Weekly Meal Plan – Mar. 25 to Mar. 31

We are starting off with a soup that either uses up your leftover ham from last week or that you can keep in your back pocket to use next week with your Easter leftovers. Then we roll through the week with some easy family favorites as we get closer to Easter Sunday!

I love this holiday so, so much! HAPPY EASTER to all our loyal readers and supporters!

Monday: Ham and Vegetable Soup

Tuesday: BLTs

Wednesday: French Onion Chicken

Thursday: Ground Beef Burritos

Friday: Ham Lemon Orzo

Saturday: Chicken Caprese Sandwich

Sunday: EASTER – Honey Baked Ham

READ: Weekly Meal Plan – Mar. 25 to Mar. 31

Have you heard of Mac and Cheese Ice Cream? As the creamy, sweet ice cream melts in your mouth, the flavor softens and leaves you with just a hint of savory flavor. Is it for everyone? Nope. But it has been a huge win with a surprising number of people!

Several people who tasted this mac and cheese ice cream commented that it has hints of caramel or butterscotch as an aftertaste – and I agree with that. This is a truly unique ice cream and we’ve been enjoying it.

Mac and Cheese Ice Cream

This flavor was new to me when a friend mentioned it a while back – and then dared me to try it. And when someone dares me to try something, especially when related to ice cream making, I simply can’t resist giving it a shot.

I’ve made a few batches of this ice cream in order to get the flavor right and I’m happy to tell you that mac and cheese ice cream really does work!

The buttery, slightly sweet flavor of the powdered cheese that is in every box of mac and cheese makes a very subtle and surprisingly successful addition to creamy homemade ice cream.

I have had a lot of fun sharing mac and cheese ice cream with friends and seeing if anyone can guess the flavor.

And with regards to how crazy this ice cream sounds (and honestly is) I’m going to make it just a little bit crazier. I made this while Read more

Egg roll in a bowl ramen is an irresistible skillet of deconstructed egg rolls tossed with ramen noodles and I’m telling you now that you are going to love it.

I’ve been holding out on you, my friends. I first made this over a month ago and I’ve made it four more times since then. It was an immediate family favorite from the very first bite, and right now, I can’t get enough of it.

Egg Roll Ramen Skillet

The key to stress-free stir-fry recipes is prepping everything in advance. And this egg roll in a bowl with ramen works the same way. You’ll want to have the ingredients prepared and lined up next to the stove before you turn on the heat.

The bulk of the prep time for this recipe is spent slicing the vegetables. If you can find a bag of shredded matchstick carrots at the store, you’ll have everything prepped in just minutes. (And if you need to slice the carrots yourself, don’t stress, it honestly doesn’t take all that much time or effort!)

Once everything is assembled and ready to cook, the actual cooking time is barely ten minutes. You’ll need a large, deep skillet to stir fry. I typically use a pan like this one or this one

World’s Best Homemade Cinnamon Rolls

Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.

This post is going to be full of pictures, and not much else because who needs stories about Mom bribing us with cinnamon rolls to get us to eat the potato soup which later turned into a tradition? No one, because everyone really just wants the recipe so let’s get on with the world’s best cinnamon rolls. Boom!

Ingredients for Homemade Cinnamon Rolls

This ingredients list might look long at first glance, but several of the items overlap between the three different components and most of the items will be things you already have at home. Here is what you will need:

For the Dough

• Warm Water: helps activate the yeast, should be between 105° and 115°F
• Heavy Cream: adds to the squishiness of the rolls, whole can be substituted
• Instant Yeast: I prefer instant yeast over active dry yeast and would recommend not substituting it.
• Sugar: feeds the yeast to active it
• Buttermilk: adds to the fluffiness of the rolls
• Sea Salt: enhances all the flavors in the cinnamon rolls
• Eggs: provides structure to the rolls and helps binds all the ingredients
• Canola Oil: adds a little more fat while helping the cinnamon rolls stay tender
• Butter: adds richness to the dough
• All Purpose Flour: provides the structure for rolls
• Soy Lecithin: and emulsifying agent that helps fat and water stay together that helps create the most perfect rolls, can be omitted if needed but it really makes a difference!

For the Filling

• Unsalted Butter: don’t melt it, leave it at room temperature
• Brown Sugar: adds richness and pairs well with cinnamon
• White Sugar: adds additional sweetness
• Cinnamon: adds that signature warm flavor to cinnamon rolls
• Cornstarch: helps keep the filling thick and extra gooey

For the Frosting

• Cream Cheese: adds a delicious tang to the frosting
• Unsalted Butter: adds richness to the cream cheese icing
Read more

Reese’s Triple Chocolate Cookies

Indulge in the ultimate chocolate lover’s treat with these decadent Reese’s Triple Chocolate Cookies. Made with semi sweet, milk, and white chocolate PLUS Reese’s Pieces and peanut butter chips, these cookies are a chocolate and peanut butter lover’s dream come true.

When we were moving from Lehi I was trying to work my way through our pantry, fridge and freezer as much as possible so we’d have less to move into a new house. And less spillage, leakage etc haha. I found a random container with little bits of all those chocolates and thought, oh I’m soooo making cookies that the kids can share with friends. Instead, we ate them all!

We use chocolate pudding powder to make these cookies extra tender and chewy. Just like our chocolate chip pudding cookies, these cookies have the perfect texture…a little crispy around the edges and fudgy on the insides!

Ingredients for Reese’s Triple Chocolate Cookies

I originally was going to call these chocolate kitchen sink cookies because it felt like I tossed everything in except the kitchen sink, but traditional kitchen sink cookies usually have oats, so I left the kitchen sink at home…haha! Suffice it to say, these cookies have a little bit of everything chocolate and peanut butter. Here is what you will need:

• Butter: I prefer to use unsalted butter, but if you only have salted on hand, just reduce the salt by 1/4 teaspoon.
• Eggs: give structure to the cookies
• White Sugar: adds sweetness
• Brown Sugar: firmly pack the brown sugar before adding it to the dough
• Vanilla Extract: adds flavor
• Flour: just regular all purpose flour
• Salt: enhances all the flavors and offsets the sweetness
• Baking Soda: acts as a leavening agent to give the cookies rise and chewiness
• Cocoa Powder: boosts the fudgy chocolate flavor
• Instant Chocolate Pudding Mix: adds more chocolate flavor and helps keep the cookies moist
• Add-Ins: Reese’s Pieces, White Chocolate Chips, Semi Sweet Chocolate Chips, Milk Chocolate Chips and Peanut Butter Chips (Reese’s Peanut Butter Chips are our favorite)

The measurements for all of these ingredients can be found in the recipe card at the end of this post.

Step By Step Instructions for Making These Cookies

Making these chocolate Reese’s cookies is easy and straightforward. Here are the basic steps:

1. Prep: Preheat the oven and line some baking sheets with parchment paper or silpats.
2. Wet Ingredients: In the bowl of a stand mixer, add all the wet ingredients (butter, eggs, sugars and vanilla) and mix until combined.
3. Dry Ingredients: In a