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Fresh strawberries are one of my favorite fruits and this frosting is absolutely bursting with strawberry flavor. I crammed almost a full pound of fresh berries into the frosting and you can taste the berries in every bite. Sweet, but not too sweet, and versatile for all sorts of cakes and decorating purposes. It thickens nicely for a pipe-able frosting and it thins out beautifully for a strawberry icing that can be poured over a cake.

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I can't stop grinning today, because I've teamed up with some friends to bring you a whole bunch of great prizes to celebrate Spring. Check them out!

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Rosemary Onion Potatoes earned double thumbs up from my whole family this week. Potatoes and rosemary are always a perfect match, but adding in lightly caramelized onions takes this skillet to a whole new level. I've made these potatoes twice already this week.

I served them the first night with Garlic Herb Rubbed Pork Tenderloin and a few days later, I made them ahead of time for breakfast the following day. A scoop of these potatoes with an egg on top was as close to perfect as a breakfast can get on a weekday morning.

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Tender, juicy, roast pork is a favorite main dish in our house. Spicy, sweet, or fragrant with fresh herbs, however you cook it, pork is on our table at least once a week. I learned several years ago, that the best way to serve pork is slightly pink, never gray. Cooking by temperature instead of by time makes that easy to do. The first internal meat thermometer I bought was a complete game changer for me. I used to think that I didn't like pork very much, but what I really didn't like was dried out, over cooked pork!

When the Ohio Pork Council asked me if I'd like to create a recipe featuring #PinkPork, you can only imagine how thrilled I was. This is something that I do on a regular basis, without any encouragement. This pork tenderloin turned out perfectly pink and moist, with awesome flavor from all the herbs and garlic. My often meat-picky kids ate every single bite on their plates and said they really liked it.
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Lemon. Ice Cream. I've had the idea for this ice cream scribbled in my recipe notebook for over a year now and I can't believe it took me so long to finally try it. I've made this ice cream a couple times now and each time I've loved it more. The tart lemon with the sweet cream is a combination that is refreshing and rich at the same time.
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Chewy bites of toffee, coconut and chocolate are combined in this uniquely irresistible cookie. A while back, I asked you all to share your favorite, most unique, cookies on our Facebook page. A few people mentioned Treasure Cookies as a childhood favorite.

I'd never heard of them before, but the ingredients were so intriguing, I couldn't resist trying them for myself. The flour in this recipe is created by grinding graham crackers to powder. I threw the crackers in the food processor, but it would work just as well to smash them by hand. Because I never manage to leave well enough alone, I played with the recipe a little bit, but the heart of the cookie is still the same.

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Tender, salty, corned beef, potatoes, and green cabbage are combined in a savory broth for a meal that made every person at the table happy. On the chance that you are lucky enough to still have some corned beef waiting in the fridge, this recipe will make the most of it. If you don't happen to have corned beef in the house already, this stew is worth a trip to the store.

I made extra corned beef this time, just so I could play with the leftovers for an additional day or two. We've already had Corned Beef, Cabbage and Red Potato Hash and I made this soup last night. I have the last two slices stashed away now for my lunch tomorrow, along with the last of the Colcannon. I'm looking forward to it!

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Fresh mushrooms, bell peppers and sweet onions are sprinkled throughout this buttery, garlicky, rice pilaf. I served this rice with Honey Spice Chicken Bites and Roasted Green Beans. The kids loved this meal so much they begged for the leftovers and asked the very next day if we could make it again.

I'm not a big fan of rice most of the time, but this was one of my favorite recipes things I ate over the weekend. The rice stayed nice, fluffy, and separate while the vegetables were tender and perfectly seasoned.

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Honey and plenty of spices coat each bite of chicken as it caramelizes under the broiler. This is some of the tenderest and most flavorful chicken I've ever made. I've been making Spicy Honey Brushed Chicken for years now and I love it every bit as much now as I did the first time we tasted it. However, this new version just trumped it. These bite-size pieces are even more flavorful and just as simple to prepare. The entire cooking time for this meal was less than 10 minutes.

I served this chicken with Vegetable Rice Pilaf (recipe coming tomorrow!) and each of my kids requested seconds. One of my boys even asked if we could have this chicken again on his birthday. That's the highest praise a recipe can get in our family!

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Have you made a crustless quiche? When I'm making quiche, I typically choose potatoes over a traditional flour crust, but this time, as I started the quiche, I realized I was completely out of potatoes. (I'm not even sure when that happened last, because this family is serious about their potatoes!) I decided to go ahead and try the quiche with just the fillings and it turned out great. I served this for dinner with a simple strawberry and spinach salad for a light and filling meal.

My husband raved about this meal and very happily claimed the last piece for his breakfast the next morning. One of the best things about quiche is the way it is completely adaptable to so many different tastes.  I loved the way this one turned out with a combination of brussels sprouts and mushrooms, but just about any vegetable will work for this meal. Simply substitute 3 cups worth of your favorite vegetables and enjoy!

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Creamy, smooth, rich dulce de leche ice cream is heavenly all by itself, scooped over warm brownies, layered in between ice cream cookie sandwiches or filled with chunks of your favorite bars or brownies. This is an awesome base ice cream recipe for any number of great desserts.

To make it even better, I loaded this batch up with bits of Chewy Caramel Turtle Bark and it was pure heaven in an ice cream cone. I highly recommend you make a batch of the turtle bark as soon as possible and turn it into some of the best ice cream you'll ever taste.

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This rich, creamy sauce is the first step towards an absolutely fantastic ice cream recipe. So, get a jar in your slow cooker today and be ready to make the ice cream soon!
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Celebrate St. Patricks Day with recipes that nudge the traditional pot of corned beef and cabbage out of the spotlight. Here are a few of our favorite Irish recipes. My mouth is watering just thinking about the colcannon. I can hardly wait to make it again!

Scroll down to the bottom of the post for plenty of inspiration. From breads to soups, to vegetables and potatoes, to dessert and drinks, it's all included!

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Chewy caramel, crunchy pecans and dark chocolate are combined in this simple homemade candy that is far better tasting than any turtle you can buy in the store. I still can't believe how much this tastes like store-bought turtles, only better, because well, dark chocolate makes everything better. (If dark chocolate just isn't your thing, feel free to make this with milk or semi-sweet chocolate instead.) The caramel stays nice and chewy, even straight out of the refrigerator, so consider yourself warned, this is going to call to you at all hours. I highly recommend making this and immediately sharing it with some friends!

I've made this a couple times now and played with the recipe a bit. I'm sharing a recipe for chocolate covered turtle bites as well, because I liked them so much. If you are pressed for time, the bark is very simple and other than the cooking time for the caramel, it comes together with just a few minutes effort. If you're feeling a little more ambitious, cut apart the caramel pecan layer and dip the individual pieces in chocolate to make bite-size turtle candies.

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Smoky, caramelized, rich and hearty mushrooms are the center of this unique dish. Served as an appetizer or a side dish, this is the first time I can recall a mushroom dish that truly deserved that title "meaty." The bites of mushroom are so flavorful and the smoke from the chiles balances them so well, this is one of the most memorable dishes I've made in a while.

I expected to have a at least half of this leftover and between my husband, myself and my oldest son, we scraped the dish clean. My son has asked me three times in less than a week when we can have "that awesome mushroom dish" again. I'm calling this a huge success. I served these mushrooms as a dinner side dish with some Mexican Spice Rubbed Pork Roast and Roasted Potatoes with Vegetables. However, we broke out the tortilla chips to taste the mushrooms while we waiting for the rest of the meal to be ready and we wound up eating more of the mushrooms than anything else. They were completely irresistible!

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Tart and slightly sweet, this martini is a fun variation on the more traditional gin or vodka drink. After my sister and I mixed up the grapefruit margaritas a few weeks ago, we still had an abundance of grapefruit on our hands. The sweet orange juice in this drink balances the tartness of the grapefruit without the need for an additional sweetener. With a splash of my beloved St-Germain, we had a combination that was truly awesome.

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Fresh sweet berries, crisp greens, crunchy pecans and a drizzle of creamy poppyseed dressing all add up to one of our favorite salads. When this is on the table, all of my boys very happily eat their salads!

I eat this salad for lunch as often as possible, all through the spring and summer. I was so thrilled to find sweet fresh berries this week; I grinned the whole time while I was making this salad.

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This creamy sweet poppyseed dressing has had a regular home in our refrigerator for several years now. Sweet and slightly tangy, feel free to adjust the sugar and vinegar to taste. This is a pretty sweet dressing and I tend to use just a drizzle of it for a big salad. This recipe has completely replaced the poppyseed dressing that I faithfully bought for years and years. I truly love this dressing.

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This crunchy, pungent cabbage is the biggest surprise that has come out of my kitchen lately. Initially, I made this as a relish, thinking that I'd serve it in fish tacos or maybe with a chicken sandwich. Ha. We didn't even get to the sandwiches. My husband and I stood at the counter and finished off almost the entire batch on it's own as soon as I'd snapped a few pictures. Served as a side dish, a salad or a condiment, this is a recipe that is going to be made frequently. My kids were not fans of the cabbage, but that was completely fine with me, because I really didn't want to share.

The recipe is so simple and yet, it left me almost without words to describe it. My husband is a fan of both coleslaw and spicy heat, so I assumed that he would like this. I did not anticipate that "I" would find this cabbage completely and totally irresistible. There are so many flavors in this cabbage and they all combine to make it unforgettable. I tasted the cabbage right after stirring it together and thought it was pretty good. Then about 5 minutes later, I was back for another taste. One taste led to another and within an hour, I'd eaten almost half of this batch! (and this from a girl who would never claim to love cabbage!)

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Salty soy sauce, sweet brown sugar and spicy garlic chili paste combine to make one of the easiest Asian inspired marinades you can imagine. This is such a simple recipe, I've made it several times over the past year. My middle son cheers every single time I make this chicken.

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If you've ever wondered what A Day In The Life here at Barefeet In The Kitchen looks like, don't miss my interview with Rachel Cooks. I'm thrilled to be Rachel's guest and I'm sharing a peek into our life. See you there!

Roasted potatoes tossed with lightly caramelized Brussels sprouts and bell peppers and then topped with a generous sprinkling of bacon; this dish was delicious and hearty enough to be dinner all by itself. I served this with easy pan-fried chicken. If you haven't tried that chicken yet, it is still my go-to main dish for an easy dinner.

There was enough of the potatoes and vegetables leftover the next day for me to enjoy this again for breakfast, topped with a fried egg. I love everything about this meal.

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