Archive for the ‘diy~why not?!’ Category

The Pioneer Woman Rocks

It was my turn to host book club this month, and I was looking for some new, fabulous, fun recipes to try on some of my best girlfriends. One of my favorite websites to peruse for entertainment as well as great baking ideas is The Pioneer Woman.  thepioneerwoman.com

These were so well-received and enjoyed that my book club friends wanted the recipes and I thought I’d share them with anyone else looking for a new recipe to try!

I’ll start with the dessert, as it was the favorite of the night.

The Pioneer Woman’s Chocolate Nutella Strawberry Cake

Ingredients

  • Chocolate Strawberry Nutella Cake
  • Prep Time: 20 Minutes Cook Time: 18 Minutes Difficulty: Easy Servings: 12
  • Print Recipe
  • Ingredients
  • FOR THE CAKE:
  • 2 sticks Butter
  • 4 Tablespoons (heaping) Cocoa Powder
  • 1 cup Boiling Water
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • 1-1/2 cup Nutella
  • FOR THE STRAWBERRIES:
  • 2 pints Strawberries, Hulled And Sliced
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla
  • FOR THE WHIPPED CREAM:
  • 2 cups Heavy Cream
  • 1/2 cup Powdered Sugar

Instructions

  1. Preparation Instructions
  2. Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.
  3. In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
  4. In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
  5. In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
  6. Pour the batter into the pans and bake them for 17-20 minute, until they’re just set. Remove them from the pans and set them aside to cool completely.
  7. Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.
  8. Whip the cream with the powdered sugar.
  9. To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!
  10. Note: Don’t assemble more than an hour before serving.
http://justalittlebs.com/2014/03/12/the-pioneer-woman-rocks/

This next one was good and had some “kick.”

 

The Pioneer Woman’s Hot Crab Dip

Ingredients

  • Ingredients
  • 2 packages 8 Ounce Cream Cheese
  • 2 Tablespoons Mayonnaise
  • 2 cans (7-ounce Each) Crabmeat (or Use Fresh Or Frozen)
  • 4 whole Green Onions, Sliced
  • 2 Tablespoons Whole Milk
  • 2 Tablespoons Horseradish (more To Taste)
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 5 dashes Tabasco (more Or Less To Taste)

Instructions

  1. Preparation Instructions
  2. Place cream cheese and mayonnaise in a mixer fitted with a paddle attachment. Beat to combine. Add remaining ingredients except almonds and beat gently until just combined. Spoon into a heatproof baking dish. Sprinkle with slivered almonds, then bake at 375 degrees for 20 to 25 minutes or until golden and bubbly on top. Serve with corn chips or crackers.
http://justalittlebs.com/2014/03/12/the-pioneer-woman-rocks/

And finally, the one that was my favorite (and that I’m eating for lunch today!).

The Pioneer Woman’s Cheddar Puffs

Ingredients

  • 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
  • 1/2 stick Butter
  • 3 cloves Garlic, Minced
  • 1 whole Shallot, Minced *(I used Green Onion instead)
  • 1-1/2 teaspoon Dijon Mustard
  • 8 ounces, weight Cream Cheese, Sliced
  • 1-1/2 cup Grated Cheddar Cheese
  • Salt And Freshly Ground Black Pepper, To Taste
  • 2 whole Egg Whites, Beaten

Instructions

  1. Preparation Instructions
  2. Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.
  3. Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.
  4. Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.
  5. When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.
http://justalittlebs.com/2014/03/12/the-pioneer-woman-rocks/

All credit (and glory) goes to The Pioneer Woman and her creative, deliciously-talented brain.  Enjoy!

Posted on March 12th, 2014 by LilBS  |  No Comments »

One Can of Pumpkin

I am not ready for fall.  Despite unseasonably chilly temperatures for August in Cincinnati, school supply shopping, and the calendar quickly filling up with fall activities, I am still holding onto summer.  I’m not really sure why.  This summer, like most for me, was largely about treading water and surviving my five kids with their constant needs and, well…noise.  But even though my eye has started twitching every time my 7 year old laughs and I feel as though my ears will start bleeding if one more whine occurs, I guess…I guess…I love these little knuckleheads and JUST MIGHT rejoice  miss them when school starts.

Sniff, sniff.

Regardless of those sentiments…there is still cleaning to be avoided and a can of pumpkin calling to me from the pantry.  And so begins my Saturday morning.  I will call it, “Fall is coming.”  Here is what I did with one 29 oz. can of pumpkin today:

Pumpkin Spice Creamer

Pumpkin Spice Creamer

From http://twelveoeight.blogspot.ca/search/label/Gluten%20Free%20Recipes?updated-max=2012-09-21T07:43:00-07:00&max-results=20&start=23&by-date=false I made Pumpkin Spice Coffee Creamer.

Pumpkin Spice Coffee Creamer

Ingredients

  • 2 cans of sweetened condensed milk
  • 3 cups of low fat or skim milk
  • 1/2 of a 15 oz can of pumpkin (not pumpkin pie filling-just pumpkin)
  • 1 T. vanilla extract
  • 2 rounded teaspoons of pumpkin pie spice
  • 1 rounded teaspoon of cinnamon

Instructions

  1. Blend all ingredients well, use an immersion blender if you have one, and keep refrigerated. Shake well before using.
http://justalittlebs.com/2013/08/03/one-can-of-pumpkin/

Iced Pumpkin Spice Latte

Iced Pumpkin Spice Latte

I didn’t have the sweetened evaporated milk the recipe called for, but I found a link to make my own here http://www.thetipgarden.com/2011/11/make-your-own-sweetened-condensed-milk.html

DIY Sweetened Evaporated Milk

Ingredients

  • 3/4 cup powdered milk
  • 3/4 cup sugar **(I used a full cup to make my coffee creamer sweeter.)**
  • 1/2 cup hot water

Instructions

  1. In small bowl combine the powdered milk and the sugar. Set aside. Put hot water into blender. Start blender. With blender going, pour in the powdered milk /sugar mixture. Blend until smooth. This recipe equals one can of store bought condensed milk.
http://justalittlebs.com/2013/08/03/one-can-of-pumpkin/

Banana Pumpkin Dog Treats

Banana Pumpkin Dog Treats

Then I made dog biscuits.  Yes, this is how desperate I was not to clean.  (Plus, they’ll make good presents for my dog-loving neighbors!)

My dog is spoiled, but I was not about to roll out and cut dog-bone-shaped biscuits.  This recipe was mix, pour, bake, and cut.  Easy peasy.  http://trap.it/aCnWCu

Banana Pumpkin Dog Treats

Ingredients

  • 4 cups rolled oats
  • 2 cups whole wheat flour
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup molasses
  • 1/4 cup natural peanut butter
  • 15 ounces canned pure pumpkin
  • 4 medium bananas, mashed

Instructions

  1. Preheat oven to 325 degrees. Spray an 11 x 15″ rimmed baking sheet with non-stick cooking spray. In a large bowl, combine the rolled oats and whole wheat flour. In a separate medium sized bowl, mash the bananas, mix in the eggs, oil, molasses, pumpkin and banana. When combined, add to try ingredients and mix thoroughly. Spread onto the prepared baking sheet, pressing down to pack together. Bake for 40-45 minutes until edges begin to brown and center is firm but spongy. Remove from the oven, cut into desired size squares.
http://justalittlebs.com/2013/08/03/one-can-of-pumpkin/

 

Her brother's famous pumpkin bread

Her brother’s famous pumpkin bread

I was almost there!  1 cup of pumpkin to go!  So I went with one of my favorite foods:  bread.  I found this recipe to try:  http://www.prettygoodfood.com/2011/02/my-brothers-famous-pumpkin-bread.html

Her brother’s famous pumpkin bread

Ingredients

  • 3 ½ cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons all spice
  • 2 teaspoons nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 2/3 cups water
  • 4 eggs
  • 16 oz pumpkin puree

Instructions

  1. Preheat your oven to 350. Grease and flour two 9×5” loaf pans.
  2. Sift your dry ingredients into a large bowl.
  3. Make a well in the center and add your wet ingredients.
  4. Mix until combined.
  5. Pour into pans.
  6. Bake for about 1 hour, or until no longer jiggly.
http://justalittlebs.com/2013/08/03/one-can-of-pumpkin/

Obviously, I halved it because I only had 1 cup of pumpkin left.

While I was mixing and baking, my kids have been happily playing.  (Translation:  they have been fighting and whining and trashing the house.)  Maybe I am ready for fall after all…

Spoiled Rotten

…we both are.

 

 

Posted on August 3rd, 2013 by LilBS  |  2 Comments »

Brow(zucchini)nies!

Brow(zucchini)nies

I planted zucchini in my garden last year and had an amazingly abundant crop.  And then I found out that NOBODY in my family likes zucchini.  I baked it, fried it, mixed it into casseroles….nothing worked.  It was as if my family had built-in zucchini sensors that sounded an alarm when the zucchini-beast threatened.

Seriously.

So I shredded my crop, stuffed it into ziploc bags, threw it out into the deep-freezer in the garage and, well…forgot about it.  Until my 5 year old made a very specific request yesterday.

“Mom, can you make brownies?  with icing?  and sprinkles?” (He has learned to be very specific, hasn’t he?  We’ll call that a life skill for now.)

With all that sugar being requested by that sweet little-face, I suddenly remembered that I had seen recipes for yummy zucchini brownies.  I figured it wouldn’t hurt to add a little veggie-love into his life (well-hidden, of course), and decided to find a recipe to try.  Here is the link where I ended up:  http://movitabeaucoup.com/2011/09/30/zucchini-brownies/

The coup was victorious!  The brownies are delicious!  And no zucchini alarms were sounded!  A successful mission for this sly mama.

Brow(zucchini)nies

Brow(zucchini)nies

I added cream cheese frosting that I made from this link: http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe/index.html

Yum.

I may or may not have eaten a piece for breakfast.  Nah, the monkey did it.

Brow(zucchini)nies!

Ingredients

  • 1/2 cup canola oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and vanilla until well blended.
  3. Combine the flour, cocoa, baking soda and salt. Stir the flour mixture into the oil mixture. Fold in the zucchini and walnuts/pecans (if using). When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Trust me.
  4. Gently press the dough/batter evenly into the prepared pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a cake tester comes out clean(ish).
http://justalittlebs.com/2013/07/31/browzucchininies/

Cream Cheese Frosting

Ingredients

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract
http://justalittlebs.com/2013/07/31/browzucchininies/

 

 

Posted on July 31st, 2013 by LilBS  |  1 Comment »

Ice Cream Bread

I was casually, innocently perusing facebook a few months ago.  I was just checking in on my friends and family, not expecting to find ONE OF THE BEST BREAD RECIPES EVER!!

Ice Cream Bread

Ice Cream Bread

Phew.  Sorry about the screaming.  Thanks to my “cousin” Julie Long for this amazing idea!  When I tried to go back to her page and find it, I was not successful so I found it online at this link:  http://www.thehungryhousewife.com/2011/03/ice-cream-bread.html

Incredibly easy.

Amazingly delicious.

Abundantly flavorful.

Endless possibilities.

Enough superlatives for you?

I used Ben & Jerry’s Cinnamon Buns (hehe…buns).  The results are better if you use a “full fat” ice cream.  I also didn’t let my ice cream soften enough, as can be seen in the above picture where flour is ev-ery-wh-ere. Oops.  I also added a sprinkling of brown sugar to the top before I baked it…just in case the bread wasn’t sweet enough.  It was sweet enough…mmmmmm.   I know Julie added some colorful sprinkles to her ~ so be creative and have fun!  After all, what fun-ner food is there than Ice Cream?!

Ice Cream Bread

Ice Cream Bread

Ice Cream Bread

Ingredients

  • 2 cups ice cream, any flavor, softened
  • 1 1/2 cups self-rising flour OR 1 1/2 cups all-purpose flour plus 2tsp. baking powder and 1/2 tsp. salt

Instructions

  1. Preheat oven to 350 degrees
  2. Spray one 8×4 bread pan with baking spray
  3. Mix softened ice cream and flour together until just combined.
  4. Scoop into prepared pan and smooth out.
  5. Bake for around 45 minutes or until toothpick comes out clean or with few crumbs attached.
  6. Remove from pan and allow to cool (or eat immediately as I did!)
http://justalittlebs.com/2013/07/27/ice-cream-bread/

So good.  So easy.  This loaf will not last the morning at my house.

Ice Cream Bread

Ice Cream Bread

Posted on July 27th, 2013 by LilBS  |  No Comments »

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

So my Paige is turning 11.  I cannot really even process that yet.  In this summer of crazy schedules, multiple summer camps, a garage sale, a new puppy, and Candy Crush, I have not had time to process a-n-y-t-h-i-n-g.  It’s very possible that by the time I realize she is no longer 10, she will be getting ready to turn 12.  Ah well.  I know there are fun moments.  I think I can remember smiling a whole bunch and laughing out loud at least a few times so far this summer so that’s something.

Anyway…

Paige is not a cake lover.  Paige DOES love ice cream.  No, that’s not exactly correct.  Paige ADORES ice cream.  No, maybe RELISHES ice cream is a better way to put it.  You get the point.  So somewhere along my pinterest-ing, I pinned an ice cream sandwich cake under my “birthday gifting” board http://pinterest.com/bshadowlong/birthday-gifting/ and when I showed it to Paige, she was extremely excited.

And I have to say it’s an amazing cake.

And pretty cheap.

And super easy.

And delicious.

The site where I found the recipe is http://sylviagarza.wordpress.com/2009/08/26/ice-cream-sandwich-cake/

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ingredients

  • 16 Ice Cream Sandwiches, softened
  • 16 oz. Cool Whip
  • 12 oz. Chocolate Fudge Topping
  • Candy Toppings (I used chocolate chips and M&M’s – about 1 cup of each)
  • Chocolate Syrup for drizzling

Instructions

  1. Layer 8 ice cream sandwiches side by side, pressing them together a bit in a 9×13 pan.
  2. Spread evenly 1/2 of the Cool Whip and 1/2 of the Chocolate Fudge Topping.
  3. Sprinkle on 8 oz. of candy topping.
  4. Repeat with another layer of the same.
  5. Drizzle with Chocolate Syrup to finish.
  6. Cover and freeze 3 hours or until firm.
  7. Cut with serrated knife. (If really frozen, run knife under hot tap water first.)
http://justalittlebs.com/2013/07/05/ice-cream-sandwich-cake/

It looked super impressive, tasted unbelievable, and was ridiculously easy.  Those are some of my favorite superlatives!!

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

 

Posted on July 5th, 2013 by LilBS  |  No Comments »

Homemade Deodorant

I always test any diy products I blog about on here.  This one received the longest test yet – almost 2 years.  I love this deodorant.  It’s super easy to make and so freakin’ cheap!  It smells good and is not going to give me cancer.  (*bonus*)  I decided to try this almost 2 years ago because I was so tired of buying expensive deodorant!

Like anything, there are pros and cons to this deodorant.

Pros:

  • inexpensive
  • easy
  • smells good
  • healthy

Possible Cons (depending on your preferences):

  • NOT an antiperspirant (so you will still sweat)
  • application is with fingers not a deodorant stick
  • gets a little “melty” in high heat
  • there are concerns about the cornstarch causing yeast infections – I have never had a problem.

 

Here is the original link where I found the ingredients:

http://howaboutorange.blogspot.com/2010/04/how-to-make-your-own-deodorant.html

After reading the ingredients and being unsuccessful in my attempts to find Arrowroot powder in a “normal” grocery store, I decided to take the original poster’s advice and use cornstarch.

Here is my recipe:

Homemade Deodorant

Ingredients

  • 1/4 cup baking soda
  • 1/4 cup cornstarch (or arrowroot powder)
  • 4 Tablespoons coconut oil
  • 10 drops essential oil (I use lavender.)

Instructions

  1. Mix dry ingredients together.
  2. Add coconut oil and essential oil.
  3. (Coconut oil may be slightly melted to promote mixing, if necessary.)
  4. Place in airtight container.
  5. To use: Put a little on your fingers, and let it “melt” into your armpits. Adjust as necessary. I put it on once per day and it lasts.
http://justalittlebs.com/2013/05/15/homemade-deodorant/

Now because this is not an antiperspirant and you will still sweat, you will have some discoloration in your clothing (armpit areas).  This will not be the yellow discoloration caused by many antiperspirants!  This is from sweat, not the deodorant itself!  If you need a way to get rid of those stains, check out my favorite stain pre-treater!  I use this and it works awesomely!

http://justalittlebs.com/2011/12/01/homemade-stain-treater/

I truly love this deodorant!  It lasts for roughly 5 months so it is an awesome money-saver and totally healthy!  Plus I don’t have to remember to buy it every two weeks at the grocery store which is such a plus for me since I can’t even remember what day of the week it is.

Here’s to smelling yummy for only pennies!

 

 

Posted on May 15th, 2013 by LilBS  |  No Comments »

Mmmmm….cinnamon rolls

I do my best baking when the girls have sleepovers.  Any other Saturday morning, you can usually find me snuggled under a blanket with a child or two with a warm cup ‘o joe.  (Unless I’m already out at the soccer field or at the volleyball courts which has also been known to happen ~also, with a warm cup ‘o joe.)

This morning my daughter and her friend Maddie requested cinnamon rolls.  I went to my trusted source, The Pioneer Woman, but she makes the real deal which requires lots of time spent waiting for the dough to rise.  So I googled “EASY cinnamon rolls” which took me to this website:

http://centercutcook.com/fast-and-easy-cinnamon-rolls/

Within 2 hours, I had baked yummy gooey cinnamon rolls, eaten one of the delectable delights, and cleaned up all the dishes.  Oh I lie; I lie, lie, lie.  The dishes are still sitting in the sink!  But seriously, from start to licking-my-fingers-finish, this just took a little over an hour.

Mmmmm….cinnamon rolls

Ingredients

  • You will need 8 Tablespoons of butter, divided throughout this recipe. Melt the whole stick ahead of time (45 seconds in the microwave!) to save yourself time.
  • Cinnamon Roll Dough Ingredients:
  • 2 1/2 cups flour
  • 2 Tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk (I put a little over 1 Tablespoon vinegar or lemon juice in a bowl and added milk until it made this amount. Let it sit for at least 5 min. and voila! buttermilk!)
  • 2 Tablespoons melted butter
  • 1 teaspoon vanilla
  • Cinnamon Sugar Filling Ingredients:
  • 3/4 cup packed sugar
  • 1/4 cup granulated sugar
  • 3 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • Cream Cheese Frosting Ingredients:
  • 3 oz. cream cheese, room temperature
  • 4 Tablespoons butter
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 425 degrees.
  2. Melt 8 T. of butter.
  3. Brush bottom and sides of 9inch cake pan with 1 T. of butter.
  4. In large bowl, combine flour, sugar, baking soda, baking powder, and salt.
  5. Combine buttermilk, melted butter, and vanilla in a small bowl.
  6. Add liquids to dry ingredients and mix well. If it gets a little too sticky, add a little flour. Knead the dough until it is smooth.
  7. Flour your work surface and roll out dough into approx. 9×12 rectangle.
  8. Brush the dough with 2 Tablespoons of the melted butter.
  9. Sprinkle the cinnamon sugar mixture on top of the dough, leaving 1/2 in. border around the edge. Gently press into dough
  10. Begin rolling the dough with the longer side, trying to roll it as tightly as you can to keep in the cinnamon sugar mixture.
  11. Once rolled up, cut into 8 equal pieces and set inside greased cake pan.
  12. Brush the tops with remaining melted butter.
  13. Bake for 25-28 minutes.
  14. While rolls bake, mix cream cheese frosting ingredients together until smooth.
  15. When cinnamon rolls are done, let them sit for 5 minutes or so before spreading on frosting.
http://justalittlebs.com/2013/05/11/mmmmm-cinnamon-rolls/

I know this recipe may seem a bit daunting, but really it’s not.  The directions are more of a guideline.  Your cinnamon roll will probably not be rolled up super tight and you will have a mess of cinnamon, sugar, flour, dough, etc. all over the counter (and possibly your floor, ahem) but they will still taste delicious!  I don’t even have a rolling pin; I used a wine bottle (somehow I have a few of those).  And even with all these distractions (aka kids) around, I had these rolls in the oven within 30 minutes.

TOTALLY worth the mess.  I WILL be making these again! Quite possibly, at the next sleepover. 😉

 

 

Posted on May 11th, 2013 by LilBS  |  No Comments »

Orange Creamsicle Smoothie

 

 

I bought a TUB of vanilla protein powder.  A TUB.

So…I’ve been perusing Pinterest’s plethora of smoothie recipes that use vanilla protein powder, and found this one.  Here’s the original source:  http://social.popsugar.com/Orange-Creamsicle-Smoothie-23713597

YUMMY.

Enjoy!

Orange Creamsicle Smoothie

Ingredients

  • 1/2 cup crushed ice
  • 1 whole peeled orange, pulled apart
  • 1 cup milk of your choice (I used 2%)
  • 1 scoop vanilla protein powder
  • 1/4 tsp. vanilla
  • 1/4 tsp. honey (Optional)

Instructions

  1. Place ingredients in blender and blend. Enjoy.
http://justalittlebs.com/2013/04/29/orange-creamsicle-smoothie/

Posted on April 29th, 2013 by LilBS  |  No Comments »

Clean Eating (?)

I had a 4lb. pork roast calling to me from the refrigerator.

“Get out the crock pot!

I’m easy to make!

Look up a new recipe before you drown me in that spaghetti sauce!”

And then a random sighting on Pinterest led to this pin entitled “Clean Eating” with a beautiful picture of a pulled pork sandwich.  Clean eating, you say?  I always practice this!  I make sure I my hands are clean before I eat.  The dishes upon which I heap my food are mostly clean.  And the table at which I sit…well, it’s occasionally clean.  I think that counts for something.

My point is this:  I am sure “clean eating” is some incredibly focused, healthy way to approach food in one’s life.  For me, it was a pretty picture and an easy recipe for which I had all the ingredients on hand!  And with a 4 lb. roast getting ready to turn on me (much like my used-to-be-sweet 12 year old daughter these days), I was ready to join the clean movement!  (the eating movement?)  Anyway…

Here is the original link and recipe from a lovely site called “The Gracious Pantry.”

http://www.thegraciouspantry.com/clean-eating-slow-cooker-pulled-pork-sandwiches/

I made two changes due to ingredients not in my pantry – the nerve!  AND I did not serve mine with a bun (because I’m clean eating, don’t you know?!).  Ok, I had no buns.

“Yes, we have no bananas…we have no bananas today…”

BUT I made mashed potatoes!  (I did scrub them thoroughly first…)

AND I cut up strawberries as a side.  (This isn’t really part of the recipe, but I just wanted my mom to know that I served a well-rounded meal.  Hi, Mom!)

Clean Eating (?)

Ingredients

  • 4lb. boneless pork roast (or 8 pork chops, fat trimmed)
  • 1 28 oz. can diced tomatoes (or 2 15 oz. cans tomato sauce)
  • 2-3 oz. water (to make up for the difference above)
  • 3 Tablespoons onion powder
  • 2 Tablespoons garlic powder
  • 1 Tablespoon cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • salt to taste, after cooking

Instructions

  1. Plop the roast into the crockpot. (Yes, please plop it.)
  2. Mix the remaining ingredients. (Original recipe called for blending it. I did not.)
  3. Pour over the plopped roast.
  4. Cook on low for 5-7 hours.
  5. Shred and serve on buns or with mashed potatoes and strawberries (on the side).
http://justalittlebs.com/2013/04/17/clean-eating/

The original recipe said this made 20 servings.  Mine made enough to feed my family of 7 (3 of whom eat like fairly normal adults) with 2 or 3 servings leftover.   So maybe this is part of the “clean eating” thing?  Perhaps I didn’t wash my hands well enough.

Super easy.

Super delicious.

I’m making this one again.

Maybe next time I’ll get some buns AND mop the floor first.  Maybe.

 

Posted on April 17th, 2013 by LilBS  |  No Comments »

Rice Krispie Treats for Little Leprechauns

 

Cute Leprechaun Closeup Stock Photo - 12654578

My kids LOVE St. Patrick’s Day.  And by LOVE, I mean they create these intricate little traps for leprechauns consisting of  old paper towel and toilet paper rolls, markers, shoe boxes, spaghetti sauce jars, and other small nuisances crafting goodies.

I cannot stand this.  It drives me crazy.  The “leprechaun” is expected to stomp through these traps (gently so as not to create tears the next morning) ALMOST getting caught by the brilliant contraptions.  Then because he is so impressed by their craftsmanship and cleverness, he leaves gold coins and chocolate for the children.

Are you kidding me?

Do I not have enough pressure in my life?  I mean…I have to remember every child I bring every place I go.  I have to remember that the laundry in the chute will not clean itself.  I have to remember that everyone will be hungry around 6:00 pm and go-gurts and/or half-rotten apples will not suffice.  My brain is FULL.

AND I have a child with a birthday on St. Patrick’s Day.  I thought that this might ease the pressure ordained by those darn leprechaun traps, but that just isn’t the case.  My children can’t remember their multiplication tables or that they should never wear orange shirts with red pants, but they ALWAYS remember to build their leprechaun traps.

*sigh*

Enough complaining.

I found this great idea on Twitter and I am going to make these for my little leprechaun-fans.  I might even add a bit of green food coloring…

…if I remember.

Rice Krispie Treats for Little Leprechauns

Ingredients

  • 3 Tablespoons butter
  • 10 oz. marshmallows
  • 3 cups Rice Krispies
  • 3 cups Lucky Charms

Instructions

  1. Melt butter over low heat and stir in marshmallows. Once melted, remove from heat.
  2. Stir in Rice Krispies.
  3. Stir in Lucky Charms.
  4. Pour mix into a greased 9×13″ dish and press down.
http://justalittlebs.com/2013/03/13/rice-krispie-treats-for-little-leprechauns/

I found the recipe here:  http://www.ezrapoundcake.com/archives/19887

I’m off to investigate the stench coming from the laundry chute and see what I can create for tonight’s dinner.

Happy St. Patrick’s Day!

 

Posted on March 13th, 2013 by LilBS  |  2 Comments »