Honestly I’m one those people who believes that dessert should be eaten first. Ally, the lead female character in “Remember Me”, played by Emilie de Ravin explains it best. I don’t see the point in waiting…I couldn’t agree more! Just in case you’re dying to see that clip, here you go Remember Me: Dessert First Scene. Okay, no more waiting! Here’s an amazing round up of 15 ice cream cake, pie, and cupcake recipes. [Read more…]This post may contain affiliate links, please review my disclosure policy .
Grilled meat, fresh salads, and zesty sauces are the flavors of summer. Unfortunately, many BBQ recipes have unhealthy, processed ingredients like preservative-laden salad dressings and artificially colored sauces. The good news is BBQ food does not have to be unhealthy in order to taste good! Real food ingredients shine in this collection of healthy summer barbecue recipes to bring to your next bash. The best part is – you won’t miss any flavor whatsoever! Wholesome, fresh ingredients bring plenty of flavor to the table.disclosure policy .
I remember spending summer and spring vacations on my grandparents’ farm in a small town called, Hawi. It was a quaint little town in North Kohala, on the island of Hawai’i. My cousin and I would plant and harvest corn or watermelon, and pick macadamia nuts. My grandfather had the crops mentally divided up. Some were kept, while the rest were sold, donated or gifted. Such amazing memories, that I wish I had appreciated at the time. In honor of those amazing summers; a roundup of 15 corn on the cob recipes perfect for the season. [Read more…]This post may contain affiliate links, please review my disclosure policy .
It’s officially fall so let’s break out the pumpkin recipes. My Aunty May has a library of ideas, all that require a touch of TLC when creating. She’s mastered Grandma’s special recipes so she’s become my official “go to” person for those moments when I’m feeling nostalgic. It’s hard to imagine food can be filled with so much soul, but it can.
Not surprising Aunty May is also my 2nd mom. When I couldn’t find the strength to walk into my father’s funeral service, she swooped me up and gave me strength. So it’s an honor to be able to share this special Fall treat with you, Aunty May’s Pumpkin Crunch Recipe. Enjoy!
Aunty May’s Pumpkin Crunch
- 1 large can pumpkin
- 1 large can Carnation Evaporated Milk
- 1 cup sugar
- 3 extra large eggs, slightly beaten
- 1 box yellow cake mix with pudding
- 1 cup chopped walnuts
- 2 blocks melted butter
- 1 – 2 Tablespoons pumpkin spice (add to taste)
- 1 pkg. 8 oz. cream cheese
- ¾ cup Cool Whip
- ½ cup powdered sugar
- Pre-heat oven to 350 degrees.
- Line 9×13 pan with waxed paper.
- Mix pumpkin, evaporated milk, sugar, eggs and pumpkin spice together.
- Pour one (1) box cake mix (dry) evenly over pumpkin mixture and sprinkle nuts on dry cake mix.
- Spoon melted butter over nuts evenly.
- Bake 50-60 minutes at 350 degrees.
- Invert and peel off waxed paper when slightly cooled.
- Mix frosting ingredients and frost when pumpkin crunch is still slightly warm to spread evenly.
- Refrigerate until firm.
- 1 onion, diced
- 4 cloves of garlic, diced
- 1 pound of chop steak, sliced
- 6 bunches of pak choi chopped
- oyster sauce
- sesame oil
1. In a heated (medium high) pan or wok, add a little vegetable oil.
2. Add onions and garlic. Cook for a couple of minutes.
3. Season beef with pepper.
4. Add beef to the pan. Brown on both sides.
5. Add 2T shoyu, 2T sesame oil, 2T oyster sauce, and pepper.
7. Add pak choi.
8. Add another 2T of shoyu, sesame oil, and oyster sauce.
9. Cover pan. Cook for 2 minutes.
10. Taste. Add more shoyu, sesame oil and oyster sauce as desire.
11. Cook till desired tenderness of pak choi.This post may contain affiliate links, please review my disclosure policy .