Choose to be happy!

Who doesn't want to be happy?  Somedays we don't even think about it, we just are happy. Other days we find it hard to even muster a smile.  One thing I know for sure, happiness is a choice!  #9 is my favorite, followed by #1. Which are your favorites?

Homemade Ravioli and Sauce

Homemade Cheese & Spinach Ravioli and Sauce

Made easy by using store bought wonton wrappers!  I'm kinda of a throw it together girl, but here is the recipe.  Next time I make it, I'll measure so you know how much of each ingredient.  ENJOY!!! 

Filling: 

Ricotta Cheese

Parmesan Cheese

basil

spinach

1 egg

Sauce: 

Tomato paste

2 roma tomatoes

water

oregano 

basil

Cut each wonton wrappers into 4.  Place a small amount of filling unto one of the squares, cover with another square and seal each edge by pressing with a fork.  Place ravioli into boiling water and cook for 3 minutes or until they float.  They may float sooner than 3 minutes, so if you leave them in after they float just watch to make sure they don't open and spill their filling out.  Place the ravioli on a paper towel to drain before placing them on a plate. For the sauce, place about 3 tablespoons of tomato paste into a saucepan, 2 diced roma tomatoes, oregano, basil and a bit of water to make it like pasta sauce consistency.  

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes with Cream Cheese Drizzle

Ingredients:

CINNAMON FILLING:
3 tablespoons  (unsalted butter, just melted in microwave)
1/4 cup brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
3 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar

1/2 teaspoon vanilla extract and milk 

PANCAKES:

1 cup all-purpose flour
2 teaspoons baking powder
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the melted butter, brown sugar and cinnamon. Scoop the filling into a zip baggie and set it aside.  Cut the corner tip of the baggie to make the swirl in the pancake while cooking.

Prepare the glaze: Bring the butter and cream cheese to room temperature, then blend together with the vanilla extract.  Gradually mix the powdered sugar into the mixture. Add enough milk to get it drizzle.  

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened.

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.  Place batter into the skillet. Snip the corner of the baggie with the cinnamon filling and swirl the filling over the pancake.  Carefully flip the pancake and cook the other side.  Serve pancakes with the cream cheese drizzle. 

ENJOY!  :D

A Beautiful Ray of Sunshine!

Sunflower Cake by A Slice of Life

ingredients
1 package one-layer-size package yellow cake mix
1/2 16 ounce can white frosting
1/4 cup semisweet chocolate pieces
2 tablespoons lemon drop candies
40 yellow fruit slice candies orange fruit slice candies
9 green shoelace fruit snacks
1 green roll-up fruit snack

directions
1. Prepare and bake cake in an 8-inch round pan according to package directions. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.

2. Place cake on circular platter. Frost cake using white frosting. Arrange chocolate pieces in a circle in the center of the cake. Place lemon drops in single circle around the chocolate pieces. Cut orange and yellow fruit slices horizontally in half lengthwise. Arrange the thin slices around the lemon drops and around the outside of the cake to resemble petals.

3. Arrange shoelace fruit snacks around the cake to resemble vines. Cut leaf shapes out of the green roll-up fruit snack and arrange atop green vines. Makes 10 to 12 servings.

nutrition facts (Sunflower Cake)
Servings Per Recipe 10 cal. (kcal) 367, Fat, total (g) 7, chol. (mg) 15, sat. fat (g) 2, carb. (g) 63, pro. (g) 3, vit. C (mg) 2, sodium (mg) 206, iron (mg) 0,