No-Bake Strawberry Ice Box Cake

 It's strawberry season in my neck of the woods!  And I'm very excited about it.  I absolutely love fresh strawberries, straight from the field.  I'm so fortunate that my husband passes by a local farm stand every day on his way home from work.  So what did I do with my first delivery from my sweet hubby this past week?  Whipped up this delicious No-Bake Strawberry Ice Box Cake from 6 Sisters' Stuff.

As soon as I found this dessert on the Sisters' blog, I knew it was right up my alley.  Creamy.  Fresh strawberries.  A touch of chocolate.  Yes, please!

I'm happy to report it was a great choice for my first strawberries of the season.

The method to make this is very similar to the No-Bake Chocolate Eclair Dessert I posted a little bit back.  Except, this no-bake cake uses real whipped cream laced with a touch of almond extract (soooooo good!) instead of Cool Whip between the graham cracker layers.  I love Cool Whip, don't get me wrong ... but I really need to whip up the real stuff more often.  Real whipped cream is such a little bite of heaven!

So, whip up some whipped cream.  Then layer it with graham crackers and sliced fresh strawberries.

Make a really simple ganache with dark chocolate and a little bit of warmed whipping cream ...

... and drizzle it over the top.

Refrigerate over night, and then cut yourself a big piece.  No ... cut yourself a huge piece.  (You'll be glad you did.)

Now, a note to my blogging friends.  If you make this and want to photograph it, remember to save a couple of your most gorgeous strawberries to garnish your photo shoot plates. 

If, by chance, you happen to forget to save any strawberries and decide to stop at a vacant lot on your drive home from work to 'borrow' a few flowers ... you know, so you'll have something red for the side of your photo shoot plate .... make sure not to stand in a fire ant hill while picking said flowers.  Especially while wearing flip-flops.

If, by chance, you happen to accidentally stand in a fire ant hill while 'borrowing' flowers and wearing flip-flops, try to refrain from eating all three pieces of this you cut for the photo shoot to help drown out the fire ant 'fire' burning in your swollen toes.

Then, if by chance, you happen to decide to place a bag of frozen vegetables on your burning swollen toes as an ice bag to help soothe the fire ant 'fire,' make sure the bag doesn't have a hole in it.  Because if the bag does have a hole in it, as the vegetables inside thaw you'll end with green asparagus-water seeping out onto your carpet leaving a lovely pea-greenish stain.  Which you'll end up spending some time the next day steam-cleaning out.

You know, not that any of this happened or anything.

I'm just sayin' ... be sure to save out a couple of your most gorgeous strawberries for your plates.

We invite you to follow The Kitchen is My Playground with Google+, Pinterest, Facebook, Twitter, Google Friend Connect, bloglovin', or Feedburner.  We'd love to have you back soon!  Want to promote your website, business, or Etsy shop with us?  Visit our advertise page for details.

No-Bake Strawberry Ice Box Cake

Source:  Adapted from 6 Sisters' Stuff

Ingredients
2 lbs. fresh strawberries, washed and sliced into thin slices

3 1/2 c. whipping cream, divided

1/3 c. confectioners' sugar

1 tsp. vanilla

1/2 tsp. almond extract

1 box graham crackers (about 24 to 28 whole graham crackers)

4 oz. dark chocolate, finely chopped

Directions
1.  With an electric mixer, whip 3 cups of the whipping cream until it just holds stiff peaks.  Add confectioners' sugar, vanilla, and almond extract and whip to combine.

2.  Spread a small spoonful of whipped cream in the bottom of a 9x13" dish.  Place down a layer of graham crackers. Spread on a thin layer of the whipped cream over the graham crackers, and then top with a single layer of sliced strawberries. Repeat with two more layers of graham crackers, whipped cream, and strawberries; then top with the last of the whipped cream.

3.  To make the ganache, heat the remaining 1/2 cup whipping cream until bubbles just begin to form around the edges in the pan.  Immediately pour over the chopped dark chocolate.  Let stand for a couple of minutes, and then whisk until combined and smooth.  Drizzle over the top of the layered cake.

4.  Refrigerate over night.

Notes:

- This recipe can easily be halved and prepared in an 8x8" pan, which is what I did.

- The almond extract is optional, but it makes the whipped cream so delicious!  I highly recommend including it.

- I used Dove dark chocolate.

- This is best eaten the day after it is made.  While it was still good on the second day, the strawberries do start to 'wilt' and lose some of their 'perkiness.' 

I can't really speak for the 3rd day.   :-)

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Recipe Sharing Monday hosted by Jam Hands, Martha Monday hosted by Watch Out, Martha!, On the Menu Monday hosted by Stone Gable, Weekend Potluck hosted by The Country Cook, Sweet Treats & Swanky Stuff Pink Party, Saturday Dishes.

 It's strawberry season in my neck of the woods!  And I'm very excited about it.  I absolutely love fresh strawberries, straight from the field.  I'm so fortunate that my husband passes by a local farm stand every day on his way home from work.  So what did I do with my first delivery from my sweet hubby this past week?  Whipped up this delicious No-Bake Strawberry Ice Box Cake from 6 Sisters' Stuff.

As soon as I found this dessert on the Sisters' blog, I knew it was right up my alley.  Creamy.  Fresh strawberries.  A touch of chocolate.  Yes, please!

I'm happy to report it was a great choice for my first strawberries of the season.

The method to make this is very similar to the No-Bake Chocolate Eclair Dessert I posted a little bit back.  Except, this no-bake cake uses real whipped cream laced with a touch of almond extract (soooooo good!) instead of Cool Whip between the graham cracker layers.  I love Cool Whip, don't get me wrong ... but I really need to whip up the real stuff more often.  Real whipped cream is such a little bite of heaven!

So, whip up some whipped cream.  Then layer it with graham crackers and sliced fresh strawberries.

Make a really simple ganache with dark chocolate and a little bit of warmed whipping cream ...

... and drizzle it over the top.

Refrigerate over night, and then cut yourself a big piece.  No ... cut yourself a huge piece.  (You'll be glad you did.)

Now, a note to my blogging friends.  If you make this and want to photograph it, remember to save a couple of your most gorgeous strawberries to garnish your photo shoot plates. 

If, by chance, you happen to forget to save any strawberries and decide to stop at a vacant lot on your drive home from work to 'borrow' a few flowers ... you know, so you'll have something red for the side of your photo shoot plate .... make sure not to stand in a fire ant hill while picking said flowers.  Especially while wearing flip-flops.

If, by chance, you happen to accidentally stand in a fire ant hill while 'borrowing' flowers and wearing flip-flops, try to refrain from eating all three pieces of this you cut for the photo shoot to help drown out the fire ant 'fire' burning in your swollen toes.

Then, if by chance, you happen to decide to place a bag of frozen vegetables on your burning swollen toes as an ice bag to help soothe the fire ant 'fire,' make sure the bag doesn't have a hole in it.  Because if the bag does have a hole in it, as the vegetables inside thaw you'll end with green asparagus-water seeping out onto your carpet leaving a lovely pea-greenish stain.  Which you'll end up spending some time the next day steam-cleaning out.

You know, not that any of this happened or anything.

I'm just sayin' ... be sure to save out a couple of your most gorgeous strawberries for your plates.

We invite you to follow The Kitchen is My Playground with Google+, Pinterest, Facebook, Twitter, Google Friend Connect, bloglovin', or Feedburner.  We'd love to have you back soon!  Want to promote your website, business, or Etsy shop with us?  Visit our advertise page for details.

No-Bake Strawberry Ice Box Cake

Source:  Adapted from 6 Sisters' Stuff

Ingredients
2 lbs. fresh strawberries, washed and sliced into thin slices

3 1/2 c. whipping cream, divided

1/3 c. confectioners' sugar

1 tsp. vanilla

1/2 tsp. almond extract

1 box graham crackers (about 24 to 28 whole graham crackers)

4 oz. dark chocolate, finely chopped

Directions
1.  With an electric mixer, whip 3 cups of the whipping cream until it just holds stiff peaks.  Add confectioners' sugar, vanilla, and almond extract and whip to combine.

2.  Spread a small spoonful of whipped cream in the bottom of a 9x13" dish.  Place down a layer of graham crackers. Spread on a thin layer of the whipped cream over the graham crackers, and then top with a single layer of sliced strawberries. Repeat with two more layers of graham crackers, whipped cream, and strawberries; then top with the last of the whipped cream.

3.  To make the ganache, heat the remaining 1/2 cup whipping cream until bubbles just begin to form around the edges in the pan.  Immediately pour over the chopped dark chocolate.  Let stand for a couple of minutes, and then whisk until combined and smooth.  Drizzle over the top of the layered cake.

4.  Refrigerate over night.

Notes:

- This recipe can easily be halved and prepared in an 8x8" pan, which is what I did.

- The almond extract is optional, but it makes the whipped cream so delicious!  I highly recommend including it.

- I used Dove dark chocolate.

- This is best eaten the day after it is made.  While it was still good on the second day, the strawberries do start to 'wilt' and lose some of their 'perkiness.' 

I can't really speak for the 3rd day.   :-)

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Recipe Sharing Monday hosted by Jam Hands, Martha Monday hosted by Watch Out, Martha!, On the Menu Monday hosted by Stone Gable, Weekend Potluck hosted by The Country Cook, Sweet Treats & Swanky Stuff Pink Party, Saturday Dishes.

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Strawberry Lassi

Strawberries are on sale & ridiculously cheap right now, so I have bought a few pounds & am having fun with new recipes.  This one is very simple & pure.  I have only had lassi once at this Indian restaurant we would go to when the hubby & I were in college (everything good happened in college!)  It's a good drink; I don't know why I never ordered it again.  I am usually a water gal; saving my calories for my food.  Anyway, I really can't get enough sweet drinks right now, so I made this.  We had it kind of as a breakfast smoothie with peanut butter toast on the side, but lassi is typically a hot weather refreshment used as a beverage for lunch.

Strawberry Lassi

Recipe altered from Ambrosia by: Amber (Dessert Now, Dinner Later!)

• 1 pound strawberries, hulled & halved (half or quarter them if you have a small blender)
• 2-4 Tbsp honey (I used 2 Tbsp, but you can taste test & if it's tart, add more, but the vanilla yogurt should sweeten it up quite a bit.)
• pinch of salt
• 2 cups vanilla greek yogurt
• 1 cup ice, crushed (Use crushed if you have a small blender.)

1. Blend the strawberries with the honey & salt in a blender.
2. Add greek yogurt & blend
3. Repeat with ice & blend again.  Serve immediately.  Makes 4 servings.

*If you have a Ninja (like I do, & absolutely love,) use the big pitcher & just throw everything into it & blend until smooth.

  

Strawberries are on sale & ridiculously cheap right now, so I have bought a few pounds & am having fun with new recipes.  This one is very simple & pure.  I have only had lassi once at this Indian restaurant we would go to when the hubby & I were in college (everything good happened in college!)  It's a good drink; I don't know why I never ordered it again.  I am usually a water gal; saving my calories for my food.  Anyway, I really can't get enough sweet drinks right now, so I made this.  We had it kind of as a breakfast smoothie with peanut butter toast on the side, but lassi is typically a hot weather refreshment used as a beverage for lunch.

Strawberry Lassi

Recipe altered from Ambrosia by: Amber (Dessert Now, Dinner Later!)

• 1 pound strawberries, hulled & halved (half or quarter them if you have a small blender)
• 2-4 Tbsp honey (I used 2 Tbsp, but you can taste test & if it's tart, add more, but the vanilla yogurt should sweeten it up quite a bit.)
• pinch of salt
• 2 cups vanilla greek yogurt
• 1 cup ice, crushed (Use crushed if you have a small blender.)

1. Blend the strawberries with the honey & salt in a blender.
2. Add greek yogurt & blend
3. Repeat with ice & blend again.  Serve immediately.  Makes 4 servings.

*If you have a Ninja (like I do, & absolutely love,) use the big pitcher & just throw everything into it & blend until smooth.

  

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Guacamole Grilled Cheese

Until now, I have always just made your straight-up, regular ol' grilled cheese.  I never really thought to change it up much, or thought there could be so many amazing-sounding combinations.  Then, I started seeing all these fabulously crazy grilled cheese variations popping up all over blogland.

So, I had to start giving some of these combinations a try.  I'm so glad I did.

I started with this Guacamole Grilled Cheese from The Captivating Life.  I really didn't know what to expect ... but, hey, ... I love guacamole, and I love grilled cheese.  So I was up for the adventure.

Turns out, this combination is really yummy!

First, you mix up a really quick and simple guacamole ... mash together an avocado and some chopped tomato ...

... and then hit it with some fresh lime juice.  See, I said it was simple!

Layer the guac with some delicious sharp cheddar cheese on slices of nice sourdough bread.  I use Cabot, Vermont sharp cheddar ... it's my favorite.  (As a native Vermonter, I use Cabot cheese whenever I can!  And, no, Cabot does not pay me to say this.)

Grill it on up, and enjoy!  For me, the tang of the fresh lime juice with the sharp cheddar was an unexpectedly wonderful flavor combination.

Look for some more grilled cheese variations coming soon.  A new adventure has just been unlocked for me, and I can't wait to keep trying out this new world of grilled cheese!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner.  Buttons are in the right sidebar.  I'd love to have you back soon!

Guacamole Grilled Cheese
Adapted from The Captivating Life

Makes 3 sandwiches

Ingredients
1 medium to large avocado
1/4 c. chopped tomato
Juice of 1/2 a lime
About 1/4 tsp. salt, or to taste
Dash of pepper, or to taste
4 drops tabasco sauce, or to taste
6 slices good quality bread (I used a crusty sourdough boule from the grocery store bakery)
Sharp cheddar (preferably the block you cut yourself, not pre-sliced ... I used Cabot extra sharp)
Butter


Directions
Prepare the Guacamole:
1.  Mash together the avocado and chopped tomato.

2.  Add the lime juice salt, pepper, and Tabasco sauce. Stir to combine.  (If you prefer your guacamole smoother, give it a whirl in a food processor.)

Prepare the Sandwich:
3.  Butter one side of each of the bread slices.  Flip over three slices of bread and spread the unbuttered side generously with guacamole.

4.  Cut slices from the block of sharp cheddar and place on top of the guacamole; top with the remaining bread slices, butter side up.

5.  Grill in a heated pan, coated with cooking spray or a bit of butter, until golden browned.

Enjoy!


This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Gooseberry Patch Recipe Round-Up.

Until now, I have always just made your straight-up, regular ol' grilled cheese.  I never really thought to change it up much, or thought there could be so many amazing-sounding combinations.  Then, I started seeing all these fabulously crazy grilled cheese variations popping up all over blogland.

So, I had to start giving some of these combinations a try.  I'm so glad I did.

I started with this Guacamole Grilled Cheese from The Captivating Life.  I really didn't know what to expect ... but, hey, ... I love guacamole, and I love grilled cheese.  So I was up for the adventure.

Turns out, this combination is really yummy!

First, you mix up a really quick and simple guacamole ... mash together an avocado and some chopped tomato ...

... and then hit it with some fresh lime juice.  See, I said it was simple!

Layer the guac with some delicious sharp cheddar cheese on slices of nice sourdough bread.  I use Cabot, Vermont sharp cheddar ... it's my favorite.  (As a native Vermonter, I use Cabot cheese whenever I can!  And, no, Cabot does not pay me to say this.)

Grill it on up, and enjoy!  For me, the tang of the fresh lime juice with the sharp cheddar was an unexpectedly wonderful flavor combination.

Look for some more grilled cheese variations coming soon.  A new adventure has just been unlocked for me, and I can't wait to keep trying out this new world of grilled cheese!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner.  Buttons are in the right sidebar.  I'd love to have you back soon!

Guacamole Grilled Cheese
Adapted from The Captivating Life

Makes 3 sandwiches

Ingredients
1 medium to large avocado
1/4 c. chopped tomato
Juice of 1/2 a lime
About 1/4 tsp. salt, or to taste
Dash of pepper, or to taste
4 drops tabasco sauce, or to taste
6 slices good quality bread (I used a crusty sourdough boule from the grocery store bakery)
Sharp cheddar (preferably the block you cut yourself, not pre-sliced ... I used Cabot extra sharp)
Butter


Directions
Prepare the Guacamole:
1.  Mash together the avocado and chopped tomato.

2.  Add the lime juice salt, pepper, and Tabasco sauce. Stir to combine.  (If you prefer your guacamole smoother, give it a whirl in a food processor.)

Prepare the Sandwich:
3.  Butter one side of each of the bread slices.  Flip over three slices of bread and spread the unbuttered side generously with guacamole.

4.  Cut slices from the block of sharp cheddar and place on top of the guacamole; top with the remaining bread slices, butter side up.

5.  Grill in a heated pan, coated with cooking spray or a bit of butter, until golden browned.

Enjoy!


This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Gooseberry Patch Recipe Round-Up.

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Pomme de Terre MaCaire - The best way to eat potatoes

A couple weeks back, I discovered my new favorite way to eat potatoes. It combines all the best aspects of a baked potato, but it looks much nicer for a fancy dinner party. It's also a great dinner side dish because it can be made up to a day ahead of time. I hate making potatoes because they always take so long from start to finish. Why make potatoes (which take an hour) when rice takes half an hour and couscous takes 5 minutes?


These potatoes have a creamy aspect but don't have the mushy texture of mashed potatoes. They're savory and very flavorful, while still having a crunchy exterior. I love them, and they go perfectly with steak or pork chops.


Pomme de Terre MaCaire (serves 4)
Ingredients

• 4 large russet potatoes
• equal parts sour cream and shredded cheddar cheese (should be about 1 large tablespoon of sour cream)
• scallions
• 3 strips crispy bacon, crumbled
• salt and pepper to taste

Directions

1. Bake potatoes until done (about 1 hour)
2. Let potatoes cool and scoop the insides out of the skins. It should be chunky, but break up any particularly large pieces
3. Mix potato with scallions, bacon, sour cream and cheddar cheese. You only need a large tablespoon of sour cream. Potatoes should be very stiff and hold their shape. They should not be like mashed potatoes in texture.
4. Pat potatoes into ring molds to hold their shape. Refrigerate until ready to serve
5. Before serving, pan fry potatoes in unsalted butter until crispy on the outside. Finish in the oven until heated in the center.

A couple weeks back, I discovered my new favorite way to eat potatoes. It combines all the best aspects of a baked potato, but it looks much nicer for a fancy dinner party. It's also a great dinner side dish because it can be made up to a day ahead of time. I hate making potatoes because they always take so long from start to finish. Why make potatoes (which take an hour) when rice takes half an hour and couscous takes 5 minutes?


These potatoes have a creamy aspect but don't have the mushy texture of mashed potatoes. They're savory and very flavorful, while still having a crunchy exterior. I love them, and they go perfectly with steak or pork chops.


Pomme de Terre MaCaire (serves 4)
Ingredients

• 4 large russet potatoes
• equal parts sour cream and shredded cheddar cheese (should be about 1 large tablespoon of sour cream)
• scallions
• 3 strips crispy bacon, crumbled
• salt and pepper to taste

Directions

1. Bake potatoes until done (about 1 hour)
2. Let potatoes cool and scoop the insides out of the skins. It should be chunky, but break up any particularly large pieces
3. Mix potato with scallions, bacon, sour cream and cheddar cheese. You only need a large tablespoon of sour cream. Potatoes should be very stiff and hold their shape. They should not be like mashed potatoes in texture.
4. Pat potatoes into ring molds to hold their shape. Refrigerate until ready to serve
5. Before serving, pan fry potatoes in unsalted butter until crispy on the outside. Finish in the oven until heated in the center.

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Chicken Alfredo Roll-ups

I found this recipe from pinterest & I was in love with the idea of one of my favorite italian dishes all wound up into a lasagna roll.  This dish was very texturally pleasing for me & very flavorful!  I had 1 1/2 rolls & was super stuffed.  Very filling & savory!

Chicken Alfredo Roll-ups

Recipe altered from Mmm...Cafe by: Amber (Dessert Now, Dinner Later!)

• 2 small chicken breasts
• 1 1/2 cups water
• 1 tsp chicken bouillon
• 1 Tbsp homemade Italian Seasoning Dressing Mix
• 1 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 9 Lasagna Noodles
• 2 1/2 cups Light Alfredo (Recipe slightly altered from Our Best Bites)
• 1 Tbsp butter
• 3 garlic cloves, minced
• 2 Tbsp flour
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cups fat-free milk
• 4oz Neufchatel Cream Cheese
• 1 cup freshly grated parmesan cheese
• 3 cups mozzarella

1. Slow cook chicken breasts with water, bouillon, & italian seasoning in a crockpot on low for 4 hours.  Shred chicken & add a little bit of broth to keep moist.  Season with oregano, garlic powder & salt.  Set aside.
2. Heat up a pot of salted water & boil lasagna noodles until al dente.  Rinse with cold water.  Place a couple of paper towels on a baking sheet & lay the noodles on top of paper towels to absorb excess water.  Set aside.
3. Make alfredo sauce by melting butter & sautéing garlic for about 30 seconds.  Add flour, salt, & pepper, to make a roux.  Gradually whisk in milk.  Let heat until boiling & thickens slightly.  Remove from heat & add cream cheese & grated parmesan.  Stir until cheese melts & let stand.  Will thicken as it cools slightly.  
4. Spread a small amount of alfredo sauce in the bottom of a square baking dish.  Assemble rolls by spreading a couple tablespoons of alfredo, 1/9 of the chicken, & a sprinkle of mozzarella cheese.  Roll lasagna up & place seam side down into prepared dish.  Repeat with remaining lasagna rolls.  Once all rolls are in the pan, top them with the remaining alfredo sauce & sprinkle with desired amount of mozzarella cheese.  
5. Bake at 350*F for 30-40 minutes or until sauce bubbles & cheese browns. *Optional: Let stand for 10 minutes before removing from pan.  The alfredo is thinner when it's hot, & thickens as it cools slightly, so it might be slightly runny if you remove it immediately from the pan when taken straight from the oven.

I found this recipe from pinterest & I was in love with the idea of one of my favorite italian dishes all wound up into a lasagna roll.  This dish was very texturally pleasing for me & very flavorful!  I had 1 1/2 rolls & was super stuffed.  Very filling & savory!

Chicken Alfredo Roll-ups

Recipe altered from Mmm...Cafe by: Amber (Dessert Now, Dinner Later!)

• 2 small chicken breasts
• 1 1/2 cups water
• 1 tsp chicken bouillon
• 1 Tbsp homemade Italian Seasoning Dressing Mix
• 1 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 9 Lasagna Noodles
• 2 1/2 cups Light Alfredo (Recipe slightly altered from Our Best Bites)
• 1 Tbsp butter
• 3 garlic cloves, minced
• 2 Tbsp flour
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cups fat-free milk
• 4oz Neufchatel Cream Cheese
• 1 cup freshly grated parmesan cheese
• 3 cups mozzarella

1. Slow cook chicken breasts with water, bouillon, & italian seasoning in a crockpot on low for 4 hours.  Shred chicken & add a little bit of broth to keep moist.  Season with oregano, garlic powder & salt.  Set aside.
2. Heat up a pot of salted water & boil lasagna noodles until al dente.  Rinse with cold water.  Place a couple of paper towels on a baking sheet & lay the noodles on top of paper towels to absorb excess water.  Set aside.
3. Make alfredo sauce by melting butter & sautéing garlic for about 30 seconds.  Add flour, salt, & pepper, to make a roux.  Gradually whisk in milk.  Let heat until boiling & thickens slightly.  Remove from heat & add cream cheese & grated parmesan.  Stir until cheese melts & let stand.  Will thicken as it cools slightly.  
4. Spread a small amount of alfredo sauce in the bottom of a square baking dish.  Assemble rolls by spreading a couple tablespoons of alfredo, 1/9 of the chicken, & a sprinkle of mozzarella cheese.  Roll lasagna up & place seam side down into prepared dish.  Repeat with remaining lasagna rolls.  Once all rolls are in the pan, top them with the remaining alfredo sauce & sprinkle with desired amount of mozzarella cheese.  
5. Bake at 350*F for 30-40 minutes or until sauce bubbles & cheese browns. *Optional: Let stand for 10 minutes before removing from pan.  The alfredo is thinner when it's hot, & thickens as it cools slightly, so it might be slightly runny if you remove it immediately from the pan when taken straight from the oven.

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Lava Flows

Lately I have been obsessed with fruity drinks I can make since the weather is teasingly close to summer temperatures.  So you may or may not be seeing a lot of cold, refreshing, thirst quenching drinks coming up in future posts.  This one is super easy!  I have never had it before, but is very pretty to look at & just as enjoyable to drink.  Cheers!
 

Lava Flows

Recipe altered from The Coterie Blog by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup pineapple juice
• 1/2 cup cream of coconut (Coco Lopez or whatever brand you can get; in the alcoholic mixers aisle.)
• 2 cups ice
• 2 Tbsp water
• 3 Tbsp sugar
• 1/2 lb of strawberries

1. Blend the pineapple juice, cream of coconut, & ice in a blender until smooth.  Set aside.
2. Heat water in microwave until boiling (20-30 seconds.)  Add sugar & stir until dissolved to create a simple syrup.  Add the simple syrup to strawberries & puree in a separate blender (I use my Magic Bullet for this, or you can use a food processor.) *You may blend one or two ice cubes with the strawberries if you wish.
3. In a clear cup, pour some strawberry mixture in the bottom of the glass.  Then add some pina colada mixture; the strawberry mixture should come up the sides of the cup around the pina colada mixture.  Swirl lightly with a spoon. Repeat a second time (layer of stawberries/layer of pina colada.)
4. Garnish with a strawberry or pineapple & serve immediately.  Makes 2 drinks.

Lately I have been obsessed with fruity drinks I can make since the weather is teasingly close to summer temperatures.  So you may or may not be seeing a lot of cold, refreshing, thirst quenching drinks coming up in future posts.  This one is super easy!  I have never had it before, but is very pretty to look at & just as enjoyable to drink.  Cheers!
 

Lava Flows

Recipe altered from The Coterie Blog by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup pineapple juice
• 1/2 cup cream of coconut (Coco Lopez or whatever brand you can get; in the alcoholic mixers aisle.)
• 2 cups ice
• 2 Tbsp water
• 3 Tbsp sugar
• 1/2 lb of strawberries

1. Blend the pineapple juice, cream of coconut, & ice in a blender until smooth.  Set aside.
2. Heat water in microwave until boiling (20-30 seconds.)  Add sugar & stir until dissolved to create a simple syrup.  Add the simple syrup to strawberries & puree in a separate blender (I use my Magic Bullet for this, or you can use a food processor.) *You may blend one or two ice cubes with the strawberries if you wish.
3. In a clear cup, pour some strawberry mixture in the bottom of the glass.  Then add some pina colada mixture; the strawberry mixture should come up the sides of the cup around the pina colada mixture.  Swirl lightly with a spoon. Repeat a second time (layer of stawberries/layer of pina colada.)
4. Garnish with a strawberry or pineapple & serve immediately.  Makes 2 drinks.

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Ham & Cheese Grits Casserole (... & kissing a giraffe)

I kissed a giraffe.  Well, kind of.  See?

Actually, during our class field trip last Friday, I fed a giraffe a leaf out of my mouth.  But his lips gave me a little peck (read that *slobber*) on my chin ... so, I consider that getting a big ol' kiss from good ol' Mr. Giraffe.

As you can see in the photo, I was a bit apprehensive about my giraffe feeding adventure.  It's just a tad unnerving to see this giant giraffe head (look at his head! ... it's huge!!) coming straight at your face.  To block this out, as you can also see in the photo, I closed my eyes.  As if this makes a giant giraffe head coming straight at your face any better.  But despite my apprehension, I really wanted to feed the giraffe.   I mean, how often do you get the chance to feed a giraffe from your mouth??

Plus, my students thought I was the coolest teacher.  Ever. 

So, what does me feeding a giraffe have to do with Ham & Cheese Grits Casserole?  Nothing.  Absolutely nothing at all.  I just couldn't pass up sharing that story with you.

Now let's look at some Ham & Cheese Grits Casserole, shall we?

This is an original recipe of mine, based on this Shrimp & Grits Casserole adapted from Cooking Light magazine.  I figured if Shrimp & Grits Casserole was so yummy, then Ham & Cheese Grits Casserole would be too.  I was right.

Just like with the Shrimp & Grits Casserole, start by whipping up some creamy grits.  Then stir in lots of ham, lots of cheese, an egg, and some seasoning.

Bake it up until its set and lightly golden brown on top.

Finally, dig in and serve up a big bowl.  Hmmmm, I wonder if my new friend the giraffe would like it?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Ham & Cheese Grits Casserole
Source:  A Tracey Original

Ingredients
2 c. milk (I use whole milk, but any 'slimmer' variety is fine too)
3/4 c. chicken broth
1 small onion, finely chopped
1 c. quick-cooking grits
1/4 tsp. salt
1 c. shredded cheddar cheese
2 T. butter
4 oz. cream cheese (less fat Neufchatel-type is fine)
1 or 2 T. chopped fresh chives (you can also use dried)
3 T. fresh parsley or 1 T. dried parsley
1 T. lemon juice
1 egg
2 c. chopped ham


Directions
1.  Bring milk, chicken broth, and chopped onion to a boil in a medium saucepan over medium-high heat. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly.

2.  Remove grits from heat. Stir in cheddar, butter, and cream cheese until melted; then stir in remaining ingredients.

3.  Spoon grits mixture into a 11x7" baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.

Enjoy!



This post is linked with Totally Tasty Tuesdays hosted by Mandy's Recipe Box, What's New Wednesday hosted by Grateful Belly, Cast Party Wednesday hosted by Lady Behind the Curtain,  It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Gooseberry Patch Recipe Round-Up.

I kissed a giraffe.  Well, kind of.  See?

Actually, during our class field trip last Friday, I fed a giraffe a leaf out of my mouth.  But his lips gave me a little peck (read that *slobber*) on my chin ... so, I consider that getting a big ol' kiss from good ol' Mr. Giraffe.

As you can see in the photo, I was a bit apprehensive about my giraffe feeding adventure.  It's just a tad unnerving to see this giant giraffe head (look at his head! ... it's huge!!) coming straight at your face.  To block this out, as you can also see in the photo, I closed my eyes.  As if this makes a giant giraffe head coming straight at your face any better.  But despite my apprehension, I really wanted to feed the giraffe.   I mean, how often do you get the chance to feed a giraffe from your mouth??

Plus, my students thought I was the coolest teacher.  Ever. 

So, what does me feeding a giraffe have to do with Ham & Cheese Grits Casserole?  Nothing.  Absolutely nothing at all.  I just couldn't pass up sharing that story with you.

Now let's look at some Ham & Cheese Grits Casserole, shall we?

This is an original recipe of mine, based on this Shrimp & Grits Casserole adapted from Cooking Light magazine.  I figured if Shrimp & Grits Casserole was so yummy, then Ham & Cheese Grits Casserole would be too.  I was right.

Just like with the Shrimp & Grits Casserole, start by whipping up some creamy grits.  Then stir in lots of ham, lots of cheese, an egg, and some seasoning.

Bake it up until its set and lightly golden brown on top.

Finally, dig in and serve up a big bowl.  Hmmmm, I wonder if my new friend the giraffe would like it?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Ham & Cheese Grits Casserole
Source:  A Tracey Original

Ingredients
2 c. milk (I use whole milk, but any 'slimmer' variety is fine too)
3/4 c. chicken broth
1 small onion, finely chopped
1 c. quick-cooking grits
1/4 tsp. salt
1 c. shredded cheddar cheese
2 T. butter
4 oz. cream cheese (less fat Neufchatel-type is fine)
1 or 2 T. chopped fresh chives (you can also use dried)
3 T. fresh parsley or 1 T. dried parsley
1 T. lemon juice
1 egg
2 c. chopped ham


Directions
1.  Bring milk, chicken broth, and chopped onion to a boil in a medium saucepan over medium-high heat. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly.

2.  Remove grits from heat. Stir in cheddar, butter, and cream cheese until melted; then stir in remaining ingredients.

3.  Spoon grits mixture into a 11x7" baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.

Enjoy!



This post is linked with Totally Tasty Tuesdays hosted by Mandy's Recipe Box, What's New Wednesday hosted by Grateful Belly, Cast Party Wednesday hosted by Lady Behind the Curtain,  It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Gooseberry Patch Recipe Round-Up.

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Easy Pizza Crust

 

This is my go-to yeast dough recipe.  It's very versatile & I use it for a lot of things.  This recipe will yield one, 14-inch thin, crispy pizza crust.  If you like it thicker & softer, go ahead & 1 1/2 times (1.5x) the recipe.  Nothing tastes better than homemade pizza!

Easy Pizza Crust

Recipe from: Amber (Dessert Now, Dinner Later!)

• 3/4 cup warm water
• 1/2 Tbsp yeast
• 1 Tbsp sugar
• 1/2 Tbsp extra virgin olive oil
• 1/4 tsp salt
• 1 1/2 cups flour

1. In a medium bowl, dissolve yeast with sugar in warm water.  Let sit until bubbly (5 min.)
2. Add extra virgin olive oil, salt & flour to the yeast mixture.  Mix with a spoon giving it about 50 good stirs until it balls up & does not stick to the bowl, sprinkling dough with extra flour as necessary.  Take dough out of bowl.  Spray the inside with pan-coating & put dough back inside the bowl.  Cover with a towel & let the dough rise for 30 minutes.  
3. Once dough has rested, & risen about double the size, roll out onto prepared pizza tray (grease tray with spray.)  Cover with towel & let rest again for 10-15 minutes.  The longer you let it rest the softer it will be.
4. Preheat oven to 425*F.  Bake crust for 5-7 minutes to create a dry, semi-cooked layer over the top.
5. Top pizza with desired sauce, cheese & toppings.
6. Return pizza to oven for an additional 11-12 minutes or until crust is browned & cheese bubbles.

Pre-baked crust will puff up a bit
& be dry to the touch

 

This is my go-to yeast dough recipe.  It's very versatile & I use it for a lot of things.  This recipe will yield one, 14-inch thin, crispy pizza crust.  If you like it thicker & softer, go ahead & 1 1/2 times (1.5x) the recipe.  Nothing tastes better than homemade pizza!

Easy Pizza Crust

Recipe from: Amber (Dessert Now, Dinner Later!)

• 3/4 cup warm water
• 1/2 Tbsp yeast
• 1 Tbsp sugar
• 1/2 Tbsp extra virgin olive oil
• 1/4 tsp salt
• 1 1/2 cups flour

1. In a medium bowl, dissolve yeast with sugar in warm water.  Let sit until bubbly (5 min.)
2. Add extra virgin olive oil, salt & flour to the yeast mixture.  Mix with a spoon giving it about 50 good stirs until it balls up & does not stick to the bowl, sprinkling dough with extra flour as necessary.  Take dough out of bowl.  Spray the inside with pan-coating & put dough back inside the bowl.  Cover with a towel & let the dough rise for 30 minutes.  
3. Once dough has rested, & risen about double the size, roll out onto prepared pizza tray (grease tray with spray.)  Cover with towel & let rest again for 10-15 minutes.  The longer you let it rest the softer it will be.
4. Preheat oven to 425*F.  Bake crust for 5-7 minutes to create a dry, semi-cooked layer over the top.
5. Top pizza with desired sauce, cheese & toppings.
6. Return pizza to oven for an additional 11-12 minutes or until crust is browned & cheese bubbles.

Pre-baked crust will puff up a bit
& be dry to the touch

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Beef Philly Sandwiches

When I was making the beef for the scrumptious french dip sandwiches, I knew I wanted to use some to make some beef philly sandwiches as well.  That meat is so versatile & delicious.  You really can use any leftover beef roast to make these.  This isn't really a recipe; it doesn't have exact quantities, but you just throw everything in to your liking.  This is how I put together a flavorful beef sandwich.  Enjoy your leftovers made into a second meal!

Beef Philly Sandwiches

Recipe by: Amber (Dessert Now, Dinner Later!)

• Shredded Beef Chuck Roast/Leftover Beef Pot Roast
• White Onion, julienne
• Green Pepper, julienne
• Steak Seasoning
• Worcestershire Sauce
• Pepper-jack Cheese
• Hoagie/French Rolls

1. Saute onion & peppers for 1-2 minutes (until starting to soften) in a non-stick pan.  
2. Add shredded beef & season with steak seasoning & a few splashes of worcestershire sauce (or even a cube of your leftover frozen au jus if you saved it from the french dip sandwiches.)  Continue until heated through.  Can splash a little bit of water in the pan to keep beef from drying out.
3. Once everything is heated & vegetables are tender, but still have a little bite to them, place your cheese on top & add another splash of water the the pan to help melt the cheese quickly.  (Helps to cover the pan with a lid for a few seconds while the steam helps melt the cheese.)
4. Serve on a toasted hoagie bun.

You can even enjoy these open faced if you like, you'll just want to double the filling.

When I was making the beef for the scrumptious french dip sandwiches, I knew I wanted to use some to make some beef philly sandwiches as well.  That meat is so versatile & delicious.  You really can use any leftover beef roast to make these.  This isn't really a recipe; it doesn't have exact quantities, but you just throw everything in to your liking.  This is how I put together a flavorful beef sandwich.  Enjoy your leftovers made into a second meal!

Beef Philly Sandwiches

Recipe by: Amber (Dessert Now, Dinner Later!)

• Shredded Beef Chuck Roast/Leftover Beef Pot Roast
• White Onion, julienne
• Green Pepper, julienne
• Steak Seasoning
• Worcestershire Sauce
• Pepper-jack Cheese
• Hoagie/French Rolls

1. Saute onion & peppers for 1-2 minutes (until starting to soften) in a non-stick pan.  
2. Add shredded beef & season with steak seasoning & a few splashes of worcestershire sauce (or even a cube of your leftover frozen au jus if you saved it from the french dip sandwiches.)  Continue until heated through.  Can splash a little bit of water in the pan to keep beef from drying out.
3. Once everything is heated & vegetables are tender, but still have a little bite to them, place your cheese on top & add another splash of water the the pan to help melt the cheese quickly.  (Helps to cover the pan with a lid for a few seconds while the steam helps melt the cheese.)
4. Serve on a toasted hoagie bun.

You can even enjoy these open faced if you like, you'll just want to double the filling.

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