Strawberry Cookies

When planning the menu for my daughter's baptism this past weekend, I went through my pantry to see what I already had.  I always stock up on cake mixes when they are buy one get one free, so I had a large variety of cake mix.  The colors for the baptism celebration were white and pink so I immediately grabbed my box of strawberry cake mix.  From there, I went to Pinterest in search of a recipe. There were a bunch out there. After a little sorting, I decided on this one.  

Results: Easy to make.  Another perfect spring recipe that I will definitely make again. Though next time, I will add the frosting.  I think the frosting would definitely kick these up a notch.  Nonetheless, still a good cookie recipe.  I love that it's not your typical chocolate chip or oatmeal cookie. If you need a great recipe to make for Valentine's Day next week these will surely be a hit.  Enjoy!

Simple Springtime Strawberry Cookies

Courtesy of If It Bakes You Happy

For the Cookies:

 - 1 (18.25-oz) box strawberry cake mix

 - 1 stick butter, softened to room temperature

 - 1 large egg

 - 1 tsp. vanilla extract

For the Frosting:

 - 1 8-oz package 1/3 fat cream cheese, softened to room temperature

 - 1 cup powdered sugar

 - 1 tsp. vanilla extract

 - 2-3 tbsp. Smucker's Simply Fruit Strawberry -OR- any seedless strawberry jam

1. Preheat oven to 325 degrees F. Line two baking sheets with Silpat liners or parchment paper, set aside. 

2. In a medium bowl, combine the cake mix, softened butter, egg, and vanilla until you have a nice cookie-like dough that is well-mixed (see pic above- it will be almost like Play-Doh).

3. Drop rounded tablespoon-fulls of cookie dough onto prepared baking sheets approximately 1-2 inches apart. 

4. Bake for 10-14 minutes or until edges of cookies are just lightly turning brown. Remove from oven and cool on baking sheet for 5 minutes, then remove to wire rack to cool completely. 

5. Repeat steps 3 and 4 with any remaining cookie dough.

6. After your cookies are completely cooled, in the same medium bowl used for your cookie dough (I just wiped mine out to save on dishes), combine the cream cheese, powdered sugar, vanilla, and Smucker's using a hand mixer, mixing until light and fluffy. (If you feel like your frosting is a little too runny, pop it in the refrigerator for 15-20 minutes to firm it up a bit before spreading on your cookies- you want it to be spreadable but not too thin or it will run off the cookie.)

7. Frost each cookie to your heart's desire, using as little or as much frosting as you prefer. (For extra cuteness, you could add some pastel-colored sugar sprinkles or some fresh strawberry pieces, but we were just digging the super simple route this time.)

8. Store any leftover cookies covered in the refrigerator with wax paper in between any layers of cookies to avoid sticking.

*I didn't have a picture with the cookies alone. I didn't make the frosting to go on top because I knew I wanted to pile the cookies on this plate*

Valentine's Day Yarn Wreath

I'm finishing up my final DIY projects for Valentine's Day this week.  This project was inspired by this pin on Pinterest.  The original pin was linked back to Etsy, so there wasn't a tutorial with how to do it.  So I decided to create one so that you can all have an adorable wreath to hang on your door this Valentine's Day.  I love how this wreath turned out.  It may be my favorite one to date. 

How I Did It: 

The supplies I used were a foam wreath, red felt, white yarn, pink yarn, scissors, a heart tracer and hot glue.  

First, I covered the wreath with pink yarn.  

Next, I used my 2 inch heart cut out to make my felt hearts.  I traced them and then cut.  

I placed them on the wreath as I went so I didn't make too many. 

I ended up cutting out 12 hearts. 

I hot glued down the hearts, putting two dots at the top and one at the bottom of the heart to make sure it would lay flat.  

After that, I started wrapping the white yarn.  I did one direction first. 

Then, I did the opposite direction to create the criss cross look. 

Lastly, I added a banner to the wreath. 

I used leftover felt cut into diamond pieces.  

I used my Cricut to cut out 1 inch LOVE letters using white cardstock.  I glued them to the bottom of the diamonds.  

I attached one piece of pink yarn to the wreath, going straight across. Then, I folded the diamond over, hot gluing it together.

After all the diamonds are glued down, you're finished!   

Hang it up and show off your hard work!

Lemon Pound Cake

This recipe comes off the side of the Duncan Hines lemon cake mix box.  I was searching for things to make for a brunch at our house and noticed it when I was planning my recipes.  I already had the cake mix (and other ingredients) at home so all I needed was the pudding.  I do love cheap and easy recipes! 

Results: Of course, I loved that it took no time to prepare.  I was surprised it made two large loaves.  I was able to enjoy one at home and send the other to work with hubs.  I'm not a huge lemon fan, yet I enjoyed this recipe.  I didn't add the frosting glaze to the cake.  I didn't want the added calories and felt is was good just the way it was. This cake would be perfect for spring.  It's a light cake with the perfect hint of lemon. This could easily be either a dessert or breakfast recipe. Enjoy!

Lemon Pound Cake 

Courtesy of Duncan Hines

Hands-On Time:	10 minutes
Total Time:	2 hours and 30 minutes
Servings:	Makes 12 to 16 servings.
Rating:	5 stars

Ingredients

Cake:

• 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
• 1 (3.4 oz) pkg instant lemon pudding and pie filling
• 4 large eggs
• 1 cup water
• 1/3 cup vegetable oil

Glaze:

• 1/2 cup Duncan Hines® Creamy Home-Style Frosting, favorite flavor

Baking Instructions

1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.

Fire Roasted Pot Roast

Pot roast is a weekly staple in our household. 

It's dairy free. 

Can be thrown into a crock pot. 

Hearty & Healthy. 

Hubs and I both enjoy it. 

It's a win win.  

Since I've been making the same recipe for pot roast, I decided to change things up this week.  

Results: This definitely has a kick to it.  Hubs loved it and I liked it.  He loves anything spicy, so this was right up his alley.  I didn't add the mushrooms because the ones I bought went bad.  So I threw in celery instead. Next time I make it, I will definitely add the mushrooms.

Fire Roasted Pot Roast

Courtesy of Pillsbury 

1

boneless beef pot roast (2 lb)

Salt and pepper

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

3/4

lb potatoes, peeled, cut into 2-inch cubes

1/2

lb carrots, cut into 2-inch pieces

1

can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

Chopped fresh Italian (flat-leaf) parsley, if desired

1. Spray 6- to 7-quart slow cooker with cooking spray. Generously sprinkle all sides of beef with salt and pepper. Place beef in slow cooker.
2. Arrange mushrooms, potatoes and carrots around beef. Pour cooking sauce over beef and vegetables.
3. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
4. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley.

Shrimp Pasta with Tomatoes, Lemon and Spinach

When making my meal plan, I always include one night of pasta.  

Finding pasta recipes without dairy has been difficult.  

Anytime I come across a pasta dish without dairy, I usually add it to the menu.  

Especially if the picture looks as good as this one did. 

I couldn't pass it up.  

Results: Delish.  Healthy.  Quick.  Will definitely make it again. 

Shrimp Pasta with Tomatoes, Lemon and Spinach 

Courtesy of Bev Cooks 

INGREDIENTS: * 1/2 pound extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* 1 sprig fresh thyme, leaves removed and chopped
* 1 sprig fresh oregano, leaves removed and chopped
* 2 basil leaves, torn
* 2 Tbs. extra-virgin olive oil
* 2 cloves garlic, minced
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach
* 2 Tbs. lemon juice (or more!)
* 1/2 pound angel hair pasta
* coarse salt and freshly ground pepper

DIRECTIONS:

On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese.

The Best Carrot Cake

I'm extremely late in posting this recipe. This was one of the desserts we enjoyed Christmas Day. 

I have to give credit to the husband for finding this recipe.  Since I'm unable to eat dairy I was very limited to a lot of our traditional holiday desserts.  I wasn't thrilled about this and after complaining to hubs, he went in search of a dairy free dessert.  He emailed this recipe to me asking what I thought.  All I had to do was look at the picture before I gave him the A-Okay.  

Results: Hands down the best carrot cake I've ever made. The cake was moist and every single bit was full of flavor.  It was a BIG cake, so one little sliver satisfied my sweet tooth.  When I make it again (and I will) I'll use a 9x13 pan and do more of a sheet cake.  I will also cut the oil in half and add applesauce.  

Courtesy of All Recipes

INGREDIENTS:

6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract

1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts

DIRECTIONS:

1.	In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3.	In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4.	Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. *You can make your own frosting. I used the frosting from a can because it's dairy free*

Slow Cooker Sweet & Sour Pork

Some of my favorite recipes I've made have been delivered right to my inbox.  A few years ago I subscribed to Kraft recipes.  A few times a week some of their most popular recipes are delivered right to me.  I keep them all in a folder on my computer.  Whenever I'm in need of a new recipe, that is where I go.  

Results: A healthier version of what you'll get at your local Chinese restaurant.  This meal was full of flavor and just as tasty the next day for lunch. This picture doesn't really do the recipe any justice.  I used brown rice, so it all kind of blended together.  I didn't have any green pepper at home, but will definitely add it or peas next time.  Enjoy!

             Slow Cooker Sweet & Sour Pork 

          Courtesy of Kraft Recipes 

what you need

1-1/2

lb.  boneless pork loin, cut into 1-inch pieces

1

 onion, chopped

1

can  (14-1/2 oz.) chicken broth

3/4

cup  KRAFT Original Barbecue Sauce

1

can  (8 oz.) pineapple chunks in juice, drained

1

 green pepper, chopped

2

cups  instant white rice, uncooked

make it

PLACE meat in slow cooker; top with onions.

ADD broth and barbecue sauce; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 hours).

STIR in remaining ingredients. Cook, covered, on LOW 30 min. or until rice is tender.

                                            

Sweet Baby Ray's Crockpot Chicken Sandwiches

One thing I learned very early on in my marriage was that my husband has a love for Sweet Baby Ray's BBQ Sauce. We have to have it in the house at all times.  He uses it on everything.  When I came across this recipe, I had to make it for him.  
Results: One of the best BBQ chicken recipes I've ever made.  There was a good amount of extra sauce when it was done cooking so I decided not to serve it on it's own.  I felt like it needed something.  So I decided to make BBQ chicken sandwiches.  I chopped the chicken, toasted buns, added some pickles and even put some of the extra sauce in a ramekin for dipping. These sandwiches were as good as a BBQ restaurant that is by our house.  Absolutely delicious! 

Sweet Baby Ray's Crockpot Chicken

Courtesy of Just a Pinch Recipes

Ingredients

4-6 chicken breasts, boneless and skinless

1 btl sweet baby ray's bbq sauce

1/4 c vinegar

1 tsp red pepper flakes

1/4 c brown sugar

1 tsp garlic powder

Directions

1. Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

2. Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

3. Cook on LOW 4-6 hours.

This is what it looked like when it came out of the crock pot.

Then, I sliced it for our sandwiches. 

Slow Cooker Chicken Noodle Soup

Soup and cold weather go hand in hand in our house.  Unfortunately, when I was planning our meals a few weeks ago I didn't know that our January weather would be in the 80's! I had already made my trip to the store therefore this recipe stayed on the menu.  I have to say that this was definitely one of the easier crock pot recipes I've made recently.  All you really have to do is cut the celery and carrots (I didn't use onions) and throw everything else in there.  Hubs and I devoured ours and are still enjoying leftovers.  I'm looking forward to making this again when the weather is cold! 

Enjoy!

Chicken Noodle Soup

Courtesy of Southernfood.com

Ingredients:

• 2 1/2 to 3 1/2 pounds chicken pieces
• 4 cups water
• 4 cups chicken broth
• 1 teaspoon seasoned salt
• 1 teaspoon salt, or to taste, depending on saltiness of broth
• 1/4 teaspoon pepper
• 1 leek or small onion chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1/4 cup parsley, chopped
• 1/2 teaspoon dried marjoram or basil
• 1 bay leaf
• 6 ounces noodles

Preparation:

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

Crockpot Honey Apple Pork Loin

I'm sure you've seen this recipe floating around Pinterest.  The picture alone had me sold.  My picture wasn't nearly as good, but this recipe did not disappoint.  

Results: Some of the most delicious pork I've ever had.  Just sweet enough and perfectly tender.  I'm not sure how I feel about the apples at the top and bottom.  I loved the apples between the pork.  I think next time I'd cut the apples at the top and bottom a little smaller so that they can go with each bite.  They were pretty mushy by the time the meal was done in the crock pot but I think that is how they're supposed to be.  It was the bigger pieces of the skin I had trouble with.  We served it with rice.  

Honey Apple Pork Loin

Courtesy of My Crossfit Paleo Journey 

Ingredients:

Pork Loin, 2.5-3 lbs.

Red Delicious Apples, 3 sliced

Honey, approx 4 T

Cinnamon, 2 T

Process:

Lay the apple slices (from two of the apples) in the bottom of the crockpot.

Sprinkle with cinnamon.

Cut slits in the pork loin (approx 1/2″-3/4″).

Drizzle some honey into the slits.

Then place apple slices into the slits.

Place the pork loin into the crockpot.

Drizzle the top with the remainder of the honey.

Place the rest of the apples on top.

Then sprinkle the whole thing with cinnamon.

Cook on low for 7 hours.

Sausage and Potato Bake

I found this hearty and healthy recipe when searching for dairy free dinners.  I already had potatoes in another meal I planned for the week along with the red peppers.  That right there had me sold.  I always try to plan meals with some of the same ingredients to save money.  Especially potatoes since they come in a big bag and there is only two of use eating. 

Results: One of the best dinners I've made lately.  It took no time.  Loved the size of the peppers.  They were the perfect bite whether paired with a potato or sausage.  The leftovers the next day were just as good.  It's also a cheap meal to make.  Enjoy! 

sausage and potato bake

Courtesy of Recipe Girl

Yield: 6 servings (about 1 1/2 cups each)

                                            Prep Time: 20 min

Cook Time: 30 min

ingredients:

1 package Hillshire Farm® Turkey Smoked Sausage
6 cups red new potatoes, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 large onion, sliced
2 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 teaspoon dried rosemary leaves, crushed (or 1 tablespoon fresh chopped)
1 teaspoon dried thyme leaves, crushed (or 1 tablespoon fresh chopped)
1/4 teaspoon ground black pepper

directions:

1. Preheat oven to 400 degrees F.

2. Place cut potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp- tender. Drain potatoes.

3. Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a 12x8-inch pan (I used 13x9-inch); mix lightly. (Alternately, you can mix the sausage and vegetables in a large bowl, whisk the seasonings together separately then pour over and toss- then transfer the mixture to the pan).

4. Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender. For crispier potatoes, bake 10 to 15 minutes longer.