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“I’m going to marry these!”

Truer words have never rang from my lil bro’s mouth.

He might have laughed when he asked the names of these little devils before he took a bit. One bite and he was in love. So in love that he thought he’d marry them.

I love my little brother. He’s the best taste tester ever. Way better than the hubs (sorry love ya hun!). He’s single therefore every time I make something and he gets to taste test he gets super pumped over it. The hubs on the other hand just says one word answers. Nothing like “I’m going to marry these!” Of course I might take offense to that coming from the hubs.

Maybe it’s because my mom trained him so well. Yup going to give mom some credit on this one. Not sure how she trained him to ooo and ahhh over meals and treats, but I’m going to have to pick her brain on this one so I can get the hubs trained.

The hubs…trained. Wow that’s a laugh. Does anyone ever get them trained?

If you do please share your secret.

I should also give some credit to the older bro. We were out for Halloween and he had dropped his daughter off to relieve my mom from looking after Miss K. In the midst of the festive bar atmosphere he had to lean over and say, “You have one less bar at home. They were amazing!”

Oh yes that’s right this Momma thought she’d go out for a few adult beverages this past weekend. Yup, that cured me of that for another year. I need sleep. 

So if you need someone to propose, love you, oooo and ahh please head to the kitchen with this recipe in hand immediately.

Knock You Naked Bars
Ingredients
2 1/4 c. all-purpose flour
1 tsp baking soda
1 tsp salt
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
1 tsp vanilla extract
2 eggs
2 c. semi-sweet chocolate chips

5 oz evaporated milk
1 bag (14 oz) caramels
1/2 c. peanut butter

1. Preheat oven to 375 degrees. Grease a 9 x 13 in pan.

2. Combine flour, baking soda and salt in small bow. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips.

3. Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.

4. While the cookie dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. Melt thoroughly. Spread over baked cookie dough base.

5. With the remaining cookie dough, drop by spoonfuls ontop of the caramel mixture.

6. Bake for 15-20 minutes or until light golden brown.

Recipe adapted from: The Bite Sized Baker

This recipe may be shared on the following sites – Please give them a visit!

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Yup. I’ve finally moved on from my beloved apple recipes this fall. If you miss them a few of them are Caramel Apple Cobbler, Apple Pull Apart Bread, Apple Struesel Bread and MANY more. Go check them out in my Recipe Box!

After apple comes pumpkin in my opinion. That’s right it’s one more step closer to that beloved holiday Thanksgiving.

I love Thanksgiving because it’s a great time to take time to reflect and remember what we truly have been blessed with in life. I have so many blessings. The latest one being Miss K of course!

The funny thing about Thanksgiving for me? I don’t like turkey! That’s right. I could really do without it. A sin I bet you think?

Another thing you are going to think is a sin….I don’t get excited about Pumpkin pie usually. There are very few I like, but I did have one at my sister-in-laws the other weekend and liked it so maybe my taste buds are growing up?

This french toast recipe has just a hint of pumpkin and welcomes in our favorite time of year!

Pumpkin French Toast
Printer Friendly Recipe

Ingredients
2 Eggs
1/4 c. milk
1/4 c. pumpkin
1 tsp pumpkin pie spice
1/2 tsp cinnamon
2 Tbsp brown Sugar
8 slices of bread

1. In a shallow bowl, beat eggs and milk and until well combined. Add in pumpkin, pumpkin pie spice, cinnamon and brown sugar. Mix until combined.

2. Dip bread into egg mixture.

3. Place bread on preheated griddle sprayed with non stick spray.  Cook on each side for about 2 minutes. Serve with syrup.

Recipe from: Semi Homemade Mom


This recipe may be shared on the following sites – Please give them a visit!

Can’t say I make a lot of pork chops but I’ve had a few hanging out in the depths of my freezer and all of a sudden I decided it was time those bad boys be gone.

I’m on a mission. It’s called using up everything in the freezer and cupboards. OK well that’s not going to happen BUT I’d like to make a large dent in it. I go through spurts like this. Does anyone else?

As we were sitting eating supper the hubby glances my way and says, “So where’d you get this recipe. It’s really good!”

My answer is, “Oh so I can’t come up with anything on my own dear?”

Yup that’s right these little pork chops were my creation.

Don’t worry. That doesn’t happen much. I like recipes. As in someone else has tried it before. Sure I’ll adapt a few things here and there and throw in a new twist but for the most part I don’t go out of my box to much.

I’m OK with that. I’ve embraced it. Kudos to you out there that have the ambition and time to develop recipes. We need people like you!

So if you have some pork chops hanging out in that freezer whip these up. You might even have all the ingredients on hand!


Parmesan Crusted Pork Chops
Printer Friendly Recipe

Ingredients
4 boneless pork chops
1/4 c. Parmesan cheese, grated
2 Tbsp dried Italian seasoned breadcrumbs
1/8 tsp paprika
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp fresh ground pepper

2 Tbsp Olive Oil

1. Preheat oven to 450 degrees. 
2. Mix Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder and pepper together. Transfer to plate. 
3. Put olive oil in a frying pan and heat on medium-high. Swirl the pan to coat.
4. Dip each pork chop in the mixture. Pat to make it stick if needed.
5. Add pork chops to pan and saute for 2 minutes on each side until golden brown. Place in a glass baking dish and baked for 8-10 minutes or until internal temp reaches 145 degrees.

This recipe may be shared on the following sites – Please give them a visit!

I’m a farm girl through and through. You can take the girl off the farm but you can’t take the farm out of the girl. It will never leave me. It’s a lifestyle. Not that I’m very far from the farm. I moved to “town”, which happens to be a whopping 5,000 people. The farm is all of a great seven miles away.

Every spring I’m calling Daddy (that’s right “Daddy” I’ll always be his little girl) and asking how much he’s got in the field, what field he’s in or bugging my little bro about what’s going on out at the farm.

Fall time rolls around and I’m constantly scanning the fields for the first sign of harvest. I love that sweet smell of fall. The crops coming out, crisp autumn leaves, fresh dirt from the fields being worked. I’m a dork. Have you noticed yet?

My family is also spoiled. My amazing mother, seriously amazing, brings a hot meal out to the field every night. How’s that for service? It’s like meals on wheels. She gets tired and burned out though, so being the wonderful daughter I am (I’m saying this only to boost my ego) I volunteer a couple times every fall and bring supper out.

I love it. The guys rave and ooh and ahh over what you make. Shovel it in their mouths and run back to their combine, truck, tractor or whatever their wheels happen to be. Then I climb in with one of them, usually the little bro in the combine and tag along. We have some good talks in that combine. We solve all our problems, tease each other and just hang out while watching the deer wander by. True bonding time. Miss K even got in on this year’s combine ride!

I love the farm. End of story.

This little treat I whipped up is super easy and the guys loved it as a dessert for their meal out in the field.

Caramel Apple Cobbler
Printer Friendly Recipe

Ingredients
1 box yellow cake mix
2 cans apple pie filling
1 c. butter, melted
1/4 c. caramel ice cream topping

1. Pour filling into bottom of greased 8×11 casserole pan. Top with caramel ice cream topping. Pour dry cake mix over filling.

2. Pour butter on top of cake mix.

3. Bake at 350 degrees for 45-60 minutes.

Recipe adapted from: A Cowboy’s Wife

This recipe may be shared on the following sites – Please give them a visit!


Another month has passed and it’s time for the Secret Recipe Club reveal again! I love getting to check out new blogs and being “forced” to try a new recipe from them. Like any one really needs to force me to try a new recipe!

This months assignment for me was The Kitchen Witch. Perfect for Halloween huh? Rhonda is a fun loving, “biker chick” that will just lay it out how it is. I love that. We all need some good old sass in our lives.

This recipe so so super easy and wonderful that I’m in love with it. Who doesn’t love a breadstick that has cheese literally oozing out of it?

I knew I had to make these by a certain date but never knew what I was going to make them with until I decided one night to make this wonderful Hearty Chili Mac to welcome in the cold and blustery weather we’ve been blessed with lately. I had invited my brother over for supper and knew I’d have an extra body to feed and help us eat these yummy bread sticks.

These were devoured. Amazing! And I once again got awesome sister points and maybe even some awesome wife points!

If you are looking for a treat for the big football game coming up or a side for a pasta this is it!

Cheese Stuffed Bread Sticks
Printer Friendly Recipe

Ingredients
1 can (13.8) oz refrigerated pizza crust
6 pieces of string cheese
1 Tbsp butter, melted
1/4 c. grated Parmesan cheese
1/4 tsp garlic salt

1. Preheat oven to 400 degrees.

2. Unroll the pizza crust onto parchment lined baking sheet. Pull and shape it into a rectangle.

3. Evenly space 6 pieces of string cheese on one half of the dough. Carefully fold other half of dough over the string cheese. Using your fingers, gently press and seal along the outer edge and between the string cheese pieces.

4. Lightly brush the top with melted butter, sprinkle with garlic salt and grated cheese.

5. Place breadsticks into the oven and baked for 13-18 minutes or until golden brown.

6. Cut with a pizza cutter.

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I recently started attempting to feed Miss K cereal. I’ve been dragging my feet majorly, but last weekend I made up my mind this is the weekend to do it. Oh my goodness I didn’t know what I was in for at all!

My mom once told me, or maybe she told me multiple times because I remember her telling me, “Julie I almost broke down in tears when I tried to feed your older brother the first times.”

Oh Mom you are totally exaggerating and I have it so much more together it can’t be that hard can it? I mean Miss K is a rockstar (not that older bro isn’t LOVE YA!) it can’t be that bad.

Oh she was right. I kind of want to throw the spoon across the kitchen when it comes to supper time.

It goes something like this….

Cereal in the mouth
Funny face
Cereal out of the mouth, down the bib, down the high chair, you get the picture
Miss K smiles

Honestly?! Why do you have to smile ever time you spit it out.

So tonight I’ll try again. Because that’s what you do when you are a mom. You keep trying. Someday you will get it. Or Miss K will get it.

Because we are Mom’s and even if you aren’t I know you love fast recipes since you keep coming back! This is a melt in your mouth dish and it’s done when you come home from work. It’s a different twist on the general old Crock Post Roast with the ranch but you will not be disappointed! 

Oh if you have any feeding tips let me know!

Remember to go enter the Tiny Prints Giveaway for your chance to win a $50 print credit!


Crock Pot Ranch Roast
Printer Friendly Recipe

Ingredients
2 1/2 lb roast
1 lb red potatoes, halved
1 can cream of chicken soup
8 oz package cream cheese
1 envelope ranch salad dressing mix

1. Coat crock pot with nonstick cooking spray or stick in one of those handy dandy crock pot liners.

2.  Placed halved potatoes on bottom of the crock pot and place meat on the potatoes.

3. In a bowl whisk together soup, cream cheese and dressing mix. Pour over meat and potatoes in slow cooker.

4. Cover and cook on low for 9-10 hours or on high for 4 1/2 to 5 hours.

Recipe From: Six Sisters’ Stuff

Shared on the following sites – Please give them a visit!