Strawberry Cheesecake Ice Cream is a sweet and tangy combination of smooth, creamy cheesecake ice cream and fresh strawberry swirls.

Cheesecake Ice Cream

This ice cream tastes exactly like cheesecake. It’s such a unique flavor that I’ve actually confused guests a time or two when serving this cheesecake ice cream. Have you tried cheesecake ice cream?

In this recipe, the cream cheese and the sour cream provide plenty of tang and that is balanced by the sweet strawberries and the sugar. A squeeze of lemon brightens the flavors and ties it all together.

Turtle cheesecake popsicles are swirled with caramel, then frozen into popsicles. Once frozen, they’re dipped in chocolate and sprinkled with nuts. I absolutely love these and my kids can’t get enough of them.

Strawberry Cheesecake Ice Cream

With a quick strawberry puree that can be made from fresh or frozen berries, strawberry cheesecake ice cream is a treat that can easily be enjoyed year-round. I absolutely love the flavor, the texture, and even the look of this ice cream.

Strawberry Puree Ingredients

• strawberries
• sugar

Ice Cream Ingredients

• cream cheese 
• sour cream
• lemon
• heavy cream
• milk
• sugar
• vanilla extract
• kosher salt

This ice cream can be made with fresh or frozen berries. If you are us

With a bright berry flavor, a stunning red color, and a smooth velvety texture, homemade strawberry sauce beats anything you can buy at the store.

Homemade Strawberry Sauce

Even though I look forward to berry season all year, this sauce can (and frequently does) get made with frozen berries too. So, if you can’t get your hands on perfectly sweet ripe berries right now, don’t worry.

There’s still a batch of homemade strawberry sauce in your future. Making the sauce is as simple as combining berries, a bit of sugar, and a squeeze of lemon in a saucepan. Easy peasy!

Bring it to a boil and then simmer it for a few minutes. It’s as easy as can be to make and you’ll be enjoying it all year long.

Fresh Strawberry Sauce

Once you’ve tried your hand at making a fresh strawberry sauce (and have tasted it!) you’re going to be hooked. Luckily, it’s a fabulously versatile sauce, you’ll find yourself pouring it over all kinds of things.

Drizzle fresh strawberry sauce over pancakes or waffles for a brunch that will leave everyone smiling. Add a spoonful to a bowl of yogurt with granola for a great weekday breakfast.

Warm the sauce and turn it into a strawberry ice cream topping, as we do with this simple berry sauce. Strawberry sauce for cheesecake can be poured over individual slices of cheesecake, or swirled into the batter before baking.

Try using the strawberry sauce as a glaze for grilled chicken or salmon, the savory options are great as well.

Strawberry Sauce

Shrimp and sausage fried rice has officially been added to the list of our favorite dinners. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a quick and easy weeknight dinner! 

Shrimp and Sausage Rice

Okay, let’s just admit it. I’m fried rice obsessed. Ever since I tried my friend Julie’s tips for perfect fried rice, I’ve been making different versions at least once a week.

In case you’re wondering, oh yes, we still love the Fried Rice with Ham and Vegetables that I shared a while back. All three of my kids have declared fried rice to be one of their favorite meals now.

I love shrimp fried rice, as evidenced by this older classic shrimp fried rice recipe. I have tweaked it so much over the years, it is past due for an update. (Especially now that I’ve learned just how much better fried rice can be?!)

Sausage Fried Rice

Recently, I had some kielbasa sausage in the refrigerator and shrimp in the freezer calling my name, so this became the latest variation of fried rice that we’ve fallen in love with.

As soon as I tasted it, I knew I needed to share it with you. Sausage or kielbasa with shrimp is always a great combination.

The first thing to know when making fried rice is that you’ll need a large deep-sided skillet. Trying to use a shallow or smaller pan will just leave you frustrated and likely with a mess on your

Creamy Lemon Dip served with fresh berries, graham crackers, or shortbread cookies is a light summery dessert that is perfect for sharing with friends.

Lemon Fruit Dip

I made this dip for a pool party with friends a while back and it disappeared lightning-fast. Kids and adults happily scooped it up with the dippers and then nearly licked the bowl clean.

The fluffy sweet fruit dip is tempting enough straight off the spoon, but when you serve it with graham crackers, fresh strawberries, or shortbread cookies? I can tell you for a fact that no one is able to resist it.

For the lemon curd in this dip, I used my 5-Minute Microwave Lemon Curd. It turns out perfectly every time and it’s honestly easier than going to the store to buy lemon curd.

That recipe will make more than you need just for this lemon dip, but you won’t be sad about that.

Easy Fruit Dip Recipes

Fruit dips and plenty of fruit to dip into them are some of my kids’ favorite snacks. I’ll happily find any excuse possible to make and eat all of these dips.

Thick and creamy, cinnamon spice yogurt takes about 10 seconds to stir together and it makes a great dipping sauce for apples. It’s also a terrific breakfast with a sprinkling of granola and berries.

Crunchy peanut butter apple dip is simple and slightly sweet, perfect to enjoy with apples, pretzels, or about anything else you might want to dip into it.

This creamy cranberry jalapeno dip is lightly sweetened and balanced with just a hint of heat from the peppers. Served with crackers and pretzels or spread on toast, this is an unforgettable holiday treat.

This peanut butter and honey yogurt dip was “officially” named a favorite snack in our house when my boys were little. I made it on repeat for months! Who knew that yogurt would be such a great match for peanut butter? It makes the dip smooth and creamy and adds a slight tang that is balanced nicely by a bit of honey.

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This citrus jicama avocado salad has all the textures you want in a salad and the homemade salad dressing is so fresh and flavor packed.

We just made the yummiest salad with leftovers! I wanted a side to go with our carne asada tacos, and I didn’t want to make black beans or spanish rice like we usually do. So I decided to make a fresh salad with some leftover produce in the fridge. I love the crunch of the jicama and the creaminess of the avocados! And the homemade salad dressing is bright and so citrus-y!

I had seen a few similar recipes by simply recipes and Jessica Gavin but didn’t have mango so I decided to wing it with the produce we had. We ate it fresh but found it tasted better at the end of the meal so letting it sit is key!

Ingredients for Jicama Avocado Salad

You’re going to be hitting the produce section hard for this one, and the rest of the ingredients you probably already have at home. Here is what you will need:

For the Salad

• Jicama – slice it thin and then julienne it
• Avocados – sliced thin
• Oranges – remove the peel with a knife and then cut slice it into wedges
• Red Onion – I go back and forth on whether to include this. If you’re an onion lover, then keep it, but if you don’t have one on hand, it’s ok to leave out.
• Cilantro – give it a good chop
• Feta – adds a nice salty taste and really amps up the flavor of the salad

For the Dressing

• Orange Juice – fresh squeezed is preferred
• Lime Juice – fresh is best, of course
• Olive Oil – the base for the dressing
• Apple Cider Vinegar – adds some extra tang and zip
• Salt – boosts the flavor
• Cayenne – adds the tiniest bit of heat

The measurements for each ingredient can be found at the end of this post in the recipe card.

What is Jicama?

Jicama is a bulb shaped root vegetable that is actually in the turnip family. It has a brown papery exterior that usually gets peeled and the interior is starchy and white. It has a similar taste to an apple but is less sweet and it’s texture is super firm and crisp like an uncooked potato.

How to Julienne Jicama

Peel the entire bulb with a vegetable peeler and then cut it in half . Place half of the jicama so it’s flat side down, and then slice it with a very sharp knife into 1/4 inch slices. Then take 2 or 3 slices and slice them the opposite way into 1/4 inch slices so