got milk? snacks and #bestinclass giveaway!

This post is sponsored by Got Milk? Snacks as part of a campaign for the Mom It Forward Blogger Network. I was given products to review and compensated for my time.

If your kids are anything like mine, they love milk! We try really hard to stay away from sugary drinks for the kiddos, except for special occasions, so my girls have their choice of milk or water with their meals and snacks. My four year old Lizzy especially loves milk and could probably drink a gallon on her own every week. :) 

Got Milk? Snacks consist of snacks, cookies, cereals and granola bars that are designed to pair perfectly with milk and get kids excited about drinking more milk! They offer a variety of classic, organic, non-GMO, gluten-free and vegan offerings, so there is something delicious for everyone. We were given the opportunity to try some delicious Got Milk? Snacks this week, and the kids had a blast! 

My girls tried the mini chocolate chip cookies, shortbread cookies, and soft and chewy granola bars, all with a bottle of cold milk on the side. It was the perfect after school snack! My daughter Lizzy could not get enough chocolate chip cookies, and my daughter Abby really enjoyed the blueberry granola bars. They were both really excited to drink milk through their stripy straws too! (It's the little things, right?)

Nearly 16 million children in the United States live in food-insecure households and face the threat of hunger daily. Many children do not have consistent access to healthy food and have difficulty getting the vitamins and nutrients they need to support their growing bodies. Got Milk? Snacks is launching the Best in Class campaign to celebrate deserving classrooms and fight child hunger at the same time. For every classroom that is submitted, Got Milk? will donate to The Great American Milk Drive, which provides milk to families in need through Feeding America.

If you know of a deserving classroom, go to the Got Milk? Snacks page and submit your classroom's information! Five classrooms will be chosen to receive a Got Milk? party in a box, which will include decorations, branded items, snack products and a gift card to a local grocery store where they can purchase milk. Submissions close October 19, so hurry over and submit your classroom!

For more information, visit www.gotmilksnacks.com or find them on social media:

facebook: Got Milk Goodies
twitter: @gotmilkgoodies
instagram: @gotmilkgoodies


slow cooker indian butter chicken

One of the great debates of our marriage revolves around how much Indian food is the proper amount to be eating. Per my husband Geoff, we should be eating Indian food at least 3 nights a week (and the other 4 nights we should be eating pizza). To me, Indian food is more of a once-a-month kind of experience. I don't dislike it, but it's not my favorite either. We have a favorite Indian restaurant that we go to fairly regularly for date night (Bombay House for you SLC locals), but I've never been super comfortable cooking it at home. This slow cooker Indian butter chicken was my attempt to recreate one of our favorites at home, and I'm going to consider it a success! Geoff was pleased, my kids actually tried some bites, and it was such an easy dinner that I will happily make it again. Dinner win!

Slow Cooker Indian Butter Chicken

1 pound boneless skinless chicken breast, cut into one inch pieces
1/2 onion, finely diced
1 14 ounce can coconut milk
1/2 cup greek yogurt
1/4 cup half and half
2 teaspoons minced garlic
1 tablespoon fresh ginger
2 teaspoons curry powder
2 teaspoons red curry paste
1 tablespoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 6 ounce can tomato paste
2 tablespoons butter, cut into pieces

Spray the inside of a crockpot with cooking spray and place the chicken in the bottom and sprinkle the onions over the top. In a medium bowl, whisk together the remaining ingredients except the butter. Pour the mixture over the top of the chicken and sprinkle the butter over the top. Cover and cook on high for 4 hours or on low for 6-8 hours. Serve over hot cooked rice and enjoy!

adapted from Half Baked Harvest


peach crisp pie

Pie! And not just pie, but peach crisp pie! Pie is one of my favorite desserts, but I've only successfully made a few pies during my lifetime. Like, maybe three in all of my thirty two years. I feel like I totally have a mental block when it comes to pie and I have convinced myself that it's just impossible. Anyway, a few months ago when we took our family trip to Portland, we drove out to Mount Hood and stopped for lunch at the cutest little barbecue restaurant called Apple Valley BBQ. I ordered a pulled pork sandwich (to die for!) and it came with the most delicious pear coleslaw. For dessert, we ordered a piece of peach crisp pie to share as a family, and it was the most heavenly piece of pie I've ever eaten. It reminded me of the peach crisp my mom used to make when I was a kid, but even better because it came in a delicious piece of pie crust.

This peach crisp pie is my loving homage to that delicious piece of pie that I will remember all my life. (No seriously, I loved it that much.) I used a store-bought pie crust because I'm too afraid to attempt a homemade crust, but it was still fantastic. I used fresh peaches from my mother in law's trees for the filling, and topped it with a buttery, cinnamony, crunchy crisp topping. The pie turned out incredibly delicious! I'm still not sure it lives up to the Apple Valley BBQ pie (perhaps if I can master the homemade crust?) but it was a good substitute for this girl who lives 700+ miles away from the pie of her dreams.

I should add that I was too eager to eat the pie to let it cool, and I cut into it while it was still steaming hot, thus the total hot mess all over the plate. (It was still delicious, of course.) If you want your pie to look more like a pie, and less like a random pile of peaches and crisp topping, let it cool before you slice into it. I totally understand if you don't, though, because it's hard to exercise will power with something that tasty waiting in front of you.

Peach Crisp Pie

1 refrigerated pie crust (or make your own!)

for the filling:
3 pounds fresh peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup sugar
2 tablespoons flour

for the crisp topping:
3/4 cup flour
3/4 cup old fashioned oats
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 cup brown sugar, packed
1/2 cup butter, cold and cut into small pieces

Preheat the oven to 350. Press the pie crust into a pie dish, shaping it as you please. In a medium bowl, toss the peaches with the lemon juice, sugar, and 2 tablespoons flour, and pour the mixture into the pie crust. To make the topping, whisk together the flour, oats, salt, cinnamon, and brown sugar. Cut in the butter using a pastry blender or two knives, until the mixture clumps together. Sprinkle the crisp topping over the peaches. Bake 35-45 minutes, or until the topping is golden and crisp, and the peach juice is bubbling around the edges. Remove and let cool before serving.

filling adapted from Cooking Classy

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