Friday, November 30, 2012

November Foodie Pen Pal Reveal

November Foodie Pen Pals Reveal....ready?

If you are not familiar with the Foodie Pen Pals program, this is a wonderful exchange that Lindsay over at The Lean Green Bean does each month. December we will not do an exchange but are encouraged to give food to the needy this holiday season. If you would like to sign up for Jan. 2013 be sure to stop by her blog and sign up between the 25th of Dec and the 4th of Jan.
INFO and Sign Up

My pen pal this month was Marie, she does not have a blog so I can't link you to her, but she sent me a great box!

Skinny popcorn, which I enjoyed! A bag of mixed dry beans, which I used with some leftover ham.

Starbucks hot chocolate, which sadly for me, my son enjoyed. I am unable to enjoy it due to a health condition :( but he loved it!

One of my favorites, a KIND bar, Madagascar Vanilla. This flavor I had not had, and I will look for these again.

She was kind enough to bake me a loaf of Amish Friendship bread. I used to make this myself years ago, I love it!! THANK YOU

I'm excited to see what my recipient thought of her box! I sent a box of goodies to Kendra over at Biting the hand that feeds you. Be sure to stop by to see what I sent and how she liked it! Tell her I sent you :)

Merry Christmas, Happy New Year and happy eating!

Thursday, November 29, 2012

Foodie Friends Friday Link Party

Happy Friday! WOW November 30th? WHO put time on fast forward? I swear we were just getting used to writing/typing 2012 and it is almost 2013!
So many recipes so little time. And speaking of's time for our link party! YAY we, the host, are so blessed to be part of such a wonderful community of bloggers known as foodies! We share, we cook, we bake, we laugh, we cry, we love and we encourage each other. Never before have I been part of a group so wonderful, except MANY years ago when I was part of MOPS.
This week our link party will be sponsored by Locust Hills. Be sure to stop by their Facebook and Etsy pages.

Our sponsor:

Pina Colada Cake and Chicken Pot Pie

Yesterday was a busy day. I baked a loaf of bread, baked a pina colada cake and made chicken pot pie for supper. Plus of course cleaning the floors, taking care of all the animals, editing photos, blogging and dishes.

Just a normal day :D

I was blessed to be chosen by Tropical Traditions to try their virgin coconut oil. I am using it to replace butter in my baking. I will be doing a full review and give away in the next few days. Be on the look out!

About a year and a half ago I created a pina colada cake that my husband and friends love. I decided to bake one yesterday and replace the butter with coconut oil. However, my original recipe calls for a box mix. So I totally revamped this recipe into scratch. I will give you both versions and you can use whichever one you choose.

Here is the original cake

Here is the new scratch version

Here are the two recipes:

Original recipe:
1 stick softened butter
4 eggs at room temperature
1 coconut supreme Duncan Hines cake mix
1 pkg coconut cream instant pudding
1 - 20 oz can crushed pineapple (Do not drain)
2-3 TBSP coconut juice (FOCO in a can)
1/4 cup coconut flakes

Glaze: 1 TBSP butter
1 1/2 cup powdered sugar
1/3 cup coconut
1-3 TBSP coconut juice

Preheat oven to 350 degrees. Spray your bundt cake pan with Bakers Joy baking spray.
Mix butter and eggs thoroughly. Add pudding and cake mix. Add pineapple and coconut juice and flakes. Mix thoroughly.
Pour into a bundt pan. Bake for 1 hour or until set. Cool in pan for 5 minutes and then onto a wire rack.
top with glaze and enjoy!

NEW recipe:
8 TBSP virgin coconut oil
4 eggs
1 tsp vanilla
2-3 TBSP almond milk
1 pkg banana cream instant pudding
1 can 20 oz crushed pineapple (Do not drain)
1/4 cup coconut flakes
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup sugar

Preheat your oven to 350 degrees and spray the bundt pan.
Mix coconut oil, eggs, vanilla, almond milk, baking powder, baking soda, salt, sugar, blend well. Add the pineapple, pudding and flour. Last add the coconut flakes.
Pour into your pan and bake. Bake for 1 hour.
Cool in the pan for 5 minutes then invert onto a cake pan.
Mix glaze and pour over cake. Sprinkle with powdered sugar.

The cake recipe was shared at Foodie Friends Friday Link Party on 11/30/2012
and at 
After all of this, my chicken pot pie was an easy throw together.

Chicken pot pie (easy)
3 chicken thighs cooked, deboned and diced up
1 1/2 cups frozen mixed vegetables
1 can cream of chicken soup

Cook the veggies in the chicken broth. Drain and mix in the cream of chicken soup. This will make a thick mixture. Pour into a small casserole dish.
Top with 1 cup of shredded Colby cheese.
Mix 2 cups of Bisquick and 3/4 cup milk. Top the casserole and bake for 25 minutes at 350 degrees.
This is not a pretty pie but it is very tasty and easy.

Tuesday, November 27, 2012

Turkey Leftovers

Since it has been 4 days since Thanksgiving, do you still have turkey leftovers? Are you sick of turkey sandwiches? Maybe you thought about throwing them out. WAIT, one you can freeze the turkey to use later or two you can make this recipe I threw together last night. Super easy, tasty, and it used up the last of the leftovers!

Turkey long grain and wild rice

2 cups chopped/shredded leftover turkey
1/2 cup shredded carrots
1 cup turkey broth
4 cups water
2 pkg of Natures Way long grain and wild rice mix with seasoning packets

Toss everything into a pot, stir well and cook for 20 minutes. Done! I served it with the last of the stuffing and cranberry salad, plus the leftover collards from Sunday. The fridge is empty, the dishes are done, the tummies are full.


HungryLittleGirl  Shared at

NEW chocolate chip cookie AND oatmeal cinnamon pecan cookies

Oh yesterday was such fun! I got to try out several new things.

1. my new stand mixer
2. my jar of coconut oil (you'll be hearing about that more later)
3. new recipe
4. new spatula :)
5. a secret ingredient to making fabulous cookies
6. light box

If you missed it, we already celebrated Christmas and Thanksgiving. Our youngest son is leaving for the Air Force and we wanted to have our holidays together one last time.

I was blessed with new dishes, a stand mixer and a light box! SUPER excited and needed to make sure they all work, ha ha, I set out on making a few new recipes. Or revamped cookie recipes.

I did one cookie with coconut oil in the place of butter and one with butter. I baked both on cookie sheets lined with parchment paper and made both with my new mixer, took photos using my light box. WOW I feel like a pro now! giggle

The secret ingredient? Cornstarch. YEP you read that right. Cornstarch. I read on a blog that it helps bind the dough together while making them crispy on the edges and still chewy on the inside. Well, I knew I had to give that a go. I have a tendency to make crunchy crispy hard cookies. No matter what I do. If they are done, they are hard, which I like but the boys want chewy. I have tried reducing the baking time and they turn out underdone/raw in the middle, I have reduced the heat with the same results. Also, they tend to burn on the edges...I think I need a oven thermometer. Using the parchment paper, the cookies baked evenly and were nice and golden on top and bottom with no burning. Also, the cornstarch worked. I played with the timing of each batch and found that no matter, they turned out the same. EUREKA I've done it!

You laugh! But have you ever slaved over a hot oven, spent tireless hours making cookies and been disappointed. Oh they are always good but not fabulous. Well, I found the secret. IF you already knew this, indulge me and say WOW. ha ha

Chocolate Chip Cookie

1 cup butter softened unsalted
1 cup packed brown sugar
1 /2 cup white sugar
3/4 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
1 bag milk chocolate chips

Preheat your oven to 350 degrees, and line your baking sheets with parchment paper.
In a mixing bowl beat butter for 30 seconds, then add brown sugar, sugar, baking soda and salt. Beat until mixture is combined, scraping sides of the bowls as you go. Beat in eggs one at a time and vanilla until smooth. Beat in a s much flour as you can and then add the rest by hand. Last stir in the chips.
Drop by round teaspoon 2 inches part and back for 10 minutes depending on your oven. Cool for 1 minute then remove to a wire rack to cool. Store in an airtight container.
Makes 4-5 dozen depending on the size of your cookies.

Oatmeal Cinnamon Pecan Cookies

3/4 cup Tropical Traditions organic virgin coconut oil
1 cup packed brown sugar
1/2 cup sugar
1 tsp baking powder
1/4  tsp baking soda
1 tsp cornstarch
1/4 tsp salt
1 1/2 tsp cinnamon
2 eggs
1 tsp vanilla
1 cup pecans
1 1/2 cups all purpose flour
2 cups oatmeal, dry whole oats

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a mixing bowl add coconut oil, brown sugar, sugar, baking powder, baking soda, cornstarch, salt and cinnamon. Beat well until combined, scraping sides of bowl as you go. Add in eggs one at a time and vanilla, beat until smooth. Next add in as much flour as your mixer will allow. Then add the rest and oats by hand. Mix in pecans last.
Drop dough by spoonfuls onto sheets 2 inches apart. Bake for 10 minutes, allow to sit for 1 and move to wire racks to cool.


Sunday, November 25, 2012

Chocolate Covered Giant Oreo Cookie Cake

Oreo's...either you love them OR... well something is wrong with you if you don't love them! HA

Seriously, we love Oreo's and anything with Oreo's. I have made probably a dozen different decadent desserts using this fabulous cookie over the last 2 years. I thought it was time to share a few.

Since making the first Oreo item, I have switched to using my own cake mix but the original recipes were made using a box mix. You can do either, it is entirely up to you.

My husband is an Oreo lover, so anytime I make a dessert using them, he is a happy man.

Chocolate Covered Giant Oreo Cookie Cake

1 box Ducan Hines Swiss Chocolate Cake mix
4 oz semi sweet baking chocolate
1/4 cup butter, cut up
1 pkg cream cheese, softened, 8 oz
1/2 cup sugar
2 cups cool whip, thawed
12 Oreo cookies, coarsely chopped
4 Oreo cookies coarsely crushed

Preheat your oven to 350 degrees. Prepare and bake the cake mix as directed on the box using 2...9 inch round pans. Cool 5 minutes and remove from pans to cool completely on wire racks.

Melt chocolate and butter in a small pan. Stir until smooth and cool for 5 minutes.

Beat cream cheese and sugar in a bowl with electric mixer on medium speed until well blended. GENTLY stir in cool whip and 12 cookies.

Place 1 cake layer top side down, spread cream cheese mix and cover with 2nd cake top side up.
Spoon chocolate glaze over the top of the cake and top with the remaining 4 Oreo.

Let stand until set and store in fridge.


Coffee Rub Steak

Good morning! Last night I needed a turkey break, I originally had planned on preparing a casserole using leftover turkey, from a  recipe found online several years ago from Emeril. It is great and we really enjoyed it but I wanted something else. Then I remembered I had bought a few steaks last week and grabbed them. Thinking of using my wonderful Don Tomas coffee as a rub, this was the prime time to try it out.

I grabbed the ingredients and went to work.

Coffee Rub

4 TBSP of brown sugar
1 tsp Don Tomas coffee (fine ground)
1 tsp chili powder
1 tsp baking cocoa powder

Mix it all together and rub on the steak. Sear the steak in a cast iron skillet with a tsp of coconut oil. If you want a well done steak, finish it in the oven wrapped in foil.


We had collards, steak, leftover mashed potatoes, rolls and leftover cranberry salad. Ah so good and easy as well.


Saturday, November 24, 2012

Thanksgiving Traditions

I am aware that Thanksgiving is over and people are battling the crowds for the shopping deals of the year but I thought I would share our Thanksgiving with you and the food we enjoyed.

Tradition has it that we eat turkey for Thanksgiving then turkey and ham on Christmas. We also eat rice not potatoes. We also eat collards but I missed getting any until yesterday :( This year we did things a little different.

Roasted turkey with stuffing, mashed potatoes with gravy, rolls, cranberry sauce (canned jellied for my son) , raw cranberry salad, asparagus (normally it is collard greens), sweet potato casserole, and desserts! S'more truffles, cherries on a cloud and banana pudding.

Gobble 'til ya wobble! That's our motto!! Not really but it sounds like it.

Normally we go to my parents for Thanksgiving OR we have a ton of people over. This year our youngest son is preparing for his departure into the U.S. Air Force. He leaves in less than 2 weeks. So we wanted to spend as much quality family time as possible. The week before Thanksgiving we went to my parents for a family dinner so that on Thanksgiving Day we could spend it as a family with no travel involved.

As he is leaving, we also celebrated Christmas. That's right. We are done. Stockings, gifts, family photos the whole nine yards. Done. The tons of wrapping paper and empty boxes have already been taken to the dump, for those of you who are city folk, we have to haul off our trash to the county dump. The finer points of country living, ha!

For me, cooking is a passion. I live to cook. I live to feed my family and friends. It fuels me. Feeds my spirit and makes me happy. So the holidays are like drugs for me. I get high on the smells of roasted turkey, cookies baking and spices filling the air. It is almost spiritual. LOL With my health issues, it can be a struggle, but it is a labor of love that ignites me and keeps me going.

I put my turkey on the night before. I don't normally go to bed until around midnight as a general rule. So I put the turkey on before calling it a night. I place it in the roaster and set the oven to 250 degrees. When I get up the next morning, I check the progress. I make the stuffing and drain some of the broth that I will later cook my rice in or as this year would have it, made the gravy. I then crank up the heat to 350. This normally happens around 9. At 11 it is gorgeous, juicy and falling off  the bone. I do not believe in "carving" a bird. If I have to carve it , it is dry and I don't want it. 

Next the sweet potato casserole goes in along with the asparagus with I sprinkled with sea salt, fresh cracked pepper and a little olive oil. The last 8 minutes the rolls were added.

On the stove top the potatoes are boiled and mashed, the gravy is made and the cold dishes are pulled out of the fridge.

We do buffet style, so everything is set out on the counter so each one can prepare their own plate. We normally use holiday decorated paper plates but this year since it was just us, we used our normal glass dish wear. This meant having dishes to wash, but I had to wash pots and pans anyway, what's a few dishes, right?

We had a wonderful day together, my sons fiance took our new family portraits and I will cherish these memories for years to come. My babies are all grown up and moving on with life. I am very proud and totally blessed.

That was my day. Hope you enjoyed my sharing with you all as this is not normally what I do.

Sweet Potato Casserole
Cranberry Salad
S'mores Truffles


Me and my boys! Jesse on the left, he will be 21 in a month. Joey on the right, he is 19 and leaving for the AF.

Friday, November 23, 2012

Cranberry Pecan Orange Bread

I was in the mood for some breakfast bread on Tuesday and threw this together.
Now this was made in my bread machine, which I LOVE, because I can throw it all in and leave it while I do other things.
This turned out really well considering it was a toss in what you have bread.

Cranberry Pecan Orange Bread
1.5 loaf setting in the bread machine and FAST BAKE setting

1 cup warm water plus 2 TBSP
2 tsp oil
4 TBSP dried cranberries
4 TBSP chopped pecans
1 TBSP orange marmalade
2 TBSP cranberry honey
1 tsp salt
3 cups flour
1 pkg quick rise yeast

Place the ingredients in the bread machine in the order listed. set, leave alone, cool, slice and enjoy!

Thursday, November 22, 2012

Cranberry Salad

Thanksgiving is here. I am not sure where the year has gone but as this day is here, I am thankful for so very much. My God, my family, kids, animals, house, dh job, electricity, phones, Internet, friends, foodie pals, my health even though I have issues I am better than some.

Here is a cranberry salad I decided to throw together.

Cranberry Salad

1/2 bag of fresh cranberries
1/2 can of crushed pineapple
1 fresh ripe pear
3 little ripe apples
1/2 cup crushed pecans

Throw it all in the food processor and blitz it up. That's it. If it is a little bitter to you or your fruit was not ripe enough, add a little honey. Stir and store in the fridge. The earlier you do this the better it will taste.


thanks to for this graphic

Wednesday, November 21, 2012

S'mores Truffles

Oh yes, it is that time of the year. Bonfire time! which means s'mores! However, sometimes s'mores can get messy and the weather does not permit us to be outside, so this is the alternative. A s'more truffle.

I made these this morning and my youngest son and his fiance gave them two thumbs up. When my husband got home and tried one he said "My God woman, these are fantastic!" Then he says "You're gonna have to make more because come morning that plate will be empty."

So I guess this recipe is a keeper! :)

S'mores Truffles
1 sleeve of graham crackers
1/2 cup powdered sugar
1 tsp vanilla
2 TBSP milk
1 stick of softened butter
1/2 tsp salt

about 30 mini marshmallows
chocolate chips

In a food processor crush the graham crackers. Next add the powdered sugar, vanilla, milk, salt and butter. Process until smooth. Pour or spread into a shallow container. Place in the freezer until set. Scoop out and form little patties, place a mini marshmallow and a few chocolate chips in the  center. Roll and place back in the freeze until firm. Dip in chocolate, chill and enjoy!!

Gingerbread House Competition with Daily Dish

For those of you who may have missed this information, I am one of the writers for an online magazine: Daily Dish . We are having our FIRST Annual Gingerbread House Competition now through December 31.

This is very exciting. I have never done a gingerbread house and am chomping at the bit to get mine started! I am creative but not patient and I think you need patience to put it together and decorate it. I will be blogging the process with lots of photos! Stay tuned.

Now you may be wondering about the competition. Well, you DO NOT have to be a blogger to enter! We are encouraging readers to get involved. Hit the submit button and leave the URL blank if you do not have a blog, then enter your name and email. Next you will go on to upload a picture. Don't worry about being a professional photographer or famous architect. These are always fun to make and of course sample the decorations while building.


You can bake your own gingerbread or buy a kit from the store. Here are a few out there for sale:

You may link up from today November 21 until December 26th. THEN we will switch to  VOTING. yes,that's right.  We are also working on gathering sponsors for this event. So the winners will receive ? at the end of the competition.
This event is co-hosted by my friends from Foodie Friends Friday from which I also host.
Please be sure to visit each on and see what everyone is decorating!

Tuesday, November 20, 2012

Breakfast at night

Last night was a breakfast night. We love to eat breakfast at night! My mom thinks it is weird but she thinks it's ok to eat cake and ice cream for breakfast...go figure! ha ha

It was a busy day for me and I knew everyone would be late, so this was a quick and easy throw together dinner with no leftovers. Good thing to, my fridge is full in preparations for Thanksgiving.

We had our favorites: country gravy, breakfast casserole and bacon cheesy biscuits.

The biscuits are super easy:
2 1/4 cups of Bisquick
1 cup milk
1 cup shredded cheddar cheese
1 cup crispy cooked crumbled bacon

I mix the Bisquick with the bacon and cheese, then add the milk. Careful not to over work the dough. In a cast iron skillet I had 4 TBSP of butter and place it in the oven, once the butter has melted I had the dough, press it down slightly/spread it out in the pan and bake at 375 for 25 minutes. Cut and serve! YUMMY

Monday, November 19, 2012

Sweet Potato Casserole

This recipe was given to me from my MIL many years ago. I have tried several variations, made my own, and used a friends but always get the best "oohs and ahhs" from this recipe.

I made this yesterday for a big family dinner at my moms and will make it again for Thanksgiving!(I make one for Easter, Thanksgiving and Christmas)

First thing I do is bake a huge batch of sweet potatoes. After they cool off I wrap them in foil and place them in the freezer for later or in a large Ziploc bag if I'm going to use them up within a week. Baking them releases the natural sugar and makes your casserole that much better. (I like to do this because it makes the casserole quicker to fix, I can have mashed sweet potatoes during the week or warm up a baked one for a quick lunch.) The first few years I  boiled my potatoes and then made the casserole. However, one year I had left over baked sweet potatoes and thought, hmm, why not. YES we have a winner! It was sooo much better that I have done it this way for ... at least 10 years.

Sweet Potato Casserole

3 cups mashed sweet potatoes (roasted first)
1 cup sugar
2 eggs beaten
1 TBSP butter
1/2 cup milk
1 tsp vanilla

In a bowl, mix/whip eggs, sugar, butter, vanilla and milk. Mash in your potatoes and pour into a large casserole dish. Grease or butter the dish first. Next mix your topping.

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, softened or melted
Mix well and crumble on top

Bake for 30 minutes at 375 degrees

Enjoy! we always do :)

Zucchini/Squash Casserole

As we prepare for our youngest son to leave for basic, we are having friends over. Saturday night was a big get together/potluck and bonfire. The weather was perfect for both, not too cold but cold enough to enjoy a big fire! My son is the king of big fires!

This was last year at a bonfire! Good thing we live out in the middle of no where, this was a design he came up with and had the help of 6 or 7 guys present that night. This tube wound up being about 20 feet high and the flames were shooting out at a rate of 10-15! Crazy

Anyway, on to the potluck. We had a great bounty! Rice, terriyaki chicken, zucchini/squash casserole, chocolate cupcakes, meat tray, chips, salsa, Italian pasta (done by my future daughter in law), no bake cookies, water, coffee and soda. We fed 14, a small crowd for us.

One of the many things I made was from my friend Susan's recipe (from Oklahoma  zucchini/squash casserole. It is super easy and delicious. THANKS Susan W!!

Zucchini/squash Casserole

3 cups thin sliced zucchini and/or squash
1 cup Bisquick
1 onion sliced -red
1/2 cup Parmesan cheese
1 cup grated cheddar
2 TBSP parsley
1/2 cup oil
4 eggs beaten
1/2 tsp each: oregano, pepper, marjoram, garlic powder
Mix and pour into a 13 x 9 pan
Bake for 30 minutes at 350 degrees

Updated smaller version. Here it is 2019 and we are still enjoying this recipe. I added sweet onions instead of red and shredded carrots as well. Delicious either way.

Cherries on a Cloud

Ah, yes...cherries on a cloud, I have been making this for so long I really can't remember where I found it,but it is one of my families favorites.
It started out as a Thanksgiving dessert, was then requested at Christmas and Easter and so on and so on.
Actually, my youngest son has requested this for his birthday 'cake' the last 2 years in a row. I used to prepare this for the holidays but since it is a light refreshing dessert, it has become a go to favorite. Plus it is quick, easy and fairly inexpensive especially compared to other desserts.
So with that being said, this year was no exception. My youngest son loves this dessert and he is leaving for the Air Force in just a few weeks. He requested this recipe for his 'cake'. We are celebrating everything early this year so that he does not miss out on anything as it is his last one at home. A sad but exciting time in our home.
For those of you who know me best, this is a RARE recipe that uses boxed everything. I am SUPER into fresh and homemade but this is the exception.
Here we go...

Cherries On A Cloud

1 box of graham crackers
1 can of cherry pie filling
2 containers of cool whip
2 boxes of vanilla instant pudding mix
3 cups of cold milk
13 x 9 pan

Layer the graham crackers in the  bottom of a 13 x 9 pan.
Mix one box of vanilla pudding with 1 1/2 cups of cold milk, allow it to set for 5 minutes, add 1/2 container of cool whip and spread on the crackers.
top with cool whip and cherries
This dessert needs to sit in the fridge for 8 hours but it is best if left over night. This allows the crackers to become soft and the flavors to marry.


My youngest on his 18th birthday. These two lovelies are now married, he is in the Air Force and they live far away in a land called Texas :(
I am proud of him and happy for them, but miss them terribly.

Friday, November 16, 2012

Foodie Friends Friday Link Party - Don Tomas Coffee

Normally I have the FFF link party on my tab. I am having troubles this week. So, the party is HERE!!

If you missed it, last weeks winner's and my favorites can be found here: 11/11/12 winners and favorites

This week our sponsor is Don Tomas Coffee Company. We, the host, were given a bag of their Heritage coffee to try, use, review and create recipes for. It has been a big hit among us all and some fabulous recipes have come from it!!
Don Tomas Coffee Brownies are what I did, along with using a french press pot of coffee and a regular coffee pot. You can read all about it on the link; HERE

If you are not familiar with this coffee, check them out at Don Tomas Coffee WEBSITE and at Facebook

AND they are offering a discount through Jan. 2013!!!!!!!

Now on to the rules, disclaimer, host and links!!

Thursday, November 15, 2012


That's right! Calories, those nasty little critters! Sometimes I struggle with not getting enough calories or the right calories and of course on other days I have entirely too many.

What do you do to get the 'proper' amount of calories. The ones that are not empty, full of fat but packed with nutrients and energy?

The best way is to fill your diet with lots of raw, whole foods. Leafy greens, dark and vibrant foods. The darker the color, the more nutrients. When you cook them and they are pale, you have killed the vital nutrients and cooked the vitamins out.

I love cooked food, but a salad packed with lots of dark leafy greens and other vegetables or a smoothie make me feel full and satisfied.

Maybe more of:
acorn squash
Garden side dish
kale salad

Wednesday, November 14, 2012

Mexican Chicken Stoop

Yes, stoop. Not soup and not stew but somewhere in the middle, so...stoop.

It was a last minute thing as I had not been paying attention to the time. So I grabbed the bag of frozen boneless skinless chicken tenders and threw them into a pot. Then I opened the cabinets and said hmmm...

Mexican Chicken Stoop

8 boneless skinless chicken tenders
1 can drained and rinsed chick peas
1/2 cup frozen corn
1/2 cup red,orange and yellow bell pepper
2 TBSP Taco seasoning
1 cup chicken broth
1 can diced tomatoes

Toss it all into a pot and allow it to cook, break the chicken pieces up and serve over rice. Top with cheese.

Monday, November 12, 2012

Butter Cake with Lemon Curd Filling and Seven Minute Frosting

YES that is a mouthful to say and to eat! OMW this thing is good good gracious!
I had this thought in my head for the past 3 days.
The butter cake turned out so light, fluffy and oh so buttery good! The lemon curd filling I cheated on and bought, however, I purchased a really high quality and I could have eaten it right out of the jar!
I grew up with my aunt making a delicious pineapple cake with seven minute frosting. I had not made it in so many years I could not find my recipe, so I used the one I found on Always with Butter blog.  It turned out fabulously.

Here is what I did:

3/4 cup butter, softened
3 eggs
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk

Allow the butter to soften and eggs to rest at room temperature. About 30 minutes.
Grease and flour 2 nine inch round pans.
In a bowl stir together dry ingredients and set aside.
Preheat your oven to 350 degrees and you will bake for 25 minutes or until the center is done and top is golden.
In a mixing bowl, beat butter slowly adding sugar until well combined, about 3 minutes. Add eggs one at a time and beat well, next add vanilla.
Alternate milk and flour mixture, beating well with each add.
Pour into your prepared pans and bake.
Cool on a rack for 10 minutes before removing.

Frosting (Martha Stewart) found on the link above: Always with Butter

In The Old Road

Winner Winner Chicken Dinner

Yes, I said it. Winner Winner Chicken Dinner...

This weekend, just like every weekend, we had our Foodie Friends Friday link party. I do not know who was visited the most, had the most clicks, but I do know who won! AND I know which ones were my favorites. So, I thought I'd do something different and tell you. Share which ones I like and which ones in the next week or two that I will be trying.

Most votes:

 1. Cranberry Orange Muffins from Feeding Big

 2. Scottish Shortbread by Cozy Cakes Cottage

 3. Cinnamon Honey Butter by: Adorned Well

Tied for 3 are the following recipes ALL from: From Calculus to Cupcakes!

  Stuffed Pumpkin
 Jalapeno Cranberry Sauce

 Warm Kale Salad

A few of my favorites:

 Slow cooker Cordon Bleu from:

 S'mores Truffles

 Chocolate Chip Cookie Dough Cupcakes

 Caramel Apple Pie Cookies