National Peanut Festival Day-Amy's Way!

Peanuts, peanut butter, peanut oil... We tend to avoid them all. My little guy is allergic so really we just try to stay away. Every once in a while I will make a peanut butter and jelly sandwich or eat peanut butter with my banana, and he wont come within 10 feet of me... "it smells horrible". Oh I am so glad he doesn't know what he is missing out on! Its pretty funny because like Kim, if I don't want to share, all I have to do is make sure there is peanut in it somewhere... peanut butter cups, peanut butter cookies, peanut butter M&Ms... as a Mom, you know there are the times you don't want to share!

So anyway, today I decided to makeup a recipe combining a couple of ideas... I'm sure there is a recipe out there that is similar, but I didn't go out looking and I didn't run across it in the last week. So  here they are:

Peanut Butter Pretzel Brownies!

My mom makes this jello pretzel salad that has a pretzel crust that I love. Its filled with sugar, butter and pretzels... Goodness! So I did that as my crust. Add some peanut butter, your favorite brownie recipe (or box mix) a little more peanut butter, and WaLa!

Pretzel Crust
2 cups cosely chopped, smashed, broken pretzels
1 1/2 sticks of butter
4-5 tsps. sugar

Melt your butter, mix in the sugar, and then add the crushed pretzels. Mix and dump into 9x13. Spread to cover the bottom and then bake at 400 for 8-10 minutes.

While the crust in in the oven baking, mix up the brownie mix and set aside. If you have time... now is a good time to do those dishes that I HATE! Pull the crust out of the oven and let cool for just a minute. I melted my peanut butter. You may use as much or as little as you would like. I drizzled the peanut butter over the hot pretzel crust and then poured the brownie mix over top and drizzled a little more. Pop in the oven and bake according to brownie directions and ......... ENJOY!!!

National Peanut Festival Day- Stacy's Way

I love me some peanuts and I love me some peanut butter! Don't know if ya'll have noticed the huge spike in the cost of peanut butter, something about flooding then droughts, supply demand. Blah, blah, cha-ching, cha-ching $$. Anyway, stumbled across this delightful little snack (and great way to stretch peanut butter) about a month ago when I used it as frosting on an ice cream cake I made for my husband's birthday. Started thinking about all the yummy things I could use it as a dip for! Apples, pretzels, celery, graham crackers, bananas... the possibilities are truly endless! In my opinion, pretty guiltless too! Here it is:

Cool Whip Peanut Butter Dip/Frosting 

*2 heaping tablespoon fulls of peanut butter
  1 8oz. container of Cool Whip

Thaw Cool Whip and add peanut butter. Stir until well combined. Dip your favorite treats and enjoy!


*Adjust amount until desired ratio is reached


Notes:

• As mentioned above this also can replace any whipped cream frosting for things such as ice cream cake or angel food cake!
• Tastes a lot more peanut buttery with the pretzels
• Add chocolate chips or chopped peanut butter cups for an extra special treat (no longer guiltless)

National Peanut Festival Day - Kim's Way

When I think of peanuts, I am reminded of the way my dad would crack unsalted peanuts from their shells… and that silly song I sang as a kid, “A peanut sat on a railroad track, his heart was all a-flutter.  Around the bend came Number 10, toot, toot, peanut butter!”  Ah, nothing like a little nut to inspire memories, right?

When it comes to nuts, the people in my family just aren’t fans!  Peanut butter must be creamy, and I can’t put nuts in anything I bake – unless I want to eat it all myself.  In fact, the little one, detected that I used crunchy peanut butter in these magical bars.  (What else am I supposed to do with the jar of crunch peanut butter that I bought by accident?)

So, in honor of National Peanut Festival, I had to make something that starred peanuts in their nut butter form – not whole or chopped.  Today is Jeremy’s birthday, so after searching for recipes that I’d like to try, I let him pick from my top choices.  Let me say, he picked well!  Thank you Pinch of Yum for this recipe.  These layered bars, include a delicious peanut butter cookie, with scattered chocolate chips and oats to make them hardy, with a fluffy cheesecake layer contained in the middle!

Peanut Butter Chocolate Chip Cheesecake Bars

 ½ cup butter, softened

½ cup sugar

1/3 cup brown sugar

½ cup peanut butter

1 egg

1 cup flour

1 teaspoon baking soda

½ teaspoon salt (I left this out because I use salted butter)

½ cup oats

½ cup chocolate chips (original recipe called for 2 cups, but I wanted the peanut butter flavor to be most prominent)

8 ounces cream cheese

1/3 cup sugar

1 egg

½ teaspoon vanilla

Click here for recipe instructions.  (I recommend crumbling remaining cookie dough on top of the cheesecake layer instead of rolling out the dough.  I pulled it out of the oven too soon because it was hard to tell if the cheesecake layer was set in the middle.  Also, leave the foil on for 25 minutes, then remove for remaining baking time.  I had to bake longer than recommended and this will help keep from over-browning.)

These bars were a super delicious!  A perfect combination of the best baking ingredients!

National Pancake Day - Amy's Way

So since it is still fair season, I thought I would do something kind of fair-like... Churro Pancakes.
Ok so they are super simple and according to my growing son, they are Super GOOD! So good, he had them for breakfast and requested them again for dinner tonight. 

So my inspiration came from Pinterest.... DUH.  I got it here!
I was trying to be creative with my pancakes, and the juices just weren't flowing... I think my brain has too much going on at the moment, so I turned to my handy dandy friend, Pinterest. I know I can always count on her. So much good advice to offer. So thank you Penny (Pinterest)... 
Introducing......


 CHURRO PANCAKES!

So I do have to say..... I went the super simple way... Its call Krusteaz! and on some of the blogs that I looked at they actually fried the pancakes in butter and cinnamon sugar. I on the other hand... just buttered both sides and sprinkled away! No extra frying here.

So whip up a quick batch of pancakes, butter and sprinkle away.... wah-lah!

National Pancake Day - Kim's Way

I have a really good basic pancake recipe.  I make it all the time.  It seems to me that in honor of National Pancake Day, we ought to have something more than basic pancakes, right?  And so I thought of all sorts of great pancakes I have made in the past:  pumpkin pancakes, banana pancakes, butter pecan pancakes... but then I remembered this pin, and decided I would try something I haven't made before.  It seemed perfect to make ahead and have ready - each person gets what they like with little extra effort.

Kim's Pancakes
(I don't remember where I got this recipe, and I have tweaked it a couple of times since then.) 

1 1/2 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1 heaping tablespoon sugar 
1 teaspoon cinnamon (omitted when making bites)
1 teaspoon vanilla (omitted when making bites)
1 1/4 cups milk
2 eggs
3 tablespoons melted butter

Whisk the dry ingredients together, add wet ingredients and stir until most of the lumps are gone.  (Heat a griddle or frying pan, melt a little butter on it or spray with cooking spray or oil, and pour pancakes.  Brown both sides.)


To make the bites - pour pancake batter into greased mini muffin pans, filling 2/3 full, top with crumbled sausage, chopped bacon, chocolate chips, granola, fruit, etc.  Bake at 350 degrees for 13-14 minutes.  Dump out of muffin pans and enjoy with syrup!

Confession:  The pancake bites didn't wow me - or the family at all.  Bummer!

Here's the thing - they just seemed like muffins - kinda bland muffins.  Zach thinks it's weird to have syrup on sausage (not my kid), so he ate his dry.  Natalie liked dipping her chocolate chip pancake muffins in syrup.  Jeremy missed out on breakfast today.  I thought they were just ok... nothing to rave over - and certainly not anything blog worthy, especially not Rival worthy.  

So, after making 2 pans of mini pancake bites, I added a few things to the remaining batter... some cinnamon, pecans and coconut, and made some tasty pancakes for myself!

**Hey, did anyone else notice I served Natalie on a paper plate and myself on my dishes?!?  I wasn't planning on using that picture of her.  :)

National Pancake Day- Stacy's way

Seeing as how National Pancake Day falls in the midst of fall harvest season I thought it fitting to mix apples with pancakes. I found the perfect recipe HERE. Happy fall and happy National Pancake Day! I call these...

Flip'n Amazing Apple Ring Pancakes

   1 C. favorite pancake mix 
        (I used Krusteaz)
   1 egg
1/2 C. Milk
   1 tsp. pumpkin pie seasoning
   2 medium apples 
     (I like Honey Crisp) cored

Combine pancake mix, egg, milk, pumpkin pie seasoning, mix with electric mixer until all ingredients are well mixed. Slice apples into 1/8 in. slices. Using a toothpick, dip apple slices and place on hot greased griddle. Cook until golden and flip. Continue cooking until other side is golden. Serve with warm syrup of your choice. 

Notes

• The original recipe also has a recipe for apple cider syrup. The maple syrup with the apple and pumpkin pie spice gave it a delicious fall flavor!  
• My dad used to spread a nice layer of peanut butter on top of his pancakes... I think these would be perfect for that!!
  
  

International Banana Festival Day- Stacy's way

One banana, two banana, three banana, POUR!!! I LOVE bananas. Chips, oatmeal, cookies, bread, COCKTAILS, you name it, if it's banana flavored I can almost guarantee you I will like it. What could be a more fun way to celebrate at a festival or party that to have a special drink or cocktail?? So for National Banana Festival Day I put a banana spin on a classic and turned a White Russian into a:

Banana Russian

2 oz. Banana Rum

1 oz. Kahlua 

1 oz. Heavy Cream 

Ice

Combine all ingredients in cocktail shaker. Shake well, pour and enjoy.

*Garnish rim of glass with chocolate syrup and a slice of banana. or a strawberry for an ice cream sundae spin! 

International Banana Festival Day- Amy's Way

Bananas Bananas Bananas!

Today was a great day to make a Banana Cake! "Why"? You ask. Well because it is National Banana Festival Day! So after putting a lot of thought into what to make with my well ripened bananas, I decided to go with this super moist, delicious cake, with AwEsOmE cream cheese frosting!

Yummy Yummy Banana Cake

 

 

Using two different recipes, I made this delicious cake. You can find the cake recipe here. In this recipe, they used a vanilla bean frosting, which I'm sure is delicious, but I wanted that cream cheese :) 

 

Frosting Recipe:

1 stick unsalted butter, room temperature
8 oz or 1 package of cream cheese softened
1 teaspoon vanilla
31/2 cups of powdered sugar

Cream together butter, cream cheese and vanilla. Slowly add powdered sugar until desired consistency.

 

Finger Lickin Good!


International Banana Festival Day - Kim's Way

So after a week off, and two weeks since our last posts, I am back with a banana bang!

Snickerdoodles are one of my favorite cookies.  They are truly one of the flavors of fall for me.  Have you every tried Pumpkin Snickerdoodles?  Yum!  So when I pondered banana recipes for today's post, I decided to substitute banana for pumpkin in that recipe.

So I give you,

Banana Snickerdoodles

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

1/2 cup butter, softened

1 cup sugar

1/2 cup brown sugar

4 tsp vanilla extract

1 cup banana puree

2 large eggs

6 Tbsp sugar

2 Tbsp cinnamon

1/2 tsp nutmeg

Please click here for the rest of the directions.  *NOTE:  I doubled the recipe. (Thank you Abby for a great recipe to adapt into these tasty treats.)

These cookies are super delicious!  They are fluffy and cakey – and with the nutmeg, they taste like my favorite banana bread in a cookie!

The photo above sure looks like pumpkin snickerdoodles.  It is raining at my house now and the lack of natural light is hindering my photos!

National Feel the Love Day- Amy's Way

So lets face it... the best way to feel the love is to SHARE!

My lil man here in the house is a great example of this most of the time. I think it warms my heart more than any other when I see him sharing! As I was deciding what to make today, I was thinking of what I could share.


My girlfriend is throwing a baby shower tomorrow and the theme is "She's about to POP"!

I decided I would make POPCORN BALLS. This way I can share the fun and she could use them at the baby shower, and I don't have
to eat them all!!

I found my recipe here: http://www.chow.com/recipes/27804-basic-popcorn-balls.
Pretty easy recipe, but I DO recommend using a candy thermometer. I was going to go buy one when I realized I didn't have one, but reading the reviews, people said that you could do the recipe without. Sooo, I tried without, and I think it would have worked better with.
My advice.... Use the candy thermometer.

National Feel the LOOOOVE Day- Stacy's Way

Nothing warms the bones, or the heart, on a cold day better than a cup of hot cocoa! When I think of when I feel the most loved, or loving, its on the cold winter nights at home when we have a fire going and we are all gathered in the living room watching a movie. What better way to feel the love, than to add a cup of:

Cinnamon Spice Hot Cocoa


   4 Cups of Milk

1/2 Cup of unsweetened          
      cocoa powder 
1/2 Cup of sugar
1/4 tsp. ground cinnamon
1/2 tsp. ancho chili powder
      Pinch of salt
      Cool Whip




Combine all ingredients in medium sauce pan and whisk until well mixed. Bring to boil. Reduce heat and simmer for 5 minutes. Serve immediately and top with Cool Whip. 

*For an added touch of LOVE... freeze Cool Whip on cookie sheet and use a cookie cutter to create heart shaped dollop


For original recipe go Here

National Feel the Love Day - Kim's Way

The way to a man's heart is through his stomach.  However, this is true not only for men, but also for children, and for ME!  

When asked, the Hubs said, aside from chocolate chip cookies, he feels the love when I make cinnamon-y breakfast foods.  *Ah, good to know!*  The little lady of our house particularly likes homemade donuts for breakfast...  The boy - well, he is a teenager, so he just likes sweet foods in general - like mother, like son!

I remembered a recipe I pinned awhile back, and I decided this was the perfect occasion to try it out.  And so... 

Cinnamon Roll Baked Donuts

Donut:

2 cups flour
3/4 cup sugar
2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk (I substituted regular milk with good results)
2 eggs, beaten
1 teaspoon vanilla
1 tablespoons vegetable oil

Topping:

1/4 cup butter
4 teaspoons cinnamon
1/3 cup dark brown sugar
2 teaspoon milk
2 teaspoon cornstarch
2 teaspoon vanilla

Icing:

1/2 cup powdered sugar
2 1/2 tablespoons heavy cream

For complete instructions, please visit Buns In My Oven.

Notes:

·   The original recipe makes only 6 donuts.  The ingredient list above is doubled.

·  The topping didn’t bake into the donut as I expected.  MUCH of it stuck in the pan.  They were still delicious.  Next time I make this, I may play with the topping to change the consistency so it might bake in.

·  I put the donut batter in a zipper bag, cut the corner, and piped the batter into the donut pan.

National Toasted Marshmallow Day-Amy's Way

Today is National Toasted Marshmallow day.
So who doesn't automatically think of S'MORES??  Since I am not a huge fan of the traditional s'more, I decided to do it my way!

Cakeball S'more

I used to make cake ball, what seemed like every day. I think its been at least a year since I have made any, but I thought it might just go well with a little bit of graham cracker and marshmallows. So if you know anything about cakeballs, this will be easy for you!

There are 3 components to this amazing dessert.
1. Graham cracker crust.
2. Cakeball "dough"
3. TOASTED MARSHMALLOWS

Start off with your graham cracker crust. You can use a store bough pie crust if you would like. I mixed mine.
1 3/4c Graham cracker crumbs
1/4 c Sugar
1/3 c Melted butter.
Mix together and press into baking dish. ( I was making a small batch, so I used 3 mini spring form pans and had a bunch left over. Bake at 350 for about 10 minutes. Take out of the oven and let cool.

For the Cakeball "dough", you are going to make a chocolate cake (I used a cake mix).
Bake as directed.
Once cake is baked, let it cool.
Crumble cake
Add about 1/3 container of store bought frosting (yes store bought)
Mix crumbled cake and frosting (I used the kitchen aid mixer). Mix until well combined.
Once Graham Cracker crust is cooled you are going to take your cakeball "dough" and press it into your baking dish to cover your crust.

Now for the TOASTED MARSHMALLOWS. Cover the top of the "dough" with marshmallows and place in the oven on broil. KEEP AN EYE ON THEM... they will toast fast!

Pull out of the oven. and Enjoy!!!!!

National Toasted Marshmallow Day - Kim's Way

S’mores aren’t the only option for toasted marshmallows, they are just the most popular one.  When I think beyond s’mores, I think of fluffernutters. 

A fluffernutter is a sandwich made with peanut butter and marshmallow creme, usually on white bread.  The sandwich was first created in the early 20th century after marshmallow creme, a sweet marshmallow-like spread, was invented in Massachusetts. 

I had my very first fluffernutter at a women’s tea at church.  It was so cute!  The bread was cut into a perfect little circle, topped with peanut butter, then half of a large marshmallow, and toasted!  Yummy!  I was hooked!

I searched Pinterest for the perfect recipe for this holiday, and found this one from Jennifer at Not Your Momma’s Cookie.

Fluffer Nutter Blondies

1 cup salted butter, room temperature
1 1/2 cups brown sugar
3/4 cup granulated sugar
1 cup chunky peanut butter
1 1/2 teaspoons vanilla
3 eggs
2 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 cup heavy cream
Approximately half a bag of large marshmallows, cut in half (mini marshmallows could also be used)

Click here for complete instructions.

The result is a moist GOOEY delicious bar!

Notes:

• The marshmallow is messy to cut - just to warn you!

• The blondie was much thicker than I expected it to be.  This recipe could easily be make in a jelly roll pan or half sheet pan.  Just adjust the number of marshmallows accordingly.

National Toasted Marshmallow Day- Stacy's Way

When I think about toasted marshmallows I naturally think of s'mores, however, for National Toasted Marshmallow Day I didn't want to JUST make a s'more... I wanted to make something MORE! I had a few things inspiring me for this wonderful holiday: 

1. My love for Fluffer Nutter's 
2. My love for Reece's peanut butter cups on my s'more in place of the plane ol' Hershey bars 
3. My love for Ice Cream 

With all that love floating around, I decided on...

Fluffer Nutter Ice Cream

   8 egg yolks   
   1 cup sugar
2.5 cups half-and-half
2.5 cups whipping cream 
   4 tsp. vanilla 
1/2 tsp. salt
1/2 cup peanut butter
   1 cup marshmallow cream

In stand mixer, mix eggs and sugar together. Grandually add half-and-half until well mixed. Transfer to a medium sauce pan and add peanut butter and marshmallow cream. Heat until steamy, but not boiling, stirring constantly. Peanut butter and marshmallow cream should be melted. Return to stand mixer and add whipping cream, vanilla, and salt.  Once mixed, let chill overnight. Place in ice cream maker and mix according to your ice cream maker's directions.  Then ENJOY!!!

My original idea was to make an ice cream sandwich s'more using my homemade Fluffer Nutter ice cream. That turned out pretty messy, so I decided to do a layered ice cream sundae as well. It gave me all the same flavors of a Fluffer Nutter S'more Ice Cream Sandwich without the LOOOONG name and it wasn't quite so messy, but had all the same yumminess!! For that, I filled the bottom of the glass with crushed graham crackers and topped with mini chocolate chips and a chocolate dipped graham cracker to achieve a s'more like flavor! This gave me the "s'more but something more" I was looking for!

Notes

• Adapted from Kitchen Aid ice cream maker french vanilla ice cream recipe.
• I used a Kitchen Aid ice cream maker and ice cream was still very soft. After mixing it for the recommended 20 minutes I placed it back in freezer for 4 hours before enjoying. You will definitely need to plan ahead to make this recipe.
• The s'more ice cream sandwich tastes much better if left in the freezer over night so the graham cracker gets soft.
• There are SO many ways you could tweak this recipe! If you try it and/or tweak it, let me know! I'd love to hear what you did!!!

National Potato Day-Amy's Way

So today I was trying something different. Have you ever had those GOOD potato tacos? The good ones? Well that is what I was going for with these Potato Nachos. So here it goes. 

Potato Nachos

Potatoes-
5 Russet Potatoes
2 Small cans of diced Chilies
1 onion
1 Clove of Garlic Finely minced

Peal Potatoes and boil with chilies and onions. Mash with a fork leaving lumpy. Add garlic. Season with butter and salt and pepper to taste.

Salsa-
Hand full of minced Cilantro
1/2 an Onion
Pinch of Dried Oregano
2 Cloves of garlic
2 large Tomatoes
3-5 Serrano peppers.

1/2 and boil Chilies, tomatoes, and onions until soft. Blend in a blender using some of the water that was used when boiling. Add the remaining ingredients and blend. Should be a smooth consistency. 

Use your favorite tortilla chips, and top with potatoes, cheese, beans, avocado, salsa, sour cream and tomatoes. ENJOY!

National Potato Day - Kim's Way

Potatoes.  So simple.  They are a staple in our house.  We like them baked (well, most of us do), we like them mashed, we like them as breakfast hash browns, we like them as soup (again, most of us do).  I thought for sure National Potato Day would be one of the easy challenges.  But I can't just do "easy" and slap it on this here RIVALry blog, can I?

A couple days ago, I made my first potato recipe fully anticipating that I could whip it up, snap a couple pictures, and post it.  To my dismay, that was not the case.  The recipe was "good," but not blog-worthy.  Well, a couple of us thought it was good - the kids, not so much.  Neither one of them would eat it (skin on potato).  

So, I went in search of a new potato recipe.  Something safe.  Something fancy - but not difficult.  Something new.  Without further ado, I give you...

Dutchess Potatoes

3 pounds potatoes, peeled and cubed

3 cloves garlic, halved

¼ cup butter, melted

1/8 teaspoon ground nutmeg

Seasoned salt

Ground black pepper

2 – 4 tablespoons milk

2 eggs

½ cup grated Romano cheese

2 tablespoons butter, melted

In a covered large saucepan boil potatoes and garlic for 20 to 25 minutes or until tender; drain. Grease a baking pan or line with parchment paper; set aside.

Preheat oven to 450 degrees.

In a large bowl, mash potatoes and garlic with a potato masher or beat with an electric mixer on low speed.  (Try to remove the big lumps so it doesn't clog when you pipe it.) Add the 1/4 cup butter and the nutmeg. Season to taste with seasoned salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Cool slightly. Beat in eggs and cheese with an electric mixer on low speed.

With a pastry bag fitted with a large star tip, pipe potatoes into mounds onto prepared baking pan. Drizzle mounds with the 2 tablespoons melted butter.

Bake for 20 minutes or until light brown.

... Serve with a Santa Maria Rubbed Tri Tip and you have a perfect dinner.

I forgot to drizzle with melted butter.  They were still yummy!

Recipe from Better Homes and Gardens.  (I slightly adapted the directions and ingredients.  The recipe made 12 mounds, with some left over.  I put the left over in a ramekin and topped with grated cheddar cheese and baked.  I'm looking forward to that as leftovers.)

National Potato Day- Stacy's way

Who would have thought National Potato Day would present such a difficult decision? I make potatoes all the time and all different ways, so how hard could it possibly be, right?! Wrong! Turns out when you are the self proclaimed "looser" from last weeks competition (I lacked creativity, resources and alcohol) you can't just whip up any ol' potato recipe! I tossed around LOTS of ideas and narrowed it down to 4! That was after TONS of thought. I reached the point where I had to turn off the computer because there are just too many things you can do with potatoes! In my family we LOVE 2 things, bacon and potatoes! Usually we see the combination of those 2 things at breakfast side by side on the plate. Well folks, not this time... I present to you:
                                          

Bacon Wrapped Spuds

1 package of bacon, cut in half horizontally 
3 potatoes
1 Tbsp. Olive Oil
1/4 tsp. Montreal steak seasoning
1 tsp. crushed red pepper
1/2 tsp. salt
Pinch of thyme
Cheddar cheese
Chives
                                                              

Preheat oven to 400 degrees. 
Cut potatoes in half, then in quarters. Cover baking sheet or drip pan with foil and spray with cooking spray. Mix olive oil, steak seasoning, crushed red pepper, salt and thyme and set aside. Place potatoes in pot of water and bring to a boil. Once water boils, allow to cook for an additional 3 minutes. Drain, rinse and allow to cool for 10-15 minutes. Once potatoes have cooled toss them in oil and seasoning mixture. Wrap each potato with 1 half slice of bacon and place on baking sheet until all bacon is used. Bake for 15 minutes, flip, and cook for an additional 15 minutes. Remove from oven, garnish immediately with shredded cheese and chives.

*Serve with ranch dip or sour cream on the side MMMmmm!

My inspiration for this recipe can be found Here!

National Creamsicle Day- Stacy's Way (kind of)

I went into the first round feeling pretty confident. This was a concoction that I had made in the past, I knew what I was doing, knew it was good, and I had tested it on my target market... Kids! Without further ado:

Dreamsicle Mocktail

For the kids that can only dream of cocktails on National Creamsicle Day

 1oz. creamer (preferably nondairy)
 6-8 oz. of any Orange flavored soda
 Ice
*Sugar

Mix creamer and soda together and poor over ice. ENJOY! 

*To make it extra special add sugar to the rim of the glass!

Best part about this drink is that its so easy, kids can mix it up themselves and join in with the adults while they sip on Kim's version!

                                                 CHEERS!