Halloween Costume ideas for Babies & Kids!

Autumn is such a magical time of year...the leaves begin to change color, the pumpkin patch is full of pumpkins, apple orchards are bursting with apples, and of course, Halloween! Now that I am Mommy to two little girls, Halloween is even more fun and special for the whole family!

Growing up, I was fortunate that my Mom loved to sew and make our costumes by hand. As we got older we loved join in! It was a wonderful way to bond and get involved in making our very own costume.  I recall being a circus clown, kitty cat, and even a trash can made out of a cardboard box ala Oscar the Grouch... LOL! 

Even if you aren't a whiz at sewing, you can still be crafty, thrifty and creative in creating your child's costume.  Sometimes all you need is just a funny wig or hat, sunglasses, fun jewelry, pair of tights, one of Daddy's old shirts to cut up, a party dress, turtleneck, a headband for ears or crown and a few pieces of felt or fake fur can do the trick to make an adorable kitty, princess, rock star, baseball dog or mouse! Check out SlapDashMom's blog for 50+ DIY ideas!

Another great idea is getting friends and family together do a "Halloween Costume Swap" each year, that way no one has to spend a dime (hurray!), and your kids have a 'new' costume every year! I always loved classic costumes such as a witch, cowboy or clown for kids, but understand that kids seem to really love being a famous character like Spiderman, Batman, Elmo, a Disney Princess & Thomas the Train! Here are more costume ideas from Spirit Halloween, Carter's and iParty.

Best of luck! Happy Halloween!
:) mel

Happy Mother's Day!

Happy Mother's Day to all of the beautiful mamas and mamas-to-be! Wishing you lots of love, joy and happiness to you and your families on this special day! Today I am hosting brunch at our house, as I'm 2 weeks away from delivering Baby #2! We are so excited that our family is growing! Enjoy our Mother's Day Brunch Menu...and recipe for my Baked Creme Brûlée French Toast with Bananas and Pecans! 

Baked Creme Brûlée French Toast with Bananas and Pecans

Serves 8
Prep Time: 20 minutes
Bake Time: 55 minutes

Ingredients:

10-12 slices of challah bread, one loaf (or any other bread of your choice)

1 1/4 cups light brown sugar

1/2 cup (1 stick) butter, softened

1/4 cup corn syrup (or golden syrup)

4-5 medium, ripe bananas, sliced thin

1/2+ cup pecans, chopped

2 teaspoons ground cinnamon

6 large eggs

1 1/2 cups half and half

1 1/2 teaspoons pure vanilla extract

Powered sugar

Maple syrup (We love our GrandDad Ken’s REAL Vermont Maple Syrup!)

Directions:

**NOTE: Prepare this dish the night before and refrigerate uncooked overnight for best results. Cook in the morning and serve immediately.**

Butter bottom and sides of a 9 x 13 inch baking dish. In mixing bowl, combine brown sugar, butter and corn syrup and mix until smooth. 

In another large mixing bowl, whisk together eggs, half and half and vanilla to pour over each layer.

Next, you will create a layering effect of the ingredients much like a lasagna. So, spread some of the brown sugar mixture into an even layer in bottom of buttered baking dish. Add thinly sliced bananas and place over brown sugar mixture. Scatter chopped pecans over bananas. Add a layer of bread slices and sprinkle with cinnamon. Then, pour some of the egg mixture over that layer. Repeat until all bread and bananas are layered in your baking dish.

**Cover tightly with plastic wrap. Refrigerate overnight.**

Preheat oven to 350 degrees. Bake 45 to 55 minutes or until golden. Cool slightly, run a knife around the edge of pan to loosen sides and carefully invert pan onto a large platter, dust with powdered sugar and serve immediately with warm maple syrup. Enjoy!

Optional: Top with sliced bananas, strawberries, raspberries or blueberries.

Mother's Day Brunch Menu



Baked Creme Brûlée French Toast with Bananas and Pecans
Fresh Fruit platter of strawberries, raspberries, blueberries and pineapple
Smoked salmon platter with capers, onions, hard boiled eggs, cream cheese & bagels 
Ham and cheese quiche, Spinach and cheese quiche
Spinach salad with goat cheese, strawberries and walnuts with balsamic vinaigrette
Lemon meringue pie
Orange juice, Mimosas and Coffee
Enjoy!

Recipes: Pineapple Lemon Pudding Pie & Strawberry Jello Pie!

I wanted to share my two favorite summertime pie recipes from when I was a child...oh, the memories! Thanks to the invention of instant Jello and pudding, these recipes are so simple, yet so delicious (and pretty low calorie)!  These will be your new favorite desserts to serve your family & friends too!

Nana’s Pineapple Pudding Pie 

I remember my Nana Fannon making this when I was a little girl. I love the tangy-ness of the lemon and the pineapple with the sweetness of the Cool Whip...takes me back in time!

Prep: 10 min. + chilling

Servings: 6-8

Ingredients:

1-1/2 cups cold 2% milk

1 package (3.4 ounces) instant lemon pudding mix

1 can (8 ounces) crushed pineapple (drained)

1 pre-made graham cracker crust (9 inches)

1-1/2 cups Cool Whip topping, thawed

1/2 cup flaked coconut, toasted

Optional: 1/4 cup chopped walnuts

Instructions:

In a large bowl, whisk cold milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple. Pour into crust. Spread with whipped topping. Sprinkle with toasted coconut (and walnuts, if using). Cover and refrigerate. YUM!

Mom’s Strawberry Jello Pie

My mom used to make this every summer! I always loved it so much... and now I will be making it for my family & friends! So easy, light and delicious!

Prep: 10 min. + chilling

Servings: 6-8

Ingredients: 

1 pre-made graham cracker pie crust 

1 small box strawberry jello mix 

1 (8 oz.) package of Cool Whip topping, thawed 

1 pint of fresh strawberries 

Optional: Fresh mint

Instructions:

If you use fresh strawberries, cut in half, put in bowl and sprinkle small amount of sugar over them. (If using frozen strawberries, thaw and add when jello has cooled.) Dissolve jello in 3/4 cup of hot water in large bowl. Let cool at room temperature. 

Fold whipped topping and strawberries into the jello. Mix well and pour into the crust. Refrigerate for a little while before cutting. Garnish with sliced strawberries,  dollup of Cool Whip and fresh mint. Enjoy!