Category Archives: recipe

Easter Treats Round Up

easter treats

Easter is just around the corner. I always let it slip up on me. We spend so much time preparing for Christmas… but for some reason, I always let Easter slip past me! I’m going to try to be more intentional this year.

BUT before I get to the intentional part…how about a fun Treats round up!

Disclaimer: There is nothing educational or healthy about this post.

Marshmallow Easter Pops

Easter Marshmallow Bark

Easter Carrots using Cheet- Ohs

Peep Smores

Eggs and Bacon Bunny

Easter Bunny Pretzels

Rice Krispy Treat Eggs

Bunny Bait Snack Mix

Fruit and Nut Bunny

Peep Fruit Kabobs

What are YOUR favorite Easter treats? Comment below and let me know!

 

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Gluten Free Chocolate Chip Banana Muffins

muffins

**this post contains affiliate links. If you choose to buy through the link , you are helping our family in a small way. thank you!**

I have recently been using Glutino Gluten Free Pantry All-Purpose Flour. I really like the texture and taste of things we’ve made with this flour more than any other of the GF flours I’ve tried.

With that said, here is the recipe to these yummy muffins (the recipe is adapted from the Better Homes and Gardens New Cook Book 15th Edition )

1 3/4 cups GF all purpose flour

1/3 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

1/4 cup cooking oil

2 mashed ripe bananas

3/4 cup chocolate chips

Preheat oven to 400

Grease muffin tin.

In medium bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and banana. Add egg mixture all at once to flour mixture. Stir until just moistened. Stir in chocolate chips.

Spoon batter into prepared muffin tin, filling each cup about 2/ 3 full.

Bake at 400 for 18- 20 minutes.

Makes about 12 standard size or 24 mini muffins.

Let me know if you use this recipe! I hope you enjoy them as much as our family does!!

 

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Dark Chocolate Gluten Free Brownies

brownie

In lieu of Meal Plan Monday, I’m sharing another recipe.

I would meal plan, but I feel like I’ve lost a week of my life after being sick all last week. I’m trying to pick up the pieces and meal planning hasn’t happened yet.

As I mentioned before, I am just beginning this gluten free journey. It’s honestly not my favorite thing, but I am pressing on.

I tried brownies from a gluten free mix and they were gross… and made our stomachs upset… so I tried my hand and making them from scratch. I made these (egg free) for a friend who just had a baby and she said they were “the bomb”! I’ll take that as a win!

Here’s the recipe:

1 1/4 cups all purpose gluten free flour

2 teaspoons baking powder

1 teaspoon salt

2/3 cup cocoa powder (I used Hershey’s Special Dark Chocolate)

1 cup Brown Sugar

1 Cup White Sugar

3 eggs (or you can use flax seed as an egg substitute)

1 cup melted butter

1 teaspoon vanilla

**you might want to add 1 teaspoon of xanthum gum… I have not tried this yet**

Preheat oven to 350. Spray a 9×13 pan with your cooking spray of choice. Mix all the ingredients together until nice and gooey. Spread into the prepared pan, place in oven and bake for 22-25 minutes.

I’d love to hear if you try this recipe! Comment below and let me know!

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Fluffy Gluten Free Pancakes

pancakes

**this post contains affiliate links. if you choose to buy through the link, you are helping our family in a small way. thank you**

I recently dropped gluten from my diet. I have Hashimoto’s Disease (a thyroid disease) and have read over and over that a gluten free diet is supposed to help make life easier. I have been gluten free for about four months and really haven’t felt much different. However, when I DO eat gluten (which has only been a couple of times), I can totally feel the difference. So, for now, I am sticking with this whole gluten free business.

At first, I thought it would be no big deal… just substitute gluten free flour for regular flour and go on my merry way. NOPE! I’ve had to learn how to adjust and doctor my recipes to account for the gluten free aspect.

Almost every Sunday, we have pancakes for breakfast. I still make regular ones for the family, but I finally figured out a recipe so that I could enjoy our weekly tradition as well.

Without further ado, here is the recipe:

**makes about 20 standard size pancakes**

3/4 cup milk + 2 Tbs white vinegar (mix and let stand for about 5 minutes)

Mix :

1 Cup Flour (I use the King Arthur Flour Multipurpose Flour )

2Tbs Brown Sugar

2 tsp baking powder

1/2 tsp salt

1 egg*

2 Tbs butter (melted)

1 tsp vanilla

**add in the milk/ vinegar mixture**

Mix all ingredients together and cook as you would any pancake recipe

pancakes 2

*you can substitute flax seed (1 Tbs + 3 Tbs water.. mix together and let sit for a few minutes) for the egg if you need egg free pancakes. I’ve done this as well and they are quite yummy.

I like to add things to my pancakes every now and then like pecans or blueberries.

Was this recipe helpful to you? Comment below and let me know!

 

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DIY Easy Bake Oven Recipes

IMAG4602*post contains affiliate links**

Big Sis got an Easy Bake Ultimate Oven a couple of years ago for her birthday. I ALWAYS wanted one of these suckers growing up. Now I get to live through my child! I have to admit, though, that I find the refill kits to be rather pricey and if I’m totally honest, gross.

I looked around and came up with a couple of simple, INEXPENSIVE, alternatives to the prepackaged refill kits.

First up:

IMAG4596

Easy Cake Mix: You’ll need a boxed cake mix… any flavor and zip lock bags. Divide the cake mix into individual servings by placing 3TBS in each bag. This will make TONS of little servings. I just labeled the cake mix box “Easy Bake” and put all little baggies back in. To actually make the cakes, mix the 3TBS serving with about 1.5 TBS of milk or water. Then stick it in the Easy Bake oven for about 12 minutes!

Next Up:

IMAG4598

Cookie Dough!!

In a bowl, combine:

1 cup (2 sticks) butter or margarine

¾ cup white sugar

¾ cup brown sugar

1 teaspoon vanilla

Beat together thoroughly. Then add:

1 egg

And beat into dough. Add:

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Mix until combined.

**If you want to add something like cocoa powder, raising, m n ms, etc… feel free!!**

On wax paper on a cookie sheet, scoop out cookie dough balls (about 2 TBS per scoop). Stick the cookie sheet in the freezer and let the cookie dough get nice and hard. When they are frozen, you can transfer the cookie dough balls into a freezer ziplock and pull out individual servings when needed.

To bake in the Easy Bake Oven, pull out the dough and let it thaw while the oven is warming up. Spray the little pan with PAM, etc. and then press the cookie dough into the pan. Place in the oven for about 12-14 minutes.

UntitledThis is after we made two of the cookies and split them up into four servings. The kids kept talking about how good they were!

Do you have an Easy Bake Oven at your house? What do your kids like to make?

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Meal Plan Monday- 4/29- 5/3

meals

It shouldn’t shock you that there will be some repeats on this week’s menu. We didn’t get to some of them last week. My awesome husband came home early one  night last week and made a big breakfast for dinner (my favorite)!

Monday: Spaghetti with My husband’s top secret homemade sauce

Tuesday: Chicken Ranch Stuffed Pita Pockets

Wednesday: Bacon Cheeseburger Meatloaf (see below for recipe)

Thursday: Lentil Soup

Friday: Leftovers

Bacon Cheeseburger Meatloaf

1 pound of bacon

1 to 1. 5 pounds ground chuck

1/2 sleeve crushed ritz crackers

1 egg

1 cup shredded cheddar cheese

1/2 cup ketchup

1/4 cup hot sauce

2 Tbs dijon mustard

1/2 cup mayo

Mix the ketchup, hot sauce and mustard together and set aside

Crumble the bacon

Mix the ground chuck, half the bacon, egg, crackers, cheese, mayo and half of the ketchup mix. Form into a loaf and place in meatloaf pan. Mix the remainder of the bacon into the remainder of the ketchup mix. Spread on top of the meatloaf.

Bake at 350 for about an hour

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Meal Plan Monday 4/22- 4/26

meals

Monday: Crock Pot Chicken and Dumpling (see below for recipe)

Tuesday: Taco Pockets (Taco meat mixed with cream cheese, wrapped in crescent rolls)

Wednesday: Ranch Chicken Pita Pockets

Thursday: Chicken Alfredo Stuffed Pasta Shells

Friday: Leftovers

Easy Crock Pot Chicken and Dumplings:

3-4 chicken breasts

1 can cream of  chicken soup

1 can chicken broth

1 onion, sliced

2-3 tsp garlic powder

1 can refrigerator buscuits

Put chicken, soup, broth, onion and garlic in crock pot and cook on high for 5-6 hours

Remove the chicken, shred it and return it to the pot. Cut up the biscuits (into fourths) and drop them individually into the pot, making sure they are covered with liquid. Cook for 1 more hour.

What’s on your menu this week?

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Easy Fourth of July Activities

Our fourth of July was pretty low key. We stuck around the house for most of the day. I was basically out of commission with what I thik was a kidney stone.

Once I did start feeling better, we did an easy craft and put together a red, white and blue treat to enjoy while watching fireworks from the front yard.

First we did our craft… fireworks painting. We dropped little blobs of finger paint around the paper… then the kids took straws and blew the paint around so it spread out… like fireworks.

When the blowing through a straw got old, I gave them star shaped cookie cutters to use as stamps. As Big Brother found out, you’re going to want to be gentle with the cookie cutters… if you stamp to hard or twist them on the paper, it will rip!

For our patriotic treat, we made fruit parfaits using blueberries, strawberries and whip cream… yum!

We were able to see LOTS of fireworks from our front porch. The kids were excited to do sparklers and run around WELL past their bedtime!

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Bread and Butter Pickles

I’ve mentioned before that I am a city girl by birth. I grew up just outside downtown Atlanta. But… I really do believe that I am a country girl at heart. I have been trying to embrace my inner country girl with the gardening we’ve been doing. This week, we picked our first couple of cucumbers and tried our hand at making bread and butter pickles!

The cucumbers before (if you are going to pickle them, you don’t want them fully ripe… they should still have some warts):

The pickles after:

I used THIS RECIPE to make the bread and butter pickles. We did not go through the actual process of canning.. we figure that these will get eaten quickly enough. But… there are about eight or nine cukes in the garden that will be ready to pickle soon enough… so I guess we better learn how to can!

 

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Cheerio Treats- A Recipe

I’ve been away from the blog for a couple of weeks. Holidays and travel and stomach viruses and being nine months pregnant have all contributed to this! Holidays, travel, the stomach bug (hopefully) are all behind us… but here I sit… nine months pregnant still!

I thought I’d ease back into blogging with a quick and easy recipe post. These cheerio treats are just like rice krispy treats, but with cheerios.

Melt 1/2 stick of butter with about 3/4 bag of mini marshmallows. When the mix is melted, stir in the cheerios ( I didn’t measure the cheerios… but poured in a good bit). Remove the mixture from heat (you can throw in some m’n’ms at this point if you’d like). Press into a greased 8 x 8 inch pan and let cool.

I used multi- grain cheerios.. but I’m sure they’d be good with honey- nut, plain or even fruity ones!

These were a hit with the natives!

Sorry for the grainy photos… I have a bad habit of leaving my camera’s memory card in my husband’s laptop.. so it goes to work with him often. The camera on my phone often has to suffice for quick pics at home!

So.. there you go… a quick, easy… not so bad for you sweet treat!

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