Thursday, February 28, 2013

Amazing Makeover


Glass Jars
Spray Paint
Goodies to fill your jars


Don't throw those spaghetti and pickle jars away!! Reuse them and make them into something pretty to store stuff in. :)

First, remove the jar lid and drill a hole in the center.

Then, spray paint your lid any color you like. I used Antique Bronze by Krylon.

After your paint has dried place your knob into the hole. The screw on my knobs were really long so I had my husband use one of his fancy tools to cut it down so it didn't hang into whatever I had in the jar. :)

Here are the knobs I chose.

Now, I have to label everything when I get the chance! I LOVE labels! So these poor jars were going to have to get labels too. I decided to use chalkboard paint so that I could change the label whenever I changed what was inside. This is what I like to use:

To make my label area I used blue painting tape and taped off a square on the side of the jar.

Using a foam brush I then filled it in with the black paint.

I had to use about three layers of the chalkboard paint before it became opaque. Once it is dry just remove the tape and your ready to LABEL!!

I think these jars turned out really cute and can't wait to have them in my kitchen to use everyday! I hope that you are inspired to make something pretty out of your old pickle jars too. :) Have a good night!

Wednesday, February 27, 2013

Shredded Buffalo (sauce) Chicken in the crock pot

4 boneless skinless chicken breast
1 bottle of Franks Buffalo Sauce
1 Packet Hidden Valley Ranch Powder
2 Tablespoons Butter

Throw the (frozen or thawed) chicken breast in the crock pot, top with 3/4 bottle of Franks Buffalo Sauce, add packet of ranch powder.

Cook on low for 6 hours. After 6 hours, shred chicken with two forks.

Add butter, stir, cover and cook for another hour to let the chicken soak up the sauce.

If you love buffalo sauce then you will LOVE this shredded chicken! YUM! You could use this shredded for many different things. You could place on top of a baked potato, salad, or inside a hoagie roll (like I did). :) I placed the chicken inside the roll and topped with a slice of Colby Jack cheese. Then, popped it in the broiler for about 5 minutes until the cheese melted and it was a little crispy on the outside.


Monday, February 25, 2013

Lime Tree House Warming Gift

This last weekend we went to Houston to see my brother's new house. I went round and round on what I wanted to get him for a house warming gift and then it hit me! He loves to drink cold Coronas in the summer time with a slice of lime... so why night get him his very own lime tree to have in his backyard. Good idea right!?!? I loved it! The picture above is what it looked like when I gave it to him. I wrapped it in brown wrapping paper with a green ribbon. I then placed some Coronas and lime in the pot for some added cuteness! He loved it!!

Friday, February 22, 2013

Cheddar Broccoli Loaded Baked Potato Skins with Avocado Cream Sauce

  • 8 small Idaho potatoes, scrubbed and dried
  • canola oil/cooking spray
  • salt
  • 8 oz. broccoli florets, chopped (about 4 cups)
  • 4 slices of bacon, crumbled
  • 3/4 cup extra-sharp Cheddar, shredded

Avocado Creme:
  • 2 scallions, thinly sliced, green reserved
  • 1 medium avocado, peeled and pitted
  • 1/2 cup sour cream
  • 2 Tbsp. lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, chopped
  • 1/4 tsp. salt


Preheat oven to 450 F.
Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 12-15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop out about half of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

Brush both inside and outside of potatoes with oil (I used the canola oil cooking spray) and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Cook bacon over medium heat until crisp and set aside on a paper towel to drain.

To make avocado cream, combine scallion whites, avocado, sour cream, lime juice, cilantro, garlic and salt in a small bowl.

You can use a fork to mix and make smooth or you could put it in a food processor and process on high until smooth. About 30 seconds. Cover and refrigerate until ready to use.

Toss the broccoli with cheese (I also threw in the potato as well instead of using it later) filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes.

Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits. Serve hot.

Serves 8


Wednesday, February 20, 2013

Chicken Pot Pie Cupcakes

1 chicken breast, shredded
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded Colby Jack shredded cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits


Preheat your oven to 400 F.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. The herbs that I bought included lavender. I did not care for the lavender at all. Next time I will try to find a mix of herbs without it.

Lightly grease a 12 cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.

Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. I add a little extra cheese on top.  A little more cheese in my opinion is always a good thing!! :)

Let rest for about 3 minutes and enjoy!!



Tuesday, February 19, 2013

Love Anchors The Soul

A sweet friend of mine asked me to try to paint her a picture of Hebrews 6:19 "Love anchors the soul." for her friends wedding gift. This was my first project that I got "paid for" so I was very nervous and excited. She gave me a picture of what she wanted it to look like and I did my best to give her the same look. I painted the canvas a cream color and painted the print in black. I think it turned out well and I hope that you all like it too.

Monday, February 18, 2013

Chopped Beef sandwich and Potato Salad

Brisket Ingredients:
  • 2-3 lbs brisket
  • 1 medium sized onion
  • 3 cloves of garlic
  • celery salt
  • Bar b Que sauce (we love the Salt Lick)
  • Hamburger buns
Potato Salad recipe below.

Chop the onion and garlic and put in the crock pot on top of the brisket on high for 4-6 hrs.

Once you are able to break the meat up very easily with a fork it is done!! Drain the juices and remove brisket. Chop up the brisket against the grain. Place brisket back into the pot and add the bar b que sauce.

Put your brisket onto a hamburger bun and enjoy one of the BEST chopped beef sandwiches of your life! :)

Potato Salad Ingredients:
  • 4-6 medium size potatoes
  • 4 boiled eggs
  • mayonnaise
  • dill pickle relish
  • salt and pepper
Cut up your potatoes into small cubes and boil until done. Drain and place in a bowl and let cool in the fridge. If you don't let them cool long enough then when you mix your salad your potatoes will become mushy.

After boiling your eggs in boiling water for 10 minutes remove and also let cool in the fridge. Once cool, remove the shells and chop up into cubes.

I don't have the exact measurements for the mayo and relish. I just add it to the potato and egg until I like the consistency.

Mix it all together and it is OH so GOOD!!

Salt and pepper to your liking. ENJOY!

Sunday, February 17, 2013

Mini Ham & Cheese Egg Muffins

These mini egg muffins are a huge hit at our house and loved by everyone, which is really hard to accomplish. :) A great thing about these muffins is you can put just about any meat or vegetable in them. We have put ground sausage, bacon, spinach, and even broccoli. They are good served with fruit or something sweet like cinnamon rolls.

  • Sliced ham cut up into cubes
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 tbsp vegetable oil
  • 1/2 tsp baking powder
  • salt and pepper to taste
  • shredded Colby Jack cheese

  • Preheat oven to 375 F.
  • Lightly spray a 12 or 24 mini cupcake pan with oil.

  • Whisk together the eggs, milk, oil, and baking powder. Season with salt and pepper.
  • Spoon the ham evenly into each cupcake.

  • Ladle the egg mixture over the ham.

  • Sprinkle with Colby Jack cheese.

  • Bake for 15-20 minutes or until done.