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You can find the recipe for my cucumber slices with whipped avocado and goat cheese, topped with sun-dried I'll work on some recipes for those soon because they're just too simple and too delicious not to try Here's a super yummy blackberry baked brie recipe I made.

This recipe is from the box, friends! That’s one thing I love about this recipe. That’s mostly because I like changing every recipe I come across and when making a cake, you can’t play

of almond milk, and if you need more after blending, add it just a little at a time so your base is thicker

Fresh basil, minced garlic and lemon with a buttery sauce drizzled over shrimp and broccolini, then roasted to perfection—a delicious, simple one-pan meal that will be ready to eat in just minutes! We stay busy—nearly every minute of our day is scheduled for something: our jobs, activities with the kids, then work at home in the yard or on the many projects we’ve started, weekends on the road to visit my dad, and on and on. I like it this way, too. I enjoy staying productive as long as I get to squeeze in some time with the dirt and flowers. However, sometimes with our schedules, there isn’t time to “whip up” a huge meal with lots of ingredients. That’s why I am a MAJOR fan of one-pan dinners. They’re quick, simple and can be effortlessly delicious in no time at all. The kids love shrimp and would eat it every day if they could. Lemon, garlic shrimp is classic and always super tasty, but after you add fresh basil and butter, your taste buds will thank you by doing a little happy dance. The broccolini is the perfect companion for this shrimp, too—the right amount of softness with just the right amount of crisp on the edges. When you try this meal, you will love it! Ingredients: 3 16-ounce packages of shrimp, peeled, deveined and tails off, thawed 3 heads of baby broccoli 4 tablespoons olive oil 3/4 cup butter melted 1 1/4 tablespoon lemon juice 1/4 cup parmesan cheese 3/4 teaspoon dried Italian seasoning 10 fresh basil leaves, chopped 1 teaspoon minced garlic 1/4 teaspoon salt 2 lemons, sliced Directions: Preheat oven to 400 degrees Cover a rimmed baking sheet with aluminum foil. Chop 2-3 inches off the ends of the broccolini, separate and place evenly on pan. Pour 4 tablespoons of olive oil on broccolini and mix until well-covered. Place pan in oven and roast for 7 minutes. While broccolini is roasting, mix melted butter, lemon juice, parmesan cheese, Italian seasoning, minced garlic and salt. Pull broccolini out of oven after 7 minutes; spread shrimp evenly on pan, careful to keep ingredients in one layer. Pour butter mixture over broccolini and shrimp. **Note: Raw shrimp is white and almost translucent as shown in the photo below. When cooked, shrimp will turn pink and opaque. Top with freshly chopped basil and lemon slices. Roast for 15 minutes, until shrimp is opaque.

me very quickly is that I love making pretty food, and while that sometimes mean making from-scratch recipes desserts, but you just don't have the time or energy to milk the cows AND churn the butter for every recipe The good news is, this recipe is perfect for all of those who fit the categories I've just mentioned.

There aren’t many fruits I don’t love, and it would be difficult for me to narrow down to a favorite; although, eating fresh mango in Honduras or an Açaí bowl in Brazil made from the berries right in front of me are two experiences I’d love to many times again. When my brother and I were little, during our summers, my mom and grandparents would split a watermelon in half and set it on a couple of plates for my brother and me. We’d sit at the picnic table with our hands behind our backs and go face first into the watermelon to see who could finish theirs first. I can still remember sitting there, covered in juice from the melon with a huge smile on my face. We sure did have the best time! Now that I’m pushing 33, you’d probably think it wouldn’t be appropriate to eat a watermelon this way, but I’m thinking I’m going to have to introduce the kids to a watermelon eating contest this summer and show them how it’s done!! The details: A few months ago, I was asked to bring fruit to the lunch my husband’s family had to celebrate his grandmother’s 101st birthday. She’ll be 102 this October, still living at home and is truly one amazing lady! I love a good fruit salad, but I wanted to add a little more style to the tray than just tossing it in a bowl and calling it done; although, there is nothing wrong with that method either because it’ll be eaten and enjoyed by all just the same. But, 101 is a very special birthday, and I wanted to bring something special for my husband's grandmother. For those of you who may be a little extra like me, and for those of you who want to add a little wow factor to your fruit trays, I have some tips that’ll help you turn your next fruit platter into a work of art. 1. Make the tray the day you plan to serve it: Cut fruit doesn’t last long, so you want to make the tray the same day as your event. A fruit salad would be ok if left overnight in the refrigerator, especially if you add a little lemon juice, but with a decorative tray, it’s best to plan ahead for a little extra time and make your tray as soon as possible before serving. AND speaking of lemon juice, there’s just a few fruits that don’t do well on decorative trays—even if you add lemon juice, so I’d skip on the apples, pears and bananas if you’re going for a fresh presentation. Not that I don’t love all three—I do! There’s nothing more comforting than a peanut butter and banana sandwich with just a little bit of honey, but bananas brown very quickly after being cut (and so do apples & pears), so it’s best to either use them whole with their peels still on, or skip them for your decorative fruit trays. 2. Organize: I like to think of what I do as organized chaos. For example, on the tray in the picture above, I intentionally placed the orange and kiwi slices on the outside edges of the tray to create a bold border, and then I mixed the berries and grapes in the center of the tray. See...organization + chaos! In the video posted below, I cut the same number of yellow kiwi into a “checkerboard” style as I did the green kiwi. I did the same with my kiwi flowers, filled in with both yellow and green kiwi slices and then finished the board with the same number of orange flowers. There’s “chaos” in the sense that I placed the fruit randomly, but there's organization involved with how I cut the fruit and with the colors I used. 3. Go seedless: This tip is soo very important, and following it makes everything much more enjoyable for your guests-- not to mention, it is just easier to eat a bunch of fruit when you're not having to worry about secretly spitting the seeds into a napkin. If you’re using watermelon or grapes, purchase seedless. This rule is kind of like the English language (“i before e except after c”) because there are exceptions. Obviously, there are some fruits with edible seeds that are fine left alone: strawberries and kiwi, for example, and then there are cherries, a pitted fruit, and it is totally acceptable to use them whole on a decorative fruit tray. Cherry pits are easy to work around, and they look BEAUTIFUL on a tray, so it would be fine to leave serve them in their natural state. Just think about your own comfort when selecting fruits. If you'd have a hard time working around seeds of a certain fruit, so will your guests so play it safe and stick with seedless! 4. Planning for a crowd? The only bad thing that could happen with a fruit tray is running out of fruit to serve, and nobody wants that! So, I’ve put together a little guide to help you know how much fruit to serve for a crowd. For an event where guests are eating lighter, like at a tea or a reception, plan for 1/2 cup of fruit per person. For larger events where guests are expecting to eat a full meal, you can use the following guide to help you plan. 5 guests: 4 cups 10 guests: 9 cups 25 guests: 22 cups 35 guests: 30 cups 50 guests: 40 cups 5. Cutting techniques: Have you ever seen a beautiful charcuterie board or graze table presented with fruits that are cut beautifully and think to yourself that it looks waaayy to complicated to duplicate? Well, I’ve got GREAT news for you because those beautiful cuts aren’t complicated at all! You just need a super sharp knife and a couple “tricks of the wrists,” and you’ll be cutting like the pros in no time! Here’s a short video I made to help you get started. 6. Get creative: Truly, it would be very difficult to mess up a fruit tray, so use your imagination and see what you can do! I've seen beautiful trays that included edible flowers, and I've seen pineapple cut into little stars for a patriotic board. Toss a few pomegranate seeds on top for an extra pop of color, or add some fruit dip for a little extra sweetness. Most importantly, have fun because whatever you create will be absolutely beautiful. I’d love to hear all about your experience in the comments below, and if you have a photo to share, we sure would love to see it! More amazing platters, boards & graze table tricks: Wedding Shower Graze Table Summer Bruschetta Board Tips for Building a Garden Party Graze Table Epic Taco Board

Stir occasionally until sauce thickens (about 10 minutes). It will reduce to about 1/2 cup. This recipe satisfied our longing for a yummy, chocolatey dessert while allowing us to remain a little Then, using a hand mixer, mix on slow speed until mouse begins to thicken. It will thicken quickly so be careful!

I am in love with these little appetizers. They’re super classy and healthy, too! I made them to include on a graze table for Kendall’s birthday, and they were the perfect addition. Just look at how cute they are!! I’m always trying to find healthy snack options that are different than a handful of fruit or nuts, and these cucumbers with whipped avocado & goat cheese topped with sun-dried tomatoes definitely fit that category! They’re extremely simple to make, too, so it’s a win-win for everybody. Ingredients: 2 ounces fresh goat cheese 1 cup of avocado (I use a container of already peeled, fresh avocado) small dash of tabasco sauce 1 tbsp lemon juice Pinch of salt 1 1/2 medium English cucumbers, cut into 1 1/2 inch slices sundried tomatoes, chopped Fresh parsley for garnish Directions: In a medium-size bowl mash avocado and goat cheese with a fork until well combined. Then, using a hand mixer, whip mixture until no large chunks of avocado or goat cheese are visible. Add a dash of tabasco sauce, lemon juice and salt. Mix until well combined. Slice cucumber slices about 1 1/2 inches in thickness. Pipe mixture onto cucumber slices. Garnish with small piece of chopped sun-dried tomato and fresh parsley. Enjoy!

For this particular recipe, I was preparing for a New Year's Day themed charcuterie board, so I wanted

That's why I love this recipe! I wanted to try something new with them for this recipe. The result is my new favorite sweet potato recipe, and I know when you try it, it will be your new favorite The secret to this recipe is is getting your potato slices ultra thin.

Everyone's favorite hearty, cold weather recipe. The good thing about this recipe is that it probably took you longer to read to this part of this post than it will to make this recipe. Another thing I love about this recipe is that it is more complex than traditional pinto bean chili. This recipe is also very kid-friendly because it's a little lighter on the spices.

This recipe is very simple, much like most of what I cook around here. should always be on standby in your kitchen, and you definitely don't want to skimp on it for this recipe