So I found this picture over the weekend & thought I’d share it with you all. Just in time for Summer BBQ’s.  It’s super simple, and your kids (or grandkids) can help!  If I remember right, this should make about 36 cookies. You’ll need:

•  1-package Keebler Grasshopper Mint Cookies
• 1-box Vanilla Wafers
• 1-container White Frosting
• Honey
• Sesame Seeds
• Flaked Coconut
• Food Color

First, take a handful of coconut and put in baggie with a couple drops of green food coloring & shake (lettuce). Take your frosting container & divide into 3 bowls. Add red food color to one (ketchup), add yellow to another (mustard) and leave the last one white (mayo). Set aside pairs of Vanilla Wafers. For each pair, brush the top of one cookie with honey and sprinkle with Sesame Seeds (top of the bun). Spread the 2nd half (bottom of bun) with white frosting, add the Grasshopper Cookie, add red frosting, sprinkle with coconut, add yellow frosting to top bun and squish (gently) together! They are adorable & taste like mint cookies. Enjoy!

Amie bought me a Cuisinart Ice Cream Maker a couple years ago and in the summertime I love to make homemade ice cream. My all time favorite is “Chocolate, Chocolate Chip Mint” (recipe coming later).  The machine came with a little recipe book, so I thought I would branch out and try something new.  Under the “Vanilla” recipe they have a  “Butter Pecan” variation.  I had pecans & I had unsalted butter, perfect! Sooooo, because more IS better I thought I would “ribbon/drizzle/layer” some caramel in it! Well, I realized what a dork I was because I didn’t know until I took this picture that I bought “butterscotch” instead of “caramel” . . . but I can assure you it was still yummy! LOL

Melt 1 stick unsalted butter in a 10″ skillet, add pecans & salt.  Cook over medium-low heat, stirring frequently until the pecans are lightly browned.  Remove from heat, strain and let cool.  In medium bowl, use a hand mixer on low or whisk to combine the milk and sugar until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream and vanilla.  Turn machine on and pour mixture into freezer bowl.  Mix for 25-30 minutes – last 5 min. add pecans.  When ice cream is done – pour into airtight container while you “ribbon/drizzle/layer” your caramel or butterscotch topping.  Freeze for at least 2 hours. Enjoy!

I know this may be shocking to some of you but those of you that really know me will understand.  I have NEVER bought fresh green beans!! I know, mind boggling right!  I found this great little grill thing at . . . . . wait for it . . . Home Goods!  So I thought I could grill my vegetables instead of roasting them in the oven (I realize this is a no brainer for some of you).  If you’ve ever ate at Smashburger, they have these “veggie frites” . . . carrots & green beans that are grilled with olive oil, salt & pepper and they are delicious!  Sooooo I bought some fresh green beans last night, trimmed them and snapped them in half – there is just somethin’ about that sound of “snapping” green beans . . . Grandma Weaver would be so proud!! LOL  I put them in a bowl, drizzled (poured) olive oil over them with salt and pepper. Put them on my little grill thing while I was grilling some chicken, only took about 10 minutes and they were incredibly good!! My picky daughter Amie even loved them!!

I’m not a huge fan of coleslaw but I came across this recipe for coleslaw dressing to use on fish tacos.  I love it so much I just eat it by itself!! It is great on fish tacos & on pulled pork/pulled chicken sandwiches, even just dippin’ some chips in it – lol!! Super simple & yummy:

Just mix . . . and add to coleslaw ( I just keep it in a bowl and add it just before dinner). That’s it!!! Don’t you just love simple, throw together stuff!!

One Week . . . . pesto is on the horizon . . . .better stock up on some pine nuts . . .

I need to go grocery shopping but tend to put if off until I absolutely have NO food.  And that’s basically where I was this weekend (going to the store today).  I had a few things in the fridge that were close to being on their last leg . . . . some red bell pepper, 1/2 an avocado, red onion, baby kale, a couple pieces of bacon and some yellow cherub tomatoes.  So I thought to myself . . . why not make some pasta and throw all that stuff in it.  Once my mini bow tie pasta was cooked I drained it and added a bit of olive oil, butter and the juice of 1/2 a lemon.  Then I added the baby kale and just let the heat of the pasta wilt it a bit.  I had already chopped up everything else while the pasta was cooking so I added it all once the kale was wilted.  Stirred it all up, poured it in my bowl & topped it with some pine nuts (because everything tastes better with pine nuts!).  Salt & pepper.  I have to say it was pretty yummy!

I did notice after I took this picture that I think I need a “cute” bowl for salad/pasta pics.  Looks like a trip to Home Goods is in my future!! Yessssssss

I am not a big breakfast eater,  I’m just not hungry first thing in the morning.  Realizing that I “should” eat something and that “protein” for breakfast is a good thing and in my attempt to eat healthier . . . I am making smoothies for breakfast.  Just whip one up before I leave the house and then drink it once I get to work.  My daughter bought me this mini blender awhile ago so I dug it out from the back of my kitchen cupboard.  It works like a charm and I love that it comes with lids that I just attach to the container and take to work.  I’m attaching the link to the blender – it’s from Kohl’s and normally always on sale . . . if you are on their mailing list and you get their coupons . . .  with your 30% off coupon, you can get it for about $25 – what a steal! Here is the smoothie I made this morning, just like a piece of apple pie (and no sugar):

here is the link for the blender @ Kohl’s . . . http://tinyurl.com/nl7nfqd

I tried this recipe over the weekend.  Super easy and quite good.  Just added some roasted vegetables with a little salt, pepper & olive oil.  I love a good crockpot recipe and especially love not having to heat up the house by turning on the oven.  I think next time I will add some broccoli to the crockpot – yum.

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Ok, I made a batch of my Iced Coffee last night so I could show you “how to” make it.  I am not a coffee connoisseur so I just use generic coffee grounds but if you have a fancy favorite use that.  I will normally make it either in the morning before I leave for work or before I go to bed.  It should “cold brew” about 8 hours, don’t get crazy on the time – give or take 8 hours.  I always put mine in the fridge for the 8 hours but you can just leave it on your counter.  All you have to do is add the water to the coffee grounds, let it brew (sit), strain and voila! I use 1 1/4 cup coffee grounds to 8 cups of water.  When the liquid gold is ready . . . add ice, sweetener, a bit of milk and a bit of 1/2 & 1/2 . . . ENJOY!!!