What’s In My Bushka Bag *The 1 Year Old Summer Edition


1. Nuk learner cup and paci

2.Butt Paste

3. Honest Company Travel Wipes

4. Hones Company Diapers

5. Johnson and Johnson Take Along Pack

6. Hylands Teething Tablets

7. Vulli Vanilla Teether

8. NurturMe Reusable Pouch

( I usually fill with applesauce and quinoa cereal mixed with breastmilk)

9. Complete Outfit

( Weather is always hard to predict here so top with short sleeves, shorts, pants, sweater/jacket, socks, and shoes)

10. Summer Infant Comfort Me Wearable Sleep Blanket

11. Muslin Blanket

12. Sun Protection; Hat, Sunglasses, and Sunblock






prep time: 15 minutes
chill time: 2-3 hours before serving
servings: 20

1 box graham crackers
2 tubs of marshmallow creme 7 oz. (i used the $1.00 each generic brand from walmart and worked out great)
1 tub of cool whip (not frozen.. i left mine out for 15 minutes before using)
2 tsp. vanilla
1 bag of semi sweet chocolate chips
1 cup of heavy whipping cream
1 tsp. salt

Step 1
Mix your marshmallow creme with the cool whip until smooth and creamy, use a hand mixer or counter mixer to mix the marshmallow and cool whip once it’s smooth and creamy add your vanilla and mix again.

Line the bottom of a 9 x 13 casserole baking dish with some graham crackers. Spread one-third of the marshmallow whip evenly over the graham crackers (repeat this step, cookies and marshmalow whip)

Step 3
Over medium low heat melt chips and cream until smooth, keep stirring and once the chocolate is completely melted and the 2 ingredients are well combined turn heat off. add salt and about every 5 minutes whisk the chocolate, for about 5-20 minutes

Step 4
Add it over the top and put uncovered in the freezer for about 30 minutes.

Removed from freezer covered and put in the fridge over night until the party.


Mexican Dorito Casserole



Serves 4-6

2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-Tel tomatoes (canned tomatoes with jalapeños-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of Doritos


1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except Doritos.

3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.


Stuffed Cheesy Sourdough Loaf

•1 (1 lb. 8 oz.) round sourdough bread loaf (or substitute another type of bread if you don’t like sourdough)
•1/2 cup olive oil
•1 1/4 teaspoon dried oregano
•1/2 teaspoon pepper
•1/4 teaspoon crushed red pepper flakes
•1 1/4 teaspoon minced garlic
•1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced roasted chicken, turkey, ham, or salami
•10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14 slices total)
•3/4 to 1 cup roasted red peppers from a jar, well-drained (I drained mine on a paper towel; if you don’t drain them, they’ll make the bread soggy)
•Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, sun-dried tomatoes, pesto, sliced mushrooms

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place your loaf on the sheet.

Slice your round loaf of bread vertically into 3/4″ to 1″ thick slices–but do not slice all the way through to the bottom! (You should end up with about 10 or 11 “slices,” giving you 9 or 10 “slits” to stuff with cheese, meat, and roasted peppers).

In medium bowl, combine olive oil, oregano, pepper, crushed red pepper flakes, and minced garlic, stirring to mix well. Using a pastry brush, brush both sides of all the bread “slices” generously with this olive oil mixture.

In assembly-line fashion, make 14 “piles” with each slice of cheese, topped with a thin slice of deli meat, then topped with a roasted red pepper slice or two (you could also add or substitute some chopped olives, artichokes, sun-dried tomatoes, sliced mushrooms, etc. with or in place of the red pepper).

Bend each cheese slice “pile” as if you were going to fold it in half, and fit down in between your bread slices. Because several of the end slices are narrower, one “pile” is enough to fill them up. The wider middle slices will require two “piles” stuffed in between them. For the other slices, I stuffed one-and-a-half of the cheese “piles” in between them. If this sounds confusing, all you really need to remember is to stuff the bread slices with your piles of cheese and other goodies till your loaf is well-stuffed!

Bake your stuffed loaf on the baking sheet at 350 degrees for 20 minutes or until cheese is melted. Remove from oven, and serve while warm!


What you’ll need for 8 Cheese sticks..double accordingly for more!


1 container of Pillsbury Crescents (8 count)

8 Mozzarella Cheese Sticks…yep> “String Cheese!”

Oil for frying..I used Canola

Marinara Sauce for dipping..optional! ..AND/OR Ranch!


Unroll each Crescent and place one Cheese Stick onto it. Roll it up so that the dough completely covers the Cheese Stick.

Fry them up a couple at a time, just until they’re golden… and let them slightly cool on some paper towel.

Serve them nice and warm