Nectarine Sopapilla Cheesecake Recipe

Nectarine Sopapilla Cheesecake (or use peaches!)

Nectarines and peaches are this family's favorite Summer fruits. We are lucky to get the most delicious peaches and nectarines at the local supermarket. I always buy many at a time because I know they will be eaten. The boys love eating them plain.  Even Baby Brother can quickly devour a nectarine!  I wanted to make a dessert with our nectarines, but not anything typical. Hubbby and I love Sopapilla Cheesecake, so I had a great idea to add fruit to it. We have added peaches and nectarines to this dessert, and both are excellent! 

{This recipe is for an 8 x 8 dish} 


  • one large nectarine
  • one can of crescent rolls (I use Immaculate Baking because they have a relatively clean ingredients list)
  • 1 1/2 – 8 oz packages of softened cream cheese
  • 3/4 + 1/4 cups of your favorite kind of sugar. (I have used coconut and organic granulated sugar, both work well.)
  • 1 tsp vanilla
  • 1/4 cup of melted butter
  • 1 tsp cinnamon
  1.  Preheat oven to 350° F
  2.  Melt butter in a 8 x 8 glass dish in the oven.
  3.  Beat 3/4 cup of sugar with cream cheese and vanilla until smooth and creamy.
  4.  When butter is melted, pour it into a small bowl and set aside.
  5.  Roll out four triangles of your crescent roll dough into the bottom of a glass pan.
  6.  Pour the cream cheese mixture on top of the dough.
  7.  Slice and peel nectarine and place slices over cream cheese mixure:nectarine sopapilla cheesecake (or use peaches!)
  8.  Place the remaining four crescent roll triangles on top of the nectarine slices.
  9.  Drizzle the melted butter on top.
  10.  Sprinkle the cinnamon and remaining sugar on top of the dessert.
  11.  Place in the oven and cook for 30 to 40 minutes until dough is browned. 

nectarine cheesecake

35 Seafood Recipes For All Ages

seafood recipes


Check out Seafood Recipes For All Ages

by Gena at

Seafood is a healthy way to get lots of vitamins and nutrients and still eat light.  Daddy loves shrimp, the boys live tuna, and I prefer salmon.  It is important to space out your seafood consumption and pay attention to mercury levels.  (I have read that kids shouldn't eat tuna more than once a month because of the mercury.) 

Another important thing to remember is that in any high demand industry, there is going to be fraud.  We should be asking questions like "where was this caught?" "How was it caught?" and "has this seafood been frozen?" Read labels or better yet, but the whole fish and have it cut at meat counter.  Fish is oftentimes switched and sold as a more expensive type of fish and that can be very dangerous. Try to but fish from larger supermarkets, rather than smaller grocery stores. Buying fresh, never frozen, minimally processed seafood helps ensure that what you're getting is what you want.  Expect to pay more because if you want high quality seafood.  Look for responsibly caught fish, like Ocean Naturals, which has a code so you can tell exactly where your tuna was caught.  I think we should be striving to get this kind of honesty about all of the food we buy!
What is your favorite seafood recipe?

Queso con Carne (without Velveeta!)

Disclosure:  My friend Tori created this recipe by using a variation of the this Creamy Mexican Dip recipe.  They are both brilliant and have made my world a little brighter today because of this recipe.  :)

Queso con Carne without Velveeta!

Queso, cheese dip, whatever you may call it, it's a delicious thing.  I have had it multiple times throughout my life and it certainly is a wonderful thing.  However, most recipes call for a shelf stable processed cheese called Velveeta.  Now, Velveeta is wonderful and rich and creamy, but you gotta wonder exactly what they put in that stuff….it can't really be good for us, you know?  (sidenote:  You can make healthy homemade "Velveeta," but I haven't tried it yet.)  So when my friend Tori posted that she had found this recipe and thus made her own Queso con Carne….I had to try it.  And wow.  Just wow.  It's like a fiesta in your mouth!  Hubby said it tasted like it was from a five star Mexican restaurant and he was right!  It is simply delicious.  You can make it with or without beef, make some with beef and some without, add different variations of spices and salsa, save some queso in the fridge to serve over broccoli the next day, make mac & cheese…whatever your Mexican food loving heart desires!  So…here's the recipe!  It really is a lot easier than it seems.  I know it seems overwhelming, but you got this!  And you'll be so pleased after it's made, I promise!

Ingredients for beef:

  • 1/2 lb ground beef (more if your heart desires)
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp cumin seeds
  • 1/4 tsp garlic powder
  • 1/2 cup (more or less) of your favorite homemade or jarred salsa


  1. Put meat in a pan over medium high heat.
  2. Season meat with salt, chili powder, cumin seeds, and garlic powder.
  3. Brown beef.
  4. After the meat is browned, pour salsa into the meat and cook until the liquid is cooked away for the most part.
  5. Set meat aside.

​(sidenote:  This right here is a delicious way to make homemade taco meat.  The boys tried it and really loved it.  I omitted the chili powder and didn't add too much salsa and it was the perfect flavor without spiciness for them.)

Ingredients for Queso:

  • 2 egg yolks (I separate the yolks from the whites, rinse them of white and dry the yolk. Then, I tear the membrane and drain the yolk into a glass. This keeps the membrane out of the queso so there is no weird egg textures in there.)
  • 2 Tbsp arrowroot powder OR organic cornstarch
  • 2 Tbsp cream or milk
  • 2 cups of milk
  • 8 oz shredded cheese (4 oz sharp cheddar and 4 oz cheddar jack is recommended)
  • 1/2 cup (or more) salsa (as mild or as spicy as you like!)
  • 8 oz cream cheese (here's a recipe for homemade cream cheese!)

​Directions for Queso:

  1. Mix egg yolks, arrowroot powder OR cornstarch, and cream OR milk together until the powder is fully incorporated into the yolks and thinned a bit by the milk/cream.  Mix until lumps are gone.
  2. To this mixture, add 2 cups of milk.
  3. Cook on medium, stirring occasionally, until the mixture begins to thicken.  (Tori's notes:  After 7-10ish minutes, it should be thick, like white gravy. You know. REAL white gravy. Not that milky stuff some folks call gravy.)
  4. After it thickens, 1/2 cup (or more) of salsa and stir until well mixed.
  5. Then, add 8oz of your preferred cheese blend, shredded, and stir.
  6. Add 8 oz of cream cheese and stir all together until everything is melty and delicious. (do not let it come to a full boil or it will curdle and separate.)
  7. At this point, if it is not thick enough, add another 1/2-1T arrowroot or cornstarch. Dip out a little queso into a cup and mix it into the queso first before mixing it into the pot. This prevents the locked up, starchy balls that don't mix well. Add and cook until thick.
  8. Add in beef mixture.
  9. Eat and enjoy best real food queso con carne in. the. WORLD!

Chocolate Cheesecake Fruit Dip made with Probiotic Rich Lifeway Kefir

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #KefirCreations 

Chocolate Cheesecake Fruit Dip

If there is one thing our family loves, it is yogurt.  I remember shopping the yogurt section of the grocery store, looking for something new and delicious, when I saw a bottle of blueberry Lifeway Kefir.  I had never heard of kefir before, but I read all of the health benefits on the back of the bottle and decided to give it a try.  After I got home and unloaded the groceries, I gave it a try and it was oh so good.  That was almost two years ago, and I have been hooked on kefir ever since.  It has been especially great for me to get a quick, mess free, protein rich snack in a hurry….no spoon required!  You don't know how truly important that is until you have an infant demanding your time and energy.  We are expected to feed them and care for them at any moment of the day or night, but good luck finding enough time to feed yourself healthy food and get all of the protein and nutrients your body requires to feed them!  Kefir has been a great solution to this problem for me!

If you're not the adventurous food type and you want to know what kefir is before trying it…just think of it as a sweet and tangy yogurt drink, the "Champagne of Dairy."  Kefir originated in Eastern Europe over 2,000 years ago.  It contains 12 live and active probiotic cultures that help support the digestive and immune systems.  It is high in calcium and protein, as you would guess, and such a delicious way to keep your body healthy!

Hubby and I love to indulge in cheesecake, so I created a delicious Chocolate Cheesecake Fruit Dip, made with Lifeway Kefir.  So it has the satisfying cheescake flavor with all of the goodness that kefir provides!

Chocolate Cheesecake Fruit Dip


  • 4 Tbsp Madagascar Vanilla Lifeway Kefir Cultured Milk Smoothie
  • 8 oz cream cheese, room temperature
  • 4 Tbsp coconut sugar (can be substituted with your favorite sugar)
  • 2 tsp cocoa powder


  1. Mix kefir and cream cheese together in a mixer until smooth and creamy.
  2. Add in sugar and cocoa powder and mix well.
  3. Serve with your favorite fruit, graham crackers, etc.

Lifeway Kefir makes a great Chocolate Cheesecake Fruit Dip!

I have found that any recipe that calls for milk, buttermilk, or yogurt, kefir can be substituted instead.  Keep in mind that when you cook kefir, the probiotic benefits are lost, but Lifeway Kefir is still gluten and GMO free, 99% lactose free, and never contains artificial sweeteners, which makes it a healthier option for my family.  We have made banana muffins with kefir, and also this delicious Garlic Chicken with Fettuccine & Kefir Sauce:

Garlic Chicken With Fettuccine & Kefir Sauce

Ingredients for Garlic Chicken:

  • two chicken breasts
  • garlic powder
  • grapeseed oil
  • salt

Directions for Garlic Chicken:

  1. Set oven to 400º.
  2. Place chicken breasts in a glass dish.
  3. Drizzle grapeseed oil on chicken breasts.
  4. Sprinkle salt and garlic powder, as much or as little as you like, over the chicken breasts.
  5. Cook for about an hour, until the house is filled with the smell of yummy garlic and the center is no longer pink.

Ingredients for Fettuccine and Kefir Sauce:

  • one package of fettuccine
  • 2 Tbsp butter
  • 1/2 purple onion, diced
  • 1/2 tsp garlic
  • 1 cup of Plain Lifeway Kefir Cultured Lowfat Milk Smoothie
  • 1 cup of heavy cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp corn starch (optional, for thickening)

Directions for Fettuccine and Kefir Sauce:

  1. Cook fettuccine according to package instructions.
  2. Sauté purple onions in butter until they are cooked and clear.
  3. Add in garlic and cook for an additional minute.
  4. Add plain kefir, cream, salt, and pepper.
  5. Stir continually on medium heat until sauce thickens.
  6. Sprinkle corn starch and stir in if your sauce is not thick enough for your liking.
  7. Serve sliced chicken and kefir sauce over fettuccine noodles and enjoy!

​If you'd like to try kefir or stock up for your favorite recipe, sign up for money saving coupons at the Lifeway Kefir website!  

How do you enjoy kefir?  If you have not tried it, do you have any delicious recipes in mind to try it in?

19 Fresh, Unique Summer Fruit and Vegetable Recipes

This summer fruit and vegetable recipe collection was brought to you by  All opinions are mine.

19 Fresh, Unique Summer Fruit and Vegetable Recipes

I LOVE visiting the grocery store, Farmer's market, or even our very own garden during the summer because of the plethora of delicious fruits and vegetables!  I have made a collection of 19 Fresh, Unique Summer Fruit and Vegetable Recipes on Foodie for you to enjoy.  

Check out 19 Fresh Summer Fruit and Vegetable Recipes

by Gena at

What is your favorite thing to eat during the Summer?

14 Satisfying Salsa Recipes

salsa recipes

There is one thing our family loves and that's salsa!  One of our favorite things to do is sample different types of salsa and make different salsa recipes, too.  Salsa is a healthy way to spice up or add flavor to just about anything.  You can make it as spicy or mild as you like, and even make salsa that isn't spicy at all, like the recipe below for fruit salsa with cinnamon chips.  I've collected a few varieties of salsa recipes for Cinco de Mayo, or any other day.  Salsa can be enjoyed as an appetitzer with chips or veggies, in a sandwich or burger, used for marinating meat for burritos or tacos, the any other way you can imagine.  Enjoy!

Tomatillo Salsa

5 Minute Hot Salsa – The Dallas Socials

Fermented Raw Salsa Verde – Happy Mothering

Cucumber Salsa – My Frugal Wife

Fresh Tomatillo Salsa – Mindfully Frugal Mom

Roasted Red Pepper "Salsa Mole" – This Flourishing Life

Homemade Salsa – Mindfully Frugal Mom

Sweet and Spicy Pico with Goat Cheese – A Million Moments

Salsa Roja – Qdoba Copycat – Cute As A Fox

Chipotle Copycat Corn Salsa – Better in Bulk

Roasted Tomato Salsa – Better in Bulk

Pico de Gallo – Simple Beautiful Life

Mexican Caviar Salsa Salad – Still Blonde After All These Years

Fresh Fruit Salsa with Cinnamon Chips – Jade Louise Designs

What is your favorite kind of salsa?



**pictures used with permission – Please contact individual blog owners for permission to use pictures**

Make Your Own Delicious Chocolate Candy with Coconut Butter

Coconut Chocolate Candy

I love chocolate candy, there's no doubt, but I have a hard time eating commercial candy, because it's often times filled with junk.  I created a delicious recipe with only all-natural, organic ingredients.  I used coconut butter, which is also called coconut cream concentrate.  Coconut butter is finely ground coconut meat with no additives and great for cooking!  You can add nuts, coconut flakes, fruit, or just about anything to this recipe and get cute little silicon candy molds and you're set for all of the holidays!

Ingredients for 3-4 servings;


  1. Place all ingredients in a double boiler or in a glass measuring cup in a pot of boiling water.
  2. Melt ingredients, continually whisking until smooth.
  3. Remove from heat and pour into silicon candy molds.
  4. Place molds in fridge and let harden.
  5. Keep any uneaten candy in the fridge or in a cool place.


Tropical Traditions products I used:










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Coconut Whipped Cream – Only Two Ingredients and Simply Delicious


Chances are, you already know about this awesome two ingredient dessert topping, but if you haven't, let me introduce you to coconut whipped cream:  Coconut Whipped Cream - Life With Captain Fussybuckets

Now, let's back up.  I grew up on whipped topping.  It was delicious.  And the spray whipped topping you get in a can?  Oh man, that stuff is so super yummy.  But read the ingredients on those products and if you're like me, you quickly put them back on the shelf.  The tub whipped topping is (or was when I last checked) full of lots of unpronounce-ables and high fructose corn syrup.  I have been avoiding it with my recipes.  Hubby wasn't too happy with that, because he's a lover of tub whipped topping, as well.  Sigh.

But then, I discovered that I could easily make my own whipped cream with only two ingredients:

coconut whipped cream

Here's what you do:

  1. Refrigerate the can of coconut milk overnight.
  2. Open the can, poke a hole in the solid stuff, and let the liquid run out.  (You can use it later, but just not in this recipe.)
  3. Empty the solid part of the coconut milk into a mixing bowl.
  4. Add in sugar.
  5. Whip it up, just like you would dairy whipped cream.
  6. When it's fluffy, it's done.
  7. Eat.

two ingredients

Seriously, it's so easy and oh my goodness, it's delicious.  And it's not like eating coconut oil, in case you wondered.  There's just a slight hint of coconut and the texture is fluffly and oh so yummy.  I cannot WAIT to start using this fabulous recipe in the desserts I had abandoned!  I mean…..with fruit…..only fruit and coconut whipped cream.  Maybe.


Whole Food Crock Pot Recipes for Delicious Sunday Dinners

This whole food crock pot recipes post has been brought to you by Foodie.  All opinions are mine.

Whole Food Crock Pot Recipes for Delicious Sunday Dinners

Sundays are always chaotic for this family.  We wake up, quickly eat and get ready for church, and are out the door without even thinking about lunch or dinner.  I would love to have lunch ready to eat when we get home from church, or be able to throw something into the Crock Pot between lunch and nap for it to be ready for a delicious Sunday dinner.  However, I am a bit put off with all of the processed foods and additives in some Crock Pot recipes.  So, I created a collection of Crock Pot recipes on Foodie made with only whole foods!  Simple, easy, delicious, and healthier than any processed foods you might grab in a hurry on Sunday.  Check out this great collection!

What is your favorite Sunday dinner?  Which recipe would you love to try from this collection?

Find these and more delicious recipes on Foodie!

Easy Oven S’mores

Easy Oven S'mores - Life With Captain Fussybuckets

I'm a sucker for quick snacks and desserts.  I want to have s'mores without waiting to go camping and microwave s'mores and s'mores-like recipes just aren't the same.  My guys love my easy oven s'mores and I know you will, too!  The beauty of making them in the oven is that the marshmallows brown, just like if you were sitting in front of a campfire.  I also use chocolate chips because I usually don't buy chocolate bars and have them on hand, plus, you're using less chocolate so it's not a total overindulgence.



1.  Place graham crackers on a pan, and arrange chocolate chips on top.  Pile on as many as you like, but remember, they will be melty and messy.  This is the number I've found to work best for feeding toddlers and preschoolers:


2.  Next, pop them (carefully) into the oven on broil.  Watch them closely because you just want them to be slightly melted and not burnt.  

3.  Take them out of the oven and if you're using big marshmallows, like I did, you'll want to halve them.  Push them down on top of the melty chocolate chips and stick them back in the oven, on broil.


4.  Watch them very closely and wait for them to slightly brown.  

5.  Take them out, put another graham cracker on top, and eat! 


See!  Super simple and so yummy!  My guys like to eat their s'mores while playing "Adventurers" with their Backyard Safari vests and adventure toys!  It's the perfect snack for exciting adventures.  :)


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