Skylar’s Culinary Adventure

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 ❤️

These cookies combine sprinkles, oreos, cake mix, and cream cheese…… enough said 😉.

Ingredients:

1 yellow cake mix

1 stick of sweet cream butter melted

1 egg

2 tsp. Vanilla

4 oz. softened cream cheese

1 pack of double stuffed Oreos crushed

2 cups white chocolate chips

2 cups red white and blue m&ms

1/2 cup of red white and blue sprinkles

How to make them:

preheat the oven to 350.

In a stand mixer combine cake mix, butter, egg, and vanilla.

Add the cream cheese and mix until a nice dough ball pulls toward the middle.

Add the chocolate chips, half of the m&ms and all of the sprinkles.

Refrigerate for a hour.

roll into balls about 1 1/2 tbsps. In size.

Lay out on a parchment paper lined baking sheet.

Press three m&ms onto each ball and bake for 20-22 minutes.

Enjoy ❤️

I can’t get Skylar to eat a chicken nugget to save my life but meatballs, she devours them! This recipe sneaks a little bit of good stuff in too so it’s a win win in our house.

Ingredients:

2 lbs. ground chicken breast

1 red bell pepper

1 carrot

1 large zucchini

1 tsp. Minced garlic

1/2 cup plain bread crumbs

2 tsp. Oregano

4 tbsp. Pesto

Fresh ground salt and pepper to taste

1 tbsp. Olive oil

How to make them:

Preheat the oven to 375.

Grate the zucchini and carrot and set aside.

Finely mince the red bell pepper (i used a kitchenaid blender that worked perfectly!)

In a large bowl combine all ingredients except the olive oil.

Place parchment paper on a large sheet pan and drizzle with olive oil.

Make meatballs using a tablespoon and shape into balls.

Bake for 15-20 minutes or until cooked through.

Serve with sauce or plain.

Enjoy ❤️

This is one of the richest cakes I’ve ever made or eaten. It may cause a sugar coma if not eaten in moderation 😉.

Ingredients:

1 box dark chocolate cake mix

(3 eggs, 1 cup of water, 1/3 cup oil)

15 oz cream of coconut

14 oz sweetened condensed milk

1 jar hot fudge

Sweetened shredded coconut

Milk chocolate chips

For the buttercream:

1 cup (2sticks) sweet cream unsalted butter room temperature

4 cups of confectioners sugar

2 tsp. Coconut extract

6-8 tbsp. Cream of coconut

1 cup shredded coconut

How to make it:

Make and bake the chocolate cake according to box direction.

Poke holes with a fork all over the cake while warm.

Pour the cream of coconut, sweetened condensed milk and warm hot fudge all over the cake coating completely.

Place in the refrigerator for 30 minutes.

For the buttercream:

Beat the butter until smooth and fluffy.

Slowly add in the confectioners sugar and continue to beat until smooth.

Add in the extract, cream of coconut and shredded coconut until fluffy.

Coat the cake with the buttercream.

Chop the chocolate.

Top the cake with the shredded coconut and chocolate.

Enjoy ❤️

I love this simple meal. It’s full of flavor and easy enough to make for a crowd 😉.

Ingredients:

For the puffs:

2 rolls of crescent dough sheets

9 oz. Albacore tuna drained

1/2 cup kikkoman Wasabi sauce

1/4 cup Mayonnaise

Salt and pepper to taste

Shredded cheddar cheese

For the rice:

2 cups Jasmine rice

1 1/2 cups Chicken broth

2 cups full fat Coconut milk

4 tbsp. Yellow curry powder or more to taste

How to make it

Cut the dough into 12 squares and push into muffin tin.

Bake at 375 for 10 minutes.

Mix together the tuna, wasabi, mayonnaise, salt and pepper I’m a bowl until well combined.

Fill each crescent with the tuna mixture and top with shredded cheddar.

Bake for an additional 7 minutes.

Remove from oven and cool in pan for 5 minutes.

Remove from pan and serve.

To make the rice:

Put all ingredients in a rice cooker and stir. Cook on the white rice setting checking occasionally that it doesn’t stick to the bottom.

Enjoy ❤️

Ingredients

Fresh basil to taste roughly chopped

Fresh oregano to taste roughly chopped

2 cloves of garlic minced

Salt and pepper

Plain bread crumbs

1 large brown egg

3 tbsp. Water

Shredded Parmesan cheese

2 boneless skinless chicken breasts

2 cups of your favorite homemade or jarred sauce

1 1/2 cups shredded mozzarella

How to make it:

Roughly chop the basil and oregano then mince the garlic.

Whisk together the egg, water salt and pepper.

Combine the bread crumbs, salt and pepper, basil, oregano, garlic, and parm.

Pound the chicken to about 1/2 inch thick and dip in the egg wash.

Coat in the bread crumb mixture.

Heat a skillet to medium and add olive oil.

Place the chicken breasts in the skillet and cook 15 minutes each side.

Top with sauce and mozzarella cheese.

Allow cheese to melt.

Serve with pasta and roasted romanesco cauliflower.

Enjoy ❤️

This cake is so moist and flavorful. The addition of the butter into the cream cheese icing lightens it up enough to let you over frost…. who doesn’t want to do that?!?

What you need:

Bowl #1

1 1/4 cup unsweetened applesauce

2 cups raw cane sugar

3 large brown eggs

Bowl #2

2 cups all purpose flour

1 tsp. Baking soda

1 1/2 tsp. Baking powder

1/2 tsp. Salt

1 1/2 tsp. Cinnamon

Bowl #3

2 cups grated carrots

1 cup shredded coconut (sweetened)

1 cup chopped pecans

1 cup crushed pineapple in juice not drained

Frosting:

1 cup sweet cream butter softened unsalted

16 oz. cream cheese softened

2 tsp. Vanilla

2 lbs. powdered sugar

Garnishment:

Grated carrots

Chopped pecans

how to make it:

Preheat the oven to 350 degrees

Combine ingredients in bowl #1 then add in combined ingredients from bowl #2.

Stir in ingredients from bowl #3.

Pour the batter into 2 10″ round pans.

Bake for 33 minutes or until a toothpick comes out clean.

Let cool for 20 minutes before removing from pan. Then place on a cooling rack until completely cooled.

For the frosting:

Beat the butter and cream cheese on high until fluffy.

Add in the vanilla then the powdered sugar a cup or 2 at a time.

Beat until smooth and fluffy.

Spread a thick layer of frosting between the two cakes. Generously apply frosting to top and sides.

Garnish with pecans and grated carrot.

Enjoy ❤️