Monday, September 18, 2017

Menu for 9-18-17 to 9-24-17


B- Cinnamon Rolls

L- Lunchables (Don’t Judge Me)

D- Chicken Pot Pie and Salad


B- Cereal

L- Cheese and Crackers

D- Tacos, Rice and Beans


B- Muffins

L- Chick Fil A (I have to take them to the eye dr)

D- Steak, Baked Potatoes, Corn on the Cob, and Homemade Bread


B- Breakfast Bars

L- Pepperoni Skewers

D- Crock Pot Chicken and Gravy (NR), Rice, and Pea Salad


B- Cinnamon Bread        

L- Sandwich

D- Parmesan Chicken, Caprese Salad, Bread Sticks, and Roasted Potatoes


B- Sausage, Eggs, Home Fries, Biscuits

L- ?

D- S’more Party


B- Pancakes and Bacon

L- Out

D- Leftovers

Tuesday, September 12, 2017


Last night I was in a time crunch.  I left my job at the school a few minutes after four, ran home started dinner, did homework with the kiddos, got a few chores done and then hightailed it to the studio for cheer practice at 6.  To say yesterday was a busy day would be a major understatement.  The surprising thing is that I had time to make homemade bread sticks.

This was a new recipe that I hadn’t ever tried before but the reviews seemed pretty great.  I didn’t follow the instructions exactly I added a few things and took away a few things but the base recipe was easy to work with.  Everyone in the family ate several and thought they were tasty.  These breadsticks are a little denser than ones I typically make but they were delicious and fast!

1 TB Instant Yeast
1 ½ cups Warm Water
3 ½ Cups All-Purpose Flour
2 Tb Sugar
1 ½ TSP House Seasoning
1 TSP Onion Powder
½ Cup Butter
½ Cup Parmesan Cheese

Dissolve yeast in the warm water and set to the side.
In a large mixing bowl mix together flour, sugar and salt.
Slowly stir in the yeast mixture.
Once the dough comes together knead it for approximately three minutes.
At this point you need to let the dough rest for 10 minutes.
While the dough is resting melt ½ cup of butter.
Lightly flour a work surface and roll out the dough.
Use a pizza cutter (this is the easiest method) and cut the dough into strips.
Place a sheet of parchment paper over your baking sheet so that you can easily slide the sticks off.
Twist the dough so that it is loose but still curvy.
Using a pastry brush, brush the dough with the melted butter and then sprinkle with onion powder and house seasoning.
Top with Parmesan Cheese.
Preheat the oven to 375 degrees.
Meanwhile let the bread rise for about 20 minutes.
Pop in the oven and let cook 20 minutes or until golden brown.
Serve and enjoy.

Monday, September 11, 2017

Menu for 9/11 to 9/17

As many of you know fall is my favorite season.  I love the smells, football, Thanksgiving, campfires, s’mores, and the fact that every Monday night in our house is soup night.  Cooking during fall is super simple.  Monday we have soup, Tuesday we have some type of tacos, Thursday we have a crockpot meal and Sunday we go out for lunch and then have leftovers that evening.  Meal planning is sooooooo much easier during the cooler months.

B- Breakfast Taquito
L- Nanny is comng to the school for lunch
D- Beef and Tomato Macaroni Soup (NR) and Bread Sticks

B- Cereal
L- Sandwich
D- Chicken Tacos, Rice and Beans

B- Breakfast Bar
L- Cheese and Crackers
D-  Beef in Red Wine Sauce, Macaroni and Cheese, Roasted Broccoli, and  Cheddar Biscuits

B- Muffin
L- P, B, and J Skewers
D- Three Packet Roast (NR) with Potatoes and Glazed Carrots 

B- Cinnamon Bread
L- Mini Pizzas
D- Chicken Pot Pie and Salad

B- Scrambled Eggs, Bacon, Biscuits and Gravy, Home Fries
L- ?
D- Homemade Pizzas and Breadsticks

B- Cinnamon Rolls
L- Lunch at Aaron and Jordan’s
D- Leftovers

Wednesday, September 6, 2017

Chocolate Tasting in Dallas

This past weekend hubby and I went to Dallas to have a little date.  We were wanting to do something a little different than what we normally do so we found a chocolate tour.  After talking about it for awhile we decided to save ourselves the nearly $100 and make our own tour.  This gave us more money to spend on chocolate.  Who can resist that?

Our first stop was the Lindt, store this was not our first trip here so we knew what we wanted.  They have an almond flavored truffle that is out of this world amazing, hubby of course likes the coffee flavored ones and we had to get a few plain pieces for the kiddos.  You should see the amount of candy I brought home for $20.  We got over 70 pieces of candy... after the Lindt store it started getting more expensive...

Dude Sweet Chocolate is in a very interesting neighborhood.  As we were driving down into it I was honestly a little worried... then all of a sudden we were in this super hip art area.  It was the craziest thing and definitely not a part of Dallas I had ever been to before.  Dude Sweet Chocolate was probably my least favorite of all the chocolate stores.  The chocolate was VERY extreme.  Hubby enjoyed it because most of it was slightly bitter.  He also liked that it wasn't your typical combination of flavors.  I liked the guy who was selling the chocolate/giving samples...pretty sure he is somehow related to Bob Marley lol.  We only spent $12 here BUT that was only on one item.

This place was just a couple streets over from DSC and I fell in love before we even entered.  It was such a cute little shop and wasn't overly fancy but had a TON of exciting stuff to choose from.  They had some chocolate bark out to sample and we (I) HAD to have some to take home.  We also purchased two truffles, mine was Dulce De Leche and hubby got espresso.  In total we spent about $12 here also.

Kate Weiss was our third stop.  This store is more modern than the others and was in a more upscale neighborhood.  The houses around this store were HUGE.  Some of the choices were very out there, and I decided to go with it.  The one I got was Buttery Popcorn!  It was different for sure but actually pretty good.  I let hubby have a bite and he was not impressed.  I can't remember what flavor his was, but he seemed to like it better than mine.  The truffles started getting a little more pricey here...  $3 each compared to the $2 each we spent at the stop ahead of this one.

Chocolate Secrets was one of those stores that is slightly deceptive.  The outside was nothing special but when we stepped inside the front door I felt out of place.  The employees were great and very helpful but it was obviously a more high end candy shop than what we had been to previously in our tour.  These were the most expensive chocolates we had at $3.50 each.  I had the Texas Spicy Pecan which was pretty flavorful.  It started out with a sweet taste which faded into a more spicy after taste.  It was a great combination.  Hubby had Ancho Chile which the guys said was the most spicy... it didn't seem to faze Phillip though.

This was such a fun way to spend a Saturday and I can't wait to do something like it again.  Next time I think we should do cheese or wine...  What are your thoughts?  What kind of food tour would you do?  The possibilities go on and on and on.

Monday, August 14, 2017

Homemade Vanilla Ice Cream

This past weekend we had our annual Ice Cream Party.  This party is OVER THE TOP.  For dinner we had hot dogs and hamburgers and afterwards we broke out the ice cream.  We had chocolate, cookies and cream, homemade vanilla and homemade strawberry.  We also had every possible topping you could imagine.  The kids bowls were full and some of the kiddos even had ice cream cones AND bowls that were full.

I have had an ice cream machine for a few years now and haven’t used it so I decided this was a great time to put it to use.  I looked up a recipe for vanilla ice cream and checked to make sure I had everything (which I did) and then got started.  I was amazed at how easy making ice cream is!  I had never done it because I thought it was difficult but it took a total of about five minutes to put together.

The only thing that was a little off was that it had the consistency of soft serve even after putting it in the freezer for a bit.  Even though it was super soft the flavors were wonderful and it was very light.  

6 egg yolks
2 cups white sugar
24 ounces heavy cream
1 can sweetened condensed milk
2-3 tablespoons vanilla extract
Whole Milk (about two cups… I might use a little less next time)

Cream eggs and sugar.
Add cream, condensed milk, milk and vanilla.
Beat until well blnded.
Pour into ice cream churn.
Insert paddle to stir.
Pack around the outside of the ice cream churn with ice and rock salt.
It’s done when it won’t churn anymore.

Thursday, August 10, 2017

Omelet from a Bag

Now that summer is winding down my hope is that I will be better about blogging.  We had such a busy summer, and were rarely home, but when we were home we were hanging out in our pool.  Most of you know this past year we bought a new house… well along with the house we got an AMAZING pool/hot tub/waterfall.  Basically, my backyard is paradise.  It’s funny though we live in Texas and it’s August and the water was cold last night when we jumped in.

On to the important stuff… FOOD!  So, the other night I was in a hurry as usual to get dinner on the table and decided to try something new.  I had never done the whole omelet in a bag thing and thought it would be fun to give it a shot.  Oh, my word, super easy, super tasty, and super quick.  This could be one of my new favorite quick meals.


2 Eggs

1 Tablespoon


1 Teaspoon House Seasoning

½ Teaspoon Onion Powder

Extra Ingredients:

Shredded Cheese


Diced Ham








Salt and Pepper

Sour Cream



Bring a large pot of water to boil.

While the water is heating up crack the eggs into a bowl and lightly scramble.

Pour them into the baggie.

Add any seasonings or other ingredients.

Place bags into boiling water and attach with a clip  to a skewer laid across the pot.

Don’t let the bags hang over the edge of the pot.  They can melt and it will be a mess.

When the egg is no longer runny carefully remove from the pot of water.

The eggs will slide out easily onto your plate.

Now comes the fun part add your toppings and enjoy.

*This recipe is for one serving.  I doubled the recipe for my husband and I.

*This recipe could be prepared ahead of time to take camping.

Thursday, June 22, 2017

Red Wine Roast and Fingerling Potatoes

I had high hopes for this recipe, but was sadly disappointed.  The flavors didn't really soak into the meat or potatoes and I feel like it left it kind of bland.  During the summer we are in the pool so much so I was hoping this would be a quick, yummy, easy meal to throw together.  If only the flavors would have absorbed into the meat I feel like we would have had a winner.

  • 1 beef round roast (2 lbs) fat trimmed
  • Salt and pepper to taste
  • 1/2 cup flour
  • 1 tablespoon olive oil
  • 1 lb fingerling potatoes
  • 1 1/2 cups red wine
  • 2 cups beef broth
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder.
Pat roast dry and season on both sides with salt and pepper. 
Dredge in flour and shake off any extra.  
In a large skillet over medium high heat, sear roast in olive oil on both sides, 5-10 minutes until golden. 
Place the meat in the bottom of a slow cooker and arrange potatoes around it.
Pour wine and beef broth over roast and then sprinkle in garlic and onion powders. 
Cook roast on low 6-8 hours until roast and vegetables are tender. 
Serve and enjoy.