Friday, June 15, 2018

Hershey track

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Been using up my scraps to create fun pages with my pictures-love the NO stress of combining and using certain products.  Literally this product is 6-7 years old, and guess what?  I STILL love it!

Fun thing is that all of these kids are MUCH older now and have done track in high school AND I got to be their coach!  GOOD times for sure!

Wednesday, June 13, 2018

What we ate, pinterest food find

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I pretty much buy ground turkey meat and was looking for new ways to cook it and I found this deliciousness:
(photo and recipe credit:

Skinny Breakfast Sausage
  • 1 pound lean ground turkey or chicken, (hormone and cage free recommended)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon crushed red pepper flakes (more or less to taste)
  • 1 teaspoon dried oregano
  • Kosher or sea salt to taste
  1. Combine all ingredients in a large mixing bowl. Make sausage patties to desired size and thickness. I usually get about 8 patties. Uncooked patties can be frozen up to one month.
  2. Add patties to a large nonstick skillet and cook on medium heat until brown on both sides and cooked through.

Tuesday, June 12, 2018


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Lately I have been thinking about balance...especially now that the kiddos are home from school. 

I've been thinking about how to

budget my money?

how to budget and SAVE $$?

still be creative?

find time for meal planning?

off the shelf cook?

find time to read books?

update my home without breaking the bank?

work my business and make connections?

make creative tasty meals on a budget?

have the kids not constantly on the video games or TV?

make meals that don't heat up the house now that it's REALLY hot outside?

Does anyone else find themselves asking these same questions?  I'm thinking of making this a several blog post idea, it's still forming in my brain so I'm hoping I can get it out to share.  I will warn you I am sort of all over the map-I had a friend ask me if I had some sort of attention disorder (She asked in a loving way) I really do go from one thing to another... ;) So stay tuned, tomorrow I plan on sharing a recipe that is a MUST!  Thanks for stopping in for a chat-hope your day is FANTASTIC!!

Wednesday, June 6, 2018

Homemade Hamburger Buns

1 comment:
Honestly ALL the boys gave this a thumbs up!  SO yummy don't know that I will ever buy buns anymore-you can even use this for hot dog buns!!

photo and recipe credit: Cheery Kitchen
Homemade Hamburger Buns
  • 1 tablespoon active-dry yeast
  • ½ cup (4 oz) warm water
  • ½ cup (4 oz) milk (whole, 2%, or skim)
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups (15 oz) all-purpose flour
  • 1 tablespoon butter
  1. In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.
  2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
  3. Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
  4. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
  5. Pre-heat the oven to 375°F.
  6. Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
  7. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.

Saturday, June 2, 2018

my first Amugurumi-Hootie!

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What are Amugurumi? 

Amigurumi  is the Japanese art of knitting or crocheting small, stuffed yarn creatures. The word is a portmanteau of the Japanese words ami, meaning crocheted or knitted, and nuigurumi, meaning stuffed doll.  In the West they are called amigurumi, which are the original phonetics of 編みぐるみ in Japanese language. Amigurumi vary in size and there are no restrictions about size or look.[3] While the art of amigurumi has been known in Japan for several decades, the craft first started appealing to the masses in other countries, especially in the West, in 2003.

Here is my first attempt!  His name is Hootie; I learned a lot while I made this guy!  The pattern was free and I of course decided to put my twist on him by changing the colors and making eyes for him.

I ordered the eyes from Amazon and can be found HERE.

The yarn that I used for the body and eyes can be found at Michaels (HERE); 100% cotton worsted yarn.  Hobby Lobby also has nice soft 100% cotton worsted yarn HERE both have a great assortment of colors.

Someone asked me how I figured out how to make this. grandma taught me how to crotchet a long time ago and I have only really made rectangles.  My son will be going to lots of Physical Therapy appointments and I wanted to do something other than look at my phone.  I had a friend make one of these and I thought it was SO cute and wanted to try it too!  I googled them and found a very helpful website with videos found HERE.

For my owl I went to Pinterest and looked for easy FREE patterns for Amugurumi there are SO many cute and fun ones.  I am currently working on a Unicorn and will share it when I finish him!

Thursday, May 31, 2018

Keeping Life REAL...

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So it appears to have been over two months since I was on my has been happening (a BRIEF summary):

* organized and have my own office space for creating and family history.
* I was a Sprints coach at the High school which took up A LOT of my time but I LOOOOVED it!
* My youngest tore his ACL in a Lacrosse game the same day my daughter sprained her ankle at a track meet, my middle son sprained his ankle two days later-that was a FUN week-NOT!
* Finding time to create has been a bit tricky so I have been collecting items for my Project Life which is now piled on top of my desk.
* Still trying new recipes-which I will share!
* painted my kitchen and cabinets!
* painted two bathrooms!
* Made my first Amugurumi doll-so fun I'll share that as well!
* first day of work for my middle.
* surgery for the ACL tear, and first PT visit this week...

As we have become a "picture" instant gratification society here is a picture of something I created:

LOVED working with some old paper from American Crafts- ;)

Wednesday, March 28, 2018

Pinterest Food find: Super Lemon Bundt Cake

1 comment:
Our family LOVES lemons-honestly it's sort of silly how much we love them!  My mom gave me a few lemons straight off the tree and I decided to make a bundt cake-I turned to Pinterest and found this DELICIOUSNESS:
Picture and recipe from: Sprinkles Some Sugar
Lemon Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
2 tbs lemon zest
2 tbs + 2 tsp lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed
Lemon Glaze
1 1/2 cups powdered sugar
3-5 tbs lemon juice
Lemon Sugar Topping
1 tbs lemon zest
1 tbs granulated sugar

Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.
Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. (If using a 9x13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch.
While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don’t want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don’t mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside.
For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.
Cake will stay soft and moist for 3 days stored in an airtight container.

Monday, March 26, 2018


1 comment:
For this layout I wanted to keep it simple-love the clean lines and GORGEOUS paper by Jillibean Soup!
 closeup of the title:
Thanks for stopping in for a visit-hope your day is FANTASTIC!!

Saturday, March 24, 2018


1 comment:
 This fun picture was taken on Mother's day 2016-fun to have some of the cousins together-and take a picture with their grandma!  Here are some closeups of the details of the page:
 the bohemian pattern is right up Grandma's alley-totally reminds me of her! ;) . Thanks for the visit today!

Wednesday, March 21, 2018

Pinterest Food Find-Creamy Chicken Quinoa and Brocolli Casserole

1 comment:
I made this for dinner on Monday night and 3 out of 4 of us REALLY liked this-I TOTALLY recommend adding the optional bacon! ;)
  • photo and recipe credit a Pinch of Yum
  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • 1/2 cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup cooked, crumbled bacon (optional… sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
  • 1/4 cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets


  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.