Yes, it’s the moment you’ve all been waiting for. I’m hosting my first giveaway! 🙂 Pretty cool, huh? Since I’m a mom, I figured I’d share the love with other mommies out there. Keep reading to hear about the awesome prizes!
The Rafflecopter widget can be found on The Recipe to Life Facebook Giveaway Page. Unfortunately I’m not able to add it on the blog for some reason. Follow the steps to unlock and gain more entries! Open to the US ONLY, I’m not able to ship internationally at this point. I do apologize to my followers that are not within the country. I hope to be able to ship internationally at some point.
First up, we have a PopFish Cloth Diaper plus a microfiber insert! I DID wash these two once, thinking I was going to use them, but never did. Winner of the giveaway gets to choose ONE of the two, there is a royal blue one and a lavender one. The first entry asks you to comment on THIS post and tell me which color you’d like. Inserts not shown in the photo below.
The second prize are some adorable socks from “Just One You” by Carters. They’re technically boy print, so I apologize to the mamas that have a girl, but I wanted to offer something besides just a cloth diaper and a book. Oops, did I just spill what’s coming next? 😉
And lastly, this is my favorite baby book of all time. I touched on it in my blog post The 5 B’s of Bedtime in January; it’s one of my son’s favorite books already too. Goodnight Moon is fantastic because it’s a little different, but sweet. And the images are great. My son, who is almost 5 months now, loves touching the pages and looking at them.
Well, there you have it. Some fun stuff for you and baby! The contest runs through March 31st and the winner will be notified within 48 hours of closing, via email. At that point, you will need to provide me with your shipping address that is within the United States. I will ship within the week and you will have it within one more week.
Please SHARE SHARE SHARE this giveaway. 🙂
This probably sounds weird, but I’m not a fan of store bought tortillas, and I didn’t have a chance to make homemade ones the other day. I was craving enchiladas, so I decided I would try to come up with a random recipe for chicken to serve over rice, and well, needless to say, I shocked myself yet again. I get super concerned about culinary endeavors that I undertake all on my own, I’m not particularly confident when it comes to cooking or baking from scratch and without a recipe. Even the hubby went nuts over this one. It had just the right blend of flavors, and was extremely easy. I used chicken tenders, but you can use chicken breasts as well. If you’re really fancy or whatever, you could always shred the chicken at the end and use it in tacos, or whatever you felt like using it for, really!
Let me stop here though, and mention that this is NOT a low calorie or fat free recipe. I do like to stick to healthy things, but every once in a while it’s just nice to indulge in a home-cooked meal, chock full of fatty goodness. Please…don’t judge me. 😀 It was just too good to resist. I make my homemade broccoli and cheese soup with a Velveeta base as well as regular cheese, and I happened to have extra, so I used the remaining Velveeta to make this one. Again….don’t judge me. Sometimes you just have to. Thursday was just one of those nights. I think even my 5 month old was drooling, although he’s too young to have any yet.
So…it’s simple. Grab your crockpot…and you need the following three items:
You want the large cans of diced tomatoes and enchilada sauce. I used HALF of a regular box of Velveeta.
1 Large Can Diced Tomatoes with seasonings, such as basil, garlic and oregano. Drained.
1 Large Can of Red Enchilada Sauce (any brand works fine)
1/2 Box of Velveeta Cheese (yes…cringe, I know. I swear I won’t do it again. For at least a while)
Add these ingredients into your crock pot, and turn it on high for an hour until the cheese has melted and the sauce is bubbly. You can skip this step if you are in a hurry, I’m just weird and do things in odd orders. If you skip it, layer your chicken on the bottom first, and then add the two cans of sauce and tomatoes, and then cut your cheese up into chunks and distribute it over the chicken and the sauce. Works the same way in the long run. If you’re adventurous, feel free to add in green chiles, jalapenos, or even black olives!
If you did it my way, after your cheese and sauce has gotten warm and bubbly, gently add your chicken. I used 8 chicken tenders.
8 Boneless/Skinless Chicken Tenders-OR-
4 Boneless/Skinless Chicken Breasts
After the chicken has been added, reduce heat to either the high 4-6 hour setting, or the low 6-8 hour setting, depending upon when you need your chicken ready.
We served this over white rice, but it would probably be just as good, if not better, over Spanish style rice or Mexican style rice. 🙂 We also topped it with fresh Mexican style shredded cheese, and sour cream. It was delicious! Hubby went back for seconds, and took some to work the next day.
I wish I could say I had a finished product picture for you all, but…I forgot to take one since it got inhaled so fast. Rain check on that one. Keep your eyes peeled for an upcoming blog on how to make homemade tortillas, it’s coming soon, as well as a crock pot enchilada recipe!
We all know that teething for infants is no fun, but some of us know that it’s even less fun for the fortunate parents, or should I say unfortunate? (Only temporarily unfortunate, of course, nothing is better than an adorable baby!) A teething baby can be a giant mess all wrapped up in a cute bundle of screaming, gumming goodness. And what do babies like? Food. So, what could be better than a homemade, healthy teething biscuit for your baby to gum and suck on? Not a whole lot. I found this recipe the other day, and couldn’t help but want to share it with everyone because it’s great! I don’t like store bought things very much, especially anything that has preservatives, and these don’t have any of that nasty stuff. Plus, you can make a large batch ahead of time, and freeze them until you need them. You can also refrigerate them for baby to give him or her some cooling relief.
These are quick and easy to make, and can be done in the convenience of your own kitchen, most likely with items you already have on hand, so no extra trip to the store either. After all, weren’t we just talking about screaming bundles of teething joy? Doesn’t go so well with trips to the store. You can use cookie cutters to cut these into fun shapes for baby, just remember to make sure that the shapes you choose aren’t too long so that baby won’t choke on them by putting them too far into their mouths at one time. Hearts, circles, and squares are good choices for these. 🙂
So why don’t you give them a try, and then come back here and let me know what you think! 🙂 The recipe below calls for infant cereal, such as rice cereal sold by Gerber or Beech Nut. If you aren’t too keen on the nutritional values in these… (which I’m sure not), you can always use milled brown rice if you’d rather. Also, in the case of wheat, for a younger baby, it may be best to just use regular unbleached white flour. Wheat can be an allergen in young babies.
- 1 cup infant rice cereal (or milled brown rice)
- 1 cup whole wheat flour (or unbleached white flour)
- 2 tbsp coconut oil
- 1 mashed banana
- 2 tsp cinnamon
- 4-8 tbsp water
- Preheat oven to 425.
- Mix everything together in a medium sized bowl, starting with 4 tbsp of water and adding more if necessary. Mix well until a dough forms (I used my hands). Roll out on a floured surface until about 1/4″-1/2″ thick. Cut out shapes using cookie cutter or cut into squares. Place on a cookie sheet lined with parchment and bake for 15 minutes.
- Let cool completely. Store in air-tight container. These can also be stored in the freezer.
- **supervise child closely while eating these. They get soggy, but it’s always best to watch just in case.
Sorry for the lack of posts lately, my 4 month old got hit with the nasty norovirus/rotavirus tummy bug that’s going around right now. Needless to say, that’s not something that one that young should have to deal with. He lost over a pound in four days and had to go to the hospital three times for anti-nausea medicine since he couldn’t keep anything down and was having some of the nastiest poop any mom could even think of. You haven’t smelled nasty poop until you’ve smelled a gastrointestinal virus poop. Now that’s something else. And of course, me being the lucky mommy that I am, I somehow managed to pick it up too. I *think* we are finally in the clear, so things should start rolling again soon. The radio silence here is getting a little boring.
Be on the lookout for some new posts coming your way asap!
In the meantime, Happy Valentines’ Day from my adorable little guy, Liam!
As we all know, it’s been pretty darn cold this winter! I can’t say as much though, as some of you others can, I live in the Pacific Northwest and we’ve had some mild weather for the most part, although we are going through a cold snap right now, even seeing a few snowflakes today. Needless to say, cold brings chapped lips. I hopped online to try and find a recipe to make my own lip balm here at home, just for fun, and found this little goodie. Not too hard, and limited ingredients! Hubby and I are going to make some this afternoon. Give it a shot!
Lemon Lip Balm Tools
- double boiler or sauce pan and glass bowl
- eye dropper for essential oil
- wooden spoon
- grater that you don’t mind using only for beeswax
- small tins
Lemon Lip Balm Ingredients
- 3 tsp grated organic beeswax
- 5 tsp extra virgin coconut oil
- 3 tsp extra virgin olive oil
- 10 drops lemon essential oil
- 1 tsp honey
- 1 tsp dried lavender (optional)
- 1/4 tsp MAC pigment powder (optional)
- Grate the beeswax. Use a grater that you will only use for wax because it will be stuck there forever.
- Melt the beeswax, coconut oil, and olive oil together in the top of a double boiler. I just used a glass bowl set inside of a large saucepan and it worked perfectly. The wax melted within a few minutes.
- Remove from heat and mix in essential oil and any extra bits you want to add. I tried one batch with lavender and honey and one batch with pigment powder. I mixed my own shade of pink lip balm by experimenting with different shades of MAC pigment powders. If you add honey, stir thoroughly to combine properly.
- Pour the hot gooey wax into containers and let it sit at room temperature for 20 minutes.
(“Recipe” from LeLe Adams)(Photos Courtesy Amazon.com and Google)
One of those things in life that you just can’t live without is the classic peanut butter and jelly sandwich. At least…I sure can’t. Which is actually quite humorous, because growing up, I absolutely would not eat a pb&j to save my life. I loved jam, but hated peanut butter. Some time in my teens, that changed however. Now, I love them. This is an awesome little twist on the classic sandwich. PB&J Dessert Bars! Sure to be a hit for any age! Recipe courtesy of SpendWithPennies. Couldn’t resist sharing it, because it just looks delicious.
- 1 cup flour
- 1 cup brown sugar, packed
- 1/2 cup peanut butter or any nut butter (see my recipe for Homemade Nut Butters!)
- 1/2 cup butter, softened
- 1 cup strawberry jam, or jam of your choice
- 1 egg
- 1 teaspoon baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- Do not preheat your oven.
- By hand or with a mixer, cream together sugar, peanut butter, and butter. Stir in the egg and vanilla.
- In a seperate bowl or large plastic ziplock bag, mix together the flour, salt, and baking powder.
- Add the dry ingredients to the wet ingredients slowly, mixing thoroughly, until a thick dough forms.
- Press 3/4 of the peanut butter dough into the bottom of a parchment paper-lined 9×13 baking dish. Place the dish in the fridge to chill for at least an hour, but no more than 1 day, allowing the butter to re-solidify. Place the other 1/4 of peanut butter dough in the freezer until ready to use, this will make it easier to crumble over the top of the bars before baking.
- When ready to bake, heat the strawberry jam in the microwave for 30 seconds, or until the jam is slightly more liquid. Spread it evenly over the peanut butter dough in the pan.
- Remove the rest of the peanut butter dough from the freezer and crumble it over the jam-covered dough in the pan.
- Bake in a non-preheated oven at 350 degrees for approximately 20 minutes, or until the top crust is golden brown and the jam is bubbly.
- Allow the bars to cool before attempting to slice, or you may have a sticky yet delicious mess on your hands.