This shop has been compensated by Collective Bias, Inc. All opinions are mine alone. #BlueBunny #SoHoppinGood #CollectiveBias
Sometimes I make things that are super tasty. This vanilla bean ice cream and blondie milkshake is one of those things. I used the new Blue Bunny® Ice Cream Cakes available at Walmart and added some more blondies and caramel to the mix.For more than 80 years, Blue Bunny® has been bringing delicious ice cream made with fun, fresh ingredients to families—adding a little playfulness to any occasion and perfect for bringing the whole family together. This is exactly why I knew I wanted to create this delicious recipe using their ice cream.We will first begin with preparing your milkshake! Take the Blue Bunny® Vanilla Bean Blondie cake and allow it to soften just a bit. Place that in your blender along with some milk and toffee bits.Next after we’ve buzzed up our milkshakes, we’ll prepare our cups. Grab some cookie butter and spread it on the rim of your cup. I placed the sprinkles on a paper plate to make the rolling easier.Now drizzle your caramel syrup inside the rim and allow it to drip down the glass.Pour your delicious Blue Bunny® Vanilla Bean Blondie Milkshake into your glass and top with whipped cream, more sprinkles and some extra blondies if you’ve got them.The new Blue Bunny® treats give classic flavors a fun, unique twist and are perfect treats for the entire family! Be sure to try some of their newest releases of flavors, like Toffee Brownie Twist™ and Monster Cookie Mash available at Walmart nationwide. For more great recipes, be sure to head on over to Blue Bunny®.
Roast on a Sunday is pretty much a staple in this house. I’ll buy it while it’s on sale and then, if I remember, throw it in the Crock Pot in the morning before we head off to church. Who am I kidding anymore? I’m not that organized so the Instant Pot was the best thing I ever bought. I’m going to show you how I make my Instant Pot Sunday roast dinner.
If your meat is frozen, just throw it in but if it’s thawed be sure to saute it so you can seal in the juices. I have the 7-in-1 6qt Instant Pot and I also have the 6-in-1. They’re both similar by the size and ease of use but I’d recommend the 7-in-1 even if you don’t think you’ll ever make yogurt. It’s just a more user-friendly machine. I place the heat on high and sauté for about 5 min each side after I’ve salt and peppered it up. You can put a little oil in the pan but I don’t have an issue with a little sticking to the bottom while I sauté.
Next you’ll change the setting to manual and high pressure. You can’t just switch from one button to the other on the Instant Pot, you have to cancel the last function and then press the one you want. That’s probably my biggest issue with the Instant Pot. I like to add a Lipton Onion Soup packet and about 2 cups of beef broth. If you like your carrots a little mushy, this is the time to put them in as well. My baby likes mushy carrots. Check the lid and be sure that the sealing ring is not lifted anywhere and place that on your Instant Pot. Be sure the valve is set so it’ll close and wait for the Instant Pot to come to pressure. It take a while for that to happen, maybe 10 min, but I usually like to help speed that along and add hot liquid and have my pan inside warmed up. After 35-40 min. you can either do a quick release or natural release. The QR is just going to give you a quicker satisfaction. I remove the carrots and pot roast out of the Instant Pot and set it aside. Next, put your Instant Pot back on sauté. Once it’s boiling, add your gravy mix. I like to use the McCormick brown gravy mix and just dump it as I go, no measuring. Whisk vigorously to remove all the lumps. You’ll have a yummy brown gravy that’s complete with all the bits from the pot roast and maybe have a few carrots mixed in there. That’s my favorite kind of gravy. Pour the gravy over your delicious, quick cooking, pot roast and serve with a side of yummy bread and the best ever mashed potatoes. Enjoy!
Brown the chuck roast on both sides on the saute high setting.
Pour in Lipton onion soup, beef broth and add your carrots.
Set the Instant Pot on manual high and seal the Instant Pot. Set it for 35 minutes.
Quick release the valve and remove the carrots and roast, set aside. Set the Instant Pot on saute high and pour in the McCormick brown gravy mix and whisk vigorously to break down the clumps. Keep and eye on it. If the gravy is too thick, add water and vise versa. Just add to your desired gravy consistency. Enjoy!
I’ve been to Disneyland once…once. It was for my 26th birthday and we had three little kids in tow. I slightly wish that it was just me alone because I’d be able to soak in all the elements but the kids have always remembered the light-sabers and the ride I took Freddie on and laughed at him when he was crying. Another thing I remember is the Monte Cristo sandwich from Cafe Orleans. You’ll find it pretty close to the Pirates of the Caribbean ride and after you’ve past the famous Dole Whip station in Adventureland.
For this series I’ve partnered with other bloggers to show you our favorite Disneyland copycat recipes and I’m going to share with you Disney’s Meatless Monte Cristo Sandwich. The original has turkey, ham and swiss but I wanted to fancy it up a bit and do the meatless version with swiss, mozzarella and double cream brie cheese. I’m serving it along side a store bought berry puree and of course I have to fry it and dust it with powdered sugar.
Spread the dijon mustard on the brioche bread, place a slice of swiss cheese on each slice of bread. Place the brie cheese and mozzarella on one side of the sandwich and sandwich the two slices together. Cut into a diagonal half.
Place each half into the batter and coat well. Carefully place them into the oil and cook for 2-3 minutes on each side. Remove from the pan onto paper towels to soak up the excess oil. Cut each half in half again and dust with powdered sugar. Serve along side black berry preserves.
To start we’ll make the batter. Mix all the ingredients together well and let it rest while you assemble your sandwich. I used Trader Joe’s brioche loaf as the bread. You can grab all the cheeses there too. It I grabbed mine at my local Krogers.
I removed the rind from the brie cheese and just sliced it up the best I could but since it’s almost like cream cheese, it’ll be a little rustic looking. I sliced up some fresh mozzarella and I grabbed some sliced Swiss cheese at the butchers counter.
Slather each slice of brioche with Dijon Mustard and then on each slice of bread add a slice of Swiss cheese. Sandwich in the mozzarella and the brie and put both slices together. Now cut the sandwich triangle way in half and slather in that batter. Heat your oil to 350• and fry baby fry!
I let it fry for about 2-3 minutes on each side until it was pretty golden. I flipped the sandwich away from me so I didn’t get splattered and let the other side cook for an additional 2-3 minutes. I let it drain on a paper towel and sliced each half in half again so I had 4 triangles of sandwich. I served it along side a blackberry jelly which was just store bought. You can go all out making your own but it’s just another step I didn’t want to do. I wanted to get right down to eating this Disney Food classic.
Now to the good part! Get Away Today has generously donated a trip for 4 to head on down to Southern California! You choose where you want to go but I’d personally pick Disneyland so that I can eat all these yummy recipes without having to make them myself!
Now that you’ve seen how I make my favorite Disneyland treat at home check out how a few of my blog buddies make their favorites too!
This post contains affiliate links, thank you for your support.My very favorite popsicle growing up was a creamsicle. With the tart orange flavor paired with the smooth vanilla custard, it was heaven for me while I sat on my porch in Beaverton, Oregon. But now I can make my very own creamsicles at home. It was so easy and they’re delicious.You’ll need:
half & half
tangerine juice (I bought mine at Trader Joe’s but you can use Natalies) *they make TJ’s juice, fyi)
*This post does contain affiliate links, thank you for your support.The Instant Pot is so incredible. The most important thing to remember is that once you close the lid, it’s not going to immediately take 4-10 minutes depending on what you’re cooking. You need to allow your Instant Pot to come to temperature and then add the cooking time. It usually takes about 10 additional minutes to have it come to temperature. I try to add warm water and have my ingredients the warmest they can be to cut down on that. For this Instant Pot Spaghetti, I kept the sauté function on to warm my pre-cooked beef and kept it on as I placed the other ingredients in and placed the lid on top. This just helped things warm a little faster. If you want to brown the ground beef in the pot beforehand, turn the sauté function on and place it on high. Mine was pre-cooked so I just allowed it to warm on the high temperature and then I added the dry pasta. I broke the Spaghetti in thirds so it’d fit easier in the pan and allow me to stir it before I placed the lid on. Next add your sauce and one cup of hot water. Stir it to ensure everything is coated and the noodles are separated. If you don’t coat everything, the noodles will stick and you’ll have uncooked pasta. Now place the lid on and lock. I set my Instant Pot to manual pressure and high heat. The cooking time I chose was 5 minutes. If the pasta is a thicker noodle, add a minute or two. Be sure that your pressure gauge is set to closed and wait for the Instant Pot Spaghetti to come to pressure. It’ll hiss and steam for a minute or two while it’s gaining pressure but if you have a bit of steam coming from the side of your lid, the sealing ring is not put on properly and your dish will not cook. The silver pressure gauge will come to the top when the Instant Pot has come to pressure.
This vegetable dip recipe has been in our family for 4 generations that I know of, it’s not going anywhere. It really tastes better than any ranch or any other vegetable dip that I’ve had. It could be that I’ve grown up on this and my taste is adjusted, however, everyone else seems to really take to it as well. We’ve changed the name of it in our family to ‘Whit Dip’ vegetable dip cause our sister in law really loves it, her name is Whit so it just seems fitting. It’s the easiest thing you’ll ever make!
8 oz. Sour Cream
8 oz. Mayonaise
3 Tbsp. dried Parsley
1 tsp. Dill Weed
1 tsp. Bon Appetit Seasoning Salt or use Beau Monde. Here is a link to a DIY Bon Appetite
Mix together the sour cream and mayo until it’s combined and then add in your spices. You can serve immediately but the spices will be a little tougher since they’re dry so it’s best to let it sit for about at least an hour. I love this with carrots and cucumbers but you can serve with whichever vegetables are your favorite. Let me know if you try it and what you tried it with!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TidingsAndTreats #CollectiveBiasFor us, making holiday Rice Krispies treats has now become a tradition. We usually do the traditional shapes of the gingerbread man and the pine tree, but we decided to add-on Emoji’s this year and Leila could not have been more excited. I have a certain recipe ratio that I follow that makes it super easy for me to remember and I don’t need to measure a thing.
Kellogg’s Rice Krispies cereal or
Kellogg’s Cocoa Krispies cereal
10 oz bag of marshmallows
stick of butter
food coloring (if desired)
I begin by melting the entire bag of marshmallows with the stick of butter. I like the have them melt at the same speed so I add the together at the same time. I stir occasionally until the marshmallow starts to liquefy and then I stir it constantly. Now is when you’ll want to add your food coloring.In a separate bowl, add your box of Kellogg’s Rice Krispies cereal or your Kellogg’s Cocoa Krispies cereal. Pour the marshmallow mixture over and mix well. I like to grease my bowl and grease my rubber spatula so I can get all the goodness.
Next, spread your mixtures into greased jelly roll pans and allow it to cool and solidify. This process took me about 10 minutes from the time I poured to the time we cut. In the Kellogg’s Cocoa Krispies cereal, I added brown food coloring and they seemed to be a lot more buttery in texture and flavor. This kind is my new favorite.We then cut out circles, trees and gingerbread men out of our Rice Krispies mix and began to decorate. I used some colored sprinkles for the lights on the pine trees, I used red and black gel for the Emoji and gingerbread men ones. I found all the ingredients I needed for decorating in the bakery aisle at Target.We just copied the Emoji faces from off my phone and it was as easy as drawing. It’s very foolproof and the kids will enjoy a trendy element to your Holiday Rice Krispies Treats.Right now Target has an offer that for every two boxes of Rice Krispies you buy, you get a FREE 10 oz. bag of Jet Puffed marshmallows. It’s perfect for this recipe! I want to see your creations! We have loved having this as a holiday tradition and I’d love to see you start this one. Share it with me on social media and use the hashtag #Treats4Toys. If you do that then for every picture shown with that hashtag, Rice Krispies will donate a toy to a child in need. That’s a win-win for everyone! For more holiday inspiration, visit here.
For the holidays I like to have fun and festive flavors. Cherries are always big in the fall and winter months so I decided to make a Cherry Chocolate Bundt Cake and complement it with some Cherry Cream Cheese frosting. The cake is our of this world moist and this recipe will absolutely be made for future family gatherings.
Mix butter and cream cheese in bowl until combined. Slowly add 1 cup of powdered sugar. Add in the juice from the cherries and add the rest of the powdered sugar and salt. Mix until it is combined and fluffy.
Just dump all the cake ingredients into a mixing bowl except the cherries and flour. Mix it on low for 30 seconds and then crank it up to medium for two minutes until everything is combined. Chop up those Cherry Man cherries and add them into a separate bowl with the tablespoon of flour. Coating the cherries in the flour will ensure that none of your cherries are at the top of your bundt cake. This method will give you a good variation of where your cherries will end up. Once your cake is mixed, fold in the cherries with a rubber spatula.Preheat your oven to 350° F and grease your bundt cake pan well. Pour the mixture and smooth the top so that you have an even rise. Bake for 50-60 min. until your cake bounces back to the touch or you can use the non-fail toothpick method. Allow the cake to cool in the pan for about 10 minutes and then turn it onto a cooling rack and cool for at least an hour.While the cake is cooling, you can make your Cherry Cream Cheese frosting. In the pictures you’ll notice there is a lot of frosting. I doubled this recipe and it was WAY too much so just stick to these measurements and you won’t have too much frosting.
Put the cold cream cheese, salt and the slightly softened butter into your mixer with the whisk attachment. Cream it together for about 2 min on medium speed. Add in one cup of sugar at a time until it’s mostly incorporated. Turn the mixer up to medium-high speed and mix for a good 3-5 minutes until everything is fluffy. Fold in the chopped cherries if you’d like those too.I used a ziplock bag and cut the tip off to do some piping, it’s a mess, LOL – but it gets the job done and it actually tastes fabulous.
For more delicious recipes using CherryMan cherries, check them out here. XX