Kool-Aid Play Doh

Wondering what to do with the kiddos?  Here is a great recipe for homemade play doh that looks great and smells even better.  Stores in the fridge for several weeks. 



Primavera Sauce

So I figure I need to do my best to lose at least 5 lbs before Christmas as I am certainly gonna gain them back.  I enjoy this recipe so much and reminds me of the good old days when I worked at East Side Mario’s.  I serve this with steamed vegetables over either angel hair pasta or fusilli pasta (my kiddos favorite).  Veggie ideas we love too are snow peas, broccoli, jullienne carrots and red peppers.  Hope you enjoy!


1/4 c extra virgin olive oil
2 T garlic, chopped
1/2 c chicken stock
4 T fresh basil, jullienne cut
2 1/2 oz. fresh parmesan cheese, grated
2 tsp. lemon zest


Heat oil in pan

add garlic and saute

Take off heat and add chicken stock, basil, parmesan cheese and lemon zest.

Let rest until ready to serve.  Toss into 1 1/2 lbs of  cooked pasta and veggies.


Remembrance Day Poppy Craft

This is a really easy and fun craft for all ages.  Older children can cut their own strips of paper and you can substitute tissue paper if you’d like.

Tools needed:

white computer paper paper

construction paper (red and black)




Draw a picture of a poppy

add glue on the middle circle and glue black strips of paper

add glue to the rest of the poppy and glue red strips covering the paper

let dry and then turn over and cut out the poppy.

All Things Christmas!

A friend sent me a great link to find out about all things Christmas around Ottawa.  (parades, events, shopping, etc…)  Check it out below.  (Thanks Kris)…



Easy Chocolate Eclairs

So my mom’s favorite dessert of all time is chocolate eclairs.  I came across a recipe on Marth Stewart’s website that said it would be easy to make.  I can do easy… right???  They ended up being AMAZING buuuuut my mom who promised to show up for a nice stash of them forgot.  Mom…  How dare you!  I should punish her by eating them all up but I wrapped them instead and can only hope they taste just as good tomorrow when she picks them up.

Below is the recipe.  It isn’t as much work as it looks so I say just go for it and you can be creative and pipe it into hearts, circles, etc…  Let me know how it turns out!



As far as the filling, I took 1/2 a large carton of fresh whipping cream and whipped it in my stand mixer and add 2 to 4 tbsp of sugar to your liking.  I’m not a huge fan of custard so fresh whipping cream was a clear winner.

Chocolate topping:

For the topping  I used 1/3 cup of fresh whipping cream and 4 Dairy Milk chocolate bars.  I boiled the whipping cream stirring constantly and then broke the chocolate and stirred it until melted.  I let it cool a little and spooned it on top of each eclair. Then place in fridge for at least 30 minutes then serve cold. 

Hope you love and hope you all have a great week!

Slow Cooker Pulled Pork Sandwiches

 I’d be lying if I said I was a football fan but I am certainly a lover of everything that comes with football.  I have been eagerly awaiting the fall weather and excited to get my slow cooker out and try something new.  Last year a friend introduced me to the Canadian Living Slow Cooker Collection book and I have LOVED every recipe I’ve tried including the pulled pork sandwiches we all (including our kiddos) devoured tonight.

It is amazing that we can find recipes all over the internet for everything we could ever dream of but there is something so magical about having the actual book in your hands and being able to flip through it over and over.  I also love the feeling of reading from an actual book rather than on a computer.  You can find the book at www.chapters.indigo.ca  or check out the link below


Below is the recipe for Slow Cooker Pulled Pork.  I served them on Fresh crusty buns with roasted potatoes and creamy coleslaw.  (Thanks Amy.)


No need to change a thing!!!  Simply yum…

An Apple A Day

I was first introduced to this amazing dip when my cousin’s wife Laurie made it at my wedding shower.  Every since it has become a favorite!  I was invited to a Stella And Dot jewelery party last night.  I must say they have a lot of amazing pieces.  I especially love the children’s pieces.  If you’ve never seen some of their line you can check it  out here:


As for the Skor bit dessert dip here is the recipe:


1 brick of cream cheese

1 bag of chipits skor pieces

1 container of caramel fruit dip (found in the fruit section at your local supermarket)

4 tbsp of brown sugar

5 large granny smith apples (I am a HUGE fan of the pre-sliced boxes of granny smith apples that is sold at Wal-Mart.)


Add brown sugar to cream cheese and mix well.

Spread cream cheese/sugar mixture onto your serving platter.

Microwave caramel fruit dip on medium for 10 seconds and stir until easy to pour.  ( you may need to add another 10 seconds).

spread caramel fruit dip on top of cream cheese/sugar mixture

Top with as much skor pieces until mixture is covered.

Place apples around your platter and serve!

Sweet And Salty Cookie Surprise

Oh my I love everything about Halloween except for the bowl of candy that tempts me every time I walk by it.  Unfortunately I have no will power so today decided to whip up a batch of these cookies and eliminate a good chunk of the chocolate in my possession.  Trust me you won’t regret making them.  And a big thanks to my friend Amy for introducing this recipe to me… 


  • 1 cup salted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/3 cups all-purpose flour
  • 1 tsp baking soda

1 cup of left over chocolate from your kiddos Halloween stash.  Chop up candy bars.

add 1 cup of crushed chip or pretzels


In large bowl, beat butter with granulated and brown sugars until fluffy.
Beat in eggs
Beat in vanilla.
Add flour and baking soda and mix well.
Stir in candy and crumbled snacks.
Drop by 2 tbsp onto parchment paper–lined baking sheets.

Bake in middle of 350°F oven, until golden, about 12 minutes. Let cool.  Enjoy!

Icing On The Cake

Icing is the best part to any cake or cupcakes.  This is a very simple recipe and it is the perfect amount to ice 24 cupcakes or an 8 inch round double layer cake.  I will beg  you to purchase ONLY pure vanilla extract and salted REAL butter for this recipe.  I swear there will be no regrets.  Here we go.


3/4 cups of butter

3 3/4 cups of icing sugar

3 tbsp milk

1 1/2 tsp of pure vanilla extract


Mix milk and pure vanilla extract in a tiny bowl and add to remaining ingredients and mix well.


Makes 2 1/2 cups

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