Did you know that Aug 6th was National Root beer Float day? Well you’re too late to celebrate on that day, but really any day can warrant a root beer float! My kids love them and I love slushies and decided to combine the two.
- Root beer
- Vanilla Ice Cream
- Ice cream maker
- Cups, spoons, straws
It’s pretty simple, pour your already chilled root beer into your already frozen ice cream maker and let it go. I could have let mine go longer, but my kids were very impatient and wanted their root beer floats!
Put some ice cream in the bottom of the cup and then pour some slushy on to and top with another scoop.
I love the shushy with ice cream, yum!
I love trying out and experimenting with dinner. For me it’s fun to try new things and see if we like them. My kids aren’t so sure, but generally put up with it. My husband it pretty adventuresome and it game for whatever I want to try, which is awesome.
I’ve done kabobs in the past, but usually only meat and usually only chicken. This night I stepped out of the box and used sausage and it was delish!
Asian Honey Mustard Kabobs:
- 1/4 C Honey
- 1/2 C Dijon Mustard
- 1 TBSP Simply Asia Sweet Ginger Garlic Seasoning (found at Costco)
Mix these 3 ingredients in a small bowl and set aside.
For the kabob:
- 1 package of Sweet Italian Sasauge or 5 links cut into 1 inch pieces
- 1 Red bell pepper cut into chunks
- 1 white onion cut into chunks
- 4 waxy potatoes cut into large chunks, microwaved for 7-8 minutes to partially cook
- wooden skewers
Assemble kabobs with an even mixture of sausage, pepper, onion and potato.
Heat your grill to a medium (about 350 to 375 temp). Place kabobs on grill and brush the tops with the sauce. Turn every 3 to 4 minutes brushing the tops each time. Cook until sausage is cooked through (about 15 minutes) and enjoy!
Another Pinterest find today that I wanted to try. I have a meeting this evening and I thought this would be a good opportunity to not have the whole pan for us! The original recipe was found at Something Swanky!It was super easy and I only made 1 adjustment (peanut butter chips, in addition to chocolate chips!).
Monster Magic Cookie Bars
- 1 sleeve graham crackers crushed in a quart size ziploc baggie
- 4 TBSP butter
- 1 Can Sweetened Condensed Milk
- 3/4 C Oats
- 3/4 C M&Ms
- 1/2 C Chocolate Chips
- 1/2 C Peanut Butter Chips
Place crushed graham crackers and butter in ziploc and microwave 30 seconds. Mix graham cracker and butter mixture until all of the butter is incorporated. Press into the bottom of a greased 9×13 pan. Pour the sweetened condensed milk over the crackers and carefully spread out evenly. Sprinkle oats then M&Ms, Chocolate and PB chips over oats. Bake at 350 for 30 minutes or edges are turning brown.
Mine are not as pretty as the ones I found on Pinterest, but they’re still pretty tasty and it was super easy to put together.
I think this would be a good bar to take to a potluck and it would be fun to use seasonal M&Ms.
We ran out of granola! My hubby eats it with his plain yogurt and frozen berries for breakfast and I eat it like cereal with milk for breakfast. We’ve found that you can beat the price from the bulk bins at Winco Grocery store for granola. The problem- Winco is 90 miles away! So I searched on Pinterest and came across this blog” The Granola Chronicles. This isn’t a blog dedicated to granola, but rather a “granola” lifestyle-simple, healthy and outdoors. Her recipe for Peanut butter honey granola sounded right up my alley, I love peanut butter and honey!
I made a minor modification to suit our needs (and pantry) here you go:
PB & Honey Granola:
- 4 cups Oats
- 1/2 C Honey
- 1/2 C Peanut butter (I used creamy, but I think crunchy would work fine)
- 1/2 tsp Vanilla
- 1/2 tsp cinnamon
In a microwave safe dish place everything but the oats and microwave for 30 seconds. Stir until smooth. In a large bowl place oats and pour PB mixture over and mix. Pour onto a prepared baking sheet and put into the oven. Turn oven on to 300 degrees for 25 minutes (do not preheat). Stir every 10 minutes or so. At 25 minutes turn oven off and leave granola in for 15 more minutes. (That’s a total of 35 minutes in the oven and about 3 stirs). Pull out of the oven and let cool. Store in an airtight container.
It’s pretty darn tasty and now I’m going to have to try some other granola recipes! A great way to use the oats we have in our food storage!