I’m a breakfast person. Lunch, dinner, they’re great, but if I had to pick one category of food, it would be breakfast. I don’t even have to eat it at breakfast time (in fact, being so NOT a morning person, I’m notoriously bad at eating breakfast… like, at actual breakfast time). From pancakes to eggs to French toast, there’s nothing about breakfast food I don’t like. But there is one breakfast food that I cannot. ever. ever. ever say no to. Turnovers. *drool* The flakiness of the pastry. The flavor of the fruit filling (or cream, or chocolate, I don’t discriminate). And amazingly, the ease of making them. Seriously. This is the easiest breakfast dish you are ever going to make. And it might be a little dangerous for your waistline because oh my gosh, I can’t resist making these all the dang time. These strawberry turnovers are SO simple, you might cry a little. I won’t blame you if you need to grab a tissue really quickly before we keep reading.
I am a sucker for a good egg roll. Snack, lunch, tailgating party, it doesn’t matter. I really, really love egg rolls. I’m also a big fan of cream cheese and black beans, which is why I just had to make my own twist on egg rolls for this year’s tailgating parties. That’s how cowboy egg rolls came to be… they’re filled with the tastiest ingredients, and they’re oh-so-simple to make.
During raspberry season, I can’t seem to keep raspberries in stock in my house… I buy a package, and suddenly they’re gone. I equate it with one of the great mysteries of life… my raspberries keep disappearing, and I don’t know how. Except maybe it has a little to do with the fact that my entire family loves raspberries. The only downside is raspberries have a pretty short season here in Kansas, but luckily, I’ve worked some frozen raspberries into these amazing Raspberry White Chocolate Cake Balls that are a perfect treat in the middle of winter when you just want a little raspberry taste. They’ll be the hit of the Christmas party, New Year party, or Valentine’s party while you wait for raspberries to come back into season next summer.
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I have to admit… I really like any excuse to eat cookies for breakfast. Who doesn’t? When my mom was young, she’d sometimes make a batch of no-bake cookies to enjoy for breakfast, and I have to say, it’s not a bad idea… after all, oatmeal, peanut butter, they’re a decent start to getting what you need out of the morning. With a few tweaks, I think I’ve perfected that idea… and trust me, these are an incredibly delicious Energy Bite option that tastes just like cookies for breakfast. You don’t even need to turn on your stove or oven.
I love a good hearty breakfast. I also love a great dessert. And best of all, I love those dishes that can taste great no matter when you make them! This cinnamon apple bake is the perfect dessert or breakfast dish, and it’s so easy to throw together that your family will be begging for you to make it again and again.
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Real talk… that time of the month SUCKS, doesn’t it? I mean, we’re basically walking around trying to pretend life is totally normal, taking care of the kids, spending time with friends, doing all of the normal life stuff, all the while our body is screaming at us, cramping, and generally making us feel sucky. It’s like the main event isn’t enough, we have to throw in soreness, crabbiness, and bloating… ughhhh.
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Ahh, summertime. There’s nothing like ice cream to beat the heat in the summer, is there? Growing up, I looked forward to summer solely for the ice cream… for us, it was just a part of tradition. My great grandmother wouldn’t let an evening go by without a bowl of ice cream, and that’s a standard that I love to live up to, especially in the heat of summer… with heat indexes reaching 104 around here, you have to cool off somehow! And with these mini ice cream cakes that are upside down, you’ll have the whole family ready to cool off in no time!
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® , Universal Studios Home Entertainment and Pop Secret, but all my opinions are my own. #pmedia #Pop4LandB4time http://my-disclosur.es/OBsstV
It’s no secret… we’re big dinosaur fans around here! When we’re on the go, I have dinosaur toys in my bag to keep my kiddo entertained. But the real secret? I’m a big fan of dinosaurs, too. Growing up, I loved watching movies like The Land Before Time, and I remember in second grade when we got to pick a dinosaur to make a wire sculpture of (I picked a pterodactyl, by the way, which my son will remind me is not a dinosaur, but is actually a pterosaur). There’s just something so special about being able to share the love of Dinos with my little guy, meaning I’m always looking for a new, fun dinosaur craft or recipe to make with him!
Hello, week… if you’re like me, you’re already looking for the perfect recipe for Taco Tuesday tomorrow and every week… and this one is SO simple that you won’t even have to worry about it. During the summer, I hate using my stove top to boil a chicken but I love chicken tacos year round… boiling a chicken just feels like it makes the whole house a little hot and sticky, which adds a nice warmth in the house in the winter, but is just WAY too hot in summer.
This recipe is SUPER simple… start by layering half of a small jar of your favorite picante sauce– any kind and any level of spice your family likes will work just fine!
Next, layer on 2 pounds of chicken breasts (or use your favorite chicken meat– thighs, legs, even a whole chicken will work since you will be removing it to shred later).
Top with a packet of chicken taco seasoning (or your favorite taco seasoning blend), and pour the remaining picante sauce on top.
The picante sauce will help keep the chicken from getting dry, while also enhancing the seasoning for extra flavor.
Cook on low for 6-8 hours, until chicken is cooked thoroughly. Remove from the slow cooker and shred the meat. Return the meat to the slow cooker and give it a good stir, then leave it on warm until you’re ready to serve, or serve it right away.
Load up your tacos with all of your favorite fixin’s– I love a little bit of lettuce, tomato, and cheese on mine– and serve!
Crock Pot Chicken Street Tacos
- 1 small jar picante sauce
- 2 lbs chicken
- 1 packet chicken taco seasoning
- In a crock pot, pour half of the jar of picante sauce.
- Place chicken on top of picante sauce.
- Sprinkle chicken with taco seasoning.
- Pour the remaining picante sauce on top of the chicken.
- Cover and cook on low for 6-8 hours.
- Shred chicken and serve on tortillas with your favorite taco toppings.
Mama Plus One http://www.mamaplusone.com/
What’s your favorite Taco Tuesday recipe? If you’re looking for Tacos, definitely check out this recipe for Fajita-style beef tacos in the crock pot
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackNaturals #CollectiveBias
Summertime as a child meant a few things… plenty of time to play outside and roll in the mud, summer rainstorms, the choice to stay up later than usual, and of course… delicious snacks! One of my favorite choices as a child was a delicious chocolate pudding cup, and the best part of pudding cups was finding all kinds of things to mix in! That’s why when summer rolls around now, I make sure to have pudding cups on hand for my son to enjoy… and the mix-ins he needs to enjoy it! But as my family works to take a more naturally-based approach, it’s important for me to make smarter choices, which is why I’ve made the switch to natural pudding and tried my hand at making my own homemade marshmallows– both of which have NO corn syrup at all!