Cucumber Boats

Cucumber Boats

Makes 2 boats.

What did you say?  An appetizer that won't ruin your appetite?  Found it.
Adapted from: Bite Delite

2 cucumbers (about 1 pound each)
2 ounces crumbled feta cheese
1/4 t. salt
1 t. fresh parsley or dill, chopped
freshly ground black pepper, to taste

Cut the cucumbers lengthwise, and remove the seeds.  Then, cut a small strip off the bottom of one side so that cucumber will set level, without falling over.

Use the other half of the cucumber to dice into 1/4" pieces.  Combine the diced cucumbers with feta cheese, dill, salt and pepper.  Divide the mixture between the 2 cucumber "boats," then slice into 1-1/2" pieces.

One Pot Roasted Red Pepper and Sausage Alfredo

One Pot Roasted Red Pepper and Sausage Alfredo

Serves 4.

Delicious.  Easy.  Impressive.  Perfect for when friends come over!
Source: Host the Toast

¾ lb Italian sausage

4 cloves garlic, finely chopped

1 tablespoon olive oil

1½ cups milk, plus ¼ cup for the sauce

1½ cups chicken broth, plus ¼ cup for the sauce

1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)

8 oz goat cheese

½ cup grated parmesan

Salt and pepper, to taste

3 handfuls fresh spinach

Kosher salt and freshly ground black pepper, to taste

12 oz pasta of your choice

Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

 

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

 

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

 

Stir in spinach, 1 handful at a time, and cook until wilted and hot.

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

Chocolate Chocolate Cake with Brownie Batter Frosting

Chocolate Chocolate Cake with Brownie Batter Frosting


Serves 16?
A rich, chocolaty cake perfect for a birthday, special occasion, or just because.  A brownie layer is sandwiched between two layers of chocolate cake, and it's all wrapped in a delicious brownie batter frosting.  And who doesn't love extra chocolate chips on the outside?
Inspired by: Baby Gizmo and Beyond Frosting

Cake:
Chocolate cake mix, any chocolate flavor
Brownie mix (13x9 family size)
5 eggs (to be used for the cake and brownie mix)
Vegetable oil
One 12-oz. package of semi-sweet chocolate chips
Two (or three) 8" round pans

Frosting:
2 tsp Pure vanilla extract
1/3 cup + 1 tbsp  Unsweetened dark cocoa powder (I used Hersey’s Special Dark)
1 cup powdered brownie mix (from a box)
2 tsp Milk
3 heaping cups Powdered sugar

Garnish:

8 oz. dark chocolate chips

 

• 
• Cake Layers:
• Make the chocolate cake according to the box. Pour batter evenly into two lightly greased 9″ round pans and bake at 350 degrees for 32-37 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a plate to cool completely.

• Brownie Layer:
  Make the brownie mix according to the package. Pour entire brownie batter into one (1) lightly greased 9″ round pan. Make sure the brownie pan is the same size as the cake pans that you used!  Bake the brownie at 350 degrees for 30-35 minutes. Watch the brownies carefully as not to overcook them but make sure they aren’t completely doughy in the center.Cool in pan for 15 minutes before transferring to a plate to cool completely. I found it was easiest to remove the brownie carefully using a wide spatula underneath.
  
  Frosting:
  Using a stand mixer, combine the softened butter and vanilla extract, beating on a medium speed until smooth.
  In a separate bowl, sift cocoa powder and brownie mix together. Yes, you must sift this! The fine powder ensures it will properly mix into your batter. I prefer to use the special dark cocoa powder because I love how the dark chocolate flavor enhances the brownie taste. Add your butter and mix on medium speed until well combined.
  Next, add 2 tsp of milk and beat into the frosting. I added the milk because it adds a real creaminess to the frosting. The frosting will be a little grainy, which is very reminiscent of actual brownie batter. I tested this frosting will several different amounts of milk, the more milk you add, the creamier the frosting will be, but it will dilute the taste of the brownie batter.
  Continue to slowly add your powdered sugar while beating on a medium speed. Your batter will be come very thick. Once you have added all of your powdered sugar, quickly add your corn syrup and continue to beat until well combined.
  Lastly, add 2 tsp hot water and increase speed to medium-high for 30 seconds until well mixed. I like to increase the speed at the end to help make the frosting a little bit lighter.
  Frost the top of the brownie layer with about 1/6 of the frosting. Sprinkle a handful of chocolate chips on that layer. Carefully place the 2nd cake layer on top of the brownie layer. Carefully frost the top and sides of the cake with the remainder of the frosting.
• 
  BEFORE THE FROSTING SETS, you need to apply the chocolate chips to the outside. Take a handful of chocolate chips at a time and firmly press against the side of the cake until most of the chips stick. Some chips will fall to the plate and you will use those to fill in the holes.
  Repeat this process around the entire cake. Take the fallen chips and the chips that you have left and fill in the holes and sprinkle on top.

Assembly:
Pick the plate you want the cake to be displayed on and start with one (1) cake layer. Frost the top of the cake layer with about 1/6 of the frosting . Sprinkle a handful of chocolate chips on that layer. (Note: Any chopped up candy – Reese’s, M&Ms, Heath Bits etc can be substituted for the chocolate chips to add another flavor!) Carefully place the brownie layer on top of the cake layer.

Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa

Serves 6

A deliciously fresh meal.  Easy, yet visually appealing.  A good meal for entertaining.
Sources: Avocado Salsa comes from Better Recipes 

Salsa:
3 avocados, seeded and chopped
3 medium roma tomatoes, seeded and finely chopped
6 T. finely chopped onion
1-1/2 t. minced garlic
4-5 T. lime juice
salt and pepper

Chicken:
Grill or bake using your favorite standard seasoning. 

Cook chicken. Top with salsa.  Serve over saffron rice.

"Buffalo Balls"

"Buffalo Balls"

I forget how many this makes.

A recipe you could use for dinner or as an appetizer at your next party.
Source: Amazing Pinterest World


For the meatballs:1lb ground chicken or turkey2 oz cream cheese, softened2 eggs2 Tbl chopped celery3 Tbl crumbled blue cheese1/2 tsp black pepper

For the sauce:1/2 cup Frank's Red Hot1/2 stick (4 oz) unsalted butter

Combine all of the meatball ingredients in a medium bowl. Don't add salt because The Frank's is super salty as is the blue cheese so trust me you don't need to add more.   Form into balls and place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  

Meanwhile, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.  After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  ***I used a basting brush for this step.  

Put back onto the cookie sheet and bake for another 13 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 5 minutes if you want them really saucy. Serve with celery stick.

Classic Chicken Salad

Classic Chicken Salad

Makes enough to fill about 40 slider sandwiches.

I love a classic chicken salad... who doesn't??  This is as classic as classic can be, so feel free to jazz it up if you prefer grapes, or dried cherries, or nuts, or any additional ingredients.
Inspired by: Hezzi D's Books and Cooks

3.5 lbs. boneless, skinless chicken breasts
1 c. mayo
2 T. Dijon mustard
2 T. lemon juice
4 celery ribs, minced
1/4 c. red onion, minced
1/4 c. green onion, minced
Salt and pepper

Poach chicken breasts and then chop into small pieces.  Combine with remaining ingredients and fill sandwich buns, or refrigerate until you are ready to serve.

Stromboli with Sausage, Peppers, & Onions

Stromboli with Sausage, Peppers, & Onions

Serves 6.

This is a great stomboli recipe, and wonderful for entertaining because it's easy to eat without utensils.
Slightly adapted from: Pillsbury

1/2 lb. ground sausage
13.8-oz. can refrigerated classic pizza crust
1/4 c. pizza sauce
1 c. shredded mozzarella cheese
1/2 c. chopped green and/or red bell pepper, 
1/4 t. dried Italian seasoning

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.

Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.

Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.

Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Stromboli with Italian Meats and Cheeses

Stromboli with Italian Meats and Cheeses

Serves

Another delicious stomboli, yum!
Inspired by: Lauren's Latest

1 can refrigerated pizza dough (such as Pillsbury)
1/2 cup pizza sauce1 1/2 cups grated mozzarella cheese9 slices salami6 slices proscuitto1 egg, beatendried parsley & parmesan cheese {optional}extra pizza sauce for dipping {optional}


Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray. 

Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and prosciutto. Top with remaining cheese. 

Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. 

Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

Loaded Chicken Nachos

Loaded Chicken Nachos

Serves 3-4

A fun, delicious meal that's perfect for Friday night.  If you use baked tortilla chips, you can make it healthier.

tortilla chips
2 chicken breasts, cooked and shredded
2 c. shredded cheddar cheese
1 c. black beans
1 c. diced tomatoes
1/2 c. diced red onion
sour cream
guacamole
cilantro
lime

Preheat oven to degrees 325 degrees.

Spread tortilla chips over a large baking sheet.  Top with cooked chicken, shredded cheese, and black beans.  Bake for 15-20 minutes.

Remove from oven and top with tomatoes, red onion, sour cream, guacamole, cilantro, and freshly-squeezed lime juice.  Enjoy!

Oven Hot Dogs

Oven Hot Dogs

Makes 8 loaded hot dogs.

Here's a way to bring summer back, inside your oven.  It's also a great way to feed a crowd of hungry teenagers.  So tell your kids to invite a few friends over for Friday night dinner, and cook these.  You might even love them too.  :)  Just remember -- use a fork!  Picking up to eat may prove dangerous...
Source: Alyssa B. Young

8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.

Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.

Carefully remove from the pan with a spatula.

Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

Serves 4, or 2 very hungry eaters.  I sliced into 8 strips to serve at a party.

I used shredded chicken instead of turkey, and a premade pizza dough.  This is a fantastic stromboli.  LOVED it!
Slightly adapted from: Naturally Ella

Dough:
I used a canister of premade pizza dough, but the blog linked above has a recipe for homemade, if you prefer

Filling:
1 lb. boneless chicken breast
1/4 cup Frank's red hot sauce
2 T. butter, melted
1 cup diced onions
3/4 cup bleu cheese
1 cup shredded mozzarella
Oil, parmesan, and fresh parsley for topping


Cook chicken on a grill, in a skillet, or by poaching.  Once chicken is cooked through, shred or dice into 1-2″-1″ cubes and combine with Frank’s red hot and butter.  Increase the amount of Frank's if you prefer a spicier dish.

Pre-heat oven to 425˚ with a baking stone (if you have one).

Role out pizza dough into a 16″x10″ rectangle with the 16″ edge parallel to your body. Leaving a 1″ border, spread chicken over dough (drizzle a little of the extra Frank’s over the chicken-about 2-3 T). Sprinkle Onions, Bleu cheese and mozzarella on top of that (the amount of cheese is really up to you).  Beginning with the side closest to you, begin to roll the stromboli away from you. When finished, seal each end edge and the long edge by pinching the dough. Cut three-four slits in the top and brush with olive oil and sprinkle with fresh parsley and parmesan. Slide onto baking stone (or sheet tray) and bake for 20-30 minutes or until the filling begins to bubble out and the crust is golden. Let cool slightly before cutting.

Grilled Chicken with Sweet and Sour Glaze

Grilled Chicken with Sweet and Sour Glaze

Serves 4.

The original recipe uses pork chops instead of chicken, so feel free to try both.  It is a fantastic recipe.  Great for a weeknight dinner, yet still fancy enough for entertaining a dinner party.  And even though we grilled the chicken breasts, you could easily cook them inside to make this recipe work for all seasons.
Adapted from: Weeknights with Giada

Chicken:
1/4 cup olive oil, plus more as needed

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

Glaze:

1/2 cup balsamic vinegar

1/2 cup honey

2 cloves garlic, minced

3 scallions, pale green and white parts only, finely chopped

1 teaspoon chopped fresh rosemary leaves

1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature

Kosher salt and freshly ground black pepper

Chicken: Season the chicken breasts with salt and pepper, to taste, and sprinkle with the red pepper flakes. Grill chicken into cooked through.  Set aside and keep warm under foil, if necessary.

Glaze: Meanwhile, in a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Serve chicken with glaze on top.

Fast & Spicy Thai Noodles

Fast & Spicy Thai Noodles

Serves 8.
When I tried this, I had to have the recipe!  And it's so easy to make!  A great substitute for traditional pasta salad.  Be careful, it's got a zing to it!
Source: a friend's mom :)

1 lb. chunky pasta, such as farfalle
½ cup extra virgin olive oil
(2)  11 ½ oz.  bottles of Bangkok Padang Peanut Sauce (Only use House of Tsang Brand) in Asian section
8 green onions, cut diagonally into 1/4 –inch pieces
3-4 shakes dried parsley or a handful of chopped, fresh parsley (I use fresh)
½ cup dry roasted peanuts, whole or chopped (add more if desired)

Boil pasta, per package directions, in plenty of salted water.  Drain and transfer to large container, tossing with the olive oil and stirring occasionally.  Allow the pasta to cool to room temperature.  Just before serving, combine one entire bottle of Peanut Sauce (see note below), green onions, parsley and peanuts.  Toss just a bit as the dish is erved.  The first time this dish is served, it’s served at room temperature.  Leftovers are served cold. 

NOTE:
The person who gave me this recipe noted she had tried many other types of peanut sauce, commercial and homemade and, hands down, this is the best one available.  It is inexpensive and available at Giant Eagle and Kroger.  Be sure to let the pasta come to room temperature before adding the peanut sauce or it ruins the consistency and dish is diminished.  The reason she indicated one bottle of sauce will do it but adding the second bottle makes it nice and moist.  Prepare the pasta the night before and then added the second bottle before serving.

Hummus and Veggie Sandwich

Hummus and Veggie Sandwich

Serves 4.

This is such a simple sandwich, some would say it doesn't even need to be posted.  But for someone like me, who used to cooking with some sort of meat most of the time, this was a fresh idea for my recipe box.  It will definitely remain there.  Loved these!

8 slices whole wheat bread
Hummus, your choice of flavor (I used roasted pine nut)
1 cucumber, thinly sliced
3 vine-ripened tomatoes, thinly sliced
~2 cups sprouts
~2 cups shredded carrots
~1-2 cups thinly sliced red onion
Spread hummus on all 8 slices of bread.
Top 4 slices with even amounts of vegetables.  Complete sandwich with other slice of bread.
Cut in half.  Serve.  Enjoy.

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Serves 4-6.
A delicious sandwich and a great thing to serve at a party!
Inspired by: Dishing the Divine

1 loaf Ciabatta bread
1/2 cup pesto
1/2 jar roasted red peppers, thinly sliced
1 lb. roasted turkey breast
5 slices mozzarella cheese

Cut Ciabatta loaf in half.  Spread pesto over one half.  Top with roasted red peppers, turkey, and mozzarella cheese.  Complete sandwich with other half of bread.  Slice into 10 small sandwiches and serve.

Birthday Party #2

Birthday Party #2

The second party was with my side of the family, a few days after Macey's actual birthday.  It was a casual weekend lunch with yummy sandwiches, sides, and, of course, cake!
My decor traveled with us:

As did the birthday banner:

Pictures of the birthday girl:

Two kinds of sandwiches for the hungry guests, Turkey with Pesto and Roasted Tomatoes & Hummus Veggie:

What goes best with sandwiches?  Chips and French onion dip, of course:

Asian Pasta salad:

We also had a spinach salad (from Costco, love it!) but I guess I never took a photo of it.

CAKE!  Made the same ones:

Sprinkle Me Happy Cake

Sprinkle Me Happy Cake

Serves 32.

A delicious cake!  I picked the recipe originally because it had some of the wee one's favorite things in it -- sweet potatoes, bananas, and pineapple.  But then, after trying it myself, I realize it was all of my favorite things too.  The taste is similar to a carrot cake merged with banana bread.  Very dense, very moist, very delicious.  I will definitely be making this again!
To make the tiny tiered cake shown above, I did the following: Cut the recipe in half.  Pour batter into a standard loaf pan and a mini loaf pan.  Of course, I threw away my sheet with the times on it, but I believe they were around 40-50 minutes for the standard loaf and 25-35 for the mini?  Once cakes have cooled, I cut each loaf in half, making 4 squares.  From those, I assembled my TWO tiered cakes... one for each of the wee one's 1st birthday parties.
Slightly adapated from: Good Housekeeping magazine, May 2012

4 eggs, lightly beaten
4 cups all-purpose flour
2-1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2-1/2 cups mashed ripe banana (about 5)
1-1/4 cups vegetable oil
2 tsp. vanilla
2-1/2 cups peeled, shredded uncooked sweet potatoes (about 9 oz.)
1 (8-oz.) can crushed pineapple (juice pack), drained
Your favorite buttercream frosting

Allow eggs to stand at room temperature 30 minutes.  Meanwhile, grease three 8' by 1-1/2" square baking pans.  Flour pans, shaking out excess; set aside.

Preheat oven to 350 degrees.  In very large bowl, stir together the flour, sugar, baking powder, salt, and cloves.  Stir in bananas, oil, eggs, and vanilla just until combined.  Fold in shredded sweet potatoes and drained pineapple.  Evenly divide batter among prepared pans; spread evenly.

Refrigerate one layer.  Bake two layers on one rack for 50-55 minutes, until layers are set in center when gently shaken and tops are golden.  Cool layers in pans on wire racks for 10 minutes.  Remove layers from pans.  Cool completely on wire racks.  Bake and cool third layer.

Place one layer on serving plate.  Frost top with 1 cup vanilla buttercream.  Add second layer; spread top with 1 cup buttercream.  Top with final layer.  Frost top and sides.

Mexican Rice

Mexican Rice

Serves 8-10

See the notes at the bottom (taken from the website below) about using canned tomatoes (what I did) and some other helpful tips.  It claims to be "the best" Mexican rice.  I thought it was good, but seemed a little too dry, which I blame on my reheating.  It suggests making ahead, if you need to, and reheating in the microwave.  Next time, I will reheat on the stove, adding more broth to revive the moisture.
Source: Food.com

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Adjust rack to middle position and preheat oven to 350.

 

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

 

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

 

Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

 

Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

 

Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

 

Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Birthday Party #1

Birthday Party #1
It's hard to believe it, but my baby girl turned 1!  We celebrated with one side of the family just before her birthday, and the other side just after.  Here's a recap of party #1, a Mexican fiesta! 
Here's my happy birthday sign:



And some fun tissue paper "puffs" for festive decor.

I made a photo book of her first year so that our families members could look through it while at the party.  Having a deadline was a great motivator to get it completed!

A little favor for our guests... a recent photo of Macey:

The dinner spread... chicken tacos, veggie tacos, Mexican rice, and toppings.

The cake (we had some assorted candies, as well):

The "smash cake" for the birthday girl:

The party was a success!  I can't believe we have already celebrated her first year.  I'm thankful to say we have a bundle of memories, and a precious, growing little girl we just love to pieces!

Breakfast Yogurt Bar

Breakfast Yogurt Bar

I get together with a few other girlfriends every week for breakfast.  We rotate houses, which leaves each person hosting about once a month.  Because I like to keep things from falling into a habitual pancake bonanza, or endless eggs, I strive to find new things.  Enter yogurt bar... 

Plain Greek yogurt
Plain ("regular") yogurt

As for toppings, anything goes, but here are some suggestions:
- granola
- honey
- dried fruit
- fresh fruit
- nuts
- fruit preserves

If you're wondering what those muffins are in the back of the photo, those are honey and granola muffins, and went great with the yogurt bar!