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 ❤️
Skylar LOVES bread so she was excited to help make this one. You could leave out the cheese and herbs for just an italian loaf that’s pretty quick to make.
What you need:
1 envelope of active dry yeast (1/4 oz.)
1 teaspoon raw cane sugar
1 cup warm water
3 cups bread flour
2 tbsp. Olive oil
1 tsp. Salt
1 cup shredded Parmesan cheese
1 tbsp. Minced garlic
1/2 tbsp. Dried basil
1/2 tbsp. Dried oregano
How to make it:
Combine yeast, sugar, and warm water in a stand mixer.
Let stand for 5 minutes.
Add in two cups of flour, oil and all the salt.
Use the dough hook and beat on low for 1 minute.
Gradually add in the remaining flour and beat on low until the dough pulls from the sides.
If the dough is too dry and doesn’t come together add in 1/8 cup of warm water.
Increase the mixer speed to medium and beat 5 minutes.
Add in the cheese, garlic, basil, and oregano. None of Skylar’s cooking experiences would be complete without tasting the ingredients (cheese)🤣
Mix again on medium until well mixed.
Cover and let rise for 30 minutes or until the dough doubles in size.
Punch down and let it rest for 10 minutes.
On a floured surface shape dough into a 12″ loaf and place on a greased baking sheet.
Cut 3 1/4″ slits across the top.
Bake on 400 for 18 minutes or until golden brown.
Enjoy ❤️
I am not a fan of Salisbury steak, but my husband loves it. I decided to try this meal for him and it actually isn’t too bad. The mash is delicious!
What you’ll need:
1 lb. ground round
1/2 cup panko breadcrumbs
3 tbsp. Total Worcestershire sauce (divided)
1 tbsp. Dijon mustard
1 tbsp. Tomato paste
2 tbsp. Minced garlic
3 tsp. Salt (divided)
2 tsp. Pepper (divided)
2 tbsp. Olive oil
1 white onion thinly sliced
16 oz. sliced baby bellas
4 cups organic beef broth
3 tsp. Corn starch
For the potatoes:
4 lbs. red potatoes peeled and cubed
Chicken broth to boil the potatoes in
1 cup heavy whipping cream
1 1/2 tbsp fresh ground sea salt
3 cloves of garlic minced
For the broccoli:
1 lb. broccoli crowns trimmed
Olive oil to drizzle
Salt and pepper to taste
2 cloves of garlic minced
How to make it:
In a stand mixer combine beef, 2 tbsp. Worcestershire sauce, dijon, tomato paste, half of the salt, and half of the pepper.
Shape the beef into 4 patties.
Heat oil on medium and brown patties 3 minutes each side.
Remove patties and set aside.
Add onion and mushrooms to skillet and sauté until tender and browned.
Remove the onion and mushroom. Whisk together beef broth, remaining Worcestershire, a little salt and pepper, and corn starch slurry.
Add back the onion and mushrooms and allow the sauce to thicken.
Add the patties back in and cover.
Cook about 10 minutes or until the beef is cooked through.
Next for the potatoes.
boil the potatoes in chicken broth until tender.
Drain and put in a stand mixer.
Mix until smooth.
Add in the whipping cream be sure to warm it up first.
Add the salt to taste
Add in the garlic and mix well.
For the broccoli:
Preheat oven to 425.
In a large ziplock put the broccoli, olive oil, salt and pepper. Shake to coat.
Line a baking sheet and lay out the broccoli.
Cook for 30 minutes.
Enjoy ❤️
I love deviled eggs! This pasta salad is so creamy and delicious and quick to make.
Happy 4th of July 🇺🇸
Ingredients:
12 large brown eggs
1 1/2 cups dukes light mayo
2 tbsp. Yellow mustard
1 tbsp. White vinegar
Fresh ground salt and pepper to taste
16 oz. elbow pasta
2 celery stalks sliced thinly
2 tsp. Raw cane sugar
1/4 tsp. Paprika to garnish
Directions:
Prepare the pasta to al dente then drain and rinse then set aside.
Put the eggs in a pot and cover with water. Boil for 1 minute the cover and remove from heat. Keep covered for 15 minutes then add white vinegar and ice cubes and allow to cool. Peel the eggs then cut them in half removing the yokes and set aside.
Chop up six of the eggs and yokes and put in a large bowl with the cooked macaroni.
Add in the mayo, mustard, salt, and pepper. Stir to combine. Add 1 tbsp. White vinegar and stir well.
Next add in the celery and sugar and mix well.
In a separate bowl combine the yokes with a little mayo, mustard and sugar.
Fill each remaining egg with the yoke mixture and place on top of the salad.
Sprinkle on the paprika and enjoy ❤️.
It’s almost the 4th of July! That means cookouts with lots of yummy salads and fresh fruits and veggies!
What you need:
2 cups of dry quinoa
4 cups water
4 tbsp. EVOO
The juice of three limes
3 tbsp. Red wine vinegar
4 gloves of garlic minced
3 tsp. Cumin
1/2 tsp. Cayenne pepper
2 tsp. Fresh ground sea salt and black pepper
2 red bell peppers chopped
1/2 red onion finely chopped
1/2 fresh cilantro chopped
2 cans of black beans rinsed
How to make it:
Cook the quinoa according to package directions and set aside.
Chop all the veggies and herbs and set aside.
In a large bowl toss the quinoa and black beans together
Add the lime juice and stir together
Add in the pepper, garlic, onion, and cilantro.
Season with salt and pepper
Finally add the EVOO, red wine vinegar, cayenne , and cumin.
Taste it
Enjoy ❤️
