Here is a great list of desserts for your sweet tooth on Memorial Day.
Memorial Day is upon us!
It is the kick off of summer for us. Around here, WE NEED SUMMER. We need it before we all die from the endless rain, storms and chilly weather. I get it, spring weather is typically rainy with unforgiving temps, but come on! I planted my garden last week on the one summery day we've had and since then those plants have been sitting in pools of water.
I need some sunshine in my life.
So here's to hoping your Memorial Day weekend is full of sunshine and good food. Because food over the holidays is what makes the world go round.
I've compiled my FAVORITE patriotic desserts for you! Everything red, white and blue, it's right here in one comfortable location for your viewing pleasure. Cookies? Got 'em. Cakes? They're here too. Fruit salads? Yep. It's all here.
So, which patriotic dessert looks yummy to you? I'm doing a little happy dance over about 10 of them. We do have a fun barbecue to attend on Sunday evening so you bet your little hinney I'll be picking a sweet treat off of this list.
Basically, I've done all the work for you again!
Share this post on social media so all your friends can see it! Tag me @sweetsavoryeats and I'll help spread the love as well.
I want to thank everyone for entering my Mother's Day Giveaway...it was a great turnout! The lucky winner's package was shipped out today. Time for a bit of pampering Mama.
Well, what's been happening around here? LOTS. Our lives are currently consumed by ball games. Three kids on three teams. We spend every night at the ball park this past week, minus Friday. It was weird to be home!
It did allow me to cook {burgers on the grill, this potato salad, baked beans, bacon wrapped grilled asparagus and this rhubarb dessert I'm showcasing today}. It was a feast for the ages! It was nice to be home from after school until bedtime and not running in the door at 8:30 at night. We ate a relaxing dinner, watched the Cubs on TV and just lounged around.
A good friend of mine told me to come over and cut as much rhubarb as I wanted....so guess what? I did. Actually I need to go get more.
Do you have rhubarb where you live? I know some people might be reading right now wondering what in the heck I'm talking about. Well, it's a perennial plant and shockingly back in the day {like way back in the day} it was used for medicinal purposes. The large triangular leaves are inedible {don't eat!} and while most people cook and bake with it "as a fruit" it is really a vegetable.
The stalks, which resemble celery, are SUPER TART and a bit bitter before being cooked down. Just ask my 9 year old son who took a big 'ol bite and found out the hard way. It was a proud moment.
Every year I also make one of our other favorite rhubarb sweet treats, my Rhubarb Custard Dessert, but I was lacking a couple of the ingredients, so I quickly just said, why not a crisp?
Any kind of fruit crispis beyond easy. Fruit on the bottom sweetened with a bit of sugar and spices, then topped with pantry ingredients for a crunchy top layer {flour, oats, sugar, spices, butter}. I go a bit heavy on the crisp topping, it's just my style, but feel free to scale back a bit if you want.
I have no idea why you would want to do that, but I've given up trying to please all my readers preferences.
This bakes up quick and will make your house smell incredible! When my kids walked in the door from school they immediately asked what I made. And oh the tortue of having to wait until AFTER ball games to try some. I'm pretty much the worst Mom ever. Now, if you can't find rhubarb in the grocery store, start asking around. You'd be surprised how many people have it in their backyard and are willing to give it away. It comes back every year and there is always an abundance of it. Tag me on social media if you make this! I'd love to spread the love with my followers.
Cinnamon Rhubarb Crisp
Yield: 8-10
Author: Ally
prep time: 10 Mcook time: 40 Mtotal time: 50 M
A delicious, easy rhubarb crisp for when it is in season! Sweet, tart rhubarb topped with a crunchy, salty crumble...it's just the best, especially when served with vanila ice cream.
ingredients:
4 cups rhubarb, chopped
3/4 cup + an add'l 1/2 cup sugar
3 T cornstarch
1 cup old-fashioned oats
1/2 cup flour
2 t cinnamon
1/3 cup brown sugar
1/2 cup butter, melted
instructions:
How to cook Cinnamon Rhubarb Crisp
Preheat the oven to 350 degrees and lightly grease a 9x13 baking pan.
In a bowl toss and combine the rhubarb, cornstarch, cinnamon and 3/4 cup of sugar. Lay this mixture into the bottom of the pan.
In the same bowl combine the oatmeal, 1/2 cup sugar, brown sugar, flour and melted butter. Spread this crumble mixture over the rhubarb.
Bake for 40 minutes uncovered, it will be golden and crispy.
Happy Mother's Day to all moms, grandmas, aunts and friends
that make this world go round.
Keep reading for a fun giveaway!
Hi friends!
It's a fun post today. Mother's Day is right around the corner and what better way to celebrate than by giving away some fun, cute stuff to pamper all the Moms in our lives.
Some of us are still lucky enough to have our Moms in our lives, others aren't. Some of us have been graced with children, others have not. But I do believe that each person has SOMEONE in their life that has helped to guide and develop them.
Someone, whether blood related or not, has helped to shape the person they've become. It could be an aunt, a cousin, your best friend's Mom or a teacher. Women kinda make this world go round, don't yout think?
A few months back I contacted some of my favorite companies asking them to jump on board to give one lucky winner a basket full of goodies. And because the companies and brands I work with are super duper special they all said YES.
Are you excited to see what you can win?
ONE lucky reader will win the following, just in time to pamper themself {or gift to another great Mom!} for Mother's Day.
I personally hand-picked these items. I wanted you to shop for whatever you want at Wayfair, to taste my favorite local coffee, relax with some wine on your back porch, scrub up with the best facial and body scrub around, throw away all those cheap koozies and just use the best one and finally relax with a beautiful journal that will help keep you centered, grounded and humble.
To enter please use the Rafflecopter giveaway icon below. After you have entered below, then hop on over to my Instagram page where I'll be collecting entries there as well. Double your chance! I will choose ONE random winner late Friday night, May 10. U.S. entries only please.
Eggs are celebrated pretty much every day in our house {we eat a ton of them}, but it is fun to dedicate a WHOLE month to this protein-packed, no-carb, 70 calorie gem.
The Iowa Egg Council and I go waaaaaaaay back and I love featuring recipes on behalf of them. In case you missed some of my others, here you go:
Eggs can be made and taken in so many different directions....you can leave them whole {as in this recipe}, you can mix them together with any ingredient to make them both sweet or savory and they are just plain essential for any baked good.
We all LOVE our baked goods.
And guess what? Iowa just isn't know for their pork industry, Ashton Kutcher and our early presidental caucuses.
We are know for our EGGS. We are the #1 egg producing state in the nation, producing over 15 billon eggs a year, plus they contribute big time to our local economy.
For this dish, I wanted to put everything in here that I would my breakfast taco. Please tell me you also enjoy breakfast tacos?
I like mine with chorizo or bacon, crispy potatoes, peppers and crumbly Mexican cotija cheese. And eggs of course. But, when you have a family of 5 and want to go the easy route, you simply put all those flavors in a baking dish and call it good!
You can find chorizo and cotija cheese in your Mexican refrigerated aisle of your grocery store. Very easy to find!
Our house smelled incredible while this was baking. I made it late in the morning and my stomach was RUMBLING as I had waited to have breakfast.
It was pure torture.
I've been trying to lower my carb intake {yes, I know there are potatoes in this dish, and I'm fine with that, because I enjoy living}....but all in all this is a breakfast I can get down with. Protein packed eggs fill me up and keep me going when life gets hectic.
Plus just one large egg has 13 essential vitamins and minerals and only 70 calories. I mean, breakfast could not get any better!
Serve this family style or bake up on Sunday eating a serving or two, then put back in the fridge to re-heat later in the week.
Trust me, the leftovers are just as great.
For more information on Iowa egg farming, egg nutrition and cooking and to get delicious recipe ideas,
visit IowaEgg.com and follow the Iowa Egg Council on Facebook, Twitter and Instagram. Share your
healthy egg recipes using #IowaEggs!
And if you make this fun Mexi-dish be sure to tag me {@sweetsavoryeats}! I love seeing my recipes being made online and I'll be sure to send back some love.
Mexican Taco Egg Bake
Yield: 6
Author: Ally
prep time: 10 Mcook time: 22 Mtotal time: 32 M
Serve up an incredible breakfast, Mexi-style! Seasoned cubed potatoes, spicy chorizo, peppers, eggs and crumbly cotija cheese. Perfect for brunch or a lazy Saturday morning.
ingredients:
1 large Russet potato, cubed into small bites
1 small red pepper, finely diced
4 oz. chorizo sausage
6 eggs
1/3 cup Mexican cotija cheese, crumbled
5-6 chives, chopped
1 t. smoked paprika
1 t. garlic powder
1 t. pepper
2 T. olive oil
instructions:
How to cook Mexican Taco Egg Bake
Preheat the oven to 425 degrees and grease a 9x13 baking pan with cooking spray.
Dice the potato into small chunks and place into the pan. Sprinkle with the smoked paprika, garlic powder and pepper. Drizzle with olive oil and bake in the oven for 20 minutes or until slightly crispy, stirring half way through.
While the potatoes are cooking cook the chorizo in a skillet until cooked through and dice the pepper.
When the potatoes are crispy, layer on the crumbled chorizo sausage and diced pepper.
Crack the 6 eggs and gently lay them on the potato mixture being careful not to break the yolk (unless you like them broken, then by all means). Sprinkle the crumbled cotija cheese over the eggs and bake for another 10-12 minutes, depending on how firm you like your eggs.
Remove from the oven and sprinkle with the chopped chives and serve warm.
