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Real Solutions for Real Parents by Autumn Rose Reo

Healthy Thanksgiving: Stuffed Acorn Squash

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Looking for a few new choices to add to your menu for a healthy Thanksgiving table? Consider this easy Stuffed Acorn Squash made with mushrooms Minute® Multi-Grain Medley.

There’s nothing like the feast served at Thanksgiving. While the food might be the centerpiece of the holiday, it’s actually meant to celebrate being thankful for family and friends by spending time together. 

Unfortunately, it’s pretty easy to spend days (and even weeks) planning, preparing and serving the “perfect holiday meal.” But nowadays time is too precious to spend all of it making the food and not enjoying it. And for our family and friends, like most, are too busy to ever get a chance just to say thanks. 


Recently I spent time with a few friends on the behalf of  for a little pre-Thanksgiving lunch to catch up, share recipes and just to say thanks. 

One of the nice things about eating a meal with different people is that you learn a couple of dishes that you might have never thought about or come across like this Apple Harvest Salad with pineapples, apples and cranberries was delicious!

Jennifer King of Soul Dreamer Photography.

While no Thanksgiving goes without broccoli-cheese casserole made with Minute® White Rice, one of my new favorites I discovered at the meal was the Minute® Multi-Grain Medley. It’s a blend of four gluten-free, 100% whole grains, including long grain brown rice, Thai red rice, wild rice and quinoa and cooks in just 10 minutes.  It’s an approachable staple since it cooks quickly, but can still make a typical meal feel special since the whole grains included give it a nice texture and look.

So with my new find, I wanted to put it to work this Thanksgiving – not just because it tastes good, but it’s healthy and easy to make and  I can try to spend more time with my family and not over the stove. 

I love, love, love using squash, especially at this time of the year, so I picked a few at the grocery store and contemplated what in the world I could do with them. Finally, combining my favorite mushrooms and Minute® Multi-Grain Medley as a stuffing for the acorn squash seemed like such an easy side or alternative to stuffing at the Thanksgiving table. And if you have a few folks that are vegetarian or are gluten-free, this stuffed acorn squash is the ideal seasonal side or entree anytime of the year. 

Looking at the Minute® Rice , I also learned that cooking the rice in apple juice was a great way to add a gentle sweetness that would pair with the nutty sweetness of the acorn squash. Adding the earthy flavors of mushrooms and a little parmesan cheese, the flavor is rich without being heavy and totally full of healthy grains at the same time. 

Squash #MinuteMeals

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Jennifer King of Soul Dreamer Photography.

Visit for over 400 recipe ideas, great for any day of the week and any time of the day, and more information about the Minute® Rice family of products.

Acorn Squash

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Stuffed Acorn Squash

  • Author: Autumn Reo of MamaChallenge.com
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Description

A healthy and easy alternative to stuffing at the Thanksgiving table or any dinner night entree filled with rice, quinoa and mushrooms.

Ingredients

Scale
  • 2 acorn squash, halved crosswise, seeded
  • salt and pepper
  • 4 tablespoons olive oil
  • 1/2 pound mushrooms, trimmed, diced (I like portobellos or crimini)
  • 1 yellow onion, chopped finely
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried sage
  • 2 bags Minute® Multi-Grain Medley
  • 2 cups apple juice
  • 1/2 cup parmesan cheese, grated

Instructions

  1. Preheat oven to 350 degrees. On baking sheet covered with foil, season inside of squash halves with olive oil, salt and pepper and lay open side down. Cover tightly with foil and roast until tneder, around 30 minutes.
  2. In a medium pan, heat 2 tablespoons olive oil over medium-high heat.
  3. Add mushrooms, onion, and seasonings. Saute until mushrooms are soft, about 7-9 minutes.
  4. Add Minute® Multi-Grain Medley rice and apple juice and bring to a boil.
  5. Cover and reduce heat to low and allow to cook until liquid is absorbed (15-20 minutes.)
  6. Remove squash from oven.
  7. Remove 2 tablespoons of squash meat and stir into the mixture.
  8. Now divided rice mixture almong squash halves, sprinkle with parmesan cheese.
  9. Broil until cheese is melted (around 2 minutes.)

 This is a sponsored post written by me on behalf of Minute® Rice.

Stuffed Acorn Squash

Healthy Avocado Cappuccino Truffles

By 26 Comments

What’s better than truffles? Healthy truffles! With 5 ingredients you can make healthy avocado cappuccino truffles with a secret ingredient – AVOCADOS!

Disclaimer

It doesn’t take much for me to stop for coffee…especially ICED COFFEE. However, when you’re trying to lose weight,  you don’t give up those calories easily for coffee. 

But with the new Skinny Cow Iced Coffee, you can have your coffee and eat it, too. However, who wants to eat cake by yourself? So I called some of my best gal pals over to catch up after the holidays for a fun and easy “Coffee Break” party to try the three Skinny Cow Iced Coffee flavors paired with my new recipe for healthy truffles!


Skinny-Cow-Ice-Coffee

While I love hosting a party with a good theme, I didn’t have much time for much creativity although I still wanted the get together to feel special.  Nowadays it’s hard to have a time everyone can pause, even just for an hour, but it actually didn’t take much to create a “cafe-inspired table” with coffee filter flowers, a coffee candle and my healthy, five-ingredient cappuccino truffles.

Coffee-Filters-Flowers

Using some leftover recycled coffee filters, straws and some ground coffee, I easily made a nice tablescape with “coffee flowers.” I think they turned out adorable and the aroma of coffee each time I walked by was amazing for this coffee lover.

Skinny-Cow-Iced-Coffee

Skinny Cow has long been a favorite in our house for their ice cream sandwiches and other sweet treats, but now at only 120 calories for iced coffee, I don’t have to choose if I treat myself with an iced coffee. I can enjoy three flavors of Skinny Cow Iced Coffees: Creamy Cappuccino, Mocha Latte and Vanilla Latte.

Skinny-Cow-Cappuccino

No matter if it’s cold outside or a blazin’ 100 degrees, Skinny Cow Iced Coffee is perfect for a morning or afternoon pick-me-up! Each of the flavors featured the delicious flavor of coffee with a subtle hint of some of my favorite flavors. Since we were having an iced coffee tasting party, we each took turns enjoying each flavor starting with the Vanilla Latte, then Creamy Cappuccino and last the Mocha Latte. And just like my friends; we all liked a different one for different reasons!

Skinny-Cow-Iced-Coffee-Tasting-Party

While I really could enjoy my Skinny Cow Iced Coffee as a treat in itself, I wanted a little something for the party. But since we all are trying to eat healthier, I wanted to make something that was healthy and paired perfectly with coffee. An idea brewed: Cappuccino Truffles! Using a fun recipe I found online with one REALLY unique ingredient, I was able to make them quickly, easily and really healthy! And based on the reviews from my friends, this recipe is a real keeper! Did I mention it only had five ingredients, too?

Avocado-Cappucino-Truffles

 

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Healthy Avocados Truffles

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Description

These healthy cappuccino truffles only have five ingredients – including avocado instead of butter or milk!

Ingredients

Scale

6 oz. chocolate (the darker you go the better)

1/3 cup mashed avocado (small avocado)

1/2 teaspoon vanilla extract

pinch of salt

1 tablespoon instant espresso powder

2 tablespoons cocoa powder, for rolling (optional)

Instructions

  1. Combine the chocolate, vanilla and salt over a double boiler, and melt until completely smooth. (This can also be done in the microwave.)
  2. Mash the avocado with a fork until no lumps are visible and then stir it into the melted chocolate mixture until smooth.
  3. Place in the fridge to set for 20 minutes.
  4. Once slightly firm, roll the chocolate into 12 balls and place them on a pan lined with parchment paper. (Don’t roll them in your hands for long or they will begin to melt.)
  5. Place the 2 tablespoons of cocoa powder and instant espresso powder in bowl and roll each truffle into the cocoa to coat.
  6. Serve at room temperature, but need to be refrigerated to be stored.

Avocado-Cappuccino-Truffles

 

 Other ways you might enjoy your avocados! 

baked-eggs-avocado

 

Garlic and Herb Stuffed Mushrooms

By 30 Comments

The holidays may bring opportunities for fancy dinners and cocktail parties, but it’s the impromptu moments that sometimes mean the most like these easy Garlic and Herb Stuffed Mushrooms.

During the holidays, you always be prepared with a shortlist of simple and quick go-to recipes like these mushrooms stuffed with Boursin® cheese to earn you the reputation as the holiday hostess with the mostess – even if you didn’t put forth much effort!

Basil-Mushrooms

I love that the holidays remind us to spending together. It’s so easy all year long to let everything get in the way, but at least between rolling out the first big orange pumpkin until the Big Ball drops on January 1, we try to make time to say hello, catch up and give that much-needed hug.


Wine

While you can’t always be ready with a fridge full of perfect appetizers ready to go, having a few staples around will make your guests think you’ve been slaving away for hours before they showed up! Check out the Walmart deli and produce areas for meats and cheeses like Boursin® to create a cheese plate and these Garlic and Herb Stuffed Mushrooms (that have less than five ingredients) paired with a good wine for a beautiful and delicious presentation to be proud to your own! 

ingredients

The feature of the Garlic and Herb stuffed mushrooms is creamy Boursin®  cheese. Seasoned with garlic and fine herbs wrapped in its signature foil, it’s hard not to devour this rich, but airy cheese before it’s stuffed into the mushrooms (just remember to buy two – one to nibble, one to use for the recipe.)

mushrooms

Because there’s already the great flavor of herbs and garlic, the cheese doesn’t need anything extra added to the filling. However, I added a few leaves of fresh basil chopped finely to just add a little more color to the mixture, but in a fix, you don’t have to worry about herbs. Lastly, topped with shredded Parmesan cheese and baked in the oven, you’ll have a sinfully decadent bite-sized app in just about 25-30 minutes.

Now just be ready for the rich smell of garlic that will take over your kitchen…it’s heavenly! 

boursin-cheese

For another quick app that will wow your gifts, make sure you always have veggies, breads and crackers around, especially during the holidays. You can present a serious spread by just pan frying a few slices of bread with butter then spreading a little Boursin®  Monterey Jack & Spicy Pepper Cheese Dip on the top.

Boursin-Dip

Or for a little healthier spin, stuff some of the creamy spread in celery sticks. Two apps in about two minutes (okay, maybe five), you’re ready to enjoy a little time to catch up with you eat up! 

Mushroom-Bite

You can try other recipes with Boursin® on its holiday resource www.boursinpartytricks.com.

Pinterest-Boursin

 

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Garlic and Herb Stuffed Mushrooms

  • Author: Autumn Reo of mamachallenge.com
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
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Description

A quick and easy yet impressive appetizer perfect for last-minute hospitality.

Ingredients

Scale
  • Cooking Spray
  • 1 package whole mushrooms (white or portobellos)
  • 1 package Boursin® cheese
  • 2–3 basil leaves, chopped finely (optional)
  • 2 tablespoon parmesan cheese, shredded

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray pan with cooking spray.
  3. Remove mushrooms steps from the caps. Chop stems finely.
  4. Combine chopped mushrooms, chopped basil and Boursin® cheese in a bowl until filly blended.
  5. Add mixture to mushroom caps until full and rounded.
  6. Place all the mushrooms in pan and then sprinkle with parmesan cheese.
  7. Bake mushrooms for 25-30 minutes until golden.
  8. When done, remove from oven and allow to cool for a few minutes and serve!

Nutrition

  • Serving Size: 10
  • Calories: 97
  • Sugar: 0
  • Sodium: 158
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 1
  • Protein: 6
  • Cholesterol: 25

Hostess with the Mostest: Macaroni and Cheese Bar

By 32 Comments

What’s better than macaroni and cheese? NOTHING. Well except macaroni and cheese with stuff in it. Make your small gathering the easiest and cheesiest with a macaroni and cheese bar. 

Want to get people all excited? Ask them about what makes the perfect mac and cheese. 

Is it multiple cheeses? Is it just processed cheese? On the stove or in the oven? There are so many ways and so many opinions. 

Macaroni-Cheese--Bar


A few years ago the mashed potato bar became the big trend for weddings and fancy parties. First because who doesn’t love mashed potatoes, but more so because it allowed everyone to personalize their meal just the way they wanted. I like to call this “Starbucking” phenomenon and for the most part, it always works! Plus – it’s really easy to lay out options and let guests do the work. 

Macaroni-Cheese--Bar

Now just like cupcakes went to donuts, mashed potatoes has gone to macaroni and cheese. Other than a few basics, there’s not one way to do it – just let their creativity take over. I love this option and so will they! Here’s how we did this on Good Morning Texas. 

 

How to Make a Mac and Cheese Bar

The Base

First off you’ll need a great, basic macaroni and cheese recipe. To keep the noodles warm, I suggest making a macaroni and cheese recipe in the slowcooker. Based on this recipe, I’ve added a few touches to make it noodleriffic (see below.) 

Macaroni-Cheese-Bar

The Toppings 

Once you have this down, the fun begins. What sounds good to you? I’ve put together a few common elements of toppings that are popular, but don’t let it end there. Taking a little inspiration from your favorite menus, add ingredients that together make a whole new dish. For instance, one favorite is Buffalo Mac and Cheese. So don’t forget buffalo sauce and chicken as toppings. And because sometimes people want recommendations, add a few suggested menu ideas just in case!

Macaroni-Cheese-Bar

Topping Suggestions
  • Buffalo 
  • Grilled Chicken 
  • Lobster
  • Spinach / Artichoke 
  • Bacon 
  • Weenies 
  • More Cheese 
  • Pico de Gallo 
  • Jalapenos, chopped/sliced/diced 
  • Broccoli 
  • Breadcrumbs 
  • Black Beans/Corn 
  • Chili / BBQ 

Macaroni-Cheese--Bar

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Best Macaroni & Cheese for a Macaroni & Cheese Bar

  • Author: Autumn Reo of mamachallenge.com
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Description

The best kind of macaroni and cheese is the one that you make! Make any party fun with a mac n cheese bar!

Ingredients

Scale
  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter (1/4 cup) cut into pieces
  • 2 1/2 cups grated sharp Cheddar cheese
  • 1/2 cup sour cream (I prefer Greek yogurt)
  • One can condensed Cheddar cheese soup, (10 3/4-ounce can)
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In a slow cooker, combine cheese/butter mixture and add sour cream, soup, salt, milk, nutmeg, mustard and pepper and stir well.
  4. Add drained macaroni and stir again. Set the slow cooker on low setting and cook for 2 hours, stirring occasionally.

Notes

  • Now add any toppings you want! We share tips and recommendations for the Best Macaroni & Cheese Bar on mamachallenge.com
What makes your favorite macaroni and cheese?
 

Macaroni-and-Cheese-Bar

Easter Egg Brunch Wreath

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It’s amazing what five ingredients and a roll of crescent rolls can do to make you look like a golden breakfast goddess! Here’s our how-to for Easter Egg Brunch Wreath.

I kept seeing all these photos on Pinterest, but when I clicked on the breakfast brunch wreath, the photo went no where. Therefore, I had to improvise and figure it out myself. So I did a pretty good job of making something out of it since we’ve already made this multiple times and can now mix and match whatever ingredients you might want from veggies, sausage or in my family’s case, more bacon.

And don’t forget the caraway seeds! I made one with and one without and it made a HUGE difference!

Easter-Egg-Wreath


 

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Easter Egg Brunch Wreath

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Ingredients

Scale
  • 1 can of crescent rolls (8 pack)
  • 6–8 eggs,scrambled with butter and seasing
  • 8 slices bacon, cooked but not crispy
  • 2 cups cheese
  • 1/2 teaspoon caraway seeds

Instructions

  1. On a greased cookie sheet lined with wax paper, lay out the crescent rolls on a star shape with the fat end in the center and overlap each triangle with the corner until the middle makes a circle.
  2. Lay a slice of bacon on each triangle.
  3. Sprinkle 1 cup cheese at the perimeter of the circle.
  4. Layer eggs around the same circle over the cheese.
  5. Add another layer of cheese.
  6. Take the ends of the crescent roll towards the center and pinch at the base to form a circle.
  7. Complete until the rolls form a circle, wreath shaped.
  8. Sprinkle caraway seeds on top.
  9. Cook at 375 degrees until brown for around 20 minutes.

Enjoy more mamachallenge Easter Brunch Recipes

Easter-Brunch

 

COPYCAT Blue Bell Homemade Vanilla Ice Cream Recipe

By 50 Comments

Nothing is better than Blue Bell homemade vanilla ice cream. And we have a copycat recipe that tastes just like Blue Bell at home and tips to for making the best ice cream. 

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There’s nothing more Texan than  a big bowl of homemade vanilla ice cream straight from Brenham’s Blue Bell Creameries in the middle of July. However, you often hear when someone moves up north, the sweet taste of BB is no where to be found (and everything fails in comparison.) 

Bluebell-Copycat-Homemade-Vanilla-Ice-Cream-Recipe


So in times like these (or during a little shortage catastrophe), I’ve worked to create the best version I could of the real thing using a simple and easy ice cream maker.  Don’t believe me that it’s possible?

Make it yourself, take a bite and tell me I’m wrong. (Really, I want you to!) 

Never made homemade ice cream before? Think it takes tons of work? You’re wrong! You just need a few tips and an ice cream maker. Of course, there’s tons of ice cream makers out there – you just need to find the right one for you! Check out my review of several on Good Morning Texas.

Best Ice Cream Sodas Ever

While I created my recipe for Bluebell Homemade Vanilla Ice Cream with the old school Hamilton ice maker (no switch is even on this baby), there are other ways to create a creamy treat – even some without using dairy! Take a look at these gadgets – especially the fun ones that have you take an active roll is making you scream for your ice cream.

Hamilton Beach Ice Cream Maker

Hamilton Beach Ice Cream Maker

Dessert Bullet

T-Fall Ice Cream Maker

F-Fal Ice Cream Maker

Ya Labs Ice Cream Maker Ball

Yay Labs! Ice Cream Ball

Chill Factor Ice Cream MakerChill Factor Ice Cream Maker

Bluebell-Homemade-Vanilla-Ice-Cream-MamaChallenge

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COPYCAT Bluebell Homemade Vanilla Ice Cream

★★★★★

4.4 from 8 reviews
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Description

Recipe created by Autumn Reo of MamaChallenge.com.

Ingredients

Scale
  • 6 eggs yolks
  • 2 cups white sugar
  • 24 oz. heavy cream
  • 1 can sweetened condensed milk
  • 2 tablespoons pure vanilla extract
  • Whole Milk (about 2 cups)

Instructions

  1. Cream eggs and sugar.
  2. Then add cream and condensed milk and vanilla.
  3. Beat until well blended.
  4. Pour into ice cream churn.
  5. Add milk until to fill line.
  6. Insert dasher.
  7. Pack cooler with layer of ice, then rock salt, and continue to repeat until full.
  8. It’s done when it won’t churn anymore.

Ready to dress up that ice cream? We have the best ice cream sodas! 

Best Ice Cream Sodas Ever

Quiche Lorraine with Hashbrown Crust

By 22 Comments

Hashbrown-Quiche-MamaChallenge

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Quiche Lorraine with Hashbrown Crust

★★★★★

5 from 1 reviews
  • Author: Autumn Reo of mamachallenge.com
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Description

A wonderful brunch make-ahead recipe!

Ingredients

Scale
  • 4 tablespoons butter, melted, divided in half
  • 1 package 16 oz. frozen shredded hash brown potatoes, thawed
  • 8 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup ham, chopped
  • 1 Tbsp minced, fresh oregano
  • 1 tsp red pepper flakes
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 F degrees.
  2. Brush a 9-by-2 1/2-inch springform pan with 2 TBSP melted butter.
  3. Line the sides of the pan with strips of parchment paper and brush paper with butter, too.
  4. Squeeze all the water / moisture out of the hashbrowns in a colander and let dry.  
  5. In a large bowl, mix hash browns with butter, 1 egg, salt, and pepper.
  6. Press hashbrown mixture onto the bottom and up the sides of your prepared pan. 
  7. Press firmly to mold the potatoes against the edges.
  8. Place on a rimmed baking sheet; bake until set and the edges of the hash browns are lightly browned.
  9. In a large bowl, whisk the remaining eggs and milk, then add the rest of the ingredients. Pour into prepared crust.
  10. Bake until set, 45 to 50 minutes and allow to cool slightly before serving.

Notes

  • Perfect for Mother’s Day, Easter, Christmas or a another great holiday!

Easter-Brunch

Cool Down with Unique Ice Cream Sodas

By 14 Comments

Before there was Starbucks…there were Ice Cream Soda shops. And there weren’t WiFi connections or grab and go. You waited your turn to get your special unique ice cream soda and just enjoyed it. 

People gathered to catch up, go on a date, talk business and enjoy life’s simple joys of creamy, delicious, delectable concoctions with a straw and without a device. Just being able to share a Coca-Cola float sprinkled with a few peanuts atop a whip cream (considered the bees knees at the time) was a big treat and no one worried about calories.

Those were the days. And I wouldn’t mind a little moment in a poodle skirt to enjoy one.


While we can’t experience the fun of a soda jerk bringing your favorite soda to the table at too many places anymore, you can play the part at home developing your own unique ice cream sodas. All you need is your imagination to devise your own creations using some of those fun sodas like from Sparkling Ice or Mexican sodas like Juanitos, interesting ice creams in the pint section, and one super cold glass.

And don’t forget your fat pants (this is a great time to find your old maternity pants.)

Ice-Cream-Sodas

So cool off this summer with some of the best recipes for ice cream sodas like we’re making on Good Morning Texas.


All of today’s recipes were made with ingredients found at Tom Thumb/Randalls Stores. However, you can find many of these at your local grocery store in the soda and ice cream aisle (except the beer for our truly fantastic Grownups version of Chocolate Brownie Ice Cream Float.

[Tweet “Tip: Cold Ice Cream + Cold Soda + Cold Glass = Perfect Ice Cream Soda”]

ICE CREAM SODA RECIPES

Cherry-Vanilla-Coke-Ice-Cream-Soda

“The Original” With a Twist – Cherry Coke Float with Peanuts
2 scoops of cherry vanilla ice cream
1 Coca-Cola
Whip Cream
Cherry
Peanuts sprinkled on the top
Or you could use Vanilla Ice Cream with Cherry Coke

Pina-Colada-Ice-Cream-Soda

Pina Colada
2 scoops Coconut Ice Cream
1 Pineapple Soda
Whip Cream

Caramel-Ice-Cream-Soda

Caramel Apple Soda
2 scoops of Caramel Ice Cream
1 Apple Soda
Caramel drizzle

Strawberry Limeade/Lemonade
2 scoops of Strawberry Ice Cream
1 Lemonade or Lime Soda

Guinness Float with Java Chip Ice Cream

Chocolate Brownie with Stout
2 scoops of chocolate ice cream like a dutch or fudge
1 Guinness, Shiner or preferred Chocolate Stout from Dallas Deep Ellum Beer
Sprinkle crumbled brownies at the top

Peanut Butter and Jelly Ice Cream Soda
2 scoops of Peanut Butter Ice Cream
1 Grape Soda

Now make sure to spring for straws and a long spoon to really enjoy sodas the way they were meant to be! 

What’s your favorite ice cream soda flavor? 

Soda

Bluebell-Homemade-Vanilla-Ice-Cream-MamaChallenge

Super Summer Supper: Lemonade Inspired Recipes

By 15 Comments

There’s nothing more summer than a glass of cold lemonade! We’ve the secret to the perfect glass and several other super lemonade inspired recipes for a perfect summer dish or sweetie! (As seen on EyeOpener TV) 

Beyonce may have made lemonade the spotlight on iTunes, this super summer time drink has long been the star of the summer for centuries. History says lemonade may have even been created by the Egyptians in as easy as the 14th century. However, taste buds for hundreds of years have kept this simple sipper of lemon, sugar, and water a #1 classic.

Lemonade-Recipes


But why stop at just lemonade to drink? Inspired by the delicious flavor of lemonade, we’ve put together a whole summer supper featuring lemonade. However, we wouldn’t suggest eating them all at one time; but a few of these will give you the taste of summer in every bite! 

But not all lemonade is the same. What’s the perfect combination to make it THE BEST? It’s an easy combination, but it starts with something called simple syrup!

Perfect Lemonade

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Perfect Lemonade

  • Author: Autumn Reo of mamachallenge.com
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Description

Great lemonade starts with simple syrup for this perfect lemonade recipe!

Ingredients

Scale
  • 2 cups sugar
  • 2 cups water
  • 1 gallon water
  • 2 cups lemon juice
  • Lemons, sliced (for garnish)

Instructions

  1. Start off the simple syrup by adding 2 cups sugar and 2 cups water in a saucepan.
  2. Bring to boil over medium heat.
  3. Stir until the sugar dissolves and then remove from heat.
  4. Next add add simple syrup, gallon of water and fresh lemon juice to pitcher. Still well.
  5. Garnish with lemon slices.

Notes

  • Don’t use presqueezed lemonade! It’s much more bitter than you want for lemonade.

Lemonade-Chicken

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Lemonade Chicken

  • Author: Autumn Reo of mamachallenge.com
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Description

This lemonade-inspired chicken includes a lemon marinate and lemon batter for the perfect mix of lemon, crispy chicken made in the oven.

Ingredients

Scale
  • 2 tablespoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tablespoons packed light brown sugar
  • 1/4 cup buttermilk
  • 5 chicken drumsticks
  • salt and pepper
  • 1/2 cup panko breadcrumbs
  • 1/2 tablespoon fresh thyme, chopped
  • 1/2 teaspoon cayenne pepper or seasoning salt
  • 1/4 cup mayonnaise
  • Cooking spray

Instructions

  1. Mix half the lemon zest and the lemon juice in a large bowl.
  2. Add 1/2 cup water, sugar and whisk to dissolve.
  3. Add the buttermilk.
  4. Poke chicken fork and season with salt and pepper.
  5. Place in a plastic zipper bag.
  6. Add the marinade and refrigerate overnight.
  7. Preheat the oven to 400 degrees F.
  8. To batter the chicken: Mix panko, thyme, lemon zest, seasonings in a large resealable plastic bag.
  9. Shake to mix.
  10. In a bowl, add mayonnaise and roll chicken in mayo.
  11. Then add chicken to the bag and shake to coat.
  12. Spray the pan with cooking spray and to chicken.
  13. Bake until golden, about 35 minutes.
  14. Turn over and then bake until browned and crisp.

StrawberryLemonadePie

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Strawberry Lemonade Pie

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

A slice of this pie is the taste of summer with strawberries and lemonade! AND it only takes a few minutes to make!

Ingredients

Scale
  • Tub Whip Cream (in the tub)
  • 12 ounce can lemonade concentrate
  • 1 can condensed milk (12 ounces)
  • 1 cup strawberries, chopped
  • 1/4 cup sugar
  • lemon and strawberries for garnish
  • Graham Cracker Crust (Purchase at the grocery store or made from scratch!)

Instructions

  1. in a blender, puree strawberries and sugar together until combined.
  2. With a mixer, combine the rest of the ingredients (except the crust) until blended.
  3. Poor lemonade mixture into crust.
  4. Poor strawberry mixture over lemonade mixture. Use a spoon or knife to swirl.
  5. Add crust top back to pie and then freeze overnight (or at least 8 hours.)
  6. Keep frozen until ready to serve.

 

Don’t miss this #mamachallenge moment:
Watermelon-Blue-Cheesepin

Peach-and-Proscuitto-Salad-MamaChallenge

 

Apple Spice Rose Tarts

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Need to make an impression, but don’t have the time? Be the apple of everyone’s eye with this Apple Rose Tart recipe with ginger! It’s the best thing since Apple Pie.

Thanks to Central Market Apple Festival for getting me to branch out with apples and partnering with us for this sweet treat. 

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This is the time of year that my insatiable desire to bake kicks into high gear. 

It could be the cooler temperatures that let me turn on the oven or the apple cinnamon potpourri that I’ve plugged into the house that smells like I’m already cooking, but nothing says fall more than breaking out the apron to get my bake on. 

Apple

For me thumbing through Granny’s old cookbooks curled up with a hot spicy mug of apple cider and a furry blanket is the perfect way to spend a day… 

Then reality sets in.

Too bad carpool, conference calls, and all that other craziness that comes up daily doesn’t allow for hours of  baking joy. And what normally happens I’ll have the perfect opportunity to make something special for some event and then I’ll have ZERO time to make it. 

I go through my head trying to think of all the great things I could make and then reality sets in and I pick up a box of cookies. #mamachallenge

This recipe for the apple rose tart is the best of both worlds: looks impressive but without much work at all. Slicing up your apples might be the hardest part.

Apples (11 of 29)

However, the best part is you can use whatever apples you choose. I’d suggest using anything that has a red/pink hue, but when you head to Apple Festival at Central Market, you have more than 35 varieties to choose from. A trip through produce is better than going apple picking in the orchard because you have the best in-season apples from all over the country and guides to help you choose just the right apple. 

Apple

At this apple wonderland, you can try and learn about so many varieties of apples. A few caught my eye like The Diva®, and the Crispin (juicy and ideal for dessert), but it was the Jonamac that became the apple of my eye. Described as having a “rich, sweet flavor with cinnamon spice notes – and great for baking,” I knew this bright red baby was coming home with me (along with many others!) 

Apple

Apple

Apple

To make these rose tarts you only need seven other ingredients including puff pastry, cream cheese and of course, a little sugar and cinnamon. 

The only other thing you’ll need is a good sharp knife to cut your beautiful apple into thin slices after you’ve cut it in half and removed the core and sees. 

Apple

However, there are a few notes you need to make note of for rose tarts.

Cut the apple horizontally on both halves to get the perfect slice.

Ideally you’re looking for the apples to keep the pretty red skin on as much of the slice as possible. 

It’s important to put the slices into a bowl of water and lemon juice and slightly cook. 

This serves two purposes: may seem like an extra step, but if you don’t follow, your slices will break when you try to roll them and the skins soften and maintain the red color rather than burn when they bake. 

Apple

Believe me, I tried it both ways to make sure what steps were absolutely necessary. Can you spot the apples that were slightly cooked and the ones that weren’t? 

Apples

Use a pizza cutter to make your four cuts into the puff pastry dough.

First cut in half and then half those halves for the exact right size. 

Apple

Roll and fold is the name of the game. 

The fun part is actually the rolling up the dough. When you roll up the pastry, the apples (which are malleable because they’ve been slightly cooked), bend and make the rose. It’s so pretty to see how each one comes out different like every real rose does. 

Apple

And don’t forget to fold up the puff pastry in half after you’ve added the apples! (It doesn’t work out well either.)

Apple

Put the tarts in the oven and for the next 35-40 minutes enjoy the aroma that will take over your kitchen. And then you’ll have around eight lovely apple rose tarts ready for presentation and for your palate pleasure! 

Apples 30 of 29

 

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Apple Spice Rose Tarts

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

These easy rose tarts will make you the apple of everyone’s eye.

Ingredients

Scale
  • 1 apple
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 2 sheets puff pastry (normally what you find in a pastry box.
  • 1/4 cup cream cheese
  • 3 tablespoons sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon ginger (enhances the apple and cinnamon combination.)

Instructions

  1. Cut an apple in half longwise to remove the core.
  2. Thinly slice the apple halves horizontally.
  3. In a bowl, add the apple slices with lemon juice and water and microwave for 2 minutes.
  4. Pat dry the apple slices and set aside.
  5. Roll out one of the puff pastry sheets and cut into 4 even strips (pizza cutter works great.)
  6. Spread cream cheese on 2/3 of the puff pastry and sprinkle sugar onto the puff pastry strips.
  7. Lay apple slices peel side up and overlap to cover the pastry.
  8. Sprinkle cinnamon and ginger on apples.
  9. Fold the pastry puff in half lengthwise and roll up to create tart.
  10. Place apple side up in a greased muffin pan.
  11. Bake for 40 minutes at 375 degrees.

Notes

  • This recipe will make 8 tarts.

During the Apple Festival at Central Market don’t miss the  other “applelicious” products  for you to try and sample to heart’s content. Apples are so versatile you can appreciate them in everything from your salads, your entree, your dessert and even in your liquid libations like apple cider. Check out the Apple Festival online along with several recipe ideas and more, here. 

Apple

This is a sponsored post for Central Market.

 

 

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