Back to School- Crayon Wreath

I'm officially back to school this week. As sad as I am to see summer go, I'm looking forward to a new school year.  To kick off back to school I'm focusing on classroom DIY creations this week on the blog. I'm starting things out with a crayon wreath.  

I've seen a few of these wreaths popping up on Pinterest over the past few months.  I had searched high and low for a tutorial, but didn't have much luck.  I believe the original idea was from Hobby Lobby, but I couldn't find step by step directions.  So, I played around and after many, many failed attempts I found a way that worked.  I bought two embroidery hoops, one smaller than the other.  I lined up the hoops and placed my crayons around the outside.  After I had lined everything up I started gluing (hot glue).  The key that I found was to line up the ends of the crayons while gluing.  My goal was to keep the bottom ends of the crayons together and form a circle as I glued.  The tops of the crayons will be separated, but not by much. I glued about 2 boxes of crayons around the wreath.  When I was finished, I made a bow for the top.  This covered/ hid the nails that were in the top of the embroidery hoop. I hot glued the bow on in the top center of the wreath.  After that, I took coordinating ribbon and hot glued a loop to the back of the wreath.  This is what I will use to hang the wreath.  Last, I bought 2 wooden already painted apples from Michael's.  I used the Sharpie paint pens to write my last name and room number  I hot glued them to the wreath for the perfect finishing touch.  

Skinny Loaded Nachos

I've been following Gina's Skinny recipes for a while now, but this is the first one I've made.  I made this one for the Bucs preseason game last night.  It's a perfect football snack/ dinner.  I made a few changes to the recipe, which I noted below.  Hubs and I put this in the middle of the couch and picked at it during the game.  Next time, we will have to invite friends over because there was tons left over!  Be sure to make this for one of football parties this season.  Go Bucs! 

Ingredients:

• 4 oz baked tortilla chips (I used Baked Tostitos Scoops) I used a bag
• 8 oz 99% lean turkey breast 1lb used
• 1 tsp cumin
• 1 tsp garlic powder
• salt and pepper
• 1 cup fat free spicy black bean dip mashed black beans and mixed 1tbs. salsa
• 1 1/3 cup reduced fat Mexican cheese like Weight Watchers
• 2 cups pico de gallo salsa 1 can of rotel
• 1/2 cup light sour cream
• 2/3 cup fresh cilantro

Directions:

Preheat oven to 425°. Place 1 oz (about 14) chips on four oven-proof dishes or one large baking sheet. 


Heat a large nonstick sauté pan over high heat. Add turkey. Season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon. When cooked, add bean dip and mix well.

Spoon the turkey mixture over the chips and sprinkle the cheese on top. Bake until cheese melts, about 6 minutes.

Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños. Serve immediately.

Pepper Jack, Chicken and Peach Quesadillas

I've had this recipe saved for over a year now.  After organizing my recipe binder, I pulled it out knowing it would be a perfect summer dish. And that (plus grocery shopping) is all I did for this dinner.  I have to give all the credit to my husband for making it.   I was working away and he was asked offered to make dinner.  He did a fabulous job.  I love the kick the pepper jack gave this dish along with an added sweetness of the peaches.  A wonderful combination.  The recipe is from Cooking Light. Enjoy!

Ingredients

• 1 teaspoon honey
• 1/2 teaspoon fresh lime juice
• 1/2 cup reduced-fat sour cream
• 4 (8-inch) flour tortillas
• 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 1 cup chopped skinless, boneless rotisserie chicken breast
• 1 cup thinly sliced peeled firm ripe peaches
• 4 teaspoons chopped fresh cilantro
• Cooking spray

Preparation

• 1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
• 2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
• 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Creamy Ravioli with Squash, Lemon and Chives

I love stopping by Keeping Up with the Jonses to check out the recipes posted each Monday.  I found this one a while back and saved it in a special place (Pinterest).  Here is where you can find the recipe online.  I really enjoyed this pasta.  It took no time to make. The fresh veggies added color and flavor to make this a fabulous summer pasta.  

Creamy Ravioli with Squash, Lemon and Chives

Ingredients:

16 to 18 oz fresh or frozen cheese ravioli (I used 20 oz Bertoli Four Cheese)

1 Tbsp olive oil

1 shallot, chopped

4-5 summer squash (yellow squash and zucchini), thinly sliced

Kosher salt and black pepper

3/4 cup heavy cream (I went closer to 1 cup with the increase amount of pasta I purchased)

1 Tbsp grated lemon zest

1/2 cup grated pecorino or Parmesan cheese, plus more for serving

2 Tbsp chopped fresh chives

Instructions:

• Cook the pasta according to the package directions. Drain the pasta and return it to the pot. Toss with a little olive oil to keep from sticking.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
• Add the squash and ¼ teaspoon each salt and pepper to the skillet. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
• Add the squash mixture, Parmesan cheese, and ½ teaspoon salt to the pasta and toss gently to coat. Serve sprinkled with the chives and additional Parmesan cheese.

Total Time: 20 minutes
Serves: 4

Smores Pie II

My first smores pie was a hit, but very, very rich.  I wanted to attempt another one, using half the cookie dough. And that is exactly what I did. This dessert took about 20 minutes to make and another 10-15 to cool and harden.  It was darn tasty.  I'll be keeping the ingredients on hand at all times when I need another quick go-to dessert.  Enjoy!

Ingredients: 

Mini Marshmallows (large will work too)

Baker;s Dipping Chocolate in Milk Chocolate 

1 tub of Cooke Dough (or break and bake)

Directions: 

Press cookie dough into a pie pan.  I slightly greased mine, even though I probably didn't have to.  I allowed the cookie dough to soften a but before pressing it also.  Bake the cookie dough as directed on the package but take it out two minutes before it is done.  I baked at 350 for 10 minutes, then took it out.   Next, pile the marshmallows on top of the baked cookie dough.  Put it back in the oven for a few minutes, until the marshmallows start to expand.  Once marshmallows have slightly expanded switch the oven to a low broil.  This will slightly brown the marshmallows.  I only left it in for about a minute.  Then, melt the chocolate according to the directions on the cup.  With a spoon, drizzle the melted chocolate on top of the marshmallows.  Cool.  We didn't want to wait long, so we put it in the freezer for 10 minutes.  Cut and serve.  

Buffalo Chicken Bundles

One of my favorite things about football season is making buffalo chicken dip.  It is hands down, one of my favorite dips.  Not only to make, but to eat as well.  When thinking of a meal I wanted to make for my Mr's birthday, I thought up this creation.  I had all the ingredients for the dip and a can of crescent rolls.  I put them together to make my new favorite bundle.  These are AH-Mazing! Next time, I'll probably add chopped celery to the mix.  You've got to try these.  

Ingredients: 

1 can/roll/tube of crescent rolls

1/4 cup of blue cheese dressing

1/4 cup of buffalo sauce

2 cups of shredded chicken

1/2 cup shredded cheese (any kind) 

Directions: 

Unroll dough into 4 squares (2 triangles together).  Pinch together edges.  

2.  Place chicken into a mixing bowl.  

 3.  Add both dressings to the bowl and mix.  

4.  Scoop mixture towards the bottom of the dough squares.  

5.  Sprinkle cheese on the top of the chicken mixture.  

6.  Fold dough over and pinch all edges together.  

7.  Brush a little EVOO and spices over the top of each bundle. We used a spice mixture. 

8.  Bake at 375 for 12 minutes or until dough is slightly brown. 

9.  ENJOY!

Stromboli

When I grew up we had pizza for dinner every Friday night.  It was our family tradition, one I plan on continuing when I have kids.  Hubs and I love pizza and enjoy making it on our own.  I saw a picture on Pinterest, which was my inspiration for this dish.  To be honest, I didn't know whether to title this post stromboli or calzone.  I can never remember the difference.  Either way, this is an easy dinner, perfect for a Friday night.  Enjoy! 

Ingredients: 

Pizza Dough (I used Pillsbury ready made dough)

Pepperoni (1/2 cup)

Shredded Mozzarella Cheese (2/3 cup)

Italian Spices 

EVOO

**any other toppings you desire**

Directions:

1.  Unroll dough onto an ungreased cookie sheet.  

2.  Pile your toppings down the middle of the dough.  

3.  Pour cheese over toppings.  

4.  Cut the edges of the dough.  I used a smooth knife, you can also use kitchen scissors. 

5.  Fold edges over the center.  I started at the top and folded in a downward slant.  

6. Pour 2 tbs EVOO into a small bowl.  Add spices.  I added basil, oregano and garlic salt.  

7.  Brush mixture over the dough.  

8.  Bake at the temp and for the amount of time directed on the dough. I think mine was 375 for about 12-15 minutes.  

Baked Parmesan Tomatoes

This is the first recipe I've made from Eating Well.  I found the website from Pinterset and will definitely be spending more time on there.  Healthy and delicious, I'm there!  This side looked yummy, so I decided to make it.  There are only a few ingredients and very little time is spent making them.  I made the tomatoes with parmesan crusted tilapia.  I cooked the fish and tomatoes together at 450 for about 12 minutes.  All in all, it was a tasty and healthy dinner.  

 4 servings

Active Time: 5 minutesTotal Time: 20 minutes

INGREDIENTS

• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

PREPARATION

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Grilled Bruschetta Chicken

I'm on a tomato mozzarella kick this summer!  When I came across this Kraft recipe, it went directly on my weekly menu for the following week.  The recipe has over 1,000 reviews and received 5 stars.  I'm no grill master, so I have to give hubs the credit for preparing the recipe.  I probably couldn't have done it as well as him! We both really enjoyed this chicken recipe.  I added a dash of balsamic vinegar to mine, which sent it over the top for me.  This is definitely a 5 star dish! 

what you need

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup  KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

1 tomato, finely chopped

1/2 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil

make it

HEAT grill to medium heat.

COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).

Red Lobster Cheddar Bay Biscuits

I'm not a fan of Red Lobster, but I do love their biscuits. I mean, isn't that why most people go there anyway?  So, imagine being able to make them at home! When I came across a recipe online for their biscuits, I was giddy with joy.  I went to the store right then and made them immediately. They are perfect.  I ate way too many and have a feeling they will become a weekly staple in our household.  

Here is where you can find the recipe below.

Recipe: Red Lobster Cheddar Bay Biscuits

Ingredients:
2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley

Method:

Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.