Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Thursday, January 19, 2017

Dinner with HelloFresh

Imagine me loading up a 91 year old woman and a 9 month old baby to take a trip to the grocery store because that is what literally happens every other week. Sometimes I make a list, sometimes I don't, it is what it is. One of two things happen, I either forget an ingredient and I absolutely will not reload everyone back up for just one or two items, or I overbuy because why don't they sell fresh cilantro in sticks?? Like I do not need the whole thing, I need maybe a handful of leaves but that is it and I am done. I have even tried growing my own cilantro (remember my garden box? Yeah nothing survived).

That is where HelloFresh comes in, they provide you with all fresh ingredients AND they plan the recipes. That Pinterest board that you and I have overflowing of recipes we have never tried, yeah well now you can try new recipes without worrying about finding one and than having to shop for the ingredients.

Friday, May 6, 2016

Beef Strips & Broccoli with Vermicelli Fideo

A few weeks ago I saw this recipe on the Chew and I tweaked it to work with the ingredients we had on hand at the time. This time I tweaked it a little more and I love the way it came out even more! My husband even said it is on top of his favorite dishes list.

5 ounces vermicielli noodles
a package of beef strips
1 jalapeno
1 head of broccoli
1 red (or green) bell pepper
1 onion
2 carrots
1 clove garlic
1 lemon
Chicken Stock
Soy Sauce
Balsamic Vinegar
Olive oil
Ground Ginger
Red Pepper Flakes

Beef Strips
beef strips
1 jalapeno (sliced in half)
1/2 bell pepper (sliced)
soy sauce
balsamic vinegar
olive oil
salt & pepper

Place a skillet over medium-high heat. Add 1 tablespoon of olive oil and the beef strips. Season with salt and pepper. Add jalapeno and bell pepper. Saute. Add soy sauce and balsamic vinegar. Bring to a simmer.

Wednesday, February 10, 2016

Valentine's Day | Pretzel Sticks + FREE Printable

I normally don't do anything special for my students on Valentine's Day but I felt inspired since I had left over candy melts from our baby shower that didn't get used and figured this was the best excuse to make my last class something. I decided to do dipped pretzels sticks as they looked easy enough and wouldn't require much time or effort.

All I needed for this sweet and salty snack was candy melts, pretzel rods and sprinkles (optional).

I began by following the directions on the back of the candy melts bag for melting. I put the melts in a tall thin container to make the dipping process easier. I dipped and swirled each pretzel rod and held it upside for a few seconds to have the excess drip off.

I first sprinkled a few rods straight with the sprinkle container but found too much sprinkle was coming out so I decided to hand sprinkle each rod instead but to each their own on this step.


Finally, after the dipped rods had time to dry I began my assembly process of putting a rod in a sandwich Ziploc bag and attaching a printable I created for my students. A printable I am offering to you for FREE (check the bottom of this post).

Download here

I hope you found inspiration for your students or for your child's classmates; your child could definitely help with the process and making the gift so much more meaningful. I would love to see pictures of how you decorated your pretzel rods for Valentine's Day as well if you care to share!

ps. please excuse the horrible lighting, I was working on this for my students late at night.

Sharing at: RemodelaholicMade In A DayPinterventures

Wednesday, December 24, 2014

Oatmeal Cranberry Chocolate Chip Cookies

While standing the check out line, I picked up a Southern Recipes magazine to look for ideas to bake desserts for our Christmas Eve dinner we are hosting. I came across quite a few that I will be trying but one stuck out to me the most because we have already been making them except without the chocolate chips.

The past few weeks Don, my brother-in-law, has been baking oatmeal cranberry bars. He got the original recipe off the Quaker Oats Old Fashion container. For our dinner, I knew we should try to combine both recipes to create a perfect Christmas dessert. The recipe makes about 4 dozen cookies.

1 stick of butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
11/2 cups all-purpose flour
1 teaspoon cinnamon
3 cups Quaker Oats Old Fashioned (uncooked)
1 cup cranberries
1 cup chocolate chips

1. Heat oven to 350 degrees F. In a large bowl, beat butter and sugar until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon and salt; mix well.
4. Add oats, cranberries and chocolate chips; mix well.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookies sheets; remove to wire rack. Cool completely.
7. Best when served with a glass of milk (store tightly covered).

These cookies looked so delicious, we could not wait until Christmas Eve to try them out.

What desserts do you like to indulge on for Christmastime?
How many different varieties of desserts do you serve?

Friday, February 1, 2013

Food Friday: Bacon Wrapped Pork Loin

About a year ago, I was losing inspiration in the kitchen. I was cooking the same things quite frequently as I was discussing with my cousin. She told me a few recipes she does and the one that stuck out the most was the bacon wrapped pork loin.



Pork Loin
Maple bacon

That's it!


1. Preheat oven to 350 degrees.
2. Lay out four pieces of the bacon spread out on a pan.
3. Roll the pork loin.
4. Cook for 45 minutes.

I don't season the pork loin because using the maple bacon is seasoning enough for my hubby and I. The taste is so great because of the type of bacon we use. However, I'm sure it would not hurt if you would like to add extra seasonings to fit you and your family's taste buds. I served this dish with broccoli and mashed potatoes. Enjoy!

Friday, January 18, 2013

Food Friday: Green Beans with Cherry Tomatoes

I served this dish with baked salmon and white rice. My husband loved the taste of these green beans and he isn't much of a vegetable lover. I have to find* or create ways to make them tasty for him.


1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves


1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat.
3. Stir in sugar, garlic salt, pepper and basil.
4. Add tomatoes, and cook stirring gently just until soft.
5. Pour the tomato mixture over the green beans, and toss gently to blend.

*I found this particular recipe at

Wednesday, January 9, 2013

Bow Tie Pasta-Italian Sausage in Cream Sauce

I made this recipe* for the first time for my Heart and Home group with two other couples. When preparing I was a little hesitant to use the (heavy cream) ingredient because I thought it would be too sweet however it complemented the other ingredients very well. And everyone thought it tasted great!! I was overall satisfied with this recipe and plan to use it again in the future. We paired this pasta with steamed broccoli and bruschetta. Enjoy!


1 Box Bow Tie Pasta-cooked
1 pkg Italian Sausage
1/2 Cup Onion-chopped
1/4 tsp Red Pepper Flakes
2 Cloves Garlic-pressed
2 Cans Italian Stewed Tomatoes
1 1/3 Cup Heavy Cream (I used Kraft cool whip)
1/2 tsp Sea Salt
1 TB Fresh Basil-chopped (I used dried)


1. Boil Water & Cook Pasta
2. Saute' Onions
3. Add Sausage and Brown
4. Add Red Pepper Flakes and Garlic
5. Add Stewed Tomatoes
6. Add Heavy Cream- Simmer
7. Add Fresh Basil
8. Add Pasta
9. Top with Parmesan Cheese

*This recipe was acquired from Hospitality at Heart.

Tuesday, January 8, 2013

Crockpot Tex-Mex Chicken

I adapted this recipe from Slow-Cooker Tex-Mex Chicken from and served with tortillas.

1/2 pound of skinless chicken breast
2 1/2 cups of salsa
2 tablespoons of flour
1 cup shredded cheese
1 packet of taco seasoning
1 cup of cooked rice

1. Cook rice on stove top with 1 cup of water.
2. Cut chicken into chunks
3. Mix chicken chunks, salsa, flour, 1/2 cup shredded cheese, and taco seasonings in the slow cooker and cover with lid. Cook on LOW.
4. After 30 minutes mix in the cooked rice and continue cooking on LOW for another 30-45 minutes.
5. Stir before serving [serves 2] and top with the remaining shredded cheese.

Tuesday, November 20, 2012

Cheesy Mashed Potatoes

I have made the potatoes twice but differently; the first with hash browns **recipe here** instead of actual potatoes and the second way with mashed russet potatoes. While both came out delicious, I have to say using mashed potatoes taste a whole lot better (at least to me). I have served this dish with grilled chicken and green beans and also as a side dish for a Thanksgiving pot luck dinner. This dish is perfect to prepare the night before and refrigerate until an hour before dinner the next day (for us working wives) or prepare and cook all at once. Either way the dish comes out great!!


3 LB Russet Potatoes
1 Can Cream of Chicken Soup
1 (16oz) Sour Cream
1/2 Stick Melted Butter
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
2 Cups Sharp Cheddar Cheese (or a little more)
3/4 Cup Milk


1. Boil peeled and chopped potatoes till soften (approximately 10 minutes)

2. Drain and mash potatoes

3. Add Cream of Chicken, Sour Cream, Melted Butter, Garlic/Onion Powder, Cheese, and Milk


4. Mix well



5. Place into a 9 x 13 Greased Dish


6. Cover and bake on 375 for 40 minutes or Freeze for another day

Sunday, October 7, 2012

Crazy Pumpkin Spice Cake

Made this for my sister's birthday, everyone loved it! It would also be a great holiday dessert; I'm thinking holiday parties for work, Thanksgiving, Christmas, etc. Enjoy!! **Got recipe from here**

Crazy Pumpkin Spice Cake

For the cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon cocoa
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
1 (15-ounce) can pumpkin puree
1.5 cups water
1/2 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

Maple-Cinnamon Glaze:
1 cup powdered sugar
1/4 cup vanilla unsweetened almond milk
1 teaspoon maple extract
1 teaspoon vegetable oil
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.

Grease and flour a 10” bundt pan and set aside. In a large bowl mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in center comes out clean. Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely.

Once cool, put on a plate, blend the glaze ingredients together and pour over the cake.

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