Berry Trifle
April 21, 2009 by Vanessa · 14 Comments
Now that Spring is here my family loves to cook lighter meals - especially lighter desserts. Our Berry Trifle is such a no-stress and yummy dessert that you can make for any get-together.
Ingredients:
- 3 cups mixed berries (Strawberries, Blueberries, Blackberries, Raspberries)
- 1 Angel Food Cake
- 1 Pouch of Strawberry Glaze (You can find this in the produce section of the grocery store)
- Fresh Whipped Cream
Directions:
- Mix together your chopped or whole berries
- Chop or tear your Angel Food Cake into bite sized sizes
- Drizzle the Strawberry Glaze over your cake
- Fold in your freshly whipped cream and berries
Instead of mixing all the ingredients together you could layer them, although mixing all the ingredients gives it a pink spring color.
Written by Vanessa of I Never Grew Up
Spaghetti Squash
March 31, 2009 by Vanessa · 16 Comments
Want to trick your whole family into eating a huge plate of vegetables for dinner? I do it every week and my family cannot get enough of my Spaghetti Squash recipe. I feel wonderful serving it to them because it’s about as healthy as it can get and they have fun eating it because it looks just like pasta!
Ingredients:
- Extra Virgin Olive Oil
- Salt & Pepper
- 1 whole Spaghetti Squash
- 3 Fresh Tomatoes
- 2 Vegetables of Your Choice
- Freshly Grated Parmesan Cheese
Directions:
- Preheat oven to 400 degrees.
- Slice your Spaghetti Squash in half lengthwise, scoop out seeds and season with olive oil, salt and pepper on all sides. Place the squash flesh sides down on cooking tray with foil covering all of the exposed skin. Roast for 45 minutes - 1 hour, (until tender).
- Meanwhile, saute with oil, salt and pepper two of your favorite chopped vegetables. I like to use zucchini and yellow squash but you can use whatever you have on hand!
- When the spaghetti squash is done simply pull your fork through the flesh and it will come out like spaghetti noodles!
- Combine the “noodles”, sauteed vegetables and serve with chopped fresh tomatoes and sprinkles of fresh Parmesan cheese.
Hope your family enjoys this healthy recipe too!
Written by Vanessa of I Never Grew Up
Blue Lemon
March 24, 2009 by Vanessa · 4 Comments
For a little local Utah browsing today…I wanted to introduce you to Blue Lemon. My husband and I are huge “foodies” and we’re always on the lookout for a new spot to go out for dinner as a family. When Blue Lemon finally opened it’s doors we were ecstatic! They use only the freshest all natural ingredients, never fried, with no extra preservatives added and offer many vegetarian dishes.
Our family really believes in being eco-friendly and reducing our carbon footprint so we were even more thrilled when we found out all of their supplies are eco-friendly. The restaurant is very family friendly and the best part is that their menu is surprisingly very affordable for how nice it is. The kids meals are only $5 and that includes the drink.
My husband and I are always looking for something new and fun to do on our date nights too. Blue Lemon offers monthly Iron Chef Date Nights and monthly cooking classes with top chefs from around the world.
Their first cooking class is this Thursday, March 26th from 6:30-8pm with their Executive Chef, Todd Leonart and the theme is “Anyone Can Cook.” You can visit their website to sign yourself up!
11073 north alpine hwy, Highland Utah 84003
Written by Vanessa of I Never Grew Up
How to Make Fairy Crowns
March 17, 2009 by Vanessa · 10 Comments
This past weekend we celebrated my daughter’s 3rd birthday by throwing her a fairy party. We made fairy crowns for all of the little girls attending, they are very simple and inexpensive to put together.
Supplies
- Green Floral Tape
- Wire (floral wire, jewelry wire or you can even use pipe-cleaners or an old wire hanger)
- Fake Flowers
- Wire Cutters
- Three different colors of ribbon
Instructions
- Cut the wire to the desired head circumference and twist together the ends to make a circle. If you have to thin of wire just double up on it.
- Next, wrap the wire in green floral tape.
- When you wrap the tape around the second time add in the flowers and leaves. These flowers I just picked up in the dollar bin at Wal-mart.
- Weave Flowers around the entire circle.
- Add your favorite ribbon. I took purple, pink and silver ribbon and used a yard of it for each headpiece.
- Finally, tie your ribbon in a loop knot to attach it to the crown.
Written by Vanessa of I Never Grew Up
Blend Fashions
March 10, 2009 by Vanessa · 5 Comments
Last week I visited Blend Fashions and loved it. This retail store was created from the ideas of three dynamic women. Suzanne Broadbant, the creator of Undertease; Shellie Slade, co-founder of modbod; and Amanda Behrbom, creator of Blend Fashions.
Amanda was tired of finding the same fashions. So after partnering up with Suzanne and Shellie they decided to bring the two companies together and create a new trend. Only in their modern store, Blend Fashions, will you find modbod and Undertease in the same place.
I was amazed at the level high level of customer service, wonderful selection of products and beautiful storefront. Their staff is knowledgeable, helpful, friendly and can help you dress your body type to a tee. Blend Fashions is up to date on the current trends and they carry a good mix of high end and affordable clothing.
They have everything from Shabby Apple dresses for children to the top designer jeans for women. They have accessories too, with a variety of items from purses to jewelry.
Shopping is sometimes very frustrating for me because I have had to re-learn to dress myself after my body has changed from having two babies in a row. Blend Fashions was a lifesaver to me because now I feel like a hot mama again. 
If you live in the Utah area be sure to stop by, and if not, you are in luck because they offer many items online.
Blend Fashions Retail Location
285 East State Road, Pleasant Grove, UT
Written by Vanessa of I Never Grew Up
Fun Fruit Drinks
March 3, 2009 by Vanessa · 11 Comments
There is something about the weather warming up that puts me in the mood for a cool smoothie/fruit drink. Putting together a quick and fun drink for a family dinner can help add something special to the normal routine. Our family favorites are Lava Flows and Mint Pomegranate Lemonade, hope you enjoy them too.
Lava Flows
{Photo by Eric Hamilton}
Ingredients:
- 2 1/2 cups of Dole Pineapple Juice
- 2 cans of Coco Lopez drink mix
- 2 cups of fresh strawberries
- 1 tray of ice
Directions:
1. Blend all ingredients in a blender until smooth and serve!
Mint Pomegranate Lemonade
{Photo by Gliuoo}
Ingredients:
- 1 cup of fresh lemonade
- 1/4 cup of pomegranate juice
- Fresh sprig of Mint
- Berries or Citrus to garnish (if desired)
Directions:
1.Combine lemonade and pomegranate juice in tall glass over ice. Garnish with mint sprig and fresh berries or citrus.
The next fun drink I am looking to make at home is an Orange Cream Italian Soda, what is your favorite smoothie/fruit-drink recipe?
Written by Vanessa of I Never Grew Up
New York Style Cheesecake
February 24, 2009 by Vanessa · 17 Comments
Cheesecake is my favorite dessert, we served it at my wedding luncheon, but sadly over six years later, I have only had cheesecake two times since.
Personally, I love New York style cheesecake with sour cream, lots of eggs and no citrus zest. The only extra taste I want to add to my cheesecake is chocolate!
Since baking isn’t my forte, I recently purchased Martha Stewart’s Baking Handbook and now make delicious baked desserts all the time! This NY Cheesecake recipe is from her cookbook and it is finally the best cheesecake I have ever made or bought! (You can find her book at Amazon, Barnes and Noble and many other bookstores).
New York Style Cheesecake
Ingredients:
- 6 tablespoons unsalted butter, room temperature, plus more for pans
- One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
- 2 1/4 cups sugar
- 3 tablespoons sugar
- 3 pounds (six 8-ounce packages) cream cheese, room temperature
- 1/2 cup all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 5 large eggs
Directions (refer to pictures 1 & 2):
- Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
- Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
- (Picture 1) In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
- Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake (Picture 2).
I topped it with my extra special, top-secret and yummiest tasting sauce in the whole wide world.
Chocolate Peanut Butter Sauce
Ingredients:
- One 14oz can of Sweetened Condensed Milk
- 2-3 Tablespoons of Peanut Butter
- 2 oz of Semi-Sweet Chocolate
- 2-3 Tablespoons of Milk
Directions (refer to pictures 3 & 4):
- Add all ingredients to a saucepan, put over low heat until everything is melted and combined well (Picture 3).
- Drizzle over cheesecake (Picture 4).
Written by Vanessa of I Never Grew Up
Papers Edge
February 19, 2009 by Vanessa · 5 Comments
Papers Edge fills the void we as parents sometimes have when looking for modern and affordable children’s art. Their limited edition giclee prints are the perfect gift for a new baby and you can use the prints to decorate every room in your home, from the nursery to the family room.
Emily offers custom paper silhouettes that capture your child’s personality and custom family silhouettes too. She is currently working on a custom masterpiece for my family and I cannot wait. She displays love and joy into her art beautifully and every print makes me smile.
Written by Vanessa of I Never Grew Up
Bibbies for Babies with Style
February 10, 2009 by Vanessa · 10 Comments
Bibbies by Dilly Dally are stylish reversible bibs designed for the busiest of babies and the most particular moms. Not only protective and practical for mealtime, bibbies are also a chic baby accessory for all the “dilly dallying” in your child’s life.
The bibbie was created by a mom in 1952 and has proven to be a valuable must-have accessory for three generations. What makes bibbies so unique is their fashionable yet functional design. Not only do they cover and protect clean clothes, they are comfortable and adorable.
The double-sided quilted fabric makes them extra absorbent. They are easy to wash…just throw them in your washing machine on a cold cycle and tumble dry low. And best of all, your little one will have a hard time pulling them off…how I wish I knew about these during the messy months of my baby’s lives!
There are a variety of fabrics to choose from, and for bigger kids, bibbies are a useful yet chic cover-up to wear while cooking with mom, making crafts, drawing or painting. I am planning on picking up a couple for them to use when we play with playdough or do arts and crafts.
Written by Vanessa of I Never Grew Up
Superbowl Party Dips
January 27, 2009 by Vanessa · 10 Comments
I make the two same dips for every big party we throw because they are always a huge hit!
Shrimp & Cheese Dip
This fantastic dip takes only 4 ingredients:
- 1 small 16oz bottle of mayonnaise
- 1 block of Cracker Barrel Extra Sharp cheese
- 1 minced onion
- 1/2 lb of shrimp
- Begin by mincing the onion and the shelled shrimp. Cook the onion and shrimp for a few minutes with a little salt and pepper, but be sure not to use too much oil in the pan or it will make your dip very oily.
- Cut up the block of Cracker Barrel Extra Sharp cheese.
- Mix everything together in a small casserole dish.
- Cook at 350 degrees for about 20 minutes, you will need to stir it once while it is cooking.
- Serve with your favorite sliced bread and Enjoy!
The next dip is my favorite to serve with veggies or sliced bread, it makes everyone want to eat their veggies. Yes, even at a Super Bowl Party!
Sun-Dried Tomato Dip
{Image and recipe courtesy of Food Network}
- 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
- 10 dashes, hot red pepper sauce
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts)
Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
Written by Vanessa of I Never Grew Up
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