Monday, August 15, 2016

Fruit Cobbler Two Ways

We had a wonderful group of new Wharton students over at our house for a party this past weekend. Everything was catered - which I LOVED! Living in the city a catering company rolled all the catered food over to our house on this little dolly - but the food included everything, even a table cloth! Made for easy clean up. So, we really only had to provide dessert, beer, and appetizers. For dessert, we made the Olympic Ring cookies and Peach and Three Berry Cobbler. Below is the recipe for the cobbler - such a nice Summer dessert!

Cobbler (double recipe is making 2 cobblers)

-  4 peaches sliced or 4 cups of berries (blueberries, raspberries, strawberries)
- 1/2 cup sugar
- 1/2 cup butter
- 1 tsp. vanilla
- 1 cup flour
- 1 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1 cup sugar
- 1 egg

1. Preheat your over to 350 degrees. Grease an 8"x8" baking dish.
2. Slice your fruit and place in a bowl. Sprinkle 1/2 cup sugar over your fruit and set aside.
3. For the dough mix your dry ingredients in a bowl together - flour, baking powder and salt.
4. Cream your butter and sugar until soft in your Kitchenaid mixer. Add your egg and vanilla.
5. Slowly add your dry ingredients and mix thoroughly.
6. Place your fruit in your greased dish and spread the dough on top of your fruit. Bake for 30-40 minutes until top if golden brown.

 Dough Mixture

 Fruit with sugar on it

 Cobbler before being placed in the oven

Baked Three Berry and Peach Cobbler

 Cobbler - good served warm!

Party time! Go Dragons!


Thursday, August 11, 2016

Olympic Ring Cookies

Summer and the Olympics are in full swing this month! We are hosting a group of incoming Wharton Students at our house tomorrow night before they have their own Olympic Games. To celebrate - we made some super simple Olympic Ring cookies! The hardest part (other than not eating all the M&Ms) was sorting all of the colors. I hope you are enjoying watching the Olympics - we have been enjoying Swimming, Beach Volleyball and Gymnastics over here!

Olympic Ring Cookies

- round sugar cookies
- white frosting
- bag of M&Ms, we used mini

1. Bake your cookies.
2. Place frosting on your cookies.
3. Line the outside of the frosting with one of the Olympic colors of M&Ms (orange is not an Olympic ring color!).

 Palmer sorting the M&M colors 

 Kinley making a yellow ring

Olympic Ring Cookies


Wednesday, August 10, 2016

Mediterranean Chicken

Made this for dinner last night and everything cleaned their plates! Super simple to throw together and it takes about 30 minutes of cook time. My husband is home from his internship and I'm ready to try some new family meals!

Mediterranean Chicken

- 4 chicken breasts
- Italian seasoning
- salt
- 2 garlic cloves
- 1 x 14 oz. can of artichoke hearts
- 1 roma tomato, diced
- 7 basil leaves, chopped
- 1/4 cup parmesan cheese
- 8 oz. mozzarella cheese, sliced

1. Preheat oven to 375 degrees.
2. Grease a 13" x 8" dish and place your chicken breasts inside. Season chicken with salt and Italian seasoning. Bake for 15 minutes.
3. In a small bowl mix your artichokes, tomatoes, parmesan cheese, garlic, and basil together.
4. Place on top of chicken with mozzarella slices and return chicken to the over for an additional 15-20 minutes. If desired, turn broiler on for a few minutes to crisp your cheese. Serve over rice or noodles.

 Mediterranean Chicken before being placed in the over for the second time

Chicken over noodles


Tuesday, August 9, 2016

Peach Yogurt Popsicles

Another day - another round of popsicles! We loved these peach yogurt pops and they were easy to make if you have a blender of some kind. This recipe is also from the Eating Well magazine and was a big hit with my kids!


- 1 1/2 cups peaches, diced
- 1/4 cup honey
- 3 tbsp. water
- 1 cup vanilla Greek yogurt

1. Combine fruit, honey and water in a microwave safe bowl, cover with plastic and poke a few holes in the top.
2. Microwave on high for 2 minutes. Stir and microwave on high for 1 minute.
3. Puree mixture in a blender until smooth, add yogurt and blend again.
4. Freeze in popsicle molds for 8 hours.

 Peach mixture before being pureed

 Peach Yogurt Mixture

Frozen Pops!


Wednesday, July 27, 2016

Skinny Crab Cakes

I'm from Maryland and I'm always trying to find a good crab cake recipe that is delicious! This is not only delicious, but it is healthy! Skinny Crab Cakes that are baked, not fried! My kids even ate them.. with some convincing.

Skinny Crab Cakes

- 8-12 oz. crab meat
- 3/4 cup Panko bread crumbs
- 3 x green onions, chopped
- 2 tbsp. plain Greek yogurt
- 2 eggs, beaten
- salt and pepper to taste
- 1/2 lime, juiced
- 1-3 tsp. crushed red pepper (optional)


- 3 tbsp. plain Greek yogurt
- generous squeeze of Dijon mustard
- 1/2 tsp. crushed red pepper
- 1 tbsp. white wine vinegar

1. Grease a baking sheet and set aside. Mix your bread crumbs, yogurt, onions, eggs, salt and pepper, lime juice and red pepper in a bowl.
2. Break up your crab meat and mix in gently.
3. Using a 1/2 cup measuring cup, form your cakes and place on your greased baking sheet.
4. Heat oven to 400 degrees, bake for 10 minutes, flip and bake for another 10 minutes.
5. Sauce: mix all ingredients and leave chilled in the refrigerator.
6. Serve crab cakes with sauce on a bed of lettuce or vegetables.

 Crab Cake Mixture

 Crab Cakes before being baked

Skinny Crab Cake Salad with sauce


Tuesday, July 26, 2016

Blueberry Lemonade Pops

It's summer and it's hot outside! A friend of mine told me she bought some silicone popsicle molds for her kids to make popsicles... so I had to jump on that bandwagon! I bought a Zoku Space Pops mold and it makes 6 pops. The recipe I am using I found in an Eating Well magazine for the Blueberry Lemonade Pops. I think they need at least 10 hours to freeze completely, after about 6 hours, they were mostly frozen but melted quickly as my kids ate them - very messy!

Blueberry Lemonade Pops

- 1 1/2 cups blueberries, fresh of frozen (thawed), I used fresh
- 3 tbsp. honey
- 2 tbsp. apple cider vinegar
- 1/2 tsp. lemon zest
- 1 cup lemonade

1. Combine blueberries, honey, lemon zest and vinegar in a microwave safe bowl. Cover it with plastic wrap and poke a few holes in the top. Microwave on high for 3 2 minutes. Stir the mixture, microwave for another minute.
2. Uncover and allow to cool for 10 minutes.
3. Using a strainer, strain all the juice into a separate bowl while pressing the blueberries to get the juice.
4. Add lemonade.
5. Stir and pour mixture into your popsicle molds and allow to freeze for 8-10 hours.

 Zoku Space Pops

 Microwaved blueberries, lemon zest, honey and apple cider vinegar

 Strained juice in a bowl with a spout before adding lemonade

 Lemonade added to blueberry mixture



Tuesday, July 12, 2016

Banana Cream Pie

Summer desserts should be fresh and creamy to the taste! This homemade banana cream pie delivers. It was simple to make and might be considered semi-homemade because I used Cool Whip Topping instead of whipping real cream to make the whipped cream. That means its healthier, right? I made this pie to take over to my parents house for a visit and it was a hit! This would be great to make for a party or even just a family get together to enjoy outside with some white wine.

Vanilla Wafer Crust
- 60 mini vanilla wafers or 30 regular sized wafers, crushed
- 1/2 stick of melted butter

Vanilla Pudding

- 3/4 cup sugar
- 1/3 cup flour
- 2 eggs
- 4 egg yolks
- 2 cups milk
- 2 tsp. vanilla

Other Ingredients

- 3-4 bananas, sliced
- 8 oz. Cool Whip
- Vanilla Wafers

1. For the crust, mix your butter and crushed wafers together and form a crust in your greased pie pan.
2. Bake at 350 degrees for 12 minutes. Allow to cool completely.
3. To make your pudding, place eggs, yolks, sugar, flour and milk in a saucepan over medium heat.
4. Whisk pudding together constantly until it thickens - about 11 minutes.
5. Once pudding is thickened and slightly bubbling, remove from heat and whisk in your vanilla.
6. Place pudding in a bowl with cling wrap touching the top of the pudding to avoid getting a film on top.
7. Put pudding in the fridge until it has completely cooled, about 1 hour.
8. To assemble the banana cream pie, put a layer of sliced bananas on top of your wafer crust, then place 1/3 of your pudding on top. Layer about 30 mini wafers on top of the pudding, then place another layer of bananas on top of the pudding. Complete the pie with the remaining 1/3 pudding and top with Cool Whip and additional wafers as desired.
9. Place in your refrigerator for 3-4 hours and serve chilled.

Vanilla Wafer Crust

 Whisking pudding mixture

 Banana slices, 1/3 pudding and wafers on top

 1/3 pudding with more banana slices

Banana Cream Pie