Skylar’s Culinary Adventure

This simple, healthy meal is great for a cold night!

Ingredients:

Vinaigrette

1/4 cup Apple cider

1/4 cup Apple cider vinegar

1/3 cup EVOO

2 tablespoons Dijon mustard

1 teaspoon agave or honey

Freshly ground salt and pepper to taste

For the bowls:

1 lb. Brussels sprouts trimmed and halved

2 sweet potatoes pealed and cubed

EVOO

Salt and pepper

2 chicken breasts

2 cups kale trimmed

1/2 cup sliced almonds

3 cups cooked brown rice

How to make them:

Preheat the oven to 425. Put the Brussels sprouts and sweet potatoes on a parchment lined baking sheet. Drizzle with olive oil and salt and pepper the sprouts to taste.

Bake for 30 minutes.

Cook the chicken in a skillet with 2 cups of apple cider until cooked through.

To make the vinaigrette, combine all vinaigrette ingredients and mix well.

In a large bowl mix together the vinaigrette, kale and almonds.

To assemble to bowls:

Layer brown rice, roasted veggies, 1 cup of the kale salad and top with chicken.

Enjoy ❤️

This recipe can make 2 large loaves or 4 smaller perfect for bread bowls!

What you’ll need:

1 1/2 tablespoons active dry yeast

1 tablespoon salt

7 cups all purpose flour

3 cups warm water

How to make it:

In the bowl of a stand mixer mix salt and yeast with 3 cups warm water.

Mix in the flour a cup at a time.

The dough is pretty sticky.

Cover with a dish towel and let rise 3 hours.

Dust the counter top with flour and divide dough into 2 or 4 equal portions.

Preheat oven to 450.

Roll into a ball and let set on an upside down baking sheet lined with parchment paper for 45 minutes.

Place a broiler pan with a few cups of water in the oven for 10 minutes to create steam.

Dust the bread with flour and slash the top of the loaves 3 times with a knife.

Bake the bread for 30 minutes.

Cool and enjoy ❤️

These are a cute and yummy way to welcome fall. Easy to make and fun to share 😉.

What you’ll need:

Graham cracker layer:

3 cups of crushed honey graham crackers

6 tbsp. Brown sugar

3 tsp. Cinnamon

1 stick unsalted sweet cream butter melted

For the whipped cream cheese layer:

4 cups heavy whipping cream

3 cups confectioners sugar

16 oz cream cheese

1 tbsp. Vanilla

For the pumpkin layer:

2 cups of milk

29 oz. pumpkin puree

2 packages (large) jello instant vanilla pudding

3 tsp. Cinnamon

1/2 tsp. Ginger

1/4 tsp. Cloves

How to make them:

For the graham cracker layer:

In a stand mixer combine all graham cracker layer ingredients and mix until the butter is completely absorbed. Set aside.

For the whipped cream cheese layer:

In a stand mixer add the heavy whipping cream and confectioners sugar. Beat on medium for 2 minutes then on high for five minutes or until stiff peaks form.

Remove from stand mixer and set aside.

In a clean stand mixer bowl beat the cream cheese and vanilla until whipped and smooth.

Now slowly add the whipped cream into the cream cheese until completely combined and stiff peaks.

Set aside.

For the pumpkin layer:

Combine the milk and pudding mixes in a stand mixer until thick and creamy. Next add in the pumpkin and spices until well combined and smooth.

To assemble:

This is the fun part!

In mason jars, first spread a thick layer of the whipped cream cheese in the bottom. Followed by two scoops of graham cracker then a thick layer of pumpkin mixture. Lastly a thin layer of whipped cream cheese and a light scoop of graham cracker.

Enjoy ❤️

If you like spinach and artichoke dip you’ll love this mac & cheese. It’s a nice twist on a classic with lots of flavors and good for a crowd.

What you’ll need:

8 oz. sweet cream butter

8 oz. cream cheese

1 shallot diced

5 cloves of garlic diced

1/2 gallon half and half (i used fat free)

Salt and pepper to season

1 grated Parmesan Cheese

2 cups shredded mozzarella

Grilled and marinated artichoke hearts (i used

1 14 oz. can quartered artichoke hearts

4 cups fresh baby spinach

16 oz bowtie pasta

For the breadcrumb topping:

8 tbsp. Sweet cream unsalted butter melted

1 1/2 panko breadcrumbs

1/2 cup grated Parmesan

How to make it:

In a dutch oven melt butter and sauté the shallot and garlic until fragrant.

Add in the cream cheese in cubes and stir with a whisk until combined and creamy.

Slowly add in the half and half whisking constantly until creamy.

Add salt and pepper to taste.

Slowly add in the Parmesan and mozzarella stirring until melted and creamy.

Add in the spinach.

Add in the grilled marinated artichoke hearts without draining.

Drain the quartered artichoke hearts and add them in.

Stir well to combine.

Preheat oven to 375

Pour into a prepared 9×13 glass dish.

Combine the melted butter, breadcrumbs and Parmesan cheese.

Spread evenly over the top and bake for 30-45 minutes until golden brown.

Enjoy ❤️

These turned out really good and were fun to make!

What you need:

Pre-shrunk t-shirts

Cardboard

Fine point sharpie permanent markers

Rubbing alcohol

Spray bottle

How to make them:

Put the rubbing alcohol in the spray bottle.

Place the cardboard between the front and back of the shirt to prevent bleed through.

Draw on the shirts with the markers.

Spray all over with the alcohol.

Wait five minutes. If the colors aren’t running enough spray again and let dry for 30-60 minutes.

Enjoy ❤️

These are my favorite homemade sugar cookies. They are fluffy and so yummy 😋.

Ingredients:

2/3 cup shortening

2/3 cup butter

1 1/2 cups white sugar

2 eggs

2 tsps. Vanilla

3 1/2 cups all purpose flour

2 tsps. Baking powder

1 tsp. Salt

1/3 cup white sugar to decorate

How to make them:

Preheat oven to 350.

Mix together shortening, butter and sugar.

stir in eggs and vanilla. Combine the flour, baking powder and salt and slowly add in the flour mixture.

stir until dough comes together.

Roll into balls by the tablespoon.

Place on a nonstick cookie sheet and smash down with a fork.

Sprinkle with sugar.

Bake for 10-15 minutes.

Enjoy ❤️

Skylar is in a tuna kick right now so this gives us another option thank just tuna and mayo. For me i would add a teaspoon or 2 of crushed red pepper and this makes a really yummy summer pasta salad.

So today i have Belle aka Skylar cooking with me 😉.

Ingredients:

10 oz. red lentil pasta

1/2 cup dukes light mayonnaise

1 can of albacore tuna in water drained

2 hard boiled eggs

How to make it:

Cook the pasta until al dente.

Chop up the eggs until they are very finely chopped.

Add the tuna

Then the mayo

Mix well and add the noodles

then sneak a bite 🤦‍♀️

Mix all together and enjoy ❤️

I love strawberry cake and this one is over the top. You can make it ahead which is always a good thing 😉.

Ingredients:

1 box strawberry cake mix (ingredients on the cake box eggs, oil, water)

White chocolate instant pudding

1 cup milk

14 oz. sweetened condensed milk

16 oz. cool whip

1 can of strawberry frosting

How to make it:

Prepare the cake mix to box instructions and bake.

Let cool 10 minutes.

Combine the pudding mix and milks in a stand mixer and beat on low for 5 minutes.

With a toothpick poke holes all over the cake and pour the pudding mix over it.

Chill in the refrigerator for 30 minutes.

In a stand mixer combine the frosting and cool whip until light.

Spread over the cake and chill for an hour before serving.

Enjoy ❤️

This is delicious and good for a crowd. It’s a make ahead recipe so it’s great for holidays or family meals. It’s kinda fun to make too 😉.

Ingredients:

16 oz. cream cheese softened at room temp

2 1/2 cups confectioners sugar

1 tbsp. Vanilla extract

3 cups heavy whipping cream

120 double stuffed oreos

1 cup milk

How to make it:

Line a large bowl (10″) with cling wrap allow wrap to overlap the rim of the bowl.

In a stand mixer beat the cream cheese, confectioners sugar and vanilla on medium until smooth. Add the heavy whipping cream and beat until stiff peaks form.

Submerge oreos one at a time in the milk and line the bowl.

Layer the cream cheese mixture (1/3) in the bottom of the bowl. Add a layer of dipped oreos to cover the cream cheese mixture. Repeat two more times or until the bowl is full.

Finish with a layer of dipped oreos.

Refrigerate over night.

Carefully invert the bowl onto a large plate or platter and carefully peel back the cling wrap. Cut into wedges and serve.

Enjoy ❤️

I love making pasta with the kitchenaid attachments. It makes it so easy and fun and Skylar really enjoyed getting to help. This recipe is a very good whole wheat pasta recipe. It’s not too “stiff” because you split the white/wheat 50/50.

Ingredients:

1 cup whole wheat flour

1 cup all purpose flour

1/2 tbsp. Olive oil

1 tsp. Salt

3 large brown eggs

1/2 cup warm water

How to make it:

In a stand mixer mix both flours and the salt with the hook attachment to blend.

Add in the oil and eggs and mix to combine.

Add the water and mix on low/medium for 30 minutes.

Once the dough has formed into a smooth ball cover and let stand 30 minutes.

Cut into 4 pieces and roll into a log.

Attach the roller to the kitchenaid and set to the widest setting. Feed the dough through on low.

Fold over and repeat.

Adjust the rollers to desired thickness and feed the dough through two more times.

Sprinkle flour on the sheets to prevent it from sticking.

Attach the cutter attachment and feed sheets of dough through.

Lay out and allow to dry for at least 30 minutes before cooking.

Boil for 4 minutes and enjoy ❤️