wifeyskitchen

Living a Pinterest Life

Pumpkin French Toast Bake — December 14, 2014

Pumpkin French Toast Bake

I made this for my family for the morning of Thanksgiving. I cut up all the bread and mixed the liquids before we went to my grandpa’s and then I was able to just dump it all in the night before. It was very easy for travel and quick for a large group. Happy Eating!

Pumpkin French Toast Bake

french

Pumpkin French Toast Bake

Recipe thanks to The Minimalist Baker

Ingredients:

5 1/2 – 7 1/2 cups 1-inch bread cubes (depending on type of bread)*
7 large eggs
2 cups milk (any kind)*
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
3-4 tablespoons brown sugar for topping
nuts, like pecan or walnuts (optional)

Directions:

Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

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Peanut Butter Pancakes —

Peanut Butter Pancakes

These were very easy to make and delicious too! We had breakfast for dinner and this recipe was a good choice. Happy Eating!

Peanut Butter Pancakes

pancakes

Peanut Butter Pancakes

Recipe thanks to Your Home Based Mom

Ingredients:

1 C flour
2 tsp baking powder
1/2 tsp salt
1/2 C creamy peanut butter
2 1/2 Tbsp sugar
2 Tbsp vegetable oil
1 egg
1 C milk

Directions:

In a large bowl combine flour, baking powder and salt.
In another bowl mix together peanut butter, sugar and oil until smooth
Add in egg and milk.
Pour milk mixture into flour mixture and stir until blended. Do not overmix.
Grease griddle and heat.
Pour batter onto griddle and cook until bubbles appear on the surface and then flip. Cook on second side for a few more minutes.

— December 9, 2014

This had all delicious ingredients including sausage, bacon, cheese and green chiles. Cut up the casserole and put into containers at the beginning of the week and have breakfast ready. Happy Eating!

Texas Style Breakfast Casserole

breakfast

Texas Style Breakfast Casserole

Recipe thanks to Johnsonville

Ingredients:

1 package (30 ounces) frozen Ore-Ida Country Style Hash Browns, thawed
1 package (12 ounces) Johnsonville Original breakfast sausage links10 slices bacon
2 cups (8 ounces) Sargento shredded 4-Cheese Mexican blend cheese
9 eggs
2 cups milk
1 can (4 ounces) green chiles, diced
1/2 cup sun dried tomatoes, chopped
1/4 tsp. salt
1/4 teaspoon pepper
1/4 cup fresh cilantro, chopped

Directions:

Press hash browns onto the bottom and up the sides of a greased 13-inch x 9-inch baking dish.
Cook sausage according to package directions; cut into ½-inch pieces.
Cook bacon until crisp; drain on paper towels and crumble.
Place sausage and bacon in the hash brown crust.
In a large bowl, combine the eggs, milk, cheese, chiles, tomatoes, salt and pepper; pour into crust.
Sprinkle with cilantro.
Bake at 350°F for 45 to 50 minutes or until set.
Pinterest Project Week 8 — November 7, 2014

Pinterest Project Week 8

Elmo Cupcakes

I made these cupcakes for my students. It was kind of random to do elmos, but they were just so cute I had to make them. The kids were pretty impressed 🙂

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Found on my Mrs. Robinson’s Classroom board.

Idea thanks to Pinterest.

Elmo Cupcakes

Honey Roasted Potatoes

These were simple to make, but very tasty. I love roasted potatoes they just take awhile to roast. Make sure you don’t make these on a night where you need to eat quick. They are perfect to make, however, on a night where you have a lot to get done around the house. You can put them in the oven and walk away.

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Found on my Sides board

Idea thanks to Pia Recipes

Ingredients:

1 pound red potatoes, quartered

2 tablespoons diced onion

2 tablespoons butter, melted

1 tablespoon honey

1 teaspoon dry mustard

1 pinch salt

1 pinch ground black pepper

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.

Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Honey Roasted Potatoes

 

Pineapple Whip

I have always had a sweet tooth

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Serves: 4-6

Ingredients:

1 fresh pineapple, peeled, cored and chopped

1 cup almond milk, or non-dairy milk of choice

1 tablespoon honey (optional, for authentic sweetness)

Directions:

To get started, you’ll want to freeze the pineapple chunks. You could also purchase frozen pineapple, if you prefer.

This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the frozen pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.

Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.

For an authentic Dole Whip presentation, transfer the frozen dessert to a large plastic bag, and cut off the tip to create a piping bag. Pipe the pineapple whip into 4-6 dishes, and serve immediately!

Any leftovers can be frozen in an ice cube tray, and used in smoothies later.

Pineapple Whip

 

Oven Baked Meatball Sandwiches

I made these for dinner one night to eat while we watched Monday night football. I usually make my own meatballs in recipes like this, but I wanted to make it super quick and easy.

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Found on my Football Food/Appetizers board.

Idea thanks to Home Cooking Memories

Ingredients:

Sandwich rolls (cut with one side intact)

Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)

Pasta Sauce (homemade or jarred)

Shredded Mozzarella Cheese

Directions:

Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.

Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.

Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.

Bake until cheese is melted, hot, and bubbly.

Oven Baked Meatball Sandwiches

 

Caramel Apple Bar

I brought this apple bar to a staff bonfire event. I love caramel apples, but they are so hard to eat when it’s whole. I love that these apples are sliced for easier eating. I didn’t have access to an outlet so I couldn’t make warm caramel. Next time I do this I will make homemade caramel dip in the crock pot.

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Found on my Football Food/Appetizers board.

Idea thanks to For the Love of Paper

Caramel Apple Bar

 

Pumpkin Krispies Treats

I made these for my students before Halloween. They looked pretty messy, but that’s the great thing about 2nd graders, they think everything I do is great!

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Found on my Fall/Halloween/Thanksgiving board.

Idea thanks to I Dig Pinterest

Ingredients:

3 Tbsp. butter

1/2 tsp. vanilla extract

red & yellow food coloring or orange gel coloring

5-1/2 cups mini marshmallows

6 cups crispy rice cereal

mini tootsie rolls

candy for decorations, M&M’s, candy corn, etc.

Directions:

In a large saucepan, melt and slightly brown butter on medium heat. Add vanilla extract and marshmallows. Stir until marshmallows are completely melted. Add food coloring until desired orange color is reached. Add cereal and stir until completely combined. Turn off heat and let sit for a few minutes, until cool enough to handle.

When mixture has cooled enough, spray your hands with cooking spray and mold cereal mix into circles. (I made nine medium sized pumpkins). Unwrap a tootsie roll and press into each pumpkin top. Add candy for the eyes and noses (we used a little frosting to adhere). Eat and enjoy!

Pumpkin Krispies Treats

 

Apple-Cinnamon French Toast

I’m not a huge fan of sweet breakfast. I would rather have a breakfast burrito or breakfast tacos. French toast always looks good, but I just don’t like to eat it in the morning. Breakfast for dinner makes it possible for me to try all the yummy french toast recipes I have pinned.

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Ingredients:

PAM Butter No-Stick Cooking Spray

3 medium apples, peeled, cored and cut into 1/8-inch-thick slices

3 tablespoons maple-flavored pancake syrup

1/2 cup Egg Beaters Original

1/4 cup fat free milk

6 slices cinnamon swirl bread

Confectioners’ sugar, optional

Directions:

Spray medium saucepan with cooking spray; heat over medium heat. Add apples; cook 5 minutes or until crisp-tender, stirring frequently. Stir in syrup; cook 1 minute more or until hot, stirring occasionally. Remove from heat; cover to keep warm.

Whisk together Egg Beaters and milk in shallow bowl or pie plate.

Spray large nonstick skillet with cooking spray; heat over medium heat. Dip 2 or 3 bread slices in Egg Beaters mixture, turning to coat both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Egg Beaters mixture and bread. Top each serving evenly with apples. Sprinkle with sugar, if desired.

Apple-Cinnamon French Toast

 

Pinterest Projects Week 7 — November 2, 2014

Pinterest Projects Week 7

Notched Flower Card

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This was a very easy card to make. I cut out different sizes of circles and then cut little notches in them. I’m excited to have it ready for the next birthday card I need.

Found on my Scrapbooking board.

Idea thanks to Poppy Paperie

Notched Flower Card

 

Hanging File Folder Paper Storage

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I originally wanted to use this idea for my classroom, but decided it would be used more in my scrapbook room. I have been using accordion files for years to store my scraps and it was time to get a new system. I love that I can access my scraps easily with this new container.

Found on my Mrs. Robinson’s Classroom Board.

Idea thanks to Teach with Me

Hanging File Folder Paper Storage

 

Pantry Basket Tags

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The pantry is a hard thing to manage. I constantly have different things coming in and out of it. We don’t have a huge food closet so I had to come up with a better way to organize it all. I love that these baskets keep everything in one place. Whenever I need something out of the baskets I pull them out and am able to easily see everything we have.

Found on my Organized/Clean board.

Idea thanks to O is for Organize

Pantry Basket Tags

 

DIY Halloween Picture Frame

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I love decorating for holidays. The problem is, decor gets pretty pricey. I am slowly making DIY projects to make it a bit cheaper. I got this black frame at Hobby Lobby for half off. I was going to paint the frame purple, but decided I liked the classy look of the black frame instead.

Found on my Fall/Halloween/Thanksgiving board.

Idea thanks to Two Yellow Birds Decor

DIY Halloween Picture Frame

 

Herbed Chicken Parmesan

My mom was out of town a couple weeks ago and so I invited my dad over for dinner. We watched the Royals and enjoyed this delicious meal. It was so good over angel hair pasta.

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Found on my Yummy board.

Idea thanks to My Recipes

Ingredients:

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided

1/4 cup dry breadcrumbs

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon salt, divided

1 large egg white, lightly beaten

1 pound chicken breast tenders

1 tablespoon butter

1 1/2 cups bottled fat-free tomato-basil pasta sauce

2 teaspoons balsamic vinegar

1/4 teaspoon black pepper

1/3 cup (1 1/2 ounces) shredded provolone cheese

Directions:

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Herbed Chicken Parmesan

 

Firecrackers

I made this snack to take with us to the Nebraska/Northwestern game. It was very easy and delicious. I only put 2 tsp of red pepper flakes in the recipe and it was plenty. I also used a combination of white cheddar chez itz, regular chez itz, and mini club crackers.

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Found on my Football Food/Appetizers board.

Idea thanks to Plain Chicken

Ingredients:

1/2 cup canola oil

1 (1-oz) package Ranch dressing mix

3-5 tsp red pepper flakes

1 (13.7oz) box Cheez-Its
Directions:

Preheat oven to 250.

In a large bowl, mix together all ingredients.  Spread crackers on large rimmed baking sheet.  Bake for 15-20 minutes, stirring halfway through.  Cool and store in resealable bag.

Firecrackers

 

Nutter Butter Balls

I also made these for tailgating at the Northwestern game. However, they didn’t quite turn out like the picture. The Nutter Butter/cream cheese mixture kept falling apart when I dipped it in the melted chocolate so I just mixed the melted chocolate in with the mixture and made them into balls. They didn’t exactly look pretty, but they tasted amazing.

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Found on my Feeding my Sweet Tooth board.

Idea thanks to A Sparkle of Genius

Ingredients:

1 package Nutter Butter Cookies

8 ounces Cream Cheese, Room Temperature

1 package Wilton Chocolate melts

Directions:

First you need some Nutter Butter cookies

Then you crush the Nutter Butter cookies and mix with the softened cream cheese:

Then you roll them into balls on wax paper:

Then you cover with melted chocolate, put in the fridge, and VOILA! An incredibly easy but very yummy treat!

Nutter Butter Balls

 

BLT Wraps

This was the last thing that I made for the football game in Chicago. The sundried tomatoes in the mayo was my favorite part.

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Found on my Football Food/Appetizers board

Idea thanks to Best Tailgating Recipes

Ingredients:
1 cup mayonnaise
1/2 cup dried tomatoes in oil, drained and chopped
8 (10-inch) flour tortillas
1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional)
16 bacon slices, cooked and crumbled
1 teaspoon salt
1 teaspoon pepper

Directions:

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.

Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.

Roll up tortillas; cut in half diagonally, and secure with wooden pick.

BLT Wraps

 

Country Breakfast Casserole

By the looks of the picture I thought this casserole was going to have hash browns in it. The bread was delicious in it though. I made this at the beginning of the week and ate it all week. So yummy to heat up when I got to school.

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Found on my Breakfast board.

Idea thanks to All Recipes

Ingredients:

1 (16 ounce) package breakfast sausage

1 chopped green onion

2 cups shredded Cheddar cheese

6 eggs, lightly beaten

1 cup water

1/2 cup milk

1 (2.64 ounce) package country gravy mix

6 slices bread, cut into 1 inch cubes

2 tablespoons melted butter (optional)

paprika to taste (optional)

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease an 11×8 inch baking dish.

Brown sausage in a large skillet; drain fat.

Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.

Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

Country Breakfast Casserole

Pinterest Projects Week 6 — October 24, 2014

Pinterest Projects Week 6

New Years Eve Scrapbook Page

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Slowly, but surely I am getting my 2013 scrapbook made. It takes me about 30-40 minutes to do each page because I am pretty OCD about them, but I get to spend every minute reminiscing about the fun times in the pictures. This page is from a trip with Scotty’s family to Costa Rica.

Found on my Scrapbooking board.

Page idea thanks to Stampbooker

New Years Eve Scrapbook Page

 

Date Night With the Hubby

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Now that we are back home, we don’t get a lot of times where we are alone. We fill up a lot of our weekends with family and friends. It’s not very often that we have a date night. I saw this 50 fun and cheap dates pin from Six Sisters’ Stuff and declared a night in with my hubby and no one else. We made homemade pizza, a fun drink, and watched a movie.

Herbed Tomato Bacon Pizza

DSC_3649

Recipe thanks to Bless This Mess Please

Yield: 2 large pizzas

Ingredients:

For the Pizza

2 cups pizza sauce

3 cups shredded mozzarella

6-8 slices bacon, cooked crisp and crumpled

1 pint cherry tomatoes, halved

1/4 cup chopped fresh herbs (a mix of basil, parsley, and oregano is delicious)

Directions:

We used Pillsbury pizza crust and just added all the toppings. It was very easy.

 Casino Crush

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I saw this Pin and thought it looked tasty. Then when we went to make the drink we realized there was no recipe. We basically just guessed and dumped liquids in until we felt it would be good. We lucked out and came out with a yummy drink.

Found on my It’s 5 o’clock Somewhere board.

Date Night With the Hubby

 

Painted Mini Pumpkins

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I am terrible at carving pumpkins. I always end up cutting too much or taking off the wrong piece. It’s more of a tradition type thing that I don’t want to get rid of, but frustrates me every time. On the other hand, I have always enjoyed painting pumpkins. I loved the simple and classic look of these pumpkins. They go great in out apartment, sitting on a shelf.

Found on my Fall/Halloween/Thanksgiving board.

Idea thanks to Place of my Taste

Painted Mini Pumpkins

 

DIY Hat Organizer

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Before I found this idea I was constantly picking up my hats off of the floor. My hats were on my necklace hooks and it was just too crowded. I love that the hooks on this hanger secure the hats from falling off. I already had the hanger and I just bought cheap plastic shower curtain hooks from Target.

Found on my Organized/Clean board.

Idea thanks to Simply Frugal

DIY Hat Organizer

DIY Workout Tank

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Every girl who has been in a sorority can understand that you collect a lot of t-shirts. These girls can also understand that it’s hard to get rid of the t-shirts. These aren’t just t-shirts. They are memories of great socials/parties. I have a lot of t-shirts that are getting holes in them from too much wear and tear. I haven’t thrown them away just in case I find a good use for them. This DIY workout tank was perfect for my t-shirts with armpit holes.

Found on my DIY Sewing board.

Idea thanks to Dollars, Sense and More

DIY Workout Tank

 

Crescent Roll Breakfast Ring

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I’ve said it before and I’ll say it again, I don’t like having to figure out breakfast in the morning. I’m always, without fail, running late in the morning. If I get ready fast enough I end up finding something else to get done. Since I made this on a Sunday I had leftovers to eat throughout the week. It was one less thing to worry about.

Found on my Breakfast board.

Crescent Roll Breakfast Ring

Recipe thanks to Pillsbury

Ingredients:

4 slices bacon, cut in half crosswise

1/3 cup plus 1 tablespoon milk

4 eggs, slightly beaten

Salt and pepper, if desired

1/4 cup chopped red bell pepper

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1 cup shredded Mexican cheese blend (4 oz)

Chopped fresh cilantro, if desired

1 cup Old El Paso™ Thick ‘n Chunky salsa, if desired

Directions:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

 

Chicken Quesadillas

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By the look of these, I’m sure you can tell they didn’t turn out like they were supposed to. I tried to roll them up and make them bite size, but ended up just making them regular quesadillas. I made them on a Sunday to eat while watching the Steelers. I’m glad I didn’t make them for a party since they didn’t turn out as bite size. I wouldn’t suggest making these as appetizers, but they were delicious for lunch.

Found on my Football Food/Appetizers board.

Chicken Quesadillas

Recipe thanks to ivillage

Ingredients:

4 (10 to 12) flour tortillas

2 cups shredded Monterey Jack Cheese

1 cup prepared chipotle salsa

2 cups chopped rotisserie chicken meat, still warm from the store or reheated in the microwave

Directions:

Heat a large skillet over medium heat. Add a flour tortilla, heat it until it is blistered on one side, then turn it over.

Scatter 1/2 cup of the cheese on top and cook for 1 minute. Remove to a cutting board.

Top the tortilla with 1/4 cup of the salsa, spreading it gently to the edges with the back of a spoon.

Top with 1/2 cup shredded chicken, then roll the tortilla into a log. Let it stand for a minute before cutting into 1/2-inch slices.

Make 3 more quesadillas with the remaining ingredients and arrange the pinwheels on a platter.

Pinterest Projects Week 5 — October 12, 2014

Pinterest Projects Week 5

Spinach, Feta and Sundried Tomatoes Egg Sandwich

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I started this new workout group Monday and I have been loving it. It goes from 5:30 to 6:30 AM and it kicks my butt every time. Since I am lifting a lot more than I normally do, I have been getting so hungry throughout the day. This egg sandwich is full of protein which is perfect to keep me full throughout the morning. Found on my Clean Eating board.

Spinach, Feta and Sundried Tomatoes Egg Sandwich

Recipe thanks to Smells Like Home

Ingredients:

Yields: 2 Sandwiches

2 tsp olive oil

2 cups fresh spinach, stemmed

4 sundried tomatoes, rinsed, drained, and chopped

2 eggs beaten with a dash a water

Pinch of garlic powder

1/4 tsp dried oregano

Freshly ground black pepper

1 oz crumbled feta

2 English muffins (I love Thomas’ Light Multigrain), toasted and buttered (optional)

Directions:

Heat oil in a 10″ or 12″ nonstick skillet over medium heat. Add spinach and cook until wilted; stir in the sundried tomatoes and heat through, about 2 minutes.

Stir the eggs into the spinach and sundried tomatoes and add the garlic powder, oregano, and a little black pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between the English muffins and serve hot.

 

Quick and Easy Taco Soup

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This was so easy and so good. I pretty much just needed to brown the meat, open a bunch of cans  and dump them into the pot. We always serve our chili with Velveeta and Doritos. Found on my Keeping my New Years Resolutions board.

Quick and Easy Taco Soup

Recipe thanks to That Little Spark

Ingredients:

1 can of pinto beans

1 can of black beans

1 can of kidney beans

1 can of corn

1 can of hominy, optional

1 can of beef broth (low sodium)

1 can of rotel

1 packet of taco seasoning

1 packet of ranch seasoning

2 cans of diced tomatoes (stewed, or Italian)

1-2 pounds of ground lean meat, browned

Directions:

Rinse and drain beans, corn, and meat.

Add everything into a large pot and cook on medium-high heat until hot.

You can also use a crockpot on low for the day, or high until heated through.

 

Spiced Caramel Apple Dip

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This recipe was simple and perfect for a party in which I need to make a lot of food. I made my own apple pie spice. I just looked up a recipe on nothing other than Pinterest. Found on my Football Food/Appetizers board.

Spiced Caramel Apple Dip

Recipe thanks to Add a Pinch

Serves: 12

Ingredients:

8-ounce package cream cheese

1 cup brown sugar, packed

½ cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon apple pie spice

pinch of salt

pinch of apple pie spice for topping

Directions:

Cream together cream cheese and sugars.

Make sure sugars are well-combined.

Mix in spices and combine well.

Top with sprinkle of apple pie spice.

Serve with apple slices.

 

Chili Con Queso Dip

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This is another appetizer I made for watching the Huskers get beat by Michigan State. If we have to watch them lose we might as well eat some good food while doing it. When people are on there way over the best thing to do is to have a crockpot appetizer on hand. Found on my Football Food/Appetizer board.

Chili Con Queso Dip

Recipe thanks to Our Best Bites

Makes about 2 2/3 cups

Ingredients:

1/2 finely chopped onion
1 Tbs butter
1 1/3 C chopped, seeded tomatoes (about 2 medium)
1 4-ounce can green chiles
1/2 tsp ground cumin
2 ounces pepperjack cheese, shredded (about 1/2 C)
1 tsp cornstarch
1 8 oz package cream cheese, cubed
Tortilla chips for dipping

Directions:

In a medium saucepan cook onion in butter until tender.  Stir in tomatoes, chile peppers, and cumin.  Heat to boiling, reduce heat.  Simmer, uncoered for 10 minutes, stirring occasionally.

Toss shredded cheese with cornstarch.  Gradually add cheese mixture to saucepan, stirring until cheese is melted.  Gradually add the cream cheese, stirring until cheese is melted adn smooth.  heat through.  Serve with chips.

 

Scotcheroo Balls

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I only made half of this recipe and it made about 24 balls. I started dipping them completely in the chocolate, but realized I wouldn’t have enough chocolate. I started dipping only half of the balls. Peanut butter and chocolate are so yummy together. Found on my Feeding my Sweet Tooth board.

Scotcheroo Balls

Recipe thanks to Southern Curls and Pearls

Servings: Approximately 60

Ingredients:

4 tablespoons margarine or butter
4 1/2 cups miniature marshmallows
1/2 cup + 2 tablespoons peanut butter
6 cups Rice Krispies cereal
Melting chocolate {optional but highly encouraged}
Directions:
Melt butter in a large saucepan over medium heat
Add marshmallows and stir until melted
Remove from heat and add peanut butter, stirring until well mixed
Add Rice Krispies
Let cool for 10 minutes and form into 1-inch balls
Melt the chocolate according to directions and dip balls

Smokey Mesquite BBQ Meatball Sliders

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I made these as the main meal for some friends we had over for the Husker game last week. I didn’t post the picture of my final product because I completely burnt the top buns. I put them under the broiler for 3 minutes and I should have watched them closer. The bottom part was delicious though. We just ate them like open faced sandwiches. Found on my Football Food/Appetizers board.

Smokey Mesquite BBQ Meatball Sliders

Recipe thanks to Joyzz

Ingredients:

1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

⅓ pound bacon, chopped

1 medium onion, chopped

¼ cup Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls

Directions:

Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.

In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed.

Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.

While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.

Add the onions to the skillet and reduce heat to medium, stirring often until tender.

Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.

On top of the meatballs add the cheese slices, bacon bits and grilled onions.

Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.

Top the meatballs with the rolls and serve.

 

Roasted Butternut Squash and Sweet Potato Soup

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This is like the defining Fall soup. I love all the roasted veggies and the flavor of the bacon. I couldn’t find Gorgonzola at the grocery store so I skipped that part. Found on my Fall/Halloween/Thanksgiving board.

Roasted Butternut Squash and Sweet Potato Soup

Recipe thanks to The Little Red House

Ingredients:

1 butternut squash, quartered and cleaned

1 large sweet potato, peeled and  halved

2 garlic cloves

2 small onions, halved

1 granny smith apple, quartered

1 shallot, halved

1 tsp dried sage

pinch of cayenne pepper

5-7 cups chicken broth

olive oil

salt and pepper

Directions:

Heat oven to 425°

Brush veggies with olive oil, and season with salt and pepper.

Roast veggies until fork tender

(around 30 minutes for the smaller, and 45-60 for the larger)

Remove veggies from oven.

Squash will easily remove from peel.

In a few batches, puree veggies in food processor until smooth

(you may need to add a little broth if puree is thick)

Add puree to large pot and stir in chicken broth until you reach a consistency you like

( I used about 6 cups of broth).

Stir in sage and cayenne.

Simmer for at least 30 minutes……or if you’re like me, maybe you like your soup to simmer all afternoon.

Top with crumbled bacon and Gorgonzola cheese.

Jamie Oliver’s Best Ever Green Beans

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I did not think these were the best ever green beans. They were veeeery cheesy! It was just way too much cheese. I think if you halved the cheese it would be way better. Found on my Sides board.

Jamie Oliver’s Best Ever Green Beans

Recipe thanks to Clare Cooks

Serves 4-6

Ingredients:

1 1/4 pounds of green beans
pinch of Kosher salt
3 cloves garlic, sliced
1 1/2 cups Parmesan cheese, finely grated
extra virgin olive oil
1/2 of a lemon

Directions:

Line up the green beans on a chopping board and cut off the stalks.
Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.

 

Garlic Lemon Double Stuffed Chicken

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Holy Cheese Goodness! This was oozing with cheese after baking. I had to bake my chicken for 50 minutes not 30 to make sure there was no pink. Found on my Yummy board.

Garlic Lemon Double Stuffed Chicken

Recipe thanks to All Recipes

Ingredients:

oil, for greasing pan

8 boneless, skinless chicken breast halves

1 (8 ounce) package cream cheese, cut into 1/2 inch slices

1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices

1 cup milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Romano cheese

1 tablespoon minced garlic

3/4 cup butter, melted

2 tablespoons lemon juice

1/2 teaspoon garlic salt, or to taste

1/2 teaspoon paprika (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.

Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.

Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

 

Hand Painted Tumblers

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These were a lot of fun to make. There are so many variations I could make. I want to make Husker ones next time. They took a little while to make, but I love the way they turned out. Found on my For the Future board. Idea thanks to PopSugar.

Hand Painted Tumblers

 

Scrapbook Page

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I have been working towards finishing my 2013 scrapbook. This page is from when I visited my family for a week last summer. My sister and I went to Kona Grill Happy Hour which is always a good idea. Page idea thanks to Susan Weinroth. Found on my Scrapbooking board.

Scrapbook Page

 

Halloween Bulletin Board

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We learned about odd and evens last week in my 2nd grade class. All the kids made even houses that were all the same. Then they got to make crazy houses for the odd numbers. Idea found on Mrs. Robinson’s Classroom board.

Halloween Bulletin Board

Pinterest Projects Week 4 — October 4, 2014

Pinterest Projects Week 4

Hot Crab Dip

Fall is such a great time. Not only because of the pumpkin flavored foods and sweaters, but because football is on! We get to watch football Thursday, Friday, Saturday, Sunday. Last Sunday we went over to my sister’s house to watch the Bears and the Packers. My sister and brother-in-law are Bears fans and my parents are Packers. We pulled up to their house and saw a Packers flag stuck in the tree. My dad had done some handy work to represent the Packers even when they were in Bears territory.

flags

I made this hot crab dip to bring over. My parents always have crab dip, but it’s usually cold and I’m not a huge fan of it. Stick some melted cheese in with it and I will eat crab dip for days though. I found this on my Football Food/Appetizers board.

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Hot Crab Dip

Recipe thanks to A Family Feast

Ingredients:

12 ounces cooked crabmeat, well drained

2/3 cup plain Greek non-fat yogurt

16 ounces cream cheese, softened

¾ cup chopped scallions, about 4-5 scallions (top and bottoms)

8 ounce block Swiss cheese shredded (2 cups)

1 demi Ciabatta or baguette, sliced on the bias

Extra virgin olive oil to brush on sliced bread for toasting

Directions:

Preheat oven to 350 degrees.

Put crabmeat, yogurt, cream cheese, scallions and Swiss into a large bowl and mix to combine.

Place in an oven-safe casserole dish and bake uncovered for 30 minutes.

While dip is cooking, brush oil on bread slices and bake on a sheet pan for about five minutes. Try and time it so both come out of the oven at the same time.

Serve immediately while still hot.

Spiced Apple-Raisin Coleslaw

I made this coleslaw to put on top of some Chicken Caesar Sandwiches. I love the sweet, crunchy taste it provides for the savory sandwich. Found on my Sides board.

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Spiced Apple-Raisin Coleslaw

Recipe thanks to A Hint of Honey

Serves 4-6.

Ingredients:

3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large Fuji apple, cored and grated
2 carrots, peeled and grated
1/3 cup raisins
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 Tbsp. cider vinegar
1 tsp. organic cane sugar
generous 1/2 tsp. allspice
salt and freshly ground black pepper, to taste

Directions:

In a large bowl, toss to combine red and green cabbage, apple, carrot, and raisins. In a small bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and allspice. Pour over the cabbage mixture and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Thai Cabbage Noodles

I love cabbage, but Scotty isn’t a huge fan. I try and sneak it in to recipes sometimes and I usually don’t get away with it. My noodles didn’t really turn out the same color as the picture, but they were excellent in taste. Found on my Keeping my New Years Resolutions board.

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Thai Cabbage Noodles

Recipe thanks to Spark Recipes

Ingredients:

8 oz Wheat Spaghetti Noodles
4 cups Thinly Sliced Cabbage
1/4 cup Soy Sauce
1/4 cup Orange Juice
1/4 cup water
1/4 cup Vinegar
3 Tbls Sugar
1/4 cup Chunky Peanut Butter
1 tsp ginger powder
1/4 tsp Hot Pepper Flakes

Directions:

Cook Spaghetti noodles in boiling water; drain.
In large pot, combine all ingredients except spaghetti and cabbage. Cook on medium heat; stir until mixture boils
Reduce heat to low; add cabbage. Cook and stir until cabbage softens; about 5 minutes.
Stir spaghetti into cabbage mix until coated; Serve and enjoy.

Mini Veggie Frittatas

I have started to work out about 3 times per week in the morning at 5:30. It’s been tough getting up, but I love the feeling all day of being done with working out. After one of my workouts I even had time to make these mini frittatas before I went to work. I ate them all week which saved me time thinking about what to do for breakfast. Found on my Clean Eating board.

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Mini Veggie Frittatas

Recipe thanks to Eat Run Spin Repeat

Ingredients:

4 eggs

3/4 cup egg whites

1/2 cup milk or milk alternative

2 tsp shredded fresh basil

1 tsp fresh dill, finely chopped

1 tbsp finely chopped fresh parsley

1/2 cup loosely packed shredded spinach

1 tsp smoked paprika

dash of sea salt and black pepper

3/4 cup mixed diced bell peppers

½ cup diced yellow onion

½ cup low fat mozzarella cheese (optional)

Directions:

Preheat the oven to 350°F (180°C). Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray.

In a bowl, whisk eggs, egg whites, milk, fresh herbs, spinach, paprika, sea salt and black pepper until well combined.

Mist a small frying pan with oil and set heat to medium. Lightly sautee the diced onion and bell peppers for about 2 minutes or until they just begin to soften. Remove the pan from the heat.

Divide the vegetable mixture evenly between 8 cups in your muffin pan, followed by the egg mixture. (They will be very full!) Bake for 15 min.

If using cheese, remove the pan from the oven and sprinkle it on top of each mini quiche. Place the pan back in the oven and cook for another 10 minutes or until eggs have set completely.

Remove the pan from the oven and allow it to cool slightly. Slide the blade of a knife around the edge of each quiche to loosen them, then carefully lift them out of the pan. Serve immediately.

Tacos with Tangy Cilantro Chicken

I actually was not a huge fan of this recipe. There was too much tang from the chicken. It was overwhelming and not too tasty. I would cut down on the lime juice and add a few more toppings. Found on my Yummy board.

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Tacos with Tangy Cilantro Chicken

Recipe thanks to Martha Stewart

 Ingredients:

1 1/2 pounds boneless, skinless chicken thighs, quartered

Salt and pepper

2 tablespoons vegetable oil

1 medium white onion, diced small

1 1/4 teaspoons ground cumin

1 serrano chile, diced small (optional)

1/2 pound tomatillos, diced large

3/4 cup roughly chopped fresh cilantro

12 crisp taco shells

1 1/2 cups shredded Monterey Jack (6 ounces)

2 cups shredded romaine lettuce

Directions:

Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add up to 1/2 cup more water, if necessary). Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack and lettuce.

 

Teddies driving Snickers

I made these cute little things for my students. I should have bought the bigger snickers, but I would have had to buy two bags of the fun size ones and I didn’t want to spend more. My teddies are driving segways instead of cars 🙂 Found on my Mrs. Robinson’s Classroom board. Idea thanks to Kidspot

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Teddies driving Snickers

 

I made this for my classroom. I am working towards a Husker theme classroom and am slowing decorating it in red,white, and black. Found on my DIY Home Decor board.

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I have soooo many scraps in my scrapbook room. I use up a lot of them through my shot books, but I still end up with little pieces I don’t know what to do with. I love this star burst card and it used up some scraps I probably wouldn’t have used otherwise. Found on my Scrapbooking board. Idea thanks to Northridge Publishing.

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Bacon and Hashbrown Skillet Egg White Frittata — September 18, 2014

Bacon and Hashbrown Skillet Egg White Frittata

I’m finally back to blogging! My goodness this has been a crazy month and a half. I accepted a second grade teaching position and have been doing a lot of planning and prepping for my class. I cannot express how happy I am with my school, class, and colleagues! This has been the best start of a school year so far.

I am however very excited to get back into blogging. Although I have been cooking, it hasn’t been as much as I would like. I actually made frozen pizza and Kraft mac and cheese last week. Don’t get me wrong, both were very good, but I am ready to get back into my regular cooking schedule.

With back to school time here, my breakfasts have been consisting of me popping some bread in the toaster and making my lunch as fast as I can. I am ready to get back into making breakfasts like this on the weekend and having it ready to pop in the microwave in the mornings. I made this frittata this summer and it was delicious. I had it cook while I was getting ready one morning, let it cool while I worked out, then ate it when I was finished. Happy Eating!

Bacon and Hashbrown Skillet Egg White Frittata

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Bacon and Hashbrown Skillet Egg White Frittata

Serves 6

Ingredients:

4 slices bacon (I used turkey), cooked drained and chopped

1/2 yellow onion, diced and cooked

1 C hash browns, cooked

1 1/2 C egg whites

Salt and pepper

1 T chopped thyme

1/4 C shredded cheddar

Directions:

Preheat oven to 325° and rub the bottom and sides of skillet with vegetable oil. Once everything is cooked, add bacon, onions and hash browns to skillet and toss together. Add salt, pepper and thyme to egg whites and pour over skillet. Sprinkle cheese on top and place in oven.

Bake for 25 minutes or until egg whites are completely set. Remove from oven let cool slightly. Slice into 6 pieces.

Pinterest Projects Week 1 — July 23, 2014

Pinterest Projects Week 1

I have had Pinterest for 3 years now so you can imagine how many pins I have collected so far. Right now at this moment I have 5,047 pins. There are so many on there that I pinned three years ago thinking, “I want to do this someday.” Well that day is today! Last week I went through all my pins and made a list of things I was finally going to do. I chose something from 11 of my boards and here they are with my reviews.

Clean Eating Cinnamon Apple Smoothie

applecinnamonsmoothie

I chose this recipe from my Clean Eating board. I usually love green smoothies, but I wasn’t a fan of this one. It was very thick and tasted like spinach. I added ice and honey to make it a bit more bearable, but this isn’t something I would go back to.

Clean Eating Cinnamon Apple Smoothie

Recipe thanks to The Gracious Pantry

(Makes 2 cups)

Ingredients:

1 cup chopped, sweet apple (I love pink lady apples for this)
1 cup raw spinach
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon

Directions:

Blend and serve.

 

Breakfast Bagel Sandwich

bagelsandwich

I made this Breakfast Bagel Sandwich on Sunday Morning for Scotty and he has asked me for it every day since. I found the picture on Pinterest in my Breakfast board, but there wasn’t a recipe for it. I made this based off of what it looked like in the picture. I will write what I did on here.

Breakfast Bagel Sandwich

Ingredients:

1 Bagel

1 Scrambled Egg

1 Fried Egg

1 Slice American Cheese

1 tbsp cream cheese

1 slice bacon, cooked

Directions:

 

Toast the bagel and spread cream cheese on each half. While the bagel is toasting scramble and fry each egg. When the eggs are both done cooking melt cheese on them.  Layer the eggs and bacon on the bottom half of the bagel. Place the top half of the bagel on top of the eggs and bacon.

 

Black Bean and Guac Burritos

burritos

I found this recipe on my Yummy board. I pinned it one year ago and for some reason whenever I got my menu plan ready I never went for this. I guess maybe it was because it didn’t have any meat in it and I didn’t think Scotty would like it. Obviously, I could have easily put meat in it and my problem would have been fixed, but I never chose it. I was missing out this entire year. I made them on yesterday for dinner. It was the perfect size for two people and didn’t give us any leftovers. I didn’t get big enough tortillas and I stuffed them very full so they were falling apart, but it didn’t stop us from devouring them.

Black Bean and Guac Burritos

Recipe thanks to Naturally Ella

Ingredients:

Guacamole

2 Avocados

1 clove garlic, minced

½ red onion, minced

1 Serrano chile(seeds removed and minced)

1 lime

¼ teaspoon Salt

½ cup Cilantro, minced

1 small Tomato, diced

Burrito

2 large flour tortillas

½ cup brown rice, cooked

½ can black beans

bag chopped lettuce, onion, and tomatoes

⅓ cup Moneteray Jack Cheese

Directions:

Remove avocado from skin and place in a bowl and slightly mash. Add in the garlic, onion, chile, lime juice, salt, and cilantro. Stir until guac is well combined. Fold in diced tomatoes.

Spread guacamole in the center of the flour tortilla. Place half the rice, beans, cheese, and toppings on top of the guacamole. Roll into a burrito and tuck in the ends.

Using an indoor grill or a panini press, heat burrito until tortilla browns on each side.

Serve with remaining guacamole or salsa.

Healthy Sweet Potato Hash

hash

I pinned this recipe 1 year ago onto my Sides board. I actually planned to make it a few months back, but it was a crazy week and it got pushed aside. It was good, but I lost some of the flavor by not putting garlic in it. I’m trying to stay away from cooking with garlic since it makes your breathe so stinky! I just put some salt and pepper on top of it when it was done cooking and it enhanced the flavor.

Healthy Sweet Potato Hash

Recipe thanks to Fit Sugar

Ingredients:

1 large sweet potato, wash and dice into small cubes (1/4” square)
2 tbsp canola or coconut oil
2 cups sweet onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 whole fresh jalapeño pepper, minced (remove seeds for less heat)
2 cloves of roasted garlic
1/4 tsp salt
1/4 tsp fresh group pepper
1 tsp Italian seasoning

Directions:

Bring large pot of water to a boil and add diced sweet potato. Boil for 5-8 minutes, until potato cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the pepper and onions.

Preheat a large cast iron skillet to medium heat. Drizzle 1 tbsp of oil onto the skillet and add the onion and peppers. Stir often and sauté until the onion becomes translucent.

Scrape the mixture onto a plate. Drizzle the skillet with oil again and add the potato cubes, onions, peppers, roasted garlic, salt, pepper, and seasoning, arranging them in a single layer. Continue cooking until the sweet potato, onion, and peppers have browned.

Portion onto a plate and serve.

Serves 4

Ornament Christmas Card

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I realize that Christmas is 5 months away, but when time comes for the hustle and bustle of the holiday season it’s hard to get all the fun projects done that you want to. This card came from my Christmas Joy board. For the last two years I have made homemade Christmas cards for my friends and family. This year this card will be in the running for which one I choose. Making the cards by hand is extra work yes, but it’s so fun to do.

Ornament Christmas Card

Homemade card thanks to Split Coast Stampers

 

Phonetic Flip Chart

phonics book

I chose this project from my Mrs. Robinson’s Classroom board. Right now I have a total of 884 pins on this board and I just keep adding ideas daily. I can’t believe all the amazing things people come up with for teaching. Just like I like a Pinterest life at home, my classroom is completely Pinterest inspired. I get lesson ideas, decorating ideas, and even classroom management ideas. It’s going to take me a long time to get through all the ideas on this board, but I’m starting with this idea. I don’t have a job lined up yet for next school year so I have no idea what grade I’ll be teaching, but this would be perfect for little firsties.

Phonetic Flip Chart

Book Idea thanks to Kids Activities Blog

I made 5 separate books to put into my word work station. On the first section I put all the consonants, digraphs, and beginning blends. On the second section I put all the letters in the alphabet plus all vowel teams. On the third section I put all the consonants, digraphs, and ending blends. I imagine I will have students make any words they want, even nonsense words, and when they find a word that they think is real they are to write it down on a piece of paper. I can collect that paper for documentation to see if they are recognizing real words vs. nonsense.

The Giver by Lois Lowry

books

I got this pin from my Things That Make You Go “Huh” board. I loved reading The Hunger Games. I don’t know about you, but when I’m finished reading a series of books I feel abandoned. I get so caught up in the story and the characters that I feel like I know them and when I’m finished reading they just leave me! I chose the first book on the list to read and I love it! It’s a quick read, only about 180 pages, and I read it in three days. The website I got this pin from does a great job explaining how each book is similar to The Hunger Games and why you would like it. I took a description straight from their website for The Giver so this is in their words not mine:

(Take from Two Busy Brunettes) Jonas is a young boy living in a Utopian town.  Everything is perfect where he lives.  When children turn 12  they are assigned a job, so when Jonas turns 12 he is named the next  ‘Giver’ .  This job changes his life because it opens his eyes to things about his society and its past.  Jonas faces difficult choices about his future and the future of his people.

The Giver by Lois Lowry

Pin thanks to Two Busy Brunettes

 

Large Studded Earrings

earrings   I saw a quote one time that said something like, “I wish my Pinterest closet was my actual closet.” This is so true! I have a board called Dreaming I Could Afford These Outfits. A lot of the outfits on this board came from Polyvore. This is a fantastic website that puts together some of the most amazing outfits, but also the most outrageously overpriced. The outfit in this picture would have been $188 if I purchased everything in the picture. I decided to just choose the earrings. I clicked on the image and they were sold out so I went to Charming Charlie and picked out these turquoise ones. They will look great with almost any color.

Large Studded Earrings

 

New Running Shorts

shorts

I got this picture from my For the Future board. I would so love to have every color in the rainbow of Nike shorts someday. This week I just settled on getting one new pair. I chose the bright orange ones with a pink strip down the side. My circle is not quite as big and colorful as theirs, but maybe someday.

New Running Shorts

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