Strawberry Salsa Chicken

Strawberry Salsa Chicken 2 Strawberry Salsa Chicken

Take me or leave me, but I like weird things to eat. Well, what some might call weird anyways. I was making a hot dog the other night and was so excited while I prepared my ingredients. My husband watched as I drug out the relish, mustard, and ketchup. Then I decided that it wasn’t complete without chopped onions. Almost in awe of my condiment concoction, he asked “Did you chop that entire onion just for a little for your hot dog?”. Why yes, I in fact had chopped a very small amount of onion just for my hot dog. That’s how me and my dogs roll you know. He thinks I’m a bit odd, but I know there are others out there like me.

Like someone else who might like strawberry salsa? That’s another weird thing that might be perplexing to some. We’re talking replacing your tomatoes with juicy and summery strawberries instead. It’s absolutely divine I tell you. I had no idea that it would be so incredible.

And then I ate it with chicken.

Just imagine me kissing my fingers like the Italians do. It’s that marvelous.

Strawberry Salsa Chicken 3 Strawberry Salsa Chicken

Complete with cool and crisp cucumbers, lime juice, brown sugar and even jalapeno, I can almost guarantee that you will like this. Oh and if you don’t like hot salsa, don’t worry. The one jalapeno that is in this will not be hot. It’s really the one thing that makes this a “salsa”.

I’ve also learned a fancy smancy teqnique for making oven baked chicken PERFECT. The key is to brown it in a skillet a few minutes on each side. Not enough to cook it through, but just enough to get it browned a bit. Then finish it off in the oven. Works everytime to get the most perfectly cooked chicken ever.

AND I also highly recommend pounding your meat first. Yes, it seems like a lot of work but trust me. You will not only enjoy the task, but you’ll also enjoy the chicken a lot more than going without. I told my mom about this recently and she always beats her chicken first now! Just do it next time and you’ll see.

Ready for the most perfect summer chicken recipe ever? See below!

Strawberry Salsa Chicken

Strawberry Salsa Chicken 1 Strawberry Salsa Chicken

Celebrate summer with this baked chicken with strawberry salsa!


  • Boneless, Skinless Chicken Breasts
  • 1 Tbsp Olive Oil
  • 1 and 1/2 c. Strawberries, Chopped
  • 1/2 c. Cucumber, Chopped
  • 2 Green Onions, Chopped
  • 1 Jalapeno, Chopped
  • 1 Tbsp Cilantro, Chopped
  • The Juice of 1 Lime
  • 2 Tbsp Brown Sugar


  1. Preheat oven to 350 degrees. Season chicken with salt and pepper. Brown chicken over medium high heat in oil for a few moments on each side. Just until browned, no need to cook through. Bake 20 minutes.
  2. Meanwhile, mix all salsa ingredients and combine well. Place in refrigerator until chicken is done.
  3. Remove chicken from oven. Serve salsa over chicken!


There's no much to it! Simple as pie.

The salsa would be divine with tortilla chips too!


Question of the day: What do you like on your hot dogs?

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Fluffy Lemon Blueberry Cheesecake

How was your weekend? After finally getting over a horrible sickness that suddenly struck early in the week, it finally subsided just in time for the weekend. And of course, while you lay in the bed for days, what is there to do? Twiddle your thumbs? Do a crossword puzzle? Check everyone on earth’s facebook status? Yes, I did all of those things. But eventually, you’ll find the back of your eyelids. Or you’ll find your ceiling fan, like I did.

And I thought, man I don’t like that ceiling fan.

And so I began a ceiling fan makeover plan, which I intended to carry out over the weekend assuming that I was feeling better. And we did! I can’t wait to show it to you. Makes buying a new fan look silly.

Now, onto BLUEBERRIES! Oh and fragrant, citrusy lemon. All apart of this heavenly fluffy cheesecake.

Fluffy Lemon Blueberry Cheesecake 4 Fluffy Lemon Blueberry Cheesecake

Animal crackers. Yes, animal crackers are what the crust is made out of. It’s a take on your everyday graham cracker crust, only this is a bit healthier and you’ll have a bag of animal crackers leftover in the pantry for later. What could be bad about that?

Our trip to Mississippi a couple weeks ago was so nice. My husband’s parents and grandparents have a huge garden full of heavenly veggies. They also have a row of blueberry bushes that were just brimming with the most lucious and plump blueberries just begging to be picked! And so we did. Lots of them.

My youngest has recently discovered them. While I don’t always like to change her diapers after she’s eaten a handful of blueberries, I can’t deprive her of their yumminess, can I?

Fluffy Lemon Blueberry Cheesecake Fluffy Lemon Blueberry Cheesecake

These are the animal crackers. Crushed and mixed with some warm butter and a surprise zing of lemon zest. Although, you know something? I’ve always noticed a slight lemony taste in animal crackers myself. I think the lemon zest pairs well with them.

Fluffy Lemon Blueberry Cheesecake 1 Fluffy Lemon Blueberry Cheesecake

This is the fluffy part of the cheesecake. And man is it fluffy. If you’re looking for a dense kinda cheesecake, then this one isn’t for you. This is one of my grandma’s recipes for no bake cheesecake and it is like a heavenly cheesecake cloud. I absolutely adore this cheesecake and how easy it is. Even if you don’t make the lemon blueberry version of this, I highly encourage you to try just the cheesecake part.

Psssst. It’s actually lower in calories too which makes it all the more worth diving into.

Fluffy Lemon Blueberry Cheesecake 2 Fluffy Lemon Blueberry Cheesecake

Now it’s time for the big, juicy, plum blueberries in all their purple glory. I swear, they don’t need any help looking beautiful do they?

Fluffy Lemon Blueberry Cheesecake 3 Fluffy Lemon Blueberry Cheesecake

Here’s a little side boob, ahem, blueb-erry shot for you! You’d think it’s done, but it’s not! Getting there….

Fluffy Lemon Blueberry Cheesecake 6 Fluffy Lemon Blueberry Cheesecake

It’s not complete without the crunchy walnut streusal topping. Adds a little sweetness and crunch to this loveliness.

Happy Pennywise Cooking!

Fluffy Lemon Blueberry Cheesecake

Fluffy Lemon Blueberry Cheesecake 5 Fluffy Lemon Blueberry Cheesecake

Blueberries top this fluffy and creamy cheesecake with a very subtle lemon flavor.


    For the Crust
  • 1 and 1/2 c. Animal Crackers, Crushed Finely
  • 2 Tbsp Sugar (or substitute)
  • 3 Tbsp Butter, Melted
  • 1 Tsp Lemon Zest
  • For the Filling
  • 1 (8 oz) Package Cream Cheese, Softened
  • 1/2 c. Sugar
  • 2 c. Cool Whip
  • 1 Tsp Lemon Zest
  • For the Topping
  • 1 c. Fresh Blueberries
  • 1/4 c. Walnuts, Chopped
  • 2 Tbsp Brown Sugar (I used Splenda Brown Sugar)
  • 1 Tsp Butter, Melted


  1. Preheat oven to 350 degrees. Mix crushed animal crackers, sugar, butter, and lemon zest together and flatten into a greased 8x8 baking dish, Bake for 10 minutes. Take out and place in refrigerator.
  2. For the filling- Cream together the cream cheese, sugar, and lemon zest. Fold in the cool whip until combined. Take cooled crust out of the refrigerator and spread the filling onto the top.
  3. For the topping- Sprinkle blueberries evenly across the top of filling. Carefully, use a spoon to push them down a bit into the cheesecake. In a small bowl mix the walnut and brown sugar together, then pour in the melted butter. Mix well, then sprinkle the streusal across the top of the cheesecake.
  4. Place in refrigerator for at least an hour before serving.


The longer this sits in the fridge, the easier it will be to cut!

Not a lemon fan? Don't worry, the lemon taste is very subtle.

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Kitchen Tip: Shaping Sliders

How to Shape Sliders Kitchen Tip: Shaping Sliders

Sliders have become more and more popular over the years haven’t they? It seems a lot of the mainstream restaurants have some type on slider on the menu. I am in absolute love with the Ruby Tuesday Turkey Rubies. They are amazing. When I’m craving them, it’s not always possible to go out to eat with a very busy 1 and 4 year old. I could order them to go, but what’s the point in eating out if you’re going to eat at home? We rarely get food to go.

To make sliders at home, you may think that you have to have one of those fancy slider grills or shapers. But in reality, it’s as easy as a little kitchen trick involving of all things, muffin tins and cupcake liners. I saw this idea and new I had to try it when I made up these Asian Turkey Sliders one night.

How to Shape Sliders 3 Kitchen Tip: Shaping Sliders

Start by placing cupcake liners into your muffin tins like so. No need to use fancy ones, just ones that you might have leftover. (Try not to get jealous of my ugly white Dollar Tree cupcake liners) If you want to make sliders a lot, you might even consider having a set of liners just for making sliders!

How to Shape Sliders 21 Kitchen Tip: Shaping Sliders

Then using a new cupcake liner for each slider, simply press them into that patty shape in the tin. I know my meat may look a little weird, remember it’s Asian turkey! 🙂

How to Shape Sliders 1 Kitchen Tip: Shaping Sliders

After that fairly simple process you’ll have all uniform and tidy slider patties ready for the grill or skillet! Love finding shortcuts in the kitchen like this that make life easier. And with sliders, the possibilites are endless. I mean come on, they are just tiny hamburgers and there are TONS of variations of hamburgers.

I will say that using these Perfect Wheat Dinner Rolls as a slider bun would be a great idea. 🙂

Question of the Day: Have you ever made sliders before?

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How Much Freedom is Too Much Freedom?

7337661044 aa10ef8849 How Much Freedom is Too Much Freedom?
cc How Much Freedom is Too Much Freedom? photo credit: juliet_earth

Do you remember playing outside as a kid? We had a huge backyard with this old playhouse that was honestly not in very good shape. There was a creek running behind the house which was a fun place for us kids as you can imagine. We would spend hours exploring that creek. If we weren’t getting dirty in the creek, you could find us roller skating or racing each other in the driveway. I remember going down to a friends house and being gone for hours watching our favorite shows or playing video games. We had a pretty safe neighborhood.

I came across an article a couple days ago at Parenting about a Tennessee mom who was arrested for letting her children play outside unsupervised. She spent the night in jail and now faces class D felony charges for child abuse and neglect for letting her children play outside. She walked them to a park that was a block and a half away and then went back home. After they didn’t come home later that evening she got worried and had a friend go search for them and called 911. They turned up at a friends home nearby and were picked up by the Department of Children Services.

This really hits home for me right now because my daughter, who is 5, has just discovered the fun of playing outside this spring. We have been very watchful of her anytime she is outside. One of us has to be outside watching her and we don’t let her go inside anyone’s home. Even her going 2 houses down concerns me. I prefer to see her at all times. We’re still figuring out the boundaries and rules.

This playing outside stuff is so new to me and I’m curious about what you think. So here’s the questions that I have for you:

At what age did you allow your child to play outside by themselves?
What were the rules that you set?
Do you think the charges against this mom are fair?

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Simple Taco Pie

Taco Pie Simple Taco Pie

I was spending time with my mom recently when we dipped into her recipe box. It’s funny how back when I was a teenager I’d see that box and it wouldn’t mean a thing. These days it’s like a goldmine to me! There’s nothing like tried and true recipe that has been tested and passed around. I was in heaven going through many of the recipes that I remember and some that I don’t. Though my mom was quick to tell stories about them. Isn’t it great how food can always find it’s way into a memory?

This Taco Pie recipe was among many that I got from my mom that weekend. I’m pretty sure that it’s Jennifer’s (my mom’s friend) recipe, but there’s no name listed so I’m going to go with that. Jennifer if you’re reading, it was fabulous! While the pie itself doesn’t exactly taste just like a taco, your toppings will give it that total taco flavor. But I honestly didn’t mind because it was so tasty!

My 5 year old even got seconds…this is a HUGE deal at our table. 😉

And this pie was so incredibly easy that I made it in like 30 minutes flat!

Taco Pie 2 Simple Taco Pie

We get a little help from the store by grabbing a tube of biscuit dough. The Pillsbury brand tends to go on sale for $1 so keep your eyes open. Push the biscuits down into a pie pan and use your fingers to pinch it together to make it like a complete crust.

Taco Pie 3 Simple Taco Pie

Brown a pound of ground turkey or lean ground beef along with a small chopped onion.

Taco Pie 4 Simple Taco Pie

Then it’s just a matter of draining the meat, adding a bit of water and tomato paste and simmering for a while. Then scoop into your biscuit pie crust, top it with some mozzarella cheese and bake for 15.

The only odd thing I found about this was the mozzarella cheese. I would normally expect cheddar on a taco, but I don’t think that this recipe would have been as tasty with cheddar.

Simple Taco Pie

Taco Pie 1 Simple Taco Pie

This simple yet delicious meal is ready in under 30 minutes!


  • 8-10 oz Package Refrigerated Biscuits
  • 1 lb Ground Turkey or Lean Beef
  • 1 Small Onion, Chopped
  • 3/4 c. Water
  • 6 oz Can Tomato Paste
  • 1 Package Taco Seasoning
  • 1 Cup Shredded Mozzarella Cheese
  • Taco Toppings like tomatoes, lettuce, sour cream etc (optional)


  1. Preheat oven to 400 degrees.
  2. Spray pie pan with cooking spray. Place the biscuits into a pie pan evenly around all sides and on bottom. Pinch with your fingers to create a complete pie crust.
  3. Brown the meat and onion until no longer pink and drain.
  4. Add water, seasoning, and tomato paste and bring to a boil. Then reduce heat and simmer for 10 minutes.
  5. Spoon meat mixture onto biscuit pie crust and top with cheese.
  6. Bake for 15 minutes or until cheese begins to brown.
  7. Top with lettuce, green onions, tomatoes, sour cream, whatever you like!


I think it would be nice to add in some black beans to the meat mixture. Or if you're a vegetarian, you could omit the meat all together!

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How to Make Royal Icing Cookies

Royal Icing Cookies 2 How to Make Royal Icing Cookies

Silly me, I posted this accidentally the other day with no content inside. I’m sure that some of you were wondering about that. You’ll have to forgive me, I have a very frantic brain!

My girls both have their birthdays in May. It’s great for getting them out of the way in just one month out of the year, but I think eventually they will wish they were born in different months. You know how siblings can be.

This year I was extremely excited to make up these super cute royal icing cookies for Addie’s birthday party. I’ve made all kinds of cookies before, but never ones that are topped with royal icing. I thought for sure that the process would be difficult and that mine would end up ugly. I must admit that I can’t draw. Therefore, anything that requires free-handing just doesn’t look good coming from these fingers. Much to my surprise, royal icing was a cinch to work with and my cookies came out fantastic!

Believe me, if I can make these pretty, you can too!

Royal Icing Cookies 7 How to Make Royal Icing Cookies

It starts with your favorite sugar cookie recipe. I scoured the web to find one that would roll out well and hold  up to all the work I was going to put them through. I eventually found one that worked like a charm. Don’t worry, the recipe is below. And of course, if you have a tried and true family sugar cookie recipe, but all means use it!

Once you make up your royal icing (it takes no time at all), the best way to start is by outlining the cookies with a line of royal icing. This kinda creates a barrier that will eventually hold in your “flood” of royal icing. It doesn’t have to be perfect!

Royal Icing Cookies 6 How to Make Royal Icing Cookies

The next step happens once the outlining is dry. I found that since it wasn’t much icing that by the time I was done outlining, the very first cookies were already dry and ready to flood. By making the icing almost a liquid, you simple drop about a teaspoon or so (depending on the size of your cookies) of the royal icing into the middle of each cookie and then use a toothpick to spread it evening over the entire cookie, getting all of the nooks and crannies. Though this is a little tedious, I find it fun.

Royal Icing Cookies 5 How to Make Royal Icing Cookies

So after you have “flooded” your cookies with royal icing, they will look like this. Kinda wet to begin and then as they dry you’ll notice they harden and have a matte finish. That means it’s time to decorate them!

Royal Icing Cookies 4 How to Make Royal Icing Cookies

Add whatever decorations that you want. I used more royal icing and some sugar pearls to adorn Princess Addie’s cookies. I monogrammed some of them too. I think that’s a nice touch if you’re making them for a birthday or anniversary.

Ready for the recipes to make royally iced cookies?

Royal Icing Recipe courtesy of Brown Eyed Baker. Sugar Cookie Recipe courtesy of Spark People.

Royal Icing Cookies

Royal Icing Cookies 3 How to Make Royal Icing Cookies

Perfect iced cookies are easier to make than you think!


    For the Cookies
  • 1 1/2 cups - granulated sugar
  • 2/3 cup - butter
  • 2 whole eggs
  • 2 Tbsp - 2% milk
  • 1 tsp. - vanilla extract
  • 3 1/4 cups - white flour
  • 2 1/2 tsp - baking powder
  • 1/2 tsp - salt
  • For the Royal Icing
  • 4 cups powdered sugar
  • 2 tablespoons meringue powder (or powdered egg whites)
  • 6 tablespoons water
  • Toothpicks
  • It is recommended that you have pastry or icing bags along with a decorating tip for outlining and decorating the cookies. It's possible that a heavy duty ziploc bag will work if you do not have the other. But I highly suggest using pastry bags and decorator tip.


    To Make the Cookies
  1. In a large bowl, cream the butter and sugar. add in the extract, eggs, and milk until blended.
  2. In a medium bowl, whisk together all of the dry ingredients. Add the wet ingredients to the dry and mix with a mixer until well combined.
  3. With your hands, shape the dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 2-3 hours. (This will make it easier to roll out)
  4. Preheat oven to 400 degrees.
  5. Lightly grease your cookie sheets. Roll out half or 1/3 of the dough at a time while the rest is in the refrigerator.
  6. Flour cookie cutters and cut out your shapes.Re-roll out your trimmings and shape them too. Place the cookies 1/2 inch apart on cookie sheet. Bake for 8 min or until light brown.
  8. For the Royal Icing
  9. Mix all ingredients on low speed for 7-10 minutes or until it loses it's shine. Add water by the teaspoon if becomes too stiff.
  10. Divide the icing into bowls for however many colors you plan to have. Add the food coloring and mix well. Place a damp paper towel over the top while not using it so it doesn't dry out.
  11. To outline the cookies, use the same color that you plan to flood the cookie with to outline. Create an outline of the entire cookie with one line of icing. Allow all cookies to dry before moving onto the next step.
  12. To flood the cookies, start by adding drops at a time to the color icing that you wish to flood your cookie with. You will want it to be pretty liquidy. If you lift your spoon up and it drizzles back into the bowl and disappears quickly, you have the right consistency. Using a squeeze bottle or spoon, place a little royal icing on your cookie. Use a toothpick to evenly distribute the icing to the entire cookies. Be careful to not make it too thick.
  13. Let all of the cookies dry COMPLETELY before you begin to finish their decorations.


For the cookies, the thinner that you roll the cookies, the firmer and crispier they will be. If you leave them fairly thick, they will be softer and chewier.

This recipe makes about 72 cookies depending on the size of your cookie cutter. I made fairly large ones and I'd say I had about 30 or so.

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Me Without Make Up and My Cup of Joe

0 34369 634750438479262704 Me Without Make Up and My Cup of Joe

Ok so I didn’t say it was a close up of me without make up did I?

There is but one time of day that I always know will relax me. Even if just for a moment, when I have a cup of coffee in my hand, I am content. Whether it’s the fact that I know it will put some pep in my step (Lord knows I need it!) or the fact that I get just a few seconds to drift away in the comforting aroma, I am content.

This is a picture of me, having my coffee moment. Before my hair gets did, before I plaster on the make up, before I even begin my day. This particular day I was drinking one of the newer flavors of International Delight creamer, Belgian White Chocolate Macadamia. HELLO! It’s incredible. I’m really not just saying that either, it really is that amazing. It just adds complete awesomeness to my coffee moments during the day. And did you hear? It’s being reported that those who drink lots of coffee tend to live longer! That means more International Delight White Chocolate Macadamia creamer for me.

I’ve always been a big fan of ID simply because they have a huge assortment of flavors to choose from. I absolutely cannot drink coffee without creamer so I make sure to have some in my refrigerator at all times. And I’m extremely random with which flavors I pick. Usually based on my mood, I grab what strikes my fancy at the time.

International Delight is currently running an awesome Dream Kitchen Sweepstakes through (our favorite place), Pinterest! It’s quite simple to enter and totally worth it!

Check out International Delight’s new Coffee Creamer packaging on Facebook!

Enjoying a coffee at home will be even more special for 4 lucky winners! Enter to win $1000 toward your dream kitchen and an International Delight Coffee break Kit, by completing these two steps:

1) Pin my coffee moment photo to Pinterest. Yes the world will get a glimpse of me without make up, but I will live.

2) Come back here and let me know you pinned the picture and then share your coffee moment with me!

That’s it, easy peasy lemon squeezy!

jjjEnjoying coffee at home will be even more special for 4 lucky winners! Enter to win $1000 toward your dream kitchen and an International Delight Coffee Break Kit, by completing these two steps:
•1. Re-pin my coffee moment photo on Pinterest. (* this will clearly be defined by blogger)
•2. Come back! In the comment field below, tell me you pinned and share your special coffee moment.
ddddEnjoying coffee at home will be even more special for 4 lucky winners! Enter to win $1000 toward your dream kitchen and an International Delight Coffee Break Kit, by completing these two steps:
•1. Re-pin my coffee moment photo on Pinterest. (* this will clearly be defined by blogger)
•2. Come back! In the comment field below, tell me you pinned and share your special coffee moment.
ThisEnjoying coffee at home will be even more special for 4 lucky winners! Enter to win $1000 toward your dream kitchen and an International Delight Coffee Break Kit, by completing these two steps:
•1. Re-pin my coffee moment photo on Pinterest. (* this will clearly be defined by blogger)
•2. Come back! In the comment field below, tell me you pinned and share your special coffee moment.

This is a sponsored conversation written by me on behalf of International Delight June Sponsored Conversation. The opinions and text are all mine. International Delight Sweepstakes and Rules.

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Anixety and Motherhood

6976092486 5a9895eef8 Anixety and Motherhood
cc Anixety and Motherhood photo credit: Jerry Bunkers

I’ve always been the kind to worry about things. Sometimes it’s unnecessary and other times it’s a normal concern. I worry about our finances. I worry about plans for the upcoming week. I worry about dinner. I worry about the house being dirty. I worry about blogging. I worry about other people’s problems. And from most outer appearances I may seem like I have it all together, but inside I’m a ball of anxiety. Most of my anxiety started when I was a teenager, but it came to a head when I was preparing for my wedding.

Sure, sure it’s possible that I was just a blushing bride with a lot on her plate and much to do to create the perfect wedding. Every woman becomes a basket case at this point in her life, right? Mine remained long after my wedding. Pretty sure that I was just born a worry wart. In my case, I’d say I’m a worry tumor! 🙂

I’ve only recently decided to talk about this to anyone because I feel that some might have noticed it from outer appearances. I’m mostly good at keeping it inside, but I sometimes seem a bit distant and zoned out. I told a friend of mine about it and apparently I’m not the only one. It was nice to find someone who could relate. I’m sure the levels of anxiety are different for different folks.

There’s a little thing called motherhood that I’ve come to the conclusion will increase your level of anxiety if you didn’t already have it. From the moment that I saw my baby girls for the first time to making sure they were still breathing each moment while they were sleeping, it’s easy to find things to worry about when it comes to being a mommy. I’m realizing that it’s the last few months that I’ll have my older daughter home before she goes off to kindergarten in the fall. Yep, that’s enough to give a mom some anxiety huh?

Even though I’m losing my hair,

I call my children the wrong name,

I can’t tell you what 9 times 7 is,

I probably need a shower,

my house is a wreck,

I might cry before the day is over…..

I love every moment of motherhood and all the other things that life throws my way. Hopefully you’ll catch me on a good day. 🙂

Have any of you gone through bouts of anxiety before? How did you handle it? Did you go to a doctor? I’d love to hear your thoughts.

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Apple Brownies

Apple Brownies 2 Apple Brownies

I recently pinned a seasonal veggies and fruits chart on pinterest. This was solely because I honestly am not good about keeping up with what is abundant in what season. I know a lot of the more obvious things are easy to remember but some things have always seemed to be readily available at any time. Albeit, they get crazy expensive in the off season. So I do try to stick with what’s cheap at the time because I’d rather cut off my leg than pay $2 per pound for yellow squash.

Which by the way I’m growing yellow squash in my backyard. Well, I take that back- shall I say, I’m killing yellow squash in my backyard. I’ve also killed an assortment of herbs which is actually quite sad because i was so excited about those!

We’re working on their recovery…

Any who so I came across this awesome recipe in this ebook the other day which involved apples. Yes I know they aren’t in season (thanks to my pinterest chart!), but they won’t break the bank because you only need 1. I completely overhauled the recipe to make it healthier. Sometimes this doesn’t work out and rarely does it come out right on the first try. But the moons must have aligned just right because they turned out perfect! Yummy apple brownies with nuts and big chunks of apples inside. They are so comforting!

Apple Brownies

Apple Brownies 1 Apple Brownies

These "brownies" are a healthy snack that's loaded with fresh apples and nuts!


  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 medium apple, cored, peeled, and chopped
  • 1/2 cup unsweetened applesauce
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 teaspoon baking powder
  • 1 tsp vanilla
  • 2 egg whites
  • 1/2 cup walnuts, chopped


  1. Preheat oven to 350 degrees.
  2. Beat eggs, applesauce, and vanilla together.
  3. In a separate bowl whisk together the flours, nutmeg, cinnamon, and baking powder.
  4. Slowly add in the flour mixture to the applesauce mixture until combined.
  5. Fold in chopped apples and walnuts.
  6. Pour batter into a greased 9x9 baking dish and back for 30 minutes or until a toothpick comes out clean.


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Homemade Gummy Worms

Homemade Gummy Worms 1 Homemade Gummy Worms

Looking back on when I was a kid, I remember always having a sweet tooth. My grandma likes to tease me about an instance at a church potluck when I was about 6. It was one of those with a ton of yummy home cooked food.I asked my mom if I could have a piece of pie (or cake or something, my memory is fuzzy- trust me it was something like that). She said no. (not sure if I couldn’t have pie because I didn’t eat all of my dinner or if it was because I had already eaten dessert!) And like most smart children, I went and asked the sweetest lady that I knew, Mrs. Benny,  if I could have a piece of pie. With all of her sweetness, she told me yes and I proceeded to eat the biggest piece of pie you’ve ever seen. My momma caught me eating my sweet treat and I got in trouble. Poor Mrs Benny said she didn’t know that I couldn’t have dessert. To this day I love that “sweet” lady!

One thing that I’ve always been a big fan of is gummy candy. Doesn’t even matter what kind, I just love the texture of gummy candy. My daughter shares this love with me. But most gummy snacks are so packed with sugar that we have to make them a special treat.

Did you know that you can make your own gummy worms at home? Not only that, but it’s crazy easy and incredibly inexpensive! Plus they contain no sugar so you don’t have to worry about your little ones climbing the walls after consuming them.

We are talking 3 ingredients and a little fridge time and viola! Homemade, sugar-free, guiltless gummy worms.

Recipe courtesy of

Homemade Gummy Worms

Homemade Gummy Worms 2 Homemade Gummy Worms

Gummy worms that you don't have to feel bad about giving to the kids!


  • 3 envelopes unflavored gelatin
  • 2 packages sugar-free gelatin (any flavors)
  • 1 cup boiling water
  • 1 package Kool-aid for sour gummy worms (optional)


  1. Whisk together unflavored and flavored gelatin in a large bowl. (Add Kool-aid if preferred)
  2. Stir in boiling water until powders are dissolved.
  3. Refrigerate for 45 minutes then cut into long strips to make worms.


It's recommended that you keep the gummy worms in the fridge. They can get really soft and almost melt if not kept in a refrigerator.

Obviously these aren't going to taste exactly like real gummy worms, but they do satisfy the craving for gummy treats!


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