Friday Fast Five...

1. I am not a techy person. I am not a social media guru, I mean I just started linking up my blog with facebook earlier last year, way to jump on board real quick! But I have been checking out a few other social media outlets, Twitter and Instagram to be exact. Any advice anyone could send this lady who still prefers to call instead of text would be great!

2. I am not a gluten free person; I eat lots of bread, pasta, and just about anything else with wheat in it! YUM! But there happens to be a little boy at Charlot’s sitter that is gluten intolerant, so I try to keep an eye out for snacks she could take that he can enjoy! I found this stuff, Pirates Booty! Oh good gracious it is amazing I am pretty sure I could have eaten a whole bag! Charlot is now asking for "The Good Booty" all the time! Yes you can still send me my parent of the year award anytime.
3. I found the above mentioned snack at Aldi’s I know they are available other places. I LOVE Aldi! If you live in an area where they have Aldi’s, GO CHECK IT OUT! Not only do I save a TON of money there but I also love the specialty gourmet items you can find in their stores.
4. Today I thought I would encourage Mother Nature in her quest to bring spring and dressed in bright colors and a floral print. It is a cute look the description I just gave made me sound like Charlot dressed me.

5. Tomorrow is marks the end of my first week with no sweets. It has been a challenge to say the least. That strawberry cake man alive it tested my strength…I just smelled the pieces of the people sitting next to me! They didn’t mind…we are a close group of coworkers

Thankful Thursday's

I have blogged about this before but last night as I was making my version of my Great Aunt Alice’s Strawberry Cake it all came back to me again. I love how food or a recipe can bring someone who is no longer with us back even just for the brief period of time that you are baking they are there.

Aunt Alice was the most gracious, kind, bundle of smiles person I have ever known. She could light up the room when she entered it. On top of all of that she was an amazing cook, AMAZING! Every family dinner she ever came to you could bet your bottom dollar that she would walk in carrying a plate full of deviled eggs, a strawberry cake and the world’s heaviest purse. Trust me I know I carried that thing around for her growing up.

Thank you to my co-worker for requesting this cake for her birthday! Happy B-day DonDon

For the biggest portion of my childhood she hosted our entire family for Thanksgiving, that is where I got the love of the holiday. There would be food galore, more than you could ever imagine. She would spend all day cooking and running around making sure everyone was taken care of, she never ate. Oh in the middle of the afternoon you might see her sit down with a small sandwich, but her joy came from seeing others enjoying themselves.

Most of my memories of my aunt revolve around thanksgiving; LARGE “Alice” sized portions of ice cream, showing sheep, heavy purses, cards for each and every holiday, deviled eggs, and strawberry cake.

This is the last picture I have of my dear Aunt...she passed away about a year after the Hubs and I were married. I am so glad the photographer got this shot!

Today I am thankful for the time I got to “spend” with my Aunt Alice in the kitchen last night recreating her cake. Mine isn’t exactly like hers and not near as good but I’ll continue to make just for the memories and moments it brings back. Man I miss her.

Tiffany’s and Alice’s Strawberry Cake

1 white cake mix (I use Duncan Hines)

1 box vanilla pudding

1 cup water

½ cup oil

4 eggs

1 cup sour cream (I actually used Greek yogurt)

1 pint of strawberries (diced), you can use fresh or frozen

1 TSP Strawberry Extract

Heat oven to 350 and prepare two 9in round cake pans. In a mixer combine all ingredients and beat until batter is nice and thick yet fluffy. Pour into pans and bake for 20-25 minutes. Cool on a wire rack.

Icing (this is a new recipe I tried and it is good)

2 boxes Cheesecake Pudding

2 cups Milk

2 Containers of Cool Whip

Mix pudding and milk together, this mixture should be fairly thick. Allow it to cool in the fridge for 5-10 minutes. Make certain you Cool Whip is completely thawed. Fold it in to your pudding. Ice away at your cake! This makes quite a bit but it is pretty darn yummy so save what is left over and eat with a spoon!

Child Nutrition…



This is my prayer to find a balance!

 I blogged a few weeks ago about my mission to lead a healthier lifestyle, if you missed it find it Here. One of the biggest reasons I started this mission was I wanted to be the best possible example for my kiddo. With this wonderful program that I am a part of comes a wonderful lady who happens to be an amazing dietitian. A dietitian with realistic expectations! She truly believes and lives by the code of all things in moderation.


Well tonight at our weekly meeting/weigh-in she is doing a child nutrition class. I am so excited for this! I truly struggle with food and my kiddo. I was one of those people with my nose in the air that said I will never raise a picky child. Well guess what I am. Not only is she picky she just will not try anything if she doesn’t think she will like it she isn’t trying it. Plain and simple she would rather not eat than try something new. Her doctor tells me that she is fine and is eating a good variety of foods but this momma is frustrated.

For a while I took the philosophy of she will eat when she is hungry and don’t give in to her wanting snacks in between scheduled meal times. But that seems to have gotten me hum nowhere! Ok I can’t say nowhere but she is still far from the eater I would like her to be. I have now gone to a system where if she at least tries the items on her plate and finishes one then she can have a healthy dessert. Typically yogurt or fruit. This method is sort of working we spent thirty minutes the other night to get her to eat a cooked carrot and a tiny piece of roast…wow talk about a test of wills!

This has been a long and trying battle. I will not stand in front of people and say that my kid is the best eat or that I am so patient or that I have never felt like a short order cook because all would be a huge LIE. The thing is I am committed and I will continue and I know I can and will persevere. Any advice is welcomed and wanted trust me. I will report back from the class tonight!

Beautiful Brunch Bridal Shower…

Beautiful Bride-to-Be

The weekend before last the, hubs Aunts and I, hosted a lovely bridal shower brunch for my sister-in-law. She is getting married this summer and her wedding is going to be quite beautiful! We decided to go with a full brunch menu complete with, Bacon Cheddar Quiche, Spinach Mushroom Quiche, Sausage Casserole, Fruit and Yogurt Parfaits, Assorted Muffins, Assorted Bagels and Cream Cheeses, Veggies and Dip, Cheesecake Bites, and a Beautiful Chocolate Cake to round it all out. To say the minimum if you left this shower hungry it was your own fault.

Desserts!!! YUM!

This cake was amazing!!! I will take zero credit for it, other than picking it up!

Food Selection

We also went with a vintage natural feel for the shower with some girly touches (aka the Mimosa Bar (so fun!!!)). My sister-in-law didn’t want to play silly games, darn it, so we did some different activities. We had guests fill out wishes for the couple and date night idea cards, it turn out really cute. We also sent each guest a recipe card in with their shower invitation so we could start her a solid recipe collection!

Table Decor

Just an over view of half the room! Check that boat load of presents!



The hubs constructed this lovely piece for me!




This was so fun!!!


Each guest also went home with a little treat! A small jar of cinnamon honey butter! To continuing spreading the love of the couple!


Favors and Recipe card box. I really like how this little area turned out!



I had so much fun helping plan this shower! I cannot wait to see what the future has in store for this lovely couple!

Here are some picture of the bride and different guests at the shower!

Grandma Love!

Bride and her oh so adorable flowergirl. :)

Mother of the Bride

Sister/MOH

Bridesmaids

Auntie Mer Mer you can spare this one for me RIGHT???





Roasted Brussels Sprouts…

Roasted Brussels Sprouts, Roasted Garlic and EVOO coucous, and Steak. I tried to be fancy this weekend! HA!

If you would have asked me ten years ago will you eat a Brussels sprout I would have answered nope, no way no how! If you would have asked me five years ago the answer would have probably been the same. If you asked a year ago well you get the point. I have not always been a fan. Not because I actually had tried them. You see my momma is an amazing cook but she is the type of cook that if she doesn’t like it she isn’t putting it in front of her children so I never experience this tasty little veggie until a short time ago.

I kept seeing recipes for these little cabbage looking things and they always looked really good so like most things I had to give it a go for myself. Let’s just say my first go at it wasn’t so hot. But I persevered because lo and behold apparently the hubs loves the sprouts. I have tinkered with this recipe by adding bacon and sometimes a sprinkle of parm, but this straight up version is amazing and you can add whatever suites your palates fancy. Let’s do this!

Start by grabbing a bag or box of Brussels sprouts wash the little jewels. Then cut off the brown base, and cut in half root to tip. (I forgot to take a picture of me slicing these. I also remove any brown leaves at this point) Next lay them cut side down on a sheet tray. I line mine with foil and I spray my foil.

Next drizzle with EVOO and sprinkle on some salt and pepper then stick in a 375 degree oven for 30-40 minutes! Grab them out when they are nicely browned and caramelized. Drizzle with a bit more EVOO if desired, this is also when you would toss in the bacon or parm cheese. These are a perfect side dish. As you can see in the some of the pictures I have some broccoli on the tray (Charlot prefers broccoli). I use this method with asparagus as well just adjust your cooking time.

Roasted Brussels Sprouts

1 container of sprouts

4 TBSP EVOO

Salt and Pepper to taste

Pre-heat oven to 375. Clean and remove any brown leaves from the Brussels Sprout. Cut off the brown base then slice each one root to tip. Place cut side down on a foil lined tray. Drizzle with EVOO and season with Salt and Pepper. Roast for 30-40 minutes depending on how brown you like them. ENJOY!