family recipe: Special Potatoes

Many people know this recipe as "Funeral Potatoes". I prefer "Special Potatoes", sounds less sad. There is NOTHING sad about this recipe, but ALL yumminess!

Do yourself a favor and make TWO pans. You'll thank me later. :) The first pan is gone all too quickly and you only got one scoop!

6 medium potatoes, parboiled, peeled and grated
OR take the easy route and use:
1.5-2 bags refrigerated hashbrowns (about 32 oz.) **these can be found near the bacon in the refrigerated section
1/4 c. butter
1/3 c. green onions, chopped
2 cans Cream of Chicken soup
1 pt. sour cream
1 c. cheddar cheese, grated

Optional topping:
1 c. corn flakes, crushed
2 T. butter, melted

1. Cook and prepare your potatoes OR save yourself the mess and buy the refrigerated hashbrowns to use instead. Whew.

2. Heat 1/4 c. butter and saute onions for 1-2 minutes; add soup. Blend well.

3. In 9x13 pan, layer 1/2 the potatoes, 1/2 the soup and onions. Repeat with potatoes and soup mixture. Top with sour cream and cheese.

4. Bake @ 350* for 35 minutes.

5. Before serving, crush corn flakes and toss with 2 T. melted butter. Put on top of casserole.

This can be made a day ahead and then bake it when you need it. This goes PERFECTLY with our Christmas Eve ham dinner.

crayon rolls

I saw this cool idea for an easy, on-the-go way to store crayons; and they're so CUTE!

Check out the how-to links at: Skip to my Lou and Chocoloate on my Cranuim

*I made mine according to the 2nd link, but I think I messed up somewhere b/c my stitching lines didn't line up perfectly...I'll be making more sometime and I'll see if the 1st link turns out any better.

Merry Christmas girls!

christmas card for you

**2009 has been good to us. We've had a lot of fun adventures.

**ALIVIA became quite the fish @ Pap's pool and was swimming on her own at the end of the summer. Also, she went to her first amusement park and LOVED it. She is a happy, smart, loving, and very talkative little 4 year old. This little girl likes to have fun. She loves to help Mommy, and play dollies and princesses with her little brother (who has a lot of fun too). She also likes to horse around with Daddy, and share a root beer float with him when Mommy is at work. ;)

**JACKSON had a great time playing in the snow for his FIRST time too. He is proud to be a Mama's boy; he's generally very content being hauled around or following her around. He's my cooking/baking apprentice. He loves to "cook" with me or play kitchen with Alivia. Jackson enjoys snuggling, playing with his trucks and reading books. He's always full of giggles when he's tumbling around with Daddy and Alivia. Most recently he's expressed he likes to go to "chuch" so he can sing " la la la" and wave his arm to conduct the music. It's pretty stinkin' cute.

**JOSH had part of his thyroid out due to cancer, but is recovered and doing splendidly! He works really hard for us, then he comes home and unwinds with the kids. He enjoys the outdoors, all things technology, and watching hunting and football with Jackson in his lap. I walked in while they were watching football one Sunday and saw them both grunting and hollaring at the TV. It was pretty funny. Start 'em young I guess. :)

** I seriously upped my crafting and scrapping time this year and had a great time. I've recently felt the adrenaline rush from clipping coupons and saving BOOKOO! =) It's awesome! I look forward to perfecting this hobby in 2010.

**We thank you for your friendship and love and support and we hope you have a wonderful and very MERRY Christmas, and a fantastic NEW YEAR!

From our family to your's-

MERRY CHRISTMAS!

honey mustard-and-bacon smothered chicken

Honey mustard, you say? I haven't been the biggest fan about honey mustard myself, UNTIL I tried this recipe. Now I think I'll be giving it more of a chance in the future. It's YUMMY in this recipe.

Honey Mustard-and-Bacon Smothered Chicken is another great recipe from my Southern Living at Home "Busy Moms Weeknight Favorites" cookbook. This other yummy recipe is from this same cookbook. So far, everything I've tried from this book is SCRUMPTIOUS! Here's how this one goes-

4 chicken breasts
1/4 t. salt
1/4 t. pepper
1 T. butter
1 T. vegetable oil
1/4 c. honey-mustard dressing
8 fully cooked bacon slices
1/4 c. (1 oz.) shredded Mexican four-cheese blend

1. Sprinkle chicken with salt and pepper.

2. Melt butter with oil (doing this brings the melting point of the butter up closer to that of the oil) in a large skillet over medium-high heat; add chicken and cook 8 minutes on each side or until done.

3. Reduce heat to medium-low; brush chicken with honey-mustard dressing. Top each chicken with 2 bacon slices and sprinkle with cheese. Cover and cook 2 minutes or until cheese melts.

**Don't want to smell like bacon the rest of the night because you cooked it in a frying pan? Do what I do, thanks to Martha & Ina.
1. Get out a rimmed baking sheet, aluminum foil, and a cooling rack. Cover the baking sheet with aluminum foil, then place the cooling rack on the covered baking sheet.

2. Place your uncooked bacon strips on the cooling rack and bake for about 30 minutes in a 350* oven. When bacon is done, remove to a paper towel-covered plate to drain. Pour the liquid from your baking sheet into an empty can or mug to cool (and be discarded later).

3. When your pans and bacon have cooled, throw the aluminum foil away and add hot water and a little soap to your baking sheet. Turn the cooling rack upside down to soak with the baking sheet. Once these dishes are done your house will NOT smell like bacon anymore. Maybe that's a bad thing... :)

congo squares

Last Sunday, I decided we needed some home-baked treat. These Congo Squares are a great "go to" recipe. It uses melted shortening (so you don't have to wait for any butter to soften) and it's quick. It's another one of those recipes I've been eating and making for a long time. Despite it's fancy name, it's basically a blondie brownie with chocolate chips. I love this recipe because it's fast, reliable and always YUMMY!

congo squares
3/4 c. shortening
2 1/4 c. brown sugar
3 eggs
2 3/4 c. flour
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. chocolate chips (and/or M&M's - opt.)

1. Preheat oven to 350* and grease a 9x13 pan; set aside.

2. Melt shortening and add sugar; stir until well mixed. Cool slightly then add eggs one at a time, mixing well.

3. Add sifted dry ingredients and chocolate chips. (Nuts may be added, if desired.)

4. Pour into prepared pan and bake for 20 min. DO NOT OVERBAKE.

scripture advent calendar

I know my kids are little but Alivia's been talking a lot about presents for Christmas. She knows Christmas is when we celebrate Jesus birthday, but I think I too get distracted from the true meaning of Christmas.

I was so excited when I found this great link on Sugardoodle, one of my favorite church-helps sites.

It has you read certain scriptures each day and a coordinating picture from the Gospel Art kit. It starts December 1 (or whenever you happen upon it) and continues until Christmas Eve.

I know these scriptures are easily found and thought of especially this time of year, but I'm the type that likes it all laid out for me, a schedule, and with such a pretty format. :)

I hope this helps you and/or your family feel the true spirit of Christmas this year. MERRY CHRISTMAS! It's coming!

FREE photo editing program...

I've been in this blogging world for over a year now, I really like it but I'm still learning.
I wondered where people made their photo collages, then my husband found and downloaded Google's FREE Picasa program. Now I can do just that.

Picasa also has organizing features, CD creation and more. Oh, and did I mention it's free?! Everytime you open the program it finds any new pictures you've downloaded and copies them to it's files for your use. You can change the coloring, crop, adjust redeye, straigthen, add text, make collages or slideshows, you can upload the images/collages to your blog, you can send them to be printed, you can email them, etc. I've just begun toying around with this program, but am learning more and more of it's tricks.

You can do it too! Just download it here and click on "Download Picasa 3.5"

Thank you GOOGLE for making this FREEware available to all of us!

new family favorite

Ham 'n Cheese Omelet Bake

I made this for the first time and it's a keeper! WOW!

It's so delicious. We'll be keeping this one on the rotation.

Sorry about the "centered" format for the recipe. I need to remember to type the recipe up first THEN add the picture. It messes up the format if you do it the other way.

Ham 'n Cheese Omelet Bake

Prep: 15 minutes

Total: 1 hr., 15 minutes

1 (10.2 0z.) can Grands! flaky layer refrigerated biscuits (5 or 8 count)

10 eggs

1 1/2 c. milk

1/2-1 t. ground mustard

salt & pepper, if desired

2 c. diced, cooked ham

1/2 t. onion powder (or 1/3 c. onion chopped)

1 c. cheddar cheese, shredded (4 oz.)

1 c. Swiss cheese, shredded (4 oz.) **I used 1/2 pack of sliced Swiss cheese and broke it into bite-sized pieces

1 jar (4.5 oz) sliced mushrooms, drained- opt.

1. Heat oven to *350.

2. Spray bottom only of 9x13" glass baking dish with cooking spray. Separate dough into individual biscuits. Cut each biscuit into 4 pieces; arrange evenly in baking dish. (See photo above.)

3. In a large bowl, beat eggs, milk, mustard, salt & pepper with whisk until well-blended. Stir in ham, onion, both cheeses, and mushrooms. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.

4. Bake at 350* for 40-50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

??Want to make this a complete meal?

Add- 1 box (10 oz) green giant frozen broccoli & cheese flavored sauce

In Step #1, heat the oven, then cut small slit in center of broccoli pouch. Microwave on high for 3-4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.

Add to mixture in Step #3 before pouring the mixture over the biscuits.

bruschetta chicken bake

This is another Kraft Foods recipe and we love it!

Bruschetta Chicken Bake
Prep: 10 min.
Total: 40 min.
Serves 6

1 (14.5 oz.) can diced tomatoes, undrained
1 (6 0z.) pkg stove top stuffing mix for chicken
1/2 c. water
2 cloves garlic, minced (or 1/2 t. garlic powder)
1 1/2 lb. chicken breasts, cut into bite-sized pieces
1 t. dried basil leaves
1 c. mozzarella cheese

1. Preheat oven to 400*. Place tomatoes with their liquid in a medium bowl. Add stuffing mix, water & garlic; stir just until stuffing mix is moistened. Set aside.

2. Place chicken in 9x13" baking dish; sprinkle with basil and cheese. Top with the stuffing mixture.

3. Bake 30 minutes or until chicken is cooked through.

recipes from Emeril & Rachael

emeril's simple turkey meatloaf

Emeril was on Martha last week (or so) and did this recipe from his new cookbook. I've had ground turkey in my freezer that I've been wanting to use and this was the perfect recipe. It was really good and so good for you!

1 1/2 lbs. ground turkey
2/3 c. yellow onion, chopped
1/2 c. red or green pepper, chopped (I omitted this ingredient b/c I didn't have it)
1/2 c. unseasoned dried bread crumbs
1/3 c. celery, chopped (I didn't have this so I used about 1/2 t. celery salt)
1 large egg, lightly beaten
1/2 c. ketchup
1 t. minced garlic (I used 1/4 t. garlic powder)
1/2 t. coarse salt
1/2 t. ground black pepper
1 T. hot sauce (I omitted this so my tongue wouldn't fall off)
1 T. Emeril's Original Essence or Creole Seasoning

1. Preheat oven to 375* with rack positioned in center of oven.

2. Place turkey in a large bowl. Add onion, bell pepper, breadcrumbs, celery, egg, 1 T. ketchup, garlic, Essence, salt and pepper. Gently mix until ingredients are well-combined. Transfer turkey mixture to a 1 lb. loaf pan; form into a domed loaf shape.

3. Place remaining ketchup in a small bowl; stir in hot sauce. Spoon ketchup mixture evenly over meatloaf, spreading with the back of a spoon.

4. Bake until meatloaf is browned on top, cooked through, and an instant-read thermometer inserted in the center registers 165*, about 45-50 minutes.

5. Remove pan from oven and let meatloaf stand 5 minutes before serving.

Serves 4-6


A couple days before I made Rachael Ray's Turkey Meatloaves with Smashed Sweet Potatoes and Peas and Radishes meal. (I'm not posting this recipe but click on the link above if you want it.)

The meatloaves are a twist on Thanksgiving turkey and stuff flavors and were actually pretty good, not good enough that I'd make them again, but pretty good.

I'd made baked sweet potato fries before and they were really good, so I was excited to try this recipe. But this was a TOTAL FAILURE! They were horrible! How could they be bad with butter and 1/2 & 1/2, I thought. VERY wrong. So sad.

I was scared to use the radishes called for and just did the sauteed peas, which were good. Overall, I was more disappointed with this meal than I have been with any of her other recipes I've tried. Maybe I was just having an off day...but my family agreed, so it wasn't just me. Sorry Rach.

sara's creamy crockpot chicken

**I hope you don't mind Sara. I changed the name of the recipe. It's actually just "creamy chicken"...

This is so yummy and so easy and you most likely already have all these ingredients lying around.

4-5 chicken breasts
1 pkg dry Italian dressing mix
1/2 onion, chopped
1 small can of mushrooms, drained
8 oz. cream cheese
1 can cream of mushroom soup

1. Place chicken in crockpot, sprinkle dressing mix on, then top with the chopped onion and mushrooms.

2. Cook on low 3.5-4 hours. Shred chicken with a fork. Then add cream cheese and soup and finish cooking until cream cheese is melted through. Serve on RICE or penne.

**Sara says you can use frozen chicken breasts and they'll thaw as they cook. I plan to give it a try next time!

keeping up with the Jones...

“Being provident providers, we must keep that most basic commandment, ‘Thou shalt not covet’ (Exodus 20:17). Our world is fraught with feelings of entitlement. . . . If our family does not have everything the neighbors have, . . . we go into debt to buy things we can’t afford—and things we do not really need. Whenever we do this, we become poor temporally and spiritually.” - Robert D. Hales

**Bottom line: It's not worth it! So don't stress about it!

magic cookie bars

You've probably all seen or had this Nestle recipe before, I have, many times. If you have not, stop whatever you're doing and make it now! Really! It's super easy and your family will ADORE you for it. Josh admitted it's one of his most favorite, if not THE favorite, sweets recipe I make. Here's why-

Prep time: 10 minutes

Cooking time: 25 minutes

Yield: 24-36 bars

aka outrageous cookie bars

1/2 c. (1 stick) butter

1 1/2 c. graham cracker crumbs

1- 14 oz. can sweetened condensed milk

2 c. semi-sweet chocolate chips (2 c. is PLENTY of chocolate chips, even for me. I find about 1 c. is sufficient...did I just say that?) ;P

1 c. flaked coconut

1 c. walnuts, chopped (we are generally a house with "no nuts on our sweets" so we skip this ingredient)

1. Preheat oven to 350*.

2. Melt butter in 9x13 pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, coconut & walnuts; press down firmly.

3. Bake for 25-30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

cheddar apple pizza/galette

I found this interesting recipe in the Simple & Delicious magazine a few years ago. I thought- apples, cheddar, that's a normal snack. This is just taken to the next level.

It's a little different but it's really good. I don't feel guilty eating it because of the fruit and had 3 of the 12 pieces MYSELF last night. Mmmm. Be sure to warm it up to get the FULL experience.
*This recipe is based on the recipe from the link above. I've adapted it some.

Prep: 15 minutes
Bake: 20-30 minutes
Yield: 12 servings

Ingredients:
1- 9" refrigerated pie crust
2-4 large baking apples, cored, and cut into 1/4" slices
1/2 c. cheddar or mozzarella or swiss cheese, shredded (I like to use closer to 1 c. of cheese)
1/2 c. brown sugar
1/c c. walnuts, chopped- optional
1/2 t. cinnamon
1/2 t. nutmeg
2 T. butter, cold

1. Roll pastry out pastry on a greased baking sheet. Bake at 400* for 10 minutes.

2. Arrange 1/2 the apples in single layer to completely cover pastry. Sprinkle with 1/2 of cheese. Combine brown sugar, walnuts, cinnamon nutmeg. Sprinkle 1/2 of sugar mixture over cheese. Repeat with final 1/2 of apples, cheese, and sugar mixture.

3. Cut butter into small pieces and dot top of pizza. Bake for 20 minutes longer or until apples are tender. Cut into wedges; serve warm.

**Want a fancier version of this recipe?

Now make a cheddar apple galette (pronounced ga-lay)

This is a picture of a cranberry apple galette...but you get the idea.

Use same ingredients as above, then...

1. Roll pastry out pastry on a greased baking sheet.

2. Arrange 1/2 the apples in single layer leaving 2" of pie crust all the way around. Sprinkle with 1/2 of cheese. Combine brown sugar, walnuts, cinnamon nutmeg. Sprinkle 1/2 of sugar mixture over cheese. Repeat with final 1/2 of apples, cheese, and sugar mixture.

3. Pull up the sides of the crust of the crust and press together. See image above. Top with cut butter. Bake at 375* for about 20-30 minutes until golden brown and the apples are tender.

savory herb dip

*yummy dip for veggies*

1- 8 oz. pkg cream cheese, softened
1/2 c. mayo- optional
1- 0.7 oz. pkg. dry Italian salad dressing mix
1/4 c. milk

Mix all ingredients. Chill until ready to use. Serve with carrots, broccoli, cucumber, etc.

Yield: 1 1/2 c. dip

more Cafe Rio recipes

I've used the recipes found here for Cafe Rio Sweet Pork, Green Chile Rice & Cilantro Ranch Dressing.

I found these other "Cafe Rio" recipes online.

Black Beans
2 garlic cloves, minced
1 t. cumin
2 T. olive oil
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 t. salt
2 T. cilantro, remove stems & chop

In a skillet, cook garlic & cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice & salt. Continually stir until heated through. Just before serving, stir in cilantro.

Cafe Rio Chicken
3 lbs. chicken breast
1 can green chile sauce
1 c. chicken broth
1 T. cumin
1/2 onion
3 garlic cloves, minced
juice from 1/2 lime
cilantro, chopped, to taste

1. Place chicken in crock pot, pour green chile sauce & broth over. Add cumin, garlic, lime juice, & cilantro. Cut onion in half and place full onion rings on top of chicken to flavor (they will be removed when the chicken is cooked & discarded).

2. Cook for 4 hours, shred meat & cook for another hour.

Cafe Rio Beef
3 lbs. chuck roast
1 can green chile sauce
1 c. beef broth
1 small can tomato sauce
1 T. cumin
1/2 onion
3 garlic cloves, minced

1. Place chuck roast in crock pot, pour green chile sauce, broth & tomato sauce over the top. Add cumin & garlic. Cut an onion in 1/2 and place full onion rings on top of roast to flavor (they will be removed when the roast is cooked and discarded).

2. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.


I made the black beans (very yummy) but have not made the chicken or beef yet.

**If you've lead the SAD life of never eating at Cafe Rio, click here to see some of what you're missing AND click here to plan your next vacation. :)

gorgeous quilt

I saw this quilt and thought of you Mom. I knew you'd be able to appreciate it. It's gorgeous! The "how-to" is here. I love all the vintage fabrics. Maybe someday I'll get there.

Check out the rest of this cool site at Cluck. Cluck. Sew

selflessness in marriage

I think we all need a little reminder of this sometimes.

Here's your reminder-“Mortal misunderstandings can make mischief in a marriage. In fact, each marriage starts with two built-in handicaps. It involves two imperfect people. Happiness can come to them only through their earnest effort. Just as harmony comes from an orchestra only when its members make a concerted effort, so harmony in marriage also requires a concerted effort.

That effort will succeed if each partner will minimize personal demands and maximize actions of loving selflessness.” -Russell M. Nelson

Slow Cooker 20 Garlic Chicken

This slow cooker/crockpot chicken is SO tasty, and better yet, SO EASY!

1/2 large onion, sliced
1 5-7 lb. whole frying chicken**
1 medium bulb garlic (about 16-20 cloves)
1 t. Salt
1 t. Paprika
1/2 t. Pepper
1 T. Olive Oil

1. Place onion slices in 3 1/2 to 4 qt. crockpot.

2. Remove giblets from chicken, rinse, drain, & pat dry. Place chicken breast side up in the crockpot (on top of the onions). Separate garlic in to cloves; do not peel cloves. Place garlic in, around, and under chicken.

3. In a small bowl, combine salt, paprika, pepper & olive oil. Mix to form paste. Spread evenly over top of chicken. **(If I use a 7 lb chicken, I make a DOUBLE batch of this paste.)

4. Cover and cook on LOW setting for 7+ hours.

5. With a slotted spoon, remove chicken, onion and garlic from slow cooker. Cut chicken into pieces and serve.

**Reserve cooked garlic cloves to spread on bread or in mashed potatoes!

Chicken and Rice, with a twist

*low-fat, low-cholesterol, low-calorie*

1 lb. chicken breast, diced or cut in to strips
1 c. onion, diced
1- 14 1/2 oz. can of chicken broth
1 c. orzo pasta (PASTA's equivalent to rice)
3/4 t. Italian seasoning
1/2 t. lemon pepper
1/4 c. Gorgonzola cheese, crumbled- **optional

1. Spray 10" skillet with spray (or use 1-2 T. olive oil) and heat on medium-high. Cook chicken until brown (about 2 minutes). Remove chicken and keep warm in a bowl. (Drain fat, water if desired. You may need to add more oil or spray for the onion.)

2. Cook onion in skillet (about 4 minutes). Stir in broth, pasta, Italian seasoning, lemon pepper & chicken. Heat to boiling; reduce heat to low and simmer UNCOVERED for 11 minutes, stirring occasionally.

3. Remove from heat and **stir in Gorgonzola, if desired. If the Gorgonzola cheese scares you, this recipe is great without it! But, we love it, so be brave and give it a shot. :)

(You'll have leftover cheese after you've used your 1/4 c. I foodsave what's left and it keeps for months.)

We all love this recipe, but Alivia LOVES it too! The Gorgonzola cheese adds a little tang, but it's not overpowering and it doesn't hinder her for liking it. At our house we call this recipe "Chicken Gorgonzola".

pumpkin chocolate chip cookies

Mix together-
1 small can of pumpkin
2 c. sugar
2 T. milk
1 c. vegetable oil
2 eggs
1 t. vanilla

In another bowl, mix-
4 c. flour
4 t. baking soda
1 t. salt
2 t. cinnamon
*Gradually add this mixture to the pumpkin mixture.

Stir in:
2 c. semi-sweet chocolate chips
1 c. nuts, chopped- optional

**Bake @ 375* for 12-14 minutes.

Butterfly Cake

Alivia asked for a "butterfly cake" for her birthday.
This is what I came up with.
It had to be PURPLE because that's her favorite color, of course!


Not only was this cake pretty (for being homemade by ME), but it also tasted great! Moist, dense cake and YUMMY frosting. Check it out below!


recipes from "The Cake Mix Doctor" cookbook

Mom's Layer Cake
1 pkg plain white cake mix
1 c. whole milk**
8 T. (1 stick) butter, melted
3 large eggs
2 t. pure vanilla extract

**Don't have any whole milk? Use dry nonfat milk. 1 c. cold water + 1/3 c. dry nonfat milk. Stir and add as directed below.

1. Preheat oven to 350*. Grease 2 9" cake pans. Set aside.

2. Place the cake mix, milk, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer sped to medium & beat 2 minutes more, scraping down sides as needed. Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side (by not touching).

3. Bake 27-29 minutes until they are golden brown and they spring back when lightly pressed with your finger. Remove pans from oven and plan on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each cake and invert on to a rack. Allow them to cool completely, 30 minutes or more.

4. Meanwhile, prepare your Cream Cheese Frosting as directed below.

Cream Cheese Frosting
1 pkg (8 oz.) cream cheese, softened
8 T. (1 stick) butter, softened
3 3/4 c. confectioner's sugar
1 t. pure vanilla extract

1. Cream together cream cheese & butter. Add the sugar a bit at a time, blending with the mixer on low speed until the sugar in well incorporated, 1 minute. Add the vanilla, then increase speed to medium and blend in the frosting until fluffy, 1 minute more. (Add food coloring, if desired, and stir.)

2. Use at once to frost the top and sides of your cake (once it has cooled).

**If your cake is NOT ready to frost, put frosting in the fridge until you're almost ready. Get the frosting out a few minutes before so it will soften up.

Once I was done decorating my cake I made a spot for it in the fridge to help it set up.

The recipe does NOT call for it to be kept in the fridge, but where it has cream cheese...use your own judgement.

clues

In case the weather changing to COLD hasn't clued you in that it's fall, here are some other clues:
*Football can be watched in our 2-3 days a week, while following multiple games at a time.
*Made the 1st batch of apple crisp of the season. See the recipe below! SO yummy with warm apple crisp and cool vanilla ice cream swirling amidst. Breakfast anyone?
*Pumpkins, mums and corn stalks ABOUND at local farm stands
*Donned the 1st sweatshirt of the season about 2 weeks ago- it felt GREAT! I love jeans and sweatshirt time. Take me out to the football game!
*Switched over to our HEAVENLY flannel sheets! LOVE 'em!
*Dug the tea kettle out of it's hibernation location for some hot chocolate! (I wasn't ready for fall yet either because I didn't have ANY marshmallows for my hot chocolate, but I survived.) =)

apple crisp

another "everyday food magazine" recipe

Prep: 20 min. Total time: 1 hr., 25 min.
Serves: 8

3/4 c. flour

1/4 c. light-brown sugar
1/2 t. salt
1/2 c. + 2 T. sugar
8 T. (1 stick) unsalted butter, cold, cut into small cubes
1 c. old-fashioned rolled oats (not quick-cooking- although that's all I had and it was still awesome!)
3 lbs. apples- such as Empire, Gala, Braeburn, peeled, cored & cut into 1/2" chunks
2 T. fresh lemon juice
1/2 t. cinnamon

4-5 dashes nutmeg (Chera's addition)

1. Preheat oven to 375*.

2. In a large bowl, mix together flour, brown sugar, salt, and 2T. sugar. Cut butter into flour, using a pastry blender or 2 knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

3. In another large bowl, toss apples with lemon juice, cinnamon, nutmeg and remaining 1/2 c. sugar. Transfer to a shallow 2 qt baking dish (aka 8x8) and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55-65 minutes. Let cool 10 minutes before serving.

**A crispier crisp- The secret ti a crunchy, chunky topping is working the oat mixture into large clumps with your hands- this helps the topping hold together atop the apples while toasting to a golden brown.

baked oregano chicken

*low fat * low cholesterol * low calorie recipe

Prep: 10 min.
Bake: 25 min.
Serves: 4

4 boneless, skinless, chicken breast halves (about 1 1/4 lbs.)
1/4 c. dry bread crumbs
2 T. Parmesan cheese, grated
1/4 t. oregano
1/8 t. garlic salt
1/8 t. pepper
1/4 c. Dijon mustard

1. Heat oven to 425*. Spray 9x9 (or 9x13 pan if you chicken breasts are large) with cooking spray. Remove fat from chicken.

2. Mix bread crumbs, Parmesan, oregano, garlic salt and pepper. Spread mustard on all sides of chicken. Coat chicken with bread crumb mixture. Place in pan.

3. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest part are cut.

**I'm NOT normally a big "mustard fan" but I really like this recipe; the mustard isn't overpowering because it works with all the other ingredients.

lemon poppyseed muffins

from "Taste of Home's" Simple & Delicious Magazine

I love this quick, homemade muffin recipe. It comes together quickly and makes the house smell all lemony fresh!

2 c. bisquick
1 (3.4 oz.) pkg instant lemon pudding mix
1/8-1/4 c. poppy seeds (if you use 1/4 c. poppyseeds its about a 1/2 of a large jar of poppyseeds, or 1 full small jar)
1/4 t. lemon peel, grated
2 eggs
1 c. milk
1/4 c. vegetable oil
3/4 c. confectioner's sugar
1 T. lemon juice

1. In a large bowl, combine the bisquick, pudding mix, poppy seeds, and lemon peel. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fill paper-lined muffin cups 2/3 full.

2. Bake @ 375* for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

OPTIONAL- (I've made them with and without this and actually prefer then WITHOUT. Each to his own.)
3. In a small bowl, combine the confectioner's sugar & lemon juice; drizzle over muffins.

**Yield: 12 muffins

Thanksgiving Advent ideas galore!

I just clicked over and saw this AWESOME idea page for Thanksgiving.

We all know or have heard of a Christmas advent calendar, but how 'bout one for Thanksgiving? Great idea. Click over here to check out the CUTENESS on The Polka Dot Chair blog. This may be a new favorite craft blog. There are a TON of great links to other blogs too.


**Note: I personally probably won't get the advent calendar done this year, but there are a lot of other great ideas on her post- gratitude quotes, Thanksgiving craft ideas, a "gratitude project a day" for your family, etc.

**One more note- this lady is a bit EXCESSIVELY creative. It's totally gorgeous! Just looking at her things makes me oohh, and ahh...and get a headache. :) So much creativity.
Maybe in another life... My creative flair is MUCH more simple, and minimalistic, that's all. Each to his own.

new dress & new do

Alivia is all ready for church in her new dress she picked out herself. It's a bit "louder" than I'd normally pick, but it's bold and vibrant JUST LIKE HER!

I like looking at this blog for ideas for Alivia's hair.
Alivia likes her hair long, but wants it up and out of her way.
This is my version of the hairstyle here.

I did the french (dutch, aka inside out) braid 3/4 of the way across the front, and then starting another french braid from the other side with the remaining hair. I added in the existing french braid to bring it all together. Wha la!

it's coming along

Our house is wonderful, but we have a lot of projects we've completed and have yet to complete. That's the fun in "the money pit".
=)

The time has come to replace our dilapidated, and worsening garage door.

I'd say it's a HUGE improvement! We LOVE it! It goes with the rest of the house now and it's gorgeous!

baked ziti

** This meal is SO easy and yummy. I'll frequently double this recipe when I'm taking a meal to a family. I'll make 1 9x13 for them, and 2- 8x8 for us. Everyone WINS!

1 lb. ziti or penne, cooked "al dente" according to package directions
1 lb. ricotta cheese
1/4 c. romano cheese, grated (can substitute for grated parmesan; the romano adds a little zing)
2 1/4 c. tomato & basil spaghetti sauce (or any other flavor your family would like better)
1/4 t. pepper
3 c. mozzarella cheese, shredded

1. Preheat oven to 350*.

2. Cook pasta according to package directions for "al dente". This is usually about 1 minute LESS than the recommended cooking time. (Pasta will continue to bake in the oven.) After cooking pasta, drain well, but DO NOT RINSE OFF UNDER WATER!

3. Combine ricotta, romano or parmesan cheese, tomato sauce, 1 c. mozzarella cheese and pepper in a large mixing bowl.

4. Gently combine cooked pasta and cheese/sauce mixture. Pour in a 9x13 pan (or 2- 8x8 pans- bake one now, freeze one after you add more mozzarella to the top) and top with remaining mozzarella cheese. Cover loosely with aluminum foil and bake 30 minutes, or until cheese is melted.

**Serve with garlic bread, a green vegetable (for color AND nutrition) and a side of meatballs. (If you don't have time to make your own meatballs, buy some in the freezer isle. Most of them can be baked from frozen. Just pour them in a 8x8 pan, pour on a bottle of your favorite tomato sauce, top with mozzarella cheese. They are the perfect MEAT companion to this PASTA meal.)

Peanut Butter Chocolate Chip Cookies

**These cookies are SO yummy! My 2 favorite ingredients- PB & chocolate chips. How could they NOT be delectable?!

1/2 c. butter, softened
1/2 c. PB (my preference- smooth)
3/4 c. brown sugar, packed
1/4 c. sugar
1 egg
2 T. milk
1 t. vanilla extract
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. chocolate chips (my preference- MILK chocolate)

1. In a mixing bowl, cream butter, PB, and sugars. Beatin egg, milk and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips.

2. Roll in 1" balls; roll in additional sugar. Place 2" apart on ungreased baking sheet. Flatten in desired. Bake @ 375* for 7-10 minutes or until golden brown. Remove to wire racks to cool.

Yield: 2 dozen

Ribbon headbands

I've seen these cute headbands on other blogs, but today I saw one in person. SO cute and SO simple! This I can do.

Check it out here from "Chocolate on My Cranium" blog

Enjoy!

dinner party chicken

These are SO yummy and SO easy! My mom has used these many times when feeding large gathering at church. Add this one to your repertoire!

6 chicken breast (boneless & skinless)
1 pkg. stove top stuffing, chicken flavor
6 slices of swiss cheese
1 can cream of chicken soup
1 soup can of milk

1. Preheat the oven to 350*. Cover rimmed baking sheet with foil. (Trust me, you'll thank me for this later! It makes clean-up a BREEZE!)

2. Pound each chicken breast to flatten with meat mallet OR between 2 sheets of saran wrap and pound using the long side of the soup can. Cut in half (optional), and lay them top side up on the prepared baking sheet. Cover with foil and bake for 30-40 minutes.

3. Mix the cream of chicken soup and the soup can of milk together in a bowl. Set aside.

4. Remove chicken from oven and pour off juices. Place 1/2 slice of cheese (if you cut the breasts in half; if you left them whole, use a whole slice) over each breast and sprinkle the stove top over them. Pour the remaining stove top amidst the chicken. Pour the soup/milk mixture over each chicken piece and then over the remaining stove top. **If applicable, sprinkle the seasoning packet over and return to oven until soup is bubbly, about 20-30 minutes.


**Do NOT cover with foil in the 2nd part of cooking.

ham & cheese quiche

2- 9" pastry shells (frozen)
2 c. ham, fully cooked & diced
2 c. sharp cheddar cheese, shredded
1-2 t. onion powder
4 eggs
2 c. (aka 1 pint) half & half cream **you can use the fat-free half & half- makes NO difference in the taste
1/2 t. salt
1/4 t. pepper

1. Line unpricked pastry shells with a double thickness of foil. Bake at 400* for 5 minutes. Remove foil; bake 5 minutes longer. **Read the directions of the pie shell; some you can bake straight from the freezer WITHOUT thawing first.

2. Divide ham and cheese between the shells.

3. In a bowl, whisk the eggs, onion powder, half & half, and salt & pepper. Pour and divide between the shells.

**Recipe says at this stage you can cover and freeze up to 3 months. I have NOT tried it, but am weary about it...try it at your own risk.

4. Or cover edges with foil and bake @ 400* for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.


We LOVE this recipe it's super easy and quick and it's SO yummy!


When I get a big ham on sale, I'll cut it into 4-6 chunks, use some and freeze the rest. Getting out 1 of these frozen portions is the perfect amount for this recipe.

General Conference packets

Conference is a week away and I'm gearing up for it. I'm so excited!

In the past I've found packets you can print out for your kids to be entertained and/or to be involved with Conference. There are coloring pages for littler ones, crossword puzzles, pages for taking notes, etc. I generally print out a few pages from this one and that one to mix and match.

This past April, our Primary did a quarterly activity which focused on prepping for Conference- learning the apostles names and pictures, etc. At the end of the activity, each of the kids took home a General Conference packet we'd made up. I think it went really well. I, personally, enjoyed using the packet.

I love this site "Chocolate On My Cranium", go here to visit -
http://chocolateonmycranium.blogspot.com/

She has posted 3 links for Conference packets, which include 1 for kids 12-18.
She's also posted 3 different sets of activity cards, 2 FHE conference games, and 3 other activity ideas.

Here is another GREAT link for packets, FHE lessons, games, coloring pages, etc.-
http://www.sugardoodle.net/mambo/index.php?option=com_content&task=view&id=3101
I LOVE sugardoodle!

I hope you find something great for YOU and your family to make the most of this great opportunity.

**Note: I'm working on LEARNING how to make hyperlinks on my blog. Sorry Kelly B. I haven't tried it all out yet. But, when I do it'll be nice and fancy!

Legendary Chicken Enchiladas

I've never made these WITHOUT getting RAVE reviews! They're always a big hit and this comes straight from my Mom's kitchen.

1 T. butter
1 c. onion, chopped
6-8 oz. cream cheese, softened
2-3 large chicken breast, cooked and shredded
salt & pepper
1/3 - 1/2 of 1 (4 oz.) can of green chilies, opt.
8-12 tortillas, soft taco size
2 c. mexican 4 cheese mix (could use pepper jack or cheddar)

1. Spray 9x13 pan with cooking spray. Set aside.

2. Saute onion in butter until tender, but not brown.

3. Put cream cheese in a mixing bowl to soften. Then, pour sauteed onions over cream cheese.

4. Add chicken, salt and pepper and green chilies to cream cheese mixture.

5. Warm tortillas, either in a pan for 5 seconds (each side) with or without oil, OR in the microwave between damp paper towels for 10-15 seconds= to make the tortillas pliable.

6. Place about 1/3 c. chicken mixture and 2-3 T. cheese on each tortilla. Roll up and place in prepped 9x13 pan.

Sauce-
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. evaporated milk (4 oz.)
1/3-1/2 of 1 (4 oz.) can green chilies

7. Mix together 4 ingredients for sauce. Spoon sauce mixture over rolled tortillas. Sprinkle with remaining cheese.

8. Bake @ 350* for 30 minutes, or until bubbly hot.

**Serve with rice (spanish rice or rice pilaf) and refried beans.

Again, next time I make this I'll take a picture to add to this.

Old stand-by

I've been eating or making this recipe for a LONG time, and it's always good.

Creamy Chicken Casserole
1 1/4 c. elbow macaroni, or rotini - cook according to directions
2 c. chicken, cooked and diced (I use 2-3 chicken breasts, boiled)
3/4 c. milk
1 can cream of chicken soup
1 c. sharp cheddar cheese, shredded
4 oz. mushrooms, opt.
poultry seasoning, to taste
salt & pepper, to taste

1. Cook noodles according to package directions.

2. Place chicken in a saucepan. Cover with water. Bring to a boil and cook 5 minutes. Remove from heat and let sit 12-14 minutes. Remove to dish to cool, then dice.

3. Mix soup, milk, poultry seasoning and pepper in a casserole dish. Add cheese, noodles, chicken, and mushrooms.
4. Bake at 350* COVERED for 45-50 minutes until bubbly.

**Next time I make this, I'll snap a pic to include. I made it last week, but didn't think to get a pic then.

bacon 'n' egg breakfast empanadas (with pic)

We LOVE this recipe! When I'm not working on Saturday morning, I'll make these for us. They're actually pretty simple, and OH SO YUMMY! Enjoy!

from "Southern Living at Home" Busy Moms Weeknight Favorites cookbook

1/2 (8 oz.) pkg cream cheese, softened
1/2 c. shredded sharp cheddar cheese
1 1/2 t. dried parsley flakes
1/2 t. seasoned salt
1/4 t. pepper

1 T. butter
5 large eggs, beaten

1 (17.3 oz.) can refrigerated jumbo flaky biscuits
8 fully cooked bacon slices, reheated and crumbled
1 egg white, lightly beaten
1 t. sesame seeds, opt.

1. Preheat oven to 375*. Stir together first 5 ingredients in a medium bowl until blended.

2. Melt butter in a 9" skillet over medium heat; add eggs, and cook without stirring, until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do not sir constantly.) Remove from heat, and let cool.

3. Flatten biscuits into 5" circles. Spread cream cheese mixture over dough circles, leaving 1/2" border around edge./ Top evenly with scrambled eggs and bacon. Fold circles in half over mixture, pinching edges to seal, and place 2" apart on a lightly greased baking sheet; press sealed edges with times of a fork. Brush tops evenly with egg white. Sprinkle with sesame seeds, if desired.

4. Bake at 375* for 14-16 minutes or until golden brown. Cool on a wire rack.

**Note: Instead of having a big bacon mess by cooking the bacon in a frying pan, I lay my bacon like this. I line a cookie sheet with aluminum foil (for easy clean-up). Then, I put a cooling rack on the cookie sheet (that has 4 raised edges) and I lay the bacon strips on the rack. Bake at 350* for 20-30 minutes. Cool on a plate with paper towels. This is SO much easier. Your house will still smell like bacon (until you do the dishes) but you won't have spatters all over your stove top.

a fruitful endeavor

It all started with-

50 pears

1 bad spot

4 phone calls to Mom

3 pots + 1 big bowl

1 minute + 20 seconds to peel and cut 1 pear, approx.

8-10 t. Fruit Fresh

1 early nap

5 batches of syrup:
>26 1/4 c. water
11 1/4 c. sugar

1 late nap

3 late lunches

14 quarts of PEAR goodness to last until next year...?

**click on the images below to see them LARGER**

Thank you Mom for instilling this LOVE for home-canned pears in me.

The ones you buy at the store come no where CLOSE to your's.

(If i wanted my pear to crunch like an apple, I'd buy an APPLE!)

Happy Birthday, Chels!

This is my latest creation, made especially for my "little" sister who is NOT so little anymore.

It's another one of my "squash" albums. Here's the link to get the how-to:

http://www.splitcoaststampers.com/resources/tutorials/squash_book/

**click on the pics below to see them LARGER.**

The zebra print is to match your purse, Chels. :)

I hope you enjoy as much as I did making it.

**Note: Mom and Lexie- your creative gifts have not been lost in the mail,

rather...patience is a virtue. :)

Why all the recipes?

Well, here's a few reasons:

• I LOVE good food
• I love sharing "tried and true" recipes
• I enjoy cooking, BAKING, and eating the fruits of my labors
• I want my blog to be well-rounded, like me :) from recipes, to cards and crafts, to family outings and home updates
• I actually had a minute to post the recipes
• I can't write as eloquently as I'd like to, so I'm sharing other things I CAN do

Easy Chicken Cordon Bleu

This was the 1st time I've made this recipe and it is a new FAVORITE! SO yummy!

1- 5.5oz box seasoned croutons, finely crushed
1/3 c. grated Parmesan cheese
2 egg whites
2 T. water
1/2 t. salt
1/4 t. pepper
6 boneless, skinless chicken breasts

6-12 cooked ham slices
6 Swiss cheese slices
honey mustard dressing, optional.

1. Preheat oven to 450*. Get your broiler pan ready. (I cover the bottom of the pan with aluminum foil for easier clean-up.). Spray the top broiler rack with Pam.

2. Combine the crouton crumbs, and Parmesan cheese in a large zip-lock plastic bag; seal and shake well. Whisk together egg whites and 2 T. water in a shallow bowl (I used a pie dish). Sprinkle salt and pepper over chicken. Dip 1 chicken breast in egg white mixture; place in plastic bag. Seal and shake to coat. Place chicken on lightly greased rack in broiler pan. Repeat the procedure with remaining chicken, egg white mixture, and crouton mixture.

3. Bake at 450* for 20 minutes. Then, top each breast with 1 ham slice (I used 2 each b/c my ham was really thin lunchmeat variety), and 1 Swiss cheese slice. Bake 3-5 more minutes or until cheese melts. Serve with honey mustard dressing, if desired.

lighter sesame chicken

from "Everyday Food" Magazine

I LOVE chinese food- I'd love to eat it about once a week, but that gets a bit spendy, so here's how I make it through AND get "my fix". It's really quick and easy too! Win WIN!

3/4 c. rice
1 1/2 lbs. chicken breasts, cut into 2" chunks
2 egg whites
1/4 c. cornstarch
salt and pepper
3 T. honey
2 T. sesame seeds
2 T. soy sauce
1 garlic clove, finely chopped or crushed, OR 1/4 t. garlic powder
2 T. vegetable/olive oil
4 scallions, thinly sliced- optional

1. Cook rice according to package directions. (I like my rice a little on the drier side, so I do a water to rice ratio about almost 1:1. For example, I use 1 c. water with 3/4 c. rice.)

2. Meanwhile, make sauce. In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside.

3. In a large bowl, whisk together egg whites and cornstarch. Add chicken, season with salt and pepper, and toss to coat. In a large nonstick skillet, heat 1 T. oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6-8 minutes. Transfer to plate/bowl; repeat with remaining 1 T. oil and chicken. Return all chicken to skillet; add reserved sauce and scallions, and toss to coat.


Now, If only I could make my own egg rolls, I'd be PERFECTLY set...

better-than-basic muffins

from "Everyday Food" Magazine

This recipe is SO versatile and SO delicious I just had to "share it with the class"- meaning my 3 readers. :)

3/4 c. butter, melted
2 large eggs
1/2 c. whole milk
1/2 t. vanilla extract
2 c. flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
mix-ins, see variations below
2 T. sanding sugar, opt.

muffin mix-in variations:
*Corn muffins- in step 2, reduce flour to 1 c., and add 3/4 c. yellow cornmeal
*Bran-Raisin muffins- in step 2, reduce flour to 1 1/2 c., and add 1 c. bran and 1 t. ground cinnamon; replace butter with 3/4 c. vegetable oil. At the end of step 2, fold 3/4 c. raisins into batter.
**PERSONAL FAVORITE- Chocolate Chip muffins- at the end of step 2, fold 1 c. chocolate chips into batter.
*Blueberry muffins- at the end of step 2, fold in 1 1/2 c. blueberries (fresh or frozen) into batter.
*Cherry Pecan muffins- at the end of step 2, fold 3/4 c. chopped pecans and 3/4 c. dried cherries into batter.

Step 1: Preheat oven to 375*, with rack in lower third. Prepare standard 12-cup muffin pan. Set aside.
Step 2: In a small bowl, whisk together butter, eggs, milk and vanilla; set aside. In a large bowl, whisk together dry ingredients. Gradually incorporate egg mixture and gently stir ingredients just until batter is moistened (do NOT overmix; a few lumps are fine). Add mix-ins, if desired.
Step 3: Spoon batter into prepared muffin cups, filling each about 2/3 full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of muffin comes out clean, 15-20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or room temperature (muffins are best the day they are made).

**Don't have whole milk on hand? Here's how you substitute it- 2 options-
1. Use 1/2 c. evaporated milk and 1/2 c. water = 1 c. whole milk.
2. Use 1 c. cold water, and stir in 1/3 c. dry nonfat milk powder.
**Note: the recipe ONLY calls for 1/2 c. milk. Put the other 1/2 c. milk in the fridge to eat with the muffin...?

Yes, my personal favorite variation is the CHOCOLATE CHIP muffins, of course. Do you know me at all? :) I'm an admitted chocoholic.
**Note: these chocolate chip muffins are more of a snack muffin, than a "eat for breakfast" muffin, unless you WANT a sugar rush. Keep the milk handy. ENJOY!

Mother's Day Craftin'

My goal was to have both of these done by Mother's Day, but one of two was all that happened. I've since finished both of them and can post them to share now.

These "Envelope Memory Albums" were pretty simple- I used 4 legal sized enveloped and the finished product ends up unfolding like an accordion. It was fun for me to make, and I was pleased with the final product- as were the recipients. :) I think.



I made this one for my Mom, aka "Nana". I loved the print on this paper- it shouted "MOM". I used some of the pics we'd had taken of the kids recently and added some quotes and personal touches and VOILA!

I made this one for my mother-in-law, aka "Grandma". I found some old photos of her kids then and now, along with some quotes and personal touches and it was complete!

Here's the link for the "how-to" on making this envelope memory album:

http://www.splitcoaststampers.com/resources/tutorials/envelope_memory_album/

**This website has some other cool ideas for unique cards, and just cards in general; check it out!