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Summer is just around the corner and I've been looking for creative ways to stay cool. I have made a few versions of popsicles, but these Peach & Strawberry Wine Popsicles are my favorites and I’ll definitely be stocking my freezer with these for the summer. These wine popsicles were inspired when I was grocery shopping and saw this Arbor Mist Peach Moscato. It’s been so hot here, and I’ve been trying to find something new and cool to drink during the summer. I thought it sounded pretty delicious, so I bought a bottle. This peach Moscato is good to drink all by itself, but I immediately thought of strawberries and peaches and popsicles and decided to make my own recipe. Why not take it up a notch? I love the pretty red and peach layers of the strawberries and peaches. Peach & Strawberry Wine Popsicles 1 cup frozen strawberries 2 tablespoons sugar 1/3 cup Moscato 1 cup peaches 3 tablespoons sugar 1/2 cup Moscato Strawberry Layer Start with your strawberry layer. Blend together your frozen strawberries, 2 tablespoons sugar, and 1/3 cup Moscato. Pour into molds, filling about halfway. Freeze while you create your peach layer. Peach Layer In a blender, mix together about 1 cup of frozen peaches, 3 tablespoons of sugar, and 1/2 cup moscato. Pour on top of your strawberry layer. Put wooden popsicle sticks in and freeze overnight. I used aluminum foil to help hold the stick in place while it was freezing. Serve plain or in a wine glass with more Moscato poured over the top. *This makes about 6 popsicles. I used this popsicle mold but used wooden popsicle sticks instead of the plastic bottoms that it comes with. Moms are planning to enjoy this Summer too! Bring on hot mama, wine popsicle summer! Looking for a cold treat for the kids? Try our No-Churn Chocolate Ice Cream !

These Mini Lemon Flower Tarts are perfect for any Spring celebration, including a Mother's Day Brunch! These two-ingredient mini lemon tarts are super simple and make a stunning presentation for any Spring gathering. We loved them for Easter brunch and think they would be a stunning addition to your Mother's Day celebration! Mini Lemon Flower Tarts Recipe Ingredients: 1 box Ready-to-Bake roll-out pie crusts 1 can lemon creme (We used a can of Duncan Hines lemon creme found in the baking section) powdered sugar, optional Supplies: Flower cookie cutter mini cupcake pan Directions: Set your pie crust out, to become room temperature. Preheat your oven to 450F. Once your dough is room temp, roll it out and cut flower shapes out of it with this flower cookie cutter. 1 pie crust makes about 7 flowers, plan accordingly. Tuck each pie flower down into the mini cupcake pan, being sure to press them down into the bottom well, and gently fold the petals back around the top of the cupcake pan. Give the bottom and sides a few pokes with a fork. Bake for 5-6 minutes. 5 minutes was the sweet spot for me but your oven might be slightly different. Gently remove the flowers and let them cool for a few minutes on a wire rack. Spoon the lemon creme into a plastic baggie and cut the tip off. Pipe the lemon creme into the center of the mini flowers. Refrigerate for a few hours or until ready to serve. Sprinkle with powdered sugar if desired before serving. I tilted my flowers so that the powdered sugar got on the petals and not the pretty yellow filling. These would be a sweet treat to serve for a Mother’s Day Brunch! Moms always love flowers and they would make such a pretty presentation. These sweet lemon tarts would even be great for a baby or wedding shower or even a tea party or any celebration really! They are so pretty and bite-sized! This post may contain affiliate links .

Elevate your Taco Tuesday with these amazing Chicken Tinga Quesadilla Tacos! Everyone in my family gets so excited when I make these tacos. The tacos taste so good and look beautiful, but the recipe is so easy! These aren't your average chicken tacos, because we turn the taco into a quesadilla. I mean look at that cheese pull! Let's jump right in and make these amazing tacos. As I said, these are stunning tacos, but actually pretty easy to make. Easy enough that you can actually have them on Taco Tuesday without feeling overwhelmed. Chicken Tinga Quesadilla Tacos Ingredients: Olive oil, about 1 tablespoon 1 rotisserie chicken, shredded 1 red onion, halved then sliced 1 can of chipotle chilis in Adobe sauce (I vary how much I use, but usually it's around 4 of the peppers with some of the sauce added in) 1, 28oz can of crushed tomatoes 4 garlic cloves 1/2 tsp cumin 1/2 tsp dried oregano small flour tortillas (you need 2 tortillas per taco) non-stick spray, I like avocado spray quesadilla cheese, shredded Roasted poblano salsa cremosa (so so good, makes those flavors pop) Toppings optional: Onion, chopped (for ease, I buy prechopped) Queso Fresco cilantro lime wedges Note: Special tools this recipe calls for are a griddle (I own this one) and a food processor . Directions: Halve your red onion and cut it into thin slices. Heat 1 tbsp olive oil in a large saute pan and heat over medium-high heat. Add onions to start cooking. While your onions are cooking down, add garlic cloves, chipotles in adobe sauce, crushed tomatoes, oregano, cumin, and salt to a food processor and blend. 4. Once your sauce is blended, add it to your pan with the red onions and bring to a simmer. 5. Add in the shredded chicken and stir to combine. Bring it all to a simmer again and turn it down to low to just heat the chicken through and let that sauce marinate the chicken. 6. Start prepping your toppings for the tacos - we like chopped onion (I often buy pre-chopped to save time), crumbled queso fresco, cilantro, lime wedges, and the roasted poblano salsa cremosa really makes these tacos. Set all this aside and get ready to start making your tacos. 7. Start getting your griddle warm, I think I usually cook mine around 300. Spray with non-stick spray. I like avocado spray. 8. When your griddle is ready, add your bottom tortillas and top with shredded quesadilla cheese. Top with another tortilla. 9. When they are almost ready to flip, spray the top side with more non-stick spray, flip, and cook the other side. 10. Now, you're ready to make your tacos! The easiest way to make your taco fold in half is to use your spatula and made a small indentation down the middle to fold easier. 11. Add a scoop of the chicken mixture to one side of the taco. I sometimes add the rest of the toppings right way, other times I remove them from the griddle and add the toppings. Fold your taco together 12. Top with queso fresco, cilantro, chopped onions, roasted poblano salsa cremo, or whatever toppings your family likes. 13. Serve with a wedge of lime and enjoy! This post may contain affiliate links .

In my most recent attempt to be a healthier, I created this healthy green smoothie. It's so yummy and recently has been my favorite breakfast, even my kiddos like it! I finally got a chance to make it for Richard this week and he's a fan. It's so simple and super healthy with all that spinach! I created measurements for this post, but usually for my frozen fruits and spinach I sort of eyeball it. The measurements aren't always exact when I make it but pretty close. This smoothie is so good you don't even feel like you're eating greens. It's a wonderful way to get some green stuff into your body making your day start off healthier! Green Smoothie 1/2 cup frozen peaches 1/2 cup frozen pineapple chunks 4 ice cubes 1 cup cold water 2 fresh bananas, broken into pieces 1 fresh kiwi, peeled and sliced 3 cups fresh baby spinach 1 small container vanilla yogurt (6 oz) Blend it all together for a few minutes, stirring to ensure everything is getting mixed and enjoy! This makes about 36 ounces of smoothie.

April showers bring May flowers! We’re bringing some of those pretty Spring and Summer flowers to our table with these sweet Flower Garden Parfaits that your kids will enjoy making and eating! After our DIY wildflower seed bombs , we’re in the gardening mood. These garden parfaits are perfect and easy enough for kids to help! Whether you’ve spent the morning gardening, at the park, having a playdate with friends or at an outdoor tea party these cute little flower garden parfaits are a sweet treat your kids will love to help you make and eat. This flower parfait makes a good dessert or snack idea! We choose 2 different flavors and colors of pudding to create the layered to look, like Earth and topped off with blooming daisy spoons. So pretty and yummy! Flower Garden Parfaits Supplies: Clear cups Pudding – I used chocolate and butterscotch Chocolate chips Mini marshmallows Shredded candy sprinkles , green sprinkles, or green coconut shredded Daisy flowers green plastic spoons First, create the flower spoons. Simply glue faux white daisy heads to the ends of green plastic spoons with hot glue. Set them aside until you’re ready to assemble your flower garden parfaits. Directions: Layer your cups in this order 1. chocolate pudding 2. marshmallows (rocks) 3. butterscotch pudding 4. chocolate chips (different stones) 5. a little more chocolate pudding 6. shredded grass candy , green coconut flakes, or green sprinkles to look like grass Serve your little flower garden parfaits at your next party or playdate or have the guest get involved and let them make their own! My kids love helping in the kitchen with cute and easy food! You may also like our : DIY Wilflower Seed Bombs

I'm obsessed with Taylor Swift and The Eras Tour currently. The imagery in the Lavender Haze music video is just so dreamy so I decided to create a Lavender Haze-inspired Cocktail to sip on while scrolling SwiftTok and Instagram and watching videos. This cocktail features egg whites, which I wasn't sure about at first, but after making a few different versions of this drink, I realized, it NEEDS the egg. They add a subtle creaminess to the drink and it doesn't taste like egg at all. It makes it even prettier and looks like the clouds Taylor is floating on during the Lavender Haze music video. So let's share out how we made this pretty cocktail! Lavender Haze Cocktail Ingredients: 2 oz Empress Gin 1908 3/4 oz lemon juice (we use this juicer) 3/4 oz simple syrup 1 dash lavender bitters 1 egg white large ice cube dried edible lavender flowers , optional as garnish Notes: This serves up perfectly in a coupe glass and makes 1 drink. Instructions: Chill your coupe glass in the freezer for a few minutes, while you prepare the drink. In a cocktail shaker add the Empress Gin, lemon juice, simple syrup, egg white, and lavender bitters. Dry shake for 15 seconds, no ice. Add the ice cube to your shaker, wet shake for 20-30 seconds. Double-strain the drink into your chilled coupe glasses. At first it will look very white but after a minute, it settles to this lovely lavender color. Garnish with dried lavender flowers if desired Note about egg whites: Adding egg whites to your cocktails is a very old-fashioned thing and perfectly safe as long as your egg stays chilled. The egg white adds a rich creamy texture and for this drink, it represents the clouds that we see in the Lavender Haze music video. If you want more information, check out this egg-white cocktails video . Shop Cocktail Fun Finds: Iridescent coupe glasses // Bitters Set // Glass cocktail shaker For more Taylor Swift-inspired fun, check out our DIY Lover House Friendship Bracelet Holder Eras Tour Confetti Shadow Box and our Lavender Lemonade mocktail ! Be sure to check out my newest post on how to throw a Taylor Swift Party !

This easy seafood pasta salad is bursting with summer seafood flavors! It makes a great dish to take to a summer celebration, pool party, or cookout! Ingredients: 12 oz box medium pasta shells 8 oz, frozen pre-cooked salad shrimp 8 oz, frozen peas 20 oz, imitation crab meat lemon juice (1 lemon) 3/4 cup mayonnaise (sometimes I added a little more after it sits in the fridge overnight) Directions: In a large pot of salted water, boil your pasta as directed on the package. When there are a few minutes left to boil, add your frozen peas to boiling water. For example, my peas said they need to be boiled for 5 minutes, so I added them to my cooking pasta in the last 5 minutes of cook time. Once your pasta and peas have cooked, drain them in a colander and run them under cold water. Roughly chop your imitation crab. In a large bowl with a lid , add your crab meat, frozen precooked shrimp (they will dethaw in the pasta), drained pasta and peas, mayonnaise, and lemon juice. Stir well to combine and season to taste. Salt and pepper really make this dish pop but if you want more flavor feel free to add the seasonings of your choice. Creole gives it a nice kick! Store in the refrigerator for a few hours before serving. This can also be made the night before. It tastes better the next day in my opinion. Serve chilled, as a side dish, or on its own for a light lunch! *Note: If you don't like shrimp, this can be made into just a crab pasta salad by doubling the crab meat and omitting the shrimp. We make it this way about half of the time. This is a staple of my childhood summers (with a few tweaks) and it is great for taking to picnics or pool parties! It really pairs well with a big glass of lemonade. Be sure to try our Lavender Lemonade too this summer!

June is flying by, and before we know it, it will be July 4th! But, that’s what happens when you’re having fun! Time needs to slow down. I’m trying to soak up every moment of free time this summer. The kids and I made these yummy Berry Patriotic Popsicles. They are red, white and blue and oh so yummy! Berry Patriotic Popsicles Ingredients: honey vanilla Greek yogurt 1 cup strawberries, hulled 1 cup blueberries 4 tablespoons sugar popsicle molds (I have these popsicle molds but for this, I used popsicle sticks and stuck them through aluminum foil I put over the top, instead of the plastic bottoms) Directions: 1. In a food processor or blender, mix together 1 cup strawberries and 2 tablespoons of sugar. Pulse until liquid. Pour into a bowl and rinse out your food processor. 2. In the cleaned-out food processor, mix together your 1 cup blueberries and 2 tablespoons sugar and pulse until liquid. 3. To start making your popsicles, layer spoonfuls of the yogurt, strawberry mixture, and blueberry mixture to create these red, white and blue layers in your popsicles. 4. Freeze overnight or at least 4 hours. Enjoy your berry patriotic popsicles with friends! For more cool treats this summer try our No Churn Chocolate Ice Cream and Wine Popsicles for the parents!

Lobster rolls are something I've only had a few times at restaurants, either on the coast, or at Disneyland (if I'm honest), but man are they yummy! After a few trial runs a few years ago, I created a recipe that the whole family loves. Recently, I was brainstorming meal ideas and my husband suggested lobster rolls. We haven't had them yet this summer and I knew it was going to be perfect for summer dinners on the patio with a cold beer or glass of lemonade. Today, I'm sharing our favorite lobster roll recipe with y'all so you can give them a try for yourself. This makes a big batch and can serve a crowd or keep in the fridge for a few dinners for your family. Lobster Rolls Servings: about 8-10 lobster rolls depending on your buns and how big you fill them. Ingredients: 32 oz lobster meat (sometimes I'm cheap and use fake lobster meat) 2 stalks of celery, diced 4 heaping tablespoons of mayonnaise 1 lemon, juiced 1/4 tsp dried dill weed 1/5 tsp dried chives + more for topping salt and pepper to taste buns (split top hot dog buns, brioche rolls, or hoagie rolls, you're choice) butter lettuce (optional) Directions: Dice your celery and add it to a large bowl. Roughly chop your lobster meat if needed and add to the same bowl. Juice one lemon and add juice to the bowl with the lobster meat. Add in your mayonnaise, herbs, and salt and pepper to taste. Stir to combine and refrigerate for a few hours or overnight. When you are ready to serve, heat your griddle or a pan to medium heat and add butter. Toast both sides of your buns to give them a buttery little crunch. Remove your buns and while they are still warm, add some butter lettuce and you're chilled lobster mixture. Top with more chives (dried or fresh is fine) and serve immediately. If you're looking for more seafood meal ideas for the summer, you may also like our Easy Seafood Pasta Salad recipe!

I'm reading through the Harry Potter series with my son and he's loving it. We recently finished the fourth book, Harry Potter and The Goblet of Fire. As usual, I had to do an at-home movie showing with a themed dinner with fun treats to celebrate. We always make a butterbeer milkshake anytime we watch a Harry Potter movie and this time was no different. This butterbeer milkshake is only a few ingredients and so easy to make! Kids and adults alike love it! Butterbeer Milkshake Ingredients: 4 cups cream soda 4 cups vanilla ice cream 1/2 cup butterscotch topping (plus more for topping) whipped cream Directions: In a blender, mix together your cream soda, your favorite vanilla ice cream, and butterscotch topping. Blend together until smooth. Divide into individual servings (ours made 4 glasses) and top with whipped cream and a drizzle of butterscotch topping. Serve and enjoy! This drink is creamy and drinkable and not quite as thick as a real milkshake, but so yummy! Perfect for whipping up during a Harry Potter movie night! We also snagged some butterbeer chewy candies and chocolate frogs and pretended we were on the train to Hogwarts buying stuff off the trolley! Shop Harry Potter Fun Finds: Harry Potter Trivial Pursuit // Hagrid's Hut Lego Set // Hogwarts House Squishmallow If you like this recipe be sure to stay tuned for more Harry Potter-inspired posts coming soon!

In the heat of the summer, I do not feel like cooking anything. I need something that I can put together and then have in my fridge for a few days. I want to pull it out and dip up a bowl and that's it. This Greek Tortellini Salad is perfect for that kind of meal. It's filling with the cheese tortellini but has so many amazing fresh flavors with the fresh vegetables that we added. Greek Tortellini Salad 18 oz cheese tortellini, cooked as directed 1 English cucumber, sliced and halved 1 cup cherry tomatoes, halved 1 cup roasted red bell pepper, diced 1 cup marinated artichoke hearts, chopped 1/2 cup kalamata olives, halved 1/2 cup feta cheese, crumbled Dressing: 1/4 cup olive oil 2 Tbsp red wine vinegar 1 Tbsp lemon juice 1 tsp dried oregano 1/2 Tbsp dijon mustard 1/4 tsp garlic powder salt and pepper Mix together all the ingredients for the dressing and set it aside while you're cooking your pasta and chopping your vegetables. After you cook your tortellini, rinse it under cold water. Once you've chopped up all your vegetables, add them, the tortellini, and the dressing to a large bowl. Stir well. Cover and refrigerate overnight for the best flavors. Serve chilled. Everyone in my family loves this Greek Tortellini Salad. It makes a great lunch or dinner and it's great for any summer get-togethers you are having. You may also like our Easy Seafood Pasta Salad this summer!

I recently shared our recipe for a Butterbeer Milkshake ! Today, I'm going to share another fun Harry Potter dinner idea that pairs perfectly with the fourth Harry Potter book or movie, Harry Potter and The Goblet of Fire. If you've read the book or watched the movie, you know that the Goblet of Fire is the one with the Triwizard Tournament and features a new character - Alaster Moody. He is also known as Mad-Eye Moody because he has a magical eye that can rotate 360 degrees and see through anything, including invisibility cloaks! Gillyweed is a magical plant that when eaten gives you gills and allows you to breathe underwater. It also creates webbing between your fingers and toes which comes in handy for swimming. In case you haven't read the book yet, I don't want to give any spoilers, but Gillyweed makes its debut in this book. So, for this themed movie night dinner, I served Mad-Eye Moody Meatballs and Gillyweed Pasta! Of course, there was also a butterbeer milkshake on the side and a chocolate frog for dessert. Harry Potter Dinner Mad-Eye Moody Meatballs Ingredients: Frozen meatballs mozzarella cheese, sliced, cut into circles canned olives, sliced small round cookie cutter or shot glass for cutting the cheese circles Directions: Bake your meatballs as directed on the package in the oven or pan. While your meatballs are baking, lay out your sliced cheese on a cutting board, and use a small round cookie cutter or shot glass to press into the cheese, creating small circle shapes. Once your meatballs are cooked, place the small circle of cheese on top of each meatball and finish it off with a slice of olive to create an eyeball look. I placed my meatballs back in the oven on broil for a minute (while watching it), to make sure my cheese melted a little bit and adhered to the meatball, but kept its shape and didn't melt off. Now you have Mad-Eye Moody Meatballs! Set your meatballs aside while you finish your Gillyweed Pasta and then you can plate it together. Gillyweed Pasta Ingredients: pesto, jarred or homemade angel hair pasta, or spaghetti noodles looks best and can be called mermaid hair pasta for fun Directions: Cook your pasta as directed on the package and drain well Add the pasta back into the pot and top with pesto sauce, stir to combine, and warm through Now, you can serve your Harry Potter-inspired meal! Dip up some Gillyweed Pasta and top it with a few Mad-Eye Moody Meatballs and enjoy! Do you throw themed movie nights at your house? If so, what other movies should I create themed dinners for?