Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.

Cinnamon Apple Cobbler

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When you have an apple tree, but no pie pans, you make cobbler! For Labor Day, we were in northern Wisconsin, and I forgot to bring supplies to make pies with the apples from the tree up there, so we did this instead: Continue reading

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White Chocolate Chip Applesauce Muffins

My husband is usually right. I fight admitting it sometimes, but he is. 😉 He is a smart guy, and he is a great baker! He was right about these Reusable Silicone Baking Cups, Pack of 12–he told me to use them because we can then re-use them. I fought him because I tried them once and the muffins did not come out easily. However, recently I decided to try using them again (and I sprayed them with cooking spray to make sure they came out!) and they worked great! If you want to try them, check them out here:
Reusable Silicone Baking Cups, Pack of 12

And the muffin tins that I used are so nice too, try them as well:

Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan

The white chocolate chips melt into the muffin, making a yummy moist muffin full of flavor.

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Italian Beef Stew

My Dad passed away last week, so during this sad time of transition, I had been craving comfort food. Today’s craving was beef stew and mashed potatoes! Another comfort food I enjoy is spaghetti with tomato sauce, but my baby spits up if I eat tomatoes, so I should not eat them. (I tried eating them last night and he woke up screaming at 3am, so he is still not over it!) So as I figured out this stew recipe, I incorporated tomato spaghetti sauce elements without the tomato. Enjoy!

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Summer Macaroni Salad 🥗

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Are friends coming by for a cook out and need a salad? This pasta salad is it! Have fun with switching out the vegetables to be ones you enjoy or have on hand. I made this up this week when a family of eight came for dinner on the end of their road trip—we had more than enough.

1 lb. elbow macaroni, cooked

1 cup onion, chopped

1 cup yellow pepper, chopped

2 cups chopped celery

Dressing:

1 cup mayonnaise

5 Tblsp. apple cider vinegar

3 Tblsp. prepared yellow mustard

½ tsp. paprika

1 tsp. dried parsley

Mix together the dressing ingredients. Place the rest of the ingredients in a large bowl. Add the dressing to the pasta and vegetables and mix. Refrigerate until ready to serve. Makes 10-12 servings.

Copyright 2018

P.S. Thank you for stopping by! I insert affiliate links, such as from  Amazon, into my posts to share interesting books and products. If you buy something or start a registry, I receive income (at no extra cost to you!), for which I am thankful. So….

— Use this link to shop on  Amazon

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Thank you again, and peace to you and your family!

~Mary Hope


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Blueberry Pecan Crunch Pie

Have you ever paid over $20 for a pie? Well, I have, and first of all, it was a huge pie, and second, it tasted lovely. So lovely that I recreated it last week, and my guesstimate of how to make it worked well. Here’s what I did! This recipe made three small pies or you could make two large pies (or one HUGE one!)

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Pesto Chicken and Broccoli Stir Fry

 

When you have homemade pesto you need use up (see my recipe here: Homemade Walnut-Basil Pesto ), why not make up a recipe to use it!

I love that there are so many ways to serve vegetables; feel free to change out the vegetables to use what you have or what you like. If you need a wok, which is the easiest way to cook this dish, check out this link:

Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black Now, let’s get to the recipe!

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