Recipes

Strawberry Pound Cake Kabobs With Chocolate Drizzle #SundaySupper #FLStrawberry

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I don’t know about you, but as soon as Florida strawberry season is here, I can’t help but do a little strawberry dance! These red gems of juicy goodness are the perfect portable bite and they can be eaten anytime anyplace. Just wash and eat!

You may not know this, but Florida strawberries are actually harvested in the winter.  Yep, it is true! These beauties are available from November through April so we can enjoy them regardless of the weather outside!

If you don’t see Florida strawberries carried at your local grocery store, be sure to ask your produce or store manager. You will be glad you did. There is nothing like a Florida strawberry!

Not only are Florida strawberries delicious, they are also packed full of nutritional benefits. Strawberries are virtually fat free, have no cholesterol, and did you know that just 8 medium strawberries contain more Vitamin C than one orange? Click here for more nutritional info.

When I bought my first pound of Florida strawberries this year I was torn what to do with them. They were so sweet! I made a few smoothies, dipped some in chocolate and of course just ate them by themselves! I knew that I wanted to create an extra special treat with these beauties so I decided to make Strawberry Pound Cake Kabobs With Chocolate Drizzle. This is such a fun and easy recipe and a great use of strawberries! With Valentine’s Day just around the corner these would be the perfect nutrient-packed treat that anyone is sure to love! 

Strawberry Pound Kabobs With Chocolate Drizzle

Ingredients:

Pound cake cut into small cubes. I made my own, but you can use store bought as well.

Florida Strawberries washed and cut into half-sized pieces

Melting chocolates

Kabob or skewer sticks

Directions: 

Place a piece of strawberry on a skewer, then a cube of pound cake. Alternate back and forth until you have done this several times per each skewer.

Melt your favorite chocolate in the microwave and drizzle over the finished skewers.

Serve and enjoy! You won’t be able to eat just one! The juice from the Florida strawberries mixed with the pound cake and chocolate is oh-so amazing! 

Additionally, you can enter the #FLStrawberryCapContest for your own Strawberry Cap and you could win a Florida getaway with your family at the gorgeous Trade Winds Islands Resorts on St. Pete Beach! How much fun would that be? You can see all of the details to the contest HERE.

Need more Florida winter strawberry inspiration? Visit Strawberry Sue or follow Strawberry Sue on You Tube or Twitter. Florida Strawberry can be found on Facebook, Twitter, Instagram, Google +and Pinterest.

What is your favorite way to use Florida Strawberries? I would love to hear!

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Three Ingredient Slow Cooker Potato Soup

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I have been making this recipe for quite some time now and thought that it was

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time to share it with you all! I previously used to make my Slow Cooker Potato Soup with frozen hash-browns and one day when I was in the grocery store I saw that the refrigerated Simply Potatoes hash-browns were on sale Buy One Get One Free so I decided to give them a try instead. I actually love them better than the frozen ones. This recipe cannot be any easier. I am all about simplifying my life this year and this recipe is just that! Even though it is simple, it is crazy delicious! And, you can add whatever toppings that your family loves to make it even more delicious!

INGREDIENTS:

2 bags of Simply Potatoes Diced Potatoes With Onions (I like the ones with onions as it gives the soup nice flavor) You can also use the frozen Ore Ida brand. I have also used the shredded hash-browns before and they work just as well. Wh

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atever you prefer is fine.

1 Large Carton of Chicken Broth (you may need more if it seems like the potatoes are cooking down)

1 Block of Cream Cheese

DIRECTIONS:

Place the 2 bags of Hash-browns and carton of chicken broth in the slow cooker and place on low for 6 hours.

Towards the end of the cooking process cut up the block of cream cheese into small chunks and place in the slow cooker. Let melt into the potato mixture for another 30 minutes or so. If the mixture seems to thick you can add more chicken broth.

Top soup with your favorite toppings like bacon, cheese, green onions, etc… and serve.

Enjoy! This is one of our favorites!

Baked Blueberry Oatmeal

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One of my husband’s favorite breakfast foods is oatmeal. I recently came across several recipes for Baked Blueberry Oatmeal and decided to give it a whirl on my own. All I can say is–this is absolutely delicious! My husband kept raving about how yummy this was! Not only is this recipe delicious, but it is also very frugal and super easy to make. You could substitute any fruit for this and I think that it would be delicious! I also love the fact this recipe does not use oil but rather applesauce!

If you love this recipe don’t forget to PIN it!

INGREDIENTS:

4 tablespoons of melted butter

1/2 cup brown sugar

2 eggs

1 cup of applesauce (I used the cinnamon variety and it was delish!)

3 cups of quick oats

1 1/2 cups milk

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 teaspoon of cinnamon

1 cup of frozen blueberries (I used an entire 10oz. bag)

 

DIRECTIONS:

Mix together the melted butter, brown sugar, applesauce, eggs and milk in a bowl.

In a separate bowl add the oats, baking powder, salt and cinnamon.

Combine the wet mixture with the Oats mixture and add in the frozen blueberries.

Place in a greased baking dish (around 9×9 size)

Bake in a 350 degree oven for 35 minutes.

Serve and Enjoy!

*I love this recipe because you may actually prepare it the night before and place in the refrigerator until the next morning to bake. If you do this add a few extra minutes to the baking time.

Easy Breakfast Pizza

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affiliate links or sponsored content. Please see my disclosure policy)

Do you ever have those nights when you want Breakfast for dinner? Every once in awhile it is fun to switch things up! I came up with the Breakfast Pizza recipe last month and my family just loves it! This is also a great recipe to take for Brunches. Not only is is yummy, but super easy!

If you love this recipe, don’t forget to PIN IT!

Breakfast Pizza

Ingredients:

1 roll of Breakfast Sausage. I used Turkey Sausage but any kind will do. You could even use Bacon here if you prefer.

6-7 Eggs

1 8oz. Bag of Shredded Monterrey Jack or Cheddar Cheese

1 can of Pizza Crust

1 Block of Cream Cheese

 

Directions:

Pre-bake the Pizza Crust in a 350 degree oven for about 5 minutes.

Brown Sausage in a skillet. Place the block of Cream cheese with the Sausage and let it melt together. Season with salt and pepper for taste.

Spread the Cream Cheese Sausage Mixture over the Pizza Crust. This will be your “Sauce” for the Pizza.

Scramble your eggs in a non-stick skillet then place on top of the Sausage Cream Cheese mixture.

Place Cheese on top of the Scrambled Eggs and Sausage

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Cream Cheese mixture.

Bake in a 350 degree oven until Crust is golden and cheese is melted.

Enjoy! :D

Options: You could really add whatever toppings that you like to this pizza. I was thinking that maybe shredded hashbrowns or Green peppers/onions would also be tasty additions.

Easy Garlic Parmesan Chicken

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I haven’t posted this recipe in awhile, but it is one of our favorites and is what is for dinner tonight!

If you are searching for ways to incorporate more veggies into your diet

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, here’s a great and yummy recipe to try! My family always gobbles it up! In fact, the next time that I make this dish I am going to double it! Garlic Parmesan Chicken is so easy and full of flavor. My husband told me that this dish tasted like something you would get at a restaurant! The spinach and garlic with the chicken and parmesan just all go together so be

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autifully!

If you love this recipe, please don’t forget to PIN it HERE!

GARLIC PARMESAN CHICKEN

INGREDIENTS:

3 Tablespoons of butter

6 Cloves of Minced Garlic

2- 3 Chicken Breasts Chopped into Bite Size pieces

Sea Salt

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1/4-1/2 Cup Parmesan Cheese or more to your liking

2 Cups Fresh Spinach (I actually used the entire bag and it wilted down a l

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ot)

DIRECTIONS:

Sautee the Garlic in the butter just until golden.

Add the Chicken Breast pieces and a pinch of salt and cook until no longer pink.

Add the parmesan cheese and let it melt through the chicken mixutre.

Now add the spinach and let it wilt through.

Serve over pasta or Zucchini noodles. I served it over Zucchini noodles (made from my Veggeti) and it was absolutely divine!

Recipe adapted from Simply Healthy Home

Four Ingredient Butterfinger Pie

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If you need a quick and yummy dessert this weekend, this one is always a hit!

One of my all-time favorite candy bars is the Butterfinger so this recipe is right up my alley! It is not only delicious but super easy as well. In fact, it has only 4 ingredients!

**If you love this recipe don’t forget to Pin it HERE!

INGREDIENTS:

1 pre-made Graham Cracker Pie Shell

1 8oz. block of Cream Cheese softened to room temperature

1 (12.5 ounce) bag Fun Size Butterfinger candy bars, crushed

1 12oz. container of Coo

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l Whip

 

DIRECTIONS:

Reserve 1/2 of the crushed Butterfinger Candy Bars.

Mix together the Softened Cream Cheese, Cool Whip and Crushed Butterfinger Bars. I used a hand mixer to make sure that everything is incorporated together.

Place mixture in the pre-made Graham Cracker Crust.

Sprinkle the reserved Crushed Butterfinger Bars on the top of the pie.

Refrigerate for at least two hours or until ready to serve. This tastes even better the longer that it sets.

Enjoy! You will not be able to stop at one piece! 

Easy 5 Ingredient Chocolate Eclair Cake

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One of my all-time favorite desserts growing up was Chocolate Eclair Cake. The rich chocolatey topping with the smooth pudding and graham crackers all marry together to form one yummy dessert! My friend Charity introduced me to this recipe that only requires 5 ingredients. This dessert will knock your socks off! And, the longer it sets in the refrigerator the better it gets! This is definitely a crowd-pleasing dessert and perfect for a potluck! It is also very frugal recipe. I purchased all of the ingredients for this dessert at Aldi for under $5!

*If you love this recipe don’t forget to PIN it HERE!*

INGREDIENTS:

2 small boxes of Instant Vanilla Pudding

1 8oz. container of Cool Whip

3 Cups of Whole Milk

1 box of Graham Crackers

1 Tub of Milk Chocolate Frosti

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ng

 

DIRECTIONS:

Grease a 9X13 pan with butter.

Mix the 2 boxes of pudding and the 3 cups of milk in a large bowl for about 2 minutes. Fold in the container of Cool Whip.

Place a layer

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of Graham Crackers in the Pan.

Layer half of the Pudding/Cool Whip mixture over the Graham Crackers.

Place another layer of Graham Crackers over the Pudding Mixture.

Add the remaining Puddin

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g Mixture over th

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e Graham Crackers.

Lastly, place one more layer of Graham Crackers on top of the Pudding/Cool Whip mixture.

Heat the Chocolate Frosting in the Microwave for about 20-30 seconds to soften it.

Place the Choclate Frosting over the last layer of Graham Crackers and spread it evenly across like you are frosting a cake.

Chill in the Refrigerator for at least 4-5 hours. I find that if you let this set overnight in the refrigerator that it tastes even better!

Slow Cooker Chicken Tortilla Soup #SundaySupper

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This soup is always a hit whether you are cooking for a few people or a crowd! I love this recipe because you poach the chicken breasts right in the slow cooker so that they get full of flavor. This recipe also uses salsa in place of diced tomatoes which I love! Please let me know if you try this and what you think about it!

Slow Cooker Chicken Tortilla Soup

Ingredients:

3 large frozen chicken breasts

1 16 oz jar of your favorite salsa

1 large carton of chicken broth

1 15-oz can of corn

1 15oz. can of black beans

1/2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. garlic powder

dash of salt/pepper

Directions:

Place the Chicken Breasts on the bottom of the slow cooker.

Add the chicken broth and jar of salsa. Make sure that the chicken breasts get covered with the liquid.

In a separate bowl, mix together the spices with the black beans and corn and place in the slow cooker.

Squeeze the juice of half a lime over the mixture.

Cook on on low for 6-8 hours.

Take the poached chicken breasts and shred them throughout the soup mixture. Let continue cooking for another 30-45 minutes.

Serve and add your favorite toppings like sour cream, avocado, cheese, lime, cilantro, green onions, tortilla chips, etc….

Enjoy!