Bulk Veggies

Being a mom of 5 I swore that my kids would definitely eat veggies. So far I have done great about getting them to eat them. There are only a few of them they won't eat, so I hide it in there foods. They never know. However, I do buy them in big amounts, especially if on sale! So what do I do with them if I have a bulk, well I could blog all day about it, so one of the blogs I follow called Se7en (a mom of seven) posted this. GO check it out! She has great ideas!

Banana Crumb Muffins

"A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping."



1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Hawaiin Bread

This is the closest to the store bought that I have found! Yummy!

3/4 c. pineapple juice (I drained a can of tidbits and got enough juice)
2 1/4 tsp yeast
3 c. flour
1/2 c. milk, warmed
2 eggs, beaten
1/2 c. granulated sugar
4 Tablespoons butter, melted
1/2 tsp salt


Place pineapple juice into a small bowl and microwave until warm (about 100 degrees). Add yeast, stir and let sit for 5 minutes.Meanwhile, warm the milk and melt the butter in the microwave. Combine, and add sugar. Set aside.In the bowl of a stand mixer, pour juice and yeast mixture. Add 1 cup of flour and stir to combine. Add warm milk, eggs, sugar, melted butter and salt and stir to combine. Add the remaining 2 cups of flour and stir to combine. Dough will be very soft and sticky. Beat on medium-low speed for 2 minutes.Scrape down the sides of the bowl and lightly spray with cooking spray. Cover with plastic wrap and let raise in a warm place for 1 hour.Spray an 8-inch round cake pan with cooking spray and dust with a little flour. Pour dough into pan, cover and let raise for 45 minutes (or until doubled in size). With about 15 minutes left, preheat oven to 350 degrees.Bake at 350 degrees for 25-30 minutes until golden brown. Best if eaten warm from the oven!

The best M&M cookie recipe I have found!

I have been looking for a good M&M cookie recipe for awhile now. I finally found a recipe that I love! These cookies are crisp on the outside and chewy on the inside. I made these with my kids for our cooking class today. They loved pushing the M&M's into the cookie dough. I also think these would be fun to make into cookie pops by placing sucker sticks or popsicle sticks under the dough before baking them. Then you could put them into clear bags and tie them with colorful ribbons or curling ribbons.

1 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
2 1/4 cups flour
1 1/2 cups M&M's

Blend shortening and sugars. Add eggs and vanilla. Add dry ingredients. Stir in half of candies. drop by teaspoon onto ungreased cookie sheet. Decorate cookies with remaining candies.
Bake at 375 for 8-10 minutes. I cook mine until the edges are light brown and then let them sit on the cookie sheet for 5-10 minutes before transferring them to a cooling rack.

Cheesecake pops!

Pictures are from Bakerella
This recipe originally came from Bakerella by the way she has an awesome blog). Mine weren't as pretty, but yummy!
What you need:
3 oz cream cheese (softened)
12 oz fat-free cream cheese (softened)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Graham cracker crumbs

Dark chocolate candy melts
Sprinkles, or shaved dark chocolate for decorations, I also liked using hot cocoa powder!


Preheat oven to 350 degrees. Line muffin tins with paper liners.
In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight
I used a small ice cream scoop and scooped up as many balls as I could.
Drop each one in a small bowl filled with graham cracker crumbs and rolled it around to coat. This helped to shape them better as well.
pop them in the freezer for a few minutes to firm up. (Maybe about 20-30 min. for these.)
While they were chilling. heat up some chocolate candy melts in the microwave (30 sec intervals, stirring in between) and got my sticks and decorations ready.
So, after the balls become firm, dip one end of the lollipop stick in some of the melted candy coating and then inserted it into the cheesecake ball. then immediately dunk the pop in a deep bowl of melted candy coating and then sprinkled to decorate. Each one was then placed in a styrofoam block to completely dry. Then, they go in the refrigerator to await their fate

Easy Cresent Danish

I am sorry, but I don't remember where I got this one from... So if I don't give credit where credit is due, I am sorry, comment and let me know! But they are yummy!

Easy Crescent Danish Rolls

1 (8 0z) pkg of cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice
2 (8 oz) cans refrigerated crescent roll dough
4 tsp. preserves or jam

Glaze:
1/2 cup powdered sugar
1 tsp. vanilla
2 to 3 tsp milk

Heat oven to 350. In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (or use the crescent creations dough and cut into 8 triangles. This is what I do now. No pressing the perforations needed!) Spread each triangle with about 2 tablespoons of the cream cheese mixture. Leave 1/2 inch around 1 long sides and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with 1/2 inch free of cream cheese. Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with 1/2 tsp. jam or preserves.

Bake at 350 for 20-25 minutes until deep golden brown. In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls.

3 Envelope Roast

got this recipe from Real Moms Kitchen! It is delish!!!
3 Envelope Roast

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours