planning and pinspired...

Good morning! Today, I'm playing along with the July Pinspire Me feature at Paper Issues. I'm using the color palette this month to inspire my planner decoration for this week.  The stickers are from Me and My Big Ideas Happy Planner line as well as some that I designed and printed myself.

Here is the beautiful inspiration board put together by Leah. Play along with us, won't you! All you need to do is create a project based on this board and post/link up to the Pinspire Me thread in the Paper Issues {Friends & Fans} Facebook Group!

batter up! :: april pinspire me...

Good morning! Today I'm playing along with the April Pinspire Me board at Paper Issues. As George started his first year of TBall just recently, the baseball stood out right away and I had to run with it.

You have until May 17th to link up in the Facebook Group - Paper Issues {Friends & Fans}, you'll find an April Pinspiration Post there! If you link up to the post, you have a chance to win one of two Pinspire Me Grab Bags inspired by the Pins you see in the link above! What are you waiting for? Play (ball)! 

recipe: peanut butter cake mix cookies

I pin many things and often in short, furious spurts. Unfortunately, much of the time, my 88 boards serve only as virtual eye candy. Earlier this week though, I pinned a cookie recipe and asked my son if he would like to help me make them soon. "Yes, Mommy! I want to help you bake cookies." Today, we did just that! We had the short list of ingredients on hand and turned it into a fun little morning project while little brother napped.

Ready for how easy this one is? Gather these four ingredients. We also added chocolate chips, per G's request, but they aren't necessary.

Add all of the ingredients to the mixer bowl (or a large bowl, using a hand mixer) and mix on low until incorporated. Then, drop by tablespoonful onto ungreased cookie sheets (G used a cookie scoop).

Flatten each cookie, gently, with a fork in a criss cross pattern.

Bake at 350 for 10 minutes or until just slightly golden brown on the edges.

The result is a slightly soft, slightly crumbly cookie that is packed with peanut butter flavor. Give them a try!

Peanut Butter Cake Mix Cookies

(Source: Youth Literature Reviews)

Yields approx. 3 dozen

 

1 package yellow cake mix

1 cup creamy peanut butter (I used Skippy Natural)

½ cup vegetable or canola oil

2 large eggs

Bake cookies at 350 degrees for 10-12 minutes (check at 9 or 10 minutes to prevent over-browning).

recipe: hearty butternut squash, chicken and quinoa stew

I tried this Pinterest recipe find back in the fall, to rave reviews and it has now become a comfort food staple in our meal rotation. Hearty, delicious and healthy. It is a multi-step recipe that takes time but, is so worth it! It feeds the four of us for 2 meals. Mr. Boom loves it even though he is not normally a fan of squash.

Original pin here...Hearty Chicken Stew with Butternut Squash & Quinoa

I took this photo as soon as I finished cooking this stew last Friday on a very cold New York afternoon. Notice the lack of olives in my version (because, well, not my thing).

 Ingredients:

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth (I use the full 32 oz carton)
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt (I use Penzy's 4S seasoned salt)
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives (I omit)
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Notes: Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9

Credit: http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/