Saturday, May 30, 2015

Chocolate Covered Goodness

I found a few pictures of some of the treats that I sent in for Paraprofessionals Week a while back and wanted to show a few simple gift ideas. I know my kids enjoyed helping make these appreciation gifts and LOVED that they got to taste test them as well! It's always a great way to thank those that are involved in my kids' lives!

These are pretty self explanatory from the picture, so I will leave the "recipes" out... Have fun making these yummy treats!

Friday, May 29, 2015

Weekly Line Up - 5/29-6/4

Today is the kids' last day of school and then summer is hitting us hard! :) We have birthday parties, graduations, end of the year parties and such. It is going to be a lot of fun for the weekend and then mommy is making them do some work... We have to get this house in order and go through rooms before they get to have their summer of fun! I'm closing the doors on my daycare so that means a big toy clean out and room organization is in order. The hubs says that the toy room is now his and he has great plans of a TV room soon to come. We'll see how that goes! :) So, we've got some work to do, interspersed with all the running that we do in the summer... Can't wait for it all to begin!

Friday - Birthday Bash
Saturday - Graduation Party
Sunday - Corn Dogs, Apples, Orange Juice, *Banana Cream Truffle (Beau's Birthday Supper)
Monday - *Asian Glazed Chicken Legs
Tuesday - Crockpot Chicken Tacos
Wednesday - BBQ Chicken Pizza
Thursday - *Taco Spaghetti

* = new recipes

Thursday, May 28, 2015

Pull Apart Pizza

The next round of appetizers for our supper included this pull apart pizza. Anything pizza is a fabulous hit at our house and this was no different! The kids loved that they were able to pick it up and eat it with their fingers and it didn't make a huge mess. Anything dippable is also a huge hit - for kids and adults alike! :)

Pull Apart Pizza
(Recipe found at via pinterest)

2 (14 ounces) cans of Pillsbury pizza dough (you can use Grand biscuits)
2 cups shredded Mozzarella cheese
1/2 tablespoon basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon fresh minced garlic
1/3 cup olive oil
1 (8 ounces) package of pepperoni (cut into quarters)
1 cup parmesan cheese

Preheat oven to 350 degrees. Spray bundt pan well. Cut pizza dough or biscuits into quarters. Add all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake in oven for 30 minutes (or until the top is & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven and let rest for 5 minutes. Flip over on to a plate & serve with marinara/pizza sauce for dipping.

Wednesday, May 27, 2015

Deviled Eggs

I love the easiness of deviled eggs... and they make such a nice appetizer. Well, I have a lot of appetizers piling up on my pinterest page and not enough events to bring them to! :) So, I decided that for family game night we would have an appetizer night for supper! The next few recipes will be from that night, starting with these deviled eggs! I haven't ever added bacon to my deviled eggs and that was a super yummy addition...

Deviled Eggs
(Recipes found at

12 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
6 slices bacon
1 small onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika

Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Crush bacon. Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Add more salt if desired. Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

Tuesday, May 26, 2015

Pumpkin Scones

Did someone say pumpkin? With TWO, count 'em, TWO types of glazes on top? I can do that!! These were fabulous and a lot of calories (that were totally worth it) for breakfast... Worth the extra effort to make them, so go for it! :)

Pumpkin Scones
(Recipe found at via pinterest)

4 1/4 cup flour
3/4 cup sugar
1 teaspoon salt
2 tablespoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup butter, cold, cut in cubes
1 cup canned pumpkin puree
1/2 cup heavy cream
2 eggs
1 cup powdered sugar
2 tablespoons heavy cream
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2-3 tablespoons heavy cream

In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside. In mixer, mix flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined. Divide dough in half, and form the dough into a 12x5 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape. Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles. Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough. Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze. To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to harden (about 15 minutes).

Monday, May 25, 2015

Spinach Mushroom and Feta Quiche

I'm a big fan of breakfast for supper and while my go to is often pancakes or eggs and toast, I like to shake it up a bit with something new. This sounded yummy to me and even though it was filled with "weird" ingredients the kids actually enjoyed it as well. This, some fruit and toast and it made for a nice light supper.

Spinach Mushroom and Feta Quiche
(Recipe found at via pinterest)

8 ounces fresh mushrooms, thinly sliced
1/2 teaspoon minced garlic
1 (10 ounces) box frozen spinach, thawed
4 large eggs
1 cup milk
2 ounces feta cheese
1/4 cup grated parmesan
1/2 cup shredded mozzarella

Preheat oven to 350. Empty box of spinach into a colander and let it drain while you begin to prepare the rest. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle on salt and pepper to taste. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes) Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid, about 45-60 minutes.

Friday, May 22, 2015

Weekly Line Up - 5/22-5/228

The last week of school, the last week of daycare and the last week of sunday school is upon us and I'm hoping for a fun summer with the kiddos! I have a few birthdays this week as well, so it is going to be a busy baking week for sure! Hopefully the kids cooperate so I can get it all accomplished... Busy week but full of exciting events!!

Friday - Corn Dogs for the kiddos, mommy and daddy are going out! :)
Saturday - *Slow Cooker BBQ Ranch Meatloaf/*Sweet Corn Cake
Sunday - *Crockpot Garlic Parmesan Mashed Potatos (my mom's birthday lunch)/*Grilled Peanut Butter Honey Banana Waffles
Monday - *Carmalized Onion Cornbread Dressing/TMNT Cake (my son's birthday cake) with *Homemade Yellow Cake and White Chocolate Buttercream Frosting
Tuesday - *Cornbread Waffles
Wednesday - Brats (the hub's birthday choice)
Thursday - Meatball Pops

Extras: *Strawberry Rhubarb Scones, *Honey Rhubarb Muffins, *Chocolate Chip Cheesecake (my niece's birthday pick), *Apple Fritter Bread

* = new recipes