Skylar’s Culinary Adventure

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 ❤️

I did this for under $20. Skylar has an enormous amount of bows so this really helps keep them accessible.

What you need:

18 feet of ribbon $6

Jute $2

Little white hooks $2

Hanging plank at walmart $9.88

A hot glue gun

Scissors

Paint if you want to write something on the wood.

Cut the ribbon to 4 1/5 feet strips.

Cut 5″ pieces of jute.

Glue the jute to the ribbon to make a loop and fold the ribbon over.

I glued and folded the bottom to prevent the ribbon from raveling.

Screw the hooks into the bottom of the hanging plank.

Paint the planks however you’d like, hang the ribbons, add bows and Enjoy!

❤️

This recipe is like eating your favorite junk food for dinner 🤤. It is definitely not healthy or clean but totally worth cheating.

What you need:

2 tsp. Coconut oil

1 lb. ground turkey

2-3 oz. taco seasoning

16 oz. thick and chunky salsa

1 cup sour cream

1 can of black beans drained

3 cups shredded fiesta blend cheese

1 can rotel diced tomatoes and green chilis

3 cloves of garlic minced

Salt and pepper to taste

2 bags of nacho cheese Doritos

Chopped jalapeños, shredded lettuce and sour cream for topping.

What to do:

Preheat the oven to 375. Spray a 9×13 cake pan with olive oil and set aside.

Heat the coconut oil in a skillet add the garlic and sauté until fragrant then brown the turkey and add in the taco seasoning and salt and pepper.

Drain the fat and add in salsa and sour cream.

Get a clean spoon

Next add the tomatoes and green chilis and black beans.

Remove from heat and set aside.

Crush 1/3 of the Doritos and line the bottom of the 9×13 pan.

Cover the dorito layer with 1/2 of the turkey mixture.

Add 1/3 of the cheese.

Wash hands

Wash hands again…..

Repeat.

Pause for clean up

Top with cheese and remaining Doritos.

Bake for 20 minutes and serve immediately.

Top and enjoy ❤️

I love this light flavor packed meal for a weeknight dinner. It’s quick to put together and fills you up.

Ingredients:

16 oz. whole wheat pasta

4 tbsp. Sweet cream butter

2 lbs jumbo shrimp peeled tailed and deveined

6 garlic cloves minced

1/4 tsp. Red pepper flakes

1/4 cup white wine

The zest and juice of one lemon

1/2 grated parm

1/2 cup half and half

1 bunch of asparagus

Fresh ground salt and pepper to taste

Directions:

Cook the pasta according to the box directions. Drain rinse and set aside.

Melt 1 tbsp. Of butter in a pan and add 1 clove of minced garlic. Add the asparagus and cook 7 minutes or until tender.

Remove from pan and set aside.

Melt 1 tbsp. Of butter and add 1 clove of minced garlic add the shrimp and cook 2 minutes a side.

Remove from pan and set aside.

Add the remaining butter and garlic to the pan and sauté 3 minutes.

Stir in the wine and bring to a simmer for 5 minutes. Add in the red pepper flakes, lemon zest, lemon juice, parm, and half and half. Whisk together until smooth.

Combine sauce, pasta, shrimp, and asparagus. Toss to coat and serve!

Enjoy ❤️

These are a great snack to fill up little tummies! You could grate a zucchini and add it to the batter to sneak in some veggies 😉.

Ingredients:

2 very ripe organic bananas mashed

2 large brown eggs

3/4 cup milk

1/4 cup natural smooth peanut butter

1 tsp. Vanilla

1 whole wheat flour

2 tsp. Baking powder

2 tsp. Cinnamon

1/4 cup raw cane sugar

2 tbsp. Ground flax seed

1/2 chocolate chips

Skylar decided to sit this one out and watch tv 😐

how to make them:

Preheat the oven to 400 degrees

Spray a muffin pan with non-stick spray and set aside.

Beat the eggs, banana, milk, and peanut butter in a stand mixer until smooth.

Add all remaining ingredients except the chocolate chips and mix on medium for 2 minutes.

Stir in chocolate chips.

Using a 1/4 cup scoop into prepared muffin pan.

Bake for 15 minutes or until cooked through.

Enjoy ❤️