“Let me live, love, and say it well in good sentences."
~ Sylvia Plath
All tagged Anna Katrina Artistry
I’m only calling this “breakfast” because I think it best fits the traditional ideas of breakfast. This recipe is also great for a snack—especially if you missed lunch, or you had a day where appointments made it impossible for you to get in three balanced meals. I’m suggesting this as a meal supplement only because this recipe makes so much parfait that it might spoil your supper. But you could easily cut it in half—or you could split it up into smaller servings.
This is a new recipe for us. I found the original recipe on Pinterest, and made some minor adjustments. In the future, I think I would make a few more changes, but overall we enjoyed this recipe quite a bit.
This is a fun and easy dessert to make when you’re looking for something sweet but don’t want to spend a ton of time on it. Also, I don’t like the name of this dessert, but I don’t know what else to call it. Dump Cake just doesn’t sound good though.
I decided that the leftovers would make a good trifle. They would be easy to cut up and add to a bowl with other layers of ingredients.
One of my favorite things is making homemade pizza out of things that aren’t traditionally pizza—french bread, pita, hamburger buns, tortillas, you get the picture.
After doing some research, I looked at what sounded good and what also wouldn’t take too much time. I decided to try something in the vein of jalapeño poppers—and something that would give me something new to try. This is what I came up with in the end!
You may have noticed that I did not post at all last week. I took the week off, not because I needed a break or didn’t feel like writing, but because I was busy! Every night last week was spent baking cupcakes, whipping up frosting, or decorating.
This year we made Strawberry Lemonade cupcakes and they turned out delicious. We dressed up on box of lemon cake mix, a box of lemon pudding, and a box of strawberry Jello into something that surprised me. We doubled the recipe so there would be enough for both of us to take to work, but I’ll give you the instructions for a single batch.
This year I was determined to make his cake red. What better way is there to do that than cherries? And my dad just so happens to love cherry pie filling. I designed the rest of the cake around that idea. I settled on a white chocolate cake with a creamy cheesecake filling and buttercream frosting.
Mom suggested we make Lorelle’s salad for Easter this year to take to dinner with my dad’s family. It’s something adults and kids will both enjoy.
Over the weekend I asked my brother what kind of cake he wanted. He said he wanted something chocolate and something cheesecake. It didn’t take me long to come up with an idea—and a way to incorporate a yummy surprise.
Thursday morning rolled around and I knew I wanted to do something easy. Later that afternoon my coworker told me she really wanted something with Alfredo sauce. It occurred to me that I could make a casserole with an Alfredo base. Easy. And delicious.
The flavor is good. The execution was alright. Maybe you’ll have better luck than me! Give it a try and let me know how it goes! Enjoy!
Stuffed mushrooms make a great appetizer or side dish.
As you know, Valentine’s Day is right around the corner. One of my fondest memories of the holiday, from when I was a little girl, is my Oma making a box of goodies for us that always contained a big brownie shaped like a heart.
This recipe is all about using the ingredients you have on hand. That’s how it started. You’ll notice that I didn’t specify the kind of cheese or Queso. Use what you like or what you have. If you don’t like green peppers, skip on the O’Brien part of the potatoes and go for plain hash browns.
On a side note, this Creamy Banana Cheesecake Pie has a definite lightness to it. It’s probably a dessert better suited to spring or summer, but I like little reminders of the warmer seasons in the midst of the cold winter. This week has had it’s own touch of spring with temps in the mid to high 40s. I’m more ready for spring than I thought.
This is definitely a recipe I’ll be using again. And it got approval from Dad, which is a big deal!
My brother has nicknamed this creation “Cupuffins” because they really are good without the frosting, like muffins, but the frosting is really tasty too, which makes them cupcakes. Hence: Cupuffins.
So in my adventure to develop my own favorites, this recipe is a good first try. And I’m excited to make some changes and try it again.
