Monday, March 31, 2014

Almond-Fudge Custard Pie

This was really good, I did make a few changes though so read my notes at the bottom before starting!  Happy Baking!

3/4 cup sugar
1/3 cup baking cocoa
1/8 teaspoon salt
3 eggs
1-1/2 cups half-and-half cream
3/4 teaspoon almond extract
1 pastry shell (9 inches), baked
Whipped cream
Toasted sliced almonds
In a small bowl, combine the sugar, cocoa and salt.
In another bowl, whisk the eggs, cream and extract just until combined.
Stir into dry ingredients until blended.
Carefully pour into pastry shell.
Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Garnish with whipped cream and almonds.
Store in the refrigerator.
Yield: 6-8 servings.

*Mine took closer to 50 minutes
*Make sure to cool for about an hour before cutting

Almond-Fudge Custard Pie Recipe

Saturday, March 29, 2014

Menu for 3-31 to 4-6

Hubby is working nights this week so dinner has to be ready by 5:30...  this makes life semi difficult.

Monday (My niece is being born today!)
B- Pancakes and Bacon
L- Chili's
D- Chicken in Creamy Gravy, Twice Baked Potatoes, and Peas

Tuesday (April Fools Day I have a few tricks up my sleeve...)
B- Cinnamon Bread
L- Chicken and Pretzels
D- Steak Pie (one of my favorite dishes), Mac and Cheese, Corn on Cob

B- Leftover Cinnamon Bread
L- Sandwich and Mandarin Oranges
D- Tomato Basil Soup and Cheese Gougères (NR)

B- Doughnuts
L- Mini Pizzas
D- Ceasar Chicken Pitas, Caprese Pasta Salad, and Potatoes

B- French Toast
L- Lunch with Nathan at school
D- Crockpot Cheeseburgers (NR)

B- Quiche
L- Tacos
D- Steak, Baked Potatoes, and Grilled Veggies

B- Crescent Casserole
L- Butcher Shop (Parent's are taking us out for Grammy's birthday)
D- Leftovers

Friday, March 28, 2014

Snickerdoodle Pancakes

When I started making these I didn't realize I was out of baking powder so these turned out slightly flat but they were still delicious.  My 6 year old wanted me to tell you that he loves the cinnamon sugar and the syrup and that they make a great combination.  :-)

1 1/4 cups flour
1/4 sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
2 tablespoons oil
1 1/4 buttermilk
1/3 cup water

Sugar Topping
1 cup sugar
1 tablespoon cinnamon
1/3 cup butter - melted


Combine all of the dry ingredients in a bowl. Mix together with a whisk.
Add all the remaining ingredients and mix with a whisk until thoroughly mixed. Add a little more water if your batter is to thick. Let set for at least 5 minutes while you heat your griddle.
Grease your griddle or spray it. Use about 1/3 cup batter for each pancake. Wait until bubbles start to form and pop before turning pancake over. Continue to cook on other side until done.
Have ready a pan with melted butter to brush on pancakes. Sprinkle with cinnamon sugar. I sprinkled it on using a sieve.

Snickerdoodle Pancakes Recipe from That's My Home

Thursday, March 27, 2014

Chicken and Rice

This was yummy however I think next time I will add a little garlic and onion powder to give it just a hint more flavor.  All in all a great base recipe!

2 cups cooked, chopped chicken
1 cup cheddar cheese
1 (1oz) packet dry ranch seasoning mix
3/4 cup regular rice (not instant)
1 can cream of chicken soup
1 cup milk

Preheat oven to 375.
In a 9x9-inch pan, combine all ingredients.
Cover dish with foil.
Bake for 35-40 minutes, stirring midway through cooking time.

*I added some extra cheese on top for the last ten minutes.

Wednesday, March 26, 2014

Green Bean Fries

The first thing my husband said was, "these are amazing put them on your blog", so here is the recipe.  I found this today on Pinterest and I figured we would give them a try.  My family has a love obsession with green beans and so I am always looking for new ways to make them.  I refuse to do the same thing over and over mainly because I don't want my kids to get tired of them and secondly because I don't want to get bored when making them.  These were a hit for sure in fact hubby had to get up and leave the table so that he would stop eating them.  I hope you enjoy these as much as we did!

Vegetable oil, for frying
1 pound fresh green beans, trimmed
2 cups chicken broth
2 eggs
1 cup of milk
1 cup flour
1 cup breadcrumbs
1/2 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste

Heat a few cups of vegetable oil in a deep pot or fryer over medium-high heat.
Pour chicken broth into a saucepan and bring to a boil over medium-high heat.
Add the green beans and let boil for 5 minutes.
Remove beans from broth with a slotted spoon and set in a bowl of cold water.
After beans are cooled down, pat dry with a paper towel.
Whisk the egg and milk together in a shallow bowl.
In another shallow bowl, combine flour, breadcrumbs, onion powder, garlic powder, salt and pepper. Dip the beans into the egg mixture, followed by the flour mixture and place in hot oil, a few beans at a time.
Cook for 2-3 minutes or until golden brown.
Serve with ranch dressing or other dipping sauces.

My family can't get enough of these Green Bean Fries from! #sixsistersstuff

Creamy Garlic Shells

These were good, hubby and the kids LOVED them, I however wish there would have been maybe one more flavor in there.  I just felt like there was a little something missing, I will be making these again but may try and add a little more deminsion to the flavor.  Over all though great recipe!

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

  1. Cook pasta in a pot of salted, boiling water until al dente.
  2. Drain then set aside.
  3. Let pot cool off the heat for several minutes.
  4. Return pot to stove over medium heat then melt butter in olive oil.
  5. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn.
  6. Sprinkle in flour then whisk and cook for 1 minute.
  7. Slowly pour in chicken broth and milk while whisking until mixture is smooth.
  8. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
  9. Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. 
  10. Taste then adjust salt & pepper if necessary
Creamy Garlic Shells is an easy pasta side dish. No store bought pouch required! |

Tuesday, March 25, 2014

Pretzel Rolls

These were so good!  Actually they were beyond good, Phillip said that they were the best bread I have ever made.  We all loved the crunchy shell and the nice soft center, another plus was how quick and easy these were to throw together.  These rolls were a hit in our house and I will be making them again soon. 

1 1/4 cups warm water
1 1/2 t. yeast
3 T. corn syrup
1 tsp. salt
3 to 3 1/2 cups flour
1 egg white
Kosher salt

Let the yeast, water, corn syrup, and salt sit in a medium bowl for 5 minutes.
Add the flour to create a smooth and elastic dough, kneading on the counter to get desired results.
Let the dough rise until doubled, 30 to 60 minutes.
After it has risen, divide it into 8 to 10 pieces, form pieces into a ball and set them a few inches apart on a parchment-lined or greased baking sheet.
Cover and let the rolls rise for another 30-45 minutes.
Gently cut slits in the top of the roll, brush the tops with egg white and then sprinkle generously with Kosher salt.
Bake at 425 for 10-14 minutes until golden brown.

Pretzel Rolls recipe

Monday, March 24, 2014

Slow Cooker French Dip Sammies

These were pretty good, Belle said the meat was nasty but everyone else enjoyed them.  I added a little salt to mine and it was perfect.

2-3 pounds Beef Rump Roast
1 tsp salt
2 tsp Grill seasoning (I use McCormick)
1 1/2 tsp onion powder
2 tsp garlic powder
1/2 tsp ground black pepper
2 Tbsp beef bouillon granules
2 Tbsp minced onion
1 1/2 cup beef stock
12 ounces Beer (darker the better)
Place roast in large crockpot.
Season with salt, grill seasoning, onion powder, garlic powder, pepper, beef bouillon and minced onion.
Add broth and beer to crockpot, cover and cook on low for 8 hours.
Take out the meat, slice or shred it (it will be falling apart).
Strain the au jus so there are no clumps of meat or fat (I just use a mesh strainer).
Serve french dip on french bread with cheddar cheese and side of au jus. Enjoy!
Slow Cooker French Dip Sandwiches. Perfect weeknight dinner recipe!

Sunday, March 23, 2014

Menu for 3-24 to 3-30

B- Muffins
L- Corn Dogs and Oranges
D- Slow Cooker French Dip Sandwiches (NR) Potatoes, and ?

B- Cereal
L- Chicken and Apples
D- Hamburger Steak, Creamy Garlic Shells (NR), Glazed Carrots, and Pretzel Rolls (NR)

B- Chocolate Chip Pancakes and Bacon
L- Sandwich and Pretzels
D- Chicken and Rice (NR), Green Beans Fries (NR) and Lemon Butter Potatoes

B- Cinnamon Bread
L- Cheese Quesadillas and Strawberries

B- Snickerdoodle Panakes (NR)
L- Pizza with Nathan at School!
D- Smothered Chicken, Broccoli Rice Casserole, Buttermilk Biscuits

B- French Toast
L- Tacos
D- Beef and Broccoli (NR), Fried Rice, Peas

B- Crouton and Egg Casserole
L- Snack Junk... (Don't Judge)
D- Leftovers

Friday, March 21, 2014

Lime and Cilantro Chicken

This chicken dish had me so excited I had high expectations however I found it lacking in flavor.  :-(  On the other hand the kids really liked it, hubby said it was good but dry.  I don't think I will be making this dish again!

Boneless Chicken, 3 breasts
Limes, 3 or 4
Garlic, 4 to 6 cloves
Olive Oil
Cayenne or Chili Powder
Cilantro, 1/4 cup, snipped
Avocado, optional

Mince the garlic, snip the cilantro and zest a lime. 
Juice the lime carcass along with two more limes. 
Cut a lime into wedges and slice and avocado for the table.
Cut the chicken into chunks.  (You can skip this and cook them whole but chunks cook faster.)
Pour a little olive oil into a large skillet or saute pan, just enough to not quite cover the bottom. 
Heat it over medium high heat until it’s very hot, almost smoking. 
Add the chicken and let it cook undisturbed.
Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper. 
Let it cook another minute or two.
Turn the chicken and let it cook another couple of minutes, long enough to brown. 
Reduce the heat to medium low and sprinkle in the garlic and lime zest. 
Stir it a little and let it cook another couple of minutes but be careful not to let the garlic burn.
Once  the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan.
Remove the chicken to a bowl or platter and sprinkle it with cilantro.

Cafe Du Monde Beignets

Hubs and I visited New Orleans one year for our anniversary, that is a trip I will never forget, we had an amazing time.  I remember at one point we were driving around and hubby was expressing how he didn't see why people thought N'awlins was so crazy... then we reached Bourbon street.  The look on his face was priceless as he took it all in.

The two things that stand out for me most about that trip are the pralines and the beignets.  If you have never been to Cafe Du Monde you need to put it on your list of places to eat, surely I am not the only one with a list of restaurants I want to eat at.  Anyway you must go there in fact I would say that you should make a trip to NO mainly just to go here.  Personally I was not that impressed with the city but I did enjoy hoping on a trolly in the morning and taking the short ride downtown to this amazing little place.  Hubby and I really enjoyed listening to the jazz music and people watching while sitting and enjoying our very fattening breakfast.

I hope you enjoy this yummy treat!
  • 1 package active dry yeast
  • 1 1/2 C warm water (100 to 115 degrees F)
  • 1/2 C granulated sugar
  • 1 tsp salt
  • 2 large eggs
  • 1 C evaporated milk
  • 7 C all-purpose flour
  • 1/4 C vegetable shortening
  • Oil for deep frying
  • Powdered Sugar for dusting (or
  • burying, depending on taste) 
Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
Let proof for 10 minutes.
Add the rest of the sugar, salt, eggs, and evaporated milk.
Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. I used my Kitchen Aid
Beat in the shortening then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2 1/2 inches by 3 1/2 inches with a sharp knife.
Heat the oil in a deep fryer to 360 degrees F.
Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
After removing from oil put into a brown paper bag full of powdered sugar and shake to coat.
Eat warm and fresh.

Dough can be refrigerated for several days.

Wednesday, March 19, 2014

Easy Tomato Soup and Grilled Cheese Croutons

I know I know, it's 75 degrees outside and I am making soup, but this soup was delicious and beyond that it is the epitomy of comfort food.  Everyone in our family loved it and when you have five people that agree on something then you know it is a keeper.  Having the heavy cream in the soup makes it silky and smooth. 

Instead of using the grilled cheese as croutons I just made little sandwiches and did it that way, I was worried about the bread getting soggy in the soup.  After ladling the soup into the bowls I topped with some fresh Parm and it tasted great.  Hubby said that I had to add it to the blog and I have to add it to our soup rotation!

3 tbsp good olive oil,
3 cup yellow onion, chopped (I used 3 tsp)                       
1 tbsp garlic, minced                        
4 cup chicken stock                       
1 can (28 ounce) crushed tomatoes (I cheated and just used a jar of Garlic and Herb Spaghetti sauce)
1 large pinch saffron, (I didn't have any so I left it out)                       
1 kosher salt,
1 black pepper, freshly ground
1/2 cup heavy cream (This can be fairly pricey but it is worth it)                     

1 grilled cheese crouton, recipe below:
4 slice (1/2 inch thick) country white bread,
2 tbsp unsalted butter, melted
4 oz gruyere cheese, grated (I used sharp cheddar because it is easier to find)

Tomato Soup:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown.
Add garlic and cook for 1 more minute.
Stir in chicken stock, tomatoes, saffron, 1 tablespoon of salt and 1 teaspoon of pepper.
Bring the soup to a boil, then lower heat and simmer for 15 minutes.
Stir in cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top.
Grilled Cheese Croutons:
Heat a panini grill.
Place four slices of bread on a cutting board and brush lightly with melted butter, being sure to butter the corners.
Turn the slices over and pile gruyere on two of the slices.
Place the remaining two slices of bread on top of the gruyere, buttered sides up.
Grill sandwiches for about 5 minutes until nicely browned.
Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.
Easy Tomato Soup & Grilled Cheese Croutons

Tuesday, March 18, 2014

Maple Walnut Fudge

If you like sweets then this is for you!  There is a lot of sugar in these but they are sooooo good!

2 cups light brown sugar
5 ounces evaporated milk (this is 2/3 cup)
1 cup unsalted butter
2 cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon maple flavoring (I didn't have any so I did 1 tsp syrup)
1 cup coarsely chopped walnuts (I used pecans because that's what I had)

Butter an 8x8-inch or 9x9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
In a medium saucepan, combine the sugar, evaporated milk and butter.
Bring to a full boil over medium heat.
Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.
Remove from the heat and stir in the powdered sugar, vanilla extract and maple flavoring.
Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy - about 3 minutes.
Fold in the walnuts and pour the mixture into the prepared pan.
Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. (It doesn't take that long 2 hours is good)
Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.)

Carmelized Bacon

Let me preface this whole post by saying I do NOT like Ina Garten I think she is a pathetic excuse for a human and I feel that Food Network should let her go because her scandal was, according to me, much worse than anything Paula Deen ever did.  Can you tell that I love Paula Deen (we have talked with her a few times and she is a wonderful loving person)?  I also feel that Ina kind of comes off snobbish to me, I feel like she thinks she knows better than everyone around her... just my opinion.  Anyway if you would like to read about the scandal that I mentioned here is a link  You can also google it for yourselves this is just a brief overview there are a few that go into much more depth on the story.

So like I said before I find her to be "slightly" snobbish and most of the ingredients she cooks with are not things that the everyday cook just keeps on hand, however this recipe was simple and used things from my pantry.  My husband liked it, the kids were less than thrilled, and I don't do pork, so I guess you can try it and see what you think.  I did eat a bite of the crust and thought it was delicious.  :-)

Caramelized Bacon

1/2 cup light brown sugar, lightly packed
1/2 cup chopped or whole pecans
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
1/2 pound thick-sliced applewood-smoked bacon

Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground.
Add the salt, black pepper and cayenne pepper and pulse to combine.
Add the maple syrup and pulse again to moisten the crumbs.
Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture.
Bake for 25 to 30 minutes, until the topping is very browned but not burnt.
If it's underbaked, the bacon won't crisp as it cools.
While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool.
Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)

Monday, March 17, 2014

Chicken Scallopine with Meyer Lemon Sauce

This chicken was great, in fact I thought I had made to much of it but the kids and hubby and I devoured it!  It was so good Phillip and the kids said it was their favorite part of the meal and honestly I agree.  It was nice and crunchy with a tangy sauce over the top.  You should make this at some point this week!!!

2 large eggs
3 tablespoons milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds thin sliced chicken breast cutlets
3-4 tablespoons olive oil
2 tablespoons butter
1 Meyer lemon, cut into thin slices, pits removed
1/2 cup dry white wine
juice of 1 Meyer lemon
2 cups low-sodium chicken broth
fresh minced parsley
Whisk together eggs, milk, salt and pepper in a bowl.
Dredge chicken breast cutlets in cornstarch.
Heat oil in a large skillet over medium heat.
Dip cutlets into egg batter and let excess drip back into bowl.  (I did this process a couple of times to get them extra crunchy)
Place in skillet and cook until golden brown on both sides, about 4 minutes.
Adjust heat as needed to keep cutlets from browning too quickly.
Drain cutlets on paper towel lined baking sheet.
Continue until all cutlets are cooked.
Pour off oil and wipe pan clean with paper towel.
Add butter and melt.
Place lemon slices in pan and cook until just golden, about 3 minutes.
Remove lemon slices and set aside.
Add wine and Meyer lemon juice; bring to boil and cook until reduced, about 3-4 minutes.
Add chicken broth and bring to a boil; cook until reduced in half, about 5 minutes.  (I threw in a palm full of salt so that it wouldn't be quite so lemony)
Return chicken cutlets to pan and heat through, turning pieces over to coat with sauce.
Remove to serving platter along with sauce, and sprinkle with minced parsley.

Saturday, March 15, 2014

Menu for 3-17 to 3-23

After being gone for a week I feel like I need to try some new recipes, I will be thinking about what I want to do more tomorrow, but I am going to go ahead and post my menu as is for now!

Monday (Since it is St Patrick's day breakfast and most of dinner will be green)
B- Muffins
L- Corn Dogs and Strawberries
D- Chicken Scallopine with Meyer Lemon Sauce (NR), Macaroni Salad and Broccoli

B- Cinnamon Bread
L- Chicken and Mandarin Oranges
D- Cheddar Baked Chicken, Honey Mustard Potatoes, ?, Better Than Olive Garden Breadsticks 

B- Pancakes and Bacon
L- Sandwich and Pretzels
D- Tomato Basil Soup (NR)

B- Cereal
L- Mini Pizza and Apples
D- Hamburger Steak, ? and Glazed Carrots

B- Beignets (NR)
L- Lunch with Nathan at the school!
D- Lime and Cilantro Chicken (NR), Rice Pilaf, and Corn

B- Ham and Cheese Rollups (NR)
L- Birthday Party
D- Parmesan Crusted Steak, Baked Potato, Italian Seasoned Veggies!, and Macaroni and Cheese

B- Hashbrown Casserole
L- Slow Cooker French Dip Sammies (NR)
D- Leftovers

Friday, March 14, 2014

Vacation in Colorado

Many of you who know me in real life know that I am very blessed with parents who enjoy spoiling their grandkids and who love to travel.  This week once again we combined those two things and the kiddos and I headed to Colorado for spring break. 

If you know my mother you know she loves shopping (maybe that's where I get it from), so we spent the first two days checking out the outlets, ikea, and a few of the fun little shops downtown in Idaho Springs.  While shopping I got a new Michael Kors purse and wallet and Belle got her first Coach purse, yes I know she is only four! The cashier in Calvin Klein was talking about how cute she was and how she had never seen a child that young know her designers so well.  The third day we were snowed in so we didn't do anything major we stayed in and played sorry, skip bo and phase 10 and let me tell you that Nathan my 6 year old is a great little gamer.  We were also able to do a little sledding and the kids had a blast.  On the fourth day my mother bought a new car she recently totalled hers and since they have a house in the mountains in Colorado and a house in the mountains in Tennessee she thought it would be a good idea to have an all wheel drive vehicle.  Most people go on vacation and buy postcards my mother goes on vacation and buys a car.  :-) The boys were able to take private skiing lessons on the fifth day and loved it, Belle and I enjoyed hanging out in the ski lodge watching everyone else ski.  The sixth day was our last day in Colorado so we packed up, cleaned up and loaded the cars.

Now I will say most of our meals we either ate at the house or we drove through somewhere one day thought we ate the most amazing, beautiful, crusty pizza I have ever had.  If you are ever in Colorado make sure that you check out Beau Jo's.  I was slightly intrigued when they brought out honey with our pizza and asked the waiter what it was for, apparently since the crust around the pizza is so big you finish it off with honey... hmm I am definently ok with that!  When I told him we didn't do that in Texas he said "I bet you will now"  and he is right I will be looking to try and find a recipe for a Colorado crust!  Let's just say that the pizza was so good that we went back again later in the week and I might be planning another trip so that hubby can try it!  Check out their website here

We had a great spring break and hope that you did/will also!

Friday, March 7, 2014

Biscuits and Gravy

All the kids gobbled this down, so much so that I wasn't even able to get a plate for myself, I personally can't comment on the taste but the kiddos seemed to like it.  :-)

2 cups all purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

In a small bowl, combine the flour, baking powder, sugar and salt.
Cut in shortening until the mixture resembles coarse crumbs.
Beat egg with milk; stir into dry ingredients just until moistened. 
Turn onto a well-floured surface; knead 20 times. 
Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. 
Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. 
Serve warm.


1/2 lb sausage
1 tb butter
3 tb flour
1 3/4 cup milk
1/8 tsp salt
1/2 tsp pepper

Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. 
Stir in butter until melted. 
Sprinkle with flour. 
Gradually stir in milk, salt and pepper. 
Bring to a boil; cook and stir for 2 minutes. 
Serve over biscuits.

Thursday, March 6, 2014

Crescent Chicken

I had my heart set on making this for dinner and had everything together and the chicken ready when I realized I didn't have the crescent rolls that I thought I bought at the store yesterday... so I grabbed a package of puff pastry dough and used it instead.  Puff pastry makes this meal much more expensive however there is something special about having puff pastry.  I love how flaky, soft and crunchy it is all at the same time.  I think it takes this dish to a whole different level of wonderful.  I hope that you enjoy as much as we did. 

1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

Preheat oven to 350
Prepare soup using milk and set aside. (Meaning mix them together)
Separate crescent rolls. 
Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. 
Place in a 9×13 baking dish. 
Pour soup over rolls. 
Bake at 350 uncovered for 30 mins.

Wednesday, March 5, 2014

Duchess Potatoes

These are absolutely beautiful, they look so fancy and yet are so easy to do.  When making these make sure that you smoosh them really well.  You need to have NO lumps at all or else you won't be able to pipe them and will have a huge mess. Enough about the beauty of these lets talk about taste.

I loved that these had a crunchy exterior while the inside was soft.  The parm adds a depth of flavor that really works well with the rest of the ingredients, it gives this dish a little something special.  Hubby the kids and I all loved these and I will make them again for sure.

2 pounds baking potatoes
½ cup butter, plus additional for topping
salt and pepper, to taste (1 tsp garlic salt and 1/4 tsp pepper)
1 large egg
Parmesan Cheese (I added this ingredient because cheese makes everything amazing, I just sprinkled a bit on the top before I popped it in the oven.)

Preheat oven to 400˚.
Line a baking sheet with parchment paper
Peel and quarter potatoes and place in a large pot of boiling water.
Cook until fork tender (time will vary by size of the potatoes).
Drain and transfer to a large bowl.
Add butter and seasonings and mash potatoes well.
Allow mixture to cool for 10-15 minutes, until potatoes are not hot to the touch, then mash in the egg until potatoes are smooth.
Transfer potatoes to a piping bag fitted with a large star tip.
Pipe potatoes onto baking sheet to form swirling peaks (about 2-inches across).
Brush gently with additional melted butter.
Bake for 15-20 minutes, or until golden brown.  Serve hot.

Tuesday, March 4, 2014

Nutella Muffins

These were ok, not as amazing as I would hope considering there is Nutella in them, but I will probably make them again.  Be sure that you swirl enough to get the Nutella throughout the muffin!

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Preheat the oven to 325F.
In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy.
Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder and salt.
Add to the butter mixture and beat on low speed just until combined.
The batter will be thick. It needs to be in order to swirl in the Nutella!
Divide the batter between 12 paper-lined muffin cups.
Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object.
Bake for 25-30 minutes, or until springy to the touch.
Tilt them in the pan to help them cool.
Makes a dozen muffins.

Hello, YUM! Self-frosting Nutella cupcakes

Monday, March 3, 2014

Kahlua Truffles

These are great, however they are very rich so be prepared.  

8 ounces dark chocolate (keep in mind that quality chocolate will have a better flavor)
3 tb Kahlua
2 tb butter (use the real stuff)
1/2 cup cocoa powder

Melt chocolate and butter in a double boiler.
Mix in Kahlua and beat till smooth.
Put chocolate in refrigerator to set till semi-soft (NOT rock hard).
Place 1/2 cup cocoa powder on flat plate.
Form chocolate into small balls.
Roll balls in cocoa powder.
Place on parchment lined cookie sheet.
Melt chocolate and butter in top of double boiler.
Mix Kahlua into chocolate and butter and beat until smooth.
Put chocolate in a refrigerator until semi-soft  (but not rock hard).
Put 1/2 cup cocoa powder on flat plate.
With melon baller, form small balls of chocolate (or roll by hand) and drop onto plate of cocoa powder. Roll around so completely covered.
Put on parchment lined plate or cookie sheet.
Repeat with all chocolate.
When truffles are set and hardened, shake off  excess cocoa powder and store in sealed container  or EAT!! - See more at:
8 oz dark chocolate (the better the chocolate, the better these will taste!)
3 Tbsp Kahlua
2 Tbsp sweetbutter
1/2 cup cocoa powder - See more at:
8 oz dark chocolate (the better the chocolate, the better these will taste!)
3 Tbsp Kahlua
2 Tbsp sweetbutter
1/2 cup cocoa powder - See more at:

Sunday, March 2, 2014

Menu for 3-3 to 3-9

B- Doughnuts (Leftover from Sunday)
L- Pizza Hut
D- Potato Soup

B- Muffins
D- Beef in Red Wine Sauce, Mac and Cheese, and Corn

B- Cereal
L- Sandwiches and Strawberries
D- Crescent Chicken (NR), Green Beans and Duchess Potatoes (NR)

B- One Eyed Sailor
L- Mini Pizzas
D- Out

B- Biscuits and Gravy (NR)
L- Tacos
D- Leaving for Colorado

Saturday (Colorado)

Sunday (Colorado)
D- Leftovers

Hot Springs

On Friday one of my best girl friends and I left and went for a girls only trip to Hot Springs.  We had a wonderful weekend relaxing and doing lots of fun things.  Over the weekend we went to a Bathhouse and took the baths, had massages and had facials, we also did some MAJOR shopping, went to the horse races, took a "ghost" tour, did lots of walking and even more eating.

Blue Monkey- This was on of the places that several people told us to go to and it was a hit!  The menu is huge and has EVERYTHING on it.  There is American food, Mexican food, Chinese food, pub food, etc... We might have had two orders of the fried macaroni balls but hey who's counting.  ;-)  I firmly believe that on vacation calories do NOT count.

Another place we were told we just had to go to was the Ohio Club!  The history of the place is very interesting in fact it is the oldest registered bar in Arkansas.  They claim to have the best burger in the state and all the locals rave about it.  We tried to get in on Friday night and the place was packed!  I mean you couldn't even get in the door let alone find a surface to eat on.  So we went back Saturday after the races and let me say I was less than impressed.  I even said, "I'm not sure I want to eat this".  Turns out I was on to something.  Five hours after we ate lunch there I was sick as a dog... this was my first and hopefully only case of food poisoning.

Luckily we had planned on spending that evening in our hotel anyway so by 7 we were both in our pajamas laying in our beds watching tv.  We had a great weekend, had some kid free and husband free time and now we are safely home (weather got bad on the way home) and enjoying our famalies.

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