Can you believe it’s almost the end of May?  {Are you still wondering how we got here like me?}  May means the fun and excitement of the end of school year and graduations!  Whether yours is graduating from pre-school or high-school, it’s time to celebrate all they’ve done!  Of course you want to recognize that achievement somehow.  Here’s a simple way to let someone know you are proud of them.

Rather than try to incorporate all your school colors {impossible}, we’ve left this cute tag in neutral brown so you can add your colors with ribbon.

Homemade cookies always show you care.  Make your favorite and package them up for a simple way to say, “Congrats”.  If you want to step it up a notch we recommend these New York Times Chocolate Chip Cookies, or check in next week for an incredible Snickers Cookie that’s sure to impress your graduates! {sneak peak of Snickers Cookie in the bags below . . . }

Too many parties going on- no time to bake?  No worries, these tags work just as well on pre-packaged cookies.  The small packages make great party favors for school or graduation parties!

Download the Smart Cookie Tag Here

Download the Large Smart Cookie Tag Here

No matter how you packages them, cookies are always a favorite treat and great way to say “WAY TO GO”.

Enjoy all your parties and make some wonderful memories . . .

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We are nearing the summer months.  School is winding down, the weather is getting warmer and the days longer.  So what could be better than a little slice of summertime dessert.  This tart just speaks summertime to me.  It is light and full of lemon flavor.  And of course anything topped off with fresh berries is summertime worthy.  And this lemon curd is perfect for this Lemon Marshmallow Tart.

Lemon Marshmallow Tart

Ingredients:

1 1/4 cups graham cracker crumbs (about 9 graham crackers)
2 tablespoons sugar
4 tablespoons butter, melted
1 recipe lemon curd
1 (7-oz) jar marshmallow creme
fresh raspberries or strawberries

Directions:

Preheat the oven to 350.  In a bowl, mix together the graham cracker crumbs, sugar and butter.  Press into an 11-inch tart pan with removable bottom.  Bake in the preheated oven for 6-8 minutes, or until golden brown.  Remove and cool completely.

When the crust is cool, combine the lemon curd and the marshmallow creme in a bowl.  Whisk until smooth. (It will come together, just keep at it-think of it as a great arm workout.)   Pour into the cooled crust, and refrigerate until set up, at least a couple of hours.  Serve with raspberries or diced strawberries.

*Recipe from tasteandtellblog.com

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I had the “opportunity” today to do my civic duty by participating in jury duty.  I got to sit in a large room full of strangers all annoyed to be there and then get sent home.  Don’t get me wrong, I was more than just a little happy to get to go, I just wish it had been a few hours earlier.  But I do feel super grateful to have great people around me to help take care of my kids.  It was a crazy morning for sure.  It was early and a little stressful trying to get everyone ready and out the door an hour before we normally have to leave to go to school.

The point of my story is that instead of being at home cooking I was detained.  So, this is something that I have really wanted to post because it is really good, but I have to admit the photo is not the greatest.  But don’t judge a book by its cover, right?  I promise homemade lemon curd is amazing.  I am a big fan of citrus and so it is hard to go wrong here.

If you have never had Lemon Curd before think of it as a custard, but with a smoother texture and a much more intense and richer flavor.  Lemon Curd can be eaten on its own or as a cake filling, in a tart with some fresh fruit (I have a tasty one to share with you later), on waffles or pancakes and the list goes on.  I am always looking for new excuses to make Lemon Curd.

Homemade Lemon Curd

Ingredients:

3 oz. (6 Tbls.) unsalted butter, room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

Directions:

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

*Recipe from Fine Cooking Magazine

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Can we can ever run out of wonderful salad combinations?  I don’t think so . . . there are just so many delicious oils, vinegars and cheese that we could eat a different salad every night and love it!  If you are a fan of gorgonzola cheese you are in for a treat.  I think you could add some grilled chicken and make a meal of it.  The only problem you are going to have is keeping your hands off the hot-sweet pecans until it’s time to eat!

Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette

Makes 6 servings

Ingredients:

 

2 tablespoons butter

1/4 cup brown sugar, packed

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 teaspoon water

1 cup pecan halves

1/2 cup extra virgin olive oil

3 tablespoons white wine vinegar

4 ounce weight Gorgonzola cheese, crumbled (about 1 cup crumbled)

1/4 teaspoon black pepper, ground

1/2 teaspoon salt

8 ounce weight baby greens salad mix, or a mix of your favorite lettuces
(about 6 big handfuls)

2 cups seedless grapes, separated and rinsed

Instructions:

1.  Butter a metal cookie sheet and set aside.

2.  In non-stick skillet, combine first five ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking – BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.  {Once you start nibbling these pecans you’ll have to force yourself to save them for the salad!}

3.  Whisk together dressing ingredients until combined.

4.  To assemble salad, toss greens with grapes, nuts and vinaigrette.

Note:

• Nuts can be done in advance, keep stored in airtight container.
• Dressing can be made in advance and stored refrigerated.

Recipe from the California Table Grape Commission

You might also like:

Chicken and Grape Salad with Blue Cheese Yogurt Dressing
Pear and Pistachio Salad with Sherry Shallot Vinaigrette
Spinach Salad

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I don’t know about you, but for us we are in “grill mode”.  We love cooking on the grill and there are so many different and exciting tastes for chicken, seafood and beef that grilling should never get boring.  If you’re stuck in a barbecue only rut on your grill, here’s a fresh way to cook chicken – fresh lemon, rosemary and garlic make for a simple, but delicious dinner.  Add a fresh salad or any of your favorite sides for a light and easy meal.

Lemon Rosemary Marinade for Chicken

Ingredients:

1/4 cup fresh lemon juice
3 tablespoons olive oil
1 teaspoon fresh rosemary, chopped fine
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Directions:

Combine all in a gallon-size bag.  Add chicken (makes enough for 4-5 breasts) and refrigerate at least 2 hours.  Remove chicken from marinade and grill.

Serve with rice or your favorite sides.

We recommend these other “on the grill” favorites:

Balsamic BBQ Chicken
Teriyaki Pork Chops with Sesame Noodles
Cedar Plank Salmon with Honey Pepper Glaze
Grilled Steak Sandwich with Peppers and Onions

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Are you making breakfast or brunch for your mom on Mother’s Day?  French Toast is always a favorite.  Here’s a fresh raspberry version that you’ll love.  This recipe makes two servings, but you can double it or triple it depending on how many you need.

Is anyone making breakfast or brunch for you on Mother’s Day?  Maybe you should print this recipe out and leave it on the counter {hint, hint}.

Mother’s Day or any day, this breakfast treat is sure to make your day special!

From both of us at Caramel Potatoes, happy Mother’s Day this weekend to all you mom’s out there who love your families and give your all for them – we hope our recipes help sweeten your lives and make your days delicious!

Raspberry French Toast Cups with Raspberry Syrup

Ingredients:

2 slices Artisan or Challah bread, cut into 1/2 inch cubes (2 generous cups)
1/2 cup raspberries, fresh or frozen*
2 ounces cream cheese, cut into 1/2 in cubes
2 eggs
1/2 cup half and half or milk
1 tablespoon maple syrup
dash of cinnamon

Raspberry Syrup
2 teaspoons cornstarch
3 tablespoons sugar
1/3 cup water
1 1/2 cup raspberries, fresh or frozen*
1 tablespoon lemon juice
1 tablespoon maple syrup
1/2 teaspoon lemon zest

Directions:

Place one-fourth of the bread crumbs in each of two greased 8 ounce ramekins.  Sprinkle with 1/2 cup of raspberries and cream cheese.  Top with remaining bread cubes.

In a small bowl, whisk the eggs, half and half, and syrup; our over bread.  Cover and refrigerate for at least one hour.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 degrees for 25-30 minutes or until golden brown.

While the frenh toast bakes, mix the cornstarch and sugar; combine with water in a small saucepan until smooth.  Add 1- 1/2 cups raspberries, lemon juice, syrup and lemon zest.  Bring to a boil; reduce heat.  Cook and stir for 2 minutes or until thickened.  Strain and discard seeds; cool slightly.

Serve warm french toast cups with warm raspberry syrup.

Yield:  2 servings

*Note:  You need a total of 2 cups raspberries

Recipe adapted from Taste of Home

You might also like:

Blackberry French Toast Bake A.K.A. Breakfast Bliss
Maple French Toast Muffins
French Toast Skewers with Blueberry Compote

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I am always on the lookout for inexpensive and healthy snack options for my kids and myself.  I came across these roasted chickpeas in a Martha Stewart Magazine and thought we would give them a try.  My kids were a little stand-offish at first, but they became good friends after a simple introduction.  My kids think they are eating nuts for lack of a better way to explain it.

Chickpeas are very inexpensive and are full of protein, fiber and iron.  But they make an irresistible snack.  Try them sprinkled in a salad.

As far as the seasonings go, experiment.  My family likes salt and cinnamon.  Try using whatever flavors you like.  I would love to hear about them.  We are continuing to experiment with our flavors as well.

Crunchy Roasted Chickpeas

Ingredients:

2 cans chickpeas
3 Tbls. extra-virgin olive oil
coarse salt
1 1/2 tsp. cinnamon, paprika, pepper, etc… (optional)

Directions:

Preheat oven to 400.  Drain and rinse the chickpeas and scatter on a paper towel-lined rimmed baking sheet.  Let stand 15 minutes.  Remove the paper towels and toss chickpeas with olive oil.

Roast until crisp and golden, about 45 minutes, stirring occasionally.  Toss with coarse salt and 1 1/2 tsp of desired seasoning, if desired and serve.  Store cooled chickpeas in an airtight container up to 1 week.

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In honor of Mother’s Day, I’m sharing one of my mom’s original pie recipes.  I’ve mentioned before that my mom was famous for her pies.  She could mix and roll out a pie crust faster than you and I could open the Pillsbury package!

This Banana Cream Pie recipe is one she created and as long been a family favorite.  And yes, the secret ingredient is Ice Cream!  {Now you know it’s going to be good!!}   The ice cream gives it a much richer flavor than the pudding alone, and this is so much easier than cooking the filling.  If you are wondering if you keep it frozen – the answer is no.  You mix the ice cream with instant pudding and yes,  it sets up perfectly!

I loved this pie because I could make it on my own at a very young age – your kids will be able to make it too; and they’ll love being able to make a special treat for the family!  It’s simple and yummy – what more can you ask for?

Banana Cream Pie

Ingredients:

1 baked 9 inch pie crust  
3-4 bananas
2 cups vanilla ice cream
1 large box vanilla instant pudding
1 cup milk

Whipped Cream
2 cups whipping cream
4-6 tablespoons powdered sugar
1/2 teaspoon vanilla

Instructions:

Slice bananas into baked pie shell (make sure it’s cooled).  Mix pudding, ice cream and milk with electric mixer until smooth.   Pour over bananas.

Refrigerate until set and chilled (2-3 hours).   Whip cream with powdered sugar and vanilla, spread over pie and serve . . .  So easy;  sooo good!

We highly recommend you also try:

Fresh Strawberry Pie
Fresh Peach Pie

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It was truly a difficult task, but I promised something other than a desert today and I came through.  Don’t worry we will go back to deserts tomorrow.   One day a time, right?

Does the idea of coming home from a long day and having a nice warm lasagna ever appeal to you.  It does all the time to me.  But unfortunately, that doesn’t happen in reality.  Lasagna takes time and it takes effort.  Well, not any more it doesn’t.  I love lasagna, but I seldomly have time to make one.  It is a plan ahead kind of dinner.  This skillet lasagna is so easy to throw together and it tastes the same.  You can have all the flavor of lasagna in about half an hour!  LOVE IT!!!  It may not be quite as pretty to look at, but hey, dinner doesn’t always have to be a beauty contest.  Most nights it is simply about getting food on the table.

The recipe lists a pound of hamburger, go ahead and do what you like here.  If you like a real meaty lasagna, by all means add more meat.  I actually probably use a little less than a pound, but that is just a personal preference.  And of course, use your favorite spaghetti sauce.  I know there are some who use cottage cheese instead of ricotta in lasagna.  I have not tried using the cottage cheese in this particular recipe.  So, if that is your preference and you are adventurous go ahead and try it.  I would love to know how it turns out. 

Skillet Lasagna

Ingredients:

12 oz box of lasagna noodles
24 oz. jar spaghetti sauce
1 lb. hamburger meat
1 1/2 cups ricotta cheese
1/4 cup grated parmesan cheese
1 egg
1/2 tsp. salt
1/4 tsp. black pepper
1 cup shredded mozzarella cheese

Directions:

Break noodles into about 1-2 inch pieces and cook according to package directions. Meanwhile in a large skillet brown hamburger over med-high heat. Once meat is cooked add the spaghetti sauce and turn heat to med-low.

In a small bowl, combine the ricotta, parmesan, egg, salt and pepper.

Drain the pasta. Stir the pasta into the sauce. Place 5 scoops (about 1/4 cup) of the ricotta mixture around the skillet. Try to get it to the bottom of the pan, have the pasta surround it and even overlap it a little. Top with the mozzarella.

Place the lid on and let simmer over low-medium heat,  just until the cheese is melted.

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I am not going to try to tell you these are an alternative to a peanut butter and jelly sandwich, you might have for lunch, but I won’t judge you either.  There’s nothing like taking a classic combination of salty peanut butter and sweet jam and changing it up a bit.  And of course, you know I have your back, with time-saving, crowd pleasing treats (Sugar Cookie Bars, Peanut Butter Rice Krispie Bars, and Rocky Road Cheesecake-No Bake) .  One pan and you can cut these however big or small you want.

And I know we have  been posting a lot of desserts lately, but I promise this week we will have a little more variety.  Desserts are just where my taste buds have taken me lately.  But we are getting back on track this week, seriously. 

Peanut Butter and Jelly Crumb Bars

Ingredients:

2 cups flour
1 1/2 tsp baking powder
3 Tbsp butter, softened
1/3 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 tsp vanilla extract
2 tsp. water
1 1/2 cups fruit jelly

Directions:

Preheat oven to 350 and coat a 9×13 baking dish with baking spray.

Mix together the butter, peanut butter and sugar.  Beat on medium speed until light in color and fluffy.  Beat in the egg and vanilla.  Reduce speed to low and gradually add the baking powder and flour.  Beat until incorporated; the dough will be crumbly.  Reserve 1 cup of mixture.

Press remaining peanut butter mixture into the bottom of prepared 9×13.  Bake 10 minutes.  Cool on a wire rack for 10 minutes.  Give the jelly a good before spreading on the baked crust.  Spread jelly evenly.  Add 2 teaspoons of water to the reserved peanut butter dough.  Stir until soft crumbs form.  Scatter over the top of the jelly and bake about 15 minutes or until golden brown.

Remove from oven and cool completely on a wire rack; cut into squares.  Serve.

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