Welcome to the weekend, my friends! Despite the rain in the forecast, we’re hoping to sneak out for a short hike today whenever the weather gives us a break and we might get in some Frisbee golf too. (FYI I’m awful, but it’s still fun.) This is an Easter weekend full of family and friends for us.
I’m simmering some green chile stew for dinner tonight and tomorrow will be a waffle brunch after church followed by country-style ribs for dinner. We don’t have a traditional menu for Easter most years and it’s fun to play it by ear.
ON THE BLOGS THIS WEEK: Whether you’re dressing up a salad or slathering it on a burger, Thousand Island brings a punch of flavor that’s downright irresistible. Creamy mayo meets tangy ketchup along with the pop of diced pickles and a sprinkle of zesty onions in this recipe for Thousand Island salad dressing.
Want to know how to make perfect French Bread Pizza? This method creates cheesy pizzas with a crispy crust. It’s homemade pizza that’s fast enough for a quick lunch or casual dinner.
Smashed Brussels Sprouts with balsamic glaze are the candy of the vegetable world. I simply can not eat just one!
Hash Brown Waffles are hot, crispy potato perfection. They’re perfect for breakfast, lunch, or dinner and they make a terrific base for all kinds of toppings.
Topped with warm blueberry compote, these crepes are a breakfast that my kids would love to eat every day. Blueberry crepes are a breakfast lover’s dream come true.
Chocolate dipped Coconut Macaroons are rich, sweet, chewy cookies that are almost candy-like. While they’ve been a holiday favorite for as long as I can remember, coconut macaroons are a treat we enjoy year-round.
Vanilla sweet cream ice cream filled with chunks of birthday cake and plenty of sprinkles is as much fun to make as it is to eat! Birthday cake ice cream is my current favorite flavor. And yes, I just declared a new favorite ice cream for at least the 10th time on this website. How could I possibly choose a forever favorite when I’m constantly trying new flavors to share with you?
What I’m CRAVING: All the s