Category Archives: Recipes

#Summertime #Pasta Salad & #ColeSlaw #Recipe

Ok this one is really a good 2 in one deal. Although I do not have a picture for the cole slaw. I just wanted to share it because it is the dressing that is used for the pasta salad!

So you know me. I am far from a professional chef/food photography ect. A lot of my recipes are literally dump and go but I try my best to keep track of what I use.  I made this pasta salad for a BBQ/Pool Party last night and it was a HIT!

So to start- the dressing this is a basic Cole Slaw Dressing:

1/2 cup mayo

1/2 cup sour cream

1/4 cup white vinegar

1/4 cup sugar

dash if salt

dash of pepper

dash of onion powder

dash or two of celeray seeds

 

So the sugar start small and add to your level of sweetness- if you like a more sweet sauce you can use more then 1/4 cup but I found that was sweet enough for us. Mix all those together and let chill for at least an hour (can chill for up to 24 hours!)

Now- this dressing can be used in a cole slaw- either buy a bag of cole slaw mix this amount makes a little more than needed- Or get to chopping! Chop that cabage- get some chopped carrots. You can easily double the dressing to make more for a larger serving.

The salad:

1 box of rotini noodles

cucumbers

carrots (diced up or buy a bag of shredded carrots)

Tomatoes

(Other options for veggies would be gr pepper and broccoli- have fun with it!)

Cook the noodles according to the directions and let chill completely. Start chopping up veggies! The fun thing about this is- the amounts are really up to you and what your family likes! You could probably even add some shredded chedder cheese or colby jack. Pasta salads are really easy to make your own!  Once you get all that chop let chill until ready to serve. Add the cole slaw dressing when you are ready to eat and enjoy!

Now another option:

To the dressing add 1/2 tbsp of White Chocolate Raspberry Honey Mustard and mix well. This will give it a unique sweet/tang twist. You don’t want to use to much because you are already using vinegar/oil but this Honey Mustard is so full of flavor that a little bit goes a long way on any recipe.  This is a product that is sold by The Cocoa Exchange so check it out HERE!

ENJOY!

 

 

~The above recipe contains a link to a site where I do make commission off of any sales. I am not paid any extra for posting this. these are my own and personal opinions. ~

Strawberry Ice Cream Cake #DIY #recipe

So this year for my son’s 14th birthday, as always, I asked him what kind of cake he wanted. At first he was like “why do we have to have a birthday?” So I said we have always had cake! He jokingly said a Strawberry Ice Cream cake thinking I would be like… nope… not happening.  But instead he got a- ok I will figure it out. He didn’t take me seriously until I bought the stuff a few days prior.

Now there are 2 things I learned during this process- 1- I am not perfect at makin cakes look pretty- so if anyone has tips for not getting the wrinkles I would gladly take them.  The second thing was- Don’t put the strawberries on top until you are ready to serve- they were as hard as a rock.

Now this is not 100% made from scratch- I am totally not that good lol. So here is what I bought:

1 package of Pillsbury Strawberry Cake Mix

1 jar of hot fudge

1 package of oreos

2 pints of Strawberry Ice Cream

I did not take step by step because it is all rather self explainatory. Also I didn’t know how it would turn out. So above is the cake as a whole (see those wrinkles lol).

First I made the Pillsbury cake mix according to the direction on the box- I took about 1.5-2 cups of the mix and put it in a 9 inch pie pan to form a thin layer for the bottom. Baked at 350 for about 15 minutes (toothpick test!).  Bonus cake! There will be so much extra cake left- I just put it in a 9X11 casserole dish and baked it until it was done- we just ate it over the next few days but you could serve it as an option for those who can’t have dairy.

Place the cake layer in a spring form pan lined with syran wrap. Freeze for at least 2 hrs

This is where it will get repeatitive.

Let the strawberry ice cream soften- Thinly slice strawberries and place around the edge of the cake standing upright against the pan. Then carefully spread about half the pint (or more if you wish) ontop of the cake. Freeze for at least 2 hours.

Slightly Warm up the hot fudge and spread a generous layer on top of the ice cream- crush the oreos and spread on top of the fudge. You guess it….. FREEZE. This time I let it freeze over night.

Add your last layer of Ice Cream- I used a little over the half pint (which is why 2 pints is needed) and then you guessed it……… FREEZE- again I let this layer freeze over night. But I am sure as long as you give it at least a good 2-3 hrs you will be fine.

When you are ready to serve- take strawberry halves and form a circle around the top (see above picture). Drizzle some hot fudge- sprinkle more of the crushed oreos-  Then remove the cake from the pan and the syran wrap. And serve!

This cake is more time consuming then anything but it is well worth it- I am not being asked if I could do a peanut butter cup ice cream cake for my daughters birthday. I may have created monsters!

 

Honey Garlic #Chicken Stir Fry #Recipe

Wow it has been awhile. Life has been crazy and keeping up with it has been entertaining. I am spending the summer home with my kids and have thought to get to posting on here. I finally have a reason to. The other day I found a recipe for a Honey Garlic Chicken Stire Fry- and thought I would give it a shot- I normally would link up to the original recipe however, it’s been awhile and I honestly have no clue which of the many I went with lol.

I can tell you though- our family of 4 DEVOURED this. We did not have ANY left overs! I was rather surprised. Normally I can cook something like this and I am eating it as left overs for the next several days. Now- I am not your typical food blogger- I like to be realistic on my blog and food never lasts long to take a decent shot. But I promise this tastes amazing! One thing to note- my kids like more of a sauce- so if you like more meat and veggies- lower the liquid amounts by 1/4 and adjust the starch accordingly.

But enough with the talk here is my take on a Honey Garlic Chicken Stir Fry!

Ingredients:
Directions:
  1. In a large pan heat up 1 tbsp of oil- saute broccoli until just about tender and caramelized (about 4-5 minutes) remove and set aside
  2. In the same pan add another tablespoon of oil and some of the chicken- it is easiest to cook the chicken in batches- when the 1st batch is just about done sprinkle with a little of the Cocoa Seasoning to finish cooking. Repeat with remaining chicken.
  3. While chicken is cooking mix together the soy sauce, honey, water, and sesame oil in one bowl- the 2 tbsp of cornstarch with 2 tbsp of water in another.
  4. Once all chicken is cooked add the garlic and broccoli and saute for about a minute. Then add the sauce and corn starch mixture to the pan. Let simmer for a few minutes for the sauce to thicken.
Serve with rice, garnish with sesame seeds if you wish, and enjoy!

Honey Garlic #Chicken Stir Fry #Recipe

Number of servings: 4

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Honey Garlic #Chicken Stir Fry #Recipe

Ingredients

  • Olive Oil
  • 2 cups of broccoli
  • 4-5 chicken breasts (sm-md size)
  • 6 minced cloves of garlic
  • 3/4 cup soy sauce
  • 3/4 cup honey
  • 3/4 water
  • 3 tsp sesame oil
  • Sweet N Spicy Cocoa Seasoning (to taste)
  • 2 tablespoons cornstarch

Instructions

  1. In a large pan heat up 1 tbsp of oil- saute broccoli until just about tender and caramelized (about 4-5 minutes) remove and set aside
  2. In the same pan add another tablespoon of oil and some of the chicken- it is easiest to cook the chicken in batches- when the 1st batch is just about done sprinkle with a little of the Cocoa Seasoning (if using) to finish cooking. Repeat with remaining chicken.
  3. While chicken is cooking mix together the soy sauce, honey, water, and sesame oil in one bowl- the 2 tbsp of cornstarch with 2 tbsp of water in another.
  4. Once all chicken is cooked add the garlic and broccoli and saute for about a minute. Then add the sauce and corn starch mixture to the pan. Let simmer for a few minutes for the sauce to thicken.
~This post does contain a link for a seasoning that I sell. I am a rep for a company and do make commissions off of orders placed- No other form of compensation is exchanged- the above thoughts are my own. ~

 

One Pan Salmon and Broccoli #recipe

We love salmon in our house and I am always looking for good healthy ways to cook it. First my disclaimer- I am not a culinary person- I don’t think I could actually create a flavor on my own. I tend to combine a bunch of recipes into what works for me and my family. And as you can see my pictures are not “professional” – they are that of an every day mom trying to keep up with her kids.

My meals often reflect that as well when it comes to ease of making. Our salmon is no different- the easier the better. I have said it before and will say it again- just because it is quick doesn’t mean it can’t be healthy!

Ok enough chit chat- this recipe was actually inspired by a bunch of Maple Dijon recipes and a recipe I found in Kraft Food & Family magazine. Some of the recipes uses more maple syrup, some use a whole ground mustard, some a dijon, most is just the fish being cooked in foil. Kraft gave me the idea of cooking a vegetable with it. So with out further talk here is my collaberation of recipes:

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Sweet N Tangy Slaw #recipe

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For some reason the other day a cole slaw sounded really good. But I am picky about my cole slaw- I wont eat just any kind. Then I realize that is one thing I have NEVER made before! I knew I didn’t want just a basic cole slaw- I wanted to use my Cocoa Exchange products and make one.  The thing I love the most about my Cocoa Exchange products is that they use just enough cocoa in it to give it a hint of sweet. There really is no more sugar in than any other products out there on the shelves.  So I cruised the internet to see how people were making their cole slaws and what they used. From there I created my own recipe!

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Tortellini Gratin #Recipe

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I am loving this cooking fresh mood I am in! My husband and kids are loving it too. This was actually inspired by a recipe from Hello Fresh and I saw it a simple 2 ingredient type version on Kraft foods. It is that simple!

Now normally with my italian dishes I love a lot of sauce to cover my noodles and so I can dip garlic bread in it. This one is actually opposite of that but still has plenty of flavor. So here is my recipe:

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White Chocolate Raspberry Honey Mustard #DCD

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I am really excited! So awhile back I announced that I had joined Dove Chocolate Discoveries and even shared a Stir Fry Recipe featuring one of their products. Well today I want to introduce you to one of our new products released just this past month:  White Chocolate Raspberry Honey Mustard!

Ok no crinkling your nose yet, trust me. So This White Chocolate Raspberry Honey Mustard is a mouthful. But oh is it worth it. Even if you don’t like chocolate (yes I have actually had people say that) or maybe it is the raspberry thought making that nose crinkle. The thing I like about this dipping sauce is- It really isn’t an over bearing taste of either one! I am on the not big on Raspberry side of things and seriously the taste is so subtle. My husband on the other hand is 100% abnormal and isn’t big on chocolate- he LOVES this dipping sauce.

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Mini Pizzas with @GlutinoFoods #EnglishMuffins

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Every once in awhile I love playing with my food. No it isn’t the kind of playing with my food that you think. I love seeing what I can do with what I have. One night a few weeks ago I really wanted pizza, but not wanting to make pizza dough I opted for a different method. English Muffins!

Now I am sure you all have done this before. But if not- it is a perfect way to make your own pizzas and the kids have fun helping! It is real simple:

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Rich & Creamy Peanut Butter Pie #Recipe

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A few weeks ago I was presented with a challenge for a heart shaped dish. Well I could not make up my mind between two pies and I went with a strawberry one. Since then I have been craving my other idea- a Peanut Butter Pie. But not only did it sound good, it was all I could think of and how good it would taste with Chocolate Covered pretzels. Since I had some extra time off this weekend I decided I was going to make it!

This pie is a really easy no bake pie recipe. For the crust I used Glutino’s Fudge Pretzels with a few other ingredients. I recommend making the pie the night before you need it so it has plenty of time to set. Here is what I did:

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Moist Chocolate Cake #Recipe

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You know. There are times were a person just needs chocolate. Like during a stressful week. Chocolate cake is sometimes the best remedy for that. Ok well at least for me.

Then there are times were you need a chocolate cake. Like birthdays or some other special occasion. Well last month was Little Miss’ birthday. Her one request was Chocolate Cake. I could of easily picked up a box mix. However, those are hit and miss. Sometimes they are to dry and crumbly. I wanted her birthday treat to be perfect. Having never made a chocolate cake from scratch even before going gluten free I was not sure how to go about this. I wont lie. I did not create this recipe. This is one you can find on the back of the Hershey’s Cocoa Powder container. But I had to alter it to work with our flours.

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