Apple, Peach and Rhubarb Crisp Recipe

Woo-hoo! So excited rhubarb is finally ready in Minnesota. It was later this year than last, because of all the snow we had in April. My Dad gave me some last weekend and I knew I had to use it right away!

This crisp recipe originally came from my Mom and she always used it with apples. I've made it a few different ways using different fruits, and it always turns out so good with rhubarb. The fruit combo of apple, peach and rhubarb is pretty incredible! It was gone in no time at all. We loved it! Enjoy!!

Apple, Peach and Rhubarb Crisp (print recipe)

What you need:

3 cups apples, peeled and sliced

3 cups peaches, peeled and sliced

2 cups fresh rhubarb, cut into 1/2 inch pieces or 1 cup frozen rhubarb, thawed and excess liquid drained

1 cup sugar

Topping:

1/2 teaspoon cinnamon

3/4 cup flour

1/2 cup sugar

6 tablespoons butter, softened

Directions:

Preheat oven to 350 degrees. Grease a 9x13 glass baking dish. Place fruit in the baking dish and cover evenly with sugar.

In a bowl, combine cinnamon, flour, sugar and butter with your fingers until mixed. Evenly sprinkle crisp topping over fruit. Bake for 30-45 minutes or until the crisp is lightly browned.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago: Ham & Broccoli Mac & Cheese

This recipe was shared at these fabulous blogs!

20 Sweet and Savory Salad Recipes! Perfect for Memorial Day!

Happy Tuesday everyone! 

Anytime I think of Memorial Day, I think of having a BBQ with my family and friends. What does every BBQ need?? Salads!

Today I have 20 wonderful salads to share with you from some of my favorite bloggers, as well as Hot Eats and Cool Reads! These salads are both savory and sweet, which would be perfect for both the meal and dessert! Just click on the name of the salad and it will bring you right to the recipe! 

I hope you check out some other great recipes these blogs have to offer while you're there visiting!

Thanks so much for stopping by and enjoy! :)

Savory:

Tomato, Strawberry, Cucumber, Mozzarella Salad with Balsamic Vinaigrette from Hot Eats and Cool Reads

Barbecue Chopped Chicken Salad from The Best Blog Recipes

BLT Ranch Pasta Salad from The Fountain Ave Kitchen

Cheddar Broccoli Slaw from ChinDeep

Asparagus Salad from Everyday Mom's Meals

Strawberry Spinach Salad with Balsamic Poppyseed Dressing 

Crunchy Broccoli and Bacon Salad from Hot Eats and Cool Reads

Fresh Corn and Tomato Salad from A Bountiful Kitchen

Kansas Cornbread Salad from A Better Baker

Zesty Lime Shrimp and Avocado Salad from Skinny Taste

Creole Potato Salad from Creole Contessa

Crunchy Chicken Poppyseed Salad from Hot Eats and Cool Reads

Tex Mex Cornbread Salad from Juanita's Cocina

Roasted Garlic Pasta Salad from Budget Bytes

Sweet:

Ambrosia Salad from Michelle's Tasty Creations

Poppyseed Fruit Salad with Citrus Honey Glaze from Domestic Superhero

Sweet Grape Salad from Jam Hands

Peachy Fruit Salad from Hot Eats and Cool Reads

Orange Fluff Jello Salad from Six Sister's Stuff

Strawberries with Grapes, Mint and Vanilla from Rufus Food and Spirits Guide

Cherry Limeade Recipe... Surprise Recipe Swap

Hello foodies! It's once again the 20th of the month and time for the Surprise Recipe Swap! Thanks to Jutta from Hungry Little Girl for hosting every month!

This months blog is The Texan New Yorker! I was so excited to go snooping around Julie's blog and find a great recipe to make. She has so many great ice cream recipes that caught my eye. Definitely have to make one of those sometime soon. Finally after much debate, I chose to make her Cherry Limeade recipe. I am a sucker for fruity, yummy drinks and this one sounded perfect since I love cherries so much. Make sure you stop by and check out Julie's recipes!

My daughter and I both adored this limeade. It would be super refreshing on a hot summer day and I can't wait to make it for my next BBQ. The only change I made was increasing the amount of cherries and reducing the amount of sugar, since I bought a 10 ounce jar of cherries. There's never too many cherries in my opinion! :)

I hope you enjoy it as much as we did!

Cherry Limeade (print recipe)

What you need:
1 cup freshly squeezed lime juice
1/2 cup sugar
1- 2 liter bottle of lemon lime soda
1- 10 ounce jar of maraschino cherries, with juice
lime slices, for garnish

Directions: 
Chill all ingredients before using.

Combine lime juice, sugar and soda in a pitcher. Add cherries and lime slices, stir. Serve immediately or refrigerate until serving!

If you'd like to join the Surprise Recipe Swap click here:

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago: Ham & Eggs Baked in Crispy Hashbrown Cups

This recipe may be shared at these fabulous blogs!

Weekly Favorites 5/11/13- 5/18/13

This is a weekly series highlighting my top 6 posts every week! They might be newer posts or oldies. Either way, you may discover something you've missed!

Top post of the week: Almond Cream Cheese Bars

#2 Tomato and Cucumber Orzo Salad

#3 Rhubarb Dump Cake

#4 Garlic Butter Baked Pollock Fillets

#5 Bacon Cheeseburger Roll

#6 Rhubarb Custard Dessert

If you liked these recipes, follow the Hot Eats and Cool Reads board on Pinterest here!

Tomato and Cucumber Orzo Salad Recipe

Have I ever mentioned how much I love salads?? They are one of my favorite side dishes, especially when grilling during the spring and summer! 

This recipe is so light and delicious! It's easy to put together and would be great for a BBQ since there is no mayo in this recipe. This recipe is the best eaten right after you make it, but it also tastes pretty good the next day if you have to make it ahead of time. I would recommend if you do need it for the next day, you could mix everything together in a bowl except the dressing the night before, and add the dressing right before serving. Enjoy!!

Tomato and Cucumber Orzo Salad (print recipe)

What you need:
4 cups vegetable broth
1 1/2 cups orzo
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
1/3 cup fresh basil, chopped
2-3 cloves garlic, minced
2 cups baby heirloom tomatoes, halved
1 1/2 cups baby cucumbers, halved and sliced
salt and pepper as desired

Directions:
In a medium saucepan, cook the orzo in the vegetable broth according to package directions. Drain and rinse with cold water.

In a blender or food processor, combine olive oil, vinegar, lemon juice, honey, basil and garlic until mixed well.

In a bowl, combine pasta, sauce mixture, tomatoes, cucumbers, salt and pepper. Refrigerate until serving!

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago: Save Your Scraps! How to Make Homemade Vegetable Stock

This recipe may be shared at these fabulous blogs!

Almond Cream Cheese Bars Recipe

I hope all you Mommy readers had a wonderful Mother's day yesterday! I spent the day with my little honey girl and loved every moment! She is my life!

Today's recipe is Almond Cream Cheese Bars! LOVE both almonds and cream cheese, so I knew this would be a fantastic recipe! It's very easy to make and the flavors are so delicious! I love the texture of the filling, and the frosting tops it off perfectly. I hope you enjoy this recipe as much as we did!

Almond Cream Cheese Bars (print recipe)

What you need:

Crust:
1 cup butter
1/2 cup powdered sugar
2 cups flour

Filling:
8 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon almond extract

Frosting:
1 1/2 cups powdered sugar
1 1/2 tablespoons milk
1/4 cup butter, softened
1 teaspoon almond extract

1/2 cup toasted sliced almonds

Directions:

Crust:
Cut butter into dry ingredients and pat into a 9x13 glass baking dish. Bake at 350 for 20 minutes. 

Filling:
Beat sugar and cream cheese with mixer until combined. Beat in eggs and almond extract until fluffy. Pour over hot crust. Bake for 15 to 20 minutes. Cool completely.

Frosting:
Cream sugar, milk, butter and almond extract until combined. Spread evenly on top of the cooled bars. Sprinkle with almonds. Cut and serve!

Recipe source: Cooking.com

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago: Rhubarb and Strawberry Crisp

This recipe may be shared at these fabulous blogs!

This recipe was featured at:
Mix it up Monday at Flour Me with Love
All My Bloggy Friends at Love Bakes Good Cakes
In and Out of the Kitchen at Feeding Big

Weekly Favorites 5/4/13- 5/11/13

Happy Mother's Day!!

This is a weekly series highlighting my top 6 posts every week! They might be newer posts or oldies. Either way, you may discover something you've missed!

Top post of the week: Bacon Cheeseburger Roll

#2 Simple Balsamic Vinaigrette

#3 Sparkling Raspberry & Blackberry Lemonade

#4 Easy Chicken and Cheese Enchiladas

#5 Crunchy Poppyseed Chicken Salad

#6 Garlic Butter Baked Pollock Fillets

If you liked these recipes, follow the Hot Eats and Cool Reads board on Pinterest here!

Restaurant Review: The White Horse Restaurant & Bar in Saint Cloud, Minnesota

I've heard so many good things about The White Horse restaurant in St Cloud. They have an incredible menu and a convenient location right downtown. A few weeks ago, I received a free hotel stay for the Le St Germain Suite Hotel downtown from my cousin, so I knew this was the place I wanted to have dinner! My friends Stacy and Jade joined me. Great food, great company!

It was packed the evening we visited because it was the first beautiful day this spring. The service was on the slower side, but totally understandable since there was not one empty table in the whole place. It was so worth it!

I decided to get the "Fish and Chips" dinner. Along with the fish and fries, you also get a salad. The salad was very good and I ordered the homemade "Tangerine Balsamic Vinaigrette. Loved the dressing!

When my plate arrived at the table, I was surprised at the size of the fish. Holy bigness! It was SO delicious, especially sprinkled with malt vinegar! The coating was nice and crispy. The fries were good too.

Stacy chose the special for that day, which was a "Nepali Yak Burger". This came with fries and a salad, as well. The burger was so delicious and the sauce was outstanding! Their yak meat comes from a local farm, which is always a plus for me!!

Jade ordered one of her favorites, the "Black and Bleu Steak". This came with a salad, her choice of a baked potato. She's ordered it a few times, and loved it!

We also ordered dessert, to go, but I totally spaced on taking a picture. It was heavenly. "Peanut Butter Cup Brownie Bottom Cheesecake". The name says it all. YUM!

Here is a small glimpse at the menu:

This is a rare gem of a restaurant for the St Cloud area. This area is land of fast food and chain restaurants, and it's hard to find quality food and a unique menu. I can't wait to go back and try some other dishes on their menu. They also have daily specials which are posted on their Facebook page, and I drool reading their posts everyday! I highly recommend this restaurant!

You can find The White Horse at:
809 W St Germain St
St Cloud, MN 56301
320-257-7775

Website and Facebook!

On the blog... one year ago: Basil & Garlic Butter Pasta