Chocolate Covered Strawberry Milkshake

I love to surprise the kids with a treat after school.  Since I knew Evan would come home from school hot and exhausted because today was his field day and it was 90 degrees outside I thought he deserved a milkshake.  We picked berries a few days ago at Wegmeyer Farms and stuck some in the freezer for occasions just like this.  The frozen strawberries make the milkshake nice and cold.  

Ingredients:

• Strawberries 
• Cocoa Powder
• Hershey's Syrup
• Vanilla Ice Cream
• Whipped Cream

I used my Nutribullet, I know that making milkshakes is not its intended purpose but it is easy to use and easy to clean, not to mention just the right size to make a couple of milkshakes for the kiddos.  

I cut the stems off the strawberries and filled the small cup about 2/3 of the way, added 3 scoops of vanilla ice cream, a teaspoon of Hershey's Cocoa Powder and blended until smooth.  I drizzled a little Hershey's Syrup in the glass, poured in the milkshake and added a dollop of whipped cream.  I did convince them to share a little bit with me!!  I am one lucky mom!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

2-Step Potatoes with Loaded Sour Cream

I know, I know potatoes again....Blah blah Blah.  But I promise you, these ones are definitely worth the 2 cooking steps.  To me potatoes are like chicken you can never have too many recipes for either one.

Ingredients:

• 3-4 Potatoes
• About 2 Tablespoons of Butter
• 1/2 Cup of Reduced Fat Sour Cream
• 2 Tablespoons of Real Bacon Pieces ( I use Hormel brand)
• 1/3 Cup Shredded Cheddar Cheese
• A dash of Garlic Powder
• A Large Pinch of Dried Parsely
• A couple dashes of Black Pepper 
• About a teaspoon of dry Hidden Valley Ranch Dressing Mix (adjust this to your liking)

Serves 4-5

If everyone likes sour cream you might want to double the sour cream recipe. Heck you might want to just double it because it's just that good!

Combine sour cream, cheese, bacon, garlic powder, pepper, and ranch mix in a small bowl and mix well.  Refrigerate until ready to use.  

Scrub potatoes clean.  Pierce several times with a knife.  Cook in microwave for about 3 minutes and turn over and cook 3 additional minutes.  You can adjust this time because different sized potatoes take less or more time.  Check them by sticking them with a knife, if it goes in easy they are done.  After the potatoes are cooked, slice them in half lengthwise.  

Salt and Pepper the inside.  Spread butter on each potato.  Place face down in a skillet.

Cook about 3-4 minutes or until the potato is a nice golden brown.

Top with the Loaded Sour Cream and Enjoy!

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Barbacoa Soft Tacos

A few weeks ago I made Sherrie's Chipotle Barbacoa Bowls with Cilantro Brown Rice (gluten free) and they were GREAT!  The only problem was that it made a TON!  I ate it for lunch the next day and it was just as good so I decided to freeze some of the remaining leftovers.  I like to keep a few things in the freezer that are ready to go because our evenings are often full of activities.

Ingredients:

• Romaine Lettuce chopped 
• Easiest Corn Salsa you will ever make(click for recipe)
• 6 Flour Tortillas
• Sour Cream
• A little over a Cup of grated Queso Blanco
• Cilantro Rice  ( I actually used a boil-in-bag of Basmati)
• Chipotle Barbacoa (from an earlier recipe)

Since I made the Barbacoa a few weeks ago and froze some of it, the most time consuming thing about this recipe was boiling the water to cook the corn for the salsa.  I simply heated the leftover Barbacoa in a skillet and served in tortillas with our favorite toppings.  

**I took the Barbacoa out of the freezer in the morning and placed it in the fridge to thaw.  It was ready to go at dinner time.

The EASIEST Corn Salsa you will EVER make!

I used to think that I didn't like salsa because I didn't care for tomatoes or onions.  One day I decided to run a jar of salsa through the food processor to see if I would like it better.  It was amazing.  I got all of the great flavors but I didn't have to pick around the big chunks.  I have grown up a little bit and like the ingredients a little more, but I still prefer a more blended salsa.  Every time I go to Chipotle I want to get the corn salsa on my burrito bowl but I can't get passed the onions.  I love the sweetness that the corn adds to the burrito so I decided to come up with something on my own.

  Ingredients:

• 2 Ears of Corn (you could use a can of corn, but in my book fresh is definitely the way to go plus it is in season right now!)
• 1 Can of Rotel Cilantro Lime Tomatoes
• Fresh Cilantro (to taste)
• 1/2 Can of Black Beans (optional, I don't usually add them but I might next time)

Cook the corn and let cool.  I usually boil it and cut it off the cob after it has cooled, but you can grill it or use your favorite cooking method.

Process the can of Rotel tomatoes and the cilantro in the food processor until desired consistency.

Just in case you need a visual to see what kind of tomatoes I used

 Place tomato mixture and corn in a bowl and mix together.  You can serve immediately or keep in refrigerator until ready to eat.  This is perfect with tortilla chips, but is AWESOME with Barbacoa Tacos!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus

Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Cheddar Broccoli Bites

I am always looking for new ways to try to get my youngest son to eat vegetables.  I serve vegetables for dinner every night but he still won't eat them.  Even though he won't eat these, the rest of us loved them so they are going to go in the "keep" box.  

Ingredients:

• About 3 Cups of Broccoli (chopped into bite size pieces)
• 2/3 Cup of Italian Bread Crumbs
• 2 Eggs
• 1 Cup of Shredded Cheddar Cheese
• Salt and Pepper

Makes about 10 pieces

Serves about 5 people

Steam broccoli, but be careful not to over cook it because it still goes in the oven for 25 minutes.  

In a large bowl combine remaining ingredients and mix well.  After broccoli has cooked rinse with cold water to cool it and drain well.

 Add in broccoli and combine.  Form ingredients into small patties.  You don't have to press together just form them loosely.  Place them on a parchment paper lined baking sheet and bake for 25 minutes at 375.  Flip the bites after 15 minutes and finish.

Remove from oven and serve hot.

I served with Pretzel Crusted Honey Mustard Chicken and Parmesan Pilaf. 

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Pretzel Crusted Honey Mustard Chicken

When it comes to dipping sauces, Honey Mustard is by far my favorite.  So when I came across the recipe that inspired this I knew I would love it.  By dipping the chicken in the sauce first it seals in all the juices and allows the breading to stick nicely.  This recipe is definitely on my "make again" soon list!  My kids enjoyed helping out with this one because they love to use the food processor.  

Ingredients:

• 2/3 Cup Pretzel Crumbs
• 3 Boneless Chicken Breasts (cut in half)
• 2/3 Cup of Panko Crumbs
• 1/4 Cup of Dijon Mustard
• Salt and Pepper
• 1 1/2 Tablespoons of Red Wine Vinegar
• 1/3 Cup of Honey
• 1/4 Cup Vegetable Oil

Serves 4-5

In small food processor, pulse the pretzels until coarsely ground.  Place in bowl.

 Over medium heat toast the Panko crumbs for about 4 minutes stirring throughout.

 Then mix the panko and pretzel crumbs together.  Cut the chicken in half and place between two pieces of wax paper and pound to an even thickness. (I usually use a rolling pin to pound them) Salt and pepper both sides of the chicken.

 Combine the vinegar, vegetable oil, Dijon mustard, and honey in the small food processor and blend until smooth.  Make sure you wipe out the crumbs from the pretzels before you place the ingredients in.  Divide the honey mustard into two different bowls reserving one bowl for dipping after the chicken is cooked.  Using tongs, dip chicken in the honey mustard covering all sides.

 Next, dip the chicken into the panko/pretzel mixture flipping the chicken until it is thoroughly covered.

 Place chicken in a baking dish and bake at 400 for about 25 minutes

When chicken is cooked throughout, remove from oven and drizzle a little of the remaining honey mustard on top and serve with a little more for dipping.  

I served with Cheddar Broccoli Bites and Parmesan Pilaf.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Parmesan Pilaf

I have made Sherrie's Better than Rice-A-Roni (and healthier) Rice Pilaf many times.  I had no idea I could make a rice dish so yummy with so few ingredients.  I have been experimenting lately with her recipe to come up with a few variations.  So far this one is our favorite.  It adds just a few more ingredients that you probably already have on hand.

Ingredients:

• 1 Cup Orzo
• 1 Cup Long Grain Brown Rice 
• 1/2 teaspoon Minced Garlic (smashed)
• 2 Tablespoons of Olive Oil
• 1 Cup of Parmesan Cheese
• 2 Cups of Chicken Broth
• 1/4 Cup Finely Chopped Onion
• 1/8 teaspoon of Salt 
• 1/8 teaspoon of White Pepper

Serves about 5

Heat oil in sauce pan.  Add onion and garlic- lightly saute.

 Add in orzo and rice.  Cook over medium heat until mixture is golden brown.  Pour in chicken broth and bring mixture to a boil.

Reduce heat and simmer for 15 minutes or until tender.  Remove from heat add salt, pepper, and cheese.  

I served with Pretzel Crusted Honey Mustard Chicken and Cheddar Broccoli Bites.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Twice Baked Sweet Potato

You may have noticed that the Lewis Family has recently discovered that they REALLY like sweet potatoes.  We used to be the family that served them on Thanksgiving because that is what you are "supposed to do" well not any more.  We have made sweet potato fries, chips, baked with cinnamon sticks, and now twice baked!  DELICIOUS!

Ingredients:

• 4 Sweet Potatoes
• 2/3 Cup of Mini Marshmallows
• 3 Tablespoons of Butter
• 3 Tablespoons of Brown Sugar
• 2 Tablespoons of Apple Sauce
• 1/8 teaspoon of Cinnamon
• A couple Dashes of Nutmeg
• Sugared Pecans (optional)

Bake sweet potatoes in the oven for about 40-50 minutes or until you can easily insert a knife.  If you don't have time to bake them, you can cook them in the microwave.  Cook time will vary depending on the size of the potato.  Let the potatoes cool a little bit.  They will be easier to handle and hollow out if they are cool.  

Preheat oven to 375.  Cut the top/center off and carefully scoop the insides into a bowl.  Be careful to keep the skin in tact.  In the bowl with the sweet potato add in butter, brown sugar, cinnamon, and nutmeg.  Lightly smash with potato masher.  

Take a quick taste and make sure you have added the right amount of spices.  Since sweet potato sizes vary so much you may want to add in another dash of something.  Fill sweet potato shells with the mixture, place in baking dish, and bake for about 10 minutes.  

Then top with marshmallow and sugared pecans.  Place in oven for additional 5 minutes.  

I served this with Slow Cooker Rotisserie Style Chicken.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Key Lime BBQ Chicken

A few years ago we went on a cruise that included a stop in Key West.  We visited a place called Kermit's Key Lime Shoppe.  We sampled all kinds of goodies.  One of our favorites was the Sweet and Tasty BBQ Sauce.  Since we couldn't bring home a pie or ice cream,  we brought home a bottle of the BBQ Sauce.   We used it up pretty quickly and I decided that I would try to make it at home.  I can't wait to go back to Key West, but at least now I can make the BBQ Sauce  at home.  

Ingredients:

• 1 Cup of Ketchup
• 3 Tablespoons Brown Sugar
• 1 teaspoon Worcestershire Sauce
• A couple dashes of Onion Powder
• A couple dashes of Ground Mustard
• 3 Tablespoons Key Lime Juice
• 3-4 Boneless Chicken Breasts (cut into cubes)

Combine all ingredients except chicken and mix well.  It's best if you can use fresh Key Lime juice, but if you can't find the limes you can use Key West Lime Juice.  I bought it at my local Wegmans grocery store.  They also sell the Nellie and Joe's Brand on Amazon.

Skewer the chicken 5-6 pieces per skewer.  If using wooden sticks make sure to soak them first.

Divide the sauce in half reserving half for dipping.  You don't want to contaminate the dipping portion with raw chicken.  Place chicken on grill WITHOUT sauce!  Cook them almost all the way through and then brush all sides with the sauce.

I served it with Honey Grilled Pineapple and Better than Rice-a-Roni Rice Pilaf.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Monster Tooth Pillow

I am not sure who was more nervous about today's trip to the dentist Me or Evan.  Evan had to have two of his baby teeth pulled because they were not loose at all!  It was quick and easy.  He didn't cry, but the same can not be said for me.  I had tears forming in my eyes, but held them back.  These were the first teeth that my first born (almost 7) has lost. It was  bittersweet moment.  I am sad to see him growing up so fast, but I LOVE watching him change into a big kid!

                       
I have been waiting for over a year for him to lose a tooth because I made him this cute Monster Tooth Pillow.  The long thread blog gives an excellent easy to follow tutorial.  She has included the pattern and supply list.  I purchased all the supplies for less than $5.  It would have cost even less if I would have had any left over polyfill.

Flower Bed Tic-Tac-Toe

My boys love to play tic-tac-toe.  We often play while we are at restaurants waiting on our food.  I think that they like to play because it is something that they both know how to play and they can challenge Mommy or Daddy to a quick game.  Now I can add this to the list of things that I can send them outside to do.  And they like to do anything that involves dirt!

Supplies:

• 9 3x3 Tumbled Natural Stone Tile
• 10 Rocks
• Black Acrylic Paint

Level out the desired spot in your rock garden or flower bed.  Place the 9 tiles in three rows of three.  Spread the dirt that you moved while leveling over top of the tiles and gently press the dirt in the grid.  I stepped on the tiles to push them down a little more.  Brush the dirt off the tiles.  Paint 5 rocks with X's and paint 5 rocks with O's.  Then challenge someone to a friendly game of Flower Bed Tic Tac Toe!  

Pan Fried Potatoes

Potatoes AGAIN!  Yes, because I have accepted the challenge to see how many different ways I can make them.  With all the different varieties and various ways to cook them I am sure I will never get bored!  Hopefully my family doesn't either;)  I am always looking for suggestions, let me know if you have any recipes to share!

Ingredients:

• 4 Idaho Potatoes
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 teaspoon of Minced Garlic
• Salt and Pepper
• A Large Pinch of Red Pepper Flakes
• 1/4 teaspoon Paprika

In a small bowl combine spices (except minced garlic).  This makes it easier to more evenly distribute the spices over the potatoes.  Cut potatoes into bite size cubes.

Heat oil in skillet.  Add in minced garlic.  Dump potatoes in, add butter, and sprinkle on spices.  Mix potatoes with oil and garlic as the butter melts.  Cook on med-high heat for about 5 minutes stirring often.  Cover and cook about 10 minutes.  Stir potatoes every couple minutes to get them crispy on all sides.

 I served with Steak on a Stick and Sausage Stuffed Mushrooms.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Golden Pork Chops

This is a quick and easy dinner that can be done in around 40 minutes.  Just like my last few recipes, this one came from my mother-in-law's recipe box.  I am beginning to think she might be the queen of easy-simple ingredient recipes.  I am not saying that is a bad thing, most of the time it means that it is kid friendly, easy, and you probably have most ingredients on hand (and if you don't they won't break the bank).  

Ingredients:

• 4-5 Pork Chops (I used boneless, but you can use bone in)
• 1 Can Golden Mushroom Soup (plus 1/2 can water)
• 4 Carrots
• 3/4 of a bag of Egg Noodles cooked according to package and drained
• Salt and Pepper

This recipe feeds 4-5 depending on the number of pork chops you make

Salt and Pepper both sides of the pork chops.  In a large skillet (sprayed with cooking spray) lightly brown all sides of the pork chops.  Cut carrots in half and then quarter each half.

 Pour in the can of Golden Mushroom soup, 1/2 can of water, and toss in the carrots.  Bring mixture to a boil.  reduce heat and simmer until pork chops are cooked through.  This will take about 20 minutes.

When pork chops are cooked all the way add the noodles to the large skillet and coat with soup mixture. 

 This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Steak on a Stick

Simple name, simple ingredients, simple to make. Growing up there was not an entire section at the grocery store dedicated to sauces, marinades, and rubs.  My parents pretty much just grilled the meat and we ate it.  That was that... no fancy stuff to fool with.  This is another recipe I found in my Mother-in-laws recipe box that has survived the test of time (and the Lewis family).  I wanted to call it 3-2-1 steak because of the ingredient ratios, but I decided to stick with the name she had written on the recipe card.  

Ingredients:

• 1-1/2 Pounds of Top Sirloin Steak
• 3 Tablespoons of Vegetable Oil
• 2 Tablespoons of Soy Sauce
• 1 Tablespoon of Worcestershire Sauce

 Slice steak into long strips about a half inch thick.  Place marinade ingredients in bowl add in meat, shake to coat, and place in fridge for about 30 minutes.

Skewer meat on metal skewers.  If using wood make sure to soak them first.  Place on grill.  Grill each side for a couple of minutes and serve.  

I served with Sausage Stuffed Mushrooms and Pan Fried Potatoes

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Sausage Stuffed Mushrooms

I have been going through my mother-in-law's (Connie) recipe boxes.  I have been focusing on the recipe cards that look like they have have been used a lot.  You know the ones with the finger prints, bent edges, and food stains.  Gross I know, but I can feel the love on them!  This one took me by surprise because my MIL doesn't like mushrooms at all!  I can't believe she would even have this recipe, let alone it look like one that got used a bunch.  These are so simple, but taste OH SO GOOD!
These mushrooms can be served as an appetizer or as a main dish just adjust the ingredients as necessary.

Ingredients:

• About 15 Whole Mushrooms
• 2 Tablespoons Seasoned Bread Crumbs
• 1/2 Pound of Sausage
• 1/2 Cup Mozzarella Cheese

Brown the sausage and remove meat from skillet and place in a small colander to drain the excess grease.  While sausage is cooking remove stems from mushrooms.  Be careful to keep the cap in tact.  Place mushrooms in baking dish.  

Chop stems in to tiny pieces.  Place mushroom pieces in skillet.  You don't have to clean the skillet, what ever drippings were left in the skillet will help to cook the mush room pieces.  Cook for about a minute over medium heat.

 Preheat oven to 375.  Add the sausage back into the skillet.  Mix the mushrooms and sausage together.  Turn heat to low.  Add in the bread crumbs one tablespoon at a time.  This will help the mixture stick together a little bit.

 Add in 1/4 cup of Mozzarella.  Stir to combine all ingredients.

 Fill each mushroom cap with the sausage mixture and place in baking dish.

Top with remaining 1/4 cup of Mozzarella and bake for about 10 minutes.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!