Picture this: flaky, tender salmon, enveloped in a fragrant herb crust, and drizzled with a tangy, creamy mustard sauce. It’s the kind of dish that feels both elegant and comforting, perfect for a weeknight dinner that feels special or a relaxed weekend gathering. Today, I’m sharing my go-to recipe for herb-crusted salmon with a vibrant mustard sauce that’s guaranteed to become a new favorite.

Herb Crusted Salmon

• 1lb Salmon
• 2 TBSP melted butter
• 1 lemon, cut in half
• Salt and pepper

Topping:

• 3/4 cup Panko bread crumbs
• 2 TBSP olive oil
• 2 TBSP chopped parsley
• 2 TBSP shredded parmesan cheese
• 3 cloves garlic, mined’
• Salt and pepper

Mustard sauce:

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 TBSP Dijon mustard
• 1 TBSP fresh lemon juice
• Salt and pepper to taste

Preheat the oven to 400 degrees.

In a small bowl, combine the bread crumbs, olive oil, chopped parsley, cheese, and garlic.

Place the salmon on a cooking sheet lined with parchment or foil. Brush the salmon with melted butter and season with salt and pepper. Squeeze 1/2 of a lemon over the top.

Sprinkle the crumb mixture over the salmon and pat down. Bake in the oven for 13-20 minutes.

While the salmon bakes, whisk together the mayonnaise, sour cream, dijon-style mustard, and lemon juice from the other half of the lemon. Add salt and pepper to taste. Remove salmon from oven, top with mustard sauce and enjoy!

Herb Crusted Salmon with Mustard Sauce

• Author: Jen

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Description

This Herb Crusted Salmon with Mustard Sauce is both elegant and comforting and perfect for a weeknight dinner!

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Ingredients

• 1lb Salmon
• 2 TBSP melted butter
• 1 lemon, cut in half
• Salt and pepper

Topping:

• 3/4 cup Panko bread crumbs
• 2 TBSP olive oil
• 2 TBSP chopped parsley
• 2 TBSP shredded parmesan cheese
• 3 cloves garlic, mined’
• Salt and pepper

Mustard sauce:

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 TBSP Dijon mustard
• 1 TBSP fresh lemon juice
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400 degrees
2. In a small bowl, combine the bread crumbs, olive oil, chopped parsley, cheese, and garlic
3. Place the salmon on a cooking sheet lined with parchment or foil
4. Brush the salmon with melted butter and season with salt and pepper
5. Squeeze 1/2 of a lemon over the top
6. Sprinkle the crumb mixture over the salmon and pat down
7. Bake in the oven for 13-20 minutes
8. While the salmon bakes, whisk together the mayonnaise, sour cream, dijon-style mustard, and lemon juice from the other half of the lemon
9. Add salt and pepper to taste
10. Remove salmon from oven, top with mustard sauce

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The post Herb Crusted Salmon with Mustard Sauce appeared first on Gather Lemons.

This is a fun platter for the holidays gathering,  decorating the Christmas tree,  or holiday movie night.   Here are some tips on how to make your charcuterie board looks as great as it tastes.

Some ideas for your cocoa/treat board:

• Of course your going to start with your favorite cocoa powder,  (use homemade or store bought)
• A few toppings that might be fun,  peppermint, caramel, mini chocolate chips,  sprinkles, nuts,  waffle cone crumbles,  marshmallow.  So many possibilities!
• Add straws, and stir sticks.
• Add cookies, pretzels, candy, and popcorn are just a few great complementary snacking options.  (best if you pick out smaller sized items)
• You can also add whip cream, chocolate and caramel for drizzle.

I recommend laying out your board, platter or plate.  Always start with the larges container in this case cocoa mix.  Then add 3-4 small containers spaced out use these containers for small items like sprinkles, mini chocolate chip and small candy.

Then just fill in with treats and toppings, to cover the entire board.   I like to make sure alternate different color tones to create a nice contrast on you board. Most of all have fun with it.  Enjoy!

The post Holiday Hot Cocoa and Treat Charcuterie Board appeared first on Gather Lemons.

Does the idea of a delicious, home-cooked meal with minimal effort sound too good to be true? Well, my friends, it’s not! Today, we’re diving into the world of slow cooker magic with a classic pot roast recipe that’s bursting with flavor and fall-off-the-bone tender beef. This recipe features all the comforting flavors you know and love: savory roast, perfectly cooked vegetables, and a rich, satisfying gravy (optional, but highly recommended!). Plus, the slow cooker does all the hard work, allowing you to set it and forget it while your kitchen fills with mouthwatering aromas. So, grab your favorite cut of beef, some hearty veggies, and get ready to create a pot roast masterpiece that will have everyone coming back for seconds!

Slow Cooker Pot Roast:

• 4-5lb chuck roast
• onion powder
• 2 cups water
• 2 tsp Better than Bouillon Beef Base
• 1lb baby carrots
• baby potatoes
• 1 onion, chopped
• 3 cloves garlic
• 2 TBSP flour
• salt
• pepper

Season both sides of the pot roast with onion powder, salt and pepper. On the stovetop, heat a pan over med-high heat.  Add olive oil to the pan and place the roast in the pan. Sear both sides, about 3-4 minutes each side.

Remove the roast and add to a slow cooker. Return the same pan to the stovetop. Add 2 cups of water and 2 tsp of the Better than Bouillon beef base. Bring to a boil and pour into the slow cooker. Add lid and cook on low for 8-10 hours.

During the last 2-3 hours, add the vegetables and continue to cook. Remove the roast and vegetables from the slow cooker and cover with foil to keep warm.

To make the gravy, pour the broth from the crock pot into a saucepan over medium heat. Spoon a small amount of broth into a bowl and add the flour. Stir together until flour clumps form. Pour the contents of the flour-broth bowl back into the saucepan. Turn the heat to high and boil for 2 minutes. Return to a low simmer and it’s ready! Place the roast onto a serving dish and top with gravy!

Slow Cooker Pot Roast

• Author: Jen

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Description

This Slow Cooker Pot Roast features comfort flavors the whole family will love!

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Ingredients

• 4-5lb chuck roast
• onion powder
• 2 cups water
• 2 tsp Better than Bouillon Beef Base
• 1lb baby carrots
• baby potatoes
• 1 onion, chopped
• 3 cloves garlic
• 2 TBSP flour
• salt
• pepper

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Instructions

1. Season both sides of the pot roast with onion powder, salt and pepper
2. On the stovetop, heat a pan over med-high heat
3. Add olive oil to the pan and place the roast in the pan
4. Sear both sides, about 3-4 minutes each side
5. Remove the roast and add to a slow cooker
6. Return the same pan to the stovetop
7. Add 2 cups of water and 2 tsp of the Better than Bouillon beef base
8. Bring to a boil and pour into the slow cooker
9. Add lid and cook on low for 8-10 hours
10. During the last 2-3 hours, add the vegetables and continue to cook
11. Remove the roast and vegetables from the slow cooker and cover with foil to keep warm

To make the gravy:

1. Pour the broth from the crock pot into a saucepan over medium heat
2. Spoon a small amount of broth into a bowl and add the flour
3. Stir together until flour clumps form
4. Pour the contents of the flour-broth bowl back into the saucepan
5. Turn the heat to high and boil for 2 minutes
6. Return to a low simmer and it’s ready
7. Place the roast onto a serving dish and top with gravy

 

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The post Slow Cooker Pot Roast appeared first on Gather Lemons.

There’s nothing quite like the comforting warmth of a slow cooker on a chilly day. This Slow Cooker Pierogi & Kielbasa Casserole is the ultimate comfort food, a hearty and delicious meal that’s perfect for busy weeknights or cozy weekends. With just a few simple ingredients and minimal effort, you can create a delicious and satisfying dish that the whole family will love. Indulge in the rich flavors of Eastern Europe packed with tender pierogis, savory kielbasa, and a creamy, cheesy sauce. It’s the perfect comfort food to warm you up on a cold winter’s night.

Slow Cooker Pierogi & Kielbasa Casserole:

• 3 packages of pierogis
• 4 cups of chicken broth
• (1) 8 oz block of cream cheese
• 1 cup shredded cheddar cheese
• 1 lb Kielbasa sliced
• salt and pepper to taste.
• green onions, to garnish

In a Crockpot, add three cups of chicken broth, frozen pierogis, slice kielbasa, and shredded cheddar cheese. Make sure that the ingredients are evenly distributed.

Set the Crockpot on high for 3-4 hours, or low for 6 hours.

30 minutes before the end of the cooking time, warm the block of cream cheese with the remaining 1 cup of chicken broth. You can ether use the microwave or stovetop. When warm, whisk until you reach a  smooth consistency.

Pour the smooth cream cheese mixture into the crockpot and stir until well integrated. Sprinkle in the remaining shredded cheese over top. Cover the Crockpot and set to cook on low for an additional 30 minutes.

Serve hot and garnish with sliced green onions if desired. Enjoy!

The post Slow Cooker Pierogi & Kielbasa Casserole appeared first on Gather Lemons.

Mornings were made for the comforting smell of just-baked flaky goodness. And what could be more comforting than a golden crescent roll, stuffed with all your favorite breakfast goodies? If you’re craving a warm, satisfying breakfast that’s super quick (and easy to prep ahead of time)? You’re in luck! These breakfast crescent rolls are the answer to your morning prayers. Using pre-made crescent dough, you can whip up a batch of these savory delights in minutes. Perfect for busy weekdays or lazy weekend brunches, they’re customizable, kid-friendly, and guaranteed to disappear fast. Let’s get rolling!

Breakfast Crescent Rolls:

• 1/2 cup cooked sausage
• 4 strips of bacon, cooked and chopped
• 3/4 cup cheese of your choice
• 3 cooked scrambled eggs
• (1) 7.5 oz container of whipped cream cheese,  plain or dill flavored
• 1/4 cup chopped cilantro or chopped green onions
• 2 crescent roll tubes
• Salt and pepper

Open the crescent roll containers and lay out. Pinch the dough together to make a large rectangle.

Spread the cream cheese over the entire surface of the dough.

Sprinkle the remaining ingredients (meat, eggs, cheese,  and cilantro) over the surface. Add some salt and pepper.

Use both hands to roll dough tightly so you will have one long roll. Cut into 8-10 pieces using a sharp knife.

Transfer to a baking sheet lined with parchment paper. Bake at 350 for 25 minutes, or until golden brown.

Breakfast Crescent Rolls

• Author: Jen

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Description

These Breakfast Crescent Rolls are warm, satisfying and perfect for busy weekdays or lazy weekend brunches!

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Ingredients

• 1/2 cup cooked sausage
• 4 strips of bacon, cooked and chopped
• 3/4 cup cheese of your choice
• 3 cooked scrambled eggs
• (1) 7.5 oz container of whipped cream cheese, plain or dill flavored
• 1/4 cup chopped cilantro or chopped green onions
• 2 crescent roll tubes
• Salt and pepper

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Instructions

1. Open the crescent roll containers and lay out
2. Pinch the dough together to make a large rectangle
3. Spread the cream cheese over the entire surface of the dough
4. Sprinkle the remaining ingredients (meat, eggs, cheese,  and cilantro) over the surface
5. Add some salt and pepper
6. Use both hands to roll dough tightly so you will have one long roll
7. Cut into 8-10 pieces using a sharp knife
8. Transfer to a baking sheet lined with parchment paper
9. Bake at 350 for 25 minutes, or until golden brown
10. Remove from oven and serve warm

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Remove from oven and service warm. Enjoy!

The post Breakfast Crescent Rolls appeared first on Gather Lemons.

Make sure you check out the clearance section, you can save an extra 25% when you buy two ore more clearance items! Here are some examples of the savings from both sales!

Staci Large Tote Set $124 (reg $499)

Dana Tote $87.20 (reg $359)

Madison Textured Patent Leather Satchel $95.20 (reg $429)

Emma Medium Swingpack Crossbody $95.20 (reg $329)

Disney X Kate Spade New York Minnie 3d Flap Backpack $95.20 (reg $399)

Disney X Kate Spade New York Minnie Bifold Wallet $44 (reg $179)

Sailor’s Knot Studs $24 (reg $59)

Sailor’s Knot Hinge Bangle $32 (reg $79)

You can score an extra 25% off when you buy two or more clearance items. No code is needed, the discount will be applied in your cart. Here are some cute clearance styles we found.

Emma Small Backpack $115 (reg $379)

Emma Belt Bag $85 (reg $299)

Gumdrop Studs $19 (reg $49)

The post Kate Spade Up to 70% off + Extra 20% off appeared first on Gather Lemons.

There’s something undeniably comforting about a warm bowl of soup, isn’t there? And when that soup is brimming with tender, savory postickers (those delightful little filled dumplings!), well, you’ve got a recipe for pure bliss. Today, we’re diving into the wonderful world of Potsticker Soup, a dish that’s both satisfying and surprisingly easy to make. Get ready to cozy up with a spoon and experience a taste of homemade goodness!

Recipe from Gimme Some Oven

Potsticker Soup:

• 2 TBSP olive oil
• 8 oz mushrooms, thinly sliced
• 2 TBSP fresh ginger
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 TBSP Soy sauce
• 16-20 oz frozen potstickers
• 5 scallions, thinly sliced (white and greens divided)
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 tsp sesame oil
• sepper and salt to taste

Heat 1 TBSP of olive oil in a large stockpot over med-high heat. Add mushrooms and the white part of the green onions and sauté. Stir occasionally, until browned.  Add the remaining TBSP of olive oil, add garlic and ginger and cook for 1-2 minutes, until fragrant.

Add the broth and soy sauce and stir to combine. Continue to cook until broth boils.  Add frozen potstickers and half of the scallions, bok choy and stir. Cook for about 4 minutes or until pot stickers are done. Add sesame oil, salt, pepper to taste.

Serve immediately and garnish with remaining scallions. Enjoy!

Potsticker Soup

• Author: Jen

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Description

This Potsticker Soup is a bowl of tender popstickers combined with delightful filled dumplings which equals homemade goodness! 

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Ingredients

 

Potsticker Soup:

• 2 TBSP olive oil
• 8 oz mushrooms, thinly sliced
• 2 TBSP fresh ginger
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 TBSP Soy sauce
• 16-20 oz frozen potstickers
• 5 scallions, thinly sliced (white and greens divided)
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 tsp sesame oil
• sepper and salt to taste

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Instructions

1. Heat 1 TBSP of olive oil in a large stockpot over med-high heat
2. Add mushrooms and the white part of the green onions and sauté
3. Stir occasionally, until browned
4. Add the remaining TBSP of olive oil, add garlic and ginger and cook for 1-2 minutes, until fragrant
5. Add the broth and soy sauce and stir to combine
6. Continue to cook until broth boils
7. Add frozen potstickers and half of the scallions, bok choy and stir
8. Cook for about 4 minutes or until pot stickers are done
9. Add sesame oil, salt, pepper to taste
10. Serve immediately and garnish with remaining scallions

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The post Potsticker Soup appeared first on Gather Lemons.

Is there anything more satisfying than the chewy, slightly salty goodness of a warm pretzel? How about when you pair those little bites of heaven with a rich, velvety cheddar cheese sauce? Get ready, friends, because today we’re diving headfirst into a recipe for the ultimate snack: homemade pretzel bites with a seriously addictive cheddar cheese dip. Perfect for game day, movie night, or just a “treat yourself” moment, these little guys are guaranteed to disappear fast!

Recipe from Clara Quick Dinners

Pretzel Bites with Cheddar Cheese Sauce:

• 1 1/2 cup warm water
• 2 1/4 tsp active dry yeast (1 packet)
• 1 TBSP granulated sugar
• 4 cups flour
• 1 tsp salt
• 1/4 cup unsalted butter, melted
• 2/3 cup baking soda
• 10 cups boiling water

Topping:

• 1 egg, beaten (for egg wash)
• coarse salt

Cheddar Cheese Sauce:

• 2 TBSP unsalted butter
• 2 TBSP flour
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• salt and pepper, to taste

In a large mixing bowl, add warm water, sugar and yeast. Stir and let sit for 5 minutes, until foamy. Add flour, salt, and melted butter.  Mix until a dough forms.

Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic. Place dough in greased bowl, cover, and let rise for 1 hour, or until it doubles in size.

Shaping Pretzel Bites:

Preheat the oven to 425. Prepare baking sheets with parchment paper, punch down the dough and divide into 4 equal parts

Roll each part into a long rope, about 12  inches and cut each rope into 1 inch pieces to make the pretzel bites

Baking the Bites:

In a large pot, bring 10 cups of water and the baking soda to a boil. Add pretzel bites in small batches, boiling for about 30 seconds and remove with a slotted spoon to drain the excess water. Place on prepared baking sheets.

Brush each pretzel bite with beaten egg and sprinkle with coarse salt. Bake 12-5 minutes or until golden brown. 

Cheddar Cheese Sauce: 

In a saucepan, melt the the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook until thickened, about 3- 4 minutes.

Add cheese, garlic powder, mustard powder, salt and pepper.  Stir until smooth and melted. Serve and Enjoy!

Pretzel Bites with Cheddar Cheese Sauce

• Author: Jen

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Description

These Pretzel Bites with Cheddar Cheese Sauce are little bites of heaven which are guaranteed to disappear fast!

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Ingredients

• 1 1/2 cup warm water
• 2 1/4 tsp active dry yeast (1 packet)
• 1 TBSP granulated sugar
• 4 cups flour
• 1 tsp salt
• 1/4 cup unsalted butter, melted
• 2/3 cup baking soda
• 10 cups boiling water

Topping:

• 1 egg, beaten (for egg wash)
• coarse salt

Cheddar Cheese Sauce:

• 2 TBSP unsalted butter
• 2 TBSP flour
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• salt and pepper, to taste

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Instructions

Pretzel dough:

1. In a large mixing bowl, add warm water, sugar and yeast, stir and let sit for 5 minutes, until foamy
2. Add flour, salt, and melted butter
3. Mix until a dough forms
4. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic
5. Place dough in greased bowl, cover, and let rise for 1 hour, or until it doubles in size

Shaping Pretzel Bites:

1. Preheat the oven to 425
2. Prepare baking sheets with parchment paper, punch down the dough and divide into 4 equal parts
3. Roll each part into a long rope, about 12  inches and cut each rope into 1 inch pieces to make the pretzel bites

Baking the Bites:

1. In a large pot, bring 10 cups of water and the baking soda to a boil
2. Add pretzel bites in small batches, boiling for about 30 seconds and remove with a slotted spoon to drain the excess water
3. Place on prepared baking sheets
4. Brush each pretzel bite with beaten egg and sprinkle with coarse salt
5. Bake 12-5 minutes or until golden brown

Cheddar Cheese Sauce: 

1. In a saucepan, melt the the butter over medium heat
2. Whisk in the flour and cook for 1 minute
3. Gradually whisk in the milk and cook until thickened, about 3- 4 minutes
4. Add cheese, garlic powder, mustard powder, salt and pepper
5. Stir until smooth and melted

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The post Pretzel Bites with Cheddar Cheese Sauce appeared first on Gather Lemons.

We have taken over 50 trips to Disneyland and we’ve stayed at a number of different hotels around the Disneyland resort. I am sharing my honest thoughts on all the hotels we have stayed at over the years. When it comes to booking the hotel for our Disneyland trips I always check the package deals through Get Away Today, because they always seem to have the lowest prices. I highly recommend checking Get Away Today for package deals or tickets only.

I often get asked if I think staying at a Disneyland hotel is worth the extra cost. I think it’s fun to stay at a Disneyland hotel at least once or twice, but we mostly choose the good neighbor hotels around the resort for a couple of reasons.  One, we don’t really spend much time in our hotel, we prefer to hang out at the Disney Parks or at the beach.  Second, the prices of the Disneyland hotels are substantially higher, we prefer to go for a less expensive hotel which leaves extra money for Disney treats, meals and souvenirs.  We can also make more trips to Disneyland each year by choosing hotels that are less expensive.   

When we started our Disney trips we had a family of 7, since some of our older kids have headed off to college we don’t need large rooms anymore.  Plus, many of our trips have just been my husband and I (Yes! We do take kidless trips to Disneyland).  You will find that many of these hotels have room options that work well for large families.  My favorite hotel that fits 8 is the Grand Legacy (3 room suite).  My favorite hotel for 5 is the Fairfield Inn or Tropicana Inn & Suites.

If I had to narrow down my top hotel choices, it would be these hotels, most of which are within very close walking distance.  It really is a huge plus not to have to drive, park or ride a shuttle into the parks.

• Grand Californian Hotel & Spa – If it’s in the budget, this is such an amazing hotel to stay at, the location can’t be beat and we love the perk of getting into the parks 30 minutes before everyone else.
• The Westin Anaheim Resort – This hotel is absolutely stunning! They have some amazing rooms with views of DCA.
• Grand Legacy at the Park – The walking distance from this hotel is super easy, they have family suites which are great for large families and they have one of the nicest pools of the hotels on Harbour Blvd.
• Fairfield Inn – We love this location for it’s proximity and the fact that there is a Panera Bread in the parking lots which makes breakfast super easy.  We also love the fact that it’s a Marriott hotel and we can use our Marriott rewards to get free stays.
• Tropicana Inn – This is a great hotel that is fairly easy on the budget and it is one of the closest hotels to the entrance to Disneyland.
• Courtyard by Marriott Anaheim Theme Park Entrance – This is a great hotel with plenty of room for everyone.  The rooms also have a microwave which is really handy.  Kids will love the waterpark and pool!

Disneyland Hotels

Grand Californian Hotel & Spa (5 times) – This hotel is amazing as far as location and ambiance.  I love the huge open lobby and the atmosphere with the fireplace and the Craftsman decor. The restaurant selection is great!  We love the Craftsman Grill for quick meals and Storyteller’s Cafe for sit down meals. The pool is wonderful. The rooms are lighter and brighter since the remodel and I really like them.  The showers are amazing!  Each room has a refrigerator and you can find a microwave on each level near the ice machine.  Many rooms have amazing views of California Adventure from the balcony, but you will pay extra for those. This hotel is an amazing option if you have the funds and if you have small children, taking them back to the room for a nap is so easy. Keep in mind this hotel does not have tubs, they only have showers. The customer service is great, everyone was very friendly.  The pool was only open until 8pm when we visited in January, which is a bummer, because we were hoping to sit in the hot tub after a long day at the parks. I know the pool hours are extended in the summer, but it’s something to check when you are visiting. This is probably my absolute favorite hotel around Disneyland, but the price is often a deal breaker for me. I’d prefer to stay at a less expensive hotel to allow for more trips.

Disneyland Hotel  (4 times) – This hotel is completely magical!  The rooms are stunning!  I love all the little Disney touches you can find around the room and though out the entire hotel. This my favorite of all the Disneyland hotels as far as the rooms and the grounds. The floor to ceiling windows give you a great view and let in a lot of light. In addition to the property being amazing, the restaurant selection here is great too.  We love Goofy’s Kitchen for character breakfast and Tangaroa Terrace is a great option too.  The only drawback that I see (and it won’t be a drawback for everyone) is the fact that the pool is only about 4 feet deep. This is great if you have little ones, but we were traveling with 4 teens and they weren’t all that impressed with the pool.

Villas at Disneyland Hotel (once) – We stayed in a Deluxe Studio, which had a queen bed and a pull down queen bed and a little kitchenette. The decor and amenities of the room are gorgeous! They also have 1, 2 and 3 bedroom villas that include full-size kitchens and sleep quite a few people.  You get access to an exclusive pool and cute Steamboat Willie splash pad. I love the fact that everything at this hotel is new and pretty.  Even the walk down the hallways is gorgeous! The staff at the Disneyland hotel is always top notch.  

NEW! Pixar Place Hotel  (once/twice when it was previously Paradise Pier Hotel) – The theming throughout the hotel is so well done! The rooms include some truly stunning artwork and the service we experienced from cast members was exceptional. One of our favorite things about this hotel was the private entrance into Disney’s California Adventure. This park entrance is exclusive to guests of the Pixar Place hotel which means you most likely won’t wait in any lines at all. We literally walked right through security! It’s less than a 10 minute walk away lets you in right next to Goofy’s Sky School. Majorly convenient! However, it’s important to note that you can only enter through here before 12:00 pm. You can exit through here any time of day though. They also have a great pool area! It’s situated on a rooftop on the third floor and includes a snack shack, plenty of lounging area, and a decent sized pool! The only major downside is the elevator situation. You cannot access the stairwell from the first floor and the elevators run on a unique system that means you’ll likely be waiting a while. It was a common gripe amongst all guests. We bonded with a few strangers in the lobby over how long it takes to grab an elevator. 

Super Easy Walking Distance

The post Honest Reviews of all the Hotels we’ve used around Disneyland appeared first on Gather Lemons.

Every Friday I’ll share a list of Kindle books that are either FREE or super cheap!  Please keep in mind that the prices on this list were valid at the time of publishing. Amazon can change their prices at anytime. Please double check the price before you make your purchase. I have not read any of these books (unless I mention it) so make sure you read the synopsis to see if it’s a good fit for you.   I chose these books because they have great reviews and great prices.

How to Read a Book ~ $1.99

Michael Without Apology ~ $2.99

Frank and Red ~ $.99

After Paris ~ $2.99

What the Wind Knows ~ $2.49

32 Days in May ~ $1.99

Big Nate: Remain Calm! ~ $2.99

Once Upon a Chef, the Cookbook ~ $4.99

The Second Time Around ~ FREE

The Spotted Cottage by the Sea ~ FREE

Crouchback ~ FREE

Tree Full of Wonder ~ FREE

These books can be downloaded and read on your Kindle or Kindle Fire. Don’t have a Kindle? You can download the Kindle App and read the books on your PC, Blackberry, Mac, iPhone, or iPad.

Have a teen?  We’ve compiled a list of Clean Books for Teens.  We do our best to update the list every month with a new book or two.   Check it out!

The post Weekly FREE & Cheap Kindle Books appeared first on Gather Lemons.

If there’s one thing I love about entertaining, it’s sharing a dish that gets everyone talking. And let me tell you, this jalapeño crab artichoke dip is a serious conversation starter. Creamy, cheesy, and packed with savory crab and tender artichokes, it’s got just the right kick from fresh jalapeños to keep things interesting without overwhelming your taste buds. Get ready to impress your guests (or just treat yourself!) with this unbelievably delicious and surprisingly easy appetizer.

Jalapeno Crab Artichoke Dip:

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• (1) 14 oz can artichoke hearts, chopped 
• 1 jalapeno, seeds removed and diced
• 1/2 lb crab meat
• 2 TBSP lemon juice, or juice from one lemon
• 1 cup parmesan cheese
• 1/4 cup butter, melted
• salt and pepper, to taste

In a mixing bowl, add cream cheese, mayo, sour cream, minced garlic, diced jalapenos, the white part of your green onions, chopped artichoke hearts, crab meat, and 1 cup of cheese. Mix until combined.  Add the lemon juice and salt and pepper to taste.

Transfer to an oven safe dish and drizzle the melted butter over the top.

Bake in the oven on the top rack at 350 for 25 minutes.  If the top doesn’t brown, you can broil it to get that nice golden brown finish.  This will only take a couple minutes so be sure to watch it! Remove from oven and sprinkle green onions over the top. Serve warm!

Serve with sliced baguette or tortilla chips. This recipe makes a pretty generous amount, so you can store it in the refrigerator for 2 days. Just reheat in microwave.

Jalapeño Crab Artichoke Dip

• Author: Jen

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Description

This Jalapeno Crab Artichoke Dip is creamy, cheesy, and packed with savory crab and tender artichokes!

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Ingredients

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• (1) 14 oz can artichoke hearts, chopped
• 1 jalapeno, seeds removed and diced
• 1/2 lb crab meat
• 2 TBSP lemon juice, or juice from one lemon
• 1 cup parmesan cheese
• 1/4 cup butter, melted
• salt and pepper, to taste

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Instructions

1. In a mixing bowl, add cream cheese, mayo, sour cream, minced garlic, diced jalapenos, the white part of your green onions, chopped artichoke hearts, crab meat, and 1 cup of cheese
2. Mix until combined
3. Add the lemon juice and salt and pepper to taste
4. Transfer to an oven safe dish and drizzle the melted butter over the top
5. Bake in the oven on the top rack at 350 for 25 minutes
6. If the top doesn’t brown, you can broil it to get that nice golden brown finish
7. This will only take a couple minutes so be sure to watch it
8. Remove from oven and sprinkle green onions over the top
9. Serve warm with sliced baguette or tortilla chips

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Notes

This recipe makes a pretty generous amount, so you can store it in the refrigerator for 2 days. Just reheat in microwave.

The post Jalapeño Crab Artichoke Dip appeared first on Gather Lemons.

There are few things as satisfying as the smell of freshly baked bread, but what if that bread also had the chewy, salty crust of a perfect pretzel? That’s right, we’re talking about pretzel rolls! These golden-brown beauties are an absolute game-changer, whether you’re serving them alongside a hearty soup, stuffing them with your favorite deli meats, or just enjoying them warm with a smear of butter. Get ready to elevate your bread-making game, because today we’re diving into a recipe that will have you baking bakery-worthy pretzel rolls right in your own kitchen.

Pretzel Rolls:

• 1 1/4 cup lukewarm water 
• 2 1/4 tsp yeast 
• 1 tsp sugar
• 3 /12 cups flour
• 2 tsp salt
• 1/4 cup melted butter 
• sea salt, to sprinkle on top of rolls

For the baking soda bath:

• 4 cups water
• 1/4 cup baking soda

Add yeast and warm water together.  Allow to sit for 1 minute.

Add the flour, sugar, and salt to a mixing bowl. On a low setting, with the dough hook attachment, mix together. Add  3 TBSP melted butter and yeast water.  Mix until the dough pulls away from the side of the mixing bowl and the dough is no longer sticky.

Sprinkle your surface with flour as needed. Knead the dough for 8 minutes, or until dough can be stretched without breaking.  Return to the bowl and cover. Let sit for 1 hour. (It should double in size.)  After 1 hour, punch dough with your fist.

Divide the dough into 12 equal pieces. Shape into balls and place on a baking sheet lined with parchment paper. Set aside and allow to rise for 30 minutes.

Boil water with baking soda. Add each roll, 2 at a time, and boil for 30 seconds. Then, flip them over and boil for another 30 seconds. Remove from the pot and place on a prepared baking sheet. Brush with butter and sprinkle with corse salt. Bake for 22 minutes at 400 degrees. Remove from oven serve warm or cooled enjoy!

Pretzel Rolls

• Author: Jen

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Description

These Pretzel Rolls consist of chewy, salty crusts and satisfying smells of freshly baked bread that is sure to please everyone!

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Ingredients

• 1 1/4 cup lukewarm water
• 2 1/4 tsp yeast
• 1 tsp sugar
• 3 /12 cups flour
• 2 tsp salt
• 1/4 cup melted butter
• sea salt, to sprinkle on top of rolls

For the baking soda bath:

• 4 cups water
• 1/4 cup baking soda

Cook Mode Prevent your screen from going dark

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Instructions

1. Add yeast and warm water together
2. Allow to sit for 1 minute
3. Add the flour, sugar, and salt to a mixing bowl
4. On a low setting, with the dough hook attachment, mix together
5. Add  3 TBSP melted butter and yeast water
6. Mix until the dough pulls away from the side of the mixing bowl and the dough is no longer sticky
7. Sprinkle your surface with flour as needed
8. Knead the dough for 8 minutes, or until dough can be stretched without breaking
9. Return to the bowl and cover
10. Let sit for 1 hour (It should double in size) 
11. After 1 hour, punch dough with your fist
12. Divide the dough into 12 equal pieces
13. Shape into balls and place on a baking sheet lined with parchment paper
14. Set aside and allow to rise for 30 minutes
15. Boil water with baking soda
16. Add each roll, 2 at a time, and boil for 30 seconds
17. Then, flip them over and boil for another 30 seconds
18. Remove from the pot and place on a prepared baking sheet
19. Brush with butter and sprinkle with corse salt
20. Bake for 22 minutes at 400 degrees
21. Remove from oven serve warm or cooled

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The post Pretzel Rolls appeared first on Gather Lemons.

Who says you can’t have your cheesecake and drink it too? This Cherry Cheesecake Smoothie brings together the irresistible flavors of a classic dessert in a quick, healthy, and utterly delicious way. Perfect for a speedy breakfast, a post-workout pick-me-up, or a sweet treat! It’s everything you love about cherry cheesecake, blended! The next time you’re craving a decadent cherry cheesecake, but just don’t have the time (or the willpower) to bake one, blend this up and your dilemma is solved! 

Cherry Cheesecake Smoothie:

• 1 cup greek vanilla yogurt
• 3 TBSP whipped cream cheese
• 1/2 cup fresh cherries, pitted
• 1/2 cup ice cubes 
• 1 scoop protein powder 
• graham crackers, crushed for garnish

Start with 1/4 cup of cherries and add to a small blender (like a magic bullet). Blend until you have small cherry bits and add to the bottom of a smoothie glass.

Add the yogurt, cream cheese, ice cubes, protein powder, and remaining cherries. Blend until smooth.  Add to your glass over the cheery bits.

Top off with crushed graham cracker for garnish.  Enjoy!

Cherry Cheesecake Smoothie 

• Author: Jen

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Description

This Cherry Cheesecake Smoothie brings together the irresistible flavors of a classic dessert in a quick, healthy, and utterly delicious way!

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Ingredients

• 1 cup greek vanilla yogurt
• 3 TBSP whipped cream cheese
• 1/2 cup fresh cherries, pitted
• 1/2 cup ice cubes
• 1 scoop protein powder
• graham crackers, crushed for garnish

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Instructions

1. Start with 1/4 cup of cherries and add to a small blender (like a magic bullet)
2. Blend until you have small cherry bits and add to the bottom of a smoothie glass
3. Add the yogurt, cream cheese, ice cubes, protein powder, and remaining cherries
4. Blend until smooth
5. Add to your glass over the cheery bits
6. Top off with crushed graham cracker for garnish

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The post Cherry Cheesecake Smoothie  appeared first on Gather Lemons.

If you are looking of ways to bring color to your office, living room, kitchen and more, you will love all of the unique designs and colors Rifle Paper Co. products have to offer! Here is a look at some of the higlights from the Sidewalk Sale.

Softcover Journal $4.20 (reg $14) – 70% off

Spiral Sketchbook $5.40(reg $18) – 70% off

Spiral Notebook $5.40 (reg $18) – 70% off

Botanical Art Print Set $36 (reg $120) – 70% off

Small Zippered Pouch $6 (reg $18 – 66% off

The post Up to 70% off Rifle Paper Co. appeared first on Gather Lemons.

There’s nothing quite like the smell of chili simmering in the slow cooker all day. It’s the ultimate comfort food, perfect for a chilly evening, game day gathering, or a busy weeknight when you crave a hearty and satisfying meal. This recipe for Slow Cooker Chili is my go-to. It’s packed with flavor, requires minimal effort, and always delivers delicious results. Let’s get cooking!

Slow Cooker Chili:

• 2 LB ground beef
• 1 onion, diced
• 1 green or red pepper, diced
• 1 jalapeno, diced
• 4 cloves of garlic, minced
• 1 1/2 TBSP chili powder
• (1) 28 oz can of crushed tomatoes
• (1) 14 oz can of diced tomatoes
• 1 TBSP tomato paste
• 14 oz beef stock
• 1 tsp paprika
• 1 tsp cumin
• 1 can red kidney beans
• 1 can black beans
• Salt and Pepper

In a sauce pan, add the diced onions and ground beef. Cook for 8 minutes or until cooked through. Add garlic and cook for one more minute. Add to slow cooker.

Add the rest of the ingredients to the slow cooker and mix well.

Cover and cook on low for 5-6 hours.  

Serve and top with sour cream, chopped green onions, and/or shredded cheese. Enjoy!

Slow Cooker Chili

• Author: Jen

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Description

This Slow Cooker Chili is the ultimate comfort food and perfect for those chilly evenings!   

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Ingredients

• 2 LB ground beef
• 1 onion, diced
• 1 green or red pepper, diced
• 1 jalapeno, diced
• 4 cloves of garlic, minced
• 1 1/2 TBSP chili powder
• (1) 28 oz can of crushed tomatoes
• (1) 14 oz can of diced tomatoes
• 1 TBSP tomato paste
• 14 oz beef stock
• 1 tsp paprika
• 1 tsp cumin
• 1 can red kidney beans
• 1 can black beans
• Salt and Pepper

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Instructions

1. În a sauce pan, add the diced onions and ground beef
2. Cook for 8 minutes or until cooked through
3. Add garlic and cook for one more minute
4. Add to slow cooker
5. Add the rest of the ingredients to the slow cooker and mix well
6. Cover and cook on low for 5-6 hours
7. Serve and top with sour cream, chopped green onions, and/or shredded cheese

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The post Slow Cooker Chili appeared first on Gather Lemons.