eat well. bake from scratch. have another cupcake.


3 Sweet Treats That Won’t Sabotage Your Health Goals

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If you’ve been following along with us, you know I just had another little boy about 4 months ago. You, likely, also know that Jess and I both have an insatiable sweet tooth. I’ve been doing my best to ditch the last of about 45 pregnancy pounds, but of course am having a hard time declining desserts. So I enlisted the help of fellow blogger, and holistic health coach Amanda Guld from Babies and Barbells to track down a few recipes for sweet treats that won’t wreck my new year resolution. She came back with Chocolate Chip Cookies, Peanutty Bars and Paleo Banana Nut Muffins. Um. Yes please!

Amanda is a special education teacher turned work-at-home mom with two little ones and a third on the way. She has turned her passion for health and fitness into a career as a virtual accountability and holistic health coach.  Upon graduating from the Institute for Integrative Nutrition, Amanda holds space for both individuals and group coaching.  

To learn more and to connect with Amanda
instagram: @babiesnbarbells
community for women:

Check out her recipe suggestions below:


Do snowy days just make you want to bake?

I don’t know if it’s the smell of chocolate chip cookies or brownies that bring me back to my childhood or wanting an escape from feeling cooped up inside all day, but the urge is real!So, how do you stay committed to your health and wellness goals, while also enjoying some of your favorite past indulgences?

Simple, with a few easy substitutions! These 3 quick, low sugar recipes are sure to be a hit with young and old alike!

Chocolate Chip Cookies

(Recipe from the Fixate Cookbook – link to purchase:  )

Serves: 26 (1 cookie each) Prep Time: 20 minutesCooking Time: 16 minutes


  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup extra-virgin coconut oil, melted
  • 1/4 cup pure maple syrup (or raw honey)
  • 1 large egg
  • 2 large egg whites (1/4 cup)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet (or dark) chocolate chips

How To:

  1. Preheat oven to 375* F
  2. Line two baking sheets with parchment paper. Set aside.
  3. Combine almond flour, baking soda, and salt in a medium bowl; mix well. Set aside.
  4. Beat oil and maple syrup in a large mixer bowl until creamy, approximately 4 to 5 minutes.
  5. Add egg, egg whites, and extract; beat for an additional 2 minutes.
  6. Add almond flour mixture to egg mixture; mix until blended.
  7. Add chocolate chips; mix until just blended.
  8. Drop by rounded Tbsp onto prepared baking sheet.  Flatten cookies with a spatula if traditional cookie appearance is desired.  Bake for 14 to 16 minutes, or until golden brown.
  9. Store in an airtight container.

Nutritional Information (per serving): Calories: 126, Total Fat: 10 g, Carbohydrates: 8 g, Fiber: 2 g, Sugars: 5 g, Protein: 3 g

Peanutty Peanut Butter Squares 

(Recipe from the Fixate Cookbook – link to purchase:  ) 
Serves: 16 (1 square each) Prep Time: 20 minutesCooking Time: 23 minutes


  • Nonstick cooking spray
  • 1.5 cups all-natural smooth peanut butter
  • 1/2 cup raw honey (or pure maple syrup)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 teaspoon baking soda, gluten-free

How To:

  1. Preheat oven to 350* F.
  2. Lightly coat 8×8-inch baking pan with spray. Set aside.
  3. Combine peanut butter, honey, extract, eggs, and baking soda in a large bow; mix well.
  4. Evenly spread batter into prepared pan.  Smooth top with a spatula.
  5. Bake for 20 to 23 minutes.  Squares may be a little sodt when coming out of the oven, but they will continue to cook.
  6. Cool. Cut into squares.

Nutritional Information (per serving): Calories: 182, Total Fat: 13 g, Carbohydrates: 13 g, Fiber 1 g, Sugars: 10 g, Protein: 7 g 

Paleo Banana Nut Muffins

( Recipe from )

Serves: 12 (1 muffin) 

  • 4 bananas, mashed with a fork (the more ripe, the better)
  • 4 eggs
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • 1/2 cup coconut flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

How To:

  1. Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
  2. Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
  3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.

Nutritional Information (per serving): Calories: 161, Total Fat: 10.3 g, Carbohydrates: 14.1 g, Fiber 4 g, Sugars: 5.6 g, Protein: 5.2 g 


Baked Apples: Sweet Tooth Fix with a Lighter Twist


I’ll be the first to admit it. I have a sweet tooth. A big one. It’s an insatiable, uncontrollable little voice in the back of my head saying, “one cookie is not enough.” Whatever people are born with that makes them capable of passing up a table full of desserts … I certainly don’t have it. My only hope is to try to lighten my favorite treats in hopes of shaving off a few calories where I can because, if I’m being honest, I wasn’t blessed with a ton of discipline when it comes to portion control either.

Last year for Thanksgiving I wanted to provide myself my guests with more dessert options so I decided to make Paula Deen’s Apple Pie which came out even more delicious than I had expected. However, this year the though of hosting Thanksgiving, and making apple pies from scratch, all while trying to keep a two year old out of the Christmas tree and a 1 month old baby in one arm sounded more like a recipe for disaster. And so I took to Pinterest for some easier dessert ideas.

I came across this Baked Apple recipe from and decided to just make a few changes to make it my own. With the help of our cousin (okay, a lot of help from our cousin. She actually made these for me since I had my hands full.) these came out PERFECT and the best part is they absolutely hit the spot when you need something sweet, but without a helping of caloric guilt that seems to nag at all of us around this time of year. We skipped the vanilla ice cream (although we’re sure that would make these even better) and opted for a generous dollop of whipped cream and a little caramel drizzle instead. We also added some chopped walnuts to the filling and used anything left over as a crunchy topping. 

     These little delights come in at just over 150 calories (if you forego the whipped cream/ice cream and caramel) in comparison to the average slice of apple pie which nearly doubles that number. Check out the recipe below! 


  • 2 Granny Smith apples cut in half, cored and stems removed
  • 2 TBSP butter, melted
  • 2 TBSP brown sugar
  • 2 TBSP all purpose flour
  • 2 TBSP quick oats
  • 3 TBSP chopped walnuts
  • 1 TSP cinnamon
  • Whipped cream or vanilla ice cream
  • Caramel sauce


  • Preheat oven to 350
  • Combine butter, brown sugar, flour, oats, cinnamon and walnuts in a small bowl
  • Top the apple halves with the mixture and place apples on a lined cookie sheet
  • Bake at 350 for about 30 minutes
  • Top with whipped cream or vanilla ice cream, chopped walnuts and a drizzle of caramel sauce and serve warm

Healthy Holiday Habits: Fill Up and Feel the (Self) Love

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We’ve all experienced what Maggie Hauser, Certified Integrative Nutrition Health Coach and Em’s college roomie at Xavier University calls “ the food guilt” train. You want a cookie, you eat said cookie, and then remember your fitness goals and wonder why you caved. Newsflash, one cookie is not going to ruin it all. The good news … you can have your cake and eat it too! Maggie’s here to tell you how to fill up and feel your best this holiday season!

  1. Eat a nutrient-dense breakfast.

Instead of starving yourself before a holiday party, focus on a solid breakfast 1-2 hours after you wake. If you go too long without eating, your blood sugar will drop and you’re much more likely to make poor food choices. We’ve all done the pantry raid. Protein, fiber, healthy fat, and complex carbohydrates will control your cravings and keep you full.

Try this:

An egg scramble with veggies, avocado toast with an overeasy egg, a green protein smoothie, or steel cut oats with nuts and berries.

2. Choose fiber-rich foods.

Not just for breakfast, but as often as possible! Fiber is the part of a carbohydrate (in fruits, vegetables, legumes, and grains) that cannot be digested which means it has no calories. That’s right: high fiber foods fill you up without filling you…out. Fiber also slows digestion and helps stabilize your blood sugar to keep satisfied longer. The key is to choose the right kinds of carbs with high fiber content.

Try this:

Quinoa, oats, oranges, blueberries, beets, and sweet potatoes.

3. Bust out that pretty Christmas china you thought you’d never use…

The party buffet is where portion control goes to die. If you park yourself next to the cheese boards or cookie station, you’ll nibble and graze until you’re lookin’ like Mr. Claus himself.

Try this:

Make a well-balanced satisfying plate and then take a seat and socialize with your family (step away from the snack table!)

4. Control what you can control

Hosting at your place? You can still present traditional, crowd-pleasing holiday dishes with sneaky ingredient swaps. Insert Pinterest here. This is also a great opportunity to introduce a new healthy dish to everyone you love!

Try this:

Make a big, beautiful veggie, fruit, seed and nut board on the table. (like the one we found here) Not hosting? Offer to bring a dish so that you’ll have a fresh go-to to share.

5. Drink water. Morning, noon & night.

Pay attention to staying well-hydrated, especially when you know you’re going to eat rich foods and sip seasonal drinks. Your gut will appreciate it, your skin will likely be clearer, and you may be more likely to dodge whatever virus is being bred by your nephew’s uncovered coughs near the cookie plate.

Try this:

Challenge yourself to drink a full glass of water (or hot water with lemon …my personal favorite!) every morning when you wake up. Keep a water bottle or tumbler with you and refill it throughout the day

6. Keep moving

Yes, we all love the generous stretch of our favorite yoga pants, but you’ll feel a lot better if you don’t veg on the couch watching that third Lifetime movie. Daily movement helps with digestion and makes for better sleep at night – not to mention the extra calorie burn.

Try this:

Go for a quick walk after meals or walk an extra lap in the mall while shopping, just for the extra steps! Don’t do it for the scale but think of it as well-deserved “me time”

7. Speaking of movement… increase B Vitamin + Magnesium.

If you’re feeling a little too full and maybe haven’t been – ahem- regular as of late, make sure you’re getting enough B vitamins and magnesium in your diet. Magnesium regulates your stress hormone, aids in smoother digestion and sleep ( low stress, no cramping and a sound nights sleep? Count me in!)

Try this:

Give your overworked liver a boost by increasing your B vitamin intake ( chickpeas, bananas, shellfish, or grass-fed meat). Up your Magnesium with leafy greens, sunflower seeds, or even chocolate (Yep, you read that right) and an epsom salt bath!

8. Ask for help if you need it

The holidays can bring up a range of emotions for people: joy, sadness, excitement, and exhaustion are just a few of them. Our state of mind largely affects our relationship with food. Many people seek comfort in the pleasure of eating, even when they know it’s not going to make them feel better in the long run.

Try this:

Ask a friend to be your accountability “buddy” if you are afraid you’ll really get off track. If you’re interested in a more formal coaching relationship, I think I know a Health Coach… (psst, it’s me!)

And the biggest tip from Maggie? Remember the spirit of the holidays! We wanted to do a post like this not to food shame you, but to help take away the guess work if you, like us, are trying to keep yourself from completely derailing for three months. We’re big fans of moderation around here. Eat the cheesy potatoes BUT make sure the serving size doesn’t double the plate-space of those veggies! You control your attitude and actions, and they are contagious! If starting a healthy lifestyle is your 2019 goal, get started now!

Let’s start the holiday season happy and healthy, together. Who’s with us?!

Maggie Hauser is a current student at the Institute for Integrative Nutrition (IIN). As a health coach, she has guided several accountability groups and is beginning to work with individuals to achieve their health goals. Interested in obtaining more resources, working with Maggie, or finding out more about IIN? Contact her at and @maggie_p_h on Instagram. 


Healthy Grab’n’Go Breakfasts and Snacks

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We’ve all been there. You’re running late, your hair is wet, and your clothes are a wrinkled mess. So, what do we all sacrifice to get out of the house on time? Breakfast. Then, before we know it, its 12 PM, we haven’t eaten and we are the mayor of grouch city.

The best way I’ve found to keep myself away from the last minute grab at the Cheez-It box (aside from actually keeping track of time) is to have a tastier/ healthier option ready to go. So, without further ado here are a couple of my favorite grab’n go breakfasts and snacks, perfect for those busy mornings or back-to-school lunches.

Ps. I have a bit of a sweet tooth if you’re wondering why the majority of these contain some sort of Cocoa powder.

  1. ‘Dude Approved’ Copy Cat Rx Bars: This ones a bit of a hodge podge. I’m not one for exact measurements so just know that this consistency should resemble that of one that can be rolled OR pressed into an 8×8 pan– I personally prefer the rolled option. Both are messy but the rolled version is a tad less of a mess. 
  • 1 C (ish) – Dates
  • 1/2-1 C – Egg White Protein
  • Handful of Raw almonds
  • Unsweetened coconut flakes
  • A spoonful of coconut oil
  • Splash of almond extract
  • Unsweetened cocoa powder

** My boyfriend, who never ever admits to enjoying anything labeled healthy, had more than one of these after claiming that they tasted like cherry cordial ice cream … I’ll take that as a win 😉



2.  Flourless Blackbean Avocado Brownies (Vegan and Gluten Free) 

I know what you’re thinking because I thought the same thing. “If you’re going to eat a brownie, just eat the brownie”. But when Shelby, from @move_gently, introduced me to these tasty treats, my hardened heart was melted.


3.  Protein shake/ smoothie 

Having a sensitivity to whey, I stick to plant based proteins. One that I have come to know and love is Garden of Life’s Raw Organic Protein (the chocolate one of course). Emmy’s fav is EAS chocolate protein powder.

  • Quick tip: I love to mix mine into a smoothie with spinach, frozen bananas, strawberries, and almond milk. Em likes her spinach/banana/peanut butter smoothies with protein powder and whole milk or almond milk.

4. Shelby’s Cafe Coffee

  • 1C brewed coffee
  • 1/4 cup milk
  • 1-2 tsp coconut oil
  • 1 tsp honey

Curious where you can get the recipe for the pancakes? Follow the link to Shelby’s instagram, @Move_gently

Blend in a blender or Nutribullet. Pour into favorite mug and top with a sprinkle of cinnamon

5. Oatmeal Bake

Easy ingredients, easy baking, and delicious. Plain and simple.


6 . Banana Oat Blender Pancakes

Gluten and dairy free for all you sensitive tummied people !

We’re all busy and we’re all hungry so … what are your favorite grab ‘n go recipes?


Grandma Hutchinson’s Polish Pierogies

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We have a guest today! Emily Fagan of was kind enough to share her Grandma Hutchinson’s Polish Pierogie recipe with us – We can’t wait to try it! Check out the recipe, as well as a little information about Emily, her blog and her Grandma below!


Hello! My name is Emily Fagan and I am the writer of the blog This Wifestyle. I am so honored to be sharing a recipe today from my Grandma Hutchinson’s food splattered recipe book. Something I love about this blog is that stories and principles from our grandparents’ time are cherished and shared with the world! Today I am going to let you in on part of my family, and share one of my grandma’s recipes.


Heritage is a part of every family. Where do we come from? What is our story? I remember being around 7 years old when my Grandma Hutchinson started sharing her heritage. She proudly told me that she was 100% Polish and that her family came to the United States in the early 1900s. Both her parents could speak Polish and it was a HUGE deal (and disappointment to my great grandparents) that she married a man who was NOT Polish. Nevertheless, she has made sure to pass down some parts of her heritage to my mother, and to me.

Pierogies has been a part of my life for as long as I can remember. Whenever we would visit my grandparents for a holiday, pierogies were always at the dining table. Over the years, I have been able to help my Grandma Hutchinson make pierogies and she would always talk about how this dish was a part of her upbringing as well. Her mother would also make pierogies on holidays to share with the family (pierogies are very labor intensive, so they are not the easiest dish to serve every night with dinner).


According to the Culinary Arts Institute’s Adventures in Cooking series, Polish food is liked because it is hospitable. And although it has traces of German and Russian characteristics, it is something entirely of it’s own due to this hospitality.[1] The Polish people make a big deal of Christmas Eve and serve a huge feast on this day. It is customary that a seat is left empty at the table for any guests that may choose to arrive (even if none are expected). [2] Finally, Polish food is heavily influenced by natural resources in Poland. Smoked sausage is common due to the abundance of juniper wood, sour cream is a staple because of the successful dairy industry, and cabbage frequents the dinner table due to plentiful crops.[3]Growing up, I was not aware of all of this. I DID know that my Grandma Hutchinson loved making pierogies because of her Polish heritage and as a result, I developed a connection with pierogies and plan on sharing this part of my heritage with my own children one day. I believe we are entering into a time when families are losing sight of where they came from. I cling to my heritage because I think it’s important to know where I come from. I hope you enjoy my grandma’s recipe!


Grandma Hutchinson’s Pierogi Recipe

Ingredients for Pierogi Dough

6oz of Cream Cheese

4 Cups of Flour

1 Cup of Water

Ingredients for Sweet Cheese Filling

1.5 Cups of Ricotta Cheese

1 Egg

3 Tablespoons Sugar

¼ Cup Raisins

½ Teaspoon of Vanilla Extract

¼ Teaspoon Cinnamon


  • The first task you’re going to do is pour 4 cups of flour into a bowl (Kitchen Aid mixing bowl or regular bowl that you can use a hand mixer with).


Slowly mix in the cream cheese and the egg. Mix together until the ingredients resemble a doughy consistency. Set aside.


  • Next, add 3 cups of water to a cooking pot. Add in ¼ cups of raisins and bring to a boil. Boil for 10 minutes.
  • While waiting for the raisins to boil, add all of the other ingredients needed for the pierogi filling to a bowl and mix together. Once the raisins are done boiling, drain the water and add the raisins to the cheese mixture.

Set this mixture in the freezer for about ten minutes while you complete the next task.


  • Take your pierogi dough and separate it into four sections. With each section, you are going to follow the steps below until you are out of dough.
  • Spread flour out onto the countertop and then add one section of dough. With a rolling pin, roll the dough out to a very thin layer ( like sugar cookie dough).
  • Using the top of the bowl, cut medium sized circles out of the dough. After your dough is cut into circles, pick up the excess dough and place it with your other piles.
  • Fill a large cooking pot up with water and add a little olive oil and salt. Set the burner to high and wait for a boil.
  • Take your pierogi filling out of the freezer and use a tablespoon to scoop some out and place in the middle of each dough circle.
  • Using some tap water, wet a brush or your fingers and coat the outside of the pierogi circles with a thin layer of water. This will create an adhesive to close up your pierogi. Fold one side over to the other and press down on the sides.
  • Once your first batch is done, add your pierogies to the boiling water. Let your pierogies boil for 10 minutes. Remove one at a time and set on a plate to dry. Repeat these steps until all of your pierogies are cooked.
  • After your pierogies have been boiled, you’re going to need to cook them on a skillet. Add butter and place your burner to medium heat.


Add a few pierogies and flip them back and forth on the burner until they start to brown. Finally, use a sprinkle of sugar on top of your pierogi before you eat! I hope you enjoyed this family recipe! Check out my blog for more recipes, DIYs, and random millennial thoughts!

-Emily Fagan

[1] Culinary Arts Institute Adventures in Cooking series, 7

[2] Adventures in Cooking, 8

[3] Adventures in Cooking, 9


The Quest for the Perfect Scone


Being an Ohio State graduate, my friends are now scattered all over Ohio like confetti. Luckily, many are still in Columbus AND it serves as the perfect meeting spot for friends located in Cleveland.

One of my recent meeting spots was Cambridge Tea House. I could write an entire post about how delicious their homemade scones were. Being a scone novice, I would have never imagined that I would enjoy something with a name such as ‘clotted cream’ but I did, and have been obsessed with scones ever since.

I went on a ‘pinning’ frenzy. Every scone recipe got posted to a board that may or may not ever come to fruition until, one day I decided to try orange cream scones from A Latte Food. With a little finesse and some good luck, this first batch of scones came out absolutely delicious!



  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1 TBSP orange zest
  • 1/2 cubed butter, cold
  • 1 large egg
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract


  • 3 TBSP butter melted
  • 1- 1 1/2 cup (s) powdered sugar
  • 1/2 tsp vanilla extract
  • 2 TBSP freshly squeezed orange juice
  • 1 tsp orange zest

IMG_5197 (1)

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs (I used the paddle attachment of my KitchenAid mixer and it worked just fine )   
  3. In a small bowl, egg, sour cream, heavy cream, and vanilla extract. Mix with dry ingredients, until just combined.
  4. Turn the dough out onto a floured surface (I like to flour and roll dough out onto two pieces of floured wax paper to avoid sticking and messy counters) , and pat into a 1″ thick circle. Cut into 8 triangles.
  5. Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes/ until scones are golden brown.
  6. While the scones are cooling, mix together melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and orange zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. ( I had to do this one a little on the fly — mine tasted a little too powdered sugary for my liking so, when in doubt, add more butter and orange zest) 
  7. Brush the glaze over the scones and you’re ready to eat!

Fresh Picked Blueberry Cobbler

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We went pickin’ yesterday! Blueberry pickin’ that is. We braved a little rain at Blooms & Berries Farms in Loveland, OH and came out with 7 pounds of blueberries (we went just a little overboard) so sweet they taste like candy.

The baking options are endless, but we decided to start with one of Em’s favorite from-scratch recipes from Paula Deen. We actually use her peach cobbler recipe and just substitute whatever fruit we have lying around or frozen in the freezer (although we definitely prefer fresh!)

Click here for the recipe!

Blooms & Berries offers U-Pick options throughout the summer season, as well as an indoor produce stand and greenhouse area, lots of spaces for little ones to run and play and some of the most beautiful hanging baskets we’ve ever seen! They have more U-pick dates for blueberries coming up. Click here for details.

We brought Em’s son along, too! We did the picking – he did the eating.

We plan to visit another farm for blackberry season (beginning in July) stay tuned for another great recipe and more photos.


Roasted Beets and Feta

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Our distaste for beets began at an early age. Quickly passing by the small stainless bin of sliced, soggy looking veggies that were floating in who-knows-what every time we came across a salad bar with our parents. Jess used to call them “purple circles” and all she knew about them is that she did not want to be anywhere near them. Emily somehow avoided them for her entire childhood, knowing she wasn’t interested all along.

However a few months ago our Aunt Julie said she found a recipe for red and golden beets and “couldn’t get enough of them” … we’ve been hooked ever since.

Put those canned-beet-memories out of your head and give roasted beets a try. High in fiber, low in fat and just 74 calories per cup, these tasty root veggies deserve a second chance.


1 bunch red beets

1 bunch golden beets

2-3 tablespoons olive oil

Salt and pepper to taste

1 cup feta cheese crumbles


Preheat oven to 400 degrees

Remove stems and tips and peel beets

Dice beets into 1″ cubes

In a large bowl, toss beets in olive or coconut oil, fresh ground pepper, and salt

Spread evenly on foil lined cookie sheet and roast until tender … about 30-40 minutes

Top with goat cheese crumbles (we prefer feta) and serve as a side or on a salad.


Homemade Pound Cake

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Grandma Jane ALWAYS had a pound cake in the fridge. Some of our fondest memories from our childhood involve running off the school bus and heading straight for their refrigerator for a slice of pound cake and a scoop of ice cream.

We recently found the BEST recipe for homemade pound cake (aka: butter cake) on Cookies and Cups and made it for our Memorial Day picnic. It certainly did not disappoint. Not only was it easy and relatively quick to make, it also just happens to be the perfect foundation for a mound of fresh strawberries and homemade whipped cream topping.

Try it for yourself here!


Easy Summer Cookout Recipes

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This past winter seemed to never end, right? We had freezing temperatures well into April and just when the first tiny signs of spring peeked up from the frozen ground … they were blanketed with even more snow.

Finally after months and months of bundling up or hiding under an umbrella trying to dodge a spring downpour, it seems like we just might be on the sunny side of things. That, of course, calls for kids in the sprinkler, burgers on the grill and friends on your patio. Lucky for all of you, we love summer cookout food. Here’s just a couple of our easy go-to recipes:

“Doddy Burgers” – Em babysat two little girls (who are sadly not so little anymore) who’s Grandpa made the best burgers in town. They’ve been a staple ever since.

For each pound of ground beef:
· 1 egg
· ½ c. bread crumbs
· 2 teaspoons dried minced onions
· ½ t. Worchestershire sauce
· 1 Tablespoon bacon bits
· 1 T. Parmesean cheese
· ½ t. salt
· ¼ t.pepper

Emily’s Pesto Turkey Burgers – This recipe was a result of a trip to the grocery where Em, as usual, forgot half of what she went in for. Upon returning home and realizing she still needed to make dinner, she threw together what she had in her pantry and out came these tasty little turkey burgers.

  • 2 lbs ground turkey
  • half jar of pesto
  • teaspoon minced garlic
  • 1-2 cups italian bread crumbs (add until burgers stick together)
  • 2 eggs
  • Grill until cooked through
    • In the winter/rain we make these in a skillet with a little olive oil and they get deliciously crunchy on the outside.

Watermelon & Feta – the perfect pairing of savory and sweet.

  • 1 large watermelon + 1 container of feta cheese
  • mix together

Aunt Jan’s Potato Salad – Nothing is better than Aunt Jan’s Potato Salad. So simple, but will draw you in for seconds … maybe thirds, too.

  • boil 1 lb potatoes until tender throughout
  • peel off skin after cooked
  • add mayo, hard boiled egg, celery, sugar and salt to taste.