This shop has been compensated by Collective Bias, Inc. and Eggo Waffles. All opinions are my true feelings. #EggoWaffleBar #CollectiveBias
Justin grew up with homemade waffles. I did not–I grew up with Eggo Waffles and I loved them! We’d get all the flavors: Homestyle, Blueberry, Chocolatey Chip….you name it. I’d have them toasted for breakfast, defrosted for lunch, even frozen as a snack! Since I married Justin, I haven’t had any Eggo Waffles, deferring to his homemade ones instead. But, when I heard that the Eggo Waffles food truck (and we all know Justin and I love food trucks) is coming to the DFW area, I immediately fell back to my childhood love of Eggo Waffles!
Justin and I are going to the Eggo Waffles food truck on Saturday, May 27th from 3-6pm at the Grapevine Walmart. We are so stoked! We’ve been to waffle-based food trucks in Utah, so we are excited to see the dominating “Leggo my Eggo” Eggo Waffle food truck in action!! The Eggo Waffle Bar Truck will move a total of 200 times over 100+ days. If you are in the DFW area, the food truck will be here until the end of September, so definitely see if you can find one near you (it’ll also be heading towards the Houston, Austin, and San Antonio areas).
Tater tots are some fo the best things in the world. Seriously. I love eating any tater tot. McDonalds and Chick-fil-a have amazing tots for breakfast. And, Sonic’s tots are to die for…especially their chili cheese tots (they were one of my favorite cravings when I was pregnant with Rhys).
I was recently craving tots…no I’m not pregnant. But, I didn’t want to have just plain old tots. I also really wanted shepherd’s pie. So, I decided to make shepherd’s pie with tots.
When I was a kid, I remember my mom making it a lot. I would always eat the inside first and save the tots and cheese for the last. Best for last after all. I was super excited to make this recipe for me and my boys.
Justin really enjoyed it, as did Rhys. He typically doesn’t enjoy the texture of tots–he loves fries, but doesn’t like hashbrowns or tots. But, Rhys ate his entire portion of tator tot casserole.
The first time I ever had lettuce wraps was when my roommates took me to P.F. Changs. It was so delicious and crisp. It is now one of my favorite appetizers to get whenever I go to Chinese restaurants. But, I always figured it was super difficult to make, like every other Chinese dish.
Justin is also always begging me for “greasy Chinese food.” But, 1) I don’t want to spend the money and 2) I don’t want the greasy part. And now that it’s getting warmer, I start craving more fresh and crisp foods, like lettuce!
So, after researching numerous recipes, I realized that I could make lettuce wraps very easily and very quickly. Looking at what ingredients I already had in my kitchen, I came up with this super easy recipe for lettuce wraps. The best part of this entire recipe? It’s only 3 steps!
Typically, when we buy fish, we tend to make the same meals over and over again: fried fish or breaded and flavored fish with vegetables. It doesn’t matter what kind of fish it is, they always end up in one of these three entrees. So, we decided to try something different when we got a great deal for a big bag of small Tilapia fillets. And, what do you do when you want to try a new recipe? You go to Pinterest. As we were scrolling down, we found a very unique idea to make it into a Brazilian fish stew!
Desserts. When do I NOT think about desserts? I’m a sugar-aholic! Not, just a chocoholic! Sometimes though, it’s just as fun to look at decadent desserts as it is to eat them!
So, today, while I am wishing for desserts and instead eating healthy while I nurse little Evie, my new friend Rebekah is going to share with you one of her favorite tried and true dessert recipes!
Hello! I’m so happy for the opportunity to guest post for Tayler. 🙂 Something I love to share on my blog is tried and true recipes, so today I thought I’d share one of my favorites with you: Mandarin Orange Pie.
Now, I’m a big sucker for baked goods – and chocolate – so I normally tend to gravitate toward desserts like cookies and brownies. However, it’s nice to switch things up every once-in-awhile and this pie is perfect when I want something different (but still with a little chocolate!) 😉
Don’t be thrown off by the name – Mandarin Orange Pie does sound a bit odd I’ll admit – but I promise you’ll love it! My mom found the recipe in a cooking magazine years ago and it’s been a family favorite ever since.
Anyway, here’s the recipe. I hope you enjoy!
- 1 pkg. (8 oz.) cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup orange juice concentrate
- 1/2 cup sour cream
- food coloring (optional): 2 drops yellow, 1 drop red
- 1 carton (8 oz.) whipped topping, thawed
- 1 chocolate crumb crust
- 1 can (15 oz.) mandarin oranges, drained
- 1 square (1 oz.) semi-sweet chocolate
- 1 teaspoon shortening/margarine
- Beat the softened cream cheese in a large bowl until fluffy.
- Add the milk, orange juice concentrate, sour cream and food coloring to the cream cheese and beat until smooth; fold in the whipped topping.
- Spoon half of the mixture into the pie crust. Set aside eight mandarin oranges segments (to decorate the top later) and arrange the rest of the oranges on the pie. Top with the remaining filling.
- Place the reserved orange slices on top of the pie. Melt the chocolate and shortening together and drizzle over the top.
- Chill pie in the fridge for at least four hours before serving.
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Rebekah is a stay at home mom living in the great state of Texas. She is married to a wonderful husband of four years and is mom to two precious kiddos. Blogging is her hobby and she loves to share easy recipes, book reviews, and thoughts about life as a mom.