this post is in collaboration with Heinen’s –

edited on 7/13 – the more liquid the better in your packets babe, so add the sauce, and then add as much water needed until your ramen noodles are shoulder deep in liquids!

Put down the hot dogs and back away from the campfire. Let’s re-think this. Oregon trail style. Do you think that all they were roasting over the fire was beans and weiners? Sure, maybe the occasional squirrel, haha – but the thing is they cooked a wide variety of food over campfires and YOU CAN TOO!

Let me introduce to you my Hawaiian Ramen Campfire Packets – these bad boys are stuffed with ramen noodles (not cooked!) shrimp, pineapple, mushroom, green onion and a killer Island Soy Sauce by Heinen’s Two Brothers. Do not run away if you do not have a campfire to cook these over, I tested them in the oven too and they were perfection too!

 The foil packets are folded up tight and while over the heat, the simmering sauce and steam will cook the noodles and vegetables perfectly.  Use your imagination and switch up the ingredients, and if you are wishing you had a campfire to cook this over and do not, don’t sweat it – this dish can be made in the oven too! 

For the recipe, the only measuring is for the sauces.  This is intended to be a “make it your own” by adding as many mushrooms, shrimp, pineapple or whatever toppings you would like to this dish! 

Just look at these beauties when they are done ….

Hawaiian Shrimp Ramen Campfire Packets 

(Recipe is for 4 servings)

You need heavy duty foil for this recipe if cooking over a campfire

• 5 Ramen Noodle packages, omit the seasoning packet
• Baby Bella Mushrooms, sliced
• Pineapple, diced
• Frozen Shrimp, thawed
• Green Onion, chopped into 3 inch pieces
• 1/4 – 1/2 cup water depending on how much you fill the packet, the more liquid the better for steaming the noodles!

For the SAUCE:  Shake all of these ingredients together in a mason jar, or whisk in a bowl 

• 3/4 cup Two Brothers Island Soy 
• 1 cup Water 
• 3 Tbsp Lime Juice
• 1/2 tsp garlic powder
• 1 tsp Sesame Oil 
• 1 tsp Apple Cider Vinegar 

For the Spicy Mayo Drizzle: Whisk these ingredients together, and set in fridge until ready to use

• 1 cup Mayo
• 1 Tbsp Honey
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 3 Tbsp Sriracha 

1. Take two large sections of foil, roughly  x   and place one horizontal, and lay the second on top vertically
2. Picturing a square in the middle of the foil, raise each side and pinch four corners to create a packet that has all sides standing straight up with the square foil as the base
3. Inside this packet, take 1 and 1/4 ramen noodles, and break them apart into the foil square
4. Add the sliced mushrooms, pineapple chunks, thawed shrimp and green onion
5. Next, distribute the sauce evenly amongst all four foil packages and ADD an additional 1/2 cup of water to each – you want the liquid to be nearly up to the top of the ramen!
6. Take each side of the foil that is standing and gather it into the middle creating a tight pouch with no openings, pinch the tops to ensure this
7. Over a campfire, indirect heat on a grill grate, safely place the packets on for 25-30 minutes
8. When removing, let cool for a moment and be careful when breaking the seal for steam will escape.
9. Give it all a good stir, add an extra drizzle of the Two Brothers Island Soy sauce. 
10. Top with as much or as little of the Spicy Mayo Drizzle on top, and extra green onion to granish! 

• If you are making these and want to cook in the oven, pre heat the oven to 400*
• Bake for 25-30 minutes and follow the steps above for finishing.  Enjoy! 

Bring on the heat, because I am ready to cool down with these drool-worthy Mango Shrimp Salsa! My mom made this salsa, my goodness, probably over 8 years ago and it is truly one of the most refreshing and filling salsas to enjoy all summer long!

Mango Shrimp Salsa

• One 16oz bag of Frozen Shrimp, thaw according to package and cut each shrimp into thirds
• 3 Avocado, diced 
• 2 cup Mango, diced
• 2 cup Tomato, diced
• 2 cup Pineapple, diced
• 1/2 Medium Red Onion, minced
• 2 Limes, zest + juice
• 2 Tbsp Extra Virgin Olive Oil
• 1 1/2 tsp Heinen’s Chili Salt
• 1/4 tsp Black Pepper
• 1 tsp Garlic Powder
• 1/2 tsp Kosher Salt

1. In a large bowl, simply add the shrimp, avocado, mango, tomato, pineapple and onion.  
2. Zest two limes over the top, and squeeze out all of its juices.  Drizzle in the olive oil, and then add the chili salt, pepper, garlic powder and salt. 
3. GENTLY stir to coat all of the ingredients with the spices.  Store in the refrigerator until you are ready to serve (3-4 hours max)

This no-bake key lime cheesecake dessert is such a fantastic treat during hot summer days. Make it in advance! In a parfait dish, mason jar or layer everything in a 9×13 – keep it simple, make it delicious!

Slightly sweet, a little tart, and a buttery crust – OoOoO wee, friends, this one is a good one!

No-Bake Key Lime Cheesecake 

• 3 8oz Blocks Heinen’s Cream Cheese, at room temperature
• 1/2 cup Sugar
• 1/3 cup Sour Cream
• 1/4 cup Key Lime Juice
• 1 tsp Vanilla Extract
• 1/2 Tbsp Key Lime Zest 
• 1/2 tsp Salt
• 1 1/4 Heavy Whipping Cream
• 4 Tbsp powdered sugar
• 2 Sleeves of Graham Crackers (roughly 18-20 crackers)
• 1 Stick Unsalted Butter, melted
• 1/2 cup Brown Sugar

1. In a large bowl, with a handheld mixer, whip together the heavy whipping cream and powdered sugar for 4-5 minutes, until the whipping cream has become thick and creamy.  It should create light fluffy peaks when lifted from the bowl. 
2. In a separate bowl, with a handheld mixer, mix together the cream cheese, sugar, sour cream, key lime juice + zest, and salt.  Whip together just until everything is nice and creamy, about 3 minutes.  
3. Next, gently fold in the whipped cream into the cream cheese mixture.  

Set to the side –

1. To make the crust, place the graham crackers into a ziploc bag and crush them until they are the consistency of sand.  
2. Next, pour the crushed crackers into a bowl, and stir in the melted butter and brown sugar.  Stir together until everything is fully incorporated and the crackers are all coated with the butter and feel a bit wet.
3. Assembly: You can make this in a 9×13 baking dish, a classic parfait bowl, or into individual mason jars as shown.  Regardless of the vessel, simply layer the graham cracker crust on the bottom and push down gently, and then pour on the cream cheese filling.  Spread out the cream cheese filling evenly and decorate with fresh cut key limes and a few pieces of the crust to finish!

Store in the fridge until you are ready to serve! 

Warning : these pretzels, once bitten will forever change your life. You will quickly grow to rely on making a batch every week, if you are lucky to have them last that long! xoxo abby

I like these pretzels with a KICK! Give me all of the spice. If you do not want these as spicy, simply use only 1/2 a tsp of cayenne pepper –

All you need …

• 1 Bag of Pretzel Twists (16oz bag)
• 1 Stick Unsalted Butter
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 1/2 cup Brown Sugar
• Handful of brown sugar for topping, explained below

Pre heat the oven to 250* Line two baking sheets with parchment paper

In a small sauce pan, melt the butter, 1/2 cup brown sugar, cayenne and garlic until butter is completely melted and you’ve whisked everything so that it is fully incorporated.

Split the bag of pretzels between the two baking sheets, pour the spiced butter sauce over each pan of pretzels. Use a spatula to toss together, until the pretzels are completely coated. Lastly, sprinkle a bit of brown sugar over the tops of the sticky pretzels

Bake at 250* for 10 minutes, stir a bit and bake an additional 10 minutes

The pretzels will not change in color, the brown sugar will bubble a bit. Pull the baking sheets out of the oven and let sit on for 20 or so minutes. Stir the pretzels up with your hands to break apart the sugar that has crystalized (the yummiest part1) and store in an airtight container for up to 2 weeks.

I LOVE these jars, we have them all around the house. Perfect for cereal, candy, or any snack!

This is the jar we use at our house, and we keep them on our counter!

The campfire called, and it’s jealous it got the boot for this recipe. Ditch the wooden sticks and pick up a few bags of pretzel sticks and you are well on your way to making this sweet n’ salty twist on the classic S’more!

Taking a classic summer-time treat and giving it a little spin is exactly how this fun and funky S’mores bar was born.  A S’more is not complete without the marshmallow and chocolate, two components for this recipe-twist that would not be left out.  However, swapping a bland graham cracker for salty pretzels, and adding dark chocolate covered with flaky sea salt took this twist on the classic S’more over the edge!  A fantastic make-ahead dessert that you can cut into bite size squares right before guests arrive.  No campfire needed! 

Dark Chocolate Pretzel S’mores Bars

• 1 Stick Unsalted Butter
• 2 16oz Bag of Jet-Puffed Marshmallows
• 2 1lb Bag of Rold Gold Pretzel Sticks, crushed slightly in a ziploc bag
• 1 20oz Bag of Dark Chocolate Chips
• 1/2 tsp Flaky Sea Salt
• Non-stick spray for setting the bars

Line a 9×13 baking pan with parchment paper – you know I love lifting any dessert bar with ease –

1. Pour pretzels into a ziploc bag and use your hands to crush the pretzels slightly, just to break them up a bit.
2. In a large saucepan over medium-low heat, melt the entire stick of butter.   Pour in all of the marshmallows, and turn the heat down to low, stirring until all the marshmallows are melted completely.  
3. Turn off the heat – 
4. Add the crushed pretzels to the melted marshmallows and stir rigorously until all of the pretzels are completely coated with the melted marshmallow.
5. Pour sticky pretzel mixture into the prepared baking pan, spritz your hands with non stick spray and press the pretzels into the pan.
6. After a few minutes, once bars start to set, spray the bottom of a glass with nonstick spray and push every inch of the pretzels mixture harder into the pan, creating one flat later – this will help create dense bars.

Melting Chocolate Chips in the Microwave – 

In a microwave safe bowl, at 45 second intervals, melt the dark chocolate chips.  This should take no more than 2 rounds of the 45 seconds.  Once 70% of the chips are melted, remove the bowl from the microwave and continue to stir to melt the remainder of the chips.

7. POUR the melted dark chocolate over the bars and spread it into one layer.

Decorate – 

Place any shape of pretzel you’d like on top for decoration, and finish with a pinch of flaky sea salt over the top. Let sit for the chocolate to harden, or place in fridge for 30 minutes for a rapid set. Lift parchment paper corners, for easy removal of the bars and cut into any desired size and shape, ENJOY!

Watermelon panzanella is the perfect summer bite! Fresh cold watermelon, cucumbers, mint, feta cheese, red onion and crusty bread all tossed together in a bright lime vinaigrette.   House-made croutons soak up the vinaigrette and watermelon juices, turning the crust croutons into these delightful chewy, yet still crunchy bites.  Colorful and light, nothing beats serving this watermelon panzanella as a refreshing side dish for any summer-time meal.  

This dish is best served cold, and within a few hours of stirring all of the ingredients together.  Let’s be honest though, anyone would happily eat the leftovers the next day! I love how colorful and light this side dish is, and personally think it pairs perfectly with anything you grill out this summer season.

Let’s whip this beauty up!

Here is what you’ll need …

House-made Croutons

• 1/2 Loaf of Sourdough bread, cut into 1” cubes
• 1 Tbsp Extra Virgin Olive Oil
• Pinch of Kosher Salt
• Pinch of Black Pepper

Lime Vinaigrette

• 1/4 cup Extra Virgin Olive Oil
• 1 Lime, zest + juice
• 2 Tbsp Honey
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper

Components

• 2 Watermelon Wedges, cut into 1” cubes (roughly 5 pounds each)
• 7oz Mt. Vikos Traditional Feta (in block form)
• 1 Cucumber, seeded and chopped 
• 1/2 Red Onion, sliced thin
• 4 Tbsp Mint Leaves, chopped

For the croutons …

• Pre heat the oven to 425*
• Toss sourdough cubes with olive oil, salt and pepper
• Bake on baking sheet for 10-12 minutes, turning halfway through
• Remove when golden brown

For the Lime Vinaigrette…

Whisk together the olive oil, lime zest and juice, honey, salt and pepper.  Keep in fridge until you are ready to put the watermelon panzanella together

How it all comes together …

• In a large bowl, add the watermelon cubes, cucumber, red onion, mint leaves and croutons.  Toss together with the lime vinaigrette.  Gently crumble the feta cheese over the panzanella, and fold in gently.  
• Keep in the fridge and serve within 3-4 hours

Who else imagined that by Memorial Day we’d be clanking glasses of Rose with our loved ones? Eek … we’re not there yet. BUT – that does not mean that we should not still celebrate how fortunate we are to have so many selfless Americans serving our country keeping us safe!

These mini fruit sugar cookies are not only beautiful, but versatile. They are a cross between a buttery sugar cookie and a short bread! This sugar cookie is frosted with a delicious cream cheese frosting and topped with any fresh fruit you like. Forget the fruit and just add sprinkles if you’d like, there is no wrong way to decorate these!

Finding the perfect sugar cookie recipe over the years left me feeling like goldilocks trying out all of the porridge.  Too dry, flimsy, or sweet.  Dozens of recipes later, my adaptions to the “Swig” sugar cookie has become my “go-to” for over a year, and turns out perfect without fail every time! This buttery sugar cookie is the perfect platform to frost and top with fresh berries for a bright and fruitful summer twist.  With Memorial Day right around the corner, adorning these sugar cookies with a “Red, White + Blue” theme fruit is the perfect fit.  Once frosted, keep these cookies chilled in the fridge for the ultimate sweet bite when ready to enjoy!

Classic Sugar Cookie 

• 2 sticks unsalted butter, at room temperature
• 1 1/4 cup sugar
• 3/4 cup powdered sugar
• 3 eggs, at room temperature
• 3/4 cup vegetable oil 
• 2 tsp vanilla extract
• 1 tsp cream of tartar
• 1 tsp kosher salt
• 5 1/2 cup unbleached, all purpose flour

Preheat oven to 350* 

Line two baking sheets with parchment paper

1. In a large bowl, with a handheld mixer, mix together the butter and sugars until light and fluffy (3 minutes)
2. Add the eggs, oil, and vanilla to the bowl, and continue to mix until everything is incorporated
3. Pour in the flour, cream of tartar and salt, and mix together until everything is evenly distributed and fully incorporated
4. Using your hands, scoop out roughly a large golf ball-sized piece of dough and roll into a ball.  Place onto the baking sheet
5. With the bottom of a drinking glass, press down on each of the cookie balls, to flatten them out to be 1/4” thick.  The edges will appeared crinkled, and that is just right! 
6. BAKE at 350* for 10-16 minutes, depending on size of cookie.  Bottoms should be barely golden, let cool on a wire rack before frosting.

Frosting

• 1 stick unsalted butter, at room temperature
• 4oz cream cheese, at room temperature
• 1 1/2 tsp vanilla extract 
• 3-4 cups powdered sugar

1. In a large bowl, with a handheld mixer, whip together the butter, cream cheese and vanilla until light and fluffy.  
2. Add the powdered sugar, one cup at a time until frosting starts to come together and is smooth and creamy.  
3. If your frosting is too thick, add a tablespoon of milk to thin it out.  You want it to be spreadable, and creamy.

Simply frost each cooled sugar cookie with the frosting, and then adorn each cookie with fresh fruit of choice! Blueberries and raspberries hold up wonderfully in the fridge on top of the frosting, fruit like strawberries will start to bleed out once paired against the sugary frosting.  So, if you choose strawberries, serve within a few hours to maintain appearance!