Friday, July 25, 2014
This week is going to ROCK!! For the month of July our school has been offering free lunches to the kids (while they have summer school going on) so this momma hasn't had to make lunch all month. Now pair that up with the fact that the kids have bible school this week where they also get to eat supper and I am one ecstatic momma!!! Top it with the fact that this year all four of my kids get to go to bible school and I am actually not helping with this one thing in their lives and that means I have some free time... I already warned the hubs that there will be no meal making around here this week - it is all cereal and eggs and toast for me and if he is actually home we might, JUST MIGHT go out for supper! Can you hear the excitement in my typing??? Anyhow, with all that going on I decided this week would be the perfect week to get a jump start on some of my freezer cooking for our vacation that is coming up... So, that is the line up that you are getting! Enjoy your week, I know that I am going to!
Friday - Hot Dogs
Saturday - Class Reunion
Sunday-Thursday - Vacation Bible School
Extras: *Pizza Log, *Grill Chicken for Quesadillas, Potato Bar Chili for the Camping Haystacks, Chocolate Sugar Cookies, Strawberry-Banana Jam, Strawberry Jam and Strawberry Shortcake
Thursday, July 24, 2014
This was another super easy oatmeal recipe! I didn't mash the fruit together like it was suggested because I like to have some chunks in my oatmeal - the whole texture thing and oatmeal! :) Again, the kids though that these were super delicious and wanted to have another one later in the day for snack... I can't keep these in my fridge, they are flying out like crazy!
Blueberry Banana Refrigerator Oatmeal
(recipe found on pinterest via foodfitnessfreshair.com)
1/3 cup old fashioned oatmeal
1/3 cup greek yogurt
1/3 cup almond milk, slightly overflowing
1/4 cup blueberries
Mash banana and blueberries together in a bowl until blended together. Stir in oats, yogurt, and milk. Cover, and refrigerate overnight. Top with additional blueberries and bananas in the morning, if desired.
Wednesday, July 23, 2014
I had to try a few more flavors of refrigerator oatmeal since the kids are enjoying it as much as I am... Seriously, I made up about 6 of them and then ran out within 2 days because everyone was eating them!! So, I picked up the supplies to make a bunch of them and spent about a half an hour one day making up 12 new oatmeals, we'll see how long these last! :) My son tried the apple cinnamon first and after the initial bite was freaking out about how good it was. He wanted to eat the other one and was mad at me when I made him pick something else to eat with it. I swear, that kid is going to eat me out of house and home and he's ONLY 9!! This one is super simple to throw together and I usually have all the ingredients on hand... LOVE IT!
Apple Cinnamon Refrigerator Oatmeal
(recipe found on pinterest via theyummylife.com)
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low fat Greek yogurt
1-1/2 teaspoons dried chia seeds
1/2 teaspoon cinnamon
1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup unsweetened applesauce, or enough to fill jar
In a half pint jar, add oats, milk, yogurt, chia seeds, cinnamon and honey. Put lid on jar and shake until well combined. Remove lid, add applesauce and stir until mixed. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.
Tuesday, July 22, 2014
I knew when I pinned this cake that at least one of my boys was going to want it for their birthday... I was right! As soon as I showed it to my 9 year old, he jumped at the chance to have it for his friend party! I love the way that it turned out and it was super easy to put together. It did require buying a variety of candies though...
Wii Remote Birthday Cake
(idea found on pinterest via parenting.com)
1 (13x9 inch) cake
1 can (16 ounces) vanilla frosting or I made my own cream cheese frosting
black food coloring
4 pieces white hard-shelled Orbit gum
7 white Mentos (I couldn't find these, so I used mini marshmallows)
3 brown, 2 blue and 1 red M&M's Minis
1 large marshmallow
1 blue licorice twist (Twizzler rainbow)
Trim the top of the cake to make level. Cut a 2 inch strip down one long edge of cake and discard. (or eat, whatever is your preference...) Round corners of cake with a small knife. Transfer cake, cut side down, on a serving platter. Add a small amount of black food coloring to 1/4 cup of the frosting to tint it gray. Spoon the gray frosting into a resealable bag. Tint 1 tablespoon of the vanilla frosting black with more food coloring. Spoon the black frosting into a resealable bag. Spread the remaining vanilla frosting on top and sides of cake and make smooth. Snip a very small corner from the bag of gray frosting and the bag of black frosting. Pipe a thin line of the gray frosting about 1/2 inch in from outer edge of cake, as pictured. Press the M&M's Minis, Mentos and Orbit gum into the top of the cake as pictured for the controller's buttons. With the black frosting, pipe 6 rows of 3 black dots. Cut the blue licorice twist in half, leaving 2 inches at one end. Press the uncut end into the flat side of a marshmallow and press the licorice twist into the side base of cake. Press the cut ends of the licorice twist together to make the hand strap.
Monday, July 21, 2014
Mmmm... spinach and artichoke! Love that combo! This recipe was amazingly easy to throw together and I love that you only have to cook it for a few minutes to finish it off. I had it ready to throw in the oven when the hubs got home from work and by the time he walked in the door it was out of the oven already! :) Hot and ready to eat... We paired this with a side of fresh pineapple and called it good - worked wonders for our first night of eating on the deck! I love when the weather is nice enough to eat outside and the bugs aren't super annoying, gotta take advantage of that when you can!
Spinach and Artichoke Rigatoni
(recipe found in Taste of Home)
3 cups rigatoni, cooked according to directions
1 package (10 ounces) frozen creamed spinach, cooked according to directions
1 can (14 ounces) water packed artichoke hearts, rinsed, drained and quartered
2 cups shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat broiler. Combine pasta, artichokes, 1/2 cup mozzarella, parmesan, salt, pepper and spinach. Transfer to a greased 2 quart broiler safe baking dish; top with remaining mozzarella. Broil 4-6 inches from heat 2 minutes or until cheese is melted.
Friday, July 18, 2014
So, summer in Minnesota seems like the best time ever for our Arizona family to come and visit... They get to beat the heat and enjoy the Minnesota summer weather and not deal with our nasty winters! :) So, Josh's mom just left and now his stepdad is coming in for a few days. Combine company with finishing cleaning out our freezer and we are game for some tasty meals this weekend that mostly involve beef products! :) New cow coming in so we have to make room for the fresh stuff... Yum!! I also need to get going on the cookies that I provide for National Night Out and our Cub Scout food booth. I haven't been baking quite as much this summer, so I am slacking on filling up my freezer with cookies like I did last year! Only a few weeks to get those hammered out! :)
Friday - *Sirloin Casserole
Saturday - Root Beer Pulled Pork/Corn on the Cob
Sunday - Egg Brunch Casserole/Fruit, Steaks on the Grill/Honey Roasted Sweet Potatoes
Monday - *Easy Garlic Chicken
Tuesday - Pick Your Own
Wednesday - Spaghetti
Thursday - Tacos
Extras: Chocolate Sugar Cookies, Chocolate Chip Cookies, Big Dipper Oatmeal Cookies and *Chocolate Chip Almond Butter Muffins
* = New Recipes
Thursday, July 17, 2014
I've been on a bit of a scone kick lately! I'm not sure why - I think part of it is how easy they are to make. You would think that they are this fancy schmancy pastry that you get at a coffee shop and that they would be a lot more involved. They really aren't! I love that you can just whip up the dough, throw it down, push it into a circle and bake it. How easy is that?? Plus they are so yummy!! These scones aren't as sweet as the ones that I have been making and this is a not necessarily a bad thing. They taste delish and if you wanted to up the sweetness factor, you could brush some milk over the top and sprinkle with some additional sugar. That would be a great addition as well... But, from the way the kids and I chowed them down, I don't think they were lacking anything at all!
Cranberry and Chocolate Chip Scones
(recipe found at vanderbiltwife.com)
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
6 tablespoons cold butter, cut into small pieces
1/2 cup cranberries
1/2 cup chocolate chips
1 cup plain yogurt
1 teaspoon vanilla
Add flours, baking powder, baking soda and sugar to a mixer and blend together. Add cold butter and mix in with a pastry cutter or two forks. Add cranberries and chocolate chips and mix in. In a small bowl, stir egg, yogurt and vanilla together. Pour into flour mixture. Mix until just combined. Press together to form a ball of dough and then place on greased baking sheet. Spread dough out into a circle about 1/2 inch thick. Cut into 12 wedges. Bake at 400 for 12-14 minutes, or until tops are slightly browned and scones are cooked through.