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.
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.
I love Rice Krispie Treats. Seriously. They do not last long at all in our house…not even 12 hours! The night they are made, they are all gone before we go to bed. Growing up, my mom always would make plates of holiday goodies to take to neighbors. We weren’t really allowed to help make the goodies, but we definitely helped set up the plates (and eat the leftovers). Besides fudge, which I still need to make for the first time ever sometime, Rice Krispie Wreaths were my favorite treat.
I decided that since it is Christmas time, and Rhys is old enough to enjoy helping me bake and cook, that I would make some with him. I mean, it’s Rice Krispies, M&Ms, marshmallows, and green food dye…what 2.5 year old wouldn’t have fun with this treat?
However, funny story…we went to Wal-Mart to get some food dye…I couldn’t find it! Typically, they are stored by the cupcake decorating stuff. Well, every kind of food coloring dye texture and color was there except for the normal, staple of red/yellow/blue/green drops. I got super frustrated. Then, I went to the opposite end of the aisle, near the spices, and lo and behold, right next to the lemon and lime zest drops was the food coloring dye!
- 6 cups Rice Krispies, or Corn Flakes, or Special K
- 10 oz marshmallows (4 cups)
- 3 tbsp butter
- red M&Ms
- green food dye
- Buy a small bag of holiday M&Ms. Have your toddler help separate the colors. You only need the reds…eat the rest!
- Melt the butter in a large pot on medium-low heat. Pour in the marshmallows and stir until they melt.
- Pour in anywhere between 8-20 drops of food dye. The more, the darker green. I only did about 10 drops, and it came out this light green.
- When everything is melted, take the pot off the heat and stir in the Rice Krispies.
- Lather your hands in butter and grab handfuls of the Rice Krispies. Mold into wreath shape and make sure you pinch and squeeze them tight, or they will just fall apart when they cool. Decorate with four red M&Ms.
- Let cool for about an hour or two and enjoy!
Rhys had so much fun sorting the M&Ms (and really just eating the M&Ms.). He also thought it was cool to watch the mixture turn green with the dye. He was also a very good helper putting the M&Ms on the wreaths.
We made these last night, and just like I mentioned about me and Rice Krispie treats in the beginning…there aren’t any left. Haha. Don’t worry..Rhys and Justin helped eat them…I didn’t devour them all!
One of my favorite go-to fast foods is Arby’s Turkey Gyro. I love it! Fresh, deli turkey with sweet tzatziki sauce wrapped in flat bread. Delicious! But, here is the funny thing: although I love tzatziki sauce, I hate cucumbers! Well, I decided that I wanted to make my own Turkey Gyro. And, it was a win with my husband, sister, and brother-in-law! I definitely should’ve invested in more meat!
- 1 lb (2 packages) Oscar Meyer Carving Board Oven Roasted Turkey
- 1 package whole wheat pita bread
- romaine lettuce
- roma tomatoes
- Asiago cheese
- Gorgonzola cheese
- extra virgin olive oil
- garlic powder
- minced onion
- dill weed
- Tzatziki Sauce Ingredients:
- 3/4 cup sour cream
- 1/2 grated cucumber
- 1 tbsp dried dill (add more to taste)
- garlic powder to taste
- 1 tbsp lemon juice (add more to taste)
- Mix together the ingredients for the tzatziki sauce. Make sure the consistency and taste is to your liking…you may need to add in more garlic or lemon or dill. Put it in the fridge to chill.
- Cut up the turkey into slices. Put some olive oil in a pan and heat it to medium-low heat. Place the turkey in, and sprinkle on the basil, oregano, salt, pepper, garlic powder, minced onion, dill weed, parsley, and thyme. Mix it all together and let it heat up for about 5-7 minutes.
- Cut the pita bread in half and warm it up before trying to open the bread. Cut up the romaine lettuce, cheese, and tomatoes.
- Gently stuff the pita with turkey, cheese, lettuce, tomato, and sauce and enjoy!!!
I’m a day early, but I thought I’d shared this month’s What Would You Do (with pineapples) today because tomorrow will be Welsh Wednesday!
But, to start off with a story. I had needed to buy a pineapple this weekend for the What Would You Do. But, earlier that week, my sister’s fiancee randomly bought her a pineapple…it was some sort of joke. But, it was perfect timing! Of course, he stayed for dinner to reap the benefits of his gifted pineapple!
Since it’s been getting to be grill season, I was wanting some Tucanos pineapple…Man, it is to die for!!!! So, I decided to make some Tucanos inspired glazed and grilled pineapple…and what pairs better with grilled pineapple then grilled Teriyaki burgers? So, we all made a hullabaloo about dinner: dad grilled the burgers, mom and I made potato salad, I fixed up the pineapple, my sister made some Tucanos inspired Brazilian limeades, and my mom made Root Beer cupcakes for dessert! It was the perfect dinner!
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- 1 pineapple
- 2 cups brown sugar
- 2 teaspoons cinnamon
- 3-4 tablespoons butter
- Cut and core the pineapple into sliced circles.
- Mix the brown sugar and cinnamon in a bowl. Dip both sides of the pineapple slices in the mixture.
- Melt the butter in a small pan and pour the rest of the brown sugar and cinnamon in. Stir until it is fully melted. Add more brown sugar and cinnamon to taste. If you like a thicker glaze, use only 2-3 tablespoons of butter. If you like a thinner glaze, add more butter to taste.
- Grill the pineapple and place the glaze on the top. Flip and do the same to the other side.
- Once it has the golden-brown look of caramelization, it is finished. Eat as a side, or as a topping on a Teriyaki burger.
Fair warning: it will be super messy! But then again, it kind of was my fault because I bought the cheapest, store-brand buns…and they were tiny compared to the pineapple and the burgers!! Oops!
But, it was absolutely delicious, and everyone loved their dinner…all of the components!
What is your favorite way to eat pineapple?