If you need a last minute Valentine’s Day treat/present or are really craving something delicious, you’ll love these cookies.
They take about twenty minutes to make and everyone will want more. It’s easy too!
This recipe also reminds me of Jensen. I craved these throughout my pregnancy. They’re always fun to make and honor him too.
The best part of this recipe is there’s only FOUR ingredients:
Red Velvet Cake Box
1/3 Cup of Vegetable Oil
First, preheat your over to 375.
Then mix the red velvet cake box, eggs, and oil together. It’ll get to a cookie dough consistency. When it does stop mixing.
Next, make the dough into little balls. I did one at a time and then coated them into powdered sugar. Without the powdered sugar, they’ll stick to a baking sheet. That makes it hard to pick them back up again.
Put them in the oven for ten minutes.
After you pull them out, you’ll notice they’ll fall. Don’t worry, they’re not supposed to stay risen. They still taste fluffy!
One little word of caution with the doughs stickiness… throw some flour or something on your hands.
Mila tried to help before I could cover her hands and…
She had fun helping roll little cookie balls, but it got messy quick!
This would definitely be a great and quick way to surprise your kids, partner, or whoever your celebrating Valentine’s Day with!
Let me know what you think of this recipe in the comments.
I love that it feels like everyday is a holiday. It makes not being able to do things like normal feel a little more special.
Anyways, since Mila is learning to count, I decided to make a fun counting activity and a pizza wrap for the occasion. Of course, her friend, Pizza, had to be involved too.
All I used for this little activity was construction paper, a crayon, scissors, and tape!
I divided the pizza up into eight slices. Then cut out enough square pepperonis for them all the have the correct number on them.
If your child is working on scissor skills, this would be great for them too.
This is a simple activity, but the repetitiveness helps solidify their counting skills. Mila has a hard time with four and five and likes to skip them. By doing this activity, it made her see four and five and do it eight times in a row.
I also love that she’s using her fine motor skills to pick up and place the small pieces on the pizza.
After she went through the activity once, she had time just playing with the little pieces. Pizza and her Barbie dog enjoyed it as well.
Even though this is a simple game to put together, it really does help with counting. It’s always such a good feeling to see them put their knowledge to use. Not just repeating numbers. Plus it gave me time to make food too.
Of course, we had to make something pizza inspired for the day!
Make a cut halfway through and down the center. Then add pizza sauce and cheese all over it.
Next fold the tortilla and place it on a hot pan.
Once it’s brown on both sides, you can take it off and serve it. I turned the pan on a lower setting so the cheese could melt more.
We love having handheld food, especially when it tastes so yummy.
We had a blast celebrating National Pizza Day!
One funny thing that did happen was Mila thought it was Pizza the Sloths birthday. So, it was just a day of being happy for all types of pizzas.
I hope you can make or order some pizza in really soon!
If you do the counting activity, let me know how your child likes it.
Also, check out these two AMAZING pizza recipes from my friends Erica and Irma. Erica did an amazing Rainbow Veggie Pizza that I want to immediately make. Irma made a yummy bubble pizza too. Another recipe I’ll try soon too!
Thinking about what to make for the big game this coming weekend? Or are you just a philly cheese steak fan? Either way, you’re going to want to make this.
This take on cheesy bread adds some meaty bites with some freshness with the bell peppers and onions.
It’s extra cheesy, which is my favorite part, and perfect to share.
Here’s all you’ll need:
Bell pepper (I used red and yellow because it’s what I had on hand)
Philly Gourmet Sliced Steaks (you can use whatever steak you want)
Salt and Pepper
Yes, to those who are wondering about my bread, those are Mila bite marks! She attacked it while I was getting everything ready. Life with a toddler is always fun. It’s also why I didn’t get a ton of preparation pictures.
This recipe is not hard. It took under thirty minutes to do in all… including wrestling the bread away from her.
First, cook your steaks and preheat your oven to 400 degrees.
I’ve used the Philly Gourmet brand a few times. It’s easy and gives me that classic vibe. I can imagine ribeye would work really well too!
For this, all I did was put the meat on the pan with some oil. I added salt and pepper and let it all cook through. If you’re using this brand, I used the entire box.
After that’s cooked, transfer is into a bowl. Then take your chopped peppers, onion, and mushroom to the pan. Add a little butter and cook.
While that’s on the pan, slice your bread. I lost the entire bottom half to Mila and and Max, but still had plenty.
Put mayonnaise on the bread, then a provolone layer. Next, add the cheesesteak on top and another layer of cheese.
After your veggies are done cooking, layer them on too.
Once everything is placed, stick it in the oven for 10-15 minutes, or until browned.
Take it out of the oven. When it cools off, cut it how you please and enjoy!
It’s seriously so tasty and cheesy! I can see it being a hit for a Super Bowl party or for a quick weekday dinner.
If you give it a try, let me know in the comments!
This is going to sound silly, but I’m so intimidated by cooking chicken.
I have this fear it’s going to be REALLY raw and it gives me the creeps. So, when I do make it, I usually bake it for a few more minutes than what a recipe calls. Any recipe that says to put it on the grill or pan, I just skip it.
Until I came across this one.
This grilled caprese chicken made me feel like I was back in Italy.
Not only was I able to grill it on the stove top, it was so good and not raw. I think this is a culinary win on my part! You should try it too.
Here’s what you’ll need:
4 chicken breasts
2 teaspoons of Italian seasoning
2 teaspoons of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of black pepper
Tomatoes (I used roma, but you could use other kinds too)
Grill or griddle
That list seems huge, but it all comes together and you probably already have a lot of the ingredients. This recipe is also a little more in depth than what I usually share, but it’s pretty easy to follow along.
First, turn on your grill or griddle to a medium heat. This way it’s warmed up after you’ve prepped.
The, beat your chicken. No really. Wrap your chicken in parchment paper and hit it with a rolling pin. You’re trying to make your chicken have an even thickness.
After it’s evened out, brush on olive oil.
Next, it’s time to season. You can either mix your seasonings together in a separate bowl (what I did) or put it on top of the chicken. I always add extra salt and pepper too. Place on the grill or griddle and let it cook for five minutes. Then flip it over for five more minutes.
Pro tip… I used a griddle. To get the grill effect, I placed a baking sheet over my chicken to keep the heat in.
While your chicken is cooking. Slice your tomatoes and mozzarella if it isn’t pre-sliced. This is also a great time to chop your basil too.
Once your chicken is finished cooking on the second side, flip it over again. Place two pieces of mozzarella on top of each chicken. Cover them back up and let the cheese melt for about two to three minutes.
After it’s melted, plate them and put the tomatoes, basil, and balsamic glaze over top.
For sides, I made broccoli and garlic-butter noodles. It tasted great and Mila even enjoyed a few bites of the chicken too. She was way more into the noodles though.
I hope you enjoy this recipe and if you give it a try, let me know in the comments!
The first recipe of the new year was a crowd favorite for my family. Mila even stole bites from my plate!
It’s a tasty, low prep meal that will become one of your family’s favorites.
Here’s the ingredients:
2 large zucchinis
1 can of cream of chicken soup
1 box of chicken stuffing mix
1/2 cup of butter
1/2 cup of sour cream
First, preheat your oven to 350 degrees and grease a basking dish.
While it’s preheating, melt the butter and then, in a bowl, mix it with the chicken stuffing mix. I added a little more butter to this, but do what you think works best. Set aside half of this combination for the topping.
Then, pull and shred your rotisserie chicken. Make sure to get out all of the bones. You could also use chicken breast or thighs too.
Next, dice your zucchini in bite sized pieces.
After everything is cut, combine the chicken, zucchini, cream of chicken soup, and sour cream to one of the stuffing halves.
Mix it up and then spread this to your baking dish. Add the other half of the stuffing mixture and cheese on top.
Put it in the oven, uncovered, and bake for 40 minutes or until it’s warm through and the top is golden brown.
One of the best part of this recipe, besides it being easy and tasty, is Mila was able to easily help me make it! Cooking with her most nights creates memories I know I’ll never forget.
I love finding meals she enjoys making and eating to keep her interested in cooking.
If you try today’s recipe, let me know what you think in the comments!
I think we already know two things about toddlers: they’re weird and they love to snack.
Mila is no different.
Usually when she wakes up in the morning, she runs and gets a fruit snack to chomp on. It’s been our routine for weeks. So the other morning when she went to the kitchen to grab a snack, I thought I was going to have to open her fruit snacks up for her. Instead, I heard a dragging sound…
This girl brought a whole bucket of chicken to bed to eat. Not your usual morning snack, right?
After a good laugh, she ran out for something else. I’m partly blaming myself and laziness for not putting things away the night before…
Chicken and a coke. What more could a girl want when she first wakes up? Thankfully, all the coke was gone, but she did eat a bunch.
Toddlers are hungry and weird, but I wouldn’t have it any different.
What’s the weirdest thing you or your toddler has snacked on first thing in the morning?
On Instagram, I noticed this hashtag: #quarantinerecipeswap. So many people are running out of ideas of what to cook next and want to revamp their meals for the month. Believe me, Mila and I are right there too!
Today, I figured I’d share one of the easiest and tastiest recipes I make frequently: a Kielbasa Power Bowl. It can be converted to what you have on hand AND made meatless. Honestly, it’s a pretty simple recipe and seems really basic. Sometimes, that’s all we need though!
One Package of Kielbasa (or a can of chickpeas if you want it meatless)
Two Medium Sweet Potatoes
1/2 Yellow Onion
Head of Broccoli
2 Medium Peppers (whatever color you like best)
1/4 cup Quinoa
Cheese – to sprinkle
Spices: salt, pepper, onion powder, garlic powder, Italian seasoning
Feel free to use whatever veggies you have on hand. I typically have all of these at my house. Mila loves broccoli and peppers, so it works out for us. I’ve also made it with carrots, brussels sprouts, and zucchini!
First, preheat your over to 400. Then get to cutting. Everyone has their cutting preference, but this is how I do it. Everything is really ‘eatable’ and not too big. Then I take the veggies and put them in a bowl. I get a coating of olive oil and the mix of seasoning on there. Make sure everything’s covered and put it in a baking pan. After your oven is preheated, put the veggies in there for 10-15 minutes. Put the kielbasa in the same bowl with olive oil and seasoning and wait to add in later.
Then, start boiling water (or broth) for your quinoa. Rinse the quinoa off in a small strainer, or you can do what I do and rinse it off to the best of your abilities without one. It’s always a fun challenges You can follow the packaging directions, but I usually just double the amount of liquid to quinoa. Sometimes I add more, depending on how it cooks. When the water starts boiling, pour your rinsed quinoa in the pot, and turn down the heat some. Stir every so often. It doesn’t take too long to cook; maybe 15 minutes. While it’s cooking, I usually add some spices to taste! After that time, remove from heat, let it stand for about 5-10 minutes and fluff it with a fork.
In the middle of cooking quinoa, your timer will go off for the veggies. Take them out and add the kielbasa in. Give it all a good mix. Put it in for another ten minutes. I usually then take it out, mix everything up once more and stick it in the over another 5-10 minutes too.
Once everything’s cooked and cooled, assemble!
I usually start with the quinoa on the bottom, then lay the kielbasa and veggie mix on top. To add a little something with it, Mila asks for cheese on top (which makes it better, I’ll admit) and ill drizzle balsamic glaze on top. If I have avocados, I’ll slice some for on top as well.
It’s truly an easy meal that’s packed with veggies and taste so good! Mila, Miss Picky Eater lately, are her whole bowl.
I hope you enjoy this recipe and try it soon! This week I’ll make a new recipe and share how it goes with you guys. If you have any recipes to share for the swap, comment below and I’ll try them out!