Today’s how-to is all about preserving garden herbs for winter. Did you know that was a thing? If only my teenage self could see me now. She’d be horrified that I not only keep a garden, but take extra steps to preserve my herbs for the Winter. It’s all good, teenage Allison, chill out.
Learning how-to preserve your herbs to use in the cold months of the year is a thing, and it’s a super easy thing at that. Also, tasting *fresh* garden herbs in the depths of frozen Winter? I don’t want to go Martha on you, but it’s a good and lovely thing, a very wonderful thing, so let’s get to it.
I planted a lot of herbs in my Summer garden this year, and had rosemary and basil coming out my nose so I’m grateful there’s a way to preserve that business. (although don’t try to preserve basil, it’s a wimpy plant for the freezer) Let’s get started, shall we?
How-To Preserve Garden Herbs For Winter
- chopping knife
- cutting board
- fresh rosemary
- ice cube trays
- extra virgin olive oil
Pick rosemary from your garden. Or from the grocery store shelves.… >> find out more...
My mom’s granola is one of the better things this earth has to offer, and I’m not even kidding a little. It’s the simple things in life that make it so good, you know?
Growing up as one of the younger siblings in a family of 8 kids, I got ripped off a fair amount of my young life. I never had anything new, and anything precious I did have was broken / stolen / maimed within moments of landing within my reach. But, like any good cliché, I always had a playmate, which came in handy every year when we took our family vacation. >> Read More
This Toffee Apple Dip is going to make you very popular this fall. I know this because once, many years ago, my husband and I attended a grown-ups only Halloween party at a neighbor’s house. In the middle of the buffet was a platter of apples and a bowl of a creamy, sweet dip I’d never heard of before. Guests were wild for it. The lovely gal who made it explained that it’s her go-to treat to take to all sorts of functions, and graciously shared the recipe for her Toffee Apple Dip. I was instantly envious that I hadn’t discovered it first. I wished it could be my go-to treat for parties. But, as it was, I tucked that recipe away for the right opportunity to share.
Luckily, I moved out of state a short time later and could wow my new neighbors with toffee apple dip. Now it’s my go-to treat recipe for all it’s sweet and creamy, with a buttery toffee crunch. Plus it’s healthy, because, well, apples. And it’s incredibly simple.
… >> find out more...
- 8 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp. vanilla
- dash of cinnamon (optional)
- 1/3 cup
Iced coffee is one of the most joyous drinks of summer, isn’t it? Icy cold caffeinated beverages help keep the hot summer temperatures at bay while soothing you with their tasty glory. Tasty, tasty glory.
Have you ever made your own iced coffee though? It’s the easiest thing in the whole amazing world. And I have a yummy recipe for you and you, and you in the corner. No need to spend upwards of $8 a cup at your local coffee shop when you can make it for around .50 cents a glass.
Below is the lowdown, (and the recipe!) for your very own tasty cold beverage. The main bummer about iced coffee is that the melting ice in the cup waters down the delicious flavor of the coffee, but don’t worry, I’ve got a way around that.
MAKE YOUR OWN ICED COFFEE RECIPE
Step 1: Brew some coffee
Step 2: Cool coffee in refrigerator
Step 3: Add a dash of vanilla + stir
Step 4: Add ice cold creamer ice cubes
Step 5: Garnish with a sprinkle of cinnamon sugar
// If you’re a fan of … >> find out more...
If you need an easy dessert for any sort of gathering this summer, look no further than this simple, extremely tasty ice cream sandwich cake. A mountainous slab of ice cream sandwiches covered in soft, snowy white caps of whipped cream. Henceforth known to my family as The Matterhorn Cake. It’s not vegan or paleo or clean or in any way healthy, and requires zero baking, and can be made a day or two in advance. Yes to all of those things, thank you very much.
My husband is a Cache Valley, UT native and a Fat Boy Ice Cream sandwich, made in his hometown, is a beloved treat. It’s the only ice cream sandwich worth eating, he maintains. Thus, the foundation for this dessert, a mountain of totally worth-it calories. Awesome, just like the real Matterhorn in Switzerland. Or the one at Disneyland. Whichever. But you can truly use any kind of ice cream sandwich you prefer.
You will need:
12 Fat Boy Ice Cream sandwiches (or your favorite)
1/2 jar of your favorite caramel sauce (or about 2/3 cup homemade)
1/2 jar of your favorite hot fudge sauce (or about 2/3 cup homemade)
1 pint whipping cream + … >> find out more...
There’s nothing I love more than sipping an icy drink on a hot summer day. A fresh fruit slush is a perfect poolside drink (or while you’re hiding from the kids and binge watching Grey’s Anatomy). Just a few simple ingredients (really!) make for a yummy, refreshing beverage that you’ll be wanting to sip all summer long. Also great: this fruit slush made with melons and berries is pretty good for you!
This fruit slush calls for watermelon and berries which are fantastic together, and both are plentiful during the summer months. You can mix it up and use any variety of melon and berry you prefer. Maybe honeydew and blackberry or cantaloupe and blueberry, or any combo really. Hopefully the fruit is ripe and sweet on its own, but if not, you can add a little sugar or honey to sweeten it up.
For an extra refreshing drink, we like to fill our glasses with 3/4 fruit slush and 1/4 sparkling water. It’s a little bit like homemade soda, only totally fresh and healthy. Win win.
These melon berry slushes are also great for a crowd, say a BBQ or even a baby shower. Make up several batches and … >> find out more...
A skillet lasagna, made with mushrooms and spinach? Yes please. It’s a dreamy vegetarian dish made in (nearly) one pot, which means less dishes and easier clean-up. The truth? You need two for this recipe, so it’s almost a one-pot dinner. But you’ll forgive the extra pan when you taste this! It comes together very quickly and makes for an incredible dinner. Skillet lasagna is all the rage. I actually did not know this. But it makes tons of sense, right? It’s lasagna that cooks on the stove top in lieu of all the steps and layering everything into a pan and waiting for it to bake.
Think of this version as a cross between stroganoff and lasagna. It has a whopping 20 ounces of cremini mushrooms that give it HUGE mushroom flavor. If you like mushrooms, I guarantee you’ll love this. My family went crazy for it. A word of caution – there’s nothing skinny about this. And you can feel good about that now that Science says a little fat is okay, right? (I think I heard that on NPR.)
Hey, I’m also looking out for you. If you want this to truly be a one-pot skillet lasagna, … >> find out more...
Easter Brunch is one of my family’s favorite meals to share together. We’re big on breakfast foods at our house and especially when it comes to egg dishes like omelets and frittatas. And especially when it comes to a good asparagus recipe. Asparagus goes very well with eggs and bacon. This is one of those brunch recipes that is also delicious for lunch or dinner. This asparagus bacon frittata is very savory and satisfying. I served it up with a side of home fries browned up in a little bit of the bacon drippings.
I don’t buy bacon very often, so when I do, there are often cheers heard ’round the house – “bac-on! bac-on! bac-on!” And then the sneaking starts. One piece here. A nibble there. I can’t blame the poor kids. Bacon is mighty tasty. And this woudn’t be an asparagus bacon frittata without it.
When it comes to cheese, you want to use a stronger one that holds up to the flavor of the bacon and meshes well with the asparagus. I used an four cheese Italian blend this time. Usually I go with gruyere which is one of the greatest cheeses EVER. Mozzarella is nice and … >> find out more...
When I worked outside of the home I enjoyed packing a lunch everyday for myself. I don’t function well unless I’ve had something healthy to feed my brain. I’m sure you’ve all seen salad jars, but have you actually ever made one? I wish I had known about them when I was packing my lunches all those years! I hadn’t seen this brilliant idea until last year. I work from home now, but I still love them. They are easy to put together. Depending on what you layer in the jar, you can even make them once a week for the whole week. For this one, I’m using my very favorite quinoa taco salad recipe – minus the taco.
The idea with these taco salad jars is to layer the vinaigrette at the bottom and work your way up to the leafy greens. That way the greens stay fresh because they haven’t been sitting in the dressing. When it’s time to eat, you just turn the jar over. The dressing coats everything and it’s ready to eat!
I chose my favorite ingredients, but these are just a suggestion. You could certainly add in shredded chicken or meat, cheese, sour cream, or … >> find out more...