Sunday, March 29, 2015

Menu for 3-30 to 4-5

B- Bacon and Eggs
L- Picnic with Jacob! (Fieldtrip)
D- Chicken Pot Pie Soup

B- Pancakes and Fruit
L- Corn Dogs and Chips
D- Balsamic Beef, Glazed Carrots, and Potato Stacks

B- Cereal
L- Pizza Bites
D- Pesto Chicken Lasagna (NR), Salad, French Bread

B- Muffins
L- Monte Cristo Sandwich (NR)
D- Easter at My Parents House

B- Chick Fil A
L- White Sauce Pizza (NR)
D- Steak (NR), Brown Sugar Glazed Carrots (NR), and ?

B- Croissant Breakfast Sandwich Casserole (NR)
L- Easter Party at Church then to Phillip's Parents House
D- Taco Pizza Rolls (NR), Spanish Rice, and Corn

B- Brie and Bacon Quiche (NR)
L- Italian Roast, Macaroni, Salad and Cornbread
D- Leftovers

Saturday, March 28, 2015

Candied Yams or Sweet Potatoes

Hubby really liked these, one child said he liked them but didn't go back for more and the other two had no interest!

3-5 sweet potatoes or yams, peeled, chunked and boiled in salted water until tender
1 - 1 1/2 C. dark brown sugar
cooking spray
1/4 C. butter
1 t. cinnamon

Preheat the oven to 350 degrees F. 
Spray a shallow flat baking dish with cooking spray and add the drained cool potatoes. 
Sprinkle evenly with brown sugar and dot with butter.
Adjust the amounts of brown sugar and butter to the amount of sweet potatoes you are making.
Sprinkle with cinnamon and bake about 30 minutes in a preheated 350 degree oven. 
The liquids should have melted together and formed a dark thick syrup that clings to the potatoes when they are turned. 
You may serve like this or top with marshmallows and brown them a few minutes under the broiler.

Thursday, March 26, 2015

English Toffee

Oh my stars!!!  So delicious!!!  I had to send this to work with Phillip or I would have eaten it all by myself. 

When he got home he said everyone loved it including him and he isn't big on pecans!!!  He even asked me to make it again.

1 cup nuts, chopped  (pecans or walnuts are best) *
3/4 cup brown sugar, packed
1/2 cup butter
1/2 cup chocolate chips

Butter an 8×8 inch pan.
Spread the nuts in the bottom of the pan.
On medium heat, bring the sugar and butter to a boil and boil 7 minutes.
Spread into the pan.
Sprinkle the chocolate chips on top.
Let it sit a few minutes.
When melted, spread evenly.
Let cool before cracking into pieces.
Makes 24 pieces.

White Chocolate with Macadamia Nuts (not cheap but to die for!)
Dark Chocolate with Almonds
Semi-sweet chocolate with Almonds for an Almond Roca flavor

Wednesday, March 25, 2015

Oreo Fudge

According to Nathan this wasn't just good it was AMAZING.

1 1/2 cups granulated sugar
6 tablespoons unsalted butter, cut into 6 pieces
1/3 cup evaporated milk
1 cup white chocolate chips
1 cup marshmallow fluff (roughly half of a 7 ounce jar)
1/2 teaspoon vanilla extract
1 cup coarse Oreo crumbs
1/2 cup chopped Oreo pieces
Line an 8x8 pan with parchment paper.
In a large heavy-bottom saucepan, combine the sugar, butter, and milk.
Bring to a boil, stirring until everything is smooth and the butter has melted. Once it's at a rolling boil, cook for 5 minutes, stirring often.
Remove from the heat and stir in the chocolate chips, marshmallow fluff, and vanilla.
Stir until melted and smooth (it will be really thick - use your muscles).
Fold in the coarse Oreo crumbs.
Spread into the pan.
Quickly add the chopped Oreo pieces on top and gently push them into the fudge to stick.
Let cool until firm.
Cut into pieces.
'Oreo Fudge'

Tuesday, March 24, 2015

Florets With Cheese Sauce

Yesterday I was looking through a Taste Of Home magazine and found this recipe it looked wonderful and I instantly decided it would be on our dinner menu.  The cheese sauce was "bombtastic" according to my kiddos.  I was very impressed that my oldest asked for seconds and that the other two ate theirs without too much complaining.  They did tell me they don't like "the white broccoli as much as the green" but I figure since this was the first time they ever had cauliflower it was a great response!  Phillip really enjoyed it and said that he wouldn't mind having it again soon.
3 cups fresh cauliflowerets                            
3 cups fresh broccoli florets
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 cup milk
1 cup (4 ounces) shredded sharp cheddar cheese
4 to 5 drops hot pepper sauce      (I didn't add this)                     
Place cauliflower and broccoli in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until crisp-tender.                                
Meanwhile, in another large saucepan, melt butter.
Stir in the flour, mustard and salt until smooth; gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cheese and pepper sauce.
Stir until cheese is melted.
Add vegetables and toss to coat.                                        

 Raegan Mirick's photo.

Monday, March 23, 2015

Cinnamon Roll Bites

This was great, it tasted just like monkey bread the only difference was that it was flat rather than in a bundt pan.  This made cooking time MUCH quicker.  I doubled the recipe for the biscuits but not the glaze, I feel like if I had doubled the glaze it would have been extremely sweet! 

for biscuits:
1-12oz refrigerator biscuits
3 TBSP butter, melted
1 tsp ground cinnamon
1/4 cup brown sugar

for glaze:
1 cup powdered sugar
2 TBSP butter, melted and cooled
1 TBSP vanilla
1-2 TBSP milk,

Preheat oven to 350 degrees.
Spray/grease 8in baking dish.
Cut each biscuits into 4 pieces.
Set aside.
In a mixing bowl, mix together brown sugar and cinnamon.
Add biscuits pieces and toss to coat well.
Spread out pieces evenly into baking dish.
Pour melted butter evenly over biscuits.
Bake 20-25 minutes or until baked through. 
Mix glaze ingredients until smooth.
Drizzle/Pour glaze over slightly cooled biscuits.

Raegan Mirick's photo.

Sunday, March 22, 2015

Menu for 3-23 to 3-29

B- Waffles
L- Grilled Cheese Sandwich
D- Cracker Barrel Chicken, Florets with Cheese Sauce (NR), Rice Pilaf, and Popovers

B- Cinnamon Bread
L- Pizza Bites
D- Beef in Red Wine Sauce, Macaroni and Cheese and Candied Yams (NR)

B- Cereal
L- Chicken Bites and Fruit
D- Bacon Wrapped Beef Patties (NR), Broccoli Rice Casserole, and ?

B- Pancakes and Bacon
L- Pepperoni Roll Ups (NR)
D- Tomato Soup

B- Doughnuts
L- Lunch With Brothers
D- Honey Garlic Chicken Tacos (NR) and Fried Rice

B- Croissant Breakfast Sandwich Casserole (NR)
L- Leftovers
D- Baked Potato Bar @ our annual Glow in the Dark Easter Egg Hunt

B- Muffins
L- Out
D- Leftovers

Saturday, March 21, 2015

Breakfast Pizza

I enjoyed this and would definitely make it again.  Two thirds of the kids loved it, my pickiest eater wasn't a fan, but that is no big surprise.
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Place sausage in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain.
Separate crescent roll dough into 8 triangles.
Place in an ungreased 12 inch pizza pan with points toward the center.
Press together to form a crust.
Bottom of crust should be sealed and outside edge should be slightly raised.
Spoon sausage over crust.
Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust.
Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.

*I used a GREASED cookie sheet with edges, if not the egg will make a HUGE mess.
*I also added in 1 tsp of onion powder to the egg mixture!

Raegan Mirick's photo.

Thursday, March 19, 2015

King Ranch Chicken

Hubby is out of town for work so I whipped this up for the kids and myself and we all loved it.

1 can cream of chicken soup
1 can cream of mushroom soup
3/4 cup chicken broth
1 cup chunky salsa
1 tsp garlic salt
1 Tbsp dried minced onion flakes
12 (8-inch) corn tortillas, cut into quarters
1 (3-pound) rotisserie chicken, boned and shredded
3 cups shredded Mexican-blend cheese
I added about 1 tsp cumin into the soup mixture...

Preheat oven to 350.
Lightly spray a 9x13-inch pan with cooking spray.
Set aside.
In a large saucepan on medium-high heat, combine the cream of chicken soup, cream of mushroom soup, chicken broth, salsa, garlic salt and onion flakes.
Stir until warm, about 5 minutes.
Remove from the heat and set aside.
Put half of the tortillas in the bottom of the pan, top with half of the chicken, then sprinkle with one cup of cheese.
Pour half of the soup mixture over the top, and then repeat the layers.
Tortillas, chicken, cheese, and soup mix.
Top the casserole with the remaining cup of cheese.
Bake for 45 minutes.

Raegan Mirick's photo.

Wednesday, March 18, 2015

Parmesan Crusted Baby Carrots

Hubby said these were ok but not amazing.
I probably won't be making them again.

1 pound carrots, chopped
1/4 cup parmesan cheese
2 teaspoons butter
Place carrots into a large pot and cover with water.
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes.
 Melt butter in a skillet over medium heat.
Stir in carrots; cook and stir for 1 to 2 minutes.
Sprinkle Parmesan cheese on top.
Wait 30 seconds before stirring into carrots.
Cook and stir for 2 more minutes.

Raegan Mirick's photo.
They are pretty though!

Tuesday, March 17, 2015

Herbed Boiled Potatoes

These were great, they had a nice earthy sort of flavor.  Hubby commented twice that he really liked them. 

2 pounds yellow potatoes such as Yukon Gold (or mini yellow potatoes)
4 tablespoons butter
2 teaspoons minced fresh garlic
¼ cup white wine
⅓ cup vegetable stock
⅓ cup water
Pinch red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh chives, chopped
1 tablespoon fresh flat leaf parsley, chopped
½ tablespoon fresh rosemary, chopped
½ tablespoon fresh thyme, chopped
If using large potatoes, cut them into two inch cubes.
If using mini potatoes, keep whole.
Do not peel either variety.
In a heavy bottomed pan or pot (we used a 5 quart dutch oven with a tight fitting lid), place potatoes, butter, garlic, wine, vegetable stock, water, pepper flakes, salt and pepper.
Cover and bring to a boil then reduce to low so that the mixture just barely bubbles.
Check for doneness at about the 15-20 minute mark.
Cook just until tender and the skins have not started to peel off.
Be careful to keep heat low and that they don’t stick.
If they start to stick before they are cooked, add another ¼ cup of water and keep cooking.
Also be careful not to mix around too much so they don’t break apart.
Remove from heat and gentle toss with the fresh herbs and serve.

Monday, March 16, 2015

St Patricks Teacher Gifts

My kids have AMAZING teachers, so I like to spoil them anytime I can.  I hadn't thought about it till this morning but I decided to share my ideas here as I make gift baskets, etc...  About once a week I send cookies or candy or sometimes even soup (I got some really adorable mugs on sale this summer).  I won't bore you with all of those little things but I do want to include some of the more fun ideas here.

Here is what we got them for St Patrick's Day (I sent them a day early since this is the first day back after spring break, I thought they might need a boost).

'Since its the first day back from spring break, I am sending St. Patricks treats a day early... thought the teachers might need something special to get through this Monday.'
Raegan Mirick's photo.
Included are Andes Mints, a green tube of M&M's, a package of green gum, a green butterfly wind chime, a Starbucks gift card, and a Coke (they make them in green cans now=perfect!!!)

Saturday, March 14, 2015

Menu for 3-16 to 3-22

B- Pancakes and Bacon
L- Croissant Sandwich
D- Cheeseburger Flatbread Melts, Boiled Herb Potatoes (NR) and Carrots (NR)

Tuesday (St Patrick's Day)
B- (Green) Waffles
L- (Green) Egg Salad
D- Grilled Chicken (NR), Dressing, and Broccoli Salad (Everything was dyed green kids loved it)

B- Cereal
L- Lasagna Grilled Cheese (NR)
D- Crockpot King Ranch Chicken (NR) and Corn

B- Cinnamon Bread
L- Cheese Quesadillas
D- Leftovers

B- Eggs and Ham
L- Lunch with Brothers at School
D- Crockpot Bourbon Chicken and Fried Rice

B- Breakfast Pizza (NR)
L- Taco Pizza Rolls (NR)
D- Tomato Basil Soup and Bread

B- Cinnamon Rolls
L- Out
D- Leftovers

Friday, March 13, 2015

Cheesy Beef Noodle Casserole

1 1/2 cups beef shank ( Brown Braised ) (I used ground beef)
4 cups pasta
1 cup grated cheddar cheese
1/2 cup milk
2 tablespoons margarine
1 Can (12 oz) tomato soup ( or Tomato Sauce)                                  

1 cup onion ( Finely Chopped, I used 1 tsp onion powder and 1 tsp garlic powder )
to taste salt & pepper                               
Another 1 tsp garlic powder and onion powder                              

Cook cubed beef in a pan on the stove with onions a little salt & pepper.
Cook pasta according to package directions, drain.
In a large casserole dish mix meat, noodles soup and spices.
Sprinkle the top with cheese, bake for 30 minutes at 350F.

Wednesday, March 11, 2015

Roasted Parmesean Green Beans

Hubby LOVED these and declared they were his new favorite green bean recipe.

12 oz green beans, trimmed (make sure they are dry)
2 tsp olive oil
kosher salt + fresh cracked pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded parmesan

Preheat the oven to 425°F.
Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them.
Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven.
Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.
Remove from the oven and sprinkle with grated cheese.

Raegan Mirick's photo.

Raegan Mirick's photo.

Tuesday, March 10, 2015

Mozzarella and Potato Pie

This dish was a hit!!!  My kids said it smelled like pizza. ;-) Enjoy!

2 pound potatoes
1/2 pound fresh mozzarella balls
1/2 cup grated Parmesan
3 tomatoes
1 oz butter (2 TB)
1/4 cup milk
1 tsp oregano
1 tsp basil
pepper & salt to taste

Peel and boil the potatoes in salted water for 25 minutes.
When tender mash them. (I had little helpers for this part)
Add 1 oz of butter and 1/4 cup warm milk and kept mashing. (The mashed potatoes will stay thick and firm, but that’s okay.)
Season with salt and pepper.
Spread the potatoes in a baking dish.
Thinly slice the mozzarella and the (peeled) tomatoes.
Place half the mozzarella on top of the mashed potatoes.
Put the tomato slices on top of the mozzarella.
Sprinkle the dried basil and oregano all over the tomatoes.
Cover the tomatoes with the remaining mozzarella.
And grate the Parmesan all over the casserole.
Place the casserole or pie into a preheated oven and bake at 400F˚ (200C˚) for 25 to 30 minutes.

* You want the cheese to be a nice golden brown color.

Raegan Mirick's photo.

Monday, March 9, 2015

Menu for 3-9 to 3-15

We are currently in the middle of a fundraiser, the boys are selling baked goods to earn money for summer camp.  This past week we have been up to our eyeballs in brownies, cookies, cinnamon bread and rice krispies.  I feel like we have been baking constantly and I must say the boys have been good sports. 

With this being said I am looking forward to this week because it is SPRING BREAK, we can take it easy and relax... right?  I will say though it feels weird having spring break when it has snowed four times in the past two weeks.  This is practically unheard of in the area of Texas that we live in. 

B- Cereal
L- Sandwiches
D- Rice Krispie Chicken, Mozzarella and Potato Pie (NR) and Carrots

B- Croissant Breakfast Sandwich Casserole (NR)
L- Cheese Tostadas
D- Taco Pizza Rolls (NR), Spanish Rice, Corn

Wednesday (Heading out for a few days at the indoor water park)
B- Out
L- Out
D- Out

B- Out
L- Out
D- Out

B- Out
L- Out
D- Out

Saturday (Phillip and Nathan are going on a cubscout camping trip)
B- Breakfast Pizza (NR)
L- Pizza Quesadilla (NR)
D- ?

B- Strawberry Muffins
L- Roast, Potatoes, and Carrots
D- Leftovers

'Kind of blurry but this is their flier, don't forget to order. :-)'
For some reason it is blurry on here.

'Ready for delivery/pickup :-)'
Fundraiser, they each get a hand written thank you note from these really cute boys I know!

Sunday, March 8, 2015

Cinnamon Crescent Rolls

Hubby said these were alright but he wouldn't necessarily want them again. 
1 tube (8 count) Pillsbury Crescent Rolls
5 Tbsp butter, softened
1/4 c. white sugar
2 1/2 tsp cinnamon
2 Tbsp milk
1/4 c. powdered sugar
1/2 tsp vanilla extract
Preheat oven to 375 degrees.
Unroll the crescent rolls and place on rimmed cookie sheet.
In small bowl mix butter, sugar and cinnamon.
Spread mixture over Crescent rolls and roll them up.
Place tip side down on cookie sheet.
Bake 10-12 minutes or until golden brown.
For the glaze mix milk, powdered sugar and vanilla until smooth.
Drizzle over Crescent rolls.
Cinnamon Crescent Rolls ~ Easy treats for breakfast any day of the week! via

Thursday, March 5, 2015

The Best Rice Krispie Treats

5 tablespoon butter
1 teaspoon vanilla
1/2 tsp salt
8 cups mini marshmallows
6 cups Rice Krispie's

Line a 9x13 pan with parchment paper.
In a large pot over medium heat melt butter.
Once butter is melting add in marshmallows and stir continuously.
Remove from heat.
When the marshmallows have melted add in salt, vanilla and ceral.
Stir well and pour into the prepared pan.
Spray your hands with cooking spray and press the mixture down into the corners.

Wednesday, March 4, 2015

Fresh Mozzarella and Balsamic Chicken


I pinned this recipe onto my Yummy board on Pintrest a while back and finally got around to making it and I have to say...  This dish is amazingly delicious.  It was like having heaven on your plate, everyone in our family loved it and asked for more.  This is also a dish that you can prepare earlier in the day and then just pop in the oven when it is time to finish up dinner.  We hope you enjoy it as much as our family did!
1 lb of boneless, skinless chicken breast
1 fresh tomato, sliced
1 ball of fresh mozzarella (I just used shredded mozzarella)
2 tablespoons of balsamic vinegar
1 tablespoon of dried basil
1 teaspoon of dried parsley
2 1/2 teaspoons italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup plain breadcrumbs
1 egg beaten with 1 tablespoon of water
Preheat oven to 400 degrees.
Grease a 8×8 casserole dish and set aside.
Combine the Italian seasoning, garlic powder, salt, pepper, onion powder, and breadcrumbs in a bowl.
Dip each piece of chicken in the egg / water mixture, then dip each piece of chicken in the seasoning mixture and be sure to coat each breast well.
Place chicken in the casserole dish you set aside.
Bake at 400 degrees for 25 minutes.
Remove the chicken and turn the oven to broil.
Remove the chicken and put on a piece of tin foil.
Top the chicken with the sliced tomatoes, fresh mozzarella, and balsamic vinegar.
Place back in the oven for an additional 3-5 minutes until the cheese is melted.
Remove from the oven and then sprinkle with the basil and parsley.

(I forgot to snap a picture, this is the one from the original recipe)

Tuesday, March 3, 2015

Menu for March 2nd- March 8th

B- Doughnuts
L- Lunch with Nanny
D- Fresh Mozzarella and Balsamic Chicken (NR), Herb Potatoes, and Pea Salad

B- Breakfast Casserole (NR)
L- Corn Dogs and Fruit
D- Tater Tot Casserole, Broccoli and Biscuits

B- Cinnamon Twists
L- Egg Salad
D- Cajun Chicken Pasta (It's so good I am putting the link, Olive Garden Breadsticks, and Salad...

B- Cereal
L- Leftovers
D- Chick Fil A

B- French Toast
L- Pizza Bites
D- Chicken, Green Bean and Potato Bake with Hawaiian Rolls

B- Breakfast Pizza (NR)

B- Cinnamon Rolls
L- Olive Garden (Gift Cards)
D- Leftovers

Monday, March 2, 2015

Crockpot Shredded Beef Tacos

This was really good.  Phillip moved them to number two on his comfort foods list right behind chicken strips, mashed potatoes, and gravy.  While they don't make it that far up on my comfort food list I also liked this recipe and so did the kiddos.

1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1/2 Tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Juice of 1 Lime
*After adding all the spices I still ended up adding in a package of taco seasoning.
Serve with
Warm flour or corn tortillas
Shredded lettuce
Cheddar cheese, shredded
Diced tomato
Sour Cream

Place roast inside crock pot.
Pour the beef broth over the roast and then squeeze with fresh lime juice.
In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours.
Remove roast from crock pot and transfer to a large platter.
Shred meat and remove any fat.
Return shredded beef to crock pot.
Cover with lid and cook an additional 30 minutes.
Remove beef with tongs to drain juices before serving in tortillas.
Serve with desired toppings.

Raegan Mirick's photo.

Sunday, March 1, 2015

Balsamic Glaze

A few days ago we went to TGIFriday's where I got the Balsamic Bruschetta.  It was wonderful!  I was in love with it, luckily it was part of the all you can eat appetizer and I might have eaten a few....

The next morning we had one eyed sailors for breakfast using French bread.  We ended up not eating all the bread so I decided that I was going to make the balsamic glaze that they used for the dish I got.  A few slices of bread, some parmesan cheese, and balsamic glaze, top it with some parsley or basil and you have a delicious snack!

1 cup balsamic vinegar... this will make 1/2 a cup glaze.

Turn your burner to medium heat.
Over a light simmer cook your vinegar until it reduces (this takes awhile).
Stir constantly.
You want it to be almost the consistency of syrup.

'Great snack'

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