Sunday, July 13, 2014

Recipes Galore!

Today I want to share three really super duper recipes we made. I am putting them under the recipes tab, too! :)

Strawberry Spinach Salad

This has been my favorite summer dinner!


About 2 cups of fresh spinach
1 cup grilled chicken, cut into chunks
1 cup sliced fresh strawberries
1/2 cup crumbled cheese of your choice-I like Feta.
1/2 cup raw pecans
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oil
Add some salt and black pepper to taste. (I do!)

1. Combine the spinach, strawberries, pecans, grilled chicken, and cheese. Toss.

2. Mix the vinegar and honey in a bowl. Slowly add some olive oil while whisking. Add some salt and pepper. Drizzle over the mixed salad. I love to eat it with saltine crackers!

Confession: I love it best with my mason jar of Sonic ice and water with a big straw! Now you can have dessert lol.

Pink Lemonade Pie

1 pre-made Graham Cracker pie crust
1 can of sweetened condensed milk1 container (8 oz.) of Cool Whip
1 can of frozen pink lemonade concentrate-thaw it out beforehand

1. Mix the sweetened condensed milk with the pink lemonade concentrate.

2. Fold in the Cool Whip and then pour into your pie crust.

3. Refrigerate overnight and then enjoy!
I think it would be fun to try this with other flavors of concentrates. You could experiment!

Mexican Vanilla Ice Cream

Hint: Next time I would crush the Corn Flakes, but really it is up to you.
1/2 gallon vanilla ice cream
3 cups Corn Flakes cereal
1 stick (1/2 c.) butter
3/4 c. sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 container of  Cool Whip (8 oz.)


9x13 baking pan
Spatula for spreading

1. Add the butter in a skillet on medium heat. When the butter melts totally then add the sugar into the pan until the sugar dissolves a little.

2. Then add the Corn Flakes into the pan. Stir it so the sugar/butter mixture covers the Corn Flakes--about five minutes until the Corn Flakes start to turn golden brown.

3. Get a 9x13 pan and spread 1/3 the mixture from the pan onto the bottom of it. Save the rest for the top.

4. Put the whole container of Cool Whip and the ice cream with a teaspoon of vanilla and a teaspoon of cinnamon. Mix.

5. Spread this to your 9x13 pan. Then add the remaining Corn Flake mixture to the top.

6. Put pan in the freezer for about 4-5 hours. Scoop pieces out or if you are fancy, cut into squares. Serves 10-12.

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