Archive for the ‘Olive Food & Recipes!’ Category

Simply Irresistible Cooked Salsa with Cilantro, Black Beans and Corn Recipe

2010
09.22

Posted in Olive Food & Recipes!, Olive Juice Studio | 1 Comment »

Good Morning Friends! I have a fabulous and absolutely delish cooked salsa recipe that I can guarantee will knock your socks off – not from the bite but from the zesty robust flavor. It’s definitely worth of the ”Mmmmmm-Mmmmmm-Mmmmmmm” status!!! It is by far the best salsa I have ever had or made and I’m known for making one heck of a fresh salsa too….*wink* I typically don’t like the cooked salsas because the ones I’ve tried always taste bland and mushy. I like my salsa to have that “fresh” taste that you normally don’t get with the cooked salsas…. UNTIL… I came across this recipe that was inspired by “Annie’s Salsa Recipe” I found on several websites. I originally started following another cooked salsa recipe (which I cannot for the life of me find or remember what it was called) but realized I was missing some of the ingredients so I did another Google and found the “Annie’s Salsa Recipe.” I changed things up a bit and combined parts of two recipes to make this one and all I have to say is WOW! It is sooooo good that I am going to make a third batch because I know this stuff won’t last long and I plan on canning more of the 1/2 pint jars to slip into some gift baskets this holiday season. It’s also nice to have smaller jars to use as thank you gifts and as a hostess gift for all of those parties you’ll be invited to over the next several months!

This recipe can be used for canning or you can just whip up a big batch of it to keep in your refrigeratorbutyou would want to use it up within a few weeks. This would be a fabulous recipe to use if you’re having a big Mexican Fiesta or hosting a Margarita Night with all of your gal pals!

Recipe

12 cups tomatoes (since some of us are still getting tomatoes from our gardens this is the way to go BUT if you are without a garden OR it’s in the middle of the winter and you still want some homemade salsa you can use canned chopped/stewed tomatoes) The tomatoes can be chopped with the skins or the skins can be removed. I did one batch with skin on and one with them removed. They both taste great but the one with the skin on is a bit stringier. Maybe try doing half with skins and half off?

3 cups onions

3 cups green bell peppers (diced)

1 cup yellow banana peppers (diced)

1/4 cup (or more of hot peppers diced) I made one batch without the hot peppers for the mild version which tastes greast and I made one batch as medium with the 1/4 cup -it’s just right and not too spicy

12 oz tomato paste

12-16 oz tomato sauce (this is optional – I made it both ways and they both taste fine)

1 cup white vinegar (apple cider vinegar can be used also – it just has a bit of a different flavor. I made a batch using each but prefer the white vinegar)

1/2 cup white sugar

3 tbs canning salt or Kosher salt

1 garlic head minced

pepper to taste

1/2 -3/4 cup Fresh Cilantro chopped

This is optional but I just love the salsa with this added:

2 cans kernel corn (fresh or frozen would probably work too)

2 cans black beans (don’t drain)

Directions:

1.If using fresh tomatoes, clean the tomatoes. If you plan on removing the skin of the tomatoes you can do this with a knife or you can blanch them. To blanch the tomatoes you first need to remove the cores and any bad spots on each tomato with a knife. Prepare a pot of fresh boiling water and prepare another large bowl with ice cold water or use cold running water from the tap. With a slotted spoon, place 3-4 tomatoes in the water for approximately one minute or until the skins split. Immediately remove the tomatoes and place in the ice cold water for another minute and then place on a towel. The skins will slide right off of the tomato without having to use a knife. Next, chop the tomatoes to your preferred size. If you like really chunky salsa leave the tomatoes in bigger pieces. If you like a smoother consistency, chop into smaller pieces or dice. The tomatoes will cook down too. Toss the tomatoes in a large pot.

2. Wash, clean and dice the green peppers, banana peppers, hot peppers and onions and add to the tomatoes in the pot.

3. Remove the skin on the garlic and mince. Add to the pot of tomatoes, peppers and onions.

4. Add all remaining ingredients except for the Cilantro, black beans and corn.

Stir all ingredients together and cook while stirring constantly until it begins to boil. Turn the burner down and let it simmer for 2-3 hours. The last 30 minutes, add the chopped Cilantro. If you will be canning this salsa make sure to get your jars washed while the salsa is cooking. It makes approximately 5 1/2-6 quarts. I like to place my lids in a small pot of boiling water before using – it seems to help with sealing quicker. Next, you’ll want to prepare your hot water bath to seal the jars. So using a large kettle , boil enough water to cover the jars with at least 2″ of water ontop of the jars. The jars should be completely covered in water when sealing. The last 10 minutes of cooking the salsa, I brought it back up to a rolling boil, stirring constantly and then poured the salsa into the jars. Make sure to wipe off the tops of each jar before placing the lids on. Next, add the lid and tighten. Carefully place the jars in the boiling water making sure the jars don’t touch. Leave in the boiling hot water bath for 20-30 minutes. Carefully remove the jars and place on a towel. I also like to place a few towels over the jars and around the sides to hold in the heat -this helps the jars to seal quicker. (This is something my mom and grandmother taught me but a lot of people do not do this or have never heard of it). You should start hearing the seals “pop” this means they have sealed. Another way to check is to make sure the raised part on each jar’s lid is know flat. If you find that there are jars that do not seal you can either put those jars in the fridge to use right away or repeat the hot water bath. I have never had a jar not seal using this method.

I hope you try this and left me know what you think! I’m telling you it’s the best!

Happy Cooking!

xKim

2 comments

Homemade Apple Cinnamon Simmering Potpourri Recipe

2010
09.21

Posted in Fall Projects, Halloween, Halloween Projects, Olive Food & Recipes!, Olive Juice Studio, Olive Juice Studio Inspirations(Gallery), Project Tutorials/Instructions, Random Posts | 2 Comments »

As soon as the crisp cool air moves in I long for the scent of apples and cinnamon filling my home. To me there is nothing cozier or warmer feeling than a home filled with rich aromatic scents (and of course a fire burning in the fireplace too!)! This recipe was created by me MANY years ago, when I was a teen, I can remember my mom baking homemade apple pie and the smell was so intoxicating I wanted to smell that apple pie scent every day! One day, out of boredom, I started goofing around with my mom’s spices and came up with this awesome and yummy scented potpourri that I like to simmer it in an electric potpourri pot all day long. Just this one pot is enough to scent your entire home with the smell of homemade apple pie -I’m telling ya’ll, there’s really nothing better! :-)

I use this recipe from early fall until mid-winter. I do have a couple of other homemade potpourri recipes I’ll share with you that are perfect for the holidays. In the spring and summer, I usually switch over to a citrusy scent that scents the air with fresh and clean aroma.

DISCLAIMER: Please do not leave this simmering potpourri unattended. Only simmer while nearby and PLEASE make sure to always turn it off if you’re going to be leaving your house – this is no different than a candle! Make sure to check the water level on a regular basis and add more as needed to keep the pot from cracking or from starting a fire. Please do not use this when small children are present. Kids this is for adults to try only!

Recipe:

1-2 apples (I like to use the apples that are getting too soft or have a few too many bruises. I also toss in any apple peels that may be collected throughout the day.)

1/4-1/3 cup cinnamon. I get a big container of it from the local Dollar Tree Store and it lasts for several weeks.

Apple Pie Spice

Water

Optional:

10 or more drops of Cinnamon, Apple, Apple Brandy, Vanillar or any other complimenting fragrance or essential oil (this is optional but REALLY gives a stronger scent. I have made this recipe for years without using the fragrance/essential oils. I’ve only recently started adding it to kick things up a notch – blame it on Emeril! *wink*)

cinnamon sticks

nutmeg

anise

oranges or orange peels, pears

sugar (by adding a 1/2 cup or so it gives a sweeter scent – I used to add sugar all the time but now prefer the more pungent spicy scent of the cinnamon and apples)

apple cider or apple juice

saucepan

an electric potpourri pot with a low setting

Directions:

I like to heat up this concoction before adding it to my electric potpourri pot because it gets the scent wafting MUCH quicker. You can just toss it all in the potpourri pot but it will take quite some time for everything to heat up enough to smell.

In a saucepan, combine all ingredients. Add enough water to fill the container. If using apple cider or apple juice you can skip the water or add equal amounts to the potpourri mixture. (The photo above does not show all of the water. The fruit should be covered – fill that pot up!) Stir and place on burner on med-low setting until the mixture is heated through. Once it’s hot, pour the contents into an electric potpourri pot and turn on to its lowest setting. Make sure to check the pot regularily for water level so the pot doesn’t crack or start a fire. This mixture can be used for several days before losing its scent or getting skunky. When it seems to resemble sludge instead of potpourri toss it and make a fresh batch. I’m telling you, your home will smell amazing!

This recipe can be made without fruit too and you will still have great results. If I have no extra fruit but want to smell up the house in a good way, I’ll just toss some cinnamon in a saucepan of water and simmer that. Sometimes I add a few drops of fragrance oil and other times I don’t.

Olive the smell of homemade apple pie, don’t you?

xKim

P.S. If you like this recipe and would be interested in others please leave a comment here. If you have a recipe/concoction that you have tried and would like to share please contact me – I’d love to feature you and your delicious scents!

4 comments

A super simple and yummy tasting “Chewy Chocolate-y Chip Cookie”

2010
08.27

Posted in OLIVE KIDS!, Olive Food & Recipes!, Olive Juice Studio, Project Tutorials/Instructions, Random Posts | 4 Comments »

This a great recipe to make with your kiddos, scouts, etc..!

Whip up a batch as an afterschool snack, a quick dessert or for when you have unexpected company!

(Disclaimer: Hey Kids! Please NEVER EVER EVER use an oven without adult supervision! Make sure an adult is able to help you in the kitchen before starting this recipe! )

I can’t take credit for this recipe because this has been around for years. In fact, I think I got the original recipe from the back of a cake mix box. Over the years, I have tweaked it a bit. This is the recipe I use…

Ingredients:

1 Chocolate Cake Mix – any brand will work! (I used Duncan Hines German Chocolate for the cookies above! You can also use any cake flavor to make these cookies…think of the endless possibilities!)

1/2 cup oil (whatever you normally bake with – I used Extra Virgin Olive Oil – mild flavor)

2 eggs

Optional Ingredients:

If you want to give these cookies some extra Ooomph! try adding some of the following:

1/2 c. chocolate chips (or peanut butter, butterscotch, raspberry, white chocolate, etc.)

1/2 c. coconut

1/2 c. oatmeal

1/2 c. Cheerios

1/2 c. chopped nuts

1/2 c. raisins

1/2 cup crushed mints, candy cane, toffee, etc

Directions:

Preheat oven to 350 degrees. In a large bowl, mix the cake mix, oil and eggs together with a large spoon. If adding any of the optional ingredients, stir those in once the dough has been mixed. Form balls with small handfuls of dough and place a few inches apart on an ungreased cookie sheet. Slightly flatten the cookie with your palm or by making crisscrosses with a fork on the top of each cookie. Bake in oven for 8-10 minutes. If you like a chewier cookie check the cookie after baking for 8-9 minutes. If you prefer a crunchier cookie check the cookie at 10 minutes -if not crunchy enough bake for another 1-2 minutes.

Optional:

Drizzle melted chocolate on the top (I didn’t do this for the cookies in the photograph above but it does make for a supreme cookie!)

If you’ve used a similar recipe you’d like to share please email it to me by using the form above or leave it in the comment section! Make sure to include your blog URL if you have one!!

Have a sweet day!

xKim

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“Seriously Stuffed Banana Peppers” Recipe

2010
07.13

Posted in Olive Food & Recipes!, Olive Juice Studio, Olive Juice Studio Inspirations(Gallery), Project Tutorials/Instructions, Random Posts | No Comments »

Can a gardener experience road rage…or should I call it “garden rage”? Is it okay to chase fuzzy rodents from your garden with overgrown zuchinni like it’s a baseball bat? It’s okay, no need to call the Humane Society I havent’ won (yet) but you might want to call those people who come with those really cool jackets that promise to take me for a ride if I agree to wear one of those “cool” jackets so I can hug myself all day. I’m starting to believe that the garden critter chaos is causing THIS gardener to go mad because I’m quite certain I’m feeding every furry critter living in the same county as… MY garden? Ugh! Darn furry critters hit the corn last night and pumpkins. Of course the corn stalks are still standing pretty but the ears of corn look like mangy stubs! The perfect pumpkins look lovely if you don’t look at the bite marks on the one side. Grrrr! I have one neighbor who fenced her garden in just to keep her dog out and yeah, her veggies look pretty good but the rest of the neighbors have perfect gardens without fences and are furry critterLESS, why?! Why do all of the animals in the surrounding area all congregate to OUR yard to wreak havoc on my hard work? (Come to think of it we have this SAME problem with other people’s children! LOL! THAT I really don’t mind! *grin*) I’ve decided something more than a fence needs to be done so I’ve assigned my family to garden patrol. First shift started at 11 o’clock this morning with child #2. His job duties were to be THEE ROOT RANGER by making sure no animals enter the growing zone. He was instructed to do whatever it took to ward off all furry critters. At 11:27AM a crow landed in the corn – not furry but feathered. Tin pie plates were added to the garden. No more birds. The seven year old Root Ranger won. At 1:00 pm child #1 was assigned to his post. Just shortly after his shift started he spotted commotion in the corn again. This time IT was a furry critter. He squirted it with his water gun. Lil’ fuzzy bunny was busted and sent on his way. At 3:00 pm. I assigned myself to garden duty. I spent the two hours weeding and straightening out the viny jungle. While on duty nothing happened. I was ready and waiting with a giant zuchinni strapped in its holster ( my garden apron) ready to spring into action if needed. Darn buggers knew I meant business because nothing happened so I rummaged around and found a pile of mild banana pepppers. Of course there wasn’t a bite out of ANY of the peppers. So I came inside after my garden duty was completed and played Betty Crocker in the kitchen while whipping up a scrumptious recipe using some of the banana peppers I was able to salvage earlier. This is what I came up with and I think it would be in your best interest to try this recipe out yourself because not only is it bad for you, it’s also REALLY yummy! *smile* I’m not one for fried food – it typically doesn’t agree with me but I wanted to make the coating as crispy as possible. If I’m able to salvage another batch of the banana peppers I’ll try baking them or broiling them to see if they turn out as tasty.

Here’s the recipe: ”Seriously Stuffed Banana Peppers”

10-12 medium size mild banana peppers (the ones I used had a little zip to them but not outrageously spicy)

1/3 cup cream cheese

1 tsp minced onion

1/2 tsp. Worcestershire sauce

2 turkey sausage patties cooked and diced

3 tbs shredded cheddar cheese

AND then some dashes and pinches of the following spices:

salt

pepper

garlic powder

onion powder

parsley flakes

Batter:

3/4 cup of a grainy pancake batter mixed with either water or milk so that it’s not runny but on the thicker side. ( I used Fiber One pancake mix)

1. First thing you need to do is raid your garden or the produce section at the local grocery store for about a dozen mild banana peppers. Wash them, cut the tops off and using a knife remove the seeds. Set aside to dry for a few minutes. (I forgot to take a picture of the pile of peppers before we ate them sooooo this is all that was left!)

2. In a small mixing bowl combine the cream cheese, onion, Worcestershire sauce, seasonings and sausage. Mix ingredients until blended.

3. Stuff each pepper with the mixture using a spoon.

4. Next, dip the peppers in the pancake batter making sure to cover the entire thing. Let the excess run off before placing in hot cooking oil.

5. Carefully drop into hot oil to quickly deep fry. Turn over to brown both sides. Remove and place on a plate lined with paper towels to soak up excess oil.

6. Let cool and eat. Yummmmmmmm!

(The little round things are deep fried zuchinni – I was unable to capture the critter so we ate the weapon…. *wink*)

Definitely not the way you should eat all of your veggies but it was fun to make and super tasty! Tomorrow night we’re back to saute style!

Hope you get a chance to try it out! If you have any fabulous tasting recipes you’d like to share please send me photos and the recipe! I’d love to feature you on my blog!

Oh! I suppose you’re wondering what happened to my husband on his garden duty shift today. I have no clue, I sent him out the door with a flashlight and sleeping bag. Hmmm….the door’s locked, what’s with that? If the furry critters don’t carry him away in the middle of the night we’ll continue this conversation tomorrow.

Olive a great recipe, don’t you?

xKim

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A Great Refrigerator Pickle Recipe!

2010
07.13

Posted in Olive Food & Recipes!, Olive Juice Studio, Random Posts | No Comments »

“Get Your Groove On Sweet & Spunky Refrigerator Pickles”

Mmmmm-Mmmmm! There’s nothing better than homemade pickles fresh from the garden during the warm summer days in July. It’s July and we’ve had a pretty hot, humid and wet June here in Illinois which has made our garden transform from sick looking helpless seedlings to a gargantuous jungle in a mere five week period. Our garden is literally bursting with activity…. Bunnies are hopping around madly crunching on lettuce leaves and zucchini, crows are shredding the corn and the chipmunks are spotted continuously munching on string beans and beets. I’m so glad to know that my hard labor has gone to the birds and the bunnies. *groan* BUT, there is some good news – the wildlife visitng my animal veggie stand aren’t too partial to watermelon, canteloupe and acorn squash (yet!)- I think we’re going to be taking bids on the final size of these monsterous fruits the way things are growing. Maybe I’ll be able to pay for my kids college fund this way…? The stuff is growing so fast you literally have to wade your way through the plants.

I was also able to save the pickles. Okay, honestly, I think humans are the only living thing that eats these things because not even the insects are touching them. Every day my boys run out to the garden to see what miracle they’re going to find. They’re hoping for a two ton pumpkin but continue to find pickles and zuchinni – so many pickles and zucchini that I’m starting to wonder if I’m growing mutant plants because they’re growing a little too quickly in or garden to be considered edible. In fact, I have so many I’m starting to drop them in my Etsy and Ebay orders as a special ” when you’re in a pickle” you’ll actually have a pickle.

This is what you need to make these delicious pickles:

1. First you need pickles….the fresher the better!

2. Then you need a few ingredients…

1 cup white vinegar

1-2 cups onions sliced

2 cups white sugar

1 tbs. salt

2 tbs mixed pickling spices

1 tbs dehydrated hot peppers

4 cups sliced pickles

clean jar(s) with lids

saucepan and spoon

a small piece of cheesecloth if you don’t want the pickling spices to be all over the pickle slices (but otherwise their fun to spit at each other. I didn’t really say that did I?)

3. Now you’re going to measure out all of the ingredients and mix them all together in a saucepan and stir on med/high heat until the syrup/marinade comes to a boil. I didn’t have any cheesecloth handy since I used the last of it to make some darling little ghosts for Halloween so we went cowboy style – we roughed it by pouring the spices right in the marinade.

4. Once the marinade comes to a boil, you need to remove it from the heat and let it cool completely.

5. While the marinade is cooling, work on washing your pickles and then slicing them into 1/4″ slices. Cut enough to fill 3/4 of jar. The photo shows a 1-gallon size glass jar which took A LOT of pickles and I had to triple the marinade to make sure all pickles and onions were covered.

6. Once the marinade is cool, pour it over the top of the pickles and onions. Place lid on jar and shake the jar up a bit to mix ingredients. Refrigerate for 24 hours before eating. These pickles are supposed to last for six months or longer in your refrigerator BUT good luck with that because our pickles are lucky to last a few days because they’re THAT good!

7. See the jar in this photo and note how the jar is NOT completely full. Uh-huh…see? I told you….these babies are so darn good you’ll have to put a padlock on them because they start disappearing before they’re even done marinating. We can fix that problem by adding more sliced pickles and mixing in. Just remember to keep adding more fresh sliced pickles as your stash starts to diminish. After the first few times of doing this you will notice the pickles don’t have as strong as a flavor. There’s a pretty easy fix – add fresh marinade by following the recipe above.

Mmmmm! So good you can’t stop! This marinade can also be used to pickle zucchini slices (very small zucchini works best), summer squash, bell pepper slices, banana peppers, green beans, brussel sprouts, small children (haha! I couldn’t help that one because I think I will have a pickled seven year old soon if he keeps stealing my pickles!)

Enjoy and happy cooking!

Olive a great recipe, don’t you?

xKim

2 comments

OLIVE KIDS: TOP SECRET…”Bada Bing Ice SCREAM in a Bag” Recipe

2010
06.19

Posted in OLIVE KIDS!, Olive Food & Recipes!, Olive Juice Studio, Random Posts | 2 Comments »

-TOP SECRET-

CONFIDENTIAL!!! PLEASE DO NOT SHARE!

WARNING: This recipe is known for self-destructing within 24 hours of being posted. “Bada Bing Ice SCREAM in a Bag” is extremely addictive. Once you start making it you won’t want to stop. Long lines of ice cream craving kids have been known to congregate outside houses where Olive Kids! have been spotted making this secret concoction. Use precautionary measures to dispose of all evidence once you eat it- this includes brushing your teeth and garling too.

CHOCOLATE Bada Bing Ice SCREAM Recipe: For a 1 cup single serving

1 cup Half and Half (this can be regular full fat or fat free), regular milk works too!

2 tsp. vanilla extract

2 TBS. cocoa powder

3-4 TBS sugar

2 cups Rock Salt, table salt or Kosher Salt (the larger chunk salt works the best though!)

1-2 cups of ice (or snow if making it in the winter)

1 gallon size ziploc bag OR a plastic dish with a tight fitting lid large enough to hold ice, rock salt

and sandwich size bag full of milk.

Top Secret Directions

1. Gather all of the ingredients listed above!

2. Measure 1 cup of Half andHalf.

3. Carefully pour the Half and Half into a ziploc bag.

4. If you want your ice SCREAM to be chocolate this is when you’re going to add 2 tbs. cocoa powder.

If you don’t want chocolate ice SCREAM skip this step to make vanilla!

5. Add 3-4 tbs. sugar. Start with 3 tbs. Stir the milk mixture. Dip your finger in to see if it tastes the way you like it.

Is it sweet enough? If not, add another tablespoon but don’t over do it!

6. Add 2 tsp. Vanilla. (The photo shows us just pouring it into the bag straight from the bottle. There was only a drop left so make sure to measure it when you add it to YOUR bag!)

7. Double check to make sure you have added the milk, cocoa, sugar and vanilla. If it’s all in the bag, carefully seal the bag closed.

Be extra careful to make sure the bag is completely sealed so it doesn’t leak!

8. For this step you can do a couple of different things. You can either place the rock salt and ice inside of a gallon size ziploc bag

OR in a plastic dish with a tight fitting lid that is large enough to hold the salt, ice and bag full of ice Scream ingredients. We typically use a bag but

I was out of bags the last time so we used a plastic dish with a lid!

(Photo showing rock salt – this is the same salt you use in the winter to melt ice outside)

10. Add 1-2 cups of ice to the gallon size ziploc bag or dish with lid (if you can’t fit the entire 2 cups just set aside the extra. It can be added once some of it melts.)

11. Place the sealed sandwich bag holding the ice SCREAM ingredients to the dish or gallon size bag right on top of the ice and salt.

Seal the bag – make sure it’s completely sealed…if using the dish with lid, now’s the time to snap the lid on making sure it’s completely in place.

Make sure no one is watching you do this VERY top secret move….START SHAKING THE BOWL/GALLON SIZE BAG!

12. Continue shaking the dish/plastic bag for 5-8 minutes! Make sure to rotate the dish/bag by turning it upside down and back and forth while shaking.

13. KEEP SHAKING but make sure no one is watching you! If mom/dad wonders what you’re doing say you’re exercising and then do just that!

Jog in place while shaking the dish/bag! If the ice is melting drain some of the water and add a few more pieces of ice and then reseal the dish/bag.

14. After shaking it for 5-8 minutes carefully check the ice SCREAM inside the dish/plastic bag. If it’s the consistency of a soft serve ice cream cone it’s done. If not,

KEEP SHAKING for another 3-5 minutes. Once it resembles soft serve ice cream, rinse or wipe off the plastic bag holding the ice SCREAM. Open the bag and dig in or squeeze it into a bowl.

15. Quickly peek to make sure no one is watching (sometimes it’s best to eat this ice cream in a closet or under the kitchen table where no one will see you.)

16. Mmmmm! Enjoy but don’t eat too fast or you’ll get brain freeze! As soon as your done, get rid of all evidence before someone finds it! Wash the dishes you dirtied… Put the ingredients back in their proper place….. Wipe your face off if you have a ring around your mouth… Quickly sneak to tbe bathroom to brush your teeth and gargle…. Make sure the coast is clear and then saunter back into the room where everyone else is at. If someone says, “Do we have an ice cream? Or It smells like ice cream in here just give them your famous “What? Are you crazy or something?” look. If there’s a knock on your door within a few minutes of eating it DON’T Asnwer the door! I repeat – DON’T ANSWER! You might have hundreds of ice cream craving kids with trance like stares stampeding to your doorstep chanting “”I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM!”

24 hours later…

(WARNING: THIS RECIPE AND PAGE ARE GOING TO SELF IMPLODE IN 10…9….8…7…6…5…4..3…2..1….?! 1….1……1…..? That’s weird. Nothing happened. You must have been very cautious with this super classified ice SCREAM information…Good Work, Olive!)

Olive crafty kids who like top secret recipes, don’t you?

x Kim

P.S. Like it? Want more of it? Be on the lookout for MORE ice SCREAM recipes you can try…!

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Archive for the ‘Olive Food & Recipes!’ Category

Simply Irresistible Cooked Salsa with Cilantro, Black Beans and Corn Recipe