Butternut Squash Soup with Candied Pecans

After searching and trying recipes for years, I finally found THE ONE! I have been desperately seeking a way to replicate the Butternut Squash soup I had at Blue Lemon in Utah for years! Luckily, Favorite Family Recipes has a recipe that has it spot on. And we also have a recipe for candied pecans that's a must have on top of your soup.

Butternut Squash Soup (from Favorite Family Recipes)

• 1/4 cup butter
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp ginger (freshly grated is best!)
• 1 tsp nutmeg
• 1/2 tsp cloves
• Salt and pepper to taste
• 1 1/2 cups chicken stock
• 1/2 cup apple cider
• 2 pounds of butternut squash (1 pkg. from Costco)
• 2 carrots, sliced
• 1-2 cups heavy cream
• Croutons and chopped pecans, optional

Instructions

• In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
• Add chicken stock and apple cider. Bring to a boil.
• Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
• Pour all the contents of the pot into a blender. Puree until mixture is smooth.
• Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
• Pour the contents of blender back into the pot and keep warm until ready to serve.
• After serving soup into individual bowls, garnish with croutons and chopped pecans.

Candied Pecans

1/2 c. pecan halves

1 T butter

1 T brown sugar

Melt butter in a saucepan over heat. Add pecans, then sugar to coat. Once sugar is melted, remove from heat. You don't want to overcook these.

Grilled Pizza Dough

Not every pizza dough is alike. This one is perfect for grilling on the BBQ. The wheat flour adds a sturdiness, not to mention health benefit, to aid in the perfect browning.

Grilling Pizza Dough

2 1/4 c. white flour
2 1/4 c. wheat flour
4 1/2 tsp. coarse salt
1 1/2 c. warm water
3 tsp. yeast
1 1/2 tsp. olive oil  
3 T honey

Mix flour and salt in large bowl. Place warm water in a small bowl and sprinkle yeast over water and let sit (sprinkle with sugar). Let stand until dissolved (about 10 minutes). Pour yeast mixture into bowl with flour and salt. Add oil and honey. Mix with until course dough forms. Knead dough if not using a bread mixer. Cover bowl, let stand for at least 30 minutes. 

Roll little dough balls onto lightly floured or greased surface making individual pizzas into 10 to 12-inch circles. 

Heat BBQ grill to low. Brush or spray the bottom of pizza crust and lay on the grill. Close grill and check every 3 to 4 minutes. Crust will be ready to remove from grill when it is puffy and has a golden bottom. 

Remove from grill and turn it over so the uncooked size is facing down. Place pizza toppings onto the COOKED side of the pizza. Return to grill and close lid. Check after 5 minutes. Toppings will be melted and "cooked." Bottom will be golden. 

*I like to make some leftover (half-grilled) pizzas and freeze them for a quick dinner or lunch later.

One of my favorite wood-fired pizzas is served at a local pizza place called Malawi's. The Capri is my favorite. I think I have mimicked it well. What I do is add Alfredo Sauce (recipe below), fresh mozzarella, basil leaves and fresh, garden tomatoes. Then once the pizza is cooked I drizzle reduced balsamic glaze on top.

Our Favorite Alfredo Sauce

1/2 c. butter
1 pint heavy whipping cream (2 cups)
4 oz. cream cheese
1/2 tsp. minced garlic
1 tsp. garlic powder
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 cup grated Parmesan cheese

In a medium saucepan, add butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese. 
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. 

*I have noticed if you blend up the shredded Parmesan in a blender (might take more than 1 cup) it tends to melt better.

Black Bean Brownies! Really?

I am a fan of Joy Bauer. A few weeks ago, she posted a recipe for black-bean brownies touting the health benefits of using the beans as opposed to the oil. Fewer calories and more fiber than the traditional after school snack, I thought I'd give these a try.

Her recipe calls for a brownie mix, egg and a can of beans. I didn't happen to have any brownie mixes on hand, so I improvised and came up with my own recipe. My children ate them up without complaint. Once I told them what was in them, they did start to say they didn't like them as much. Ha ha. They were just a little more moist and fudgy than what they are used to -- that's not a negative, is it?

Black Bean Brownies

1 (15 oz.) can of black beans
1 cup sugar
1/2 cup flour
1/3 cup cocoa
1/4 tsp. salt
1/4 tsp. baking powder
2 eggs
1 tsp. vanilla

Open can of beans and rinse them. Don't empty the beans, but refill the can along with the beans with water. Dump the water and beans in a blender and mix up. Add the bean puree and the rest of the ingredients in a large bowl and mix up with a spatula. Once completely blended add to a lightly greased 8x8 pan. Bake for 25 minutes in a 350-degree oven. 

Mastering Mashed Potatoes

I have been making mashed potatoes with a potato ricer for years! I will never do it without one again. This is the ultimate way to make lump-free, smooth and tasty mashed potatoes. Perfect timing for Thanksgiving coming up, wouldn't you say?

here.

I recently bought my second Potato Ricer on Amazonsince I am giving my first one to my daughter. It is stainless steel so I figure this one will be more sturdy.

For those of you who aren't familiar with ricers, I simply boil my potatoes, then place them into the vessel (yes, with peels still on) and smash them through the strainer. And BAM! Lump-free potatoes. They come out stringy looking. Kinda fun. My favorite disc to use is the small-holed one.

I then add nearly a can of evaporated milk, depending on the amount I am fixing and a cube of butter and then add kosher salt and freshly ground pepper to taste. Then, with a hand mixer I stir away.
My mouth is watering just thinking about it.

Potato Ricers will certainly change your way of making potatoes -- it did ours! Let me know what you think!
Psst! For a great roast beef recipe to accompany these potatoes check this one out. For light and fluffy white rolls, go here.
(This post contains some affiliate links for your convenience.)

Lightened-up Pumpkin Bread with an Fluffy Pumpkin Spread

This pumpkin bread is lightened up so you can afford to lather up the spread on these slices.
Years ago, I found this recipe in a healthy cooking Taste of Home cookbook. Proving to my children they couldn't taste a difference in this recipe compared to the ones full of fat, I gave them a blind taste test. Each one picked the less fattening version as tasting better. Yay!

Whether you want to try this one or use your favorite stand-by recipe, you must try the spread. I'm afraid my children don't eat pumpkin bread without this now. It makes a lot, so we usually run out of bread before spread. So begins the cycle. Make more bread. Run out of spread. Make more spread for the leftover bread. Repeat.

Lightened-up Pumpkin Bread (courtesy of Taste of Home)

2 1/4 c. sugar
2 c. all-purpose flour
1 1/3 c. cake flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
3/4 tsp. ground cloves
1/2 tsp. ground nutmeg
4 eggs
1 can (15 oz.) solid-pack pumpkin
1 c. buttermilk
1/2 c. unsweetened applesauce
1/3 c. canola oil

1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into the dry ingredients just until moistened.

2. Transfer to two greased loaf pans. Bake at 350 degrees for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.

Pumpkin spread

1 16 oz. container of Cool Whip
1 large (5 oz. ) pkg. Instant Vanilla Jell-O pudding mix
1 (15 oz.) can of pumpkin
1/2 - 1 tsp. pumpkin pie spice

In a large bowl, mix all of the above ingredients together. Keep refrigerated until ready to use.

Cucumber Mini Toasted Bites and a STEAL on a Mandoline Slicer

I can't get enough of these little cucumber toasty bites. Adapted from Taste and Tell's blog I have made these several times and probably have eaten more than my share. They are a quick and unique appetizer I think you'll like.

Cucumber Mini Toasted Bites 

4 oz. cream cheese, softened
1/4 c. mayonnaise
1/2 of a (.06 oz.) package of dry Italian season dressing mix
1 baguette
1 English cucumber, sliced
1-2 T dill weed
olive oil

Slice baguette and brush each slice with a little olive oil.
Toast them in an oven at 350 degrees for 8 to 10 minutes.
Blend the cream cheese, mayo and Italian dressing mix together.
Once baguettes are cooled, spread dressing on top of each slice.
Top with a cucumber.
Sprinkle dill on each one.

I recently bought this Mandoline Slicer that made slicing the cucumbers much easier. It's very affordable, but you can get it for a steal at 40% off with a special code for my readers. Use code ZI6ZU5ST at checkout and you'll get $8 off! I've always wanted one of these. This is a simple one that is so easy to use and cleans up well in the dishwasher. Let me know what you think!

Book Darts

I know a lot of you love to read like me. Indeed if you are truly like me, you have a million books in the works at a time, so you need a lot of bookmarks.

I found these darling little Book Darts  a while back that spoke to me. I attend a book club where we often want to refer back to a part of the book for a discussion. Rather than have a bunch of sticky note/flags, these darts come in handy for marking a spot. Of course, they can also just be a sole bookmark in the book you're reading.


They are pliable and can fit just a few pages to a clump of pages. 

By the way, have you read this Melissa Michael's book? I am only into it a chapter or so, but I can tell it will be a game changer for me.  

Our Favorite Scotcheroos

I know. There are a million recipes of scotcheroos out there. However, I have tried probably at least 10 and have found this one to be our favorite. It certainly pleases every mouth in our house. 

















 Scotcheroos

1 cup light corn syrup
1 cup white sugar
1 1/2 cups smooth peanut butter
5 cups Rice Krispies
1 1/2 cups butterscotch chips (or one 11 oz package)
1 1/2 cups semi sweet chocolate chips (or one 11-12 oz package)

Bring the corn syrup and sugar to boil over high heat in a saucepan. Add the peanut butter and remove heat. Pour mixure over cereal in a large bowl. Stir until the cereal is all covered.

Pour and press cereal mixutre into a lightly greased or buttered 9x13 pan. While that is cooling, place all the chocolate chips and butterscotch chips in a microwave-safe bowl and in 30-second increments,  melt the chips on high heat stirring after each 30 seconds. It takes about three to four times to make the frosting smooth and lump free. Once ready, spread the frosting on top of the rice krispie mixture. Cool in the refrigerator until set.

Tropical Fruit Dip

This dip is so easy; you won't feel like you need a tropical vacation after making it. I love the light texture and the coconut taste.

I have used the cream of coconut in the can before, however I am now a fan of this kind because it seems to keep better after using just the 3 T of it. It has some fun recipes on the back as well. 

Tropical Fruit Dip

1 sm. box of vanilla pudding mixed according to directions
12 oz. tub of cool whip
3 Tb. cream of coconut (found in the drink mixers isle of the grocery store -- see picture above)
2 tsp. coconut extract

Combine the pudding and the cool whip in a bowl and mix with a blender for a minute or so. Then add the cream of coconut and the coconut extract.

I like it to chill for at least a couple of hours before serving. 

That's it! Go find your cabana. 

Homemade Taco Seasoning

Did you know you can make the same seasoning packets you can buy in the store from ingredients in your spice drawer? My amazing mother gave me a great recipe years ago to use to season the ground beef for tacos. I personally think it tastes better than the packaged seasonings.

Taco Seasoning Mix (equivalent to one package of taco seasoning mix)

2 tsp. instant mixed onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp cumin
1/2 tsp. crushed, dried red pepper
1/4 tsp. oregano

Combine all ingredients in a small bowl until evenly distributed. Use when recipes call for a seasoning packet. 

When adding to 1 lb. of cooked ground beef, add 1/2 cup of water and simmer of 10 minutes, stirring occasionally. Makes filling for approximately 8 tacos.

Cookie Butter Peanut Butter Cookies

It's a mouthful to say the name of this cookie. I feel like Cookie Monster from Sesame Street.

However you want to name this cookie, it will attract all cookie butter or peanut butter lovers; don't forget fans of Trader Joe's. So, that should cover everyone, right?

This is an easy recipe. I'm going to be posting it on The Best Dessert Recipes site where they have featured a few of my dessert recipes.

Cookie Butter Peanut Butter Cookies

½ cup butter

½ cup peanut butter

¼ - ½ cup cookie butter

1 ¼ cup flour

½ cup sugar

½ cup packed brown sugar

1 egg

½ tsp. baking soda

½ tsp. baking powder

½ tsp. vanilla

Coarse Sugar

In a mixing bowl beat margarine, peanut butter and cookie butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat until thoroughly combined. Beat in remaining flour. If necessary, cover and chill until easy to handle.

Roll dough into small balls and place on an ungreased cookie sheet. Flatten with the bottom of a ladle or spoon. Sprinkle each cookie with the coarse sugar.

Bake in a 375-degree oven for 7 to 9 minutes or until bottoms are lightly browned. Cool cookie on a wire rack. Yields about 2 dozen cookies – depending on the size of the cookie. They could be made into smaller balls to make more as they tend to expand.

Fluffy White Rolls

Well, I have realized you can't rush great rolls. Find yourself a good task to keep you at home and start the oven (well, not immediately -- they have to rise). That's what I did today. I purged out two boys' bedrooms --whew -- and made rolls for an army (it seemed).

So, today I am sharing a family recipe given to me from my mother-in-law who I think got it from her neighbor. Anyway, it's proven to be a winner by many families.

Best Rolls
1 c. warm water
2 T yeast
sugar

2 1/2 c. warm water
1 c. vegetable oil
3/4 c. sugar
1 T salt
3 eggs, beaten
10 1/2 c. flour

Start yeast mixture by sprinkling yeast in the one cup of water. Sprinkle with sugar. Add the second group of ingredients (except flour and eggs) in your mixer with a dough hook. Add to it the yeast mixture then some of the flour and the eggs. Continue flour additions until a soft dough forms.

Let rise in bowl with a warm, damp cloth over it until double in bulk -- or until the dough starts spilling over the bowl.

Roll out dough onto lightly floured surface. I usually only roll out half of the dough mixture at a time. Using a circular cutter or an upside-down cup, cut out circles in the dough and place them on a sprayed cookie sheet.

Again, let rise until double in bulk. This rising tends to be only about half as long as the first.
Bake for 15 minutes in a preheat

ed oven at 375 degrees.

Make sure you have plenty of butter and jam on hand!
This made two cookie sheets full of rolls. And in no time, some are gone already.

Home Decor Change

I've been on a decorating hiatus. However, I came out of it this week when I found some inspiration at Rodworks. For those of you living in Utah (or parts of California, Nevada or Arizona) you may or may not be familiar with this store. It's usually my go-to store for Christmas ornaments every holiday season. I find great teacher gifts there. But, given it is July I was glad to go into the store looking for year-round home decor.



I am embracing the tray trend right now, and they have several to choose from.
I fell in love with this circular, natural wood, raised tray -- it adds some dimension to my dresser since I already have a few flat square or rectangular ones.

And who isn't aboard the succulent bandwagon? They have the most adorable little jars to contain any small plant. This is just one of them.

I noticed a few magnifying glasses in the Parade of Homes this year, and I have been wanting to get one but haven't been able to find them. RodWorks had several. In fact, the lady working there took me back and showed me the huge stash they were just sent. So after sifting through so many different styles, I finally chose the one I wanted.

 However, I believe I heard angels singing when I found this grey vase. I had been searching high and low for the ideal vase to display seasonal branches or flowers. And there it was.

The funny thing is, I can't figure out where I want this vase to end up in my house. I had it in my bathroom for a while, then I tried it in my laundry room.

There are so many hidden treasures in RodWorks that you may want to allow some extra time to peruse the store. I certainly took my time. The ladies there are so helpful, too.

Make sure you head over to my Instagram page this week where I am giving away a $25 gift card to one lucky follower.

Flag Cake

Who doesn't love to keep the patriotic theme all summer long? At least all July. We do for sure. My youngest has a birthday on July 5th. It has been tradition for some time now to have "Flag Cake" for his birthday dessert.

This cake feeds a crowd -- as much as 36 -- depending on how you cut it. It's pretty rich, so small pieces will be plenty. Inspired by Ina Garten, this cake is a crowd pleaser and not easy on the waistline. But hey. It's summer.

Flag Cake

FOR THE CAKE:

• 2-1/4 sticks Unsalted Butter
• 3 cups Sugar
• 6 whole Eggs
• 1 cup Sour Cream (Not Low Fat)
• 1-1/2 teaspoon Vanilla
• 3 cups Flour, Sifted
• 1/3 cup Cornstarch
• 1 teaspoon Kosher Salt (Use 3/4 Teaspoon Regular Salt If Kosher Salt Is Not Available)
• 1 teaspoon Baking Soda
• _____
• FROSTING
• 1-1/2 pound Cream Cheese (3 - 8oz. Packages, Not Low Fat)
• 1 pound Unsalted Butter (4 Sticks)
• 1 pound Powdered Sugar
• 1-1/2 teaspoon Vanilla
• 1/2 pint Blackberries
• 2 pints Strawberries (Wash And Pat Dry)

Instructions

Cake:

In a mixing bowl, mix unsalted butter and sugar together on high until light and fluffy, about a minute or so. Add eggs, two at a time. Mix after each addition. Add sour cream and vanilla.

In a separate bowl, mix together flour, cornstarch, kosher salt and baking soda. Turn mixer to low and gradually add flour mixture to butter/sugar mixture, one scoop at a time. Mix after every addition. Keep adding the flour mixture, mix until just combined. Do not overmix!

Grease and flour a 17 x 12 1/2-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan.)

Pour the thick cake batter into the pan. (It’s much thicker than regular cake batters.) With a knife or offset spatula, spread the cake batter evenly over the pan.

Place the pan into a preheated 350-degree oven and bake for 20 to 30 minutes, until a toothpick comes out clean. Start checking at 20 minutes.

To make the cream cheese frosting, in a mixing bowl, add cream cheese and butter. Whip to combine. Add powdered sugar and vanilla. Mix until thoroughly combined, scraping the sides once during mixing.

Put about 1/2 the frosting on the cake. Mark off the area of the stars with a toothpick. (No need to be proportionately accurate; just guesstimate.) Prepare a gallon-size ziplock bag for the frosting. I cut an opening at the end and use it as a pastry bag. Fill the bag with frosting before snipping the opening. 

Gripping the folded-down end tightly under fingertips and start squeezing lines of frosting across the cake. Make rows of strawberries in between the lines. You can use whichever fruit you'd like. Blueberries in place of the blackberries; raspberries in place of the strawberries.

Fill the square in the corner with a nice layer of blackberries. With the star tip, squeeze little dollops of frosting all over the blueberries.

Variation: Simply frost the cake with all the icing and sprinkle strawberries and blackberries randomly and generously all over the cake.

Trisha Yearwood's Cookbook is on sale

Are y'all fans of southern cooking? Or a fan of Trisha Yearwood? Her New York Times Bestseller is only $2.99 digitally on Amazonright now. The reviews look fantastic on this book. It makes you hungry just reading about what people have made out of this book.
Do you have it? What do you want to try?

Some of my Favorite Apps to Save Money

Sometimes I look at shopping as a game. What can I do to get the lowest price? What is in it for me? Well, with a couple of my favorite apps, you can find hidden money that converts to cash into your Paypal account. (Or you can even choose gift cards as your reward) Plus, you don't have to clip any coupons. It's all digital. Warning. It can be addicting.

First of all, the one I use most is called Ibotta. It offers various items on its app that if you buy you will get cash back into your account within minutes to hours. You also can join a team and work as a team to complete extra cash bonuses. My team is pretty fun, feel free to join it. The link above should automatically put you on my team.
You simply scan the code to make sure the item applies, then you "unlock" the rebate. Then, once you check out, you verify your purchases and take a picture of your receipt. (Don't worry, it doesn't clog up your camera roll -- similar to snap chat -- just goes away in the app).
I've mostly used it at grocery stores. Ridley's makes it the most convenient as you don't have to capture the receipt. If you link your shopper card to it, it will remember it if you unlock the item you bought. Wal Mart lets you scan the code at the receipt so you also don't need to take a picture.
Other vendors have been known to join in the game lately such as Best Buy, Sally Beauty Supply, and H&M. 

Most of the grocery stores I shop at are on it. It gets really fun once you add paper coupons to it, Cartwheel at Target, or digital coupons at Smith's to see if you can get the item for free or even make money on it. That happens every once in a while. Today I used a paper coupon and a digital coupon for Tilamook Ice Cream. 

This also leads me to the next app you can also double up on. I have seen the same item on both apps at the same time which enables me to save even more. For instance, I saw Stevia on both apps and was able to use the same store receipt on both apps and get Stevia for close to free. This app is called Checkout 51. This one doesn't make you only buy from certain stores. It let's you buy from any store, which makes me happy since my local Macey's doesn't participate in Ibotta, which I need to encourage them to. 

The last one I don't use as often. But you'd better believe I signed up just to get the free $2.00 Lindt Chocolate bar. This one is called Shopmium. (Looks like that one you will have to search in the app store) It doesn't offer as many items that I use, but every once in a while I find something or want to try something. If you want to get the chocolate bar simply go to Shopmium and if you want to enter my referral code it is MUYFUERP.

Let me know if you start using these apps and if you get addicted. Also, feel free to share some of you other favorite apps to use. 

Have fun hiding the money in your PayPal account!

Summer Sale on Great Magazines

Are you a magazine junky like me? I have way too many subscriptions. But, when I find deals like these, I can't pass them up. Right now, there are several magazines on Groupon for only $5 a year. And you know what? You can even score an additional 6% cash back if you buy through Mr. Rebates. 
You're going to want to sign up with Mr. Rebates. You simply create an account, then search for Groupon and go through that link, then automatically you will be stashing up cash into your Mr. Rebates account. (It will take a few weeks to actually access this money). The great thing about Mr. Rebates is you can ask them to send you your money to your PayPal account. I find this is a great way to find fun, spending money.
So, bottom line, you get a $5/year subscription to some wonderful magazines and an additional 6% cash back. That's almost the price of one magazine on the stand!
Have fun reading. Let me know which ones you get!
My favorites are Sunset, Cooking Light and Southern Living.

Chocolate Glazed Special K Bars

Looking for a quick dessert to make without heating up your kitchen? This is a great treat to share at any potluck, afternoon snack or just for any reason whatsoever. It comes together really quickly. I love the textures and the subtle hint the chocolate frosting adds to this easy snack.

Chocolate Glazed Special K Bars

5 to 6 c. Special K cereal

2 c. mini marshmallows

1/2 - 2/3 c. pecans, chopped

1/2 c. butter

1/2 c. brown sugar

Over medium heat, mix together the marshmallows, butter and brown sugar and boil no longer than three minutes. (Any longer will make your bars too crunchy. I like to heat it just until the marshmallows dissolve). 

Place the cereal and nuts in a large bowl. Pour the boiled mixture over the cereal and stir until blended. Place in a buttered 9x13 baking dish and press down to even out.

Frosting

1/2 c. butterscotch chips

1/2 c. semi-sweet chocolate chips

Melt together at 30 second increments in the microwave until all the lumps are gone. With a fork, dip into the mixture and drizzle the frosting over the cereal bars as much as you'd like. Don't forget to lick the bowl :) Cut the bars into desired sizes. Then eat up!

Go Set a Watchman for only $4.99

Have you read it yet? Calling all Harper Lee fans. It's the highly anticipated novel by Harper Lee that was apparently written prior to To Kill A Mockingbird. It's on sale here for only $4.99. A perfect download for a summer trip.

And on a different note, we just had a colt born on our farm and decided to name her Scout (like the main character in these books). Isn't she cute?

Protein Shake Using PB2

Are you a peanut butter fan? Peanut Butter such a great source of protein but has a little buddy accompanying it called calories! That's what is so cool about this PB2 Peanut Butter Powder. You can add it to smoothies for the peanut butter taste with 85% fewer fat calories than regular peanut butter. And the good thing is, you can't taste a difference. PB2 also makes a chocolate, but I haven't had a chance to try any of that out. I'd love to know if anyone has.

I love to whip up this protein shake using it:

PB2 Protein Shake

1 frozen banana
2 T PB2
1/3 to 1/2 cup of Greek Yogurt
1/4 c. Almond Milk 

Blend it all together. I like to use my Cusinart Compact Blender. It's perfect for single servings.

This quick shake gives you an added 18 g of protein to your day. Not bad for a tasty treat, is it? I hope you love it. 

The Nightingale

Every summer I always seem to unearth a favorite read. This summer, I believe The Nightingale has surpassed most books and found its way to the top of my list. Would you believe this New York Times Best Seller is on sale this week digitally for only $2.99  here on Amazon? I assure you this historical fiction WWII novel will have you turning pages and wiping a tear from your eyes, too.

There are a couple of other books on Amazon that I also found that I am planning to pick up this week.

I've always wanted to learn more about Eleanor Roosevelt, and this book hasn't ever gone this low. Only $1.99. That's the price of some library fines!

Any Jodi Picoult fans? The Storyteller looks captivating as well. Again, only $1.99