ranch pretzels with dill

Ranch Pretzels with Dill

Ranch Pretzels with Dill

ranch pretzels with dill
ingredients for ranch pretzels

Total time 40 minutes (bake time 35 minutes)


  • 1- 15-16 oz bag pretzels of choice
  • 1 package dry ranch mix 
  • 3/4 C. vegetable oil
  • 1 TBSP dill
  • 1 tsp garlic powder


  • Preheat Oven to 250 degrees F
  • Place pretzels in a mixing bowl
  • drizzle the oil over the pretzels
  • stir until pretzels are evenly coated
  • Sprinkle the dry ranch powder, dill, and garlic on the pretzels
  • Stir again until evenly coated
  • dump pretzels in a single layer on a sheet pan
  • Bake for 15 minutes
  • Stir pretzels
  • Bake for an additional 15 minutes

Greek Yogurt Fruit Dip with Apples

Greek Yogurt Fruit Dip

Greek Yogurt Fruit Dip

I love simple recipes that require very little time and effort; yet taste amazing!  This is one of those recipes!

greek yogurt fruit dip
cool whip, greek yogurt, instant pudding mix


  • 1- 2lb tub Cabot Greek vanilla bean yogurt
  • 1- 8 oz package lite cool whip
  • 1- 3.4 oz package instant french vanilla pudding


  • In a large mixing bowl, combine the greek yogurt and cool whip. Stir until well mixed
  • Add all of the instant pudding powder to the yogurt/cool whip mixture.
  • Stir well.
  • Refrigerate until ready to use.
  • Lick the spoon (optional).

***Tip: Save the yogurt and cool whip containers to use if you plan to package the dip up to take somewhere. 

apple dipped in fruit dip

This fruit dip is perfect for any type of fruit, but I especially love it with strawberries or apples. You can serve vanilla wafers or graham crackers to dip in it as well.


Easy Peel Hard Boiled Eggs

My family goes through a lot of hard boiled eggs.  They are such an easy grab-and-go snack.  Plus you can use them to whip up a quick batch of deviled eggs….yum!

There is nothing more frustrating than going to peel the first egg from a batch and you are stuck peeling every little piece of shell off.  Not only does it then take forever to peel them, but you are also left with a bunch of sad looking eggs with pieces missing.

If this sounds familar to you, well, then keep reading!  I have finally found a method that makes peeling my eggs easy.  Every. Single. Time.

EASY PEEL Hard Boiled Eggs

  1. Fill a pot of with enough water that your eggs will be completely covered once they are added.
  2. Place the pot on the stovetop, set on high, with a lid and bring the water to a boil. **NOTE:  keep checking to see if you water has started to boil so that it doesn’t boil out and over.
  3. Once the water has come to a rolling boil, GENTLY lower your eggs into the boiling water. **NOTE: if your egg has even the slightest crack (or if you don’t lower them gently) you can expect some of the egg white to leak out of the egg.  This usually happens to one of my eggs, but I don’t mind.  They are all still super easy to peel.
  4. Once you have all of the eggs in, lower the temp (to medium or medium-low).  Make sure that the water continues to gently boil the entire time.
  5. Set a timer for 12 minutes.
  6. While you are waitng for 12 minutes to pass, fill a large bowl with ice water.  I don’t just mean cold water.  Place a handful or two of ice in a bowl and add nice cold water.  This will be where your eggs go IMMEDIATELY after they are done boiling.
  7. When your timer goes off, quickly remove the eggs from the boiling water and add them directly to your ice water.  Stir the eggs in the ice water for a moment and make sure that there is enough water to submerge all of the eggs.
  8. Let them sit in the water for 5 minutes.
  9. Peel immediately.  **Remember to smile as the shell just falls off!

I promise to add pictures to this post soon!  I will take some the next time I make a bunch!


Shrimp and Sausage Old Bay Foil Bakes

Shrimp and Sausage Old Bay Foil Bakes




  • 12 oz- sausage- 4 links (we got cajun spiced)
  • 1 lb- medium peeled shrimp- raw- frozen
  • 3 ears- Corn *also got these in a CSA…just not this weeks!
  • 4- medium potatoes *from CSA
  • 2 TBSP- lemon juice
  • 2 TBSP- Old Bay Seasoning (or cajun)


Prep Time: 15 minutes; Oven Time: 15 minutes

Yields: 4 large servings

  1. Preheat oven to 375 degrees F
  2. Set shrimp out 10-15 minutes to begin thawing
  3. Cut potatoes into bite-sized pieces
  4. Cook potatoes until they are easily pierced by a fork, but still firm. I steam them on the stovetop.  *NOTE- you do not need to precook the potatoes, but we found that they are always the last to get done if you do not.
  5. Cut sausages into coin shaped pieces
  6. Cut corn on the cob into 4 pieces (in half and then half again).  BE CAREFUL not to cut yourself!
  7. Place corn pieces, potatoes, sausage, and shrimp into a medium-sized mixing bowl.
  8. Pour lemon juice and seasoning over the ingredients
  9. Mix until everything is evenly coated
  10. Disperse the ingredients onto 4 pieces of aluminum foil.
  11. Wrap each meal up so the juices don’t leak and place in the oven (directly on the rack).
  12. Cook for 15 minutes.
  13. Open and Enjoy!


Taco Pepper Poppers

Yummy Taco Pepper Poppers 

Pepper Poppers

This recipe reminds me of stuff peppers, but made into a snack or appetizer size.


  • 20 Small (bite-sized) Assorted Peppers- *From CSA
  • 6-8 Roma Tomatoes- *From CSA
  • 1lb- Ground Turkey
  • 1 clove- garlic minced
  • 1 onion- sweet- chopped *From CSA
  • 1 package- Taco Seasoning
  • 1 cup- Cheddar Cheese- shredded
  • Sour Cream for dipping (optional)


Prep time: 25 minutes; Oven time: 15 minutes

Yields: 40 poppers

  1. Preheat oven to 375 F
  2. Place a pot of water on the stove and bring to a boil.
  3. Cut the tops off of the tomatoes and peppers
  4. Cut the peppers in half to make boats (see image).  Place the peppers on a foil lined sheet pan.
  5. Once your water is boiling, place tomatoes in.  Keep tomatoes in the water for 2-3 minutes (until you see the skin start to split and wrinkle.
  6. Remove the tomatoes and place them in a bowl of ice water to cool them.
  7. Remove the peels and chop the tomatoes
  8. Place onions, garlic, ground turkey, and tomatoes in skillet.
  9. Cook over medium until turkey is browned and onions have softened.
  10. Add taco seasoning and simmer on low for 10 minutes.
  11. Scoop turkey mixture into pepper boats.
  12. Place pepper poppers into the oven.  Bake for 15 minutes (or until peppers have reached your desired ‘doneness’…I like mine a bit crunchy)
  13. Take peppers out of the oven and garnish with cheddar cheese and sour cream.

**I left my sour cream in a container on the side for dipping.  If you would like to drizzle the sour cream over your poppers, simply mix a small amount of water with your sour cream to thin it.




Yogurt Drops- (yogurt without the mess!)


All you need is a container of your child’s favorite yogurt, a sandwich bag, a sheet pan, and parchment paper.

  1. Scoop a container of yogurt into a disposable sandwich bag.  Try to keep the yogurt down in one corner.
  2. Line a sheet pan with a piece of parchment paper.
  3. Cut a SMALL corner off of the sandwich bag.  If you go too big it will just run out of the bag.  Start small and make the cut bigger if you need to.
  4. Go crazy squeezing dots on your pan.  Mine are not all perfect in size or shape.
  5. Pop the dots in the freezer for an hour or so and then scrape them off and transfer them to a baggie for easy access.

I usually have a baggie of these in my freezer at all times.  They are perfect for when my little is ready for food, but I don’t have food prepared yet.  She will sit content in her high chair munching on these while I make her dinner.