Good afternoon, I hope everyone had a great holiday weekend! I know ours was filled with lots of traveling, family, and delicious food 🙂
It was our puppy, Charlee’s, first Easter so we made a small “Easter egg” hunt for her only it was for dog toys, not eggs. She had a blast!
I decided to try out a new dessert recipe for one of our Easter gatherings this weekend – blueberry streusel cake! I found the recipe from the blog Your Party… Tuned Up and it turned out amazing! It’s all made from scratch but actually very easy to make 🙂
Ingredients for the cake:
- 2 cups flour
- 2 cups blueberries
- 1/4 cup butter
- 3/4 cup milk
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- dash of salt
- 1 egg
Start by preheating your oven to 375 degrees. Then mix all of the ingredients together except for the blueberries. Once all the ingredients are well blended, fold in the blueberries.
Spread the mixture into a greased 8×8 in baking pan.
Now it’s time to make the topping!
Ingredients for topping:
- 1/3 cup flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup butter, softened
Mix together all of the ingredients for the toppings in a glass bowl with a fork. Combine until the mixture is crumbly. Spread it evenly on top of the cake mixture.
Bake the cake at 375 degrees for about 40 minutes or until light golden brown.
Let it cool for a few minutes before you cut and serve.
Hopefully you enjoy this recipe as much as we did! Delicious 🙂
Hope you all had a great weekend filled with lots of March Madness – I know we did and it’s not over yet! Go UNI!
Tonight we made a new recipe called chicken fajita bake and it was absolutely amazing! My husband and I are always splitting fajitas when we go out to eat so we decided it was time to try making them at home 🙂
This was an easy recipe to make and it didn’t take much time to prep, which is always an added bonus! Cutting the veggies probably takes the most time and then it’s smooth sailing from there.
- 4 skinless chicken breasts
- 1-2 green peppers
- 1 red pepper
- 1/2 red onion
- 1/2 packet taco seasoning
- 2 teaspoons olive oil
- 3/4 cup shredded cheese
Preheat your oven to 375 degrees. Then start by chopping the chicken breasts into long, skinny strips as shown. Next, place the chicken strips into a greased 9×11 glass pan.
Chop the green pepper, red pepper, and onion into similar long, skinny strips.
Add half a packet of taco seasoning on top of the chicken pieces as shown.
Now it’s time to layer on the veggie mixture! Drizzle a little olive oil on top of the veggies.
Top it off with the shredded cheese. I used Colby jack but you can use whatever you prefer!
Place the chicken fajita bake into the oven for 35-40 minutes or until the chicken is no longer pink inside. I placed it on a bed of quinoa and served it up – yum! Hope you all enjoy!
We are officially halfway done with the work week plus tomorrow is the start of March Madness so life is good! Today, I’m going to share a recipe that would be perfect to make if you are having friends over for all the basketball games!
My husband loves pizza and, unfortunately for him, I am the exact opposite. However, when he started making pizza crust from scratch a few years back, he found that I was much more excited to eat it! Ever since, we have been making this delicious pizza recipe and the great thing about it is that you can change up your toppings and customize it to your liking 🙂
Last week, we decided to make a grilled chicken and green pepper pizza. These are the ingredients you need:
- 2 cups whole wheat flour
- 1 egg
- 2 teaspoons baking powder
- 3/4 cup water
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1/2 jar of pizza sauce
- 1 cup mozzarella cheese
- 1/2-1 lb cooked chicken breast
- 1 green pepper, chopped
First, preheat the oven to 400 degrees. To make the crust, combine all ingredients in a glass bowl and mix with your hands.
Grease a pizza pan and roll the dough out with a rolling pin. Once you have it evenly rolled, place the dough into the oven. (I like to do a thinner crust and that works well with this recipe.) Let it bake for 8-10 minutes, then remove it from the oven.
While the crust is baking, cut the chicken into bite size pieces and cook it on the stove top. Feel free to use any seasonings – we like to make ours with Italian seasoning, black pepper, and garlic powder.
Once you take the crust out of the oven, move the temperature up to 425 degrees. Top the crust with the pizza sauce first. Next, I like to add the chicken and green pepper. Put the cheese on last and throw the whole thing back into the oven for 7-10 minutes. Remove the pizza from the oven, cut it how you prefer, and enjoy!
Hope you all had a great weekend! They always seem to fly by!
Last week, I tried out another new recipe that I have been saving for awhile now. This fiesta chicken casserole was absolutely delicious and very easy to make! My husband liked it so much that he asked if we could have it again this week 🙂
- 22 oz cream of chicken
- 10 oz can diced tomatoes with green chilies
- 12 6 in corn tortillas
- 3 cups cooked chicken
- 1 cup shredded Mexican cheese blend
To begin, preheat your oven to 350 degrees. In a glass bowl, combine the cream of chicken and diced tomatoes. Set the bowl aside for now.
Next, chop up the 12 tortillas into small pieces (as pictured).
Place 1/3 of the tortillas onto the bottom of a greased 9×13 dish.
Now place half of the chicken on top of the tortillas. Then, layer half of the liquid soup mixture above the chicken. Repeat this sequence with the next 1/3 of the tortillas, rest of the chicken, then the soup mixture. Top it with the remaining tortillas and place the dish in the oven for 35 minutes, covered. Remove and top with the shredded cheese. Then place it back into the oven for 5 minutes uncovered or until the cheese is melted.
Remove the casserole from the oven and enjoy this wonderful dish! This is probably one of our new favorites! Let me know what you think 🙂
Last night, my husband and I were debating what to do when he mentioned trying out a new dessert recipe together. I agreed and started exploring on Pinterest when I came across this recipe on the Live Well Bake Often blog. One of the ingredients was peanut butter so of course my husband was more than excited!
I changed up one or two things from the original recipe but the bars turned out to be rather delicious!
- 1/2 cup peanut better (creamy)
- 1 cup old fashioned oats
- 1/2 cup chocolate chips
- 3/4 cup whole-wheat flour
- 1 egg
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 oz applesauce
Start by preheating your oven to 350 degrees.
Mix together peanut butter, egg, vanilla, brown sugar, honey, and applesauce until fully combined. Then it’s time to add the oats, flour, and baking soda. Mix it all until combined. Fold in the chocolate chips.
Spread the batter into a greased 8×8 in baking pan. Place it in the oven for 15-17 minutes or until golden brown on top. Let the pan cool then cut and enjoy!
Good afternoon! Today I wanted to write a post about the hobby I’ve had over the last few years. Creating baby headbands was something that interested me so I decided to jump in and give it a shot. It ended up being a great idea! I haven’t been making these as much over the last year because life got busy but I definitely want to get back at it 🙂
These elastic headbands are awesome because you can literally make any color combination and style come to life! The one I am going to show you today is a classic lace band with a lavender flower and bling accent piece.
- Elastic lace
- 1 flower piece
- 1 crystal embellishment
- Thread and needle
- Tape measurer
- 1 felt pad
- Hot glue gun
The first step is to measure the elastic. The one I did here is 13 inches (which should fit a 3-6 month old). You can check out the sizing chart I use at my4mistersandtheirsister. Once you have the elastic cut, get your needle and thread and sew the two ends together. This is probably the longest part of the whole project, especially when you use lace elastic!
The headband should look something like the picture once you have it sewn together.
Now, it’s time for the fun part – be creative! I glued my lavender flower to the headband first. Be sure to glue it above where you sewed it together as to cover up the thread. Next, glue the felt circle to the back side, directly under the flower. This makes it so the headband will be more comfortable to wear for the baby.
The last step for this headband is to glue on the crystal embellishment. Now your headband is complete! This one is simple and can go with a variety of outfits but let your imagination go wild and see what you can create 🙂
Happy Saturday! Hope you all are enjoying your weekend, I know we are! I’ve been wanting to try this new recipe and finally had time to give it a shot tonight 🙂
I found this recipe Laura Fuentes blog, only I used mozzarella cheese since we were out of cheddar but it was still delicious!
- 16 oz bag of broccoli florets, thawed
- 3 eggs
- 1 cup bread crumbs
- 1 cup mozzarella cheese (any type will work!)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
I know the pictures might not make this dish look all that appetizing but really, just give it a shot and you’ll be surprised 🙂
Preheat the oven to 350 degrees. Then you need to puree the broccoli florets in the food processor.
Next, I put the broccoli into a mixing bowl and added the eggs, bread crumbs, cheese, and seasonings. Mix it on low until well combined.
Now, use an ice cream scoop to make the individual nuggets. Place them on a baking sheet lined with parchment paper. I tried to flatten them a touch so they were all roughly the same height and size.
Bake them at 350 degrees for about 20 minutes or until the tops are golden brown. These make for a delicious meal or even a healthy snack! This recipe made over 30 nuggets so there will be plenty of leftovers to enjoy 🙂