Food Friday: Amy’s Pasta

So last week I posted this picture on Instagram:

And I had several requests for the recipe. It occurred to me that perhaps it was hard to find on my blog since it was the first Food Friday I ever did allllll the way back in 2010 {?!?}, almost exactly three years to the day {whoa, that’s kinda weird!}. I didn’t give the name of the recipe in the title of the blog post…I just simply stated “Food Friday”. So I figured I should repost it. Scroll through the beginning of the post because you most likely don’t care about my potty training episodes that I speak of in the beginning.

But if you DO care, read HERE. Read after the food post, not before, because I promise it will gross you out. ha. 

Anyhoo….here’s my Amy’s Pasta recipe {original post HERE}…

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

Ok, so I said in my last post that I would talk about potty training, but I changed my mind. Sorry. Post will come soon, I promise. I know you are all losing sleep over it and DYING to read about it. Fess up. HA.
But as I was making dinner tonight Brandon starting snapping away and after I saw the pictures, I thought I would try something fun. It seems a lot of my blog friends have “_______ Fridays”. My friend Jessica has Photo Fridays {check out this one from last week, she talkes about Evy}. My friend Danae has Fashion Friday…and I don’t know, there just seems to be a whole lot of interesting Friday posts out there.
 I had this great idea. What if every Friday I talked about food?!?
Serioulsy, I do.
Anyway, I thought it would be cool if every Friday I shared one of my favortie recipes that I made that day, or maybe I shared pictures of a fun restaurant I have been to, or maybe I just share a random food fact that I learned. Ha. Either way, I thought it might fun.
I thought it would be even FUNNER {I know, not a word, sorry}, if some of my blog friends joined along. Because, as I am sure it is the case many of you, I am always in need of some good new recipes. Or I would love to know about so fab new places to eat, even if it’s take out.
So I’m inviting you to jump on the bandwagon, if you would like. Go ahead…steal my idea and start a “Food Friday”. I would LOVE to hear about your food. :)
And with that, I introduce to you…
Amy’s Pasta!!!
Ha, sorry, boring name, but since I made this up, I don’t really have name for this one. It’s basically been dubbed Amy’s Pasta amongst the Miraflor family…it’s literally the thing I am asked to bring to almost every family get together, and in the info email/text/letter or whatever all the family members get mine always says “Amy’s Pasta”…so that’s its name. And it’s perfect for those hot summer nights…nice and light and so yummy with fresh basil and tomatoes and can be made in 20 mins.
Oh, and I want to say, especially for the benifit of my personal trainer Emily, I KNOW I should be using whole wheat, but sorry, pasta is just not pasta unless it regular. So please forgive me and my lack of health consciousness! ha
1 bag/box of pasta, preferably penne or bow tie
1 lb of sugar plumb or cherry tomatoes
Handful of chopped fresh basil {about 1/2 cup}- I grow a big pot on my deck during the summer…cheap!
String cheese
olive oil
1 teaspoon Kosher salt
1/2 teaspoon pepper
Parmesan Cheese
Boil pasta as directed, and while pasta is boiling, chop basil and put in a large bowl
Cut tomatoes into halves and add to the bowl. Add kosher salt…
*side note: don’t try regular salt for this one, it will change the flavor drastically. If you don’t have kosher salt, do yourself a favor and invest in a box. It lasts forever and is sooo yummy. And not to mention its healthier for you, I think? I can’t remember , but it does something better for you. haha.
Anyway, add kosher salt and pepper to the tomatoes and basil
Then drizzle olive oil into the bowl and stir contents together. You want enough to make it slightly soupy, probably 3/4 cup, but I never measure, maybe more. It will look like this:
*You can do all the above up to 4 hours before you add pasta. The longer the mix marinades, the soupier and yummier it gets. But usually I am in a big hurry so make it in 15 mins. :)
Cut up string cheese and set aside. I use at least 6 sticks, usually 12. I like a lot of cheese and so do the kids. And not to mention when you warm up the pasta the next day the cheese melts and is oh so gooey.
Stop what you are doing to help a screaming and fussy baby
{Remember what I said yesterday about looking horrible throughout the day? Well, you’re about to see a little sneak peak…}
And when holding her doesn’t help, put her down, even if she throws the biggest fit of the century…
Anyway, add pasta to the bowl and then sprinkle with parmesan cheese, toss.
Then add the string cheese last. If you add it first you will end up with big glob of cheese, not appetizing, trust me.
Toss and wahlah…
Everybody is happy, even little Miss Fussy Butt…
Hope you guys enjoy it!
And I hope to hear from you next “Food Friday”!!
Pin It

Food Friday {On Saturday}: Beef Stew

Can we pretend today is Friday? We can? Awesome, thanks! ha :)

So I’ve had these pictures for a while but could never really seem to find the time to actually put them together in a post. I feel like I have been promising and promising to post it, but every time I sit down to start it, something comes up, so I’m so sorry for my lack of follow through. But pretty sure you’ll love it despite the fact it took forever to get to you. :)

A little about this stew: I have made beef stew before, but it consisted of using the beef stew package mix and just following the directions on the back. The package always turned out yummy, but lately I’ve really been trying to avoid any sort of “packaged” food with tons of preservatives. {Any ideas how to do that with THIS recipe??} Also, I’ve been trying to keep our eating out budget to under $50 a month {I know, insane, but a necessary evil to make our budget balance these days} which means cooking more at home. I have been buying all my meat at the beginning of the month at Costco, freezing it and dethawing it when I need it. While shopping the meat aisle at Costco I saw a apx 5 lb flat of beef stew for under $15 and I realized I could do beef stew weekly with it at such a reasonable cost! Whoohoo! And that, of course, prompted a search for a great recipe that didn’t use a package ingredient.

The first place I always look for recipes is The Food Network. Am I the only person who loves The Food Network? Seriously the best resource ever! I’m sure it’s because my favorite cooks are on there {Giada, Ina}, but I’m sure another reason is that they have a lot of options for everything I type in the search bar. ;)

Confession: I always pick the easiest recipe. hehe. If it says it will take hours and hours to make with lots of different ingredients, I usually just skip it over. whoops :) This recipe does take a while to cook, but nearly zero prep.

So I found this recipe by Paula Dean that I REALLY loved. The recipe is HERE. We tried it once and it was amazing…BUT, although the taste was great, it was missing something as the texture and consistency wasn’t like the beef stew I was used to eating. The next time I made the recipe, I switched things up a little and it’s absolutely perfect! Basically all I did was take out the cornstarch, add some flour and potatoes and reduce the amount of meat so it has a bit more broth. Here’s my Paula Dean Remix Beef Stew! :)

1 – 1 1/2 pounds stew beef

All Purpose Flour

2 tablespoons vegetable oil

2 cups water

1 tablespoon Worcestershire sauce

1 clove garlic, peeled

1 or 2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

Dash ground allspice or ground cloves

3 large carrots, sliced

3 ribs celery, chopped

2 Red Potatoes

* * * * * * ** *

Start with a bowl full of flour and dredge the beef through until lightly dusted.

And then place in a heavy duty pot filled with the vegetable oil.

Brown the meat over medium heat.

Add the water, onions, garlic and spices and simmer, covered for one hour.

Meanwhile chop up your veggies and potatoes.

Once the hour is up, add them to the pot and simmer, covered for 30 more minutes.

When done, meat should be fall apart soft and veggies cooked through. Serve topped with parsley and crusty french bread.

**Tip: If the stew is too thick, add a little bit of chicken broth while simmering. You can do this the next day as well.

Enjoy everyone, it’s AMAZING!!! And thanks Paula Dean for your recipe base! :)


Pin It

Food Friday {on Sunday}: Eggnog Bread

I know, I promised this to you on Friday. Well, just as I was going to sit down and get this blog typed up, the news of the horrific tragedy in Connecticut stopped me in my tracks and gave me the inability to focus on absolutely ANYTHING that was I supposed to focus on it.

I am heartbroken. Completely, one hundred percent heartbroken. I could not stop crying on Friday, especially when I drove up to the post office later that evening and saw the flags flying half mast. Perhaps it was because I had finally finished all my work and was able to allow myself to really think about the tragedy, or perhaps it was because Jake was finally home from school and I felt utter relief that my family was safe…yet complete sorrow for those who were not so lucky. There are no words, you know? And everything, I mean EVERYTHING, seems so trivial in the face of this tragedy. Even food, which we all know is a necessity.

So I could not blog about eggnog bread, so sorry. In fact, I couldn’t really blog about anything. The words wouldn’t come. I am struggling to grasp all that has happened, but yet I know I will never be able to understand fully. Only God knows, and it is a relief to know HE is in charge and that these little ones are in His hands. I found this post to be perhaps the most uplifiting post I’ve seen all weekend…amidst the crazy storm, there is a calm when you are higher up…and that gives me great peace, as I am sure it does you.

Anyway, eggnog bread….sigh…

This stuff is amazing. Really, really good. I have been on a diet for the last week and a half {I’ve lost 5 lbs!! yay!}, and I have been staying away from breads of any kind, but I admit, I ate half a loaf today. ugh. Why do I forsee those pounds returning? ha. Even my husband, who isn’t fond of eggnog, liked this bread.

A little history: My mom acquired this recipe from my friend Martha’s mom, Ginny, when I was in grade school. Thank you Ginny for sharing! xoxo

Egg Nog Bread

2 C. Flour

1 1/4 C. Sugar

1 tsp Salt

1 tsp baking powder

1-2 tsp nutmeg {I used 2}

3 eggs

1 1/2 C. Whipping Cream

2-3 tsp Imitation Rum Flavoring {I used nearly 2}

Preheat your oven to 350. Add all the ingredients to your mixer in order that they appear above. 

Blend on low speed for one minute, then medium speed for three minutes. Mixture will be thick and smooth. {Thanks Nicole for the extra hand in these photos! ha}

This recipe makes: {1} 9×5 loaf or {2} 8×4 loaf or {4} 4×3 loaf. I like to give the mini loaves as gifts.

Bake at 350 for 40-60 mins, or until knife comes out clean. Dust with powered sugar and enjoy!


I love to wrap them up and give as gifts…

in fact, Brooke made you another hangtag down load.

I love that girl! Just click on the picture and it’s yours! for FREE! I hope you enjoy it! If you’d like, pop on over to Brooke’s facebook page and tell her thanks!

Evys Tree Christmas Tags

Enjoy dear friends! Big hugs to you all…so thankful we are here to celebrate this time together!


PS…come back tomorrow to see who won the Ruffled Tree Skirt giveaway!

Pin It

Together In The Kitchen: Mumsy’s Cheesecake

Whelp everyone, we made a little oops and messed you all up last week…we were supposed to post our together in the kitchen TODAY, not last Friday. Whoops. So we’re at it again, but something tells me you won’t mind, right?

Oh, and Aimee has included a little writing prompt to help you all out if you need a little push to get writing. Start writing!!!

welcome back to Together in the Kitchen — our twice monthly encouragement for you to spend quality time in the kitchen making, creating & baking with someone other than yourself! With Christmas fast approaching & cookie exchanges commencing..

What is your favorite cookie to indulge during these holiday months? Leave a comment below and of course, if you can – share the link!!

* * * * * * *

And before we get to ours, head on over and check our cohosts. Don’t worry, I’ll still be here when you get back. :)


Ashley……bow arrow: together in the kitchen

 And now me {I’m Amy, by the way, ha}

A while back I shared my mom’s cheesecake recipe {HERE} but I didn’t get a good picture of it or a good step by step. I volunteered to bring a cheesecake to my young mother’s church Christmas party last night and had grand ideas to do a step by step, but alas…I made the cheesecake in the middle of the night on Wednesday, which meant light was horrible and I was tired. Oh well. At least you get a finish product picture. *sigh*

Mumsy’s Cheesecake

Box of Honey Maid Graham Cracker Crumbs {or any other graham cracker crumb brand will work}

4 eggs beaten well {do not overbeat. I lightly beat them with a whisk in a separate bowl}
4 tea vanilla
1/2 tea lemon juice
4  8oz packages of cream cheese, at room temperature {very important, the cheese won’t mix}
1 1/2 C sugar

Sour Cream Topping:
2 C. sour cream
7 Tb sugar
2 tea vanilla

Preheat oven to 350 degrees.

Follow directions on the graham cracker crumb package. I usually double the recipe on the Honey Maid, since I like a very thick crust. With your fingers, mold the crumbs onto the bottom and the sides of a 9″ springform pan.

Mix cream cheese, sugar, beaten eggs, vanilla and lemon. Mix well until creamy and has very little lumps. Pour mixture into pan, stopping at one inch from top of pan {you might not use all the batter}. Bake for one hour. While cheesecake is baking, mix together the ingredients for sour cream topping. After the hour, remove cheesecake from oven, add the sour cream topping and cook for 10 more minutes.

Remove from oven, bring to room temperature, then refrigerate for at least 12 hours {I try to do a good 24 hrs}.

Ok, I absolutely CANNOT have this cheesecake without raspberry sauce. Cannot. My mom makes this amazing raspberry sauce with strained raspberries and cornstarch and you have to sit there and stir and stir. I, personally, never have the time for that, so when I found Ina’s recipe {HERE}, I about died and gone to Heaven. Easy peasy. I usually make some up and put it in a big bowl for everyone to use, or sometimes I dump it all over the top like Ina suggests. Either way, don’t eat this cheesecake without. You’ve been warned. ha.

And of course, my girl wakes up rigghhhtt when I’m about to pull the cheesecake from the fridge for pictures. I love this sweetie!

 And another view of the cheesecake. Just trust me when I say, you need to make this. Yup. It’s amazing.

 We would love for you to share your recipe! Link up with us!


1: link up a recipe. any recipe. as many recipes as you want to share.. then add our button or text link to your post!!

2: visit at least the two links before you and either comment and/or pin their recipe to Pinterest

3. if you want to share our little get together, please tweet: “share a recipe with @evystree @bowandarrowart @byAimeeSki today at

4. leave a comment below sharing your favorite cookie to indulge in during the Christmas season & be sure to leave a link, if you can!!

*we encourage you to subscribe by email to one {or all 3!} of our blog posts so you never miss a link up!
Thank you for stopping by!! xoxo

Pin It

Together In The Kitchen: Simple Christmas Cookies

Welcome back to the second Together in the Kitchen!! Have you met our hosts?

Aimee making 7 Layer Bars {HERE}

Ashley making Oatmeal Craisin Cookies {HERE}

And today I’m going to remake a recipe I introduced here on the blog nearly two years ago {HERE}. It’s one of my favorite Christmas recipes ever…and I think it is so special to me because it is my Nannie’s favorite cookie recipe EVER. We absolutely HAD to have these at Christmas time or else Nannie got very upset. ha. And she liked hers loaded with frosting!! Anyway, as I said, I blogged about these before, but it’s a bit buried and not titled well, so I thought it would be good to start fresh. So without further adieu…

The actual name of these cookies is “Thelma Schuster’s Sugar Cookies”. Apparently Thelma is some distant cousin?!? Forgot to ask Nannie…so to be honest, the name means nothing to me. ha. So I’m going to change it to:

Simple Christmas Cookies
1 C. Unsalted butter – room temp
1 C. Sugar
Combine above together, beating well.
Simple Christmas Cookies
Then add:

1 egg
5 Tablespoons of milk
1 teas of vanilla
mix together in separate bowl.
Ok, may the kitchen chefs out there will have to forgive me…but I was too lazy to mix them separately, SO I just dumped them right in. Awesome right?!?
Then add {again, I dumped in the bowl, oops ha…
3 C. All purpose flour
1 teas baking soda
1/2 teas salt
mix together in separate bowl.
Blend all ingredients together until smooth. Here’s what it looks like:
Put ball of dough in saran wrap…
Then wrap tightly…
and place in refrigerator for several hours or overnight. Cut into shapes…I cut mine at about 1/4″ thick.
and cook at 350 for 6 mins until very lightly brown.
WATCH CAREFULLY. They burn easily.
This is the easiest part…the frosting. It’s so very good and so super easy. I know there are a bunch of other ways to get wonderful frosting done by boiling, egg whites, etc. But this is the no brainer solution. ha. My mom always did it this way and I guess I can’t change. Sorry it’s not more exciting, but it sure goes along with the whole “simple” theme. :)

Two boxes of powdered Sugar
Food Coloring
I put powdered sugar in little bowls…
And then use a very, very little amount of milk. I used the entire 4 tablespoons for all 4 bowls.
Add your food coloring and you will have to add more powdered sugar until you get the consistency you like. Here is my end result. And I was out of red dye, sorry! ha.
Carefully spread the frosting out on the cookies. It only takes a little bit.
And then add sprinkles. We love to pipe on frosting too. :)
Usually ours are FILLED with frosting {do you follow me on Instagram? You probably saw them there, ha} but I figured I’d make these pretty for you. So nice of me, yes? My cookie cutters are a nice shape and are perfect little cookies for the holiday season. Brandon holding one for me…
After I made them, Evy woke up from her nap and was SO VERY EXCITED to see them sitting on the counter. I love this little poopsie.
These cookies are also great for other holidays throughout the year. I’ve used them for Valentine’s Day and Easter. We usually make a bunch a head of time and then have the family or good friends over to help decorate. It usually ends up being quite comical and the cookies turn out…um, interesting to say the least. Ha. You can see some of our past ones HERE.

So what do you think?? I hope you use the recipe…would love to know what you use it for! Make sure to comment and tell me! Now it’s up to you to join in the fun….Here’s how:

1: link up a recipe. any recipe. as many recipes as you want to share.. then add our button to the bottom of your post!!

2: visit at least the two links before you and either comment and/or pin their recipe to Pinterest {PS….I pin all your recipes to my food friday pinterest board HERE, just an FYI :) }

3: visit a few others, since this is all about sharing recipes!!

4. if you want to share our little get together, please tweet: “share a recipe with @evystree @bowandarrowart @byAimeeSki today at

5. leave a comment below sharing a memory of spending time “together in the kitchen”

*we encourage you to subscribe by email to one {or all 3!} of our blog posts so you never miss a link up!

Pin It

Food Friday: Anna’s Cornbread Stuffing

I hope you all had a wonderful Thanksgiving! You can see our little recap {HERE}. If you read the recap, you might remember that this was our first Thanksgiving in our home and from what I can recall, the first Thanksgiving that we have hosted ever. It seems it was a year of firsts for us, as it was also my first year to cook the turkey. Yikes. A little nervous. ha.

Well, since I was in charge of cooking the turkey, that also meant that I was in charge of the stuffing. My mom has always used a box kind, and it’s ok, but I wanted to try a something new, since this was year of new things for me after all. hehe. Last week my dear friend SoShawna posted her moms recipe for Cornbread stuffing. Since I adore anything cornbread I decided instantly I would make it. Whohoo for easy choices. haha.

So a couple of notes here before I give the directions:

1. I sent my mom to the store to buy cornbread. She came back with bags of dried cornbread, NOT the jiffy boxes. ha. So we used that.

2. We did not have dried sage, so we used fresh sage.

3. Anna {SoShawna’s mom} said she would not put her name on this stuffing if I changed it much more, sooo….Anna, I promise next time we will follow the directions perfectly. ha.

4. We were so hungry after everything was cooked that I completely forgot to take pictures of the finished product. Whoops. Sorry. It looked amazing.

Anna’s Cornbread Stuffing

4 boxes Jiffy corn muffin mix

1 long loaf of plain white bread

2 boxes of chicken broth (approx. 64 oz.)

Chopped celery (approx. 2 cups)

Chopped onion (approx. 2 cups)

2 teaspoons salt

2 teaspoons pepper

4 teaspoons sage

1 ½ stick butter

Here are Anna’s instructions…I’ll add my commentary in italics along the way and insert pictures when necessary. :)

Prepare Jiffy corn muffin mix as directed. After cooling, break into pieces (not too small). Place pieces into a large container, carefully measuring the amount as you go (do not pack it into the measuring cup). Note the final amount (usually about 15 cups) because that is the amount to match with regular bread. Break the plain white bread into small pieces, measuring out the same amount as the cornbread, then place onto large cookie sheets. Spread out and allow to dry for a few hours. You must allow the drying time or dressing will come out too “gummy”. In our family we usually do this the night before; cover loosely with hand towels or if ‘bugs’ are a problem in your climate, place the drying bread in the turned off oven over night.

Amy’s notes: We just bought dried white bread cubes and dried cornbread and used that. Our bread measured 12 cups each.

Finely dice onion and celery (using all the leaves also). Mix all dry ingredients (including the celery) together (except onions and butter) in a very large container.

Set aside about 1 cup of the white bread cubes. These will be added to the sautéed onions to help absorb the butter. Sautee onions in the butter until golden brown, add bread cubes after onions are browned and removed from the heat. Add to the dry mixture.

Add broth and mix just until everything is equally moistened, but do not over-mix or dressing will be too “solid”, instead of “fluffy”. Carefully check to make sure liquid is equally absorbed. Taste to check for good salt/pepper/sage flavor.

Bake @ 350 for 35 – 40 min. (or until it has browned on top).

Amy’s notes: We stuffed some into my “beautiful” turkey {the turkey turned out amazing, BTW! :)} I had to show you pictures of this, as Bryony and I were gagging while touching the raw bird, but we succeeded! Yay for preservence! ha. 

All in all, this was an amazing stuffing and something I will use next year for sure! I think next year I will try it just like Anna makes it, as I feel horrible I altered it a little ha. Thanks Anna, for letting us borrow your recipe! Big hugs to you!


Oh PS, join us for Together in the Kitchen next Friday..get your recipes ready!! YAY! To see last week’s click HERE.

Pin It

Together In The Kitchen: Pumpkin Chocolate Chip Loaf

Welcome to the first installment of Together in the Kitchen {essentially a recipe link party with a twist}. We would love for you to share recipes you’ve made, modified or just love & want to share. BUT, be inspired to do baking, stirring and making together with your children, spouse, friend, mom!

Meet the co-hosts & check out their recipes…

They look amazing, right?! I’m so excited to try their recipes! And now to ours:

I’d like to share with you a very special holiday treat. My mom, as I’ve mentioned before, is an AMAZING cook. And she is just a wonderful, wonderful hostess. When I was a kid, I used to be so proud of my mom and her cooking abilities {ok, I still am!}. Whenever anyone received a treat from her, they would get so excited!

Every Thanksgiving my mom would pass out to my teachers, and other special parents or office personnel, this yummy, yummy bread. She called it Harvest Bread, but I prefer to call it “Pumpkin Chocolate Chip Loaf” because I like knowing EXACTLY what’s in things. Ha. This year, I am going to carry on the tradition with my own kids and their teachers. Something is so special about childhood traditions…I hope my kids have great memories like I do about them.

Do you have any traditional teacher gifts from your childhood that you have passed on to your kids?

So let’s get right to it:

Pumpkin Chocolate Chip Loaf

1 3/4 C Flour

1 tea baking soda

1 tea cinnamon

1/4 tea ground cloves

1/4 tea ginger

1/4 tea nutmeg

1/2 tea salt

1/4 C. unsalted butter

1 C. Sugar

2 eggs

3/4 C. canned pumpkin

3/4 C. mini semi-sweet chocolate chips

3/4 C. nuts {optional, I leave that out}


1/2 C. powdered sugar

1/8 tea nutmeg

1/8 tea cinnamon

Whipping cream {or half and half}

To make the bread part of the loaf, sift ALL of the dry ingredients together in separate bowl {flour, baking soda, cinnamon, ground cloves, ginger, nutmeg, salt}.

In a standing mixer, or separate bowl than the dry ingredients, creme together the butter, sugar and eggs

Add the pumpkin….

and then add in the sifted dry ingredients

Then add the chocolate chips, sorry no picture of that….mix well and pour into three mini loaf pans, or two regular loaf pans. I experimented with how high you fill the batter up and I came to conclusions that the middle pan was the best, so about 1/2 from the top.

Bake at 350 until knife comes out clean, approx 40 mins. While the loaves are baking, make the glaze for the tops. Sift the powdered sugar, nutmeg, cinnamon and enough cream to make liquid, but not too runny…..

And then chop up some walnuts to sprinkle on top

Once the loaves are done, set on a cooling rack and let cool. Drizzle the glaze on top and add the chopped nuts. Don’t be afraid to add a lot of glaze, it tastes soooo good!!

And let me tell you, it’s SUPER YUMMY when warm. My kids went through one entire loaf in just about 10 mins. It’s that good!

Ok, so I told you these would be gifts, right? Well, here’s how my mom always packaged them…Wrap them tightly with saran wrap.

And then wrap again with cello wrap and tie with a fun ribbon.

{the bread will keep fresh for at least two days, maybe three. You could also freeze them, although I have never tried this…this bread doesn’t stick around long in our house. :) }

I love to give food gifts wrapped like this. It’s so special to see the recipient’s face light up. I especially love adding fun little tags with a description.

Have I told you lately how amazing Brooke, my graphic designer is? She is AWESOME!! Have you visited her website? You must! Click HERE. I emailed her a couple days ago asking her if she could whip something up for you all and she came up with these DARLING tags. I printed them out on card stock and used the best printing setting so they turn out bright. I made a little slit on the top of mine because my ribbon is really big, but if you are using a smaller ribbon, you could just hole punch!

To download the tags, just click on the picture below.

So what do you think?? I hope you use the recipe…would love to know what you use it for! Make sure to comment and tell me! Now it’s up to you to join in the fun….Here’s how:

1: link up a recipe. any recipe. as many recipes as you want to share.. then add our button to the bottom of your post!!

2: visit at least the two links before you and either comment and/or pin their recipe to Pinterest

3: visit a few others, since this is all about sharing recipes!!

4. if you want to share our little get together, please tweet: “share a recipe with @evystree @bowandarrowart @byAimeeSki today at

5. leave a comment below sharing a memory of spending time “together in the kitchen”

*we encourage you to subscribe by email to one {or all 3!} of our blog posts so you never miss a link up!


Pin It

Together In The Kitchen

You may remember me mention in this post about the new linky party that’s going to be happening on this blog, over at Aimee’s blog and over at Ashley’s blog. It’s called Together in the Kitchen and it’s going to be awesome!

Will you join us? All you do is post a food post on Friday…share a recipe that you love with us and link up with us on Friday! I’m going to share with you a yummy recipe that has to do with these two things:

I think you’ll love it! Come back Friday with your own food post! xoxo

They’re Mine I Promise…and why I don’t watch the news

So I have two kids that don’t really look like me. ugh. I can show you birth videos for both of them, not that you’d want to see them.. {ha} but they are mine, I promise.

Don’t get me wrong, I think both of them have something of me. Evy has my skin coloring and Jake has my shape of face and color of hair. The only problem is my husband’s genes seem to be so much stronger. Whenever everyone sees Jake they exclaim, “He looks JUST like your husband.”

Well, no actually, he doesn’t. He has my husband’s skin coloring, and long lanky shape, but he doesn’t look JUST like him. He does have a couple things that are mine. Like, ummm, the hair color {oh, I already mentioned that? Well, poop. ugh}

My friend Nicole took this picture of Jake and me at her son’s birthday party this past weekend {thanks Nicole!}. I just saw it last night on facebook and I was SO excited!! Because I think Jake looks a very, little, teensy bit, like me. At least you can see the same hair color thing here. ugh.

Here’s another thing I noticed about this picture: I look like my mom!! Good grief! Is that what happens when you get older? You start looking like your mom? Well, I guess that’s a good thing because let’s talk about Evy for a second. She looks Really? How’s that possible? I guess my mom deserves it since all my life everyone said I looked like my dad. At least she has one offspring to say resembles her.

But you know, I got excited when I saw Nicole’s photo, cause my first thought, “Holy cow I look like my mom.” And then I started to think… maybe there’s hope, you know? Maybe someday Evy will look like me?


 Please tell me some of you understand what I’m talking about here? Anyway, moving on…

So this may or may not come as a shock to many of you, but I don’t watch the news. Ever. I know, call me un American, un aware, un whatever….but I can’t do it. I stopped watching the news about four years ago or so. I became so addicted to there for many years. I would put the video reel on and just let it run. But I noticed a horrible habit that was forming in me: I was RUN by fear.

I seriously spent more time worrying that things going on in the world would directly happen to me someday. I know you’re probably rolling your eyes, but it is what it is, right? I was reminded of this fear during the election period. I was checking the news much more frequently and last night I started feeling that fear again. Waking up in the middle of the night worrying that things like this would happen to me…and then, you know, I tip toe around the house at night checking every single gas or electric outlet. Or then I start worry about when my kids drive {11 years from now, FYI} and that something like this would happen to them. Crazy right?

So this morning I got up and told the Lord, I can’t do it. At this point, I can’t stay up so much on current affairs. My husband knows he is required to inform me of important agendas happening in the world, and I read articles accordingly, but other than that…I stay off news websites. Because I believe very strongly in the whole “whatsoever things are pure, just, etc…think on these things”. So I do.

There. It’s out. My super smart, worldly wise brother {sorry Brad :( } would probably hate me for the above confession. But hopefully I’m not the only mom who feels this way?

And lastly, today I should be blogging about Food Friday. So awesome I did one last week and don’t have one this week. I know. So consistent. But I have something exciting to tell you about. Next week I am going to be joining up with these two ladies: Aimee and Ashley {you can call us Triple A…ha, joke of course :) } and we are going to be hosting a linky party twice a month centered around Food Friday. It’s called Together in the Kitchen

And I’m super excited about it. Remember I tried to do a linky party before for Food Friday? Well, it was a flop. Ha. Mainly because I have no idea how to do one! yikes. :) But Aimee is a PRO…so she is spearheading this {whew, thank God!}. I think you will all love it, and the cool thing is Ashley’s recipes are mostly gluten free and vegan, so there will be something for everyone {yay!}.

So here’s the deal: You have one week. Get your little toushys in gear and get a recipe blog ready to go, and then on the Friday, November 16,  post it on your blog and link back to us! There will be a link up on all three blogs, so you can do one or all. :) We’ll have a button code up for you next week. Are you going to join us? Together in The Kitchen will happen every other Friday.

PS…I will still carry on with Food Friday every week if I can. And all the recipes I post will sill be under the Food Friday button to the right. 

Whelp, that’s it everyone. Happy Friday. I am off again to the mall after school to hand over all my money to Gap and Nordstrom. Jake has outgrown his shoes and pants. Seriously, will this kid EVER stop growing? Dear God help me.


Food Friday: Easy Peasy Veggie Soup

I know, I know, a Food Friday! Don’t fall out of your chairs or anything, as this one isn’t really that exciting, and I’m almost embarrassed to post it….this one is SO EASY. In fact, most of you probably have a recipe super similar to it and are rolling your eyes right now that I even bothered to write about this. But here’s the truth…when my mom {who is wonder woman in the kitchen} asked me how I made my soup I realized that maybe not everyone made veggie soup like I did and perhaps I should share.

So there it is, blame my mother for this boring post, if you must. ha :)

Easy Peasy {is that how you spell “peasy”???} Veggie Soup

1 Yellow Onion, finely chopped

3 cloves of garlic, minced

Olive Oil

Ground Thyme

Whole Thyme





Zucchini Squash

Yellow Squash

2 or 3 red potatoes

1 large can of Diced Tomatoes

3 Boxes {or large cans} of low sodium chicken broth

1- 1 1/2 C of bow tie pasta

This is really the easiest thing to make. My husband LOVES soup and we make this at least once a week once it starts getting cold. Plus it costs next to nothing to make a big pot of it…I almost always have the ingredients on hand it and takes no more than hour {if you’re a fast chopper} to make, from start to finish. It’s definitely one of my winter go to meals.

So to start you want to chop up your onion and garlic put in a large stockpot.

Sprinkle a very generous amount of ground thyme {I nearly blacken the top of the onions with it} and a good amount of regular thyme spice. Sprinkle a generous amount of salt and pepper as well…but not too much, remember you can always add salt at the end.

Pour about a 1/2 C or olive oil {I never measure, just pour until I think I have enough} over the mixture and set the stove to medium high heat.

Sauté the onions until translucent. Remember to keep stirring so they don’t burn. Once the onions are done, I add chopped carrots and celery and sauté them for a few minutes as well.

Then I add my squash and my potatoes cut in very small pieces.

These were the potatoes from here…super fun! :)

Then I add at least two boxes of broth, and sometimes half of the third, the entire can of tomatoes and the 1 C of pasta…don’t add much more than 1 or 1 1/2 C pasta…the pasta swells up really big and can make the soup one big pasta instead of soup. Trust me, I’ve done this. ha

I keep the remainder of the third box of broth for the next day as sometimes when I reheat the soup it gets a little dry. 

Boil the entire mixture on high until it the veggies are cooked through and the pasta is done. Add extra salt and pepper if needed. Serve hot with parmesan cheese, chopped parsley and crusty french bread. Hint, hint…this soup is even better the second and third day, so make a big pot! We just keep the pot in the fridge and reheat when necessary.

And that’s it, my easy peasy veggie soup. Do you have a veggie soup recipe?

Happy Food Friday everyone! If you want to read some of our past Food Fridays click HERE. xoxo

Pin It