Wednesday, September 16, 2015

Cream Cheese Pumpkin Bread

Fall is here. Leaves are falling. Pumpkin Spice Lattes are back. Pumpkin everything is here! I saw this delicious recipe for banana bread and had just bought my first can o' pumpkin, so I decided to substitute the bananas for pumpkin. I used about 3/4 of the can, but I could have used the entire can. I was afraid my bread loaf pan would overflow, but there was plenty of room.

Cream Cheese Pumpkin Bread
*derived from this recipe

Cream Cheese Filling
- 1 large egg
- 6 oz. cream cheese
- 1/3 cup sugar
- 2 1/2 tbsp. flour

- 1 large egg
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup honey Greek yogurt
- 2 tsp. vanilla
- 3/4 can of pumpkin
- 1 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt

1. Preheat oven to 350 degrees.
2. Mix your filling ingredients together until smooth. Set aside.
3. Beat your egg, brown sugar, Greek yogurt, oil, and vanilla in your mixer.
4. Add pumpkin and mix until smooth.
5. In a small bowl, combine your dry ingredients: flour, salt, baking powder, baking soda.
6. Slowly add your dry ingredients to your wet until combined.
7. Grease your bread pan and pour 2/3 of your bread mixture into your pan.
8. Pour your cream cheese filling on top and spread evenly on top.
9. Pour the rest of your pumpkin bread batter on top of your cream cheese filling and smooth with a spatula.
10. Bake for 45 minutes.

 Pumpkin bread batter

 Cream Cheese Filling

 2/3 pumpkin batter with cream cheese filling on top

 Pumpkin bread batter smoothed on top

Pumpkin Cream Cheese Bread


Slow Cooker Chicken Enchilada Soup

This is super yummy especially with the recent cooler temps! You throw everything in the crockpot - raw chicken included! My house smelled so good all day and I just chopped up some avocado and put shredded cheese on top of our soup. The boys even had leftovers the next day - winning! (They have been a little picky lately...)

Happy Fall!

Slow Cooker Chicken Enchilada Soup

- 1 lb. boneless, skinless chicken breasts
- 2 cups chicken stock
- 2 cans black beans, drained and rinsed
- 1 can corn
- 1 can red enchilada sauce
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 1 x 4 oz. can chopped green chilies
- 1 small onion, diced
- 1 tsp. cumin
- 1 tsp. salt

Toppings: avocado, shredded cheese, diced tomato, cilantro, sour cream, tortilla chips

1. Place all ingredients in your crockpot.
2. Cook on low for 6-8 hours, or on high for 3-4 hours.
3. 30 minutes before end of cook time, shred your chicken and allow to cook for 30 more minutes.
4. Serve in bowls with toppings of your choosing.

 Slow Cooker Enchilada Soup

Great to eat on a Fall day!


Tuesday, September 8, 2015

Best. Salad. Dressing. Ever.

A few weekends ago we had some friends over for dinner. I made some bruschetta pasta, arugula and spinach salad, and lemon-pepper grilled chicken. Along with fresh baguette bread. I wanted to try making my own salad dressing and came across this amazing recipe I am about to share with you. Please try it out. I used extra olive oil and a little extra soy sauce, salt and pepper, mustard, and garlic to even out the flavors. Yummmmmm. I have made it twice now and store it in our fridge in a mason jar! We are almost out... so I will be making some more this week!

Best Dressing

- 1/3 - 1/2 cup extra virgin olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1/2 tbsp. Dijon mustard
- 1/2 tbsp. soy sauce
- 1 tbsp. sesame seeds
- 2 tsp. salt
- 1/4-1/2 tsp. pepper
- 1/2 small onion, diced
- 1-2 cloves garlic, minced

1. Mix all ingredients together in a sealed jar. Shake well before using!

*Store in the fridge for up to a week.

Best Salad Dressing in a Mason Jar



Wednesday, August 26, 2015

Easy Alfredo Sauce

We've been so busy I have been trying to make dinners that don't require a lot of ingredients and don't take very long to throw together after a long day at work! Last night I made some linguine noodles with an easy alfredo sauce, served with salad and baked chicken seasoned with salt and pepper.

Fall is in the air and I am excited to try some new crockpot recipes that can simmer all day and break out my cans of pumpkin for some baking fun! I already had a pumpkin beer and bought some pumpkin creamer - I love FALL!

Update on Philadelphia - we love it here! The atmosphere and sense of community with Kyle's Wharton classmates and events with the school at the Wharton Veteran's Club has really allowed us to feel like we are at home. Everyone here has also just moved to Philadelphia and are so incredibly nice. We have met phenomenal people and already have attended some social events. We meet friends at the park after dinner, or walk to the local ice cream shop for a treat, we walk everywhere and the kids are doing so well with these changes! Our oldest son will be starting school in a week and a half and we are very excited for him to meet kids his age and have those important little people in his life. We signed Palmer up for a weekly music class to keep him socialized with little kids his age. Kyle officially started school today and picked up some pretty heavy textbooks.

Looking forward to sharing a salad dressing recipe with you all soon - we ate all of ours up before I could take a picture!

Alfredo Sauce

- 1 package cream cheese, 8 oz.
- 2 tsp. garlic powder
- 2 cups milk
- Grated Parmesan cheese, 6 oz.
- 1/8 tsp. pepper
- parsley, chopped for garnish

1. In a sauce pan, heat your milk on medium heat.
2. Add your cream cheese and whisk until blended.
3. Add garlic powder, and pepper. Whisk together.
4. Add your parmesan cheese and whisk until blended. Allow sauce to thicken.
5. Pour sauce over your noodles and garnish with parsley, if desired.

Alfredo Sauce


Sunday, August 16, 2015

S'mores Trifle

Last week we had my parents come up from Maryland to visit for the day - so nice to live on the East Coast again so we are close by! I will be taking the boys down to their house tomorrow for the day! Anyways, in between them spoiling the boys and us going to the amazing Please Touch Museum here, I made a S'more Trifle dessert. It is pretty sweet, so make sure you use dark chocolate pieces for that bitter taste to balance it. It is such a pretty dessert!

We have been making a lot of friends here in Philadelphia, and I must say we really enjoy walking everywhere. It is so nice to just text someone and meet up at the park, or at the museum, or go out for dinner! We are loving this new social culture we are apart of. There is a Wharton Veteran's Club that we have joined and we will be attending their BBQ this afternoon. What a fun place Philadelphia is turning out to be!

S'mores Trifle

- 3.9 oz. box instant chocolate pudding
- 6 whole graham crackers, broken in pieces
- dark chocolate bar, 8 oz, chopped
- 8 oz tub Cool Whip
- small jar of Marshmallow Fluff
- 1 cup mini marshmallows

1. Prepare your pudding and set aside to set.
2. Chop your chocolate and place half inside your pudding. Combine.
3. In a small bowl, mix your Cool Whip and marshmallow fluff.
4. In your trifle bowl, place half of your graham crackers on the bottom. Then layer half the chocolate pudding on top. Complete with half of the marshmallow/Cool Whip mixture and sprinkle with 1/2 cup of mini marshmallows.
5. Repeat layers.
6. Top with remaining chocolate.
7. Chill before serving!

Graham crackers, pudding and marshmallow/Cool Whip

S'mores Trifle


Monday, July 27, 2015

Apple, Blueberry, Peach Coffee Cake

Hello to this Amazing Coffee Cake! We recently met a family with kids(!) who live down the street(!) by the park(!) and pool(!) we frequent! They just moved in (like us) and will be Wharton people as well! Our kids get along well and we are excited that we have new friends. I made them this amazing coffee cake as a moving-in gift. I did not use a springform pan, instead I just used pie tins and there was enough for two! So my family got a nice breakfast treat, as well.

Apple, Blueberry, Peach Coffee Cake

Crumb Topping
- 3/4 cup brown sugar
- 1 cup flour
- 3/4 tsp. cinnamon
- 1/2 cup butter, diced

Coffee Cake
- 2 cups flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 3/4 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 3/4 cup milk
- 1 tsp. vanilla
- 2 cups blueberries
- 1 large apple, cubed
- 2 medium peaches, cubed

Vanilla Glaze
- 1/2 cup powdered sugar
- 1/4 tsp. vanilla
- 2 tsp. water

1. Pre- heat oven to 350 degrees and grease your pie tin.
2. In a small bowl, mix all your crumb topping ingredients together and set aside
3. In a medium bowl, sift your flour, baking powder and salt together.
4. In your Kitchenaide mixing bowl, combine sugar, butter, egg, mix until fluffy (1-2 minutes).
5. Mix in vanilla and milk.
6. On low setting, slowly add your flour mixture to the mixer.
7. Fold in half of the cubed apples and peaches.
8. Pour into your pie tin(s).
9. Sprinkle blueberries on top and rest of your apples and peaches. Add your crumb topping.
10. Bake for 50 minutes.
11. Let cool completely.
12. Combine all vanilla glaze ingredients and drizzle on top of coffee cake.

 Crumb Topping

 Peach and apples with batter

 Coffee Cake with blueberries, rest of peaches and apples and crumb topping

 Apple, Blueberry, Peach Coffee Cake

 ... just needs some French press!


Thursday, July 16, 2015


I have been busy traveling all over for Amazon training these past two weeks, and next week I leave again! I have learned so much and really enjoy the company. Everyone really does, "Work hard, have fun, make history."

Anyways, my mom is obsessed with making zoodles and she bought me a "Veggetti." I know it sounds hilarious... but it really is easy to use to make delicious recipes with zucchini "noodles." I tried a stir fry recipe with mine and paired it with salmon for dinner. It was a hit! We will be making it again!

*All opinions are my own


- 2 large zucchinis
- 1/4 cup soy sauce
- 2 tsp. sweet chili sauce
- 1 tbsp. vegetable oil
- 2 tbsp. rice vinegar
- 2 tbsp. honey
- 1 garlic clove, minced

1. Using your Veggetti, make your zoodles with your 2 zucchinis. Cut your zoodles in half.
2. Place 1 tbsp. of vegetable oil in your pan over medium heat and stir in your zoodles.
3. Add your soy sauce, honey, chili sauce, rice vinegar, and garlic.
4. Sautee zoodles until tender and mixed well. About 10 minutes.

Veggetti Zoodle Maker


Stir Fry Zoodles

Zoodles with Thai Sweet Chili Salmon and broccoli