FREE CHIPS AND QUESO @ CHILI'S

I think Chili's is a great place for kids!  Click on the link above and score yourself some FREE chips and Queso!!

RECEIVE $5 OFF YOUR NEXT ORDER

For a limited time we are offering $5 off your next order of a small or large size bag of cocoa. All you have to do is become a follower of our blog. Our blog is full of wonderful recipes, great finds and more. You will receive a promotional code by e-mail once you become a follower.

Halloween Costumes on Etsy

I found these costumes on etsy and thought they were so much fun and absolutely adorable!  Check them out!

Chicken Costume

Cowardly Lion Costume

 

Baby Elephant

Easy French Dip Sandwiches

This is a really easy way to do french dip sandwiches but it is still super scrumptious!  I hope you love them as much as we do around our parts!

MEAT:

I cook my meat in a crock pot for about 6 hours and it always is really tender and falls apart.  Use a chuck roast.  It has a little more fat on it but you will take all the fat off once it is cooked.  Place the roast into a crock pot set on its lowest setting.  Sprinkle it with 1 tsp salt, 1/2 tsp pepper, 1/2 onion powder and half a packet of Au Jus.  Depending on the size of your roast it may take shorter or longer.  You will know it is done when you put a fork in it and it can shred easily.

Once the meat is done remove it from the crock pot and shred the meat. Remove any large chunks of fat.  Cover with tinfoil to keep warm.  Drain the juice from the roast into a gravy separator and strainer.  Skim all the grease off the juice. A really easy way to do this is to stick it in the refrigerator for a few minutes and the fat will raise to the surface and get hard.  Pour the skimmed juice into a sauce pot and add the rest of you Au Jus packet and 2 cups of cold water.  Whisk and slowly heat until it comes to a boil.

Prepare your buns by laying them on a cookie sheet.  Butter one side of the bun and put a slice of provolone cheese on the other.  Put the buns under the broiler until cheese is melted and buns are golden brown.

Put the shredded beef on the toasted bun and serve with Au Jus for dipping sauce.  

Pretzel Jello Salad

I know that jello is far from gourmet and that there are about a billion pretzel salad recipes out there, but this one is the absolute top in my book.  This stuff is more like dessert around our house.  I hope you like it in spite of its stereotype:) 

2 cups crushed pretzels

1 cube butter melted

1 cup sugar

1 (8 oz.) whipped topping or real whip cream

2 cups fruit of your choice

(In the picture I used blueberries and blackberries but my favorite combo is raspberries and huckleberries)

3 TBS sugar

1 (8 oz.) cream cheese

2 small packages of raspberry gelatin

2 cups boiling water

CRUST: Mix crushed pretzels, 3 TBS sugar and melted butter together in a small bowl.  Press into a 9x13 glass baking dish. Bake at 400 degrees for 5 minutes. Remove from oven and cool completely.

CREAM CHEESE LAYER: Mix softened cream cheese and 1 cup sugar.  add whipping cream.  Spread mixture over crust

GELATIN LAYER: Dissolve gelatin with 2 cups of boiling water.  Add fruit and let gelatin partially set.  Pour over cream cheese layer and chill until completely set.

Beanies

It is starting to get cold outside and it has me thinking about the what I will need for my family this year to keep them warm!  I thought I would share this shop I found on etsy that has some of the cutest beanies for babies, kids and adults.  Check out the links below!

Olive Green and Pink Flower Beanie

I thought this beanie was adorable.  You can order newborn-adult sizes.  

Candy Cane Striped Hat

I also thought this was so cute for Christmas time.  This can also come in any size ranging from newborn to adult.  Check out the rest of her shop.  She has some really fun hats!

Apple Spice Bread

I love this bread!  It is another recipe from my mother-in-laws kitchen.  It is the perfect comfort food on a cold dreary day!  It is super moist on delicious!

CREAM TOGETHER:

2 cups sugar

1 1/4 cup oil

3 eggs

2 tsp vanilla

THEN ADD:

1/2 tsp soda

1 tsp. salt

2 tsp cinnamon

3 cups flour

FOLD IN:

3 cups of peeled, diced apples

Put batter in greased bread pans.  Fill about 2/3 full.  Bake at 325 degrees for 1 hour or until completely cooked in the center.  You can also do muffins.  You will bake these for only 25-30 minutes.  

Tooth Fairy Pillows

My kids are starting to loose their teeth and I came across these adorable tooth fairy pillows on etsy!  They come customized to your child with their initial embroidered on the pocket.  I absolutely love these and I have added them to my must have list!  Check them out below!  They are only $14.99 and have FREE shipping!

                

Flower Tooth Fairy Pillow       

       

Polka Dot Tooth Fairy Pillow

Chicken Caesar Sala

1 head of Romain lettuce, cleaned and torn into pieces

1 cup of grape tomatoes cut in half

1/4 cup freshly grated Parmesan cheese

2 grilled chicken breast

Croutons

Caesar Dressing

Croutons

Using day old bread, cut up 4-6 slices of white bread into cubes.  put cubes in a bowl and sprinkle with 3-4 TBS of olive oil, 3/4 tsp garlic salt, 1/2 tsp dried basil and 1/4 tsp of dried oregano.  Spread bread evenly onto a baking sheet and toast in the oven on 400 degrees until golden brown and toasted.

Grilled Chicken

Trim all of the excess fat and cartilage from your chicken breast.  Sprinkle both sides of the chicken with salt, pepper, garlic power, onion powder, and paprika.  Heat 2 TBS of olive oil in a saute pan and cook for about 3-4 minutes on each side or until the juices of the chicken run clear.  Remove from the pan and let rest for about 5 minutes, then slice.  This will keep the chicken moist and tender. 

Caesar Dressing

1 garlic clove minced

1/8 tsp salt

2 TBS fresh lemon juice

1 TBS mayonnaise

1 tsp Dijon mustard

3/4 tsp anchovy paste (optional)

1/4 tsp fresh ground pepper

4 tsp extra virgin olive oil

2 TBS Asiago cheese

Place garlic and salt into a medium mixing bowl and mash with a fork until it makes a paste.  Add lemon juice, mayonnaise, mustard, anchovy paste and pepper.  Slowly drizzle in oil while whisking continually.  Add cheese and whisk to combine.

Assemble your salad and enjoy!   

Spicy Shrimp Creole and Rice

1 large green pepper, chopped

1 small onion, chopped

1/2 cup butter

2 1/4 lbs. uncooked large shrimp, peeled and deveined

2 cans tomato sauce

3 TBS chopped green onions

1 TBS minced fresh parsley

1 tsp salt

1 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp white pepper

1/4-1/2 tsp cayenne pepper (depending on how hot you like it)

Hot cooked rice

In a large skillet melt the butter and saute the green peppers and onions.  Reduce heat to medium low and add shrimp.  Cook for 5 minutes.  Stir in tomato sauce, green onions, parsley and seasonings.  Bring to a boil.  Reduce heat to low and simmer, uncovered for about 15-20 minutes or until the sauce thickens.  Serve with hot rice.

Chocolate Chip Cookies

Everyone has their favorite Chocolate Chip Cookie recipe, well here is mine.  I love my cookies super soft and this recipe does just that.  This recipe will make A LOT of cookies.  So, you may want to cut it in half if you have a small family.

1 lb. of softened butter

1 cups sugar

3 eggs

2 cups packed brown sugar

1 1/2 tsp salt

2 TBS vanilla

1 1/2 tsp soda

6 cups flour (1/2 to 1 cup more if needed)

Cream your butter and sugar together.  Then add eggs one at a time and incorporate.  Then add remaining ingredients.  You will want enough flour to make a stiff dough.  One that will pull away from the mixing bowl.  Add 3-6 cups of chocolate chips.  Using a medium cookie scoop, place onto greased cookie sheet.  Bake at 350 degrees for 7-9 minutes.  Do not over bake.   This is the biggest down fall to a great cookie

Sweet and Sour Chicken with Fried Rice

This dish has seemed to be a staple at our house.  My kids devour this rice every time I make it.  I have included a recipe for the sweet and sour sauce but when I am in a pinch I use store bought.  Happy cooking!

Fried Rice

2 cups of rice

1/2 pound of bacon

3 green onions, diced 

3 eggs, beaten

1/2 cup of frozen peas

5-6 TBS of soy sauce

Step 1:  Get your rice cooking.  Cook two cups of rice according to the package.  

Step 2:  While your rice is cooking start on your other ingredients.  Cut up your bacon into 1/4 inch pieces.  Crisp in a large wok.  When the bacon is done remove from wok and drain on paper towels.  Remove excess bacon grease from pan  leaving about 2-3 TBS of the bacon grease.  In a small bowl beat your eggs and season with salt and pepper.  Pour eggs into the remaining bacon grease and scramble.  Pour your bacon back into the wok then add your green onions and peas.  Cook for 2-3 minutes or until the peas are unfrozen. Add your cooked rice into your bacon mixture and mix well.  Then add soy sauce to taste.

Chicken

2 chicken breasts, diced

1 egg beaten

1/4 cups flour

1/4 cup corn starch

1/4 cup water

1/4 tsp pepper

vegetable oil for frying

Dice your chicken breast into 1 inch cubes.  For the batter combine beaten egg, flour, corn starch, water and pepper.   In a large sauce pot heat oil to 275 degrees.  Dip the chicken in the batter and add chicken to oil.  Stir to avoid clumping together and cook for about 3 minutes.  Remove chicken from oil with a mesh strainer and drain onto paper towels.  Turn heat to high and heat oil to 350 degrees.  Add the chicken back into the oil and cook 5-6 more minutes or until the chicken is golden brown and fully cooked inside. Remove from oil, drain onto paper towels and season with salt to taste.  

Sweet and Sour Sauce

1 TBS vegetable oil

1/2 medium onion,

chopped

1/4 cup finely diced pineapple

1/2 tsp grated fresh ginger

1/3 cup rice vinegar

1/4 cup ketchup

3 TBS chili garlic sauce

1/4 cup sugar

1/4 cup chicken broth

2 tsp cornstarch

Heat oil in a small saucepan over medium heat.  When hot, add the onions and cook until softened, about 2 minutes.  The add the ginger and cook for about 30 seconds stirring frequently.  Then stir in the pineapple, ketchup, vinegar, chili garlic sauce, and the sugar.  Bring the sauce to a simmer and cook, stirring constantly for about 3-4 minutes.  In a small bowl, whisk together the broth and cornstarch until smooth.  Add to the sauce and bring to a boil. Cook for 1 minute, remove from the heat.If you do not want a chunky sauce pour into a food processor and pulse several times.  Serve warm.

Waffles

 Good morning!  This recipe comes from my mother-in-laws kitchen.  We are waffle snobs around my house and my husband refuses to eat waffles that are not made with this recipe.  I love this recipe because I can use it for waffles and pancakes.  It works great for both!  Be creative and use what ever toppings you love.  My kids favorite is peanut butter and maple syrup.  Have fun and enjoy! 

2 cups flour

2 cups milk

2 TBS sugar

1 tsp salt

4 tsp baking powder

1/2 stick of butter, melted

3 eggs, separated

Combine your flour, milk, sugar, salt, baking powder, melted butter and the yolks of your eggs.  Stir well.  Beat your egg whites until they form soft peaks.  Fold your egg whites into the batter.  Use for waffles or pancakes!  

White Chocolate Brownie Cups

If you are really looking to impress your guests, these will be sure to do the trick.  There are some great shortcuts in this recipe.  I hope you enjoy them as much as I do.  If you can't already tell, I have a huge sweet tooth.

1 package fudge brownie mix (plus the ingredients to make the "cake-like" brownies)

2 squares of white baking chocolate

2 TBS whole milk

1 package of softened cream cheese

1/4 cup powdered sugar

1 cup of whip cream

 (you can substitute frozen whipped topping but I prefer the real stuff)

1 pint of berries 

(In the picture I have blackberries but I have used raspberries and strawberries)

Preheat your oven to 325 degrees. Spray your mini muffin tin with a nonstick cooking spray.  Prepare your brownies according to the package for cake-like brownies.  Using a small cookie scoop, place equal amounts of batter into each cup, about 2/3 full.  Bake 14 minutes or until edges start to set.  Do not over bake!

Remove your pan to a cooling rack and immediately press the tops of your brownies with a tart press.  Let them cool in pan for 15 minutes.  Loosen the edges and gently remove from the pan.  Let them cool completely.

In a microwaveable safe bowl place your chocolate and milk.  Microwave in 30 second intervals; stirring completely between each time.  Do this until the chocolate is completely melted.  In a separate bowl combine cream cheese and powdered sugar.  Mix well.  Gradually stir in the white chocolate mixture until smooth.  Then fold in your whipped cream.

Fill a piping bag with your white chocolate mixture.  Pipe your mixture into the cooled brownie cups.  Place your berries on top and serve.

***Your brownies can be made a day in advanced and stored in a airtight container*** 

Chicken Enchilada Ring

2 C. coarsely chopped chicken                                  

¼ C. chopped olives                                                 

1 C. Shredded Monterey Jack cheese   blend          

1 can (4 oz.) chopped green chilies, undrained           

2/3 C. finely crushed corn tortillas
1 TBS. Southwestern Seasoning (if you can't find a southwestern seasoning you can use taco seasoning instead)
2 Plum Tomatoes
1 Lime
½ C. Mayonnaise  
2 packages crescent rolls

If you have a favorite way to cook your chicken, anything will work.  But, my mom cooked her chicken like this for soups and different recipes and I love it because it is so moist and shreds really easy.  In a small saucepan place two chicken breast and cover with water.  Bring to a boil.  With a spoon skim off the white foam from the water.  Once the water is clear add 1 TBS of chicken bouillon, 1 TBS of beef bouillon and 1 TBS of dried onions.  Cover and simmer on low for about one hour.  Your chicken will be nicely flavored and super moist!

Pre-heat oven to 375 degrees. Chop chicken and olives; place in bowl.  Add cheese, green chilies, mayonnaise and seasoning mix.  Seed and chop 1 tomato. Slice lime in half.  Using juicer, juice one half of lime to measure 1 teaspoon juice.  Reserve remaining lime for garnish.  Add tomato and lime juice to mixture.  Reserve 2 tablespoons crushed chips and add remaining chips to chicken mixture.  Sprinkle reserved crushed chips over the round cooking stone. Arrange dough over the chips.  Separate triangles.  Arrange in a circle with wide ends overlapping in the center and points toward outside. 

Scoop chicken mixture evenly onto widest end of each triangle.  Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. 

Bake 20-25 minutes or until golden brown. 

***For garnish, cut remaining tomato into 8 wedges.  Cut remaining half of lime into 4 slices, cut in half.  Arrange between openings of ring.  Serve with salsa and sour cream.***

Peanut Blossom Cookies

This recipe comes from the kitchen of my mother.  These were and always has been a favorite around our house. My mom is the one that taught me most everything I know when it comes to cooking.  She is a wonderful woman and inspiration to me.  Thanks mom for all of your hard work over the years.  I love you!

Cream Well Together:

1 cup all vegetable shortening

1 cup peanut butter

1 cup brown sugar

1/2 cup granulated sugar

Then Add:

2 eggs

4 TBS milk

2 tsp. vanilla

Then Blend In:

3 1/2 cups shifted flour

2 tsp soda

1 tsp salt

Make into golf ball size balls and roll in granulated sugar.  Place on ungreased cookie sheet 2 inches apart.  Bake at 375 degrees for 8 minutes.  Remove from oven and place a Hershey kiss in the center.  Bake 2 more minutes.   Remove from oven and cool on a cooling rack.

Shrimp Scampi

This pasta dish is one that I do when I am short on time.  It is super easy but will be sure to wow whomever you serve it to.  I hope you enjoy it!

1 lb. pasta (your choice)

2 TBS olive oil

6 garlic cloves, minced

1 lb. raw shrimp, peeled and deveined

6 TBS butter

6 TBS chicken broth

1/2 tsp black pepper

6 TBS freshly grated Parmesan cheese

4 TBS fresh chopped parsley

Prepare pasta al dente as directed on the box.  While pasta is cooking, heat olive oil in a skillet over medium heat.  When oil is hot add garlic and cook over medium heat for about 1-2 minutes.  Add shrimp to skillet and cook for about 2 minutes stirring frequently.  Add 3 TBS of butter and chicken broth to the skillet .  Saute about 2 more minutes or until shrimp turns pink.  

When your pasta is done, drain well and add to your shrimp mixture.  Add the remaining butter and black pepper.  Mix gently.  Top with your freshly grated Parmesan cheese and parley.  Serve immediately.

Horseradish Crusted Halibut with Wild Rice

If you like horseradish you will love this dish.  The horseradish topping keeps the fish moist and adds some great flavor.  You could also do this with cod or tilapia.

1/4 C Mayonnaise

1 TBS prepared horseradish

1/2 cup fresh bread crumbs

1 tsp freshly snipped flat leaf parsley

1/4 cup freshly grated Parmesan cheese

2 boneless, skinless (4-6 ounce) fish fillets

salt and pepper to taste

1 TBS butter

Preheat your oven to 450 degrees. In a bowl combine your mayonnaise, horseradish, parsley and 2 TBS of bread crumbs.  Season your fish with salt and pepper.  Place your fish on a small cookie sheet; top evenly with horseradish mixture.

In a small saute pan melt butter and add remaining bread crumbs.  Cook over medium heat until golden brown and crisp.  Sprinkle bread crumbs over the horseradish mixture.  Bake for 10-12 minutes until the fish flakes easily with a fork.  Remove from the oven and serve immediately.

For a good side dish idea this recipe goes well with wild rice.  The following is a good recipe.


Wild Rice Recipe:

• 2 cups cooked wild rice
• 1 tablespoon unsalted butter
• 1 tablespoon small diced celery
• 1 tablespoon small diced onion
• 1 tablespoon small diced red bell pepper
• 2 tablespoons small diced crimini mushrooms
• 1/2 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped Italian parsley leaves

Directions

In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

Mexican Salad

This is such a simple dish but is one of my husbands favorite things I make.  There are a lot of components but do not let it scare you off.  You will love the outcome!

The first step is top get your beans going.

Seasoned Black Beans or Pinto Beans:

2 Cans Black Beans or Pinto Beans (do not drain)

1/2 tsp sugar

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Combine all the ingredients in a saucepan and mix thoroughly.  Over medium high heat bring to a boil.  Once boiling cover and simmer for about 20 minutes over low heat.

The second step is to fry your tortilla strips

A lot of people use corn tortillas for this but I prefer flour tortillas.  Which ever you like they will work great.  Cut your tortilla in 1/4 inch strips and fry in canola or vegetable oil until light brown and crispy.  Remove from oil and place on paper towels to drain excess oil.  Sprinkle immediately with a pinch of salt.  Set aside.

The third step is to make your dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor and blend all the ingredients well. Refrigerate.

The fourth step is to cook your hamburger

My husband prefers hamburger but it is great with chicken or pork!

Brown 1 pound  of extra lean hamburger with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/4 tsp garlic powder.  After hamburger is cooked thoroughly drain extra grease on paper towel.  

(I pour all of my meat directly on to the paper towel)

The fifth step is to cut up produce and assemble

In my spare moments I cut up one head of green leaf lettuce, dice tomatoes and grate some medium cheddar cheese.  Depending on what I have in the fridge I may also add some cut up avocado and olives.

Assemble your salad and enjoy!

Chocolate Marshmallow Cookies

These cookies are to die for.  They are so soft and yummy.  Happy baking:)

1/2 C Melted Shortening

1/2 C. Milk

1 tsp. Vanilla

2 C. Flour

1/2 tsp Salt

1 C. Sugar

1 Egg

1/2 C. Cocoa

1/2 tsp. Soda

Mix all the above ingredients together.  It will be a stiff dough.  Use a small cookie scoop and drop onto a greased cookie sheet.  Bake at 350 degrees for 8 minutes. 

 While cookies are baking cut marshmallows in half.  After the 8 minutes put marshmallows, (cut side down) onto  the cookie.  Push down slightly. Cook an additional 2 minutes.  Remove from oven and cool cookies on a cooling rack.  

While cooling make your frosting.

1/2 Cube Butter

1/4 C. Sifted Cocoa

Pinch of Salt

1 lb. Powdered Sugar

3-6 TBS Canned Milk

Melt butter in a saucepan.  Remove from heat and mix in the remaining ingredients.  Add more milk if it needs it.  Spoon frosting over your cooled cookies.