Strawberry Heart Marshmallows
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Strawberry Heart Marshmallows

Have your ever tried homemade marshmallows? If not, they are not only easy but beyond anything you’ve ever had from the store! Soft, pillowy, and perfectly dreamy, a good homemade marshmallow is pure bliss! I’ve made the vanilla ones several times, for both hot cocoa and s’mores. They’re always a hit, don’t worry that recipe will be shared soon. Today I’m sharing my fun “Valentine” version: strawberry heart marshmallows. Get a fresh kick from both Halo Pantry and some freeze-dried strawberries!

Golden Milk Latte (With Coffee)
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Golden Milk Latte (With Coffee)

If you’re a fan of chai lattes, turmeric, and coffee, you’re going to love this coffee recipe. Did you know that the original Golden Milk Latte was created by Chef Paul Bertolli? It was a mixture of warm water, ground coffee, raw sugar, coconut milk, and spices. While I enjoy the original version… I decided to change it up a bit and make my version with one of my favorite spices. I add Chinese Five Spice to mine to add some wonderfully warm and familiar spices.

Cranberry Chicken Sandwich
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Cranberry Chicken Sandwich

Looking for a great way to use leftover chicken and cranberries? Look no further than this cranberry chicken salad recipe! With its mouthwatering blend of flavors, you can create a quick and easy meal that’s sure to please everyone. Plus, if you have any leftover turkey from Thanksgiving, you can easily substitute it in for the chicken and enjoy a whole new twist on this delicious dish. So why not give it a try today?

Pumpkin Spice Blend
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Pumpkin Spice Blend

Would you believe me if I told you that most of the “pumpkin” flavor you associate with pumpkin spice anything comes from the spice, not the pumpkin? It’s true. Pumpkin on its own has a very mild light and dare I say plan flavor to it. It begs for some warming spices to meet their true potential as the flavors we all know and love.

DIY Pudding Cups
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DIY Pudding Cups

Awe pudding cups that fun treat you would look forward to in your lunch, and let’s be we all ate first. I can tell you that that nostalgic feeling we have about pudding cups is not lost on our kids. My kids love pudding, and I was, for a while, buying those plastic pudding cups, ready to grab at any time for them. That is until I saw my garbage bin, filled with plastic pudding cups. 🙈

Homemade Taco Seasoning
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Homemade Taco Seasoning

Do you love tacos? Me, too. I mean, doesn’t everyone love some sort of version of tacos? Fish, chicken, beef, or a fun veg taco with mushrooms and bell peppers (I’ll share that recipe soon). Well, I have found that amazing tacos are the result of amazing seasoning. This taco seasoning recipe is my personal recipe and was honestly created serendipitously.

That’s right, it happened completely by accident! I was talking to my then 4 yr-old, MJ, and accidentally used paprika as the main ingredient instead of chili powder. At first, I was a bit frustrated and was like “Well, this is ruined”. but my husband Nate and I don’t like to waste, so we decided to try it anyway, cross our fingers, and hope for the best.

How to: Dry Dill (and other herbs)
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How to: Dry Dill (and other herbs)

Drying dill is a convenient way to store your dill and add it to a variety of food dishes, sauces, and dips. If you have a large dill harvest, the drying methods I’m sharing give your the option to continue using your dill throughout the year until the following summer. I also find that even my dry herbs are better in flavor than the ones bought in the store.

Everything BBQ Rub
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Everything BBQ Rub

This everything BBQ rub is perfect for beef, pork, lamb, chicken, and sloppy joes. I have used this on wings, beef and pork ribs, and even lamb ribs, and have found it to be incredibly universal and flavorful.

This makes a small batch of the bbq rub, to make quantity adjustments easier. If you double or even triple it, simply add the bbq rub to a mason jar, put the top on, and shake it up. You’ll always have it on hand.

Versatile Snack Bars
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Versatile Snack Bars

Confession… I sometimes have a hard time finding the balance between balanced meals, snacks, and time. It was far worse when I was younger and had a conventional job at a bank. But still, 2 more kids (nope, now it’s 3), several blog posts, and a craft business later (I don’t do the craft side of my business anymore, but I’m definitely not any less busy), I’m still trying to find a happy medium. I know many of you are out there with the same struggle. I realize this is very much a #firstworldproblem and hopefully, I don’t sound like I’m whining. Truly, I know that I am blessed to be where I am now in comparison to where I was and to be able to share with you all, but balance is key… and finding it is sometimes hard.

Canning things I’ve learned… so Far
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Canning things I’ve learned… so Far

There are some many website with different ways to can, what is OK and what is not and it gets a bit over whelming. Thankfully, I have friends who can, so I was able to ask them and weed out some of the ridiculous things from the internet. At this point, all I have really canned is tomatoes and jam but I’m hoping to do more now that I have a pressure cooker. Until then… Here are some things I have learned so far about canning: