Love With Food Subscription

Hey there!  So, after revamping some personal goals I came to realize the three things most important to me right now, and I NEED to focus on THOSE.....my marriage, my family, and health & fitness. 

I am SUCH a nerd when it comes to food and trying new things.  I get giddy...enter Love With Food.  I'm kind of embarrassed to say how long it took me to initially choose a food subscription box.  There are SO many options out there, and ONE day I WILL try them all.  For now, Love With Food is what I get giddy over.  Here's WHY:

-Monthly themes so it's always a suprise!
-different size boxes plus a gluten free box
-different lengths of subscriptions
-you can "gift" one to yourself so you're not stuck with a subscription
-awesome customer service
-for every box purchased, a meal is donated to a food bank
-you earn points to put toward more snacks
-you get to try things you wouldn't normally and can't find in stores oftentimes

Check out my link and get 40% off your first box!!

http://lovewithfood.com/invite?m=r&ref=2raa

School Lunch: Week 1

My sweet Alayna started all day Kindergarten this last week, and I am on a mission to make awesome, healthy, filling lunches for her!!  There's something so rewarding knowing I am fueling my daughter while I'm not there.  She only had 3 days the first week of school, so that's why there are only 3 lunches posted.  It's funny the things I learned already from packing the lunches I did.  Mainly....crackers don't go in the same sealed container as all the other food...they came out super soggy by the time she got to eat them.

Without further ado.....

 Day 1: leftover homemade chicken pot pie, peach slices, snap peas, and cheddar cheese slices
 VERDICT: She needs to eat MUCH faster!!  She only ate 2 bites of the pot pie, all her peaches, all her snap peas, and a few bites of cheese.  The chicken pot pie was warm but soggy.

Day 2: Whole grain crackers, cheddar cheese triangles, ham and turkey slices, hard boiled egg, fresh fruit salad, and snap peas and sweet bell peppers
VERDICT: The only problem was the soggy crackers and dried up cheese.  She ended up sharing some egg and meat with a friend and finished the rest at home.

Day 3: Leftover Brat with ketchup, cauliflower and sweet bell pepper, tube with frozen pureed pear, strawberry, and avocado, and a homemade oatmeal cookie for her special Friday treat.
VERDICT: She LOVED the frozen tube of fruit, ate the cookie and pepper and a few bites of brats.  She shared her cookie with a friend!!

**I've already got some fun ideas for week 2!**

Tupperware Canoe

So, this particular post isn't about a yummy recipe, but I'll do my best to tie it in somehow!!  As a new Tupperware consultant, I get lots of fun things to use in my kitchen, but every now and then an awesome TOY comes back onto the market for a short time.  Did you know Tupperware makes toys?  Lifetime warranty too!! 

For one week only THIS cute toy can be used on land or on sea and is great for Grandma's house, birthdays, baby showers, and Christmas gifts!!   There's even a fun way to get one for FREE!!!  Leave a comment with your email address!

Pumpkin Dump Cake-October Recipe Party

Ingredients:

1 29oz can pumpkin
1 12oz can evaporated milk
4 eggs slightly beaten
1 1/2 cup sugar
2 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger

Mix all ingredients. Pour into 9x13 pan. Sprinkle on top 1 yellow or French vanilla cake mix, 1 cups coconut and 1 cup walnuts. Drizzle 1 cup melted butter on top. Bake at 350 for one hour. Cool slightly and top with cool whip. Best served warm.

Sopapilla Pumpkin Cheesecake-October Recipe Party

SOPAPILLA PUMPKIN CHEESECAKE

Ingredients:
1 can Pillsbury Crescent Roll Dough
1 (8oz) package cream cheese
1 cup powdered sugar
1/2 cup brown sugar
1 cup Pumpkin Puree
2 teaspoons cinnamon
1 tablespoon butter
Cinnamon and Sugar for top

Glaze:
1 Tablespoon of butter
1/8 cup of milk
1 1/2-2 cups of powdered sugar

Preheat oven at 350 degrees. Grease an 8x8 glass pan. Cover bottom of pan with one half of the Pillsbury Crescent Dough, saving the other half for later. Combine powdered sugar and cream cheese with mixer until smooth. Works best if cream cheese is at room temperature. Then mix in pumpkin, brown sugar, and cinnamon. Spread cream cheese mixture on top of rolled out crescent dough. Using the other half of the dough, cover the cream cheese mixture. Melt 1 Tablespoon of butter, and spread over the top layer of dough. Sprinkle with cinnamon and sugar, and bake for 15-20 minutes, or until golden brown. To make the Glaze, melt 1 Tablespoon of butter and using a mixer, combine butter, milk and sugar. Keep adding sugar until you reach desired consistency. Drizzle over cheesecake after it has cooled. Serve warm, or refrigerate until serving. I personally LOVED it cold.

The original recipe is posted here.

Pumpkin Donuts or donut Holes-October Recipe Party

Ingredients:

1/2 cup oil (Coconut or vegetable)

3 eggs

1 1/2 cups sugar

1 1/2 cups canned pumpkin

3/4 tsp. ground cinnamon

1/4 tsp. heaping nutmeg

1/4 tsp. heaping ginger 

1 1/2 tsp. salt

1 1/2 tsp. baking powder

1 3/4 cups plus 2 TBS flour

1/2-1 cup mini chocolate chips

Cinnamon Sugar Topping:

1/8 cup sugar

Cinnamon to liking

Directions:

Preheat oven to 350 degrees.  Beat everything together until smooth and pour into greased donut pan or donut maker.  Fill 3/4 of the way full.  Bake about 16 minutes or until fully cooked.  Remove from pan and let cool 15 minutes then cover with cinnamon and sugar topping.

Five Ingredient Pumpkin Chocolate Chip Cookies-October Recipe Party

Ingredients:

1 box spike cake mix

1 bag chocolate chips

1 egg

1 tsp. pumpkin pie spice

15 oz. pumpkin puree

For the glaze:

• 2 tablespoons butter
• 1/8 cup packed light brown sugar
• 1 1/2 tablespoons milk
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees.  Mix all ingredients together, and place spoonfuls of cookie dough onto cookie sheets.  Bake 10-12 minutes.  Make the glaze by bringing the butter, brown sugar and milk to a boil. Remove it from the heat and stir in the powdered sugar and vanilla until it is smooth.Allow cookies to cool and drizzle with the glaze.