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Pinterest Projects Week 2 — December 16, 2014

Pinterest Projects Week 2

Before school started I did another week of Pinterest Projects, but I am just now getting to the point of blogging them.

Kale Pesto Pasta

I love making pesto sauce from scratch, but both basil and pine nuts are expensive. I love that this recipe used almonds and kale which are both cheaper. The spice from the red pepper flakes made the perfect amount of hotness. I made this from my Clean Eating board.

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Kale Pesto Pasta

Recipe thanks to Inspired Taste

Ingredients:

1 large bunch of kale, washed with stems and ribs removed

1/2 cup blanched almonds

2 cloves garlic, roughly minced

1/2 teaspoon salt

1 teaspoon red pepper flakes

2/3 cup olive oil

1/2 cup Parmigiano-Reggiano Cheese

Directions:

Bring a large pot of salted water to a boil. Add kale and cook 10 minutes. Drain and squeeze dry.

In the meantime, preheat oven to 350 degrees F (177 degrees C) then add almonds to a baking sheet and bake in oven for 5-10 minutes or until lightly toasted.

Add kale, almonds, garlic, salt and red pepper flakes to the bowl of a food processor. Pulse 3 times then slowly pour olive oil into the bowl while the processor is running. Stop to scrape the sides a few times.

Add the pesto to a bowl with Parmigiano-Reggiano cheese, mix well. Taste for seasoning and add salt if necessary. To store, top with a thin layer of olive oil and cover with plastic wrap. Store in the refrigerator up to 3 days.

Christmas Card

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I chose this card from my Christmas Joy Board. It was very easy to make and turned out super cute.

Card Idea thanks to Photobucket.

Christmas Card

Button Magnets

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I got this idea from my DIY House Board. With all the save the date cards and wedding invitations we get we needed some more magnets. A lot of the magnets I already had didn’t do the job of holding up the heavy invites. These magnets are perfect for adding color and of course displaying everything we need on the fridge. I got the circle magnets from hobby lobby.

Magnet idea thanks to Babble

Button Magnets

 

“What time do we…” Clocks

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I got this idea from my Mrs. Robinson’s Class board. As a teacher I hear the question “What time do we go to lunch?” a lot. Insert recess and go home and it’s the same question. I loved the thought of putting up these clocks for kids to see what time we do each of the things they wait all day for.

Clock idea thanks to Clutter Free Classroom

“What time do we…” Clocks

 

Fourth of July Mason Jars

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I got this from my Fourth of July Board. I know that Fourth of July is months away, but I’m still excited about these mason jars. I, like everyone else, get really busy around holidays. I have so many crafts I want to make for holidays, but I end up never making any of them. I am now ready to use these next year, without the stress of getting them finished in time. Now we need to get a house so I can host a party 🙂

Craft idea thanks to Mason Jar Crafts

Fourth of July Mason Jars

 

Oven Baked Chimichangas

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I got this from my Yummy board. Chimichangas are so very delicious, but like most Mexican food, they are no where close to being healthy. This recipe cuts down the calories quite a bit, but taking out the frying part and adding in baking instead. Add any toppings on that you wish.

Oven Baked Chimichangas

Recipe thanks to Tasty Kitchen

Ingredients:

1-½ pound Ground Turkey ( Or Chicken)

1 package Taco Seasoning (1.25 Oz)

1-¼ cup Water

1 teaspoon Ground Cumin

2 teaspoons Chopped Fresh Oregano

2 Tablespoons Chopped Fresh Cilantro

1 can Fire-roasted Green Chiles (7 Oz.)

½ cups Diced Fresh Tomatoes

2 Chopped Green Onions

½ cups Low Fat Sour Cream

½ cups Shredded Cheddar Cheese

4 Tablespoons Melted Butter

6 Flour Tortillas (burrito Sized / Large)

½ cups Shredded Cheddar Cheese (to Melt On Top)

GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Directions:

Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

Paradise Bakery Cookies
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I got this from my Feeding my Sweet Tooth board. I made these when we went to Arkansas for our anniversary. We took them on our hikes and they were a perfect addition to our picnic lunches.

Paradise Bakery Cookies

Recipe thanks to Rachel Ricchio

Ingredients:

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12 ounce bag semi-sweet chocolate chips

Directions:

Preheat oven to 375* . cream together butter and sugar. beat in eggs and vanilla. in a seperate bowl, combine flour, salt, and baking soda. gradually beat into butter/sugar mixture. add chocolate chips and stir in. spoon and drop onto ungreased cookie sheet. bake 9 minutes.

 

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— December 10, 2014

The recipe said that it yielded 7 dozen cookies. I made half the recipe and it only made about 2 dozen. You could maybe make more out of the dough if you made smaller cookies. Scotty and I kept the extras and ate them with yummy frosting! Happy Eating!

Pudding Sugar Cookies

puddingcookies

Pudding Sugar Cookies

Recipe thanks to Jadi’s Recipes

Ingredients:

1 c. butter, softened
1 c. vegetable oil
1 cup sugar
1 c. confectioners’ sugar
2 eggs
1 tsp. vanilla
1 package (3.4 oz) vanilla instant pudding mix
4 c. all-purpose flour
1 tsp. cream of tartar
1 tsp. baking soda

Directions:

In a large mixing bowl, cream the butter, oil, and sugars for 4-5 minutes. Beat in eggs, vanilla, and dry pudding mix. Combine the flour, cream of tartar, and baking soda; gradually add to creamed mixture.
Drop by tablespoons 2 inches apart onto ungreased cookie sheets. Slightly flatten with a glass dipped in sugar. Bake at 350 for 10-12 minutes or until very lightly brown around the edges. Be careful to not over bake these. Immediately remove to wire racks and sprinkle with more sugar. YUM!!!

Yields about 7 dozen cookies.

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 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

â…“ pound bacon, chopped

1 medium onion, chopped

ÂĽ 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

Âľ 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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DSC_3580

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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Pinterest Projects Week 3 — September 29, 2014

Pinterest Projects Week 3

Cheesy Macaroni and Cheese

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Scotty likes his mac and cheese very cheesy. I am always trying to find the perfect recipe for him. When I made this recipe he said, “It looks like soup.” Which in his own way was an excitement because it was so cheesy. We had to run out to Panera to pick up sourdough bread for him to dip in his “soup.”

Found on my Yummy board.

Cheesy Macaroni and Cheese

Recipe thanks to Mommy I’m Hungry

Ingredients:

16 oz macaroni pasta (any shape pasta you like, gluten free)
1/2 C unsalted butter
1 tsp salt
1/2 tsp pepper
1/2 C flour (gluten free blend)
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed

Topping:
1/2 C panko bread crumbs (gluten free bread crumbs)
1 Tbl parsley
2 Tbl butter, melted

Directions:
Heat 350′ oven. Grease 9×13 glass dish ( 8×8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish.

Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

Chocolate Covered Strawberry Footballs

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photo-1651

This year I took on the role of the social committee chair at my school. I like to have fun and I like to provide that fun for others 🙂 To start off the year I had a NFL Kickoff Party. The staff signed up to bring tailgating food to school. When the teachers had the chance to snack they could go into the lounge and get a plate. I made these strawberries for the party.

Found on my Football Party Foods/Appetizers board.

Idea thanks to Cheezburger

Chocolate Covered Strawberry Footballs

Crayon Box

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Found on my Mrs. Robinson’s Classroom board.

Idea thanks to The Celebration Shoppe

Crayon Box

 

Roasted Carrots

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Found on my Sides board.

Roasted Carrots

Recipe thanks to So Wonderful So Marvelous

Ingredients:

2 pounds baby carrots

salt and pepper, to taste

olive oil, to drizzle

3 tbs honey

1 tsp balsamic vinegar

Directions:

Preheat oven to 400 degrees.

Place carrots on baking dish, sprinkle with olive oil, and salt and pepper.

Roast carrots for about 20 minutes.

Pull out and drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar.  Pop them back into the oven for about 5 more minutes.

Twice Baked Cauliflower

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Soooo good! I had to make this when Scotty was out of town since he isn’t a huge fan of cauliflower, but I LOVED it!

Found on my Keeping my New Years Resolutions board.

Twice Baked Cauliflower

Recipe thanks to Spark Recipes

Ingredients:

1/2 head cauliflower (6-7″ diameter)
1 cup reduced-fat shredded Cheddar cheese
1 Tbsp chopped chives
1/2 tsp black pepper
1 Tbsp salted butter
1/4 cup plain low-fat yogurt
2 Tbsp bacon bits
1 tsp minced garlic
1/4 cup reduced-fat sour cream

Directions:

Serving Size: Makes 4 servings

Cook cauliflower until tender (Microwave and cover with NO water added for approximately 6 minutes on high).
Preheat oven to 400F.

Process cauliflower until smooth with a food processor. Add yogurt, sour cream, and butter and process until creamy and smooth.
Mix remaining ingredients together in a medium bowl.
Use cooking spray on 4 seven-ounce ramekins or other small oven-safe dishes and spoon mixture into dishes.
Place all small dishes on a cookie sheet for easier handling.
Bake for 15 minutes on middle rack and then **broil for a few minutes until top is golden brown.

Crockpot Apple Butter

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Fall in a jar!! I was so very giddy while I was making this. I loved coming home to the smell in the apartment.

Found on my Fall/Halloween/Thanksgiving board.

Crockpot Apple Butter

Recipe thanks to Changing my Destiny

Ingredients:

1 dozen apples, peeled, cored, cubed

1/2 Cup Water

1/4 Cup Brown Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon All Spice

Directions:

Peel, Core, and Chop a dozen apples.

Toss the apples in the sugar and spices.

Put everything in the Crockpot. I cooked it on low all day while I was at work. I then propped the lid for three hours. When it was all done I blended it in my food processor.

Happy Birthday Card

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Found on my Scrapbooking board.

Card idea thanks to My Paper Secret

Happy Birthday Card

Pinterest Projects Week 2 — September 23, 2014

Pinterest Projects Week 2

Before school started I did another week of Pinterest Projects. I am just now getting to the point where I have time to post them. I have so much fun doing these projects. It gets me to do the things I never would have.

Kale Pesto Pasta

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I love making homemade pesto, but basil and pine nuts are pretty pricy. I love that this recipe used almonds and kale, which are both cheaper. The red pepper flakes gave it a nice spice. Found on my Keeping my New Years Resolutions board.

Kale Pesto Pasta

Recipe thanks to Inspired Taste

Yield: 4

Ingredients:

1 large bunch of kale, washed with stems and ribs removed

1/2 cup blanched almonds

2 cloves garlic, roughly minced

1/2 teaspoon salt

1 teaspoon red pepper flakes

2/3 cup olive oil

1/2 cup Parmigiano-Reggiano Cheese

Directions:

Bring a large pot of salted water to a boil. Add kale and cook 10 minutes. Drain and squeeze dry.

In the meantime, preheat oven to 350 degrees F (177 degrees C) then add almonds to a baking sheet and bake in oven for 5-10 minutes or until lightly toasted.

Add kale, almonds, garlic, salt and red pepper flakes to the bowl of a food processor. Pulse 3 times then slowly pour olive oil into the bowl while the processor is running. Stop to scrape the sides a few times.

Add the pesto to a bowl with Parmigiano-Reggiano cheese, mix well. Taste for seasoning and add salt if necessary. To store, top with a thin layer of olive oil and cover with plastic wrap. Store in the refrigerator up to 3 days.

Oven Baked Chimichangas

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It’s pretty hard to get around the calories when eating Mexican. I’m guessing chimichangas from a restaurant are one of the worst things on the menu. These chimichangas are baked which cut down the calories quite a bit. Found on my Yummy board.

Oven Baked Chimichangas

Recipe thanks to Tasty Kitchen

Ingredients:

1-½ pound Ground Turkey ( Or Chicken)

1 package Taco Seasoning (1.25 Oz)

1-¼ cup Water

1 teaspoon Ground Cumin

2 teaspoons Chopped Fresh Oregano

2 Tablespoons Chopped Fresh Cilantro

1 can Fire-roasted Green Chiles (7 Oz.)

½ cups Diced Fresh Tomatoes

2 Chopped Green Onions

½ cups Low Fat Sour Cream

½ cups Shredded Cheddar Cheese

4 Tablespoons Melted Butter

6 Flour Tortillas (burrito Sized / Large)

½ cups Shredded Cheddar Cheese (to Melt On Top)

GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Directions:

Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

Paradise Bakery Cookies

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I made these for our trip to Arkansas. They were a perfect addition to our picnic lunches. Found on my Feeding My Sweet Tooth board.

Paradise Bakery Cookies

Recipe thanks to Rachel Ricchio

Ingredients:

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12 ounce bag semi-sweet chocolate chips

Directions:

Preheat oven to 375* . cream together butter and sugar. beat in eggs and vanilla. in a seperate bowl, combine flour, salt, and baking soda. gradually beat into butter/sugar mixture. add chocolate chips and stir in. spoon and drop onto ungreased cookie sheet. bake 9 minutes.

Fourth of July Mason Jars

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I know, I know, Fourth of July is months away. That didn’t stop me from making these mason jars early. I, like everyone else, get so busy during the holiday times. I have all these crafty plans and end up not doing any of them. Now I have to have a party so I can use these 🙂 Found on my Fourth of July board.

Idea thanks to Mason Jar Love

Fourth of July Mason Jars

 

Christmas Card

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Just as I said about my previous craft, I know, I know, Christmas is months away. I will be so prepared for the holidays this year! Found on my Christmas Joy board.

Idea thanks to Buzz Feed

Christmas Card

 

“What time is…” Clocks

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Being a teacher, I get the question, “What time is lunch?” a lot. Take out lunch and insert recess and the end of the day and I have the same story. I love that I can hang these colorful clocks on the wall and I don’t get that question any more. If you do, all I have to do is point to the clocks. Found on my Mrs. Robinson’s Classroom board.

Idea thanks to The Clutter free Classroom

“What time is…” Clocks

Button Magnets

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With all the save the dates and wedding invitations we get, we needed a better way to display them. The magnets I already had were not doing their job. Now I have cute button magnets and they keep up the heavy invites. Found on my DIY Home Decor board.

Idea thanks to Babble

Button Magnets

White Chip Chocolate Cookies — July 16, 2014

White Chip Chocolate Cookies

I love being home during the summer. I get so much stuff done during the day, but sometimes this becomes a problem. After I check off my to-do list for the day, I usually go looking for other things to do. I don’t like to have stuff sitting in my refrigerator or pantry for a long time. When I buy something from the grocery store it’s to use that week. However, sometimes things get thrown in there and forgotten about.I have had these white chocolate chips in our cupboard for awhile so I decided to put them to use.

I found this recipe in which I had all the ingredients already. If you are looking to eating healthier these are not your go to recipe! First off, I couldn’t stop eating the batter and then once they were baked, there was no stopping me. I didn’t look at the recipe close enough to see that it made 60 cookies and about had a cow when I was done and the kitchen was covered in cookies! We gave away a bag to my dad and 2 brother in-laws and we still have cookies from last week! The cookies save well in the refrigerator and now that I’m writing this I might have to run in and get one (cookies for breakfast?) Happy Eating!

White Chip Chocolate Cookies

chocolatecookies

White Chip Chocolate Cookies

Recipe thanks to Very Best Baking

Ingredients:

2 1/4 cups all-purpose flour

2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels

Directions:

Preheat oven to 350° F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Fourth of July Food — July 5, 2014

Fourth of July Food

The Fourth of July weekend is such a fun time filled with food, drinking, and big booms. For the third of July we went out to Scotty’s Grandpa’s cabin. We sat out in the warm sun, had a shuffleboard contest, and ate LOTS of food. My mother-in-law was on a week long bike ride and just got done on the 2nd so I volunteered to do a lot of the food. I of course had to plan Fourth of July themed food. Happy Eating and Happy Fourth!

Strawberry Lemonade Layer Cake

layercake

Strawberry Lemonade Layer Cake

Recipe thanks to Easy Baked

Ingredients:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)

8oz. Philadelphia Cream Cheese (softened to room temp.)

1 packet (0.23oz.) of Kool-Aid Lemonade

Yellow food coloring gel (as desired for color)

2cups Jet-Puffed Marshmallow Creme

8 oz. Cool Whip Topping

Fresh strawberries to garnish.

Directions:

Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.

Cream together cream cheese, lemonade and yellow food coloring until smooth.

Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.

Cut each cake layer in half.

Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.

Top with sliced strawberries.

Refrigerate and serve chilled.

layerdip

skewers

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