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Hot Fudge Butterscotch Brownie Milkshake #FoodieFriday

Brought to you by Home Maid Simple
and Simple Living and Eating

Happy Fathers Day Weekend! I got the idea for this milkshake from eMeals Fathers Day Menu. They had these yummy looking photos and a recipe for Caramel Brownie Chunk Milkshakes that just made my mouth water. Now I know how much Mark loves milkshakes, but he loves them loaded! So I made some twists of my own, to create this Fathers Day treat. Enjoy

Hot Fudge Butterscotch Brownie Milkshake

Ingredients

1/2 cup Milk

4 cups Vanilla Ice Cream

5 brownies (I made Rodelle’s Football Brownies, and just skipped shaping them)

Hot Fudge Sauce

Butterscotch Caramel Sauce

Honey Coated Dried Banana Slices, chopped

Directions

Blend Milk and Ice Cream in a blender until smooth. Add 2 1/2 brownies, and continue blending. Add in about 2 TBS of the Hot Fudge Sauce, and blend once more.

Pour the milkshake into cups. Drizzle with more hot fudge, butterscotch sauce, and top with banana slices. Enjoy.

Stuck on what to make this Fathers Day? Check out some of these recipes from last week’s party!

From left to right, top to bottom

Bacon & Cheese Savory Bread from Will Cook for Smiles
BBQ Chicken Pizza from Call Me PMC
Caramel Brownie Chunk Milkshake from eMeals
Grilled Herb Pork Chops from Miz Helen’s Country Cottage
Chocolate Banana Pudding Pie from The Home Heart
Sliders with Mushrooms, Swiss Cheese and Onion from Feeding Big

In Mark’s opinion, you should ask your Father how he likes his steak, and cook him up a nice slice of steak, served with real homemade mashed potatoes, and some sauteed mushrooms. I guess I know what we’re having this Sunday.

Come see where I Party!

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June 14, 2013
Sesame Chicken Lettuce Wraps #FoodieFriday

Hosted at Home Maid Simple
and
Simple Living and Eating

Last year I received Feeding the Dragon: A culinary travelogue through China with recipes. It has continued to be my go to book for Authentic Chinese Cuisine. Last week, I decided to try the lettuce cups again, but since I didn’t have all the ingredients, I did what I do best and substituted with what I had. Oh they turned out so wonderful! I hope you enjoy.

Sesame Chicken Lettuce Wraps

Ingredients

2 TBS Soy Sauce

2 TBS Toasted Sesame Oil

1 TBS Rice Vinegar

1/2 tsp salt

1/2 tsp sugar

1 tsp powdered ginger

3 TBS vegetable oil

3 cloves garlic, minced

1/4 cup sliced radishes (I used mine fresh from the garden!)

1 can Water Chestnuts, drained

2 TBS Sesame Seeds

3 boneless, skinless Chicken Breasts, chopped into bite sized pieces

Lettuce Leaves

Directions

In a small bowl mix together the soy sauce, sesame oil, vinegar, salt, sugar, and ginger. Set aside.

In a large frying pan, or wok, heat vegetable oil over medium-high heat. Add chicken when the oil is warm, and cook until no longer pink inside – about 10-15 minutes.

Add the garlic, radishes, and water chestnuts. Turn heat down to medium, and cook for 3-5 minutes, stirring periodically. Add the liquid mixture, and sesame seeds. Cover and cook for another 2-3 minutes.

Serve in Lettuce leaves.

Enjoy!

~FEATURES~

If I haven’t said it enough yet, Thank you all so much for being a part of Foodie Friday! Some of you have been linking up with us for over a year now, and some of you are new. I enjoy browsing your recipes all week long. Many of you have taught me more about health foods, while some of you tickle my tastebuds with your decadent desserts. I hope you all continue to enjoy Foodie Friday, and the joy food can bring to the home. Here are my favorites from last weeks party.

Baby Zucchini’s Roasted with Herbs

From Gluten Free A to Z

With my zucchini plants growing nice and big, I was excited to find this recipe. We’ll for sure try it out once we have our fresh zucchini grown.

Grilled Shrimp Skewers with Lime Marinade

From Feeding Big

These would be so good plain, but also in a myriad of different dishes. Plus, using the grill keeps the house from heating up!

Chocolate Stuffed Pastry Flower Pods

From Will Cook for Smiles

You have to go read about the adventure that led up to these pretty pastries! The bonus is the short list of ingredients, and easy directions!

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June 7, 2013
Venice’s Chicken #FoodieFriday

Hosted at Home Maid Simple and Simple Living and Eating

In an effort to spend more time with my kids one on one, and to hopefully get them eating better, I assigned the 3 older kids a meal they must help prepare. Princess C was given breakfast since she is usually the first one awake. Princess R helps me with lunch, because sandwiches are easy for an independent 3 year old to handle. Last Princess V as the oldest, and most picky child, is helping me make our dinners.

Wednesday night I knew I wanted breaded chicken, but I decided to let Princess V choose the spices. We grabbed our spice turn and began smelling the spices, until she had a combination of smells she enjoyed. Enjoy this very tasty chicken made by a 6 year old chef in training!

Venice’s Chicken

Ingredients

1 cup flour

1/2 tsp Rosemary

1/2 tsp Basil

1/4 tsp Garlic Salt

Dash of Pepper

1 cup Milk

5 boneless, skinless Chicken tender strips

2 TBS Olive Oil

Directions

1. Heat the oil in a large skillet.

2. Mix the flour and spices in a medium sized bowl. Pour the milk into a second medium sized bowl.

3. One at a time, dredge the chicken strips through the milk, and then the flour mixture.

4. Fry in the heated skillet 10-15 minutes, or until no longer pink inside. Turning once for an even browning.

5. Serve with green beans, and home made bread.

~FEATURES~

Prosciuto, Melon and Herbed Provolone
From Soliloquy of Food and Such
A fancy twist to eating Melon – I’m excited to try this light appetizer at my next get together.

Corn Salad and Goat Cheese
From Prudent Living
I’ve never tried Goat Cheese, but now I really want to!

Strawberry Apricot Swirl Ice Cream
From Jazzy Gourmet
I vow to buy an ice cream maker this summer! Fresh fruit really makes a summer treat.

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May 31, 2013
Chicken Mango Wraps with Citrus Ginger Dressing

Home Maid Simple

and

Simple Living and Eating

February is a crazy month of cooking for me. Mark and I usually stay in on Valentines, and then we have Princess C’s birthday 2 days later. I try to keep the rest of the month pretty simple in terms of food. I saw a recipe for Pacific Rim Wraps in my Carnation cookbook, and really wanted to give them a try, especially with how easy wraps are to make. I changed up the ingredients for the filling, but the original dressing was just perfect. Enjoy!

Chicken Mango Wraps with a Citrus Ginger Dressing

Ingredients

4 cups Red leaf lettuce, chopped

3 cups shredded cooked chicken

1/2 cup dried Cranberries

1 Mango sliced

6 tortillas

Dressing

5oz can Evaporated Milk

5 Tbs Lemon Juice

1/4 vegetable oil

3 Tbs Sugar

2 tsp ground ginger

1 tsp salt

1/4 tsp black pepper

Directions

Combine the lettuce, chicken, cranberries, and mango in a medium bowl. Set aside.

In a jar, combine all the dressing ingredients. cover with a lid and shake until mixed well. Pour 1/2 cup dressing over the salad mixture. Place 1 cup salad mixture onto each tortilla, and wrap up. You can use the remaining dressing for dipping.

Thank you all for continuing to link up with us! I’m doing better at visiting all your recipes, but there are so many of you, and my days get pretty crammed with the kids. I will continue to try and visit and comment on all, though. You are all so creative.

~Features~

Prawn and Potato Soup

from Mama Cook

This soup looks perfect to chase away the last of the cold.

30 Minute Dinner Rolls

from The Rehomesteaders

I actually tried these out this past week, and they were great! Mark especially loved them.

Strawberry Cream Soda

from Living a Renaissance Life

I don’t drink soda very often, but this looks like a refreshing change from store bought.

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February 15, 2013
Baked Spaghetti Alfredo
Have leftover spaghetti? Try this baked spaghetti alfredo with your leftovers and never waste a good meal again.

Spaghetti used to be a weekly staple around here. Until I ran out of spaghetti sauce. And then continually forgot to put it on the grocery list. One day I was just wanting a good spaghetti and thought maybe I could create my own alfredo.

I won’t share that recipe with you because it was not very good.

What was good though, was my creation from its leftovers. I tossed in some more liquid, covered it in cheese, and this baked speghetti alfredo was born. The whole family loved it, and I hope you will too.

The recipe can be made either from scratch or with leftover Alfredo Spaghetti.

Baked Spaghetti Alfredo
Baked Spaghetti Alfredo

2018-01-04 18:53:22

Whether you use leftovers or make it from scratch, this baked spaghetti alfredo will be a family hit.

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Ingredients

8oz Spaghetti

16oz jar alfredo Sauce

precooked meatballs (or make your own)

4 mushrooms, sliced

1/4 cup Parmesan Cheese

Instructions

Cook spaghetti according to the package directions. Preheat oven to 350 F.

Grease a 9×9 pan.

Once the spaghetti is cooked, drain, and put in the prepared 9×9 pan. Mix the mushrooms and meatballs in a small bowl with the alfredo sauce. Pour over the noodles evenly. Top with Parmesan and bake for 25-30 minutes.

Notes

Is using leftover alfredo spaghetti, add a bit of whipping cream and evaporated milk before baking.

By Home Maid Simple

Home Maid Simple http://www.homemaidsimple.com/
A quick way to do this is just to toss leftover spaghetti in a pan with some sauce and add cheese to the top. You can make it so many ways, and have many different flavors to choose from depending on what you have leftover from a Spaghetti night, or what sauces you choose to use.

My failed attempt at an alfredo sauce had me adding a little whipping cream and evaporated milk to my dish to get a little more moisture. Now go, have fun, and know that even a disaster can be turned into something yummy!

Hosted here and Simple Living and Eating

~Features~

Roasted Asparagus Soup

from Real Food Forager

We’ve had a serious cold front hit this week, and I’m looking for warming to the core healthy soups. This one is just lovely.

Crab and Chipotle Aioli Deviled Eggs

from Steak N Potatoes Kinda Girl

Is she serious? I about died and went to heaven looking at these beauties. I’m a pretty traditional deviled egg kinda girl, but these are going on the must try!

Strawberry Custard Powder Cake

from Simply Sweet N Savory

We’re in the midst of planning a Strawberry Shortcake party for my almost 5 year old, so when I saw this custard, I knew it was going on the drawing board for the party.
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February 1, 2013

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