Wednesday, July 31, 2024

S’mores campfire cocktail drink idea

 


S'mores Campfire Cocktail 🍫🔥🍸


Ingredients:


2 oz chocolate liqueur

1 oz vodka

1 oz cream

1/2 oz simple syrup

1/2 cup crushed ice

Whipped cream for frosting

Marshmallow fluff

Crushed graham crackers for rim

Chocolate syrup for drizzle

Toasted marshmallow for garnish


Directions:

Prepare Graham Cracker Rim: Rim the glass with marshmallow fluff and dip it into crushed graham crackers to coat.

Blend Base Mixture: In a shaker, combine chocolate liqueur, vodka, cream, simple syrup, and crushed ice. Shake well until chilled.

Serve: Strain the mixture into the prepared glass.

Top with Frosting: Add a generous dollop of whipped cream mixed with a bit of marshmallow fluff on top of the drink.

Drizzle with Chocolate Syrup: Drizzle chocolate syrup over the frosting.

Garnish: Garnish with a toasted marshmallow on a skewer.

Enjoy your S'mores Campfire Cocktail! 🍫🔥🍸

Monday, July 29, 2024

Yummy Crab Rangoon Dip Recipe Idea

 


Crab Rangoon Dip 😋😋

Ingredients:

2 cups crab meat

16 oz. cream cheese (2 blocks)

1/2 cup sour cream

4 green onions, chopped

1 1/2 tsp. Worcestershire sauce

2 Tbsp powdered sugar

1/2 tsp garlic powder

1/2 tsp lemon juice

Directions:

First, soften the cream cheese in the microwave for about a minute.

Chop your green onions. Add them and your two cups of crab meat .

Add the sour cream, Wosterschire sauce, powdered sugar, garlic powder and lemon juice.

Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or fried wontons or pork rinds

Enjoy ❤

Oreo mud pie recipe idea

 



Oreo Mud Pie 

 Ingredients:

1 box of Chocolate pudding mix

2 cups of Whole milk

2 containers of Cool whip 

And crushed Oreos 

Directions:

Mix the chocolate pudding mix as it says on box. Mix in both containers of cool whip, add one sleeve of crushed Oreos. Mix together. Add another sleeve of crushed Oreos on top. Place in fridge to chill for 2 hours and it's done. 😋

Yummy cheesecake deviled strawberries recipe idea

 


Cheesecake Deviled Strawberries


Ingredients:

18-24 large strawberries

1 cup heavy whipping cream

1 (8-ounce) package of cream cheese, softened

1/3 cup sour cream

2/3 cup white granulated sugar

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice (optional)

1/2 cup graham cracker crumbs


Instructions:

Prep the Strawberries:

Cut off the stems of the strawberries and slice them in half. Cut a small sliver off the back of each strawberry half so they sit upright.

Use a small melon baller to carefully hollow out the middle of each strawberry half, creating a small indent for the filling.

Whip the Cream:

In a medium-sized mixing bowl, beat the heavy whipping cream until stiff peaks form, about 5 minutes.

Prepare the Cheesecake Filling:

In a separate bowl, mix together the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice (if using) with an electric mixer until smooth.

Fold the whipped cream into the cream cheese mixture until well incorporated.

Fill the Strawberries:

Fill a piping bag with the cream cheese mixture, using a star tip for a decorative touch.

Pipe the filling onto each sliced strawberry.

Garnish and Serve:

Finish each strawberry with a sprinkle of graham cracker crumbs.

Serve immediately and enjoy!

Serving:

These cheesecake-deviled strawberries are best enjoyed fresh. Serve them as a delightful dessert or a finger-licking appetizer at your next party or gathering.

Sunday, July 28, 2024

They will call you different when you’re truly authentically real. They will call you crazy but that’s OK because this world needs more authentic and real. Just be real reality quote

 


"They will call you ""crazy"" because you are, because you were born with the gift of seeing things differently and that scares them."


They're going to call you "intense" because you are, because you were born with the value well placed to allow yourself to feel it all fully and that intimidates them.


They're going to call you "selfish" because that's right, because you found out that you're the most important thing in your life and that doesn't suit them.


You’re going to be called in many ways, with many judgments, for a long time, but stay firm on yourself and what you want, and I promise you one day they’re going to call you to say, “thank you for existing.”


-Frida Kahlo

Yummy French onion meatloaf recipe idea

 


French Onion Meatloaf 

Ingredients:


    1 1/2 pounds ground beef

    1 cup breadcrumbs

    1/2 cup milk

    2 large onions, thinly sliced

    2 cloves garlic, minced

    1 egg, beaten

    2 tablespoons Worcestershire sauce

    1 tablespoon Dijon mustard

    1 teaspoon dried thyme

    1/2 teaspoon salt

    1/2 teaspoon black pepper

    2 tablespoons butter

    1/4 cup beef broth

    1 cup shredded Gruyère or Swiss cheese


Directions:


    Preheat the Oven:

        Preheat your oven to 350°F (175°C). Lightly grease a loaf pan.


    Caramelize the Onions:

        In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.

        Add the minced garlic and cook for an additional 1-2 minutes. Remove from heat and let cool slightly.


    Prepare the Meatloaf Mixture:

        In a large bowl, combine the ground beef, breadcrumbs, milk, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Mix until just combined.


    Assemble the Meatloaf:

        Add half of the caramelized onions to the meatloaf mixture and gently fold to incorporate.

        Transfer the meatloaf mixture to the prepared loaf pan, pressing it down evenly.


    Top with Onions and Cheese:

        Spread the remaining caramelized onions over the top of the meatloaf.

        Pour the beef broth over the onions.

        Sprinkle the shredded Gruyère or Swiss cheese over the top.


    Bake:

        Bake in the preheated oven for 50-60 minutes, or until the meatloaf is cooked through and the cheese is melted and bubbly.


    Serve:

        Allow the meatloaf to rest for 10 minutes before slicing. Serve with your favorite sides and enjoy!


Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes


Kcal: 450 kcal per serving | Servings: 6 servings

Cheesy garlic bread, shrimp grilled cheese recipe idea

 


Cheesy Garlic Bread Shrimp Grilled Cheese

Ingredients:

For the Garlic Bread:


1 loaf French bread, sliced in half lengthwise

4 tablespoons butter, softened

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

1 tablespoon chopped parsley

For the Shrimp Filling:


1 pound shrimp, peeled and deveined

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon paprika

For the Sandwich:


1 cup shredded Monterey Jack cheese

Additional butter for grilling

Directions:

Prepare the Garlic Bread:


Preheat your oven to 375°F (190°C).

In a small bowl, mix together the softened butter, minced garlic, Parmesan cheese, and parsley.

Spread the garlic butter mixture evenly on each half of the French bread.

Place on a baking sheet and bake for 10-12 minutes, or until the edges are golden and crispy.

Cook the Shrimp:


Heat olive oil in a skillet over medium heat.

Season the shrimp with salt, pepper, and paprika.

Cook the shrimp for 2-3 minutes on each side, or until pink and cooked through. Remove from heat.

Assemble the Sandwich:


On one half of the garlic bread, layer the cooked shrimp and sprinkle with Monterey Jack cheese.

Place the other half of the bread on top, and press down gently to adhere.

Heat a skillet over medium heat and add a bit of butter.

Carefully place the sandwich in the skillet and grill until the cheese is melted and the bread is toasted, about 3-4 minutes per side.

Cut into portions and serve hot.

Enjoy your Cheesy Garlic Bread Shrimp Grilled Cheese

Salted caramel butter bars recipe idea

 




Salted Caramel Butter Bars 🧈🍯🧂

Ingredients:

For the crust and topping:

1 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
3 cups all-purpose flour
For the caramel filling:

1 cup unsalted butter
1 cup granulated sugar
4 tablespoons light corn syrup
2 tablespoons vanilla extract
1 can (14 oz) sweetened condensed milk
1 tablespoon flaky sea salt
Instructions:

1️⃣ Preheat your oven to 325°F (165°C). Grease a 9x13-inch baking dish and line with parchment paper, leaving an overhang for easy removal. 🔥

2️⃣ In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together until creamy and smooth. 🧈🍚

3️⃣ Add the vanilla extract and mix until combined. Gradually add the flour, mixing until a soft dough forms. 🌾

4️⃣ Press half of the dough evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until the edges are lightly golden. Let it cool slightly. 🥄

5️⃣ While the crust is baking, make the caramel filling. In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar, light corn syrup, and vanilla extract. Cook, stirring constantly, until the mixture begins to boil. 🍯

6️⃣ Reduce the heat to low and add the sweetened condensed milk. Continue to cook, stirring constantly, for about 5-7 minutes until the mixture thickens and turns a golden caramel color. 🌟

7️⃣ Pour the caramel filling evenly over the baked crust. Sprinkle the flaky sea salt over the caramel. 🧂

8️⃣ Crumble the remaining dough over the caramel layer, pressing lightly to adhere. 🍯

9️⃣ Return the pan to the oven and bake for an additional 25-30 minutes, or until the top is lightly golden. ⏳

🔟 Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and enjoy your Salted Caramel Butter Bars! 🧈🍯🧂

Prep Time: 20min | Cooking Time: 45-50min | Total Time: 1h 10min
Kcal: 400 Kcal | Servings: 24 bars

#SaltedCarame

Yummy raspberry lemon cupcake idea

 


Raspberry Lemon Heaven Cupcakes 🍋💖

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

1 cup fresh raspberries

Zest of 1 lemon

Lemon Cream Frosting:

1/2 cup unsalted butter, softened

1/2 cup powdered sugar

2 tbsp lemon juice

1 tsp lemon zest

Fresh raspberries for garnish

Lemon zest for garnish

Directions:


Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.

Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

For the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.

Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 300 kcal | Servings: 12 cupcakes



Pepper steak in a crockpot recipe idea

 


PEPPER STEAK IN A CROCK POT RECIPE IDEA 💡 

Ingredients

2 pounds beef sirloin, cut into 2 inch strips

¾ teaspoon garlic powder, or to taste

3 tablespoons vegetable oil

1 cube beef bouillon

¼ cup hot water

1 tablespoon cornstarch

½ cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Directions

Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Tzatziki Chicken Salad Recipe Idea

 


Tzatziki Chicken Salad


Ingredients:


1 medium cucumber, finely grated

¾ cup plain Greek yogurt

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon pepper

1 cooked rotisserie chicken

½ red onion, diced

Instructions:


Wrap grated cucumber in a paper towel (or a tea towel) and gently squeeze to remove excess moisture. Add grated cucumber to a bowl along with Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Stir to combine.

Shred rotisserie chicken into small, bite-size pieces and add to your prepared sauce along with red onions. Toss until evenly coated.

Serve on pita bread with fresh sliced tomato and red onion, on crackers, with pita chips, or over a bed of lettuce. Refrigerate leftovers.

Equipment Recommendations:


Pyrex Glass Mixing Bowls

Measuring Spoons

Zwilling Pro Chef's Knife

Boos Maple Cutting Board

Thursday, July 25, 2024

Every moment someone leaves this world behind and that’s reality- loving life is important reminder quote

 


Every minute someone leaves this world behind.

We are all in “the line” without knowing it.

We never know how many people are before us.

We can not move to the back of the line.

We can not step out of the line.

We can not avoid the line.

So while we wait in line -

Make moments count.

Make priorities.

Make the time.

Make your gifts known.

Make a nobody feel like a somebody.

Make your voice heard.

Make the small things big.

Make someone smile.

Make the change.

Make love.

Make up.

Make peace.

Make sure to tell your people they are loved.

Make sure to have no regrets.

Make sure you are ready

Credit goes to the respective owners

Evening sunsets with my bestie from the deck

 





I love these evenings the most! 

I choose to remember you not by how you hurt me, but by how you taught me to heal

 


I choose to remember you

Not by how you hurt me

But by how you taught me to heal


Not by how you left me

But by how you taught me to never abandon myself 


Not by how you broke me

But by how you taught me to rebuild myself 


Not by how you dimmed my light  

But by how you helped me to shine 


Not by how you kept me trapped in a place of comfort 

But by how you empowered me to leave my comfort zone 


Not by how you left me feeling weak

But by how you taught me what it means to be strong 


Not by how you tried to control me 

But by how you taught me to be free


Not by who you told me who I was

But by how you taught me to define myself 


And above all

I choose to remember you 

Not by how you were unable to love me 

But by how you taught me 

To love myself. 


Words by: Tahlia Hunter

Start your day with a smile and a grateful heart- Happy Tuesday Quote

 


Keep that attitude positive!  Go spread some positivity all over the place.  Make it a great day!

Diesel the dog wanted to remind you to keep looking forward in life. Don’t look backwards. You may have to look a little sideways sometimes cute dog pics

 




Diesel says “Good Morning Blogger Fam”. He also wanted to remind everyone to keep looking forward in life. Don’t look backwards, even if you have to look a little sideways sometimes 🤷‍♀️😉We hope you have a great and positive day today!  ❤️