{Toddler Approved} Fruit & Pancake Bites

Last week I hosted a coffee playdate. My moms group started doing one a week this year.  It's a chance for the moms to catch up, enjoy some coffee and let the kids run wild.  I wanted to have a bunch of bite sized snacks for the kids. Since it was a 10am playdate, I decided to make these pancake and fruit bites. 

I used an entire box of pancake mix to make about 60 mini pancake bites.  I put half out for the playdate and froze the other half.  They were a hit with the kiddos, definitely a recipes I'll be making for years to come.  Enjoy! 

Ingredients: 

A box of your favorite pancake mix.  

Fruit of your choice

 *I used an 8oz bag of mixed frozen fruit, which included peaches, strawberries, raspberries, blackberries and blueberries*  

Directions: 

1.  Preheat oven to 350. 

2. Spray mini muffin tins with cooking spray. 

3.  Prepare pancakes according to the directions on the box.  I used the entire box and made about 60 muffins. 

4. Use a small cookie scoop, fill with a scoop of the pancake batter. 

4. Top with fruit, pressing the fruit down just a bit. 

5. Bake for 8-10 minutes. 

6. Remove to a cooling rack after a few minutes & let them cool. 

***You can also top with bananas, chocolate chips, bacon, nuts…the possibilities are endless***

Red Velvet Donuts

Looking for the perfect Valentine's Day breakfast? 

You've come to the right place.  

These cake mix donuts are a family favorite and oh so easy to make.  

Enjoy!

Red Velvet Donuts

Ingredients:

1 box of red velvet cake mix

1 cup of milk  (I used almond milk)

2 large eggs

1 stick of butter (melted) 

Icing: 

Confectioners sugar mixed with milk.  I started out with a 1/2 cup of sugar and a tsp of milk.  I added and mixed until I had the consistency I was looking for.  

Directions: 

Preheat oven to 350. Grease donut pan.  

Mix eggs, butter, milk and cake mix.  

Stir until smooth. 

Pour batter into donut pan (1/3 filled). 

Bake 11-13 minutes.  

Let them cool completely.  

Prepare the icing.  

I dipped some of the donuts and drizzled frosting over the others. 

 After I was done with the frosting, I let them set out for a bit to let it harden.  

Store in an air tight container for 3 days.  I also froze the leftover donuts in a freezer bag.  

Valentine's Sweet Treats

Now that Christmas has come and gone (and my decorations are FINALLY put up), it's time to think about Valentine's Day.  I'm not sure about you, but the one thing that comes to mind when I hear Valentine's Day is CHOCOLATE (and sweets). 

This year I'm hosting a Valentine's play date, will be sending in sweets to hubs' work and will be planning a dessert for Valentine's dinner.  That is a lot of sweets to make.  To get a head start I started browsing Pinterest for recipes.  I decided to share some that looked amazing with you.   Here are 20 sweet treats that caught my eye.  I can't wait to try some out for Valentine's Day.  

Now I need to start thinking about what I'm going to do for hubs this year.  It's going to be hard to beat my Date Night In Jar and Basket full of Love from last year! If you have any ideas, I'm all ears! 

 Red Velvet Brownie Truffles from Cookin' Cowgirl

 Be Mine Cherry Brownies from Gooseberry Patch

Red Velvet Puppy Chow from Your Cup of Cake

 Valentine Dipped Wafer Cookies from Craft-O-Maniac

 Cupid Crunch from Plain Chicken

Red Velvet Whoopie Pies from Simply Made with Love 

 Sweetheart Cupcakes from Echoes of Laughter 

Chocolate Cherry Bark from Confession of a Cookbook Queen

 Rice Krispy Valentine's Treats from Chef It Up

 Chocolate Cherry Valentine's Scones from Betty Crocker 

 Marshmallow Cherry Kisses from Kraft

Valentine Oreo Truffles from Mom Endeavors 

Chocolate Cherry Glazed Cookie Bites from Simply Made with Love 

 Sweetheart Cupcakes from Posh Pink Giraffe

 Valentine Petite Fours from Echoes of Laughter

 Valentine Cheesecake Nibbles from Very Best Baking

 Valentine's Day Brownies from Ingredients, Inc

 Brown Sugar Blondies from The Recipe Critic 

 Chocolate Cherry Chip Cupcakes from Bird on a Cake

Fudge Cake Truffles from Koot Hoot

Almond- Crusted Pork Chops with Creamy Mustard Glaze

I have to admit, most of the pork chops I've made recently have been in the crock pot.  With a little one climbing all over the kitchen, I have been looking for quick and easy recipes. Which usually means another crock pot dinner! 

Now that the new year has arrived, I've set some new goals.  One of which is eating more clean.  Not only do I want to do this for myself, but I want to do this for my daughter. I want to know everything that is going in that little body of hers and teach her the importance of eating healthy at an early age.  

When I received my weekly eMeals menu (yes, directly to my inbox!) I knew this was one of the first recipes I would make.  It reminded me of one of my most popular recipes, pretzel chicken but a much lighter version! 

It was easy to make, even with a little one pulling out all the pots and pans at my feet.

  

Almond Crusted Pork Chops with Creamy Mustard Sauce 

Courtesy of eMeals 

20 minutes prep time, 10 minutes cook time 

Ingredients:

1 1/4 cups whole wheat panko breadcrumbs

3/4 cup sliced almonds, chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 egg whites

6 pork loin chops (boneless)

2 TBS olive oil

1 can (14.5 oz) reduced sodium chicken broth 

1/2 cup dry white wine

1 TBS cornstarch 

3 TBS Dijon mustard

1/4 cup reduced-fat sour cream 

Directions: 

Place breadcrumbs, almonds and garlic in a shallow dish: beat egg whites in a small bowl until foamy. Dip pork ships in egg white, dredge in panko mixture. 

Heat oil in a large skillet over medium heat, add pork chops. 

Cook 10-12 minutes, turning once, until browned and done- remove from skillet and keep warm.   

Whisk together chicken broth, wine and cornstarch, add to skillet, and cook, whisking often, over medium high heat until thickened. Stir in mustard and sour cream until blended; serve sauce over pork chops.  

 eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 
USE CODE DINNER15 to save 15%

Twice Baked Potato Casserole

A staple side dish over the holidays is potatoes.  They can be made so many different ways.  I'm sure I've tried hundreds over the years.  For this Christmas, I was looking for something that I could prepare ahead of time.  Something that would serve my entire family and that the mini would like.  I decided on this twice baked potato casserole.  I would actually call this mashed potato casserole. You can't go wrong with mashed potatoes.  You definitely can't go wrong with mashed potatoes mixed with cream cheese, sour cream and cheddar cheese topped with bacon and chives!  The dish was easy to prepare ahead of time and pop in the over when the time was right.  The entire family (along with the mini) gave this recipe two thumbs up! 

Twice Baked Potato Casserole

Courtesy of Six Sisters' Stuff 

Ingredients:

• 5 lb russet potatoes
• 10 sli bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

---

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Brown Sugar and Bacon Green Beans

This side dish was a part of our Christmas dinner.  For Christmas, my family has steak, potatoes, stuffing and a vegetable.  I was in charge of the sides this year.  This recipe looked amazing.  And lets be honest, who doesn't like bacon and a little sugar with their veggies?

The dish was easy to make and was as good as it looks.  It's a perfect side dish for the holidays.  Enjoy! 

Brown Sugar and Bacon Green Beans

Courtesy of Six Sisters' Stuff

Ingredients:
1 (16 oz) package frozen green beans
6 pieces bacon, chopped
1/4 cup butter
1/4 cup brown sugar
garlic salt, to taste

Directions:
In a large skillet, fry the bacon over medium heat until done (but not quite crisp).
Drain off grease and add butter and brown sugar. Cook, stirring occasionally, over medium heat until the brown sugar has dissolved.

Place the green beans in a pot and fill with about 1 inch of water. Bring water to a boil and then place the lid on the pot. Steam the beans over medium heat until cooked through, about 5-8 minutes. Drain the water from the beans, season with garlic salt, and stir in the sugar and bacon mixture. Serve immediately.

If the brown sugar mixture starts to go hard, you can quickly reheat it before pouring it over your beans.

Chocolate Chip Cinnamon Breakfast Ring

I always try to plan out all of my recipes for Christmas a few weeks in advance.  I like to have a list of the things we're going to make and bake for Christmas Eve and Christmas Day.  After that, a grocery list is made.  This year, due to traveling I wasn't on top of my lists.  Thankfully, I was able to throw together a menu and list this past Monday thanks to Pinterest.  I went through my Breakfast, Christmas, Appetizer and Drink boards and made my menu.  

I have a handful of tasty recipes to share with you over the next few weeks.  I'm happy to report that all of the recipes I chose for the holiday were a success.  The first one I've decided to share was the Christmas breakfast recipe.  My dad always makes bacon and eggs.  I decided this breakfast ring would be the perfect final touch for the meal.  Who doesn't like something sweet along with their bacon and eggs?!?  

I used a bunt cake pan to make this ring.  I used Pam instead of butter.  I honestly felt the recipe would be just as good with half the butter.  I also didn't use all of the pudding mix.  Those are the only suggested changes I would recommend.  It was easy to make.  My icing was running because I didn't wait long enough for the cake to cool, but it was really good warm.  The entire family gave this recipe two thumbs up.  They even suggested I make it again next year.  This would also be a great recipe for a brunch or coffee date.  Enjoy! 

Chocolate Chip Cinnamon Breakfast Ring

Courtesy of Pillsbury 

          Ingredients

1/2

cup butter, softened

2

(12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing

1

(3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)

1/2

cup firmly packed brown sugar

1/4

cup miniature semisweet chocolate chips

Directions

1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.

2. Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

3. Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.

4. Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.

Mexican Meatballs

Looking for a twist on traditional meatballs?!?  If so, you've come to the right place.  

Everyone in our house is a fan of Mexican food, even the little one.  

I make it once a week.  Often I find myself looking for recipes beyond the easy tacos.  

These meatballs took no time to make.  I served them over brown rice, corn and black beans.  I topped them off with fresh mango salsa (from the grocery store).  Enjoy!

Mexican Meatballs

Adapted from Mix and Match Mama

Ingredients

1 pound ground turkey (or beef)

2 cloves garlic, chopped

1 cup breadcrumbs 

1/2 cup shredded cheddar cheese

1 package of taco seasoning 

2 eggs, beaten

2 splashes milk

Directions

Preheat oven to 425 degrees

In a medium bowl, combine ground turkey, garlic, breadcrumbs, cheese, taco seasoning, eggs and milk.   Roll into 1 1/2 inch balls and placed on a lightly greased baking pan (I usually use a broiling pan). Roast in the oven about 20 minutes or until brown. 

Easy Crockpot Potato Soup

If you're anything like me you use your crockpot at least once a week during the winter.  Heck maybe in the summer as well.  Anyhow, mine doesn't leave my counter during the winter months.  Most weeks I use it twice.  

This past week I made potato soup. 

It was exactly what I was looking for.  

Rich, creamy and filling.  

Perfect for a cold winter night.  

Ingredients: 

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits 

1 cup shredded cheddar cheese 

salt and pepper to taste 

Directions:

Put the hash browns in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  

Cook on low for 7-8 hours or until potatoes are tender.  

An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.  

 Once the cream cheese is completely mixed in, it's ready to serve.  

Top with cheddar cheese and some additional bacon bits.  

Enjoy! 

If you want the printable recipe, go HERE. 

If you're looking for another delicious recipe, check out one of my newest, corn chowder! 

Check out my Pinterest board for more of my favorite recipes! 
Follow Leah's board Simply Made with Love on Pinterest.

*affiliate links used in this post*

Favorite Christmas Cookies

When looking for Christmas cookie recipes this year, I went through all of the recipes I made over the past years.  Some have been a huge hit and others, not so much.  I decided to make a list of all of my favorites to share with you all today.  The best part about these cookies is they are simple and easy.  The only one I would say is more difficult is #5 the White Chocolate Cherry Shortbread.  The reason I included that one is because they are worth the extra time they take to make.  They won best cookie at my cookie exchange two years ago and are  a huge hit on Pinterest! 

1-3 Gingersnap Cookies   / Coconut Crunch Cookies  / Peanut Butter Chocolate Cake Mix Cookies 

4-6 Red Velvet Crinkle Cookies  / White Chocolate Cherry Shortbread  / Brown Sugar Cinnamon

7-9 Cowboy Cookies   / Oatmeal Cranberry Chocolate Spice / Peppermint Chocolate Chip 

Brown Sugar Cinnamon Cookies

Cookies, Cookies, Cookies

They're all over my kitchen.  

Many have been boxed and given to friends. 

But many are still hanging around. 

Which means, hubs and I are eating them. 

These are probably one of my new favorites.  

If you love cinnamon (like me), you'll enjoy these. 

Part of me wanted to add chocolate chips to the recipe, but I'm glad I didn't.  

They were perfect (and EASY) just the way they are! 

If you're looking for a recipe to bring to a cookie exchange, these would be a hit!

Enjoy.

Brown Sugar Cinnamon Cookies 

Courtesy of Lemons for Lulu 

Ingredients

1 cup butter softened

1 ½ cup brown sugar

1 egg

2 ¼ cup flour 

2 teaspoons baking soda

½ teaspoon salt 

¾ teaspoon cinnamon *I doubled the cinnamon*

1 10 oz bag Cinnamon Chips

Instructions

1. Preheat oven to 375. In a bowl of a mixer, combine butter and sugar and beat until creamy. Add the egg and mix well. Place the four, baking soda, salt and cinnamon in a separate bowl. Carefully add flour mixture to butter mixture-scraping bowl as necessary. Continue to mix until well blended. Stir in cinnamon chips.

2. Drop dough by tablespoons onto cookie sheets. Bake just until edges are set, about 8-10 minutes. Let cookies cool for 1 minute on baking sheets before removing to a cooling wrack.

*Makes 48 cookies*

Peppermint Chocolate Chip Cookies

Christmas is almost here, which means Christmas baking is in full swing around here.  
I'm off to a bit of a late start this year due to a nice long week of sickness in our house.  Thankfully everyone is on the mend, lets hope it stays that way for the rest of the month!

Each year I try to make a bunch of different Christmas cookies. 
I give them to neighbors, friends and send them to work with hubs. 

This year I searched through my Pinterest board for different recipes.  
I came up with a list of 10 new cookies I want to make.  

First up were these peppermint chocolate chip cookies.  I love peppermint with chocolate, especially over the holidays.  These cookies were the perfect mix of the two.  They weren't too pepperminty, nor did they have too much chocolate. Hubs isn't even a peppermint fan and he enjoyed them. They would pair well with a nice hot peppermint mocha from Starbucks!  Enjoy! 

Peppermint Chocolate Chip Cookies 

Adapted from Lil' Luna 

INGREDIENTS:

- 1/2 cup butter (softened)

- 1/2 cup oil

- 1 cup brown sugar

- 1 cup sugar

- 2 eggs

- 3 cups flour

- 1 tsp. baking powder

- 1 tsp. baking soda

- 1 tsp. salt

- 1 tsp. vanilla

- 1/2 tsp. almond extract

- 2 cups of chocolate chips 

- 1 cup Andes Peppermint Crunch Pieces

DIRECTIONS:

1. Cream butter, oil and sugars in your mixer.

2. Add eggs and beat until fluffy. Add almond and vanilla extract, mix again.  

3. Add flour, baking powder, baking soda, salt to a separate bowl and mix well. 
Add to wet ingredients and mix well.

4. Add chocolate chips and peppermint crunch pieces.   Mix well.

5. Bake at 350 for 8-10 minutes.

*I used a medium cookie scoop for these cookies*