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Category: recipes

the one with yogurt bites

Today I wanted to share a very quick and easy recipe! Yogurt bites! This one is perfect for babies. It’s one I make for Jack quite often and he eats them up. Of course,  it’s frozen yogurt so it melts quickly. That causes a mess . .  . a big one. But guys, when they’re learning to eat, it’s all messy.



1 cup of yogurt

1/2 cup of favorite fruit


To do:

  1. blend fruit and yogurt together until it’s all the consistency of yogurt
  2. pour it into a ziplock baggie, then cut a little hole into the corner. That way it looks pastry bag.
  3. Next pour little drop over wax paper on a cookie sheet
  4. Then freeze for at least an hour!
  5. Last, enjoy!

the one with a chicken pesto sandwich

You know I love easy recipes. So here’s one for you today! It’s for a chicken pesto sandwich that is both easy and delicious! It’s a little time consuming, which is not my usual. But it’s worth it for the tastiness! I usually just buy pre made pesto because . . . this is an easy recipe. But go ahead and make your own if you’re down. Ok here’s the recipe for the chicken pesto sandwich!


everything bagel

chicken breast

1/4 cup pesto

slice of mozzarella cheese

slice of bacon

How to:

  1. Bake chicken as you usually would with pesto poured over the top.
  2. When you have 5 minutes left place cheese on top of chicken. Bake last 5 minutes or until chicken is cooked and cheese is melted.
  3. While the chicken finished cooking, toast the bagel then cook the bacon.
  4. Then layer your sandwich together.
  5. Enjoy!



the one with watermelon salsa

I have a huge sweet tooth. But now that Jack is eating what we eat I try not to keep too many sweets in the house. Of course, that means I end up just buying candy on the way home. But sometimes I follow through and find healthy alternatives. Watermelon salsa is one of those. I’ve made it a couple times this summer, and it gets better everytime I make it. This dessert works as an appetizer or a dessert, and takes a bit more time than my usual recipes do. But the cinnamon chips are worth it.

For Salsa:

1/2 Small-Medium Seedless Watermelon, finely chopped
2 Cups Strawberries, finely chopped
2 Tbsp Fresh mint leaves, finely chopped
1 Lime, juice of

For Cinnamon Tortilla Chips:

1 package Whole wheat tortillas, 10″
1/3 cup granulated sugar
1 tsp cinnamon


For Salsa:

Combine Salsa ingredients in large bowl. Then let stand for about 30 minutes at room temperature before serving, to allow it to marinate. Of course, if you wanted to be fancy you could carve out half the watermelon and use that as the bowl.

For Cinnamon Tortilla Chips

Preheat oven to 350 degrees c.

Then brush butter over one side of each tortilla.

Next, sprinkle lightly with cinnamon sugar.

Then, use a pizza cutter to divide each tortilla into wedge slices.

Place on a baking sheet and bake for 5 minutes, or until golden brown.


the one with raspberry crumble bars

Today I just want to drop by and delivery a quick and easy dessert for raspberry crumble bars! They’re like little raspberry cobblers but you don’t have to use a fork to eat! Plus, they’re super pretty!

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats
  • pinch salt, optional and to taste
  • about 12 ounces raspberry preserves – you could use a premade pie filling too


  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the sugars, vanilla, and whisk to combine.
  4. Then add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
  5. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
  6. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
  7. Then evenly spread the raspberry preserves over the crust making sure there’s complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.
  8. Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
  9. Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving. Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

the one with lactation muffins

My lactation consultant says that there are no foods which will help with milk production. However, a friend gave me some of her leftover brewers yeast so I decided to try one of the tons of recipes on pinterest. Since I’m so hungry all the time, I start my day with a big breakfast. So these banana lactation muffins were the best recipe to start with.

1 cup sugar

1/3 cup coconut oil

1 tsp vanilla

1 tsp baking soda

pinch of salt

1/3 cup coconut oil

1 cup flour

2 tbsp brewers yeast

1 egg

1/2 cup rolled oats

2 tbsp ground flax seeds

1 cup of your extras – chocolate chips, raisins, nuts

How to

  1. Preheat oven to 350
  2. Put muffin papers in muffin pan – you can just spray it, but muffin papers make it easier
  3. Start by mashing up bananas with a fork.
  4. Then mix bananas and oil in a large bowl.
  5. Add vanilla, egg. Then the sugar. 
  6. In a separate bowl, mix flour, baking soda, brewers yeast, salt, and flax seed until well blended.
  7. Then add the banana mixture to the dry ingredients. Once it’s well blended add the oats and your extras.
  8. Once the oats and your extras are well combined, fill each muffin wrapper 3/4 full.
  9. Bake 25-30 minutes or until fork comes out clean.


the one with parmesan salmon mason jar salad

The husband and I are trying to cut back on carbs for the new year. Not eliminate – just cut back. Which for me as the cook means no more sandwiches at lunch. So I finally decided to go ahead and jump on the mason jar salad train. The first one we tried was a simple version of a salad I make for us to have at dinner quite often. I like to call it the Parmesan Salmon Mason Jar Salad. The mason jar is newly added, obviously.

On our first attempt, which is when I took these pictures, I put the greens right next to the dressing. I learned that’s not recommended. But my greens weren’t soggy this time. My favorite way to cook salmon is actually with these dressing and some bread crumbs covering it. To make it I simply, rub some flour on, dip both sides in the dressing, dip both sides in bread crumbs and cook for 20 min at 350. But you can make yours anyway you prefer. You just a simple salmon recipe that won’t take away from the flavor of the dressing.

For the dressing:
1/3 cup Parmesan Cheese,grated
3 Tablespoons olive oil
2 Tablespoons white wine vinegar
1/2 Teaspoon finely chopped garlic
1/2 Teaspoon Dijon Mustard
Salt and pepper to taste
1 Teaspoon sugar
* Place all the ingredients except the olive oil into a small bowl. Whisk the olive oil into the ingredients in the bowl in a slow steady stream until well incorporated. Then place any leftover dressing in an airtight container and refrigerate.

Salad Ingredients:

4 cups chopped romaine lettuce – or 1 bag of salad mix
1 cup almonds
12 ounces cooked, diced salmon cooked to your liking.
1 cup raisins
1 cup shredded mozzarella cheese
4 (16 ounce/pint-size) wide-mouth jars

How to:

  1. Start by placing an equal amount of dressing at the bottom of each jar.
  2. Then divide remaining ingredients among the jars, layering in the following order: almonds, raisins, cheese, fish, lettuce. Next, twist on the top to seal your salads and refrigerate until ready to serve.
  3. When you’re ready to eat, just dump the jar onto a large plate or bowl.
  4. Finally, enjoy!

the one with a red wine sangrita cocktail

I don’t drink many cocktails. Usually just a beer or a glass of wine, but there is one liquor I always have in my cupboard. Tequila. So over the holidays I decided to whip up my own concoction and combine my glass of wine with my tequila for a red wine sangrita! Turns out tequila and red wine go really well together especially when you have turkey or ham on the table. I;m not one of those girls that buys fruits seasonally – I should be, but I’m not. So I added whatever fruits I had on hand, but this would taste great with cranberries, grapefruits, or apples as well which are in season! So let’s get to the important stuff – recipe for red wine sangrita!


bottle of your favorite red wine
half bottle of lemon and lime soda
1 cup tequila
bottle of mango juice
orange slices
lime slices
lemon slices
ice to fill glasses

How to

First, combine liquid ingredients in pitcher and stir until well mixed.
Add remaining ingredients.
Then chill for 4-6 hours or overnight.
Stir well and pour into individual glasses over ice.
Finally, Garnish as desired

What is your favorite red wine or tequila cocktail?

the one with Cinnamon Ricotta Cookies

Now that I’m a mom the holidays have a whole new meaning. Jack is much too little to appreciate all the traditions we’re starting this year, but one day he’ll see the many pictures of his first Christmas. One of the things that I want him to remember is how the house always smelled like cookies at Christmas time. So about every other day I’m making cookies. That’s a lot of baking to do with a 3 month old. So today I wanted to share a easy and quick recipe that we’ve been loving lately. If you love snicker-doodles, you’ll love these. They’re basically very light and fluffy snicker doodles!

Cinnamon Ricotta Cookies!


  • 2 cups all-purpose flour
  • 1 cup ricotta cheese
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup sugar (plus half cup for rolling the cookie into before baking)
  • 1 teaspoon baking powder
  • 1/2 cup brown sugar
  • 3 tablespoons cinnamon


      1. Preheat your oven to 350 degrees and prepare a baking sheet by lining it with a Silpat liner or parchment paper.
      2. In a large bowl, use a handheld mixer to beat together the butter and both sugars until they become light and fluffy.
      3. Then add the egg and incorporate well.
      4. Next up is the ricotta just beat into the mixture.
      5. Last add the dry ingredients, and with the mixer on a low speed, blend into the wet mixture. Just mix until combined; do not over beat the batter.
      6. Use a 1.5 tablespoon ice-cream scoop to portion the batter. Roll into balls and roll the balls into the extra half cup of sugar.
      7. Place the balls onto the cookie sheet, leaving room for growth.
      8. Bake for 13 minutes. Allow to cool for 1 minute on the baking sheet before transferring to a wire cooling rack to finish cooling.

the one with Hawaiian roll breakfast sandwiches

For the holidays, I like to have something delicious for breakfast. It needs to have protein so we stay full for awhile, but it also needs to be light. We can’t fill up too much. It’s a dangerous line I walk while trying to keep everyone hungry yet not hangry. This year seems like the most thanksgiving of my life now that we have our new boy. I know he won’t be eating, but  . . . well I put a lot of pressure on myself. So I decided to try something new – Hawaiian roll breakfast sandwiches.



  • 2 – 12 roll packages of Hawaiian Sweet Rolls
  • 2 – 16 oz rolls of sausage
  • 12-14 large eggs
  • 6 pieces of your preferred cheese – I recommend Colby jack or cheddar.
  • ¼ cup butter
  • ¼ cup syrup


How to:

  1. Spread sausage evenly in the bottom of a 13×9 baking dish and pat down. Bake at 350F for 18-22 minutes
  2. Then scramble eggs in a bowl, and cook as normal.
  3. Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in a 13×9 baking dish.
  4. Layer the sausage, eggs and cheese slices on top and then place the tops of the rolls on top.
  5. Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches.
  6. Next melt the butter in a microwave safe dish. Stir in the syrup until it is completely combined and appears creamy.
  7. Brush the syrup mixture over the top of the sandwiches allowing it to drip between the cracks.
  8. Bake at 350F for 10-15 minutes.
  9. Finally serve hot, and enjoy!

the one with a strawberry mango cocktail

Hello friends! Just a few short days until September begins. This year has flown by, hasn’t it!? Maybe because I slept through all of it except May and June. It could also be because the past 6 months have been spent helping my husband study. Let me brag a minute . . . A few weeks ago my husband took a huge exam to get a certification for his job. For most people it takes around 3 years to get this certification, but Scott decided to get it done in 1.5. I could tell you how hard this was. But I think it’s the obvious assumption so all I say is he passed with flying colors. And so we celebrated . . .

I’m not a big drinker. So I just haven’t drank at all while pregnant. However, I really wanted to celebrate with a drink. A mocktail was the perfect choice. So I created a strawberry mango cocktail! It’s a lot like sangria, but with honey and no wine.


2 cups sliced strawberries
½ cup diced mango
¼ cup honey
1 cup Mango-Orange Juice (or regular orange juice)
1 liter of Sprite or Club Soda

How to:

  1. Add strawberries, mango, honey, ice and orange juice to a blender and blend until smooth. Place in a airtight container and refrigerate until ready to serve.
  2. Fill glasses with ice and pour about ⅓ cup of strawberry mango mixture over ice. Top with Sprite or club soda and stir to combine.
  3. Serve immediately.

What are your favorite mocktails!?