Chicken BLT Taco Salad

I’m always looking for great recipes, especially for potluck events or
cookouts. I thought this was a quick and easy recipe to be able to take to a
summer party!

Chicken BLT Taco Salad


1/2 cup Old El Paso® Thick `n Chunky Salsa
1/2 cup French dressing

Salad: [click to continue…]

Some fun craft ideas in honor of Winnie the Pooh: in theaters July 15

This Pooh Cake is just the sweetest cake I’ve seen.  It looks awesome, and not complicated to me…which is key.  I may try to make it for my kids’ family birthday party.  We’ll see.  Maybe we’ll just make the cake to celebrate the movie’s release on July 15th!  Any day is a good day for cake, right? (click the link for download of instructions)

There’s some other fun stuff Disney has shared, like this Pooh Mask and these really fun Pook-a-Looz Pencil Toppers.  These are going into my idea binder for some rainy day fun this month for sure!! [click to continue…]

Appleton Estate Rum in Grilled Chicken with Almond Satay

Appleton Estate makes some mighty fine Jamaican rum that has a really smooth taste with just a hint of nutty flavoring.  We received a sample of this for review, I surprised my husband with it for Father’s Day- he loves it.  I did try a few sips but rum isn’t my favorite thing unless it is mixed in with something else…like this AWESOME recipe we made the other night with the Appleton Estate rum- oh goodness.  Delicious.  (I did attempt a photo but my food never looks anything remotely like the photos so I’ll stick with a stock photo.).  The almond just adds a great texture and dimension!!   [click to continue…]

Frugal Eats: Fruit Salsa (Guest Post)

I have been buying Bountiful Baskets the past few months and with that comes TONS of fruits and veggies that I might not have bought regularly. I have thought up a few ways to use some of the odd items here and there, or have traded with a friend. Well, I am no longer trading my kiwi’s! Here is one of my favorite SUMMER recipes!

Fruit Salsa
1 Kiwi
1 Apple (red)
1/2lb of Strawberrys

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Simply Potatoes make dinner simply easy! #simplypotatoes

Simply Potatoes offer a quick and easy way to add a side dish to your evening meal.  While we do not eat packaged food all of the time, there are days when time runs out or something happens and I need to grab something quick and easy from the fridge.   Shredded Hash Browns, Southwest Style Hash Browns, Diced Potatoes with Onion, Homestyle Slices, Red Potato Wedges and Rosemary & Garlic Potato Wedges. These varieties of potatoes complement so many dishes without the need to peel, slice or dice! 

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“Show Me How” through reading, crafting & cooking

My college years were spent in Plymouth, New Hampshire studying Early Childhood Education.  I graduated with a Bachelors degree in Early Childhood Studies with a minor in Child Development.  I did teach infants, toddlers and preschoolers for a while and now, obviously, I have my three kids who all love school, homework, and anything to do with books.  They are so happy when we work on a project together, and if it ties into a book we’ve read or a song we’ve sung, they are even happier.

With summer coming, kids will be out of school- and while I do think there is something to be said for the lazy days of summer, and not overplanning, I can tell you with certainty that my children will ask for projects, and want to do workbooks and worksheets- and since we read books together several times a day as it is, I’d just assume incorporate stories, crafts, snacks and songs into our days that complement one another, to broaden their understanding of the stories, and their meanings, in an age appropriate way (in short: lots of fun activities that go together).  I can almost promise you that if you will be spending any amount of time with children ages 2-5 this summer, you’ll want this book.  It’ll offer you tons of great story, craft and recipe options to pass those days away while spending time with the kids.

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National Eggs Benedict Day is April 16 (2 recipes inside)

National Eggs Benedict Day is April 16 – Take this brunch fave to a whole new level…and make it a family and friend celebration at any meal on its own holiday! Check out these two delicious recipes that put a twist on the traditional! And don’t forget about Easter brunch! The recipes below can be a perfect addition to your Easter menu as well!

Guilt-Free Eggs Benny

Ingredients: 2 eggs; 1 light whole wheat English Muffin; 2 slices Canadian bacon; 1/4 cup fat-free plain yogurt; 1/2 teaspoon dry mustard; Kosher salt and cayenne pepper, to taste; 1 tablespoon lemon zest, for garnish; 1 tablespoon chopped fresh parsley, for garnish; 1 tablespoon white vinegar, Non-fat cooking spray
Instructions: 1. In a large pan coated with non- stick cooking spray, brown the Canadian bacon over medium heat. Remove from the pan and keep warm. 2. In a small saucepan, over very low heat, combine yogurt, dry mustard, and season with the salt and cayenne pepper, whisking continually until warm. Be careful: if you overheat, your yogurt will curdle. 3. In a pot of boiling water, add the vinegar and reduce heat to a low simmer. Crack one egg into a small bowl and very gently add it to the simmering water. Repeat this for the second egg. Simmer for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. 4. In the meantime, toast the whole wheat English muffin. Assemble by placing the toasted muffin on a plate. Top with a piece of the Canadian bacon, a poached egg, and then top with the yogurt sauce. Sprinkle lemon zest and chopped parsley over each egg.
Seafood Frenzy Eggs Benedict

Ingredients: 12 eggs; 1 to 2 tablespoons white vinegar; 6 English Muffins; unsalted butter, for spreading; 6 tablespoons Philadelphia Cream Cheese; 12 spears of asparagus, cut in half and steamed; 1 package of Knorr Hollandaise Sauce; 1/2 lemon, zested and juiced; 1 can lump crabmeat, divided into 12 portions; 12 large slices of smoked salmon; 12 cooked and completely peeled large shrimp; sea salt and freshly ground black pepper to taste; 12 dill sprigs, about 2 inches long
Instructions: 1. In a small bowl, prepare the hollandaise according to the package instructions. Add the fresh lemon juice. Reserve. 2. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water. 3. Meanwhile, toast the English Muffins and butter when warm. Top the butter with a smear of cream cheese. Top each with two pieces of asparagus. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon. Place the poached egg on top. 4. Top each with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest. (Serves 6)


Recipes thanks to The Motherboard courtesy of PR!

Frugal Eats- Crockpot Rosemary Chicken

This recipe is based on Harris Teeter’s sales ad this week.
3 lbs Harris Teeter Chicken Leg Quarters $1.41
Green Giant Green Beans $0.60
1 cup of Harris Teeter Chicken broth $0.95
Rosemary (assume spice on hand)
2 teaspoons Balsamic Vinegar (assume you have on hand)
Garlic and pepper to taste (assume you have on hand)
Total for meal: $2.96
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