Caramel Twists

Melissa, December 1, 2016

A great twist on our favourite popcorn twists or puffs. Adding a homemade caramel sauce creates a tasty treat that you can’t step away from. Print Recipe Caramel Twists Course Snack Prep Time 15 minutes Cook Time 45 minutes Servings Meal Cubes Ingredients 1.2 lb butter1 cup brown sugar1/2 cup light corn syrup1 tsp. baking soda1 bag popcorn twists Course Snack Prep Time 15 minutes Cook Time 45 minutes Servings Meal Cubes Ingredients 1.2 lb butter1 cup brown sugar1/2 cup light corn syrup1 tsp. baking soda1 bag popcorn twists Instructions Preheat oven to 250F Place popcorn twists into large roasting pan. Next, using a saucepan cook together for 2 minutes the butter, brown sugar and corn syrup. Add baking soda to the mixture, which will cause it to foam. Allow the foam to cook down slightly and remove from heat. Pour caramel mixture over popcorn twists and stir until evenly mixed. Place in oven for 45 minutes, stirring at least every 10-15 minutes. Remove from oven and pour onto wax paper, allow to cool slightly and break apart. Recipe Notes

Sock Snowman

Melissa, December 1, 2016

Popsicle Christmas Trees

Melissa, December 1, 2016

Homemade Lotion

Melissa, December 1, 2016

Sugar Cookie Foot Soak

Melissa, December 1, 2016

Even sugar plum fairies will have nothing on your with this Sugar Cookie Foot Scrub!  It makes a great gift for all of the lovely feet in your life! Print Recipe Sugar Cookie Foot Soak Course Home Goods Prep Time 10 minutes Servings Wean Cubes Ingredients 2/4 cup White Sugar1/3 cup packed brown sugar1/2 cup olive oil1 tsp vanilla extract Course Home Goods Prep Time 10 minutes Servings Wean Cubes Ingredients 2/4 cup White Sugar1/3 cup packed brown sugar1/2 cup olive oil1 tsp vanilla extract Instructions Simply combine sugars and whisk together until completely combined. Soak feet in warm water for 5 minutes. Scrub feet with sugar mixture and rinse Recipe Notes

Annaliisa Kapp’s InstaTakeover Kitchen Set Giveaway!

Melissa, November 29, 2016

a Rafflecopter giveaway

Sunshine Cookies

Melissa, November 21, 2016

A quick, yet delicious recipe that will brighten your day!

Sunshine Cookies

Melissa, November 21, 2016

Brighten up your day with this delicious cookie recipe

Cashew & Beet Dip

Melissa, November 14, 2016

Print Recipe Cashew & Beet Dip Avoid the over processed dips at the grocery store and serve this nutritious beet dip instead! Thank you to our friend Annaliisa Kapp for sharing this fabulous recipe. Please be sure to head over to her website for some healthy recipe inspiration https://www.annaliisakapp.com/ Course Snack Prep Time 120 Minutes Servings Meal Cube Ingredients 1 Cup Raw cashew4 Cup Beet Root Peeled, cut into little cubes2 garlic cloves With skin1.5 lemon 1 Tbsp, 1/4 lemon juice, 1tsp zest1 Tbsp Apple cider vinegar2 Tbsp Camelina oil1 Tbsp Camelina oil2 Tbsp Orange Juice3 Tbsp Orange Juice3 Tbsp water1/4 Tsp sea salt1/4 Tsp Dried Dill4 basil leaves Course Snack Prep Time 120 Minutes Servings Meal Cube Ingredients 1 Cup Raw cashew4 Cup Beet Root Peeled, cut into little cubes2 garlic cloves With skin1.5 lemon 1 Tbsp, 1/4 lemon juice, 1tsp zest1 Tbsp Apple cider vinegar2 Tbsp Camelina oil1 Tbsp Camelina oil2 Tbsp Orange Juice3 Tbsp Orange Juice3 Tbsp water1/4 Tsp sea salt1/4 Tsp Dried Dill4 basil leaves Instructions Soak raw cashews in 2 cups of room temperature water for at least 20 minutes (or maximum 4 hours). Preheat oven to 4000F. n a small bowl, mix together 1 Tbsp lemon juice, 1 Tbsp apple cider vinegar, 2 Tbsp camelina oil, 1⁄4 tsp sea salt and 1⁄4 tsp dried dill. Place cut up beet root and garlic cloves (in their skin) into a baking dish and pour oil mixture over beets. Toss well and roast for 60 minutes or until tender. Drain cashews in a sieve and rinse. Put into a food processor or high speed blender along with 1⁄4 cup lemon juice, 2 Tbsp orange juice, 1 Tbsp camelina oil, 3 Tbsp water, 1⁄4 tsp sea salt and basil leaves. Blend until smooth. Remove beets from oven and add to cashew mix. Remove garlic skin and add to blender or food processor. Blend until smooth and creamy. You may have to stop the blender or food processor a few times to scrape down the sides and then continue blending until you have a smooth consistency. Chop pistachios and extra basil leaves for garnish and serve with Mary’s Crackers or your favourite veggie strips. Recipe Notes cashew-beet-dip

Zucchini Puree

Melissa, November 7, 2016

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