Friday, May 31, 2013

Angel Food Parfait


 Yesterday was my husbands birthday and his favorite dessert is an Angel Food Parfait. It is so light, fluffy, and summery. I never complain when it comes time for me to make this for him. For his birthday I placed them in individual clear glasses but you could also make your parfaits in clear solo cups if you were having an outdoor party, or make one large parfait in a clear bowl. I will be making this again before this summer is over!! So Good. :)


Angel food cake
Vanilla pudding
Fruit of choice

1. Cut the angel food cake up into bite size pieces.
2. Make your vanilla pudding according to package directions.
3. Wash and slice your fruit into bite size pieces.
4. Choose a type of see through container. Individual or large bowl.
5. Layer your parfait: cake, pudding, fruit...repeat for extra goodness! ;)

Thursday, May 30, 2013

Breakfast Jammer Sticks

These little jammers are SO easy to make and will be loved by your whole family.  Perfect for a Saturday when you are having to eat and run because you can pick them up and GO! The morning that I made these my brother was getting married that afternoon and my house was crazy doing last minute things. I threw this together and placed them on a plate in the kitchen so we were all able to just grab one while we got dressed and ready. So Glorious!! ;)

2 Pillsbury uncooked croissant cans
scrambled eggs
breakfast sausage links

1. Preheat oven according to the croissant can.

2. Unroll the croissants into triangles.

3. On the larger end place a sausage link and a spoonful of eggs.

4. Roll them up and place in the oven.

5. Cook according to croissant directions.

Source: Midwest Mama

Wednesday, May 29, 2013

Seasoned Party Crackers

Oh my goodness, if you are on any type of diet don't even bother making these little bits of goodness! They are so delicious and addicting. You CAN NOT eat just one!! My family loves having them out at every holiday or vacation to snack on. I keep them in a glass jar in the kitchen and you can constantly hear the clinking of the lid closing as someone tries to sneak just a few more.

Hidden Valley Ranch Oyster Crackers

12-16 oz oyster crackers
1 package Hidden Valley Ranch Buttermilk Recipe
1/4 tsp lemon-pepper
1/2- 1 tsp dill weed
1/4 tsp garlic powder
3/4 - 1 cup salad oil

Combine Hidden Valley Ranch mix and oil; add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 minutes.

Source: My Sweet Mom :)

Devil Crackers:

2 gallon zip lock bags
1 box saltine crackers
2 cups canola oil
1 tablespoon garlic powder or garlic salt
1 tablespoon red pepper flakes
1 package ranch dressing mix (dry)

Place two sleeves of crackers in each zip lock bag.

Mix together oil, garlic powder/salt, pepper flakes and dry ranch dressing.

Pour 1 cup into each zip lock bag over the crackers. Seal zip lock and turn bag over and over coating the crackers. About every 15 minutes flip zip lock over again doing this for a couple of hours.

Place paper towels in bottom of air tight container and pout 1 bag in container. Place paper towels over crackers and pour 2nd bag over towels.

Source: Ms Margaret (my son's Mothers Day Out coordinator)

Tuesday, May 28, 2013



My family LOVES taco's. We love both beef and chicken taco meat. I make our meat using McCormick's Taco Seasoning, which is what I used for this recipe instead of the ingredients given below. You can buy it for both beef or chicken. It is so good! I use the meat in taco shells, on nacho's, chalupas, and even in crescent rolls all bundled up into a little piece of heaven. ;) This recipes has you putting the meat into flour tortillas and placing them in the oven to get a little crispy on the outside. Yummy!! One thing though, that we learned, was to let them cool for a bit. We got so excited to try these that we took big bites and burned our mouths because they were still piping hot inside. Please be careful and let them cool. :)

1 tablespoon vegetable oil, plus more for brushing on taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 flour tortillas or you could use corn
1/2 cup shredded Cheddar or Monterrey Jack
Sour Cream & Guacamole (optional)

Heat oven to 400 F. Heat oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.

(I substituted the following with the taco seasoning) Stir in 1/2 cup salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for ten minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

Roll up the tortillas and place them on a foil lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8-12 minutes. Serve them hot with sour cream, guacamole, and/or salsa.

Recipe adapted from: Six Sisters Stuff

Wednesday, May 22, 2013

Bacon and Tomato Pasta


As I have said before my family LOVES pasta dishes and whenever I find a new one we have to try it out.  This dish didn't disappoint us! The sauce is creamy with cheese, tomatoes, and a hint of garlic. So Yummy! I hope that you enjoy it as much as we did. :)

1 lb pasta- I used penne, but you could use any shape you like
2 Tbs butter plus 2 tbs olive oil
onion finely chopped
2 cloves garlic, minced
1/2 cup white wine
1 1/2 cups half & half
1 1/2 cups Parmesan cheese, shredded or grated
salt & pepper
bacon, cooked and diced (I used a whole pack)
1 can petite diced tomatoes, drained
fresh Basil leaves, chopped

1. Boil the pasta according to the directions.
2. Melt the butter and olive oil together in a pan and add the onion and garlic. Cook until the onion is tender.
3. Add the wine and cook for a minute or two.
4. Add the half & half, whisking to blend. Stir in the cheese and let it melt.
5. Season with salt and pepper.
6. Toss in the bacon, tomatoes and basil.
7. Drain the pasta then mix it with the sauce.
8. Serve it with extra Parmesan and black pepper if you like. Yum!!

Source: Eat at home cooks

Tuesday, May 21, 2013

15 Memorial Day Treats and Decor Ideas

The Cottage Market 
 Free Printable

One Velvet Morning
Free Printable to have out at your Memorial Day party.

 Cooking Cowgirl
Firecracker cookies... Yummy!!

 Organize and Decorate Everything
I LOVE paper and am always looking for fun ways to use scrapbook paper. I love this idea and it's really easy.

 Your Homebased Mom

She Wears Many Hats
The sprinkles on this popcorn is multicolored but I thought that it would be really cute in red and blue.

 One Ordinary Day
Easy layered red, white, and blue cupcakes.

 Tidy Mom

Precious Apple Idea!!

 Announcing It

 Baking Bites
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Monday, May 20, 2013

Week 7 Dinner Menu and Grocery List


Happy Monday to everyone! As of 2 weeks ago I had posted 6 weeks of no repeat dinner menus. Well, when I posted week 7 it just didn't sit well with me that everything on that menu was a repeat and I was really striving to go as long as I could without any repeats. So, I'm taking the last week 7 out and am posting a new week 7 dinner menu and grocery list this week. I hope that this helps to make someones week a little easier that you aren't having to plan what you are having to eat this week. I hope everyone has a great week!!

Friday, May 17, 2013

Cream Cheese Danish


I have been wanting to make a cream cheese danish for quite some time and the recipe for this one has been sitting on my breakfast Pinterest board for a while now. I am always intimidated when it comes to making my own dough. I don't have a lot of experience with it, and always find it much easier to just buy it in the can and just roll it out. :) This recipe, however, was very easy to make. I didn't even use my mixer and did it all by hand. I made it the night before and was so excited to roll it out the next day. One of my boys woke up in the middle of the night and after I checked on him I went to the fridge and checked on my dough to see if it was rising. It was like Christmas!! ha! :) Is it rising yet???? After reading this recipe I hope that you find it easy as well and it doesn't sit on your Pinerest board as long as it sat on mine before you make it.

Have a great weekend!!


1 cup butter
1/2 cup milk
2 packages active dry yeast
1/4 cup warm water
3 egg yolks
2 1/2 cups flour
1/4 cup sugar
1/4 teaspoon salt

8 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk


Heat the butter and milk until the butter is melted. Set aside to cool to lukewarm.
In a large bowl, dissolve the yeast in the warm water. Let sit for 5 minutes to activate and then mix in egg yolks.
Blend in the cooled milk mixture and then sift in the flour, sugar and salt.
With dough hook, mix on medium speed until dough is soft and pliable.
Place dough in a large bowl that has been lightly sprayed with cooking spray. Cover with plastic wrap and refrigerate overnight or for about 8 hours. It will rise in the refrigerator.

After dough has been refrigerated, remove and place on parchment paper. Roll out into a rectangular shape and 15 inches long and 8-9 inches wide.

Meanwhile, soften cream cheese and mix together until smooth with powdered sugar and milk.

Pour cream cheese mixture down the middle of the dough and spread out to two ends.
 Use kitchen sheers to cut strips in dough and braid in criss-cross fashion.

Preheat oven to 350 and bake for 18-25 minutes. This will vary depending on the type of baking sheet you are using.

Source: All She Cooks