Monday, September 30, 2013

Green Beans

Hubby likes these better than canned green beans however he said he prefers the last green bean recipe I posted a little more than these.

Green Beans
1 lb green beans
1 cup chopped onion (I used 1 tsp onion powder)
2 cloves garlic
1/2 cup chopped red bell pepper (didn't add these)
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper


 Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like.
Melt bacon grease in a skillet over medium low heat.
Add garlic and onions and cook for a minute.
Then add green beans and cook for a minute until beans turn bright green.
Add the chicken broth, chopped red pepper, salt, and black pepper.
Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape.
Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.

You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Menu for 9-30 to 10-6

We have a ton of grapes we need to use up this week...

B- Cereal
L- Corn Dogs and Grapes
D- Ground Beef and Potato Casserole, Green Beans

B- Mini Pancakes and Bacon
L- Cheese Quesadillas and Grapes
D- Sizzling Chicken with Mashed Potatoes and Pea Salad

B- Chocolate Chip Muffins
L- Swanners (Grammy took us)
D- I ended up spending the day helping my dad and didn't get home till nearly 6... so hubby picked up Chick Fil A

B- French Toast
L- Grilled Cheese and Grapes
D- Fajitas, Rice and Beans

B- Tater Tot Casserole
L- Pizza, Egg Salad, and Corn Dogs (everyone got something different ;) )
D- Family Date Night (Cloudy With A Chance Of Meatballs 2)

B- Doughnuts
D- S'More Party Chili, Toppings and S'mores

B- Cinnamon Bread
L- ?
D- Leftovers

Sunday, September 29, 2013

Hashbrown Casserole (Cracker Barrel Style)

Tastes just like Cracker Barrel’s Hash Brown Casserole!!!  It was wonderful, the flavor is better after it has cooled for about 15 minutes.

  • 1 stick of butter
  • 2 pounds of hash browns ( defrosted it frozen)
  • 1 small onion chopped (i did 1tsp each of garli and onion powder)
  • salt and pepper
  • 1 tablespoon of Olive Oil
  • 2 cups of cheddar cheese ( You can also you 1 cup of cheese and use one cup of Velveeta)
  • 1 can of cream of chicken soup ( 10¾ ounces)

  1. Preheat oven to 350 – oil or butter a 9×13 pan and chop onions
  2. Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil.
  3. Cook until the hash is browning and tender.
  4. Next take a large bowl and mix cheese and soup together.
  5. Place the hash browns in the large bowl with the cheese and mix.
  6. Place mixture into 9×13 pan .
  7. Pop the pan in the oven for 30 minutes or until golden brown.
  8. Enjoy :)

Saturday, September 28, 2013

Crème Caramel

Epic fail!  Well it was for me, for some reason when I pored my caramel into the ramekins it hardened instantly and the caramel wouldn't come out when time to serve.  I am glad that I just made this for me and the hubby and didn't have company over!

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract
  1. Preheat oven to 325 degrees.
  2. Place eight 4-ounce ramekins in a large roasting pan.
  3. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve.
  4. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes.
  5. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  6. In a medium pot, heat milk over medium until hot, but not boiling.
  7. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar.
  8. While whisking, ladle some milk into the egg mixture.
  9. Whisk in remaining milk, one ladle at a time.
  10. Strain through a fine sieve into a large liquid measuring cup.
  11. And stir in vanilla.
  12. Divide custard evenly among ramekins.
  13. Transfer roasting pan to oven.
  14. Add enough boiling water to come halfway up the sides of the ramekins.
  15. Bake until custards are just set, about 35 minutes.
  16. With tongs, remove ramekins from hot water and let cool slightly.
  17. Cover and refrigerate until cold, at least 3 hours (or up to 3 days).
  18. To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

Friday, September 27, 2013

Salted Caramel Sauce

This is great however you must work quickly meaning tell the kids to stay out of the kitchen. ;)

Salted Caramel Sauce

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
The BEST salted caramel sauce! It's easy to make and is great drizzled over ice cream, cake, cookies, cupcakes, cheesecake...and anything else you can think of!


2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

Salted Caramel Sauce Recipe on So easy and good on everything!


First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it.
To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan.
When the sugar starts to melt, start whisking the sugar.
The sugar will clump up, but keep whisking.
It will continue to melt. When the sugar is melted, stop whisking.
You can swirl the pan to move the sugar around.
Continue cooking the sugar until it reaches a deep amber color.
Make sure you watch the pan very closely. You want the caramel to reach 350 degrees F.
As soon as the sugar reaches the dark amber color, carefully add the butter.
Whisk until butter is melted.
If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
Remove the pan from the heat and slowly pour in the heavy cream.
Whisk until cream is incorporated and caramel is smooth.
Whisk in the fleur de sel or Maldon sea salt flakes.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in

Thursday, September 26, 2013

Cinnamon Sugar Pretzel Bites

I made these today for an after school snack for the kids...  Well the kids enjoyed them, hubby LOVED them and my neighbor came back for more so I would say they passed the test in our house.  ;)  The caramel sauce will be in tomorrow's post.  :)

Recipe courtesy

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
6 tablespoons (3 oz) unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
2/3 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water (egg wash)
2 tablespoons sugar mixed with 1 teaspoon cinnamon
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Coat a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or foil and place in a warm , draft-free spot until the dough doubles in size, about one hour.
Preheat the oven to 425 degrees F. Bring the water to a boil and add the baking soda.
Remove the dough from the bowl and place on a floured surface. Divide the dough into 8 equal pieces, and roll each piece into a rope about 22″ long. Cut the dough into one inch pieces to make pretzel bites. Boil the pretzel bites in the water solution in batches, about 15 at a time, for 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a well-greased baking sheet.
Bake the pretzel bites at 425 for 8 minutes, then remove from the oven and immediately place the pretzel bites on a cooling rack. Brush with the egg wash and sprinkle the tops generously with cinnamon sugar. You want to do this over a cooling rack and not on the pan you bake the pretzel bites on or else the sugar will stick to the bottom of the pan and burn. Then put the pretzel bites back on the first pan and continue baking for an additional 8-10 mins until golden and cooked through.

Homemade Cinnamon Sugar Soft Pretzel Bites with Salted Caramel Dipping Sauce


Wednesday, September 25, 2013

Nutella Truffles

I have had this recipe ready to test for a little over a week now and finally got around to making these today.  They were pretty good, however I feel like my previous truffle recipe is slightly better, the upside to this one though is that the prep time is much quicker.  I hope you enjoy!
  • 6 oz chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup soft butter, diced
  • 1/3 cup Nutella
  • 1/3 cup finely chopped hazelnuts
  • sprinkles, cocoa powder, powder sugar or finely chopped hazelnuts for coating
  1. Place the finely chopped chocolate and diced butter in a heatproof bowl.
  2. Pour the cream into a small saucepan over medium heat.
  3. When the cream is just about to boil, pout it over the butter and chocolate.
  4. Let it sit for almost 1 minute and slowly whisk it together until it becomes smooth, silky, shiny and uniform chocolate mixture.
  5. Stir in the Nutella and chopped hazelnuts.
  6. Mix to combine.
  7. Cover the bowl with plastic wrap and place in the fridge for 1-2 hours until easy to handle.
  8. When the mixture is chilled enough to handle, take small pieces (little over a teaspoon) and roll them between your palms to get them round. If it gets too sticky, dust your palms with a little cocoa powder.
  9. Once all the balls are done roll them in sprinkles, cocoa powder, powder sugar or finely chopped hazelnuts to cover.
  10. Keep the truffles in an air-tight container.
  11. Serve at room temperature.

Tuesday, September 24, 2013

Honey and Citrus Chicken

 I made this last night with high expectations, it was good however not quite as great as I was hoping but still worth trying. ;)

  • 2 garlic cloves, minced
  • 2 T. balsamic vinegar
  • ⅓ cup lemon juice
  • ⅓ cup lime juice
  • 3 T. brown sugar
  • 2 T. Dijon mustard
  • ¼ cup honey
  • 1 t. Kosher salt
  • 1 t. black pepper
  • 4 T. olive oil
  • 2 boneless skinless chicken breasts, cut in half
  • 1 T. fresh parsley
  1. Add all ingredients, except chicken and parsley, to a baking dish. Whisk together. Reserve about ¼ cup marinade for basting.
  2. Add chicken breasts. Let marinade for 4 hours or overnight.
  3. Grill over medium high heat for about 4-6 minutes per side, or until juices run clear. Baste with reserved marinade during last minutes of grilling.
  4. Let rest for 5 minutes. Serve with chopped fresh parsley.

Monday, September 23, 2013

Taco Bites

I made these last night for our small group, hubby REALLY liked them and everyone else must have enjoyed them to because they were all gone.  The original recipe says that it makes 24, mine made 36.

wonton wrappers (I needed more like 36)
1pound(s) lean ground beef
1package(s) (1.25 ounces) taco seasoning mix
2tablespoon(s) Pace® Picante Sauce
½cup(s) Pace® Chunky Salsa
4ounce(s) shredded Mexican cheese blend
Sour cream
Pitted ripe olives
Queso dip

Heat the oven to 425 degrees F.
Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat.
Pour off any fat.
Stir in the taco seasoning mix and picante sauce. (I use tomato sauce)   
Spoon the beef mixture into the wonton cups.
Top with the salsa and cheese.
Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
Garnish with sour cream and olives, if desired.
Serve immediately with additional salsa.

Sunday, September 22, 2013

Menu for 9-23 to 9-29

B- Leftover Croissant Casserole
L- Cheese Crackers and Grapes
D- Honey and Citrus Chicken Marinade, Green Beans and Boiled Potatoes

B- French Toast
L- Corn Dogs and Carrots
D- Cheeseburger Soup

B- Mini Pancakes and Strawberries
L- Cheese Pretzels
D- Cajun Chicken Pasta and Cheese Biscuits

B- Chocolate Chip Croissants
L- Mini Pizzas and Grapes
D- Slow Cooker Chicken and Dumplings (New Recipe) and Green Beans

B- Cereal
L- Chicken Strips and Pretzels
D- Steak, Texas Roadhouse Fries, and Crème Brulee

B- Nothing (Just me and hubby and we weren't hungry)
L- Cheesy Garlic Pizza Sticks (New Recipe)
D- Cheese Fondue

B- Hash Brown Casserole (New Recipe)
L- Leftovers
D-Out (Date)

Croissant Casserole

On Sunday mornings I like to take breakfast for my life group at church.  This morning I had a plan and of course since hubby was working my plan fell apart (funny how that happens).  So I ended up throwing some things in a casserole dish and baking... evidently it was pretty good because it got eaten. ;)

Croissant casserole

2 cans Crescent dough
6 strips of bacon (cooked and chopped)
4 eggs
1/4 cup milk
1 tsp onion powder
1 tsp garlic salt

I layered one and a half cans of the crescent dough across the bottom of my dish.
Sprinkle in bacon crumbs
I then mixed the eggs, milk, onion and garlic, and the remaining dough (that I tore into pieces)
Next pour this over the top and sprinkle with lots of cheese
Bake at 350 for 25 minutes
Let sit a few minutes before cutting

Friday, September 20, 2013

Cookie Dough Eggrolls

Everyone in my house approved so here is your recipe for the day ;)

Cookie Dough Eggrolls

Cookie Dough Eggrolls-9

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 6 servings
Serving Size: 1 eggroll
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  • 6 eggroll wrappers
  • Vegetable oil
  • Vanilla ice cream
  • Caramel and hot fudge ice cream toppings
In a large mixing bowl, cream together the butter and sugars.
Add the flour, salt and vanilla.
Mix until fully combined,
Stir in the chocolate chips.
Position the eggroll wrappers on a flat, clean surface.
Place a handful of the cookie dough in the center of each wrapper.
Roll one corner up over the dough. 
Fold up the side corners before rolling the rest of the way.
Brush the last corner with water to seal it. (I brush all the edges)
Heat about a 1/2-inch of vegetable oil in a large deep skillet.
When hot, flash fry each eggroll, one or two at a time.
Using tongs, turn the eggrolls so each side cooks for about 10 seconds.
Drain on a paper towel.
 Repeat with remaining rolls.
Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.

*When I made these I ended up with 9 instead of 6.

Tuesday, September 17, 2013

Holy Yum Chicken

Even though I had a plan for dinner tonight I saw this recipe and decided to rearrange my menu because I knew I had to make it!  My awesome 5 year old helped me make tonight's entire meal and when he tasted the chicken he declared that it was AMAZING!

2 lbs Boneless Skinless Chicken (I use breasts)
1/2 c Dijon Mustard
1/4 c Pure Maple Syrup
1 tb Rice Wine Vinegar ( I used Red Wine Vinegar)
1/4 tsp salt
1/4 tsp black pepper
1 tb Cornstarch
2 tsp Fresh Rosemary

* I needed 2 tb cornstarch, I also added 2 tb syrup to the liquid mixture at the end it was too mustardy for our taste.  ;)

Preheat oven to 450
Line an 8x8 pan with foil
In a small bowl whisk Dijon, syrup, vinegar, s&p
Place chicken in pan
Pour sauce over top
Bake uncovered for 25-30 minutes
Remove from oven and let sit for 5 minutes
Remove chicken and place on a plate
Stir cornstarch into the sauce
Sprinkle rosemary on top

Monday, September 16, 2013


I can't even think of words great enough to describe these bars!  The picture of these looked so amazing, and they did taste delicious!  I did make a few changes though so make sure you pay attention to those because I feel like they put these bars over the top.  ;)


32 caramel squares, unwrapped (Great job for a little helper, Belle unwrapped mine)
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

*** I also added 1 tb honey to the oat mixture and sprinkled a handful of pecans on top of the caramel.

Combine caramels and cream in a small saucepan over low heat.
Stir until completely smooth
Set aside.
In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
Pat half of the oatmeal mixture into the bottom of an 8x8" pan.
Bake at 350 degrees for 10 minutes.
Remove pan from oven and sprinkle chocolate chips over crust.
Pour caramel mixture over chocolate chips.
Crumble remaining oatmeal mixture over caramel.
Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9x13" version, simply double the amounts.

Sunday, September 15, 2013

Menu for 9-16 to 9-22

B- Cinnamon Rolls (Leftover from Yesterday)
L- Corn Dogs and Apples
D- Chinese Food (We get it free once a month because they rent from my dad)

B- Pancakes and Bacon
L- Mini Pizzas and Grapes
D- Holy Yum Chicken (New Recipe), Mozzarella Salad and Camping Potatoes

B- Chocolate Chip Muffins
L- Sandwich Roll Ups
D- Dinner at Phillip's Parents House

Thursday (Our Anniversary!!!)
B- Pecan Caramel Rolls
L- Cheese Stuffed Pretzels
D- Out

B- Cereal
L- Mini Pizzas (I know we had this twice... but it's ok ;) )
D- Loaded Baked Potato Soup

B- One Eyed Sailor
L- Dinner Theater (with Grammy)
D- Cajun Chicken Pasta, Green Beans, Cheese Biscuits

B- Croissant Casserole (New Recipe)
L- Leftovers
D- Roast, Potatoes, and Carrots

Friday, September 13, 2013

Chocolate Fondue

Delicousness!  I hope you enjoy this as much as I did!

Chocolate Fondue
12 oz good quality chocolate
1 c heavy whipping cream
dash of vanilla
I also added in:
1/2 cup caramel syrup (like for ice cream)
1 handful chopped pecan pieces

 Melt together in microwave safe bowl, stirring every 15 seconds, until melted. (I did mine in a double boiler)
Transfer to fondue pot on low temperature.
Dip in your favorites.

*For a variation try adding cinnamon, or peanut butter; or replace the vanilla with mint extract, amaretto, or other extracts you like. 

Thursday, September 12, 2013

Cheddar Fondue

Tonight I had my Bunco group over and did a fondue theme... this is the cheese recipe that I used, I will post the chocolate tomorrow.  I will say that after everyone left there was more chocolate left over than cheese.... this was beyond good!  I might have stood and ate it by the spoon full after cleaning up. ;)  Hubby also LOVED it.  (Not sure why I cant take the underlining off but it is irritating me)

Cheddar Cheese Fondue
For the fondue:
1 bottle beer or dark ale ( I only used 1 cup I didn't want to overwhelm the cheese)
2 cloves garlic, minced
8 oz mild cheddar cheese, shredded (I used a blend of cheeses)
8 oz sharp cheddar cheese, shredded
I also added nearly one can of chicken broth
Cheddar Cheese Fondue
In a fondue pot over medium heat, heat the beer with the garlic until it begins to bubble gently.
Add a handful of cheese at a time to the fondue pot, stirring until the cheese is melted.
Keep warm over very low heat.
Serve with bread, apples, sausages, and potatoes.

Wednesday, September 11, 2013

Crunchy Potato Cakes

I will say I was a little leary when I decided to make these but they were yummy.  Shredding the potatoes was very time consuming... but it worked out well because they were sooooo good.  I did look up a recipe and then decided not to follow it at all!

4 lg russet potatoes (peeled and shredded)
1 tsp onion powder
1 tsp garlic salt
1 egg
1 tsp flour
vegetable oil

Preheat your skillet to med high heat
Make sure to squeeze all the water out of your potatoes (you will be surprised how much liquid they hold)
Mix all the ingredients (except the oil) in a bowl
Add just enough oil to the pan to coat the bottom of the skillet
Place a thin potato patty in the skillet and fry
Make sure not too overcrowd
When you see the edges browning it is time to flip
Place them on a plate with a paper towel to let it drain

Tuesday, September 10, 2013

Chicken Curry

I bought some curry a few days ago because I thought it would be fun to try my hand at some curry chicken...  FAIL.  Hubby and the kids ate it, I couldn't.  Hubby said it was ok but not to add it to my regular rotation!  So I am giving you the recipe so you know what NOT to do!  Maybe one day I will try a different recipe or wing it, but this one just didn't work for us.

3 tablespoons vegetable oil1 medium sized onion, finely diced1 tablespoon garlic, finely chopped 1 tablespoon ginger, peeled and finely chopped
1 tablespoon ground cumin1 tablespoon ground coriander2 teaspoons garam masala1/2 teaspoon chili powder (or chili powder to taste)3 teaspoons curry powder1 pound chicken meat (light and dark can be used), diced into 1 - inch cubes2 - 3 bay leaves1 1/2 cups chicken stock or water1/2 teaspoon turmericsalt 1/4 cup plain yogurt (optional)

Heat the oil in a large skillet with high sides or a Dutch oven.Add the onion, garlic, ginger and cook until onion is soft and translucent.
Add the cumin, coriander, garam masala, chili powder, turmeric, salt and curry powder.
Cook on medium low heat for 5-10 minutes.  This cooks out the bitterness from the curry.
Add the chicken cubes . . . .
Brown uniformly on all sides.
Add bay leaves.
Gradually add 1 and ½ cups of chicken stock or water.  
Stir well and bring liquid to boil.  C
over the pan and simmer on low heat for about an hour until the meat is cooked through, tender and until the sauce thickens to form a rich gravy.  
Add water when necessary to avoid the curry drying up in the pan.  Your goal is to cook the meat well and retain enough liquid to form a sauce.
Adjust salt if necessary.
Optionally you may add 1/4 cup of plain yogurt if you like, stirring well into the mixture.

Monday, September 9, 2013

Swedish Meatballs

I came across a recipe for Swedish Meatballs on Pinterest and thought it looked good but of course the link was faulty so I went on the hunt for another recipe and found this one.  It had great flavor, however the sauce was very thin even after I added in a tsp of cornstarch.  I think next time I will cut down the beef broth to probably about two cups!  With a few changes this recipe could be a home run... also the meat mixture made so much (30 meatballs) that I actually froze half of them for next time.
2 tablespoons butter                                                    

Egg Salad

This was my first time to make egg salad... I found a recipe, decided I didn't like it so I made it my way.  ;-)
Perfect Egg Salad
6 hard boiled eggs ( peeled)
1/2 cup chopped celery
1/2 tsp onion powder
1/2 tsp garlic powder
1 1/2 tsp yellow mustard
1/4 tsp salt
1/8 tsp black pepper
1/4 cup ranch dressing
two handfuls of chopped pecans (nope I didn't measure ;-) )

Chop eggs into small chunks
Add all ingredients and enjoy!

Sunday, September 8, 2013

Menu for 9-9 to 9-15

B- Pancakes and Bacon
L- Mini Pizzas and Grapes (Egg Salad for Mommy)
D- Swedish Meatballs with Noodles (New Recipe), and Roasted Green Beans

B- Cereal
L- Cheese and Crackers
D- Chicken Curry, Peas, Rice

B- Pecan Caramel Rolls
L- Corn Dogs and Oranges
D-Steak and Gravy, Potato Cakes (New Recipe), and Corn on Cob

B- Breakfast Quesadillas
L- Sandwich Roll Ups and Veggies
D- Fondue

B- French Toast
L- Pizza Hut
D- Butcher Shop

B- Croissant Casserole
L- Picnic at the Zoo
D- Grandmother took us all to Cracker Barrel

B- Cinnamon Rolls
L- Parentals for Pizza
D- Leftovers

Ham and Egg Cups

These were ok... not earth shattering but quick and easy... I adapted the original recipe quite a bit I feel like they would be VERY bland without my changes.

Omelet "Cups" {serves six}

8 eggs
12 slices of ham
Shredded cheddar cheese
1/2 tsp onion powder
1/2 tsp garlic powder

Grease muffin tin.
Place one ham slice in each muffin tin to create a "cup".
Scramble eggs and add in powders.
Pour egg mixture into cups.
Top with cheese
Bake eggs at 350 for about 20 minutes or until cheese is browning, bubbly, and egg is completely cooked through.

Saturday, September 7, 2013

Krispy Kreme Doughnuts... yes please!

Holy cow the calories in these have got to be insane, which is why I limited myself to half of one... however they are so good that I am not entirely sure I will keep that promise!  My kids LOVE them and hubby would love them but he got called into work this morning as I was making them... I guess he can try one when he gets home but I am sure they are much better warm.  My neighbor David just had one and told me if I wanted I could bring him another...  My dad is a doughnut snob and he is coming by a little later because he heard I was making these and offered his services in trying one for me so after I get his review I will update.  ;)


- 2 T. Active Dry Yeast
- 1/4 cup Warm Water 
- 1 1/2 cups Lukewarm Milk
- 1/2 cup White Sugar
- 1 t. Salt
- 2 Eggs
- 1/3 cup Butter
- 5 cups All-Purpose Flour (I ended up using 6)
- 1 quart Vegetable Oil (for Frying)

1. Dissolve yeast in the Warm Water with a tablespoon of White Sugar (let it sit for 5-10 minutes).

2. In a sauce pan warm the Milk, White Sugar, and Butter (do not boil just heat until lukewarm).

3. In a large mixing bowl, mix together the yeast mixture, milk mixture, eggs, salt, and 2 cups of Flour

4. Beat in remaining flour 1/2 cup at a time until dough no longer sticks to the bowl.
5. Knead the dough in mixing bowl or by hand for 10 minutes (kneading is very important)!
6.Place dough in a greased bowl, cover, and set aside in a warm place to allow the dough to double in size.

7. Turn the dough out onto a floured surface, and gently roll out to 1/2 in thickness.
8. Cut with floured doughnut cutter.
9. Place doughnuts on a baking sheet and let them rise until until double in size. 
10. Heat oil in a deep-fryer or large heavy skillet to 350 degree.
11. Slide doughnuts into the hot oil using a wide spatula.
12. Turn  doughnuts over as they rise to the surface.
13. Fry doughnuts on each side until golden brown.
14. Remove from hot oil and drain on a wire rack.
15. Dip doughnuts into the glaze while still hot.
16. Set onto wire racks to drain off excess, keep a cookie sheet under racks for easy clean up.
- 1/3 cup Butter
- 2 cups Confectioners' Sugar
- 1 1/2 t. Vanilla
- 4 T. Hot Water (I used 2 tb)
Heat butter in a saucepan over medium heat.
Stir in Sugar and Vanilla until smooth.
Remove from heat and stir in Hot Water 1 T. at a time until icing is somewhat thin but not watery. Set aside until doughnuts are ready to be glazed.

Thursday, September 5, 2013

Macaroni and Cheese Soup!!!

Hubby and kids LOVED this!  Even my picky eater went back for more.  :)

Macaroni and Cheese Soup (taken mostly from NFL Gameday Cookbook)
10 strips bacon
1 onion, minced (I used 1 tsp onion powder)
2 cloves garlic ( I used 1 tsp garlic powder and 1 tsp garlic salt)
3 Tbsp olive oil (only if you aren't cooking the bacon)
1/4 cup flour
1 14 ounce can chicken broth
1 tsp dry mustard
1 tsp chili powder
1/2 tsp black pepper (I used white)
1 1/2 cups macaroni, cooked (that's 1 1/2 cups uncooked noodles that are then cooked)
3 cups milk
I added 1 tb Worcestershire

1 pound grated sharp cheddar cheese (4 cups)(I used 1/2 mozzarella because that's what I had)
Cook bacon in a Dutch oven.
Remove bacon when crisp to a plate to drain.
Saute the onion in the bacon grease (if there is more than 3 Tbsp grease, drain some off first) over medium heat.
When the onion begins to get soft, add the garlic and continue to cook until the onion turns slightly golden in color.
Stir in the flour and continue to cook, stirring constantly.
Slowly add the chicken broth, stirring to keep smooth.
Add the dry mustard, chili powder and pepper.
Continue to stir while mixture reaches a simmer.
Add the milk and macaroni and return to a simmer, stirring often.
Add the cheese and bacon.
Stir until cheese melts.

Nutella Lava Cookie Cups

My neighbor just texted me and said these were amazing... he also might have asked me to bring him a few more.  ;)  A few tips though make sure you don't fill these too full the original recipe says it makes 10, I wish I would have stretched that and made 11.  I also think that these should be removed after cooling for about ten minutes I left them longer and they didn't come out of the pan as pretty as I would have liked!

don't fill to full
Yield: 10 cookie cups


1 stick (1/2 cup) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 egg
1/2 tbsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
1 cup Nutella, melted/softened


  1. Preheat oven to 350 degrees.
  2. Spray a standard size muffin pan with cooking spray and set aside.
  3. In a large bowl, add flours, baking soda, and salt.
  4. Whisk to combine.
  5. Set aside.
  6. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy.
  7. Then add in the egg and vanilla extract and beat for 2 more minutes.
  8. Slowly add in the flour mixture and mix until all combined and well-incorporated.
  9. Using a spatula, fold in the chocolate chips.
  10. Place Nutella in a microwave-safe bowl and warm up the Nutella in 30 second intervals in the microwave until you achieve a smooth and runny consistency that is easy to spoon out. (I did mine on the stove... if your chocolate seems to seize which chocolate does sometimes add a little butter and keep stirring)
  11. Using a medium cookie dough scoop, scoop out 1.5 – 2 tbsp. of cookie dough, flatten it to the bottom of the muffin tin.
  12. Repeat with the dough until all 10 of the muffin tin bottoms are lined with cookie dough.
  13. Take a tbsp. of the warmed up Nutella and place in the middle of the dough that’s in the muffin tin.
  14. Then, take the remaining cookie dough and cover the Nutella layer.
  15. You don’t have to push it down hard, it’ll make the Nutella ooze.
  16. Just a gentle tap will do.
  17. Bake for 15-20 minutes, until the edges are brown.
  18. Immediately run a paring knife around the cookie cups when they come out of the oven so you can loosen them for easy removal later.
  19. Cool completely before removing them and eating :)
  20. Top with vanilla ice cream for a sinfully delicious treat!

Wednesday, September 4, 2013

Cheeseburger Wraps

Ok so these were pretty darn good, to be honest it kind of surprised me!  My Jacob is my picky eater and he downed this in no time at all, and then asked for more!!!  This is major!  I realize I just used several exclamation points but hey when all three kids like something I feel I have the right to be excited!  Also excuse all the underlining for some reason it wont let me take it off.

Cheeseburger Wraps
1 lb ground beef
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
salt and pepper to taste
5 flour tortillas
1 1/2 cups cheddar cheese
I also added in 3 tb of ranch dressing powder
additional hamburger toppings you like (tomatoes, lettuce, pickles, ketchup, mustard, etc)

cheeseburger wraps

In a large skillet, brown hamburger until no longer pink.
Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined.
Take a tortilla and line the middle with a small amount of cheddar cheese.
Add some cooked hamburger beef and then top with your favorite hamburger toppings.
Roll the tortilla up and tuck in the ends (like a burrito).
You can either eat as is or throw on a grill (I grilled mine because I wanted some crunch) for 3-5 minutes (just until you see grill marks).

Loaded Baked Potato Salad

This was pretty good... not something I would make every day but still pretty good! 

4 pounds of potatoes
1 pound bacon, cooked crispy and chopped
½ cup of chopped green onions (I used 2 tsp of onion powder)
2 ½  cups of shredded cheddar cheese
2 cups of regular sour cream (I used Hidden Valley Ranch)
Salt and pepper to taste
6 eggs, hardboiled, peeled, and chopped. (I only used three)
I also added in 2 tsp of garlic powder

Directions:1. Cook your whole, peeled potatoes in boiling water until soft.
2. Remove potatoes from heat and allow to cool.
3. Chop the potatoes into small chunks ideal for potato salad.
4. Transfer the potatoes to a large bowl and add the remainder of your ingredients one at a time.
5. Continue to stir gently until all of the ingredients are mixed well.
6. Chill the potato salad for at least 2 hours before serving to your guests.
7. Add your salt and pepper to taste just before serving.

loaded baked potato salad recipe

Tuesday, September 3, 2013

Bacon Bourbon BBQ Chicken Kabobs

Hubby and Nathan absolutely loved these, Isabelle thought they were good and Jacob never offers an opinion...  I thought that they were good however they were pretty spicy!
  • 16 ounces barbeque sauce, I used my homemade Chipotle BBQ sauce
  • 1/4 cup bourbon whiskey 
  • 2 tablespoons apple cider vinegar
  • 4-5 lbs boneless skinless chicken breasts, cut into 1”x1” pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • ¼ cup sweet paprika (I didn't have any so I left this out!)
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices bacon , cut into small pieces
  • 8-10 12-inch wooden skewers (soaked in water for an hour, if you don't soak they will burn)

In a medium bowl combine barbeque sauce, vinegar and whiskey.
Whisk to combine. 
Set aside and allow flavors to meld.
Add bacon pieces  to the bowl of your food processor and blend until bacon becomes a paste (I didn't use bacon). 
Add salt, pepper, paprikas, and sugar. 
Pulse until well combined.
Pat chicken with a paper towel to dry.  
Add bacon paste mixture to chicken
Mix with hands until chicken is completely coated.
Place chicken on skewers.
Place kebabs on preheated grill. 
Cook on each side for 2-3 minutes. 
Brush cooked surface with barbecue sauce and cook each side (coated in sauce) for 1 additional minute.
Remove kebabs from grill. 
Pour remaining barbeque sauce into a small saucepan and bring to a boil.
Pour into a serving container and serve barbecue sauce along side kebabs.

Monday, September 2, 2013

Menu for 9-2 to 9-8

B- French Toast
L- Corn Dogs and Apples
D- Steak (leftover from this weekend), Eggs and Hash Browns

B- Breakfast Cupcakes
L- Out (Taking grandmother to the doctor)
D- Bourbon BBQ Chicken Skewers (New Recipe), Creole Green Beans (New Recipe) and Loaded Baked Potato Salad (New Recipe)

B- Mini Pancakes and Bacon
L- Cheese and Crackers
D- Cheeseburger Pockets (New Recipe), Corn, and Onion Rings

B- Breakfast Quesadillas
L- Stuffed Pretzels and Mandarin Oranges
D- Macaroni and Cheese Soup (New Recipe)

B- Cereal
L- Sandwich and Grapes
D- Applesbee's (Visiting great grandfather at nursing home... then Applebee's because kids eat free)

B- Homemade Doughnuts

B- Ham Breakfast Cups
L- Out
D- Leftovers

Sunday, September 1, 2013

Chocolate Caramel Brownies

These are a wonderful indulgence... hubby said they are bombtastic lol.  I don't have a microwave so I used my stove top instead.

Makes 24 brownies
For the brownies:
1 cup (2 sticks) butter
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tablespoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon salt
1½ cups pecans, coarsely chopped (optional, I didn't use any)
1 cup semisweet chocolate chips
For the caramel filling:
14 ounces caramel candies, unwrapped
1/4 cup heavy cream

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.
In a large, microwave-safe bowl, combine the chopped chocolate and butter.
Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
Whisk in the sugar, eggs and vanilla until incorporated.
Stir in the flour and salt just until combined.
Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.
Bake for 18 minutes.
Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.
Toast, stirring occasionally, until fragrant and light golden brown.
Remove from the heat and set aside.
To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power.
Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave).
Continue the microwave process until the caramels and cream are melted and combined.
Stir in half of the pecans to the caramel mixture.
Immediately spread the caramel mixture over the bottom brownie layer.
Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.
Bake for 20 minutes.
Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil.
Remove the foil and cut the brownies into individual squares.
Store in an airtight container.

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