Recipe Archives - mamachallenge | Real Solutions for Real Parents

COPYCAT Blue Bell Homemade Vanilla Ice Cream Recipe

June 25, 2019 By Autumn Rose Reo 45 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.

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.)

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.

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

Dessert Bullet

F-Fal Ice Cream Maker

Yay Labs! Ice Cream Ball

Chill Factor Ice Cream Maker

COPYCAT Bluebell Homemade Vanilla Ice Cream

★★★★★

5 from 4 reviews

Print Recipe

Description

Recipe created by Autumn Reo of MamaChallenge.com.

Scale

Ingredients

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

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

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

Quiche Lorraine with Hashbrown Crust

March 20, 2019 By Autumn Rose Reo 21 Comments

Quiche Lorraine with Hashbrown Crust

★★★★★

5 from 1 reviews

Author: Autumn Reo of mamachallenge.com

Print Recipe

Description

A wonderful brunch make-ahead recipe!

Scale

Ingredients

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 Tablespoon minced, fresh oregano
1 tsp red pepper flakes
salt and pepper to taste

Instructions

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

Notes

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

Cool Down with Unique Ice Cream Sodas

July 9, 2018 By Autumn Rose Reo 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.

Photo Credit

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.)

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

“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
2 scoops Coconut Ice Cream
1 Pineapple Soda
Whip Cream

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

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?

Super Summer Supper: Lemonade Inspired Recipes

July 5, 2018 By Autumn Rose Reo 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.

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

Author: Autumn Reo of mamachallenge.com

Print Recipe

Description

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

Scale

Ingredients

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

Instructions

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

Notes

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

Lemonade Chicken

Author: Autumn Reo of mamachallenge.com

Print Recipe

Description

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

Scale

Ingredients

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

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

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!

Scale

Ingredients

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

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

Don’t miss this #mamachallenge moment:

Garlic and Herb Stuffed Mushrooms

November 20, 2017 By Autumn Rose Reo 29 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!

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.

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!

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.)

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!

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.

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!

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

Garlic and Herb Stuffed Mushrooms

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

Print Recipe

Description

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

Scale

Ingredients

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

Preheat the oven to 350 degrees.
Spray pan with cooking spray.
Remove mushrooms steps from the caps. Chop stems finely.
Combine chopped mushrooms, chopped basil and Boursin® cheese in a bowl until filly blended.
Add mixture to mushroom caps until full and rounded.
Place all the mushrooms in pan and then sprinkle with parmesan cheese.
Bake mushrooms for 25-30 minutes until golden.
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

Apple Spice Rose Tarts

September 29, 2017 By Autumn Rose Reo 15 Comments

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.

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.

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.

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.

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!)

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.

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.

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?

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.

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.

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.)

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!

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.

Scale

Ingredients

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

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

This is a sponsored post for Central Market.

Best Fall Sandwich: Roasted Brussels Sprouts Grilled Cheese

September 27, 2017 By Autumn Rose Reo Leave a Comment

Move over pumpkin, brussels sprouts are this season’s flavor du jour. And this easy grilled cheese complete with caramelized onions and gouda is the easiest way to fall in love with fall all over again.

Like most kids, I hated brussels sprouts.

They spelled bad and they tasted worse.

Then, like boys, and naps, as an adult, my taste changed and brussels sprouts became one of my favorite things.

So when I found myself hungry for something different to eat one day at lunch, I did what we all have done…I stood in front of the fridge and stared at the contents waiting for them to whisper the best thing ever to make.

Something that said, Alton Brown would approve.

Something that said, “fall is in the air” and gave me the warm and fuzzies (instead of the heat that was actually trickling down my back from the Texas heat.)

And something that said, “sandwich.”

I find that sandwiches are the best thing ever and with the exception of liverwurst, there’s not a lot that isn’t good between two slices of bread.

Basking in the Frigidaire golden hue, the quick light bulb moment brought me to a brussels sprouts grilled cheese sandwich.

How could that be bad? Right?

But you know how it could be better? Caramelized onions…and GOUDA.

Unfortunately, I didn’t want an hour for the caramelized onions. Those babies make the world a better place, but not without a little blood, sweat and tears (literally.)

But you know what – in a pickle – caramelized onions CAN happen with a little sweet shortcut. BROWN SHUGA. (Yes, brown sugar.)

So two skillets out – one for onions, one for bread I went to it.

And in just about 15 minutes my new baby was born – the Brussels Sprouts Grilled Cheese with Caramelized Onions.

And in just about 20 minutes I was biting into it and it was THAT good.

A little crunch, a little sweetness, a little creamy gouda, and no meat.

However, I’m pretty sure if you wanted to throw in a little bacon, it might cause you to do a little dance.

So the next time you sit down to some brussels at dinner, I’d suggest you either hold back a cup or two for leftovers or do what I do and double the batch just so you can make this.

Take it from a gal named Autumn, you’ll be putting this in your recipe playlist.

And song list suggestion for this dining moment: Take it from Billboard on this one and let it ride the whole way through.

Brussels Sprouts Grilled Cheese with Caramelized Onions

Author: Autumn Reo of mamachallenge.com

Print Recipe

Description

This is the best flavors of fall sandwiched together between two pieces of bread.

Scale

Ingredients

2 pieces bread (This is where crusty bread, especially gluten free does amazing!)
1 cup brussels sprouts, sliced (you can use leftovers)
1 onion, thinly sliced
3 tablespoons butter
1 tablespoon brown sugar
1 teaspoon water
1 slice gouda cheese (or 3!)

Instructions

To make caramelized onions, melt tablespoon butter to a medium high skillet and add onions.
Stir them around to not stick and let them begin breaking down.
Add sugar and continue stirring. After a few minutes, add water and turn down heat to medium to let the water and sugar liquify into sweet sauce. Set aside.
To cook brussels sprouts, melt butter to a medium hot skillet. Next add the brussels and still to cook.
Depending on how you like yours, I like a little crunch, so let them get golden brown but not get completely wilted (I like a mix.)
Next in another skillet add bread that’s been buttered on all sides.
Let it get golden and add brussels sprouts and then onions.
Lastly, add cheese and cover with slice.
Let both sides get nice and golden.
Serve immediately!

Notes

You can use other cheeses, but Gouda has a great flavor and melts perfectly with these ingredients.

Cinnamon Peanut Butter Granola

August 18, 2017 By Autumn Rose Reo 1 Comment

If you love peanuts you’ll love this easy recipe for breakfast granola made with peanut butter and roasted peanuts. Once you make this, you’ll never buy cereal ever again!

Thank you to the Texas Peanut Producers Board for sharing that there’s a lot more to peanuts than peanuts and for this sponsored post.

Recently I took a trip to Lubbock, Texas to learn about peanuts. I wasn’t sure what all I was going to see, especially in West Texas, but with just 48 hours in Red Raiders country and I had a great time getting hands-on with farming, manufacturing, distributing and appreciating peanuts. I shared a lot of the highlights on the trip on social, but I can’t wait to share how much work goes into that jar of PB in your cabinet.

It takes almost 850 peanuts to make an 18oz jar of peanut butter!

Of course when I returned home after my peanut paloooza, I was craving peanuts more than ever. And with several jars of peanut butter in hand a need to get more protein in my family’s body in the morning, this granola came to be.

With just seven ingredients, you probably have these items in your pantry so it’s super cost-effective! You can eat on it all week and for every meal (I love it with yogurt and berries and my husband eats it on top of his ice cream!) Another thing I love about this granola is that it’s full of healthy ingredients and still tastes so indulgent, especially when you top it with the roasted peanuts.

Cinnamon Peanut Butter Granola

Author: Autumn Reo of mamachallenge.com

Print Recipe

Description

A peanut lover’s dream with peanut butter and roasted peanuts.

Scale

Ingredients

1/2 cup creamy peanut butter (I love Homeplate Peanut Butter!)
1/2 cup pure maple syrup
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 cups old-fashioned rolled oats
1 cup roasted peanuts

Instructions

Preheat oven to 300 degrees F.
Combine everything together into a bowl.
Spread mixture onto a baking dish with a rim.
Bake, stirring occasionally, until golden brown, approximately 20-25 minutes.
Allow to cool before serving with yogurt, milk or as a snack.

Summer Sippin: Frozen Rose Slushie (Frosé)

May 24, 2017 By Autumn Rose Reo 5 Comments

Counting down to summer in 3, 2, 1…One taste of this frosé (that’s fancy for frozen rose slushie), you’ll be ready to for the lazy days cooling off next to the pool or at least enjoy dreaming about it.

Thanks to Total Wine & More® in Allen for kicking off the summer right with this sponsored post.

Total Wine & More® its new doors in Allen with a grand opening party, it was time to call in the troops for an evening without the kids and with the girls.

If you’ve never to a Total Wine (aka America’s Wine Superstore), the typical store has 8,000 different wines from every wine-producing region in the world, including more than 2,000 wines not available in any other store and more than 2,000 beers. Plus they do sampling, tastings and classes to educated you and help you to appreciate your wine much more. Tonight’s event included delicious apps, cheese pairings, tastings from favorite makers (Conundrum and Moet!), etchings, games, and lots of laughs. Plus it was another wonderful opportunity to browse the huge selection of wines, whiskeys and other spirits that line the many aisle of Total Wine & More®.

Most the time we are so busy we grab just the names and tastes we know, but this really grabbed my attention for finding a new wine for the summer.

Being a huge fan of rosé, I was drawn to this beautiful pink display. So of course, this Rose from Brin de Rose caught my attention, too with it’s beautiful packaging and the notes of pepper, floral notes, and that price! I walked out with several bottles ready to take on the summer head on!

Headed home in the car, I had remembered chatting with a friend a few weeks ago about planning for the summer to spend more time “taking it all in” slowly and savoring the simpleness of all our experiences. The sound of my daughter giggling when she laughs, the aroma of the earth after it rains, the taste of summer when you sip a rose…these were the things we wanted to make sure we enjoyed.

Somewhere in the conversation, the idea of a frozen rosé popped into our heads. We thought we were geniuses! We had created the best idea since sliced bread. Until of course, I Googled it and found out that we weren’t so smart since half the world had popped up with the same idea. However, the recipes we found for something so simple seemed to take too long (who wants to wait for frozen wine ice cubes) or seemed a little too boring (rose and ice.) We wanted something bright, fresh and like the taste of summer.

Challenge accepted.

Our Frozen Rosée Slushy or the fancy name, Frosé, adds all the best parts of summer with berries and lemons blended with rosé, St-Germaine, honey and ice. The St-Germain is a French liqueur made with Elderflower which is a flower that tastes like like honey and basically the taste of summer and pairs famously with lemons. I was thinking this combination was the perfect pairing for my summer adult slushy, slushee or whatever you want to call it.

I love when good ideas come together…and then you put them into the blender.

And with almost no prep, you have the perfect taste of summer. Cold, in a glass, and ready to be sipped, savored, and enjoyed. Just like summer. If you plan to have

Summer Frozen Rosé Slushee (Frosé)

Author: Autumn Reo of mamachallenge.com

Print Recipe

Description

Savor summer with this summer sipper perfect for staying cool with those hot, sultry days!

Scale

Ingredients

1 bottle of Rosé
1/4 cup St-Germaine (add more if you love Elderflower as much as I do!)
2 cups frozen strawberries (unsweetened)
2–3 tablespoons honey (local honey is always best!)
1–2 cups ice cubes

Instructions

Combine all the ingredients in the blender, adding ice slowly until preferred consistency.

Notes

I like a drier Rosé. You can choose a sweeter blend and omit/reduce honey for your taste.)
This recipe makes a pitcher at a time. Half this recipe for 2-3 glasses of wine (just right for you and your friend.)

Visit the Total Wine & More® in Allen, Texas at 190 Stacy Road in Allen, Texas or any of the other locations closest to you.

This is a sponsored conversation written by me on behalf of Total Wine & More. The opinions and text are all mine.

Hostess with the Mostest: Macaroni and Cheese Bar

February 16, 2017 By Autumn Rose Reo 30 Comments

What’s better than macaroni and cheese? NOTHING. Well except macaroni and cheese with stuff in it. Make your next dinner, girls’ night or cookout 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.

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.

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.)

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!

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

Best Macaroni & Cheese for a Macaroni & Cheese Bar

Author: Autumn Reo of mamachallenge.com

Print Recipe

Description

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

Scale

Ingredients

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

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add sour cream, soup, salt, milk, nutmeg, mustard and pepper and stir well.
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?

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.

Description

Ingredients

Instructions

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

Description

Ingredients

Instructions

Notes

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.

Description

Ingredients

Instructions

Notes

Description

Ingredients

Instructions

Description

Ingredients

Instructions

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.

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

Description

Ingredients

Instructions

Nutrition

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.

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

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

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

Roll and fold is the name of the game.

Description

Ingredients

Instructions

Notes

Move over pumpkin, brussels sprouts are this season’s flavor du jour. And this easy grilled cheese complete with caramelized onions and gouda is the easiest way to fall in love with fall all over again.

Description

Ingredients

Instructions

Notes

If you love peanuts you’ll love this easy recipe for breakfast granola made with peanut butter and roasted peanuts. Once you make this, you’ll never buy cereal ever again!

Description

Ingredients

Instructions

Counting down to summer in 3, 2, 1…One taste of this frosé (that’s fancy for frozen rose slushie), you’ll be ready to for the lazy days cooling off next to the pool or at least enjoy dreaming about it.

Description

Ingredients

Instructions

Notes

What’s better than macaroni and cheese? NOTHING. Well except macaroni and cheese with stuff in it. Make your next dinner, girls’ night or cookout the easiest and cheesiest with a macaroni and cheese bar.

How to Make a Mac and Cheese Bar

The Base

The Toppings

Topping Suggestions

Description

Ingredients

Instructions

Notes

Pin This!

Follow Along!