The Mommy Bloggy

Reflections of a Mother's Heart

Fall French Toast October 27, 2012

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 1:25 pm

On cold mornings, there is nothing like a delicious, homemade breakfast.  My two boys love for me to make bacon, “healthy bacon,” as Lindsay calls it because it’s uncured turkey bacon.  Lindsay prefers the Wright brand of applewood smoked bacon I buy at Wal Mart.  Maybe in her mind, it’s the “Right” bacon!

Anyway, when time allows, I do occasionally make a big breakfast for my family.  It is a nice break for them from what they usually fix for themselves, cereal, yogurt, English muffins, or waffles.  This is how I make French toast:

Slices of bread (our favorite is Panera sour dough)

4-6 eggs, beaten

1 tsp vanilla

Half and Half


Pumpkin Pie spice

I scramble my eggs and add Half and Half, vanilla, and spices.  I don’t measure, I just pour and shake until it “looks good.”  Dip each piece of bread into mixture to coat both sides and place on hot griddle to cook.  Delicious drizzled with raw honey!**  Enjoy!

**Remember not to feed honey to babies less than 1 year old!





Fruity Breakfast July 24, 2012

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 1:25 pm

Logan had an orthodontist appointment yesterday, and Luke and I sat in the waiting room while I read books and magazines he brought over to me.  In a Highlights magazine, we found a recipe for a healthy breakfast.  He wanted to try it this morning, so this is what we did (recipe tweaked a little):

I put cottage cheese on the bottom of a small glass dish, topped with peaches and bananas, and sprinkled the top with Pumpkin Flax Granola cereal.  Two out of my three kids ate it all.  Luke discovered he does not like cottage cheese.  Oh well, we’ll keep trying!


Logan’s Chocolate Berry Smoothie

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 1:18 pm

Yesterday afternoon was so hot, so I told my boys that I would make them a smoothie.  Logan told me exactly what he wanted in his smoothie, and that’s how I made it.  It was so delicious, the boys finished every last drop (at least what didn’t end up on their faces!).  Here’s the recipe:

1/2 bag of frozen, mixed berries

yogurt (vanilla or fruity) and milk to consistency

mini chocolate chips

We blended the frozen fruit first, added the yogurt and milk to our preferred consistency.  The chocolate chips were added last.  Before I served to the boys, I poured some of the smoothie mixture into popsicle containers to freeze for a treat later.



Kale Chips May 24, 2012

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 11:24 pm

A couple of weeks ago, I was flipping through the television channels and came across a Dr. Oz show.  Since Brad was not at home and I was interested in the topic of discussion,  I stayed to watch.  Dr. Oz, being known for his healthy eating and lifestyle, shared some ways to substitute unhealthy snacks for healthier ones.  One idea he shared was eating kale chips in place of fried potato chips.  Since my family and I enjoy cooked kale, my curiosity was piqued, and I tried the recipe out.

After washing and drying raw kale, place on baking sheet (I use stoneware), drizzle with oil (I use grape seed oil), and sea salt.  Bake at 350 degrees for 10-15 minutes, watching that they don’t brown.  These kale chips are unbelievably crunchy and delicious, even kid-approved in our house.  We like them with a lot of salt!

I’m glad I ran across Dr. Oz’s show that Friday night!


Monkey Bites

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 11:13 pm

Getting my kids to eat bananas when they were babies was no problem, but now that they are older, they shy away from them.  So, inspired by a frozen treat at Trader Joe’s, I began making what I call “Monkey Bites.”

I slice a banana, about 1/4 to 1/2″ thick or so, dip the slices in melted chocolate (semi-sweet or dark is best), and freeze.  There you have it…a healthy treat my kids will eat!  They love these kind of bananas!  Must be something about the chocolate!


April Fool’s Meatloaf Recipe April 3, 2012

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 9:51 pm

This recipe is what I made for our April Fool’s Dinner.  I convinced my little ones I was serving cupcakes for dinner.  Little did they know, it was really mashed potato-covered meatloaf cupcakes!  The recipe comes from  The meatloaf is really good, and when I make it again (for a normal dinner), I will double this recipe and put it into a loaf pan, cooking it a little longer.

Meat Loaf

1 lb. lean ground beef

1/2 cup seasoned bread crumbs

1 cup Monterey Jack cheese

3 TBSP ketchup

1 egg

1/2 tsp celery salt

1/4 tsp pepper


3 cups mashed potatoes

Food coloring

Heat the oven to 375 degrees.  Line 12 muffin tin cups with foil bake cups.  In a large bowl, mix together all of the meat loaf ingredients until well combined.  Divide the mixture evenly among the lined cups (the liners should be about 3/4 full).  Place the filled muffin tins on a cookie sheet and bake the cupcakes for about 15 minutes or until cooked.  Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings.  Spread a generous dollop on each cupcake.

So, try this recipe next April Fool’s and see if you can pull it off!  If you can’t wait that long, try it for dinner tonight.  You won’t be disappointed!


New Cookie Recipe December 11, 2011

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 8:09 pm

I am going to a cookie/ornament exchange tonight, and my hostess encouraged everyone to try a new cookie recipe this year.  I found a recipe for Chocolate Truffle Cookies that caught my attention and taste buds at What Megan’s Making dot com via Pinterest.

I found a little extra time in my day yesterday to make them, and what can I say?  They are heavenly!  A melt-in-your-mouth delicacy!  If you like chocolate, these will satisfy your craving!

Chocolate Truffle Cookies

1 1/4 cups butter

2 cups confectioner’s sugar

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1/4 cup sour cream

1 tsp vanilla extract

2 1/4 cups all purpose flour

2 cups chocolate chips

1/3 cup cocoa powder (for rolling)

2/3 cup confectioner’s sugar (for rolling)

Preheat oven to 325 degrees.  In a large bowl, cream together butter and sugar.  Sift in cocoa powder and salt, and mix well.  Beat in sour cream and vanilla extract.  With the mixer on low, blend in flour.  Stir in chocolate chips.

Shape dough into 1-inch balls and roll in the cocoa powder and place on baking sheet.  If the dough is too hard to handle, refrigerate for 30-60 minutes before shaping into balls.  Bake for 10 minutes or until cookies are just barely set.  Let cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

When cookies have reached room temperature, after about 30-45 minutes, roll in confectioner’s sugar until completely coated.  Store in an airtight container.  Makes 4 ½ dozen.


Pumpkin Chocolate Chip Loaf November 11, 2011

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 8:45 pm

I kept a recipe from my MOPS (Mothers of Preschoolers) days for Pumpkin Chocolate Chip Loaf.  I found it in a random paper pile on my kitchen counter (you know, that good intention, pile of papers waiting for my attention!).  So yesterday, I finally made it.  I was shocked at the amount of sugar and oil, but moderation is the key!  The recipe supposedly makes one loaf, however, I felt it was too much batter for one pan, so in addition to filling one loaf pan, I filled 2 mini muffin tins with batter (making 24).

Pumpkin Chocolate Chip Loaf (from

3 cups sugar

1 cup vegetable oil (I like grapeseed oil)

3 eggs

1 (15 oz) can pumpkin

3 cups flour

1/2 tsp salt

1 tsp cloves

1 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1/2 bag Ghirardelli milk chocolate chips

Preheat oven to 350 degrees.  Spray loaf pan with non-stick cooking spray.  Mix sugar, oil, and eggs.  Add pumpkin.  Blend in flour, salt, spices, soda and powder.  Fold in chocolate chips.  Bake 45 minutes.**   Cool and remove from pan.

**If you make mini muffins, they cook in 15 minutes.

Enjoy this delicious and fragrant fall treat!  Double the recipe and take a loaf to a neighbor!


Summer Pasta Salad June 5, 2011

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 6:35 pm

I was inspired to make this delicious summer pasta salad after viewing the great looking salads behind the glass counter at Earth Fare.  With summer heat upon us, I like to use my oven less and cook out more!  It makes my job easier and gets my hubby involved in the cooking, plus keeps my kitchen cooler!  A pasta salad is quite filling, and added to a grilled meat, is a perfect summer time dinner.

First, I boiled 12 oz whole grain penne pasta, drained, and tossed with a little olive oil and vinegar salad dressing.  I put this in the refrigerator to cool.  Right before dinner, I added the following to my pasta:  goat cheese crumbles, raw spinach, pitted kalamata olives, chopped cucumber, white kidney beans, and chopped pepperoni.  You really have the freedom to add anything you like:  red bell pepper, garbanzo beans, sunflower seeds, a different pasta, etc.

I tossed with more olive oil and vinegar dressing and served.  My family loved it (except Logan and I are the only ones who liked the olives!)!  I must share a picture of our grilled chicken that went along with our salad last night.  It not only looks great, it tasted great!  Kudos to Brad for being an awesome griller!


Homemade Lemonade May 11, 2011

Filed under: Recipes Worth Sharing — Michelle Ferguson @ 6:41 pm

There is nothing like a cold glass of lemonade on a warm, summer day.  Since we are getting into those lazy days of summer, I thought it would be fun to make lemonade for the kids.  After looking at a couple of different recipes online, this is how I made mine:

8 lemons

1 cup organic sugar

8 cups cold water

I juiced my eight lemons in my Jack LeLanne juicer and poured into a pitcher.  I added the sugar, cold water, and ice and stirred until the sugar dissolved.  This can be served in glasses (or plastic cups for the kiddos) over frozen strawberries, which act as the “ice” to keep the drink cold.  They also add their fruity flavor to the lemonade.  And besides, it makes for a pretty presentation!

This lemonade is not overly sweet, and I thought it was good.  It passed the kids’ approval, so we will make it again!