I wanted to make sure Skylar understood communion and the last supper so we decided to make this together. You can also roll this out very thin and bake it to make more of a communion wafer or cracker.
Ingredients:
2 cups and 2 tbsp. of flour
1 cup of cold water
1/2 tsp. salt
How to make it:
Combine salt and flour in a stand mixer.
Add the water
Knead for 5 minutes.
Divide dough into 6 pieces and roll each piece very thin.
Cook in a skillet over medium heat for 2 1/2 minutes each side.
Enjoy 💜
This meal comes together in around 30 minutes and was a hit with Skylar!
Ingredients:
3 packs instant ramen noodles (no seasoning)
1 cup beef stock
1/2 cup oyster sauce
2 tbsps. Rice vinegar
1/2 tsp. Sriracha
3 tbsps. Sesame oil
1 lb. Ground beef (93% lean)
1/2 cup diced white onion
3 cloves of garlic minced
1 tbsp. Fresh grated ginger
3 green onions sliced
1 tsp. Sesame seeds
Directions:
Bring a pot of water to a boil and add the noodles. Cook 3 minutes then drain and rinse with cold water.
In a separate bowl whisk together the beef stock, oyster sauce, rice wine vinegar, and sriracha.
Heat sesame oil on medium and add the white onion and ground beef. Cook until cooked through and crumble.
Drain the ground beef to remove any excess fat.
Stir in garlic and ginger and cook for two minutes.
Stir in the sauce and coat meat completely.
Stir in ramen noodles until completely coated.
Garnish with sesame seeds and green onion.
Enjoy 💜
This is a healthy and simple recipe that uses fresh ingredients.
What you need:
8 oz. Dreamfield Healthy Carb Living Elbow Noodles
1 shallot diced
3 cloves of garlic minced
1 tbsp. Herbs de Provence
1 tbsp. Italian seasoning
1/2 tbsp. Rosemary
1/4 cups shredded parmesan
1 tbsp. EVOO
10 oz. sliced baby Bella mushrooms
1 bunch of asparagus chopped
48 oz. organic vegetable broth
2 15 oz. cans of cannellini beans drained and rinsed
3 boneless skinless chicken breasted cubed
How to make it:
Cook pasta until al dente
Cook chicken until slightly browned
Add EVOO to pan and sauté garlic and shallots until fragrant.
Add in mushrooms and asparagus and cook until tender.
Add in broth, spices, beans and chicken.
Add in parmesan and pasta and cook until cheese is melted. Finish with fresh ground salt and pepper.
Enjoy ❤️
I made this in a crockpot but I prefer it in a stock pot on the stove top. The crockpot was a little harder to get the broth to thicken up.
Ingredients:
4 boneless skinless chicken breasts cubed
2 cups of shredded carrots
4 cloves of garlic minced
2 tsp. Dried parsley
1 tsp. Dried basil
1 tsp. Celery salt
1/2 tsp. Ground nutmeg
2 bay leaves
Fresh ground salt & pepper to taste
6 cups chicken broth
1 1/2 cups fat free half & half
3 tbsp. Cornstarch
24-36 oz potato gnocchi
2 cups chopped baby spinach
In a 6-8 qt crockpot layer cubed chicken, carrots, garlic, all spices, and chicken broth. Cover and cook on low for 5 hours.
Whisk half and half and cornstarch until dissolved. Add to the soup and stir.
Add the gnocchi.
Cover and cook on high for 1 hour.
Add spinach and cook 10 more minutes.
For the bread:
1 1/2 tbsps. Rapid rise yeast
1 tbsp. Salt
6 1/2 cups all purpose flour
3 cups warm water
To make it:
In a stand mixer add yeast into 3 cups of warm water. Add in 3 cups of flour and mix with a dough hook. Slowly add in the rest of the flour until completely mixed and there are no lumps. This dough is very sticky.
Loosely cover with a kitchen towel and let rise for 2 hours.
Split the dough in half and make two balls. Place them on and upside down baking sheet lined with parchment and let rise for 45 minutes.
Dust the tops with flour and slash the top three times.
Set the oven to 450 and place a broiler pan on the bottom rack. Heat a pizza stone or upside down baking sheet in the oven for 20 minutes.
Move the bread and parchment to the stone or baking sheet and add 1 cup of water to the broiler pan.
Bake 25-28 minutes.
Slice and enjoy 💜
This is a super easy weeknight meal that you can feel good about making.
What you’ll need:
Three salmon filets (4oz each)
Creamer potatoes washed and halved
Green beans washed and trimmed
3.5 oz jar of capers (drained non-pareil)
1 lemon
4 cloves of garlic minced
Salt and pepper
Olive oil
Preheat your oven to 375.
Line a baking sheet with foil and spray with olive oil . Lay the salmon skin side down.
Add potatoes
Drizzle with olive oil. Add fresh ground salt and pepper, top with capers, garlic, lemon juice, and a slice of lemon.
We decided to separate the salmon from the potatoes to make sure they had room to cook.
Bake for 30-40 minutes or until fish is cooked and potatoes are soft.
Blanch the green beans then add to the potatoes and toss. Continue cooking the potatoes and green beans until done. There should be about 20 minutes left at this point.
We made funfetti dip to be the center of this fun sweet treat charcuterie board.
For the dip you will need:
8 oz of cream cheese (softened)
8 oz. Of cool whip
1/2 cup of milk
1 box of funfetti cake mix
Rainbow sprinkles
How to make it:
In a stand mixer, beat the cream cheese until smooth. Add in the cool whip and mix until combined.
Add in the cake mix and milk. Beat until smooth and well combined.
Top with sprinkles and enjoy ❤️
I found this recipe years ago and finally decided to try it for Skylar’s birthday. It was really easy to put together and super cute to add to the birthday dessert display. It is VERY sweet so I would suggest cutting into very small squares 😅.
Here’s what you’ll need:
1 can of sweetened condensed milk (14 oz)
1 1/2 cups of white chocolate chips
1 box of funfetti cake mix
Extra sprinkles
How to make it:
In a large sauce pan add the condensed milk and chocolate chips. Heat over low/medium heat and stir until all of the chips are melted and well combined.
Remove from heat. Add the funfetti mix and stir until dissolved and smooth.
Add more sprinkles and fold in.
Prepare an 8×8 dish with parchment. Pour the fudge in to the dish, smooth and top with more sprinkles.
Refrigerate for at least 4 hours. Cut into small squares and enjoy 💕.
Skylar turned 5 on Valentine’s Day! She loves Barbies and sweets so what better way to combine them than with white chocolate Chex mix and edible pink glitter?!?!
Ingredients:
1 box of rice Chex
1 large block of almond bark
Pink sprinkles
Edible pink glitter
Melt the almond bark according to directions on package.
In a large bowl pour the melted chocolate over the Chex and carefully mix to coat. Add sprinkles and glitter and carefully mix.
Pour onto a large sheet pan lined with wax or parchment paper.
Allow to dry 30-45 minutes.
Enjoy 💕
Skylar LOVES fall. She counts it down with her auntie and can’t wait for the pumpkin patch and fall baking to begin. What better way to kick it off than with cupcakes?
We used simple a box mix and premade frosting to whip up an easy batch of cupcakes to decorate.
What you’ll need:
White cake mix (and all the ingredients to make it: eggs, oil, water)
Chocolate frosting
Yellow and orange food coloring
Fall sprinkles
Yellow and orange foil cupcake liners
Piping bag
Prepare the cake mix according to package directions. Divide the batter in 1/2 and add yellow food coloring to one bowl and orange food coloring to the other bowl.
We mixed in some sprinkles as well to add little pops of color once they’ve baked.
Fill the cupcake pan with 1/3 cup of batter. Bake according to package directions.
Cool, frost and enjoy ❤️
This dip is yummy and so easy to make!
What you’ll need
8 oz of cream cheese (softened)
8 oz of cool whip
1/2 cup of milk
1 box of funfetti cake mix
Rainbow sprinkles for garnish
In a stand mixer, cream the cream cheese until smooth. Add in the cool whip and mix until combined.
Add in the cake mix and milk. Beat until smooth and well combined.
Top with sprinkles, serve with Nilla Wafers and enjoy ❤️
Skylar’s Culinary Adventure 