Wearing Gackey's Apron

a 2 ingredient dish

2012-01-07T22:46:00.001-06:00

I knew I had you at “two ingredients”…Thanks, Aunt Karen, for this amazing recipe…the chicken was falling apart…and I LOVED the flavor!…

Sun Dried Tomato Basil Chicken
5-6 boneless skinless chicken breasts
1 bottle of Kraft Sun Dried Tomato Basil Vinaigrette

Place chicken in crock pot and cover with vinaigrette. Cook on low for 5-6 hours until chicken is done. Serve over rice.

Breakfast Goodness

2012-01-07T22:42:00.001-06:00

This was part of our Christmas morning breakfast and it was so yum…enjoy…

French Toast Soufflé

Ingredients:
1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar

Directions:
1. Place bread cubes in a lightly greased 9x13 baking pan.
2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3. Remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over soufflé, and sprinkle with powdered sugar. Serve warm.

And it smells better than Pot Roast…

2012-01-07T22:39:00.001-06:00

If you need a yummy dessert and you have friends coming over, I HIGHHLY recommend this one. It serves a lot of people, it makes your house smell delicious…and it’s SO good!

Rocky Road Crock Pot Cake

You Need:
1 (18.25-oz.) package chocolate cake mix
1 (3.9-oz.) package chocolate instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3.4-oz.) package chocolate cook-and-serve pudding mix
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)

Directions:
1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer for 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Stir cook-and-serve pudding mix into milk and pour over batter. Cover and cook on LOW 3 1/2 hours.
5. Turn off slow cooker. Sprinkle cake with marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

Pinterest makes me better!

2012-01-07T22:33:00.001-06:00

I’m not kidding…Pinterest makes me better…especially when it comes to cooking! I have found SO many amazing new recipes that have become staples at our house! And this Avocado Chicken Salad is one of them…

It is SERIOUSLY amazing! And, I feel that it’s better for me that the normal mayo/ranch filled goodness! Hope you love it as much as we do!…

Avocado Chicken Salad
chicken, cooked and shredded (or canned)
avocado
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste

There are no measurements. Just use each to your liking.

Why have I never made these?

2011-12-04T08:42:00.001-06:00

You’re going to think it’s crazy when I tell you that I’ve never made quesadillas! It’s just not something I have added to my list of quick and easy meals! …But, that has now changed…especially because of this recipe! I can’t wait to try all kinds of yummy concoctions! Black Bean Chicken Quesadillas
Cooked, shredded chicken
Black Beans (drained and rinsed)
Cilantro
Green Onion
Shredded Monterrey Jack Cheese
Lime Juice
Tortillas

In a bowl, combine cooked chicken, beans, cheese, cilantro, lime juice and onion. (use as much of each as you would like/need) Set aside. Place tortilla in heated non stick skillet sprayed with non stick spray. Spoon mixture evenly over tortilla and place another tortilla on top. Lightly press down using your spatula. Cook for a few minutes until bottom of tortilla is golden brown, then carefully flip and cook for a few more minutes until tortilla is golden brown and cheese is melted. Cut into wedges and serve quesadillas with salsa, sour cream and guacamole.

My Minestrone Cheat

2011-11-18T13:47:00.001-06:00

I love a good Minestrone soup. And, when I was given this recipe, I was ALL in!! I don’t know if it could get any easier and it didn’t taste like it came from a can. So, if you’re in a bind for dinner and need a quick fix…here’s your ticket! Enjoy.

Easy Minestrone Soup
1 lb. ground beef, browned and drained
3 large cans of Progresso Minestrone Soup
2 cans of stewed tomatoes
2 cans of Ranch Style Beans
1 can Rotel
Grated Cheese

Combine all ingredients and let simmer low on stovetop or in Crock Pot. Top with grated cheese.

Leftover Halloween Candy?!

2011-11-18T13:37:00.001-06:00

I don’t know about y’all, but we are STILL overflowing with Halloween candy! So, last week, I put some of it to good use! I grabbed a few handfulls of the chocolate kind, crushed them up and added them to a brownie mix! Sure, I added LOTS of extra calories to our already calorie-filled treat, but it was GOOD!

More Balsamic, Please!

2011-11-05T09:09:00.001-05:00

When I wanted a fresh and different salad alternative to go with some homemade Minestrone Soup, I looked to Pinterest (of course) for some inspiration. And, I quickly found one that inspired this YUMMY dish.

And, the funniest part was how much my sweet 15 month old LOVED fresh mozzarella dipped in balsamic! He wanted more and more! ThePoeFam’s Caprese Salad
Semi-ripe avocados
Cherry Tomato
Cucumber
Fresh Mozzarella
Chives
Dill
Balsamic Vinegar
Salt and Pepper

Chop up all ingredients to desired size. Add considerable amount of dill and stir in Balsamic Vinegar to taste. Salt and Pepper if desired.

Easy Pumpkin Perfection

2011-10-23T07:55:00.001-05:00

Need a quick and easy fall treat? Look no further! This is AS EASY as it gets…and SO yummy! They remind me of my Diet Coke Cupcakes…but for fall! And, they were gone in no time! Easy Pumpkin Muffins
1 box of cake mix (I tried Chocolate and White…white is MUCH better!)
1 can of 100% Pure Pumpkin

Mix together cake mix and pumpkin until well blended. Fill cupcake cups 3/4 full and bake according to box directions. Frost or don’t….or glaze. (recipe below)

Apple Cider Glaze
1 pkg. of Apple Cider mix
1/2 cup Powered Sugar
2 T water (or more if needed)

Mix together until desired consistency and drizzle over cupcakes.

SCROLL DOWN…

2011-09-28T18:47:00.001-05:00

…for lots of new recipes! FINALLY! Hope you enjoy!

Avocado, Lime & Pasta? Count me IN!!!

2011-09-28T18:46:00.001-05:00

Here’s another great and light go-to salad for parties! It was good for days and days! And, it will be made again and again!

Creamed Avocado and Lime Chilled Pasta

1 1/2cup dry shell pasta or short pasta of your choice
1 ripe avocado
handful of cilantro, roughly chopped
1 1/2Tbsp lime juice
3 Tbsp mayonnaise
1 tsp garlic paste
salt & pepper
chopped cilantro and/or jalapeno for garnish

Cook pasta according to the package instructions. Drain well, set aside to cool.
Peel avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, mayonnaise and garlic paste. Blend it until it’s creamy. Add salt and pepper to taste. (Cover it with plastic wrap and keep it in a refrigerator if you have time.)
Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro and/or jalapeno on top.

Crock Pot to the RESCUE!

2011-09-28T18:42:00.003-05:00

During my week of the Fast Food Strike, I found another awesome recipe on Pinterest. I have a feeling that the Crock Pot is going to be my only way to survive during this busy time of my life.

Thankfully, this recipe got rave reviews ALL around! And, once again, it was really good left over!

Creamy Mexican Crock Pot Chicken
4 frozen, boneless, skinless chicken breasts
8 oz. block of cream cheese (NOT fat free)
1 can of black beans, drained
1 can of corn, drained
1 can of rotel

Put frozen chicken breasts in crock pot. Dump in the black beans, corn, rotel and cream cheese. Cook on low for 6-8 hours.

If you’re available, stir every 2-3 hours.

Before serving, shred the remaining chicken (mine was already pretty shredded) and serve over rice.

I made guacamole and served with these amazing lime chips! They’re our fave…Another happy customer!…

The S’mores: Reinvented

2011-09-28T18:42:00.001-05:00

Whoever created Pinterest is a GENIOUS! Seriously, the ideas are NEVERENDING! But, whoever thought of THIS delectable treat might be EVEN more of a genius! I think the guy who created S’mores should re-think his recipe! This is BETTER!!!…

Reese’s S’mores
Graham Crackers
Big Marshmallows
Reese’s Cups

Make the S’mores as you always have…but, replace the Hershey's for a Reese’s cup! AMAZING!

FAST FOOD STRIKE!

2011-09-28T18:41:00.001-05:00

I’m SOOOO tired of fast food! Due to our house being on the market, Matt’s new job/our new church that’s 30 minutes away from home and our CRAZY busy summer, I can honestly say that I haven’t cooked in MONTHS! Sure, we’ve eaten at home here and there…but, a REAL meal at home hasn’t happened in SO long!! It’s embarrassing, REALLY!

But, last week, I got my hiney in gear and banned Fast Food! And, it was fabulous! Pinterest gave me SO many great new recipes to try, and my family was so thankful!

The first one we tried was a little spin on Pot Roast. I LOVE pot roast, but this had a little extra “zing” that made it even better. So…give it a try! I’m pretty sure you’ll love it right out of the crock pot and leftover for the next few days!

Three-Packet Pot Roast

3 lbs. beef roast
1 package of ranch dressing mix
1 package of brown gravy mix
1 package of Italian dressing mix
1 cup of warm water
Veggies of choice

Place pot roast in the bottom of large crock pot. Mix three packages in a bowl. Cover roast with mixture. Add water and chopped veggies. Cook on low for 6-8 hours.

I dare you to eat just one…

2011-09-28T18:40:00.001-05:00

I just realized that I never posted the few new recipes I made for Nash’s party! All were super yummy and a hit!!! Especially these little guys!…

Chocolaty Pretzel Bites
Square pretzels
Hershey’s kisses
M&M’s

Preheat oven to a low setting. Place square pretzels on a cookie sheet. Place unwrapped Hershey kiss on top. Put in oven and watch for kisses to get soft. Before they completely melt, take out of the oven and smush (is that a word!?) M&M into soft Hershey kiss. Place in refrigerator to allow it to cool and set.

Painting our Breakfast

2011-09-07T10:31:00.001-05:00

Sadly, the Summer of 2011 has consisted of eating out, taking out and more eating out! With our house on the market, I have had NO desire to have ONE MORE THING to clean or plan. And, with the CRAZY heat, the thought of cooking in the kitchen just wasn’t very appealing. So…home cooked meals have become a thing of the past. I miss it.

Anyway, I wanted to share a fun little breakfast Q and I made the other morning. Pinterest gave me {yet another} fabulous idea and Quinn had a blast. And, it was too easy. Hope you have fun painting your breakfast.

Painted Toast
Bread
Milk
Food Coloring
Paint Brushes
Jelly or Honey

Add one drop of food coloring to 1/3 up of milk and stir. Paint lightly on bread.
Toast in toaster. Cover with jelly or honey. Enjoy.

SMOOTHIE TIME!!!

2011-07-18T22:25:00.001-05:00

Over the past month, we have become obsessed with breakfast smoothies at our house. Since the Chubber Bubs of the house has a hard time getting full, I had to find something that easily satisfied him! …And, smoothies were the answer!

Thankfully, the Big Bro of the house is enjoying them too! And, I’m loving the good stuff they’re getting each morning.

Here’s the stuff (with various mixtures each day) that we use…
We start with a few big spoonfulls of yogurt. (whole milk yogurt) Then, I add in applesauce and fresh fruits of all kinds. Next is some Odwalla juice and sometimes a splash of pineapple juice. I top it off with some baby oatmeal…and honey and Fish Oil for Q.

After the layers are complete, I turn it over, twist it on the Magic Bullet and let ‘er rip! It’s LOUD…and above the noise, I always annoyingly yell, “SMOOTHIE TIME!” Nash always smiles, kicks and LOVES it! He knows what’s coming. And, Q usually laughs, repeats my words and covers his ears!

This sweet face is patient for a minute…but quickly wants to EAT! Meal time is NO joke! :)

Smoothies are enjoyed by all! What a great and easy way to feed my little ones!

And, I’d love your tips of things to add in your perfect smoothie!!!! Please share!!!

Gooey Goodness!

2011-05-20T10:11:00.001-05:00

I like coconut, but I must admit that I don’t LOVE it. I love coconut flavor more than I love the texture. … Anyway, these yummy bars were AMAZING…and, even though the recipe called for TONS of coconut, it wasn’t overwhelmingly coconutty! It is a recipe I will make again and again and again…a great “take with you” dessert! Or a great “eat the whole pan by yourself” dessert! :) Thanks, Cara, for sharing this scrumptious treat! GOOEY COCONUT BARS

20 graham crackers {2 sleeves}
1 1/2 sticks butter, melted
1/4 tsp. salt
1 cup semi sweet chocolate chips
2 cups sweetened flaked coconut
1 1/2 cans sweetened condensed milk

Crush graham crackers and mix with salt & melted butter. Grease a 9x13 baking pan and press the graham cracker mix evenly into the bottom of the pan.

Mix the coconut flakes & chocolate chips together and spread over the graham cracker crust.

Pour the sweetened condensed milk evenly over the coconut & chocolate chips.

Bake at 350 for 30 minutes.

Layered Yumminess!

2011-05-19T22:10:00.001-05:00

This yummy little Mexican treat made a GREAT dish when we had friends over last week! And, I had the option of making tostadas or soft tacos. They were YUM!!…and got rave reviews all around!

CHICKEN ENCHILADA TOSTADA
1 rotisserie chicken
1 pkg taco seasoning
1 tbsp. brown sugar, packed
1 can chopped green chilies
1 can (10 oz.) red enchilada sauce
1 cup frozen corn
1 can refried beans tostada shells OR tortillas
Toppings of your choice

Shred rotisserie chicken. Place in skillet & coat with taco seasoning & brown sugar. Add green chilies & 1/2 cup of enchilada sauce. Cook on medium until heated through and add corn. Cook for another 5-10 minutes.

Mix refried beans with the remaining 1/2 of the enchilada sauce and heat.

Place on top of tortilla or tostada in any desired order.

HE IS ALIVE!!!

2011-04-26T10:30:00.001-05:00

I’ve always heard about Resurrection Rolls, but this is the first year that we made them at our house. … And, not only do they illustrate a precious message, but they are YUMMY too! A new Easter tradition at our house!

Resurrection Rolls
1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar

Directions:
Show your child that each triangle shaped section of crescent roll represents the tomb.

Take one marshmallow and explain how it represents the body of Christ.

Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.

Lay the marshmallow on the dough and sprinkle more cinnamon and sugar. Then, carefully wrap it around the marshmallow.

Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)

Sprinkle with MORE cinnamon and sugar.

Bake according to package directions.

Cool.

Break open the tomb and the body of Christ is no longer there!!

Celebrate God's love!

Almost Too Pretty To Eat

2011-04-20T15:38:00.001-05:00

When Quinn got up this morning, I had this fun little “food craft” all ready for him to help make. I made the dough, and he got to help with the fun stuff.
1. Mix the colors.
2. Taste the yummy dough.
3. Roll into balls.
4. Smush the balls together.
5. Make into a log…marbling as much as desired.
6. Cut and place on cookie sheet…forming into egg shapes.
7. Bake and ENJOY!!!
{See recipe below pics!}

Stained Glass Easter Egg Cookies

1/2 cup unsalted butter (softened)
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
1 cup flour
food coloring

Put the butter, sugar and vanilla in a bowl. Beat with an electric mixer until creamy. Add the flour. Beat with the mixer for several minutes until a smooth dough forms.

Divide the dough into 5 pieces. Put each piece in a separate bowl. Add several drops of food coloring to each bowl. Make each piece of dough a different color

Work the color into each piece of dough with your hands. Then, roll the dough into a ball. Wash your hands before working on a different color.

Now press all the dough balls together. Roll them into a log. The log should be about 8 inches long. Chill the log in the refrigerator for 15 minutes.

Slice the log into pieces. Each slice should be about 1/4 inch thick. (And, if desired, form them into egg shapes) Put the slices on a cookie sheet and bake them for 10 minutes at 350°.

Diet Cupcakes…is there such a thing?

2011-04-02T10:40:00.001-05:00

When my fellow Diet Coke lover had a baby, and I took her dinner, I KNEW that these would be the perfect little dessert. And, let’s just say, they’re the EASIEST cupcakes I’ve ever made.

But, don’t let the easiness fool you. They are, quite possibly, my favorite homemade cupcakes! Something about their texture and taste is SO yum! Try them…and, if you don’t agree with me, you didn't waste any time!

Diet Coke Cupcakes
{Makes about 18 cupcakes for 125 calories each + icing calories}

1 package dry chocolate cake mix
12 ounces diet coke
icing

Mix together. (DO NOT use any of the ingredients called for on the box!)Fill cupcake cups about 2/3 full. Bake at 325 degrees for 12-16 minutes.
Let cool completely and ice.

*The texture will be different than normal cupcakes. They’re not quite as fluffy and round.

An Unexpected Find

2011-03-05T21:21:00.001-06:00

I must admit that when I started this Bible Study with my friends, the last thing I expected to find inside was recipes. But, there are some for each week. And, so far, they ones we’ve tried have been YUMMY!!! And, the Bible Study has been super great too! If you have a group of girlfriends that wants to start a Bible Study, this would be a great one!…And, you can’t beat it when it comes with FOOD!

Chicken Enchiladas

6 chicken breasts (boiled 20 minutes; keep 2 cups broth)
2 cups canned chicken broth
8 burrito sized tortillas
8 tablespoons picante sauce
1/2 cup tightly packed cilantro
1/2 cup sour cream
1 teaspoon cumin
1 tablespoon flour (I used LOTS more)
1/2 stick of butter
4 oz. grated Mexican cheese
1 can black beans

Directions:
In blender, combine cumin, cilantro, sour cream, 1 cup canned chicken broth and 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 remaining cups of chicken broth until smooth and creamy. Add more flour if needed to thicken. Add to sauce in blender to make the sauce.

To make enchiladas: Take each tortilla and fill with 1/2 cup of shredded chicken and 1-2 tablespoons of picante sauce. Add black beans. Roll tortillas and place in 9x13 pan, seam side down. Fill pan with sauce, completely covering the enchiladas. Sprinkle cheese on top. Bake at 350 degrees uncovered for 30 minutes.

Tired of Eating Out

2011-03-05T21:05:00.001-06:00

We have eaten out WAY too much lately. So, this week, I decided it was time to get back in the grove. And, this easy sandwich was a great way to ease me back into things. It was super fast and super yum! It WILL be made again!

Dripping Roast Beef Sandwiches

1 (10.5 ounce) can French Onion Soup
1 tablespoon Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Directions

Heat the oven to 400 degrees F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

You had me at chocolate… {& easy!}

2011-03-04T21:10:00.000-06:00

You can’t go wrong with this easy treat! It made a great and (surprisingly) not too rich dessert. Some of us even topped it with vanilla ice cream! MMMM mmm! Easy Chocolate Cobbler

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

Directions

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

my #1 pregnancy craving.

2011-02-01T22:06:00.001-06:00

Don’t worry…I’m not pregnant! But, when I was, baked potatoes were my #1 craving! I felt that it was healthy…but, the stuff I put on top totally negated any “health” aspect. Oh well…it’s good!

And, when I was pregnant, I got one of these “potato bags” from a sweet little old couple at Canton. Unfortunately they don’t have a website, but I did buy my mom one from this Etsy store for Christmas. And, it works just the same! (easy, microwavable and no hard spots!)

So, getcha a Potato Pouch and make yourself this easy treat for lunch or dinner!

Totally Unhealthy Baked Potatoes

Potato Pouch
Baked Potatoes
Butter
Shredded Cheese
Ranch Dressing
Salt & Pepper

Cook baked potato in the microwave until cooked to desired softness. Cut, smoosh and add toppings of your choice!

Mammer & Slickpaw’s Guilty Pleasure

2011-01-25T21:22:00.001-06:00

Mammer and Slickpaw have a new guilty pleasure…Bisquick Cobbler. I think they’ve tried every fruit in the book! (raving over the cherry and blueberry!) And, it’s super good with a little cold milk poured over the top. Enjoy. Mammer & Slickpaw’s Quick Bisquick Cobbler

4 Tbsp. butter
1 c. Bisquick
3/4 c. sugar
3/4 c. milk
1 large can of pie filling (fruit of your choice)

Turn oven to 375°F. Melt 4 tablespoons butter in 9x13 baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over.

Bake at 375°F for 30 minutes.

Thank you, Brianna!

2011-01-25T21:11:00.001-06:00

Meet our new favorite salad. You may see it at EVERY meal. Why? Because MY SON ATE IT! Spinach. Lettuce. HE ATE IT! And, not just one bite. A LOT! I was BEYOND SHOCKED! And, beyond happy! Thank you Brianna whoever you are…for making a dressing that makes my son eat salad! And, thank you Carrie for this priceless recipe. Carrie’s Strawberry Almond Salad

Baby spinach
Mixed greens
Sliced Strawberries
Croutons
Crushed caramelized almonds*
Brianna's’ Homestyle Blush Wine Vinaigrette dressing

*Crushed Caramelized Almonds:
1/2 cup sugar
4 Tbsp. butter
1 cup slivered almonds

Stir together sugar, butter and almonds constantly in skillet until they are a light caramel color. Spread on greased cookie sheet to crisp and cool.

Crush caramelized almonds when crisp by placing in a large freezer bag and rolling over with a rolling pin.

Layer salad ingredients and toss with dressing.

For the Monkeys in Your Life…

2011-01-14T09:48:00.001-06:00

Quinn loves to say that he’s a monkey! He’s cute like that! So, when I told him about these cookies, he was anxious to help…especially with smooshing the bananas. He said they were for monkeys! But, I’d say they’re for anyone that loves a good cookie! And, they take all of 5 minutes to make! They were super soft…kinda like a muffin top. We loved ‘em!

Chocolate Chip Peanut Butter Banana Cookies

1/2 pouch Betty Crocker® chocolate chip cookie mix
1/2 pouch Betty Crocker® peanut butter cookie mix
1 cup mashed ripe bananas (2 medium)
1 egg

Optional:
1 container Whipped fluffy white frosting
sprinkles

Heat oven to 350°F. Grease cookie sheet.

Stir cookie mix, bananas and egg in medium bowl until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet.

Bake 10 to 12 minutes or until set (centers will be soft). Cool 1 minute before removing from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting; add sprinkles while frosting is still wet.

8 stars

2011-01-11T21:56:00.001-06:00

Starting tonight, I’m going to be asking Matt to rate our meals.

Here are the rules I gave him…
1. Think of your favorite meal and give it a 10!
2. Don’t worry about hurting my feelings and rate the meal, 1-10!

Now I’ll know if something I cook is “make again worthy!” And, after partaking in this yummy recipe from my friend Shannon, Matt gave it 8 stars! Not bad! I served it with egg noodles and I thought it was YUM! And EASY!!! It’ll be made again, for sure! Swiss Cheese Chicken

4 boneless, skinless chicken breasts
8 slices of Swiss cheese
1 can cream of mushroom soup
1/4 c. white wine
1 c. herb stuffing mix
1/2 c. melted butter

Place chicken breasts in a greased 9x13 baking dish. Top each chicken breast with 2 slices of cheese. In a small bowl stir together soup and wine. Pour over chicken. In a separate bowl, melt butter and stir in stuffing mix. Pour over soup mixture. Bake at 350 degrees for 1 hour.

“I could have more!”

2011-01-11T21:38:00.001-06:00

That was what Quinn said after he ate his first helping of this yummy breakfast treat on Sunday morning! MMMM mmmmm! After Cara made it at playgroup, I knew we would love it…and, I was right!
UPSIDE DOWN CINNAMON APPLE COFFEE CAKE

1 can apple pie filling
1/2 tsp. cinnamon
1 tube Cinnamon Rolls
2 tbsp. butter, melted
1/3 cup firmly packed brown sugar

Mix together apple pie filling and 1/2 tsp. cinnamon.
Spread a thin layer of the filling onto the bottom of a well greased, pie pan.
Set the remaining filling aside.
Separate the cinnamon roll dough and cut each roll into quarters.
Place the quartered rolls into a large bowl and add remaining apple pie filling.
In a separate bowl, combine melted butter and brown sugar.
Mix well and add to the cinnamon roll/apple filling mixture.
Toss gently to combine.
Spoon the cinnamon roll mixture over the layer of apples in the pie pan.
Bake at 350 for about 28-32 minutes or until a deep, golden brown.
Cool for about 5 minutes and invert onto a serving platter.
Microwave frosting for about 10-15 seconds.
Drizzle over the warm coffee cake.

Snow Day Stew

2011-01-10T11:06:00.001-06:00

My sister-in-law’s mother-in-law recently sent me a YUMMY crock-pot cookbook. With just a few minor changes, I got SUPER excited about making this for our anticipated snow day. And, when the snow day actually became a reality, we stayed cozy all day and got to smell this as it cooked in the crock-pot! It was YUM! And, it made the perfect snow day dinner! I can’t wait to make it again and again!! And, hopefully, there will be snow on the ground EVERY time we eat it! MMMM mmmmm!!!

Crock-Pot Beef Stew
1 1/2 lbs stew meat, cut into chunks
1/4 cup butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
3 carrots cut into chunks
3 large potatoes cut into chunks
2 stalks celery cut into chunks
2 onions cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup red wine
2 bay leaves
Nature’s Seasoning (to taste)

Brown the beef in the butter over medium high heat in pot or skillet on top of stove.

Transfer to crock pot. Add the soup and water and stir. Then add the rest of the ingredients to the crock pot.

Cook on high for about 5 hours.

A New Chef in Town

2011-01-10T10:57:00.001-06:00

Before Christmas, Slickpaw got busy making things to bring to our house for Christmas. And, on top of the sausage, peanut brittle and pecan brittle, he made and froze this yummy Chicken Caliente. It used to be something my mom made, but I guess now my Dad is the chef of this family favorite. We all enjoyed it on Christmas Eve and I plan on making it again very soon!

~~Mammer’s~~ Slickpaw’s Chicken Caliente

1 large chicken or chicken breasts cooked
1 t. chili powder
1/2 t. garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, drained
1 pkg tortillas (12 corn, cut into 4 strips)
1 large onion
1 bell pepper
1 cup sharp shredded cheese
1 cup chicken broth

Cut tortillas. Chop onion and bell pepper. Mix cream of mushroom and cream of chicken in a bowl. Mix broth, chili powder and salt in separate bowl. In Large baking dish layer 1/2 chicken, 1/2 soup mixture, 1/2 of Rotel, 1/2 of broth mixture, 1/2 of onion, 1/2 of bell pepper, 1/2 cheese, and 1/2 of Tortillas.

Repeat and end with cheese.

Bake covered at 325 degrees for 30 minutes. Then, uncover and bake for an additional 15 minutes.

{Slickpaw enjoying his creation!}

My Christmas Obsession

2010-12-30T21:54:00.001-06:00

I think this Christmas I realized my obsession with peppermint flavor. Starbucks’ Peppermint Mochas have to be a piece of heaven on earth…and this creamer…
…I literally could drink it! I put it in my coffee…on my ice cream …and in chocolate milk! It’s YUMMY and I’m so sad they only make it at Christmastime.

So, when Meredith served this recipe at our Christmas playgroup party, I couldn’t wait to make it for myself. It’s yummy…and so very rich. Enjoy.

Brownie Cheesecake Peppermint Goodness

1 tube of refrigerated sugar cookie dough
1 box brownie mix
2 (8 oz.) pkg. cream cheese, softened
2 1/2 c. white chocolate chips
2 tsp. peppermint extract, divided
4 candy canes, crushed

Directions:
- Make brownies according to the directions on the box and add 1 teaspoon of peppermint extract.
- Bake brownies according to the directions on the box. Set aside to cool.
- Spray a 9x13 baking dish with non-stick cooking spray and press cookie dough evenly on the bottom.
- Bake dough at 350 degrees until lightly brown on top. Set aside to cool.
- Once brownies have cooled, remove all edges. Scrape the rest of the baked brownies into a large bowl.
- Combine brownies with cream cheese and mix until thoroughly combined.
- Spread mixture evenly over cooled baked cookie dough.
- Over a double broiler, melt white chocolate and gently stir in 1 teaspoon of peppermint extract.
- Spread melted chocolate over brownie mix and sprinkle with crushed candy canes.
- Once chocolate has hardened cut into bars and enjoy!

Our Christmas Soup Buffet

2010-12-30T21:42:00.001-06:00

Our Christmas meal was not at all traditional this year…and I loved that. It made our time in the kitchen much less and our time playing with new toys much more! :) … We opted for a “soup buffet”…including Taco Soup, Chicken & Dumplings and this gumbo.

And, the best part…we had yummy leftovers for days!
Chicken Gumbo

1 whole rotisserie chicken
1 tablespoon flour
1 cup chicken broth
1 (28 ounce) can diced tomatoes, undrained
1 (1 ounce) can tomato sauce
4 stalks celery, diced
1 large onion, diced
1 bag frozen okra
4 tablespoons gumbo file (found in the spices at Kroger)
1 teaspoon cayenne
salt and pepper
hot cooked rice

Directions:
Sauté onion and celery until tender.
In a Dutch oven or large pot make a roux out of flour and chicken broth.
Add the tomatoes and tomato sauce along with shredded chicken.
Add salt and pepper to taste.
Add file gumbo, cayenne and okra
Simmer for 30 minutes.
Serve over hot, cooked rice.

Enchiladas with a Spoon

2010-12-23T21:23:00.001-06:00

A few months ago, we had samples of this at our church’s mom’s group. And, when I remade it at home, it was a HIT! Gotta love easy…and yummy!!!…and a good smelling house in the meantime as it cooks all day. Enjoy!

Chicken Enchilada Soup

1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (10 oz.) package frozen corn
1 small onion, chopped
1 red bell pepper, chopped
1 (10 oz.) can mild enchilada sauce
1 (10 oz.) can cream of chicken soup
1 1/2 cup milk
2 boneless, skinless chicken breasts
1 cup shredded pepperjack cheese
tortilla chips

In slow cooker, combine beans, tomatoes, corn, onion and bell pepper. Place chicken on top. In large bowl, combine enchilada sauce and soup. Whisk in milk until smooth and pour over ingredients in slow cooker. Cover and cook on low for 6-8 hours. Remove chicken and chop; return to show cooker. Serve and top with cheese, broken tortilla chips. *and sour cream, if desired.

A New Christmas Tradition

2010-12-18T09:55:00.001-06:00

When I saw this recipe on Annalee’s blog, I couldn't wait to try it! I knew my hot chocolate lover would LOVE it. But, little did I know that it would become my newest obsession! We made it with french vanilla creamer and peppermint mocha creamer. I truly can’t decide which one I like best. And, it has been the perfect Christmas treat around our house…a new tradition, for sure!!! I can’t wait to share it with all of our friends for years to come!

{I halved the recipe and it still made a BUNCH!}

Quinn’s {NEW} Favorite Hot Chocolate
INGREDIENTS
8 C powdered milk
1 box Nestle quick (1 lb. 8 oz. box)
4 C powdered sugar
2- 8 oz. jar flavored coffeemate creamer (powder)
(whichever flavor you buy will be the flavor of your mix)
11 oz. regular coffeemate creamer (powder
1/2 t salt

DIRECTIONS
mix all the above ingredients together in a LARGE mixing bowl.

Store in an airtight container.

Mix together 1/4 C cocoa mix with 1 C hot water and enjoy!

Scrumptious Stackers

2010-12-16T21:48:00.001-06:00

I am a HUGE fan of this appetizer in restaurants. And, after tonight, I have no idea why I’ve never thought to do it on my own! This was EASY and YUMMMMMMYYYY! I think I could have eaten the whole plate. But, I kindly saved some for our guests. And, you can bet that we’ll be making this again and again! Caprese Stackers

2 vine ripened tomatoes (washed + patted dry)
15 to 20 leaves of basil (washed + patted dry)
1 lb fresh mozzarella
balsamic vinegar for drizzling
olive oil for drizzling
pepper
salt

Slice tomatoes and mozzarella into 1/4 inch slices. Stack tomato, mozzarella and basil on each plate in an alternating pattern. Be sure to finish off with a small basil leaf on top. Drizzle each stack first with balsamic vinegar then with olive oil. Pepper each stack and salt to taste.

Take THIS to your next Christmas party…

2010-12-04T10:25:00.001-06:00

This easy little cake will not disappoint. We enjoyed it for breakfast & dessert and I loved the hint of peppermint that you would taste. Sadly, I don’t have a picture of the inside, but it has a cute red swirl running through it. It’s a great thing to take to all of those Christmas parties that are filling up your calendar!

Candy Cane Cake

Cake
1 box SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration
Crushed candy canes or crushed hard peppermint candies, if desired

Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

You’re Never Too Old for a Candy Cane

2010-12-04T10:07:00.001-06:00

I feel like when I think of Candy Canes, I think of kids enjoying them at Christmastime. But, who said they were just for kids!!! I love them too. And, for our Advent Devotional Party, my friend Carrie made these for all of us to enjoy! And they were YUMMMMMMYYYY and oh so cute! I have a feeling I’ll be making them again! …I love them for the kid in all of us! :) Candy Cane Brownie Lollipops

1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz chocolate-flavored almond bark
Additional decorations such as red sprinkles/crushed candy canes

1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan.Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven; cool 20 minutes or until still slightly warm.

2. Meanwhile, cut straight ends of candy canes off to form 4½-in. sticks. Place candy cane tops into baggie and crush; set aside.

3. Scoop brownie into 24 rounded scoops, packing brownie into scoop using hands.
(Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where candy cane and top of ball meet.

4. Place almond bark into bowl, microwave according to package directions until smooth. Spoon
melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where candy cane stick meets brownie ball. Allow excess bark to drip off. Dip into reserved crushed candy canes or sprinkles and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

“A New Starbucks Flavor” Dessert

2010-12-04T09:57:00.001-06:00

When I made this dessert a few weeks ago, our friend James said that it could be the new Starbucks flavor! I took that as a compliment! :) And, I loved it…very different and perfect for Fall!
Chocolate-Pumpkin Cheesecake Bars

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 8-ounce packages cream cheese, softened
1-3/4 cups sugar
3 eggs
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2 tablespoons butter
1-1/4 cups sour cream
1/4 cup sugar

1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars. Makes 24 to 36 bars.

Slickpaw’s Chili

2010-11-07T19:44:00.001-06:00

This is the chili that I grew up eating. The recipe was from a lady that worked for my dad, hence the “Little Bettye” name! But, I think it’s time we changed the name to “Slickpaw’s Chili!” It’s easy…and good! You won’t be disappointed.

And, here’s the recipe…my Dad wrote it out to put in a cookbook that was given to me at one of my wedding showers. As you can tell by the splatters and smears, it has been well used recipe.

And, here’s how I eat it…with crunched up saltines and a bit of ketchup. Yum!

Pumpkin Cuteness

2010-11-07T19:37:00.001-06:00

These tiny muffins were a hit at our monthly mom’s group at church! And, the leftovers made for a perfect breakfast. We’ll for sure make them again and again! Mini Pumpkin Muffins

1 1/2 cups flour
1 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt
1/4 cup milk

Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean. Transfer muffins to rack to cool. Makes 30 to 35 mini muffins.

Playgroup Brunch Menu

2010-11-03T17:42:00.001-05:00

This week I had the pleasure of hosting Nash’s first playgroup! And, on top of planning for 7 sweet babes, I got to plan a fun craft and brunch menu for the mommies to enjoy!

Here’s what we had… {click on each to see the recipes}
Cut Apples & Grapes with Caramel dip
Canadian Bacon & Avocado Quiche
Pumpkin Cupcakes
Apple Julep
Coffee with Seasonal Creamer

Mystery Green Quiche

2010-11-03T17:38:00.001-05:00

When I saw the recipe for this quiche, I was immediately intrigued. Avocados!? In quiche? It was a new thought and the SMARTEST IDEA EVER! Since I’m not a fan of sausage, I changed the recipe up a bit. I loved it SO much and the flavor of the avocado with the eggs and Canadian bacon was MMMMM mmmm GOOD! Avocado & Sausage Quiche
makes 2
Ingredients:
2 medium avocados
2 deep dish frozen ready-made pie crusts
1 can diced green chilies
1 package Canadian Bacon
6 eggs
2 3/4 c. half and half
2/3 c. parmesan cheese, shredded
1 C. Fiesta blend cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Cut Canadian bacon into small pieces. Add can of diced chilies and stir.

Divide mixture among two deep dish ready made frozen pie crusts. Combine cheeses in a bowl. Sprinkle 1/2 c. of cheese mixture on each quiche.

Peel avocados and remove pit. Chop into 1/4"-1/2" cubes and sprinkle on top of cheese.

Sprinkle remaining cheese mixture on top of avocados.

Break eggs into a large bowl and whisk for 30 seconds. Add milk, salt, pepper, and stir well.

Place quiches on a baking sheet and pour egg mixture into each crust until it reaches the top.

Bake at 350 degrees for 45-60 minutes until set.

Remove from oven, slice, and serve.

Fancy Name…Yummy Juice

2010-11-03T17:28:00.001-05:00

This easy Southern Living recipe made for a super yummy brunch drink! It was much better than the pre-made juice concoctions that you buy! …And, I loved how pretty the apple looked floating at the top!…
Apple Julep
1 qt. apple juice
1 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice

Garnish: apple slices, lemon slices, and fresh mint sprigs

Stir together apple juice, pineapple juice, orange juice, and lemon juice. Serve over ice. Garnish, if desired.

The Perfect Fall Treat

2010-11-03T17:20:00.001-05:00

I got this “yumm-o” (Quinn’s word) recipe from Meals at the Muirs…and it was a hit!!! Quinn ate these babies for dessert, snack and breakfast for days!!! And, the cream cheese icing made them even better! A perfect fall treat to have around!
Pumpkin Cupcakes

1 box yellow cake mix
1/2 tsp. pumpkin pie spice
1 (16oz.) can 100% pumpkin
eggs
oil

- Preheat oven to 350 degrees.
- Prepare the cake mix according to the directions on the box but DO NOT ADD WATER.
- Stir in pumpkin puree and spices.
- Pour in to muffin tin.
- Bake for 18-22 minutes.

Let Crock-Pot Season Commence

2010-11-03T16:26:00.001-05:00

Fall truly began this week! I’m so thankful! I love cooler weather…and with that, I love crock pot meals! They just feel like Fall to me!

So, here’s a good one for you to enjoy this fall…we loved it LOTS!!!…Southwestern Beef Wraps

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
Nature’s Seasoning (to taste)
2 bell peppers (any color), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes
Small flour tortillas

Desired toppings: We used guacamole and this salsa!

So “Granola” of Me!

2010-10-25T21:20:00.001-05:00

My new favorite recipe blog is this cute one of a Mommy cooking with her little man. And, when I found this recipe on her site, I couldn’t wait to try it! Who knew it was so easy to make your own granola!? I have a feeling I’ll be trying lots of variations! And, I have a feeling that this tub is going to be gone before you know it…because Q and I both LOVE it!

By the way…my storage container is the rolled oats can that I covered with fun paper! Quick, easy and fun! :) I actually think it would make a thoughtful little gift! :)

Pumpkin Pie Granola Recipe

Ingredients:
1/3 cup honey
1/3 cup vegetable oil
1/3 cup 100% pure canned pumpkin
2 tablespoons water
1 teaspoon pumpkin pie spice
4 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup chocolate covered sunflower seeds

Preheat oven to 300 degrees. Combine oats, almonds and pumpkin pie spice in a large bowl. Stir well and then toss with the honey, water, oil and pumpkin until everything is moist. Spread it out on a rimmed cookie sheet lined with parchment paper. Bake for 20 minutes and then use a spatula to stir up granola so that it bakes evenly. Cook for another 15 minutes and stir again. Cook for 10 more minutes or until everything is beginning to look toasty and brown. Remove from oven and stir in dried cranberries, raisins, and sunflower seeds. Cool completely on the cookie sheet before storing in airtight container or bags.

Candy Corn Cuteness

2010-10-25T20:55:00.001-05:00

Since the scary stuff that goes with Halloween just isn’t my thing, I’d say my favorite Halloween symbol is the candy corn. It’s so cheerful, gets me in the Fall spirit…and it’s YUMM, of course! So, when I saw this cute recipe, I was so excited to make them for us! And, they turned out presh! Make ‘em and ENJOY before the stores sell out of this yummy little sugary goodness!

Candy Corn Cupcakes

1 box yellow cake mix
3 eggs
1/2 c vegetable oil
1/4 c water
1 c sour cream
Food coloring (orange and yellow)
Frosting of choice

With an electric mixer, beat all ingredients for about 2 min. Divide batter into two separate bowls. Add about a 1/2 tsp of food coloring in to each bowl. Stir Well. Spoon about 1 TB of yellow into the bottom of each cupcake liner. Then spoon about 1 TB of orange batter on top of that. Bake for 20 min, remove and let cool completely before frosting.

Impromptu Breakfast Salad

2010-10-22T09:04:00.001-05:00

Lately, I’ve become tired of the same ‘ole breakfast bars and cereal. So, I quickly looked at a few of my recipe blogs this morning and found this easy little banana salad idea. It took all of 2 seconds and was YUM! I’ll for sure make it again!

Honey Banana Salad
banana
nuts (I used pine nuts, but pecans, walnuts or almonds would be good, too)
dried cranberries
honey

Slice banana. Top with desired amount of nuts and cranberries. Drizzle with honey.

“Incredible Hulk Leaf” Pasta

2010-10-22T08:57:00.001-05:00

Lately, my big boy has LOVED helping me with dinner. When he sees me busy at work, he drags a chair into the kitchen so that he can reach the counter…and he’s always eager to help measure, pour and stir. It’s sweet. And, in those moments I talk up how GOOOODDD it’s going to taste and how HE cooked it! :) …So, yesterday, when he asked what the “green stuff” was, instead of responding with “spinach,” I told him that it was “Incredible Hulk Leaves!” Crazy enough, he bought it! And, when it came time to eat, he LOVED his Incredible Hulk Leaf Pasta! …But, even more ridiculous than the name was my Hulk voice as I encouraged him to eat it. Matt looked at me like I was crazy…and we all determined that I sounded more like a mad robot than Hulk! Oh well…it worked! And, he even asked for more! :)

Chicken & Spinach Pasta Bake
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Homemade Fun!

2010-10-17T22:20:00.001-05:00

While at Mammer and Slickpaw’s, we made homemade pumpkin play dough. It was so easy and smelled so good. Quinn loved it and has already enjoyed playing with it since we’ve been home. I’m not sure why we haven’t made it before…but we surely will again! Homemade Play dough

1 cup flour
1 cup water
1/2 cup salt
1 TBS cream of tartar
1 TBS oil
spices, flavor
food coloring

Heat all ingredients in a saucepan, slow to medium heat. Stir continuously. Once dough is at the consistency you want, remove from heat. Have fun!

Makes Our Throats Happy

2010-10-06T16:54:00.001-05:00

When I found this recipe, I really think that my mouth started watering. This was MY kinda recipe! …Pasta, grilled chicken, avocado pesto!… It just sounded too good for words! And, when I made it the other night, Matt said it was one of the best things I’d ever made! … WOOO HOOO! That’ll make a wife happy! {Especially after the Swedish Meatball disaster!}

After Matt went back for seconds, Quinn asked him if it made his throat happy! Love it.
And, I can guarantee that it’ll make your throat happy too! Just try it!
Avocado Penne Pesto with Grilled Chicken

1 medium ripe avocado
3/4 c. firmly packed basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tsp. minced garlic
3 Tbsp. pine nuts
1/3 c. extra virgin olive oil
1/2 c. freshly grated Parmesan cheese
12 oz. penne pasta
1 1/2 lbs. chicken breasts
Salt & Pepper, to taste (for chicken)

Cook and drain pasta according to package directions. While pasta is cooking, season chicken with salt and pepper and place on a grill (or grill pan) over medium-high heat for 6 minutes on each side, until center is no longer pink. {You can add other spices if you want, but don't over-season your chicken.}

Peel avocado and remove pit. Put avocado, basil, salt, pepper, garlic and pine nuts in a blender or food processor. (I used my Magic Bullet!) Turn blender on and add olive oil in a slow, steady stream. Process until mixture becomes a smooth paste. Gently fold in parmesan cheese.

Toss with cooked pasta. Slice grilled chicken breasts and lay across top of pasta. Sprinkle with parmesan cheese.

Joker Approved Pie

2010-10-05T11:21:00.001-05:00

Quinn has a recent Batman obsession! It’s cute to watch him play “good guys/bad guys” for the first time! Until now it has been all about Thomas and Lightning McQueen…where bad guys don’t really exist. So, the “boy” in him is really coming out and it’s hilarious! …

Anyway, with a recent Joker, came a “pie shooter.” And, when he was shooting the pies at PawPaw a few weeks ago, they were discussing the flavors of pies that were being shot. One that Q kept coming back to was “Lemonade Pie!” I don’t know where he got it…but, since he loves lemonade, I decided that he needed to have his own Lemonade Pie.

I’ve seen recipes all over the place for this pie. One in my Southern Living. One here. So, I kind of combined the two and made my own version.

Then, I placed them in individual graham cracker crusts…just because I thought they were cute. I’m pretty sure the Joker would approve! My little “good guy” sure did! :)

Lemonade Pie
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 box of lemon instant pudding
graham cracker crust

In a medium bowl, add chilled sweetened condensed milk, pudding and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and refrigerate. Top with Cool Whip!

My Love Affair

2010-10-04T10:14:00.001-05:00

I must admit that I’m a PB and banana fan more than PB & J! That’s why this design from a Woot Watch shirt cracked me up! Inappropriate, but hilarious! :) So, when I found a recipe for PB and banana muffins, I couldn’t wait to try them! Q and I made them on Sunday afternoon after church! And, trust me, they are good!
Peanut Butter & Banana Muffins

1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2-3 mashed ripe bananas
2 cups all purpose flour
1 teaspoon baking soda

Preheat oven to 325 degrees. Cream together softened butter and sugar in bowl. Add eggs, beat well. Stir in peanut butter, bananas, flour, baking soda until blended. Pour into muffin tins. Bake for 20-30 minutes or until done.

You can also make a loaf. Bake for about an hour.

Who cares about the calories? It’s good for the allergies!

2010-10-03T20:44:00.001-05:00

I recently made these and ended up eating most if it by the spoonful! It’s yummy!!! Also, I got honey at our local Farmer’s Market! It’s supposed to be REALLY good for allergies if you eat the honey from your area! I guess it made me feel a little less guilty for eating so much. It was good for my allergies! ;) Peanut Butter Granola Balls

1/3 cup honey
¼ cup peanut butter
2 Tbsp unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
¼ cup dried fruit (raisins, cranberries or cherries) {optional}

In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats and dried fruit.
Drop mixture by the tablespoon into mini muffin tins. Refrigerate until set, about 15 minutes. To store, refrigerate in an airtight container up to 1 week.

Thank You IKEA!

2010-10-03T13:21:00.001-05:00

Dear IKEA,
Thank you for making Swedish Meatballs! They are yummy and my husband and I have both enjoyed then in your cafeteria and at home. And, after last night’s attempt to make my own, I can guarantee that I will continue to buy them from your mega store as opposed to spending hours rolling yucky ground beef…only to be so grossed out by the fact that they didn’t seem quite done enough! Since there was no possible way that I could eat them myself or force my sweet husband and 3 year old to eat them, they got thrown down the disposal. (And all mess was cleaned up by my husband…since the sight of the disaster seemed to make me a little queasy.) And we dined on sandwich fixing instead.

So, thank you again…and the next time I’m at your store to peruse thorough your isles, I’ll be purchasing your “safe” frozen meatballs too.

Sincerely,
Brittney

P.S. If you don’t believe me, you are MORE than welcome to try them for yourself. Here’s the recipe! I swear I followed it verbatim…but I’d love for you to prove me wrong!

Gotta Empanada!!!

2010-09-30T09:31:00.002-05:00

Here’s a new favorite at our house. It’s one I plan on taking to people when I make them meals for a new baby, etc. It’s YUMMMMMYYYY and SO super easy! And, I think it looks pretty, too!

Beef Empanada
1 lb. ground beef
1 cup Salsa
1 can of black beans, drained
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 cup Finely Shredded Four Cheese

HEAT oven to 425ºF.
BROWN meat in large skillet; drain. Stir in salsa and beans; remove from heat.
PLACE 1 crust on baking sheet; top with meat mixture, spreading to within 1 inch of edge. Cover with cheese and remaining crust; seal edges with fork.
BAKE 25 min. or until golden brown. Cool 5 min. before cutting into wedges to serve.

Hot Dogs with a Twist

2010-09-24T14:14:00.001-05:00

We LOVE hot dogs at our house! Maybe it’s our New York City honeymoon that started it all! But, when I saw this recipe that put a little twist on hot dogs, I knew we would enjoy it! And, I knew Q would too! It was yum!
Hot Dog Twists

1 3/4 cups Original Bisquick® mix
1/3 cup milk
2 tablespoons Ranch dressing
8 beef hot dogs
1 tablespoon milk
2 tablespoons grated Parmesan cheese

Heat oven to 425ºF. Spray cookie sheet with cooking spray.

In medium bowl, stir Bisquick mix, 1/3 cup milk and 2 tablespoons of Ranch dressing with fork until soft dough forms; beat 30 seconds. Place dough on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.

Roll dough into 12x8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Shape 1 piece of dough around each hot dog in a spiral design; seal ends if necessary. Place on cookie sheet.

Brush 1 tablespoon milk over dough; sprinkle with cheese. Bake 10 to 12 minutes or until golden brown.

Double Decker with a Fork

2010-09-23T09:52:00.001-05:00

I’ve had this recipe bookmarked for some time and was excited to finally try it. Matt loved it…he called it “a Double Decker taco that you eat with a fork!” We like those, so that was a good thing! Hope you enjoy! Double Decker Taco Pie

1 lb. ground beef
1 packet taco seasoning
1 can Refried beans
3 large flour tortillas, cut into 4ths
Salsa or Picante Sauce
Shredded cheese
Shredded lettuce
green onions, chopped

Brown meat & drain. Return to saucepan & add taco seasoning, 3/4 cup water, & stir and simmer until most of the water evaporates.

Cut tortillas into 4ths and place 4 slices in a pie dish. Cover with refried beans. Top with a layer of taco meat.

Now repeat the process…tortillas, refried beans, & taco meat. Your last layer should be the remaining tortillas.

Cover with salsa/picante sauce. Then, top with cheese and bake at 350 until bubbly.

Top with shredded lettuce & green onions to your liking.

Serve with tortilla chips, sour cream and guacamole! (or whatever you like!)

P.S. I made this meal in one of Gackey’s baking dishes! I love that I have some of her things! :)

Pro-shoe-what?!

2010-09-21T15:22:00.001-05:00

The workers at Wal-Mart have never heard of prosciutto…have NO idea if they carry it…and, obviously, have NO chance of leading me to it. So I opted for Canadian Bacon instead! And even though I've never had this recipe with prosciutto, it was SUPER delicious with the Canadian bacon! And, if you happen to be grocery shopping at Wally World, good luck!

Chicken Tetrazzini With Prosciutto and Peas

3 ounces finely chopped prosciutto (I used Canadian bacon instead)
2 teaspoons vegetable oil
1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained (I left this out)
1/2 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds

1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

2. Preheat oven to 350°. Prepare pasta according to package directions.

3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

4. Bake at 350° for 35 minutes or until bubbly

Chocolaty Goodness, Y’all!

2010-09-21T12:25:00.001-05:00

I got this yummy recipe from my friend…and, when I googled it, I found the video of Paula making these amazing cookies. She’s such a hoot, y’all! :) And, these cookies will not disappoint! (My three year old has eaten WAY too many…and so has his Momma!)
Paula Deen’s Chocolate Gooey Butter Cookies

1 (8 oz.) block cream cheese, at room temperature
1 stick butter, at room temperature
1 egg
1 tsp. vanilla extract
1 (18 oz.) box moist chocolate cake mix
Powdered sugar

- Preheat oven to 350 degrees
- In a large bowl cream the cream cheese and butter with an electric mixer until smooth.
- Beat in the egg.
- Beat in the vanilla.
- Beat in the cake mix.
- Cover and refrigerate for 2 hours.
- Roll the chilled dough into tablespoon sized balls and then roll them in the powdered sugar.
- Place on a cookie sheet 2 inches apart.
- Bake for 12 minutes.
- Cookies will remain soft and "gooey".
- Cool completely and sprinkle with more powdered sugar.

Chocolate x3

2010-09-12T17:03:00.001-05:00

I made this for our Life Group this weekend and it was SUPER yum! Thanks, Southern Living, for another great recipe!

Triple Chocolate Coffee Cake

1 (18.25-ounce) package devil's food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter or margarine, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels
1 cup chopped pecans, toasted

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.

Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Back to the ‘ol Grind

2010-09-11T16:27:00.001-05:00

So, this little blog has been pretty quiet! Due to lots of eating out this summer, being preggo, the birth of our sweet Nash…AND being blessed with fabulous meals 3 times a week for about a month and a half, our kitchen has stayed fairly clean! :) But, it’s time to get back to business! … Nash is now two months old…Quinn has started school…and with Fall on the horizon, I’m ready to cook yumm-o meals again!

So, stay tuned! I have LOTS of bookmarked recipes that I can’t wait to try!!!

For My Baby Daddy

2010-06-05T11:15:00.001-05:00

My husband is a HUGE fan of Heath bars! I mean...he LOVES them! So, when my dad reminded me of the cookie recipe on the back of the "Heath bits," I decided it was time that I make them for him! He loved them...as did Nash! :) We'll be making them LOTS for sure!

Scrumptious Heath Cookies

1 cup (2 sticks) butter or margarine, softened

1 cup granulated sugar

1 cup packed light brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

3 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda

2 teaspoons cream of tartar

1-1/3 cups (8 oz. pkg.) Heath Bits

Heat oven to 350°F. Lightly grease cookie sheet. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in brickle. Drop by heaping teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly. About 6 dozen cookies.

The Benefit of Buying Store Brand...

2010-05-18T07:03:00.000-05:00

I'm not a grocery snob! I'll totally try the store brand kind of something (of most things) if it's a better deal! Recently, I got the Kroger brand Graham Crackers. Not only were they good, but they came with a yummy looking recipe on the back! ...Irresistible Graham Cracker Cookies. And, after I made them, I couldn't stop talking about them! They are G.double O. D! I really may have finally found a recipe for cookies that I like better than my slice and bake! ... Hope you enjoy them as much as we did!

Irresistible Chocolate Chip Graham Cracker Cookies
1 1/2 cups Honey Graham Crackers, finely crushed
1/2 cup All-purpose flour
2 tsp. Baking Powder
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup margarine, softened
2 cups Semisweet chocolate chips
1 tsp. Vanilla extract

Crush graham crackers to make 1 1/2 cups. Preheat oven to 350 degrees. In a medium bowl, mix together graham cracker crumbs, flour and baking powder. In another bowl, beat sweetened condensed milk and softened butter until smooth. Add vanilla extract. Add crumb mixture and stir until smooth. Add chocolate chips. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 12 to 15 minutes or until lightly browned. Let cool for 5 minutes and then move to a wire rack to cool completely. Makes about 4 dozen.

Tips Worth Writing Down!

2010-05-15T15:52:00.002-05:00

Here are some fun tips that I recently got in an email! ...Who knew?!?!...

Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it. That's how the primates do it.

Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

To really make scrambled eggs or omelettes rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

For a cool brownie treat, make brownies as directed. Melt chocolate mint patties in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.

Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

Reheat Pizza:

Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm.This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Easy Deviled Eggs:

Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

Expanding Frosting:

When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

Reheating refrigerated bread:

To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.

Get Rid of Ants:

Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

Before the game...

2010-04-21T10:30:00.001-05:00

Before Matt's basketball game the other night, I knew he'd need to eat, but he'd need something light! This new recipe was the perfect choice! We loved it!!! And, it's yummy leftover!

Quick Chicken-Parm Pasta
2 cups rotini pasta, uncooked
1 pkg. (10 oz.) frozen chopped broccoli
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Italian Style Chicken Breast Strips (or any type of pre-cooked fajita type strips)
2 Tbsp. olive oil
1/4 to 1 cup Grated Parmesan Cheese
1 tomato, coarsely chopped

Cook pasta as directed on package, omitting salt. Meanwhile, microwave broccoli in medium microwaveable bowl on HIGH 5 min. Stir in chicken. Microwave 2 min. or until heated through; drain.
Drain pasta; place in large bowl. Add oil and cheese; toss to coat. Add broccoli mixture and tomatoes; mix lightly.

During the game...

2010-04-21T10:25:00.000-05:00

Made this the other night! It actually went with our dinner, but it would be a great "game snack!" One the guys will surely appreciate!!!

Beer Cheese Spread
2 cups finely shredded cheddar cheese
1/4 cup beer
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
Toasted pita chips, assorted crackers, and/or tortilla chips

Let the cheddar cheese stand at room temperature for 30 minutes. In a medium bowl combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder. Beat with an electric mixer on medium speed until combined. Cover and chill for 2 to 24 hours. Serve with pita chips. Makes about 1-1/2 cups (twelve 2-tablespoon servings).

A Bachelor Basic

2010-04-19T08:43:00.000-05:00

When Matt was a bachelor, this was one of his staple meals! And, when we started dating/got engaged/were newlyweds, we dined on it frequently as well! It was quick and easy...and, I even came to crave it! ...Honeslty, it had been years since I'd thought about this tasty treat, and when we made it a few weeks ago, it took me back! I must admit that I still LOVE it!...who cares how "bachelor" it is!?

Bachelor Matt's Chicken & Rice

1 package of Knorr Chicken rice side
1 can of white chicken

Make the rice according to packet directions. Add chicken half way through cooking time and continue to boil. Serve with good 'ol Saltine crackers.

Hot Wings in a Bowl

2010-03-21T10:43:00.001-05:00

If I had known that two days after eating this soup on a 70 degree day we’d have snow, I would have saved it…but, oh well! :) Only in Texas, right? … This is a YUMMY and easy “guy-friendly” soup recipe. We actually had two of Matt’s friends over to eat it and they definitely enjoyed! … It’s like hot wings in a bowl…if that’s not manly, I don’t know what is!

Buffalo Chicken Soup

1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups milk
1 tsp. bottled hot pepper sauce (we used Chipotle Tabasco)
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups shredded colby jack cheese (the recipe called for crumbled blue cheese, but we’re not fans) (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
extra Bottled hot pepper sauce (optional)

In large pot, melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

In bowl toss together mozzarella, 1 cup of the colby jack (or blue cheese), Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Grasshopper?

2010-03-19T22:57:00.001-05:00

I have no idea who or why mint+chocolate is often called grasshopper, but who cares!?!?!? This cake is FABULOUS! I mean YUMMY!!! I added way more mint extract than they called for and more green food coloring too! LOVED IT, LOVED IT, LOVED IT! :) This may have become a St. Patrick’s Day tradition! Grasshopper Fudge Cake

1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
1 jar (16 oz) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, and remaining 9 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with mint candy pieces or sprinkles. Store covered in refrigerator.

Lucky Fish

2010-03-19T22:42:00.001-05:00

I have had this recipe bookmarked from Cara’s blog for some time now, but just now got around to trying it. Even though her pictures look WAY different than mine, it was really good. I think she used the “sprinkly” parmesan cheese and I used the kind that comes in the tub!? Not sure! Regardless, it was yum! The fish just crumbled apart when we put it on top of our rice! And, the green bell peppers made it fun for our St. Patty’s Day meal! :) Tilapia Bake

4 tilapia filets
1 tsp salt
1/2 tsp pepper
1 cup chopped onions
1 green {or red} bell pepper, chopped
1/2 cup {1 stick} butter, melted
1 tbsp Worcestershire sauce
1 cup grated Parmesan cheese

Preheat oven to 350. Spread the onions & peppers in a 13x9 baking dish. Season the fish with salt & pepper and place on top. Pour the butter on top of the fish and then sprinkle with Worcestershire sauce. Bake for 25 minutes {or until cooked through}. Remove from oven & sprinkle fish with parmesan cheese.

Place under the broiler for about 2 minutes or until cheese browns. Remove from dish and serve peppers & onions on top of fish. Serve on bed of white rice.

That’s Amore!

2010-03-17T18:20:00.001-05:00

I recently found this recipe on Betty Crocker’s website and couldn’t wait to try it! I thought it would be something I would love and that Matt would entertain! But, WAS I WRONG! I think he raved more than I did!!! The next evening, he even said, “Well, it’s good…but it’s not like last night!” … Needless to say, this WILL be made again. …

And, when you look at the recipe, know that we added WAY more cheese than they told us to! :) Rustic Chicken Pizza

1 can (13.8 oz) refrigerated classic pizza crust
1/2 cup ranch dressing
2 tablespoons freshly grated Parmesan cheese
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 1/2 cups shredded Asiago cheese (about 4 1/2 oz) {comes in the container like Parmesan cheese}
3 plum (Roma) tomatoes, sliced

Heat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray. Unroll pizza crust dough; place in pan. Starting at center, press out dough with hands to edge of pan.

Bake crust about 6 minutes or until crust begins to dry. Meanwhile, in small bowl, mix dressing and Parmesan cheese.

Remove partially baked crust from oven. Spread dressing mixture over crust. Top with chicken and spinach. Sprinkle with Asiago cheese. Top with tomatoes.

Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. And, look what was at my feet as we were eating. We’re keeping Zoe for a few weeks…and, along with our two puppies, I’d say she was a fan of the pizza too! … {But…shhhhh…don’t tell Slickpaw that we sneak her bites! :)

Every "Letter of the Week" Needs a Dessert Like THIS...

2010-03-15T21:14:00.000-05:00

When I googled "S'mores" recipes for Quinn's S week, Betty Crocker gave me the perfect choice! And, MY was it yummy!

Confession: My preggo self loved this for breakfast, dessert and an occasional afternoon snack! :)

S'mores Brownies
1 box (1 lb. 6.5 oz) brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.

Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.

A Keeper

2010-02-17T08:32:00.000-06:00

While we had company over a few weeks ago, I stepped out on a limb and made a new Southern Living dessert recipe! And, I was SO glad that it was a keeper! Everyone raved...and, I'll make it again, FOR SURE! Enjoy!

Banana Bread Cobbler

1 cup self-rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium-size ripe bananas, sliced
Streusel Topping
Vanilla ice cream

Preheat oven to 375°. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 11- x 7-inch baking dish. Top with banana slices, and sprinkle with Streusel Topping. Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream.

Streusel Topping
3/4 cup firmly packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans

Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans.

Dressing...with a KICK...

2010-02-15T18:33:00.001-06:00

We recently went to some new church friend's house for dinner. Not only did we fall in love with their family, but we fell IN LOVE with their homemade dressing recipe! I seriously COULD NOT stop thinking about it after that evening. And, sweet Irline even made me some and brought it to church! :) Since it's something that she just makes according to her taste, she doesn't have a recipe, but she gave me a pretty good idea of how to make it. I haven't done it on my own yet...but I can't wait to try!

Here are the ingredients:
buttermilk ranch
fresh cilantro
jalapeno
honey
lime

And, she said...
Try 1 cup ranch, 1 cup of cilantro leaves (do not include the stem), half of jalapeno with some seeds (it's the seeds that gives the spice so it's up to you how spicy you want it) and about 2 tbs of honey. I use a magic bullet to blend all together. You can use a food processor, however a blender may be too big. And don't forget the lime!

And, even though I think it would be good on ANYTHING (especially a great chicken nugget dip), she served it over salad with cheese, tomato, beans and corn! It was GOOOOOODDD!

Chick-fil-a-ish!

2010-02-02T14:43:00.001-06:00

I recently used this recipe and made little chicken nuggets instead of strips! I took it to our church’s Mom’s group, served with BBQ sauce, and EVERY SINGLE ONE of them was gone by the end! I must admit that I think I liked them better as little nuggets! … Thanks again, Meredith, for this great recipe!

I will NEVER make my kid’s birthday cakes!!!

2010-02-02T14:34:00.000-06:00

I AM NOT…I REPEAT…AM NOT a cake decorator/baker/or anything of the like! It is SO hard to me. My cakes always stick, the icing is always too thick or too runny, and the finished product always looks like poo! Thankfully, they still taste good…and, if I’m making a cake, I know that the fact that I made it will overshadow how ugly it is.

So, for Mammer’s birthday, I made another attempt at a cake…and FAILED miserably! But, at least the strawberries were huge and pretty…and it tasted YUMMMMMMYYYY!!! And, if you’re aware of my preggo love for Strawberry Soda, you know that this was right up my alley! Strawberry Soda Cake
1 - package Strawberry Cake mix (any brand)
1 1/3 cups Strawberry Soda
(strawberry soda is substituted for the amount of water on the cake mix)
2 - 3 Eggs (if you want it lighter and fluffier use three eggs)
1/3 cup vegetable oil
1 – 2 lbs Fresh Strawberries (Sliced)

Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour into two round cake pans that have been greased and floured. Bake as directed on cake mix or until toothpick inserted comes out clean. When cake is done remove from oven and cool in pans for 15 minutes. Then remove to a wire rack and completely cool. Frost first layer with icing and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more icing and top with more sliced strawberries. Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake.

Measurements vary depending on what brand of cake mix you use. Follow the directions on the back of the box substituting strawberry soda for the amount of water listed. Also add the amount of eggs and oil stated on the mix, I use Duncan Hines.

***For my icing, I made a typical cream cheese kind. Cream Cheese, Powdered Sugar and Vanilla!

Ole!

2010-02-02T14:29:00.000-06:00

Here's another goodie that I got from a freind's recipe blog! And, after a F.I.T. from the little man because he didn't want to try it, he gave it a taste and then said, "I think I'm gunna need to use my fork!" In other words, he liked it! Little stinker! We'll make this again, for sure!

The Carrol Family's Fiesta Chicken
2-3 boneless skinless chicken breats, uncooked

1 can of Fiesta Corn
1 –1 1/2 cup{s} Salsa
Shredded Cheese

Preheat oven to 400. Tear pieces of foil for each piece of chicken. Place chicken breast in the center of the foil. Evenly divide the salsa and pour on top of the chicken. Divide the can of fiesta corn and pour on top of salsa/. Fold the foil over the top and close the edges tightly! Place foil packets on cookie sheet.

Bake at 400 degrees for 30+ minutes and remove. (Make sure your chicken is done...bake more if needed)

Open packets and top with shredded cheese. Place back in the oven for 2 mintues with foil packets open so the cheese can melt.

Serve over white rice and top with sour cream!

A twist on Banana Bread

2010-01-25T10:15:00.002-06:00

When the bananas were starting to turn this time around, I went to cooks.com and found an easy banana bread recipe that did not disappoint. I thought it was fun that it was for bars...and even though I didn't have a jelly roll pan, I followed those instructions. It wasn't super sweet, but made a great, quick breakfast for a few days.

EASY BANANA BARS

3 lg. over ripe bananas (or 4 small)
3/4 c. sugar
2 eggs
1/2 c. nuts
2 c. flour
1/2 teaspoon salt, optional
1 teaspoon baking soda
Mix all ingredients. Put in 5 x 9 inch loaf pan that has been greased with shortening.
Bake at 325°F degrees for 1 hour OR

BANANA BARS: Pour mixture into jelly roll pan, bake until toothpick comes out clean (sides will pull away from pan). Make a sugar (confectioners') and water mixture and drizzle over the top when cooled. Cut into squares.

***

Do you have a favorite banana bread recipe? If so, please share! I'd love to try more! :)

A Priceless Keepsake: Craft “Recipe”

2010-01-19T13:35:00.001-06:00

I rarely {ok, NEVER} post anything on my domestic little blog that isn’t a recipe. But, when I did this little craft, I knew that I MUST share. …Once again, this idea is NOT my own, but I can’t remember where I found it. Regardless, the finished product is now one of my favorite things in my home… See….isn’t it beautiful! I can’t wait to make many more
in the future…

Here are the step by step instructions…

1. Take a picture of your child’s silhouette. It doesn’t have to be anything spectacular…print it out as a 5x7. (or desired size) 2. Take an 8x10 sized canvas and paint the entire thing. with metallic white paint. Allow to dry completely! 3. Tape the silhouette picture of your child on top of the contact paper and carefully cut out silhouette with contact paper. 4. On dry canvas, adhere the contact paper silhouette to the center of the canvas. (Making sure all edges are stuck down) 5. Have your child paint the canvas with desired colors. Make sure to cover all of the white. (Tip: You may want to start by painting around the edges of the silhouette to give it an extra bit of “glue!”)6. Let dry completely!

7. Carefully remove silhouette.

8. Make touch ups, if needed.

9. Take skinny sharpie to write child’s name and date under silhouette!

10.Hang on the wall and admire!

Here’s a picture of the one that Q made for Mammer & Slickpaw for Christmas. They LOVED it! And, the one on my mantle I made a few months ago. Thiers is glued to a pre-printed canvas I found at Hobby Lobby. And, mine is glued on top of a really ugly print inside a vintage frame I found at a little shop in Abilene. Your possibilities are endless. And, I think it would make a beautiful wall collage if you have multiple kids! :) And, here’s one more fun idea…give this as a gift! All of the supplies are fairly inexpensive and the friend that I gave it to was the perfect recipient. She has three kids and I know she’ll enjoy making these sweet keepsakes! Happy creating!

Mexican Pot Pie

2010-01-11T17:37:00.004-06:00

I recently clipped this recipe out of a magazine and am SO glad I did. It was EASY and was a hit. While we were eating it, Matt said, "so is this like a Mexican Pot Pie?" And, I thought it was the perfect description. Yum...and good leftover too! :) ...The only thing is that I think I could have sealed my crust better. It all kind of came out the sides... Fiesta Chicken Casserole
{I halved this recipe and made it in a much smaller dish...and, it only took one pie crust to lay over the top!}
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Yucky Ingredient...Yummy Appetizer

2010-01-11T17:23:00.003-06:00

I recently found this fun recipe from my friend Cara's blog. And, these babies were a hit when I made them for a bunch of people that came over for the Texas game. I must admit, the miracle whip made me nervous, but even I loved them...and I HATE miracle whip!

Toasted Cheese Confetti Crackers
1 Family Size box of Triscuits
1 cup shredded mozzerella cheese
1/2 cup Miracle Whip Dressing or Real Mayonnaise

1/2 cup green onions, finely chopped
3 tbsp. chopped red pepper

Mix all ingredients together EXCEPT for Triscuits. Take a teaspoon of the mixture and place on top of the Triscuits. Place the topped Triscuits into the oven & broil for 2-3 minutes, or until bubbly. Watch carefully as they cook so they don't burn.

A Tangy Secret Salsa

2010-01-08T11:18:00.002-06:00

I've never tried making my own salsa. It always seemed like too much trouble, But, when I saw this recipe in my new Southern Living, I had to try it...and, it is GOOD! My husband, the picky salsa eater extraordinaire, even approves. He's actually requested that I make it again...for all of his football watching friends the other night! ... And, I took that as a serious compliment! :) You should try it!!! ...If the picked okra turns you off, don't let it! It just gives it a little extra something...it's YUM!

Pickled Okra Salsa

5 whole pickled okra sliced
1/2 cup chopped sweet onion
4 tsp chopped fresh cilantro
1 tsp fresh lime juice
1/4 tsp salt
1/8 tsp freshly ground pepper
1 (14.5 oz can) diced tomatoes with mild green chilies, drained

Pulse first six ingredients and half of the tomatoes in a food processor 4 to 6 times or until thoroughly combined. {Stir in remaining diced tomatoes....or, pulse them all if you want a less chunky salsa!} Serve immediately or cover and chill. Store in refrigerator up to seven days. If refrigerated, let stand at room temperature for 15 minutes before serving.

Mimi's Specialty

2010-01-08T11:03:00.004-06:00

These pictures got lost in the shuffle and I never posted one of my VERY favorite recipes. ...I'll never forget my first Poe Thanksgiving when I tried these for the first time!!! Mimi's Apricot Bars are always the most coveted item on the Thanksgiving menu. I seriously can't imagine Thanksgiving without them and Mimi always makes a TON to appease all of her fans. ...It's a tradition that will continue for always and a recipe that will ALWAYS make my mouth water!

Mimi's Famous Apricot Bars

1 box of graham crackers
(1 cup of graham crackers, finely crushed)
3/4 cup butter or margarine
1 cup sugar
1/2 cup milk
1 egg, slightly beaten
1 cup flaked coconut
1 cup pecans, finely chopped
3/4 cup dried apricots, finely chopped
1/2 teaspoon vanilla

Line a 13 1/2 by 8 1/2 pan with 15 squares of graham crackers. Melt butter in a saucepan. Stir in sugar, milk and egg. Cook, stirring frequently, until mixture is slightly thickened. (about 5 minutes.) Stir in graham cracker crumbs, coconut, pecans, apricots and vanilla. Spread over crackers in pan. Top with another layer of crackers. Glaze with powdered sugar glaze and let stand until glaze hardens. Cut into bars.

***

Apricot Bar Glaze

2 cups powered sugar, sifted
2 lemons, juiced
2 tablespoons butter, melted

Blend all together thoroughly.

Childhood Memories

2010-01-08T10:34:00.003-06:00

Chow-Chow was something that I can vividly remember having as a kid. Matt had never heard of it...as like most people, I'm sure. But, it's good...kind of "pickly"...a relish with a bit of a kick. And, the time I remember it the most was when we ate our Black-Eyed Peas & cornbread on New Year's Day. So, this year, I tweaked an old favorite recipe by adding black-eyed peas and topping it with chow-chow. YUMMMMMYYYY! Matt didn't like the Chow-Chow, but Quinn did...and, he ate his entire helping of sausage and black-eyed peas! I was impressed.

New Year's Day Edition of Beans & Rice with Sausage

***

1 package of Beef Smoked Sausage

1 can of red beans

Nature's Seasoning

white rice

salt

pepper

Chow-Chow

***

Grill smoked sausage. (I use my trusty George Forman.) Cook rice. Heat beans with Nature's Seasoning. Cook rice and serve it topped with beans and cut up sausage. Top with Chow-Chow. Salt and Pepper to taste!

Christmas Dinner Favorite

2010-01-01T19:48:00.001-06:00

Our Christmas Day menu was nothing fancy this year…definitely not gourmet. But, it was traditional and GOOD! It contained many of our favorites and made for great leftovers the day after.

Christmas Day Menu
Ham
Lemon Pepper Roasted Chicken
Broccoli & Cheese Rice
Mashed Potatoes
Fruit Salad
Creamed Corn
Crescent Rolls

By far my favorite part for as long as I can remember has been the Broccoli & Cheese Rice. I could eat it and nothing else! SO YUM! So, I thought I’d share….it’s a great addition to that traditional meal…

Broccoli & Cheese Rice

2 lbs. Frozen Broccoli (cooked)
1 cup of white rice (cooked)
1 cup of milk
Cream of Mushroom
Cream of Broccoli
Velveeta
Salt & Pepper

Cook broccoli and drain. Cook rice. Combine broccoli and rice in large pot and add soup, milk and Velveeta. Cover and simmer on low for 15-20 minutes. Check often to make sure it isn’t sticking. Add salt & pepper as desired.

Santa's Fancy Cookies

2010-01-01T09:43:00.002-06:00

This year, I decided to try a new recipe for Santa that I found in my Southern Living. And, I LOVED them!!! Apparently, Santa liked Chocolate Chip better, but I might disagree! :)
Chai Tea Eggnog Cookies

Makes: 2 dozen ---Hands on Time: 20 minutes

1 chai tea bag
1 (17.5-oz.) package sugar cookie mix
1/2 cup melted butter
1 large egg
4 tablespoons eggnog, divided
Parchment paper
Cinnamon sugar
1 cup powdered sugar
1/2 teaspoon nutmeg

1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.

2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.

3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.

4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).

5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.

Comfort Food

2009-12-29T18:28:00.006-06:00

This recipe was made for me by my friend, Remy. After we had it for the first time, I quickly acquired the recipe for myself and it is one of our faves. We even had it for Christmas Eve dinner this year! And, it was a HIT! Hope you enjoy!Chicken & Dumplings

Rotisserie Chicken

2-3 cans of buttermilk biscuits

4-6 cups of chicken broth

1 can cream of chicken

1 tsp. Nature's Seasoning (or Poultry Seasoning)

1-2 chicken bullion cubes

Pour broth in large pot. Shred chicken into broth. Add extra bullion cube(s). Add seasoning. Bring to boil. Tear biscuits into small pieces and add. Boil 15-20 minutes. Add cream of chicken. Cook on low for 20 minutes. Salt & Pepper to taste.

Not without Mammer!!!

2009-12-07T08:51:00.003-06:00

This past weekend, our house was the last stop for our Life Group Progressive Dinner. And, as usual, I underestimated how much work it is to host something at your home! ... Thankfully, Mammer came to the rescue and helped bake, clean and play with a very busy 2 1/2 year old! :) There is NO WAY that I could have done it without her!!!...And, the menu for the desserts included a few old faves and a few new guys!!!...

We had my Gackey's {famous} brownies...
Jeff Davis Pie...
And, the oh so easy, and oh so yummy, Symphony Brownies...

Then, I decided to make my ALL TIME favorite pie. In my cook book that my mom gave me when I got married, it is titled, "Brittney's Favorite Pie!" I don't know why I haven't made it in so long! It is ridiculously good!!!...

Cherry Cream Cheese Pie

1-15 oz can of Eagle Brand Milk

1- 8oz. pkg. Cream Cheese

1 tsp. Vanilla

1/3 cup Lemon Juice

1 can of Cherry Pie Filling

1 Graham Cracker Crust

Soften cream cheese and beat until fluffy. Add milk slowly while beating. Add lemon juice and vanilla and beat. Pour filling into crust. Chill several hours and allow guests to top with cherries if desired.

Then, the cutest little addition to the menu were these Key Lime Cupcakes. I loved how they turned out and they got rave reviews. (Especially from my little man!)

Key Lime Cupcakes

Batter:

1 white cake mix

1 cup less 1 teaspoon water

1/3 cup oil

3 egg whites

1 teaspoon freshly squeezed lime juice

2 teaspoons lime zest

¾ teaspoon green food coloring

Preheat oven to 350 degrees. Mix all ingredients in a bowl with an electric mixer. Beat on medium speed for 2 minutes. Pour batter into 24 lined cupcake tins and bake for 19-23 minutes. Let cupcakes cool completely and frost with key lime frosting.

Frosting:

1 package of cream cheese, softened

1/2 stick of butter, softened

2-3 cups powdered sugar

2 tablespoon lime zest

Lime Juice (to taste)

1 teaspoon vanilla

Cornstarch (if needed)

Combine butter and cream cheese in a bowl and beat until smooth, add zest and vanilla. Slowly add sugar until all is incorporated. (I added cornstarch to thicken) Frost cupcakes and garnish with a lime wedge if desired.

A Little Misleading...{but, worth it!}...

2009-11-30T17:36:00.005-06:00

When I saw this recipe in my Kraft magazine, I have to admit that my preggo self was pretty excited! It looked so yummy to me! So, when we had friends coming over, I felt ambitious enough to make it. But, the recipe was a LITTLE misleading. It said that it was 30 minutes prep time...BUT...that included cooked chicken and cooked manicotti shells. (which added an extra 30 minutes, at least!) Even though the whole process took longer than expected, it was SO yum, and was even yummier the next day as lunch AND dinner!!! MMMMM MMMMMM!

Chicken & Spinach Manicotti

1-1/2 cups finely chopped cooked chicken breasts
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) Cottage Cheese
2 egg whites
1 cup Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil (I used dried)

HEAT oven to 350°F.
COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Bring on the COLD!...

2009-11-30T13:40:00.004-06:00

...because I LOVE cold weather food. This potato soup, courtesy of my friend Shannon, is a fave to make this time of year. Hope you enjoy!

Potato Soup

2 stalks of celery, thinly sliced

3 Tbsp. butter

1- 14 oz. can chicken broth

3 Tbsp. flour

1/2 to full bag of diced potatoes with onion

1 1/2 cups milk

4 slices of bacon, cooked and crumbled

shredded cheese, optional

extra milk and salt & pepper when needed

Cook chopped celery in hot butter over medium heat for about 5 minutes until tender. Stir in flour until combined. (forms a roux) Stir in broth, bring to boiling, stirring constantly. Add potatoes. Return to boil. Reduce heat, simmer uncovered 15 minutes. Mash potatoes, stir in milk and bacon- heat. Thin with milk if necessary. Add salt and pepper to taste. Top with cheese.

If you like pumpkin pie...

2009-11-16T15:21:00.002-06:00

...then this will be right up your alley! It's a great "take to Thanksgiving" little treat! And, it is great with gingersnaps, graham crackers, or on your breakfast bagel! We love it around here! :) Pumpkin Fluff

1 can of pumpkin pie filling
1 small container of cool whip
Pumpkin Pie Spice

Mix filling and cool whip. Add spice to taste. Enjoy! Seriously easy!!!

Oh, Dishwasher...I miss you!!!

2009-11-16T15:01:00.004-06:00

Almost 2 months ago, our dishwasher broke...and we just haven't made it a priority to get it fixed. But, after a failed attempt to make this cake for Alli's shower...and then doing it all over again for cupcakes, I was about ready to call the repair man! :) ...Needless to say, this recipe calls for LOTS of dirty dishes. But, it's worth it in the end. For whatever reason, my cake stuck horribly...but the cupcakes were perfect, yummy and a HUGE hit! ... Check out this blog for beautiful step by step pictures! .... Before baking, this is what it looked like...

And, after! SAD! Maybe i just needed to cook it longer!?!?....

Rainbow Cake (or cupcakes)

2 boxes white cake mix

24 oz of clear diet soda (I used ginger ale)

gel food colouring

16 oz whipped topping

2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)

cream cheese

1/2 stick margarine

Powdered Sugar (if needed)

***

Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. (Use NOTHING else...just cake mix and soda) Measure the total volume then divide by 6 and measure into separate bowls. Stir color into each bowl with its own spoon. Layer the colors into your pan as you choose. (see pictures)

***
Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.

***

Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. (You can stop here, if you want the low fat option!...I added 1/2 stick of melted butter, softened cream cheese and some powdered sugar.) Dye if you’re into that.

***
Frost and Eat.

Tummy Ache Goodness

2009-11-02T14:13:00.000-06:00

I got this one from Annalee! I tweaked it a bit...added Peanut Butter! And, it was GOOD! Very sticky and very sweet...but, GOOD!POPCORN MADNESS

1 bags of microwave popcorn
1/2 bag of marshmallows

Peanut Butter (as much as you'd like)
m&m's
2 T butter

Grease bundt pan. Pop the popcorn. (take out unpopped kernels) Melt the marshmallows and butter. Mix popcorn and marshmallows. Add m&m's.(and, for Halloween, I added candy corn as well!) Put in bundt pan, press it down and let it cool. Turn over & put on cake stand or serving plate.

Fun for the Kids

2009-10-28T08:01:00.003-05:00

I decided to add a new catagory to the recipes..."fun for the kids!" When I come across a fun and kid-friendly snack/treat, I'll post it on here with that label! ... And, here are a few that have recently been devourerd at our house!!!...

The first is pretty self-expainitory! When we were having hot dogs the other night, Q wasn't feelin' it. So I made him his own form of hot dog...why not? ... PB & Banana Hot Dog

1 hot dog bun
1 banana
Peanut Butter
Sprinkles (optional but OH SO FUN!)

Assemble and EAT!

Then, after a week down of Potty Training, it was time for a special treat! And, on the back of the cupckae box, I had seen the recipe for these...So easy! So cute! And SO much easier to eat than a normal cupcake!

Cupcake in a Cone

1 box of cupckae mix (and ingredients needed to make)
Ice Cream Cones
Icing
Sprinkles
Cupcake liners

Prepare cupcakes as directed on package. Place cupcake liners in tin. Fill 2/3 full with batter. Place cone in batter (bottom side/point side up, obviously). Bake acording to package directions. Let cool. Take out of pan and remove paper liner. Cover with icing and sprinkles!

Don't knock it...

2009-10-19T18:13:00.005-05:00

...til you've tried it! Seriously, I love the bowls from KFC! You know, the weird ones where they pile up the potatoes, corn, chicken and cheese! It's YUM to me! And, when we made them ourselves, my littlest critic loved it as well! I'm not guaranteeing gourmet, but it's quick and good!!!...

KFC Bowl (PoeFam Style)

1 pkg. of instant mashed potatoes

1 can of corn

Popcorn chicken (6-9 pieces per bowl)

Cheddar cheese

Salt & Pepper

Cook chicken. Prepare potatoes. Heat corn. Then, when all is done, layer in bowl...potatoes, corn, salt, pepper, chicken (cut in half), cheese! (And, it's even more fun if you cut the cheese into a fun shape!) Enjoy!

And, what if we add some chocolate chips?

2009-10-15T20:13:00.000-05:00

What do you do when you have bananas that are going to go bad?

Make banana bread!

And, what do you do when you just feel the need to indulge?

Chocolate chips!!!

This was GOOD...very rich, but GOOD! You should try it! ...

Chocolate Chip Banana Bread

1 cup butter, softened
4 T cream cheese, softened
1 1/2 cups flour
1 T vanilla
1/2 tsp. Nutmeg
1 1/4 cups sugar
2 eggs, beaten
1 tsp. baking soda
3 medium bananas, mashed
3/4 c. chopped nuts, optional
1 cup (or more) chocolate chips

Grease 9x5 loaf pan. Cream butter and sugar. Add eggs and mix well. Add cream cheese, flour, soda, vanilla bananas, nutmeg, chocolate chips and nuts. Mix well. Pour into prepared loaf pan. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.

Wearing Gackey's Apron

a 2 ingredient dish

Breakfast Goodness

And it smells better than Pot Roast…

Pinterest makes me better!

Why have I never made these?

My Minestrone Cheat

Leftover Halloween Candy?!

More Balsamic, Please!

Easy Pumpkin Perfection

SCROLL DOWN…

Avocado, Lime & Pasta? Count me IN!!!

Crock Pot to the RESCUE!

The S’mores: Reinvented

FAST FOOD STRIKE!

I dare you to eat just one…

Painting our Breakfast

SMOOTHIE TIME!!!

Gooey Goodness!

Layered Yumminess!

HE IS ALIVE!!!

Directions: Show your child that each triangle shaped section of crescent roll represents the tomb.

Almost Too Pretty To Eat

Diet Cupcakes…is there such a thing?

Diet Coke Cupcakes {Makes about 18 cupcakes for 125 calories each + icing calories}

An Unexpected Find

Tired of Eating Out

Directions

You had me at chocolate… {& easy!}

Directions

my #1 pregnancy craving.

Mammer & Slickpaw’s Guilty Pleasure

Thank you, Brianna!

For the Monkeys in Your Life…

8 stars

“I could have more!”

Snow Day Stew

A New Chef in Town

My Christmas Obsession

Our Christmas Soup Buffet

Enchiladas with a Spoon

A New Christmas Tradition

Scrumptious Stackers

Take THIS to your next Christmas party…

You’re Never Too Old for a Candy Cane

“A New Starbucks Flavor” Dessert

Slickpaw’s Chili

Pumpkin Cuteness

Playgroup Brunch Menu

Mystery Green Quiche

Fancy Name…Yummy Juice

The Perfect Fall Treat

Let Crock-Pot Season Commence

So “Granola” of Me!

Candy Corn Cuteness

Impromptu Breakfast Salad

“Incredible Hulk Leaf” Pasta

Homemade Fun!

Makes Our Throats Happy

Joker Approved Pie

My Love Affair

Who cares about the calories? It’s good for the allergies!

Thank You IKEA!

Gotta Empanada!!!

Hot Dogs with a Twist

Double Decker with a Fork

Pro-shoe-what?!

Chicken Tetrazzini With Prosciutto and Peas

Chocolaty Goodness, Y’all!

Chocolate x3

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.

Back to the ‘ol Grind

For My Baby Daddy

The Benefit of Buying Store Brand...

Tips Worth Writing Down!

Before the game...

During the game...

A Bachelor Basic

Hot Wings in a Bowl

Grasshopper?

Directions:
Show your child that each triangle shaped section of crescent roll represents the tomb.

Diet Coke Cupcakes
{Makes about 18 cupcakes for 125 calories each + icing calories}