Since my parent's have blackberry bushes just for me, since they're not fans, I was up to try a new dessert recipe.
Let me be honest, I made them and they looked nothing like the picture that came with the recipe. BLACKBERRY CRUMB BARS
PREP TIME
20 mins
COOK TIME
30 mins
TOTAL TIME
50 mins
Author: Mallory
Serves: 24 bars
INGREDIENTS
For the crust and topping
3 cups all-purpose flour
¾ cup cold butter, cut into pieces
¾ cup granulated white sugar
½ teaspoon salt
3 large eggs, beaten
For the blackberry filling
4 cups blackberries, halved
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
¾ cup granulated white sugar
I liked the recipe, but it wasn't what I thought it would be. It was kind of like a biscuit mix over fruit...
I wanted to make something sweet for a pre-concert tailgate. It was for the Zac Brown Band concert with Train and Phillip Phillips, which were terrific. So, I made Lemon Lime Snowdrop Cookies. Thankfully, they were fairly easy to make. My friends loved them! Check out the recipe, here.
I made this yummy pasta salad for a BBQ a few weeks ago. Pesto always reminds me of my trip to Italy.
I like that it wasn't your run-of-the-mill pasta salad. The pine nuts and sun dried tomatoes made it even better. My only improvise was in using rotini noodles.
Click here for the recipe.
Ingredients
1 pound ground beef
2 tablespoons fresh parsley, chopped
1/4 cup breadcrumbs
1 egg, beaten
1 teaspoon Wildtree Rancher Steak Rub
2/3 cup Wildtree's Organic Ketchup
1/2 cup Wildtree Happenin' Hot Pepper Jelly
I always improvise with ingredients I already have and this time was no different. I didn't have parsley, so I used 1 tablespoon of basil. I used regular ketchup. I didn't have Wildtree Happenin' Hot Pepper Jelly, so I used a half cup jar of jalapeno jelly that my mom made. It turned out terrifically and I know I'll make this recipe again.
I love this powerful song! I hadn't watched this music video before, but it's equally powerful and emotional. Watch it and feel uplifted. Let's rise up!
The beautiful lyrics: Rise Up
You're broken down and tired
Of living life on a merry-go-round
And you can't find the fighter
But I see it in you so we gonna walk it out
And move mountains
We gonna walk it out
And move mountains
And I'll rise up
I'll rise like the day
I'll rise up
I'll rise unafraid
I'll rise up
And I'll do it a thousand times again
And I'll rise up
High like the waves
I'll rise up
In spite of the ache
I'll rise up
And I'll do it a thousand times again
For you [4x]
When the silence isn't quiet
And it feels like it's getting hard to breathe
And I know you feel like dying
But I promise we'll take the world to it's feet
And move mountains
Bring it to it's feet
And move mountains
And I'll rise up
I'll rise like the day
I'll rise up
I'll rise unafraid
I'll rise up
And I'll do it a thousand times again
For you [4x]
All we need, all we need is hope
And for that we have each other
And for that we have each other
We will rise
We will rise
We'll rise, oh oh
We'll rise
I'll rise up
Rise like the day
I'll rise up
In spite of the ache
I will rise a thousand times again
And we'll rise up
High like the waves
We'll rise up
In spite of the ache
We'll rise up
And we'll do it a thousand times again
For you oh oh oh oh oh [3x]
I needed a refreshing, easy dessert and I love cheesecake so I was drawn to this recipe. My cousin found this recipe for me from Wildtree; No Bake Lemon Lime Cheesecake.
I always improvise a little on my recipes. I didn't have enough whole graham crackers, but I did already have a box of graham cracker crumbles. I also didn't have sweetened condensed milk or a lime. For the sweetened condensed milk, I used a quarter cup of almond milk and sugar to taste. I thought it all needed more citrus flavor and didn't have a lime, so I added about 1.5 tablespoons of lime juice. In addition, I used marscapone that I already had instead of cream cheese. I used a cupcake tin to help them keep their shape. After you make them, you put them in the freezer for three hours. I'm storing them in the freezer, which makes it convenient for a quick treat. Enjoy!!!
I've been prepping some freezer meals in preparation for a busy fall. I used http://shop.wildtree.com/ to find recipes using spices I already had purchased. I chose to make Sausage & Mushroom Stuffed Shells. Thankfully, it was a pretty easy recipe.
I doubled everything except mushrooms, since I only bought 8 ounces. I also didn't have Wildtree Red Bell Pepper Sauce, but substituted it with tomato paste and that worked perfectly. I think, sauteed spinach could've been added into mix easily and would be a great way to get in more veggies.
After making it, I put several shells in freezer bags and into the freezer for future use. This meal was so good! The photo does not do it justice.
I interned at Lake of the Ozarks 10 years ago. Ever since, I try to make it back every summer. I recommend spending at least two nights there to really enjoy it, but unfortunately, I only spent a quick night there.
Stayed where I interned at Tan-Tar-A Resort. Their staff was terrific and so helpful. It's a scenic part of the lake. They have a beautiful pool by the lake where I took these shots:
Had a terrific dinner at Shorty Pants. I always have to stop there for their Asian Shrimp Salad. It has a beautiful, peaceful lake view.
Had breakfast at On the Rise. It was my first time there and didn't disappoint.
