Well, after making this (about 80 times now), I can tell you my fruit salad will never be the same! I used to struggle with fruit salads. Unless it was this version, they were just “ok” to me, but never something I’d go out of my way to make or eat. Who knew all it takes is one little secret ingredient to make your fruit salad sing?!
My sister told me about this little “tip” a long time ago and thought it sounded disgusting. I imagined overly-sweet, gloppy fruit salad. Not appetizing. However, one evening, I had some really under-ripe, really “blah” nectarines that I wanted to make a fruit salad with, only, they had basically zero taste. I remembered a box of vanilla pudding mix in my pantry and tossed in a small spoonful. WOW, what a difference! It brought out all kinds of flavor from the sad little nectarines, added a faint sweetness, and made everything taste deliciously ‘vanilla-y’ . We inhaled this fruit salad, then I proceeded to make it again, and again, and again.
Secret Ingredient Fruit Salad
2 nectarines or peaches, cut up into chunks
1/2 pint blueberries
handful green grapes, cut into halves
1/2 pint strawberries, hulled and sliced
1 tablespoon instant vanilla pudding mix **
Toss fruit and pudding mix. Chill for at least 30 minutes before serving. Serves 4-6.
**feel free to use more pudding mix if you like it really ‘vanilla-y’. I prefer just a hint.
Recipe source: my sister’s coworker
I don’t know about you, but when it comes to preparing fish, I usually find myself in a bit of a rut. I do the same things over and over again. For some reason, I have trouble thinking outside the box when it comes to fish. We do LOVE fish, though, so naturally, I was excited to find this recipe. It’s unusual (to us, anyway), quick, and super flavorful. Cassidy loved it and Joel and I loved it. This one will definitely stay in the dinner rotation for sure!
5 tilapia pieces
7 corn tortillas, torn into small pieces
1 teaspoon lime juice
5 or 6 tortilla chips
1 jalapeno pepper, seeded and chopped
1/4 cup cilantro
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon onion powder
1 teaspoon salt
1 egg, beaten
Preheat oven to 375 degrees.
Put all of the ingredients (except egg and tilapia) in a food processor or blender and pulse a few times, until you have a bread crumb-like consistency. Put mixture in a shallow platter or large plate.
Dip the fish into the beaten egg and then into the tortilla mixture.
Place each one on a greased baking sheet. Bake for 10-15 minutes, until fish is flaky and tender. Serves 5.
Recipe source: Raining Hot Coupons
I’m an extremely dramatic person. Those of you who know me or gave birth to me (hi, mom!) know this for a fact. I bring the drama wherever I go. Not necessarily always in a bad way- sometimes I’m just very dramatically funny, or loud, or goofy (drama’s not always a bad thing, you know.). However, sometimes it can be a bad thing; like on days when something goes wrong or something disappointing happens, I totally succumb to the drama and immerse myself in a could of moodiness instead of accepting what happened and simply moving on. I walk around in a fog. Just for the record- that’s not a good thing. It’s one of the characteristics I most dislike in myself. There’s always that little voice in my head saying, “just move on, Amy. There’s still so much to be happy about!”; but it’s so much easier to be dramatic. Slowly but surely, I’m trying to fix this.
Like today, for instance. I had sort of a rough morning, but chose to rise above the drama and just move on. Know what I did? I lit a pumpkin-scented candle, put on some music, and baked these pumpkin mini bundts with my baby girl (she mostly just sat in the floor and played with a whisk). And it really helped!! I pulled them out of the oven and realized I hadn’t felt sorry for myself or dwelt on the bad news at all! Nothing like a little fall baking to pull you out of a slump!
Now, let’s talk about these mini bundts! Aren’t they just adorable?! And so easy- all I did was take the recipe for my pumpkin pound cake (with a couple of tiny tweaks), bake it into mini bundts, and whip up a quick and easy cinnamon glaze! The house smells amazing and my blues are long gone! I’ll be honest with you, I actually had to level off the bottoms of these because they rose quite a bit during baking, but that was no biggie- Cassidy loved snacking on the bottoms!
Pumpkin Mini Bundts with Cinnamon Glaze
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon salt
1 package instant butterscotch pudding mix
1 can (15 ounces) pumpkin puree
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, cloves, ginger, salt, and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Batter will be thick.
Transfer to 2 greased mini bundt pans (if you don’t have 2 pans, just bake one pan at a time). Bake at 350 degrees for about 20 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before inverting onto a wire rack. If cakes rose too much during baking (as mine did), simply level off with a sharp knife and save the bottoms for snacking!). Makes 24 mini bunts.
1 cup confectioners’ sugar
1/4 teaspoon cinnamon
Mix all ingredients together until glaze reaches a thick consistency; just make sure it’s still runny enough to drizzle. Drizzle over cakes and serve.
Recipe source: adapted from a Sing For Your Supper recipe; originally adapted from Taste of Home
Mmmm, gooey, cheesy goodness. My mom always used to fix squash like this we when were growing up. It usually accompanied fried okra and potatoes, cornbread, and fresh, sliced tomatoes. One of my all-time favorite meals. I believe this recipe originally came from my dad’s grandmother. So simple and comforting…and only 5 ingredients! The BEST way to eat summer squash, in my opinion!
Cheesy Squash Casserole
5-6 summer squashes, sliced into 1/2-inch slices
half an onion, chopped
1 tablespoon butter
5 or 6 saltine crackers, crushed
1/3 cup shredded cheddar cheese, plus more for top
Preheat the oven to 375 degrees. Place the squash and onion in a pot and cover with water. Bring to a boil and cook for about 10-15 minutes, until squash is tender. Drain.
Stir in the butter, cracker crumbs, and 1/3 cup cheese. Pour into a greased baking dish and top with a little more cheese. Bake for about 10 minutes, until cheese is melty and gooey. Serves 4-6.
Recipe source: my great-grandmother
*sigh* Until next time, Galveston!
Just in time for Labor Day weekend, here’s a knock-out recipe for baked beans! I have a feeling these will make yet another appearance at our get together this weekend! Enjoy the holiday!
Crockpot Brown Sugar Baked Beans
3 (28 ounce) cans pork and beans
1 small onion, diced
1 bell pepper, diced
1/2 cup barbecue sauce
1/2 cup ketchup
3/4 cup brown sugar
2 tablespoons yellow mustard
5 slices bacon
Mix first 7 ingredients in a crockpot. Stir until combined and arrange the bacon strips on top. Cover and cook on low for 3-5 hours, stirring occasionally. Remove the bacon strips before serving.
Recipe source: a mixture of my mom’s recipe and a recipe from Six Sisters’ Stuff
Howdy folks! I told you we were gearing up to take our very first family vacation. Well, it happened last weekend. And surprisingly…it rocked. Every aspect of it was wonderful (except for the hellish car trip home…that made us both rethink this whole parenting thing). Here are a few pictures from our trip to Galveston, Tx. (all photos are unedited. Frankly, I’m just too lazy…)
first time on the beach- she was terrified of the sand!
Needless to say, she slept VERY well each night…
More pictures to come soon!
Well, friends, the time has finally come for our little family of 3 to take the plunge and do something highly stressful, chaotic, yet very important and hopefully very memorable…
…take our first vacation. That’s right. Very soon, we’ll load up our little CR-V and head for the Texas coast. We’ll be renting a small condo on the beach for 3 nights and I’d be lying if I said I wasn’t totally nervous.
What if I forget the blankie/paci/sippy cups?
What if Cassidy hates the beach?
What if she’s not able to sleep in the pack-n-play at night?
What if I don’t properly sunscreen her and she gets sunburned?
What if she steps on a jelly fish?
What if a creepy sunken ship washes up on shore and my worst nightmare comes to life??
Ok, so that last one is probably a bit of a stretch, but you get the idea. I’m a vacation-stresser anyway (meaning, I usually ruin our vacations with my constant worrying that something will go wrong, when what I don’t realize is that my worrying IS the something that goes wrong.), so naturally when a 19 month-old is involved, I take the stressing to a whole new level. However, I’ve done a good bit of researching tips for taking toddlers to the beach and I feel like I’ve got most of my bases covered, at least. So I guess we’ll just cross our fingers and hope for the best!
Now, onto these cookies! Who doesn’t love sandwich cookies, right? Soft, chewy cookies filled with sweet, buttery frosting? Yes, please! Our music minister and his family recently celebrated 10 years of service at our church- that’s a big deal! So the church threw them a little party and the choir volunteered to bake cookies. I didn’t want to bake just ANY old cookies for Matt and Caryn, and I decided nothing screams ‘celebration’ like funfetti, so these funfetti sandwich cookies were born! They disappeared pretty quickly, too, so I guess people liked them! Caryn, Matt- if you’re reading this, congratulations again! We love you!
Funfetti Sandwich Cookies
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
For the buttercream:
1 stick unsalted butter, at room temperature
3-4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
splash milk (optional)
yellow food coloring
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
Whisk the flour, salt, and baking powder together.
Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until smooth. Add the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla and almond extract. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. Slowly stir in the sprinkles.
Using a teaspoon or small cookie scoop, scoop out the dough, roll into balls, and place on the baking sheets; press down gently to flatten slightly.
Bake the cookies for 8-9 minutes. The cookies should feel firm, but they should not color much, if at all. Cool completely.
To make the buttercream, beat the butter on medium speed until smooth. Add in the powdered sugar a little at a time until desired consistency is reached (it should be fairly think, but easily spread or piped.). Add in the vanilla extract, almond extract and salt. If icing is too thick, stir in a little milk. Gently stir in as much food coloring as you want to make it the desired color of yellow.
Pipe or spread the buttercream on half of the cookies; place other half of the cookies on top to make sandwiches. Makes approximately 17-20 sandwich cookies.
Recipe source: cookie recipe adapted from Dorie Greenspan; buttercream is a Sing For Your Supper original
Let’s say hypothetically, you’ve had a day from you-know-where; maybe hypothetically, your sweet, precious little angel had somehow transformed into a squealing, screaming, whining, hitting little devil. [hypothetically] Perhaps the little tike dropped her toy espresso maker on your foot at just the right angle, so as to make each step you take after that excruciatingly painful. And then, perhaps, upon trying to give her a hug, the little sweetheart tried to slap your face away and ended up cutting your gums with her adorable little fingernail. HYPOTHETICALLY. 12 screaming tantrums, 4 thrown sippy cups, and 1 disappointingly short nap later, it’s dinner time. Joy. And since your precious cherub is teething, getting her to eat anything is darn near impossible. And don’t forget the fact that you let her eat Chick-fil-a nuggets for lunch, so whatever you cook needs to be healthy. Go ahead, supermom. Get in that kitchen and make some magic! And don’t forget to whistle a happy tune while you do it!
Luckily, I have recipes like this one on standby. Quick, easy, and good for you. My 3 requirements. And when I’ve had the (ahem, hypothetical) day from you-know-where (by the way, my freaking foot is still throbbing…), I can pull this dinner off in less than 30 minutes. Remember that awesome roasted broccoli I just shared with you? Well guess what- it’s GREAT on pizza! And Cassidy loves it! Mommy: 1; Rotten day: 0!
Roasted Veggie Pizza
4 personal-sized thin pizza crusts (I use store-bought, but feel free to make your own)
1 head broccoli, cut into bite-sized pieces
1 red bell pepper, sliced thinly
1 heaping cup button mushrooms, sliced
salt and pepper
Preheat oven to 400 degrees and line a baking sheet with foil. Toss the broccoli, red pepper, and mushrooms in a little olive oil and spread in a single layer on the baking sheet. Sprinkle with salt and pepper and roast for about 20 minutes, until vegetables are soft.
Make your pizzas: spread each pizza crust with a thin layer of pizza sauce. Top with roasted veggies, then cheese. Bake in the preheated oven (still at 400) for about 8 minutes, until crust is crisp and cheese is melted. Serve immediately.
Recipe source: Sing For Your Supper original
Moms: do you have trouble getting your little ones to eat their veggies? Well don’t give up! Green vegetables like peas, spinach, green beans, broccoli, kale, etc are so, so good for our growing kiddos! I understand the struggle – up until I started cooking it like this, I could never get Cassidy to eat her broccoli. She loves peas and green beans, but it seemed like no matter what I did, she wouldn’t touch broccoli. Probably because it tastes like flavorless mush by the time I finish steaming it. But broccoli fixed this way? She can’t get enough and I’m thrilled!
It’s SO simple- toss your broccoli florets with a little olive oil, salt, and pepper and roast it at 400 for about 15-20 minutes. That’s it and it’s WONDERFUL! The broccoli gets nice and soft, but it’s still bursting with flavor. I’m a huge fan of roasting any vegetables since it brings out the flavor so beautifully, and I have to say, I think roasted broccoli is my new favorite.
…just make sure you burn a candle or open a window since we all know how stinky it is to cook broccoli. A small price to pay for a delicious, healthy side dish, right?
1 head fresh broccoli, cut up into bite-size pieces
Preheat oven to 400 degrees. Toss the broccoli with the olive oil, then spread onto a baking sheet lined with foil (this makes cleanup a snap!) and sprinkle with salt and pepper. Roast for about 15-20 minutes, turning the broccoli over halfway through cooking. Edges should be slightly dark and broccoli will be tender when done. Serves 2-3 as a side dish.
Recipe source: Sing For Your Supper original, although, this is not a new concept