Recipe Archives - Busy Moms Helper

Back to School Snack Dips: S’mores Dip & Cookie Dough Dip

July 5, 2019 by Danielle Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PackSnacksTheyLove #CollectiveBias

We started school this week – crazy! It’s such a mad-dash to get them all ready and out the door in time in the mornings, and I’m eager for when we get it to a smoother routine. After school isn’t much better yet, as we need to find a good groove for homework, rinsing out lunch boxes, signing their folders and hopefully some play time. Luckily, I have some awesome recipes I can rely on to make the afternoon a little easier, like these Back to School Snack Dips: S’mores Dip & Cookie Dough Dip! I just whip them up when I have time, then store them in the fridge so they’re ready to go when the kids are. originally shared August 2016

These snack dips are perfect to go with crackers, cookies, even fruits for a variety of tasty things! I made sure to stock up on our favorite snack packs from Kroger when I was doing our weekly grocery shopping there – I can rely on them to have the variety I need, and do well to keep their shelves full so I’m not missing anything from my list. I found some awesome (and convenient – yay!) snacks for the kids’ lunches and after school snacks – NABISCO Multipacks like RITZ, Teddy Grahams, OREO, Chips Ahoy, Nutter Butter, Barnum’s Animal Crackers and even Honey Maid crackers are perfect! Not only do my kids love the taste, but the portable packs make it SUPER easy to just toss in a lunch bag, or pull out when they get home from school. Even when we’re racing to dance lessons, we just grab some packs and go.

As I was filling my cart with these, determined to stay prepared for several weeks of back-to-school adjustment ahead, one of their friendly workers asked if I wanted him to grab more from the back. We laughed a bit (you should’ve seen how many I already had in my cart) and he totally understood how crazy this time of year is. I was tempted to say ‘yes’ to his offer just to see if his eyes would get big 🙂

Another great benefit of these snacks are that they’re easy for my kiddos to open, plus bite-sized. Definitely a bonus for my younger ones! They go great with our snack dip recipes, which are already REALLY simple to whip up! Just grab your ingredients next time you’re at Kroger, mix them together, and you’re all set for snacks!

S’mores Dip

Ingredients

1 cup Marshmallow Creme
1 cup Chocolate Pudding
8 oz. Whipped Topping
1/2 cup Chocolate Chips
1/4 cup Mini Marshmallows
1/4 cup Powdered Sugar

Directions

Beat the marshmallow creme, chocolate pudding and powdered sugar until smooth. Fold in the remaining ingredients and enjoy! Store in an airtight container in the fridge.

Cookie Dough Dip

Ingredients

1 cup Butter, softened
1 1/2 cup Brown Sugar, packed
1/2 tbsp. Vanilla Extract
1 1/2 – 2 cups Flour
1 tsp. Salt
1/2 cup Milk
Chocolate Chips, as desired

Directions

Beat the butter, brown sugar, salt and vanilla until creamy. Whip in the milk until smooth.
Slowly add in the flour until desired consistency (I did about 1 1/2 cups). Stir in chocolate chips and enjoy! Store in an airtight container in the fridge.

It was a mix in our family as to which of these dips were the favorite. Personally, I prefer the cookie dough dip – but really enjoyed the s’mores one, too. Dang, can’t really choose!

Which snack packs and dip would YOUR kids enjoy the most?

Spiralized Zucchini with Roasted Tomatoes

July 1, 2019 by Stephanie Kirkos 6 Comments

Just because a weeknight dinner needs to be quick and simple doesn’t mean it can’t be healthy or packed with flavor. This Spiralized Zucchini with Roasted Tomatoes is ready in under a half hour and more wholesome and healthy than traditional spaghetti and meatballs. Don’t worry, you can still twirl the noodles on your fork!

Hello, everyone! This is Stephanie from Steph in Thyme, and I’m so excited to be here sharing approachable gluten-free recipes with you as a member of the 2015 Busy Mom’s Helper Team!

Given this is my first guest post, I feel compelled to share something very personal. I’m slightly obsessed with my Spiralizer. I received a Spiralizer a year ago as a birthday gift, and it changed the way I eat vegetables. This easy-to-use kitchen tool transforms vegetables – such as zucchini, sweet potatoes, carrots, and beets – into beautiful noodles of various sizes. My vegetable intake has certainly increased thanks to this handy gadget. One of my favorite uses is fresh zucchini noodles in place of pasta, although the possibilities are endless (including hearty casseroles and sandwich wrap filling).

There’s a time for simmering homemade sauce – or gravy, depending on where you stand in the terminology debate. Like, Sunday afternoons…not busy weeknights. This short-cut recipe is one of my favorites, and frankly, I prefer it over the traditional sauce I grew up with (oh boy, hope my mom isn’t reading this). On a large rimmed baking sheet, toss grape tomatoes, thinly sliced shallots, and whole garlic cloves, then generously season with salt and pepper. After 20 minutes in the oven, the tomatoes have blistered and softened, the flavor and sweetness more concentrated.

Then, the fun part. With a fork, smash everything on the baking sheet until it forms a lovely, saucy mess. After the smashing fun, stir everything together until it forms a robust sauce. The final result evokes the essence of summer, when tomatoes are sun ripened and so sweet you could eat them raw and unseasoned. This sauce, with the sweetness of the roasted tomatoes and shallots balanced by the roasted garlic, is one I can eat straight with a fork. I sometimes do, then remember the zucchini noodles (zoodles?).

The zucchini noodles only take 3-5 minutes to cook in a skillet. Faster than pasta! All you really want to do is get the zucchini noodles hot, rather than cooking through, otherwise the noodles turn wet and a bit mushy. I’ve cooked them too long way too many times, which also results in a lot of excess liquid in the pan and on the plate. We cannot have our sauce diluted! The noodles are best al dente style, softened slightly, but still with bite and texture.

Feel free to top the bowl off with some freshly grated Parmesan cheese. If it’s not Meatless Monday, it will pair nicely with grilled chicken or shrimp. Hope you enjoy!

Spiralized Zucchini with a Simple Roasted Tomato Sauce l Gluten-Free and Vegetarian l by Steph in Thyme for Busy Mom's Helper

Print Recipe

Spiralized Zucchini with Roasted Tomatoes

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Ingredients

2 pints grape tomatoes rinsed and patted dry
2 large zucchini spiralized
1 large shallot sliced thin
3 cloves garlic peeled and left whole
1 tbsp + 1 tsp extra virgin olive oil divided
Salt and pepper to taste
1/8 tsp red pepper flakes optional

Instructions

Pre-heat oven to 400 degrees F. Place the grape tomatoes, shallot slices, and whole garlic cloves on a large rimmed baking sheet. Drizzle 1 tbsp olive oil over top, then season generously with salt and pepper. Toss to coat.
Roast the tomatoes, shallots, and garlic cloves for 20 minutes, until the tomatoes blister and start to burst open.
Remove baking sheet from oven. With a fork, smash the ingredients together, including the garlic cloves, on the baking sheet. Stir together and season with 1/8 tsp red pepper flakes, if desired.
Heat remaining 1 tsp olive oil in a medium sized skillet over medium high heat. Add the spiralized zucchini noodles and cook for 3-5 minutes, until noodles are heated through but still have bite and texture (think al dente).
Divide the zucchini into four bowls, and top with the sauce. Garnish with cheese, if desired. Serve immediately.

Gluten-Free 4th of July Sugar Cookie Pizza

June 28, 2019 by Stephanie Kirkos Leave a Comment

Hello, and Happy Summer! This is Stephanie from Steph in Thyme, and today I’m sharing a festive 4th of July recipe that you can bake and assemble with your kids, or bring along to a BBQ. This Gluten-Free 4th of July Sugar Cookie Pizza slices and serves like a savory pizza for a creative twist on a picnic dessert. (originally shared June 2015)

Over the past few years, there has been an explosion of gluten-free products in grocery stores. Every time I go to the store, I encounter a new product. My newest gluten-free find is a Gluten-Free Funfetti Sugar Cookie Mix by Pillsbury. I stumbled upon it in the baking aisle, intermingled with non-gluten-free baking mixes. Gluten-free funfetti?? What a pleasant surprise!

With 4th of July around the corner, I picked up a few boxes to create a treat fitting for the day (2 boxes for $4, I couldn’t resist). But the patriotic treat couldn’t be just simple sugar cookies – it had to be a fun, crowd-pleasing dessert people would reach across the picnic table for.

This sugar cookie pizza is really just one giant sugar cookie, but it’s fun to think of it as a large pizza, a simple crust ready for you to decorate with toppings. And what toppings are more festive for the 4th of July than bright red strawberries, deep blue blueberries, and a creamy white whipped cream?

To save time slicing the strawberries, I recommend using an egg slicer. It slices the strawberries evenly at one time to make pizza prep faster and efficient.

Keeping with the theme “fun and different,” I whipped up a dairy-free whipped cream made from chilled coconut milk instead of traditional whipped cream. This coconut whipped cream is silky smooth and simply divine, subtly flavored with coconut and a dash of almond extract.

In addition to serving as the “sauce” on this pizza, it’s also delicious dolloped over a bowl of fresh fruit or ice cream.

I arranged the blueberries and strawberries in a flower-like pattern, placing a large handful of fresh, ripe blueberries in the center then arranging the strawberries in a double-layer until I reached the edge of the sugar cookie crust, outlining the fringe of the whipped cream with more fresh blueberries.

You can serve the sugar cookie pizza immediately after you decorate it, but I found it easier to slice after it chilled in the fridge for an hour. The whipped cream sets and the fruit doesn’t move around as much when you’re slicing it like a pizza – because it’s just way more fun to eat it that way.

Gluten-Free Sugar Cookie 4th of July Pizza l Steph in Thyme for Busy Mom's Helper

Print Recipe

Gluten-Free 4th of July Sugar Cookie Pizza

Prep Time20 mins

Cook Time17 mins

Servings: 8 -10 slices

Ingredients

17.5 oz box Pillsbury's Gluten-Free Funfetti Sugar Cookie Mix
1/2 cup 1 stick unsalted butter, softened
1 egg
2 tbsp water
13.5 oz can full fat coconut milk (from the can, not the carton), chilled in the fridge for 24 hours
3 tbsp confectioners sugar
1 tsp gluten-free almond extract
2 cups thinly sliced strawberries
2 cups ripe blueberries

Instructions

To prepare the cookie:

Pre-heat oven to 375 F. Spray a 12 " pizza stone, pizza pan, or baking sheet with cooking spray.
In a large bowl, combine the butter, egg, and baking mix. Beat on medium for 1-2 minutes until combined. Add the water, scrape the sides of the bowl, and mix for another minute until a soft dough forms.
Roughly shape the dough into a large ball with your hands and place on the center of your pizza stone, pan, or baking sheet. With wet hands or a damp rolling pin, gently roll out the dough into a circle about 10" in diameter. Bake for 15-17 minutes until golden brown.
Remove cookie from the oven and let cool completely. (I left the cookie on the pizza stone and served it right on the stone). With a sharp knife, gently glide it between the cookie and pan, separating any areas that may have stuck.

To prepare the coconut whipped cream:

Chill a large bowl or bowl of a stand mixer in the freezer for 10 minutes. Take the chilled canned of coconut milk and flip it upside down, opening it from the bottom. Pour off the liquid, either setting aside for smoothies or discarding.
Remove the cold bowl from the freezer and scoop the solidified coconut milk into the bowl. Beat with a stand mixer or hand mixer for 2-3 minutes until fluffy and peaks form. Add the confectioners sugar and almond extract, beat for additional minute until well combined.

To assemble the cookie pizza:

Spoon the coconut whipped cream over the cooled sugar cookie crust, spreading in an even layer over the cookie.
Trace the outline of the outer edge of the coconut whipped cream with a single line of blueberries. Add a handful of blueberries to the center of the pizza. Arrange the strawberries around the blueberries in a circle, adding another layer of strawberries on top, if desired. Continue adding an alternating ring of strawberries and blueberries until you reach the outer ring of blueberries.
Serve immediately, or chill in the fridge for an hour (ideal). Slice the pizza into 8 to 10 slices with a sharp knife or pizza slicer.

Notes

You can use your favorite gluten-free sugar cookie baking mix in place of Pillsbury, adjusting the butter/water content if the mix isn't a comparable size.
If making the coconut whipped cream ahead, refrigerate in an airtight container. Remove from fridge and allow to warm up to a chill temperature - not cold or room temperature. Beat for 1-2 minutes until fluffy again.
Depending on how you decorate the pizza, you can use more or less fresh fruit.

Gluten-Free Summer Quinoa Salad

June 17, 2019 by Stephanie Kirkos Leave a Comment

Happy Monday! This is Stephanie from Steph in Thyme, and today I am sharing a healthy side dish for your next supper or picnic. This Gluten-Free Summer Quinoa Salad is filled with sweet and savory flavors for a light, refreshing, and healthy summer side.

My aunt made a variation of this quinoa salad a few years ago at a Labor Day picnic. I’ve never been the biggest fan of fruit in salads, preferring a purely savory plate. Load up the veggies, but add in fruit? Heavens, no!

Well, all that changed with this Summer Quinoa Salad. I was pleasantly surprised how much I loved the sweet and savory flavors together in one bite. The sweetness of the seedless grapes and ripe blueberries contrast nicely against the tangy crumbled feta, crisp cucumber, and savory vinaigrette.

The fresh fruit also adds color and texture to the dish, each bite chock full of ripe fruit and creamy feta. For a bit of crunch, I recommend adding a few tablespoons of pine nuts or walnuts.

Quinoa, the base of this salad, is one of the healthiest foods on the planet, first cultivated over 5,000 years ago by the Incas who considered it “the Mother of all Grains.” Quinoa is naturally gluten-free, rich in fiber, and high in protein (in addition to numerous other health benefits).

Red and white quinoa have slightly different textures – white quinoa creamier and softer, red quinoa maintaining more of a bite after cooking. I often combine the two together for a blend of textures and colors. For added flavor, I always cook the quinoa in broth versus water.

The vinaigrette is oh so simple – red wine vinegar and dijon mustard whisked together with olive oil, salt, and pepper. That’s it!

(If you’re following a gluten-free diet, check to make sure that the mustard you are using is gluten-free. The vinegar in mustard may have been distilled from gluten grains, posing a reaction risk).

This salad is delicious served chilled or slightly warm (my preference). So healthy and simple, but rich with flavor and texture. Grab a fork and dig in!

Summer Quinoa Salad with sweet and savory flavors of crumbled feta, blueberries, and grapes in a tangy vinaigrette l Steph in Thyme for Busy Mom's Helper

Print Recipe

Gluten-Free Summer Quinoa Salad

A delicious and refreshing quinoa salad with crumbled feta, fresh grapes, blueberries, and cucumbers tossed in a simple vinaigrette.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings: 6 -8 servings

Ingredients

Quinoa Salad

1/2 cup uncooked red quinoa
1/2 cup uncooked white quinoa
2 cups vegetable or chicken broth
1/2 cup crumbled feta
1 cup fresh blueberries
1/2 cup halved green seedless grapes
1/2 cup halved red seedless grapes
1/2 cup seeded diced cucumber
3-4 tbsp pine nuts optional

Vinaigrette

2 tbsp red wine vinegar
1 tsp dijon mustard gluten-free, if needed
1/4 cup extra virgin olive oil
salt and pepper to taste

Instructions

In a medium saucepan, combine the quinoa and broth. Heat over medium and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, or until liquid is absorbed. Transfer quinoa to a bowl and fluff with a fork. Set aside to cool.
In a small bowl, whisk the red wine vinegar and mustard together. Slowly pour in the olive oil, whisking vigorously as you do. Season vinaigrette to taste with salt and pepper.
Place the blueberries, feta, cucumber, and grapes in a large bowl. Pour the cooled quinoa over top. Add the vinaigrette and toss gently to coat and combine the ingredients. Season to taste with additional salt and pepper.
Serve immediately, or cover and chill in the refrigerator prior to serving.

Notes

You can certainly adjust the quantities of fruit, adding more or less according to preference and taste.

Picnic Perfect Pasta Salad

April 15, 2019 by Stephanie Kirkos Leave a Comment

Happy Wednesday! This is Stephanie from Steph in Thyme.
Today, I’m sharing a simple, yet crazy delicious pasta salad that’s perfect for a summer picnic.
So perfect, I have no other choice but to call it Picnic Perfect Pasta Salad.

After the long weekend, I still have picnics on the brain. All I want to eat is food fresh from the grill along with an array of diverse sides running along the length of an outdoor table. That’s not too much to ask, right?

I love summer not for the warm days or trips to the beach, but for the large potluck gatherings and picnics. I love exploring recipes I wouldn’t ordinarily make at home for CJ (the husband) and myself. Cooking and baking for a crowd is so much more fun.

All picnics need a pasta salad, a scoop of carby goodness on the side of the plate (or, my entire plate) to energize the lawn games and activity until the sun sets. Creamy mayo-based pasta salads, glorious as they are, can feel so heavy. It’s also tricky to keep them chilled outdoors, especially on a warm day.

A tangy peanut dressing lightly coats the pasta, giving it that “must have more” essence – but without the guilt. This dressing isn’t loaded with lots of peanut butter or even added oil. It consists of creamy peanut butter (only three tablespoons for the entire pasta salad), gluten-free soy sauce, lime juice, unseasoned rice vinegar, water, and red pepper flakes. Blended until smooth, it’s a flavorful and mayo-less way to mix things up at your next picnic.

If you’re attending a picnic with gluten-free guests, this pasta salad is an excellent addition to the buffet table because everyone can eat it. And those who aren’t gluten-free won’t notice a difference.

I prefer to use Fusilli pasta for this salad because I find it easier to eat. In addition to holding the sauce better, preventing it from pooling at the bottom of the bowl, the spirals and ridges make it easier to piece the Fusilli with your fork. And the pasta stays on the fork, too! Penne, with its smooth surface, tends to slide or fall off the fork, especially with sauce coating it. Elbows and smaller pasta will work, as long as you have spoons on hand.

I mentioned that gluten-free soy sauce is used in the peanut dressing. Soy sauce actually contains wheat and is one of those hidden dangers for those following a gluten-free diet. Now, if you’re going to a picnic where gluten isn’t an issue for any of the guests, you can certainly use regular soy sauce as well as regular pasta.

The peanut sauce adds tang, but the medley of fresh veggies bring color and texture. Red bell pepper and cucumber, thinly sliced scallions, shredded carrots, cubed avocado, and shelled edamame.

I love the contrast between the crunchy vegetables and the creamy soft avocado, especially when it’s perfectly ripe. The edamame give this salad a boost of protein, so if all you want to eat at the picnic is this pasta salad, it’s at least a well rounded meal.

I would love to hear from you! What’s your favorite picnic dish? Are you known for any particular potluck recipe?

Print Recipe

Picnic Perfect Pasta Salad

Ingredients

For the salad:

12 oz gluten-free or regular Fusilli pasta cooked and rinsed
1 red bell pepper seeded and diced
1 cucumber seeded and diced
2 scallions both white and green parts, thinly sliced
1 cup shredded carrots
1 cup shelled edamame
1 avocado seeded and cut into 1/2 " cubes

For the peanut dressing:

3 tbsp creamy peanut butter
2 tbsp lime juice
1 tbsp gluten-free or regular soy sauce
1 tbsp unseasoned rice vinegar
1/4 cup water
1/4 tsp red pepper flakes
salt and pepper to taste

Instructions

Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the bell pepper, cucumber, scallions, carrots, edamame, and avocado. Set aside.
Add the peanut dressing ingredients to a blender, blending until smooth.
Add the rinsed and drained pasta to the bowl with the vegetables. Pour the peanut dressing over top. Toss to combine, adding additional salt and pepper, if needed.
Serve immediately, or store in the fridge for a few hours prior to serving.

100+ DIY Harry Potter Ideas

March 22, 2019 by Danielle 4 Comments

I’m a HUGE Harry Potter fan, love reading (and re-reading) the books, delight in the movies and have had plenty of dreams where I could cast a nifty spell. Imagine my delight about visiting The Wizarding World of Harry Potter during Family Forward this month! I can’t wait to tell you all about it – in the meantime, enjoy these 100+ DIY Harry Potter Ideas for crafts, recipes, printables and much more!

Golden Snitch Cake Pops by Tonya Staab

Party ideas with Free Printables by Creekside Learning

Winged Key, Quill, Sorting Hat & More Ornaments by Easy as DIY

Chocolate Frog Box Printables by The Brilliant Crafty Type

DIY Harry Potter Wands & List of Spells by Bambinis

Jewelry, Recipes, Kids Crafts & More Round up by Raegun Ramblings

Harry Potter Inspired Tree Skirt from Sowdering About

Places I’d Like to go from Harry Potter: Sign found on Craftster

Dementor Relief Chocolate Bar Wrapper Printables by Pieces by Polly

Time Turner Inspired Necklace from 30 Minute Crafts

Pocket Pygmy Puffs Necklace found on Crafster

30+ Harry Potter Knitting Patterns from In The Loop Knitting

Cheese and Pretzel Broomsticks by One Little Project

School Supplies that will make you a Total Hermione found on Buzzfeed

Little Monster Books by Instructables

Platform 9 3/4 Ticket Printable from I Do on a Dime

Professor Snape’s Potion Labels by Over the Big Moon

Mirror of Erised by Delicious Reads

Ministry of Magic Identification Card found on The RPF

10 Harry Potter Costumes by Andrea’s Notebook

Pin the Scar on Harry from Crafting in the Rain

Corner Bookmark on Instructables

Harry Potter Gifts for the Whole Family by Raegan Ramblings

Bertie Botts Every Flavor Bean Box by Naphtali’s Melody

7 Harry Potter Craft Ideas & Printables by Everything Etsy

Ollivander’s Apprentice Wand Tutorial from Give Peas a Chance

Harry Potter Snitch Cake by Ashlee Marie

Harry Potter Clothespins by Tried and True Blog

Luna Lovegood Paper Doll Printables by Me and My Inklings

I Solemnly Swear Onesie by Tried and True Blog

21+ Ways to Make Box Brownies Seem Gourmet!

March 11, 2019 by Danielle 2 Comments

Let’s face it, sometimes we just want a delicious dessert recipe that’s special – but we don’t always have time for homemade. Or you just HAVE boxed brownies, but want to spruce them up a bit instead of let them collect dust in your pantry. While brownies from a box may seem boring, here are 21+ Ways to Make Box Brownies Seem Gourmet! A few small tweaks or additions here and there can take a simple treat and turn it into the most popular brownie recipe at the party!

All of these recipes use a boxed brownie mix as the base, but then through either additions or swaps make them seem like a unique, fancy – and definitely delicious – brownie that’s perfect for any party, get-together, or just a night in!

Slow Cooker Brownie Pudding – Crazy for Crust

Cookies ‘N Cream Oreo Fudge Brownies – Kevin and Amanda

(also see their Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bars)

Chocolate Coconut Brownies – Celebrating Sweets

Fully Loaded Reese’s Brownies – Buns in My Oven

French Silk Brownies – Crazy for Crust

Samoa Brownies – Southern Plate

Chocolate Mint Pudding Brownies – Busy Mom’s Helper

Buckeye Brownies – Shugary Sweets

Ultimate S’mores Brownies – A Latte Food

OMGEEEE! Brownies – Southern Bite

Peanut Butter Cup Brownie Pizza – Mostly Homemade Mom

S’mores Brownies – Pip and Ebby

Mounds Brownies – In Katrina’s Kitchen

German Chocolate Brownies – Julies Eats & Treats

Brownie Marshmallow Crunch Bars – From Valerie’s Kitchen

Brownie Gooey Bars – Crazy for Crust

Peanut Butter Cheesecake Brownie Bars – A Savory Feast

Crockpot Turtle Brownies – Passion for Savings

Neopolitan Cheesecake Brownies – Frugal Coupon Living

Red, White & Blue Brownie Pizza – Jo Cooks

Dreamy Oreo Brownies – Cookies and Cups

Salted Caramel Pretzel Crust Brownies – Living Well Spending Less

And if you’re feeling really ambitious….

Snickers Peanut Butter Brownie Ice Cream Cake – Life, Love and Sugar

Brownie Recipes from Busy Mom’s Helper

50+ Slow Cooker Desserts

March 8, 2019 by Danielle Leave a Comment

As a super busy mom, I really dread spending too much time cooking. I love cooking, don’t get me wrong, but there’s so many days where it’s just not going to fit into the time I have. That’s why I absolutely LOVE my slow cooker! But did you know that you can make more than just dinner with it? That’s right, you can make delicious desserts, as well! To help get you started, here’s 52+ Slow Cooker Desserts!

That’s right, fabulous desserts with very little effort! You just may be wishing you had a larger slow cooker so you could make even MORE! I can’t help with the size of your cooker, but now you’ve now got 52+ Slow Cooker Desserts….that’s one every week for a year! You’re welcome 😉

Apple Cake

Peanut Butter Cup Cake

Apple Crisp

Ginger Orange Cheesecake

Triple Chocolate Peanut Butter Pudding Cake

Pina Colada Lava

Rocky Road Chocolate Cake

Apple Spiked Monkey Bread

Peppermint Coated Pretzels

Chocolate Coconut Peanut Butter Balls

Cinnamon Almonds

Pumpkin Cheesecake

Turtle Pudding Cake

Pumpkin Pie Cinnamon Rolls

Copy Cat Girl Scout Thin Mint Cookies

Molten Chocolate Lava Mud Cake

Reese’s Spoon Cake

Lazy Lemon Delight

White Chocolate Candy Corn Fudge

S’mores Cake

Mexican Custard Flan

Triple Chocolate Brownies

Dulce de Leche

Paleo Almond Bark

Peanut Clusters

Angel Cake with Cherry Sauce

Hot Cocoa Cake

Sour Cream Cheesecake

Pumpkin Pudding

Pumpkin Pie Custard, Sugar Free

Applesauce

Pumpkin Pie Dip

Caramel Apple Cider

Chocolate Cherry Cola Cake

Pumpkin Bread

Nutella Crunch Cheesecakes

Tiramisu Bread Pudding

Simple Homemade Peach Cobbler

Melted Chocolate

Mini Salted Caramel Mocha Cheesecakes

Chocolate Cake

Red Velvet Cake

Quite the selection of Slow Cooker Desserts, right?! I love using my slow cooker, and now with cold weather hitting will be pulling it out even more often! My kitchen is sure gonna smell delicious!

Cookie Dough Frosting

February 15, 2019 by Danielle 9 Comments

Ah, frosting….how I love thee!!! Seriously, frosting is just Da Bomb! So for my twins’ birthday Saturday, we made some cupcakes for them to take to preschool (although we’ve now had snow days since, so still haven’t taken them – I may have to eat these ones and make more) for their special treat. I wanted to try a different frosting, something unique from the common whipped or butter cream (I do love these, too, just do them all the time). Then, as I was baking the cupcakes, I started craving cookie dough. Wait – let’s try some Cookie Dough FROSTING! Oh yeah, I totally went there! This turned out delicious – perfectly pipe-able, creamy, and tasting JUST LIKE COOKIE DOUGH (no eggs, no worries)!

This recipe did about 18 cupcakes, piped as shown above.

Ingredients
1 cup Butter, softened
1 1/2 cups Light Brown Sugar, packed
3 tsp. Vanilla Extract
2 1/2 cups All-purpose Flour
1 tsp. Salt
9 Tbsp. Milk (roughly – more or less depending on desired consistency)
Chocolate Chips (mini or normal) for sprinkling on top

Directions
With a fork (or beaters) SMOOSH (aka Cream) together the Butter, Brown Sugar and Vanilla.

Add the Flour and Salt and mix until well combined.

Carefully add the Milk just 1 tbsp. at a time – until you reach your desired consistency. I used exactly 9 Tbsp, but you may prefer more or less.

Pipe onto your cupcakes (or cake, or whatever you’re frosting), then top with Chocolate Chips as desired.

Nestle Tollhouse VS. Dad’s Recipe: The Healthier Cookie

February 1, 2019 by Danielle 10 Comments

Today I’m sharing you one of our absolute FAVORITE cookie recipes, and it isn’t even my own! My Dad, who loves to experiment with recipes to make them more healthy, came up with this one and was kind enough to share it (and gave me permission to pass it on to y’all)! For a bit more fun, we’re even comparing it so you can see the nutritional difference between Nestle Tollhouse VS. Dad’s Recipe: The Healthier Cookie!

I know that the Nestle Tollhouse Chocolate Chip recipe is many people’s ‘go-to’ for cookies, but now you’ll think twice once you not only see the healthy difference, but also TASTE the amazing deliciousness of my Dad’s Cookies!

This is comparing based on Cookie-to-Cookie of the same size, 1 tbsp scoop of dough size to be exact. It took a bit for me to go through everything, then divide appropriately, to find the correct nutritional values….but this is as close as I could get.

Nestle Tollhouse

110 Calories (60 from Fat)
7g Fat
3.5g Saturated Fat
85mg Sodium
14g Carbs
1g Fiber
10g Sugar
2g Protien

Dad’s Cookies

107 Calories (49 from Fat)
6g Fat
4g Saturated Fat
85mg Sodium
9g Carbs
.25g Fiber
8g Sugar
4g Protien

So for even more flavorful cookies, you get slightly less calories and fat, fewer carbs, little less sugar and double the protien. Woot woot!

Ingredients

1 tsp. Baking Soda
1 tsp. Salt
1 cup Coconut Oil (just scoop, don’t melt)
3/4 cup Granulated Sugar
3/4 cup Brown Sugar, packed
1 tsp. Vanilla Extract
2 Large Eggs
1 cup Chocolate Chips
1/2 cup Dried Oats
1 cup Vanilla Protein Powder
1 1/4 cup All-Purpose flour

Directions

Preheat oven to 375 Degrees F. Spray some cookie sheets, set aside.
Combine the first 7 ingredients together until well mixed. Mix in the protein powder, dried oats and flour slowly. Lastly, stir in the chocolate chips.
Scoop about 1 tbsp. sized dough per cookie onto the prepared baking sheets. Bake for about 8-10 minutes, or until the edges are BARELY brown. When you take them out, they’ll still look slightly undone, but that’s fine. Allow to cool just 2 minutes on the sheet, then remove to a cooling rack (carefully).

These cookies do AMAZING in the freezer! Make a big batch, toss some in a ziplock baggie into your freezer, then just pull them out whenever you need some cookies! My Dad likes to keep some on-hand in the freezer so he can grab a bag before a road trip. Fresh cookies during a long drive? Yes, please!

You can, of course, adjust the ingredients to fit YOUR preferred tastes! Want to try another flavor protein powder? Then go for it! I’m curious what Strawberry flavored would end up like, with maybe some white chocolate chips? Yumm-o!

30 Healthy Lunch Recipes

January 28, 2019 by Danielle 3 Comments

Caprese Salad

Turkey Avocado

Turkey and sprout sandwich on a whole wheat mini bagel via Back to Her Roots

Protein Packed Tuna Salad Pitas via PopSugar

Grilled Chicken Veggie Bowls via Picky Palate

Grilled Chicken and Blueberry Salad via Skinny Ms.

Vegetable Soup via Cooking Classy

Avocado Quesadillas via The Garden Grazer

Easy Burrito Bowls via Damn Delicious

Gluten Free Instant Noodle Cups via Gluten Free on a Shoestring

Quinoa Avocado Spinach Power Salad via The Garden Grazer

Quick and Easy Chicken and Avocado Burrito via Brunch Time Baker

Easy Chicken Gyros & Tzatziki Sauce via Creme de la Crumb

Easy Chicken Tortilla Soup via Lauren’s Latest

Buffalo Chicken Lettuce Wraps via Sugar Dish Me

Nutella & Banana Sushi via Paging Fun Mums

Egg Salad with Yogurt and Dill via The Yummy Life

Cranberry Cherry Chicken Wrap via Menu Musings of a Modern American Mom

Salad in a Jar 101 via Back to Her Roots

Healthy Hummus Wraps via Six Sisters’ Stuff

Caprese Pesto Sandwich via i heart naptime

Skinny Girl Pasta via ifood. tv

Lunch Box Smoothies via One Good Thing by Jillee

Roasted Broccoli & Cheddar Soup via The Kitchn

Cucumber and Chickpea Salad via She Wears Many Hats

Loaded Mediterranean Veggie Salad via Layers of Happiness

Classic Cobb Salad via Guilty Kitchen

Cucumber Boats via CompleteRecipes.com

Taco Lettuce Wraps via The Taylor House

Tex- Mex Chicken Salad via Weight Watchers

Thin Mint Pudding Cookies

January 25, 2019 by Danielle Leave a Comment

Thank you Girl Scouts of North Texas for the complimentary cookies to assist this recipe!

It’s that time of year again, when troops of young ladies and their leaders await, table full of delicious goodness, for you to exit the grocery store or drive by, hoping that you’ll stop and buy a box (or a dozen). I love seeing the girls get excited as they work hard to sell their cookies, not just to raise money but also to learn great leadership and entrepreneurship skills. If you’re looking to do something a little different with your box of tastiness this year, try a new twist to one of the favorite Girl Scout Cookies with this amazing and super easy to make Thin Mint Pudding Cookies recipe!

The Girl Scout Cookie Program runs January 11th – February 24th, so be on the lookout for your local troop so you can nab some boxes (or check out TexasCookieTime.org to order some) and give this new recipe a try. And I totally won’t judge if you eat a Thin Mint or two while these bake, because life’s about enjoyment, right? 😉

Yield: about 3 dozen Thin Mint Pudding Cookies

Ingredients

1 1/2 sticks Butter, softened
3/4 cup Light Brown Sugar, packed
1/4 cup Sugar
1 small pack INSTANT Vanilla Pudding (3.4 oz)
2 Large Eggs
2 tsp. Vanilla Extract
1 tsp. Baking Soda
1/2-1 tsp. Mint Extract
2 1/4 cup All-purpose Flour
1 cup (about 1 sleeve) Thin Mints, crushed

Note: to really get my Thin Mints crushed, I put them into my blender.

Directions

Preheat oven to 350 Degrees F. Spray or line 2-3 baking sheets, set aside.
Mix the butter, eggs, light brown sugar, regular sugar and pudding mix until smooth. Add in the vanilla, baking soda, and mint extract and mix again until smooth.
Mix in the flour until everything is well combined, then gently fold in the crushed Thin Mints until evenly incorporated.
Roll into 1″ balls, then place on cookie sheet, flattening just a bit.
Bake for 8-10 minutes, then remove and allow to cool 2 minutes on the cookie sheet before removing to cooling rack. Do not overbake.

These taste amazing – soft and chewy, with a great flavor just like Thin Mints! Now, I had my Thin Mints crushed to a fine powder (because the blender), but you can do larger pieces if you want it more like chunks instead of all throughout your cookie.

Next to Samoa’s, Thin Mints are my absolute favorite Girl Scout Cookie – and I love enjoying them as-is and also in these delish pudding cookies. Plus, it makes them go further, so you can take them to a party or get-together without having to use ALL your Thin Mints!

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What’s your favorite Girl Scout Cookie?