Tuesday, November 1, 2016

Halloween Boo Mix

Happy Halloween! Hopefully you are over your sugar coma by now... in time to make something yummy! I made this Halloween Chex Mix for my son's school snack and it was a big hit! I would even want to make it without drizzling the extra sugars on top since it has some pretty sweet candy in it.

Boo Mix

- 6 cups Golden Grahams
- 10 cups Chex
- 2 cup candy corn
- 2 cup mini marshmallows
- 2 cups chocolate chips
- 1 1/4 cup Karo syrup, light
- 1 cup sugar
- 1 cup butter

1. In two large bowls even out your cups of cereals (8 cups in each bowl) and toss together.
2. Line 3 baking sheets with foil or parchment paper so your mix doesn't stick.
3. In a medium sauce pan melt your butter. Add your Karo syrup and sugar and mix using a whisk.
4. Bring mixture to a boil and allow to boil for 2 minutes.
5. Pour sugar mixture evenly onto your cereal and mix together using a silicone spatula.
6. Place cereal on your baking sheets and sprinkle your chocolate chips, marshmallows, and candy cone on your mix.
7. Allow Chex mix to dry for a few hours before eating.

Boo Mix


Tuesday, October 25, 2016

Crockpot Apple Butter

Fall is in the air! The leaves are falling, everything pumpkin is out and we recently took a trip to a local farm to pick pumpkins and apples! Of course I made apple strudel and decided to try my hand at apple butter. It is so easy to make and your house smells amazing while the apples are cooking! Now if only I had remembered to buy cinnamon toast...

Crockpot Apple Butter

- 6 apples; 4 peeled, 2 keep skin on
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp salt

1. Chop your apples into 1-2 inch pieces and place in your crockpot.
2. Sprinkle brown sugar, vanilla, cinnamon and salt on top of your apples.
3. Cook on low for 5-7 hours until apples have broken down and are mushy; stir every hour.
4. Puree apples in a food processor/blender until smooth.
5. Store in an air tight container in the fridge once cooled completely.

 Apples in crockpot

 Apples breaking down after 3 hours

 Pureed apples

Apple Butter on toast!


Friday, September 30, 2016

Pumpkin Pancakes

Fall is finally in the air over on the East Coast and I am ready for ALL things pumpkin! I got up early to make my family these Pumpkin Pancakes before everyone went off to school. I think you can pre-make the batter the night before, only wait to add the buttermilk before cooking. I made my own buttermilk by adding 1 1/2 tbsp. of white vinegar to 1 1/2 cups of milk and allowed it to rest for 10 minutes. Instant buttermilk!


- 1 1/2 cups buttermilk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 3 tbsp butter, melted
- 2 large eggs
- 1 tsp. vanilla

1. In a large mixing bowl whisk your dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
2. In a smaller bowl whisk your brown sugar, pumpkin, buttermilk, melted butter, eggs and vanilla until combined.
3. Pour wet ingredients into the dry ingredients and let batter rest for 3 minutes.
4. Make your pancakes on a griddle 1/3 cup of batter at a time. Serve warm with butter and syrup.

 Dry Ingredients

 Pumpkin Pancake Batter

 Pumpkin Pancakes!


Sunday, September 18, 2016

Monster Cookie Playdate

Last week we made Monster Cookies for a playdate I hosted and the kids loved decorating and creating their own little 'monsters.' I just used sprinkles and edible candies that we had in the house for the kids to decorate with and they had so much fun using their imaginations! I do recommend getting candy eyeballs for your monsters! I used my classic sugar cookie recipe found here, dyed store bought frosting funky bright colors and allowed the kids to go crazy!


- sugar cookie dough
- popsicle sticks
- candy eyeballs
- sprinkles
- chocolate chips or mini M&Ms
- frosting
- gel food coloring

1. Make your dough and use a 2 inch cookie scoop to form your cookie with a popsicle stick in the middle of the dough. Flatten dough on a parchment paper covered baking sheet. Bake at 350 degrees for 12 minutes, or until sides of cookies are golden brown.
2. Allow cookies to cool completely before decorating.
3. Frost cookies and decorate as desired!

 Cookie dough with sticks

Baked Cookies on a stick

 Cookie decorations

Monster Cookies!


Thursday, September 1, 2016

Skinny Elotes - Mexican Street Corn

I am a huge lover of Mexican food and love Elotes - or Mexican Street Corn. It is tangy and spicy while refreshing! I decided to make my own mayo blend with plain Greek yogurt, instead of sour cream, to make it a little more healthier. And it still tastes great! I hope you enjoy this corn!


- 4 ears of corn
- 1/2 cup plain Greek Yogurt
- 1/4 cup light Mayo
- 1/2 cup parmesan cheese
- 1 lime
- 1/4 cup Cilantro, chopped
- red cayenne pepper or red chili powder

1. Grill your corn until grill marks are present, about 15 minutes.
2. In a small bowl mix your mayo, cilantro and Greek yogurt together. Set aside.
3. Once corn is grilled, immediately squeeze lime juice all over the corn and parmesan cheese. Allow parmesan to melt onto the hot corn.
4. Slather the Greek yogurt mixture on the corn and top with your red chili powder or cayenne pepper as desired.

 Elotes Ingredients

Elotes - "Mexican Street Corn"


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