Thank you to World Market for sponsoring this post. All text and opinions are my own.
This Game Day Charcuterie Board is something your friends won’t believe. Filled with the most amazing food from Cost Plus World Market. This will be a Game Day you won’t forget.This post contains affiliate links. Thank you for your support.
In our house we love game day. I especially love creating fun foods to serve and ones that are delicious. Charcuterie boards are something that look amazing and can be snacked on all day long. Cost Plus World Market makes it a one stop shop to make entertaining easy.I headed to my local Cost Plus World Market in Farmington to get all the fixings and I even decorated them with vinyl to tie in to game day even more. I’ve included links to the .svg files so that you can make your own Game Day Charcuterie Board and football cups.
Begin by uploading your image into your design software. For the cups you will need to weld the image but the game play image is ready to go. Size them to fit onto your cheese board and cups and cut them.After you’ve weeded your vinyl, place the transfer paper on top of the image and rub well. To place it on your surface, be sure that the surface is clean first then apply your vinyl. Use a scraper tool or credit card to rub it down and lift the transfer paper up. This will leave your vinyl on your surface.Fill your cup with ice and serve it with some delicious Boylan Root Beer or your favorite craft beer. For your cheese board, add your most favorite crackers, meat, nuts, olives and cheeses to make it the perfect game day appetizer.My most favorite olives are Castelvetrano. Say that 10X fast! They’re not pitted but it’s so worth the extra work. I also discovered these McClure’s pickles…OMG. If you can’t tell, I love briney foods. They’re the perfect pairing to the butteryness of the meats. And when you pair it with crackers it helps cut through to give it the perfect balance.My most favorite thing I found was this football shaped sausage. It’s the centerpiece of this Game Day Charcuterie Board. Pair it with these Swiss and Brie cheeses and you’re in for a true treat.What is your most favorite way to celebrate game day? I love it most because it’s the point where I start looking forward to rugby season and the spring weather.
These molasses ginger cookies have been a staple of ours for the Christmas season. Grab the easy, delicious recipe here.I’m excited to be partnering with some of my favorite food blogging friends today to bring you a virtual Christmas cookie exchange. We all love Christmas Cookie Exchange Parties because you go to the party with one kind of cookie, but come home with dozens of cookies to taste! There’s nothing better than seeing all of the cookies out on all of their plates and getting to go around and fill up your bags with other people’s delicious recipes. Here are 40+ delicious cookie exchange recipes so you can find the perfect cookie to take to the party this holiday season!
Here’s my recipe, some delicious Christmas Molasses Ginger Cookies! Who doesn’t love these warm spices during the fall months? These are always so good with a tall glass of ice cold milk. The trick to getting them flat is to push your cookies down before they’re in the oven so they can be pretty flat or else you’ll just get a big ball of cookie!
Ginger Molasses Crinkle Cookies
Created by Lindsay on December 13, 2017
These ginger molasses cookies are sure to be on your holiday baking list for years to come.
3/4cupbutter flavored shortening
1cuppacked brown sugar
additional granulated sugar
Preheat oven to 375 degrees and line your baking sheets with parchment paper. Set aside a bowl of granulated sugar for later.
In a mixing bowl, cream together your shortening and brown sugar until light and fluffy.
Add your molasses and egg and mix until combined.
Add all your dry ingredients and spices then mix just until it is combined.
Lay out a piece of cling film and place your dough on it. Wrap into a ball and refrigerate for 30 minutes.
Take your dough and form it into balls and roll in the granulated sugar.
Place on your baking sheet and press down gently with a cup to flatten the cookie.
Bake for 8-10 minutes and place on a cooling rack after one minute for optimum chewiness.
These molasses ginger crinkle cookies have always been a staple in our house for the holidays as well as my grandmas Chocolate Chip Cookies and our Vegetable Dip. We’re pretty lucky to have a cook like her in the family. Check out below for more cookies in the cookie exchange!
Be sure to follow along on the Cookie Exchange Pinterest board for year round cookie recipe inspirations!
There is nothing more warming than the tastes of chiles. Warm your palette with this delicious anaheim chile and cheddar cheese cornbread recipe.
I love soup on a cold day and I don’t know anyone who doesn’t. Potato soups are some of my favorite and Idahoan® Steakhouse® Soups makes some of the best powdered soup mix I’ve tried. I like to pair it with this delicious and easy cornbread. The trick is to roast the pepper beforehand. For an extra kick, leave the seeds in.If you don’t want to roast the pepper, that is just fine. The easy substitute is just a small can of green chiles that you can pick up for less than a $1. The reason I love Idahoan Steakhouse Soups is because you can get homemade, slow-cooked flavor in 5 minutes. I don’t know about you but I’m always looking for ways to help me save time now that I have children.Idahoan Steakhouse Soups come in 4 varieties; Loaded Potato, Creamy Potato(pictured), Cheddar Broccoli and Cheddar Potato. They use real, red Idaho potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – and all you have to do is add water. Make this delicious chile and cheddar cheese cornbread to serve alongside this delicious soup. Here is the recipe.
Anaheim Chile and Cheddar Cheese Cornbread
Created by Lindsay on December 6, 2017
This cornbread is sure to warm your your body. Pair it with the perfect Idahoan® Steakhouse® Soups.
1stick butter, melted
3tablespoonsroasted Anaheim Chile
Turn your oven on the broil setting. Place the Anaheim Chile on a baking pan with a little bit of olive oil. Roast for 10 minutes rotating throughout. Take out of the oven and loosely cover with foil.
Turn your oven down to 350 degrees.
Combine your dry ingredients and sift together. In a separate bowl, combine the milk, eggs, butter and oil.
Combine your wet ingredients into your dry ingredients and stir just until it is combined.
Remove the skin from your chile and remove the seeds. Dice and add 3 tablespoons plus 3/4 of the cheese to your cornbread mix.
Stir lightly and set aside for 20 minutes.
Grease a 9X13" glass baking pan and add your mixture. Smooth out the top and place in the oven for 35-40 minutes. Serve warm or at room temperature.
Cars 3 was released today on DVD/Blue-ray and so it couldn’t be more fitting that
I share with you this Cars 3 candy popcorn recipe. This post contains affiliate links.
No one is more excited for Cars 3 than Mr. Malakai. He loved the preview but he was just too small to enjoy it in theaters. He now lives for movies. He’s always asking for more and I’m happy to oblige when I have other things to do in the house. Just add your favorite candy and salty chips to any microwave popcorn and it’s the perfect movie snack. For this recipe I added some mini Kit Kat, Sour Patch Kids, Peanut Butter M&M’s and Red Hots. Just find any combination you like to make this yummy candy popcorn recipe your own.We had the opportunity to head to the Cars 3 Road to the Races event and we had a lot of fun as a family. The preview of the movie was the derby scene and it was so fun to see the expressions on all the cars’ faces.
Cars 3 Candy Popcorn Recipe
Created by Lindsay on November 7, 2017
1cupruffled potato chips
1/4cupSour Patch Kids
1/4cupmini Kit Kat
1/4cuppeanut butter M&M's
Microwave your popcorn packet for 2 minutes. Lay on a sheet pan to cool. Allow it to cool for 5 minutes until it's cool to the touch.
Add in your favorite candy and chips, toss to mix.
Don’t be afraid to add your own spin to this recipe. You’ll be pleasantly surprised how good this candy popcorn recipe is. Don’t forget to grab the movie here on Amazon or head to your local store to get it today!
And to book an awesome Disney getaway, use Get Away Today and to see their packages and book today, click here.
This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. P.F. Chang‘s and P.F. Chang’s Home Menu® are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission. #AuthenticMadeEasy #CollectiveBias
MongolianBeef is one of my favorite Asian recipes. Create this dish using P.F. Chang’s Home Menu® sauces and have it become one of your favorite recipes too.
Not only is Chinese food one of the easiest cuisines to master, it’s also one of the tastiest. You just need the right ingredients and the right tools. Lucky for us we can buy this P.F. Chang’s Mongolian Sauce at our nearest Walmart store in the Asian aisle. Try this recipe to create the perfect authentic cuisine made easy.Slice your meat against the grain to get the most tender bite. What does slicing it against the grain mean? When you look at your cut of meat, you’ll see the lines of the grain. Lay the piece of meat so the grain goes left to right. You’ll now cut your meat vertically so that the the grain is short. After you’ve sliced your meat, throw it into a zipper bag with 2 tablespoons cornstarch and about a 1/2 cup of the P.F. Chang’s Home Menu® Mongolian Sauce. Allow it to marinate for at least an hour. You’re now going to want to fry it in some oil. I used a small sauce pan with about a 1/4” of oil. Add small amounts of meat at a time and cook them to get a crust on the meat. After partially cooking your meat, place it on a plate to the side. Preheat a large sauté pan and add all your meat along with your green onions. Add in a cup of your P.F. Chang’s Home Menu® Mongolian Sauce and turn the burner on high. Bring your P.F. Chang’s Home Menu® Mongolian Sauce to a boil and continually stir. Allow the sauce to reduce and serve. This should take around 4-5 minutes.I made the perfect Jasmine Rice with my pressure cooker. Just add equal parts water and rice. Cook on low pressure for 12 minutes and do a natural release. Serve your Mongolian Beef alongside the rice and enjoy.
P.F. Chang’s Home Menu® sauces come in many varieties that can be customized to your own personal taste. Try the Teriyaki, Kung Pao or Sesame with any meat and you have the perfect authentic cuisine made easy to serve your family straight from home. Check out more recipes and inspiration here.
Mongolian Beef Recipe
Created by Lindsay on October 26, 2017
1 jar P.F. Chang’s Home Menu® Mongolian Sauce
1 1/2poundsbeef rump steak, sliced
1bunch green onions, sliced
Place all your beef and 1/2 cup of the P.F. Chang’s Home Menu® Mongolian Sauce along with your cornstarch into a zipper bag. Allow it to marinate for at least 30 minutes.
Heat oil in a small sauce pan and brown meat in batches.
Once all your meat has been browned, add it into a larger saute pan along with the green onions. Add in 1 cup of P.F. Chang’s Home Menu® Mongolian Sauce.
Bring to a boil and allow the sauce to reduce for 5 minutes, stiring constantly.
This Banana Cream Pie recipe is a delight with chocolate ganache and homemade Bahlsen Leibniz Biscuit crust. This post is sponsored by Cost Plus World Market and all opinions are my own. Read to the end so you can enter to win the Holiday Getaway sweepstakes.This post contains affiliate links.
This recipe is a labor of love and it’s well worth the time and effort. I got most of the ingredients from Cost Plus World Market in their baking product section minus the Bahlsen biscuits that I grabbed in the cookie and cake aisle. You’re going to want to start with preparing your pudding. Take your pudding packets and place them in a saucepan. Add your sugar and milk and heat it on medium heat. Before it started thickening, I added one pureed banana for flavor. You can whisk the pudding by hand but it may end up clumpy while it cools so I recommend using a handheld mixer.Once your pudding has thickened, transfer it to a cool bowl and cover the top with some cling film. Place it directly on the pudding to avoid a skin forming. Let it set in the fridge for 2 hours.Next is your crust (and the best part), take a package of Balshen Liebetz Butter Cookies and pulse them to a crumb. Melt your butter and add your cookie crumbs along with the sugar and mix. Place it in a pie tin and bake for 5-7 minutes until golden.Set it aside and allow it to cool. Now let’s make the ganache. Heat up your cream in a small saucepan and pour it over your Guittard Chocolate Chips. Cover it for 5 minutes and then stir until it’s all combined. If your chocolate starts to cool before it’s incorporated into the cream, pop it in the microwave for 15 seconds at a time.Pour 1/8-1/4 cup of chocolate ganache over your cookie crust. You want to then swirl the pie pan so that the ganache covers the sides of the crust. You want just a light coating of the ganache. Refrigerate for 15 minutes so it can solidify.Remove the crust from the fridge and thinly slice two bananas. You’ll want to place those slices directly onto the ganache. Next, add the pudding to the top of the banana slices. Place some cling film over the pudding and chill until you’re ready to serve.
Once you’re ready to serve your delicious Banana Cream Pie, add freshly whipped cream to the top. Make it even more decadent and add some banana chips for a little added texture.
Yum! You’ve got a delicious Banana Cream Pie recipe that your family will rave about for years.
World Market is having an awesome sweepstakes that you can enter to win Holiday Getaway Sweepstakes. You’ll be entered for a chance to win a trip for 2 to the famed Christmas Market Festival in Germany.
Grand Prize: Airfare for two (2), hotel, city excursions, dining and more. $1,000 World Market gift card also included. Three (3) First Prizes: $500 World Market gift card. Good luck! Enter here. Contest ends 9/29/2017
Banana Cream Pie Recipe
Created by Lindsay on September 12, 2017
1cupGuittard Milk Chocolate Chips
1packageBahlsen Butter Biscuits
1/4cupbanana chips, optional
Preheat oven to 375. Pulse your Bahlsen Butter Biscuits to crumbs. Mix with your sugar and melted butter. Press into a 9" pie pan and bake for 5-7 minutes, until golden brown. Set aside to cool.
Prepare your packaged pudding according to package directions. Before the mixture comes to a boil, add in your pureed banana. Stir well and refrigerate for at least 2 hours.
Heat your cream on medium heat until hot, pour over your chocolate chips and cover for 5 minutes. Mix well and set aside for 15 minutes.
Once your biscuit crust is cool, pour about a 1/4 cup of ganache over the top. Swirl your crust so that the ganache covers the side of the crust. Refrigerate for at least 30 minutes.
After your ganache has set, place the sliced bananas over the ganache. Add the pudding on top of the bananas and refrigerate until you're ready to serve.
Mix your sugar and heavy cream until stiff peaks form. Spread or pipe the whipped cream on top of the pudding and place the banana chips for extra decoration. Serve along side the leftover ganache. This will stay well in your fridge for a day but it's best to prepare it the day of because the bananas may turn.
This shop has been compensated by Collective Bias, Inc. All opinions are mine alone. #BlueBunny #SoHoppinGood #CollectiveBias
This vanilla bean blondie milkshake will be up there with some of the best and sweetest desserts you’ve ever had. Run to Walmart and grab the supplies.
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®.
Vanilla Bean Ice Cream and Blondie Milkshake
Created by Lindsay on May 1, 2017
1Blue Bunny Ice Cream Cake in Vanilla Bean Blondie
2tablespoonsSprinkles of your choice
1can, whipped cream
Place your softened Blue Bunny Ice Cream Cake into the blender with your milk and toffee bits. Blend until mixed well.
Spread some cookie butter on the rim of your glasses with a knfe and then dip into the sprinkles. Run the caramel syrup around the inside of your cup and allow it to drip down.
Pour your milkshake into the prepared glass and top with whipping cream and enjoy!
This Instant Pot Sunday Roast Dinner is a staple every week. The Instant Pot makes the meat extra juicy and cooks it in no time.
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!
Instant Pot Roast Beef Dinner
Created by Lindsay on February 22, 2017
1beef chuck roast
1packageLipton onion soup
McCormick brown gravy mix
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!