Search Results for: label/Summer

5 on Friday: Perfect Summer Snacks

Since the kids are hungry each and every day and variety is the spice of life, I’ve found a few more snack ideas for you to put on your idea list to answer all the “I’m hungry” that you will hear this summer.
Baked Cinnamon Apple Crisps from Six Sister’s Stuff

 Frozen Bananas from Pint Sized Baker
 Cake Batter Granola Bites from Chef In Training
 Peanut Butter and Jelly Muffins from Alli-n-Son
Taco Snack Mix from Shugary Sweets

Fun & Inexpensive Summer Activities for Kids

Now that I have a very active 2-year-old I am always looking for fun activities for us to do, especially this summer.    I am sure we will be spending lots of time at the pool this summer but it is always good to have some other activities to mix in and back-ups for rainy days.   I searched the internet and found several ideas that I thought I would share with you.
1. Have movie day with the kids.  Choose a movie that everyone will love and make some popcorn or other movie theater snacks.  
2.  Make a lemonade stand and teach your kids the importance of making and saving money.
3.  Create a “Water” day with some other kids around the same age.   They can run through the sprinkler, throw water balloons, or play tag with the hose.  Let your kids paint the house.  Take a bucket of water with a paint brush and let them paint the house or deck.  When it dries, they can start over.  
4. Check out story time at the library or become part of the summer reading program at your library if your kids are old enough.
5. Find somewhere to volunteer with your kids.  Check out local charities or social groups that would like a little help and you can teach your kids the importance of helping others.  You could even make a meal for a family in need and have your kids join you to deliver it.
6. Write a letter to family or friends telling them what you are doing for the summer.  The kids can help write it or draw a picture to go with it.
7. Have a picnic at a park you haven’t been to before.   I recently noticed as I was driving around that there are so many great parks around that we haven’t been to and now that Jackson is older he will have more fun at the bigger parks.
8.  Take a walk before breakfast to enjoy a beautiful, summer morning.
9. Create your own summer t-shirt.  There are a lot of options out there for iron on transfer, t-shirt paint or tye-dye.  Have fun and let your kids make their own shirt to be proud of.   You can purchase inexpensive, plain t-shirts at Target or Walmart.
10.  Get moving.   Find an activity each day that keeps your family activity.  Maybe a bike ride, a swimming lesson or create your own race in your backyard.
What is your favorite summer activity?  Share it with us!
Enjoy your summer!!!

Summer Time Grilling!

The other day, while watching a cooking show on public television, the guest was talking about meals she remembered her mother and grandmother making her. The smells bring about such memories that she would never forget! She also made a great point that really made an impact on me. She said that what you feed your kids shows just as much love as words and actions! What an amazing truth! When you spend time and/or energy preparing food for your family, they notice! Even if they don’t always say so! And even more so, when you feed them foods that teach the habit of cooking and making meals that are good for their bodies.

For dinner the other night, we fired up the grill and made a wonderful summer meal! We made turkey burgers and grilled corn on the cob. I got the idea for the corn from Bobby Flay on The Food Network. It was wonderful with the burgers and served with fresh berries and chips!

TO MAKE THE GRILLED CORN ON THE COB:

After cleaning the husk and silk off of the ear of corn, I washed them and wrapped each one in foil. I placed them on the grill for about 25 minutes, rotating periodically.

While they cook, I place a stick of softened butter in the food processor with a bunch of chives, and 3 cloves of garlic. Process until smooth.

Once the corn in finished grilling, I rubbed it with garlic butter, squirted it with fresh lime juice, and sprinkled it with Cotija Cheese.

It is a great meal for the summer months while the weather is warm and the corn is in season!

Summer Squash Casserole

I love trying new recipes and I love even more trying recipes from a friend. They usually end up being my favorites because I can get perspective on the recipe as well as how it tastes and any changes they suggest! I got this recipe last summer from a good friend, Megan Smith, and it was an instant hit. Even for people who don’t like tons of veggies, this is so delicious you forget it is a veggie casserole. We paired it with ribs and grilled asparagus for Father’s Day, as it was requested by my husband, Jason.

Here is the recipe:
2 medium yellow squash
1 can cream of chicken soup
1 c. sour cream
1/2 c. celery, chopped
1/2 c. carrots, shredded
1 small onion chopped
1/4 c. butter, melted
1 box Chicken stuffing mix, uncooked (I have also used a corn bread stuffing mix)
1+ c. shredded cheddar cheese

Cut squash, cook, drain.
Melt butter and add to stuffing mix.
In a separate bowl, mix soup, sour cream, squash, carrots, celery, onion, salt & pepper (to taste).
In greased 2 qt dish, put 1/2 of stuffing mixture, then add all the squash mix.
Add cheese to cover top and then the remaining stuffing mixture.
Bake at 350 for 30-40 minutes.






Enjoy!

Summer Strawberry Salad


Strawberry season is in full swing around here, there are so many things you can do with them. Here’s a great way to turn this beautiful, delicious berry into a main course dish.


This is an easy meal to put together, especially if you already have the chicken cooked from a previous meal. There’s no measurements here, just the list of ingredients. You can pile up as much (or as little) as you like.

Mixed Salad Greens (spinach is really great here too)
Chicken, cooked and chopped
Fresh Strawberries, halved or quartered
Feta Cheese Crumbles
Pecans or Walnuts
Raspberry Vinaigrette

Layer these items on each plate and enjoy.


This post is linked to Eat At Home Cooks

Summertime Fun at Home #SummertoRemember




As much as I love to explore and go out in public be out and about, having 4 kids doesn’t always make that easy or enjoyable.  When I was asked to partner with Walmart and Coca Cola to share my idea of a Summer to Remember, my first thought was I want to be able to enjoy the summer without having to leave the house.  There are so many ways to do it and when you want to cool off (or not have to drag all of your kids away from the fun to make a bathroom trip!) – you just walk right in the door.






I’ve pinned some things you will need to make it a summer to remember on my Pinterest board – Summertime Fun at Home.  While you’re at Walmart picking up what you need to have fun at home, make sure you grab one of their exclusive summer themed 28 packs of Coca Cola.  With it, you will receive 28 free 4×6 prints at Walmart’s Photo Center - suh-weet! Plus, you can unlock exclusive rewards when you enter the code on the pack at MCR.com/Walmart.


Of course, what fun is summer without friends and food?!?  Don’t forget to nosh on some of our favorites – Turkey Burgers, Grilled Pork Chops w/Lime, Garlic & Cilantro Sauce, Marinated Tomato Salad, Cheesy Ranch PotatoesMini S’mores Stackers, PB&J Ice Cream Sandwiches, Rhubarb Crisp


Enjoy making this a summer to remember!

FINE PRINT: 
Go to mycokerewards.com/summer for complete details. Enter you my Coke Rewards code from the 28 pack to redeem free prints, the code is located right inside the shrink wrap! See package bottom for code and more info. Open to My Coke rewards members who are legal residents of the 50 US States and DC age 13 or older. Keyword expires 9/30/12. Limit one per My Coke Rewards member. This offer cannot be combined with any other offer, and is only while supplies last. This offer is only available with your Coke 28 pack MCR code. Additionally, the free prints from Walmart will be available online through 9/30/12.
Disclosure:  Compensation was provided by The Coca-Cola Company.  The Coca-Cola Company is not a sponsor, administrator or connected in any other way. All opinions expressed in the post are my own and not those of The Coca-Cola Company.

Caramel Vanilla Coffee Shake

You could most certainly label me as a COFFEE LOVER…I’ll drink it hot, cold, flavored or not, any dessert with coffee in the title always catches my eye.  Being able to open the fridge and pour myself a glass of iced coffee…a total treat and a moment for me in my often chaotic day.
Summer is the perfect time to enjoy this smooth and creamy drink.  Summer is also the time to enjoy special treats like shakes that taste like your favorite coffee house drink (caramel and vanilla is one of my favorites) made in the comfort of your own home.
Megan and I made this incredible shake and enjoyed it with Pie Fries.  If you can’t find the dulce de leche ice cream, you can use vanilla and add more caramel syrup.  Sweet and dreamy, cold and creamy…you definitely need this in your life!
Caramel Vanilla Coffee Shake
by Becca {Crumbs and Chaos}
 
6027530
Ingredients
  • 1 1/2 cup DULCE DE LECHE CARAMEL ICE CREAM
  • 1/2 -3/4 cup INTERNATIONAL DELIGHT VANILLA ICED COFFEE (more or less to taste)
  • 1 Tablespoon CARAMEL SYRUP, plus more for drizzling
  • WHIPPED CREAM
Instructions
Put all ingredients in a blender. Blend until smooth, pour into glasses and serve immediately.
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International Delight is celebrating summer by giving away 1,000 half gallons of Iced Coffee each day! Grab your free drinks here!
Now, it’s your turn to celebrate! Enter to win $500 toward your ideal Summer Party by completing these two simple steps:

1. Pin my Iced Coffee Recipe photo on Pinterest.
2. Come back! In the comment field below, tell me you pinned and share your favorite taste of summer!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. International Delight Iced Coffee Sweepstakes and Rules.

 

This post is linked to Ingredient Spotlight

Asian Inspired Chopped Salad #mealstogether

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

Three things you may know about me…I have 4 children (under the age of 7), I enjoy cooking for my family and I love the sunshine

Three things you may not know about me…I homeschool my children, I help my husband run his exterior maintenance business (which is starting to get busy this time of year) and some days I don’t even feel like washing the lunch dishes, let alone cook dinner.  It’s those kind of nights that I’m thankful for leftovers or meals from the freezer.  As the weather gets nicer, we long to spend more time outside and going to fun places like parks, hiking trails and the beach.  So the dinner dilemma becomes even more of a challenge because we want to be out and about more, but still be able to eat a delicious meal.

Last week was one of those weeks, where I could hardly seem to get out from under the pile of dirty dishes that it was so darn easy to create.  By the time Saturday came around I was ready for a break from the daily grind.  I wanted to pack up the kids and head to the park for some downtime.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

I took my youngest two and headed out to Walmart to pick up a few things so that we could pack a lunch to enjoy outside.  You can see our shopping trip on Google +.  The crowds were still slim since it was early in the day and I wanted to get in and out as soon as possible.  I was planning on making a healthy Asian Inspired Chopped Salad and was looking forward to trying out Tyson Grilled & Ready Chicken.  By the time that we got done shopping, the sky was overcast and the winds had picked up quite a bit.  We had to move on to plan B – indoor picnic time!

Meals Together | Image property of Crumbs and Chaos It took just a few minutes to put lunch together and while I did that, my 4 year old happily set up her favorite Hello Kitty blanket on the floor for us to dine on.  Please excuse the mess, we really live here ;).  The chopped salad came together quickly and the Tyson Grilled & Ready Chicken was versatile enough to please us all.  The girls had mini bow tie pasta – Zoe wanted hers with chicken and garlic sprinkles and Shiloh wanted her chicken and noodles with ‘spicy sauce’ (bottled Thai peanut sauce – she loves that stuff!).

Meals Together | Image property of Crumbs and Chaos Tyson Grilled & Ready Chicken is fully cooked and cubed or sliced, it’s found in the refrigerated section and it made packing an on-the-go picnic style meal super easy.  It comes in several flavor options – honey BBQ, ready for fajitas, grilled and cubed, as well as oven roasted, grilled or southwestern strips.  I really love a good chopped salad – everything the perfect size for drizzling lightly with dressing and eating with a fork.  Tyson Grilled & Ready Oven Roasted Diced Chicken Breast fit the bill for a chopped salad, already cooked and cubed, it went right in the bowl and got tossed together with everything else.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

I took the same salad that I wanted to eat with a fork and stuffed it into a tortilla for my husband, to him that’s more of a meal than just a ‘salad’.  Both he and I love Asian flavors and this salad really brought them together.  Starting with Tyson Grilled & Ready Chicken, I loved all of the textures of this salad from the slaw, peppers and cucumbers, the dressing brought enough tang and a little sriracha sealed the deal with a little heat.  It was such a great flavorful way to enjoy a meal that I’m sure we’ll be making many more times as we pack a meal to go this summer.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

Asian Inspired Chopped Salad

Serving Size: 2 adult servings

Ingredients

  • 1 pkg. Tyson Grilled & Ready Chicken (Oven Roasted or Grilled)
  • 1 8 oz. pkg. COLE SLAW MIX
  • 1/2 RED BELL PEPPER, diced small
  • 1/2 CUCUMBER, diced small
  • 1/4 cup CHOPPED FRESH CILANTRO
  • 2 GREEN ONIONS, thinly sliced
  • 2 Tablespoons UNSALTED PEANUTS, chopped
  • 3-4 Tablespoons ASIAN TOASTED SESAME DRESSING (or to taste), a Zesty Lime Vinagrette would work well too
  • SRIRACHA HOT SAUCE, to taste
  • 1 LIME, sliced into wedges for serving

Instructions

  1. If using the Grilled Chicken Chunks, you may want to chop them into bite sized pieces.
  2. Place chicken, slaw, red pepper, cucumber, cilantro, green onion and peanuts into a bowl. Drizzle with dressing and sriracha. Toss together using tongs.
  3. Put into containers to take on the go or inside a large tortilla to make a wrap. Serve with lime wedges.
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becca

“I am a member of the Collective Bias® Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias® and Tyson. #cbias #SocialFabric #MealsTogether   As always, I’ve told you exactly what I think of it.

 

 

Tender Pot Roast with Mushrooms & Mashed Potatoes

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

I created this meal using Campbell’s Slow Cooker Sauces as part of a sponsored post for Socialstars.  #CampbellsSkilledSaucers

I have to admit, I love every season for it’s own qualities.  Summer is lazy and the days are long.  Winter keeps you bundled up and the daylight is shorter and I might secretly like putting my kids to bed a little earlier just because it’s dark out (shhhh!  that’s our secret).  Another thing I love about winter is cozy comfort food.  Mashed potatoes and gravy, Marie (name that movie!)

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

Pot roast is one of my husband’s favorite meals, evidence of growing up in the Midwest I think.  I love the convenience of most any meal you can make in the slow cooker.  Campbell’s Slow Cooker Sauce makes this Tender Pot Roast a simply amazing weeknight dinner.  All you need is a few simple ingredients, about 5 minutes for ingredient prep and you’ll come home to a house that smells incredible.

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers Campbell’s Slow Cooker Sauces come in 5 delicious varieties: Tavern Style Pot Roast, Sweet Korean BBQ, Hawaiian Luau, Moroccan Spiced Stew and Mexican Red Chile Taco.  You choose the protein – beef, chicken or pork – to place in the slow cooker, pour over the sauce of your choice and cook for the time listed on the package.  Add a quick veggie side dish later on and dinner is served!  With the pot roast, I served mashed potatoes and sauteed mushrooms.  Top it off with some of the sauce from the slow cooker and you’ve got a delicious bowl of comfort food.

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

Tender Pot Roast with Mushrooms & Mashed Potatoes

This Pot Roast recipe is an easy weeknight meal that comes together in just minutes with the help of Campbell's Slow Cooker Sauce and your slow cooker!

Ingredients

  • 1 pkg. CAMPBELL'S SLOW COOKER SAUCE - Tavern Style Pot Roast
  • 3 lb. BONELESS BEEF CHUCK ROAST
  • 8 oz. FRESH MUSHROOMS, quartered
  • MASHED POTATOES
  • SLICED GREEN ONIONS, for garish if desired

Instructions

  1. Place beef in the slow cooker, pour sauce over beef. Cover and cook on low for 7-8 hours or high for 3-4 hours.
  2. When you're ready to eat, saute mushrooms in a small skillet with a little bit of butter or olive oil.
  3. Remove beef from slow cooker, shred or cut as desired. Serve over mashed potatoes, top each serving with mushrooms, some of the sauce from the slow cooker and sliced green onions if desired.
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becca

Donut & Pudding Mousse Parfaits

Donut and Pudding Mousse Parfaits | Crumbs and Chaos

Always on the look out for an easy flavorful dessert?  Look no further, today I’m sharing a quick dessert made with one of International Delight’s new Coldstone Creamery Creamer flavors.  The new flavors were inspired by ice cream sundaes…seriously, ice cream flavored goodness for your morning coffee (and so much more!).  Flavors include Hot For Cookie (Cookie Sundae), Founder’s Favorite (Brownie Sundae) and Churro Caramel (Caramel Cinnamon Sundae).  Can you guess which one I wanted to try first?  Yep, caramel and cinnamon all the way.

I was amazed at how much the Churro Caramel flavor tasted like a churro – so good!  I was tasked to make an easy summer dessert and after much deliberation I decided on a pudding mousse, to which I added cinnamon sugar donut holes to and called it a parfait.  Genius?!  I think so.  These are the perfect make-ahead or make-real-quickly-and-serve-right-away personal sized desserts.  The thing I love about making them ahead is that they’re all ready to go, you just hand them out with a spoon and a cup of coffee and dessert is served ;)

International Delight - Pin It

Read below and visit the ID + Ice Cream Pinterest board for your chance to win $400 to throw the Ultimate Ice Cream Social!

Donut and Pudding Mousse Parfaits | Crumbs and Chaos

Donut & Pudding Mousse Parfaits

Yield: 6 parfaits

An easy summer dessert that comes together in minutes and is full of flavor thanks to ID flavored creamer.

Ingredients

  • 1 small box INSTANT VANILLA PUDDING
  • 1/2 cup INTERNATIONAL DELIGHT FLAVOR CREAMER - CHURRO CARAMEL
  • 1/2 cup MILK
  • 8 oz. WHIPPED TOPPING, thawed
  • 24 CINNAMON SUGAR DONUT HOLES (you could also use 6 regular size donuts, quartered if you can't find the donut holes)

Instructions

  1. Whisk together the pudding mix, creamer and milk.  Quickly stir in half of the whipped topping.  When that mixture is thoroughly combined, fold in the remaining whipped topping.
  2. Crumble one donut hole in the bottom of a single serving dish, top with 3 Tablespoons of pudding mousse, repeat layers two more times, ending with pudding mousse.  Top with a sprinkle of cinnamon and cover until serving.  Serve with an extra donut hole on the side.

Notes

You could make this with any of the flavored creamers - Brownie Sundae with chocolate pudding mix and chocolate donut holes or Cookie Sundae with vanilla pudding mix and chocolate chip donuts.

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Recipe Source for Pudding Mousse: Something Swanky
becca

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

Today, I am going to share a quick and easy chicken dish that I am sure you and your family will love.   With only five ingredients this dish was quick and easy and turned out perfectly.  Pair this with your favorite spring vegetables and a fresh salad and you have a great go to meal.   During the spring and summer, I am always looking for easy ways to feed my family at dinner time so we can go outside and play or go for a walk after dinner.  Since we moved into our new house last fall there weren’t too many days to play outside. Now we are enjoying the nice weather and take adventure walks after dinner.

What do you like to do with your family on a summer evening?

Garlic Brown Sugar Chicken

Ingredients

  • 2-4 boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • 4 Tablespoons brown sugar
  • 3 teaspoons olive oil
  • salt & pepper

Instructions

  1. Preheat oven to 500 degrees.
  2. Place a layer of tin foil in a baking dish and spray with cooking spray to help with clean up.
  3. Place chicken in pan and sprinkle with salt and pepper.
  4. In a small sauté pan, sauté garlic with oil until tender. Remove from heat and stir in brown sugar. This will create a paste to put on the chicken.
  5. Spread the brown sugar mixture on chicken.
  6. Bake uncovered for 15-30 minutes or until the chicken reaches 165 degrees.
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Recipe from College Girl, College Food.

Summertime Happiness

Okay, we are now well into summer and as the temps climb to over 100 degrees with the heat index in our neighborhood, you can bet we are looking for a cool summer treat. After recently reading on another blog that you could make frozen banana custard using just a frozen banana, I decided to get creative and try other frozen fruits to make ICE CREAM. Be creative with this and you can come up with a lot of great varieties.


Raspberry Sorbet with Chocolate Chips
1 cup frozen raspberries
1 T. chocolate chips
honey or agave nectar to taste

Place frozen raspberries in food processor. Blend until a smooth consistency. Taste. If it is too tart for your taste add a little honey or agave nectar to sweeten slightly. Stir in chocolate chips. Serve.

This idea can be used for several different fruits. The best part is you get the taste of ice cream or sorbet but the calories of a cup of fruit. Try without the chocolate for even fewer calories. We recently tried strawberries too and they made a great decadent dessert.

Last night we had my in-laws over for dinner and decided to go for a banana split version. Food process one frozen banana until smooth. Add 1 T. chocolate syrup. Serve topped with fresh strawberries.

Share your favorite ice cream flavors and toppings!

Enjoy!

Recipe for Frozen Banana Custard can be found here.

Peach Curd

The last two summers we have spent some time with Becca and her family in Michigan for our summer vacation.  Each time we were able to go out and pick our own fruit.  First raspberries then strawberries.  My boys absolutely loved it.  I’m not sure if they loved picking them as much as they just loved eating them as we went along.  So last week, when my aunt sent me a text to tell me that she had a peach tree that was loaded and ready to be picked, we jumped at the opportunity.  She was absolutely right.  It was loaded and a lot of the branches were hanging low enough that my boys had no problem helping themselves.  We left with a ton of peaches and smiles on our faces.  I’m thinking Jonah ate at least 4 while we were picking them and Maddux finished 2 of them.  They were loving it.  But then we got home and it was a race to see what all we could do with fresh peaches.  I found crumble, pie, and crisp recipes galore!  I did make a peach crisp.  Which was delicious although not too sweet since I ran out of brown sugar!  But for the second half of them I decided to make peach curd.  You may have heard me rave about the lemon curd that I love from Trader Joe’s (here and here) and so I knew I had to give this a shot!  It is simple and uses minimal ingredients.  Full of the peach flavor you would expect, we found many ways to use it.  It’s easy enough to just spread on toast or a toasted english muffin but our favorite way was when we stirred it into our warm oatmeal.  It’s a great way to start the day — a hearty breakfast full of summer flavor!

 

Peach Curd | crumbsandchaos.net | #peach #curd

 

Peach Curd

Ingredients

  • 2 cups fresh PEACHES -- peeled, pitted, and cubed
  • 4 Tablespoons SUGAR (you can use more or less depending on the sweetness of your peaches)
  • 4 Tablespoons LEMON JUICE
  • 5 teaspoons CORNSTARCH

Instructions

  1. Place peaches and sugar into a food processor and process until smooth. In a seperate bowl, whisk together lemon juice and cornstarch until smooth. Add cornstarch mixture to the food processor and process until smooth and well combined. Pour into a saucepan and heat over medium heat until it just starts to boil. Stirring constantly, allow to cook until it has thickened, about 2-3 minutes. Pour into heatproof containers and store in fridge for 1 week. Makes approx. 2 jelly jars full. ENJOY!
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Original Source: Juanita’s Cocina

 

megan

Kool-aid Slushies

Kool-aid Slushies | crumbsandchaos.net | #koolaid #slushies #slurpee #drinks

No matter what you call them — slushie, slurpee, icee — we all know what it means.  The sweet, ice cold, frozen drink that turns your mouth a different color.  My kids always talk about them and practically beg for them everytime we go in Target or a gas station or even some Walgreens have them now!  We love to mix ours up a bit and layer the red with the blue.  No matter the flavor or the combo, on a hot summer day it is a treat that is hard to beat!  We have made ones putting pop in our ice cream maker, but when I discovered I could make them at home and they taste just like the original, I was beyond thrilled.  The ingredients are easy and simple, although it does take a little planning (because you freeze it after mixing it), it is well worth the wait.  My kids were so excited they BARELY let me get the picture…..

 

Kool-Aid Slushies | crumbsandchaos.net | #koolaid #slushies #slurpee #drinks

Kool-aid Slushies

Ingredients

  • 1 packet KOOL-AID, any flavor (we used tropical punch)
  • 2 cups CLUB SODA
  • 1/2 cups SUGAR
  • 2 1/2 cups CRUSHED ICE

Instructions

  1. Pour Kool-Aid packet, sugar, and 1 cup of the club soda in a blender. Process till smooth and dissolved. Add the ice and blend until smooth. Add the remaining cup of club soda and blend. It should be slushy but put it in the freezer for about 45 minutes to thicken up. ENJOY!
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Original Source: Mandy’s Recipe Box

 

megan

Roasted Baby Carrots

Roasted Baby Carrots

Yay! I love the time of year when grilling season starts.  Although it seems as if Spring has decided to stay away for a little longer we were blessed with a few really nice days in the past couple of weeks and we took full advantage of it and started up the grill.  Since my husband is the grill master, I am usually in charge of the side dishes.  This has become a favorite side dish of ours throughout the winter and I know I will love it this Spring and Summer too.  The carrots are roasted to perfection with the perfect amount of spice and sweetness.  Enjoy!

Roasted Baby Carrots

Ingredients

  • 2 pounds carrots (either baby carrots or cut up into 2 inch pieces)
  • Olive oil and salt & pepper for seasoning carrots
  • For Glaze:
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons honey
  • 1 teaspoon balsamic vinegar

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss carrots with olive oil and salt & pepper.
  3. Roast in oven for 20 minutes.
  4. Mix together olive oil, honey and balsamic vinegar.
  5. Drizzle over carrots and place back in oven for 5 minutes.
  6. Enjoy!
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Recipe by So Wonderful, So Marvelous.

 

Mini Pumpkin Chocolate Muffins

Perfect for snacking –  Mini Pumpkin Chocolate Chip Muffins are an all-time family favorite!

Mini Chocolate Chip Pumpkin Muffins | Crumbs and Chaos  #pumpkin #snack #muffin   www.crumbsandchaos.net

 

First off, I apologize for letting the summer suck the regular posting schedule right out of this little blog.  It’s tricky to juggle working from home and keeping life exciting for 4 kids.   Throw in an oven that’s gone out twice in the last month and working on a few freelance recipes, I’ve been short on time and creative inspiration.  Thankfully, the oven situation is now under control and I was happy to welcome it to our house by making our family’s favorite muffins.

One thing I won’t apologize for is the fact that my love for pumpkin knows no season.  Seriously, I posted a picture of an open can of pumpkin puree over the weekend and a friend commented ‘What?!  It’s still summer!’  I’m aware of that, but I STILL FREAKIN’ LOVE PUMPKIN!  Is anybody with me?

This recipe is one that I’ve been making since before the blog began.  I originally posted it the end of August 2010, but I’m posting it again today with updated pictures and so you can save or print it from Ziplist.  We really love these muffins, I mean really.  My kids go crazy for them, friends and family make the recipe often (probably mostly in the fall :) ), these muffins have the perfect balance of spice, sweet and, of course, chocolate.  And they’re snack-sized and freeze beautifully.  So, for pumpkin lovers everywhere…

Mini Chocolate Chip Pumpkin Muffins | Crumbs and Chaos #pumpkin #snack #muffin www.crumbsandchaos.net

 

Mini Chocolate Chip Pumpkin Muffins

Yield: 48-50 mini muffins

Perfect for breakfast or snacking, these mini muffins are full of pumpkin flavor and studded with mini chocolate chips.

Ingredients

  • 1 3/4 cups FLOUR
  • 1/2 cup WHITE SUGAR
  • 1/2 cup BROWN SUGAR, packed
  • 1 teaspoon GROUND CINNAMON
  • 1/2 teaspoon GROUND GINGER
  • 1/2 teaspoon GROUND NUTMEG
  • Pinch of GROUND CLOVES (optional)
  • 1 teaspoon BAKING SODA
  • 1/4 teaspoon BAKING POWDER
  • 1/2 teaspoon SALT
  • 2 EGGS
  • 2 teaspoons VANILLA
  • 1/2 cup BUTTER, MELTED
  • 1 cup CANNED PUMPKIN PUREE
  • 1/2 cup MINI SEMI-SWEET CHOCOLATE CHIPS

Instructions

  1. Preheat oven to 350 degrees. Grease mini muffin pans.
  2. In a medium bowl, sift first 10 ingredients - doing this helps make sure there aren't any big chunks of spices.
  3. In another bowl, whisk eggs, vanilla and melted butter until well blended; mix in pumpkin puree until combined.
  4. Mix in the dry ingredients to the pumpkin mixture until blended. Stir in chocolate chips.
  5. Spoon batter into muffin tins, filling about 3/4 full. I use my small cookie scoop for this - it's about 1 Tablespoon of batter.
  6. Bake for 9-10 minutes or until muffins test done.

Notes

*These freeze well, if you ever have any left. *You can leave out the chocolate chips if you want.

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Recipe Source: Kittencal’s Kitchen

becca

 

MUFFIN MADNESS!

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Refreshing Watermelon Coconut Cooler

Beat the summer heat with this Refreshing Watermelon Coconut Cooler - sweet, fizzy and totally thirst quenching!

Refreshing Watermelon Coconut Cooler | Crumbs and Chaos #watermelon #summer #drink www.crumbsandchaos.net I have recently discovered flavored sparkling water (maybe I’m the last one to do so?).  I love it because it’s fizzy and full of flavor, but not sweet at all.  So various flavors have been hanging around my fridge for whenever I get the urge to drink something fizzy.  Last week my husband brought home two watermelons… to a family that’s not super crazy about watermelon.  I needed another way to use it up and remembered a watermelon agua fresca that I made last summer.  It was so good.  After a quick Google search I found a recipe similar to the one I had made before, only this one also had sparkling water in it.  So I used the flavored sparkling water I’ve been loving and made this drink a little more special and even more delicious.

You could use any flavor or even plain sparkling water with the watermelon ‘juice’ to make this drink.  You can make the watermelon portion a day or two ahead of time and keep it cold in the fridge.  You mix it up right before serving to friends you’re having over for dinner, after you’ve done a little yard work and are looking for refreshment or enjoy it right after you’ve taken pictures of it in your 85° garage…oh wait, that will only be me.   However you decide to enjoy it, make sure you have a straw handy because this is seriously good to the last drop!… 

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Raspberry & Chocolate Cheesecake Trifles

An easy, no bake dessert involving some of my favorite flavors.

These Raspberry & Chocolate Cheesecake Trifles come together in minutes

and are the perfect thing to be packed up and taken anywhere!

Raspberry & Chocolate Cheesecake Trifles | Crumbs and Chaos

 

A big thank you to Dove Chocolates for asking me to be a Tastemaker for them this summer by creating 3 recipes with their outstanding chocolate.  Dove Promises are colorfully wrapped, the right size for snacking and make the perfect starting point for a rich, chocolate-y dessert.  I love the sayings that are printed on the inside of the candy wrapper, they always make me smile.

My inspiration for this dessert was the bounty of fresh raspberries that were staring me down at the fruit stand.  I adore the combo of dark chocolate and raspberries – it definitely ranks up there as one of my all time favorites.  Including them both in a no bake dessert? A no brainer this time of year.  These sweet little treats in a jar come together quickly and would be easy to throw in the cooler for your next picnic.  Could you make this in one big bowl?  Absolutely!

I’ll be sharing the two other recipes that I made using Dove Chocolates over on the Dove Chocolates Facebook page and on our Crumbs and Chaos Facebook page – follow us both to be sure you don’t miss anything!

Raspberry & Chocolate Cheesecake Trifles | Crumbs and Chaos

 

Raspberry & Chocolate Cheesecake Trifles

Ingredients

  • 4 oz. DOVE PROMISES SILKY SMOOTH DARK CHOCOLATE, 16 pieces unwrapped
  • 8 oz. CREAM CHEESE, room temperature
  • 3 Tablespoons SUGAR
  • 1 cup WHIPPING CREAM
  • 8 CHOCOLATE SANDWICH COOKIES, coarsely chopped
  • 1 cup FRESH RASPBERRIES
  • Additional DOVE PROMISES for garnish

Instructions

  1. Place chocolate in microwave safe bowl, heat at 30 second intervals until almost melted. Stir until smooth. Allow to cool slightly.
  2. Beat together cream cheese and sugar until smooth. Add cooled chocolate and mix well.
  3. Whip cream until stiff peaks form. Add half of whipped cream to chocolate mixture.
  4. Assemble - place about a tablespoon of chopped cookies in the bottom of each 8 oz. jar, layer on 2 tablespoons of chocolate cheesecake mixture, 4 raspberries, a tablespoon of whipped cream. Repeat layers ending with whipped cream.
  5. Garnish with an additional unwrapped DOVE Promise. Cover and refrigerate until serving. These can be made up to 1 day ahead.
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becca

 

 

*I was compensated for my time and sent chocolate to create 3 fabulous recipes for Dove Chocolates.  All opinions are my very own!

Baked Chicken Kabobs

Chicken Kabobs

I am itching for nicer weather and I am so excited that everyday it stays lighter just a little bit longer.  Every time the seasons change, I look forward to making my favorite dishes of the season.  A healthy meal that we eat almost weekly (especially in the summer) is chicken kabobs.  I love that I can use whatever I have on hand for meat or veggies and they are always delicious and filling.   These sounded so good this week but it is still pretty chilly to stand out and man the grill (although it has been done in even colder temperatures) so I remembered that I had baked them once and I was quite pleased.  You won’t achieve so much of the charred flavor but they were still delicious.   We served them with a huge salad and half a sweet potato for the perfect meal.  Then it was outside to play for a few minutes.  My kids are just so happy to get a little fresh air.  Enjoy!

Baked Chicken Kabobs

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 bell peppers
  • 1 large onion
  • 1 package of mushrooms
  • 16 oz. Dressing or marinade (I used Kraft Sweet Balsamic dressing)
  • 8 Bamboo sticks

Instructions

  1. Cut up meat and veggies into even pieces. Place in large bowl and cover with marinade or dressing.
  2. Cover and place in the fridge for 3-24 hours.
  3. Preheat oven to 450 degrees. Line jelly roll pan and place cooling rack on top.
  4. Place meat and veggies on bamboo stick alternating between meat and veggies.
  5. Baste with extra marinade. Discard the remaining marinade.
  6. Line up on cooling rack with about an inch between each one.
  7. Bake for 10 minutes. Rotate sticks.
  8. Return to oven and bake for an additional 10-15 minutes until chicken reaches 165 degrees or is no longer pink in the middle.
  9. Remove from stick and serve!
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