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Oh pound cake, how I love thee! I was super excited to make this recipe and see how it all turned out, it was amazing! The icing was so good and the cake was super tender! 

Cake
1 1/4 cups butter (room temperature)
2 cups brown sugar
1 cup white sugar
5 eggs
1 1/2 tsp vanilla extract
3 cups flour
1 tsp baking powder
1 cup buttermilk

Glaze
1/4 cup butter 
1/2 cup brown sugar
1/3 cup milk
1 tsp vanilla extract
3 cups powdered sugar

Heat the oven to 350. Grease and flour the pound cake pan then set to the side. In your stand mixer beat together the butter, brown sugar and white sugar. Beat in one egg at a time, scrapping down in between eggs. Stir in the vanilla extract. In a separate bowl whisk together the flour and baking powder. Add 1/3 of the flour mixture then alternate with the buttermilk mixture until it is all added and incorporated. Pour the batter into the cake pan and bake for 65-75 minutes. Remove cake from oven and let it sit for 15 minutes before flipping out of the pan to continue to cool. Once the pound cake has cooled make the glaze. In a pot melt the butter then stir in the brown sugar and milk. Bring to a boil and let boil for 2 minutes. Remove from stove top and allow to cool for 5-8 minutes. Whisk in the vanilla extract and the powdered sugar until smooth then pour over the pound cake.

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Okay, let?s see if this works, I?ve been having so many blogger issues. Thought they were resolved...well not resolved but that I had figured out a way to get around them but I?m having trouble again. So frustrating! Yay it appears this is working though! And I;m so happy to share this delicious recipe with you! This recipe was adapted from Scattered Thoughts of a Crafty Mom.

2 tbsp butter
1/2 cup diced onion
1 tsp minced garlic
1 tsp granulated chicken bouillon 
1/2 tsp salt
1/2 tsp pepper
3 cups chicken broth
4 cups egg noodles
1 rotisserie chicken (deboned and shredded)
3/4 cup heavy cream
1 cup frozen corn
1 cup frozen peas and carrots

Melt the butter in a large skillet and saute the onion until translucent. Stir in the garlic for 1 minute. Then stir in the the chicken bouillon, salt and pepper then pour in the chicken broth and stir in the egg noddles and chicken. Turn the heat up and cover. Let cook for 6-7 minutes, stirring occasionally. Stir in the cream and reduce the heat to medium low. Stir in the corn, peas and carrots and cook until the mixture thickens.
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Chili!!!! Chili is always always always a hit with everyone in my family! It's my oldest's absolute favorite food! And my little ones seems to really love it too! Out of all the many chili recipes I've made I think this might be my favorite! This recipe is adapted from Simply Whisked.

2lbs ground beef
1 onion (chopped)
3 cloves garlic (minced)
1/2 tsp salt
5 tbsp chili powder
1/2 tbsp paprika
2 tsp cumin
1 tsp oregano
28oz diced tomatoes
1 cup IPA beer
1 tsp worcestershire sauce
2 cans black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)

In a large pot brown the ground beef then drain off the grease. Add the onion and garlic and cook for another 2 minutes. Lower heat and stir in the salt, chili powder, paprika, cumin and oregano then stir well. Add the diced tomatoes and beer. Bring to a simmer and stir in the worcestershire sauce and all of the beans. Let simmer for 15-20 minutes. Serve with your favorite toppings.
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So this year of blogging has obviously gotten off to a rocky start! At first it was just the busyness of the start of the year. And then I couldn't get any of my pictures to upload on to the blog. Days and days spent trying to figure it all out. Finally it's figured out. I have to do a few extra steps but it's fine, whatever. I'm back! And hopefully this won't happen again! Also grits. So good!

5 slices bacon
4 cups water
2 cups chicken stock
2 cups quick cooking grits
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
3 cups cheddar cheese (divided)
1/2 cup butter
1/2 cup milk
4 eggs

Heat oven to 350. Cook bacon in a large pan. Crumble the bacon. Leave 2 tbsp of bacon grease in the pan. Stir in the water and chicken broth then bring to a boil. Carefully stir in the grits then add the garlic powder, black pepper and salt. Reduce heat and stir frequently. Once the grits have thickened, stir in 2 cups of cheddar cheese. Stir in the butter, milk and eggs. Then stir in the crumbled bacon. Pour into a 9x13 baking pan then top with the remaining cheddar. Bake uncovered for 40 minutes. 
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This is such an easy taco recipe but with a fun twist from the normal! Tacos are always a hit at my little ones and happy kids at dinner time make for a happy mama. I love serve tacos with a big bowl of black beans and some chips and salsa.

1.5 lbs ground beef
1 pkg taco seasoning
1 pkg ranch seasoning mix
1 cup water
tortillas
shredded cheese
toppings: salsa, sour cream, guacamole, lettuce

Brown the ground beef in a medium skillet.  When the beef is browned, turn down the heat and drain off the grease. Stir in the taco seasoning, ranch seasoning and water. Stir for several minutes until it thickens up. Remove from heat and serve on tortillas with desired toppings.
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Well, after an untended break, I'm back! Christmas got crazy then the start of the new year got even crazier but I'm finally sitting down to blog and hopeful that I can stay on top of it!  I made this recipe several weeks ago and it instantly became a favorite! I made it in my small skillet but next time I'll double it and put it in my big skillet because there wasn't a single bite left and everyone wanted more! This recipe was adapted from Kylee Cooks.

1 tbsp olive oil
1 tbsp butter
1 cup onion (chopped)
1 tsp thyme
1 tsp minced garlic
1 tsp salt
1 tsp pepper
1/4 cup flour
2 cups chicken stock
1/4 cup half and half
1 lb chicken breast (cooked and cubed)
1 1/2 cups frozen peas and carrots
8 refrigerated canned biscuits
1 egg

Heat oven to 400. In a cast iron skillet heat the oil and butter. Saute the onion until soft and stir in the thyme, let cook for another minutes. Stir in the garlic then season with salt and pepper. Whisk in the flour. Cook for two to three minutes. Whisk in the chicken stock them the half and half. When the mixture begins to thicken stir in the chicken and let simmer for 5 minutes then stir in the frozen peas and carrots. Top with the biscuits. Whisk the egg in a bowl then brush over the biscuits. Bake for 20-25 minutes or until the biscuits are browned on top. Remove from oven and let cool for 5-8 minutes before serving.
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Last year my son, A, put together a post with his top recipes from the year and he's back at it again this year! A is 10 years old and as you will see he's not a big fan of sweets.  Little sister is all about the sweets though so one day I'm sure she will be putting together a post that consists of desserts only! We had fun going through my blog and seeing what he loved most! I was actually surprised by a few of his choices but could have picked several of them with no help at all! So here it is, his top 12 recipes:

 

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It's hard to believe that 2017 is coming to a close. I can't say that I hate to see this year ending. There have been many wonderful moments but many hard ones too. I have a feeling 2018 is going to be a great year for our family and I'm excited! Now here are my top 12 recipes from 2017!

 

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This fudge is so simple to make and is absolutely delicious. I made it then took it to small group last night and everyone went crazy over it! It was the perfect treat to make with my younger who is 3, she could easily help me stir the butter and peanut butter. The process was also super quick so she didn't get distracted or frustrated.

1 cup unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar

Line an 8x8 pan with parchment or wax paper. Place the butter and peanut butter in a microwave safe bowl. Heat in 30 second increments until it is melted and smooth. Stir in the vanilla extract.  Whisk the powdered sugar to break it up then stir it into the peanut butter mixture.  Keep stirring until it all comes together into one ball. Press into the pan and chill for 2 hours in the refrigerator. Cut and store in the fridge.
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I made a double batch of these pretzels then put them in snowman cellophane gift bags to pass out to our neighbors and they turned out so cute! I also took some to small group and everyone loved them! They have that salty sweet thing going on and are absolutely addicting. This recipe is from Life In The Lofthouse.

16oz pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup of cinnamon sugar mixture for sprinkling
1 bag white chocolate chips

Whisk together the vegetable oil, sugar and cinnamon. Place the pretzels in a large microwave safe bowl then toss with the vegetable oil mixture. Heat in the microwave for 1 minute then stir and heat for another 45 seconds. Spread out over parchment or wax paper. Sprinkle with the cinnamon sugar mixture. Melt the white chocolate in the microwave, in 30 second increments, stirring in between until fully melted. Drizzle over the pretzels and let sit until the white chocolate has set.
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These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

Cookies:
2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 


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This crackers will forever make me think of my childhood and Christmastime. My mom would make these for a big Christmas party my parents hosted for years and years.  I would love eating these after their party was over and I got to munch on all the yummy leftovers! These are super easy and make a great gift in a cute little tin.

1 box oyster crackers
1/4 cup vegetable oil
1 pkg ranch seasoning mix
3/4 dried dill weed
1/4 tsp garlic powder

Mix the oyster crackers with vegetable oil.  Add the seasonings and mix until all the crackers are coated well.
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