Mom’s Macaroni Salad -Guest Post From Jodi Ambrose

Well, my daughter started Kindergarten yesterday, and I have a little announcement to make. For now, I’ve decided not to go back to work outside of home full time, but instead I am going to be food blogging/recipe developing full time! This means lots of new recipes to share with all of you in the coming months! But first, I have to get myself into a schedule and there isn’t any school on Friday or Monday for Labor Day and next week I desperately need to audit myself. You see, I’ve been making some money from sponsored posts and the ads on this blog this year, but I have done a horrible job of keeping track of what I made from where and what I spent where! I am extremely grateful for my guest poster this week, Jodi Ambrose, she’s has brought two recipes to share with you this week! Jodi isn’t a food blogger, we “met” through our blogs, I think her’s is fabulous! Check out Jodi Ambrose Blog. Then she wrote a cookbook and asked me to contribute, which was great! Today she is sharing her mom’s macaroni salad recipe, and it sounds fabulous! Here’s Jodi.


With Labor Day less than a week away, I thought I’d share with you my two easiest-to-make foods that go great with whatever you might be throwing on the grill.
The first is the absolute, hands-down best macaroni salad I’ve ever eaten. It’s mom’s recipe and I’ve enjoyed it every summer since I was a little girl.
One of my favorite things about this salad is that it doesn’t have a bunch of weird junk in it. I think sometimes people get so obsessed with making food all fancy and complicated that they lose sight of what makes it taste so good—simplicity.
This salad has a clean, crisp, summer taste to it. It is one of my all-time favorite things to eat while sitting in the backyard and watching the chickens play as the sun goes down.

Mom’s Macaroni Salad


macaroni salad

 Image credit Gourmet Kosher Cooking  

Stuff you’ll need:
1 one-pound box of elbow macaroni
½ – 1 green pepper
4 good-sized tomatoes
1 large cucumber
½ – 1 medium-sized, sweet onion, depending on how onion-y you like stuff. Don’t use a yellow or red, they are way too potent—look on the label of the onion for the word “sweet”. If you can’t find a sweet onion, look for the flattest, squished looking onion you can find. As the produce wizard at the store shared with me, the flat onions are sweeter than the round ones, so go with that if you need to.
¾ – 1 cup of mayonnaise* (maybe more)
Salt and pepper, to taste
*I use Kraft Mayo with Olive Oil™ as I can’t tell the difference between it and regular mayo, but it has way fewer calories and less fat than the regular kind.

Putting it all together:
1. Cook the macaroni according to the directions on the box.
2. Once it’s cooked (don’t overcook it) dump it into a colander and thoroughly rinse it with cool water.
3. Empty the macaroni into a large bowl.
4. Cut the tomatoes into small, bite-sized pieces and add to the bowl.
5. Peel the cucumber and cut into small, bite-sized pieces and add to the bowl.
6. Cut the green pepper into large chunks (I do this because I don’t want to bite down on a piece of green pepper, so keeping the chunks large helps me avoid actually eating one, but it does add a nice flavor to the salad—you can cut it any way you want) and add to the bowl.
7. Dice the onion into very small pieces (you don’t want any big bites of onion either, but you do actually want onion in your mouth) and add to the bowl.
8. Add about 1/2 the mayonnaise and stir. Continue to add the mayo until it’s got enough for you. Some people like tons of it, some people don’t.
9. Add salt and pepper. Taste it. Add more salt and pepper as necessary.
10. Refrigerate for at least a couple of hours so everything has time to chill. If you can, refrigerate it overnight. It is at its absolute best on the second day.
11. Before serving, make sure to stir and taste-test it one more time to make sure it has enough salt. It will be bland if it doesn’t have enough salt.

You can also find Jodi here, you might want to order her cookbook!


DISCLAIMER: This recipe is credited to Jodi Ambrose (and her mom, of course!). The photo is credited to Gourmet Kosher Cooking due to Jodi’s camera not working. Rants From My Crazy Kitchen makes no claim to the photo. 

Easy Strawberry Honey Spinach Smoothie/Recipes For Back to School

This shop has been compensated by Collective Bias and it’s advertiser, Price Chopper. All opinions are mine alone.

My 5 year old daughter started Kindergarten today! Many other kids are going back to school this week, and everything is hectic. She has been getting lunch at preschool for the past two years, but now I’m faced with school lunches five days a week. This is a problem since I have the world’s pickiest eater! I feel like I’ve said that before…because I have. Luck for me Price Chopper Supermarkets , just a few blocks from me, has everything I need for my picky eater and quick and easy recipes. So, I headed out for everything I needed for lunch and snacks for the first week of school.


Full disclosure, I shop at Price Chopper more than anywhere else, and find good savings on their Facebook page. I’m also an Advantage Card member, which gets me savings not only in store but on gas. Everybody needs to save money, especially me!

I started thinking about what my daughter would actually eat for lunch. Although she is extremely picky, she does like avocado,  cheese, yogurt, and even spinach! So I decided a turkey sandwich made with Hillshire Farm Naturals Slow Roasted Turkey, Colby jack cheese (it’s mild and colorful so kids like it!), and avocado on whole wheat bread, along with an easy smoothie made with flavored Yoplait yogurt and spinach would be great.



I knew she would like the sandwich. I tried convincing her to let me put tomato on it, but she wouldn’t have it. I should also mention that she doesn’t like anything on sandwiches, no mayo, mustard, anything. Of course every kid is different, that’s why I’m not including a “recipe” for the sandwich, just add whatever your kid will eat.




I wasn’t so sure about the smoothie. She does like all of the ingredients, but I didn’t know how she would feel about them blended together. She drank some, said she doesn’t like it, drank some more without me asking her to, said she doesn’t like it again, but kept drinking it. She even took it over her grandmothers to finish! So, I guess she liked it, and was just complaining because she can.


Strawberry Honey Spinach Smoothie


See, here’s proof!



Thanks to #CollectiveBias for the opportunity to try new recipes with my daughter. With #PriceChopperB2S I’m sure I’ll find many more great recipes to try. From August 17 to September 20, 2014 you can submit a “Back to School” photo on the Price Chopper Facebook page and then you can vote on your favorite from September 21 to September 27. The top 5 AND 5 random winners will each receive an IPad Mini!  You can also find Price Chopper on Twitter, Instagram, YouTube, and on their Back to School Pinterest page.

This smoothie is light green, so it’s not scary for kids. If you have fresh strawberries on hand, pop them in for more pink! For more green (my daughter’s favorite color), simply add about a cup more spinach.


Strawberry Honey Spinach Smoothie Ingredients


Easy Strawberry Honey Spinach Smoothie/Recipes For Back to School
Simple smoothie made with flavored yogurt and spinach, great for kids lunches!
Recipe type: Beverage
  • 3 cups washed and dried baby spinach
  • 1- 5.3 ounce container strawberry Yoplait Greek 100 Calories Yogurt
  • 1- 5.3 ounce Yoplait Honey 2% Milkfat Yogurt
  • 1 cup milk
  • 1 cup ice
  1. Add both yogurts, milk and ice to a blender. Add a large handful of spinach and blend slightly to reduce spinach. Add remaining spinach and blend until smooth. Serve cold.



Spicy Shrimp and Bacon Casserole

Bacon Month 2014 Square 800


Oh my gosh! #BaconMonth is almost over, my daughter starts Kindergarten in two days, and summer is pretty much over! How did that happen? If you’ve been as busy as I have and missed hearing about Bacon Month hosted by Julie from White Lights on Wednesday, 1. That’s a tragedy. 2. You still have time to enter this weeks giveaway, BUT it ends tomorrow night, August 24th, at midnight, so hurry! Details on the giveaway below!

So, I love seafood, I clearly love bacon, and I love spicy foods, so I thought that this spicy shrimp casserole loaded with bacon would be perfect for Bacon Month. Shrimp baked in a creamy sauce of jalapenos and red chilies, topped with bacon and panko breadcrumbs, what could be better!


Spicy Shrimp and Bacon Casserole


Great as an entree for a special occasion, this dish would also make a wonderful first course. My husband hasn’t tried it yet, but I’m sure he’s going to love it. I can see making this for his birthday, or maybe I’ll make him make it for me for my birthday next year.

Giveaway details: This week you can enter to win a copy of the cookbook Seduced By Bacon. Open to US and Canadian residents.  Canadian residents will receive an egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”).

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Spicy Shrimp and Bacon Casserole
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Baked shrimp and bacon casserole in a creamy jalapeno and red chilies sauce. Makes a great special occasion entree or divide into small ramekins for a fabulous starter course!
Recipe type: Entree
Serves: 4 as an entree
  • 1 pound large (16-20 count) raw shrimp, peeled, deveined, and tails removed
  • 10 slices hardwood smoked bacon
  • 1½ cups light cream
  • 1 cup panko breadcrumbs
  • ½ lobster juice ( or clam juice)
  • 4 tablespoons butter, melted
  • 1 tablespoon finely chopped jalapeno, seeded
  • 1 teaspoon finely chopped red chilies, seeds removed after chopping (if you want it spicy, remove before chopping for less heat!)
  • salt and pepper for seasoning breadcrumbs
  1. Preheat oven to 350 degrees F. Cook bacon until crisp, drain and coarsely crumble.
  2. Lightly grease a 1½ quart casserole dish with butter. Stir together panko breadcrumbs, butter, and salt and pepper to taste. Spoon half the breadcrumb mixture into the bottom of the casserole dish in a thin layer, place the shrimp on top, followed by the crumbled bacon. Stir together the light cream, lobster or clam juice, and diced jalapenos and chilies, pour over the shrimp/bacon mixture. Top with remaining breadcrumbs. Bake in the preheated oven for 35 minutes, or until bubbly and lightly browned.
Inspired by Pig: King of the Southern Table and found on Project Foodie

Check out all the other great recipes made this week!

Ultimate Grilled Bacon Tuna Sandwich

Disclamier: Bumble Bee supplied me with product and compensation for this post. The recipe and my opinions are my own.

The last few days before school starts are upon us, and of course I have 6 million and one things to do! I know that won’t change once school starts either, things for us and millions of others are only going to get more hectic. I personally know that when things get hectic, getting dinner on the table can be a challenge, and your looking for something quick and easy, yet delicious. It happened here just the other day! Then I thought of an easy tuna recipe, using a can of Chipotle and Olive Oil Albacore Tuna I had been sent. Bumble Bee is helping us find great ideas for Back to School with their #BumbleBee101 campaign, and we could all use them, right? By the way, I never heard of canned tuna with anything else in it, what a great idea! Hint to stores around me, start carrying it!




So the recipe I thought of fit right in with #BaconMonth, is kid friendly, quick, easy, and boy is it delicious! Okay, full honesty here, my daughter won’t eat tuna in any way, shape, or form. It started as a joke one morning months ago when she wouldn’t answer me as to what she wanted to eat, and really just wasn’t paying attention to me at all. So my husband said to her “How about tuna?” and she, still not paying attention, said “With no milk”. So, my husband said “Okay, Mom, tuna in a bowl, with no milk!” THEN she paid attention, screaming NO, NO, NO!! She had never had tuna at that point and refuses to even try it now. So, while I’m sure this sandwich IS kid-friendly, just not my kid. In fact that applies to most things, not my kid. I’m used to it by now.





Ultimate Grilled Bacon Tuna Sandwich
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Smoky Chipotle and Olive Oil tuna mixed with bacon, topped with kale and sliced tomato, and loaded with cheese for a quick, kid-friendly, simple meal solution!
Recipe type: Sandwich
Serves: 2
  • 5 ounce can Bumble Bee Albacore Tuna with Cipotle and Olive Oil
  • 4-6 large slices hardwood smoked bacon
  • 4 slices American cheese
  • 4 slices bread of choice, I use whole grain white because it's kid-friendly
  • kale or spinach, cut into pieces to fit
  • 2 slices tomato
  1. In a flat grill pan cook the bacon over medium-high heat until crisp, drain and crumble. Reserve bacon grease in the pan.
  2. Combine crumbled bacon and drained tuna in a small bowl,breaking up the larger pieces of tuna. Place two pieces of cheese on each piece of bread, top each with an equal amount of tuna/bacon mixture, then top with remaining cheese, kale or spinach, and sliced tomato.
  3. Preheat oven to 350 degrees. Return the pan to medium heat. Grill the sandwiches until just browned on both sides, turning carefully, then place on a baking sheet and bake just until the cheese is melted, 5 minutes or less.


This week all the #BaconMonth bloggers are giving away a copy of Seduced by Bacon. You can enter this weeks giveaway and check out some previous great recipes with bacon on my Bacon Month on RFMCK post and be sure to check out all the other great recipes being shared this week below!

Bacon Cream Cheese Stuffed Cherry Tomatoes



Welcome back to #BaconMonth hosted by Julie from White Lights on Wednesday. All month of August long a fabulous group of foodies are sharing recipes focusing on bacon, which if you haven’t figured it out by now is one of my favorite foods, and giving away cookbooks focusing that very food! I could bet that at least a third of the recipes I’ve posted in the last two and half (almost) years have bacon in them. Seriously, I may have a problem.



These bacon cream cheese stuffed cherry tomatoes would be a great appetizer for a summer party. I used regular Philadelphia cream cheese when I made them, but later on I thought using whipped cream cheese would also be good. My husband then mentioned that I could have used the cream cheese with the chives already in it, so if you want to make these stuffed cherry tomatoes but don’t have chives and don’t want to buy them, go right ahead and use the cream cheese with chives. You could try other flavored cream cheeses, too, just try to find one that complements the bacon, because the bacon is the most important part!

This weeks giveaway is for a copy of Bacon 24/7, which you can enter to win right after the recipe. Contest is open to US and Canadian residents. Canadian residents will receive an egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”)

5.0 from 1 reviews
Bacon Cream Cheese Stuffed Cherry Tomatoes
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Cherry tomatoes stuffed with a mixture of cream cheese, bacon, and fresh herbs. Great summertime party appetizer.
Recipe type: Appetizer
Serves: makes 20 stuffed cherry tomatoes
  • 20 cherry tomatoes
  • 12 ounces hardwood smoked bacon, cooked and crumbled, reserve some for topping
  • about two-thirds of an 8-ounce package cream cheese ( or 6 ounces whipped cream cheese)
  • 1 tablespoon chopped fine chives
  • 1 tablespoon chopped basil
  • garlic salt
  • ⅛ teaspoon fresh ground black pepper
  • parsley, for garnish (optional)
  1. Bring cream cheese to room temperature. Using a sharp pointed knife, cut just the tops off the cherry tomatoes, carefully scoop out the seeds, being careful not to go all the way through the tomatoes. Invert the cut and seeded tomatoes onto paper towel and let stand for at least 10 minutes.
  2. In a small bowl, combine cream cheese, chives, basil, fresh ground black pepper, and a sprinkle of garlic salt. Mix well, then stir in bacon.
  3. Lightly sprinkle the cherry tomatoes with garlic salt, then stuff the tomatoes with the bacon/cream cheese mixture using a small spoon. Garnish with reserved bacon and parsley (if desired) Chill until serving.


Enter to win a copy of Bacon 24/7 now! This contest is only open until Sunday night!

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Bacon Gazpacho



Welcome to week two of #BaconMonth hosted by Julie of White Lights on Wednesday. All month we are giving away cookbooks that focus on our favorite food thanks to Julie! This week a copy of Bacon 24/7 is up for grabs, and I have to say, it looks good :)




More about the giveaway in a few minutes, but first I want to introduce you to what happens when my garden and bacon get together. I have tons of tomatoes and cucumbers every year, so much so that I already gave a bunch away. Before I did, I decided bacon would be fabulous in gazpacho. I make gazpacho only once every year or so, because I’m the only one here who really likes it, but I know I’m not the only one in the world who likes it, and I think adding bacon to it was a “brilliant idea”! Say that in the tone of Blair from The Facts of Life. Okay, that really shows my age, anyway…..




I used a whole, unseeded jalapeno in mine, because I like it hot, but to be honest I made it too hot. It wasn’t anything a little sour cream stirred into it couldn’t fix, and it added a creamy touch to the gazpacho that I loved! If you want to save yourself from that, however, you can easily remove most or all of the seeds from the jalapeno before adding it to the mix, or leave it out if you really don’t want it spicy. Use a just ripe, not mushy avocado for best results. They don’t brown as easily and won’t turn to mush in the soup.




This weeks giveaway is open to US and Canadian residents. Canadian residents will receive an egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”).

a Rafflecopter giveaway


Bacon Gazpacho
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Summer Gazpacho elevated in flavor with the addition of bacon. Perfect for hot summer days!
Recipe type: Soup
Cuisine: Mexican/American
Serves: 4-6
  • about 2¼ pounds tomatoes, chopped
  • 12 ounces applewood smoked bacon
  • 2 limes, juiced
  • 2 garlic cloves, minced
  • 1 large cucumber, peeled and diced
  • 1 avocado, cut in half and divided
  • ½ of a large red onion, chopped
  • 1 jalapeno, seeded or unseeded depending on desired heat
  • ½ cup (lightly packed) fresh cilantro
  • 2 cups water
  • 1 tablespoon bacon grease
  1. Cook bacon until crispy, drain, reserving 1 tablespoon grease, set aside. Chop all vegetables and divide in half. Cut avocado in half and rub one half with a piece of lime, dice the other half. Crumble bacon.
  2. Add half of the chopped vegetables, half the crumbled bacon, half of the chopped avocado, lime juice, and cilantro to a food processor and process until vegetables are fine. Pour processed vegetable mixture into a mixing bowl, then add remaining vegetables, most of the bacon (reserve some for topping), and avocado. Stir in water and bacon grease, refrigerate for at least one hour. Ladle into bowl, top with bacon and diced avocado from remaining half , if desired. Serve well chilled.

Bacon Mozzarella and Tomato Stuffed Zucchini Boats



Did you get to see my last post? I’m participating in Bacon Month hosted by Julie of White Lights on Wednesday all August long, with at least six recipes highlighting bacon, my favorite food group! Oh, wait, it’s not a food group, is it? Well, it should be! We are giving away cookbooks all about bacon this month, details below!




I made these zucchini boats before I knew I was going to be taking part in Bacon Month, with zucchini from my CSA and tomatoes fresh from my garden. If only you could grow bacon, that would be awesome!

Start by slicing your zucchini in half length-wise, then scoop out the middle with a melon baller or spoon to remove the seeds, being careful not to go all the way through.  See the two on top of the cutting board? I broke it.




Top with a mixture of cheeses, herbs, and bacon, place tomato strips on top and bake at 375 F for about 20 minutes, or until the cheese is melted and the zucchini is tender.




This weeks giveaway is a copy of Bacon Nation, and you can enter by scrolling down to this weeks giveaway here. You only have until August 10th to enter, so hop on over, but then come back for the recipe for these delicious zucchini boats! Giveaways are open to US and Canadian residents. Canadian residents will receive an egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”). After the recipe, check out all the other recipes being shared this month! Follow all the Bacon Month fun with the hashtags #baconmonth and #putsomepiginit. 

Bacon Mozzarella and Tomato Zucchini Boats
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Use up those zucchini this summer with these outstanding Bacon Mozzarella and Tomato Zucchini Boats!
Recipe type: Entree
Cuisine: Italian American
Serves: 4-6
  • 3 small zucchini (about 4 inches long)
  • 4 pieces bacon, cooked and crumbled
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 1 tomato, cut into strips
  1. Preheat oven to 375 F. Cook, drain and crumble bacon. Cut zucchini in half length-wise, then carefully scooped out the middle.
  2. In a small bowl combine both of the cheeses, chives, parsley, and bacon; stir to evenly distribute ingredients. Sprinkle bacon/cheese mixture into the scooped out middle of each zucchini; top with tomato strips.
  3. Bake in the preheated oven for 15-20 minutes or until the cheeses are melted and the zucchini is tender.


All of the Bacon Month recipe are right here!

Halushki with Bacon and Ricotta Cheese



Today is my first post for Bacon Month, yay!! All month long myself and a group of awesome foodies will be sharing fantastic recipes with bacon, and giving away a new bacon focused cookbook each week, thanks to Julie from White Lights on Wednesday. This week, through Sunday, August 10, you have a chance to win a copy of Bacon Nation.




Before we get to the giveaway, let me introduce you to the best halushki I have ever had. I mentioned at the beginning of the guest post my husband did for me, Polish Coal Miner Piggies, that I don’t like cabbage. The only way I have ever been able to really enjoy it is in halushki, a Polish or Hungarian dish of shredded cabbage and egg noodles. Adding bacon and ricotta cheese to it takes it to a whole other level! The saltiness of the bacon combined with the creaminess of the cheese makes the cabbage (and noodles) just melt in your mouth. This recipe came about simply due to receiving two small heads of cabbage in my CSA share.  My husband was the one who mentioned adding ricotta to it, I had never heard of it, but I guess his grandmother used to do it, and I just happened to have ricotta on hand. Bacon, well, I always have that on hand!


Bacon Nation


This week, through Sunday, August 10, you have a chance to win a copy of Bacon Nation. I haven’t seen it yet, but it sounds yummy! I know you want to enter right now, but you’ll also want to check out my recipe for the best halushki ever below!!

Giveaways are open to US and Candian residents. Candian residents will receive an egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”). Click here to enter, and scroll down to the applicable week to fill out your entry.


5.0 from 1 reviews
Halushki with Bacon and Ricotta Cheese
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Egg noodles, shredded cabbage, bacon, and ricotta cheese combine in this delectable entree.
Recipe type: Entee
Serves: 4-6
  • 5 cups shredded cabbage
  • about ¾ package home style egg noodles
  • 8 slices bacon
  • 1 cup ricotta cheese
  • 1 cup chopped red onion
  • 1 garlic scape, sliced fine ( or two garlic cloves, minced)
  • salt and pepper, to taste
  1. Cook the egg noodles according to package directions, adding salt and a few drops of olive oil to the water. Drain and set aside, reserving about ½ cup of the pasta cooking water.
  2. Core and wash a small head of green cabbage. Slice in half (you may need more depending on how big your cabbage is), then slice into thin strips, discarding the thickest white part in the middle.
  3. Cut the bacon into 1 inch pieces. In a large pan, cook the bacon over medium-high heat until just crispy (don't let it get too crispy!) Without draining, add the cabbage,onion,and garlic scapes. If using minced garlic wait to add it until the cabbage and onion are almost tender. Saute for 7-10 minutes,
  4. Add the pasta to the cabbage mixture, along with the ricotta cheese. Stir well, then add the reserved water from the pasta, a little at a time, until desired consistency. Serve immediately.
Adapted from A Spicy Perspective Haluski Cabbage and Noodles


Check out all the great recipes my follow foodies are making for Bacon Month, and follow the #BaconMonth and #putsomepiginit hashtags on Twitter and Facebook.

Kool-Aid Ice Cream -Guest Post from Cooking From A SAHM

Summer as a kid was always filled with ice cream treats, and my favorite thing in the world was the ice cream truck. As a grown-up I don’t eat it even half as much as I used to, my daughter gets it at her grandmother’s, and the ice cream truck I grew up with is long gone. So, I am so happy that my foodie friend brought an ice cream treat you can make that your kids are sure to enjoy!

Hello Everyone,
This is Alyssa from Cooking From A SAHM. I’m here guest posting for Bernadette as she is spending summer with her kiddo and husband. I’m a mom to two kiddos and I’m also a blogger. I hope you enjoy this nice, easy recipe that even kids will love.  Start early as this takes 6 hours!!!

 Kool-aid Ice Cream

 2 Cups Heavy Whipping Cream

1 can of Condensed Sweetened Milk

1 Packet of orange kool-aid

1 T Vanilla

In a mixer bowl pour in your heavy whipping cream. Turn it on high and mix for 4-5 minutes till it makes a stiff peak. In another bowl mix your milk, kool-aid and vanilla. Whisk. Once your heavy cream is ready then you need to fold in the milk orange mixture. Once its folded in and mixed up pour it into a freezable container. I bought mine from the dollar tree.

Turkey Bacon Tortilla Roll-Ups/ Save 20% Off eMeals Now!

The sound of the school bell ringing will soon be a normal part of my daughters, and millions of other children across the country, day. Whether your child is 4 or 14, adjusting to school is never easy. This transition can be softened with the help of one of my favorite organizational tools, eMeals! eMeals provides you simple breakfast, lunch, dinner, and even dessert meal plans to help you easily and effectively plan meals for your family.



One of the new favorites is their kid-friendly meal plan. Each meal plan comes with a ready-made shopping list to help you get through the grocery store in no time flat! Sign up for eMeals now and you can get 2 bonuses:

1. Save 20% with code SCHOOL on any eMeals Meal Plan
2. A FREE Back to School Survival Guide filled with fun back to school recipes including 3 Power Breakfast Recipes, 2 Lunch Box Recipes, 2 Weeknight Dinners, 2 After School Snacks, and 1 Yummy Dessert!

Back to School. Save 20% with code SCHOOL


You can see an example of one of the recipes from the Back to School kit below to enjoy with your kids. These roll-ups would be great for an after school snack or a quick lunch. The ingredients are easily adaptable to what you, or your kids, like and filling enough to hold everyone until dinner time.

NOTE: I have not tried this recipe, it was provided to me, along with the photo, by eMeals to share with you along with this discount. 

Turkey Bacon Tortilla Roll-Ups
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Quick Turkey Roll-Ups great for an after school snack!
Serves: 4
  • 8 slices bacon
  • Mayonnaise
  • 1 (8-oz) package store-bought guacamole
  • 4 (8-inch) flour tortillas
  • ¼ lb thinly sliced deli turkey
  • 1 cup shredded Cheddar cheese (or any shredded cheese)
  • 1 cup shredded iceberg lettuce (optional)
  1. Cook bacon in a large skillet over medium
  2. heat until crisp; drain. Spread a thin layer of
  3. mayonnaise and guacamole over each tortilla.
  4. Layer turkey, bacon and cheese on each
  5. tortilla. Add lettuce, if desired. Roll up tortillas,
  6. and cut in half. Makes 4 servings