Saturday, March 30, 2013

One of the most AMAZING recipes ever!

Ok so you know I love you and this recipe because I just spent the better part of an hour trying to find it,it was lost when our computer crashed.  I finally found it though and I am so excited to share it with you.  I have posted a brownie recipe on here before so I know you are thinking what is so special about this one, but let me tell you friends it is heavenly.  I made some for my kids teachers this week and they all asked for the recipe!

Caramel Pecan Brownies
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) butter , cut into pieces
2 squares (2 ounces) unsweetened chocolate , chopped
3/4 cup granulated sugar
2 eggs , lightly beaten
1/2 cup pecans , toasted and chopped
1/2 cup semi-sweet chocolate chips
1/2 cup toffee chips
1/4 cup caramel ice cream topping

Step 1

Preheat oven to 350°F. Spray 11 x 7 in. pan with vegetable pan spray.

Step 2

In small bowl, combine flour and salt. In large microwave safe bowl, melt the butter and chocolate.
Stir in sugar.
Add eggs and vanilla extract; mix well.
Stir in flour mixture; mix until just combined.
Stir in 1/4 cup pecans, chocolate chips and toffee chips.
Spread batter evenly into prepared pan.
Sprinkle remaining 1/4 cup pecans evenly over top.

Step 3

Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Drizzle with caramel topping.

I am extremely thankful that I found this recipe on Wilton's website.

Computer Crash

Earlier this week our laptop crashed and has been in the shop somehow it got a pretty nasty virus and I can not find the recipe that I wanted to share with my desk top.  Hopefully I will have something new up later tonight or tomorrow.  Thanks!

Monday, March 25, 2013


This was the original recipe that I found, most of the reviews were good but said it was bland.  I added 2 tsps of garlic powder and 1 tsp of onion powder for a little more flavor.  I also cooked my noodles for 1/2 of the time the box said so that they wouldn't be to flimsy and then I put the cheese mixture into a baggy snipped off the end and piped it into the noodles.  It turned out delicious and we devoured every bit of it.
1 pintpart-skim ricotta cheese

Sunday, March 24, 2013

Menu for 3-25 to 3-31

B- Cinnamon Rolls
L- Cheese Quesadillas
D- Cheese Manicotti, Peas, French Bread

Tuesday (MOPS)
B- Chick Fil A
L- Corn Dogs
D- Phillip's Parents Are Coming Over With Pizza

B- Yogurt and Fruit
L- Cheese Pizzas (Leftovers) 
D- Pizza Burgers, French Fries, ?

Thursday (Easter Party)
B- Cereal
L-Beef and Chicken Tacos, Rice and Beans
D- Leftovers

Friday (Good Friday)
B- Ressurection Rolls
L- Tomato Basil Soup
D- Steak, Baked Potato, Corn on Cob

Saturday (Church Egg Hunt)
B- Crepes
L- Out
D- Chicken and Dressing, Okra, Mashed Potatoes and Gravy

Sunday (Easter)
B- Brunch at Church Cheese and Egg Casserole
L- Phillip's Parents House
D- Mother's House

Resurrection Rolls

My mother in law made these last year and it was the first time I had ever seen them made.  I find this to be a shame since I was raised in a Christian home.  ;)  I will be making these with my kids this year and look forward to making it a family tradition.

Resurrection Rolls

1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter

Give each child one triangle shaped section of crescent roll. This represents the tomb.
Each child takes one marshmallow which 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 carefully wrap it around the marshmallow.
Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)
Bake according to package directions.

Break open the tomb and the body of Christ is no longer there!!
Celebrate God's love!

Thursday, March 21, 2013

Chocolate Covered Turtles

If you need an arm workout here it is!  ;)  This recipe takes lots of stirring so that the caramel won't stick.  It is soooo good and worth the effort.  I hope you enjoy!

4 tablespoons butter, cut up, plus more for pans (I used parchment paper)                                   
3/4 pound pecan halves (about 3 1/2 cups), toasted ( I only had pecan chips and used these they worked fine but halves would be easier)                                  
1 cup evaporated milk
1 cup light corn syrup
1 cup sugar
1 teaspoon vanilla
1/2 pound semisweet chocolate, chopped
1 tablespoon vegetable shortening (recommended: Crisco)

  1. Generously butter 2 baking sheets.
  2. On the baking sheets, arrange the pecan halves in snowflake-shaped clusters of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each.
  3. In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil.
  4. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage, 240 degrees F.
  5. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.
  6. Using a tablespoon, spoon caramel on top of each nut cluster and let harden.
  7. If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)
  8. To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening.
  9. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
  10. Remove from the heat and stir in the remaining 2 ounces of chocolate.
  11.  Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch.
  12. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.
  13. Drizzle 1 tablespoon of tempered chocolate over each cluster.
  14. Set aside in a cool place to harden. S
  15. tore in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.

Tuesday, March 19, 2013

Ranch Burgers

These are the most AMAZING burgers.  This is what I make every time I do homemade burgers.  With a recipe like this you will not want to go out to eat and pay for a burger ever again!

1 pound lean ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3/4 cup crushed saltine crackers (I used bread crumbs) 
1 onion, chopped (I used onion powder)
  1. Preheat the grill for high heat.
  2. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion.
  3. Form into hamburger patties.
  4. Lightly oil the grill grate.
  5. Place patties on the grill, and cook 5 minutes per side, or until well done.

Monday, March 18, 2013

Bruschetta Chicken Bake

I will start this blog by saying that hubby and all three kids devoured this meal.  I however thought it was slightly bland but since hubby said I should make this again I think next time I might add a touch more garlic and some onion powder! ;)

1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 teaspoon salt
1 (15 ounce) can diced tomatoes with juice
1/2 cup water
1 tablespoon minced garlic
1 (6 ounce) box chicken-flavored dry bread stuffing mix
2 cups shredded mozzarella cheese
1 tablespoon Italian seasoning
I also added some cheddar and parmesean cheese!
  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
  2. Toss the cubed chicken with the salt in a large bowl.
  3. Place the chicken in a layer into the bottom of the baking dish.
  4. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften.
  5.  Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning.
  6. Spread the softened stuffing mixture on top.
  7. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

Sunday, March 17, 2013

Menu for 3/18 - 3/24

B- Cereal
L- Grilled Cheese and Pretzels
D- Bruschetta Chicken Bake (New Recipe) / Peas/ French Bread

Tuesday (Grand-daddy to Shreveport)
B- French Toast
L- Corndogs
D- Italian Roast/ Cornbread/ Greenbeans with Potatoes

B- Yogurt and Strawberries
L- Grammy to Dr
D- Pasta with pesto and chicken and cheedar biscuits

B- Pancakes and Bacon
L- Mini Pizzas
D- Fajitas, Rice and Beans

B- Omelette's
D- Chili (Camping)

B- Cereal
L- Lenox's Birthday Party

B- Cinnamon Rolls
D- Leftovers

Friday, March 15, 2013

Chocolate Filled Crescents

I made these for my MOPS group and they all disappeared quickly I was lucky that I was able to snag one and I will say they turned out pretty well.  However honestly I feel that ALMOST anything with chocolate in it will turn out pretty good...

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1/2 cup mini chocolate chips
Powdered sugar, if desired
  1. Heat oven to 350 degrees F.
  2. Separate dough into 8 triangles.
  3. Place tablespoon of chocolate chips on wide end of each triangle.
  4. Roll up, starting at shortest side of triangle, rolling to opposite point.
  5. Place on ungreased cookie sheet.
  6. Bake at 350 degrees F. for 15 to 20 minutes or until golden brown.
  7. Sprinkle with powdered sugar.


Wednesday, March 13, 2013


This was my second attempt at making pralines and I must say this recipe is much easier than the first one I tried to make!
1 1/2 cup stoasted pecans (I would say 1 cup is plenty)

Monday, March 11, 2013

Balsamic Flank Steak

    I found this recipe on Pinterest a few days ago and decided to try it... my five year old ate an entire steak by himself so I would say it passed the test for him.  It really was good but if you don't like balsamic don't make this!  It is the biggest flavor for sure.

    1 lb beef flank steak
    1/2 C balsamic vinegar
    2 Tablespoons Worcestershire sauce
    3 teaspoons garlic powder
    1 teaspoon parsley
    1 tablespoon Italian seasonings OR Herbs de Provence

    Whisk the vinegar, Worcestershire sauce, garlic powder, parsley and seasonings together.
    Place steak in a large dish and pour marinade over.
    Cover with plastic wrap and marinade in fridge overnight.
    When ready to cook, spray pan with nonstick cooking spray and set a pan over medium heat. Pat steak dry with a paper towel and then season with salt and pepper (this will help make a crust).
    Sear each side for about 3-4 minutes or until it is medium rare. (I cook mine a little longer... I dont want it to moo at me!)
    Transfer the steaks to a cutting board, cover loosely with foil and let rest for 10 minutes.
    Cut the steaks against the grain into thin slices.


Sunday, March 10, 2013

Meals for 3-11 till 3-17

Still working on filling in a few blank spaces. ;)

B- Cereal
L- Grilled Cheese Sandwhich
D- Balsamic Steak (New Recipe), Baked Potatoes, Corn on Cob

B- Yogurt and Strawberries
L- Lunch with Megan and kids
D- Cracker Barrel Chicken, Mac and Cheese, Glazed Carrots

B- Kolache
L- Grammy to Dr (she takes us out)

B- Pancakes, Bacon, and Grapes
L- Mini Pizzas and Pretzels
D- Lasagna Soup

B- French Toast
D- Girl's Night

B- Chick Fil A (on the road)
L- Lewis's Birthday Party
D- Cheesecake Factory (on the road and we had a gift card)

B- Chocolate Chip Crescent Rolls
D- Leftovers

Saturday, March 9, 2013

Savory Chicken Breast

4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs (I used garlic flavored Ritz crackers and crushed them)                                  
3 tablespoons butter, melted
I also added some salt, garlic and onion powder to the chicken...
Preheat oven to 350 degrees F (175 degrees C)
Place chicken breasts in a 9x13 inch baking dish.
Season with ground black pepper to taste and salt, garlic, and onion powder.
Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken.
Sprinkle bread crumbs on top and drizzle with melted butter/margarine. ( I mixed the butter and bread crumbs before putting them on top)
Bake covered in the preheated oven for 30 minutes.
Uncover and bake for another 20 minutes or until golden brown.

Friday, March 8, 2013

Snickerdoodle Blondies

This is yet another Pinterest recipe, I know you are probabaly wondering how much time I spend on Pinterest... atleast I am actually doing the things I pin ;) .  These were pretty good, I like my Caramel Pecan Bars better but these will do in a pinch.  My neighbor must have liked them he ate 4.  When hubby isn't home I use David (my neighbor) as my taste tester. 

2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
4. Spread the batter evenly in the prepared pan.
5. In a small bowl, combine the white sugar and cinnamon.
6. Sprinkle the mixture evenly over the batter in the baking pan.
7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife...

this version of the recipe was found at Dozen Flours

Mozzarella Sticks

I found this recipe on Pinterest... it is originally from Taste Of Home.  I absolutely love their cookbooks so I figured I would give this a try.  I made them last night as a side with our tortellini bake (instead of french bread)  they were delicious.  The crisp outside and smooth silky inside made them a delight. 

  • 12 pieces string cheese (I only had the mozzarella pearls and so I used those)
  • 12 egg roll wrappers
  • Oil for deep-fat frying
  • Marinara or spaghetti sauce
  • Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use).
  • Fold bottom corner over cheese.
  • Roll up halfway; fold sides toward center over cheese.
  • Moisten remaining corner with water; roll up tightly to seal.
  • Repeat with remaining wrappers and cheese.
  • In an electric skillet, heat 1/2 in. of oil to 375°.
  • Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.
  • Wednesday, March 6, 2013

    Chocolate Chip Cookie Dough Fudge

    I found this recipe on Pinterest and instantly knew I had to make it!  So I made it tonight, I know when most people think about fudge they instantly think Christmas.  I however love fudge anytime, why should you wait a whole year for that special treat?  Please read my updates at the bottom!

    For the cookie dough:
    1/2 cup butter, room temperature
    1/4 cup granulated sugar
    1/4 cup brown sugar, packed
    1/2 teaspoon vanilla
    1/8 teaspoon salt
    2 tablespoons half and half
    1/2 cup all-purpose flour
    For the fudge:
    1/3 cup brown sugar, packed
    1/3 cup butter
    pinch of salt
    1/3 cup half and half
    4-5 cups powdered sugar
    1 teaspoon vanilla
    1/2 cup mini chocolate chips


    Line an 8x8 baking dish with foil, leaving a 1 inch overhang.
    Spray with non-stick cooking spray.
    To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes.
    Beat in the vanilla, salt, and half and half.
    Stir in the flour until incorporated.
    Set aside.
    To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan.
    Stir over medium low heat until the butter has melted and the brown sugar is dissolved.
    Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined.
    Stir in the vanilla.
    Add the cookie dough to the fudge base and stir to combine.
    Mix in the chocolate chips.
    Spread the mixture in the prepared baking dish.
    Chill until set, at least 3 hours.
    Keep in refrigerator for up to 1 week.

    *I would recommend maybe using a bigger pan so the fudge isn't quite so thick!  I prefer smaller pieces in doses.
    *So for some reason even though I used the full 5 cups of sugar this fudge was still not firm.  It held shape until I cut it and then it all sort of filled in the spot I had just cut.  I'm not sure how I would make this firmer without losing the flavor but I will update if I try again!

    Tuesday, March 5, 2013

    Orange Chicken (It is seriously AMAZING)

    I made this chicken last night and let me tell you it is way better than ANY version I have ever had at ANY restaurant.  The flavor is so amazing it makes your tastebuds dance.
    Chinese Orange Chicken
    • 1 1/2 lbs boneless skinless, chicken breast halves, diced into 1 - 1 1/2-inch pieces
    • 1 cup low-sodium chicken broth
    • 1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges)
    • 1/2 cup freshly squeezed orange juice (I used orange marmalade instead)
    • 1/3 cup white vinegar
    • 1/4 cup soy sauce
    • 2/3 cup granulated sugar
    • 1/4 tsp dried ginger (didn't use)
    • 2 Tbsp grated yellow onion (I used onion powder)
    • 2 cloves garlic, finely minced
    • 1 tsp Sriracha hot sauce (optional) (didn;t use)
    • Freshly ground black or white pepper, to taste
    • 1 1/4 cups + 2 Tbsp cornstarch
    • 2 Tbsp cold water
    • 2 large eggs
    • vegetable or peanut oil, for frying
    • chopped green onions and sesame seeds, for garnish (optional) (didn't do)
  • Place chicken pieces in a gallon size resealable bag, set aside.
  •  In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper.
  • Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag.
  •  Seal bag while pressing excess air out, and press chicken into marinade.
  • Place bag in a bowl or baking dish and refrigerate 30 minutes.
  • Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently.
  • In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce.
  • Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat.
  • Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees.
  • Meanwhile, whisk eggs in a shallow dish until well blended.
  • Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken.
  •  Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 6 - 8 minutes until golden, turning once during cooking.
  • Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil.
  • Repeat process with remaining chicken working in two more batches.
  • Pour drained fried chicken into a bowl and toss with sauce.
  •  Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.
    orange chicken

    Monday, March 4, 2013

    French Toast

    This weekend I realized I had never made french toast, I'm not really sure why but for some reason it just felt as if it would be a daunting task.  However I went ahead and whipped up a batch Saturday night and hubby loved it.  He even said it was better than IHOP.  So here is the recipe!

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (skipped this just because I didn't have any on hand)
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 8 slices challah, brioche, or white bread (I used french)
  • 1/2 cup maple syrup, warmed
    In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

    In a 10-inch or 12-inch skillet, melt butter over medium heat.

    Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate.

    Dip bread in egg mixture.

    Fry slices until golden brown, then flip to cook the other side.

    Serve with syrup.

    I also dusted with a little bit of powdered sugar.  It was absolutely wonderful!

    Saturday, March 2, 2013

    Menu for 3-4 to 3-10

    B- Cereal
    L- Pizza Bites
    D- Orange Chicken (New Recipe)-Peas-Rice

    B- Chocolate Chip Croissants
    L- Grilled Cheese- Mandarian Oranges-Pretzels
    D- Potato Chowder

    B- Cinnamon Bread
    L- BBQ Chicken Pizza
    D- Tortellini Bake

    B- Pancakes-Eggs-Bacon
    L- Popcorn Chicken-Strawberry-Graham Crackers
    D- Savory Chicken Breast (New Recipe)- Glazed Carrots- Biscuits

    B- Beignets
    L- ?
    D- Beef fajita's-Beans

    B- Sausage and Cheese Casserole
    L- Pizza
    D- Cheeseburgers-Corn on Cob-French Fries

    B- Hashbrown Casserole
    L- Out with Parentals
    D- Leftovers

    Friday, March 1, 2013

    One Eyed Sailor

    This is a Paula Deen recipe and I love it!  Phillip can even make this, so that tells you how easy it is ;).  So delicious I hope you enjoy it!

    2 slices thick country bread
    4 tablespoons butter
    2 eggs
    Salt and pepper
    Cheese sauce, recipe follows               
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 1/2 cups warm milk
    1/8 teaspoon cayenne pepper
    1/8 teaspoon dry mustard    
    Dash hot sauce (recommended: Tabasco)
    Dash Worcestershire sauce
    2 cups grated Cheddar
    1/2 cup freshly grated Parmesan                               
    Salt and freshly ground black pepper
    1. Using a biscuit cutter, cookie cutter, or mold, cut a nice hole in the center of the bread.
    2. Butter both sides of bread and place in a cast iron saute pan over medium heat.
    3. Crack the eggs into the holes and season with salt and pepper.
    4. Once the egg starts to set, flip over and continue cooking the other side until set.
    5. Serve with Cheese Sauce.
    6. In a small saucepan, melt the butter over medium heat and stir in the flour.
    7. Cook until smooth and bubbly, about 1 minute.
    8. Gradually add the warm milk and stir until combined.
    9. Stir in the seasonings and cheese.
    10. Constantly stir until cheese is smooth, thick and melted.
    11. Yield: 4 servings

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