Easy Pickled Jalapenos

I have a big sweet tooth, but my real weakness is salty pickled anything. I love pickles, pickled eggs, pickled cauliflower, pickled carrots - you name it. Now I am making my own pickled jalapenos - because why not pickle everything. Well, really because I love them as they are, in salads, on tacos - they are simply delicious!

CONTINUE READING

How to Make a Bourbon Caramel Tea Latte

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

I have never, ever made it a secret that I L-O-V-E coffee. For a very long time I was strictly a mocha drinker...but my tastes have changed...and I have discovered a whole new world of unique and amazing tea beverages! My hubby has been a BIG tea drinker for awhile and I have always enjoyed a cup...but now, I am all about creating new flavor combinations for my tea! Right now, I am loving the Tea Latte and have whipped up a hot beverage using Torani Bourbon Caramel Syrup.

CONTINUE READING

Tres Leches Cake: Pretty Much the Best Thing I Ever Ate

Many (many) years ago, I was a young girl just starting to work in the Los Angeles garment industry. I worked with real toads, but I also worked with some people who touched my life forever. Some with friendship and some with food. In our design room we had two very sweet ladies sewing for us. One day they decided to throw a party for us and brought the most amazing Mexican food...and this cake, a Tres Leches Cake which is still quite possibly, pretty much the best thing I have ever eaten.

CONTINUE READING

Oven Crisped Slivered Potatoes

When I was a kid and we went out to dinner, I always asked my mom if I could have french fries, mashed potatoes and hash browns for dinner - all together and only those three things. She said no...always. But clearly I have always liked potatoes! And I still do! I am however a little more balanced in my selections than I used to be, so I limit myself to one potato dish per meal. My husband actually created these crispy, tasty potatoes and my entire family cannot get enough of them.

CONTINUE READING

Cherry Chocolate Almond Scones

Scones! Scones! Scones! You are chanting that, right? A favorite breakfast treat is scones. I admit I usually do not make them from scratch, but this was a special occasion and I wanted to try making some with some of my family's favorite flavors - cherries, chocolate and almonds! Man oh man they baked up just perfect and tasted even better. These scones would be amazing with tea, coffee or just because and best yet, you can play with the ingredients to suit your tastes!

CONTINUE READING

A Sweet Shortcut to Amazing Cherry Pie

It is hard to believe, but cherry pie is about to surpass chocolate as the favorite dessert in our house. In fact, even at Christmas - holiday of pumpkins and pecans - my daughter asked "Why cant we have cherry pie...its red and festive?" Can't argue with that logic, right? Well, we celebrated a birthday this past weekend and guess what I made...cherry pie. It is so good and I thought I'd share my sweet shortcut to amazing cherry pie!

CONTINUE READING

3 Ingredient Red Berry Cereal Bars

Cereal is a staple in our house. No seriously, we could eat it for breakfast, lunch, and dinner! We also love snacks...so what better way to make us (and hopefully you happy) than by combining cereal and snack bars! One of my kids favorite cereals is Special K Red Berries, so I decided to turn that into a yummy cereal bar.

CONTINUE READING

M&M Oatmeal Cornflake Cookies

I live in a house full of cookie monsters. I love baking cookies, but seriously cannot keep them in the house...gobble, gobble, gobble! These M&M Oatmeal Cornflake Cookies have that same problem - vanishing - stolen by the cookie monsters! They are sweet and crunchy with a hint of chocolatey goodness!

CONTINUE READING

Perfectly Delicous EASY Vegetable Pasta Salad

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!)

CONTINUE READING

Banana Split Ice Cream Pie (Recipe)

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!

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!

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

• 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.

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)

• 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!

• Just prior to serving, slice the bananas and place them all over the top of the pie.  

• Heat the hot fudge and drizzle it over the bananas.

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.

• 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! 

What's your favorite ice cream dessert?

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

 

This post is written and created at 504 Main by Holly Lefevre

CONTINUE READING

Mocha Mud Pie: Celebrate National Ice Cream Pie Day (Giveaway!)

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!)

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. 

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.
  

Supplies

• Food Processor (like this Villaware 12-Cup 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 (I love these Cake Boss Mixing Bowls) 
• Knife

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. 

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.

ASSEMBLE IT

• Put the creamed ice cream mixture into the cooled pie crust and smooth out with a spatula.

• 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).

• 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).

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).

Just click right here to enter.

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

a Rafflecopter giveaway

 

Visit Ginny's on Facebook 

Ginny's on Pinterest  

Ginny's on You Tube

and check out their Blog, The Kitchen Sink 

Happy National Ice Cream Pie Day! 

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.

CONTINUE READING

Get Your Kids to Drink Green Smoothies

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!

CONTINUE READING

Sweet Basil Simple Syrup

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!)

 
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...

• 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! 

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

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

This post is written and created at 504 Main by Holly Lefevre

CONTINUE READING

Waffle Iron Potatoes

My family is obsessed with waffle iron potatoes.

Yep, to heard me right...waffle iron potatoes!

I first saw this idea on Chef AJ's facebook page

and we have been making them ever since!

Here is the simple method to making them and some hints and tips!

CONTINUE READING

Easy Crustless Quiche (a.k.a Egg Pie)

Quiche. Egg pie.

Whatever you want to call it...

this is a mealtime staple in our house.

CONTINUE READING

Vegetable and Potato Empanadas | Campbell's Labels for Education #Labels4Edu #cbias

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

For months my family was living and eating on the fly. As we packed up our California home, there was little time to experiment with new recipes - much less cook old ones - but now that we are settled into our new home, everyone is practically begging for something new and exciting for breakfast, lunch, snacks...and especially dinner! Well it was a necessity to come up with some new creations that would satisfy my hungry kids hunger and taste buds!

CONTINUE READING

Honeyed Peach Crisp (Only 4 Ingredients!)

We L-O-V-E dessert in this house.

Because of that I am always trying to come up with new ideas for simple

and somewhat-healthy options to satisfy our sweet tooth in a "good way."

Two big favorites in this house is my berry "cobbler" and the apple crisp (in a mug) 

and today I share with you the latest fruit creations...

Honeyed Peach Crisp!

(and there are only 4 ingredients!) 

CONTINUE READING

FROZEN Inspired Waffle Sundae (with a Healthy Twist)

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

Every night we have a Disney FROZEN sing-a-long in this house.

My daughter is dancing and singing, I am cooking and singing...

and even my son is (quietly) singing along to FROZEN as he does his homework.

I love that this sweet movie, its characters, and its music has found a place in our home.

So, are we excited for FROZEN the Movie to be released on DVD on March 18?

Um, yeah...you could say that! Beyond excited!

In fact we already have a small party planned for after school on Tuesday!

CONTINUE READING

Quick Apple Crisp for One (in a Mug)

My family has a sweet tooth.

I don't always want to make a huge batch of cookies, cake, whatever...

because I will eat them...ALL!

I am also trying to healthy up our kitchen (I am always doing that)...

so the other day me son was asking for a treat...

and I decided to try this out...and he loved it (and so do I)...

so naturally I want to share our new recipe for Quick Apple Crisp in a Mug!

CONTINUE READING

Award Winning White Chicken Chili Recipe

A couple of ears ago I put out a call to the readers of my blog for an

AMAZING chili recipe.

I was going to a 4th of July Chili Cook Off, and, well, I wanted to win.

A reader  (and I cannot find the link to her blog...so if you are reading this...

let me know and I will give you full credit for this masterpiece!) sent me this recipe....

and I did not win overall -the man who did win that takes like 15 hours to make his chili...

and it is amazing and there is no competing with him. But it did win Best Chicken Chili!

(and it should also win the ward for the hardest food to photograph ever)

CONTINUE READING