• 3 cups powdered milk
• 9 cups whole wheat flour (wheat that has been ground from soft white wheat…if you don’t have whole wheat flour from soft white wheat then you’ll need to use 7 cups whole wheat flour and 2 cups white flour)
• 1/3 cup baking powder
• 1 Tbsp salt

1.  In a large bowl, stir together all ingredients until well blended.

2.  Store in a large container with a tight fitting lid.

When I make this pancake mix I usually just add water and I don’t measure anything out.  However the original recipe that my friend gave me says to add a little butter.  Here is her recipe:

• 2 cups mix
• 1 2/3 cups water
• 2 Tbsp oil or melted butter

1.  Preheat skillet.

2.  Blend together mix and water, using a whisk.

3.  Pour a small amount of batter onto the hot skillet.  When the edges start to look dry and bubbles form on the top, turn pancakes over.

4.  When golden brown on the other side, remove and serve.

It’s summer and that means strawberry season is in full swing!  If you’re kids are like mine, they love to dig into the strawberries.  But it’s always annoying to cut off the little green stems.  So I figured out this little trick and now they are able to de-stem their own strawberries!

Here’s what you do…

1.  Get some of these frozen drink straws.  Plastic straws will also work, but they aren’t quite as sturdy so they may not work as well.

2.  Get your washed strawberry and place the straw at the bottom (opposite end of the stem).

3.  Firmly push the straw through the berry until it pops the top off.

4.  There you have it!  A perfectly stemmed strawberry.

P.S.  I couldn’t find the metal straws in stores so I ordered mine on Amazon.  If you’re interested in purchasing some here is the link:

 RSVP Endurance Stainless Steel Frozen Drink Straws, Set of 4

These are yummy cookies that kids and adults will both love!  I like the fun festive sprinkles.  My sister made these for her son’s birthday party instead of a cake.  They taste better and are less messy…not to mention they are already in individual serving sizes.  These will go quick so you may want to double the recipe!

• 1 (18.9 oz) Pillsbury Funfetti cake mix, unprepared
• 1/2 cup canola or vegetable oil
• 2 eggs
• 1  (15 oz) can vanilla frosting (you’ll have extra frosting)

1.  Preheat oven to 350 degrees F.  In a bowl add the cake mix, oil and eggs.  Stir until it is combined well.

2.  Using a scoop, form dough into cookies and place on a parchment lined cookie sheet  (I use my 1 Tbsp scoop) .

3.  Bake for about 8-10 minutes.  Remove from oven and let cool for about 3 minute

s on sheet.  Then slide the parchment paper onto a cooling rack and let cool.

4.  When cookies are completely cooled, frost the bottom side of a cookie.  Then sandwich another cookie with it (bottoms together).  Repeat until all cookies are used.

I had everything on hand to make my own.  These are the ingredients that you’ll need:

To make a batch, add the following ingredients in an airtight container and shake to combine:

• 10 Tbsp chili powder (1/2 cup + 2 Tbsp)
• 1 1/2  tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp dried oregano
• 3 tsp paprika
• 3 tsp ground coriander
• 3/4 tsp ground red pepper
• 6 tsp cumin
• 6 tsp salt
• 6 tsp black pepper

You’ll need about 2 Tbsp per 1 lb of meat.  We use ours for ground meats mostly (beef, turkey, chicken).   But it could also work as a rub or for flavoring in soups.  The options are endless!  Take the time now to make a batch then when a recipe calls for a packet of taco seasoning you’ll have it on hand (1 entire packet of seasoning would equal about 3 to 4 Tbsp of the homemade stuff…start with less and then add more if it needs it).

Some recipes using taco seasoning that you may like:

• Ground Turkey Taco Salad
• Slow Cooker Beef and Bean Enchilada Soup with Avocado
• Slow Cooker Hot Bean Dip
• Easy Chicken Filling for Tacos 

For more awesome, helpful kitchen ideas, find me on Twitter, Facebook and Pinterest!

We all went over to my sister-in-law’s house for Mother’s Day dinner.  Part of the dinner was, of course, a tossed salad.  She went to grab the dressing out of the fridge and she pulled out a regular store brand bottle of ranch dressing.  But unlike normal dressing bottles she had this cool easy pour top on it.  I asked her where she got it and she replied it was just one of those tops from the 97 cent plastic ketchup/mustard bottles that you can easily find at Walmart.  The threads of these condiment bottle tops will fit onto most dressings!

Love that.  I love that you can get the perfect amount of dressing on your salad each and every time!  No more big globs of dressing!

These are also the perfect solution for kids who have a hard time pouring gently.  I’m headed to the store to buy a couple right now.  AND another good idea is to use these condiment bottles for my yummy tomatillo dressing recipe as well.  Double BONUS!

For the brownies:

• 3/4 cup cocoa powder
• 1/2 tsp baking soda
• 2/3 cup butter, melted and divided
• 1/2 cup boiling water
• 2 cups white sugar
• 2 eggs
• 1 1/3 cup all purpose flour
• 1 tsp vanilla
• 1/4 tsp salt

1.  Preheat oven to 350 degrees F.  Prepare a 9 x 13 baking dish with nonstick spray or lined with parchment paper (or I used this sweet pan lining paper).

2.  Stir cocoa and baking soda in a bowl.  Stir in 1/3 cup butter, boiling water.  Stir until mixture thickens.

3.  Stir in the sugar, eggs, and remaining 1/3 cup butter.  Stir until smooth.

4.  Add flour, vanilla and salt.  Blend completely.

5.  Pour batter into prepared 9 x 13 dish.  Bake for about 30-35 minutes.  Check for doneness by sticking a toothpick in the center (if it comes out clean, the brownies are done).

6.  Let the brownies cool completely.

For the cookie dough frosting:

• 1/2 cup butter (one cube), at room temperature (not hard, not melty)
• 1/3 cup brown sugar
• 3 Tbsp white sugar
• 3 Tbsp milk
• 1 tsp vanilla
• 3/4 cup all purpose flour
• 1/8 tsp salt
• 1 cup mini semi sweet chocolate chips

1.  In a bowl combine the butter and sugars.  Cream until fluffy and texture is very light.

2.  Beat in the vanilla and the milk.

3.  Add in the flour and salt.  Stir until well combined.

4.  Fold in the chocolate chips.

5.  When the brownies are completely cool, spread the cookie dough frosting over the top with a spatula.  Carefully but into squares and store in the fridge until it’s time to eat!

Recipe idea adapted from Mel’s Kitchen Cafe

These cookies have quickly become my favorite.  The reason?  The dough!  Oh man, it is the best, most addicting dough ever.  (eat at your own risk…it does have uncooked eggs in it.

Also, the cookies are pretty awesome as well!  Just don’t over bake them.  That is a sin in my house.  Over baked crispy cookies are a no no in my family!

These cookies freeze well and are a perfect after school snack.  Hope you enjoy them as much as I do!

My Favorite Oatmeal Chocolate Chip Cookies

• 1 cup brown sugar
• 1 cup white sugar
• 1 cups real unsalted butter, at room temperature (soft but not melty)
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla
• 2 cups all purpose flour
• 2 1/2 cups quick oats
• 1 (12 oz) package semi sweet chocolate chips

1.  Preheat oven to 400 degrees F.  Prepare 2 cookie sheets by placing a piece of parchment paper on each (the parchment helps the cookies spread and bake evenly).

2.  Cream together the brown sugar, white sugar and butter (I like to use my bosch or kitchenaid for this).  The mixture should be fluffy and change texture.

3.  Add in the eggs and mix for about 30 seconds.

4.  Mix in the salt, baking powder, baking soda, vanilla and flour.  Scrape down the sides and mix for 10 seconds more.

5.  Mix in the oatmeal and chocolate chips.

6.  Using a scoop form dough into cookies and place on parchment lined cookie sheets.

7.  Bake for about 8-10 minutes (do NOT over bake).

8.  Let sit for about 2 minutes.  Slide the parchment (with cookies still on it) onto a cooling rack.  Let cool for several minutes and then enjoy!

Want to see more of the things that I like?  Follow me on Pinterest!

First off, I just want to say that this Creamy Tomatillo Ranch Dressing will change the way you think about salad or raw veggies.  Salad for dinner?  Nah.  Salad for dinner with this Tomatillo dressing?  Yes, please.  There are a lot of different versions of this dressing floating around on the internet but this is my favorite!  Hope you enjoy it as much as I do!

Creamy Tomatillo Ranch Dressing

Makes about 3 cups

• 1 package Hidden Valley Ranch dry dressing mix
• 1 cup buttermilk
• 1 cup mayonnaise
• 3 medium tomatillos (they look like little green tomatoes)
• 1 garlic clove, minced
• 1 bunch of cilantro
• 1 tsp lime juice
• 1 small jalapeno, seeded

1.  Remove the paper husks on the tomatillos and rinse well.  They have a little sticky filminess on them, so make sure to rinse that off.

2.  Rinse the cilantro and then dry with paper towels (so you don’t add any extra moisture to the dressing).

3.  Add ranch dressing, buttermilk, mayo, tomatillos, garlic, cilantro, lime juice and jalapeno to a blender.  Cover the blender and blend until creamy.

4.  Serve with salad or use as a dip for raw veggies.

* This dressing is inspired by a local restaurant favorite! Ever wondered how to make Cafe Rio dressing? This is it! Creamy Tomatillo Ranch Dressing inspired by Cafe Rio!

My friend Stacey told me about this “recipe” and I’ve been using it lately.  First off, it lasts forever.  Second, it is sooooo much cheaper than that expensive laundry detergent at the store.  I cannot believe how much laundry detergent costs and how quickly we go through it at our house.  So this was the perfect solution for me!  I hope you can benefit from it too.  I found all the items I needed for the detergent at Walmart.  Look on the top shelf and you’ll find the Fels Naptha.

Homemade Powder Laundry Detergent (best for top loader washing machine):

• 12 cups Borax
• 8 cups baking soda (find the big box in the laundry aisle)
• 8 cups washing soda
• 4 bars of Ivory bar soap, grated
• 2 bars of Fels-Naptha laundry bar soap, grated
• Optional:  add about 20 drops of essential oil made specifically for soap to make the detergent smell good

Mix all ingredients well in a large bucket or container.  Store in a sealed tub.  Use only 2 Tbsp of powder per full load!

Homemade Liquid Laundry Detergent (best for front loader washing machine):

• 4 cups hot tap water
• 1 Fels-Naptha soap bar
• 1 c washing soda
• 1/2 c Borax
• Optional:  essential oil

Grate bar of soap and add to saucepan with water.   Stir continually over medium-low heat until soap dissolves and is melted.

Fill a five-gallon bucket half full of hot tap water.   Add melted soap, washing soda and Borax. Stir well until all powder is dissolved.   Fill bucket to top with more hot water.   Sir, cover, and let sit overnight to thicken.

Stir and fill a used, clean laundry soap dispenser (or a gallon milk carton) half full with soap and then fill the rest of the way with water.   Shake before each use.   (It will gel)

Optional: add 10-15 drops of essential oil per each 2 gallons.

For a front load machine add 1/4 cup per load, for a top loader at 1/2 cup.

Sometimes you just need a little heaven in your life.  Make these.  They’ll bring heaven to your kitchen and your mouth and your tummy.  They will basically make all your wildest dreams come true.  That is if you have dreams like I do…peanut butter and chocolate dreams.  Try them.  You won’t be sad, I promise.

Makes a 9×13 pan…you decide how many that serves

• 1 yellow cake mix, unprepared
• 5 Tbsp unsalted melted butter
• 2 eggs, beaten
• 2 cup semi sweet chocolate chips, divided
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted room temperature butter
• 1-1 1/2 cups powdered sugar
• 1/2 cup heavy whipping cream

1.  Combine the cake mix, 5 Tbsp melted butter and eggs in a mixing bowl.  Mix until combined then stir in 1 cup of chocolate chips.

2.  Place the dough into a greased 9×13 inch pan.  Using your hands or the back of a spoon press the mixture evenly into the bottom of the pan.

3.  Bake in an oven that has been preheated to 350 degrees F.  You’ll want to bake for about 20-30 minutes (depending on your oven, how well done you like your cookies, etc.)

4.  Remove from oven and let cool completely (I put mine in the freezer, so I could hurry up and get to the next step).

5.  Beat together the peanut butter, 1/4 cup butter and 1 cup powdered sugar until well combined and smooth.  Add more powdered sugar as needed to get the consistency you prefer.  Set aside.

6.  Heat the cream in a small sauce pan over medium heat until it just begins to boil.  Remove from heat and add in 1 cup of chocolate chips.  Whisk until the chocolate is melted.  Allow to cool for 10 minutes.

7.  Spread the peanut butter mixture on top of the cooled cookie bars.  Pour the chocolate over the peanut butter mixture.  Smooth with a spatula and then place the bars in the fridge to set for about 30 minutes.

8.  Cut, serve and enjoy!