This alfredo sauce recipe is the bomb dot com. I’ve tried many, and this one beats them all. Maybe it’s a personal preference, but I’m not a huge fan of sauces that are too thick, and that’s always my issue with homemade alfredo sauces. I like them a little bit thinner, so they coat the pasta better. You don’t need a lot of this sauce to make anything you’re eating taste absolutely divine, trust me.
Gnocchi mac n cheese!! Or as I lovingly coined it, crack n cheese. That’s what this is! SERIOUSLY y’all. Don’t make it. Don’t ever make it. Because you will not be able to stop eating it. I mean, homemade mac n cheese on it’s own is winning, am I right? But, for real, who doesn’t love potatoes and especially when they are covered in cheese?!
Goat cheese quiche – could there be a better idea than that in the history of quiche making? I don’t think so. Quiche sometimes seems old fashioned to me but sometimes seems like a totally delicious can’t have a brunch without it type of meal. When quiche became popular in the 80’s, it was pretty basic. Now, thanks to the internet and so many creative bloggers out there, there are SO MANY yummy varieties. So, skip the cheddar cheese and bacon and get creative. Make some goat cheese quiche asap.
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Molten lava brownie pie. Yes. That’s what I said. I did the unthinkable. I combined a molten lava chocolate cake with brownies. You may have thought the molten lava chocolate cake was untouchable – perfection that couldn’t be improved upon. BUT you were wrong. I came, I saw, I conquered. Seriously. I will probably never make this again – because, MY WAIST LINE that’s why. I literally couldn’t stop eating this directly from the pan with a spoon. I’m not sure how I managed to save any for the pictures. It was that good y’all.
Michelada? What’s a michelada you ask? Well, a michelada is a Mexican style beer-based cocktail. Something about the summer screams beer…amiright? But, when you don’t exactly love beer, that’s a problem. So, whether you’re a beer lover or a beer hater, this drink is exactly what you want in the summer – refreshing and not too heavy.
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Back to school time; when summer is starting to wind down and you are either [a] craving a routine, fall tv and pumpkin everything or [b] screaming and crying and already dreading the end of your lazy summer days. No matter which group you fall into, you can’t do anything about it. School will start. The kids will need to be in a routine, which means mom and dad need to be back in a routine! Sports and after school activities will begin taking over your weeks and suddenly everyone will be looking at you, wondering what the after school snack is. Enter, TOLL HOUSE® refrigerated cookie dough. This is SUCH a savior. Why you ask? Because you can take this cookie dough and make cookie bars! Check them out!
Seafood Fondue…get in my belly! This is one of those dishes that, once again, I had tried at a local cajun seafood place. It was my favorite thing to get there, but at $14.95 a pop it was getting old quick. I loooove to go out to eat but you know what I love even more? When I can make the same thing at home! So, after playing around a bit, I’ve been able to make an even better version of McAdoos Seafood Company’s seafood fondue.
Make Ahead Breakfast Sandwiches and Lunch Wraps
This is a sponsored post written by me on behalf of Tyson Foods, Inc. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ReimagineYourRoutine #CollectiveBias
Who has time to make breakfast during the week? Anyone…anyone? That’s what I thought. Whether you’re a working Mama or a (working) stay at home Mama, the Monday – Friday morning routine just isn’t easy. I am constantly struggling to grab something to eat before I head out the door, often late. I want something filling, healthy and easy. Make ahead breakfast sandwiches to the rescue! Y’all, these are easy to prep and seriously tasty. Much tastier (and cheaper) than the fast food version.
Make Ahead French Toast
Make Ahead French Toast – Creme brulee style. It sounds complicated but it’s NOT. The beauty of this dish is how easy it is to impress your brunch guests. With only a little bit of effort. It’s genius. You start the night before, by throwing a few ingredients together, slicing up some challah bread and covering it with the milky, egg-y cinnamon-y goodness that makes french toast, well, french toast. You let it sit overnight and simply pop it in the oven in the morning and BAM. Easy no fuss brunch meal that will have your guests wondering where in the world did you find the time!
The Best Steak Marinade
Learn how to make the best steak marinade. You just can’t go wrong with this – I promise.