Quote Friday

Your toddler will do what they need to do,

and not necessarily what you say.

If you're patient, 

then they will be patient.

If you speak gently, then they will be gentle.

Whatever you want them to be,

you have to start becoming.

Quote Friday

A mother holds her children's hands for awhile,

but their hearts forever.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies 

I am such a fan of pumpkin cookies and I really liked this recipe because it is super simple. 

You will need:

1 box spice cake mix

1 small can pumpkin

1/2 bag chocolate chips

can of cream cheese frosting

To Make:

Mix together (it's going to seem dry at first, but keep stirring, it will come together.)

Then when all mixed up, drop by heaping Tablespoons onto a greased cookie sheet and bake at 375 F degrees for 15 minutes. 

Cool them on a rack and when cooled then drop a spoonful of frosting on top. 

Strawberry Sheet Cake

Strawberry Sheet Cake

How cute is a pink cake?

I made this recipe for a family gathering and it was such a hit!

Every single person wanted some, the kids because it was pink and the adults because it was made from real strawberries.

Tip: To make the sweetened strawberries, just grab a large pinch of sugar and pour it on top of the strawberries.

Ingredients:

• 2 cups self-rising flour
• 2 cups sugar
• 4 eggs
• 1 cup canola oil
• 1 cup milk
• ¼ cup sweetened strawberries, mashed 
• (sprinkle a large pinch of sugar on strawberries)
• 1 small box dry strawberry jello
• 
  

Strawberry Icing:

• ½ stick butter or margarine, softened
• 3-4 cups powdered sugar
• ¼ cup sweetened strawberries, mashed

Instructions:

Mix all ingredients and pour into greased 9x13 pan.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

                                While the cake is baking, make the icing.
                Mix together all icing ingredients until smooth – may need to add more powdered                  sugar or strawberries for a spreading consistency. Mix well first before you add                                               extra sugar or strawberries.

                                      Once the cake is cool, spread the icing on the cake.
                         Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.

Recipe Source: farmflavor.com

Quotes I love this month

Corn, Tomato, and Cheddar Pie

Corn, Tomato, and Cheddar Pie

This recipe is incredibly delicious.

I love how the flavors of the corn, tomatoes, lemon and chives all blend.

Pair this with a green salad and dinner is going to be great!

What you will need:

2-Pie crust, ingredients and recipe follows, OR you can just cheat like me and use a premade pie crust (Pillsbury makes a great one!)

1 3/4 pounds tomatoes

1 1/2 cups corn from, about three ears of corn, roughly chopped

3 TBSP chopped chives

1 tsp salt

1/4 tsp pepper

7 ounces sharp cheddar cheese (about 1 3/4 cups)

1/3 cup mayo

2 TBSP fresh lemon juice

2 TBSP melted butter for brushing on the crust

Pie Crust

2 cups flour

1 TBSP baking powder

3/4 Tsp Salt

6 TBSP (3 ounces) cold butter

 cut into cubes or grated

 and then frozen

3/4 cup whole milk

 To Make:

                                                    Preheat oven to 400 F.

If you are making the pie dough: 

Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.

Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.

Whisk the mayo and lemon juice together

Chop the chives, grate the cheese, and have the corn ready.

If making your own crust, divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.

On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.

Layer half the tomatoes, then half the corn, half the chives. 

Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.

Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.

Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. 

Bake in the 400 degree oven for 30-35 minutes.

Cool on a rack and serve either warm or at room temperature.

Source: Smitten Kitchen

Quote Friday

It's not only children who grow,

parents do too.

As much as we watch to see what our children do with their lives,

they are watching us to see what we do with ours.

I can't tell my children to reach for the sun,

all I can do is reach for it myself.

Carrot Salad

Carrot Salad

I'm always on the hunt for new side dishes, and since my kids love carrots I knew that they would like this because it was a different way than they were used to for eating carrots.

They were a fan of the thin strips and it was so tasty, yet so simple!

You will need:

2 large carrots, peeled

¼ cup EVOO

1 Tbsp freshly squeezed lemon juice

Kosher salt & fresh pepper

To Make:

 Use a vegetable peeler or mandoline to cut the carrots into long thin strips.

There should be about 2 ½ cups of carrot strips. 

Place in a bowl & toss with evoo & lemon juice. 

Season with s&P and serve.

Source: The Tucci Cookbook by Stanley Tucci

Oreo Stuffed Brownies

Oreo Stuffed Brownie Cookies

First of all, let me say this....I DO NOT like oreos.

Yes, I am one of those crazy people who just do not care for them.

I think they taste too processed and the filling is too waxy for me,

BUT on that note I made these cookies and somewhere in the 12-15 minutes of bake time, it turns the oreo's into smooth, soft, yummy goodness, so that when you bite into this, it is other worldy.

This is by far my new favorite recipe and I will be making it for the upcoming holidays as well.

You will need:

1 Brownie mix 

1 package Double Stuff Oreo's

White frosting, I used the cupcake can writer

To Make:

Preheat oven to 350 degrees F.  

Prepare brownie batter according to package directions.  

Leave in mixing bowl.  

Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed wih cooking spray.

  Bake for 12-15 minutes, until brownies are cooked through.  

As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan)

Let cool for 5 minutes, then drizzle with white frosting .

{This recipe makes the entire package of Oreos}

Recipe Source: The picky-palate

Leftover Chicken Lettuce Cups

Leftover Chicken Lettuce Cups

This is the perfect recipe for leftover chicken.
I like to make this because it is comprised of food that I typically already have in my house, so it's easy to just throw it together.
I made mine with Avocado, Mozzarella, and Tomato grilled cheese sandwiches. 


You will need:
1 1/2 cups chopped leftover chicken, any bones removed or shredded rotisserie chicken

1/4 cup chopped cucumber

1 cup halved cherry tomatoes

1/4 cup crumbled feta cheese

1 tsp dried italian seasoning or 2 tsp fresh marjoram

12 kalamata olives, pitted and chopped

1 Tbsp whole capers

1 Tbsp EVOO

2 tsp sherry vinegar or white wine vinegar

1/4 tsp salt

1/4 tsp pepper

1 head of butter lettuce (Boston Lettuce)

To Make:

In a large bowl, combine chicken, cucumber, tomatoes, feta cheese, italian seasoning, olives, capers, evoo, vinegar, salt and pepper. Fill the lettuce cups with mixture and serve.

Source: The Busy Mom's Cookbook by Antonia Lofaso

Asparagus Delight

Asparagus Delight

There is not a week that passes in my household that someone doesn't ask for asparagus with dinner.

I love finding new ways to add to an already great vegetable and this recipe got cheers and was quickly eaten up, PLUS it's all healthy, so its a win-win!

Ingredients:

1 bunch fresh asparagus, ends trimmed

2/3 cup water

1/4 cup coconut oil

1/2 cup grated parmesan cheese

10 grape tomatoes, halved

To Make:

Combine the asparagus and the water in a 10 inch skillet and place over medium heat; cover.

Allow the asparagus to steam, about 10 minutes; drain.

Reduce heat to low and return the skillet to the heat.

Drizzle oil over the asparagus; sprinkle with parmesan cheese.

Add the grape tomatoes to the skillet and replace the lid.

Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

Enjoy!

Recipe Source: http://www.miracleskinnydrops.com

Brownie Cookies

Brownie Cookies

This recipe is for some serious chocolate lovers!

They are pure deliciousness with a rich chocolate taste and would be a great cookie to make for the upcoming holidays!

Ingredients:

1/2 cup butter

4 (1 ounce) squares unsweetened chocolate, chopped

3 cups (18 ounces) semisweet chocolate chips, divided

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

4 large eggs

1 ½ cups sugar

2 teaspoons vanilla extract

Directions:

Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. 

Cook over low heat, stirring constantly, until butter and chocolate melt;

 let cool.

Combine flour, baking powder, and salt in a small bowl, set aside.

Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well.

 Then add the chocolate mixture and beat well. 

Stir in remaining 1 ½ cups chocolate chips.

Scoop dough onto baking sheets 1 inch apart. 

Bake at 350 F degrees for 10 minutes. 

Cool slightly on baking sheets; remove to wire racks to cool completely.

Then enjoy your chocolate fix!

Recipe Source: http://yummy-recipezz.blogspot.com/