• Hi, My name is Kira. I am many things...Christian, Child of God, Homeschooler, stay at home mom, Adoptive mom, Doula in training, natural minded, nutrition loving and more. I love life and spending it with my 4 amazing kids and my wonderful husband. Here you can get a glimpse at our crazy life as I post on my passions.
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Old Recipes

Orange Sorbet

Last modified on 2010-09-28 04:37:24 GMT. 0 comments. Top.

So I seem to be into snacking…I think it is a habit I picked up during my pregnancy.  So I am always looking for something fun and interesting to snack on in the evening. Ultimately my goal should be to keep it healthy so I was excited to try out this new recipe tonight out of my Blendtec Lifestyles Recipe Book. The recipe says it makes 6 (1/2 cup) servings. However, my husband and I split the batch of sorbet giving us each 1 1/2 cups. The directions below are for the Blendtec blender (our family’s favorite appliance, my daughter is always saying “Mom, your blender makes such good food”) but you may be able to adapt the recipe for another blender. If you are trying in a different blender I would add some liquid as well.

Orange Sorbet

2 oranges – peeled and cut in half

2 Tbsp sugar

2 1/2 cups ice

Place ingredients in jar in order listed, and secure lid. Press the Ice Cream button.

Nutritional Information

Yields: 3 cups

Serving size: 1/2 cup

Calories per serving: 45.08 (this makes our 1 1/2 cup servings only 135.24 calories)

Protein: .58g

Total Fat: .07g

Saturated Fat: .01g

Carbohydrates: 8.59g

Fiber: 1.47g

Sugar: 9.93g

Oriental Beef & Noodle Toss

Last modified on 2010-10-13 05:01:30 GMT. 0 comments. Top.

This is one of my favorite fast and easy meals that can be tossed together at the last minute with ingredients that are readily available in my house. Plus it is a great way to add some nutrients to ramen noodles if you have family that is fond of eating them :-)


  • 1lb lean ground beef
  • 2 pkgs oriental flavor instant ramen noodles (I use the square packages and crush them up to make bite sized pieces)
  • 2 cups water
  • 2 cups frozen oriental vegetable mixture
  • 1/8th tsp ground ginger
  • 2 tbsp thinly sliced green onions (I usually leave these out as my husband is not a fan of onions and it simplifies the recipe)

1. In a large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove beef, pour off drippings (I wash my beef in hot water to remove the fat). Season beef with one of the seasoning packets included in the noodles. Set aside beef.

2. In the same skillet, combine water, frozen vegetables, noodles, ginger and reamining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally/

3. Return beef to skillet; heat through. Stir in green onion before serving

Makes 4 servings.

Refrigerator Bran Muffins

Last modified on 2010-10-21 04:37:32 GMT. 0 comments. Top.

I wanted to share one of my family’s current favorite recipes! Bran Muffins…these are melt in your mouth soft and flavorful muffins, perfect hot out of the oven plain or with just a small amount of butter. This also makes a very large batch of muffins about 2 1/2 dozen muffins. Perfect for making up the batter and baking a few at a time, refrigerating the remaining batter.

Refrigerator Bran Muffins

1 ½ cup sugar

½ cup shortening

2 eggs

2 ½ cup flour

2 ½ tsp soda

½ tsp salt

2 cup buttermilk

1 cup boiling water

1 cup 100% bran cereal (as far as I can find this cereal is no longer available in stores so I have been using a cup of All Bran in place of this and it seems to work fine.)

¾ cup raisins (optional)

2 cup all bran

Cream sugar & shortening. Add eggs, flour, soda salt & buttermilk mixing till smooth

Mean while:

Pour boiling water over 100% bran (All Bran), let stand till cereal has absorbed the water and cooled slightly.  Blend into batter add raisins, all bran mix thoroughly.  Use immediately or refrigerate batter up to 5 weeks.

Dip batter without stirring from container into muffin tins

Bake 400 for 20 minutes.



Baking Projects around our house!

Last modified on 2011-01-05 19:58:33 GMT. 0 comments. Top.

Ok, so I mention below that it had been a busy day! Well, my day picked back up and I did not get this post finished so rather than rewrite the whole post I am just leaving it and letting you know that these were yesterdays projects :-).

Whew! It has been a busy day around my house!  I have had several cooking projects I have wanted to do for awhile and finally just tackled them all this morning.  It took me all morning (well maybe a bit more than all morning :-) )but I made Butterscotch Cinnamon Rolls, Bread Sticks (baby friendly), Baby Cookies, and Potato Soup. Did I mention I was also chasing after 2 3yr olds, 1 2yr old, entertaining a 7 month old and helping my 7yr old with her school during this time. Oh ya, and teaching preschool. Now that I have a moment with everyone being somewhat entertained I thought I would share a few of my recipes.

Butterscotch Cinnamon Rolls – I get the recipe for this out of my Betty Crocker Picture Cookbook

Mix the next 3 ingredients together

2 cups lukewarm milk

1/2 cup sugar

2 teaspoons salt

Add to the above

2 Tablespoons granular yeast

Stir in

2 eggs

1/2 cup shortening

Mix in until the dough becomes manageable, then knead the dough (I use my kitchen aid mixer to make this dough so I leave it in and let the dough hook knead it for about 10 minutes)

Once the dough is kneaded you will need to let it rise twice. I use the microwave for this step to save time. If you are using the microwave start by putting a glass of water in the microwave on high power for about 2 minutes or until the water is boiling. Then either move the cup to the corner of the microwave or remove the cup (depending on the size of your microwave, mine is too small to leave the cup in) and turn the power down to warm. Put the dough in a greased glass bowl and put in the microwave for about 20 minutes. Once the microwave has turned off, let the dough sit in the microwave until dough has doubled in size. Repeat.

After the second rising roll half the dough out to a 9″ x 18″ rectangle. Spread with butter (about 2 Tablespoons), sprinkle with 1/2 cup sugar and 2teaspoons cinnamon.

Roll the dough into a tight roll, cut into 1″ slices. Place in a greased (for butterscotch rolls see below before placing in pan) 9×13 pan or a couple smaller glass pans if you would like to use the microwave for the rising again.

Let rise until double in size. Bake at 375 for 25 – 30 minutes. This makes 2 batches of cinnamon rolls or you can do what I did and make breadsticks (or crescent rolls, or dinner rolls, etc.) with the other half of the dough.

Butterscotch Rolls

Before putting rolls in pan mix 1/2 cup butter & 1/2 cup brown sugar together and spread in bottom of pan. When rolls are done backing flip them out onto a plate and allow time for the sauce to run over them.

Bread Sticks

We are doing the Baby Led Feeding Method with our 7 month old and I love being able to give her table foods that are similar to what we are eating at each meal! However, sometimes what we are eating is just not suitable so I am trying to prep things ahead and freeze them so we can easily pull out finger food for her if our meal is not going to be suitable. So I took the other half of the dough from the cinnamon rolls and rolled it out then cut it into bread sticks. Let them rise once on the pan then bake for about 15 minutes. Now for the disclaimer this is not a baby recipe, it does have some sugar in it (the half that I used for breadsticks had 1/4 cup of sugar), it is made with wheat flour, has milk (or in our case soy milk) in it and eggs. For me we have no food allergies in our family, we have slowly introduced a huge amount of foods in our daughters diet and she has had NO reactions to any food so we have chose to introduce this bread into her diet as it for the most part has a small amount of the above listed ingredients in it. If you are looking for a more allergy safe baby recipe check out my baby cookie recipe.

Baby Cookies – Wheat Free, Dairy Free, Egg Free, Sugar Free

I love this recipe for my 7 month old (my older kids enjoy eating it too!). This is a great recipe for cookies to keep on hand for a quick snack or to toss in the diaper bag for snacks on the go!

Oats & ‘Naner Drops

1 c quick oats
1 c ground oats (grind oats and make a coarse oat flour)
1/4 t salt
1/4 t cinnamon or ginger or cardamom (we’d try it with all 4 spices.)
1/4 t nutmeg
1 t baking powder
1 c (~2) overripe bananas, mashed
1 t vanilla extract
3 T oil of choice


Mix dry, mix wet, add wet to dry. Drop by the spoonful onto parchment paper or greased baking sheet. Bake 12-15 min at 350. (adapted from a vegan cookbook)

Kira’s Notes from experience: The quick oats are very important in this recipe! Substituting regular rolled oats will result in a very soft crumbly cookie instead of the more firm baby ready texture.

You can find this recipe as well as more baby recipes at one of my favorite baby food sites Wholesomebabyfood.com

I think I will leave you with that for today :-) I’m thinking it may be time for a coffee break here while I still have a few minutes of quiet time before kid wake up from naps :-)

Have a Great Day!!



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