Aren’t these fruit skewers beautiful?! I can’t actually take the credit for them, I got the idea from Pinterest, of course! The fruit dip, however, is my little twist on the traditional marshmallow creme fruit dip that has been around for years. It’s sweet, slightly tangy, and highly addictive! I made this for a shower last weekend, and it was a hit.
Speaking of the shower, there is actually a little story behind this fruit dip. Do you ever have those moments where you really feel like you’ve got it going on? And about that time, you quickly realize that you don’t and you just need Jesus! I’ll be honest, lately I have had a little bit of a pride issue going on. Of course, I didn’t realize it at the time, but a few things have happened within the past week or two that have made it pretty obvious what or more appropriately “who” I’ve been all about – ME. You see, I went to this shower with my new dress, my fruit skewers, my homemade fruit dip, my homemade punch (from my upcoming cookbook no less), and my baby boy in tow. I was feeling pretty “put together,” if you know what I mean. Well, after a few things went wrong that weren’t in my plans for the day, my true colors began to show through. I let a few silly things stress me out and as the day unfolded, I hurt the feelings of someone close to me, because I was so consumed with me and mine.
You see, ever since becoming a mom, I have felt a pressure like I’ve never known. All of the sudden, keeping the house clean, keeping my appearance up, staying social, and just living up to the expectations set by myself and society has proven to be very difficult and exhausting. I have found myself wanting so badly to portray the image of what I think I “should” be. And the day of the shower I thought I was doing a pretty good job of that, but it had just of become all about me. As soon as a few little things went wrong, and my image wasn’t so picture perfect, I became stressed and honestly, a little rude. When I’m all about me, I become less about serving the Lord and serving others.
All of that to say, I’m hoping that this dip will serve as a reminder to me the next time I make it for a party or gathering that I don’t have to be perfect. I don’t have to appear as if I have it all together, all of the time, because let’s face it, I don’t. Even if I do appear that way sometimes in the eyes of others, what have I really gained throughout that? Approval from my peers, lots of time and money spent trying to impress, resulting in more stress when something goes wrong or isn’t perfect? First of all, I don’t really think it’s possible to “be all of the things,” and at the end of the day it won’t bring me true joy. I would love to be the kind of person who looks for ways to serve others, who is attentive to their feelings and needs, and I can’t do that when I’m so focussed on myself that I don’t really see anyone else.
So, I hope you will try this fruit dip, because it really is delish. But if you make it for a party or gathering, don’t put so much pressure on yourself, because we aren’t perfect, and no one really expects us to be. We don’t have to do it all, all of the time, isn’t there some real freedom in that?!
Orange Scented Fruit Dip
- 8 ounces cream cheese (may use light), room temperature
- 13 ounce container marshmallow creme
- 1/2 cup sour cream
- 1/2 cup powdered sugar
- 2 teaspoons orange zest
- Use an electric mixer to beat the cream chess until smooth.
- Mix in the marshmallow creme, sour cream, and powdered sugar until smooth.
- Lastly, stir in the orange zest.
- Store in the refrigerator until you are ready to serve the dip with fruit of your choice.
I have several variations of snacks on this blog that involve peanut butter. I just can’t help myself, it’s pretty much my favorite food, and I almost always have several jars on hand. Have you tried my 100 calorie No-Bake Cookies yet? Or how about my 5 ingredients PB Chocolate Chippers? Or my Peanut Butter Granola Bars? Okay, I’ll stop, you get the picture, I like peanut butter okay!
My latest peanut butter creation are my No Bake Peanut Butter Oat Bars. These are yummy, super easy, and full of fiber and protein, a great grab and go snack. Which is exactly what I am looking for with a 4 month old at home!
Check out the video below to see just how fast and simple these are to whip up…
No Bake Peanut Butter Oat Bars
makes 16 bars
- 1 cup natural peanut butter (no stir)
- 1/2 cup honey
- 2 tablespoons coconut oil
- 1/4 teaspoon salt (if your peanut butter does not contain salt)
- 3 1/2 cups old fashioned oats
- 1/3 cup dried cranberries (may sub chocolate chips or raisins)
- Optional: 2 tablespoons flax seeds
- Place the peanut butter, honey, coconut oil, and salt (if using) in a microwave safe bowl.
- Microwave the mixture for 1 minutes and stir everything together well.
- Now stir in the oats and chocolate chips.
- Press the mixture in 9 inch square dish lined with aluminum foil.
- Refrigerate for 30 minutes and then cut into 16 squares.
Well I’m back at it! I made my first Youtube video in 4 months, yikes, it’s been so long! This was just a quick informal video to kickstart my regular videos again, which I will be posting every Wednesday beginning next week. So be sure to look for those on Wednesdays, and Subscribe so you will get the videos in your inbox every time I upload a new one.
Go ahead and watch this one to see me in mom mode, made this one during the little man’s nap! I have shared a healthy snacking idea for new/busy moms and dads. And the star ingredient is…EGGS!
No Fail Hard Boiled Eggs
- Place the eggs in a medium to large saucepan.
- Cover them with water, and bring the water to a boil.
- Once it begins to boil, set a timer for 12 minutes.
- After 12 minutes, drain the eggs and put them in some ice water.
- That’s it, just refrigerate them and peel before eating!
- 1/2 of an avocado
- 1 hard boiled egg
- 1 piece of toast (whole wheat)
- 1 teaspoon extra virgin olive oil
- dash of salt and pepper
- With the back of a fork, mash up 1/2 of a ripe avocado and squeeze of fresh lemon juice. Spread this on a piece of whole wheat or Ezekiel bread, I prefer it toasted.
- Slice up one hard boiled egg and place the slices on top of the avocado spread.
- Drizzle with a little extra virgin olive oil and a pinch of salt and pepper. Enjoy!
Power Chicken Salad
- 1 cup diced chicken breast
- 2 hard boiled eggs
- 1 ripe avocado
- 1 tbls fresh lemon juice
- 1 tbls extra virgin olive oil
- 1/4 tsp each salt and pepper
- Dice up 1 cup of cooked chicken breast, 2 hard boil eggs, and 1 avocado.
- Place the ingredient in a bowl and add 1 tablespoon of lemon juice and 1 tablespoon of extra virgin olive oil.
- Stir in 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Stir everything together and refrigerate!
This is a granola recipe I have been making for several years now, and I absolutely love it! You may want to make this just so your whole house will smell amazing, it’s like edible potpourri! A wonderful treat on a crisp fall day. Enjoy this granola over yogurt, ice cream, or just by the handful!
Easy Cinnamon Pecan Granola
2 cups Old Fashioned Oats
1 1/2 cup Pecans, roughly chopped
1/3 cup Oil
1/3 cup Brown Sugar
2 tbls Honey
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Salt
1/2 Cup Raisins
Preheat the oven to 300 degrees
Heat the sugar, oil, honey, cinnamon, vanilla, and salt in a saucepan over medium heat, bring to a boil stirring often, then remove from heat.
Pour the sugar mixture over the oats and pecans, and spread it onto a sheet pan
Bake for 15 minutes, then toss and bake another 15 minutes, and then add raisins to the mixture.
Allow the granola to cool completely and enjoy!
Who didn’t love those frozen pepperoni pizza rolls as kid?! I know I did, but those deep fried little nuggets probably aren’t the healthiest after school snack. So I have come up with these easy, cheesy homemade pizza rolls that are so quick to make and bake!
Be sure to watch the video below for how to really get creative with these. The kids are gonna love them, and you probably will to
Pepperoni Pizza Rolls – Madeover!
makes 8 rolls
2 whole wheat tortillas
1/4 cup jarred marinara sauce
1/2 cup shredded mozzarella cheese
Optional: 1 tablespoon fresh basil, chopped
1 tablespoon extra virgin olive oil
1 tablespoon parmesan cheese
Preheat the oven to 350 degrees.
Spread the sauce evenly onto the tortillas leaving about an inch around the edges.
Sprinkle on the mozzarella, and then place the pepperonis and basil (if using) on top of the cheese.
Roll the tortillas up tightly, brush the tops with the oil, sprinkle on the parmesan, and then cut each roll into 4 sections with a sharp knife.
Bake the pizza rolls for about 8 minutes on a sheet pan, cool slightly, and enjoy!