely chopped cilantro leaves
  • 1 teaspoon garlic salt, add more to taste
  • 1 -2 jalapenos diced, (optional)

Instructions
 

  • Cut up the red onions, tomatoes, cilantro, and jalapenos (if using) as directed. Set aside.
  • Peel the avocadoes and remove the pits. In a medium bowl, add the peeled avocado and 3 tablespoons lime juice, and chop or coarsely mash the avocado.
  • Add the chopped vegetables and garlic salt (more or less to taste). Mix everything together.
  • Serve immediately with chips.

Notes

To Store Leftovers:
The best method to store leftover guacamole and prevent undesired browning is to use water. First, put the guacamole into an airtight container. Use a spoon to flatten the surface of the guacamole and remove any air pockets. Next, very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!
Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.
 
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HERBED PORK CHOPS

Forget dry, over-cooked, flavorless pork chops…These are grilled to perfection, juicy, tender, and bursting with flavor! I am confident these will become a family favorite in your house!

I have not always been a fan of pork chops. I guess my earlier experiences with them weren’t so great. I always associated pork chops with being dry, tough, and not very flavorful.

Little did I know that my issue wasn’t with pork but how we were taught to cook it. Back in the olden days (before May 2011), the USDA’s safe temperature guideline for pork chops was 160°F, resulting in tough, dry shoe leather. As it turns out, pork used to carry a pathogen that caused trichinosis. However, thanks to improved breeding practices, trichinosis from pork is no longer a health concern today. As a result, the USDA now says it’s safe to cook pork to 145°F. The 145°F recommendation was music to most cooks’ ears, as it yields moist, juicy, and slightly pink-in-the-middle pork. 

Being able to cook pork to a lower temperature has truly changed how I feel about pork chops. I love them! The 15° difference allows me to cook or grill pork chops that I am proud to serve. They are always moist, tender, juicy, and flavorful. This particular recipe is a family favorite. The herb combination is incredible, and with the surprising addition of cinnamon, they are true perfection!

This recipe is enhanced by grilling the pork chops, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions in the recipe notes, so no one misses out on this amazing recipe.

For this Recipe:

I recommend using bone-in pork chops. While boneless chops may be cheaper, the bone keeps the pork chop moist and adds more flavor.

  • Start by allowing your pork chops to come to room temperature. Meanwhile, gatherer all your herbs together.
  • Measure out and combine all the herbs in a small bowl.
  • Brush one side of each pork chop with oil and sprinkle with salt. Then add a generous amount of the herbs to the pork chop and pat or rub into the meat. You want the entire pork chop covered with herbs.
  • Flip the pork chops over, brush with oil, sprinkle with salt, and add the herbs. (You can store any leftover herbs in an air-tight container for up to 6 months).
  • Preheat the grill over medium-high to high heat. **Stovetop directions are in the notes.
  • Once the grill is preheated, place the chops on the grill and allow to cook for 4 to 5 minutes, and then flip. Continue cooking on the other side for another 4 to 5 minutes or until the internal temperature reaches 140°F. I recommend always using a meat thermometer to ensure your meat is cooked to a safe temperature. **Actual grilling time will depend on your grill and the thickness of the chops.
  • When they reach an internal temperature of 140°F, they are done. Remove them from the grill and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.

Herbed Pork Chops

Forget dry, over-cooked, flavorless pork chops…These are grilled to perfection, juicy, tender, and bursting with flavor! I am confident these will become a family favorite in your house!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • ⅓ cup dried parsley flakes
  • ¼ cup dried marjoram
  • ¼ cup dried thyme
  • 3 tablespoons rubbed sage
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4-6 bone-in pork chops
  • 2-4 tablespoons oil

Instructions
 

  • Take the pork chops out of the refrigerator and allow them to come to room temperature.
  • In a bowl, combine the first eight ingredients.
  • Brush the pork chops with oil and lightly salt. Rub a very generous amount of the herb mixture on the pork chops. Flip the pork chop over and repeat on the other side.
  • Preheat the grill over medium-high to high heat. **Stovetop directions are in the notes.
  • Once the grill is preheated, place the chops on the grill, allow to cook for 4 to 5 minutes, and flip. Continue cooking on the other side for 4 to 5 minutes or until the internal temperature reaches 140°F.
    **Actual grilling time will depend on your grill and the thickness of the chops. I recommend always using a meat thermometer to ensure your meat is cooked to a safe temperature.
  • When they reach an internal temperature of 140°F, they are done. Remove them from the grill and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.

Notes

Stovetop Instructions:
  • Heat your skillet to medium-high and add 1 tablespoon of olive oil. When it’s shimmering hot, add your chops.
  • Sear on one side, without moving them, until they are nice and golden brown on the first side, about 3-5 minutes. Then flip and sear the other side until browned. 
  • The best way to check if the pork chop is done is to use a meat thermometer. When they reach an internal temperature of 140°F, they are done. 
  • Remove them from the skillet and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.
  • Cooking time can vary based on the thickness of the pork chops.
Store any leftover herbs in an airtight container for up to 6 months.
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