Recipe Recap

I haven’t posted here on my own blog in awhile because I’ve been busy sharing recipes over at Kids VT! Here are a few of my latest yummy creations….check out the Kids VT Blog for more!

Cinnamon Roll Cupcakes

 Homemade Shells & Cheese

Buffalo Chicken Soup

Smothered Burritos

Did It Really Change Me?

I posted my thoughts a month after the Body After Babies photo shoot with Burlington VT Moms Blog. Did it really change me? Find here:

Body After Babies: Did It Really Change Me?

Body After Babies

We’re having the important discussion at Burlington Vermont Moms Blog about body image after having babies. Please read along! Body After Babies: Redefining Beauty

Ice Sun Catcher Winter Craft

In this month’s Kids VT Magazine, I posted a fun winter craft to do with the kids! Check it out!

 Ice Sun Catchers

Recipe Link: Meat & Veggie Lasagna

Today’s recipe creation I shared on Kids VT is for a tasty and healthy lasagna!

Recipe: Homemade Applesauce

I shared my Homemade Applesauce Recipe at Kids VT today! Easy and quick!

Recipe: Southwestern Bean Casserole with Cornbread Topping

This casserole is super easy to put together and just perfect for a chilly fall night!


1 Tbs butter
1/2 cup chopped onion
1 garlic clove, minced
1 pound ground beef
1 package taco seasoning mix
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes with juice

3/4 cup cornmeal
1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1 egg
1/2 cup sour cream
2 Tbs butter, melted
1 cup corn kernels (thawed if frozen)
2 cups shredded cheddar cheese, divided
1/4 cup chopped canned green chiles

Preheat oven to 400 degrees. Butter a 2-quart casserole dish.

In a skillet, sauté the onion and garlic in 1 Tbs butter for a few minutes. Add the ground beef and cook until browned. Drain off the fat. (Or do like I did and pull already prepared taco meat from the freezer and thaw!) Stir in the taco mix, beans, and tomatoes. Pour into prepared casserole dish.

In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. (Or you can use a corn muffin mix for this part). In a medium bowl, whisk together the egg and sour cream. Stir in butter, corn, half the cheese, and the chiles. Add to the dry ingredients and stir until moistened.

Spoon the batter around the edges of the casserole, leaving the center uncovered. Sprinkle the remaining cheese over all. Bake uncovered for 20 – 30 minutes or until the corn muffin topping is cooked through.


Adapted from The Best Casserole Cookbook Ever

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Recipe: Strawberry Banana Muffins

Hop on over to Kids VT where I posted this delicious and pretty healthy muffin recipe!

Recipe: Chewy Chocolate Chip Granola Bars

I’ve posted this Granola Bar Recipe before, here is another one. Similar, but a little less “healthy” and a little more like the kind in the box! A special treat!

Homefront Diaries: The Conclusion

We did it! He’s home! Read the conclusion of our deployment journey below: