Scenes from the weekend...

Playing with the boys, 

enjoying quick naps when I could steal them, 

eating way too much candy corn,

enjoying cooler temps,

celebrating a friend's birthday with a fiesta,

and lounging around made for a perfect weekend.

Kid Tested, Mom Approved: Sneaky Muffins

I am so excited to be linking up with some lovely ladies in a fabulous new series, "Kid Tested, Mom Approved."

One of my favorite bloggers, Colleen, is hosting today, and I am loving the topic, "Family Friendly Food." If you're anything like me, it is so easy to get in a rut when it comes to food for our little ones.  Not going to lie, we've been eating a lot of frozen pizza around here lately. When I realized I couldn't remember the last time G had a vegetable, I figured I better fix it quick.

My little man loves him some carbs {he is just like his mama!}. Biscuits, donuts, muffins...he loves them all. So I took to Pinterest in hopes of finding a muffin recipe that snuck in some veggies. I found plenty of recipes, but they all involved way too many ingredients {and some I've never even heard of}. Not wanting to spend a fortune for a dash of this and smidge of that, and not having time to hand grate zucchinis, squash and carrots, I was beyond thrilled when I found this recipe. This mom is speaking my language when it comes to ease and love that she just uses baby food.

Sneaky Muffins

Ingredients:

• ½ cup butter, softened
• ½ cup brown sugar, packed
• 6 oz jar baby food bananas {Earth's Best Stage 2}
• 6 oz jar baby food squash {Earth's Best Stage 2}
• 4 oz jar baby food carrots {Earth's Best Stage 2}
• 2 eggs
• 1 cup flour
• ½ cup baby cereal {Earths’s Best Whole Grain}
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt

Directions:

Preheat oven to 375 degrees.
Grease 24 mini muffin cups or 12 standard muffin cups.
In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots and eggs. Stir in the flour, baby cereal, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Store at room temperature for up to two days or freeze.

They came out looking beautifully and smelling even better. Yet I knew the true test would be the little man. 

Not only did he inhale the first one, he proceeded to eat two more! I think we have found a winner.

So, what are your tried and true, family friendly recipes?

Scenes from the weekend...

Is it really already Monday?  I so love the weekends because B is home with us in the mornings which means he's on dad duty, and I can sleep!  Oh well, already counting down until Friday...Although it went by too fast, it was a weekend filled with fun. Kicked things off Friday night at the Tennessee State Fair.  I love me a fair.  Growing up the State Fair of Texas was a big deal, but for B, he's not so much into fairs.  Luckily we were able to twist his arm and go with some of our best friends. We definitely made the most of the food offerings {isn't that what the fair is all about?}, took in some pig races and watched the boys take on the midway. Sweet baby Jude just slept through the whole experience! Saturday the Bolton boys decided they did not want to nap {epic fail on my part} so while B played golf, we hit up the park with some more friends. Popsicles and park dates can salvage any day {well that and a good glass of wine}! Sunday B was the best and served nursery duty for us and then took G to the park so I could sleep. See why I love the weekends?

Five on Friday

Happy Friday friends!

So excited to be linking up with these lovely ladies to share what I'm loving this week.

1. Candy Corn

Stocked up on my favorite fall treat over the weekend.

Big mistake.

I cannot stop eating it.

Seriously, I have a problem.

2. When Baby #2 Comes Along

Oh how I love this article.

Read it.

It's really good.

I did have to chuckle about "Suzie."

I told the friend who sent it to me I would actually welcome B bringing her home...

as long as she would help with some housework.

Ha!

3. Mother's Day Out

G started MDO this week.

So thankful for the two days he is getting to go.

Love that he is playing and learning and love that I'm having some time with just Jude and me.

Too bad both days this week I just slept.

I'll be productive next week...

4. Bubble Guppies

This has been my saving grace!

G is obsessed with this show.

I know television is not ideal for little ones, but hey we are in survival mode over here.

This buys me time to at least start a load of laundry, dry my hair, etc.

Plus I totally dig the songs!

5. This guy

B has been the most amazing dad/husband this week!

He takes G to MDO each morning and even served dad duty solo two nights in a row this week so I could go to a Junior League meeting and a baby shower.

Beyond thankful for his support.

Could not do this without him!

Lemony Orzo Veggie Salad

I sound like a broken record I'm sure, but these days time just seems to evaporate.  I have these grand plans to cook each night but suddenly B is walking in the door, and the boys and I have yet to even think about dinner.  All that to say, when I do cook, I'm looking for quick and easy recipes.

My mom made this incredible orzo salad while she was here. Not only was it super easy and really tasty, but it kept really well.  Gotta love some good leftovers!

Lemony Orzo Veggie Salad
adapted from Cooking Light

Ingredients:

3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1/2 cup diced English cucumber
1/2 cup chopped red bell pepper
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
2 ounces crumbled goat cheese {about 1/2 cup}

Directions:

1. Cook orzo according to package directions, omitting salt and fat.  Drain and rinse with cold water, drain and place in large bowl.
2. While the orzo cooks, combine lemon rind and next 6 ingredients {through black pepper}, stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat.  Add next 4 ingredients {through dill}; toss gently to combine. Sprinkle with cheese.

Scenes from the long weekend...

How is the week almost over, and I'm just now posting our "scenes from the weekend?" I swear time evaporates when you have a newborn! So, did everyone have a nice holiday?  We sure did!  Even though I'm not working, I still look forward to the weekends. Especially a long weekend! 

We welcomed B's family to town and so enjoyed catching up with everyone.  His mom and sis came in from Louisiana and his brother, our sister-in-law and precious niece Perri all traveled in from Texas.  Lots of fun catching up, laughing and playing with the sweet babes.  Everyone headed home Sunday which meant we got to enjoy some much needed time as a family of four.  As much as we love our family and are beyond appreciative of all their help, we were ready to have some time to ourselves. It's crazy to think we have had people staying with us for the last four weeks! Back to school shopping for G, pancake breakfast thanks to B and welcoming in my favorite season {Fall!}, we enjoyed some relaxing time together.  Just what we needed to start the week off right!