I found THIS scrumptious recipe on Pinterest a few weeks ago and knew I had to try it! A pizza? And it's dessert? Perfect. We shared it with some friends and it was gone in no time! Hurry and make it before you have to start on your New Year's resolution!

Cinnamon Streusel Dessert Pizza
(from: Rumbly In My Tumbly)

Pizza dough (You can make your own, I just bought some refrigerated dough at the grocery store)
1 TBSP butter, melted
1 cup powdered sugar
1 TBSP milk
1/2 tsp. vanilla

When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!

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We have a great tutorial that our sweet friend, Shelley was kind enough to share with us today. I love this skirt! So adorable that I wish one for myself! Take it away, Shelley...

So it's time for family pictures again and I wanted something super cute for my daughter to wear. I've been looking for a while and still didn't find anything. I decided I needed to make the skirt I wanted for her and it only took less than an hour and a half. Here's how.

I used a twin size bedsheet in tan. Trim the seamed edges off. I used 3 strips lengthwise. Cut a little at the end and tear the rest of the way. So quick and easy. Each strip was about 4 inches wide.
I tore another strip about 3 inches wide for the flower. Fold the 3 inch strip in half and gather. I love my gathering foot for my sewing machine!


Make a simple A-line skirt to fit your little girl. Sew the sides of the front and back together.

Next I pinned the ruffles in place. One goes all the way around the back and makes kind of a V in front.  I added a small piece of ruffle under the V.  Stitch the ruffles down.

After you have added all the ruffle, I used a cereal bowl to loosely mark a large circle to use as a guide for the flower.

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We harvested plenty of zucchini from our garden this year and although our absolute favorite thing to make with it is traditional zucchini bread, I also wanted to try a few new recipes this year. I found this zucchini cupcake recipe from Taste of Home and had to try it. It has caramel frosting and knowing that my husband, Kevin loves caramel almost as much as me, I figured it would be a winner. We all loved them and Kevin and my boys licked the frosting bowl clean before I could even finish frosting the cupcakes!

Zucchini Cupcakes with Caramel Frosting

Ingredients

• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini
• 
  CARAMEL FROSTING:
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 teaspoon Spice Islands® pure vanilla extract
• 1-1/2 to 2 cups confectioners' sugar

Directions

• In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
• For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
• Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

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Every year I have a hard time giving summer up to fall. It's usually about the end of October, when the leaves are in full color and the sweaters and boots are out in full force, that I finally give in and embrace the season. And the fall cooking doesn't hurt, either: pumpkin bread, apple crisp, hot soup with warm homemade bread. Last weekend we spent some time at the most darling apple orchard, picking out pumpkins and sampling freshly made apple turnovers and pumpkin doughnuts. Oh fall, I do love you!

Fall soups are not only warm and comforting on crisp, cool nights, but they're usually a pretty easy, no-fuss dinner option. That's why we eat a LOT of soup around here. Soup is the new casserole. The only problem? Many of the best ones are made with loads of butter and cream--not so good for keeping the weight off during the winter months. I've been on a quest to find some healthier recipes so I don't gain 100 pounds with this baby. Here's a sampling of what I've been cooking lately, all three healthy and sans cream, in case you need a few new fall and winter soup ideas!

Creamy Tomato-Pesto Soup
This soup tastes like something you'd find in a fancy restaurant, but it's easy (and cheap) enough to make for a huge crowd! In fact, we had this at a church women's conference a couple of years ago and it was much more deluxe than anything you'd expect on a budget! Adjust your ingredients easily for larger groups--this is how I make a small batch to pair with grilled cheese sandwiches on a Saturday night.

Ingredients:
1 can Campbell's Tomato Soup
1 can of milk (I use skim)
1 can petite diced tomatoes, drained
2 Tbsp pesto (make your own or buy it in the fresh pasta section at the grocery store or Costco)
Freshly grated (shredded) Parmesan cheese (optional)
Herb croutons

Heat soup with 1 can of milk and diced tomatoes and heat according to directions on can. Stir in pesto. Sprinkle with freshly grated Parmesan cheese and croutons. Delish!

Black Bean Soup
This next soup is sooo yummy, and totally healthy! No cream or butter, but this Black Bean soup with it's Mexican flavor is creamy and delicious. There are even vegetables hidden in it! I could eat it every day (I make a double batch just for the leftovers!) I was worried my kids would turn their noses up at it, but I got this from my 8-year-old: "This soup ROCKS!" Amen. I found it in the Our Best Bites cookbook (one of my favorite cookbooks ever!), but they also have it online here. You have to try it!

Southwestern Chicken Barley Chili
Another favorite food blogger of mine is Mel's Kitchen Cafe. I'm sure you'll be hearing more about her from me in the near future--I love everything she puts out. This Southwestern Chicken Barley Chili is another great healthy option (my kids though the barley was just beans!) and it's super delicious. We made this for our church Trunk-or-Treat potluck and it was gone in the first few minutes! (Lucky for my husband I saved him a monster bowl at home since I knew he'd be late.) And it's quick and easy to make, too! Check out the recipe here.

Here's to a warm, comforting, but not-diet-busting fall!

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Now that you have tried the chicken tikka masala that I posted last month, you are sure to have garam masala spice on hand. So here is another recipe to make with it. We made this chicken a few weeks ago and it was delicious! So tender, juicy, and flavorful. What more can you ask for? Oh, well it's easy too. Enjoy!

Yogurt-Marinated Grilled Chicken (from Bon Appetit)

8 skinless, boneless chicken breasts (about 3 pounds)
2 cups plain whole-milk yogurt (I used lowfat and it worked great)
1 cup coarsely chopped fresh cilantro leaves and stems
1/2 large onion, coarsely chopped
1/3 cup olive oil plus more for brushing
6 garlic cloves, coarsely chopped
1 tablespoon fresh lime juice
1 tablespoon garam masala
2 teaspoons kosher salt plus more for seasoning
1 teaspoon freshly ground black pepper
1 2"piece fresh ginger, peeled and chopped


Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.

Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

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Chocolate Yogurt Muffins
Omega-3 Kid-Friendly Recipe

This kid-friendly chocolate muffin recipe if a favorite around our house! Which is great, because my kids aren't big fish fans, and I want them to have plenty of DHA Omega-3 to help support their eye, brain, and heart health. Flax seed is rich in omega-3, and it's easy to hide in these dense muffins. Adding chopped walnuts not only ups the yum factor, but it adds even more Omega-3. And if you use milk and enhanced with Omega-3 (like Horizon Organic offers), you've got up to three great sources of Omega-3 in one recipe! The best part? These muffins are delicious! Your kids will never guess they're "healthified." Mine think they're cupcakes!

Ingredients:
 
1 1/2 c. flour
3/4 c. sugar
1/3 c. flax seed (rich in Omega-3)
2 tsp. baking powder
1/2 tsp salt
1/2 c. cocoa
1/2 c. chopped walnuts (rich in Omega-3)
1/2 c. dark or semi-sweet chocolate chips
1 c. low fat or fat free vanilla yogurt
1/4 c. vegetable oil
1/4 c. milk (try Horizon Organic's fortified with Omega-3)

Preheat oven to 400 degrees. Spray 12 muffin cups with cooking spray or line with baking cups.

Mix all dry ingredients together in a bowl. In another bowl, blend together yogurt, oil, and milk.

Add dry ingredients to yogurt mixture and stir just until blended.
Fill muffin cups with batter about 3/4 full. Bake at 400 degrees F. for 16 - 18 minutes or until a toothpicks comes out mostly clean. Makes 12 regular muffins. Yum!
Recipe source: Adapted from HodgsonMill.com
Share how you sneak Omega-3’s into your family’s diet for a chance to win a $500 Grocery Shopping Spree!

DHA belongs to a category of healthy fatty acids known as Omega-3's. DHA is a major structural fat in the body, and has been shown to support brain, heart and eye health. Not only is DHA found in foods like salmon and eggs, but it can also be found in Horizon® Organic Milk enhanced with DHA Omega-3. Learn more about Horizon’s commitment to healthy families at http://www.horizondairy.com/everyday-nutrition/dha-omega-3/

This is a sponsored conversation written by me on behalf of Horizon.  The opinions expressed by me do not necessarily reflect the view of the Horizon Organic brand.

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Apple season is upon us! We have already picked a ton (well, not literally) of apples at an orchard and will probably also be buying more apples from a bulk buy group I belong to, so I am drowning in apples! We have already made fruit leather and applesauce. Since I know I will be stocking my shelves with lots of apple products, I have been trying to use up my older applesauce this week. Shoving it down my kids throats (luckily they love applesauce), and making baked goods to enjoy. I made this applesauce cake this week. This is an old recipe my mom used to make when I was a kid and I love it! Plus, it fills my house with the aroma of Fall and who can resist that?

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I saw this recipe in Shape Magazine and my mouth started watering. We tried it recently for dinner and loved it! I love a spin on classic pizza and this is the perfect combination of flavors. It is quick to make too, especially if you use some store-bought ingredients and prepare some steps ahead of time.

Chicken Burrito Pizza

2 T. salsa (more if desired)
Pizza Crust (use your favorite recipe, or store-bought)
1 cup low fat mozzarella cheese, shredded
1 chicken breast, grilled and diced
4 T. black beans
1/2 red onion, thinly sliced

For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 T. chopped fresh cilantro
1/2 red onion, diced
Salt

For the Guacamole
1 large avocado
1 T. chopped fresh cilantro
1/2 red onion, diced
juice of 1 lime
salt and pepper to taste

*note: to save on time you can buy prepared pico de gallo and guacamole at the store and use that instead.

Preheat oven to 450 degrees. Spread salsa over the prepared dough. Sprinkle with cheese. Top with the chicken, black beans and onions. Bake for 7 to 10 minutes, or until the edges of the crust are golden brown. Meanwhile, combine tomato, chili, cilantro and onion in small bowl. Season with salt. Set aside. Halve an avocado, remove the pit, and scoop out the flesh into small bowl. Using a fork, mash the avocado. Mix in cilantro, onion, and lime juice. Season with salt and pepper.


Slice pizza and top each slice with a spoonful of guacamole and pico de gallo. Enjoy!!

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Oooh, summer pesto--I could eat it every day of the week. And last week we pretty much did. I have a basil "bush" growing in my backyard, so gathering up a couple of cups of the fresh herb doesn't even make a dent in my plant. If you don't have a flourishing basil plant, try hitting your local farmers market where you can usually buy a large bunch for much less than at the grocery store. Then you can make up a monster batch (recipe following) and try this yummy summer salad, courtesy of my sweet friend Melynie (with a few modifications by me), and this Creamy Pesto Pasta from my favorite cooking blog, Our Best Bites! Enjoy the last few weeks of summer!


Grilled Chicken Pesto Salad Recipe

Ingredients:
Mixed greens and baby spinach
Pesto sauce (see recipe following)
Goat cheese
Fresh, shredded Parmesan cheese
Grape or cherry tomatoes, halved
Grilled Chicken
Toasted pine nuts
Vinaigrette or other dressing (I like Newman's Own Balsamic Vinaigrette)

Make a bed of mixed greens on a dish.  Spread pesto sauce on grilled chicken, cut in strips and lay on greens.  Add halved tomotoes and toasted pine nuts. Crumble goat cheese over top and finish with a sprinkle of Parmesan.  The pesto is so tasty you might not even need dressing!

Creamy Pesto Pasta Recipe
Courtesy of ourbestbites.com



1/2 batch Guiltless Alfredo Sauce 
1/2 lb Farfalle/Bowtie Pasta (that’s 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that’s about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3T pine nuts
Parmesan cheese
extra virgin olive oil
kosher salt
black pepper

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it's a donation!

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Carefully tie the dough in a knot, creating a short piece on one end and a longer tail on the other end. Shape the shorter tail into a beak.

Flatter the longer tail and use a knife to cut three or four tail feathers. 
For the eyes, we cut dried blueberries into tiny pieces and pressed them into the sides of the bird's head. You could also use a peppercorn.

Space your birdies out on a baking sheet and bake according to your recipe's directions.

Our recipe did not call for salt, but instead instructed us to sprinkle kosher salt on top. But go with what your recipe recommends. 

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