This week’s addition of Sunday Scoops is dedicated to my Mom who is truly the most beautiful person inside and out. She is my best friend, a loving and nurturing Nana to my little ones and is such a compassionate and kind person that the world is genuinely a better place because she is in it. My brother and I are so very blessed to have her as our Mom. #bestmomever
Since I was a little girl we have shared many desserts, but I think the one that stands out the most in my mind as a real treat from my mom was always Strawberry Shortcake. Maybe because it was a quick go-to, tasty recipe with very few ingredients. It was great to whip up no matter the time of year for a busy working mom and has always been a real treat for our family. So listen, I know there are a ton of homemade from scratch recipes out there that I could share, but you know what, I am going to go with exactly what my Mom whipped up for us in no time flat. Keeping it simple, budget friendly and true to one of my sweetest childhood treats. Happy Mother’s Day Mom! Love you forever and always! ~ Lisa
1) Fresh strawberries. Chopped, then mashed. Leave it chunky with juice to spoon over cake. (if desired, add sugar to taste)
2) Cut and plate angel food cake (Store bought or recipe at Sweet & Savory) or dessert cups
3) Top with Whipped Cream or Cool Whip. Voila! YUM!
Oh my goodness you guys….do these look yumm-o or what?! So I confess, my worst eating habit is that I love to graze through the kitchen late in the evening….these may be just the option to satisfy my habit and make it a little healthier. They also will make the perfect snack for my little ones. I will definitely use them as a quick breakfast option that would be great paired with yogurt or fruit…especially on the mornings that feel a bit rushed and let’s face it…weekday mornings at my house….well, we aren’t exactly cooking up eggs and waffles! It’s go, go, go! 😉
- 1 cup oatmeal
- ½ cup peanut butter (or other nut butter)
- ⅓ cup honey
- 1 cup coconut flakes
- ½ cup ground flaxseed
- ½ cup mini chocolate chips
- 1 tsp vanilla
- Mix everything above in a medium bowl until thoroughly incorporated.
- Let chill in the refrigerator for half an hour.
- Once chilled, roll into balls and enjoy!
- Store in an airtight container and keep refrigerated for up to 1 week.
- **You can substitute almost anything for any of the ingredients to work around food allergies, special diets, etc. Soybutter, almond butter, cashew butter, sun butter, etc all works in place of peanut butter. You can use creamed or liquid honey, or agave nectar or even maltitol syrup in place of the honey. If you do not like or cannot eat coconut try some type of crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder…the possibilities are really endless. If you cannot find ground flaxseed you can buy it whole and grind it yourself in a coffee grinder or magic bullet or you can substitute any other dry ingredient in it’s place. Yes, the mini chocolate chips can be regular sized or carob or you can use raisins, cranberries, goji berries, or crushed nuts (almonds, cashews, walnuts, etc) of some kind.
Recipe and Photo Source: Smashed Peas and Carrots
This is definitely on my menu this week! I stumbled on it as a friend had shared it on Facebook. So glad I did! This One Pot Burrito Bowl recipe by I Heart Naptime will be a perfect new go-to, quick (only 30 minutes!) and easy recipe to feed my family’s love of Mexican food! Yum! I can’t wait to make this! Have a great week friends and as always thanks for reading! ~ Lisa
One Pot Burrito Bowls
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Old El Paso Medium Thick n’ Chunky Salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 4 oz can Old El Paso diced green chiles
1 cup jasmine rice (or any long grain)
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 cups chicken stock (chicken broth works too)
1 cup shredded cheddar/jack cheese
S & P to taste
In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.
Oh how I love a delicious and easy slow cooker meal! This is one of my favorite Pinterest recipe finds by Recipe Chatter. With minimal prep…and I’m talking like 10 minutes max, set my slow cooker and voila!…dinner is served!
I substituted the Ritz Crackers used in the original recipe with Bread Crumbs because it is what I had on hand. I’ve even diced up carrots and mushrooms for more of a “hidden veggie” type of meatloaf. Gotta get those veggies in where you can! This is a super yummy go-to recipe for my family. Everyone loves it, even my pickiest eater!
Enjoy! ~ Lisa
WHAT YOU NEED:
- 2 pounds ground beef
- 1/2 cup chopped green peppers
- 1/2 cup chopped onions
- 2 eggs
- 1 1/2 teaspoon salt
- 1 cup Ritz cracker crumbs
- 1 1/2 cup ketchup, divided
- 1 teaspoon yellow mustard
- 1/4 cup brown sugar
HOW TO MAKE IT:
- In a medium bowl, mix together ground beef, green pepper, onion, eggs, salt, cracker crumbs, and 3/4 cups of the ketchup. Use a spoon or your hands to incorporate the mixture.
- Line your slow cooker with aluminum foil and spray with non-stick spray. Shape the meat mixture into a loaf and place in slow cooker.
- Cook on LOW for 4-6 hours (or 170 internal temp-well done). In the last 15 minutes, mix together remaining ketchup, mustard and brown sugar and spread on top meatloaf. Let cook for remaining 15 minutes.
- Let cool, slice and serve.
Image & Recipe Credit: Recipe Chatter
I know this recipe is a “breakfast” casserole, but I actually made this for dinner as my family is a bunch of breakfast lovers. Just about once a week we have what we call “Brinner”! I kid you not, there were only two small servings leftover that were promptly gobbled up the next morning. Super easy and super yummy! I will definitely make this often and will serve it up the next time we have overnight company in town. It was a wonderful Pinterest find by Scattered Thoughts of a Crafty Mom.
I didn’t tweek the recipe at all and it was perfect-o, even for the pickiest eaters! Enjoy!
WHAT YOU NEED:
- 12 ounces of buttermilk biscuit dough (we used Grands, which are slightly bigger)
- 6 eggs
- 1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
- 1 lb sausage, any flavor
- 1 cup cheese, shredded
- 1/2 cup milk
- salt and pepper to taste
HOW TO MAKE IT:
- Preheat oven to 350. Grease a 13×9 pan
- Brown the sausage in skillet and drain thoroughly.
- Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
- Layer cooked sausage over the biscuit pieces,
- Layer shredded cheese over sausage.
- Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
- Make gravy according to instructions, and pour over everything.
- Bake for 30-45 minutes, or until eggs and biscuits are cooked through.
- Serve warm (leftovers are excellent too!)
This is such a winner with simple ingredients and 10 minute prep! Set it and forget it in your slow cooker and you have a delicious hearty taco soup that is perfect for any occasion. Popular at potlucks and family gatherings, you may find you will need to double the recipe! 🙂
WHAT YOU NEED:
- 1 lb. Ground Beef -or- Ground Turkey
- 1 medium onion (diced)
- 1 Can Crushed Tomatoes (28 oz.)
- 1 Can Tomato Sauce (8 oz.)
- 1 Can Chili (15 oz.)
- 1 Can Whole Kernel Corn with Liquid
- 1 Packet Dry Taco Seasoning Mix (I used mild in this as my youngest is not a fan of spicy food yet)
- Toppings (optional): Fritos Corn Chips, Grated Cheese, Sour Cream, Black Olives and Advocado
HOW TO MAKE IT:
1) Brown meat and onion, drain excess grease.
2) Combine all ingredients together (including cooked meat/onion) in slow cooker, stir well.
3) Set slow cooker on LOW. Let cook until simmering about 3-4hours. You can even cook overnight on LOW and it is delicious as leftovers. The longer it simmers the better it tastes! **To cook on stovetop, just simmer for 30 mins~Voila!**
4) Add favorite toppings and serve! Mmm mmm!
I was searching high and low for a delicious, fruity, fresh and easy party punch recipe for a baby shower that I was hosting and this is the one I found at Savor Home. Boy, did I hit the jackpot! It is yumm-o! All of the shower guests loved it and kept commenting how good it was and asking for the recipe. The recipe below makes about a gallon and is perfect for parties and showers, but honestly I will likely make it for family gatherings in general and even last minute bbq’s with friends! WINNER WINNER CHICKEN DINNER! 🙂
WHAT YOU NEED:
- 1 cup frozen concentrated lemonade (thawed)
- 6 oz frozen concentrated orange juice (thawed)
- 2 cups cranberry juice
- 3 cups water
- 1/4 cup super fine sugar
- 2 liters lemon-lime soda, chilled
- Freshly sliced lemons and oranges
HOW TO MAKE IT:
- Add the lemonade, orange juice, cranberry juice, water and sugar to a container that has a lid.
- Stir until all of the sugar is dissolved.
- Cover and chill the mixture for 1-2 hours.
- When you are ready to serve the punch, add the mixture to a drink server along with the soda, ice, lemons and oranges. Stir and enjoy!
** If you are hosting a party where alcohol is appropriate, then a few splashes of vodka would be really good!!