Monday, April 15, 2013

Strawberry Stuffed French Toast

It had been a while since Jon has been home for breakfast so I wanted to make something special last weekend. I just needed some Challah bread and I had everything I needed to make an amazing breakfast for us!

  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon cinnamon
  • 4 ounces cream cheese
  • 8 slices challah bread
  • 1 cup sliced fresh strawberries
  • Butter, for cooking
  • Maple syrup, for serving
  • Confectioners' sugar, for serving

  1. In a small bowl, whisk together the eggs, milk, and cinnamon. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.
  2. Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners' sugar.

Perfect Lasagna

This was another recipe from allrecipes, changed a bit to suit our tastes even better!


1 pound sweet Italian sausage
1 pound lean ground venison
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
2 tbsp italian seasonings
1 tablespoon salt
1/4 teaspoon ground black pepper
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1/2 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


  1. In a large pot, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, 1 tbsp Italian seasoning, 1 tablespoon salt and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining italian seasoning and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with 1/2 cup of the ricotta cheese mixture. Top with a quarter of the mozzarella cheese slices. Spoon 1 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

New York Style Cheesecake with Chocolate Sauce and Strawberries Or Reeses' Peanut Butter Cups

This recipe was courtesy of allrecipes (I halved the original recipe) and thankfully I had everything on hand to whip this up after dinner one night!

  • 8 graham crackers, crushed
  • 1 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese
  • 3/4 cups white sugar
  • 3/8 cup milk
  • 2 eggs
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 2 tbsp cup all-purpose flour
  1. Preheat oven to 350F. Grease an 8 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. 
For the topping we just melted 1/4 cup milk chocolate chips with 1 tsp coconut oil in the microwave, stirring every 10 seconds until melted, and topped with either strawberries or reeses' cups and pieces!

Korean Venison

We currently have so much deer in our freezer it isn't funny...and you can only eat spaghetti and tacos so many times, so this was my attempt and changing things up! I found the recipe on Pinterest, but it is from Six Sisters' Stuff, I think the only thing I changed was I used ground venison instead of beef! This was sweet and spicy at the same time and had a great Asian taste to it!

  • 1 lb ground venison
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 Tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1 teaspoon crushed red pepper
  • salt and pepper
  • Brown rice, cooked

Heat a large skillet over medium heat and brown venison with garlic in the sesame oil. Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over brown rice.

Brown Rice Jambalya

Please excuse my lack of pictures for this post, I was in a rush to get it cooked thanks to a screamy little one at my feet! This recipe is originally from, one of my favorite recipe sources, but I changed it up a little bit to suite our tastes a little better. It makes a very spicy, but not too hot jambalaya that is healthier than most options and quite tasty!


  • 2 tbsp butter
  • 8 oz Andouille sausage sliced 1/4" thick
  • 1 large boneless, skinless chicken breast, diced
  • 2 tbsp paprika
  • 1 tbsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 cup diced tomato
  • 1 large red bell pepper, diced
  • 2 ribs celery, sliced 1/4" thick
  • 1/2 onion, thinly sliced
  • 1 cup brown rice
  • 3 cups chicken broth
  • 1 pound large shrimp, peeled and deveined

  1. In a large pot, melt the butter over medium heat. Add the sausage and chicken and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the bell pepper, celery, and  onions; cook, stirring for 5 minutes. 
  2. Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes.
  3. Serve & enjoy!

Friday, April 5, 2013

Herb Garden

I will be updating you all soon on the status of our garden (it will be planted this weekend!) but for now, I wanted to share! I finally have my first herb garden! I purchased the Burpee Herb Tree from Lowes, but decided I liked them on the window sill better. I made tags for them with cardstock and fastened them with clothespins. I am so excited to be able to start using fresh herbs in my meals!

Homemade Dishwasher Detergent

When I was searching for a recipe, I looked far and wide before finding a solution I was satisfied with and that works well for me.

I use:

1 cup borax
1 cup washing soda
1/2 cup kosher salt
2 packets lemonaid kool-aid (no sugar added!)

Mix together and use 2 tbsp. per load! Voila! Clean dishes, homemade, and cheap!

Thursday, April 4, 2013

Spicy Lime Fish Tacos

We went to the beach to visit some family yesterday and Jon worked a 16 hour day so I needed something really easy for dinner. My aunt suggested fish tacos and that was it! I had to have them!

 (For the slaw)
  • 1 cup broccoli slaw
  • Juice of 1/2 a lime
  • 1 tbsp + 1 tsp red wine vinegar
  • 2 tsp mayonaisse
  • juice of 1/4 navel orange
  (For the fish)
  • 1/2 pound white fish (I used tilapia)
  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • dash sea salt
  • dash pepper
  • Juice of 1/2 a lime
  • Red Onion

  1. In a bowl, mix the ingredients for the slaw and set aside to marinate while you prepare the fish.
  2. Heat the oil in a pan over medium-high heat. Season the fish with cayenne pepper, sea salt and pepper. Cook fish one each side for 4 minutes, until flaky and tender then squeeze the lime juice onto it and cook an additional 2 minutes.
  3. Flake fish onto to of your favorite whole grain wraps, top with broccoli slaw and juice mixture and serve with cilantro, red onion and orange pieces.

Homemade Taco Seasoning

I posted this on my instagram account (katie_osterritter) and was asked by several people for the recipe, so here it is. I used this recipe as the base and then changed it to suite me (I like spicy!)


  • 2 tsp chili powder
  • 1 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper
This makes about 2 tbsp, enough for 1 pound of ground meat. I made four times this so I would have some to store for next time...we are huge mexican food lovers!


Wednesday, April 3, 2013

Pesto Chicken with Mozzarella and Tomatoes

This recipe was born of a rushed mother with not much food on hand, and since I have made it several times over! It is really simple and tasty!

  • 1 1/4 pound boneless, skinless chicken breasts, halved in thickness
  • 1/4 cup pesto
  • 1/2 cup mozzarella cheese
  • 1/2 cup cherry tomatoes, halved

  1. Preheat oven to 350F
  2. Coat chicken with pesto and put in a casserole dish
  3. Bake for 20 minutes, until cooked through
  4. Top with mozzarella cheese and tomatoes and broil for 3 minutes
That's it! I typically just serve it with pasta and sauce and it is a complete meal in no time!

Thursday, March 28, 2013

Go Nuts, it's your birthday!

My brother-in-laws birthday was this past Monday and we are celebrating over the weekend. I don't have a ton of cash to spend on a gift for him, but when my sister-in-law told me that he likes peanuts & peanut m&m's, I knew just what to do! I layered them in 1/2 cup increments in a mason jar, made up a label and viola! Happy Birthday J!

Wednesday, March 27, 2013

Reese's Peanut Butter Pie

We celebrated my stepmom's birthday today and I decided that since I had most of the ingredients on hand and she LOVES reese's that I should make her a birthday pie! I found this recipe and decided it simply didn't have enough reese's in it ;) so I added a few more!

  • 1 Graham Cracker Pie Crust. (1/3 cup melted butter, 3 tbsp. sugar, 1 1/4 cup graham cracker crumbs
  • 8oz block of cream cheese 
  • 1 cup of creamy peanut butter
  • 12 oz. tub of cool whip topping
  • 1 cup of chocolate chips (semi-sweet or milk chocolate)
  • 3 Tbs of milk
  • 1/3 cup of sugar
  • 9 reese's cups

  1. Mix the softened cream cheese, 1 cup of Peanut Butter and the sugar. You can use a mixer, but was able to easily blend it by hand. 
  2. Next Gently fold in the whole tub of cool whip and 4 crushed reese's cups.
  3. Fill the pie crust with all your peanut butter filling.
  4. Now melt your 1 cup of chocolate chips with 3 tablespoons of milk in the microwave. I put it in for 4 15second intervals and took it out then stirred really well until the chocolate was completely melted and smooth.
  5. Carefully coat the top of your peanut butter filling with the melted chocolate. 
  6. Coat the entire pie up to the pie crust in one even layer.Before the chocolate topping starts to set, sprinkle 4 chopped peanut butter cup pieces over the pie and gently press it into the chocolate sauce. Refrigerate pie for 4-8 hours before serving.

No Knead Whole Wheat Bread

I've been baking my own bread for a while now so I thought it was about time for me to share my recipe. I started with this recipe from vegan baking and changed it up a little with a few mixins. I needed a recipe that was easy and did not have honey as my one year old son would be eating it as well.

  • 2 cups warm water 
  • 2 Tablespoons maple syrup or agave syrup 
  • 1 teaspoon active dry yeast 
  • 3 cups whole wheat flour 
  • 1 ¼ teaspoons salt 
  • 2 tbsp. wheat germ 
  • 2 tbsp. sunflower seeds 
  • 2 tbsp. ground flax seed 
  • 2 tbsp. ground oatmeal

1)In a small mixing bowl, whisk together the warm water, agave syrup and yeast. Let it sit for about 10 minutes so the yeast activates.

2)In a large mixing bowl, whisk together the whole wheat flour, wheat germ, flax, oatmeal, sunflower seeds and salt.

3)Add the wet ingredients to the bowl containing the dry ingredients and vigorously mix with a wooden spoon in a circular motion for 1 minute. Cover the bowl with a plastic bag and let it rise in a warm place until doubled in size, about 1 ½ hours. Alternatively, place this in the refrigerator for about 12 to 24 hours. Remember that we want our dough to double in size regardless of whether it spends a full 24 hours in the refrigerator or rises at room temperature. Feel free to let it rise in the refrigerator for some of the time and outside of the refrigerator the rest of the time.

4)Vigorously mix the dough again with the wooden spoon for 30 seconds and allow it to rise once more, covered, at room temperature until doubled in size, about 1 ½ hours.

5)Preheat your oven to 350F (177C). Stir the dough one last time for 30 seconds to degass it. The dough can now be 'proofed' by gently forming it into a lightly oiled loaf pan and allowed to sit covered with a plastic bag until it reaches about 80% to 90% of it's intended size, which should be about 40 minutes. The proofing stage is where the dough takes most of it's shape. It's important to leave room under the plastic bag so the dough can rise sufficiently.

6) Remove the plastic bag so the dough can rest for about 10 minutes. Due to the high water content in the dough it may begin to spill over the sides of the loaf pan. In this case, take the edges of the dough and stretch it over the loaf to the other side, working your way around the perimeter of the loaf pan as you go. Stretching the dough over itself will also help keep the loaf in its proper shape as it bakes. Lightly dust the top of the loaf with wheat germ, wheat bran or oat bran.

During baking, the dough will rise another 10% to 20% of it's intended size in the process known as oven spring. Bake until the internal temperature of the bread registers 180-190F (82-88C) when read by an instant-read thermometer. This should be about 45 minutes. Rotate the loaf 180 degrees in the oven halfway through the baking duration for even baking.

7)Remove the bread from the loaf pan after about 30 minutes and allow to cool on a wire rack until it's cooled to room temperature. This bread is best stored covered in a cool dark place or pre-sliced and stored in a plastic freezer bag in the freezer. Makes one loaf of No Knead Whole Wheat Sandwich Bread.

**Please note that I did not have the right size loaf pan so I made two smaller loafs.

Primary Color Birthday Party

Again, I blog, not a food post. But I had so much fun planning Josh's first birthday I just had to share some of the things I did to make it so amazing!

Seeing as this is a food blog, let's start there :) I made a tri-layer sandwich stand from three $1 trays from the dollar store and a $1 pack of two champagne glasses that my husband cut the stems off of. I painted it with spray paint and hot glued it together. We served almond-butter and blackberry simply fruit sandwiches, peanut butter and grape jelly sandwiches and ham and swiss roll-ups. We also served layered watermelon, pineapples, and black grapes and celery sticks, carrot sticks and grape tomatoes with ranch dressing. We had water bottles and lemonade to drink. I also made cake pops (chocolate homemade cake with buttercream frosting) dipped in primary colored candy melts. The cake pop stand was 3 2x4's that my husband drilled holes into. The cake was a 3 layered primary colored cake with whipped cream cheese frosting. Josh's cake was actually a sugar free cookie recipe with whole wheat flour, oatmeal, raisins and applesauce with the same whipped cream cheese frosting!

 For games and activities we had knock em down (I emptied tomato sauce cans, cleaned them out, glued the tops back on and spray painted them, then added a piece of ribbon around the top and bottom for something extra), Ball Toss ($1 bins and $1 balls from the dollar store) and bowling (1.5 liter soda bottles emptied and spray painted them and added cardstock for something extra). The balls were all from the dollar store. We also had a photo booth set up. I printed out and traced some printables online (simply do a search for photo booth props) and cut them out in primary colored cardstock. Then I glued them onto dowels. The background was made from 3 1/2 tablecloths that I cut into third and stapled around a piece of quarter round we had in the garage. It could be raised for adult pictures and lowered for kid's pictures.
We had planned on having the party outside but it decided to rain the day of so we moved our couch into the garage and set everything up inside instead. I also made 3 banners (Cakes & Gifts, Food & Drinks and Happy 1st Birthday) out of cardstock and ribbon.

All together it was an amazing time and I hope some of my ideas help you plan an incredible party of your own!

Tuesday, February 5, 2013

Spicy Asian Beef Stir Fry

I pinned this recipe on Pinterest a while back and I finally got around to making it for dinner tonight! Of course, I had to put my own spin on it!

  • 1 lb. flank steak, cut into small strips 
  • 1 tbsp. soy sauce
  • 1 tbsp. cooking sherry
  • 3 tbsp. cooking sherry
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. chili sauce (such as Siracha)
  • 1/4 serrano pepper
  • 1/4 tsp. sugar
  • 2 tbsp. canola oil
  • 4 cups broccoli florets
  • 1 medium yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms
  • 1/2 cup sliced red bell pepper
  • 1 1/2 tbsp. minced garlic
  • 2 tsp. fresh grated ginger

  1. In a bowl combine strips of beef with 1 tbsp. soy sauce and 1 tbsp. sherry cooking wine  Allow to sit while you prepare the stir fry sauce.
  2. Make the sauce: Combine sherry, soy sauce, sesame oil, chili sauce, serrano pepper, and sugar in a medium bowl. Stir to combine and set aside.
  3. To  a large skillet over high heat, add 1 tbsp. of oil to coat bottom of pan. When oil is hot add meat to the skillet. Stir fry until seared and almost cooked through, about 2 minutes. Remove from the pan and drain any excess juice from the pan.
  4. Add the other tablespoon of oil to the pan. Add vegetables to the pan, starting in batches with the ones that need the longest cooking time. I added the broccoli first, cooked for about 4 minutes, then added the onion, bell pepper and carrots, cooked another 3 minutes and then added the mushrooms.
  5. Clear a well in the center of the pan. Add the garlic and ginger, cook for a few seconds and then mix into the vegetables.
  6. Add cooked meat back to the pan. Add the stir fry sauce and mix until meat and vegetables are thoroughly coated and meat is hot. Serve with rice.

Venison Meatballs

Thanks to an awesome friend who is also a great shot we have the meat of two (well, more like one & a half now!) deer in our freezer waiting for delicious ways to use them up!  We have just ground up the meat and tossed it with sauce for a meaty spaghetti but this time we decided to go with meatballs instead!

  • 1 lb. venison hamburger
  • 1/4 cup italian breadcrumbs (enough so that the meatballs stick together when rolled into balls)
  • 1/2 small onion
  • 1/2 tsp. italian seasoning
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 2 tbsp. olive oil
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. ketchup 

  1. Combine all ingredients in a medium bowl, leaving 1 tbsp. olive oil.
  2. Heat 1 tbsp. olive oil in a pan over medium-high heat. Add meatballs and cook on all sides until cooked through, 12-14 minutes.  Add your favorite sauce to meatballs, turn heat down to medium-low and cover and simmer for an additional 5 minutes.
  3. Serve atop your favorite pasta. 

These were really nice hearty meatballs. They were a little bit drier than a typical beef meatball because venison is a lot less fatty than beef.

Delicious Fruit and Spinach Smoothie

So I've jumped on the bandwagon. Spinach in smoothies. It sounds disgusting but they can actually taste pretty good and honestly, the more spinach in your life the this is a nice, easy way to get more veggies into Josh!

  • 1 cup plain or vanilla yogurt
  • 1 cup baby spinach
  • 5 strawberries
  • small handful of blueberries
  • 1/2 banana
  • 2 tbsp. ground flaxseed
  • 5 ice cubes
  1. Blend until creamy!

This was nice and sweet thanks to all of the berries and seriously, look at the color! It is like drinking confetti!

Monday, February 4, 2013

Bacon Wrapped Egg and Vegetable Cups

I saw these on Pinterest a while back, but with just egg, cheese & bacon they were not nearly healthy enough for my tastes, I changed them up a bit and came up with this:

  • 8 eggs
  • 4 strips of bacon, cut in half length-wise
  • 1/4 onion, diced
  • 1/8 green bell pepper, diced
  • 1/8 red bell pepper, diced
  • 1 cup baby spinach
  • 1 cup shredded cheese
  • 2 tbsp. skim milk 

  1. Preheat oven to 350 degrees. Line a muffin tin with bacon, as shown. Make sure the ends touch (you may need to stretch the bacon out a little).
  2. Crack eggs & whip together. Add onion, bell peppers, spinach, milk and cheese and mix well.
  3. Pour 1/3 cup of mixture into each muffin tin.
  4. Bake for 35 minutes in preheated oven.

These made a super easy and super tasty breakfast and I was able to freeze some leftovers to reheat later for a really quick breakfast!

Greek Taboule Salad

Near East's Taboule Wheat Salad mix was on sale at Publix a while back and on the back was a great sounding recipe that I thought would make a great lunch! It did, so here it is:

  • 1 box Near East Taboule Wheat Salad
  • 1 large tomato, diced
  • 1 cucumber, peeled, seeded & diced
  • 4 oz. crumbled feta cheese
  • 2 tbsp. olive oil
  • 1/4 cup chopped fresh basil
  • 2 tbsp. lemon juice
  • romaine lettuce leaves
  • lemon wedges
  1. In a large bowl combine wheat salad, spice pack and 1 tbsp. olive oil. Add 1 cup boiling water, cover and refrigerate for 30 minutes.
  2. Stir in tomato, cucumber, feta cheese, 1 tbsp. olive oil, basil and lemon juice.
  3. Serve on a bed of romaine lettuce with lemon wedges. 

This was a nice light, fresh lunch that I will definitely be making again! 

Homemade Laundry Detergent {Homemade Cleaning Products}

I have been using this laundry detergent for about 9 months now and I absolutely love it, so I thought I should share:


  • 1 bar Dr. Bronner's Pure Castile Soap (I like the lavendar)
  • 1 cup washing soda
  • 1 cup borax
  • About 3 gallons of water 

  1. Shred soap with a grater. Heat about 4 cups of water over medium high heat and slowly add soap until melted.
  2. Pour 3 gallons of water into a 5 gallon bucket. Add borax, washing soda and melted soap.
  3. Seal bucket and let sit for 24 hours. It will turn kind of gloopy. 

That's it! I pour it into my old store-bought laundry detergent containers for easier access. Add about a cup per load into your laundry and enjoy clean, lavendar scented laundry for about half the price of Tide!

Thursday, January 31, 2013

Homemade Cloth Diaper Detergent {Homemade Cleaning Products}

Okay, so I realize that this is not a food recipe...and this is a food blog, but I have had so many people ask for my cloth diaper detergent recipe that it would be easy just to direct them here, so here goes:

1 cup borax
1 cup washing soda
1 cup oxi-clean baby

That's it! Just mix them together and add 1-2 tablespoons per load! I always dry my diapers in the sun so any stains that may remain come right out! Easiest trick in the book!

And, just for fun, my lovely Applecheecks out on the line after a wash with this detergent!