Healing Body Butter {with Essential Oils}

January 15, 2015 AT 8:21 am 1 Comment

We interrupt this regularly scheduled series, Organize Your Heart and Home, to bring you this special announcement about Healing Body Butter!

Today, I am sticking an extra post into my day because I am participating in an awesome series with 7 other wonderful ladies called Healthy Living, Healthy Home!

YL Series Logo

Once a month for the next three months, we will be sharing how we use Young Living Essential Oils in our homes to promote healthy living for our families.

You can check out all of the other wonderful posts by clicking on the links at the bottom of this post.  

AND be sure to read to the bottom of the post to enter to win the Thieves Premium Starter Kit!  

thieves giveaway

But first, I want to show you this easy Healing Body Butter I made with my essential oils. 

 healing body butter

 

Why did I make my own body butter?  Maybe this will help explain…

What-Toxic-Chemicals-Is-Your-Body-Absorbing-Infographic

source

Over the past year, I have been amazed at all I have learned about the terrible toxins we are putting in our bodies everyday.  Learning about how to use essential oils in my home has helped me get on the right track, although I still have a long way to go.  There is so much more I have to learn, but I know I am headed in the right direction.  

I am slowly taking baby steps to rid my home of things that are harmful to me and my children. 

Besides my faith, I think teaching my children how to naturally care for their bodies is one of the best gifts I can give them.  And it is my prayer that they will pass it down to their children, my grandchildren.  What a blessing it would be to see future generations not have to deal with some of the terrible health problems our generation has endure because of the harmful things we have put on and in our bodies. 

So, I have made changes in my medicine cabinet, and in some of my cleaning supplies, and I desire to use better skin care and beauty products as well. 

I was super excited about making this body butter!  My hands are so chapped and dry from this cold weather that they sting all day.  I wanted something natural and safe that I could use on my skin to help it heal. 

This Healing Body Butter is soooo easy to make!

Ingredients:

1/4 cup coconut oil

1/4 raw shea butter

2 oz. of sweet almond oil

10 drops Lavender essential oil

10 drops Cedarwood essential oil

(Or you can substitute the essential oil of your choice.)

*I only recommend Young Living Essential Oils.  They are the best!

 

Steps:

1.  In a saucepan over medium heat, melt the coconut oil and shea butter together.  Stir.

2.  Remove from heat and pour in a mixing bowl.

3.  Set mixing bowl in refrigerator for about an hour or more (depends on how cold your fridge is,) or until the mixture is semi-solid.  (You don’t want it to harden completely back up.)

4.  Remove from refrigerator and begin mixing it in an electric mixer on a low speed.  

5.  Add sweet almond oil slowly to mixture.

6.  Increase speed of mixer to high.  

7.  Add Essential Oils.

8.  Whip mixture for about 10 minutes until super light and fluffy.

9.  Divide body butter into containers of choice. 

ENJOY!!!

 

I used Lavender essential oil because “it has a fresh, sweet, floral, herbaceous aroma that is soothing and refreshing. Because it is the most versatile of all essential oils, no home should be without it. Therapeutic-grade lavender is highly regarded for skin and beauty. It may be used to soothe and cleanse common cuts, bruises, and skin irritations.”

I used Cedarwood essential oil because it “has a warm, balsamic, woody aroma. It is relaxing and soothing when used for massage, and has long been used as a beneficial ingredient in cosmetic preparations for oily skin.”

I’ve used this healing body butter on my hands for only a day, and I cannot believe how smooth my hands already feel.  Yay!

Have you made your own body butter before?

Here are the links to the other wonderful blog posts about Healthy Living, Healthy Home.  Be sure to check them out!


Now be sure to enter to win this GREAT giveaway!  

These Thieves products are some

of my FAVORITE of all Young Living products!  

You will LOVE them!  

(And you do not have to join Young Living to win this prize.  It’s a free gift from us to you!)
 

a Rafflecopter giveaway

 

Wanna learn more about essential oils?  Click HERE to read more and find out about my January Special Offer!


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Holiday Cadbury Chip Cookies

December 26, 2014 AT 11:27 am Leave a Comment

Happy Holidays to all my friends at Beneath my Heart.

I just love the Holidays… especially all the holiday baking! I’ve brought one of our families very favorite cookie recipes to share with y’all today.

Holiday Cadbury Chip Cookies are exactly the cookie

your family has been wanting- oh my!

They are the BEST.

Holiday Cadbury Chip Cookies by www.cookingwithruthie.com #holidays #recipe #chocolate

The fun part about these cookies is you can switch up the variety of Cadbury Eggs according the holiday. I make these in the spring with the pastel variety too. You won’t hardly believe all the chocolate that’s packed into these fabulous little treats but don’t hold back! Follow the recipe and you’ll be in chocolate HEAVEN :)

 

Holiday Cadbury Chip Cookies

 
Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 48

Ingredients

  • 1 C butter, softened
  • 1 1/2 C white sugar
  • 3/4 C brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • Add:
  • 3 1/2 C flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 packages white chocolate chips
  • 1 packages milk chocolate chips (I like Ghiradelli)
  • 1 package Cadbury mini eggs

Instructions

  1. Place Cadbury mini eggs in a large ziplock bag, with the handle end of a spoon, smack each egg and they’ll pop in half.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time; mixing with each addition.
  4. Add vanilla.
  5. Add the dry ingredients all at once; mixing until 80% incorporated.
  6. Add the chocolate chips and and cadbury mini eggs.
  7. Roll into 1 inch balls or use a medium cookie scoop.
  8. Bake at 350 degrees for 9-10 minutes until the edges are slightly browned, let them rest on the pan for 1 minute more, then transfer to a rack to cool.
 

 

Holiday Cadbury Chip Cookies by www.cookingwithruthie.com #holidays #recipe #chocolate

I recently had an experience that I call my Holiday Miracle, I just wanted to share it with all of you…

Angel by My Side by on www.cookingwithruthie.com #miracles #angels #life

Angel by My Side

May all your Holidays be very Merry and Bright! Thank you for having me.

Much Love and Peace~

Ruthie

 


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Harvest Chicken Salad with Raspberry Balsamic Dressing

November 19, 2014 AT 10:54 am 2 Comments

Hey friends!  I can’t believe I didn’t post for four straight days!  Yowza! :)

I’ve been knee-deep in a big blog project, and I just didn’t have the energy or time to post.  But I DO have a lot of great pics from my house coming up soon.  I can’t wait for you to see my kitchen table area makeover tomorrow!!!!

My sweet friend, Ruthie, is here with another wonderful recipe for you today.  This looks AMAZING!!!  Enjoy!

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We are enjoying a beautiful autumn in my neck of the woods and I hope each of yours has been just as lovely! I’m happy to be here at Beneath my Heart today and I’ve brought along one of my very favorite salads~ Harvest Chicken Salad with Raspberry Balsamic Dressing. I’m promise you this dressing is to-die-for… SO Ah-mazing!

This salad is just wonderful. Oh and if you take off the chicken it’s the perfect side salad to take along to all your holiday gatherings too.

Harvest Chicken Salad with Raspberry Balsamic Dressing by www.cookingwithruthie.com

 

 

Harvest Chicken Salad with Raspberry Balsamic Dressing

 
Harvest Chicken Salad with Raspberry Balsamic Dressing
Serves 6
Write a review
Print
Prep Time
20 min
Cook Time
3 min
Total Time
23 min
Prep Time
20 min
Cook Time
3 min
Total Time
23 min
Salad
  1. 4 C mixed salad greens
  2. 1 apple, core removed and thinly sliced
  3. 1 pear, core removed and thinly sliced
  4. 1/2 C red grapes, cut in half length wise
  5. 1/2 C parmigiano reggiano (flaked or shredded)
  6. 2 C cooked and sliced chicken breast
Dressing
  1. 3/4 C balsamic vinegar
  2. 1/4 C dijon mustard
  3. 1/2 C sugar
  4. 2 tsp shallots, minced
  5. 1 C raspberries (preferably fresh)
  6. 1/4 C water
  7. 2 C canola oil
  8. salt and pepper to taste
Salad
  1. Divide salad ingredients evenly on 4-6 serving plates.
  2. Serve with Dressing and Enjoy!
  3. In a small sauce pan over medium high heat, add berries and water; bring to boil, reduce to simmer until thickened and sauce-like consistency.
  4. Strain raspberries through a fine meshed strainer to remove seeds, gently press to release all juices; set aside.
  5. In a blender add raspberry puree, mustard, sugar, shallots, and vinegar until blended and aireated; approx 2 minutes.
  6. Slowly drizzle in oil while blending, to form an emulsion.
  7. Season with salt and pepper to taste.
  8. Serve with salad.
  9. Leftover will keep well fridge for 3-4 weeks
Beneath My Heart http://www.beneathmyheart.net/
 

 

Harvest Chicken Salad with Raspberry Balsamic Dressing by www.cookingwithruthie.com
Looking ahead to the Holiday’s… enjoy the deliciousness with a few of our family’s favorite holiday recipes:

Holiday Baking Giveaway and Cinnamon Roll Kabobs by www.whatscookingwithruthie.com

Cinnamon Roll Kabobs

Egg Nog Bundt Cake with Egg Nog Frosting by www.whatscookingwithruthie.com

Eggnog Bundt Cake with Eggnog Frosting

Candy Cane White Chocolate Mini Cheesecakes by www.whatscookingwithruthie.com

Candy Cane White Chocolate Mini Cheesecakes

I hope these recipes inspire you and help make all of your Holidays even more Merry and Bright!

I’d love for you to follow along with all my kitchen creations at www.cookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

Much Love and Peace~ Ruthie


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French Onion Soup with Baguette

October 27, 2014 AT 7:23 am 3 Comments

Good morning~ I’m so grateful to be here with you this morning! I love being a contributor at Beneath my Heart and I just love Traci too… she’s awesome, as you all know :)

It’s the time of year for soups! When the leaves start to change and the days begin to cool down into winter.

I love it! It just warms me right up and makes me feel all snuggly inside.

French Onion Soup with Baguette by www.cookingwithruthie.com

 

French Onion Soup with Baguette is a savory delight that most people only order at restaurants.

But, you can do it at home too and you won’t believe how simple it really is either! I promise.

 

French Onion Soup with Baguette

 
Recipe Type: Soup
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 10

Ingredients

  • 8 shallots,fine diced
  • 2 pounds yellow onion, thinly sliced
  • 3 Tbsp butter
  • 32 oz chicken broth
  • 32 oz beef broth
  • 1 C Sherry Wine
  • 1 Tbsp fresh thyme
  • Salt and pepper, to taste
  • 4 oz greuyere cheese, shreaded
  • 1 french baguette

Instructions

  1. In a heavy pot saute the all the onions until very brown in color
  2. slowly to develop flavor and natural sweetness.
  3. (may need extra butter during the cooking time.)
  4. Add the beef and chicken broth along with the Sherry.
  5. Deglaze the bottom of the pot. (stir and make to get up all the flavor bits from the bottom of the pan)
  6. Bring to a simmer and add the thyme, cover with lid.
  7. Simmer for 20-30 minutes for flavors to meld.
  8. Salt and pepper to taste.
  9. To serve: Thinly slice baguette on a diagonal, drizzle with olive oil, toast on half sheet pan under broiler.
  10. Once bread is lightly toasted add a slice of cheese onto each piece of bread, place back under broiler for approx 1 minutes- until cheese is melted and lightly browned.
  11. Place the hot soup into a soup bowl, top with toasted baguette and cheese, serve.
  12. Enjoy!
 

 

French Onion Soup with Baguette by www.cookingwithruthie.com
 

Here a couple of other soups you may also want to make this winter…

Zuppa Tuscana Soup by www.cookingwithruthie.com

Zuppa Tuscana Soup

Chicken Pot Pie Soup1

Chicken Pot Pie Soup

Lasagna Soup - 1

Lasagna Soup

Happy Autumn! I hope these soups inspired some deliciously savory cooking in your kitchens :)

I’d love to have you come and visit me anytime at www.cookingwithruthie.com

or connect with me on Pinterest,Google+, Facebook, Twitter and Instagram

Andrus-Family-Pictures1-1-200x300 

xoxo~ Ruthie


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Dipped Marshmallow Treats (for Adam’s school fair)

October 8, 2014 AT 8:50 am 11 Comments

 

Oh, y’all.

It’s been one of those weeks already.  Smile

One where you are going a hundred miles an hour and you can’t hardly come up for air. 

You know what I am talking about. 

Last night was the 5th grade Entrepreneur Fair at Adam’s School. 

Adam had to create something he could sell at the fair, so we came up with these dipped marshmallow treats.

Dipped Marshmallow Treats

 

These were so fun and easy to make!

We used…

  • large and small marshmallows
  • pretzels
  • straws
  • chocolate, white chocolate, and orange candy melts
  • caramel
  • sprinkles
  • graham crackers

I got the cute fall straws at the dollar store.

IMG_3007

We used the straws for the large marshmallows and pretzels for the small ones.

IMG_3009

We set up our dipping stations all over the kitchen…

IMG_3010

And dipped away!

It was messy, but fun! Smile

My favorite was the ones we dipped in chocolate and then rolled in graham crackers.  S’mores on a stick!  Yum!

I also liked the ones dipped in caramel and then chocolate.  Watch out!  Smile

The marshmallows looked colorful and pretty on Adam’s table.

dipped marshmallow treats

And Adam was super proud of his “store.” 

(Okay, yes.  I added the bow and doilies.  It’s all about presentation, y’all!)  Smile

dipped marshmallow treats

The best part about the whole night was that they sold like hot cakes, and this made my “business owner” very happy!

 

Way to go, Adam!!

 

 


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Baked Blueberry Lemon Donuts!

September 29, 2014 AT 8:56 am 5 Comments

Good Morning all my friends at Beneath my Heart!

I’m so happy to be bringing some of my

Baked Blueberry Lemon Donuts for y’all to enjoy today!

I love it when fresh blueberries are on sale and I can bake with them to my little hearts content. I also like to freeze a bunch to use through the winter too.

Blueberries are one of my favorites~ did you realize how good they are for you?

They are.

Blueberries are packed with Vitamin C, Fiber, Manganese all of which help our hearts, our brains, our insulin responce, and they’re cancer fighting too! All that wrapped up in each flavor-bursting-bite. Mmmm mmm.

Baked Lemon Blueberry Donuts by www.cookingwithruhtie.com

These baked donuts are a mouth-watering way to incorporate some delightful blueberries into you’re breakfast or snack. Don’t worry~ if you don’t happen to have a cute donut baking pan, you can bake these up in a muffin tin or even a mini muffin tin might be fun!

 

Baked Blueberry Lemon Donuts

 
Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 18

Ingredients

  • 1 1/2 C + 1 Tbsp all-purpose flour, divided
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 C fat free vanilla greek yogurt
  • 1 C sugar
  • 2 large eggs, 2 egg whites
  • 1 tsp grated lemon zest (approx 1 lemons)
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp canola oil
  • 1 1/2 cups blueberries, fresh or frozen
  • Lemon Glaze:
  • 1 C confectioners’ sugar, sifted
  • 2 to 3 Tbsp fresh lemon juice

Instructions

  1. Preheat the oven to 350 degrees.
  2. Coat donut pan or muffin tin well with cooking spray.
  3. Reapply cooking spray between each batch, if needed.
  4. In a large bowl, sift together flour, baking powder and salt; set aside.
  5. In a medium bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
  6. Make a well in the center of dry ingredients.
  7. Add wet ingredients into the well.
  8. Mix to 80 % incorporated.
  9. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  10. Scoop batter into a large ziplock freezer bag, zip closed, and snip end of one corner big enough for the blueberries to move thru with the batter.
  11. Fill each donut or muffin mold 2/3rd’s the way full.
  12. Bake 10-12 minutes or until springs back with a light touch.
  13. (do not want to brown)
  14. Rest 2 minutes in pan, invert to remove, cool on cooling rack.
  15. Lemon Glaze:
  16. In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice.
  17. The mixture should be thick but pourable.
  18. Add up to another tablespoon of lemon juice if the mixture is too stiff.
  19. Drizzle glaze over the top of each donut and let it drip down the sides.
  20. Let the lemon glaze harden, about 15 minutes, before serving.
 

 

Baked-Lemon-Blueberry-Donuts*

Here a few of my other baked donut recipes for you to enjoy….

Baked Pumpkin Chocolate Chip Donuts by www.cookingwithruthie.com

Baked Pumpkin Chocolate Chip Donuts

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Baked Banana Bread Donuts with Browned Butter Glaze by www.whatscookingwithruthie.com

Baked Banana Bread Donuts with Browned Butter Glaze

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Strawberries and Cream Baked Donuts by www.whatscookingwithruthie.com

Strawberries and Cream Baked Donuts

 

I just love coming to visit with you each month… I think the world of Traci and it’s wonderful to be a contributor at Beneath my Heart!

Y’all are welcome to come visit me anytime at www.cookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram!

Happy Baking!

xoxo~ Ruthie

Andrus-Family-Pictures1-1-200x300


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Pumpkin Bites with Cinnamon Bark Essential Oil

September 26, 2014 AT 8:51 pm 2 Comments

 

Last weekend, Cyndi and I hosted our first Essential Oils party.  We had so  much fun and learned a ton!

I wanted to share with you a recipe I made with one of my oils, Cinnamon Bark.  This is a great oil to have this time of year.

Pumpkin Bites

 

These were so super easy to make!!! 

 

Pumpkin Bites (with Cinnamon Bark Essential Oil)
Yields 24
A quick and easy dessert for fall.
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Filo Pastry Cups (24)
For the filling
  1. 1/2 cup of Pumpkin puree
  2. 1/2 tub of Light Cool Whip
  3. 1/4 cup of Confectioner's Sugar (or more if you want)
  4. 1/2 teaspoon of Pumpkin Pie Spice
  5. 1 Drop of Cinnamon Bark Essential Oil (Young Living ONLY)
  6. Semi-sweet Chocolate Chip Minis
Instructions
  1. Mix all of the filling ingredients together.
  2. Spoon filling into pastry cups.
  3. Sprinkle with mini semi-sweet chocolate chips.
  4. Chill until served.
Beneath My Heart http://www.beneathmyheart.net/

I know that many of you couldn’t make it to my last Essential Oil party, but I am hosting one at my house this coming Tuesday, the 30th, at 10:00 am, if you would like to come. 

Smile

I live about 15 minutes outside of Lexington.

 

If so, please email me at [email protected] to let me know you are coming.

And if you want to learn MORE about Young Living Essential Oils,

or you would like to place an order, click HERE

 

 

**********************


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Chocolate, Almond Banana Bites

August 26, 2014 AT 4:19 pm 6 Comments

Good morning all my friends at Beneath my Heart!

I love coming to visit with you each month… thank you so much for having me. I can hardly believe how fast the summer flew by, my kids started school this past week and I’m starting my last year of Culinary School this week! We are back in the swing of things.

I always like having tasty and healthy after school snacks around for us all when we get home from busy, busy days.

Chocolate, Almond, Banana Bites are the perfect answer to that dilemma! You’re whole family will love them so much…

Chocolate, Almond, Banana Bites by www.cookingwithruthie.com

 

 

Chocolate, Almond, Banana Bites

 

Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 8

Ingredients

  • 2 bananas
  • 1 C dark or milk chcocolate chips
  • 1/4 C rough chopped almonds
  • 8 wooden skewers
  • parchment paper

Instructions

  1. Place chocolate chips in a microwave safe bowl, microwave 30 seconds, stir well, microwave 15 seconds more, stir well.
  2. Microwave additional 15 seconds if nessesary or until chocolate is smooth and no bumps remain.
  3. Place almonds in shallow bowl.
  4. Place parchment paper on a plate or small baking dish that will fit in the freezer.
  5. Break each banana into 4 sections.
  6. Inset wooden skewer into the top of each section.
  7. Dip each banana section half way into chocolate.
  8. Dip into almonds, place on parchment paper.
  9. Repeat with remaining sections until all dipped.
  10. Place into freezer and allow to freeze solid- approx 3 hours.
  11. Once frozen enjoy and save any leftovers in a freezer baggie.
 

 

 

Chocolate, Almond, Banana Bites by www.cookingwithruthie.com

 

I hope you’re summer is winding down nicely and you and your families enjoy these Chocolate, Almond, Banana Bites this school year!

Here are a few more delicious recipes as we look towards autumn…

Pumpkin Pancakes with Caramel Syrup by www.whatscookingwithruthie.com

Pumpkin Pancakes with Caramel Syrup

Honey Raisin Zucchini Bread and Ikea Event** (2)

Honey Raisin Zucchini Bread

Skinny Baked Pumpkin Doughnuts by www.whatscookingwithruthie.com

Skinny Baked Pumpkin Doughnuts

I hope you have a wonderful day and very Happy Cooking!

I’d be thrilled to have you come visit me at www.cookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

xoxo~ Ruthie

 


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Chocolate Peanut Butter Cookies

July 24, 2014 AT 11:28 am 4 Comments

Hi everybody~ it’s Ruthie from Cooking with Ruthie, and I’m so happy to be visiting with y’all again.

Today, I’ve brought one of our favorite cookie recipes… Peanut Butter Cookies but they’re even tastier all dressed up with some mouth-watering milk chocolate on them.

These Chocolate Peanut Butter Cookies are going to

put a smile on everybody’s lips that eats one :)

Chocolate Peanut Butter Cookies by www.cookingwithruthie.com

 

 

Chocolate Peanut Butter Cookies

 
Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 36

Ingredients

  • 1/2 C shortening
  • 1/2 C peanut butter (I used creamy)
  • 1/2 C brown sugar
  • 1/2 C granulated sugar
  • 1 egg
  • 1 1/4 C flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 C milk chocolate chips
  • 1/2 tsp oil
  • sheet of parchment paper
  • 1/4 C peanut butter chips, chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. Coat half sheet pan with cooking spray.
  3. In a large mixing bowl cream shortening and peanut butter, add sugars; mix until smooth.
  4. Add egg; mix well.
  5. Add dry ingredients all at once; mix just until incorporated.
  6. Scoop by teaspoonfuls onto prepared pan, cross mark with a fork.
  7. Bake for 10-12 minutes.
  8. Cool on rack.
  9. Put chocolate in a microwave safe bowl, add oil, microwave for 15 seconds, stir well.
  10. Microwave another 15 seconds, stir until smooth.
  11. Repeat a third time if needed.
  12. Using a sppon to assist- coat half of each cookie with chocolate, set on parchment paper and sprinkle with chopped peanut butter chips for garnish.
  13. Allow to cool to set.
  14. Enjoy!
 

 

Chocolate Peanut Butter Cookies by www.cookingwithruthie.com

 

Summer is flying by and it’s hard to believe it’s already almost the end of July! I hope your summer is going well and you’re enjoying lots of fun with family and friends.

Here are a couple of yummy summer recipe ideas…

BBQ Pineapple Meatball Skewers by www.whatscookingwithruthie.com

BBQ Pineapple Meatball Skewers

Heirloom Tomatoes Caprese Kabobs by www.cookingwithruthie.com

Heirloom Tomato Caprese Kabobs

Strawberries and Cream Baked Donuts by www.whatscookingwithruthie.com

Strawberries and Cream Baked Donuts

I’ve had a busy couple of weeks getting my blog all spiffed up with fresh new look… I’d love have you come on over and check ‘er out sometime at www.cookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

Happy Cooking!

Ruthie from www.whatscookingwithruthie.com

xoxo~ Ruthie

 


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Mini S’more Treats

June 26, 2014 AT 8:18 am Leave a Comment

Hi to all my friends at Beneath my Heart!

It’s Ruthie from What’s Cooking with Ruthie and I’m SO happy to be visiting again today.

I’m SO excited that summer’s finally here. Yippee!!

Mini S'more Treats by www.whatscookingwithruthie.com

I ran into these Keebler Mini Fudge Stripe Cookies at the grocery store and thought they were SO stinking cute that I just had to buy them!

Next, I had to figure out a fun way to eat them :)

Mini S’more Bites are what came of it… can I tell you I ate nearly everyone. Seriously!

 

Mini S’more Treats
 
Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
  • 1 (3oz) Keebler Mini Fudge Stripe Cookies
  • 18 mini marshmallows
  • 18 decorative toothpicks
Instructions
  1. Thread one cookie on toothpick and then put marshmallow on tip.
  2. Using a taper candle or flame torch lighter, roast marshmallow.
  3. Place second cookie onto bottom and press marshmallow between both cookies.
  4. Set on serving plate and repeat.
  5. Or enjoy them as you make them :)
 

 

Mini S'more Treats by www.whatscookingwithruthie.com

These little guys are a fun activity to make and eat with the kiddos! Much easier than roasting over an open fire but all the same flavor :)

Here are a couple of other delicious summer recipes you might enjoy too…

Homemade Strawberry Pie by www.whatscookingwithruthie.com

Homemade Strawberry Pie

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Grilled Lime Salmon by www.whatscookingwithruthie.com

Grilled Lime Salmon

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Patriotic Fruit and Cheese Kabobs by www.whatscookingwithruthie.com

Patriotic Fruit and Cheese Kabobs

I hope you enjoy a wonderful summer with family and friends AND lots and lots of fun in the sun.

I’d be love to have you come and visit me at www.whatscookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

Happy Cooking!

 

Ruthie from www.whatscookingwithruthie.com

xoxo~ Ruthie

 

 


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