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Make this Healthy Strawberry Lime Fruit Slushie on a hot summer day! It’s sugar free and packed with flavor too cool you down!

Sugar Free Healthy Strawberry Lime Slushie

The days are getting hot so I need a cold drink to cool me down! I’ve been trying to get into better shape this summer after having baby Stella, which is hard! WOW.  I couldn’t even do a single sit up after I had her and I had many pounds to lose.  So I needed a treat that was sugar free but still sweet enough to curb the craving.  This Healthy Strawberry Lime Slushie is the perfect treat for the entire family!  You can even swap out the slime juice for lemon juice to make it a strawberry lemonade slush!

How to Make a Slushie at Home

I don’t know about you but I loooove slushies and slurpees! After basketball and soccer games when I was a kid my mother would always take us to get slurpees at 7 Eleven! It was always the perfect treat to end the day.  I still find myself at 7 Eleven during the hot summer days reliving my childhood.  But making slushees at home is even better because I can make the exact flavor and want and I can make it much healthier by using fresh fruit! Using a high powdered blender is must when it comes to making a really great slush.  If your bender can’t pulverize ice, it can’t make a great consistency.  I like to use the little Twister jar on my Blendtec which is a smaller jar usually used for making dips. I added strawberries, ice and lime juice to my blender and let it do it’s thing!  I’ll taste it before I pour it out to see if it needs a little more lime or more ice.  If I’m feeling a little crazy, I’ll add some honey to sweeten it a bit more.

Healthy Summer Treat Recipe

This Strawberry Lime Slushie really is the perfect healthy treat for summer! I always buy the Costco pack of strawberries but I can never seem to finish them all.  Just before they’re about to go bad, I’ll cut them up and freeze them so I can make smoothies with them later!  You can even make this slushie with them!  The recipe calls for fresh or frozen fruit, so you can use whatever you have on hand.  If you use frozen fruit, either let it thaw a little bit or you’ll need to adjust the amount of ice and liquid you add to the recipe.

I hope you enjoy this healthy fruit slushie on the next hot summer day!

If only every treat could be sugar-free…

Healthy Strawberry Lime Fruit Slushie

A sugar free treat to cool you down this summer! 

  • 1/2 C. fruit (fresh or frozen and thawed a little)
  • 1/3 C. ice cubes
  • 1 Tbsp. fresh lime juice
  • honey (optional)
  1. Combine all ingredients in a high powered blender.  Add more ice or lime juice if needed.  

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Need an AMAZING side dish for your summer BBQ? This World’s Best Hawaiian Macaroni Salad will be the hit of the party!

World’s Best Hawaiian Macaroni Salad

BBQ season is in full swing and I just cant get enough burgers, fresh fruit, hot dogs and pasta salads! Don’t even get me started about my obsession with this recipe for KILLER baked beans! Every BBQ or potluck needs an amazing macaroni salad and this one is authentic Hawaiian Mac Salad! It’s very simple but packed with flavor. It pairs great with all the classic BBQ foods but if you really want to get Hawaiian then whip up some teriyaki BBQ chicken to go with it!

How to Make Hawaiian Macaroni Salad

My biggest tip for making this World’s Best Hawaiian Macaroni Salad would be to let the pasta cool all the way before mixing in the dressing! If you add the dressing to warm pasta it will absorb into the pasta too much and leave the salad dry. Some people also like to add celery, so feel free to adjust the recipe as you like. Also, use quality mayo! They brand and type of mayo you use will make or break this recipe so pick you absolute favorite tasting kind!

Best Side Dishes for BBQ’s

This Hawaiian Macaroni Salad makes a great side dish to any BBY or potluck! I have been all about pasta salad recipes this summer! I usually make them all summer long anyway but I sometimes just get too busy having so much fun to post the recipes, but I finally got around to it! I have had so much great response to these new recipes too, so thanks for loving them as much as I do! My Buffalo Chicken Pasta Salad is probably my most creative recipe and my husband’s new favorite. But my go-to will always be my Best Orzo Pasta Salad because it’s a classic and everyone begs for the recipe at parties. And guess what? I have more pasta salad recipes coming soon!

I hope you are all having the greatest summer! It’s our first summer with little baby Stella so we are having a blast. But I have to admit, I’m looking forward to next summer when she can do a little more than just lay on the floor and spit up over everything, ha! Happy summer!!

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World’s Best Hawaiian Macaroni Salad
Ingredients
  • 1 lb pasta cooked according to package directions, cooled
  • 2 cups mayonnaise
  • 1/2 cup grated carrot use the large grating holes
  • 1/3 cup grated sweet yellow onion
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp ground pepper
Instructions
  • In a large mixing bowl mix all of the ingredients, except the cold pasta, until they are well incorporated.
  • Mix the cold pasta in the same bowl until the pasta is well coated. Refrigerate for an hour then serve.

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This super simple cake mix recipe is so good it will SHOCK you! Easy Cherry Dump Cake is a summer favorite and only needs 4 ingredients!

4 Ingredient Easy Cherry Dump Cake

Summer should be all about family, fun and enjoying the gorgeous weather (unless you live in Arizona and are trying not to fry in the crazy heat). So skip all the desserts with the long ingredient lists and the even longer directions. This 4 ingredient cake mix recipe will be your new favorite go-to dessert! It’s Easy Cherry Dump Cake that tastes like a sweet cobbler from heaven!

What is a Dump Cake?

If you’re wondering “What on earth is dump cake?” you are not alone! My husband hates that it’s called that and I had to explain it to him. All a “dump cake” is, is a cake where you “dump” the ingredients into a pan and bake it! No mixing bowls required! So if you can get over the strange name, then you’ll love this cake. My husband was shocked by how much he loved this cake/cobbler and has been craving it ever since. Luckily I took the rest of this pan to a party or else we would have eaten it all! If you don’t want to call it a dump cake, don’t! Call it Easy Cherry Cobbler!

How to Make a Dump Cake

Grease your casserole dish! You can use any pan that is approximately 9X13 inches but if you have a slightly bigger or smaller one or 3 loaf pans or whatever, you can make this recipe work for you! Pop open your cherry pie filling cans and mix in the almond extract right into the cans. Then dump the filling into your dish and spread it out. Next, you’ll want to sprinkle over your cake mix and then pour over the melted butter. You want to pour the melted butter as evenly as possible so that when the cake bakes all the cake mix has a chance to absorb some of the butter. Want to cheat the “dump” part of the recipe? You can always combine the cake mix and melted butter in a small bowl and then sprinkle it over the filling! This is usually what I’ll do because I don’t mind having one dirty dish and then I know the butter is evenly spread.

Okay, okay it’s not the most glamorous dessert! But once it has a scoop of ice cream on top and you taste it you will be in love!

The Easiest Summer Dessert

Yummmm. Look at that tasty treat! This cherry cake is basically a cobbler with a sweet topping. It’s just so easy to make and perfect for summer days and nights. The best part is you can use any pie filling you want! You could even bake the pan with half cherry pie filling and half canned peaches on the other side. Everyone in the family will be obsessed with this summer cake!

Grab a spoon! You’re going to be making this all summer long!

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Easy Cherry Dump Cake
This super simple cake mix recipe is so good it will SHOCK you! Easy Cherry Dump Cake is a summer favorite and only needs 4 ingredients!
Course Dessert
Keyword cake, cake mix, cherry, dump cake, easy
Prep Time 5 minutes
Cook Time 50 minutes
Servings 15 people
Ingredients
  • 2 21 oz cans Cherry Pie Filling
  • 1 1/2 tsp. Almond Extract
  • 1 box Yellow Cake Mix
  • 3/4 cup melted butter
Instructions
  • Preheat oven to 350 degrees and grease a casserole dish (approximately 9 X 13).
  • Open cherry pie filling cans and divide the almond extract between the two cans and then give the filling a little stir to incorporate the extract. Dump into prepared pan and spread evenly.
  • Sprinkle cake mix over pie filling.
  • Pour melted butter over the top as evenly as you can.
  • Bake for 50-65 minutes or until bubbly and golden brown! Serve warm with ice cream!
Notes
If you want to cheat the “dump” part of the recipe, you can use a small bowl to combine your cake mix and melted butter. Then sprinkle that over your filling.  You’ll have one dirty bowl but then you don’t have to worry about any dry cake mix spots.  

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Your Cup of Cake by Lizzy Mae Early - 1M ago

The best 4th of July Cookies! Use M&M’s to make these red, white and blue Banana 4th of July Cookies for all your parties this year!

Banana 4th of July Cookies

I love a good 4th of July dessert! It’s so fun to see how creative people get when coming up with red, white and blue treats! Now, the “white” in these cookies is more of a cream color but that’s okay because they still shout happy 4th of July thanks to the M&M’s! Plus, they are so tasty!! I have been trying to make the perfect banana cookie for years and I finally found it! These aren’t too banana-y and they don’t get ugly brown rims on them, they’re just perfect!

How to Make 4th of July M&M Cookies

The trick to making these Banana 4th of July Cookies picture perfect is when and how you add the M&M’s. Add them after baking! Adding mashed bananas to the cookie dough makes the dough quite a wet. When I tried adding the M&M’s before they baked, the dye would bleed into the cookie! If you have kids, this is a perfect thing for them to do! If the kids are helping, let the cookies cool a little bit and remove them from the hot baking sheets and then let them press in the candies!

If you need more ideas for 4th of July desserts or pasta salads to bring to BBQ’s, I have you covered! My Baked Beans recipe is also the best around!! My husband makes a batch almost every other week because I’m that obsessed with them!

Perfect M&M Cookies

I decided this is the perfect design for putting in your M&M’s! I tried many different patterns but this one kept looking the best. Place one M&M in the center and then 5 more around it… it makes it look bakery perfect every time! You can make these all year long, just mix up the color of M&M’s you use.

I hope you all have fun plans for the 4th! It really is one of my favorite holidays because it’s all about food, family and freedom. Stay safe!

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Banana 4th of July Cookies
The best 4th of July Cookies! Use M&M's to make these red, white and blue Banana 4th of July Cookies for all your parties this year!
Keyword 4th of July, banana, cookie
Prep Time 8 minutes
Cook Time 9 minutes
Servings 24 cookies
Ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 cup mashed banana
  • 1 cup mini chocolate chips
  • 1 cup red and blue M&M's
Instructions
  • Preheat oven to 375 degrees and line cookie sheets with parchment paper.
  • Beat butter, sugar and brown sugar together.
  • Add egg and vanilla extract and mix again.
  • Add flour and baking soda and mix. Before it's completely incorporated add mashed bananas and mini chocolate chips.
  • Scoop dough balls roughly the size of golf ball and bake for 7-9 minutes.
  • When the cookies come out of the oven, press in M&M's!
  • Serve warm or cooled!
Notes
Because the dough is so wet from the bananas, if you add the M&M’s before they bake the dye will bleed out into the dough.

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Your Cup of Cake by Lizzy Mae Early - 1M ago

These red, white and blue 4th of July Sugar Cookie Bars are the perfect patriotic dessert! These are THE BEST sugar cookie bars you will ever eat!

4th of July Sugar Cookie Bars

I love 4th of July Desserts but I try to bring you recipes that don’t include a ton of dye! Instead, I like using fresh summer fruit to make the red, white and blue look! These do have sprinkles in the cookie dough, because who doesn’t love sprinkles? But these 4th of July Sugar Cookie Bars are gorgeous thanks to the strawberries and blueberries. This recipe is THE BEST Sugar Cookie Bar recipe ever. Seriously. My husband’s family is obsessed with these, and for good reason.

The Best Patriotic Dessert

I love to make sugar cookie bars for parties! They’re super simple and fast to make and they feed a crowd! For photos, I cut these into rather large slices. But my favorite size to cut these is in tiny bite-sized squares. I cut one of these big slices into 4 so that makes one batch into 48 tiny pieces!! These 4th of July Sugar Cookie Bars are great all year long!

How to Make the Best Sugar Cookie Bars

I have made these sugar cookie bars countless times now, why? Because they’re AMAZING! Sugar cookies are great to make for parties, new neighbors, birthdays… because everyone loves them! What’s not to like? Okay, if you’re gluten free then these won’t go over well with you but they’re perfect for just about everyone else! Mix up the cookie dough, press it into your pan (I like to line mine with parchment paper), bake, cool and then frost!

Top these delicious 4th of July Sugar Cookie Bars with fresh strawberries and blueberries!

I used nonpareil sprinkles in the sugar cookie dough because they sort of melt into the dough as they bake. You can use jimmy style sprinkles but those sometimes add a little bit of a crunch, which maybe you’ll love!

You can sprinkle the fresh fruit over all the bars or do it in small piles on individual pieces! How do I cut perfect cookie bar slices? Well this recipe cuts pretty perfectly no matter what! I cut these with a large sharp knife, but I have also cut them with a butter knife and they still turn out gorgeous.

How pretty are these? They taste even better than they look!

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4th of July Sugar Cookie Bars
These red, white and blue 4th of July Sugar Cookie Bars are the perfect patriotic dessert! These are THE BEST sugar cookie bars you will ever eat!
Prep Time 10 minutes
Servings 24 slices
Ingredients
  • 1 cup butter unsalted room temperature
  • 1 cup sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3 cups flour all purpose
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup sprinkles
Frosting
  • 3/4 cup butter unsalted room temperature
  • 2 tsp. vanilla extract
  • 2-3 cups powdered sugar
Instructions
  • Preheat oven to 350 degrees and line a 9X13 inch casserole dish with parchment paper and lightly grease the sides of the pan. (I use parchment paper to easily lift my cookie bars out after they have cooled.)
  • Using a stand mixer, beat butter and sugar for 3 minutes. Scrape down the sides of the bowl as needed.
  • Add egg, egg yolk, vanilla and almond extract. Mix again. (To get room temperature eggs fast, place eggs in a bowl of warm-hot water for a few minutes.)
  • In a separate bowl whisk together flour, baking powder, baking soda and salt.
  • Slowly add in dry ingredients to wet, then add sprinkles and mix only until combined. Dump into prepared pan and press flat.
  • Bake for 16-20 minutes. The edges will just barely start to turn golden, then take them out and place the pan on a cooking rack!
  • FROSTING: Beat butter, vanilla and 2 cups powdered sugar. Continue to add powdered sugar until you like the sweetness level, the frosting should still be soft enough to easily spread on your bars with a knife. If it gets too thick, add 1 or 2 tablespoons of milk!
  • Once your bars have cooled, lift up on the parchment paper to remove the entire thing from the pan. Frost and top with strawberries and blueberries for a red, white and blue look! If you want to add sprinkles instead, immediately add sprinkles after frosting (if you wait they won't stick!), and then cut into bars! Enjoy!

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Your Cup of Cake by Lizzy Mae Early - 1M ago

The easiest patriotic dessert EVER! This red, white and blue 4th of July Angel Food Cake is super simple and topped with fresh fruit, yum!

Red, White and Blue 4th of July Angel Food Cake

The summer is full of family time, so don’t waste too much of that precious time in the kitchen. My mother was always a fan of super simple recipes, and this 4th of July Angel Food Cake is right up her alley! Angel Food Cake mix is pretty much as simple as it gets, just add water! With a few drops of blue food dye this cake turns into a party ready for the 4th of July! Pair it with whipping cream and some fresh fruit and it’s a red, white and blue fire cracker dessert! Make sure you check out all of my 4th of July desserts!

Easy Patriotic Dessert

Angel food cake was a staple in my house growing up, probably because the cake mix was just so easy to make! I remember my mother packing a slice of left over cake in my lunch box the next day, and WOW did I love that! When my whole family gets together these days we usually find an excuse to whip up this family favorite. You can use this recipe all year long, just add the color of food dye for whatever holiday you’re celebrating.

If you’re making this party to serve outside, you may want to use my 99 cent trick to stabilizing whipping cream! It will help keep the whipped cream from “melting” in the heat or over time. I use is all the time because a hate my whipping cream turning into a puddle by the next morning or in the sun.

I served my berries plain, but feel free to toss them in a bowl with 2 tablespoons of sugar to help pull out the juices from the strawberries! This will give a glossy look to the berries and sweeten them, yum!

Check out that blue swirl! So why didn’t I add a red swirl too? Well, I didn’t want to risk the blue and the red mixing to make purple!

This recipe is SUPER simple! I’m not trying to make anything fancy here. I’m just giving an option for those of you who either don’t have a lot of free time or feel like they can’t make something without a box mix. No matter your baking level, you can make a perfect and cute 4th of July dessert!

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4th of July Angel Food Cake
The easiest patriotic dessert EVER! This red, white and blue 4th of July Angel Food Cake is super simple and topped with fresh fruit, yum!
Keyword 4th of July, angel food cake, cake, cake mix
Prep Time 5 minutes
Servings 10
Cost $7
Ingredients
  • 1 box Angel Food Cake prepared according to box instructions
  • 6-10 drops blue food dye
  • 1 pint heavy whipping
  • 1/2 cups powdered sugar
  • 3 cups fresh berries strawberries and blueberries
Instructions
  • Preheat oven and prepare Angel Food Cake Mix according to box instructions (usually it's just add water and whip!).
  • Once the cake batter is ready, drop 5 or more drops of blue food dye into batter and gently fold to swirl in the color.
  • Pour into Angel food cake pan (don't grease it) and then add a few more drops of food dye and us a knife or toothpick to swirl in.
  • Bake according to box instructions.
  • Let cake cool (upside down) and then whip whipping cream with powdered sugar. Serve cooled cake with whipping cream and berries!

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Your Cup of Cake by Lizzy Mae Early - 1M ago

Make canned beans even better with this AMAZING recipe for Slow Cooker BBQ Baked Beans! Bust out that Crock-Pot because this recipe is perfect for summer parties and all year long! 

Mouth-Watering Slow Cook BBQ Baked Beans

Bring on all the summer BBQ recipes! When you’re out grilling up the hot dogs, burgers, and chicken you need some delicious side dishes too!  Make some vegetable kabobs and get out the Crock-Pot slow cooker for these BBQ Baked Beans! Slow cooker recipes are great for summer because you don’t need to turn on your oven and accidentally heat your house on a smokin’ hot day!  I have friends who even plug in their slow cooker outside and cook it out on their patio! These Slow Cooker BBQ Baked Beans have an easy list of ingredients and are even easier to make, get ready!

How to Make Baked Beans in a Slow Cooker Crock-Pot

This really is the easiest way to make some delicious baked beans.  Just dump, stir, set the timer and walk away.  The next thing you know you have a big amazing pot of baked beans! I would probably recommend stirring the pot halfway through just to make sure it’s all getting an even cook.  Some slow cookers have hot spots in them, so this helps to prevent any overcooked spots in the pot.  Aren’t slow cookers a lifesaver?  I have some amazing slow cooker recipes!

Baked Beans in the Oven vs. Slow Cooker

You might be asking “Is it better to make baked beans in a slow cooker or in the oven?  Well, both are amazingly very easy but I love the slow cooker because it is so hassle-free and I can work on other things for the BBQ while my beans are cooking!  There’s always so much to do when hosting any party, so spend your time prepping for guests instead of getting the beans ready! If you do want a recipe for making baked beans in the oven check out my Easy Ultimate Baked Beans recipe.  It’s one of my husband’s recipes and I am truly OBSESSED with it!  A fun trick to this slow cooker recipe is how I cook the bacon and onions.  I like to put my bacon and onions in the bottom of the slow cooker first so the two flavors can mix more and then give the whole dish more flavor (this is not displayed in the ingredients picture).  Usually, when you make baked beans you would cook up the bacon separately first, but to get around that I put the bacon at the bottom of the pan!  The direct heat is what it needs to render all the delicious flavor! You’re going to love these Slow Cooker BBQ Baked Beans!

Yum. You’ll be the hit of the party with this baked bean recipe!

SLOW COOKER BBQ BAKED BEANS

Make canned beans even better with this AMAZING recipe for Slow Cooker BBQ Baked Beans! Bust out that Crock-Pot because this recipe is perfect for summer parties and all year long!

  • 1 28 oz can baked beans
  • 6 slices uncooked bacon (chopped in 1/4 inch pieces)
  • 1/2 yellow onion ( diced)
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 tbsp molasses
  • 2 tbsp yellow mustard
  • 2 tbsp dijon mustard
  • 1 bell pepper seeded (diced)
  • 1 jalapeno seeded (diced)
  1. Layer the bottom of the slow cooker with the uncooked bacon and then top with the onions.
  2. Add the remaining ingredients and stir gently, trying not to remove the bacon and onions from the bottom
  3. Cook the beans in the slow cooker on high for 4 hours or low for 8 hours. Stir halfway to mix the bacon and onion in well.
  4. Serve

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Your Cup of Cake by Lizzy Mae Early - 2M ago

Juicy blueberry filling with a crumbly, buttery crust and topping and drizzled with lemon icing! These easy Blueberry Cobbler Bars are the perfect dessert for summer! 

Easy Blueberry Cobbler Bars for Summer

I grew up with blueberry bushes lining our long driveway.  My fingers were stained purple all summer long because I would hide in the bushes from my brother and eat blueberries.  Blueberry pie, blueberry crumble, tarts and cobblers were my summer go-to dessert! My mother loved it because she didn’t even have to go to the store to pick the berries! She would just send us kids out to pick them fresh.  I don’t miss the dreary winters but I sure do miss all the Oregon berries! These Blueberry Cobbler Bars are perfect for potlucks or any dessert all summer long.  They have a crumble top and bottom and are drizzled with lemon icing for an added zing!

The Perfect Icing

Let me give you a few icing tips and tricks!  Sometimes when I used to make an icing I would drizzle it and it looked perfect for about a minute and then it would sink into whatever I drizzled it over and I felt like it disappeared! My icing was never thick enough.  Add in your liquid a little at a time.  When you think it’s good, drizzle a little over a cracker, a piece of bread or a little corner of your dessert and wait a few minutes to see if it really it thick enough!  You can drizzle with a fork or spoon, but if you want a more even drizzle, try making a mini piping bag!  I use a small ziplock bag and snip off the corner of it with some scissors.  It’s super quick and easy to make and guess what, no clean-up when you’re done.  Just toss it!

You can drizzle these Blueberry Cobbler Bars with icing before or after you cut them!

These Blueberry Cobbler Bars are delicious warm out of the oven with a scoop of vanilla ice cream, but if you eat them cold they are incredible too! I was shocked, they were still incredible a few days later!  The lemon in the icing and blueberry layer give the dessert a nice pop brightness, yum!

As I say in the recipe, the icing for these bars are totally optional.  But it does give it that bakery perfect finish and if you make it with lemon juice (instead of milk) it adds an extra zing that I just love.

Blueberry Cobbler Bars

Juicy blueberry filling with a crumbly, buttery crust and topping and drizzled with lemon icing! These easy Blueberry Cobbler Bars are the perfect dessert for summer! 

Blueberry Layer:
  • 2 cups fresh or frozen blueberries
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
Bottom Layer & Top Crumble:
  • 1 1/4 cup flour
  • 1/2 cup sugar
  • 1/2 tsp. baking powder
  • 10 Tbsp. unsalted butter (cold)
  • 1 large egg yolk
  • 1 Tbsp. brown sugar (packed)
  • 1 Tbsp. sugar
Icing: (optional)
  • 1 cup powdered sugar
  • 2-3 Tbsp. milk or lemon juice
  1. Preheat oven to 375 and prepare an 8X8 pan by lining it with foil or parchment and greasing it with butter.

  2. In a bowl, combine all ingredients for the blueberry layer and set aside. 

  3. In a separate bowl combine flour, sugar and baking soda.  Use a pastry cutter to cut in the cold butter and egg yolk.  You can use a food processor or a fork for this process as well.  The mixture should be crumbly.  

  4. Dump two thirds of the flour mixture into the prepared pan and press flat.  Pour the blueberry mixture on top.

  5. Add the brown sugar and sugar to the rest of the flour mixture and stir. Sprinkle over the blueberry layer. 

  6. Bake for 40-45 minute or until the blueberry layer is bubbling.  Serve warm with ice cream or let cool and eat later! For icing: whisk ingredients together and then drizzle over bars! Optional, but a gorgeous addition! 

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Your Cup of Cake by Lizzy Mae Early - 2M ago

Sweet, tangy and perfect for summer! This Pineapple Mango Bruschetta is the best appetizer for BBQs and all your summer parties!

Pineapple Mango Bruschetta

Parker and I have been in love with all the summer flavors this year! This summer we are spending all our time cooking before Parker starts medical school since he won’t have as much time this fall. We have our grill and smoker out and have been eating fresh fruit every day.  We wanted to make something new and delicious, something we would be obsessed with! Well, we both love bruschetta and I have been eating a lot of mangos lately. So Parker hopped in the car and came back with all the ingredients for Pineapple Mango Bruschetta! Wow! This is our new favorite appetizer this summer!  If you like the peach salsa from Costco this is right up your alley, but I promise it’s better than that salsa.

The Perfect Summer Appetizer

Parker and I just kept saying “It’s so fresh!” after every bite of this Pineapple Mango Bruschetta!  And it really is!  All the brightness of the fruit and the lime juice just makes it dance on your tastebuds.  This makes it the perfect appetizer for BBQs and other summer parties where you need something fruity to balance out the meal.  You can even just use it as a salsa if you don’t have a baguette! Speaking of baguettes… have you tried the baguettes from Cotsco? They come in packs of 2 so Parker and I only get them for parties but they are super good!

Grilled Pineapple Bruschetta

We grilled our pineapple rings but you don’t have to! We just love the caramelization that happens from grilling and since it’s summer, Parker will find any excuse to grill just about anything!  Once you mix all the topping ingredients together you can just let them hang out in the bowl while your crostini finishes baking.  The flavors will start to marry and taste even better! We sprinkled our with a little kosher salt at the end to balance out the sweetness of the mango and pineapple.  I can’t wait to make this amazing Pineapple Mango Bruschetta again!

I married into a family that loves off of appetizers! The Cox family will have an entire meal of just cheeses, crackers, olives and salami! I love it!  Their Christmas Eve tradition is this type of meal and it’s perfect because everyone can just grab as much or as little as they want and they can wander back into the kitchen whenever they get hungry again.  Low-stress meals are always my favorite.  This bruschetta will fit right into the appetizer dinner and may even steal the show!

Dive into this deliciousness and kick your summer off right! Whether your making it for a party, your family, or to eat by yourself while your kids are at the pool (no shame!) then slice up some bread and you’ll be enjoying this Pineapple Mango Bruschetta in no time. All you need now is an ice cold glass of lemonade and you’re set!

Pineapple Mango Bruschetta

  • PINEAPPLE MANGO TOPPING:
  • 1 Can of Pineapple Rings or 1/2 of a Pineapple (cut into rings)
  • 1 Mango (Diced)
  • 1 Bell Pepper (Diced)
  • 1/4 Red Onion (Diced)
  • 1/4 C Cilantro (Chopped)
  • Juice of 1 lime
  • salt (to taste)
  • CROSTINI:
  • 1 French Baguette (Cut in 1/2 Inch Slices)
  • 1/4 C Olive Oil
  1. Topping:
  2. 1) Grill the pineapple over medium-high heat for 2-3 minutes per side, let them cool and then cut into cubes. (You can opt to not grill the pineapple at all.)
  3. 2) Mix all ingredients in a medium bowl and stir.
  4. 3) Let the mixture rest for 15 minutes to let the juices mix, allowing the flavors to come together.
  5. Crostini:
  6. 1) Preheat oven to 400
  7. 2) Place the bread slices on a sheet pan and brush with olive oil
  8. 3) Toast the bread in the oven for 10-12 minutes or until they reach your desired crispiness Note, shiny pans reflect heat and may cook the bottom faster, so keep an eye on them and check them after 7-8 minutes.
  9. Top the bread slices with a spoonful of the pineapple mango topping and enjoy!

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The perfect summer pasta recipe! This Zesty Chicken Enchilada Pasta Salad is perfect fo lunch or dinner and your entire family will be begging for more! 

Easy Dinner Recipe Chicken Enchilada Pasta Salad

I have always loved pasta salad.  My mother used to make me the most delicious pasta salad when I was a kid and she would package up the leftovers in my lunch.  I was not a cool kid, but all the cool kids would beg me for a bite of this pasta salad in the cafeteria!  I still make that pasta salad all the time (because it only takes 5 ingredients) and even my husband is in love with it now!  This Zesty Chicken Enchilada Pasta Salad takes everything I love about enchiladas and put it into a pasta salad perfect for any potluck or party!

Pasta Salad the Kids will Love

Kids can be picky. So take a meal they like, like Mexican food, and turn it into another meal! You can leave out the jalapeños if your kids are younger or don’t like spice and make this with their favorite noodle!  Once the pasta has been made and cooled, let them help you in the kitchen!  They can add the ingredients to the bowl, stir the sauce and then mix it all together.  If they help you make it they will be more inclined to eat it at dinner time.

Chicken Enchilada Pasta Salad Recipe

We love to use the enchilada sauce from Trader Joe’s!  We use it on our chicken enchiladas, all our Mexican dishes and this pasta salad!  If you have a Trader Joe’s near by, make sure you give it a shot next time you’re there!  If you want to kick the spice level up in this Chicken Enchilada Pasta Salad you can always add another jalepeño or even hot sauce!

We topped the pasta salad with larger pieces of jalapeño and lime slices to give it a prettier look. But this can be nice as well because people who love jalapeños can get those and people who love extract lime juice (like me) can scoop those up in their serving!

Zesty Chicken Enchilada Pasta Salad

  • 1 lb chicken breasts
  • 2 tbsp taco seasoning
  • 2 tbsp cooking oil
  • 2/3 cup enchilada sauce
  • 1/3 cup sour cream
  • 1/2 lime (juiced)
  • 1 16 oz package pasta (cooked)
  • 1 can black beans (drained and rinsed)
  • 1 can yellow corn (drained)
  • 1/2 cup red onion (diced)
  • 1 jalapeno (finely chopped)
  • 1 can chopped olives (optional)
  • 1/4 cup chopped cilantro (to garnish)
  1. Remove chicken from packaging, pat dry, and coat with taco seasoning.

  2. In a large non-stick skillet, heat oil over medium-high heat. Once the oil is shimmering add the chicken and cook for 5-7 on each side or until the internal temperature reaches 165 degrees. 

  3. Remove the chicken from the pan, let cool for 10 minutes, then chop into 1/2 inch cubes.

  4. In a large bowl add the enchilada sauce, sour cream and lime juice. Whisk together until smooth.

  5. Add the chicken, pasta, beans, corn, red onion, jalapeno, and olives (optional) to the bowl with the sauce and stir until the pasta is evenly coated.

  6. Top with cilantro, refrigerate for an hour until the pasta is cold. Serve.

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