All-American classic pie; filled with delicious apple slices, tossed with sugar, cinnamon and fragrant spices for a touch of sweetness in every bite. Old fashioned apple pie is probably the most loved fruit pie in my house. Oh, we do love tarts and galettes of…
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This post is sponsored by General Mills. All opinions are entirely my own.
Brownies — a scrumptious, mouthwatering, enticing dessert that leaves all with nothing but a smile. The chocolaty goodness bestowed by this sweet treat is definitely a personal favorite in my family!
Not only are they delightful to eat, but they are just as pleasing to make! The memories created with the people you love when baking brownies are truly unforgettable.
That being said, I went a step further and surprised my family one late afternoon with the most delightful brownies and yogurt summer parfait. Everyone loved it so much.
Every now and again I like to splurge on my eating, and these Pillsbury Place & Bake Brownies are my new tasty treat when choosing what to satisfy my sweet tooth with.
The steamy, aesthetically pleasing appearance combined with the powerful rich and gooey flavor leave these brownies irresistible.
When my kids come home from a long day at school, I’ve never seen them happier than when a plate of delicious brownies is presented to them at the table after a hearty meal.
Now that summer has kicked in, and their two-month break as commenced, all they ask for are these parfaits. These sugary treats are nothing but satisfying, and never disappoint consumers.
From the way they perfectly crumble into your mouth, to the way they delicately enter your pallet and please every taste bud, these brownies are nothing but gold. People of all ages enjoy these alluring goodies.
You can purchase the new Pillsbury Place N Bake Brownies at Publix.
I got them on aisle 16, where you would usually find other Pillsbury goodies just ready for you to bake them. These Pillsbury Place & Bake Brownies come in Chocolate Fudge, Peanut Butter Chip, and Marshmallow.
If you make these Brownies and Yogurt Summer Parfait, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking. I would love to share your creation with everyone. Thank you!!!
Brownies and Yogurt Summer Parfait — a scrumptious, mouthwatering, enticing dessert that leaves all with nothing but a smile. The chocolaty goodness bestowed by this sweet treat is definitely a personal favorite in my family!
- 1 Pillsbury Place & Bake Brownies, Chocolate Fudge, 12CT
- 1 1/2 cup Vanilla Greek Yogurt
- 1/4 pound Raspberry
- 1/4 pound Strawberry
- 1/4 pound Blueberry
- Fresh mint for garnish
- Follow instructions on the back of the Pillsbury Place & Bake Brownies.
- After baking allow them to cool down for about 10 minutes before cutting.
- Cut each brownie into 4 equal pieces. Use 2 brownies for each serving of this parfait for the best effect.
- In each glass add a few pieces of brownies following 2 tablespoons of yogurt, and then add mixed berries, a tablespoon or so for each glass.
- Top the berries with a tablespoon or two of yogurt then add a few more slices of brownies and so on until you have layers of brownies, yogurt, and berries.
- Garnish with fresh mint or you may add a shaved chocolate as well.
- Serve immediately.
If you wish to serve this later, then prep everything in advance.
Bake brownies and make sure after they are cool to place them in the airtight container. This will keep them fresh and perfect for your parfait.
You may also make a wonderful trifle just by using a large glass bowl and layer everything. It would make a great and delicious party centerpiece.
You can try these with other Pillsbury brownies such as Peanut Butter and Marshmallow. It will be just as tasty as with Fudge.
You may use whipped cream or perhaps ice cream instead of yogurt.
Easy and tasty fruit salad with citrus infused citrus maple dressing recipe. There is nothing more refreshing during hot summer days than colorful and delightful fruit salad. I made this tasty fruit salad with citrus maple dressing, which gave this salad a nice taste lift.…
Easy Breakfast Strata reminds me of a wonderful world of casseroles.
They are not only tasty, beautiful, nor easy to make, they are so versatile as well.
This golden deliciousness, Breakfast Strata was so simple to make and we all enjoy it very much. I make this often over the weekend.
Sometimes it’s without any bread which makes it more like crustless quiche or frittata, and sometimes I add leftover biscuits from dinner before.
My son, who doesn’t care much for asparagus made his own version, which we all loved.
He will go to University next year, so I have been more persistence regarding him learning things around the house, in particular how to cook more complexed meals.
Don’t get me wrong, he knows how to cook basic meals, clean the house, wash and survive as a young adult, but I feel like he can always learn more.
I know many moms would agree, but I feel like crap just thinking about him leaving the nest.
Even now, a year away, it feels like part of me will be missing when he goes on his new journey.
Goodness! I am getting emotional again.
I need “kids’ going to college support group” soon haha… Seriously, how do you survive it?
Anyhow, I am watching “Eat, Pray, Love” with Julia Roberts, while eating cheese crackers, drinking my rooibos hot tea.
I am trying so hard to write something in this post other than “This dish is so delicious” but literally nothing interesting coming in my mind.
So, with that being said, I will just post this recipe and call it a night, haha!
One more thing, This makes amazing and healthy meal prep for a week. It is fantastic to just mix different ingredients.
You can keep it in the fridge for about 5 days. Make sure to keep it in the safe dish preferably glass or at least BPA FREE.
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Hey, if you try my Easy Breakfast Strata recipe or any other recipe from my blog, please tag me on Instagram.
@sandraseasycooking using hashtag #sandrasasycooking.
I would love to see all your delicious creations and share them with my readers as well. Thank you so much!
The wonderful world of casseroles. They are not only tasty, beautiful, nor easy to make, they are so versatile as well.
- 10 slices Italian Bread the best of it’s a bit stale, two to three days old
- 8 Large Eggs mixed
- 1/2 cup Heavy Whipped Cream or Half and Half
- 2 tbsp. Olive Oil
- 10 Asparagus younger, if possible, sliced
- 1/2-3/4 cup Diced Country Ham you can sub with bacon, Canadian bacon, or boar’s head smoked ham
- 1/2 Green Pepper diced
- 1 cup of Shredded Cheese or 6 slices deli cheese (I used smoked gruyere cheese)
- Preheat oven to 375F
- In a large pan saute together asparagus, country ham, and green peppers. Add about 1 tbsp of olive oil. Cook for 5 minutes at medium-high heat. Stir to saute everything equally.
- Mix eggs together, then to the eggs add 1/8 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dry parsley and a pinch of baking soda. Baking soda acts to make eggs puffy and perfect so do not be afraid to add just a pinch. If you don’t have it, that’s fine too. No need to panic. Strata will come out delicious regardless.
- To the egg mixture add 1/2 cup heavy whipped cream, or half and half; Mix it again.
- Oil the baking dish with a drizzle of olive oil, you can use butter if you wish.
- Line bread in the baking dish and drizzle with a bit of olive oil.
- Top bread with the veggie and ham mixture. Spread equally. Then pour over mixed eggs and cream mixture.
- Press the bread with the fork or spatula. You can keep it in the fridge overnight, or you can bake it right away.
- Add cheese and bake for 30-35 minutes in the preheated oven. You may use any cheese that you prefer. I made this with the Mexican blend, cheddar, and mozzarella, so whatever cheese you use it will be fine.
- You can garnish it with chopped parsley or green onions
I made this one using two smaller baking pans but the measurements are for one family size Strata, about 8 servings. This makes an amazing meal for a week. You can mix and match vegetables and meat. You can make it vegetarian or meat lovers.
Sodium: Country ham is already packed with sodium, as well as cheese so you really do not need much.
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Indeed, even on the darkest days, this delicious platter of Massaged Kale and Strawberry Salad could make you grin with a joy. I had incredible few days with my girls. Three or four hours passed by like it was 20 minutes, but that’s always the feeling when…
It was one of those glorious mornings that just called for something comforting such as these Apple and Persimmon Cinnamon Muffins. The pleasant aroma of baked muffins gently wrapped my kitchen with apples, persimmon, and cinnamon. Can you imagine a better aroma? Sting in my…
It’s raining and it feels like Monday, seriously. So, if you love soups then this Butternut Squash Soup totally hits the spot on days like today.
It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, a bit on the scary side.
That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow due to the storm that is heading our way.
Anyways there is no better way to comfort yourself on the day like this than with a nice bowl of hot soup.
I have been making a lot of soups lately, more than usual. Vegetarian as well as lighter meals. I just don’t feel as hungry and I am eating what I am craving.
Well, I made this butternut squash soup last weekend and it was delicious. That says a lot coming from me.
You see, I am not a big fan of butternut squash soup, even though I truly love butternut squash. Go figure!
I really try to experiment with different recipes for a few days just to make myself like it.
I mean it’s tasty and far better than your ordinary squash soup, but I am just not a fan.
So, I was testing the difference when I was roasting the veggies before blending vs. boiling the veggie.
I liked it so much better with roasted butternut squash, onion and garlic.
It gives you such a pleasant aroma, deeper taste and nuttier flavour. It was not so bland at all. Hey, I tried my best!
Also, spices play a huge roll in case of changing the flavour.
You may add pinch or two of your favourite spice such as cumin, turmeric and ginger. Perhaps, something else to spice it up like red chilli powder, or similar.
My husband ate it and loved it with a drizzle of Mexican table cream, a sprinkle of za’atar and pumpkin seeds served with hot rice.
When you make it, try to roast butternut squash first.
If you get inspired and make this comforting Butternut Squash Soup, please tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your support!
An easy and simple recipe for comforting Butternut Squash Soup
- 1 butternut squash, 2 to 3 lbs.
- 1/2 onion, cut in half and peel the skin
- 3 garlic cloves
- Generous pinch salt and pepper
- 1 tablespoon oil
- 2 tablespoon butter, unsalted
- Pureed butternut squash mixture
- 2-3 cups vegetable stock, read notes
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Allspice
- 1/2 teaspoon ground ginger
- 1/4 cup Heavy Whipped Cream (half and half for sub)
- Salt and ground black pepper to taste
- roasted pumpkin seeds
- sour cream or Mexican table cream
- Preheat the oven on 400°Fahrenheit
- Cut the squash lengthwise and slice with skin into thicker slices. You could peel it if you wish but there is no need. Peel the onion and cut the onion in half and use 3 whole garlic cloves; season it with salt and pepper and rub oil all over; For the first 15 minutes let the squash roast on its own because it takes longer to cook, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
- Once done, take it out and carefully scrape the tender squash to separate it from the skin.
- Put the squash in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined, pureed and smooth.
- Melt the unsalted butter in the medium size pan. Pour the pureed butternut squash mixture in the melted butter, stir and add cumin, turmeric, allspice, ginger, heavy whipped cream or half and half, salt and pepper to taste. Stir well. Turn the heat to medium-low.
- Once at the boiling point turn off the heat and it's ready for serving.
- For garnish, you could use Za'atar, roasted pumpkin seeds and perhaps a drizzle of sour cream, Mexican table cream/sour cream
Spices that I used are optional, you may add what you like or have. Heavy whipped cream does give nice creamy texture, but if you are vegan omit or
You can also use half and half or Mexican tables cream. It will still give you creaminess.
Depending on your preference, add a cup more of liquid if you like a thinner soup.
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This tasty Russian Olivier Salad is one of my favorite salads ever. We had it probably every celebration possible. All my life I called this as a “Russian Salad”, and I think worldwide it is referred and known as Russian salad. However, try telling a Russian “I love Russian salad”, and…