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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Wednesday, September 24, 2014

Veggie Cheese Soup

Fall is officially here!  And even though I live in Phoenix, and it's still 100+ degrees outside, we can still tell a difference in the air. We are anxiously anticipating the arrival of October, which is when our weather magically turns to perfection.

One of the things I love about fall?  Soup.  Stew. Chili.  All those delicious comfort foods that are way too hot and heavy for summer.  So this week, I pulled out of my all time favorite soup recipes.  I love it for a few reasons.  
1:  It's super easy.  
2: It's great for cleaning out whatever veggies I may have laying around.  It's so easy to omit the original vegetables listed in the recipe and throw in something different.  For example?  The recipe doesn't call for corn, but I had half a bag of frozen corn leftover from another dinner, so I just threw it in the pot.  
3: It freezes GREAT.  I will typically double or triple this recipe and just throw a ton of it in the freezer for later, or for when I need to take dinner to a friend.


Veggie Cheese Soup

1/4 onion chopped
1 green pepper chopped
2 carrots sliced
2 celery stalks diced
3 potatoes diced
3 c. water
1/2 c flour mixed with 1 c water
1 1/2 c. half and half
1 1/2 c. milk
1/2 lb. American cheese
Garlic salt, salt and pepper to taste

Cook vegetables in 3 c. water until tender.  Add in flour/water mix.  Cook and stir until thick and bubbly.  Gradually add milk and half and half.  Add cheese.  Stir frequently until cheese is melted.  Season to taste.

Enjoy!
 photo kadydidSIG1_zps512264ed.png

Friday, September 5, 2014

Food Friday #1

One of my goals has been to get back on track with meal planning.  It's something I rather enjoy doing, but I easily get side tracked with everyday life and find myself just throwing together whatever I can find in my kitchen at the last second (which totally stresses me out, by the way).

As a way to hold my self accountable and actually get it done, I've decided to share my weekly meal plans with all of you.  If I have a recipe. I'll include links for you.  Some recipes I'll add to the blog once we've had them.  If nothing else, hopefully seeing my menu plan will help inspire you when it comes to trying to figure out "What's for dinner?".

So...welcome to our first Food Friday!



Obviously, my meal "weeks" run from Friday to Thursday.  That's just because it coordinates nicely with the fact that my Friday mornings are designated for grocery shopping.  

And just so you know? Most Friday nights will say "Date Night", but don't kid yourself.  I never get date night once a week.  It's wishful thinking on my part.  However, that allows me a freebie night somewhere to just do leftovers or chicken nuggets for the kids or something else like that.

This week?  Both the Tuna Noodle Casserole & Chicken & Wild Rice Soup are coming from Our Best Bites.  I love those girls!!  You can find my chicken pot pie recipe HERE (it also provides one freezer meal for somebody else or to use later).

What do you think?  What's on your menu board for the week?


 photo kadydidSIG1_zps512264ed.png

Friday, July 25, 2014

Cookie Friday: Chocolate Chip Cookies

Now.  Before you get bored with the fact that we are just doing plain, ol' chocolate chip cookies today, let me tell you.  This is the best chocolate chip cookie recipe I have ever had.  These cookies are specifically asked for anytime I am needed to bring treats or a dessert to an event.  They are soft and chewy AND they stay that way even days after they've been made.

These are the cookies I grew up eating; my mom made them all the time, and I love them.  They are perfect all on their own and/or with a glass of milk.  But they are also perfect for making ice cream sandwiches with.  Just make them a little larger than normal, slap some ice cream between two of them and yumm-o!!

So, without further ado...here's the recipe for THE Best Chocolate Chip Cookies!


Chocolate Chip Cookies

1 1/3 c. butter (do NOT substitute margarine!)
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz chocolate chips

Preheat oven to 375.

Cream butter and sugars together; add eggs and vanilla.  
Mix in all of the dry ingredients and then gently stir in the chocolate chips.

Bake for approximately 8 minutes (the tops of your cookies should just barely be turning brown).  Remove from oven and let sit on cookie sheet for 5 minutes before moving to a cooling rack.


By the way?  This dough is perfect on its own, before being cooked.  
Just sayin' - in case you're a cookie dough sort of person.

Enjoy!

Friday, October 11, 2013

Cookie Friday: Scarecrow Cookies

Confession:  I hate making sugar cookies.
I feel like they're a 3 day long process.  One day to make the dough, one to roll and cut out and another to frost and decorate.  I'm much more of a drop and bake kind of gal.
So, when my son saw these adorable cookies on Pinterest, my heart sunk a little bit.  But.  It is scarecrow season, and it is close enough to a holiday to merit making sugar cookies, so I agreed.

Technically, there is supposed to be "hair" on that scarecrow, but it was just one too many steps for me.  He would be a cute Frosty for Christmas too, don't you think?

And, they're fun for little hands to design exactly how they wish!

Anyway.  You really could use any sugar cookie recipe to make these, or even get store bought cookie dough.  However, here is our favorite sugar cookie recipe:

Sour Cream Sugar Cookies

6 c. flour (save 1 c. for the end)
1 t. basking soda
1 t. baking powder
1 c. butter (room temperature)
2 c. sugar
3 eggs
1 t. vanilla
1 1/2 c. sour cream

Cream butter and sugar until light and fluffy (about 3 minutes).  Add eggs, vanilla and sour cream at low speed until combined.

Add dry ingredients at low speed just until combined.  Add remaining cup of flour as needed for correct consistency.  Roll out and cut into shapes as desired.  Bake at 425 for 7-8 minutes.



Wednesday, October 2, 2013

Chicken Pot Pie

Ever since a friend brought this dinner for my family while I was recuperating from surgery a couple of  months ago, it is my new favorite dish.  Quick, easy and you end up with enough ingredients to put a second batch in the freezer for later. Another added bonus?  Pretty dang healthy with simple ingredients.

This will be perfect for using up leftover turkey throughout the holiday season and you could easily swap out, change, or add any other vegetables that you'd like.  Or...have any roast beef leftover from a Sunday dinner?  Make beef pot pies.  Yum.

1 stalk celery (diced)
1-2 carrots (diced)
1/2 onion (diced)
2 chicken breasts or 8-10 chicken tenders (cooked or uncooked and diced)
chicken broth (1/2 cup-1 cup)
flour (1/3-1/2 cup)
1/2 cup -1 cup frozen peas
1/2 cup - 1 cup frozen corn
salt
pepper
thyme
olive oil
butter
pie crust (I just use the pillsbury kind)

In a large pan melt 1 Tbls. butter and 1 Tbls olive oil.  Add celery, carrot, onion and saute until tender.  Add a little salt, pepper, and thyme to the vegetables as well.  Add chicken and cook until done.


Add flour and stir to coat chicken and vegetables.  Add chicken broth until you get a creamy texture and sauce (sometimes I add a little heavy cream or regular milk too).  Cook until slightly thickened and then add the frozen peas and corn.

Stir to combine and pour entire mixture into a pie pan and cover with crust.  Bake at 450 for 12-15 min or until the crust is browned.

If you're taking one from the freezer, you can let it thaw before baking OR you can just stick it straight in the oven.  You'll just have to bake it for about an hour instead of the 15 minutes.

What variations would you try?  I'm thinking about putting a bottom crust on mine next time.  I just really like the crustiness of pot pies!

Friday, September 27, 2013

Cookie Friday: Nutella No Bakes

No new Cookie Friday today...my hubby's been out of town all week, 
and today we're off picking him up. YAY!! 

Daddy with all his little monkeys this summer

So, since we're busy celebrating having Daddy home, I am re-posting one of my favorite cookie recipes: Nutella No Bakes.

This recipe is my downfall.  I LOVE these cookies.  They're quick (we're talking 15 minutes!), easy and I always have all the ingredients in my cupboards.  So, unfortunately, anytime I'm craving a chocolaty sweet, these are my go to treat!



Nutella No Bakes

1/4 c. butter
4 T. cocoa
1/2 c. milk
2 c. sugar

In a saucepan, mix the first 4 ingredients and bring to a rapid boil.  Once it starts boiling, stir constantly and boil for 1 minute.

Immediately after your 1 minute is up, remove from heat and add:

1 tsp. vanilla
1/4 c. Nutella
1/4 c. peanut butter
2 c. oats

Mix well.  Drop by spoonfuls on wax paper (foil will work too).  Allow to cool and harden.

Friday, September 20, 2013

Cookie Friday: Butterscotch Krispies

I know these are nothing new (but, if you haven't managed to try these yet.  Be warned.  They are deliciously evil.  I may or may not have eaten an entire pan of these by myself.  On more than one occasion).  And technically, they're not even cookies.  But.  Kehlton asked to make these for Cookie Friday and there was no changing his mind.   Who I am try get in his way?


These are quick and simple to make.  And once you buy the ingredients to make one batch, you actually have enough to make two batches.  So when the first pan disappears too quickly, you have back up waiting.

You will need:

1 c. light corn syrup
1 c. sugar
1 c. peanut butter (chunky or creamy)
6-7 c. rice krispies cereal
1 c. chocolate chips
1 c. butterscotch chips

Combine sugar and syrup in large saucepan.  Cook over medium heat, stirring frequently, until mixture just begins to boil.  Remove from heat.  Stir in peanut butter and mix well.  Add rice krispies and stir until blended.  Press mixture into buttered 9x13 pan.

Melt chocolate and butterscotch chips together.  Stir until blended.  Spread evenly over rice krispie mixture.  Cool and then cut into bars.

A couple of notes?  I never put 6 cups of cereal in these just because I prefer them to be much gooier.  I usually only do 4-5 cups.  Also?  I never wait for them to cool.  In our house, the pan is usually half gone before they've cooled completely. They are equally delicious warm or cool.

Wednesday, September 18, 2013

Fall in Love With Fall: Pumpkin Spice Bars

Today I'm sharing one of my all time favorite pumpkin treats over at Hi! It's Jilly!

All month long she's hosting a "Fall in Love with Fall" series,
where different bloggers are sharing projects/recipes/ideas that they love for fall.
 Be sure to go check it out!


Pumpkin Spice Bars




Friday, September 13, 2013

Cookie Friday: Surprise Cookies

Kate Symmonds!!!
You won the jar of Triple Chip Cookie Mix from Mason Jar Mixes!
YAY!!!
Email me at kadydiddesigns(at)gmail.com to collect your yummy prize!


Alright.  So this week's version of Cookie Friday is a bit sloppy on my end.
Sorry.
 I totally forgot that I was planning on blogging about this until half way through,
and all I had handy was my cell phone to take photos.
So.  The photos are bleh.
My child is half naked,
and my counters are a mess.
But whatever.  That's my real life.
Doesn't everybody bake cookies in just their swim trunks?

This week we made Surprise Cookies (thanks to Martha Stewart), which I have pinned on my Cookie Monster board on Pinterest.
You can find the original recipe for these cookies HERE.
We followed everything as written, and the cookies turned out great.
Obviously.  Not my photo.  Martha Stewart's photo.  Again, the appropriate link...

Not only were they yummy, but they provided lots of helping opportunities for little hands.
These would be perfect for post-camping trip leftovers;
when you have half a bag of marshmallows left from making S'mores.
Or is that just our family?
Anyway.
Kehlton had a blast smooshing the marshmallows down on the cookies.

And he even helped make the frosting to go on top.
(The homemade frosting was delicious.
However, you could totally skip that step and just use store bought.
Sorry, Martha.)

Obviously, these were a huge hit!

If you decide to try these out, let me know how you liked them!

Friday, September 6, 2013

Cookie Friday: Mason Jar Mixes

Fridays around here have managed to turn themselves in to "Cookie Fridays".
My Kehlton doesn't have school on Fridays 
and he is so sad every Friday morning when his big brother goes off to school.
So...he and I have gotten into the routine of making cookies every Friday.  
(Not so good for my waist, but great for my mommy heart)

I decided that I would start sharing this tradition with you all too, 
in the form of new (and old!) cookie recipes and a photo or two.


Brittni, from Mason Jar Mixes, provided me one of their yummy cookie mixes for my son and I to try out.
We made the Triple Chip cookies.  

I seriously had a difficult time making myself open this adorable jar.

Kehlton and I had a blast baking 
along with a little help from sister, Jessa.


They were delicious!  And I loved how amazingly fragrant they were while they were baking in my oven.

Well.  As a fun surprise for the kick off of this new series, Brittni included a second jar of Triple Chip Cookie mix for me to share with you!  So, if you're interested in getting some fun mail that will turn into something delicious, simply follow the Rafflecopter prompts below.

I'll announce a winner next Friday over cookies!  :)

a Rafflecopter giveaway

Monday, July 15, 2013

Monster Cookies

Today, it was super cloudy and cool outside (and when I say cool, I mean it was 95 outside)
perfect weather for making cookies with my boys.  

So, we made Monster Cookies.
This recipe makes a TON of cookies.  I'm only giving you the 1/2 batch recipe, and I still got over 65 cookies with the 1/2 batch.  And not 65 small, bite size cookies.  I'm talking 65 - big enough to impress my son - cookies.

My advice?
Make 1/2 batch.
Bake half of that.
Freeze the rest of the dough for another day.
Unless you just really want a lot of cookies; and I wouldn't blame you.


So here you go:  
Monster Cookies

Mix together in the order given:

3 eggs
1 1/4 c. brown sugar, packed
1 c. sugar
1/2 T. vanilla
1/2 T. corn syrup
1/2 c. margarine, softened
2 tsp. baking soda
1 1/2 c. peanut butter
4 1/2 c. oatmeal
1 1/2 c. M&Ms
1 c. semi-sweet chocolate chips

Drop by large teaspoonful on cookie sheet and flatten slightly with a fork.  Bake 10-12 minutes at 350.  Allow to cool almost completely before removing from cookie sheet and transferring to cooling rack (I learned this the hard way!  If you try to remove them from the cookie sheet too soon, they will crumble).

A word of advice?  Be sure to leave plenty of room for them on the cookie sheet.  They do grow quite a bit while in the oven.

I hope your kids enjoy them as much as mine!  Even my non-sweet eating child loves these!!

Saturday, March 2, 2013

Breakfast Cookies


On Instagram over the weekend, I posted this photo:

Healthy Breakfast Cookies.  
And, since I was asked by several to post the recipe, I figured this would be the easiest way to do it!
So, here you go!

Healthy Breakfast Cookies
(adapted from The Sneaky Chef)

First:
Make a flour mixture using equal parts all purpose flour, whole wheat flour and wheat germ.  I always do a minimum of a cup each, but I use this flour mix for lots of other things.  You only need 1.25 cups total for this recipe.

Then, puree (making as smooth as possible)
3 cups raw baby spinach leaves
1.5 cups of blueberries (fresh or frozen)
1/2 t. lemon juice and
1-2 T water 

I usually will double or triple this (especially when berries are on sale).  I then freeze it in 1/4 c. amounts.  One batch makes 1 cup.  You need 3/4 c. for the recipe.

Then combine in order:

1 1/4. c flour mixture
1/2 tsp baking soda
1/2 tsp. salt
1/4 c. unsweetened cocoa powder
1 tsp. cinnamon
6 T. brown sugar
1 tsp. vanilla
1 egg
3/4 c. puree mix from above
6 T. canola oil
Powdered Sugar for dusting
(I also like to add a handful of chocolate chips to the recipe.  It's not necessary, but helps my super picky eaters believe they really are eating chocolate chip cookies for breakfast)

You could also easily add a few tablespoons of protein powder to the mix as well.  I may have to try that next batch...

Once everything is mixed well, drop by spoonfuls on a greased or parchment paper lined cookie sheet.  Bake at 350 for 12-14 minutes.  Remove from pan and let cool on a rack.  Dust with powdered sugar and enjoy!  

I seriously let my children eat as many of these as they want.  I have one child who will willingly only eat peanut butter sandwiches with an occasional applesauce.  So for him, getting spinach AND blueberries in him is a BIG deal.

And word to the wise?  DO NOT EAT THE DOUGH.  It does not taste good.  Well, according to my husband anyway.  Once baked though, he scarfed down 2 or 3!  :)

What do you think?  How do you sneak healthy food into your super picky eaters?



Saturday, December 22, 2012

White Chocolate Walnut Fudge

I do not love white chocolate.  It's okay, and I'll nibble on it occasionally, but it's really not my favorite.  But, my husband loves it and requested that I make some white chocolate fudge this year.  So, I just used the trusty old Fantasy Fudge recipe on the back of the Marshmallow Creme jar and changed out the semi-sweet chocolate for the white chocolate.  It turned out GREAT.  I love this fudge!!  And I totally did not expect to.



So, in case you don't have a jar of Marshmallow Creme handy, here is the recipe for their fantasy fudge (with my changes to it):


White Chocolate Walnut Fudge
3 c. sugar
3/4 c. butter
5 oz. evaporated milk (1 small can)
12 squares of white chocolate (that's 2 full boxes), chopped
1 jar marshmallow creme
1 c. coarsely chopped walnuts (I would actually add probably another 1/2 c.)

Line a 9" pan with foil.  Bring sugar, butter and milk to a boil, stirring constantly.  Boil until it reaches a temperature of 234 F*.  Remove from heat.

Add chocolate and marshmallow creme, stir until melted.  Add walnuts.  Pour into pan and cool.

*The actual recipe says to boil for 4 minutes OR until it reaches 234 degrees.  Do NOT boil it a full 4 minutes!!  Be sure to use a candy thermometer to make sure your fudge turns out soft and creamy.

Monday, December 17, 2012

Holiday Baking: Double Chocolate Treasures

I love holiday baking.
Probably too much.
One of my favorite cookies to make each holiday season are these Double Chocolate Treasures.

They are delicious!!

Double Chocolate Treasures

2 c. chocolate chips
1/2 c. butter
3/4 c. sugar
2 eggs
1 t. vanilla
2 c. oatmeal
1 1/2 c. flour
2 t. baking powder
1/4 t. salt
1/2 c. powdered sugar

Melt 1 cup chocolate chips; stir until smooth and let cool slightly.

Beat butter and sugar until fluffy.  Blend in eggs, vanilla and melted chocolate chips.  Add all dry ingredients (except for powdered sugar).  Stir in remaining chocolate chips.

Roll into 1" balls, and roll in powdered sugar.  Bake at 350 for 10-12 minutes.
Makes 2 1/2 dozen.

Enjoy these, and in a couple of days I'll have another delicious holiday recipe for you! In the meantime, what are your favorite holiday treats??

Tuesday, November 6, 2012

Grilled Balsamic Chicken

Remember how I mentioned a few months ago that November was my month to start really focusing on eating healthier and losing weight? (If not, you can check it out {here})

Okay.  Well this is, by far, one of my favorite healthy dinners.  It's quick.  It's easy.  And, most importantly, it is absolutely delicious.  I slightly adapted the original recipe I found on Pinterest forever ago via  Picky Palate.  

Grilled Balsamic Chicken

In a bowl, combine 
1/4 c. olive oil
1/4 c. balsamic vinegar (I fully intend on trying Raspberry Blush Vinegar next time.  Your options for yummy vinegars are endless!!)

Spoon over approximately 1 pound of chicken breasts (3-4 pieces), and then place those chicken breasts on the grill.  A few minutes before the chicken is done, add a slice or two of mozzarella cheese to the tops of the chicken and allow to melt.

While you're waiting for your chicken to grill, chop up 2-3 roma tomatoes.  Add 2 cloves of minced garlic and a teaspoon of basil to your leftover oil and vinegar mix.  Mix your tomatoes in the oil/vinegar mix (don't let them soak; I just put my tomatoes in a strainer and pour the oil mix over them), and then place on top of your grilled chicken.

It's that easy!  In the photo below, I served the chicken with parmesan roasted green beans.  The other night we paired the chicken with edamame.  Both yummy and both healthy.



Sunday, October 21, 2012

Guest Blogger: Baby Night Night Boutique


Our guest blogger today is Tricia from Baby Night, Night Boutique.  Not only does she have her own wonderful {blog}, but she also has an adorable {Etsy shop} as well.  She's a fellow Arizonian - and actually just lives right up the street from me.  I'm so glad to have her visiting my blog today!


Gourmet Baby Food - The Best money saver you will be glad you tried

                              
Pictures via Pinterest


When I became a mom for the first time 4 years ago, I was amazed at how expensive it was to start out with your first kid.  I am sure you all relate to that.  Food and formula expecially.  I was determined to save money.  Since I was only able to nurse a couple of months, I had to spend the rest of that first year buying formula.  EXPENSIVE.  Even using the generic brands.  So I told myself I would make my own baby food.  Why not?  Its so easy and I can make a little here and there, and even eventually when age allowed, puree whatever it was we had for dinner that night.  So wonderful.  Now on baby number 3, I have gotten even more creative with my own baby food, after reading up on my own research.

Before I start, I am doing this post from a different computer and forgot all about my photos on my computer, so I used what I found from Pinterest.  Thanks.

Here are a few things you want to think about when you start your wonderful tasty journey to money saving.

-use fresh, frozen or organic produce.  Sprouts has great prices on their produce, Bountiful Baskets is a GREAT way to get a variety of fresh produce for real cheap.  Walmart price matches, Target price matches to Albertsons, Walmart and Sprouts, BUT YOU HAVE TO BRING IN THE ADD.
if you decide to use canned food, you will have let nutrients.  But it is still just fine to get your baby started, or if you need a quick fix.  Make sure your vegitables are unsalted and your fruits are in water NOT Syrup.  Rinse the food before processing.

-use Filtered water, or Nursery water that is found in Grocery stores in the baby section to add to your food when pureeing it

-Wait three feedings when introducing new foods so you can see if there are any allergies

-You dont' necessarily have to use bland food.  If you are nursing your baby, they are already customed to the flavors through breast milk so go ahead and add a little garlic, or a tad of onion, paprika, butter, or a little salt to flavor the vegis.  They will enjoy their greens believe me. 

-frozen food will last up to 3  months, so label your food properly.  2-3 days in the fridge.

Tools you will find useful:

Blender, food processor.  I have a magic bullet I have had and loved since they day they aired the info-mercial.  ITs fast and has a great little cup.  They make a "Baby Bullet" version, especially made for making baby food.  It comes with storage containers,and freezing trays.
                                                                 

Icecube trays or breast milk storage bags.  On average, each icecube is about 1 0z.  The first stage of baby food is 2-3 oz.  So 3 cubes of food for your beginning baby.  The breast milk storage bags are great for freezing and they are ready for labeling.  Easy to thaw in a bowl of warm water.
                                             


Freezer bags for your seperate foods, beans, peas, carrots, peaches etc...

Now are you ready for some great foods that you probably never realized that your new baby could eat right off the bat?
Avacado...yep.  Its easy to make just mash with a fork. It has the good fats the help your baby develope.
Broccoli, Mandarine Oranges, Lentils, LEafy greens like spinach, blueberries and meat etc...

Basic Tips to preparing food:

Prepare food that is washed.  Steam in a pot on the stove, a steamer, or microwave.  Use filtered water.  Pour food in a large bowl once cooked, to cool before blending.  For first beginner foods, especially, make sure it is blended completely.  Food should have the consistancy of apple sauce.  Not too thick, but not too thin.  Blend completely adding filtered water as needed.  Pour food into icecube trays or breast mild storage bags to freeze.  after they are mostly frozen, then transfer them to a freezer bag that is labeled clearly with the date.  Food will last 2-3 days in the fridge or up to 3 months in the freezer.  Make sure all the air is out of the bag each time you open it.
                                              


RECIPES!  YAY!

you have your basics for first foods.  Remember don't combine foods til you know they are not allergic.  Then "cocktail" it up.

Mixed vegis. beans, corn, peas, carrots and sweet potatoes, 1 tsp butter, pinch of garlic powder, water. blend.

Sweet Potatoes and Pears and water

Mashed red potatoes, corn, beans, a little butter, pinch of garlic, rosemary water.

Sweet Potatoes, Spinach and Chicken, a little butter, water blend

Canned Pumpkin

Dried Prunes, water

Blueberries, bananas, rolled oats (cooked)

Apples and Carrots.  (cookd the apples if boiling water) water

mandarine oranges.  These are really runny so they are great to add in cereals like a juice

salmon, green beans and rice (cooked), water, garlic, butter

pasta and meatballs with a little marinara sauce, water

Rice cereal:  Cooked rice mixed with formual, blend really well

Yogurt Bites:  Your favorite flavourd yogurt, put into sandwich baggie, cut a corner at the tip, then pour little dabbles the size of a dime on a tray.  Freeze.  Put into baggies.  These are great little snacks for at home and cheaper than buying the yogurt bites at the store.

if you need more food ideas, walk the baby food section and write down what the store brands are doing. once allergies are determined then prepare food as you want.  the more flavours and varieties they are exposed to garaunteed the better eater your toddler will be.  Start good eating habits now.  YOu won't regret it.  PUree the dinner you had at the restaurant!  PUree anything you would eat, Leaving out Honey, Corn Syrup (botulism issues) and dairy products til your Dr recommends its ok.

Enjoy your new venture.  I still can't believe how expensive it can be if you constantly bought baby food.  This is a great healter, easier, more cost effective way to make your baby happy.

Wednesday, October 17, 2012

Guest Blogger: Stringtown Home

First of all, I would like to say, "Thank you!" to Alyssa for letting me join in as a guest author today!  I enjoy Katydid Designs so much!  Congrats to you on the new little one.... May your nights be restful & your days be full of tiny giggles!

Today I want to share with you a recipe that was my "go to" meal after I had my daughter.  It is so. stinkin'. easy.  The best part about it?  You can make it ahead, and freeze it.... Oooooorr you can just throw the ingredients in the crock pot & let it simmer all day....




Ingredients:

1 15 oz can light red kidney beans
1 15 oz can whole kernel corn
1 15 oz can pinto beans
1 15 oz can black beans
1 15 oz can diced tomato
1 lb browned ground beef
2 packs taco seasoning
1 tablespoon garlic salt

Now, are you ready for this?! 

Just throw it all into the pot... don't drain your canned veggies (that makes it soupy).  Cook on medium for approx. 1 hour.  Then garnish with your favorite taco toppings.  (My fam goes for cheese, cheese, more cheese, corn chips & green onions, & cheese.)

I really hope your family enjoys this hearty soupy goodness.... it's so good. 

Sending hugs & love from Stringtown Home








Make the best of your today!

Heather

http://stringtownhome.blogspot.com

Monday, October 15, 2012

Guest Blogger: Cutiful - "Hungry Mommy"

Hi there!

Let me introduce myself: I'm Vanessa from the blog Cutiful. I'm a young mom to an adorable baby girl who inspires me to create lovely handmade toys & accessories! I met Alyssa a few months ago through Etsy where we both have our shops (you can visit us here & here!) As you must all know, Alyssa is having a new baby so I'm pleased to take over for a little guest blog post! :) A new mommy's gotta rest, right!

I personally LOOOOOVE to cook (I'm most probably one of Jamie Oliver's biggest fan! Haha!) but we all know that when you get back from the hospital with a new baby, you don't always have time (or you simply don't want) to cook...especially if this is not your 1st child! I can imagine how busy a house can be with older kids to take care of! But we all know that it is quite important to eat as healthy as possible, especially if you are nursing!

So, for my 1st ever guest blog post (Thanks again Alyssa!), I decided to share some quick & easy recipes & some little tips to try to make mealtime as easy as possible...Some of these ideas can be prepared in advance (a.k.a put in the freezer for further use)...and other ideas are in my opinion great gifts to bring to a new mom. So here we go, let's get cooking! :)

 #1.Muffins!
These are perfect for breakfast on the go! What I usually do is A) double or triple a muffin recipe, then freeze the mixture in separate bowls (approximately a dozen muffins per bowl)...You simply put the frozen mixture in the fridge before going to sleep and then in the morning, it's ready to go! Simply fill your muffins cups and swing that in the oven for fresh muffins! Yummy!!! B) you can also cook all your muffins ahead of time and freeze them individually. If you prefer eating them hot, you can simply pop them a few minutes in the oven before eating them!

I'm a huge fan of zucchini & chocolate muffins...and I think carrots comes second!

Zucchini & Chocolate muffins
Carrots, Bananas & Raisins muffins
Planning to go visit some friends of yours to meet their new & precious little one? Why don't you cook them a dozen! ;)


#2. Smoothie & Shakes!
These are so quick to do, and you can find some pretty tasteful, healthy & satisfying recipes out there (Pinterest is a great source of inspiration for EVERYTHING, including recipes!!! I admit, I'm a real Pinterest addict!) For example, this yummy recipe: 



Creamy Chocolate Avocado Smoothie
I only wish I had that recipe a year ago when I was nursing my daughter and was sometime skipping a meal (I confess!) You can also find a lot of "Green Smoothie" such as these...

Spinach Green Smoothie

Kale Green Smoothie
I know what you are thinking... "Spinach or Kale in a smoothie, really?!?!" Yes really!!! Have you ever tried it? You should! :) I think these kind of recipes can easily become a must for busy nursing moms!


 #3. Dumplings!
I absolutely love dumplings! Yes they take time to prepare, but once you have a batch ready, you can easily froze them. After that, it's a real no brainer, you simply have to steam them or boil them! About 2-3 weeks before giving birth, I did a bunch and let me tell you, I was really glad I did! I also did a "dumpling party" with one of my pregnant friend before she gave birth. I think this is a great, thoughtful gift to make for expecting parents! Yummy with some peanut sauce (you can make yours or simply buy some ready made to speed the process!) Here is a recipe to inspire you...this one uses pork & tofu but you can change the meat if you'd like, or even use sea food! I usually do mine with pork & shrimp, a classic. I like this recipe because all the steps all clearly illustrated, perfect for 1st timers!

Korean dumplings
Homemade peanut sauce recipe


What was your favorite thing to eat/cook after giving birth? I'm sure you all have plenty of ideas & recipes in mind...Feel free to share, I guess Alyssa will be pretty happy to have some more suggestions! :)


Happy cooking everyone!









Wednesday, October 3, 2012

Pumpkin Spice Bars

I feel like the biggest slacker on this blog lately, but my sweet little miss is really trying to drag out these last few days of pregnancy.  So to make myself feel a little less guilty, I whipped up one of my all time favorite fall baked goods to share with all of you today!  I wanted to blog about these last year, but for whatever reason, never got around to it.


Pumpkin Spice Bars


Preheat oven to 350.  Line a 11x15" pan with foil.

Mix together:

2 c. crushed graham crackers or gingersnap crumbs
7 T. melted butter
1/4 c. sugar

Spread mixture into baking pan and flatten/smooth out to make an even crust.
(**Side note: I have used 1 1/2 c. graham cracker crumbs, and it still works.  So if you have little hands at your house that steal graham crackers like I have at mine, you'll be fine.  Also.  7 tablespoons of butter is 1 tablespoon short of one stick, so I generally just use an entire stick of butter)

Bake for approximately 6 minutes; or until fragrant.  Cool completely.

Then, mix together:

2 c. flour
2 tsp. cinnamon
1 2/3 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Add:

4 eggs
1 can (15oz) pumpkin puree
1 c. vegetable oil

Pour on top of graham cracker crust and bake at 350 for 25-30 minutes.  Cool completely and frost with your favorite homemade OR store bought cream cheese frosting.  Feel free to sprinkle with any fall/Halloween sprinkles, or just leave plain.

These are delicious and perfect to take to any gathering this fall!!



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