South of the Border Hot Dogs – #SundaySupper

My wonderful #SundaySupper family has put Creative Hot Dogs on this Sunday’s menu. I love hot dogs! I swear I could live off of them. There are so many great ways you can serve up hot dogs, or include them in your meals. They are more versatile than one might think, as you’re about to find out. This is all largely thanks to our wonderful event hosts Stacy from Food Lust People Love and Mary Ellen from Recipes, Food & Cooking.

So lets do this! Fire up the grill, prepare the microwave, pre-heat the oven, get out your roasting sticks and light that fire! However it is you like cooking your hot dogs. I’ve got some South of the Border goodness for you that you are going to want to give a try! Your family will love this. If you don’t like spicy food, don’t worry, you control the heat. Make it super spicy, medium spicy or not at all spicy. You pick!

Personally, I enjoy hot dogs on the grill, or roasted over a fire. For this recipe we grill them, but you can cook them any way you wish. But first, you’ll want to prepare the taco meat. I used ground beef, but you can use ground turkey if you wish to cut down on the fat. Just brown it up, and then add a packet of taco seasoning and the water called for on the packet. Simmer as per the instructions on the packet.

While you’re preparing the taco meat, you can get the cheese sauce heating up in a small saucepan. All it is, is a can of condensed Fiesta Nacho Cheese Soup. It was a bit too thick for my liking, which you can tell after it gets warmer. I just added a tiny bit of water at a time until it got to where I wanted it. One can is plenty of cheese sauce for 8 hot dogs, but I used two cans because I served some of the cheese sauce on top of fries to go along with this delicious hot dog.

Once the taco meat is cooked, and the cheese sauce is heated through, you can put them both on low, slap a lid on the pot and pan, and all that’s left to do is grill those dogs and build it! Split the hot dog bun, liberally spread guacamole over the inside of the bun. Then add your hot dog, top with taco meat, cheese sauce, crushed Doritos, and any other taco toppings your little heart desires, like red onion, sliced black olives, jalapenos, salsa, etc. The sky is the limit! You may want a fork and knife for this one.

Now dig in, and enjoy! Perhaps serve it like I did, alongside some cheesy fries. YUM!

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

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.

Print Recipe
South of the Border Hot Dogs Yum
Recipe by Christine Titus
Cuisine Mexican
Servings
servings
Ingredients
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. In a large skillet, cook ground beef until no longer pink; drain.
  2. Add taco seasoning mix to ground beef along with 3/4 cup water. Bring to a simmer, reduce heat, and alow to simmer for about 5 minutes or until most of the water has evaporated.
  3. Meanwhile, in a small saucepan, heat condensed soup, let simmer until heated through. If it appears to be too thick, just add a very small amount of water until desired consistency.
  4. To assemble: Top buns with guacamole, hot dog, taco meat, cheese sauce, crushed chips and any other desired toppings.
  5. Serve, and enjoy!
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Delicious Ranch Potato Salad

The weather here is just perfect. A beautiful 78 degrees which is perfect for me! Not too hot, not too cold. It’s wonderful, and it’s got me wanting to gather up the clan, and go to a park for a picnic. I don’t know about you, but I love picnics. Ever since I was a kid, my favorite picnic food was potato salad. As far as I’m concerned, you can’t have a picnic without potato salad! It just wouldn’t be right. It also wouldn’t be right to make the same old potato salad over and over again either. I don’t know about you folks, but I like variety. I get bored with the same ol’ thing.

So lets switch it up! I’ve created this Delicious Ranch Potato Salad, and I served it at a potluck cookout very recently. It was a huge hit with my family and friends, and I know it will be with you and your family too. Like most potato salads, this one is super easy. You can even make it a day ahead of time.

First you want to get your potatoes cut up and into the pot of salted water, get that boiling. While those are cooking, take the rest of your ingredients and combine them in a large bowl. I like to use my giant Pyrex glass bowl for almost all of my salads. I like the extra tossing room.

Once your potatoes have cooked and are fork tender, which will only take about 8-12 minutes, you’ll want to drain them well. Then add them to your dressing mixture in your giant bowl. Toss it all together, cover and refrigerate until ready to serve. I use red potatoes in this recipe. I prefer to use a waxy potato in potato salads like red potatoes, fingerling potatoes are new potatoes. The waxy potatoes hold up much better, where as starchy ones like russet potatoes tend to fall apart too easily, and turn your salad into mush. Ew…

 

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Delicious Ranch Potato Salad Yum
Recipe by: Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Clean and cut potatoes into chunks, then place in a large pot with salted water to cover potatoes. Bring to a boil. Reduce heat to keep it at a gentle boil and let cook until potatoes are fork tender,, about 8-12 minutes.
  2. Meanwhile, combine all other ingredients in a large bowl.
  3. Once potatoes are done, drain well, and add to the dressing mixture and toss to thoroughly combine all ingredients. Place in the refrigerator for at least 2 hours to let flavors mingle and chill.
Recipe Notes

You can make this salad a day ahead of time, just keep covered in the refrigerator. Light ranch dressing may be substituted for regular to save a few calories.

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Raspberry Lemonade Sparkler

Welcome to Summer! Has it been crazy hot where you live? It sure has been  here in Southern Indiana for the past few weeks. When it gets close to the 90s with humidity on top of it, I’ve got to find a way to beat the heat. Out here in the country, we like to visit our “neighbor’s” house, who happens to have a very lovely swimming hole. Complete with a fun slide to slide down and make huge splashes in the water. It’s a ton of fun, and my kids love it.

Another thing I like to do on a nice hot summer day, sit on a shady porch with good company, and share a delicious, refreshing, ice cold beverage. It doesn’t have to be an adult beverage, but in this case, it is an adult beverage. I introduce to you, the perfect hot summer day beverage, my Raspberry Lemonade Sparkler.

You’re going to love this cocktail. Not only is it super simple to make, but it’s incredibly refreshing, and absolutely delicious.

When you make this drink, be sure you are using Pink Moscato Champagne and not just Pink Moscato wine. You want the bubbles in this beverage. It makes a HUGE difference in the final outcome.

I hope you enjoy this wonderful cocktail as much as I did, and as always, when drinking an adult beverage, please drink responsibly.

Now, go mix one of these up, take it to the porch, sit back, relax, and enjoy!

Print Recipe
Raspberry Lemonade Sparkler Yum
Course Beverages
Cuisine American
Servings
serving
Ingredients
Course Beverages
Cuisine American
Servings
serving
Ingredients
Instructions
  1. Pour Raspberry Lemonade into a glass with ice to a little more than halfway.
  2. Add a splash of grenadine.
  3. Top with champagne.
  4. Garnish with frozen raspberries and lemon slice.
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Penne Marinara Casserole with Brown Sugar Bourbon Smoked Sausage

Ever find yourself without a plan for dinner? I’m a planner, it’s what I do. I have to have a plan for just about everything and that includes dinner. Sometimes though, plans fall through, or I forgot a minor detail that turns out to be a huge big deal! This is how this Penne Marinara Casserole with Brown Sugar Bourbon Smoked Sausage was born. My plan for dinner fell through because of a few forgotten ingredients and so I found myself at the last minute digging into my freezer and cabinets saying to myself “Now what?!” Since I live way out in the countryside, just jumping in the car and going to the store for forgotten items just isn’t all that feasible, or appealing. 😂

This turned out to be great though! It wasn’t a disaster at all. My kids gobbled this casserole up, and I gotta say, I enjoyed it too. You can use any variety of sausages in this casserole, but the Brown Sugar Bourbon Smoked Sausage is what I had on hand. I really liked the subtle sweetness it gave the dish. It’s not overpowering at all, just a background sweetness. You’ve just got to try it! Here’s how to make it! It’s easy peasy!

First you want to get your water going for your pasta, and cook your pasta according to the directions on the package. Just until al dente (cooked, but firm to the bite). While that’s doing it’s thing, you can brown up your ground beef (or turkey if you prefer) along with your onion and garlic. Once the beef is cooked, then just slice your sausages into coins, like above. Toss that in the skillet with the beef.

Toss your pasta sauce and seasonings in along with your sausage and stir it up to combine. Then just let it simmer and heat through while your pasta finishes cooking. Once the pasta is done, drain it and return it to the pot.

Take your meat mixture, and dump that in with your pasta and give it a good stir.

Transfer the pasta to your prepared casserole dish, and top with the cheeses. It is now ready for the oven!

Pop that in a 350 degree oven, and in about 10-15 minutes (or until the cheese is melted and the casserole is heated through) you have a delicious dinner.

Full of two different kinds of meat and cheesy goodness, what more do you need?! Perhaps a fresh, crisp green salad to go along side it wouldn’t hurt. 😉

 

 

Print Recipe
Penne Marinara Casserole with Brown Sugar Bourbon Smoked Sausage Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 2 1/2 – 3 quart baking dish with cooking spray and set aside.
  2. Cook pasta according to package directions, until al dente.
  3. Meanwhile, in a large skillet, cook beef with onion and garlic until beef is no longer pink and vegetables are tender.
  4. Slice sausages into coins, and add to the skillet along with pasta sauce and seasonings. Stir to combine, and let simmer to heat through while pasta finishes cooking.
  5. When pasta is cooked, drain thoroughly and return to pot.
  6. Stir meat mixture into pasta and transfer to prepared baking dish.
  7. Top with Mozzarella and Parmesan cheeses.
  8. Bake for 350 degrees for 10-15 minutes, or until cheese melts and heated through.
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Wine Pairing Wednesday – Tailslide Pinot Noir

It’s no secret that I enjoy a good Pinot Noir. You may not believe this, but I used to have a total aversion to red wine of any kind. I used to think it was so bitter, and just not pleasant. I liked the sweetness and mild flavors of a good white or a blush. Never a red! That was until I decided to try a Pinot Noir at the urging of a waiter at a very nice restaurant. I asked him what he recommended to go with my red meat entrée. When he recommended the Pinot Noir, I explained to him that I am not a fan of red wine. So he brought me a sample, and that’s the end of that story.

These days I do try new reds, and I do like a lot of them. Nothing beats a good Pinot Noir though. It’s my favorite. It has a nice balance between not too bitter, and not too sweet. Perfectly balanced. This is exactly why it’s my favorite wine hands down. There is a such thing as a bad Pinot Noir though. It all depends on what vineyard it came from.

The Pinot Noir I bring you today is not one of those bad ones. Oh heaven’s no! I wouldn’t bring you a wine I didn’t like. Tailslide has produced a beautiful Pinot Noir. Tailslide is a California wine. Folks, I can’t say this enough, but in my opinion, the best wines in the United States tend to come from the West Coast. Maybe I’m biased because I originated from Washington state, I’m not sure. It’s possible!

Once you pop the cork on a bottle of this wine, you can immediately pick up on the inviting aromas of mixed berry and cherry blossoms. Pour a glass, and you can see it has rich, beautiful ruby red color. And  yes, that’s my Owen Valley Winery glass. This however is not an Owen Valley Winery wine. I’ll be introducing them at a later time. It just happens to be one of my favorite wine glasses. 😂 This, like other Pinot Noir I’ve tried and loved, is dry yet fruity. Very silky and smooth. It has exactly the perfect balance.

According to some looking around Google, this particular wine pairs well with Meatloaf and Lasagna. Pretty laid back stuff! In fact, it even has a lovely laid back price. You can find this wine from anywhere between 6.99 – 8.99 a bottle. I got mine at Aldi for 6.99. It was their red of the month.  This of course doesn’t mean you can’t dress this up and make it special. Pinot Noir to me, is special. I don’t pair it with things like Meatloaf and Lasagna. Not that there’s anything wrong with it.

So what do I pair it with? Well, this particular one, I paired it with a beautifully grilled 28juicy NY strip steak. In fact I have the recipe for you. It’s called Jack’s Ultimate Steak Marinade. Thanks again to Stephanie over at Plain Chicken for yet another incredible recipe. Now, before you go rushing over to get the recipe, I made some very minor changes.

For the red wine called for in the recipe, I did NOT use the Pinot Noir I am featuring here. I used the Cabernet Sauvignon from a box I told you all about a few Wine Wednesdays ago. Stephanie’s recipe also calls for Prime Beef Fillets, which I bet was incredibly amazing! I used Ribeye for my hubby and kids because that’s their favorite cut, and I used NY Strip for myself. That’s all I changed! This marinade is truly incredible, and pairs perfectly with Tailslide Pinot Noir.

Unfortunately I do not have any photos of my beautiful steaks, because for whatever reason they came out all blury! I was sad. But it’s ok because Steph takes better photos anyway. I hope you all enjoy Jack’s Ultimate Steak Marinade and have a chance to pair it with Tailslide Pinot Noir!

***I am in no way being compensated for this post. All opinions are my own.***


Mashed Potato Hot Dish

This casserole is the perfect dish to serve your family on busy weekdays. You probably have all of the ingredients already in your pantry. This dish has a lot going on for it. It’s budget friendly for one, it’s easy to put together, and it tastes fantastic! All you need to round it out is a simple salad to serve on the side. Easy Peasy! Oh, and one other thing I love about this recipe, it’s topped with my favorite mashed potatoes. I make double the mashed potatoes for what I actually need in this recipe, so there are leftovers that I can serve as a side dish the next day. I mean, if I already have to make them, I might as well double up. That makes for an easy dinner the next day, since I don’t have to worry about a side. The potatoes go with anything, meatloaf, chicken, steak, pork chops. Oh I can name a million things that go with mashed potatoes, and trust me, after you taste these, you’re going to want more.

So lets get cooking!

There’s nothing to it really.  You’re just gonna take your ground beef, garlic and onion, and toss that in a large pan. Brown  up that hamburger and drain the fat if necessary. Then add your green beans, cream of chicken soup, and salt and pepper. Next layer!

Cheese! Oh yea. You’ve got to have cheese. If you’re worried about the fat content in this recipe, don’t be worried! I’ll let you in on a little secret. I used low fat cream of chicken soup, reduced fat cheese, 1/3 less fat Neufchatel cheese (instead of full fat cream cheese), and light sour cream. No one noticed! Just as I suspected. If you’re worried about the beef, switch it out for ground turkey. It’ll work out just the same and be fabulous, just the same. In fact next time I’m going to use ground turkey. So there go, don’t be scared, now put that cheese layer on. Next layer!

The mashed potato layer. These potatoes are easy to make, and this is also where the cream cheese, sour cream, butter and ranch dressing mix comes into play. But like I said above, you can lighten it up. I did! So spread that deliciousness over the cheese.

No, I’m not kidding. More cheese. That’s your final layer. Now plop that in the oven at 350 and bake it until it’s bubbly and the cheese is melted. About 20-25 minutes, which was the perfect amount of time for me to clean up those pans I used, and toss together a crisp green salad.

Enjoy!


Print Recipe
Mashed Potato Hot Dish Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Place potatoes in a large pot. Cover with water, and bring to a boil. Boil potatoes for 15-20 minutes or until fork tender; drain well.
  2. Return potatoes to large pot and add cream cheese, ranch dressing mix, sour cream and butter. With an electric hand held mixer on low speed, blend ingredients together. Once combined, turn to faster setting and whip potatoes until smooth. Cover and set aside.
  3. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink and onion is soft. Drain if necessary.
  4. Stir in soup, green beans, and salt and pepper to taste
  5. Transfer beef mixture to a greased 2-qt. baking dish. Top with 1/2 cup sharp cheddar cheese. Top cheese with mashed potatoes. Sprinkle top of potatoes with remaining cheese.
  6. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Recipe Notes

This recipe makes double Mashed potatoes than what you will need for this casserole. I like to make extra and then eat the left over potatoes as a side dish the next day. If you don't wish to do that, then just cut the mashed potato recipe in half.

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Rodeo Steak Sandwiches – #SundaySupper

This recipe I am bringing you today just screams “manly”! Doesn’t it? Rodeo, Steak, Sandwich. All three of those are manly food words. Especially steak. What’s more manly than steak?! This sandwich is sure to make your cowboys hoot & holler in delight. The cowgirls are gonna love it too. This recipe is quite simple, yet absolutely delicious! So round ’em up! It’s time for some grub!

Before we get started, I want to say thank you to our gracious #SundaySupper host Cindy Kerschner of Cindy’s Recipes and Writings. She’s worked hard to make this event possible and I appreciate her time so much.

For this recipe, I chose to use a boneless top round steak, but you can use pretty much any cut of beef you want. Flank Steak, London Broil, maybe even a brisket. But folks, the most important part of choosing your cut of beef, is make sure you grab Certified Angus Beef® brand. Oh man, I can not tell you how delicious and fresh their beef is. Absolutely perfect for this sandwich.

See that? Now that is a beautiful thing. Thank you Certified Angus Beef® brand, for this beautiful product. Lets just admire it for a minute longer…. 😆. I can’t help it, folks. I am totally a carnivorous person. Ok but seriously, this really is a beauty, but folks you gotta season it. As you can see here, it doesn’t come seasoned, so please, be nice to it and give it some seasoning. Grab your Montreal Steak Seasoning, shake that all over front and back, don’t be shy. Then just kinda rub it in. Give the meat a nice massage, they like that 😉. Then take your sea salt, and grind a some over the meat a couple of turns. The steak seasoning and salt are to taste, none of that is measured. I didn’t use a ton of salt, just a little bit. Set that aside, and we’ll start on the sauce.

This sauce, oh my gosh, this sauce!!! It is so crazy good. These sandwiches would not be what they are without this sauce, and it’s only three little ingredients! Can you believe that?! Just take your Mayo, which I use Mayo made with Olive Oil to cut down on some fat but you can use regular, or light. Do not use Miracle Whip because it will change the overall flavor. You don’t want to do that! Ok so take your Mayo, your horseradish mustard (I use the Walmart brand. It’s incredible!), and a bit of Worcestershire sauce and whisk it up in a bowl. Done. That’s it. Sauce is done. Refrigerate until you’re ready for it. It’s time to grill!

These beauties are happy! And so am I because I don’t have to do this part. I have my own personal Grill Master, which by the way, did an excellent job! These came out perfectly Medium-Rare which is how we like it. I should mention that you really only need about a pound or so for 6 sandwiches. We cooked extra and made some amazing nachos with the left overs. Would be great for quesadilla’s too. Or more sandwiches! I can’t get enough of these sandwiches!

So once you’ve grilled these to your desired doneness, you’re going to slice them real thin. Then butter the insides of your sandwich buns, and assemble your sandwiches. Start with Tomato, onion, sliced steak, and cheese. Then broil them for just a couple minutes until the cheese is melted. Spoon the sauce over the cheese, and top with the top half of your bun, and enjoy!

 

 

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

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

Print Recipe
Rodeo Steak Sandwiches Yum
Recipe by Christine Titus
Course Sandwiches
Cuisine American
Servings
Ingredients
Course Sandwiches
Cuisine American
Servings
Ingredients
Instructions
  1. Season steak with steak seasoning and salt. Grill, covered, over medium-hot heat for about 6-10 minutes on each side. Time will vary depending on your cut and thickness of meat. Grill to desired doneness (for medium-rare, a meat thermometer should read 140°; medium 155°; well-done 165°.). Keep in mind it will continue to cook while it rests. Let it rest for about 5 minutes before slicing thinly.
  2. Spread butter on inside of buns. Place tomatoes, onion, sliced steak and cheese on bottom buns. Broil 5-6 inches from the heat for about 2-3 minutes or until the cheese is melted.
  3. In a small bowl, whisk the sauce ingredients together; spoon over cheese and replace bun top, and enjoy!
Recipe Notes

You can use almost any cut of beef in this recipe, for instance flank steak, london broil, or even a beef brisket. Use your favorite cut.

Recipe adapted from Taste of Home.

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Make-Ahead Breakfast Burritos

Have I mentioned how much of a morning person I am not? I hate mornings. It doesn’t matter how much sleep I got the night before, I just hate mornings. Unless it’s a real special occasion, you will not see me get up in the morning, and make breakfast. I’m a morning zombie. Doing stuff in the morning, does not happen. However, I still have to provide things for my family to eat. Everyone can operate a microwave all by themselves, so that opens up lots of things for breakfast! Like these incredibly delicious breakfast burritos. These are perfect for make-ahead. They’re also perfect to make for dinner! I’m a huge huge huge fan of breakfast for dinner because like I said, I’m no morning person, but on the other hand I LOVE breakfast foods.

So, if you’re like me, and it takes all you’ve got just to make coffee in the morning, you’re gonna love this! It’s super easy, and it freezes and reheats well. Perfect to zombie your way to the freezer, snag one, and stuff it in the microwave. Or for your kids to grab for breakfast without waking you up 😂. Or  you can skip the freezing, and do what I love, breakfast for dinner! Here’s all you do…

Brown up your bulk pork sausage in a large skillet until it’s no longer pink and then drain the fat. Dump in your frozen potatoes o’brien, and cook until it’s heated through and soft. Then dump your lightly beaten eggs in and stir and cook until your eggs are set.

Now comes the fun part! Spoon some sausage mixture a little off center of your tortilla, top with some cheese, and roll it up like a burrito. This took me a few tries and a youtube video before I finally got it. So not kidding. I’m not the world’s best burrito roller-er. 😆

Then just plop those babies in a lightly sprayed 13×9 baking dish. Yes, we’re going to bake them just for a few minutes, because trust me, by the time you get them all rolled up, they’ll be cold. We’re just going to heat them up in the oven is all.

Once heated through, serve them with your favorite toppings, and enjoy! If freezing these ahead of time, obviously you don’t need to heat them through in the oven. Just go from rolling them up, to packaging for the freezer.

Print Recipe
Make-Ahead Breakfast Burritos Yum
Recipe By Christine Titus
Course Breakfast
Cuisine Mexican
Servings
servings
Ingredients
Course Breakfast
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. In a large skillet, cook sausage over medium heat until no longer pink and then drain off any fat. Add the potatoes with onions and peppers and cook and stir for 6-8 minutes or until tender and heated through. Add eggs and cook and stir until set. Stir in salt & pepper to taste.
  2. Spoon filling off center on each tortilla, sprinkle with cheese and fold sides and ends over filling and roll up burrito style. Place your burritos in a lightly sprayed 13x9 baking dish. Bake in a preheated 350 degree oven for about 10 minutes, just until heated through and warm. We're not trying to crisp them up or turn them brown. We just want to serve them warm. Serve with whatever toppings you desire.
  3. To freeze and reheat burritos: Prepare burritos as directed up to oven heating. Skip the oven and wrap each burrito tightly in plastic wrap, then place in a zip top freezer bag. Freeze up to 3 months. To use, remove from zip top bag, and remove plastic wrap. Place one burrito on a microwave-safe plate. Microwave on high for 60-90 seconds or until heated through.
Recipe Notes

Adapted from Taste of Home

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Simple & Refreshing Fruit Salad

Well hello there folks! I gotta tell ya, this last week has been one to test my patience. So, like everyone I’m sure has done at least once in their life, I had all of my future blog content stored all in one place! Easier to find if it’s in one place right? Yea well, do yourselves a favor right now, just stop reading and take a minute, go back up all of your important files! No really, go ahead. I’ll wait…….

You’ll thank me later. See, what I did, was I accidentally deleted ALL of my future blog posts. All the pictures, and wonderful things I wanted to bring to you all, GONE in an instant! However, good news, I have pretty much recovered, and can start bringing you new yummies!! I mean, I’m still sad over losing all of that work, but hey… I bounced back, and I am here with a stupid easy fruit salad. It’s actually embarrassing to even call it a recipe, because, seriously…. You’ll see 😂.

I believe the point I’m trying to make with this salad, is that not all fruit salads need a dressing. These fruits come together so well, and tastes so refreshing with just their natural flavors. This is so simple and so versatile that you could throw this together at the last minute with little effort. Use your favorite fruits, add more fruits to it, make it what you want it to be.

As you can see here, I chose strawberries, mandarin oranges, and blueberries. These were the fruits I had on hand and this is often how I make this salad. I have used fresh mandarin oranges instead of the canned, but this particular time I used canned. Either one works just as well as the other. If you choose to throw in bananas, make sure you do that right before serving so they don’t get all brown and mushy.

It’s the perfect summer side dish to have with breakfast, lunch or dinner. It’s perfect for a potluck or cookout, and even as a snack. I hope you enjoy the simplicity of this delicious, refreshing salad as much as I do!

 

Print Recipe
Simple & Refreshing Fruit Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
Ingredients
Course Salads
Cuisine American
Servings
Ingredients
Instructions
  1. In a bowl, toss together strawberries, mandarin oranges, marshmallows and blueberries.
  2. Serve immediately, or chill until ready to serve.
Recipe Notes

This recipe is very versatile. Add your favorite fruits and berries, like blackberries, raspberries, bananas, pineapple, the list is endless!

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Chocolate Chip Banana Bars

I always mean well when I buy bananas. Either I have a smoothie in mind, or I want to add it to a fruit salad, or whatever the case. I have good intentions, but sometimes I don’t get around to it before I realize they’re a bit too ripe for those things now. So I fall back to plan B, which is I use them to bake with. After all, the banana gives off most of its flavor when it’s ripe. My plan B usually means the same ol’ banana bread or muffins. I really didn’t want to repeat that again. I wanted something different, and something I could proudly share with my friends. And where do I go for inspiration?! Pinterest!

And look what I found! Ok, it wasn’t this exact picture, cause these pictures are my own. But what I did find, was this beautiful recipe for Chocolate Chip Banana Bars. The recipe is not my own, in fact it comes from one of my favorite blogs Butter with a Side of Bread.

Just look how delicious and moist those are! The recipe calls for 5 ripe bananas, however I only had 4. That didn’t seem to matter a single bit. Also, mine are a bit thicker because I used a 13×9 baking dish, in which case I had to bake it just a smidge longer than the recipe said. I baked it for about 30 minutes. Just use the ol’ toothpick tester trick. Jessica over at Butter with a Side of Bread is so talented, you really should check it out, and while you’re there, grab this recipe! Everyone should have this in their lives!

I’ve got them all packed up and ready to go to share with my gal pals while we sit a cold drink and watch the kids swim in our favorite swimming hole. Now go grab this recipe for Chocolate Chip Banana Bars. You won’t regret it!

Enjoy!