Recipes / AUBREY KINCH

Recipes

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Summer Sugar Cookie Cheesecake Recipe

This recipe being shared has been long awaited so I'm finally getting to this to have for future reference - because it really is that good! We normally bake this during Memorial Day, 4th of July and Labor Day but your topping can be totally your own and would be delicious for a birthday cake or any event you need a larger sized dessert to share.

I don't have a favorite sugar cookie recipe and typically grab a loaf of the pilsbury premade sugar cookie for this dish so with that in mind, I'll just be sharing the cheesecake recipe and your instructions for everything together!

What you'll need:

1 Pilsbury sugar cookie premade loaf
16oz cream cheese
1/2 cup sugar
2 cups cool whip

Instructions:

Preheat your oven to temperature specified on sugar cookie loaf. In a large 9x12 baking dish, line the bottom with sugar cookie dough and smash it down with your fingertips so it's about 1/4 inch thick and covering the entire base. Bake 11-13 minutes or until lightly golden brown, set aside.

While your sugar cookie base bakes, in a standing mixer, beat (room temperature) cream cheese, sugar and cool whip together about 2-3 minutes until well combined and no cream cheese chunks are seen. After your sugar cookie base is done and cooled, top with your cheesecake filling. You can then add your blueberries, strawberries and raspberries... or any fresh fruit you desire! Kiwi, or peaches would be a delight, too!

Refrigerate until ready to serve and cut into small pieces like you would brownies when serving from your large rectangle tray.

I hope you all love this recipe and enjoy sharing it with friends and family. It's always a hit for our home and I can't get enough of it during hot summer days when we BBQ and swim. Enjoy! xx

Recipes

Cinnamon Roll Round-Up

Cinnamon rolls! I'm no food blogger but I do have some good recipes up my sleeve from collecting over the years. Ever scroll Pinterest hoping for that epic pick but never know which one to try because they all look divine in the pictures? Yep, I've tried a handful and I'm sharing 2 of my favorites with you today.

Long Version -

This is the one I'm making nearly once a month for the kids to devour, for family members, events, birthdays... you name it. It's a bit tedious but tastes just like cinnabon so it's worth it. The batter will be shaggy and sticky like it says and a tad more ingredients you may not always have around but they're always in our home making it very easy to whip up.

Tip: double the frosting and a thin layer directly after taking them out of the oven to melt into the gaps and then slather it on after they've cooled a bit to enjoy.

Short Version -

I tried these on Easter this year for the first time from my friend, Brooke, and they were delicious!! They are so very similar to the above recipe with taste but much faster. Like 60 minutes start to finish whereas the above is nearly 5 hours. This doesn't show a frosting recipe but here is mine that's so yum - again, double it!

Cream Cheese Frosting Recipe:

4oz cream cheese
8 tablespoons unsalted butter
1 tsp vanilla
1 cup powdered sugar
pinch of salt

Overall, they are both in my back pocket/recipe canister in my kitchen and depending on time allotment determines which I grab at to make. I do love kneading the dough and making it a fun day with the girls so I'll most likely grab at the longer version most of the time.

Do you have a favorite cinnamon roll recipe? If you don't give one of these a try!

Recipes

Chicken Ranch Enchiladas

We love this recipe! It was given to us when we had Emery and it's on heavy rotation when we're meal planning and cooking so when we have friends or family who need served and loved on with a meal, it's a go-to for us. Give it a try with a margarita on the side and I promise you'll love it!

INGREDIENTS —

2 boneless, skinless chicken breast

1 packet dry ranch seasoning

1tsp cayenne pepper

1tsp garlic salt

1/4c olive oil

1 cup mild salsa verde

1/2c ranch dressing

5-7 tortillas (I buy the frozen, uncooked pack from Costco)

1 pack Mexican style shredded cheese

DIRECTIONS —

Shred chicken in crock pot with 1/4 c olive oil, 1 packet dry ranch seasoning, garlic salt, and cayenne pepper to taste. I do on low for 6 hours.

Mix salsa verde and ranch dressing together in a bowl. Cook tortillas (if you have the frozen uncooked ones, as well).

Preheat oven to 350°. In a large casserole dish, spread salsa/ranch mixture across bottom of dish. Lay out all tortillas on counter to add inside ingredients. Spread salsa/ranch mixture to laid out tortillas, add a pinch of cheese, and a handful of cooked, shredded chicken. Roll up all tortillas and line the casserole dish. Once filled, pour salsa/ranch mixture over the top and sprinkle with cheese.

Cook for 30 minutes. Serve with sour cream, avocado and garnish with cilantro (optional on all the fixings).

ENJOY!

blog contributor Recipes

Peppermint Marshmallows with Nutella Hot Chocolate

Okay. Can you guys even handle this right now? Uhhh... Abbey is a genius and so good at what she does. I love her for sharing her secrets and yummiest recipes on the blog for you, for me, for your mom and friends. That's one thing most people can relate over- food. And what's better? Holiday food with peppermint and nutella involved. You ready for this treat?

blog contributor Recipes

Pumpkin Chocolate Chip Harvest Bread | With The Butter Half

SWEET GOODNESS. Mouth effin' watering... amazingness! Abbey is back sharing something your Fall festivities and pumpkin spice cravings can't even handle. Pumpkin Chocolate Chip Harvest Bread. Too good. When we connected on this one I told her gimme something all you blog readers would go nuts over and boy!... she delivered! Shall we?

I N G R E D I E N T S

1 cup sugar

1/2 cup butter (1 stick)

2 eggs

1 3/4 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

3/4 cup canned pumpkin

1 cup chocolate chips

D I R E C T I O N S

1. Preheat oven to 350°F. Mix together sugar, butter and eggs in a stand mixer on medium speed until it is light and fluffy. Combine the flour, baking soda, and spices together in a sifter, and sift half of it into the sugar mixture. Add in the pumpkin, mix well, and then sift in the remaining flour. Add the chocolate chips last.

2. Bake on 350° in greased 4 cup mini loaf pans for 24 minutes. (I feel like that is a random number, but it is the magic baking time! Any less, it is runny and not done. Any more, and it starts to dry.) Serve immediately while warm and gooey, and enjoy!

C O N N E C T W I T H A B B E Y

Recipes

Recipe | A Baby Smoothie

I recently started making smoothies for Emery at breakfast and she is loving them! That girl really just loves food and will devour anything but I've really been intentional about making healthy, yummy things for her instead of the easy methods that are store bought and pre-made. Here's what her typical morning smoothie consists of:

BABY BREAKFAST SMOOTHIE

one cup spinach

5-6 straberries

half an apple

one whole kiwi

half cup blueberries

teaspoon chia seeds

a couple ice cubes

We blend it all together and pack it in our Resqueeze pouches so she has four smoothies worth for the week we can easily grab after only making a mess once! Think smarter, not harder, yes? ;)

What do you like making for your Littles that's packed with goodness for them? Do share!

blog contributor Recipes

No Churn Strawberry Ice Cream | With The Butter Half

Hellllllo yumminess. Do you guys remember back here when Abbey first debuted on the blog? Well she's back for her second installment of sharing a sweet recipe with you from her blog, The Butter Half! I just love Abbey and all she offers out of life being a mama and wife but this girl really does it all with her cooking and baking too.

We thought since summer is soon coming to a close, it would be fun to share a quick and easy no churn ice cream you can plan to make for Labor Day or your next BBQ with friends or family.

Let's get to it!

T H E B E S T N O C H U R N S T R A W B E R R Y I C E C R E A M

prep time: 25 minutes

freeze time: 8 hours (overnight)

yield: 1 quart

I N G R E D I E N T S

2 cups strawberries, halved

2 teaspoons vanilla extract

14 oz can of sweetened condensed milk

2 cups heavy whipping cream

I N S T R U C T I O N S

1. In a blender or food processor, puree strawberries. Strain the puree through a fine mesh sieve if you don’t want the seeds (I don’t strain mine).

2. Mix the condensed milk and vanilla extract in a large bowl. Add in strawberry puree and mix well. Using a stand or electric mixer, beat the heavy cream on medium speed until it is thick and peaks form. Add in the whipped cream to the berry mixture and whisk together thoroughly.

3. Line a 9×5 loaf pan or glass dish with parchment paper and evenly pour the ice cream mixture into the container. Cover and set in the freezer overnight or at least 8 hours. Serve in some sugar cones or in a bowl with a huge dollop of whipped cream.

E N J O Y !

first seen on The Butter Half

you can connect with Abbey socially!

blog contributor Recipes

Dragon Fruit Smoothie Bowl | With The Butter Half

Do I have a treat for you today! That's intended to be punny since it really is quite a treat in the food department! My sweet friend, Abbey recently started a new blog, The Butter Half sharing some amazing and mouth watering recipes so we've decided it would be a wonderful idea to have her contribute over here every once in a while to share something yummy with you! I give you, Abbey--

DRAGON FRUIT SMOOTHIE BOWL

[ first seen on The Butter Half ]

INGREDIENTS:

For the smoothie:

1 dragon fruit (pitaya)

1/2 cup pineapple

1/2 cup blueberries

2 bananas

1 tablespoon lemon water

For the toppings:

1/2 kiwi, peeled and sliced

1/2 banana, peeled and sliced

1/2 mango, peeled and sliced

1/4 dragon fruit, peeled and sliced

1/4 cup blueberries

1/4 cup granola (link to my homemade granola, here.)

1 tablespoon shredded coconut

DIRECTIONS:

1. Cut the dragon fruit in half and scoop out of skin. Place in a blender or food processor with the pineapple, blueberries, bananas and water. Mix well until pureed and smooth. Place in the freezer to chill for 10-15 minutes.

2. While the smoothie puree is chilling, cut up and measure out all the toppings.

3. Pour the dragon fruit smoothie into a bowl. Gently add on the toppings and enjoy!

I hope you love the idea of Abbey coming over to share some delectable recipes with you. Make sure to follow her on social media to see all her delicious meals and treats and her awesome food photography... I mean, that girl has talent!

Recipes

Coffee

image via pinterest

A girlfriend told me her honey surprised her with breakfast in bed and he made this and it was to die for. I'm a huge brown sugar lover so I was intrigued. I tried it, fell in love and haven't made my coffee different since. It really is that scrumptious. You must try it!

And again, thank you for all the love on yesterday's exciting news. We are over the moon!

Recipes

Green Goodness

We've talked a few times about having my lifestyle change on the blog dealing with my migraines and finding meals for me that are all organic and all clean eating so I've finally learned my perfect mixture of ingredients for a delectable green smoothie. It took me a few tries and if it were really up to me, I'd alternate the fruits from a strawberry, banana to pineapple, blueberries and pear. I've shown the first option here excluding the almond milk I use. I buy all my items from Sprout's or Trader Joe's and stock up for the week on Saturdays.

Basically, it's the most simple of meals to make and it's something that makes you feel like a rock star. Kick it up with some extra spinach or sweeten it a bit with a touch of Stevia.

Enjoy, friends!

Recipes

Recipe: Quinoa Chicken Chili

Recently I saw this pin and thought it was a great recipe using the oh, so fabulous quinoa. I took the plunge and tried it this past weekend not expecting my husband to like it or even eat it and it won in his book so obviously, it's blog worthy.

I chose to modify my recipe slightly and have a recipe card below available for downloading and printing at your leisure using the ingredients I threw in mine. Happy chili making, y'all!

click here to download recipe card.

body image Recipes

Juicing.

A couple months ago we purchased a juicer, this one here and it's been amazing for us. Andrew grew up juicing and has his favorite recipe and I've never done it but was excited to try it. I'm normally a green smoothie kind of gal but juicing has been just as great for me and I personally think it takes a lot better! I've been able to customize the flavor to my liking and I know I'm getting great nutrients for my day.

We are going to Mexico mid June and both have been on the journey to shedding pounds here and there focusing on what we eat and attempting to be more active. So we've decided for the next couple weeks until we go, we're going to simply juice and that's it. I've heard of quite a few people doing this and they tend to lose the weight pretty easily and quickly but I guess I'm just concerned we're going to be depriving our bodies of necessities. I've considered adding in a few salads for dinners so I'm not going to bed hungry but we will see.

Either way, I'm excited about it and I can't complain because it's a delish "meal". Cross your fingers we make some kind of transformation in our time doing this.

favorite recipe:

5 carrots

3 oranges, peeled

1 stick celery

8-10 cubed pineapple

Recipes

Recipe: Root Beer Float

click here to download the recipe card to print!

There's nothing better to me than indulging in something sweet and delectable but making it with a kick. I've found my new favorite way to enjoy my nightly alcohol and dessert all at the same time. The root beer float with vanilla vodka. I mean, it's beyond amazing. I have been obsessing about this thing the last few weeks so it's time I shared it with you all to enjoy yourselves. This recipe is plain and simple with three ingredients:

root beer

vanilla ice cream

vanilla vodka

I like to use a three count for pouring my alcohol...sometimes a five just depending on the mood and in my mind, it's absolutely necessary to be served in a mason jar with an adorable paper straw. It just makes it that much more enjoyable. I've had this with whipped cream vodka versus the vanilla and each are scrumptious so go for it friends! Maybe even add some cherry vodka or bailey's if you're feeling crazy. Enjoy this new cocktail, my friends!

friends Recipes

Bruschetta Night

bruschetta no. 1

pesto

mozzarella

arugula

parmesan

bruschetta no. 2

mozzarella

basil

tomato

bruschetta no. 3

burrata

arugula

tomato

bacon

What's your favorite recipe to use when getting together with friends?

freebie Recipes

CHOCOLATE CHIP CHEESECAKE COOKIE BARS

HOLY GOODNESS.

I've made chocolate chip cheesecake cookie cups plenty of times before which is literally a cupcake of heaven so I decided to make it a little easier on myself this time by making it in a pan and lining the top also with cookie dough. This is much simpler for prep, baking and tear down. Less dishes and it seems to be devoured much quicker especially when topped with a scoop of vanilla bean ice cream.

It's amazing, I tell ya and it's evident in the picture it was gone in the blink of an eye. So go download the recipe and print it for safe keeping or pin away, whatever floats your boat.

Recipes

Baked Kale.

Baked Kale

kale

olive oil

salt

pepper

mozzarella

Clean and cut your kale, pat dry. I buy mine at Trader Joe's all cleaned and ready to cook. Line a baking pan with foil, spread your kale across evenly. Spray a mist of olive oil across the kale leaves; make sure not to add too much cause they won't crisp up then. Sprinkle with salt, pepper and your cheese of choice. I prefer mozzarella. Bake at 350 degrees roughly 10-12 minutes or until golden on the edges. Be careful not to burn/overcook them. Sometimes I coat with Apple Cider Vinegar-- courtesy of Holly's suggestion-- for a tart taste also purchased at Trader Joe's.

Enjoy. A healthy, quick snack with the naughty feel of eating high calorie potato chips.

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