National Creamsicle Day

     What's more summer then enjoying a cool Orange Creamsicle on a hot day?  Especially, on National Creamsicle Day!!  Even though Liam has already started school and his summer is over we are still going to enjoy this tasty holiday, but with a twist!  I found a great recipe on how to make Orange Creamsicle Muddy Buddies.

Recipe from The Girl Who Ate Everything.

Ingredients:

9 cups Rice Chex cereal

16oz vanilla coating (like CandiQuik)

2 TBsp orange zest (about 2 oranges)

2 cups powdered sugar

How to make it:

Place cereal in a large bowl.

Melt vanilla coating according to package directions.

Once mixture has melted, immediately pour over cereal stirring and mixing until fully coated.

Sprinkle zest over wet mixture and continue stirring to incorporate.

Transfer mixture to a large sealed container with a lid or a large resealable plastic bag.

Add the powdered sugar and seal the container or bag.

Shake until thoroughly coated and ENJOY!

Monthly Menu: Mozzarella Stuffed Turkey Meatball Subs & Salad

     Alrighty, tonight was Liam's school orientation, so I had to fix something quick and easy for dinner tonight.  Last week when I made the Turkey Cheeseburgers I only used about half of the meat.  The rest of it I made into these great meatballs that I froze.  I stuck them in the fridge last night to thaw so I could cook them up for tonight's dinner.  It was a quick and simple meal perfect before we had to head over to Liam's school.
August 12th: Mozzarella Stuffed Turkey Meatball Subs & Side Salad

Original recipe from Brown Sugar.

Ingredients:

1 lb ground turkey

1 egg (slightly beatened)

1 cup bread crumbs

1 TBsp dried oregano

1 TBsp dried basil

1 medium onion (chopped)

2 cloves garlic (minced)

1 cup parmesan (shredded)

2 tsp salt

2 tsp pepper

12 cubes fresh mozzarella cheese

3 TBsp olive oil

26 oz jar of spaghetti sauce

cooked pasta (or hot dog buns if making subs like I did)

How to make them:

In a large bowl combine turkey, egg, bread crumbs, oregano, basil, onions, garlic, Parmesan, salt and pepper.

With your clean hands mix ingredients until well incorporated.

Divide the mixture into 12 portions.

Take a piece of mozzarella and form the meat around it to make a tight ball and set aside.

Repeat the process with the remaining portions.

Take a large sauté pan and drizzle with the olive oil, on medium heat place all the meatballs in the pan.

Allow to cook for 6-7 minutes on each side.

Pour in spaghetti sauce, cover with lid and allow to simmer in sauce for 20-25 minutes.

Serve over pasta or on a bun sprinkled with some cheese then ENJOY!

My Little Kindergartener

     Well, Liam starts Kindergarten today and I wanted to make sure to take some cute pictures to remember his first day!  He is such a big boy, I can't believe how fast he has grown up.  I know he will have a blast at Kindergarten learning new things and making new friends.  I look forward to hearing all about it when I pick him up from school.

Have a great 1st day at Kindergarten Liam!!

Biscoff Mousse

     If you read last week's post on Friday Foodie Favorites you know how much I really enjoy Biscoff Cookie Spread.  Well, today I whipped up another yummy dessert using some more!  This recipe was so quick, easy, and OH SO mouthwatering!  

Original recipe from In Katrina's Kitchen.

Ingredients:

4oz cream cheese (softened)

1/2 cup Creamy Biscoff Cookie Spread

1 TBsp milk or cream

1 cup powdered sugar (sifted)

8oz Cool Whip (1 container)

6 Keebler Crust Mini Graham Cracker Pie Crusts

4 Biscoff Cookies (crushed) optional for garnish

How to make it:

In a bowl of an electric mixer combine cream cheese, Biscoff spread, and milk until smooth.

Slowly beat in the sifted powdered sugar.

Then fold in the Cool Whip.

Spoon or pipe into 6 graham cracker pie crusts.

Chill at least 3 hours.

Top with crushed Biscoff cookies or garnish with a cookie then ENJOY!

Monthly Menu: Baked Eggs with Sautéed Kale, Herb Parmesan, and Crispy Bacon, Cheesy Hash Brown Casserole, & Fruit

     Ok, so who doesn't like Breakfast for Dinner? I know my family sure does!  With my recent discovery of Baked Eggs, I decided to put those on this month's menu.  I have tried them a couple of ways, but today I followed the recipe and they turned out amazing just like the other versions I've made.  And what goes better with those then some cheesy hash browns and fruit!  There ya go, breakfast for dinner!
August 11: Baked Eggs with Sautéed Kale, Herb Parmesan, and Crispy Bacon, Cheesy Hash Brown Casserole, & Fruit

Baked Eggs recipe is from Use Real Butter.

Cheesy Hash Brown Casserole from Life, Love...and Sugar.

Cheesy Hash Brown Casserole

Ingredients:

30oz bag of frozen hash browns (thawed)

12oz cheddar cheese (shredded)

8oz sour cream

1 tsp salt

1/2 onion (chopped)

1 can cream of chicken soup

1 cup butter (melted and divided)

2 cups cornflakes (crushed)

How to make it:

Preheat oven to 350 degrees.

Combine hash browns, cheese, sour cream, salt, onion, soup, and 1/2 cup butter in a large bowl.

Mix well.

Put mixture in a 9x13inch casserole dish.

Combine cornflakes and 1/2 cup butter.

Sprinkle over top of hash browns mixture.

Bake for 30-45 minutes.

Let cool then ENJOY!

Monthly Menu: Cheesy Chicken Enchiladas, Refried Beans, & Mexican Calabacitas

    Hola everyone! Tonight we dined on some yummy Mexican food!  When it comes to Mexican food, I'm pretty picky.  I like enchiladas but usually only cheesy ones on flour tortillas with no onions...like I said, picky.  Or should I just say, selective...haha.  Anyways, I found this recipe on Pinterest though looked pretty good so thought I would give it a try.  I actually made it ahead of time and froze it for a later date like today!
August 10th: Cheesy Chicken Enchiladas, Refried Beans, & Mexican Calabacitas 

Enchilada recipe from Recipes, Food, and Cooking.

Mexican Calabacitas recipe from Food.com.

Chicken Enchiladas

Ingredients:

10 flour or corn tortillas

2 cups cooked chicken (shredded)

2 cups Mexican Blend cheese (divided use)

salt and pepper

3 TBsp unsalted butter

3 TBsp all purpose flour

2 cups chicken broth

8 oz cream cheese (divided use)

1/2 cup sour cream

1 (4oz) can diced green chillies

How to make them:

Preheat oven to 350 degrees.

Grease a 9 x 13inch pan.

Mix chicken, 3 oz cream cheese, 1 cup cheese, salt and pepper.

Roll up chicken mixture in tortillas and place in pan seam side down.

In a sauce pan, melt butter, stir in flour and cook 1 minute.

Add broth and whisk until smooth.

Heat over medium heat until thick and bubbly.

Add cream cheese and stir until melted.

Remove from heat.

Stir in sour cream and chillies.

Pour over enchiladas and top with remaining cheese.

Bake 25 minutes or until hot and bubbly.

Place under the broiler for 3-4 minutes to brown the cheese.

Let cool for a bit then ENJOY!

Mexican Calabacitas

Ingredients:

2 medium zucchini (peeled and diced)

1/3 can sweet corn (drained)

1/3 medium onion (chopped)

1/3 can Rotel Tomatoes (diced)

2/3 clove garlic (finely chopped)

1 1/3 TBsp olive oil

1/4 lb Mexican cheese (shredded)

How to make it:

Place oil and chopped garlic in a large skillet over medium heat.

Add zucchini and onion, cooking until onion is tender.

Add corn and tomatoes.

Cover skillet and simmer over low heat for 10-15 minutes, stirring occasionally.

When mixture is well heated, add cheese.

Mix and serve, ENJOY!

National S'mores Day!

     So on my search to find some fun holidays in the month of August, I came across National S'mores Day! That seems like a fun holiday to celebrate, don't ya think?  I love S'mores! The crunch of the graham cracker, the gooeyness of the roasted marshmallow, and the richness of the chocolate sandwiched together to make a perfect square of yumminess!  To celebrate this tasty holiday I went on my favorite site, Pinterest, and found a great recipe I baked up and wanted to share!

Original recipe found on Something Swanky.

S'mores Bread

Ingredients:

1 tsp sugar

1/2 tsp all purpose flour

1/4 cup warm water

1 TBsp dry yeast

1 cup whole milk

6 TBsp sugar

1 1/2 tsp salt

2 eggs (lightly beaten)

1/c cup unsalted butter (melted)

5 cups all purpose flour

2 cups milk chocolate chips

1 bag of miniature marshmallows plus 8 TBsp water

9 whole graham crackers (crushed) plus 4 TBsp melted unsalted butter

How to make it:

Proof yeast by combining the warm water, 1 tsp sugar, 1/2 tsp flour, and 1 TBsp dry yeast in a small bowl.

Let sit for about 5 minutes until foamy.

Microwave the milk for 90 seconds.

Pour the milk into a bowl of an electric mixer.

Add sugar, salt, eggs, and butter into the milk bowl and mix with a paddle attachment.

Gradually add in the flour and the yeast mixture, mix until the dough is pulling from the sides of the bowl.

Divide the dough evenly into two balls and place each in a well greased bowl.

Cover with greased plastic wrap and let rise until it has doubled in size (about an hour and half).

Meanwhile, prep a work area by clearing your kitchen table and cover it with a clean fitted sheet.

Lightly flour the surface of the sheet.

(From this point on, repeat instructions for each loaf)

Preheat oven to 350 degrees.

Line two loaf pans with parchment paper.

Once dough has risen, turn it out onto the fitted sheet.

Roll the dough from the center outward until it's thin enough to see through the dough to the pattern on the sheet.

In one bowl (or Ziploc bad) combine the graham cracker crumbs and butter, set aside.

In another bowl, mix together the marshmallows and water.

Melt the marshmallow mixture in the microwave (about 90 seconds), whisk until smooth, set aside.

Spread the marshmallow mixture (half of the bowl per loaf), chocolate chips (1 cup per loaf), and graham cracker crumbs (1/2 of the bowl per loaf) evenly over the dough.

Gently roll the dough into a long rope (like rolling up cinnamon roll dough).

Coil the rope into a the bread pans.

Brush the tops of the dough with milk or milk & powdered sugar mixture (I did that and it was awesome!)

Bake at 350 degrees for 15 minutes, then decrease the temperature to 300 degrees and bake for another 45 minutes.

(I baked the two loaves at the same time and they turned out great!)

Once they are completely baked and golden brown cool on wire rack.

Slice it up and ENJOY!!

HAPPY NATIONAL S'MORES DAY!!

Silly String & A Cup of Tea

     I've been wanting to do some pictures of me and the kiddos, so I searched online for some local photographers and found Brittany Miller Photography.  She offers many different photography options, from Mommy & Me sessions (which is what I did), Family Photos (which I plan to do), Engagement and Wedding Photos, Maternity, Newborn, Infant, Children Photos, plus Senior pictures.  You can choose from a few different sessions and offers a wide range of printing packages.  Brittany is a very sweet professional up and coming photographer! I would definitely suggest getting all your pictures taken by her.

  

     Awhile ago I had some Mommy & Me photographs taken of Liam and I by Brittany Miller Photography.  I wanted to capture some fun moments with my big boy.   Since I'm usually the one taking the pictures, it was nice to actually be in the pictures with him instead of being behind the camera. And because he loves Angry Birds so much, I decided to incorporate those, slingshots, some silly string, and sidewalk chalk into our session.  I'm so happy how they turned out!   

Take a look at our fun, silly, and special Angry Bird Mommy & Me Session!

It was so much fun, especially the silly string!

I also did another Mommy & Me session with Kinley.....

can you guess what the theme was for that session??

     I also wanted to share the Mommy & Me Session Brittany from Brittany Miller Photography did of Kinley and I.  Since, I LOVE the 1920's I totally wanted to do a vintage theme!  I dressed my little lady up in a cute teal ruffled romper from Posh Peanut Kids and beautiful feather headband by Diana Vintage Boutique.  I dressed up in a Great Gatsby inspired dress, cloche hat and did my makeup all flapper like.  For some great tips how to do a dramatic 1920's makeup totally check out Sokolum79's 1920s Drama makeup tutorial!      Brittany found a great grassy spot for us to have our 1920's inspired tea party.  I brought all the props from the tea set, the goodies, and picnic basket to make the pictures extra special.  I think they turned out A-MAZ-ING!  What do you think??

Take a look at our Vintage 1920's Mommy & Me Session by Brittany Miller Photography

Both sessions were a lot of fun, looking forward to having more pictures taken by her!

Thanks Brittany, LOVE our photos!

Friday Foodie Favorites: Biscoff Cookie Spread

     Today's post is all about the IRRESISTIBLE Lotus Biscoff European Cookie Spread.  One of my friend's told me about it and I was hooked the first spoonful I tasted right out of the jar! Not even kidding! Just had to try it before spreading it on some cinnamon toast, which was Awe-SOME, of course!  There are so many endless possibilities on what to spread it on but also to bake!  

I spread it on some cinnamon toast then sprinkled on some crushed banana chips.

  I found a great recipe to try it out on from Created By Diane for some Biscoff Scones.  

I love making scones, and Biscoff scones sound too good to be true!

Ingredients:

Scones

2 cups flour (sifted)

1/4 cup brown sugar (packed)

3 tsp baking powder

1/2 tsp salt

1/2 cup cold unsalted butter

1/4 cup buttermilk

2 tsp vanilla extract

2 eggs (room temperature)

4 TBsp Crunch Biscoff Spread

Glaze

1/2 cup powdered sugar (sifted)

1-2 TBsp Creamy Biscoff Spread

1 TBsp corn syrup

3 tsp water

Garnish

4 Biscoff Cookies

How to make them:

Scones

Preheat oven to 400 degrees.

Line baking sheets with parchment paper.

Sift flour, sugar, baking powder and salt together.

Cut in the butter until mixture resembles coarse crumbs.

Add the buttermilk, vanilla, eggs, and Crunchy Biscoff spread, mix, then turn out on a floured surface.

Knead until all combined.

Cut with floured cookie cutter.

Bake for 10 minutes or until golden.

Cool completely on wire rack before glazing.

Glaze

Mix powdered sugar, Creamy Biscoff Spread, corn syrup, and about 3 tsp water.

Mix until smooth and creamy.

Add more water to thin to desired consistency.

Dip tops of scones into the glaze.

Garnish

Put cookies in a Ziploc bag and roll into crumbs with a rolling pin.

Sprinkle cookie crumbs on top of the glaze then ENJOY!

Playing at the Park

     Yesterday, we ventured outside to local park for some fun in the sun.  We went earlier in the day as to not over heat and get burned.  It was quite nice out...till it started warming up the playground equipment.  So, then we walked over to see the ducks.

Kinley LOVED being outside.  

She like feeling the grass and watching all the birds.

We went to feed the ducks some Cheerios & Kix that I had.