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Food Is Not Our Enemy!

Food Is Not Our Enemy!

More than ever, this generation struggles with food. Body shaming is taking place left and right. People are viewed as too skinny, too fat, too muscular, you name it!

My moms message has always been about bringing families together around the dinner table. I believe in this with all of my heart! This family time is so important and special. My new message is going right along side of it. I keep hearing of parents who don't eat what they feed their kids. They meal prep their food and then have their kids fend for themselves. This is not right! Families should be eating together, and enjoying their food together!

We are all about eating a well balanced diet. Make your family delicious and healthy meals, and eat it! Make cookies and bread together, and enjoy those memories.

I have had so many followers reach out to me, and express how needed this message is. Lets give ourselves permission to enjoy life and enjoy food! There is no such thing as good food or bad food. Eat to make you feel good. Enjoy the delicious fruits and vegetables, but enjoy a treat as well!

Let's start showing our bodies the respect they deserve. Do I always love my body? Of course not! No one does. But there's no need to beat ourselves up.

I recently stumbled upon an article in The New York Times titled "Smash the Wellness Industry." If you haven't read it yet, click the link and check it out. I love everything she says! She hits the nail right on the head for me. I need to meet her, because I'm pretty sure we are meant to be best friends! A couple of my favorite parts:

  • "When you have to deprive, punish, and isolate yourself to look 'good' it is impossible to feel good."
  • Women, can two or more of us get together without mentioning our bodies and diets?"

So I want to extend that same mission to each of you: let us stop obsessing about diets and calories and everything we eat. Let's enjoy our lives, and not let food control us. Let's remember that we have so much more to offer the world than just what we look like! You are amazing, don't let the wellness industry make you feel differently.

xoxo, Lizi!

Trader Joes

Trader Joes
FINALLY!! We are posting our FAVORITES from Trader Joe’s! We are always up for trying new things.. but ALWAYS come back to these favorites!! When we walk into the door of Trader Joe’s right away we love to look at the beautiful flowers! Their prices are always fabulous for flowers! We love the seasonal selections and then our staples that seem to always speeak to us which are the Hydgrangea and Israeli Ruscus and Tulips !! When its cold and cloudy outside flowers seem to brighten our every day. Fresh, or dried arrangements seems to bring a sense of peace into the home. Make sure to grab a basil plant to have on hand for cooking!!! Place the plant into a cute canning jar and add water to keep it fresh. Next stop Produce- love their produce!! Always love to make sure to remember to get a bag of lemons and limes. Super great price and love to have them on hand to add to sparkling water and soda. Not to mention we use them in cooking and baking all day long! Their fruit is always a fabulous price!! Then we love to grab some tomatoes on the vine or grape tomatoes. We have realized the smaller the tomato the better! They are the most consistent in flavor and freshness!! Then we stop at the Meat Deparment- Honestly we love their meat. Love the quality and you can tell the difference! If you are on a tight budget or cooking for a large family, we wouldn’t suggest that its the best place to purchase meat! Costco is more affordable. Danish Kringle- We saw it every time we came to Trader Joe’s and never bought it because we didn’t know what it was! Now when we go into the store we have others asking us what it is and why we are buying it??!! HAHA!! Because it’s seriously yummy!! They constantly change the flavors. We love the almond, pecan and raspberry. These Kringle remind us of a cheese danish! You can eat it cold or you can heat it up in the oven either way.. we LOVE IT!!! You can even freeze it, they freeze really well! You can freeze for up to 2 months! Perfect for a breakfast or just a dessert! Give it a try !!! Pound Plus Milk Chocolate - We have seriously become famous for our Mexican Hot Chocolate! We have followers that are saying they have never liked hot chocolate until now!! We get comments that they cant stop making it!! There was even a time that a Trader Joe’s in Utah was completely sold out of it because of us!! It is that amazing and you can get the recipe here !!! Your family will love it and its a must for these winter months!!!! Apple Cider - We have tried every homemade version and this is the best! We love to heat it up with a couple of cinnamon sticks. After it’s warm, put a dollop of homemade whip cream! It is seriously good! Canned Tomatoes- These are a serious must when you come to Trader Joe’s Stock up! They are the best prices out there and the quailty and taste is AMAZING!! You have to get the Tomato Sauce, San Marzano Tomatoes and Tomato Paste. The diced tomato’s are great too !! Their Mariana is super good and so inexpensive! We love to get the marinara for our Mostociolli and also for one of our Tomaot Soup recipes ! Cheese Deparment- This is where our HEART is!! We seriously feel like we relate with the French so well about their love for cheese! Eating fresh cheese is a huge part of our every day diet!! You won’t find a better price or quailty then at Trader Joe’s! These are the staples that we constantly have on hand! The fresh Mozzarella , Manchego, Gruyere, Emmentaler (especially for our fondue) , Chevre Honey Goat Log, Parmesean Reggiano , Comte, Unexpected Cheddar, Gouda, Creamy Toscano. These are the ones that we seriously cannot get enough of ! Crackers- Love their crackers espeically to go with the cheeses! We love to eat this for lunch or if your ever doing charcuterie board! Their crackers are a must. We love the Fig and Olive Crisps and Rasin Rosemary Crisps! The BEST! California Estate Olive Oil- I love this olive oil because it has a fresh peppery taste! I love that its American Grown in California and its a great price! Makeup Wipes- This is a random product that we love! We have tried many different makeup wipes and they are the perfect wetness and perfect size! They really get off the makeup well for a great deal! Wine- We also buy most of the wine that we cook with at Trader Joe’s. Here in Utah the wine is not available. Purchase some if you are out of state, the wine stores forever! When we post something that we really love.. your getting our stamp of approval!!! We will always add to this list whenever we find other must haves, that we cant live without from Trader Joe’s!! XO Liz & Lizi

FN Planned - Overs

FN Planned - Overs
Planned overs are delicious, fast and not a cop out! It’s a name we came up with to make multiple dinners out of a roasted chicken, a roast beef, ham or vegetables! By planning to roast the food ahead of time you save time and money by using what you already have prepared. This can be a planned start for a delicious, inexpensive, quick dinner. This plan will work great if you are cooking for one or two people or a family!

Roast Chicken Planned-Overs

Serves 4 Time: 2 hours, including roasting time Prepare roast chicken One 4-5 lb. whole roasting chicken
  1. Remove package containing neck and liver etc. from the cavity. Rinse cavity thoroughly with cold water. Pat chicken dry.
  2. Place on a rack in a roasting pan. Tent the chicken lightly with foil to prevent spattering the oven.
  3. Roast at 425° (20–25 min. per pound). It is done when a meat thermometer placed into the center of the thigh muscle reads 180°.
  4. Remove from oven and let rest about 15 min. before carving.
  5. Carve the bird completely: remove breast skin. Slice off legs, thighs, wings. Slice breast meat for serving. Remove all the meat from the carcass while it is warm. You will have plenty of meat to use for other meals. Additionally, you may keep the carcass to use for making fresh chicken soup or freeze it to eat later.
Planned-Over #1 Chicken, Butterfly Pasta, Broccoli, and Black Olives Serves 4 Time: 20 minutes Butterfly, penne or fusilli pasta (Save 2 cups additional cooked pasta from another previously cooked pasta dish to use as a Planned-Over) Broccoli florets ( Save 1 cup extra cooked broccoli florets from a previous dish to use as a Planned-Over) 1 cup chicken pieces (Saved from a previously roasted whole chicken. Cooked chicken can be kept in the fridge for up to 3 days) 2 Tablespoons olive oil 1 red bell pepper, sliced into thin strips ¼ cup black olives, sliced Salt & pepper to taste Parmesan cheese, grated
  1. In a 10-12” frying pan over medium/high heat, add olive oil. Add red pepper strips and cook until soft. Add cooked chicken pieces, cooked broccoli florets, cooked pasta and olives to hot oil. Stir until all are heated through. Salt & pepper to taste.
  2. Toss together with additional olive oil if needed and grated cheese.
Serve with: Tossed salad; Food Nanny Bruschetta. Variations: Use your favorite Creamy White or Tomato Marinara sauce. Sauté fresh zucchini in place of broccoli. Planned-Over #2 Chicken Burritos Serves 4 Time: 20 minutes 1 Tbsp. olive oil 1 small onion, diced ½ cup red bell pepper, chopped ½ cup green bell pepper, chopped 1-15.5 oz. can red kidney beans 1 cup cooked chicken pieces (Saved from a previously roasted whole chicken. Cooked chicken can be kept in the fridge for up to 3 days) 1-10 oz. can enchilada sauce; or 1-8 oz. can tomato sauce with ¼ teaspoon ancho chili powder added 1 cup cheddar cheese, shredded 4 flour tortillas, warmed
  1. Add olive oil to a 10” frying pan and heat over medium heat. Sauté onion, red and green peppers. Add beans and chicken pieces and stir until warm. Add enchilada or tomato sauce and heat through.
  2. Place ½ cup meat filling on the side of a tortilla, add ¼ cup shredded cheese
  3. Fold up tortilla end, roll up and place on plate
Serve with: Fresh tossed salad; fruit salad; or fresh fruit. Planned-Over #3 Chicken Noodle Soup with Vegetables Serves 4 Time: 40 minutes Plan ahead: Cook the chicken carcass Chicken carcass Large yellow onion, thinly sliced Salt and pepper, to taste
  1. Place the carcass in a large stock pot. You may have to break the breast away from the legs to make it fit. Cover with water. Add salt, pepper and onion. Bring to a boil and simmer for about 45 min. Cool.
  2. When cool, drain and save the liquid. Strain out the carcass meat and add to the liquid. Discard the onion, skin and bones. The soup broth can be frozen and used a base for making soup in the future or you can finish the soup preparation.
Complete Chicken Soup preparation ½ cup celery, chopped ½ cup yellow onion, thinly sliced 1 cup carrots, sliced ½ inch thick 1 cup green beans (fresh or canned) 1 cup canned corn 1½ cup spiral, butterfly or rotini pasta; or cooked leftover pasta to be used for Planned-Overs. Salt & pepper to taste Assemble the soup
  1. To the soup broth add all vegetables and simmer for 20 min.
  2. Add pasta and simmer until pasta is cooked (or warmed) and vegetables are tender
Serve with: Food Nanny Rolls; fresh strawberries or peaches in season; Caesar Salad. Variations: Add other favorite seasonal vegetables including, spinach, chard, summer squash. Planned-Over #4 Food Nanny Almond-Topped Chicken Casserole Start with your cooked chicken from earlier this week.! Planned-Over #5 Food Nanny Chicken Rice Broccoli Casserole Step #1 is already done – your chicken is already to go! Planned-Over #6 Food Nanny Pot Pie Skip Step #2, cooking the chicken. It’s already done! If you are really in a hurry, pick up 2 ready-made pie shells from the grocer in advance. Planned-Over #7 Food Nanny chicken & Black Bean Soup Skip Step #1, cooking the chicken. Add the garlic and you’re on to Step #2

Roast Beef Planned-Overs

Preheat oven to 400 degrees 3 -pound beef rump, round or shoulder roast 1 Tablespoon olive oil 3 teaspoons Fleur de Sel or French Gray Salt 2 ½ teaspoons ground black pepper ½ Tablespoon dried rosemary 1 teaspoon dried thyme
  1. Coat the Beef well with the Olive Oil.
  2. Mix the Salt, pepper, rosemary and thyme together in a small bowl. Pat the spices with your fingers evenly all over the oiled roast
  3. Heat a Dutch Oven or Cast-Iron Skillet over medium heat on top of stove. Sear the beef on all sides.
  4. Place the beef in the pan in the hot oven and roast the beef 15 minutes per pound for rare, and 20 minutes per pound for medium.
  5. When the meat is done remove the roast to a platter and let it rest covered with foil at least 15 minutes before you cut into it.
At this point you can serve it with any sides you choose or cover with plastic wrap and put in the refrigerator for up to 5 days and use in various recipes. Planned -Over #1 French Dip Sandwiches, on the FN Website Planned-Over #2 Pot Pie, Use Chicken Pot Pie recipe Book 1, just substitute Beef and beef Granules. Planned-Over #3 Beef Stew, Book 1. Skip the first step in recipe. Planned-Over #4 Beef Stroganoff, Book 1, skip the first line in #2. Planned-Over #5 Shredded Beef Tacos, instead of Chicken book 1 Beef Enchilada Supper, in place of hamburger, Book 2

Roast Ham Planned-Overs

To Roast a Fresh Ham Fresh Ham is a pork butt or shoulder roast that has been smoked but not cooked. Fresh Ham would be labeled “Cook before Eating.” For a 5-7 lb. ham, allow 18-20 minutes per pound. For a shank or butt 3-4 lb. ham allow 35 minutes per pound. Place ham on a rack in shallow pan, uncovered. In all cases, use a thermometer: cook until the internal temperature reaches 160°. Time: approx. 2 hrs. & 15 minutes depending on weight. To Roast a Pre-Cooked Ham Pre-cooked hams are labeled “Fully Cooked” or “Ready to Eat”. For a whole ham allow 15 – 18 minutes per lb. For a half ham allow 18 – 24 minutes per pound. Place ham on a rack in shallow pan, uncovered. The ham will be ready when the internal temperature reaches 140°. Planned-Over #1 Food Nanny Cheesy Scalloped Potato with Corn, and Ham Casserole Start with your left-over baked ham. Planned-Over #2 Food Nanny Mexican Black Bean Soup Skip Step 1, and substitute bite-sized chunks of your left-over baked ham. Planned-over #3 Don’t forget those ham sandwiches on a Food Nanny Baguette! Pre-cooked hams are labeled “Fully Cooked” or “Ready to Eat”. For a whole ham allow 15 – 18 minutes per lb. For a half ham allow 18 – 24 minutes per pound. Place ham on a rack in shallow pan, uncovered. The ham will be ready when the internal temperature reaches 140°. Planned-Over #1 Food Nanny Cheesy Scalloped Potato with Corn, and Ham Casserole Start with your left-over baked ham. Planned-Over #2 Food Nanny Mexican Black Bean Soup Skip Step 1, and substitute bite-sized chunks of your left-over baked ham. Planned-over #3 Don’t forget those ham sandwiches on a Food Nanny Baguette!

Vegetable Planned-Overs

When you are cooking rice, potatoes or pasta in the beginning of the week always cook extra to go with your vegetables or any meat. And don’t forget you can freeze already mashed potatoes, cooked rice and cooked pasta!! Roast, steam, boil, or grill vegetables of choice. Make plenty so you can eat them all week long or at least enough for 3 to 4 meals. Some of my favorite veggies for roasting: cauliflower, broccoli, sweet potatoes, yams, potatoes, zucchini, squash, (all kinds) red, yellow and green peppers, mushrooms, corn, onions, Brussel sprouts, carrots, Kale, cabbage. To Roast vegetables Pre heat the oven to 425 degrees. Arrange a rack in the middle of the oven. You can chop veggies, cut in half or thirds. Arrange the prepared vegetables on a baking sheet. Drizzle with Extra Virgin Olive Oil. Use your hands or a spoon to toss the vegetables and make sure they are covered with a thin layer of oil. Sprinkle with fleur de sel and fresh ground black pepper. Roast about 20 minutes, stir and roast another 15 to 20 min., depending on which veggies you are roasting.

Food Nanny Favorite Cheeses for a Cheese Board 2018

Food Nanny Favorite Cheeses for a Cheese Board 2018
Parmesan Reggiano – Italy Taleggio-Italy Manchego- Spain Gouda -Holland Chevre- Goat Cheese- France Honey Goat Cheese- Trader Joes Comte- France Camembert Bri – France Boursin- France Guyere- Switzerland Emmentaler- Switzerand St. Agure – Blue Cheese -France Blue Cheese - Gold Creek Farms- Woodland Smoked White Cheddar – Gold Creek Farms- Woodland Parmesan and Romano- Gold Creek Farms- Woodland Serve Honey with Parmesan Reggiano Serve Jam or Chutney with the others. I love our Cranberry Jalapeno Freezer Jam in Book 2 . I also love Blackberry Buzz Jalapeno Preserves. I like to serve Red Grapes, Pears, or Honeycrisp Apples with the Cheese Favorite go to Crackers: Wheat Thins Triscuit Thin Crisps Raisin Rosemary Crisps -Trader Joe's Pistachio Pomegranate Crisps – Trader Joe's Fig and Olive Crisps -Trader Joe's

Upholstery In the Kitchen

Upholstery In the Kitchen

Upholstery in Kitchen

We love upholstery in the kitchen!! The kitchen is where we spend most of our time in a day! A great way to make a kitchen cozier and inviting is to have an upholstered furniture piece. Even if you have a small space, putting a little chair or a small bench.....whatever fits your space and style! You will be surprised how often you and others will use it. I promise it will become one of your favorite spots in your house!! XO

How to reheat Pizza

How to reheat Pizza

Pizza Reheat

This is our all time favorite tip for leftover pizza. When you reheat left over pizza it can become soggy and just no good! But with this trick your leftover pizza tastes as fresh and crispy as the day you got it!! You have to be patient for this to work. Place your slice of pizza in a small fry pan on low heat, put a lid on top of pan. Watch your pizza CLOSELY as the bottom can burn easily. Cook until your cheese is melted and bottom is to perfection. Enjoy!! XO

The Food Nanny Daughters

The Food Nanny Daughters

Portrait of the four FOOD NANNY sisters showing sister love while standing in the kitchen. Liz, Emaly, Katey, Aimee We get asked the same questions a lot from people. So we thought we should answer some of them today!!!

"Who is doing your blog?" "What are you girls doing?" "What are you trying to accomplish?"

Who is doing our blog? WE ARE!!! Our Mom, The Food Nanny, and her four daughters.......Katie, Emaly, Aimee, and Lizi. All 5 of us post, make the food, and contribute to the blog.

What are you girls doing? started out just trying to help our Mom, who for the past 10 years has been writing 2 books, flying all over the country speaking and selling her books, and filming her show on BYUTV, gain more of a presence on Social Media! Our mom has never been much of a figure on social media and we wanted her to spread her passion and love of dinnertime and to reach more people. The best way to do that is through social media! We had lots of suggestions for her;) and finally she said "HELP ME!" And to be honest, every one of us is as passionate about our Mom's plan as the next, so we thought we would give it a try! All four of us girls live " The Food Nanny Plan" EVERYDAY. We want to show how modern moms, like ourselves, can consistently put dinner on the table with ease using MEAL PLANNING and THEME NIGHTS that our mom has been doing for 40 years. The plan isn't "out of date" for today's modern families and moms. It is still THE best way we know how to get dinner on the table. Which we believe is the most important part of the day!

What are you trying to accomplish? We want to show the world how to have a better quality of life!! We want to get people back in the kitchen, cooking meals, talking over dinnertime together, teaching kids how to communicate with each other, eating balanced meals and enjoying the true life!!!! This is how we bond..... sharing meals together. They don't have to be fancy. Dinner doesn't have to be the most dreaded part of the day! It can be easy, simplified, and become something everyone looks forward too!

We are trying to get rid of all the excuses why people don't cook. Sooooo many of our friends don't want to cook because they don't want to eat the food themselves! Everyone is on diets. No bread, no sugar, no food;). We believe in portion control! You can eat!!!! Every one of us has had issues with weight at some point throughout our lives and once we actually LISTENED to our MOM and followed her rules she has laid out in her books, we GOT that we can cook, eat, and enjoy all the varieties of food if we do it in the right way! We may not be rockstars, but we feel healthy and eat healthy balanced meals that we can eat and serve to those we love. We don't have to fix something separate for ourselves. This is a LIFESTYLE and not just a plan. We want to show everyone how we do it! It's hard to always do that through pictures, but we are committed to working harder to express it through our pictures and posts! If we inspire a few more people to dinnertime, we consider it a success!!


Liz, Katie, Emaly, Aimee and Lizi



Simplify your week and try our meal plan. If you click on the 'Meal Plans' link, our template is waiting for you to create your own! Happy Monday! Nanny Plan Feb 21

Mel's Kitchen Cafe Mini Cream Puffs

Mel's Kitchen Cafe Mini Cream Puffs

There are so many amazing food bloggers out there.....we love trying their stuff too!
Food Nanny Food Photography

Food Nanny Food Photography

Food Nanny Food Photography

Clearly we are foodies over here at the Food Nanny! We love trying new things as much as the next person! So every now and then we like to give a shout out to some of the things we've been trying that we can't get enough of! We have had so much fun making (and eating) these amazing mini cream puffs we got off Mel's Kitchen!!! Sometimes we add chocolate frosting and make them more like eclairs when we feel like it and sometimes we leave them just as they are!! At first they are a little intimidating to make, but they really are easy and SO BEAUTIFUL!!! Thanks Mel's Kitchen for all your yummy ideas too!!!!! XOXO

Food Nanny Food Photography

Mel's Kitchen Mini Cream Puffs

  • Cream Puff Shells:
  • 1 cup water
  • 1/2 cup 8 tablespoons, 1 stick butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • Vanilla Cream Filling:
  • 2 cups milk
  • 1/4 cup powdered sugar
  • 2 large egg yolks
  • 1 large egg
  • 1/4 cup cornstarch
  • 1/3 cup powdered sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Sweetened Whipped Cream:
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract
  • Powdered sugar for sprinkling
  1. Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F. Lightly grease a 24-cup mini muffin tin (or a 48-cup tin if you have one; otherwise you'll bake two batches of cream puffs).
  2. In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.
  3. Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.
  4. Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full). I use a 1/2 tablespoon measuring spoon and do it the old-fashioned way (using my finger to scoop it out into the muffin tin). I tried a pastry bag but it was messy and hard to approximate how much I needed for each little tin.
  5. Once the mini muffin cups are filled, wet your fingers and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).
  6. Bake for about 20 minutes until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells still, they will probably collapse).
  7. Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff and pull it out of the tin and onto a cooling rack. Piercing a little hole in the cream puff will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream.
  8. Repeat the filling and baking process with the remaining dough.
  9. For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.
  10. Remove from the heat and stir in the butter and vanilla.
  11. Pour the mixture through a fine mesh strainer (this part is optional but can help remove any lumps) into a clean bowl. Press plastic wrap directly on the top and refrigerate until cold. The vanilla cream filling can be made up to a week in advance.
  12. For the sweetened whipped cream, whip the heavy cream with the powdered sugar and vanilla to stiff peaks (I like to use my Blendtec for whipping cream; super simple and takes just a minute or two).
  13. Split each cooled cream puff shell in half right at the seam where the puffy top meets the smooth bottom. Spoon vanilla cream into the bottom of each shell and top with a dollop of sweetened whipped cream and place the top back on. Lightly dust all the cream puffs with powdered sugar.
  14. The cream puffs can be fully assembled up to a day in advance (they actually taste better if assembled ahead of time). I store them uncovered in the refrigerator up to a day before serving.



Food Nanny Food Photography
Food Nanny Food Photography

We can almost taste Spring in the air!!!! The sunshine feels sooooo good!!! We have been enjoying the Lavender Soda at the local coffee shop in town so much... we decided to go get our own Syrup! This weekend for those you love create a Italian soda bar!!! We featured lavender and peach. SOOOOOOO YUMMY!!! Hope you have a wonderful week!!!


  • 3-4 Tablespoons flavored syrup
  • 8 oz. sparkling water
  • Ice
  • 1/4 cup Half and Half
  1. Mix all together in a glass.
  2. Enjoy!!!!