Fall is my favorite season of the entire year. There isn’t a lot that I dislike about fall, and I get so antsy for it to arrive every year! Every year about this time, I start looking for fall recipes that I can make in the Crock-Pot and elsewhere (I don’t know why but Crock-Pot to me just screams “fall”).
I found this recipe on Pinterest for Pumpkin Cream Cheese which would go PERFECTLY on a cinnamon bagal in the morning with a cup of hot almond flavored coffee.
You can find the original recipe for this yummy fall treat right here. It seems super easy to make and is going to taste great!
Grilled cheese sandwiches are one of my favorite foods. Pair that with a nice big bowl of tomato soup and I’m sold! I will never get sick of this meal, but I am always open to spicing it up and making it a little more fun.
You will need:
- 8 slices country-style sourdough bread, each 1/2 inch thick
- 4 tsp. olive oil
- 1/4 lb. cheddar cheese, thinly sliced
- 8 bacon slices, cooked
- 1/4 lb. Monterey jack cheese, thinly sliced
- 2 ripe Haas avocados, sliced
- Brush one side of each bread slice with 1/2 tsp. olive oil.
- Lay half the slices, oiled side down, on a clean work surface and top with the cheddar cheese, dividing evenly. Place avocado slices on top of the cheddar and the bacon slices next then top with the Monterey jack, dividing evenly.
- Top each with one of the remaining bread slices, oiled side up.
- Heat a large fry pan or griddle over medium heat until hot. Place 2 of the sandwiches in the pan, reduce the heat to medium-low and cook until the undersides are golden brown, 3 to 4 minutes. Flip the sandwiches and brown the other side, 3 to 4 minutes more. Repeat with the remaining sandwiches.
- Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.
Ice cream is definitely a favorite of mine in the summer time. It tastes wonderful when the weather is hot! This weekend, we had people at our house for the 4th of July. I made up this topping for ice cream and it was a huge hit. It’s called warm berry-thyme compote and it’s super easy to make. You can find the original picture and recipe in the link, or check it out below.
You will need:
- 1 tablespoon butter
- 1 1/2 cups blackberries
- 1 1/2 cups blueberries
- About 1/4 cup sugar
- About 1 tbsp. fresh lemon juice
- 2 tablespoons chopped fresh thyme leaves
- 1 cup raspberries
- 1. Melt butter in a large frying pan over medium heat. Stir in blackberries, blueberries, 1/4 cup sugar, and 1 tbsp. lemon juice. Cook until juices are released from fruit, about 4 minutes. Stir in thyme, then raspberries. Add more sugar and lemon juice to taste, depending on sweetness of berries. Serve warm over ice cream.
In the summer, I like to grill out almost every night. Nothing feels better than to stand out in the beautiful weather and enjoy while the smell of freshly grilled food pours into your nose. With that, of course, comes enjoying the food outside on the patio table.
A recipe blog that I visit quite often is Simply Recipes. It is full of recipes that are healthier and cleaner-eating. By this, I mean that they aren’t full of preservatives and the food isn’t processed.
One recipe that caught my eye when I was looking around this weekend is a recipe for Mediterranean Potato Salad. This is something that looks delicious to me and involves new potatoes, green beans, red bell peppers, red onion and green olives and has a delicious vinaigrette dressing on it. The link to the recipe can be found right here. I think it’s something worth checking out!
I am such a sucker for breakfast foods. I’m glad that breakfast is considered the most important meal of the day because I absolutely LOVE it! I made this bacon, egg and cheese croissant ring last weekend and it was a huge success. Check out the recipe here, or check it out below!
You will need:
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