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Wednesday, July 26, 2017

Blueberry Cheesecake Chimichangas #SummerDessertWeek

July 26, 2017 0 Comments
Blueberry Cheesecake Chimichangas: Fresh blueberry sauce and cheesecake filling, wrapped in a flour tortilla, lightly fried to a golden brown, then coated with vanilla cinnamon sugar.

This post and recipe was created for #SummerDessertWeek. I was sent samples by some of the sponsor companies, but as always opinions are 100% my own.


One of my husband and I's favorite restaurants to eat at, is a local Mexican restaurant in our area. Their food is always fresh and delicious, and I could seriously eat their salsa with a spoon.

I've always wanted to try one of their dessert chimichangas, but we are always to full at the end of our meal to order dessert.


So when I received these pretty blueberries from Rainier Fruit to use in a recipe, for day #3 of #SummerDessertWeek,  I knew it was the perfect time to make the dessert I had been longing for, a blueberry chimichanga.


Dessert chimichangas are easy to make, yet look and taste like you fussed. They're a unique and yummy dessert to serve your family, and would be impressive and fun enough to serve to guests as well.


SPONSORED ITEMS USED IN THIS RECIPE:

Rainier Fruit - Blueberries
Adams Extract - Vanilla Extract & Vanilla Cinnamon Sugar
Dixie Crystals - Sugar

BLUEBERRY CHEESECAKE CHIMICHANGAS


Ingredients

BLUEBERRY SAUCE
2 cups fresh blueberries
1/4 cup sugar
1/4 cup + 3 tablespoons water, separated
2 tablespoons cornstarch
1/2 teaspoon vanilla extract

CHEESECAKE FILLING
6 ounces cream cheese, softened
1 tablespoon sugar
1/2 teaspoon vanilla

CHIMICHANGAS 
4 (8 inch) flour tortillas
1/4 cup vanilla cinnamon sugar (regular cinnamon sugar may be substituted)
Oil for frying

Directions

BLUEBERRY SAUCE
Put blueberries, sugar, and 5 tablespoons of water in a medium sauce pan.
Cook for 10 minutes over medium heat, stirring gently occasionally.
In a small bowl place the other 2 tablespoons of water, corn starch, and vanilla, and stir to combine.
Add cornstarch mixture to the blueberry mixture, and cook for 20-30 seconds Remove from heat and set aside to cool completely.

CHEESECAKE FILLING
In a bowl, use a fork to mix together the cream cheese, sugar and vanilla until blended and smooth.

ASSEMBLE CHIMICHANGAS
Divide cheesecake filling between the flour tortillas, and spread onto the lower third of each tortilla.
Place 1/4 cup of blueberry sauce over cheesecake filling.
Fold the two sides of each tortilla toward the center and roll into chimichangas. (secure with toothpicks).
Place vanilla cinnamon sugar in a shallow bowl. Set aside.
Fry chimichangas in a frying pan with hot oil, over medium-high heat, until golden brown, turning over as needed. (about 1-2 minutes).
Transfer chimichangas to a paper towel lined plate to drain for a minute, then roll in the vanilla cinnamon sugar.
Remove toothpicks and serve as is, or with whipped cream and fresh blueberries.


SummerDessertWeek LOGO

Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear's Wife. We're so glad that you've joined us for this week long event of desserts and giveaways. You're going to love what we have in store for you.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes:
No Bake Treats:
Baked Desserts:

There are 25 amazing bloggers participating in this year's event! Throughout the week we'll be sharing tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you're going to find a new summer favorite! Plus, don't forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!


Prize #1


Dixie Crystals Giveaway

Prize #1 -- Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!

Prize #2



Prize #2 -- Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!


Prize #3


Prize #3-- OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set.
OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.


Prize #4



Prize #4 -- Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5



Prize #5 -- General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.

Prize #6




Prize #6 -- Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.


Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam's Extract, Land O'Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Monday, July 24, 2017

No-Churn Peanut Butter Lovers Ice Cream #SummerDessertWeek

July 24, 2017 3 Comments
No-Churn Peanut Butter Lovers Ice Cream, is an ultra rich and creamy ice cream with loads of peanut butter flavor, and is made without an ice cream machine!

This post and recipe was created for #SummerDessertWeek. I was sent samples by some of the sponsor companies, but as always opinions are 100% my own.


Ice cream is one of my families favorite desserts during the summer months. Before I discovered no-churn ice cream, I used to yearn wistfully for an ice cream maker, as I served my loved ones store bought ice cream.

My first adventure with no churn ice cream was this simple and delicious Vanilla Ice Cream. After my first bite I was hooked. Which of course led me to trying different flavor combos, mint chocolate chip, strawberry, chocolate cherry, and now this yummy version, Peanut Butter Lovers.


No churn ice cream is amazingly easy to make, it only takes a handful of ingredients, and just a few minutes to whip up. The longest, and hardest part, is the freezing time.

Peanut Butter Lovers Ice Cream combines chewy pieces of Reese's Puff Cereal, and chunks of Reese's Peanut Butter Cups, wrapped in a rich and creamy peanut butter flavored ice cream. Pure bliss in every bite.


Today is the first day of #SummerDessertWeek! This sweet event is hosted by Angie from Big Bear’s Wife. We’re so glad you’re joining us, for this week long event of desserts and giveaways.


There are 25 amazing bloggers participating in this year’s event! Throughout the week, we’ll be sharing tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week, we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 6 (six) great giveaways for you this week, thanks to our amazing sponsors!


SPONSORED ITEMS USED IN THIS RECIPE:


NO-CHURN PEANUT BUTTER LOVERS ICE CREAM


Ingredients

1 cup creamy peanut butter
1 can (14 ounces) sweetened condensed milk
2 cups heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
3/4 cup Reese's Puffs Cereal
3/4 cup Reese's Mini Peanut Butter Cups, chopped (about 20)

Directions

In a medium bowl combine the peanut butter, and sweetened condensed milk until smooth. (set aside).
In the bowl of a stand mixer, whip the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. (Don't over-beat or you'll wind up with butter)!
Fold the whipped cream into the peanut butter mixture until combined. 
Gently stir in the cereal and most of the chopped peanut butter cups. (reserve a few to sprinkle on top).
Spoon mixture into a 8x8 pan, and smooth top. Sprinkle the reserved candy pieces on top of the ice cream, and cover with plastic wrap.
Freeze for at least 2 hours or until frozen.

Cooks Note: Chilling the mixing bowl and beaters in the freezer before-hand, will help with the whipping process of the cream. 


Check out the amazing #SummerDessertWeek recipes from our bloggers today! Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes:
No Bake Treats:
Baked Desserts:

Prize #1

Dixie Crystals Giveaway
Prize #1 -- Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!
 

Prize #2

Prize #2 -- Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!

Prize #3

Prize #3-- OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set. OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.

Prize #4


Prize #4 -- Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5

Prize #5 -- General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.

Prize #6


Prize #6 -- Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.


Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

  Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam's Extract, Land O'Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes. Follow #SummerDessertWeek on social media to keep up with us too!


Did you make this recipe? Snap a pic and hashtag it #homesteadrecipes on social media. We would love to see your creations!

Sunday, July 23, 2017

Honey BBQ Hot Dogs #SundaySupper

July 23, 2017 4 Comments
This easy crockpot recipe for Honey BBQ Hot Dogs, features hot dogs slow-simmered in a slightly sweet, homemade BBQ sauce, for a delicious twist on the humble, but versatile hot dog. 



My fellow #SundaySupper tastemakers and I, are celebrating National Hot Dog Month, by sharing our most creative hot dog recipes. No boring ketchup and mustard here! From tasty BBQ to yummy sides, there is no shortage of amazing hot dog recipes in this week's event.
   

Go to any backyard cookout during the Summer, and you'll almost always see those ever popular hot dogs and hamburgers, sizzling on the grill. And for good reason. They're quick, easy, cheap, and appeal to everyone's taste-buds.


Well now you can save that grill space for other things, (like my Grilled Corn with Fresh Garlic Butter and Lime) because these Honey BBQ Hot Dogs are cooked in a crockpot! They're super easy to make, and taste amazing. The BBQ sauce is homemade and slightly sweet, for a hot dog that is anything but average.

Don't stop there though. Serve some of this tasty sauce as a condiment for your other entrees, like burgers or chicken. Your family and guests will love it!

Many thanks to Stacy from Food Lust People Love, and Mary Ellen from Recipes Food and Cooking for hosting this event.

Honey BBQ Hot Dogs


Ingredients

1 1/2 cups ketchup
1/3 cup onion, diced
2 tablespoons brown sugar, packed
2 tablespoons honey
1 tablespoon yellow mustard
1 - 12 ounce package all-beef hot dogs
Hot dog buns
Freshly grated sharp cheddar cheese

Directions

In a bowl stir together ketchup, onion, brown sugar, honey, and mustard until blended.
Pour about 1/4 of the ketchup mixture into the bottom of a crockpot.
Place hot dogs on top of mixture, then cover with remaining mixture.
Cover and cook on LOW for 4 - 6 hours.
Serve on hot dog buns, with shredded cheese.

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.

Friday, July 21, 2017

Friday Frenzy #7

July 21, 2017 0 Comments

Welcome to the Friday Frenzy!

Friday Frenzy

The Best Food and Craft Link Party on the Web. Why is it the best?

  • When you link your favorite posts to the Friday Frenzy your posts will be seen across 9 blogs, for NINE TIMES the exposure
  • We ask all linkers to pin the featured posts of the week for even more exposure
  • Our host bloggers are all part of a blogging support group on Facebook. We welcome all bloggers, big or small, and we actively promote other bloggers, so bring on your best links!!

Please Follow Your Hosts:


Kelly here from Kelly Lynn's Sweets and Treats! I am the lucky hostess of this weeks party. I can't wait to share with you a few of my favorite links from last weeks post!

This hot weather definitely screams Slurpee time!! So I am all over this Zippy Blue Summer Slushie from Pursue Your Project blog. Who knew it was so easy to make your own?!


And after I am done drinking my Slurpee, I am going to have a bowl of this Blackberry Ice Cream from Cooking with Carlee! Yum! Those blackberries :)


I am a total lover of pudding cookies, and the Lemon Pudding Cookies from Savory Moments look so scrumptiously full of lovely lemon flavor...I'll take a plate or two!



Thanks to all the bloggers who linked up last week! I can't wait to see what everyone links up this week!!!


Saturday, July 15, 2017

Salsa Gazpacho Soup #SoupSaturdaySwappers

July 15, 2017 12 Comments
Salsa Gazpacho Soup is a light, cool, and refreshing soup, with the Spanish inspired flavors of salsa. This soup is perfect for hot summer days, and makes great use of fresh from the garden produce.

Salsa Gazpacho Soup - Home Sweet Homestead

Believe it or not, I have never eaten gazpacho before I made this recipe. Now I can't believe how much time I wasted, not making it sooner. When I was growing up soup was always served hot. I took that culinary training into my adulthood, and never thought to challenge it, until now.

“Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.” [source]

Salsa Gazpacho - Home Sweet Homestead

My family and I love Spanish-type foods, and usually enjoy them at least once a week. As I was looking over different recipes for classic gazpacho, I noticed that it was very similar to salsa. So all I needed to do was add a few more ingredients, and Salsa Gazpacho Soup was born.

Salsa-Gazpacho - Home Sweet Homestead

This soup is super tasty! I seriously wasn't expecting it to be so good. I'm a texture girl, and prefer my soup a little chunky. But if you like your gazpacho smooth, feel free to process all of the ingredients in the blender, in two batches.

Salsa Gazpacho Soup

Ingredients

6 roma tomatoes, diced and divided
2 medium cucumbers, peeled, diced and divided
1 medium yellow bell pepper, cored, seeded, diced and divided
1 stalk celery, diced and divided
1 small sweet onion, diced and divided
4 cups tomato juice
1/4 cup cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon salt

Directions

In a blender combine half the tomatoes, cucumber, bell pepper, celery, onion, and tomato juice. Then add all the cilantro, olive oil, lime juice, garlic, sugar, and salt. Pulse until all ingredients are blended well.
Pour into a large bowl and add the rest of the tomato juice, tomatoes, cucumber, bell pepper, celery, and onion.
Stir mixture together and check seasoning, adding salt if needed.
Refrigerate at least 2 hours before serving.
Garnish with your choice of sour cream, chopped avocado, chopped tomato, chopped onion, and chopped cilantro.
Soup can be stored in the refrigerator for up to 3 days.

Makes 8 servings.



Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes, based on a theme chosen by one of the members. This month's theme is Chilled Soups, hosted by The Saucy Southerner. To join Soup Saturday Swappers just email our group leader at wendyklik1517@gmail.com.

Check out what everyone else made below, and visit our Pinterest board to find even more great soup and stew recipes.



© April Tuell and Home Sweet Homestead, 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.