Not going to lie, this is definitely not a Courtjey original! We actually attended a Little Mermaid fundraiser a few years back and these beyond adorable sandwiches are what we were served!!!! They were so cute, my daughter and I have been making them ever since.
Sonce mermaids are all the rage these days, I figured I would show of our Mermaid Party “Crab” Sandwiches. So fun!!! Perfect for summer!!! Enjoy!!!
• Candy Eyes
• Tooth Picks
Slice your Croissants to almost the opposite end, but stop slicing so the end of the Croissant is still attached.
Place your ham & cheese inside the croissant.
Take two candy eyes and place a dot of mustard on the backs. Now take two toothpicks and poke them into your croissant. You will want to place the toothpicks at an angle so your candy eyes are are almost laying flat.
Once your tooth picks are in, take your candy eyes and place them on the toothpicks. The mustard will act as a glue! This is why it’s nice to have the tooth picks at an angle. Less chance of the candy eyes moving!
Serve & enjoy!!!
Peanut Butter Pie!!! Literally my hubby’s favorite dessert. We cannot go out to a restaurant and spot peanut butter pie on the menu without ordering a slice. Even if it’s to go.
Since my hubby’s birthday was this past Tuesday, I decided to make him his favorite pie instead of a cake. I’ve been making these for him for a few years now, but last year I FINALLY nailed my recipe. I finally made enough tweaks where my pie might just be better than anything you can buy at a store.
Since my Reese’s No Bake Peanut Butter Pie is how as perfect as I can possibly make it, I figured it was time to share the deliciousness with y’all. Enjoy :)
• 1 Oreo pie crust
• 1-3/4 cups Powdered Sugar
• 1 tsp Vanilla
• 8oz Whipped Topping
• 8oz Cream Cheese
• 1-¾ cups Peanut Butter
• miniature Reese’s
• Reese’s Shell Chocolate Topping
• Reese’s Peanut Butter Chips
Add cream cheese to a large bowl or mixer bowl.
Add the peanut butter & vanilla.
Gradually add your powdered sugar as you mix.
Fold in the whipped topping & mix well.
Pour into the pie crust.
Top with the Reese’s Shell Chocolate.
Add whole Reese’s Cups & half Reese’s all over the top of your pie.
Sprinkle Reese’s Peanut Butter chips onto your pie.
Serve & enjoy!!
Edible Cookie Dough!!! If you follow me on Instagram, you know this is one of my absolute favorite snacks! I buy tubs of it weekly at Walmart and always have to tell y’all on my Insta stories! However, a few weeks back, it was pretty gross outside and we literally had nothing to eat in the house. It was a Thursday, the day before I do my weekly shopping, so our cupboards were legit bare besides ingredients. That’s when it hit me. I actually owned every last ingredient that goes into edible Cookie Dough. I decided to whip up a batch and jackpot!!!! Within 5 minutes I was chowing down on a favorite snack of mine and I didn’t even have to leave the house OR buy anything new.
With a few tweaks between my first batch and latest, I came up with my very own version of Edible Chocolate Chip Cookie Dough!!! This is as close to the real deal as you can get. Taste pretty similar to my beloved cookie Dough I buy at Walmart. I am so proud of myself that I just had to share the yumminess with y’all!!! Enjoy!!!
• 1/2 cup softened butter
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 1/3 cups flour
• 3/4 cup mini chocolate chips
Take a large mixing bowl & mix together the softed butter, white and brown sugars until soft.
Add the milk.
Then add the vanilla.
In a small, heat safe bowl, place your flour into the microwave for 60 seconds. Once you take the flour out of the microwave, make sure your flour has an internal temperature of 160 degrees. Then mix the flour into the sugar/butter mixture.
Stir in the chocolate chips.
Serve & enjoy!
How the heck is Cinco De Mayo only a little over a week away?!?! As silly of a day as it is, it’s a favorite of mine. A day us Americans pretend to be Mexicans by drinking margaritas and stuffing our faces with tacos?!?
Best day ever!!!!
Jello shots are always a fabulous way to add a little fun to those Cinco De Mayo parties. Super yummy and yet taste totally delicious for those of us like myself who just can’t take shots of tequila these days! Cheers!!!
• 1 envelope unflavored gelatin powder (equal to 1 tablespoon)
• 1/4 cup cold water
• 1- 3.9 ounce package of cherry Jello
• 1/4 cup hot water
• 1/4 cup sour mix
• 1/4 cup DeKuyper Pucker Cherry Schnapps
• 1/2 cup tequila
• 2-3 tablespoons corn syrup
• Granulated sugar or colored sugar
• Lime slices and salt for garnish
• 10 3-ounce plastic cups with lids
In a small mixing bowl add gelatin powder and add cold water and soak the powder for 2 minutes.
Add cherry Jello and hot water. Whisk until everything is dissolved.
Add tequila, cherry schnapps, and sour mix. Whisk to combine.
Pour corn syrup onto a plate or shallow dish. Pour sugarinto a similar dish. Dip the rim of each cup into the corn syrup and then the sugar.
Pour the mixture into the cups, filling them about 3/4 full.Refrigerate until set.
When you are ready to serve the shots, remove from the fridge and top with a small lime wedge.
O my yum!!!!! Nothing yummier than a juicy steak!!! I don’t know why guys get all the steak and potato love because I I’m as girly as it gets and can’t get enough of steak. Literally a favorite of mine!!!
One of my favorite week-day meals has been this Sheet Pan Garlic Parmesan Skirt Steak meal. My hubby loves steaks on the thinner side, and I’m all about anything that includes steak and potatoes, so this sheet pan meal has been a family win! Nothing better than everyone agreeing on a meal that is actually easy peasy to make. A rare occasion in this house. Enjoy!
1 1/2 lb Skirt Steak
2 lb Pre-Boiled Mini Potatoes
1 lb Asparagus
2 T Minced Garlic
4-5 T Parmesan (I used grated)
3 1/2 T Olive Oil
Crushed Pepper Corn
Wash & trim your asparagus.
Place your steak onto a sheet pan. Then lay out your asparagus.
Slice your mini potatoes in half and then spread them evenly on your sheet pan. Then coat the steak, potatoes & asparagus in olive oil.
Sprinkle with sea salt & pepper (to taste). Then coat with minced garlic.
Bake in the oven at 400 degrees for about 10 minutes, then take your sheet pan out of the oven. Sprinkle Parmesan cheese over your steak, asparagus & potatoes and place the sheet pan back in the oven.. Cook for 5 more minutes for a medium steak.
Take out of the oven. Let your meal sit for a few minutes before slicing the steak. This will let the juices settle. Serve & enjoy.
CourtneyLynne is former model turned mommy & wifey! When not blogging all things foodie, fashion, travel, mom life & straight up fabulousness to the masses, she can be found chasing her toddler around in 6in stilettos & laughing at her own jokes her glass of wine told her to tell.