Real Life: Live & Unscripted

Crockpot Beef Stroganoff Recipe

http://thecrockstar.blogspot.com/2009/01/absolute-best-crockpot-beef-stroganoff.html

Now THIS was INSANE!!! It was all the rage on twitter soooo of course I had to make it too lol

Again, NO picture lol. I know I SUCK but trust me, it was REALLY good lol

 

French Toast Bake

http://sheldonrachel.blogspot.com/2009/03/french-toast-bake.html

For SOME reason, this is the only picture I have of this...

This is the before picture lol obviously. Just thought I'd say that lol

Man THIS stuff was SO good!!!!!!!!! TRY IT!!!!! SOOOOOOOOOOOOOOOO GOOD. The kids were like uhhh can you make it again tomorrow? LOL

 

Strawberry Valentine Oreo Cookies

 

http://www.sixsistersstuff.com/2012/02/strawberry-valentine-oreo-cookies.html

MAN!!! These were SO goood. SUPER DUPER DUPER sweet but VERY good. I literally ate ONE whole cookie over two days lol

Ingredients:

Cookies:
1 package of strawberry cake mix
2 eggs
3/4 cup of shortening

Frosting:
8 oz. cream cheese, room temperature
1/2 stick of butter, softened
2 tsp. vanilla
4 c. powdered sugar

Mix together strawberry cake mix, eggs and shortening until well combined. The dough will be pretty thick.

 

 Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes.

 Mix together cream cheese, butter, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.

 *Makes 12-15 cookies after they are sandwiched together*

Crock Pot Chicken Parmesan

http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan.html

 I thought I had a picture of this but I don't. This was REALLY good though.

I'm in love with my crockpot these days lol

Chicken Parmesan Wraps

Sooooo pinterest... lol. That's about all I can say lol

I saw this on there and I was like whoaa that looks good!

I made this YESTERDAY lol. I hardly EVER post recipies that quick. It was THAT good.

Original Recipe

Chicken Parmesan Wraps

makes 6

8 oz raw chicken breast

1 cup marinara sauce, plus more for serving (see my favorite recipe here)

6 egg roll wrappers (each 7 inches squared)

1 cup baby spinach leaves

1/2 cup mozzarella cheese

1/4 cup parmesan cheese

Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F.

Lay the egg roll wrappers on a clean work surface.

BEFORE YOU DO ANYTHING ELSE, GET SOMEONE ELSE TO COME HELP SO YOU CAN TAKE PICTURES...

Ok, continue...

Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.

(Ignore the crappy cell phone picture lol)

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

 

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed marinara sauce for dipping.

 

I didn't use marinara sauce for dipping. I used the Asian Sesame dressing from the other day. I seriously put it on everything and it was OH so good on this!

The only thing I will do differently next time is add more spinach. This is GOOD. I actually cooked the entire pack of egg roll wrappers. They KILLED it.

Nutrition information for 1 wrap:

Calories: 178, Fat: 4.4g, Cholesterol: 32.8mg, Carb: 17.7g, Fiber: 1.1g, Protein: 15.7g

Taco Stuffed Shells

 

 

I took ALL these progress pics and don't even feel like uploading them lol

 

http://blogchef.net/taco-stuffed-shells-recipe/

Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
 
Cooking Instructions:

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2:  Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Taco Chicken Bowls

 

This was SO GOOD! The second day we had it wrapped in burritos. DIVINE. SUPER easy and GOOD-T lol

Click the link below for the recipe.

 

http://budgetbytes.blogspot.com/2011/07/taco-chicken-bowls-1066-recipe-133.html

Philly Cheese Steak Sloppy Joes

This one was pretty good. Make sure you really season your meat though lol. The cheese sauce got away from me but I didn't feel like taking another picture, so there you have it lol. Be CAREFUL with the cheese sauce lol.

Click the link below for the recipe:

 

http://tasteofhomecooking.blogspot.com/2011/05/philly-cheesesteak-sloppy-joes.html

Quick & Easy Talipia

I got this recipe from a friend, and I promise you I've made it twice since and I've only had it like ummmm maybe a month. It's SO easy and SOOOO good. The second time I made it I served it over mashed potatoes.  **YUM** the kids LOVE it!

Excuse the pics, I only took them with my cell phone lol

- 4 (4 ounce) fillets tilapia
  - 2 teaspoons butter
  - 1/4 teaspoon Old Bay Seasoning TM, or to taste
  - 1/2 teaspoon garlic salt, or to taste
  - 1 lemon, sliced
  - 1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions

  1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch
  baking dish.
  2. Place the tilapia fillets in the bottom of the baking dish and dot
  with butter. Season with Old Bay seasoning and garlic salt. Top each one
  with a slice or two of lemon. Arrange the frozen mixed vegetables around the
  fish, and season lightly with salt and pepper.
  3. Cover the dish and bake for 25 to 30 minutes in the preheated oven,
  until vegetables are tender and fish flakes easily with a fork.

 

 **The first time I made this, I doubled it and did it just like it was written, the second time I made it I added lime and garlic. OH SO GOOD**

 

Spicy Lemon Shrimp

I told y'all I was on a shrimp kick lol. This is one from PW...she is my favorite and I love her. She loves me back too and we are BFF's...in my head lol.

I served mine with loaded mashed potatoes, steamed broccoli and french bread. YUM. Dip the bread in the butter and OMG....yummyyyy

• 2 pounds Raw Shrimp, Deveined, Shells On
• 2 sticks Cold Unsalted Butter Cut Into Pieces
• 1 teaspoon Kosher Salt
• 4 cloves Garlic, Peeled
• ¼ cups Fresh Parsley
• ½ teaspoons Crushed Red Pepper
• 1 whole Lemon, Juiced

Preparation Instructions

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly

 

Shrimp Creole

I am going to start posting these as soon as I cook them or very shortly after. There are so many things I didn't post last year because once I took pics of it, I just didn't feel like doing an entry about it lol. I'm going to try not to let that happen this year.

• 3 to 4 lbs medium-size fresh shrimp, peeled, deveined
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 3/4 cup chopped green onions
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 1 cup water
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper, ground
• 2 bay leaves
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• dash hot pepper sauce
• 1 tablespoon chopped parsley
• hot cooked rice

Preparation:

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.

**the only thing I did different was season my shrimp with old bay and let it sit for a couple hours**

Enjoy!

Jerk Chicken Chili

I made this the other day and it was SOOOOOOOOOOO good.

Jerk Chicken Chili
source: Pam Anderson, Perfect One-Dish Dinners
Printer-Friendly Version

1 tbsp olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 tbsp chili powder
1 1/2 tsp dried thyme
1 tsp ground cinnamon
1/2 tsp ground allspice
1 large rotisserie chicken, meat removed and shredded (about 6 cups)
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, undrained or partially drained
1 can (15 oz) small white beans, undrained or partially drained
2 tbsp chopped pickled jalapenos
3 large garlic cloves, minced
1/2 cup chopped fresh cilantro
1 oz semisweet chocolate
2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)

1. Heat oil in a large pot over medium-high heat.

2. Add onion and bell pepper and cook, stirring until softened, about 5 minutes.

3. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

4. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

5. Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired.  If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken.  Turn off the heat and let stand for 5 to 10 minutes before serving.

The recipe came from this blog. Thanks Toya for sending it to me lol

Toodles!

Salt & Pepper Shrimp

 

Ingredients:
1 ½ lbs large raw shrimp (deveined with shells on)
Canola oil (for frying)
1 cup green onions (sliced)
¼ cup fresh garlic (minced)
¼ cup fresh ginger (minced)
½ tablespoons sea salt
½ tablespoon ground pepper mix (black, green, red, ect.)

Step 1: Pat dry shrimp with paper towels. Heat a deep fryer to 375 degrees. Add shrimp and deep fry for 20 seconds. Remove and drain on paper towels.

Step 2: Coat the wok with a little oil and sauté green onions, garlic and ginger for 15 seconds. Add the shrimp and season with salt and pepper. Stir fry for 20 seconds and serve.
(Makes 3 Servings)

  

 

  

 

 
 

 

 
I can NOT remember where I found this recipe. If I find it again, I'll link it up, but it was GOOD!

Monday Night Stir Fry (PW)

 

I got really lazy, so y'all get a bunch of pics and the directions at the end lol

 

 

  

  

  

 

  

 

  

 

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Difficulty: Easy

Servings: 4

Ingredients

• 3 whole Chicken Breasts (or Other Meat), Cut Into Pieces
• ½ cups Soy Sauce (plus Extra To Drizzle Over Meat)
• ½ teaspoons Sesame Oil (plus Extra To Drizzle Over Meat)
• 1 whole Medium Onion
• 2 cloves Garlic
• 2 Tablespoons (to 3 Tablespoons) Fresh Ginger, Minced
• 1 whole Red (or Other Color) Bell Pepper, Cut Into Chunks
• 10 whole White Mushrooms, Sliced (can Use Any Mushroom You Like)
• 1 jar (small Jar) Baby Corn, Cut Into Pieces
• 3 Tablespoons Sugar
• ½ cups Chicken Broth
• 1 teaspoon Rice Vinegar
• 2 teaspoons (rounded) Arrowroot
• 3 Tablespoons Peanut Oil
• ¼ cups (to 1/2 Cup) Roughly Chopped Cilantro

Preparation Instructions

After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside.

Prepare all vegetables and have them ready.

Mix ½ cup soy sauce with sugar. Stir together and set aside. Mix ¼ cup chicken broth with arrowroot. Stir together and set aside. Measure an additional ¼ cup chicken broth. Set aside.

To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil. Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl. Add additional 1 tablespoon peanut oil to same skillet. Throw in onions and cook for 1 minute. Add red bell pepper and cook for 30 seconds. Add garlic and ginger. Stir. Add mushrooms and stir. Cook for 45 seconds. Add baby corn. Stir.

Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil. Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be much thicker. At the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly chopped cilantro. Serve over cooked rice.

Variations:
• You can use any following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions, etc.
• Add ½ cup cashew halves to make it even more yummy.
• Eat with chopsticks if you want to feel really cool.

Bacon Wrapped Scallops & Chocolate Covered Strawberries

 

Yummo

 

Cook your bacon, NOT until it is fully done, but almost done. You want it to be pliable so you can wrap it around the scallop.

 

Start to sear your scallops....

 

Once they are ALMOST done, take the bacon, wrap it around, stick a toothpick in it and pop it in the oven for a few minutes on high broil.

 

Get your asparagus ready....

 

Get that fancy little tub of meltable chocolate lol, DON'T overheat it or it WILL burn and you will have to go and get some more lol. Dip your strawberries in it, and let it cool in the fridge lol.

  

Eat, drink and be merry lol. Yeah I did overcook my pasta lol. AND lol.

Toodles!

Pound Cake

*ETA* This was made WAYYYYY back in umm January or February lol. Yep, I'm just that far behind in my food posts lol.

Yep...Pioneer Woman lol.

PERFECT lol.

  

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

  

I always keep my phone near me and I should have gotten it out of the way lol. OOPS...lol

  

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

  

I didn't cook mine that long. I cooked it for about 55 minutes and it was perfect! Sooo just watch it lol. Kinda depends on your oven.

Yep, copy and paste! LOL

Ingredients

• 3 sticks Butter
• 3 cups Sugar
• 5 whole Eggs
• 1 teaspoon Butter Flavoring
• 2 teaspoons Lemon Flavoring
• 3 cups All-purpose Flour
• 1 cup Sprite, 7-UP, Or Sierra Mist

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

Remove cake from oven and invert pan until cake drops out. Slice and chow down!

White Chili

 

I gotta say, I got tired of taking pics so this post is lacking lol.

 

 

Pause from the cooking and take a pic of the huge mess you have made in the kitchen lol. Does that happen to y'all!? LOL

 

 

 

This was OH SO GOOD. It was my first time every having/making white chili and we LOVED IT!

Ingredients

• 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 2 whole Cans Green Chilies, Chopped
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth
• 1 whole Jalapeno, Sliced
• 1-½ Tablespoon Ground Cumin
• ½ teaspoons Paprika
• ½ teaspoons Cayenne Pepper
• Salt To Taste
• White Pepper, To Taste
• 1 cup Whole Milk
• 2 Tablespoons Masa (corn Flour) OR Cornmeal
• Grated Monterey Jack, To Taste
• Sour Cream For Garnish
• Cilantro For Garnish
• Guacamole (optional)
• Pico De Gallo (optional)
• Corn Tortillas (warmed)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream.

Chicken Scallopini

The pioneer woman is DANGEROUS lol

 

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.

  

 

  

Grab a helper so you can have a really cool picture lol.

  

Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

 

  

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

 

 

  

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

 

  

  

Copy and Paste the recipe...that's what I did lol

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Herb Roasted Tomatoes

   

Ingredients

• 1 tablespoon chopped fresh oregano leaves
• 2 tablespoons chopped parsley leaves
• 2 tablespoons minced garlic
• 1 1/2 teaspoons coarsely ground black pepper
• 1 tablespoon salt
• 3 tablespoons extra-virgin olive oil
• 8 Roma tomatoes, halved and seeded
• 1 cup Mozerella Cheese

Cut your tomatoes in half...

  

Dig all the centers out. IF you leave it in, you will have a hot sloppy mess on your hands. Don't ask how I know lol.

  

Mix up your herbs and oil...

 

Roll the tomatoes around in it...

 
Place them in a pan...

  

Add some cheese....

  

Put it under the broiler for about 3 or 4 minutes or until the cheese is brown. And serve. I think I served these with ummm some kinda chicken and a salad. Everyone liked these except Kayla, she does NOT like tomatoes.

   

Lemme know if you try it and like it!

Toodles!

I love to cook. Like seriously.

Have you guys seen Julie and Julia?

 
Seriously. I loved it. I loved how she cooked her way though Julia Child's Cookbook.  Enter my current obsession with The Pioneer Woman lol.

   

I am so obsessed. Smitten. Just whatever you want to call it. Jocking, just WHATEVER lol. Adrienne LOVES THE PIONEER WOMAN. I am SO not afraid to admit it lol.

Since I LOVE to cook and my family LOVES to eat and try new foods. I'm gonna cook my way though her website/cookbook lol.

NOW...I don't know how often I will try the recipes, and there are some things I KNOW I don't want to try because I know my family won't eat it but you best believe I will be trying a LOT of them lol.

I'm no chef...just a woman who loves to be in the kitchen. I don't do a lot of fancy dishes, always cook healthy and I might not always use gourmet cheese but just like with everything else I do, I put my heart into it.

So yeah, all of that to say I'm gonna post more recipes lol.

First one coming soon! LOL

Toodles!

The Pioneer Woman is going to make me fat lol Monkey Muffins....YUMMMMM

I LOVE all things Pioneer Woman! I really want her cookbook. Like seriously lol. Does anyone have it??!?! If so what do you think?

I saw her monkey muffins a while back and decided to make them. YUM!

I made them again last night and remembered that I took pics the first time I made them. OH SO YUMMY! LOL

 

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

  

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

  

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

  

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

 
 
Scoop out with a spoon and serve to hungry humans.

 

Copy and paste it and print it out lol. SO GOOD.

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Scoop out with a spoon and serve to hungry humans.

Seasame Chicken

 

Ingredients

• 3 whole boneless chicken breasts

 

Marinade

• 2 tablespoons light soy sauce
• 1 tablespoon cooking wine or dry sherry
• 3 drops sesame oil
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vegetable oil

Sauce

• 1/2 cup water
• 1 cup chicken broth
• 1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
• 1/4 cup cornstarch
• 1 cup sugar (we use 1/2 cup sugar but the orginal recipe called for 1 cup)
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chili paste (or more)
• 1 garlic clove (minced)

Frying

• peanut oil (3 1/2-4 cups)

Serving

• 2 tablespoons toasted sesame seeds

Directions

Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.

 

 

To prepare the sauce:.

Mix together all of the sauce ingredients.

 

Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:.

 

Add the marinated chicken pieces a few at a time, and deep-fry until golden brown.

Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying.

 

Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil. 

 

Place the chicken on a large platter and pour the sauce over.

 

 

Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

 

This has been a hit every time I've made it and is requested often lol. I followed the recipe exactly and didn't make any changes.

Toodles.

Smoked Paprika Pork Chops with Bell Pepper/ Corn Relish and Tomato Bruschetta

 

Ingredients

• 1  tablespoon  olive oil
• 1/2  cup  prechopped red onion
• 2  teaspoons  bottled minced fresh ginger
• 1/3  cup  chopped red bell pepper
• 1  teaspoon  ground coriander
• 1/4  teaspoon  dried thyme
• 1  (15.5-ounce) can no salt-added whole kernel corn, drained
• 1  teaspoon  cider vinegar
• 3/4  teaspoon  salt, divided
• 1/4  teaspoon  black pepper, divided
• 1 1/2  teaspoons  smoked sweet paprika
• 4  (4-ounce) center-cut boneless pork loin chops, trimmed
• Cooking spray

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion and ginger; sauté 2 minutes or until tender. Add chopped red bell pepper, ground coriander, dried thyme, and corn; cook 3 minutes or until the bell pepper is tender, stirring occasionally. Stir in cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.

Combine remaining 1/2 teaspoon salt, 1/8 teaspoon black pepper, and paprika; sprinkle evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with relish.

 

 

 

 

  

Tomato Bruschetta

 

8 (2-ounce) slice Italian or sourdough bread

4 garlic cloves, halved

4 small tomatoes, each cut in half crosswise

4 teaspoon evoo

1/4 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

Prepare grill.

Place bread slices on grill rack, grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with garlic clove half and 1 tomato half (tomato pulp will rub off onto bread). Discard tomato peels. Drizzle 1/2 teaspoon  olive oil over each bread slice, sprinkle evenly with salt and pepper.

 
 
 
 

 

I served this with a small spinach salad. It was YUMMO....

Dulce De Leche Cupcakes

 

 

OMG FREAKING INSANE!!!!!!!!!!!!!!!!!!!!!!!! 

This is what being on twitter will do for you lol. Mo, posted a picture of a cupcake she was eating and the FIRST thing I did was google a recipe lol.

ETA Ki was at my house when I made these and she went home with the recipe and made them the same night lol. Check out her entry lol.
Cupcakes

• 1/4 cup butter, at room temperature
• 2/3 cup brown sugar
• 2 eggs
• 1/3 cup milk
• 1 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup toffee pieces

Frosting

• 1/3 cup brown sugar
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 1/3 cup confectioners' sugar

Directions

To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.

Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.

**I must say that I had to double the icing recipe. If you follow it as is, it will NOT be enough**

Toodles!

Strawberry Cake

I am SO late! I made this back in MAY lol. I snapped a pic before I put the icing on the sides lol.

Ingredients

• 2 3/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 2 cups white sugar
• 1 (3 ounce) package strawberry flavored gelatin
• 1 cup butter, softened
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup strawberries, pureed
•  
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, sliced
•  
• 1/2 cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
•  
• 1 1/2 cups quartered strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
5. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
6. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Let me know if you try it and like it!!!

Toodles! Have a great weekend!

Cajun Shrimp and Rice

 

Yield

4 servings (serving size: 1 1/4 cups)

Ingredients

• 3 1/2 oz long-grain rice
• 2  tablespoons  olive oil, divided
• 2  pounds  peeled and deveined large shrimp
• 1  tablespoon  Cajun seasoning, salt-free
• 1  tablespoon  minced garlic
• 1  cup  bell pepper stir-fry
• 1/4  cup  chopped green onions
• 1/4  teaspoon  dried thyme
• 1/2  cup  canned Italian-style stewed tomatoes, undrained
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper stir-fry, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

 

 

 

Scallops sauteed with parsley & garlic, grilled corn on the cob & salad

**UGH!! I lost this the first time, so now you get the short version lol**

 

Yield

4 servings (serving size: 4 scallops)

Ingredients

• 16  large sea scallops (about 1 1/2 pounds)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  tablespoons  olive oil ---I used grapeseed oil
• 2  tablespoons  butter
• 1/4  cup  chopped fresh flat-leaf parsley---I used curly parsley
• 2  garlic cloves, minced

Preparation

Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel.

Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.

 

  

This is what I use everytime I cook scallops. I found it at Whole Foods and I LOVE the flavor it gives the scallops.

 

  

I use grapeseed oil instead of olive oil when I cook this for two reasons :

1. It doesn't add any additional flavor to the dish..
2. It has a higher flashpoint that olive oil. LOVE that. IMO.

 

 

 

 

 

 

The Corn:

What you need:

 

I don't measure anything I just mix it up:

 

Clean your corn as best as you can. I promise I can NEVER get ALL the silk off. Any tips? LOL

  

Spread the mixture  all over the corn:

 
Keep the husk on and wrap it up in heavy duty foil and stick it on the grill:

 
(I used my gas grill because I wasn't going to light my charcoal grill for a few pieces of corn lol)

Check on it after a while (I have NO clue how long this cooked...I just looked at it from time to time lol)

 
 
When it's done, remove it from the grill (WITH PROTECTED HANDS...don't ask lol)

 
It looks like it burned...

 
It's not. The husk cooked first, so your corn is good :)

Ohh I LOVE this salad dressing...

 

Make a salad and serve! LOL I don't eat croutons, so we use shaved almonds....SO GOOD. 

 

Beignets

OMGGGGGGGGGGG

 

 

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup evaporated milk
• 7 cups all-purpose flour
• 1/4 cup shortening
• 1 quart vegetable oil for frying (I used canola oil)
• 1/4 cup confectioners' sugar

1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3. Shake confectioners' sugar on hot beignets. Serve warm.

Words can NOT describe how good these were. The kids had never had them and they REALLY liked them. YUM. I want some more just thinking about it lol.

Toodles!!

Pizza Spaghetti Casserole

I forgot to take a pic of this once we cut into it but it was good lol

Yield

Makes 6 servings

Ingredients

• 12  ounces  uncooked spaghetti
• 1/2  teaspoon  salt
• 1  (1-lb.) package mild ground pork sausage ( I used ground turkey)
• 2  ounces  turkey pepperoni slices (about 30), cut in half
• 1  (26-oz.) jar tomato-and-basil pasta sauce
• 1/4  cup  grated Parmesan cheese
• 1  (8-oz.) package shredded Italian three-cheese blend

Preparation

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish. (I didn't add salt)

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

This was something quick that the kids saw somewhere and wanted to try. We are all for trying things over there. THANKFULLY it was pretty good lol. Nothing fancy, just simple :). If you try it let me know :)

Toodles!

Bacon Wrapped Chicken

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 1/2 (8 ounce) package cream cheese, sliced
• 4 slices bacon
• 1 teaspoon chopped fresh chives
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup mayonnaise  ( I USED LOWFAT SOURCREAM INSTEAD)
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
3. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
4. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Season your chicken well. I know I don't have to tell y'all that though lol.

If ya try it....you know the rest! LOL

Toodles!

Chicken Enchiladas

This is another one that was made back in January lol. Serve it with black beans  (soaked overnight) and rice and you are GOOD. Everyone LOVED this.

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped (I used fresh)
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes (I omited this)
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with  rice and beans.

Let me know if you try it!!
Toodles!

Chicken and Bowtie Pasta

Yield

Makes 4 servings

Ingredients

• 1  quart water (Instead of using water I used chicken broth)
• 4  skinned and boned chicken breasts, cut into bite-size pieces
• 8  ounces  uncooked bow tie pasta
• 1  cup  chicken broth
• 1  celery rib, chopped (about 1/2 cup)
• 1  small onion, chopped (about 1/2 cup)
• 1  (10 3/4-ounce) can cream of mushroom soup
• 1  (8-ounce) package pasteurized prepared cheese product, cubed (I didn't use this, I used regular sharp cheddar cheese)
• Garnish: chopped fresh parsley

Preparation

Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.

Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.

I also served this with steamed broccoli. It was a hit!

If you try it and like it let me know :-)

Toodles!

Shrimp Durango

INGREDIENTS

• 1 pound dry fettuccine pasta
• 3 tablespoons butter
• 1 pound shrimp, peeled and de-veined
• 1/2 cup white wine
• 2 tablespoons lime juice
• 1/2 bunch cilantro, finely chopped
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste

DIRECTIONS

1. Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al den te. Drain well.
2. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
3. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

This is a great summer dish. It's really, really lite but very filling. This one is also a winner...

If ya try it...let me know :-)
Toodles!

Mandarin Orange Cake & TGIF!!!!!!

Lawwwwwwwwwddddd last night we had some friends over and some kinda way Tony and I started singing this and whew chile lol

On to some food lol. I figured since the holiday is here, a nice easy cake would be a good place to start. I made this one back in ummm March? April??? LOL I honestly don't remember lol

Ooookk
This is one I REALLY didn't like. I'll list the recipe as I made it and tell you what changes I will make if I make this again:

ALMOST ALWAYS, the first time I use a recipe I will follow it as written the first time...

INGREDIENTS:

• 1 (18.25 ounce) package orange cake mix
• 4 eggs
• 1 cup vegetable oil
• 1 (11 ounce) can mandarin orange segments
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Next time I make this I will use yellow cake mix and make my own whip cream. I do NOT like whip cream you get out of the store. Tastes weird to me lol.

That's it. If you try it and like it let me know!

Y'all have a safe holiday weekend!!!!

Toodles!

TGIFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF!!! lol

Awwwwwwwwwwwwwwwwwwww sookie sookie nah lol

How about more randomness...lol

Let's start with memorial day stuff....

Tony and I cooked and had friends over...

 

It started to rain but that didn't stop the grilling...just grab an umbrealla :-)

 

The spread....

 

I love to cook y'all. Seriously. There was enough food for everyone to take home for a COUPLE of days and have lunch lol. We ate GOOD lol.

 

I got Jaelyn to snap a quick pic while I was putting the icing on...this cake was OFF THE CHAINS. Recipe to come soon lol. I gotta catch up with the old stuff first lol.

 

The chocolate cake wasn't so good, but it was my fault. I got distracted and let it cook too long. I will make this one again.

THe KEY to all this baking is to do it when people are coming over so you don't keep any of it lol. Oh, that's what I do lol.

 

Tyler ate EVERYBODY strawberries lol

No matter WHAT we eat at my house....the itis is coming lol

 

Once you hit the sofa....its OVER.

 

Tony and Aj cut grass...

 

Train up a child lol...

My herbs are looking SUPERB. I broke some off the other day. Can't wait to use them. I'm so proud!
 

GO ME! LOL

My lily is also doing wonderfully!
 

This is HUGE for me lol. I don't do green living stuff well! LOL

 

I found a new ironing board cover. Yes I know I can just make one, but I didn't wanna lol. Besides, this one was only 4 bucks lol.

 

Love my little pin cushion lol.

 

I picked up some really cute cotton knits to make the girls some elastic waist shorts. Gonna keep it simple. I let them pick what they wanted lol. THAT was funny!

Ok that is ALL for me! Y'all have a great Friday!

Stay safe!

Toodles!

Calypso Chicken

 

I started off taking all these pics....trying to document the entire process...umm nerp lol. That got old quick. KUDOS to all you food photographers!!! LOL Here is the finished dish lol

And the Recipe lol

Ingredients:
1 large oven bag
1 tablespoon all-purpose flour
1 can (15 ounce size) pineapple chunks in juice, undrained
1 package (8 ounce size) black bean-rice mix (I don't like pre-packaged food like this because it has soooo much sodium in it, so I soaked my black beans over night, and added the rice to the mix)
1 can (10 1/2 ounce size) condensed chicken broth (I use my own chicken broth)
1/2 cup water
1 tablespoon chopped fresh cilantro
4 bone-in chicken breasts, skinned

(I also added a few extra seasonings lol, just some stuff that I like lol)

Directions:

Heat oven to 350 F. Place oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven bag, and shake.

Add pineapple and next 4 ingredients to oven bag; squeeze bag to blend ingredients. Arrange chicken in an even layer over rice mixture. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake for 45 to 50 minutes. (I didn't use a bag lol)

Everyone LOVED it!!!!!! I made this back in JANUARY so that tells you how far behind I am lol.

If you try it and like it let me know lol. If you try it and DON'T like it...everything ain't for everybody lol.

Toodles!

Cream Cheese Pound Cake

OMG, talk about good!

Another one I made during the holidays. This is THE BEST CREAM CHEESE POUND CAKE EVER! My mom raved and raved and raved about this one. Said it tasted JUST like the one Ma'phine (my great aunts name was Josephine) used to make. ANYTHING you make that tastes ANYTHING like what Ma'phine used to make is off da chains! LOL

INGREDIENTS

• 1 1/2 cups butter
• 1 (8 ounce) package cream cheese
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 6 eggs
• 3 cups cake flour

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Try it out! Lemme know how you like it! LOL

Toodles!

Butterfinger Cake

Yummmmyyy

Ok, this was made during the Christmas Holidays 2008. Jaelyn made one for a baking contest at school and I had to make one for home lol.

RECIPE

• 1 box German Chocolate Cake Mix (baked according to package
• directions
• 5 Butterfinger candy bars
• 1 can sweetened condensed milk
• Cool Whip for topping

Instructions

Bake the cake according to package directions and in a 13 x 9 inch

pan. When it's done, and while it's still hot, punch holes in the

cake and pour the sweetened condensed milk over the top making sure

some of it sinks in the holes.

Sprinkle on some of the broken candy pieces.

When it's cool, spread the Cool Whip topping on the top, and then

sprinkle the rest of the broken bars. 

This is about one of the only times I will use a box cake mix and cool whip. I normally just make my own. This cake is SO GOOD. Seriously. 

If y'all make it let me know. I'd love to know how you like it!

Toodles!

Happy Monday....

Did you guys have a good weekend!?? We did it was REALLY laid back....

We all went to dinner and a movie Friday night....

My Grandma turned 82...Doesn't she look FABULOUS!?!?

My grand dad however didn't want to take a pic lol

We ate...lol
 

Click HERE for the recipe...scroll down....
 

The kids "made bread" lol

I love when Tony makes this chicken and shrimp stir fry stuff lol.

We played games....
 

Don't get it twisted...I HATE Monopoly. I don't play, I just stay in the same room with everyone else.

We LOVE learning games!!! And the kids like them too ;-)

I cut out a pattern....trying to jump start my mojo...

I got some new polish...that the girls are trying to take over lol

SOOOO summery! lol

I "dog-sat" for Andre and Zanete

Isn't Emilee cuteeeeeeeeeeeeeeeeeeeeeeeeeeeeee

She is the sweetest little doggie!!! Awwwwwwwwwwwwwwww She has as much fur as Andre when he doesn't shave ;-) teee heee

Ok, that's it for me! Y'all have a superb Monday!

Toodles

Ummmm chocolate cake.....

*sigh*

This was SO.DAMN.GOOD. Like I cut this EVERYTIME I walked past the table good!!!

Need a good chocolate cake recipe for Valentine's Day?!?!

TRY THIS ONE LOL. (Kayla decided that since we had some extra chocolate left it would be good on the cake lol)

What you need:

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Add this Satiny Chocolate Glaze for more chocolate goodness...

What you need:

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

Directions:

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

**Disclaimer** Now hopefully you will like this cake if you make it. It was a TOTAL hit at my house, and my guests LOVED it. 

When ever I try a new recipe I ALWAYS follow it exactly the first time. NEXT time I make this I will omit the chocolate chips and use my chocolate cake recipe. Other than that it was REALLY good. This is only the 2nd time I've used a box cake mix and I will share that other recipe next time.

If you try it let me know how you like it!

Toodles!!!

Yummmmmmm.....Key Lime Pie

I have a few posts scheduled from some of the things I baked over the holidays lol. So when you see all these cakes and pies and stuff start popping up....this stuff is NOT recent lol. I LOVE scheduling a post lol.

I LOVE Keylime Pie, but Tony loves it even more than I do so when he asked me to make him one...of course I did ;-)

What you need:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick butter) melted
• 2 (14-ounce) cans condensed milk
• 1 cup key lime or regular lime juice (I used key limes)
• 2 whole eggs
• 1 tablespoon lime zest

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, sprinkle the lime zest as a garnish and serve chilled.

 I made my own whip cream using heavy whipping cream, sugar and vanilla extract. I whipped it until I had the consistency I wanted.

Enjoy!

My days are off....

It feels like Saturday!! Well by the time this posts it will be but currently its Friday evening lol.

For those that requested...here is a pic of a plate I took today with what little food was left lol

I'm behind on emails but will send out the recipes to those that asked before the weekend is out.

Guess who has been doing some scrapping?? That would me moi...not a whole lot...ok yes a lot but some I can't show because they will be gifts for a couple of my close fabulous friends, who also read my blog :)

Ummm guess who loves making cards out of hambly!?!?? OH that would be me again!!  I know this is not new but y'all know how I do. I love it.

They are pretty simple but I like them!

How about a sneak peek of a LO to come soon?

  

Talk about the use of old products lol. A lot of the new stuff just isn't doing it for me. SOME of it...but not all. I wasn't even WOWED by the new Heidi Swapp. I mean it's nice but normally I get like three of everything....not this time lol.

Ok, that is all I have! Hope you all have a great weekend...I wonder if I will blog tomorrow? I've been blogging everyday lol

Toodles!

Happy Thanksgiving

Menu:

Fried Turkey

Spiral Cut Ham

Cornbread Dressing

Candied Yams

Turnip Greens

Green beans with roasted red potatoes

Fried Corn from the cob

Mac and Cheese

Potato Salad

A SMALL Sweet Potato Casserole (for me only ;-)

Cream Cheese Pound Cake

Southern Comfort Cake (1st time making this one)

Last minute carrot cake craving lol

Corn Spoon Bread

Banana Pudding

Wheew Lawd....we is gone eat, and I do have folks coming over tonight! LOL I keep it simple and traditional!!

Toodles!

Weekend Wrap up

Thank you all for the Birthday Wishes for Kayla yesterday! She asked me if she could tell you thank you since you were strangers. She isn't supposed to talk to strangers lol. It was so funny. I let her read the comments and she only recognized a couple of names (because I physically talk to/about you guys all the time) I was so tickled lol.

DId you guys have a good weekend? We sure did.

For some reason I can't remember what we did on Friday. I can't seem to find any pictures so ummm, I am guessing we didn't do much!?? LOL

Saturday I did some sewing and we went to a wedding. That is IT lol.

Sunday we went to church (more on this later) and then we went to do our "annual" thing of going to the Southern Women's Show. We always have soooooo much fun. If you haven't picked up on it yet, I kinda LOVE hanging out with my mom lol. She is always so animated lol.

We should have known what kind of trip it was going to be when we walked in the door lol. We have NEVER purchased anything as SOON as we walked in lol. This time was SO different.

The first booth we saw was for SMOOTH Legs

Ok....the thing that got us was the fact that it said ALL NAUTRAL. We were interested lol.

THIS STUFF WORKS LOL. My mom would NOT let me take a pic of her legs before she shaved but you could SEROIUSLY braid the hair on them so it was PERFECT for her to try out lol.

IT REALLY WORKS! LOL We thought it was a gimmick but ummm NO lol, we both bought some lol.

The girls did a make and take at the Stampin Up booth

They had fun with that. They never pass up an opportunity to scrapbook. I am teaching them well lol.

Kayla has this weird facination with fake hair:

I seriously don't know where this comes from. I could totally understand if she didn't have gorgeous hair, but she has a HEAD FULL of it lol. She is soooo funny. She acutally cried because I wouldn't buy her any...ummm NO MA'AM!

We love all the different vendors that show each year. We had a good time shopping and my mom actually admitted that she had never spent as much as she did this year lol. I was admitting no such thing lol.

Jaelyn had a FIELD day at one of the booths that sold earrings lol. I think I stopped taking pics because she was trying to buy earrings that were as big as her face lol. Nope...not a good look lol.

Once it was all over I did get a few pics:

Love this one of my mom and the girls.

Can you guess who doesn't want to take any pics?? :-)

Hahahahah I'm such a mean mom :-)....these will make GREAT SB pages lol

Then the little one had a birthday.....

She loves her birthday crown and wears it ALL DAY LONG.

This year Kayla did NOT want the normal sheetcake for her birthday. She wanted a BIG GIRL CAKE lol. At the wedding we had a cake similar that was white with buttercreme frosting and had strawberry filling. That is what she wanted...that is what she got. Pink and Green of course.

She also said she just wanted ONE candle a big one...since she is a big girl...ok baby **singing...you can have whateva you likeeeeeeeeeeeeee lol**

Love this pic

She wanted a birthday dinner this year so we had about 10 people over and I cooked her requested meal lol

Kayla has been begging me to make lasagna for about two months lol.This huge massive dish of  is now GONE lol. I have used my grandma's recipe since I started making this. She kinda teared up that there wasn't anymore left so I will make a small dish of it today lol. We had salad, lasagna, garlic bread and corn on the cob. It was pretty tasty lol.

Ok that is all for me! HOpe you guys have a great day.

Toodles..

PS...I don't know WHAT is going on with the size of my pics, but I will fix that NEXT post lol

FINALLY FRIDAY!!

Let's throw it back!!!

Now if you want to see something funny, watch the video HERE  I couldn't embed it lol. WHAT do they have on? LOL and check out those moves lol.

The other day, I was in the garage with my dad and I just started to get kinda weepy. I think it had a lot to do with the fact that my mom had been talking about my dads accident. July 15, 2003. Five years ago. WOW.  My dad told my mom he wondered what she would have been doing if he had died. Yes, he could have died. I realized it then, but the more I thought about it the other day, I was just overwhelmed with thankfulness. I am SUCH a daddy's girl. YES EVEN AT 30 lol.

(Excuse the crappy cell phone pics)

I was watching him work with his brother (my dad is in the brown tshirt) and was just amazed at how far he has come. After being non weight bearing for SO long, having to do physical therapy for SO LONG...it's just good to see him active again. He is no where near as strong as he used to be, but he worked hard to regain his strength.  He has so much so much passion and loves to work. He sits down every now and then but he loves being busy. Think that's where I get it from? LOL

I turned my attention to Aj who was just in awe of what my dad was doing. I don't think he even blinked while he watched him. I was thankful all over again that my dad made it out of that accident. He does a lot with the kids, but especially AJ. Teaching him what he knows. The girls love to hang out with him and they will be the same way I was lol. My dad taught me early on about cars lol. I can change my oil and my tires if I need to. I can tell you what I THINK is wrong with a car even if I can't fix it. lol. I remember being a little girl and helping him at my uncles shop lol. Passing him the tools he asked for and helping him clean them off when it was time to go. My kids will get to have those same memories.

I'm happy my kids have my dad. Hopefully he will be around for a long, LONG time.

Ok, moving on lol.

I made the red velvet cake again for Tony the other day. He called home from work around 1-ish and begged me to make another one...

I forgot to take a pic of it once it was made...when I took this I had hands out ready for their slice. I don't know what it is about red velvet cake but folks pop up out of the woodworks lol. I sent most of it away. Might be two slices left lol. If you cut it small lol.

Sorry Stacey, this one has nuts lol

The person I got the recipe from doesn't want me to giveit out but I did try another one this time. I got it from The Comfort Table by Katie Lee Joel. This book is awesome btw. I plan on making some more stuff from it this coming week.

AND I found the recipe online! I wasn't sure if I could scan it right out of the book so this makes it even better. It's really good.

Grandmother Paul's Red Velvet Cake

I will say this. The first time I try a recipe, I make it exactly like it's written. The next time, I tweak it. This is VERY sweet. I think you can get away with way less sugar. I'll make it again with my changes but NOT until next year lol. I don't even think I'm doing red velvet for Christmas lol.I want to try a southern comfort cake.I've never had any (that I can remember) and I keep hearing rave reviews!!

If you make the cake let me know how you like it!

I FINALLY got my Ali Edwards Book

SOOOOOOOOOOOOO many neat ideas.  LOVE IT!!!!!!

As if this post isn't already long enough.... I have become obsessed with finding a pattern like this jumpsuit:

The $450  price tag is not appealing at all lol. I also love the style of this one, but don't like how the legs taper:

at $324  it's less but not too much lol. Looks so comfy. I'm so obsessed lol. I'll make it now if I can find a pattern and make a wrap to go with it lol.

Have a great weekend!!

Toodles!

Counting down the hours.....

Until the kids go to school lol. I have NO idea what I am going to do my first day at home in the QUITE all by my self. Yep...Tomorrow they go to school. I'm SO excited about that lol. Oh, they are too lol

ETA: My new necklace lol. I didn't want to sew this morning, so I decided to make a necklace :-)

The inspiration:

I saw this on NET-A-PORTER  and knew I wanted one, the necklace is actually very large, and I seriously love it...

\

So I did a "mini" version of it. I'll wear this with my Mini Wardrobe :-)

and a close up...

Very simple..yet effective lol. I'm going bead shopping with Zanete this weekend so that will be fun. I'm going to start on another one tonight.

FINALLY I did my storyboard (again) for the Pattern Review Mini-Wardrobe Contest.

I'm actually kinda glad I had to start over. I'm also happy with these garments!!!.  I will also enter this jacket into the lined jacket contest...kill two birds with one stone lol (where does that saying come from)???

My colors are grey, denim, and white. I will accent with some bold colors...more than likely yellow lol.
The McCall's blouse will be white. I'm just not sure which white fabric I will use yet. I know I need something not too stiff with a good drape. I'll be in my stash looking for that when I get ready to make it.

GLAD I finally got that up! LOL I am loving the ruffles, and this won't be the last of them either lol. I want more ruffles..but not too many.

Here is my "hip shot" from yesterday. Glad I live on a hill...well not really lol

Do y'all remember Crush? He is STILL alive!!!

Aj lost one of his two front teeth Sunday night. He looks sooooo cute. I hope the other one comes out this week. It is VERY loose:

Awwwwwww. It was like "pulling teeth" to get him to sit still long enough to take this picture lol. He was riding his bike...

Without training wheels I might add. OMG, where is the time going!?!?!

THIS is why I scrapbook and take 4000 pictures!! To make time STAND STILL!!!  To document our story. Yep.

I'll leave you with a little "food" for thought:

The only thing that could have made this salad better was darker leaves. When we had friends over Friday night, they didn't eat "dark" lettuce so I ran and bought some iceberg for them. I thought I had some more spinach or something left over but it was all gone. I had to settle. Humph.

Oh, I use a Strawberry Balsamic dressing by Maple Grove Farms that is TDF. I love this stuff.

Hope you guys have a great day!

Toodles!!!

A question for the cooks, tagged and more SP goodness!

All of you that LOVE to cook. HOW do you keep your recepies? My collection is seriously getting out of hand. Any suggestions??? THANKS!!!

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Lisa tagged me so here goes:

Answer the questions using only one word. Then tag four others.

1. Where is your cell phone? Here lol
2. Your significant other? Outside
3. Your hair? short
4. Your mother? silly
5. Your father? crazy
6. Your favorite thing? camera
7. Your dream last night? forgotten
8 Your favorite drink? water
9. Your dream/goal? verysuccessfulphotographer (one word...no spaces lol)
10. The room you’re in? studio
11. Your hobby? crap, just one? photography
12. Your fear? snakes
13. Where do you want to be in 6 years? natural light studio
14. What you’re not? punk
15. Muffins? blueberry
16. One of your wish list items? biggerhouse ;-)
17. Where you grew up? Birmingham
18. The last thing you did? scrapbook
19. What are you wearing? shorts
20. Favorite gadget? cell phone
21. Your pets? cats
22. Your computer? Mac
23. Your mood? sleepy
24. Missing someone? yes
25. Your car? new
26. Something you’re not wearing? bra
27. Favorite store? Canon
28. Like someone? yes
29. Your favorite color? orange
30. When is the last time you laughed? Today
31. Last time you cried? last night

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SP Questions.....

1) Where is your favorite place to go for vacation/holiday?

I really, REALLY love the beach....REALLY lol

2) Where is one place you’d like to go?

Disney World with my family. I have NEVER been...I'm working on that ;-)

TGIF!!!!!!!!!!!!!!!! WOO HOOOOOO lol

This Throw Back Friday is compliments of Mr. Nixon ;-) Yep...that's a good one lol
What do you guys have planned for the weekend!??!
It will be a busy one for Adrienne the photographer but other than that, I have NO plans...Hope it stays that way lol

Last night I made Shrimp Scampi.... <-----------(click link for recipe)

It was sooooo good. And really easy to make. I made enough for eight, but I love that you can change the serving size.

I was mad because all the fresh broccoli looked like crap....I had to use frozen...but oh well lol.

**ATTENTION  ANY AND ALL SCRAPPERS**

I am SERIOUSLY on the hunt for one of the Martha Stewart Scallop Border Punches. If any of you run across one, will you pick it up for me??? I can mail you a money order or paypal you lol. I have had THE hardest time finding one lol. PLEASEEEEEEEEEEEEE and thank you lol.

Prepare yourself. Next week will be scrap overload week. I have SO many projects to share. Might as well get it done lol. I will also finish showing the rest of my summer wardrobe. I've started cutting out some of the back to school stuff for the girls. They have had a BALL picking out fabric. LOL

Ok, I think that is all!

I hope you all have a FAB, FAB, FAB weekend!

Toodles!!!

Woo hooo....it's the weekend!

Let's THROW IT BACK!!!!!

I was talking with a good friend yesterday and we started talking about this song lol. I could NOT get it out of my head lol.

Have you guys had a good week!? I have. Looking forward to the weekend though! LOL

For all the  knitters lookieeeeeeeeeeeeee:

and a close up...love my point and shoot lol

See, I HAVE been knitting. I have more progress than this. I think I took this ummmm a couple days ago. Stacey said we were knitting with dental floss...she was right lol. I am still going to have to start over ONE more time...my tension is really off when I purl......

Here is the recipe for the vanilla icecream. I got this from my grandma who said this was the way her mom made it.

3 cups sugar
1/4 teaspoon salt
5 eggs, beaten
2 tablespoons plus 1 1/2 teaspoon vanilla extract
1/2 cup flour
6 1/4 cups milk
5 cups whipping cream

Combine sugar, flour and salt in saucepan. gradually Stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup of hot mixture into the beaten  eggs. Add egg mixture to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat.

Refrigerate 2 hours. Combine whipping cream and vanilla in a large bowl. Add chilled mixture, stirring with wire wisk to combine.

Thats when the recipe says to turn the crank until frozen lol....well I plugged my icecream maker up lol.

I also made a couple of apple pies:

YUM. I made one for home and two for a friend who would seriously forget she knows me if I don't make her two pies when I make one, so she ALWAYS gets one lol.  I used the recipe of some great, great great aunt or something lol. It  has been passed down forever and I will give it to my girls when it's time.

While on the subject of cooking, I cooked THE BEST shrimp and grits last night. OMG

and a close up...

OMG...even looking at it now is making me hungry again. Talk about good. I had a serious case of the "itis"  Had to take the kids out to play at the park once we got up lol. Here is the recipe:

Ingredients

• 2 cups water
• 1 (14 1/2 ounce) can chicken broth (I don't like can chicken broth. I made chicken salad and used the broth from the chicken)
• 3/4 cup half-and-half
• 3/4 teaspoon salt
• 1 cup regular grits 
• 3/4 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon white pepper
• 3 slices bacon
• 1 lb medium shrimp, peeled and deveined
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup flour
• 1 cup sliced mushroom (I don't like mushrooms like that, so I left them out)
• 1/2 cup sliced green onion
• 2 cloves garlic, minced
• 1/2 cup fat-free low-sodium chicken broth (again, used my own chicken broth)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon Tabasco sauce
• lemon wedge

Directions

1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
2. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
3. Sprinkle shrimp with pepper and salt; dredge in flour.
4. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
5. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.

There you have it. I will probably grill some salmon and veggies this weekend lol. As of right now, I don't feel like cooking lol. Hmm we shall see lol.

I am SO devouring Twilight!!!! WHY did I wait so long to read this book!?!?!?!?? I don't know what to make of Edward yet. I'm on chapter 7. I wish I could just sit down and read it all day!!!!! I plan on finishing it before Monday so we will see lol.

OH!!! I haven't talked much about me running, trying to get ready for my 5k but I will do my first one in August!!! I can't wait! I'm up to almost 2 miles a day now and I no longer feel like I am going to DIE when I finish lol.

Y'all have a great weekend!!!
Toodles!!

Hellooooooo

Did you guys have a good weekend!? We did. I love the weekend lol.

I took a ton of pics so here we go lol.

FIrst off, this one is for you Carla!

This was JUST as he got in to my moms house lol. I think it was around 11pm-ish? LOL He thanks you for his CD!

LOVE this pic of Tony and Aj sleep lol. Tony was playing on the computer and Aj was playing with his gameboy lol. I went back in the bedroom and saw this:

I also love this pic of my dad and Aj at church Sunday...YES I take my camera everywhere lol

Yep...will be on a LO soon!!! lol

The kids picked a few things out of the garden. Maria you would be proud lol

And Kayla

I thought I had a picture of Aj but ummm I guess not lol. Here is more squash:

Bell pepper anyone?

With all the crazy crap going on with our food....it's good to grow your own if you can...I'm just sayn' lol I bet I can eat my tomatoes lol.

Aj got a little one on one training using the lawnmower lol. My dad is so ready for him to cut the yard lol

Good thing he still has a good ways to go lol.

This is Andre and one of his good friend. He moved to Vegas after he finished up with the Navy and we haven't seen him in FOREVER....so of course when we found out he was home, we had to go over:

And a few more of his friends:

By the time we left there were a bunch of folks and kids there lol. Too bad my battery died lol.

Last but not least...we made icecream. OMG. TALK about good. I took a TON of pics...like all the step by step stuff but it's for a LO. Here are a couple favorites:

Kayla beating the eggs....she did a good job. Yes she is all tatted up lol but it is gone now lol.

Jaelyn getting the flour ready. Y'all already know I don't like that instant stuff lol. But I had NO idea what was involved with making icecream lol. It's not hard but a LOT of steps. It paid off though:

It was SO GOOD!!!!! Notice those two finger marks in it? Yeah, Tony couldn't wait lol. Glad we weren't sharing lol. We have enough left over for the apple pie that we are making today...YUM.

And Christina...for you...

Au Gratin Potatoes

I also cooked some  Smothered POrkchips
that were fantastic. I forgot to take a pic of those, they were awesome though and mixed grilled veggies. YUM.

I have done some sewing and some scrapping and some KNITTING!!! YES I KNIT! LOL So pictures of that stuff soon!

Ok, this post is long enough.

Have a good one!
Toodles!