Making Time for me with Arla Cheese

For me, the fall is like the unofficial start to the year.

It’s a time to reset, and get back on track after a summer spent putting fun first.

It’s always the busiest time of year in our house. The Fall brings back to school schedules and routines, weeknight sports and dance practices. Early mornings, grumpy kids and one tired mama!

With all the hustle and bustle, I always try to take a little time for myself. Some days it’s hard to find the time, but once Emilia is down for her nap…. it’s time for me to treat myself! It’s so important to take a step back, and focus on myself for even just a few minutes a day. It’s all about finding that balance friends, without it you’ll definitely burn yourself out!

making time for me

You all know me, food is my love language! What better way to take some me time, than to sit down with a good snack! This recipe is quick to prep but delivers a big punch!

So when it’s time for me to catch up on blogging, my favorite shows or lets face it… do absolutely nothing! This snack has quickly become one of my go to recipes!

cheesy havarti jalapeno dip

This delicious cheesy jalapeno dip pairs perfectly with veggies, pita bread and of course tortilla chips and uses Arla Jalapeno Havarti as its base, which gives it a creamy smooth texture with a little kick!

cheesy havarti jalapeno dip

Next time you need a little snack time inspiration give this one a try! You can thank me later!

cheesy havarti jalapeno dip

Cheesy Jalapeno Dip

  • 1 200g block of Arla Jalapeno Havarti  (cubed)
  • 2 Tbsp of flour
  • 2 Tbsp butter
  • 1 Cup of milk
  • 3 Tbsp of canned chopped green chilies
  • 2 Tbsp chopped green onion (optional)
  1. In a small sauce pan, on medium heat, melt butter.
  2. Once melted, whisk in your flour. Whisking until smooth, and lightly golden. (about 3-4 minutes)
  3. Pour in your milk and continue to whisk until smooth. Cook and mix until mixture starts to thicken. (about 3 minutes)
  4. Reduce your heat to low. Add your cubed cheese and chilies. Stir until cheese is completely melted. (1-2 minutes)
  5. Remove from heat, top with green onion and serve with your favorite snacks!

There you have it!

5 Steps to the perfect afternoon pick me up snack!
For even more about Arla cheese and their delicious products check out their Facebook page and for more recipe inspiration take a look at their Instagram account ! 

Right now you have the chance to win the ultimate ARLA prize pack worth over $500! Plus, each week they’re giving away $50 in ARLA product vouchers! Enter HERE !

Always remember to take a time out, just for yourself.

You deserve it!

xo,

Fran

This post was sponsored by Arla cheese, as always my opinions are true and my own

 

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Herb + Garlic Scalloped Potatoes

herb and garlic scalloped potatoes

You say potato, I say…… GIVE THEM ALL TO ME!

Because I literally never met a potato recipe I didn’t like!

This recipe is definitely perfect for the holidays and for the cooler temps that have come along with it! It’s cozy comfort food at it’s finest.

The perfect Thanksgiving side dish. So good… you might even want to ditch the mashed and switch to scalloped!

  • Approx 5 lbs yukon gold potatoes, washed.
  • 2 Cups heavy cream
  • 1 340g tub herb and garlic cream cheese
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp greated parmeasan, for garnish.

pre heat oven to 400

Precook potatoes in your microwave to speed up cooking time. Place the potatoes in your microwave and cook for 4-6 minutes

  1. In a medium sauce pan, heat your cream cheese, heavy cream, salt and pepper on medium heat. Stir until mixture is smooth and cheese is melted. Set aside.
  2. Slice your potatoes, about 1/8 of an inch thick.
  3. Grease a 9×13 inch baking pan.
  4. Make your first layer of potato slices, then pour on just enough sauce to cover. Repeat layering potato slices and sauce until all potatoes are layered.
  5. Bake for 30 mins, then top with Parmesan cheese. Cook for another 10 minutes, until potatoes are golden brown.
  6. Remove from oven and let rest 5 minutes before serving.

It’s creamy, It’s cheesy and it’s absolutely delicious!

Give it a try, and I promise It will be an instant dinner favorite!

Enjoy,

Fran

 

 

 

 

Cheesy Twists

cheesy bread twists

Who need boring old bread sticks and rolls at dinner time?

Not me, that’s for sure!

As I continue sharing my favorite sides and appetizers perfect for your Thanksgiving meal, how could I ever leave out the bread!

I’m a definite carbaholic….. Is that a thing?

I need ALL the bread and I can never eat a meal without it!

This variation on a bread stick, is a nice change from the norm. It looks fancy, so your guests will think you spent way more time on them than you did!

Also they’re covered in cheese! Inside AND out….. HELLOOOO that alone makes it a must try!

Frankie named these beauties and I think it’s more than fitting. Give these Cheesy Twists a try tonight!

cheesy bread twists

  • 1 Sheet of Puff pastry
  • 1/3 Cup Shredded cheddar cheese
  • 1/4 Cup Parmesean cheese
  • 3 Cloves garlic (crushed)
  • 1 tsp dried basil
  • 1 large egg, beaten

preheat oven to 425

  1. In a small bowl, mix together both cheeses, garlic and basil.
  2. On a clean dry surface, spread out your puff pastry. Using a pastry brush, lightly brush some of your beaten egg on the whole sheet.
  3. Sprinkle your cheese mixture on half of the dough, fold the dough in half covering the cheese covered side.
  4. Brush egg onto the top of your folded pastry and sprinkle with remaining cheese mixture.
  5. Using a pizza cutter or knife, cut your pastry into 1 cm wide strips.
  6. One by one twist the strips slightly, and place on a foil lined baking sheet.
  7. Brush your twists with remaining egg.
  8. Bake for about 15 mins, or until twists are lightly browned.
  9. Allow to cool 2 mins and serve

These are now VERY highly requested at dinner time and a definite family favorite!

Enjoy!

Fran

Bacon Cheddar Savory Bread Pudding

It’s October!

That means: cooler weather, cozy comfort food and for us Canadians… Thanksgiving!

I have a confession to make.

I’m definitely not brave enough to take on the Thanksgiving turkey!

I feel like it’s the centerpiece of whole dinner! The make or break!

So for now, I’ll leave that one up to my mom and mother in law. I will however still whip up some quick, easy and delicious side dishes!

I’ve teamed up with Kitchen Stuff Plus to share some quick and easy side dishes using their amazing bake and serve ware!

Bakeware
This recipe is perfect for a Thanksgiving brunch, or even a dinner where you have a guest, who isn’t a fan of stuffing…. Insert GASP!!! Yes that person actually exists, That person is my son!

savory bread pudding

This savory bread pudding is a definite crowd pleaser!

  • 4 Cups bread cubes (I used a crusty italian loaf)
  • 1/3 Cup precooked and chopped bacon
  • 3/4 Cup shredded cheddar cheese
  • 2 eggs, lightly beaten
  • 1 3/4 Cup milk
  • 1/4 Cup butter, melted
  • 1 Tbsp dried basil
  • 1/4 tsp salt

preheat oven to 350

  1. Grease a large square baking dish
  2. Place your bread, bacon and half of your shredded cheese in the dish.
  3. In a medium bowl, mix together the eggs, milk, butter, basil and salt.
  4. Pour your milk mixture over the bread and cheese in the baking dish. Press down all the bread cubes, insuring they are coated.
  5. Bake uncovered, for 45- 50 minutes. Or until lightly puffed up.
  6. Remove from oven and top with remaining cheese. Allow to cool for 5 mins and serve warm!

savory bread pudding

Bacon, cheese and bread…. Can it get any better?

xo,

Fran

 

No Churn Pumpkin Spice Ice Cream

It may be September, but the weather where I am definitely still has me feeling like summer!

SONY DSC
So in honor of pumpkin spice season, I’ve decided to jump on the bandwagon! I added a favorite fall flavor to a summer time treat, and the result was AMAZING!!

So here’s another way to enjoy your “PSL” flavor while still keeping cool in this heat wave!

  • 2 Cups Heavy Whipping cream
  • 3/4 Cup Pumpkin puree (not pie filling)
  • 1 tsp pumpkin spice
  • 1/2 tsp vanilla
  • 1 14 oz can sweetened condensed milk
  1. In a large bowl using an electric mixer, Whip cream for about 10 mins. Until stiff peaks form.
  2. In a separate bowl mix together, the pumpkin puree, pumpkin spice, vanilla and condensed milk. mix until well blended.
  3. Fold in your Whipped cream to your condensed milk mixture.
  4. Pour your mixture into a loaf pan, cover well with plastic wrap.
  5. freeze overnight, or a minimum of 6 hours.

SONY DSC
Another super easy no churn ice cream idea, this time to help welcome fall!

Enjoy!

Fran

Cheddar + Chive Scones

Cheddar and chive scones
My love of cooking started a while back, in high school to be exact!

I always new I loved to be in the kitchen, but after taking a Food and Nutrition class I knew with (A LOT!!) of  practice, it was something I could actually be good at!

I remember one day in class we made scones, they were so flaky and surprisingly delicious! I kept the recipe and tweaked it a bit over the years. They taste just as good today as they did back then. ( Dare I say even better!)

Cheddar and chive scones
When I make them I’m brought back to my highs school days every single time. It seems sooooo long ago and then I feel like an old lady, and promptly use these scones to eat my feelings…. lol!

  • 2 1/2 Cups flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 Cup butter (cubed)
  • 3 eggs (2 for the dough, one for egg wash)
  • 2/3 Cup butter milk
  • 1 Cup shredded cheddar cheese
  • 1/2 Cup chopped chives or green onions

preheat oven to 375

  1. In a large bowl mix together the flour, sugar, baking powder and salt. Cut in your butter using a fork.
  2. In a separate bowl whisk together your eggs and buttermilk. Add to your flour mixture, stirring until just combined.
  3. Stir in your cheddar and chives, dough will feel sticky.
  4. On a lightly floured surface, knead your dough lightly.
  5. Cut dough in half, and roll both halves into balls.
  6. Roll each ball into a circle 3/4 of an inch thick. Cut each circle into 4 triangles.
  7. Whisk your last egg, and brush on top of your cut dough.
  8. Place your scones on a greased baking sheet and let rest of 10 mins.
  9. Bake for 20 mins or until golden brown.

Serve warm with some butter, your favorite soup, stew or chowder!

Enjoy!

Fran

No Churn Rainbow Chip Ice Cream

Summertime and ice cream go together like…. Summertime and ice cream!! Ha!

Homemade ice cream
I’ve always wanted to make my own ice cream, but with no ice cream maker. I doubted the finished product would turn out with that rich creamy texture we all know and love!

Also, all the recipes I found required so many steps…. We all know I’m not about that life!

The easier the better.

So after an evening of experimenting, I came up with this super simple recipe that did not disappoint!

Homemade ice cream

I added Candy coated chocolate chips, but using this base you can add whatever special treat you want!

Try:

  • Chocolate Chips
  • Mini Oreos
  • Chocolate chip cookie pieces
  • Pieces of your favorite chocolate bar
  • Sprinkles

The possibilities are endless!

  • 2 Cups Heavy whipping cream
  • 1 14oz can of sweetened condensed milk
  • 1 Cup treat of your choice
  1. In a large bowl, using an electric mixer. Whip cream for about 10 minutes, until stiff peaks form.
  2. In a separate bowl, mix your condensed milk and selected “add in”.
  3. Fold in your whipped cream to your condensed milk.
  4. Pour mixture into a loaf pan, cover tightly with plastic wrap and freeze overnight (minimum 6 hours)

Perfectly creamy and delicious ice cream, with barely any work!

That’s a summer time win in my books! Giving you less time in the kitchen and more time by the pool!

Enjoy!

Fran

 

Frozen Hot Chocolate with Caotina

(This post was sponsored and I was provided product for the purpose of review. As always my opinions are my own and true!)

Summer Time and hot chocolate don’t usually go hand in hand. I’m a sucker for anything chocolate! So when Caotina sent me a sample of their chocolate drink mix to try out, I decided to put a cool twist on the classic hot chocolate!

As soon as you open the container of chocolate drink mix, you can smell how chocolatey it is!

Caotina’s rich flavor gives these pops a delicious chocolate taste. They’re creamy and refreshing. Perfect for cooling off on a hot summer day! So simple to make, they’re now always stocked in the freezer at the request of my husband!
Caotina frozen hot chocolate
Give them a try!

I promise you’ll love them!

  • 1 3/4 Cups whole milk
  • 3 Tbsp Caotina Chocolate drink mix
  • 1 Tbsp sugar
  • pinch of salt
  • 1 tsp vanilla
  • 1 bag mini chocolate chips (optional for topping)
  • 1 bag mini marshmallows (optional for topping)
  1. In a medium saucepan, combine milk, drink mix, sugar, and salt. Whisk well on medium heat. Remove once mixture becomes smooth.
  2. Stir in Vanilla and cool to room temp.
  3. Pour into Popsicle mold of your choice and freeze for 4 hours.
  4. Before serving melt your chocolate chips in a microwavable bowl, and dip each pop into the chocolate. Top each Popsicle with some mini marshmallows. Place pops on on parchment or wax paper and allow to set in freezer for 5 mins.

I think the added chocolate and marshmallows give it even more of a hot chocolate feel! You can’t have hot chocolate without marshmallows… Even if it is frozen!

Enjoy,

Fran

 

 

Peach Crumb Cake

If you’ve been following along with me, for a while. Or have done any of my recipes, you know for me it’s always quick and easy!

Peach crumb cake
With two little ones who are always on the go, plus summer vacation just around the corner. I don’t have hours to spend in the kitchen. On the weekends I like to make a little something special for Sunday dinner dessert. So, things I can throw together quickly are definitely the ones that stay on recipe rotation around here!

Summer time means fresh fruit and a family favorite around here are peaches! I’ve been working on this recipe for a while, and I’ve finally got it exactly how I wanted it. Dare I say even better than I imagined?

Give it a try and let me know if you love this super simple summertime recipe as much as we did! Don’t forget to add a scoop or two of ice cream!

Peach crumb cake
Peach Crumb Cake

Peach Center 

  • 2 1/2 Cups peeled and sliced peaches (canned that are rinsed and drained are ok )
  • 1 1/2 Tbsp sugar

Crumb Base

  • 2 1/2 Cups all purpose flour
  • 1/2 Cup Sugar
  • 2 tsp baking powder
  • 1/3 Cup + 1 Tbsp cold butter, cubed
  • 2 eggs
  • 1/8 tsp salt
  • 1/8 tsp + 1/8 tsp all spice (divided)

Preheat oven to 350

  1. Grease an 8” cake pan or spring form pan.
  2. Mix together your peaches and sugar in a medium bowl, set aside.
  3. In a separate large bowl, mix together your flour, sugar, baking powder, 1/8 of all spice and salt.
  4. Add your butter using a pastry blender, fork or electric mixer. To form a crumbly mixture.
  5. Add the eggs one at a time. Your mixture will still be extremely crumbly but don’t worry.
  6. Add about 2/3 of your crumb mixture to your prepped pan. press into pan gently.
  7. Top with your peaches
  8. Add the remaining all spice to your remaining crumb mixture and mix well. sprinkle on top of your peaches.
  9. Bake for about 40 mins. Until the top is golden brown.
  10. Let cool and serve with whipped cream or ice cream!

Enjoy,

Fran

 

Overnight Cinnamon Roll French Toast

Overnight cinnamon roll casserole

If you’ve been following along with me for a while, then you know cooking breakfasts is not my thing.

For many reasons…. Mainly because I move at a snails pace in the morning. Which means zero energy for big elaborate meals first thing in the morning. That’s why overnight breakfast are right up my ally! Prep the night before, pop it in the oven when you wake up and BOOM!! You’re the best breakfast maker ever!

Overnight cinnamon roll casserole
This recipe uses store bought cinnamon roll dough (I used pillsbury, but you can use the brand of your choice. You can also top your casserole with berries ,chocolate chips, sliced almonds or walnuts right before you pop it in the oven for a little something extra.

  • 1 or 2 packages of refrigerated cinnamon roll dough (12 in total) cut  into quarters
  • 4 Eggs
  • 1 Cup of milk
  • 2 Tbsp sugar
  • 1 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  1. Prep a medium casserole dish with cooking spray.
  2. Place your cut cinnamon rolls into your dish, spreading them out evenly.
  3.  In a medium bowl, mix together your milk, eggs, vanilla, sugar and cinnamon. Pour over your cinnamon roll pieces.
  4. Cover with plastic wrap and refrigerate over night. (at least 7 hours)
  5. Preheat your oven the 375.
  6. Remove plastic wrap and cook for 35 minutes. Or until the cinnamon rolls are golden brown.
  7. Drizzle with cream cheese icing that comes with the rolls! Serve warm.

A breakfast favorite, turned into a super easy, super delicious casserole!

It’s quickly turned into a favorite around here, and a breakfast that I actually don’t mind making!

Enjoy,

Fran