Strawberry Yogurt Salad

My sister shared this recipe with me a few years ago and I have been making it ever since! Even though I have to bend my rules with packaged foods, it's worth it once in awhile! I have substituted homemade or organic ingredients for this also, such as the yogurt, pudding, and whipped topping. But for today, I am going to give you the version we use most often, especially if we're in a hurry! It's easy to put together, it's pretty, and of course...it's so yummy!
Ingredients:
32 oz carton (4 cups) strawberry yogurt, I use Dannon Light-n-Fit
2 small packages instant cheesecake pudding (you can use sugar-free pudding, white chocolate or vanilla flavor if you don't like the cheesecake flavor)
2-3 cups fresh, sliced strawberries (I like to use 3 cups)

1 8 oz carton whipped topping (Cool-Whip)
Whisk the yogurt and pudding together in a large bowl, fold in the strawberries with a spatula, then gently stir in the whipped topping. Refrigerate at least an hour before serving. Makes 8-10 servings.

* Optional: You can also add 1 pint fresh blueberries or 16 oz bag of frozen blueberries.

Yummy and pretty!

Before  serving, you can add sliced strawberries over the top

 Love and peace,
~ Simply Tammi

M&M Cookies

Another family favorite, this time it's a cookie recipe - m&m cookies! I usually buy the organic chips, but I wanted to be frugal, I had leftover m&m candies from our graduation party (in the freezer), so I used those. These cookies are colorful, chewy on the inside, and a little crunchy with the chocolate candies in them, a great treat for big and little kids!
Ingredients:
1/2 cup butter, softened
1/2 cup coconut oil (you could use 1 c butter if you don't have coconut oil)
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1 tsp sea salt
1 tsp baking soda
2 3/4 cups unbleached, all purpose flour
1 cup M&Ms

1. Mix the butter, coconut oil, and sugars until they are creamy. 
2. Add eggs and vanilla, mix well until your dough is on the "fluffy" side. 
3. Add salt, soda, and flour, mix well.   
4. Stir in the m&m candies with a spatula or wooden spoon. * Tip: I always put my dough in the refrigerator for 15 minutes before I bake them. The reasons are that coconut oil melts easily, if you are baking on a warm day, if your kitchen is warm, or your butter is too soft, your cookies will spread too much. It's worth the time to cool your dough. 
5. I use a medium cookie scoop for the dough and bake them on parchment paper lined 11x15 cookie sheets. 
6. I bake my cookies at 340F degrees (because my oven bakes a little hot) for 10-14 minutes. Don't overbake - these should be a light tan color not brown. If you take them out when they are still light, you can leave them on the cookie sheet for just a few more minutes and they will be perfect!
7. If you use a larger cookie dough scoop, this recipe will make about 42 cookies. If you like smaller cookies, you can use a smaller scoop or a teaspoon and you will be able to make about 60 cookies. Enjoy!

this dough is a good consistency for your cookies

Love and peace,
~ Simply Tammi

Slow Cooked Beans

Add these awesome beans to your next picnic! These take more time than opening a can, but they are sweet and delicious! You can also add meat such as bacon, Canadian bacon, ham or hamburger to this recipe. I cook these on the stove but you can also make them in a crock pot (after step 3). You will need to cook them on high for about 4 hours or 8 hours on low, if you are using a crock pot.
Ingredients:
1 bag dried navy beans (1 pound)
1 shallot, diced
3 garlic cloves, diced
1 T cumin
1/4 cup oil
1/2 cup brown sugar
1 cup of your favorite barbecue sauce or 1 c tomato sauce (homemade sauce works great)
2 tsp kosher salt
1/4 cup apple cider vinegar
1-2 T honey mustard or Dijon mustard
2 1/2 cups water

1. Rinse and drain your navy beans then put them into a medium size pan. Cover the beans with water (about an inch above the beans) and heat them until they boil. Turn off the heat, cover and let them sit for 2 hours. (Another option for this step, if you have the time you can let your beans soak overnight, it will lessen your cooking time.) 
2. Use another pan (I use a Dutch Oven) to heat your oil, shallots, and garlic. After about 5 minutes, add your vinegar, brown sugar, sauce, salt and mustard. Heat until the mixture boils. 
3. Remove your beans from the first pan and drain the water. 
4. Add  2 1/2 cups of water to your Dutch Oven and add the drained beans. Heat everything until it boils, then reduce the heat and cover. * Optional - you may add cooked meat such as bacon, Canadian bacon, ham, or ground beef if you want.
5. Simmer over low heat for about 2-3 hours. You will have to test your beans to make sure they are done, sometimes they can take longer or a shorter time if you soaked them overnight. 
6. Add salt and pepper to taste and serve.
7. Store leftovers in the refrigerator in a covered container. Makes about 8 servings. Enjoy!

 Love and peace,
~ Simply Tammi

Recovering A Chair

I have recovered my favorite old chair for the second time. I left the bright pink fabric underneath just in case I want to bring it back, but for now I wanted a softer look in my living room. I had leftover material (an old comforter) from my shabby chic ottoman project so I decided to use that, here is that project Shabby Chic Ottoman Project.
I simply removed the seat from the chair, laid it on my fabric and added about 4 inches all around, enough to be able to fold over the wood piece on the bottom. Use a staple gun to secure the fabric and just keep pulling the material as you work around the seat. I folded the corners and gathered them a little. This project took about 30 minutes from start to finish. My favorite part is that I can take off the material and return to my bright color when I get tired of the soft look.

Softer look that matches the ottoman

Love and peace,
~ Simply Tammi