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So, my little Squeaker (new nickname after I purchases those squeaker shoes and now she can’t get enough of them) is a picky eater!  Not surprising as I am a picky eater and so are a few people in my family.  I’ve read a few articles about picky eaters and some people think that it could be hereditary.  I am not sure about that, but it is something that we have to deal with in our household.

I was recently on BlogFrog and the Mom Loop Community.  They usually do a Friday Follow where you can post your blog link so other moms can check you out!  I found this lovely lady at Milk N’ Honey

Anyone else out there have some great, healthy, and toddler friends recipes?

Besides some GREAT giveaways, she also has a fabulous post on some easy, breezy and toddler friendly recipes.  They include, wheat germ balls, pizza, waffles, broccoli cheese soup, etc.  Check it out!


Usually, I’m not a big fan of Valentine’s Day.  I don’t have the best track record for them except for a few…the one where Mark proposed was a good one 🙂  But, usually Mark is out of town at TMEA during Valentine’s Day.  For those not of the band directing cult…TMEA is a weekend in San Antonio that occurs every year in February where Texas band directors get together, party it up on the Riverwalk, and talk about all things band directing.

So, this year I wasn’t expecting much of Valentine’s Day even though Mark actually came home on Saturday instead of Sunday.  I was pleasantly surprised on Sunday morning!  Mark woke up and took Christopher to the store so, I could take a shower in peace and came home with a dozen roses, a balloon (more for Christopher than for me), and a really nice card.  It was so nice.  Then we had lunch with my family.  It was a really nice day.

The coolest part though, was the candy I made for Mark.  I found this recipe on the Tasty Kitchen.  I was really excited when I found it because it is so easy.  The candies came out really well so, I thought I’d share…

Chocolate Peppermint Creams from jodiemo at Tasty Kitchen

  • 7 ounces, weight Jar, Marshmallow Cream
  • ⅔ cups Softened Butter
  • 1 teaspoon Vanilla Extract
  • ¾ teaspoons Peppermint Extract
  • 6 cups Confectioners Sugar (sifted)
  • ½ cups Peppermint Candy, Pulvarized
  • 2 packages (12 Oz. Package) Dipping Chocolate

Beat cream, butter and extracts well. Gradually add in sugar until well mixed. Fold candy into cream mixture. Chill for a couple hours.

Roll mixture into 1/2 inch balls or shape into molds and place on a waxed-paper-lined baking sheet. Chill again for a couple of hours (or overnight).

Before the chocolate

Melt chocolate in the microwave in 1-minute intervals, stirring in between each interval. Then dip candies into chocolate. Place on a waxed-paper-lined baking sheet to set. Feel free to drizzle white chocolate on your candies!

After the dipping

The final product yumm!

Makes about 9 dozen. For me it made about 6 dozen which is still more than enough.  I think my mold may have been bigger than what the other person used.

I had some white chocolate left over so, I dipped a few of the hearts in the white instead of the milk chocolate.

I hope everyone had a great Valentine’s Day!

Christopher has always been a great eater.  Many of my friends have said they’ve never seen a baby eat as much as he does.  When he was 8 months he could eat half a sweet potato and a whole banana in one meal.  It was crazy.  He’s never been a picky eater either.  He’s loved all things fruit, vegetable, and even meat.  Lately, though he’s become really picky.  He’ll only eat meat, fruits, and breads.  He won’t get near a vegetable.  Every now and then I can sneak a green bean or a carrot in but, 9 times out of 10 he’ll clamp his mouth closed and shake his head no.

At first this was kind of cute in an “aww, my child is throwing his vegetables on the floor for the first time” kind of way.  But, it’s been about a month now and it’s no longer cute and my dog is starting to get fat from all the extra food she’s getting.

So, I started my search for ways to include vegetables in Christopher’s diet without him noticing.  Today, I tried Zucchini Carrot Muffins.  Since he loves all things bread, just like his mom, I figured that these might work.

Not only did they work, Mom and Dad liked them too!  This recipe makes 24 muffins.  I baked 12 of them and put the other 12 in the freezer in their tin.  I’m going to take them out and put them in a freezer bag once they’re frozen.  We’ll see how they bake later.

Zucchini Carrot Muffins adapted from

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup quick oats
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 tsp ground cinnamon
  • 1/4 cup ground nutmeg
  • 3 eggs
  • 1 cup unsweetened applesauce
  • 1 cup plain yogurt
  • 1/2 cup white sugar
  • 3/4 cup honey
  • 2 tsp vanilla extract
  • 2 cups shredded zucchini
  • 1 cup shredded carrots
  1. Preheat oven to 400 degrees. Lightly grease 24 muffin cups.
  2. In a bowl, sift together the all-purpose flour, whole wheat flour, oats, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots. Scoop into the prepared muffin cups.
  3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

These turned out better than expected.  Christopher had one for a snack and then another with dinner.  Woohoo!  I also had an extra zucchini left that I used in a homemade chicken noodle soup.

I forgot to take pictures while in the process but, here is a picture of the finished product…after we ate some!

It’s no secret that I like to cook.  I also like to plan my meals in advance so that when I go to the store I don’t wander around like a fool trying to figure out what I need.  In order to plan my meals and not eat chicken every night of the week, I like to look at blogs or  One of my favorite blogs for recipes is I’m an Organizing Junkie.  She does Menu Plan Monday every week and it always has some great new ideas.

So, this week I was looking around for some new things to make and I came across Pizza Soup.  I’d like to say I came up with this by myself but, unfortunately I stole it from Stephanie at A Year of Slow Cooking.  Stephanie has some awesome recipes for your slow cooker or as I like to call it crock pot.

I did change a few things so, I’ll give you my recipe here.

Pizza Soup

  1. 1/2 onion, chopped
  2. 1 green pepper, seeded and chopped
  3. 1 can Italian diced tomatoes
  4. 1 small can sliced mushrooms (I actually forgot these)
  5. 1 cup pepperoni slices cut into quarters, I used turkey pepperoni
  6. 1 14 oz jar pizza sauce
  7. 3 jars of water
  8. 1 Tbs thyme
  9. 1 Tbs basil
  10. garlic however much you like!
  11. 1 cup penne pasta (I used 2 and it soaked up too much soup) I also used whole wheat pasta
  12. Shredded mozzarella, to add later

Wash and cut up veggies and put them in the pot.  Add the pepperoni and pizza sauce.  Then add 3 jars of water.  Stir and then add spices.  Cook on low for 6-9 hours.  I cooked on low for 6.  This is really to let all of the flavors mesh together.

30 minutes before you’re ready to eat add the pasta and cook on high for 30 minutes.

Pizza Soup

Serve with mozzarella cheese on top.  Yumm!


Too much pasta but, still good


This would be great with bread or a salad.