Color Me Kris: delicious recipes

Showing posts with label delicious recipes. Show all posts

This is one of those dinners that can be tossed together quickly on a weeknight. It's pretty much a staple in our household. Super easy and equally delicious. You need 3-4 peppers. I prefer green, but yellow red or orange would work just as well.

Each pepper is sliced in half length wise and then seeded and rinsed. I use ground Italian sausage, but if you prefer, you can choose ground beef or turkey. You will also need rice. I just grab a package of rice (Knorrs side). They come in a variety of flavors chicken, mushroom, Spanish, fried rice, etc. Just pick your favorite.

Brown your meat in a skillet and season it with salt, pepper, and garlic (cause I add garlic to just about everything) then drain the fat. Cook your rice according to directions. Combine the cooked rice and meat.

Line a cookie sheet with foil and spritz the peppers with olive oil. I do a little on the inside and out. Fill the peppers with rice mixture and pop in the oven at 400F for 30mins. Remove the peppers from the oven and sprinkle with shredded cheese. Place back into the oven for an additional 10mins or until cheese had melted.

Here's What You'll Need:
3-4 Green peppers
1lb. Ground Italian sausage (or beef or turkey)
1 (oz). package of Knorr Rice
1 (16oz). package shredded cheese (I like Mexican cheese blend)
1tbsp Olive oil (or cooking spray)
Salt,pepper, garlic to taste
Here's What You Do:
1. Preheat oven to 400F degrees.
2. Slice peppers in half length wise.
3. Remove seeds and rinse.
4. In a skillet over medium heat, brown your meat;drain.
5. Cook rice according to package directions.
6. Combine rice and meat. Tossing to blend evenly.
7. Place peppers on cookie sheet lined with foil.
8. Drizzle olive oil (or spritz with cooking spray) on peppers.
9. Fill each pepper with meat and rice mixture.
10. Place in oven for 30mins.
11. Remove from oven and sprinkle with shredded cheese.
12. Place back in oven for additional 10-15mins or until cheese is nicely melted.

So you may remember my recent discovery of Earl Grey tea. I added a splash of French vanilla creamer (just as I do with my coffee). Well, I kind of found out that was actually a thing...sorta. There's think drink called a London Fog. The traditional London fog doesn't use the french vanilla creamer, instead it uses milk and vanilla syrup. It's equally as delicious! I added whip cream because I had a sweet tooth. #Heavenly
Here's the recipe. You're welcome.

Here's What You'll Need:
1-2 Earl Grey tea bags (2 if you like a stronger tea)
8oz of water
4oz of milk
1oz vanilla syrup
whip cream (optional)
SN:(A sprinkle of loose leaf tea was added on top just for kicks & giggles)
Here's What You Do:
1. Boil your water (in whatever way works for you) I just toss my in the microwave for 2 mins.
2. Steep tea bags in tea for 3-4mins.
3. While tea is steeping steam your milk (again I just warm mine in the microwave about a min.).
4. Remove tea bags, pour in milk.
5. Pour in vanilla syrup and stir.
6. Enjoy

As you know my wife and I just celebrated an anniversary. Spending a decade (9 years married) with the same person (and not literally choking the crap out of them) is a pretty joyous occasion. Of course my drunken mermaid self celebrated with a little bubbly, but my wife doesn't do alcohol, so it was important for me to create a drink she can enjoy during the festivities as well.

This year we did mimosas. Now the key to any good mimosa is juice, bubbly and a nice garnish. The combinations are endless, and I'll be sharing a few of my favorites (both with and without the booze).

She has a thing for tropical, so I knew I was gonna take that route. Sure, I'm aware it's fall, but it's still in the high 80's here so I'm just gonna keep the theme going. The weather will dictate when it's time to season things up a bit. :)

(Pictured is Fruit Punch (to show you what the container looks like), We used the all tropical and the trash was taken out before I got a pic).

For this virgin Mimosa I used Minute Maid Premium tropical punch, Big Win's pineapple coconut sparkling water and a few frozen peach and pineapple slices. Oh my gosh, the flavors just burst in your mouth! It's soooo flippin' good! If you're like my better half, and have a thing for tropical flavors, this one's a winner. The flavor is pretty intense, a bit on the sweet side, but we're celebrating here, so why not live a little?!

The frozen fruit adds so much because they are the "ice" and then as they thaw in the drink they soak up all the yummy tropical goodness and you get to enjoy them as a treat. Unless of course you're like me and just decide to pour yourself another (while sneaking in a splash of Vodka for good measure..I'm so bad, I know).

The kids (AKA party animals) wanted to try it so I ended up just making a whole pitcher.

[Warning: If your kid runs up to you and tells you "there's been a shipwreck", don't ward him off as crazy, and give a quick "ok." If you do, you will learn the hard way, as you nearly kill yourself slipping on a peachy tropical wet floor.]

Tropical Peach Mimosa

Here's What You Need:
4oz. Minute Maid Tropical Punch
4oz. Big Win Pineapple Coconut Sparkling Water
2 frozen peach slices, 3pineapple chunks

Here's What You Do:
Place frozen peaches and pineapples in bottom of glass
Pour in tropical punch
Pour in sparkling water
Give a quick stir and enjoy.

To make more than a pitcher:
Mix equal amounts of tropical punch and sparkling water
Add in a good amount of frozen peaches and enjoy.

Oh delicious carrot heaven! I just can't take it. I'd ask to be reincarnated as a bunny rabbit if i knew I could be fed these orange tasty treasures all day.

I seriously kept watching over my shoulder and popping them in my mouth. They are that scrumptious! You'll want them all to yourself.

Or maybe I'm just a bona fide veggie pheen. Who knows...

Just get a 1lb bag of carrots. Chop those beauties up into large bite size pieces. Take some butter, melt it and stir in the garlic.

Pour the garlic butter over the carrots and toss them to coat. Sprinkle some salt and pepper on them and a little parsley. Half way through cooking add the Parmesan.

In 30 minutes you'll understand my addiction. And we can eventually both seek help together...you first (wink).

Here's What You'll Need:

1 lb of carrots

2 oz grated Parmesan

3 Tbsp butter

1/2 tsp garlic powder

1 tsp parsley

1 tsp Kosher salt

1/2 tsp black pepper

Here's What You Do:

1. Preheat oven to 400F

2. Cut carrots in pieces or leave them while.

3. Place butter in a microwavable bowl and warm a few seconds until melted. Add garlic to bowl stir. 4. Pour garlic butter over carrots. Toss carrots around in sauce until coated. Season with salt, pepper and parsley.

5. Place in oven for about 20 mins. Remove from oven sprinkle on Parmesan cheese. Place back in over for an additional 10 mins.

Happy Monday my loves!
Anybody in the mood for a yummy veggie recipe? I fell in love with asparagus quite a while ago, but I've been desperately trying to figure out a way to help the kids fall head over heels with it as well. I'm pretty sure I've finally got it! The secret weapon...bacon. Because no one, not even kids, can resist anything wrapped in bacon. Add to that some grated cheese, garlic, and Italian bread crumbs and this veggie is practically irresistible.

You need about a pound of asparagus trimmed at the end and 6 or 7 slices of bacon that's cut in half the long way (so you have about 14 long slim bacon strips).

Combine your bread crumbs, cheese, salt, pepper and garlic in a small bowl. Place your asparagus into a large Ziploc bag and drizzle a couple tablespoons of olive oil on top. Seal the bag and shake it to coat.

Open the bag and empty your bread crumb mixture into it. Again seal and shake the bag really good ensuring you coat all the asparagus.

Remove a few (about 3) pieces of asparagus and wrap in a slice of bacon, then place on a baking sheet. Continue this process until all asparagus is wrapped. Place baking sheet in oven on 400F for about 20mins.
Mommy tested, kid approved! Now if I can just find a way to wrap homework in this stuff...

Here's What You'll Need:
1lb. Asparagus, trimmed
7 slices of bacon, cut in half the long way
2tbsp olive oil
3tbsp Italian bread crumbs
3tbsp grated parmesan
1/2 tsp Kosher salt
1/4 tsp black pepper
1 tsp garlic powder

Here's What You Do:
1. Preheat oven to 400F.
2. Combine bread crumbs and all seasonings in a small bowl.
3. Place asparagus in a Ziploc bag and drizzle the olive oil over the asparagus.
4. Close bag and shake to coat asparagus in oil.
5. Open bag and add bread crumb mixture.
6. Close bag and shake to coat asparagus.
7. Take 3 asparagus pieces and wrap with one slice of bacon, placing it on a baking sheet.
8. Continue step 7 until all asparagus is wrapped and on sheet.
9. Place baking sheet in oven for 20mins or until bacon is done.

Hello my loves!

The past few weeks at the grocery I've been eyeballing these tiny cabbage like thingies. I'm such a huge veggie thot (I can't believe I just said that) but well gotta call it like I see it. I've been with every veggie you could possibly name, accept these guys. There's no real rhyme or reason why, just haven't tried them yet.

Well over the weekend, my darling wife took me to my favorite place (Olive Garden), and these guys were on the menu.

{By the way, if you haven't tried my Zuppa Toscana recipe (An amazing Italian soup) check it out here.}

The sprouts were offered two ways, cheese and bacon or a balsamic version. They both sounded equally scrumptious, but you know me and my cheese. I had to go with the bacon and cheese. I'm so glad I did. I literally could not stop eating them. I mean every single green morsel. I would of licked the plate, but I didn't want to be judged.

This time when we went to the grocery store the first thing I did was toss a pound of these round greens into the cart and seat belted them in. What you don't lock your food in?

I mean usually I don't either, but I kept thinking about how much the spouts reminded me of Cabbage patch kids. I had to make sure these precious little babies were safe (so I could devour them at home).

Cruel, I know.

Exactly why I wouldn't lick the plate at OG. #PeopleAreSoJudgy

But once you get a taste of the deliciousness in this dish, I assure you, you will know exactly where I'm coming from. And if I see you carefully locking your little cabbage babies in, I promise not to judge and may even ask do you need any assistance in giving them a nice warm bath and making sure they are perfectly cooked, I mean coddled. Coddled, sweetheart. Em. em.

Here's What You'll Need:
1lb. Brussels sprouts
5 pieces of bacon; sliced into small pieces (I cut each slice into about 5 pieces)
1/2 cup of grated Parmesan
1.5 tsp of garlic
Kosher salt and black pepper to taste

Here's What You Do:
1. Put on a pot of water and lightly season water with kosher salt (about a tsp).
2. Peel off any leaves that look wilted (may be yellow in color) and trim off bottom if you would like.
3. Place sprout in boiling water for about 5mins, then immediately remove from heat, drain, and dump into bowl into ice water.

4. In a shallow pan, over medium heat cook bacon until almost crisp.
5. While waiting for bacon to cook drain water from sprouts and cut them in half the long way.
6. Once bacon is mostly cooked, add sprouts to the pan, facing cut side down.
7. Allow sprouts to sear in bacon fat for a 4-5 minutes.
8. Add garlic and salt & pepper to taste.
9. Move sprouts around pan and allow to cook an additional 5 mins or until sprouts are done but still crunchy.
10. Add cheese to dish and serve warm.

If you've been coming here awhile, I'm sure you've already honed in on my love affair with spinach and cheese. I just can't help myself. And since were talking about love affairs, I mind as well admit to the one I have with tomatoes also. I swear, I must have Italian in me (which totally reminds me I haven't shared with you what I asked for, for my birthday). I'll update you on that really soon.

Now, on to these breasts.

I used fresh spinach, fresh tomatoes, and mozzarella cheese (in the form of cheese sticks). Hey, like I said I'm addicted to cheese and yes I eat cheese sticks on a regular basis, so I literally ALWAYS have them on hand, even if I don't have cheese in any other form.

The chicken was rinsed and pat dry. Then four slits were made in each breast. Two spinach leaves were neatly tucked into the slits and the artisan tomatoes and mozzarella was placed atop.

I mean seriously, this dish is not only delicious, it's absolutely beautiful.

A little garlic, salt, pepper, and dried basil was added for flavor.

Trust me this one will have the whole family wanting to kiss the cook!

Here's What You'll Need:
2lbs. chicken breast
4-5 small artisan (cherry) tomatoes; quartered
1 cup fresh spinach
3 mozzarella cheese sticks sliced about the size of a coin.
1 tsp dried basil

1 tsp salt
1/2 tsp black pepper
1.5 tsp garlic powder

Here's What You Do:
Preheat oven to 375F

1. Rinse chicken and pat dry.
2. Use a knife to cut slits in each chicken breast (about 4 slits per piece).
3. Take 2 spinach leaves and stuff inside of each slit on chicken
place tomato and mozzarella coins atop spinach.
4. Place all dry seasonings in a small bowl. Stir with a spoon to combine.
5. Using your fingers, sprinkle seasoning all over chicken breast.
6. Spritz a baking dish with cooking spray (or lightly grease the dish).
7. Add chicken to the baking dish and place in oven.
8. Cook for about an hour. (I had large breast so they took an hour to cook, if yours are smaller, you may want to start checking the oven around the 40min mark).

It's football season and these wings are the business!

Please bare with me on the pictures, as my cammy went capooie a few weeks ago and I've been using my iPhone. You may have guessed that already but, I haven't wanted to talk about it, as it truly has been my worst nightmare. Santa promised me a new one so I am trying my hardest to maintain until then, though I don't know how much more I can take.

Alright back to the wings...This is a small batch I whipped up for my wife for a snack. But add a few more and they'd make the perfect appetizer for game or movie night.

Just rinse your chicken and pat dry with a paper towel. Then take all those yummy spices and blend them in a small bowl.

Grab a baking pan and line it with foil. Spray the foil with cooking spray (or grease it with whatever you'd like). Then place the chicken in the pan. Season the chicken and then flip those bad boys over and season the other side (I usually have a little left over).

Toss those puppies in the oven for half an hour and brush with bbq sauce. Viola! A score every time.

Here's What You'll Need:
1lb. chicken wings
1tsp kosher salt
1/2 black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp light brown sugar
1/2 cup bbq sauce (I use Sweet Baby Ray's Hickory & Brown Sugar)

Here's What You Do:

1. Preheat oven to 375 (F).
2. Rinse chicken and pat dry with paper towel.
3. Mix all dry seasonings together in small bowl.
4. Line a baking pan with foil.
5. Spray foil with cooking spray (or lightly grease).
6. Place chicken in foiled pan.
7. Using your hands lightly season each piece of chicken and then flip to season other side.
8. Place in preheated oven and cook for 25mins.
9. Remove from oven and brush with bbq sauce.
10. Cook an additional 5-10mins. or until done.
11. Serve with your favorite condiments such bbq sauce, ranch, or blue cheese.

I'm in love with Italian food. I literally beg my wife to take me to Olive Garden every weekend. And most weekends I get my way. Most weekends.

Lately, we've been so preoccupied with the kids sporting activities that OG has become an afterthought and my palette is suffering from withdrawals.

That's alright, we all know there's more than one way to boil pasta (wait is there)?

Anyway, today I'm bringing a touch of Italy to the kitchen, with one of my favorite soups, Zuppa Toscana.

This hearty soup is made up of red russet potatoes, sausage and kale.

It's based in chicken broth and thickened with a bit of cream.

It's up to you if you peel the potatoes or not, I think it's delicious with the peeling on (and saves time also).

This soup is a not only hearty, but a true comfort dish that's great to enjoy on a cool fall evening.

Here's What You'll Need:
16oz of small red russet potatoes cut in 1/4 in slices and then quartered
1 (16oz) pack of ground Italian sausage (mild)

A bush of Kale
1/2 large yellow onion; sliced
3 (14.5) cans chicken broth

1 cup heavy whipping cream
1/2 tsp olive oil

3 tsp of garlic; divided

Salt and pepper to taste
Shredded cheddar (optional)

Here's What You Do:
1. In a skillet over medium heat warm olive oil.
2. Add onion and cook until translucent.
3. Add sausage (seasoning it with salt, pepper and tsp of garlic. Cook until meat is browned, then drain and set aside.
4. In a soup pot, over medium heat warm chicken broth and potatoes. Season with remaining garlic (and more salt and pepper if you'd like). Allow to cook until potatoes are tender (about 20-25 mins).

5. Add meat and onion mixture to pot. Let cook until everything is warm again.

6. Pull kale leaves off steam and rinse.
7. Add cream and kale to pot and let cook for an additional 10 minutes.
7. Top with shredded cheddar cheese (if desired).

It's finally September, which means my favorite season is approaching quickly. With Autumn comes apples! I recently planted an apple tree in my yard (along with a peach and a cherry tree), but I'm sure it will be decades before it bares fruit large enough to enjoy.

My mother-in-law, however, has a huge apple tree in her front yard, which was planted by her father. The apples are finally ripe and ready to be picked.

I wish I could say the apples from this recipe came from the tree planted by my wife's grandfather and give you a whole nostalgic story about warm apples and family roots, but the truth is if I tried to reach for one of the apples on that tree, I'd probably get my hand popped. My mother in law is a little rotten (pun intended). {Seriously, she's a handful but I wouldn't change her for the world}.

Anyway, on to sweeter and better things. Brown sugar, cinnamon and red delicious apples make up this delightful recipe.

So cinnamony and good.

Ready in just under an hour.

Here's What You'll Need:

5 Apples (I used red delicious apples) peeled, cored, and chopped
2 cups all purpose flour
1 cup light brown sugar
2 eggs
1/4 cup milk
1/2 cup butter; melted
1 tsp pure vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 & 1/2 tsp baking powder

Here's What You Do:

1.Preheat oven to 350F

2. In a large bowl place eggs, milk, butter, vanilla extract, and brown sugar. Stir until well combined.

3. In a medium bowl place flour, cinnamon, nutmeg, salt and baking powder. Stir.

4. Slowly add flour mixture to brown sugar mixture.

5. Fold in apples.

6. Spray a 9x5 in pan with cooking spray. Pour in bread mixture and place in oven for 50 mins or until a toothpick comes out clean.

I had these prepared for Kenya when she came home from work recently. She took one bite and said "Babe you really put your foot in this one, it's one of the best meals, I've had in quite some time."

Wow. What a compliment.

It takes a lot to "wow" my wife, so I'm gonna go with this is a damn good recipe.
Isn't it amazing what you can come up with when you've got good wine and good music?

Here's What You'll Need:
4 pork chops bone in
2 tsp Adobo seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 onion sliced
3tsp butter divided
1 Can of cream of mushroom
1 cup milk

Here's What You Do:
1. Preheat oven to 400 degrees (F)
2. Rinse chops and pat dry with paper towel
3. Mix dry seasonings (Adobo, garlic, onion, pepper) in a small bowl
4. Using your hands lightly season one side of chops
5. In a large skillet melt 1tsp of butter moving it around to cover bottom of pan
6. Place 2 chops seasoned side down in skillet searing them for about 3 mins (or until browned)
7. Lightly season remaining side, and flip chop over to cook an additional 3 mins (or until browned)
8. Remove chops and place in baking dish
9. Repeat steps (4-8) with remaining chops

10. Using the same skillet add last tsp of butter to skillet
11. Saute onion until lightly browned
12. Add cream of mushroom and milk to skillet with onions
13. Allow to heat for 5 mins, stirring often
14. Pour mixture over chops
15. Cover baking dish with foil and place in preheated oven
16. Cook 35mins or until cooked through

It's national wine day, so I couldn't let the day slide without giving wine some sort of props. After all it plays a huge part in my life and well being. Well I don't wanna sound like a wino, but hey if the glass fits, well you know the rest.

I made these amazing wine cubes enhanced with yummy strawberries. So much perfection in this.

You'll need a bottle of wine, I used a white wine. some sort of mold or ice tray (I used the heart mold, I had left over from Valentine's day).

You will also need a straw (if your a rebel or a true wino (as myself) then, the straw is optional)

I chopped up the strawberries into pieces that were small enough to fit in the mold. I used a heart mold (leftover from valentines day) but you can of course use whatever you have.

The heart molds were filled about a 3/4 of the way with wine.
If you noticed you have small spills or misplaced drops (it happened to me) this is where the straw comes in. Grab that bad boy and sip those drops up! We don't waste alcohol around here!

And as I mentioned if you're a bit of a rebel or didn't have a straw on hand, don't grab a paper towel, sip those amazing drops of wine on up, like no ones watching! And if no one is watching take a small sip for me too! :)

The strawberries pieces were then added and the mold was placed in the freezer to harden.

These are perfect to add to your wine, to keep it chilled, without watering it down.

Or if you just need a quick shot but don't want to formally sit and have a glass of wine. You know the days, you're cleaning, chasing after the kids, watching tv and cooking all at once. Or if your mother in law says something insultive and you need to bite your tongue. Just pop one of these in your mouth to keep your composure, trust me I've used this method more than once.

And of course keep them out of reach of the kiddos.

Here's What You Need:

1. A bottle of wine
2. lollipop or ice tray mold
3. strawberries
4. straw (optional)

Here's What You Do:

1. Rinse strawberries and cut them in quarters, or small enough pieces to fit inside of your mold.
2. Pour wine into your molds, filling each mold about 3/4 the way.
3. If wine is spilled use straw to suck up spills (or clean up the way you choose).
4. Place mold in freezer about 3 hours or until frozen.
5. Use whenever you are enjoying a glass or wine, or when you need a quick shot of wine.

I don't always make meatloaf, but when I do, it draws more of a crowd than well meat loaf! Seriously, I'm not a fan of meat loaf, or hamburgers for that matter, but when I tell you my meatloaf is on point, I mean razor sharp.

Ok, ok, I m probably tooting my own horn way to much on this one, but I want you to understand how good this recipe really is. It's a family favorite.

It's packed with flavor and there is even a yummy treat inside. Who doesn't love surprises?

I prepared it by taking a pound of ground beef, placing it in a large bowl and seasoning it to taste. Added diced green peppers and onions, a spoon of minced garlic, and a concoction of Italian bread crumbs, panko, and grated cheese. Tossed in 2 eggs, some pasta sauce bbq sauce for good measure.

Now for the fun part.

With clean hands, I massaged everything together. Just squeezed and squished and pressed and folded. You certainly don't have to be as excessive, but I found the process a bit therapeutic. Well, that is, until I realized I was out of paper towels, so my sink handle and the soap bottle were both getting a raw meat bath. Good thing, there's not much Lysol wipes can't fix.

After rinsing my hands, I laid two pieces of plastic wrap on the counter (one overlapping the other, to allow for a larger work space). Then placed the meat mixture atop of it.

I pressed and flattened the meat out (just like you would dough). Then placed mozzarella cheese (I used string cheese, gotta work with what you got) to cover and topped with fresh spinach. So freaking delish!

Taking one edge of the plastic wrap, I lifted it so that the meat on that end would roll towards the center and just kept lifting until it was in full roll. (See photo below).

Next, I lined a cookie sheet with foil and placed the meat on it (just slide the plastic from underneath).

Topped the loaf with a mixture of pasta and bbq sauce and place in the oven on 380 degrees for an hour (until the meat was browned).

There you have it my more famous than Meat Loaf, meatloaf!
Seriously if you give it a try please let me know!

How do you prepare your meatloaf?

Here's what you need:
1lb. ground beef
1/2 green pepper diced
1/2 small onion diced
1/2 tsp minced garlic
1/2 cup Italian bread crumbs
1tbsp +1tsp of panko bread crumbs
2 tbsp. of grated parmesan and romano cheese blend
1 cup of pasta sauce (I use Prego Chunky Garden for everything)
1/4 cup bbq sauce (I like honey flavored)
1 cup of fresh spinach
3 mozzarella string cheeses (or about 1/2 cup of shredded cheese)
2 eggs
salt and pepper to taste (I like Lawry's seasoning salt for this dish)
plastic wrap
aluminum foil

Here's what you do:
1. Preheat oven to 380*F
2. In a large bowl place break apart ground beef, season with salt and pepper.
3. Place all other food ingredients (accept mozzarella and spinach) into the bowl and blend together well with hands.
4. Spread two pieces of plastic wrap slightly overlapping one another (they should be underneath each other, not side to side).
5. Place meat onto plastic wrap.
6. Press out meat, flattening it as you would dough.
7. Pull apart the string cheese (if you decided to use this) and cover meat with it.
8. Cover cheese with fresh spinach.
9. Lift one corner of plastic wrap so that the meat begins to roll itself to the center, continuing lifting (helping the meat roll if needed) until meat is in a full roll.
10. Place meat roll on lined (with foil) cookie sheet, pulling plastic wrap from underneath.
11. Bake for one hour or until meat is browned.

Enjoy!

I awakened this morning to the sight of snow painting itself upon the streets, grass and trees, creating a winter white masterpiece. Large snowflakes propelled downward, just begging to be tasted by a warm open tongue.

My wife was in the kitchen preparing an tomato basil soup and the smell of slightly overcooked grill cheese sandwiches filled the air. The atmosphere sparked a nostalgic moment from my childhood.

A time when my father was still living at home with us, every winter having my sisters and I collect snow and when we returned he would create a delicious creamy treat.

His recipe consisted of snow, whole milk, sugar and a spoon of vanilla. When I became a mom, I continued this tradition, making snow cream in a similar manner. I will always be a fan of the classic snow ice cream recipe, but I also enjoy experimenting in the kitchen and putting a little spin on things. Here's how I created my watermelon jolly rancher snow cream.

The kids and I went out and gathered 10-12 cups of fresh clean snow in a large bowl. When we came inside I opened and added a can of sweetened condensed milk.

While rummaging through the cabinet for sprinkles, a small box of watermelon flavoring jumped out at me. As I reached to place it back into the cabinet, I was hit with an aha moment. I opened a packet of flavoring and added it to the mix.

Using a large spoon I stirred things until it was of ice cream consistency. The color was beautiful, but the taste would be the tell all. Oh my gosh! When I say freaking delicious...wow wee wow! The kids and I agree we have a winner. Gourmet flavor for sure.

Here's what you'll need:

10-12 cups fresh clean snow
1 (14oz)can sweetened condensed milk
1 packet of Jolly Rancher water flavoring (you can find this in the grocery store next to Kool-aid, Crystal Light etc.)
Sprinkles (optional)

Here's what you do:

Place snow in a large bowl. Add sweetened condensed milk and jolly rancher flavoring.
Mix everything together well until the snow is of ice cream consistency.
If your ice cream seems a bit loose, continue to add snow in small increments until it reaches your preferred texture.

Enjoy immediately or place in freezer.

Tips:

If it's still snowing, just place your large bowl in the snow, so it can collect on its on.

Placing serving bowls in the freezer before serving keeps the cream from melting as quickly.

One packet of jolly rancher flavoring is enough. I've tried 2 packs and the taste was a bit overwhelming (even for the kiddos).

If you try this please share your thoughts.
If you make snow ice cream and come up with an amazing concoction do share we'd love to hear!