504 Main by Holly Lefevre
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Friday, August 28, 2015

This family of mine LOVES pasta. I LOVE veggies (and they sort of do...sometimes..depending on the veggie). So what better way to give them the pasta they love and make mom happy than with a Perfectly Delicious Vegetable Pasta Salad. Not only is this salad packed of of nutritious veggies, but it has the heartiness of ultragrain quinoa pasta, tossed with your favorite dressing and kissed with some freshly grated Parmesan. This pasta salad is so versatile - it is great for lunchboxes, dinner on a warm evening, and a crowd-pleaser at picnics and barbecues (Labor Day is fast approaching!)
Toss up a Perfectly Delicious Vegetable Pasta Salad for lunch or a party.

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Tuesday, August 25, 2015

I vividly remember wanting, wishing to be a mermaid growing up. My daughter has the same wish and thanks to this opportunity with Fin Fun Mermaid Tails, my little cutie has transformed into a gorgeous mermaid.

Anyone can be a mermaid!

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Sunday, August 23, 2015

We really love ice cream in this house. I used to exercise only so I could eat ice cream (makes sense, right?). After making Mocha Mud Pie for the family, I felt inspired to make MORE ice cream pies. I have been feeling very traditional and nostalgic, and so what better "old Fashioned" flavors to put into an ice cream pie than a BANANA SPLIT! Chocolate, strawberry, vanilla, banana, hot fudge, whipped cream, cherries - whats not to love!

Traditional banana split flavors come together in a pie.

I did some research on what exactly was in, or on a banana split. I did not know that pineapple and strawberry toppings, along with marshmallow was a part of the traditional banana split! Did you? I took a few modern liberties with my ice cream pie, but it absolutely tastes like a luscious decadent banana split!

Sliced bananas are the perfect finishing touch

NOTE: You have to work quick if you live in a hot area - it is ice cream, after all! Be prepared, have your ingredients ready and your work surface prepped. If I can make this pie in the heat of a Texas summer, you can manage it too!
 
Ice cream and bananas are the star of this dessert.

Ingredients
  • 4 cups Vanilla ice cream
  • 4 cups chocolate ice cream
  • 4 cups Strawberry ice cream 
  • 1 Package Vanilla Wafers
  • 5 Tablespoons butter, melted
  • 1/2 cup (or less..or more!) Hot Fudge Sauce 
  • 3 medium bananas, sliced
  • Whipped Cream
  • Maraschino cherries
  • Marshmallow topping
  • Optional
    • 1/2 cup toasted sliced almonds
    • Mini Vanilla Wafers
    • Pineapple (sundae) sauce
    • Strawberry (sundae) sauce
Supplies
  • Food Processor
  • Wood spoon, spatula
  • Pie Tins or cake round (I used the 9" round cake pans in the Cake Boss 5-Piece Bakeware Set )
  • Mixing Bowls
  • Knife
  • Optional: Ziploc bag (with tip cut off) - similar to a DIY piping bag.

place cookies in the fod processor

THE COOKIE CRUST 
NOTE: MY daughter said she would like to try Oreo Cookie Crust next time. If you want that recipe head over to the Mocha Mud Pie I posted the other day
  • Preheat oven to 350F
  • Place about 45 Vanilla Wafers in a food processor and process until they are fine crumbs.
  • Melt butter in the microwave (in a microwave safe dish) for about 30 seconds.
  • In a mixing bowl, combine the cookie crumbs and butter together and mix thoroughly.
  • Place the cookie crumb mixture into the pan and press down and onto the side of the pan to create a crust. I use a small glass bowl to press the crumbs down and up onto the sides firmly.
  • Bake for 10 minutes in the 350F oven.
  • Remove from oven and let cool completely
THE FILLING - do this THREE TIMES, Once for CHOCOLATE, once for STRAWBERRY, and one for VANILLA ice cream

Once the pie crust is cooled...
  • Let CHOCOLATE ice cream soften slightly, just so it is spreadable, and spread into the bottom of the pie crust
  • NOTE: I discovered this as I put my last layer of ice cream (Vanilla) on the pie and realized that next time I will do this for each layer.
    • Place softened ice cream in a gallon size ziploc bag
    • Snip the tip off and add the ice cream to the pie crust in a swirling motion. Start on the outside edge of the pie crust and circle your way into the middle with the ice cream.
    • Then spread smooth with a spatula.
  • Return pie to the freezer to let the chocolate set/harden up (essentially you are doing this if you want to achieve "clean" layers of ice cream in the pie. If you don't care about the layers appearing clean and even...keep on going!)
  • REPEAT above steps with STRAWBERRY Ice Cream.
  • REPEAT above steps with VANILLA Ice Cream.
  • Return to freezer for 4-6 hours (or overnight)
chocolate and strawberry ice cream
  • The ice cream part of the recipe is complete. You can see the edges of my pie are showing some chocolate. The bananas will cover it...or use mini Vanilla Wafers!
Now it is time ot make th epie look pretty!

  • Just prior to serving, slice the bananas and place them all over the top of the pie.  
Slice three bananas into 1/4" thickness.
  • Heat the hot fudge and drizzle it over the bananas.
Bananas and chocolate are perfect together.

NOTE: It was SUPER HOT the day I made this. I did return the pie to the freezer for about 30 minutes to firm up - it makes it much prettier and easier to cut.

Serves additional whipped cream and a cherry with each piece.
  • Use 1-2 Tablespoons of Marshmallow topping on the plate. I made a circle with the back of the spoon. Set the pie in the center of the marshmallow topping.
  • Serve with a dollop of whipped cream and a cherry. It might be fun to set out some pineapple, strawberry, and marshmallow toppings to let your guests complete the banana split pie masterpiece! 
Extra toppings make this pie more decadent.


What's your favorite ice cream dessert?

if you like this recipe, be sure to check out the Mocha Mud Pie recipe! 

Mocha Mud Pie Recipe
 
Signature
This post is written and created at 504 Main by Holly Lefevre
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Tuesday, August 18, 2015

It is National Ice Cream Pie Day and I am celebrating with Ginny's! It was pretty easy for me to decide to join in the celebration. Every year someone requests an ice cream pie for their birthday! My Mocha Mud Pie is among the most requested! This delicious ice cream pie is rich and creamy with a crunchy chocolate cookie crust. Drizzle it with hot fudge and it is pretty much perfection! This summer we were traveling for the kids birthdays, and so (gasp!) I did not make my Mocha Mud Pie...but now we have the perfect reason to make this pie and celebrate summer and National Ice Cream Pie day!! (Hint, Hint: Be sure to read to the bottom...thanks to Ginny's there are two chances for you to enter to win some pretty amazing gift cards during this celebration!)

It is almost impossible to eat just one slice of this delicous Mocha Mud Pie.

This pie is pretty easy to make - easy enough that you could whip it up and be able to enjoy if for dessert tonight. Of course you can make your own ice cream, but for this version we are sticking to store bought ice cream. 

Hot fudge is the icing on the pie!

NOTE: You have to work quick if you live in a hot area - it is ice cream, after all! Be prepared, have your ingredients ready and your work surface prepped. If I can make this pie in the heat of a Texas summer, you can manage it too!
 
Ingredients
  • 1.5 Quarts Coffee ice cream
  • 1 Pint chocolate ice cream
  • 1 Package Oreo Cookies (with the creme scraped out) NOTE: You can use Chocolate Wafer Cookies - I just have a hard time finding them where I live. Reserve about 6 (3 for the center garnish and/or for crushing for a topping)
  • 5 Tablespoons butter, melted
  • 1/2 cup (or less..or more!) Hot Fudge Sauce 
  • 1/2 cup toasted sliced almonds
  • Optional for decorating, mini Oreos, crushed Oreos.
Ice cream is the star of the Mocha Mud #Pie, but dont forget the cookies, almonds, and hot fudge.

Supplies
Preparing to make the mocha mud pie.

Make It!
I was lucky to be able to use some amazing products from Ginny's - be sure to visit those links! And head over to Ginny's to enter to win one of 5 $250 giftcards!  

THE COOKIE CRUST
  • Preheat oven to 350F
  • Scrape/Remove the creme filling from the Oreos using a butter knife.
  • Place cookies in a food processor and process until they are fine crumbs, resembling coffee grounds.
  • Melt butter in the microwave (in a microwave safe dish)
  • In a mixing bowl, combine the cookie crumbs and butter together and mix thoroughly.
  • Place the cookie crumb mixture into the pan and press down and onto the side of the pan to create a crust. I use a small glass bowl to press the crumbs down and up onto the sides firmly.
  • Bake for 10 minutes in the 350F oven.
  • Remove from oven and let cool completely
I can almost taste the crunchy chocolate goodness of the crust.

THE FILLING
Once the pie crust is cooled...
  • Let coffee and chocolate ice cream soften.
  • Individually, stir the ice cream into a creamy texture.
  • Add the creamed chocolate to the coffee ice cream and thoroughly combine.
Time for the ingredients to meet up.

ASSEMBLE IT
  • Put the creamed ice cream mixture into the cooled pie crust and smooth out with a spatula.
This ice cream pie already looks good!

  • Option #1
    • Place mini Oreos around the outside edges on the pie tin.
    • Sprinkle toasted almonds all over the top of the pie.
    • Heat 1/4 cup+ of the hot fudge and drizzle it all over the pie. I use a spoon and go back and forth horizontally, then turn the pie tine and do it criss-crossing the other drizzles.
    • (NOTE: You can wait to add the hot fudge until you serve it...or add even more when yo serve it.)
    • Place the completed pie back into the freezer to firm up. It needs at least 4 hours (Overnight is best).
Place mini Oreos aroudn the edges of the pie.

  • Option #2
    • Crush cookie and sprinkle all over the pie.
    • Sprinkle Toasted almonds all over the pie.
    • Heat 1/4 cup+ of the hot fudge and drizzle it all over the pie. I use a spoon and go back and forth horizontally, then turn the pie tine and do it criss-crossing the other drizzle.
    • (NOTE: You can wait to add the hot fudge until you serve it...or add even more when yo serve it.)
    • Place the completed pie back into the freezer to firm up. It needs at least 4 hours (Overnight is best).
    • Place the completed pie back into the freezer to firm up. It needs at least 4 hours (Overnight is best).
The pie is ready!

When you serve this little piece of heaven
All that is left to do is enjoy...and enter these amazing giveaways!

First...head over to Ginny's to enter to win one of 5 gift cards for $250 each! (Open to US based residents).
http://www.ginnys.com/custserv/custserv.jsp?pageName=sweepstakes

Now, enter HERE to win a $100 giftcard to Ginny's
Open from 8/18/2015 through 8/25/2015 to U.S. Based Residents. Winners picked at random
 
and check out their Blog, The Kitchen Sink 

Happy National Ice Cream Pie Day! 

Add extra hot fudge just because!
Signature
This post is written and created at 504 Main by Holly Lefevre
 
disclosure: Compensation for this post is supplied by Ginny's. Opinions and original recipes are from 504Main.
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Thursday, August 6, 2015

My family loves going to Disneyland. Growing up in Southern California, I remember going for special occasions...it was such a treat! When I had my son, we bought season passes and we went all the time. We'd just pick up on a Sunday afternoon or in the middle of the week, and head to Disneyland. Now, I do not profess to be an expert at Disneyland. When we go I like to concentrate on having fun. I do not over think the process, but I do have a few tips that have worked VERY well for us over the past years and many, many trips to the "Happiest Place on Earth."
Easy tips for a successful trip to Disneyland without overthinking it.

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Monday, August 3, 2015

I love the energy green smoothies give me. I also love being able to get all those vitamin and minerals in me with a great tasting smoothie. And, guess what? My kids drink them too...without complaint! In fact, they love them. They ask for them. When I talk to people about the green smoothie craze, they often tell me that their kids wont drink them...and sometimes they wont either! But I have a few tricks that helped me get my kids started b green smoothies, and have helped a few adults conquer their "fear" of the green smoothie!

Drink Your green smoothies!

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Friday, July 31, 2015

Green smoothies have reigned supreme in our house for years now. I am always experimenting with different flavors. Usually we return to our favorites, but it is fun to taste test! Recently, I came up with this refreshing recipe starring cucumber and pineapple. It is a HUGE hit and it now our favorite Summer green smoothie!

Green smoothies made with fresh ingredients are amazing and good for you.

So, I have a confession, I am not the biggest fan of cucumbers on their own. I mean I like pickles, but not a plain ole cucumber. However, when paired correctly with the right ingredients, even I like them! Ad guess what so do my kiddos!

power greens, cucumbers, and apples add amazing taste.

Well, since it is summer and we are all busy...lets just get to the recipe.  

Pineapple Cucumber Green Smoothie
NOTE: I try to use organic whenever possible

Ingredients

  • 1 1/2 cups water
  • 1 medium green apple, sliced* (See NOTE below)
  • 1 small lime, peeled (You can just use the juice if you are in a hurry or feeling lazy!. Too much pith can make a bitter taste. Try to remove as much of the pith as possible when you peel.
  • 1/2 small cucumber (or 1/3 of a large cucumber), sliced
  • 1 1/2 cups frozen pineapple (You don't have to use frozen, but I like it frozen because it acts as ice and fruit)
  • 2+ cups greens. I prefer Power greens mixture, but also use kale. I sometimes mix in spring greens or even broccoli.
  • Optional: add 1 Tablespoon flax seed or 1/2 of an avocado 


Prepare your ingredients.

TIPS AND TRICKS
PLEASE LET ME STRESS THIS...play with your mixture if you do not like it at first.
  • If you like less cucumber, add less and add more greens.
  • If you don't like the greens, try a different variety, or reduce the greens and add more cucumber.
  • If you are new to green smoothies, try some additional pineapple and then gradually reduce the amount as you grow accustomed to the taste.
  • If you water a more fluid texture, use more water.

It tastes like summer - so light and refreshing.

Blend it!
This is my blender (affiliate link)

  • I start with the water in my blender.
  • Add the apple (You can core it or if you have a good blender, snap of the stem and simply slice it, leaving the seeds* and core). See NOTE below
  • Add the lime.
  • Add the sliced cucumber.
  • Blend for 30 seconds to one minute.
  • Add the greens.
  • Blend for 30 seconds (maybe more, if necessary).
  • Once the components are all blended, it is time for the fruit (also the flax seed if you are adding it).
  • Add the pineapple and blend on medium high for about 1 minute.
NOTE/EDIT: My friend Heather shared a link (in the comments) about eating apple seeds and possible poisons released when you grind or macerate them. I learned a different way, but want to make sure you all are informed. I am NOT an expert or doctor. Leave the seeds out if you have any concerns.


Now, all you have to do is ENJOY and let the green goodness make you feel GOOD!



Want to try some more green smoothie goodness...
Herbs add great flavor to a smoothie
and a little something about how and when I started drinking green smoothies.

Do you have a favorite green smoothie combination?
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This post is written and created at 504 Main by Holly Lefevre
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Tuesday, July 28, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SendSmiles #CollectiveBias

As I continue to unpack from last years move (yep, I have a lot of stuff) I am discovering the many greeting cards I have saved over the years. I have cards from my grandparents, my parents, my kids and my husband, not to mention my friends. I also save my children's birthday cards. And you know what I realized, I was once a very good card giver - I enjoyed it - but I have really dropped the ball. So, I got to thinking, if the cards I receive mean so much to me that I save them, then they probably mean that much to others too. I am ready to get back on track and send smiles all year long to my friends and family with Hallmark cards starting at 47 cents.

A collection of adorable graphics  make these cards super cute.

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Saturday, July 25, 2015

My husband likes beer. I like a cocktail. A shandy is the perfect marriage! My husband is actually the one who introduced me to a Shandy. A traditional Shandy is made by mixing beer with juice, usually beer and lemonade. Well, a month or so ago I attended SoFabU On the Road at The Gaylord Texan and the bartenders there treated us to a Ruby Red Grapefruit Shandy. Now...I LOVED it, but they did not supply a recipe...so I set out to replicate the beverage myself. (psst, remember they Basil Simple Syrup I shared the other day...this is one of the beverages you need it for!)

Light and refrshing ingredients in the perfect combination.

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Thursday, July 23, 2015

I am not a super adventurous foodie-type person, but I do like to try some (slightly) unusual concoctions. Often they are related to beverages and baking. I use my recipe for Vanilla Simple Syrup all the time. Recently I was at an event and the bartender had created a beverage using a Basil Simple Syrup. I was hooked! I will share my cocktail recipe in the next day or two...but I do realize you might be wondering "what else can I use Basil Simple Syrup for?" Well, let me tell ya...use it to flavor lemonade, iced tea, and other fruity delights. (I have more ideas coming!)

The subtle taste of the basil syrup adds a unique flavor.
 
Ingredients
(easily doubled for more sweet basil goodness!)
  • 1 Cup Water
  • 1 Cups Granulated Sugar
  •  About 8-10 good sized leaves of basil. I bought a package of organic basil at the grocery store, and for boiling, added the leaves still on the larger stem.
  • You will also need a strainer
 Make it...
Sugar, water and basil.

  • Place the water, sugar, vanilla, and basil in a medium sauce pan and slowly bring the mixture to a boil until the sugar is dissolved.
  • All in all, I simmered my syrup for about 40+ minutes on low. I really wanted to get that amazing basil flavor. If you are unsure of the taste, sample a bit as you cook, until the syrup is to your liking.
  • Let cool. Strainer the mixture to remove any pieces of basil that might be in there. You want the syrup to be "smooth."
  • Transfer the mixture and the bean to am airtight container (I use a mason jar for storage).
  • Store in the refrigerator. I cannot quite give you a time frame for how long it will keep because we use it up quickly...a month or two is my guess! 

look at that gorgeous color.


Want to try your hand at other syrups, check out my Vanilla Simple Syrup 


Have you made your own syrups? Whats you favorite flavor? 

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This post is written and created at 504 Main by Holly Lefevre
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Monday, July 20, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ProjectAmazing #CollectiveBias 

Creating personalized gift wrap in one thing my daughter loves to do. I wrap the gifts in plain brown craft paper and then let her have at it with markers, stickers - anything she wants! Well, why should she have all the fun, right? Now, I have never been know for my own gift wrapping skills, but lately I have been a bit obsessed with changing that reputation - and what better way to do that than to let my imagination and creativity run wild, like my daughter does! I get to cut and punch and glitter and tape to my hearts content. Oh, and I get to go shopping not only for the gift but for fresh crafting supplies, like Scotch® Brand products.

These are FUN ideas for dressing up packages.

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