Simple 5-ingredient side dish -->>> Pesto Pasta with Peas

My husband and I love pasta with peas. Anytime I make pasta I almost always throw in a cup or two of frozen green peas. Three things I always have on hand in my kitchen; garlic, olive oil, and frozen green peas. True statement. Some people hate peas. I love them, and boy am I glad I married someone who loves peas as much as I do!

I’ve been trying to spice up my side dishes. I feel like I constantly make the same side dishes with every meal night after night. That’s when I decided to use a jar of pesto sauce, pasta, frozen green peas, heavy cream, and grated parmesan cheese. Yes, just five ingredients to make this Pesto Pasta with Peas. Five ingredients ,that I just about always have on hand made for a tasty new side dish.

Pesto Pasta with Peas

Yes, I’ll be the first to admit that I don’t have any homemade pesto on hand–my poor basil plant bit the dust earlier this summer before I was able to harvest enough basil for pesto. So when I don’t have homemade pesto on hand I buy the jarred variety. Either way it doesn’t matter. If you’re looking for an easy summer side dish–whether entertaining or just want to jazz up the weekly dinner routine this recipe for Pesto Pasta with Peas is sure to be a winner!

Katie Original Recipe

Pesto Pasta with Peas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6-8 servings

Pesto Pasta with Peas

Ingredients

Directions

  1. In a large pot, cook pasta according to directions. Reserve 1/2 cup of starchy pasta water to the side, then drain. Place half of the pesto in the pot, add cooked pasta, thawed green peas, and the remainder of the pesto. Begin to mix then add in the starchy water.
  2. Place heat on low, add in heavy cream and stir until well incorporated and hot. Sprinkle with grated parmesan cheese and serve immediately!

Notes

This pasta side dish can be served hot or cold!

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Mini Snickers Ice Cream Cakes

First off, I never intended to neglect the blog last week. A teething baby plus a clogged milk duct and I was down for the count. But this week I’m back with some spectacular recipes that will sure to brighten and cool you off on some of the hottest days of summer.

Let’s talk about these Mini Snickers Ice Cream Cakes. To be honest, just by looking at the photos I feel like I’ve gained 5 pounds.

Growing up I only thought that ice cream cakes came from the store. I had no idea how easy it is to make your own until just a few years ago when I made the Peanut Butter Chocolate Ice Cream Cake. I made my dad these Mini Snickers Ice Cream Cakes for his birthday a few weeks ago. I quickly put it together during the day and placed it in the freezer and it was ready that evening for our after dinner dessert. Since most of us are watching our weight we each took a tiny slice from one of the three mini ice cream cakes I made. Although I could have easily consumed one whole mini cake on my own. Or better yet split a mini cake with my better half!

Mini Snickers Ice Cream Cakes

If you want to make an ice cream cake–they are super easy and all you need is mini spring form pans (or one large spring form pan). Typically, you’ll use spring form pans for cheesecake but they also work well for ice cream cakes.  I bought a pint of dulce de leche ice cream, puree’d oreos for the crust, chopped up a bag of mini bite-size snickers bars and then layered it all. Topped it with some cool whip topping and popped it back into the freezer for a few hours. Just before I was about to serve the mini cakes I removed them from the spring form pan, Topped it with more chopped Snickers and some honey roasted peanuts and then drizzled on caramel sauce.

Katie Original Recipe

Mini Snickers Ice Cream Cakes

Prep Time: 4 hours, 15 minutes

Total Time: 4 hours, 15 minutes

Yield: 3 Mini Ice Cream Cakes

Mini Snickers Ice Cream Cakes

Ingredients

  • 3 oz Oreo, crushed
  • 14 oz. Dulce De Leche Ice Cream, softened
  • (2) 2.83oz packages of Snickers Bites, divided
  • 1/2 cup Whipped Cream Topping
  • 1/4 cup Honey Roasted Peanuts
  • Caramel Sauce

Directions

  1. In three mini spring form pans, divide the crushed Oreos evenly (use a cup to smash down the oreo crumbs into the pan). Divide the softened Dulce De Leche Ice Cream Cakes between the three pans. Then chop one bag of Snickers bites, divide among the three pans. Divide whipped topping between the three pans. Cover with plastic wrap and freeze for at least 3 hours.
  2. Before serving, chop the remaining bag of Snickers Bites. Top each cake with caramel sauce, divide the honey roasted peanuts and chopped Snickers bites on top of each of the cakes and serve immediately.

Notes

This recipe works best with mini spring form pans.

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I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Even though I’m going on 4 months postpartum I still love buffalo chicken. The cravings have not left me. Flatbreads have become my new best friend. Well technically, they have been my best friend for the past few years. You will always find a package of flatbreads in my pantry. They make for a super easy dinner or a spur of the moment appetizer. When I sent my husband to Costco a few weeks ago for a rotisserie chicken I knew I wanted to make chicken pot pie and my homemade chicken soup recipe. I didn’t think I would have any chicken left on the rotisserie. I can stretch a $5 rotisserie chicken from Costco like no one else. Easily 2-3 meals.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Since having Ryder, my husband has been very helpful in the kitchen. As I was chopping carrots, and dicing onions for the soup and pot pie I had my husband shredding chicken from said $5 chicken. The man can shred a chicken. Not only did I have an abundance of shredded chicken for my soup and pot pie, but I was able to bag and freeze one cup of shredded chicken. I love to have shredded chicken in the freezer on hand at all times! So when I needed to make a quick dinner a week later, what did I do? Defrost the frozen shredded chicken and make Buffalo Chicken Flatbreads. And because they were so good (and I still had enough chicken) I made them the next day while we were spending a few hours next to the pool at my in-laws house. These Buffalo Chicken Flatbreads made for an awesome appetizer for everyone to snack on pool side. Normally, my husband would be against me re-making the same recipe with less than 24 hours. He didn’t boycott this recipe to say the least. Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

To take this flatbread over the top I made a Greek Yogurt Buffalo sauce that I drizzled on top. The creamy sauce added to the depth of flavors that this flatbread was packing. So whether you are looking to dress up dinner or make a snazzy appetizer this recipe for Buffalo Chicken Flatbreads is sure to be a hit!

Katie Original

Buffalo Chicken Flatbreads

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 4 flatbreads

Buffalo Chicken Flatbreads

Ingredients

  • 4 flatbreads
  • 1 cup shredded rotisserie chicken
  • 1/4 cup green onions, diced
  • 1/4 cup buffalo sauce + 1 tablespoon
  • 1 celery stalk, minced
  • 1/2 cup whipped cream cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup bleu cheese
  • 1/3 cup Stonyfield Plain Greek Yogurt

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Pre-bake flatbreads for 2 minutes. While the flatbreads are baking combine the shredded chicken, 1 tablespoon diced green onions, 1/4 cup buffalo sauce and minced celery stalk. Mix until well combined.
  3. Remove the flatbreads from the oven, divide the whipped cream cheese among the four flatbreads and smear on each flatbread. Divide the buffalo chicken mixture, shredded cheddar cheese, and bleu cheese among the four flatbreads evenly. Bake the flatbreads for 5 minutes or until golden brown in color.
  4. While the flatbreads are baking combine the Stonyfield Plain Greek Yogurt with 1 tablespoon of buffalo sauce. Set to the side once combined.
  5. Remove the flatbreads from the oven, cut the flatbreads, sprinkle the remaining green onions on top of the flatbread. Place the greek yogurt buffalo sauce in a baggy, cut the tip off one of the corners of the baggy and pipe the sauce on top of the flatbread. Serve immediately.
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Slow Cooker Barbecue Pork with Black Beans

Before I gave birth to Ryder, I made up a bunch of freezer meals. Everyone warned me that I wouldn’t have any time to cook. They were partially right, but at the same time, cooking is like therapy to me. And after being in the hospital for 4 days I missed being in the kitchen. Needless to say, I didn’t fully stay out of the kitchen. The first week we were home from the hospital I made us a hot breakfast every morning. Breakfast is like the easiest thing on the planet to make. Our mother’s spoiled us and brought or made us dinner in our kitchen each night for the first few days. But then after that, it was time to start thawing all the freezer meals and making them work for us.

Slow Cooker Barbecue Pork with Black Beans

I made up a freezer bag of this Slow Cooker Barbecue Pork with Black Beans the week before I was induced to have Ryder. If you don’t want to freeze the recipe you can always just throw everything into the slow cooker the day you want to make it. If you decide you want to stock your freezer with a hearty meal, put everything into the gallon size bag except the water. Then when you go thaw out the meal (it will take a good 24 hours in the refrigerator) you just add the water. We had this recipe for Slow Cooker Barbecue Pork with Black Beans a few week’s after he was born. It hit the spot and I served the hearty stew like recipe on top of a slice of texas toast and paired it with my Italian-style baked potato wedges and a salad.

Recipe created for Food Fanatic.

Disclaimer: I’m a paid contributor for Food Fanatic. As always all opinions are my own! There are affiliate links in this post. That means if you purchase from my link I will make a percentage from your sale. 


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Cherry Lemon Sangria

Cherry Lemon Sangria

Oh how I missed sangria for 9+ months. Towards the end of my pregnancy I was dreaming about it (and guzzling a big old glass of cold bubbly beer). I promise I’m not an alcoholic. But there’s something about craving stuff you can’t have. While I was pregnant I was dreaming up all sorts of sangria recipes. This recipe for cherry lemon sangria just happened to be one of them.

Cherry Lemon Sangria

While browsing the aisles of World Market I found a bottle of Artisianal Cherry and Lemon French Soda. I knew that this was going to make the perfect base for the most delicious tasting and refreshing sangria around. I made it the same day I made my Thai Style BBQ Hot & Tangy Sriracha Grilled Wings. The sangria complimented the wings perfectly. Not to mention it was a scorching hot day out and we were spending it poolside at my in-laws house. Thankfully, Mr. Ryder decided to take a longer than normal nap so not only did momma get to take a dip in the pool but she also got to enjoy a glass of this Cherry Lemon Sangria without any crying to be heard.

Cherry Lemon Sangria

In case your wondering about the cherries. I did not keep the pits in them. That’s no fun and gives the consumer way too much work to do. Instead, I used my favorite OXO Cherry Pitter. I can’t imagine pitting cherries any other way, and if you have little ones this is a good job to have them do. My mother in-law was telling me she always let’s my nephew who is 5 pit all the cherries for her. He thinks it’s a game and she gets a little work out of him! It’s a win-win. So whether your cooling off at the pool or inside your home… make a big pitcher of this Cherry Lemon Sangria!

Katie Original Recipe

Cherry Lemon Sangria

Cherry Lemon Sangria

Ingredients

  • 1 bottle Cherry Lemon French Soda
  • 1 bottle Pinot Grigio
  • 1 tsp granulated sugar
  • 1 cup cherries, pitted and halved
  • 1 lemon, thinly sliced

Directions

  1. In a large pitcher, combine cherry lemon french soda, pinot grigio, granulated sugar, half the cherries and lemon. Mix well, then pour over ice. Garnish each glass with a few chopped cherries and a few slices of lemon.
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Disclaimer: There are affiliate links in this post. This means if you click on it and buy it I will make a percentage from the sale. As always all opinions are my own. 


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This is a sponsored post on behalf of OXO Tots. As always all opinions are my own.
Homemade Peach Puree Baby Food #FirstBites @OXOTot

I realize my son is only 3.5 months old, but since before he was even conceived I knew I would be “one of those mom’s” who would make her child’s baby food. I know I have a little less than 3 month’s until I get the “all clear” to make and feed baby Ryder food, but I want to take advantage of the fruits and veggies that are in season now. Over the weekend we took a road trip up to Georgia. On our way home, we stopped by Lane Orchard to pick up a case of sweet juicy Georgia peaches. We do this every year during peach season when we drive through Georgia. We pass along a dozen peaches to our parents and coworkers and then I take the rest and make all things peach. Like skillet peach cobbler, Grilled Peaches with Caramel Sauce and Whipped Cream and even peach mojitos. As soon as we picked up our box I knew I needed to make a batch of homemade peach puree baby food for Ryder. Although he won’t get to try out my tasty (and oh-so easy) recipe for another few months. He will get the sweetest juiciest peaches around during the off season.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Making homemade baby food is actually very easy and so much more affordable than buying pre-made baby food. Plus, you know exactly what is in the food you are feeding your child.

To make homemade baby food. I first removed the skins from the peaches. You can choose from one of two methods.

  1. Simply boil water, blanch peaches in the hot bubbling water for 2 minutes. Removed the peaches, and placed them in an ice bath. The skins come off oh-so easy doing this method.
  2. Grab a peeler and peal the old fashion way!

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Once my peaches were pealed,  I chopped them up (4 peaches = about 4 cups) and cooked them in a little bit of 100% baby apple juice for 10 minutes until they were soft. If you are a breastfeeding mama and have a little breast milk on hand you can use that instead of apple juice. Because I chose to cook the peaches on high I found myself stirring constantly. Not a big deal, just maximizes the cooking time. My peaches were not mushy. They still were a bit firm yet soft when I taste tested one of them.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Then I ran it through my OXO Food Mill. I started with the fine disc and gradually changed to the medium and coarse disc. this was my first time using a Food Mill. You turn the knob clockwise to run the food contents through the mill and counter-clockwise to pull up the fruit. You keep repeating this process until you have peach puree.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Make sure you place your Food Mill on a sturdy surface. I used my OXO Mixing Bowl that has a grip on the bottom to ensure that the bowl wouldn’t slip away.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Using an angled measuring cup, I carefully poured the puree into the Baby Blocks™ Freezer Storage Containers – 2-Ounce Set.

Homemade Peach Puree Baby Food #FirstBites @OXOTots

OXO Tot Baby Blocks give homemade baby food the same care you put into preparing it. Easily portion, store, freeze, heat, and serve the meals you’ve cooked especially for your baby using Containers in convenient two-ounce sizes. Each container fits into the freezing tray, and has measurement markings to make portioning a snap. On the go? The containers are airtight, watertight and leakproof. Peek at the clear Containers to identify the contents, then pop one into your bag for simple defrosting and feeding when you’re out and about with your tot. An easy-open, easy-shut lid makes the Containers a carefree choice.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Easy as that, Ryder has his first batch of homemade baby food made! Peaches will probably be his third or fourth food that he tries since you want to start out with vegetables that aren’t sweet first. Or at least that is what I’ve read. I still have a few more months to read up on homemade baby food and all the “do’s and don’ts”. Do you have any tips for me?

*Make sure you scroll down past the recipe to enter to win an OXO Tot’s prize pack!

Katie Original Recipe

Homemade Peach Puree Baby Food + OXO Tots Giveaway

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 8 ounces of Peach Puree

Homemade Peach Puree Baby Food + OXO Tots Giveaway

Ingredients

  • 4 Organic Peaches
  • 3 tablespoons of 100% Baby Apple Juice

Directions

  1. Peel the peaches and cube. Place peaches in a stock pot with 100% Baby Apple Juice. Cook on high, stirring frequently for 10 minutes until peaches are soft.
  2. Place peaches in OXO Food Mill using the fine disc followed by the medium and coarse disc. Scrape the bottom of the food mill using a silicone spatula in to the bowl. Pour the peach puree into an angled measuring cup. Divide homemade peach puree baby food among the 6 Baby Blocks Freezer Storage Containers.
  3. Store in refrigerate and consume within 3-5 days or freeze up to 6 months.
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Enter for a chance to win one of three OXO Tot #FirstBites set and a Seedling High Chairs!

*All winners will be selected randomly and will be notified via email. They will have 48 hours to respond. Open to US residents over the age of 18. *The OXO Tot #FirstBites campaign and giveaway is sponsored by OXO Disclaimer: I was not compensated to participate in this campaign; however, I did receive OXO Tot’s product to participate. As always all opinions are my own. 


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This is a Sponsored post written by me on behalf of Bahama Breeze for SocialSpark. All opinions are 100% mine.

 photo ScreenShot2014-06-18at15323PM_zps53f4b66d.png

I love the beach, there is no hiding it. The beach is a short 45 minute drive for us. I’ve always grown up close to the beach and can’t imagine life any other way. I’m a beach bum, well I guess you could say I use to be a beach bum until I had a baby. But that didn’t stop us from bringing him to the beach. A few weeks ago we brought Ryder to the beach for a few hours and to say he loved it is an understatement. We were even brave (well my husband was) and took him in the water. He is a total water baby! LOVES the water. I can’t wait to do more beach trips with him.

Ryder's First Beach Trip

Now that I’m done sharing a cute baby photo of only the cutest beach baby around I wanted to tell you about how I get my “beach” fix when I can’t make it to the beach. One of my favorite restaurants, Bahama Breeze, is having a brand new event this summer called the Bahama Breeze Summer Beach Bash. That’s right. I can spend half the amount of time it would take to get to the beach and isntead enjoy food and my favorite cocktail with family and friends. Or try the new Bahama Breeze Ultimate Pineapple drink; the must have frozen drink of the summer served in a fresh cut pineapple! Nothing screams summer and the beach like pineapple!

Bahama Breeze is the summer destination for good times. Every Saturday from now until August 3rd, Bahama Breeze turn’s up the live music and rolls out a mojito bar! You know how much we love mojito’s in my home. Our favorites are Peach Mojitos and Strawberry Mojitos! You choose your fruit, your rum, and watch our bartenders muddle the perfect summer cocktail. We like mojito’s even better when we don’t have to do the work!

If you live near a Bahama Breeze make sure you visit before August 3rd so you can experience the Summer Beach Bash. And while your enjoying your time at the Summer Beach Bash make sure you enter the Instagram Selfie Contest. All you have to do is share a creative selfie of yourself enjoying  your time at the Summer Beach Bash and use the hashtag #MyBBSelfie and you will be entered for a chance to win a $25 Bahama Breeze gift card! Easy as that!

Visit Sponsor's Site


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#milkshakeweek

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

As we wrap up milkshake week, I couldn’t end the week without another quintessential summertime dessert spun into a milkshake.  Nothing screams summer like toasting marshmallows over an open flame. I remember during the summer months when my parents would grill dinner on our black Weber charcoal grill. I always knew that for dessert we were bound to have s’mores. I would eat my dinner as quick as possible in anticipation of an ooeey-gooey s’more. That’s right folks. I’d like to introduce to you s’mores milkshakes.

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

Don’t worry you won’t have to fire up your grill to make this s’mores milkshake. You can if you want too or you can just turn your broiler on for a hot minute… get it (pun totally intended). That’s what I choose to do. I cranked up my oven (I know… in the middle of summer in Florida I’m cranking up the oven–I’ve lost my mind, clearly). But trust me it was totally worth the kitchen being hot for a good half hour… and just think the reward is that you can cool off with a s’mores milkshake!

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

I blended one Hershey bar in with the vanilla milkshake batter, and then added some toasted marshmallows and one full s’more for good measure. You blend this milkshake for a whopping 15 seconds at most. I have a high power blender… so if your blender doesn’t have the gusto like mine… crank it up until you feel fit. Because you can never have enough chocolate I also drizzled some chocolate syrup in the glasses before pouring the s’mores milkshakes. Beat the heat this summer and drink up a s’mores milkshake!

For more delicious recipes:

Katie Original Recipe

S’mores Milkshakes

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: 2

S’mores Milkshakes

Ingredients

  • 2 cups Vanilla Ice Cream
  • 3/4 cup Whole Milk
  • 13 Marshmallows, divided
  • 1-1/2 Chocolate Bars
  • 3 Graham Crackers
  • Chocolate Syrup

Directions

  1. Preheat broiler on high.
  2. While oven is heating, place 10 marshmallows on a baking sheet covered with aluminum foil. Then add 3 graham crackers, chocolate from half a chocolate bar, and 3 marshmallows on top (you should have 3 s'mores). Broil on high for 30-seconds to 1 minute until marshmallow is toasty. Remove from oven and let cool.
  3. In a blender, add vanilla ice cream, whole milk, and 1 chocolate bar. Blend for 10 seconds. Then add in 6 toasted marshmallows, and one s'more. Pulse 5 times until just incorporated.
  4. Drizzle chocolate syrup in glasses, then divide the s'mores milkshake batter between both glasses. Top with 2 toasted marshmallows and one full s'more. Enjoy immediately.
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Key Lime Pie Milkshakes from @KatieJasiewicz #MilkshakeWeek

I felt the need to make a very “summertime” like milkshake for our second day of Milkshake Week! When I started brainstorming I immediately thought of Key Lime Pie. Every year my family and I spend a few days in the Keys. Typically around my birthday, but sadly this past year due to the birth of our son we weren’t able to make the trip. While in Key West I indulge in all things key lime pie. From key lime pie on a stick (yes, it’s frozen and amazing) to key lime pie martinis and hard candies… you get the point. It’s typically key lime overload for me. I love key lime pie. It’s definitely a pie that you have to have an acquired taste for.  Sadly, my husband does not share my love for it (just as he doesn’t like bacon or mostly all things chocolate–I know, what is wrong with him?).  Naturally, Key Lime Pie Milkshakes sounded like a genius idea. And boy was it!

The tanginess from the limes and yogurt balanced out by the powdered sugar and graham crackers. I actually found myself using extra graham crackers to scoop up my milkshake. Think of the graham cracker like a spoon of sorts! I couldn’t find key limes when I went to make this recipe and I was out of key lime juice (darn me for rejecting the offer of my mother bringing me back a large bottle during their last trip down to the Keys), so traditional limes it was.

Key Lime Pie Milkshakes from @KatieJasiewicz #MilkshakeWeek

After doing a little research about what makes key limes so special this is what I found from the site KeyLime.com

“Some people believe that “key lime” simply refers to the limes that are used for making the pies, or limes that grow only in the Florida Keys. Actually, the key lime is a specific variety of lime. It is not exclusive to the Keys. It was brought there years ago and became naturalized.

The key lime(Citrus aurantifolia Swingle) is in a class all of its own. Much smaller than regular “Persian” limes, the key lime ranges in size from a ping-pong ball to a golf ball (about 10cm to16cm in circumference). The peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow and full of highly poly embryonic seeds (two or more plants from one seed). The interior is divided by 10 to 12 segments, quite juicy and has a higher acidity than regular Persian limes. Key limes have a very distinctive aroma, which makes them valuable for culinary use.

I can’t wait to give this recipe a try when I have actual key limes on hand. But until then the traditional lime variety will do just fine.

Still craving more milkshakes? Check out the rest of the milkshakes participating today:

Katie Original Recipe

Key Lime Pie Milkshakes

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

Key Lime Pie Milkshakes

Ingredients

  • 14 oz. Vanilla Low Fat Frozen Yogurt
  • 1 cup Whole Milk
  • 2 Limes, (about 1/4 cup) juiced & zested
  • 1/4 cup Powdered Sugar
  • 6 Graham Crackers, divided
  • Whipped Cream
  • Lime wedges for garnish (optional)

Directions

  1. Zest 2 limes, then cut in half and juice (zest and squeeze lime juice directly in blender).
  2. Add frozen yogurt, whole milk, and powdered sugar to the blender. Blend until smooth (about 10 seconds).
  3. Divide into two cups (or one large individual glass). Top with whipped cream. Sprinkle remains of lime zest on top of whipped cream. Crumble 1 graham cracker on top of whipped cream. Garnish with two quarter pieces of graham cracker and lime wedge. Enjoy immediately.

Notes

*For a lighter milkshake use skim milk.

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#milkshakeweek

Biscoff Cookie Milkshake #MilkshakeWeek

Are you ready for a sinfully delicious week of milkshakes? Julie from The Little Kitchen and Lindsay from Love & Olive Oil are hosting a milkshake week. Milkshakes are ideal for parents with newborns. They are ideal to make because they take all but 5 minutes! While cleaning out my pantry I found a hidden jar of Biscoff and a few leftover Biscoff cookies. At that momement, I knew I needed to make them into a milkshake. And that I did. My mom happened to be over to visit Mr. Ryder and that gave me a few minutes to myself, so what does one do when they have a few minutes to themselves? Make a Biscoff Cookie Milkshake of course! And then I stuffed my face with a milkshake, and so did my mom and husband!

Biscoff Cookie Milkshake #MilkshakeWeek

I first fell in love with the Biscoff cookie on a business trip a few years ago. My husband would tell you that he first fell in love with them in high school. He use to work at our International Airport as a skycap. You know, the people who greet you at the curb and expedite your check-in process. Or maybe you’ve seen them at the luggage carousel ready to help you sling your bags on to a cart and walk them to your car for you? My husband did that only for a year and then 9-11 happened and just about everyone at our International airport was laid off. Before he was laid off he worked at the Delta terminal. That meant… endless amounts of Biscoff cookies. To this day, when we go on a plane ride we mostly only fly Delta to get the cookies. True story. Yes, we realize that we can get the cookies at the grocery store, but theres something about them–consuming Biscoff cookies thousands of feet in the sky that makes them special.

Biscoff Cookie Milkshake #MilkshakeWeek

Let’s get back to the milkshake. I knew that this Biscoff Cookie Milkshake would be a hit in my home. Milkshakes in general come together so quickly and with such ease because you use ingredients you have on hand. You use that last little bit of ice cream that has been lingering in your freezer, plus milk, and whatever other contents you have on hand. In this case I used Biscoff spread and Biscoff cookies. Then to top it off I had just a tiny bit of whip cream on hand in my freezer. Not fresh like I prefer, but the canned version that makes desserts extra easy when you just don’t have that extra minute to whip up freshly made whipped cream. I then topped each milkshake with a half of a Biscoff cookie.

Biscoff Cookie Milkshake #MilkshakeWeekI’m not gonna lie… Milkshake week is not going to help my postpartum waistline, but it sure will taste good! Everything in moderation… right? Head on over to enter to win Love & Olive Oil’s giveaway & The Little Kitchen’s Giveaway for Milkshake week!

Other Milkshakes from Katie’s Cucina:

And in case you are looking for more milkshakes… go check out the rest of these sinfully delicious Milkshake Recipes!

Katie Original Recipe

Biscoff Cookie Milkshake

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4

Biscoff Cookie Milkshake

Ingredients

  • 3 cups Vanilla Ice Cream
  • 1 cup Biscoff Spread
  • 1 cup Whole Milk
  • 5 Biscoff Cookies, divided
  • Whipped Cream

Directions

  1. In a blender add the vanilla ice cream, Biscoff spread and whole milk. Blend for 20 seconds. Scrape down the sides if need be. Then add 3 Biscoff cookies and pulse for 5 seconds until cookies are broken and mixed into the milkshake.
  2. Divide evenly among 4 glasses. Top with whipped cream and half a Biscoff cookie.
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