Welcome Simple & Delicious magazine readers! Click here for the Ranch Pesto Rigatoni recipe featured in the current April/May 2014 issue. So happy to have you here!

Thursday, May 30, 2013

{Melt Proof} Oreo Ice Cream Cake

Make an "ice cream" cake out of sweet cream cheese, Cool Whip, chocolate, and Oreos - freeze and it tastes JUST LIKE ice cream, but won't melt!!



Ok I have two confessions to make while writing this recipe post. The first: I'm not the best wife in the world. I know, big shocker right?! Well, we all can't be perfect haha! No seriously, Paul has asked me pretty much every single year of our married life (2007, you do the math) to have ice cream cake for his birthday. 

And you know what, I get an A for effort. Each year I put it on the grocery list, usually clip a coupon from Carvel or Baskin Robbins, and head to the store only to just about DIE from sticker shock. Those jiggers are expensive!! Expensive and small. Please don't tell me you buy those things because I just might have to stop being your friend. Just kidding. Though I may invite you over for a piece of this cake. :)

I then proceed to shake my head and pass the ice cream cake case vowing to find some amazing peanut butter recipe to make for him (his other dessert obsession), this year it was Peanut Butter Cup Cheesecake. Absolutely delicious, but you know what? It wasn't ice cream cake.

So after making this cake - I will never have that problem again!  Ready for the second confession? This technically isn't an ice cream cake. But I'm telling you, take one bite and you would never know - I swear. The best part of this cake is that because it technically has no ice cream, it absolutely WILL NOT melt in a puddle on the platter or plate. And I have pictures to prove it! :D


{Melt Proof} Oreo Ice Cream Cake
adapted from Kraft Food & Family magazine

16 Oreos, crushed
4 squares semi sweet chocolate
8 oz cream cheese, softened
1/4 cup sugar
1 container (8 oz) Cool Whip, thawed

Line a loaf pan with foil. Sprinkle half of the crushed Oreos in the bottom of the loaf pan. In a medium bowl, microwave the squares of semi sweet chocolate for 1 minute, stir to melt chocolate completely, and set aside. In a second bowl, beat cream cheese and sugar with a hand mixer until fluffy. Gently stir in Cool Whip. Remove 1 1/2 cups of Cool Whip mixture and place in bowl with melted chocolate. Gently stir to incorporate chocolate. Using the back of a wooden spoon, spread remaining Cool Whip mixture over Oreo crumbs in pan. Press the rest of the crushed Oreos into this layer. Finally, spread chocolate mixture over the crushed Oreos. Cover and freeze until firm, about 3 hours. When ready to serve, invert cake onto a platter and peel off foil. Allow cake to stand about 5 minutes, slice and serve. 



Alright, as promised - here is my picture of the original slice 20 minutes later... 



Can you believe that?? No melting, though I definitely prefer eating this as cold as possible. The perfect summer treat!


Some more fun summer treats from Mostly Homemade Mom:


Homemade Icees




Sweet Strawberry Cobbler




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Ranch Pesto Rigatoni Bake {Vegetarian}

Rigatoni tossed in a ranch, pesto sauce and layered with diced tomatoes and mozzarella. This one tastes gourmet, but takes literally minutes to prepare!




*Note Added 3/4/14 - Welcome Simple & Delicious magazine readers! I was so excited to highlight this recipe in the April/May 2014 issue - even more weird to see my picture in there! Here is the pasta recipe featured in the issue. I hope you'll stick around and enjoy some other recipes, I'm so happy to have you here!


I'm telling you, after making this, my pantry will never be without pesto and diced tomatoes! They just pair perfectly together in many things (scroll down for more Mostly Homemade Mom ideas). How many times are you tempted to just forgo what you had planned for dinner and go with pasta and sauce? I know I am! Do this instead. It's just as easy, and the flavor is LEAPS and BOUNDS better. 

This would really be perfect to take to a potluck or even a new mom. And while I haven't tried yet, it's great for freezing. Your family will love it!


Ranch Pesto Rigatoni Bake


1 box rigatoni
1/2 cup ranch dressing
1/4 cup prepared pesto
28 oz can diced tomatoes, drained and slightly rinsed
2 cups shredded mozzarella cheese, divided
parsley


Cook and drain rigatoni, return to pot. Stir in ranch dressing, pesto, diced tomatoes, and one cup shredded mozzarella. Transfer pasta to a 2 quart baking dish. Top with remaining mozzarella and parsley. Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake an additional 5 minutes until cheese is completely melted. *Recipe inspired by Mrs. Happy Homemaker.




This is great with a side salad and makes perfect leftovers for lunch the next day!

More tomato & pesto love from Mostly Homemade Mom:

Pesto Hoagie Melts




Tomato Pesto Pizza


Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitter, or Google+ - I'd love to connect with you!

{linking up!}

Wednesday, May 29, 2013

Show & Share Wednesday #39



Let's get right to the feature's from last week's Show & Share party:






1. Pretzel Crusted Fudge Topped Brownies - Amy's Cooking Adventures

2. Chocolate Cream Pie - Michelle's Tasty Creations

3. Ginger Lime Grilled Chicken with Coconut - Hungry Harps

4. Chicken Parmesan Casserole - Makin' it Mo Betta





5. Comfort in the Cupboards - The Measured Mom

6. 104 Ideas for Summer - Chatting Over Chocolate

7. Banana Bread Scones - Flavors by Four

8. Springtime Citrus Chicken - Pink Recipe Box



Great job everyone, let's party!

Show & Share link party rules:

  • Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share.
  • While I love Etsy shops and giveaways, they are not in the spirit of this party.
  • I reserve the right to remove any link that is not family friendly.
  • Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
  • Some link-ups will be featured on Semi Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who got the most clicks!



Grab button for Semi Homemade Mom



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Monday, May 27, 2013

{Easy} Cherry Pie Sugar Cookie Bars

Sweet cherry pie filling between sugar cookie layers. Such an easy and pretty dessert!



These bars were something I thought of just looking at a pouch of sugar cookie mix and a can of cherry pie filling. Everyone loves cherry pie and sugar cookies, why not try them together? A total win, I'm happy to report! I brought these over my parent's house for a family dinner and they were gone in no time. Keep the sugar cookie mix and cherry pie filling on hand for a quick dessert when guests show up unexpectedly or if you have to bring something for a dinner. So easy and so delicious!


{Easy} Cherry Pie Sugar Cookie Bars

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter, melted
1 egg
1/4 teaspoon almond extract
21 oz can cherry pie filling


In a medium bowl, whisk the egg. Stir in contents of sugar cookie mix pouch and melted butter. Keep mixing until thick dough forms. Remove 3/4 cup of dough to a smaller bowl and set aside. Press remaining dough into a greased 9x9 square baking pan. In a separate bowl, stir together cherry pie filling and almond extract. Spread over sugar cookie dough in baking dish. Break up remaining dough into small chunks and sprinkle over top of cherry pie filling. Bake at 375 for 20-30 minutes, or until edges are golden brown. Cool before slicing and serving.



This would be perfect with a bowl of vanilla ice cream right now!


More yummy desserts from Mostly Homemade Mom:


Chocolate Caramel Mini Cheesecakes




Toasted Coconut Pudding Pie




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email

{linking up!}

Sunday, May 26, 2013

Menu Plan Monday 5/27 - Happy Memorial Day!



Well hello, everyone and Happy Memorial Day! I truly hope you not only spend today with your close family and friends enjoying some yummy food, but you also remember the price that others who served our country paid for us to be able to celebrate. We know that in John chapter 15, Jesus commands us to love each other so much that we would lay down our lives for one another. 



What a world it would be if everyone put other's needs above themselves. Feel free to retweet! :) 

So we're just getting into fresh produce season, and I don't know about you, but I'm loving it! Check out how I'm using some local produce sales in my menu plan below:



Memorial Day Cookout, probably making Calico Baked Beans







Chicken Marsala Pizza







Farmer's Market Spaghetti with Cheesy Garlic Crescents







Leftovers/out







Easy Tomato Baked Chicken







Hotdogs & Sauerkraut







Spring Mix Salad with Cheddar Parmesan Bread






Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by emailCheck out some more great menu ideas at Menu Plan Monday, Stone Gable, and Scraps of Life.

Friday, May 24, 2013

Tomato Feta Shrimp Skillet

Shrimp sauteed in a garlic, dill, tomato sauce, topped with feta cheese, and finished off in the oven - restaurant quality at home!



This dinner was out of this world good! Well, I guess most things with seafood tend to be amazing. There was a time when I really refused to cook seafood at home besides breaded flounder and fish sticks. Don't judge, I know there are a lot of you out there like I was! 

I have to say, shrimp is one of the easiest things to cook at home. And fast, too! Believe me, I know it's not cheap so I won't steer you wrong on this recipe. It's fresh, healthy, and restaurant quality! I used my 12 inch cast iron skillet for this dish, but use any skillet that is oven safe. If you don't have an oven safe skillet, simply use your skillet for the stove top preparation and then transfer to a suitable baking dish to finish the job. No excuses not to try this one! :)


Tomato Feta Shrimp Skillet
adapted from Simply Recipes

1 tablespoon olive oil
1/2 cup chopped onion (about 1 medium onion)
4 cloves garlic, minced
28oz Pomi chopped tomatoes (or diced tomatoes)
1/4 cup fresh parsley, minced
1 tablespoon fresh dill, minced
1 lb raw shrimp, peeled and deveined
6oz feta cheese, crumbled
salt & pepper to taste
angel hair pasta


If your shrimp is frozen, place in a bowl and run under cool water while you're prepping the other ingredients. Have everything chopped, minced, and set aside. Preheat oven to 425 degrees. Heat olive oil in a large cast iron skillet over medium high heat. Add onions to the skillet and cook until soft about 5 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes (undrained) and bring to a boil. Reduce heat and simmer 10 minutes until thickened slightly. Remove from heat and stir in parsley, dill, shrimp, salt, and pepper. Place skillet in oven and bake for 10-12 minutes, or until shrimp is cooked through. Remove from oven, and stir in feta cheese. Serve over cooked angel hair pasta or rice, if desired.



OMG amazing! I'm so thrilled to be a Pomi ambassador again this month. Have you tried these amazing tomatoes yet?

Here are some more show stopping dinners from right here at Mostly Homemade Mom:


Cheddar Garlic Turkey Pot Pie




Crockpot Red Wine Chicken Cacciatore





Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email

{linking up!}

Wednesday, May 22, 2013

Show & Share Wednesday #38 - and a Giveaway!



Happy Wednesday, everyone! Today is a special edition of Show & Share Wednesday - I'm celebrating my good bloggy friend The Coupon Cutting Mom and her blog's birthday! What better way to celebrate a blog birthday than a fun giveaway, am I right?! 

When the folks at Wholly Guacamole heard about her birthday week, they agreed to giveaway a prize pack (FREE Wholly Guac product, tshirt, and promotional item) to three lucky winners! I don't know about you, but we're huge guacamole fans in this house and I'd LOVE to win this prize pack! Be sure and enter using the widget below:

This giveaway is open to US residents ages 18 and older and ends at 12 midnight ET on May 30, 2013.




Good luck! And now on to the features from last week...



1. Apple Dumplings Cobbler - Cooking with K

2. Crockpot Balsamic Beef - Your Homebased Mom

3. Overnight Banana Bread Baked Oatmeal - Cozy Country Living

4. Lemon Blueberry Breakfast Cake - Domestic Superhero





5. Chocolate Peanut Butter Muffins - Huckleberry Love

6. Sugar Cookie Pizza - Cooking with Curls

7. Cinnamon Biscotti Dunkers - Lemon Tree Dwelling

8. Cheeseburger Casserole - Thrifty Frugal Mom


Ok, let's party!

Show & Share link party rules:

  • Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share.
  • While I love Etsy shops and giveaways, they are not in the spirit of this party.
  • I reserve the right to remove any link that is not family friendly.
  • Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
  • Some link-ups will be featured on Semi Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who got the most clicks!



Grab button for Semi Homemade Mom


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Monday, May 20, 2013

Ranch Chicken Enchilada Casserole {Crockpot}



Who doesn't love a good enchilada casserole recipe? I know, I pretty much pin every one I come across! Usually they're smothered in enchilada sauce, red or green, and baked with lots of cheese. Super yummy, am I right? This one is a bit different because it starts in the Crockpot. Plan ahead and throw the chicken in the pot before work, when you come home just assemble and bake - easy and absolutely delicious! 

This recipe in its easiest form uses packet taco and ranch seasoning mixes, but if you're watching your salt intake I definitely recommend replacing with homemade versions of both. 


Ranch Chicken Enchilada Casserole {Crockpot}
adapted from Mom's Crazy Cooking

4 boneless, skinless chicken breasts
1 packet taco seasoning
1 packet ranch dressing mix
4 flour tortillas (burrito size)
1 cup ranch dressing
2 cups shredded cheddar cheese
cilantro or parsley to garnish, if desired


Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired.




Need more ideas for Mexican Night? Here are a couple favorites:

Chips & Salsa Chicken Bake




Deconstructed Burrito Pizza




So, what Mexican meal does your family crave?


Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email

{linking up!}


Menu Plan Monday 5/20 - Last Week of School!



It may seem a bit early, but for the preschool crowd this is the last week of school! Which means that I need to GET ON THE BALL with planning activities and meet-ups this week for the summer. I've been trying to tell Silas that he won't be going to preschool again for a while, but I'm not quite sure he understands yet. I'm just so happy that he had such a great first experience at school and made some really great friends.



Have you seen my tutorial on how to Use Pinterest to Meal Plan? You should and if you aren't using Pinterest to help with your weekly meals - you're missing out on one of the easiest methods EVER! Be sure to click on over and check it out.


Crockpot Cola Chicken







Shrimp & Tomato Sauce







Chicken & Waffles Basket







Tortellini Vegetable Bake (carry over)







Bagel Sandwiches with Cucumber Spread







Weekend Breakfast - Cinnamon Raisin Biscuits (double batch)



Dinner - Sweet Potato Bean Burrito







Leftovers






Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by emailCheck out some more great menu ideas at Menu Plan Monday, Stone Gable, and Scraps of Life.


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