Vegetable Dip Made With Greek Yogurt-- by Alicia

So my sister had her baby shower yesterday and the caterer made this awesome veggie dip... I asked her if she used sour cream and she said "no I used Greek yogurt, it's healthier and pregnancy safe"... two thumbs up for me! I loved it so much I wanted to try to make this dip at home... I found a similar recipe while online searching, tried it, and it turned out great! I love that it is a healthier dip to eat with veggies, since I love veggies!

Vegetable Dip Made With Greek Yogurt

You will need: Onion Flakes, Minced Parsley, Dill Weed (also great with fish!), Paprika and Garlic Salt

I used this Greek Yogurt, but you can use any kind really

Finished Product!


What you need:

1 Tb. Onion Flakes
2 tsp. Minced Parsley Flakes
1  tsp. Dry Dill Weed (you can add more if you feel it needs more dill flavor)
1/2 tsp. Paprika
1 tsp. Garlic Salt


Mix all ingredients together with 17.6 oz Greek Yogurt and serve with carrot sticks, celery and cucumber slices!

Summer Pineapple Strawberry Cooler-- by Mom Magazine

This looks so refreshing for summer! Might have to try this one at my sister's baby shower!

Summer Pineapple Strawberry Cooler

Ingredients

• 1 12-ounce can frozen pineapple juice concentrate, thawed
• 1 6-ounce can frozen limeade concentrate, thawed
• 4 cups cold water * 1 liter club soda, chilled
• Ice cubes
• Fresh strawberries (optional)
• Short (6-inch) wooden skewers
• Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs

Directions

In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.

Serve with Fruit Swizzle Sticks, if desired.
Makes 14 (6-ounce) servings.

Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.

Chocolate Strawberry Truffle pie-- by Chocolate Covered Katie

Love me some chocolate, so this recipe looks amazing!

Chocolate Strawberry Truffle Pie

(Makes 1 pie)

• 2.5 cups strawberries, or other berries (250g) (I used frozen)
• 1/4 cup plus 2 tablespoons cocoa powder or cacao
• 1.5 cups cashews (150g)
• 1/2 tablespoon pure vanilla extract
• 1/3 cup virgin coconut oil
• 3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
• 1/8 tsp salt
• prepared pie crust (chocolate or oreo)

In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. Pour into a prepared pie crust , and freeze.

Strawberry and Cream Pie by Just Putzing around the Kitchen

This one looks so good!

Strawberry and Cream Pie

Ingredients:(Crust)
- 1-1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
- 5 tbsp butter, melted

(Filling-- double for large pie)
- 2 8oz blocks of cream cheese, room temperature
- 2 cups heavy cream + 1 tbsp
- 2/3 cups sugar
- 2 tsp vanilla extract
- 1 carton strawberries, sliced into thirds or halves
- 1/2 cup chocolate chips (optional)

Steps:(1) Preheat oven to 375.
(2) In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
(3) Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
(4) Bake for 10 minutes. Set aside to cool completely.
(5) In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
(6) In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
(7) Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
(8) Spoon filling into your cooled pie crust, and spread it out in an even layer.
(9) Layer sliced strawberries in an overlapping rows around the top of the cream.
(10) Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
(11) Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
(12) Slice and serve immediately. Enjoy!

No-Bake Strawberry Icebox Cake by thekitchn

I love strawberries, especially in summer! I pulled up some strawberry dessert recipes and one strawberry drink recipe that I think would be perfect for summer! They will be the next 3 posts!!

No-Bake Strawberry Icebox Cake

serves 8

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds. Add the confectioners sugar, vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

NEW POST!!--- Peanut Butter Pudding Cookies by BruCrew

It has been  a LONG time since I have posted any recipes-- here is why:

1. I am pregnant--- the sight of anything food for 8 LONG weeks had been making me sick!!
2. That was pretty much the only reason...

Now that I am starting to feel better I thought I should post a couple things!

Peanut Butter Pudding Cookies

Ingredients

• 3/4 c. butter, softened
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 eggs
• 1 Tbsp. honey
• 1 tsp. vanilla
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 small box vanilla pudding
• 1 c. chocolate chips
• 1 c. reeses pieces
• 1 c. dried banana chips, broken

Instructions

In a bowl combine all dry ingredients and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand.

Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.

Caramel Praline Cheesecake by Homeade by Holman

Oh yes please! This looks so good and I love cheesecake! I'll have to make this one!

Caramel Praline Cheesecake

Crust:

1 package (about 10) graham crackers

1 T sugar

6 T unsalted butter, melter

Filling:

4 8 oz packages cream cheese, softened

1 1/2 cups sugar

1/4 cup all purpose flour

5 large eggs

2 cups sour cream (16 oz)

1/4 cup milk

1 T bourbon vanilla extract

Topping:

1 cup sugar

1/4 cup water

1 cup heavy whipping cream

1 T unsalted butter

1 tsp pure vanilla extract

10-12 pecan halves

Spray a 10-inch springform pan with baking spray and place on a double layer of aluminum foil big enough to fold up around the pan.  Wrap the overhanging foil around the sides of the pan to seal it.  

In a food processor, combine the graham crackers and sugar for the crust.  Pulse 5-6 times until fine and crumbled.  Add melted butter and pulse 2-3 more times until the mix begins to hold together slightly.  Pour mix into prepared pan and press into the bottom in an even layer.  Refrigerate for 30 minutes.

Preheat oven to 325 degrees.  Heat a few cups of water in a tea kettle or microwave in a large measuring cup.  In a large bowl, beat cream cheese and sugar for 3-5 minutes on medium speed until smooth.  Beat in flour and then eggs, one at a time, mixing on low speed just until combined.  Add sour cream, milk, and vanilla and mix to combine.  Pour mixture into crust.  Place the springform pan inside another larger pan (like an 11"x13" baking pan or a 12" cake pan) and pour the hot water around the outside of the springform pan to a depth of approximately 1" to form a water bath.

Bake for about 75 minutes, until the center appears dull.  The cake should still jiggle slightly in the center.  Remove springform pan from the water bath and transfer to a wire rack.  After about 10 minutes, run a knife around the edge of the pan to loosen and continue to cool about 1 hour.  Transfer to the refrigerator and chill at least 4 hours or overnight.

For the topping, stir together sugar and water in a heavy saucepan over medium heat.  Stir constantly with a wooden spoon until the sugar is melted.  Cook approximately 15 minutes more without stirring until golden brown.  Reduce heat to low and gradually add the heavy cream.  Cook and stir until the sugar is completely melted and smooth.  Using a candy thermometer, increase heat to medium and cook, stirring constantly until the temperature reaches 225 degrees.  Remove from the heat and add butter and vanilla.  Cool to room temperature.  Pour evenly over the cheesecake.  

In a small skillet, toast pecan halves over medium heat for a few minutes just until fragrant.  Press one pecan into each slice of the cheesecake or garnish as desired.

Computer and Charger Case by Etsy

So I bought these cases for my laptop and charger cords and think they are adorable! I found them on Etsy doing a search for laptop case...check them out!

Laptop case by: Bertie's Closet

Charger Case by: BeeYourself Designs

Just had to share!

Tomato and Pesto Pizza by Alicia

Made this homeade pizza for Tyler on Friday and it was really good! Really liked the pesto flavoring rather than traditional red sauce. I had received some really good pesto for Christmas and used it for this!

Tomato and Pesto Pizza

What you need:

Frozen Pizza Crust

1 small can sliced black olives

1 bag shredded mozzarella cheese

1/2 cup pesto 

3 medium tomatoes

What to do: (preheat oven to 425 degrees)

1. Remove pizza crust and spread out on oven pan (I chose to use already cooked pizza crust this time (Boboli)

2. Spread 1/2 cup pesto sauce on crust

3. Slice tomatoes (thin) and place on sauce

4. Sprinkle pepper over tomatoes for added flavor

5. Sprinkle cheese on top (as much as you like!)

6. Add olives to the top!

looked like this before I placed it in oven

7. Cook for 10-15 minutes or until cheese is melted!
8. Enjoy!

Lemon Basil Pasta by Alicia

I made this dish for Tyler and I the other night and it turned out great! It was very light and flavorful, perfect for a night in!

Lemon Basil Pasta

What you need:

1 lb. pasta (any kind really!)

1 can white kidney beans

1 cup basil leaves (fresh)

1/2 lemon

3 Tbs olive oil

salt/pepper to taste

What to do:

1. cook pasta... add beans for the last 2 minutes of cooking time

2. Drain 1/2 of water, keep other half for use later

3. Shred (finely) lemon peel from lemon

4. In a skillet, heat oil and cook grated lemon for 2 minutes until golden in color

5. In a food processor, combine lemon peel, basil, 2 Tb olive oil, juice from lemon half, 1/2 tsp salt and 1/2 tsp pepper... process until smooth. Add reserved cooking liquid, 1 Tb at a time until desired consistency

6. Toss pasta with dressing and serve!

Serves:4

Southern Green Bean Casserole-- by Southern Living

I have been asked for this recipe by friends and family, so here it is! I have made it for Thanksgiving and Christmas, it was a hit!

Southern Green Bean Casserole

What you need:

- 2 (16 oz) bags of frozen french style green beans

- 1 (10 oz)container of refrigerated alfredo sauce (premade, but in the cold section, not warm)

-1 (8oz) can diced water chestnuts

- 1 (6 oz) jar sliced mushrooms

- 1 cup (4 oz) shredded Parmesan cheese

- 1/2 tsp black pepper

- 1 (6 oz)container (regular size) french fried onions (divided)

- 1/2 cup chopped pecans

What to do:

1. Stir together first 6 ingredients and 1/2 can of french onions.. spoon into lightly greased slow cooker

2. Cover and cook for 4.5 hours on LOW or until bubbly 

3. Heat pecans and rest of onions in skillet over med. heat-- stir often-- 1 to 2 min. until toasted

4. Sprinkle over casserole

Enjoy!

A few Snapshots-- by Alicia

My dad bought me a new digital camera for Christmas and I am in love with it! Ok, so I am no pro and definitely could use some tutoring on this thing, but I have been having fun shooting away!

Food from Christmas

Decorations

Plants

 House decorations

Food from New Year's

Miscellaneous

My beautiful Ring 

My amazing hubby (he wasn't really ready for this one!)


It has been fun testing out different shots!

Welcome 2012

I can't say that 2011 was an especially memorable year... there were definitely things that made it easier, but also quite a few things that made it harder. I won't get into specifics, just to say that we won't really be missing 2011!! Tyler and I are excited for what 2012 has in store for us and hope and pray that it is a healthy, safe and prosperous year for our family.

It is time for my annual New Year's Resolution(s) list... a little late, but hey, better late than never...

New Year's Resolutions for 2012...

1. Internal attitude change...

I have spent SO much time analyzing others' lives... why do they have this and I don't? How come they get that before we do? Why can't we be more like them? Why is this happening to us?

All those feelings did was tie me up in knots and make me angry at others... not a healthy habit. So I decided this year, that, although it will be really hard... I need to make an internal attitude change. I need to be happy for other's (not just on the outside). I need to love unconditionally, and I need to be GRATEFUL for what I do have, even if it isn't what I expected at this stage in life.

2. Change my response to others who don't always treat my how I deserve to be treated...

This one is SO hard.. I am the kinda girl that will let you know when you have wronged me, that will put you in your place when you have insulted me or the people I care about.... but everytime I snap back, I realize I am not being a good example to others and definitely not showing my Faith.

I want to be better at this in the New Year, turn the other cheek so to speak, and not let people are not loving get the best of me. I will control my response to them even it they cannot control their response towards me

3. Keep my chin up when life knocks me down...

Everyone is struggling with something... be it big or small. This year life has knocked Tyler and I down a few times... there have been moments where I don't want to get back up... but I realize that I need to be a good example of what unshakable faith looks like.. even if I am hurting.

I have decided that the best way to show my faith to others who don't understand it or don't want to acknowledge it is to try and look at the positives when life knocks me down. It is so hard to do when you don't feel like looking at the "happy stuff"... but I am going to try harder this year to do that. 

At the end of the day, I KNOW that I am blessed, I have an amazing husband who loves me unconditionally and has chosen to walk this rocky road with me, I have a house to live in (be it small, but we love it), I have job and a family that are constant, friends that check in to see how I am, etc... I am truly blessed.

4. Get Healthy-- inside and out

I LOVE to cook, and I don't mean just meats and veggies... I love pastas, and stuffed chicken, desserts and most of all CARBS... ugh it's a weakness. 

I want so badly to get back in shape, but I can't seem to find the will power to do it. I have decided that this year I need to make a healthy change inside and out. Maybe it's not about wearing a size 2, but looking good in my own skin... Maybe I won't get back to having rock hard abs, but I can definitely work on my waistline by cooking fun, HEALTHY meals for Tyler and I. 

I want to have a healthy mind, skin, body and outlook on life... this is so much more than a diet. I just want to feel good about myself and what is going on around me... this is going to be hard, but I will get there!

And with those four goals, I wish all of you a VERY HAPPY NEW YEAR. I hope that you have made some healthy, attainable, goals for yourself this year... I hope God blesses you immensely and brings you the happiness you deserve--

Fabric Upholstered Headboard by Infarrantly Creative

I follow this blog and LOVE this headboard that she made! So creative and I love the color!

Beautiful!!

Check out how she did it at:

http://www.infarrantlycreative.net/2012/01/fabric-upholstered-headboardpainted-stenciled.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+InfarrantlyCreative+%28infarrantly+creative%29

Garlic Ranch Chicken Pizza by Suburbs Mama

This recipe looks so good to make for a lazy Friday night in!! Check it out!

Garlic Ranch Chicken Pizza

What you need:

1 large pizza dough, uncooked (fresh, frozen, or whatever you like best)

3/4 c. home made ranch dressing (see recipe bellow)

2 cloves garlic, minced

3 c. Mozzarella cheese, shredded

1/2 c. turkey bacon, cooked and crumbled

1 Cup of chicken (cooked and cut into strips)

2 tomatoes, sliced

*Ranch Dressing: 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 c. mayonnaise

1 c. buttermilk

What to do:

Whisk ranch mix and mayo together, slowly add buttermilk. When well blended, cover and refrigerate

Mix ranch dressing and crushed garlic together then spread evenly on the pizza dough.

Sprinkle a little cheese over the ranch dressing then add chicken and bacon. Sprinkle more of the cheese over that, add the tomatoes, then add the remaining cheese. Put in the oven at 350 degrees for about 20-25 minutes (or until crust is a nice golden-brown). Top with parsley