Mango Strawberry Daiquiri Pops from

Mango Strawberry Daiquiri Pops

Mango Strawberry Daiquiri Pops from MadeFromPinterest.netThis last week we three sisters and our families have been together for a family reunion. Yesterday we went on a hike that was pretty challenging. We had a great time, and saw some amazing views. When we got done, I took my husband straight to the airport to head home. I felt sorry for whoever got to sit next to him!. We were all pretty dusty and dirty after hiking for several hours. But it was worth it. I wish we had these Mango Strawberry Daiquiri Pops on hand at the end of the hike!

Mango Strawberry Daiquiri Pops unwrapped. Recipe from MadeFromPinterest.netBut the one who really deserved this special treat at the end of the hike, was my brother in law, Debbie’s husband. At the very end of the trail, he fell and hit his head. 13 stitches later, he deserved something as good as these! I guest posted this recipe for Mango Strawberry Daiquiri Pops a few weeks ago at My Kitchen Escapades. You will pleased at how easy and healthy they are. These are sweet, healthy, delicious and refreshing.Mango Strawberry Daiquiri Pops recipe by MadeFromPinterest.netMade with vanilla frozen yogurt, frozen strawberry daiquiri mix, fresh sliced strawberries and mango sorbet, these are simple to make and look as good as they taste. Check in with My Kitchen Escapades today and with us tomorrow to learn how to make homemade Mango Sorbet that you can use in this recipe or enjoy on it’s own.signature-sherri (2)

Sites we are linking with today: Keeping it Simple Crafts, Ninth Street Notions, Skip to My Lou, Making the World Cuter, Sew Can Do, All She Cooks, This Gal Cooks, Say Not Sweet Anne, Jembellish, The Plaid and Paisley Kitchen


Chicken Recipe

What is your dream list for the perfect main course? Here is my oh so realistic list……. 1. I want it to make me look like a I’m a better cook than I really am. 2. It needs to allow me to spend less time in the kitchen and more time with my family. 3. It should have vegetables that taste so good my kids won’t mind eating them. 4. I don’t want to make a special trip to the grocery store for a bunch of specialty ingredients that I will only use in this one recipe. 5. It should look so amazing that when you place it on the table everyone says “oooohhh ahhhhh”.  I don’t want much do I?

Leave it to Simple Magazine to come up with Pan Roasted Chicken with Lemon Garlic Green Beans. After reading the recipe I decided to try it out and see if it was the “perfect main course”.

Place your thinly  sliced lemons in a greased casserole dish.

In a large mixing bowl mix the oil, lemon juice, garlic, salt and pepper. Toss your green beans in the oil, lemon juice, garlic, salt and pepper mixture. Then spread them out over your lemon slices.

Cube your red potatoes, toss them in the oil mixture, and spread them over the green beans. 

Toss your chicken in the oil mixture and place over your red potatoes. Pour the remaining oil mixture over the chicken and bake. Once it finished baking I stirred everything up to marinate all the flavors just before serving.Pan Roasted #Chicken With #Lemon #Garlic Green Beans - This was super easy to make and tasted great! Everyone LOVED it. Tested by the 3 crazy sisters at

I used skinless bonless chicken tender loins and I knew they would finish cooking before the red potatoes.  So I baked the lemons, green beans and potatoes for about 20 minutes, added the chicken tender loins and cooked for another 30 minutes.

When I placed this dish on the table my family was impressed, they ate their vegetables, I looked like a better cook than I really am, It didn’t take a long to make and no trip to the store for specialty ingredients! Oh yea……

This Pin ROCKS!

Signature Large

Pan Roasted Chicken With Lemon Garlic Green Beans

  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts (bones left in, with skin, about 3¼ pounds)

  1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.


Link Parties: The Shabby Nest  –  Chic On A Shoestring Decorating  –  Family Ever After  –  Shaken Together  –  Simply Designing  –  The Answer is Chocolate  –  My Romantic Home  –  VMG 206  –  While He Was Napping  –  Craftberry Bush  –  The Frugal Girls

Pan Roasted #Chicken With #Lemon #Garlic Green Beans - This was super easy to make and tasted great! Everyone LOVED it. Tested by the 3 crazy sisters at

Freeze Your Avocados

Are you an avocado lover? At my house we luvr them!  We put them on burgers, in omelettes, on tacos and fajitas.

We make guacamole almost every Sunday. We add them to BLT’s and scoop them out of their skin with a tortilla chip and chow down, WE LOVE AVOCADOS!

The only problem is they are not always on sale and feeding our crew enough avocados on a regular basis gets expensive fast! Then I saw a long pin showing how to freeze your avocados.

What a brilliant idea! I could load up when avocados are on sale which would save me lots of money. Freeze them and the kids could have some whenever they wanted. No waiting for them to go on sale or having to wait until they ripen. Off to the store I went to purchase my beloved avocados to this pin.

If you look closely you will notice one of my kids managed to eat a corner of one of the avocados when I wasn’t looking!

In my home an avocado that looks like this means it’s about to be attacked by a tortilla chip and immediatley consumed! This one never made it to the freezer.

Peel and mash your avocados, add 1 tsp. lemon juice per avocado and mix well. Scoup mashed avocado mixture into freezer bags. Squeeze out excess air and seal. Place in freezer until frozen.

After following the instructions I excitedly placed my bags of avocados in the freezer. Two days later my daughter asked if we could make guacomole, she was disappointed when shc couldn’t find any avocados. That’s when I sent her to the freezer. After allowing the avocado to thaw for 20 minutes she grabbed a chip and gave it a try.  ”Eeewwww, gross Mom what did you do to this avocado?”. “It’s watery and squishy”. My kids all agreed that frozen avocados are a no go at our house. You know what that means…..

This Pin Flopped!


Linking With: House of Hepworths  –  The 36th Avenue  –  Lamberts Lately  -  Live, Laugh, Rowe  –  Glued to My Crafts  –  Gingerly Made  –  Living Well Spending Less  –  52 Mantels  –  Real Coake  –  Life With The Crust Cut Off   –  The Mandatory Mooch  –  Katherine’s Corner  –  What’s Cooking Love?  – The Taylor House  –  The Shabby Creek Cottage  –  Mom on Time Out


The Bread Recipe

Jen at Bakerette.comHi all, it’s Jen from and I’m back in action to hopefully bring you another great recipe. Thanks for your added support in visiting my foodie site, where I bring you all sorts of FREE yummy, comforting, delicious, and inspiring recipes.

So who loves The Pioneer Woman? Both of my hands went up. I’ve followed her since she was a small-time blogger to a now famous blogger. If you aren’t familiar with her, she’s become an icon in the blogging world and on Food Network.

Today I am featuring The Pioneer Woman’s “The Bread“. Yep, that’s all to the name “The Bread”.

The Pioneer Woman's

It’s a favorite of her family’s and friends’. Anyone who is invited to dinner inquires if she’s going to make “The Bread” because they absolutely adore it. Yes, I realize that Adore is a girly-girl’s term, but there’s no other word to describe it.

I hope you, too, will enjoy The Bread. It’s rich and buttery and flavorful. I guarantee it will become your family’s and friend’s favorite bread to go with meals! Make it with any of your favorite dishes like steak, seafood, or spaghetti.

Smother it in butter making sure to get ALL of the surface fully covered in butter.

The Pioneer Woman's

The trick to this bread? You don’t want it lightly browned, you want it very darkly browned with some areas blackened :) You have my permission to blacken the edges. Seriously. It’s the deep, DARK browning that brings out the rich tasty flavor, otherwise it will just be warm, buttered bread. You don’t want ordinary, you want extraordinary.

The Pioneer Woman's

The Pioneer Woman's

Pioneer Woman’s “The Bread”
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 12


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice the loaf of bread lengthwise and cover each half with ½ cup butter. Smother it on; making sure to get ALL the surface of the bread covered in butter.
  3. Place on an ungreased baking sheet, uncovered, and bake in the oven for 10 minutes or until the butter is completely melted through.
  4. Turn off the oven and turn the broiler on high and bake for a couple of minutes. You don’t want lightly browned bread, you want it very dark brown to the point where some areas will be blackened. You want that. Seriously. The longer it bakes under the broiler, the richer the flavor. If you don’t darkly brown it, it will just be warmed buttered bread. That’s NOT the goal. You want THEE Bread.
  5. Remove from oven and slice into thin strips. It’s very rich, so slicing it thin is recommended. That is, if you can just stop at two slices! The bread is crunchy, crispy and very flavorful!


Thank you so much Sherri, Tracy, and Debbie for inviting me to share with your followers some of my fave recipes. You can also find me on the Web at:

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Frozen Raspberry Lemonade

Are you looking for something icy and cool?  Summer is blazing away here where I live and I am totally addicted to smoothies at the moment. A smoothie for breakfast?  Why not?  Smoothie for lunch?  Absolutely.  Oh, would I like a smoothie for dinner?  You betcha!

Which is probably why this pin from Delightfully Tacky caught my eye!  With temperatures over 100, this is the perfect drink to make to soothe the soul.  These are super easy to make and within no time, you can be sipping away your worries and cooling down the hotness.

1 can of lemonade concentrate

1 & 1/2 cups of frozen raspberries

1 tray of ice
1 can of water
Add the can of lemonade concentrate to your blender along with about a can or 3/4 can of water. As far as raspberries go, I think I put a little more than the 1 1/2 cups of raspberries that the recipe called for because I love raspberries!  With the ice, that’s something that you will probably want to play with.  If you like your smoothie a little thicker, just add a little more ice.  Blend until well blended and grab a book to read and enjoy!
This Pin Rocks!