This Week's Favorites

This is on the menu for next week. Could it be true? Can I really make a whole meal packed with this much veggies and my people will still be happy? We will see...

    

Spaghetti Squash Lasagna

  Gina's Skinny Recipes 

The weather has cooled (slightly) and I am excited for soup! 

Black Bean Taco Soup

Six Sisters' Stuff

Pierogi Soup

Fresh Plate

  

Corn Chowder with Bacon and a Kick

Watch Out, Martha

This is a snack/dessert that Abby can make with only a small amount of help. 

Witch Hats 

Reading Confetti 

And this sounds like the perfect fall treat! 

Impossible Pumpkin Pie Cupcakes

Baking Bites

Friday's Favorite Finds at Finding Joy In My Kitchen

Blog Sugar

So I went to Blog Sugar this last weekend with my sister and it was FUN! 

Truthfully, she talked me into it. 

I was hesitant because I was unsure if anything would make sense for me and what my blog is about, FOOD. 

Well, duh! The name of the conference had SUGAR in it! ;)

Though the speakers I heard did not talk about food, one focused on photography and showed me some tricks and tips to make my food look appetizing (important for a food blog, right?!). 

The other two speakers talked about finding your niche and just about life...

how to be tactful and stay true to yourself. 

All I heard, I appreciated and learned from and can definitely apply to my food blog and my life. 

And the theme verse for the conference...

Psalm 34:8 Taste and see that the Lord is good. 

When I saw that this was the theme verse, I was thinking, "Really? I am truly in the right place!" 

Vegetarian Black Bean Taquitos

I am by no means a vegetarian (and apparently my husband is not either as this was not his favorite dinner) but I did have my vegetarian sister, Emily, over for dinner to give these a try and her and I both approved. Abby approved also! 

Vegetarian Black Bean Taquitos 

a recipe adapted from Our Best Bites

Ingredients 

1 14 oz can black beans, rinsed and drained 

2 tbsp salsa 

1 garlic clove, minced 

1/2 tsp cumin 

1/2 tsp salt 

1/4 tsp black pepper 

2 tbsp fresh lime juice 

1 10 oz box frozen spinach, thawed, drained, and chopped 

3/4 cup frozen corn 

1 diced red pepper 

1 cup reduced fat Monteery Jack cheese

12 corn tortillas 

guacamole and sour cream for dipping

Directions 

Preheat oven to 425. Place a piece of foil on a cookie sheet and spray it with non-stick spray. 

Place 3/4 cup beans in food processor or Magic Bullet with salsa, garlic, cumin, salt, pepper, and lime juice. Mix until smooth. Place mixture into a bowl and add all other ingredients, except tortillas, and mix together. 

Warming up a few corn tortillas at a time, 

place a couple heaping tablespoons of the mixture onto each one and roll them up. 

Place the taquitos a few inches apart on the prepared baking sheet and cook for 20-25 minutes or until edges are crispy. 

Enjoy! 

*I only have the one picture. :( Apparently they were too good to waste time taking more! 

These make great leftovers too. 

I am linking up with...

Sharing Mondays

Sharing Monday

Tempt My Tummy Tuesday

Tasty Tuesday
A Little Birdie Told Me...

Friday Night Dessert Night #19: Fun-da-Middles

Friday night dessert night has been tough for us lately. We have had a lot of parties to go to and lots of being out of town, so we have been eating the dessert others have made whenever we want! We have enjoyed every minute of it but...

time to get back on track!

This week was kind of back to normal (school started) and when I saw these cupcakes at the store, I knew Abby would be in love. I love to use cake mixes when cooking with Abby because she can do the whole thing on her own (kind of). Best Friend Radley was there to help! 

They were super easy to make and the girls loved them! 

I let them make quite a mess filling the tins. :)

With the cream in the middle there is no need to add frosting on top! 

 They taste just like a hostess cupcake. 

Give them a try! 

Mini Ricotta Chocolate Chip Muffins

I started school today and Abby starts preschool next week. One of the things I have been up to in order to be ready for the days I work, is I have been baking and freezing for those mornings in a rush. 

When I saw this recipe I knew it would be a hit and these little guys freeze well too! 

Mini Ricotta Chocolate Chip Muffins 

adapted from Gina's Skinny Recipes

Ingredients 

2 cups cake flour 

1/2 tsp baking soda

1/4 cup I Can't Believe It's Not Butter 

3/4 cup sugar

3 large egg whites 

8 oz fat free or low fat ricotta cheese

1/2 tbsp vanilla 

1/2 cup semi-sweet chocolate chips (or more)

Directions 

Preheat oven to 375 and grease muffin pans with non-stick spray. 

Mix flour and baking soda and set aside. 

Mix butter and sugar. Beat eggs and add it to this mixture. Add the ricotta and mix well. 

Add flour mixture and vanilla and mix until combined. 

Gently add chocolate chips and then pour into prepared muffin tins. 

Bake for about 10 minutes (if making mini muffins) and 15 if making regular size muffins. 

Makes 12 muffins or 36 mini muffins.

These muffins are light, fluffy and delicious! 

I am linking up with...

Tasty Tuesday

Made from scratch Tuesdays 

A Little Birdie Told Me...
Tempt My Tummy Tuesdays

Sunrise Orange Julius

So I was watching the first episode of the Pioneer Woman on the Food Network and she made these delicious drinks for breakfast in adorable little mason jars and served them to the cowboys (sounds to good to be true!). 

When I saw the drinks, I think called Sunrise Smoothies?, I thought they sounded good and I had some of the ingredients so I would give it a try. 

My attempt reminded me of an Orange Julius and we have had them everyday since! 

Sunrise Orange Julius

adapted from Pioneer Woman

Ingredients 

equal parts of each of the following: 

orange juice 

pineapple juice 

almond milk 

ice (as much as you want)

Directions 

Blend all together in a blender or a bullet. 

Enjoy! 

Full Plate Thursday 

DIY Thursday

Sweet Tooth Friday

Fun For Kids Fridays