How to Make Basil Butter {Infarrantly Creative!}

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Happy Friday!!!  There is nothing better than Fridays, right?! :)

Today, my buddy, Beckie from Infarrantly Creative, is here sharing a quick and delicious recipe.  Yum!

Check out this throwback picture from 2011!  We were actually at Blissdom 2010 together, but didn’t know each other as well.

I love my blogging buddies so much!!

Blissdom 2011

Blissdom 2011


Hey guys I am Beckie from Infarrantly Creative. Traci and I go back at least 5 years ago! We met back at a blogging conference, that no longer exists, called Blissdom. She has been a dear blogging friend and I always enjoy the time that I get to spend with her each year at different events and conferences.

Basil is probably one of the easiest herbs to grow. With a little sunshine and water it sprouts fast and can easily take over your garden if not given haircuts every now and again. I am absolutely in love with basil. I have grown a whole planter box of basil this year. With all the rain we have had in the Midwest it has grown like wildfire. So in addition to making pesto and bruschetta I have made basil butter. This basil butter is great to have on hand to spread on bread, season vegetables, fish, chicken and pasta.



1 1/2 cups of basil leaves

2 sticks of salted butter

1/2 teaspoon lemon juice

1/2 teaspoon of Garlic Salt

1/8 teaspoon of ground pepper

1/4 teaspoon of Penzey’s season salt

Half Pint Ball Jars

1. Wash basil leaves well and measure out 1 1/2 cups of loosely packed leaves. Put in your food processor and pulse until finely chopped.



2. Add the rest of the ingredients to the food processor and blend until smooth. Now feel free to veer from the spices I used and throw in what you like. You really can’t mess this recipe up!


3. Spoon the mixture into a half pint Ball jar and give to a friend.


This must be kept in the refrigerator or freezer. You could also scoop them into balls and flash freeze them and then place in a container for perfect portion size. I think this would make an excellent hostess gift don’t you?

Still have more basil to use? Check out my Basil Parmesan Orzo Recipe here.

basil parmesan orzo recipe

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Homemade Fudgesicles {Craftberry Bush}

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Y’all, I am still trying to recover from the Haven Conference! 
It was an amazing time with amazing sponsors, vendors, and attendees!  I will be sure to share more with you soon, but today, I have a guest post for one of my favorite bloggers EVER!  
Lucy from Craftberrybush was at Haven, and I got to squeeze her sweet neck in person!  
Why do I love her?
Because she exudes the love of Christ, plain and simple.  
She is an absolutely gorgeous lady on the outside, but her heart is one of the most purest and most 
beautiful I have ever known.
She looks at this world and at others the way God intended…through His eyes.
I love her blog and her photography and art skills are amazing.  If  you have not been to her blog before, be sure you do it TODAY!  
You will fall in love with her like I have!
Thank you, Lucy, for being YOU!!!
Hi I’m Lucy and I blog over at Craftberry Bush.
I hope you have had a great week so far.
I’m so excited to be here with you and happy to be able to help Traci out
while she spends time with her precious family.
Summer time is about picnics under the shade of a tree, jumping into cool waters, campfires
and making memories with your kiddos. Summer time also brings cools treats like ice creams
and ice pops in delicious flavours.
These Fudgecicles are so easy to make that you’ll want to make them over and over again.
Homemade Fudgesicles
1 cup of skim milk
1/3 cup of Nutella hazelnut
1) combine milk and Nutella thoroughly
2) pour mixture into molds
3) freeze for 4-5 hours or overnight
4) Enjoy!
So easy right?

I also wanted to give you a healthy alternative so you can join in the fun…

Healthy Fudgesicles
2 scoops chocolate whey protein powder
1 1/2 cup plain almond milk
1 tbsp. unsweetened cocoa powder
1) Combine all ingredients in blender and blend until smooth
2) Pour mixture into molds
3) freeze for 3-5 hours to set
4) Enjoy!
Easy peasy, right?
Perfect for a nice hot summer day!
Hope to see you again very soon.
much love,
Follow me on Instagram and get sneak peeks into my everyday.

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S’mores Dip Recipe! {Mom 4 Real}

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2013-11-08 18.02.48      I am so excited to have one of my Kentucky buddies here with us today!  

Jessica from Mom 4 Real!  I actually met Jessica for the first time on my way to Utah for the SNAP! conference.   We’ve been friends ever since, and I love when I get to spend time with her.  (which is not often enough!)

She is sharing a S’mores recipe with us, and I bet she didn’t even know that S’mores are like my very, very favorite thing to eat EVER!  

This dip looks  AMAZING!!








Hey, y’all! I’m Jess from Mom 4 Real. Like Traci, I am a Kentucky gal! While Traci is spending time with her sweet family, I am going to share one of my new favorite things ever with you. My plan was to share a S’mores Bar with you, but since we have had constant rain here in KY for the past two weeks, we are moving the party inside so to speak. We usually set up all the fixins to make s’mores outside, but my sweet niece showed me this super cool S’mores Dip last week, so I decided to make it and share with you!Hersheys-Smores

First, you will need to preheat your oven to 450 degrees Farenheit. Next, grab a pie pan, cast iron skillet or casserole dish and butter the bottom and edges. place chocolate all over the bottom of the pan. I used Hershey’s bars because they are my fave, but you could totally use chocolate chips.


Next, cover with marshmallows. Again, it’s all up to you which marshmallows you use. I had these flat ones on hand, but you could use regular marshmallows or even mini ones. Just cover most of the chocolate. It’s okay if some peeks through. Now place in the oven with the light on.


After a few minutes, take a look at the tops of the marshmallows. Once they brown on top, pull the dish out of your oven.


That’s it, friends! Now it’s time to dig in! I am serving mine with graham crackers…but again, whatever you like…cookies, oreos, whatever…go nuts! You will want to serve and eat this while it is still warm, because once it cools, the marshmallows get really sticky and the chocolate hardens. We just wrap what we don’t eat and warm in the oven or microwave later!

Happy dipping!


Screen Shot 2015-07-10 at 8.36.32 AM


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Banana Chocolate Chip Pancakes!


It’s Ruthie from Cooking with Ruthie and I’m so happy to be back to share one of my very favorite breakfast recipes.

Banana Chocolate Chip Pancakes are the perfect way to start your families day!

I love this recipe because it uses fat free greek yogurt instead of oil so they’re healthier for you but still taste Ah-mazing!! Yay.

Banana Chocolate Chip Pancakes by are made with greek yogurt and taste amazing!

If you happen to have a few leftover- just freeze them in a plastic freezer bag then on those busy mornings just pop a couple in the toaster and your out the door with a quick and easy breakfast in now time!

Banana Chocolate Chip Pancakes
Recipe Type: Breakfast
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 12
  • 2 cups unbleached all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoons sea salt
  • 1/4 cup coconut sugar
  • 1 1/2 cups low fat milk
  • 1 cup fat free vanilla greek yogurt
  • 2 eggs
  • 1/3 cup mini chocolate chips
  • 1 banana, halved and sliced
  • pure maple syrup for serving
1. In a large mixing bowl combine flour, baking powder, sea salt, coconut sugar; mix to combine.
2. In additional small mixing bowl combine milk, greek yogurt, eggs; whisk to combine.
3. Make a well in center of dry mixture, add wet; mix until just incorporated- do not over mix.
(small lumps are expected)
4. Add mini chocolate chips and banana’s; gently fold into batter.
5. Coat griddle with cooking spray, place griddle over medium heat, once pan is hot add 1/3 C batter per pancake, when small bubbles appear flip to cook other side.
6. Remove from heat and repeat for additional pancakes.
7. Serve with pure maple syrup and additional banana slices if desired.



Banana Chocolate Chip Pancakes by are made with greek yogurt and taste amazing!

You’re whole family will love them. This recipe is so simple to adapt- if you’ve got fresh blueberries in the fridge just replace the chocolate chips and bananas with those. You get the idea… the options are endless!

Banana Chocolate Chip Pancakes by are made with greek yogurt and taste amazing!

Here are a couple of other fun Spring-time treats that you’ll enjoy baking and eating too:

Lemon Sugar Cookie Bars on you need this deliciousness in your life!

Lemon Sugar Cookie Bars

Cadbury Chocolate Chip Cookies by

Cadbury Chocolate Chip Cookies

Homemade Strawberry Pie by

Homemade Strawberry Pie




Thanks for having me~ I’ve loved coming to share some of my kitchen creations with all of you.

You’re more than welcome to come by my place anytime… catch me at or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram !

xoxo~ Ruthie




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March Madness Buzzer Beater Brownie Sundaes!


We are going to talk about two important things today…Chocolate and Basketball.

I love watching the Kentucky basketball games during March Madness, but I love EVEN MORE eating chocolate while watching those basketball games.  Smile


So here is a fun recipe to make for YOUR favorite team during March Madness!



Filling up your party table with the colors of your favorite team makes the event even more fun, right?!





Traci’s Buzzer Beater Brownie Sundaes!

reeses2Items needed:

Boxed Brownie Mix {I used Betty Crocker’s Ultimate Fudge Brownie Mix with Hershey’s.}

Egg, Oil, Water {for brownie mix}

1 pint Whipping Cream

1/3 cup Sugar

Approximately 12 Small Canning Jars

Reese’s Pieces

Reese’s Mini’s {unwrapped}

REESE’S® Peanut Butter Cups Miniatures

Vanilla Ice Cream

Tube of Chocolate Icing

Optional Decorating Items:

Paper Flags on Toothpicks (I just cut mine out of blue construction paper and hot glued them to the toothpicks.)

Candy Basketball Decoration  (Found mine at Hobby Lobby)


Plastic Spoons

Team Napkins


Step One:  Prepare boxed brownie mix in a bowl.

Step Two:  Fill canning jars 1/3 full of brownie mix.


Step Three:  Bake brownie mix in jars for approximately 15-20 minutes at 350 degrees.

Step Four:  Let brownies cool.

Step Five:  Mix 1/3 cup of sugar and heavy whipping cream together with a mixer until light and fluffy.


Step Six:  Layer canning jar in this order:  brownie, orange Reese’s Pieces, one scoop of vanilla ice cream, Reese’s Minis, and whipped cream.


Step Seven:  Decorate the jars with string, spoons, toothpick flags, and candy basketballs {attached to bite sized Reese’s Miniature Cup}


Step Eight:  Enjoy while cheering on your favorite team!


Let’s just say that these were a HUGE HIT with my boys!  They gobbled them right up!  Smile  It will definitely satisfy your sweet tooth and give you energy to cheer on your favorite team!






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Healthy Power Bites


Hey friends!  Life threw me a crazy (but good) curveball this week, so I didn’t get to post yesterday.  I will post my video for my Organize Your Heart series soon.  :)

And I will share my “curve ball” with you next week!  EXCITING NEWS!!!

But today, here is sweet Ruthie with another GREAT recipe!  This looks great for a healthy start to then new year!!


Hi everybody at Beneath my Heart! It’s Ruthie from Cooking with Ruthie

Happy New Years! I hope your new years resolutions are in full swing and keeping you headed in a good direction. I always find myself rededicating myself to a healthy life style after the holidays are over… which brings us to my Healthy Power Bites recipe.

Oh. my. goodness. I’m not lying when I say I totally crave these little things! Seriously, they’re amazing and SO easy to make. We love them for a quick snack and they’re great for the kids to take to school too.

Healthy Power Bites Recipe on You'll love this healthy for you snack!



Healthy Power Bites
Recipe Type: Dessert
Author: Ruthie
Prep time:
Total time:
Serves: 15
  • 1 C whole oats
  • 1/2 C all natural peanut butter
  • 1/3 C honey
  • 1/4 C miled flax seed
  • 1/4 C chai seeds
  • 1 tsp vanilla
  • 1/2 C mini semi-sweet chocolate chips
  1. Combine all ingredients in mixing bowl.
  2. Using a wooden spoon; stir until combined.
  3. Roll into 1 inch balls.
  4. Store in air tight container and refrigerate uneaten bites.
  5. Enjoy!


Healthy Power Bites Recipe on You'll love this healthy for you snack!

Healthy Power Bites are full of good for you ingredients… omega’s, antioxidants, and protein just to name a few.

Y’all will love them as much as we do! Promise.

Here are a few more healthy and delicious recipes to kick start a Healthy New Year…

Healthy Omega 3 Cookies Recipe from Are a deliciously healthy treat!

Healthy Omega 3 Cookies

Truvia Raspberry Coconut Oats Smoothie is a healthy way to start the day! by

Raspberry Coconut Oat Smoothie

Gluten-free Cauliflower Pizza Crust will knock your socks off! YUM! by

Gluten Free Cauliflower Crust Pizza

Thanks so much for having me over to visit… I love coming and sharing some of the love from my kitchen with all of you.

You’re more than welcome to come by my place anytime… catch me at or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram !

xoxo~ Ruthie

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Holiday Cadbury Chip Cookies

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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 #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


  • 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


  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 #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 #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~



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Harvest Chicken Salad with Raspberry Balsamic Dressing


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!



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



Harvest Chicken Salad with Raspberry Balsamic Dressing

Harvest Chicken Salad with Raspberry Balsamic Dressing
Serves 6
Write a review
Prep Time
20 min
Cook Time
3 min
Total Time
23 min
Prep Time
20 min
Cook Time
3 min
Total Time
23 min
  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
  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
  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


Harvest Chicken Salad with Raspberry Balsamic Dressing by
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

Cinnamon Roll Kabobs

Egg Nog Bundt Cake with Egg Nog Frosting by

Eggnog Bundt Cake with Eggnog Frosting

Candy Cane White Chocolate Mini Cheesecakes by

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 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


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


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


  • 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


  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

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

Zuppa Tuscana Soup by

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

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


xoxo~ Ruthie

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Dipped Marshmallow Treats (for Adam’s school fair)



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.


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


We set up our dipping stations all over the kitchen…


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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