Friday, April 29, 2016

Roasted Veggies with a Creamy Garlic Dip



Roasted veggies are such a great way to add a pop of color to your meal. Such a gorgeous easy dish to make! Somehow whenever I make this dish I am able to to convince at least one of my kids to try a new vegetable. Pair it with a dipping sauce and I can get my children to try anything! 

Using coconut oil in cooking is always a healthier option that I love to sneak in there with my baking. I have always loved Barleans products and have tried many of them! I love their fish oil swirls and I always feel better when I take them daily. I love to bake and cook with their coconut oil! 



And of course you will know my love to Stonyfield products. So when those two companies decided to pair up on a fun spring campaign it was right up my alley!



Roasted Veggies
4-5 cups veggies chopped 
3 Tablespoons Barleans coconut oil
vegetable supreme seasoning

Rub the coconut oil except 1 Tablespoon on the bottom of the pan 9x13 or a cookie sheet is great. Then place chunks of veggies on top. Add the remaining Tablespoon on top of veggies. Sprinkle about 2 Tablespoons and 1 Tablespoon of pepper. Add more if you would like! Place uncovered baking dish in oven for 425 degrees for 30 minutes. If you are using asparagus only cook for 10 minutes or you can add the asparagus the last 10 minutes of cooking time like I did for this dish!


Creamy Garlic Dip
5.3 ounce container Stonyfield Greek plain yogurt
1 Tablespoon minced garlic
1teaspoon lemon juice
3 sprigs of fresh dill finely chopped
1 teaspoon salt
1 teaspoon fresh ground pepper

Combined together with a whisk or throw in the blender and blend!



*Disclosure this is a sponsored post by Stonyfield and Barleans. I have been compensated however all thoughts and opinions are my own*


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Thursday, April 28, 2016

Cotton Candy Mocktail




Cotton candy, cotton candy, cotton candy where do I begin! Lets just say that my kids squealed with joy when I opened the package with this fun cotton candy machine. We have made a few batches of cotton candy since we got the machine but one of the times we whipped up some fun mocktails! My kids were gobbling them down!

Who knew how trending cotton candy drinks were! All I know is that they were sure fun to make and my kids loved watching the cotton candy slowly disappear! First up we whipped up a batch of cotton candy. Wayfair has some fun machines to choose from! 



Grab your favorite "cocktail" cup and if you want to make it more festive pour some corn syrup on one plate and sprinkles on another plate. Dip the rim of the glass in corn syrup then dip it in sprinkles.


In a blender combined water, frozen pina colada, ginger ale, pineapple juice, and hawaiian punch package


In a glass place a piece of cotton candy


slowly begin to pour the drink mixture over cotton candy




It will slowly begin to disappear





And then drink up! 


Cotton Candy Mocktail

1 envelope Hawaiian punch mix
2 cups water
1 6 ounce can pina colada mix
1 24 ounce container of pineapple juice
2 litter bottle ginger ale

Grab your favorite "cocktail" cup and if you want to make it more festive pour some corn syrup on one plate and sprinkles on another plate. Dip the rim of the glass in corn syrup then dip it in sprinkles. In a blender combined water, frozen pina colada, ginger ale, pineapple juice, and Hawaiian punch package. In a glass place a piece of cotton candy and slowly begin to pour the drink mixture over cotton candy.  The cotton candy will slowly start to disappear! Then drink up! 




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Mother's Day Favorites



Mother's Day is coming up and I couldn't help but compile a few of my favorite things or actually my favorite things that remind me of my mom. There are two things that will always remind me of my mom. Her love for cooking and her love for writing letters and notes to others. 

So I started browsing the amazing Mother's Day lookbook that Minted.com put together found so many that I loved for myself and then the perfect one for my mom caught my eye! Her entire house is black and white with little touches of gold. She is a lover of all things Kate Spade and this was just the look for her! 


I couldn't help but pair the amazing stationary with my moms favorite flower tulips from Trader Joes and her favorite cookie Raspberry & Almond Shortbread Thumbprint Cookies!


Then a few days later a friend of mine posted the cutest cutting board to celebrate mothers and I knew it was fitting for my mom and her love for cooking! 



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Friday, April 22, 2016

Turkey Bratwurst and Potato Kabobs with Mustard Glaze

Kabobs are my jam. They really are! My family gets so excited to prep them with me or when they see me grilling them. I don't know what it is about kabobs but they are just so much more fun to eat! Especially for my children. They try veggies that they otherwise wouldn't. And of course to top it off all the food is cute bite size which is way more cute and easier to eat! 

Finding different things to grill on my kabobs is sometimes my downfall. So when Honeysuckle White turkey had these turkey bratwurst and potato kabobs with mustard sauce I knew it would be right up our families alley! Their turkey bratwurst are super yummy, jam packed with flavor, priced at a good price, and made with high quality ingredients. Quadruple win if you ask me! 

Last time I had these teriyaki turkey kabobs and they were gobbled up! Plus you can read more about my visit to the turkey farm!!!



Now I can't wait to give these Turkey Bratwurst and Potato Kabobs with a Mustard Glaze a try! Check out the recipe here!



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Monday, April 18, 2016

Deluxe Blondie Brownies



These deluxe brownies is a recipe my mom has made since I was little. The recipe originally came from my dad's mission president, President Watts's. They are definitely loaded with some yummy ingredients to step up the normal blondie recipe.





Blondie Brownies
1/2 cup butter
2 cups brown sugar
1/4 cup canned evaporated milk
1 cup white flour
2 cups oatmeal
1 1/2 cup pecans, chopped
1/2 cup butterscotch chips
1 cup cooking oil
4 eggs
1 teaspoon salt
1 cup wheat flour
2 cups coconut
1 cup chocolate chips
1/2 cup almond toffee bits





Mix together butter and cooking oil. Add brown sugar, eggs, evaporated milk, and salt. Then add flour, wheat flour, oatmeal, coconut, pecans, chocolate chips, butterscotch chips, and almond toffee bites. Blend by string together then finishing off with the hand mixer. Put in a 12x16 inch cookie sheet. Spread coconut on top if desired. Baked for 25 minutes at 325 degrees F. 




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Wednesday, April 13, 2016

Cheesy Taco Pasta



Every Sunday night my mom cooks our family dinner. She always goes way above and beyond and has way too much food for the 20 of us. Yes 20 of us eat dinner together every Sunday and yes she cooks enough food for 20 and always has extras. My parents decided this year to buy a cow! They halved it will a friend of theirs and when it got to the right size they had it butchered and cut into lean delicious meat. We had our first taste of ground beef from their cow the past Sunday and boy was it amazing!

I meal plan Monday morning and try to incorporate the leftovers I get from my moms house the night before into Monday or Tuesday. I don't like to do straight up leftovers really ever so I try to put a twist on the leftovers so it feels like a whole new meal! So this week I took home the ground beef from the cow and made this taco pasta bake. It was absolutely amazing and perfect for this recipe. 







Cheesy Taco Pasta

12 ounces elbow pasta
1 pound lean ground beef
1/2 medium onion, diced
1 (14.75 ounce) can creamed corn
1 (10 ounce) can mild enchilada sauce
1 (14.5 ounce) can petite diced tomatoes
1 (4 ounce) can mild diced green chilies
1/2 packet of taco seasoning
4 ounce cream cheese, cubed
1 1/2 cups shredded cheddar cheese
1 cup pepper jack cheese, shredded

Cook pasta as directed and then set aside. In a large skillet brown ground beef. Add diced onions and cook until translucent. Turn down the heat to medium low and add the creamed corn, enchilada sauce, diced tomatoes, green chilies and taco seasoning. Simmer for 10 minutes, uncovered. Stir in cream cheese and 3/4 cup cheddar cheese and 1/2 cup pepper jack cheese. Stir until completely combined. Top with remaining cheese. Cover and let melt. Or you can toss the pan in the oven and broil it for a few minutes until cheese is melted. Then serve 




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Monday, April 11, 2016

Quinoa Turkey Sliders



I love anything mini. So naturally I love little sliders. Also with young kids in my home sliders are more made than full size sandwiches/burgers/or in this case turkey burgers! So when I was sent this quinoa turkey slider recipe I couldn't help but drool over the list of ingredients! They are jam packed with favor especially when paired with Honeysuckle White ground turkey. 

Quinoa Turkey Sliders
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1/4 cup sliced natural or blanched almonds
1 jalapeno,seeded and coarsely chopped
1/4 cup extra-virgin olive oil
water
3 Tablespoons freshly squeezed lime juice
1/2 teaspoon kosher salt
1/2 cup quinoa, rinsed and drained in a fine sieve
Kosher salt to taste
2 green onions, white and green parts, sliced
1 (1/2 pound) package Honeysuckle White 93% Fat Free Ground Turkey
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon red pepper flakes, preferably Aleppo pepper
Cooking oil spray
1 dozen dinner rolls, split
Thinly sliced red onions
cilantro sprigs














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