next level Banana Bread with Chocolate and caramel
This shop, Chocolate Caramel Banana Bread, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #SplashOfDelight #CollectiveBias
Lately I’ve been trying extra hard to make desserts and breakfasts from scratch. Less processed cookies, treats and cereals = more homemade goodness. Today I’m going to share the amazing recipe we made over the weekend: Chocolate Caramel Banana Bread.
This post was sponsored by Sargento as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Today I’m going to share a delicious meal I’ve found myself making on the regular this summer: Avocado Toast Sandwich.
I’ve been trying to eat a little healthier lately because, well, swimsuit season. But, this sandwich is so good, you’ll make it even when you’re not trying to be good. Plus, it’s great for picnics and on-the go lunches…which is great, because it feels like we’re always on the go.
Oven baked Herb Fries that are a Cut Above the rest
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KetchupWithFrenchs #CollectiveBias
Today I’m sharing my recipe for perfectly seasoned, oven-baked rosemary garlic fries with a fancy dipping sauce. Whether you serve these as a side dish or as an appetizer for the big game, these French fries are a cut above the rest! Continue reading →
Thank you to Lindsay Olives for sponsoring this post. All opinions are my own.
Today I’m going to share a new recipe inspired by a new healthy dish I recently whipped up. The chicken dish is baked with a Mediterranean salsa spooned over the top. This salsa is so good I find myself sneaking an extra spoonful or two with crackers or chips before I bake the rest.
Then I got to thinking…with the football season really heating up, how could I turn this goodness into a shareable appetizer? I’ll tell you how: Baked Mediterranean Feta Dip.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LeakProofStorage#CollectiveBias
It’s the time of year for gatherings galore – which means growing your repertoire of potluck dishes to impress your hostesses and guests. I’m going to show you a dish that looks all fancy-pants, but is super easy to make: Pesto, Olive and Roasted Red Pepper Cheese Torta Appetizer.
Here in the Midwest, temperatures are starting to dip, and we’re starting to pull out sweaters, swap our iced brew for Pumpkin Spice Lattes, and reaching for more cold weather comfort foods.
Lately I’ve really been craving a hot, savory breakfast in the mornings, but it’s just not realistic to cook a proper breakfast while wrangling three kids for school. This week I decided to solve that problem by prepping one of my favorite breakfast recipes for the week: Sweet Potato and Butternut Squash Hash.
This recipe is perfect for the season, with fall flavors like butternut squash and sweet potatoes.
Preserve Tomatoes, With or without skins, In a flash!
Newsflash: preserving fresh garden tomatoes is waaay easier than you think! Our garden is in full swing and producing lots of Beefsteak, Roma and grape tomatoes. We have tomatoes coming out our ears! No sweat though – preserving tomatoes doesn’t require a day-long, expensive canning process like it used to.
You guys, I’m going way (+ way, way) outside of my comfort zone today with my first ever guest post AND first ever vlog, over at Jen Snyder Photo. You’re going to want to hop over to her beautiful blog check out one of my family’s very favorite recipes, Easy Crockpot Chicken and Wild Rice Soup.
Today I’m sharing my very favorite granola recipe: sweet, slightly crunchy, and very addictive, you’ll find yourself making this again and again. I’ll show you how to make it with, and without oil.
I started making this recipe after combining a variety of my favorites over the years. My favorite use of granola is with milk as a cereal or to top my yogurt, and the sweet flavor of this recipe is perfect for either use.
But the texture. I love the texture of this granola! I hate the too-crunchy store-bought variety. This recipe is somewhere in between – just the right amount of crunch.