Zucchini Bread

Ever since I can remember this has been one of my very favorite breads! My mom made it a lot while we were growing up, and I can remember so vividly, walking in the door from school and smelling the bread baking and get so excited. It makes your house smell so lovely that its almost worth baking for the smell alone!

Recipe:
2 cups zucchini (shredded) (about 3 medium zucchinis)
1 cup vegetable oil
3 eggs
1 tsp. vanilla
3 cups flour
2 1/4 cups granulated sugar
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1/2 cups walnuts (chopped) (optional)

Topping:
1/2 tsp. cinnamon
4 Tbsp. granulated sugar

Shred the zucchini then lay it on paper towels to absorb most of the liquid from the zucchini's. Next in a large bowl (or in your mixer) mix together eggs, oil, vanilla, and zucchini. In a seperate bowl, mix together all the dry ingredients then slowly add in to the wet ingredients. Add nuts at this point if desired.
Lightly grease 2 loaf pans and pour batter in about 1/2 way full. Top off by sprinkling cinnamon and sugar mixture over the top. Bake @ *350 for 50 minutes-1 hour. Check with a toothpick or knife and when it comes out clean these babies are done! This bread is great warm with a little butter on top or I personally love it when it has cooled and the flavors are more strong! I hope you enjoy this as much as our family has!

Chicken Pot Pie

Chicken pot pie is such a wonderful meal to make when it is cold outside or if you need to take dinner to someone it's a quick and easy meal to throw together. I made mine with a homemade pie crust but if your really in a hurry, one good substitute is to just put the filling into a empty pie dish and top with one sheet of puff pastry. That has worked for our family many times and is just as yummy if you ask me.

Recipe:
For the Filling:
1/3 cup butter
1/3 cup flour
1 cup chicken broth
1 chicken bouillon cube
Salt and pepper to taste

2 chicken breast (cooked and shredded) (also if in a hurry a rotisserie chicken works great also)
1 large potato (diced)
1 large carrot (diced)
1/4 cup frozen peas

For the Pie Crust: (makes a double crust)
2 1/2 cups Flour
1 tsp. salt
3/4 cup shortening
1/4 cup butter (cubed)
4-6 Tbsp. Ice cold water

1.For the crust put the flour and salt into a large bowl. With a pastry blender, cut in the shortening and butter till dough forms small peas size balls. Now 1 Tbsp. at a time, sprinkle the ice cold water over the dough and mix with a fork till the dough starts to form one large ball. Do not over mix, dough will be clumpy but thats what you want. Now form a large ball with your hands and cut in half.  Roll out dough on a lightly floured surface. Put the first crust on the bottom of the lightly greased pie dish. Once the chicken filling is in top with remaining crust. Flute the edges together and cut off remaining dough that is hanging over the edge. Slice a few slits in the top of the crust for venting. You can lightly brush the dough with an egg wash or some melted butter.
2. Shred chicken and set aside. Dice the potato and carrot and put into a heat proof dish. Put maybe 1/3 cup water in the bottom of the dish and cover with saran wrap and microwave for 3-4 minutes. This will give the veggies a head start on cooking.
3. Melt the butter over med. heat in a large saucepan. Add in the flour, bouillon, and broth till it thickens like gravy (it will cook for just a few minutes maybe 2-3 once it will be done. Does not necessarily need to boil) Season with salt and pepper. Add in the veggies and chicken and pour into prepared pie dish. Cover the edges of the pie crust with a pie shield. If you dont have a pie shield just make one with foil. Bake @ *350 for 40-45 minutes.

(Pie Crust recipe adapted from Food Nanny and the Pot Pie recipe from my lovely Mother)

My Mom's Famous Peanut Butter Pie

Ok so I'm not really sure why this pie is famous. It's not really. More just famous in our family I guess you could say. This pie, well, its absolutely divine! It's purely a little slice of heaven in my book. Now some of you may say, my goodness its just a pie, but this pie is not just any pie, It's seriously the best Peanut Butter Pie you will ever try! And I bet you will agree with me once you try it! Now go get bakin your pie is awaitin!

Recipe:
For the Peanut Butter Goodness:
3/4 cup Peanut Butter (we prefer creamy but if you like a little crunch then use crunchy P.B.)
1 cup Powdered Sugar

For the Pudding:
3 Tbsp. Cornstarch
1 Tbsp. Flour
1/2 cup Granulated Sugar
1/8 tsp. Salt
3 cups Milk (whole milk is best)
3 Egg Yolks (save the whites for the meringue)
2 Tbsp. Butter
1 1/2 tsp. vanilla

For the Meringue:
3 Egg Whites
1/4 tsp. Cream of Tarter
1/4 cup Granulated Sugar

1. To start, mix together the peanut butter and powdered sugar till it forms into little balls. (You can add more powdered sugar if needed) Set aside. Now I just use a frozen store bought pie crust because I've actually never made a pie crust from scratch yet. (Its on my to do list) So you just take a fork and poke holes on the bottom and sides of the crust before it bakes so it bakes evenly. Bake defrosted crust @ *400 for 10-12 min. Let crust completely cool then sprinkle 1/3 of Peanut Butter Mixture on to the bottom of the crust.
2.  Now take all the ingredients for the pudding (except for the butter and vanilla) and bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. When done boiling remove from heat and stir in the butter and vanilla. Pour into the pie crust about 3/4 of the way to the top.(you may have some pudding left over) Now sprinkle another 1/3 of the P.B. mixture on top of the pudding.
3.  In a chilled bowl, beat egg whites till fluffy. Mix in the cream of tarter and sugar and beat till stiff peaks form (about 5-7 minutes) Place meringue on top of pudding and then sprinkle remaining 1/3 of P.B. mixture on top and bake @ *375 till browned on top  (about 8-10 minutes watching closely)
4. Let pie chill in refrigerator for 3-4 hours.
Enjoy!!!

Casserole Italiano

(Its hard to tell from this picture, but this dish is so yummy!)

We love this casserole in our house. It's total comfort food and its such an easy dish to throw together for those days that you don't have much time.

Recipe:
1 lb. Sausage (We like things a bit spicy in our house so we use hot sausage but you can use any flavor)
1 small onion (diced)
2-3 garlic cloves (minced)
2 cans tomato soup
1/2 tsp. Dried Oregano
1/4 cup water
4 oz cream cheese
1/2 cup cheese (shredded, we use what ever kind of cheese we have on hand usually cheddar or mozzerella)
Pinch of salt & pepper
Bread Crumbs for topping

Cook the meat in a large skillet on med. heat till no longer pink. Drain Fat.  Saute the onion and garlic for about 2-3 minutes.  Add the meat back to the skillet with the onions and garlic and turn the heat to low.  Stir in the soup, seasonings, and water and stir till well combined.  Now add in the cream cheese and stir till melted.  Remove from heat.  Stir in the shredded cheese and pour into a lightly greased casserole dish. Top with bread crumb and little shredded cheese. Bake @ *350 for 25-30 minutes. Serve with a green salad or veggie of choice.
*If your not sausage fans, you can sub out the sausage for hamburger meat or add no meat at all. Totally your preference. All of the above are good.

I will take 1 pink bed please!

Seriously I would've never thought that I would want or even dream up the idea that I would want a hot pink bed till I landed my eyes on this beauty! I love that even though its HOT PINK, the room isn't screaming "too girly" at all. I wonder if I could talk the hubs into this one...

Steak Asparagus

Ok so this is not really much of a recipe it's more of "Ok we are sick of the typical baked veggie" so all we did here was drizzle some olive oil onto some asparagus then sprinkled Mccormick Steak Seasoning over the top and baked it at *400 for 10 minutes. And now you have asparagus with a bit of kick to it!

Bean Burritos

I decided to make bean burritos for lunch the other day, well, because I'm getting tired of having a grilled cheese sandwich with maybe a slice of turkey here and there everyday. Do any of you suffer from the same old lunch time routine and are out of ideas like I am???  Gosh, well if you have any great ideas for quick and easy lunch ideas PLEASE feel free to throw some my way! In the meantime, here is my lovely bean burrito recipe.

Recipe:
1 (16oz) can refried beans
1 (4oz) can diced green chilis (drained)
1/2 tsp. cumin
1/4 tsp. oregano
1/4 tsp. garlic salt
1/2 cup shredded cheddar cheese (divided)
4-6 taco size tortillas
1 (7oz) salsa verde (optional)
1 Tomato (chopped) (optional)

Mix all ingredients together with 1/4 cup of the shredded cheese. Place a couple of spoonfuls of the bean mixture into the center of tortilla and top with a little shredded cheese. Fold 2 sides of the tortilla down and then roll it up so all of the beans are sealed away nice and tight!  Sprinkle tops with a little more cheese. (Optional: pour salsa verde over the top of the burritos. Gives a little extra flavor! Yum!)
Bake @ 350 for 12-15 minutes. You can serve them with sour cream and salsa.
* Now if your like my husband and insist on meat you can add a little chicken or steak in these babies and thats yummy to!
** I have to tell you that one of the reasons I made these were because my little girl is a super picky eater (and I'm talking super picky!) and she loved these.

Easy Street Chicken Tacos

Really these tacos were so easy and quick to put together and mighty tasty too if I must say. I could've done more with them but I used everything that I had on hand and they were just as delicious if I would've had a tomato and avocado too. Happy Friday! Hope you all have a lovely weekend!

Recipe:
1 lb. Chicken Breasts (diced small)
1 package of McCormick Chicken Taco Seasoning
1/2 cup water
1 Tbsp. olive oil (for cooking the chicken in)
1/4 cup Cilantro (chopped)
1/2 of a small Onion (chopped)
6-8 Corn Tortillas
1 Tomato (optional, I didn't have one)
1 Avocado (also optional didn't have one at the time)
Salsa for topping

Dice the chicken into small cubes. Heat 1Tbsp of Olive oil in a large skillet. Cook the chicken till no longer pink (about 4-6 minutes) When the chicken looks done add in the seasoning and 1/2 cup water and bring to a boil. Once it reaches a boil, reduce the heat and let simmer (about 5-7 minutes) stirring occasionally. Heat tortillas in the microwave around 30-45 seconds. Place about 2-3 spoonfuls of chicken inside tortilla and top with toppings of your choice! Serve with a side of rice and beans or chips and salsa. Enjoy!

Birthday Invitations

My friend Bri over at Collected is seriously one of the most talented, and creative people I may know! She came up with this genious idea for her little girls 1st birthday party. Can I just say that I am in love, not only with the invites, but the photos are the icing on the cake! (And not to mention that she is having all of her guests donate books to children in need instead of bringing gifts. Seriously so thoughtful!) Check out her site she is such a talented photographer and has such a knack for great design! Thanks for sharing your cute idea with all of us Bri!

No Bake Cookies

I don't know about you, but these cookies make me feel like a kid again every time I eat one.  When my husband requests a treat, he almost always wants something that either has oatmeal, chocolate, or peanut butter in them. (Like he loves Muddy Buddies, Cowboy Cookies, No bakes, and etc.) I came across this recipe after I made the ones above, and I can't wait to try them! Lets just say it includes coconut and marshmallows. 2 of my favorite things!

Recipe:
2 cups sugar
1/2 cup Butter
1/2 cup Cocoa Powder
2 tsp. Vanilla
1/2 cup Milk (preferably whole if you have it)
1/3 cup Peanut Butter
3 cups Oats

1. Bring the sugar, butter, milk, and cocoa powder to a boil in a medium saucepan over medium heat. Boil, stirring frequently, for 2 minutes. When done boiling stir in the peanut butter and vanilla. Lastly, add in the 3 cups of oats and stir till well combined.  Take about 2 spoonfuls of cookie mixture and place on a baking sheet lined with wax paper, parchment, or a silicone liner. You should be able to fit as many as 15 cookies on a baking sheet.

Chicken Caesar Bowtie Salad

I feel like when I think of a salad I think of a side dish to a main course. However, this salad we eat as our main course quite often and we feel full and satisfied as though we ate a big meal.  We actually eat this salad with all different types of dressing to. (It doesn't have to be caesar if you don't want it to be)

Recipe:
1 head of Romaine lettuce (Rinsed and chopped)
1/2 of a 1 lb. package of bowtie noodles
1 cucumber (diced into 4ths)(Optional)
1 Tomato (chopped) (Optional)
2 Chicken Breasts
Lemon Pepper for seasoning
Caesar Dressing (or dressing of choice)

Season chicken breasts with lemon pepper and bake @ *375 for 25-30 minutes. Slice into thin strips. Meanwhile, while chicken is cooking, cook noodles as directed on package. Drain and rinse in cold water. Rinse lettuce well and dry. Chop lettuce, cucumber, and tomato. Assemble all ingredients together in a large bowl. Top with seasoned croutons and dressing of choice.

Guest Bedroom/Office

(Photo courtesy of HGTV.com)

I don't know if you remember my post about how much I adore stripes right now,  I know its kind of a major trend right now, but Oh how I sure do love them! I have been wanting to paint a wall of stripes somewhere in my house for sometime now and I think I have narrowed it down to my guest bedroom/office. I think I will paint one accent wall in stripes and the other walls just a neutral tone. When I came across this photo (pictured above) it was like it was meant to be! These are the exact colors I have been wanting to do and Um hello, I LOVE sunburst mirrors!  I also want to paint my existing desk white (till I can afford this one) and have a spot in the room that looks like the photo below but with a more neutral paint color. Well, while the hubs is away this week I am going to try and tackle this project by myself! Wish me luck cause I am going to need it (especially with a 1 1/2 year old to take care of too)

(photo courtesy of HGTV.com)

S'mores Pies

Happy Valentines Day everyone!!! I hope you all have something much more exciting planned than I do! The hubs is gone for 2 weeks and it just happens to fall over Valentines day! Poor me :(  JK I'm really okay, especially since I made these babies last night and they were so yummy!
*Please don't be intimidated by the long recipe because the outcome is so amazing!

Recipe:
Ok I will give you the recipe for the crust but I must tell you that I have tried this crust recipe and also made these in just a store bought graham cracker crust, and honestly, I like the store bought one better and its much easier!
For the Crust:
5 Tbsp. Butter (melted)
1 1/2 cups graham cracker (crushed)
2 Tbsp. granulated sugar
Pinch of salt
Or 12 mini store bought crusts (or 1 large one)

For the Chocolate Filling:
1 (7oz) Symphony Bar (the blue one with nuts and toffee to add a little crunch)
1 cup Heavy Cream
1 large egg

For the Marshmallow Topping:
1 tsp. unflavored gelatin
1/2 cup cold water (divided)
3/4 cup granulated sugar
1/4 cup corn syrup
1 tsp. vanilla

1. Lightly butter pie plate. Mix together all ingredients for the crust and press firmly into the pie dish. Lightly brush the pie with egg wash (1 egg beaten with a little water) this allows the pie to hold together and brown better. Bake @ *350 for 10-12 minutes. (Now if you used a store bought crust still brush with a little egg wash and follow the steps that are directed for baking on the package. Let crust cool for 15 minutes.
2. Now for the filling chop the the chocolate bar into small pieces and place into a heat safe bowl.  In a saucepan, bring the heavy cream to a boil. Remove from heat and pour over chocolate. Let sit for 1 min. and then stir till all the chocolate is melted. Now whisk in 1 egg. Pour into cooled pie crusts and Bake for 25-30 minutes. (Now for the mini crusts I only baked mine for 20 minutes) (also, make sure to use a pie shield while baking so the crust doesn't burn! If you don't have one then just use tin foil.) When done baking let cool for 1 hour.
3. For the marshmallow, take the gelatin and sprinkle it over 1/4 cup cold water. Let sit. In a saucepan, bring the sugar, syrup, 1/4 cup cold water, and vanilla to a boil. Boil till the mixture reaches *260 and stirring constantly (about 6-7 minutes). Start beating the gelatin mixture and then slowly add in the hot mixture and beat for about 5-6 minutes till it doubles in size. Pour over individual pies (or one large pie) and let cool in the fridge for 2-3 hours. When ready to eat pop them under the broiler (watching carefully) till browned on top. If you have a kitchen torch you can use one of those to brown the marshmallow also.

Silpat Giveaway Winner!

First of all I would just like to say a HUGE thank you to all of you who entered! I wish I could give one to each and everyone of you! Also, thank you to everyone who has become a follower of this blog, and has shared my blog with others on your sites, facebook, etc. Starting this blog a month ago I would've never dreamed that I would have this many of you following and leaving me such sweet and encouraging comments!
Okay, now for the winner....
                                                                #31-Isabelle@home

*Winner please send me an email to murlpix@yahoo.com with your shipping info. (Please respond by Wednesday Feb. 16th, or a new winner will be announced)

Thanks again to all who entered. Hope you keep coming back for more recipes, design ideas, and more giveaways in the near future!

Pixies

These breakfast sandwiches are a favorite in our family! My grandmother (who passed away over a year ago, and who we miss greatly) would make these sandwiches for us. Next, to her Mickey Mouse pancakes (which were my all time favorite!) these were always our next choice. Grams would always make these sandwiches with 2 eggs, 2 sausage patties, some ham, and 2 pieces of cheese (wow that's alot in one sandwich some might say, but grams was from the south, it should make more sense now) However, we have made a few changes over time but the name will always stay the same in memory of Grams! Happy Friday everyone! Make sure to make these sandwiches over the weekend I'm sure your families will love them! This recipe will make 2 sandwiches.

Recipe:
2 English Muffins (Toasted)
2 eggs
4 slices of cheddar cheese (We just use the velveeta slices, they melt really well)
4 strips of bacon
Salt and Pepper

Heat griddle to medium heat.  Start cooking the bacon. When the bacon is about halfway done, start cooking your eggs. Salt and pepper the egg while it is cooking. Throw your english muffins in the toaster. Remove bacon from griddle and lay on a paper towel to absorb any excess oils. When english muffins are toasted, immediately place cheese down, one on top and one on bottom so the cheese can melt. Lastly place the cooked egg on bottom, and layer 2 slices of bacon on top of that and top off with remaining bun. Beware, this little sandwich can become addicting and is not low in calories. ENJOY!

Chex Treats

(I used Chex and Golden Grahams in this picture, my favorite is Crispix but sadly we were out) 

So I know this post is a little late missing the Super-Bowl and all, but this little treat is also great for parties or get togethers with friends, or even a movie night with the family!

Recipe:
2 Sticks Butter (I know what your thinking, really low in fat right?)
1 1/2 cups Sugar
1 1/2 cups Light Karo Syrup
1 tsp. Vanilla
1/2 cup sweetened coconut flakes
4-5 cups Chex cereal (or cereal of choice, like chex, crispix, or golden grahams)

In a saucepan over medium heat, bring butter, sugar, karo syrup and vanilla to a boil. Boil for 3 minutes. Meanwhile, in a large bowl, layer cereal and coconut. When mixture is done boiling, pour immediately over the cereal and stir. Let cool for a few minutes and Enjoy!

Classic BLT with a Little Twist

BLT's really are just a classic quick and easy, throw together sandwich. All you really need is 2 yummy pieces of bread, (I prefer Rye Bread) one firm ripe tomato, some lettuce, and a couple pieces of bacon. Well this sandwich is just that, but I added cream cheese and a little twist to the tomato. Find out below....

Recipe:
4 slices Rye Bread
1 Tomato (Sliced and make sure tomato is firm and ripe. If not the tomato will turn out mushy)
6 Slices of Bacon
Couple pieces of Leaf Lettuce
1/2 cup Panko Bread Crumbs
1/2 tsp. Italian Seasoning
4 Tbsp. Cream Cheese
1 1/2 Tbsp. Olive Oil
Pinch of Salt

Start off by cooking bacon on medium heat in skillet. While the bacon is cooking, slice the tomato and season both sides with a pinch of salt. Next, mix together the bread crumbs and italian seasoning. You are then going to dip both sides of the tomato in the bread crumb mixture, making sure both sides are coated very well!. After the bacon is done cooking, place it on a paper towel to clean off any excess oil. Clean the pan and return to stove. Heat olive oil in skillet and then place slices of tomato in pan and cook on both sides, about 2 minutes each. When done, lay flat on a paper towel to dry. Meanwhile, toast your bread, then spread 2 Tbsp. cream cheese between the 2 slices. Layer lettuce, tomato, and bacon on to your toast and ENJOY!!!!

Guest Post over at Crave's Rave's & Fav's

Hey everyone! I was just asked to do a guest post over on one of my very favorite Blogs Crave's Rave's & Fav's!  Brittany has so many great reviews on some of her favorite products and gives tons of great tips on how to use them or where to get them!  Go check it out here, you will not be disappointed!
Thanks again Brittany I had so much fun!

Chocolate Chocolate Cake

This cake is the perfect fix for that chocolate craving! Its so moist and chocolatey you will want to eat the whole thing.

Recipe:
For the Cake:
1 Chocolate cake mix
1 (4oz) box of chocolate instant pudding
4 eggs
1 cup sour cream
1/2 cup veg. oil
1/2 cup water
3/4 cup semisweet chocolate chips

Preheat oven to *350. Mix all ingredients together.  Lightly grease the bundt pan and then dust it with powdered sugar. Bake for 40-50 minutes. After cake has cooled a couple of minutes remove from pan and immediately drizzle with the chocolate frosting.  Serve with an ice cold glass of milk!

For the Frosting:
4 Tbsp. butter (softened)
3 1/2 cups powdered sugar
3 Tbsp. cocoa powder
1 tsp. vanilla
1-2 Tbsp. evaporated or whole milk (I add 1-2 Tbsp at a time till desired consistency)

Soften the butter in microwave (about 30 sec.) Mix in remaining ingredients and beat till no clumps are left. Drizzle over the cake as soon as its out of the pan.
(Recipe Source: My Friend Sharee)

Giveaway

So remember when I mentioned how much I absolutely love the silicone baking liners like this Silpat one pictured above? Well, if not I will tell you again. I absolutely love love love the Silpat Baking liners. They have been oh so good to me! No more burnt cookies, rolls, or chicken. No more goodies sticking to your pans, and making it that much easier to clean up. I really do love these babies so I figured why not let somebody else feel the same way I do!
How to enter:
1. Leave a comment stating what your favorite thing to bake is.
2. For a 2nd entry, Become a follower of this blog.
3. For a 3rd entry share this with your friends on your blog, Facebook, or Twitter and link back to it.
4. For a 4th and final entry add my blog link to your blog roll.

Contest ends Friday February, 11th @ 11:59 P.M. One lucky winner be selected by random.org and announced Saturday.
Good Luck!

Philly Steak & Cheese

This is a quick, easy, 5 ingredient, throw together meal great for lunch or dinner! Hope you enjoy it as much as we do!

Recipe:
1 lb. Groud Beef (You can also substitute this for ground turkey for a healthier meal)
1 Bell Pepper (Diced)
1/2 Onion (Diced)
1 (8oz) package cream cheese (also you can use 1/3 the fat cream cheese for a healthier meal)
1 tsp. Garlic Salt
4 Kaiser or Sub rolls

Brown the ground beef till no longer pink (about 7-10 minutes on med. heat). While the meat is cooking season with the garlic salt. Set aside on a paper towel to absorb any extra juices from the meat. Next, in the same pan you cooked the meat in, saute the bell pepper and onion for about 2-3 minutes.  Then add the meat back in with the bell peppers and onions. Now cut the cream cheese into cubes and throw into the meat mixture, stirring till the cream cheese is melted. Serve on a Kaiser Roll or a wheat sub roll with a side of fruit salad or fresh veggies.

White Chili

 

So I know this is the second soup recipe I have posted this week, but with my husband being sick and all  and the weather nearly freezing temperatures outside, I felt it was only necessary. Serve this soup with bread for dipping and you've got yourself some good ole comfort food.

Recipe:
1 lb. Chicken Breasts (shredded)
1 Tbsp. Olive Oil
1 small white onion (diced)
6-8 garlic cloves (minced)
1 (7oz) can diced green chilis (drained)
2 (15oz) cans white beans (undrained)
4 cups Chicken Broth
1 chicken bouillon cube
2 tsp. ground Cumin
2 tsp. dried Oregano
1 cup Sour Cream
3 cups Monterey jack Cheese (shredded)

For topping (optional):
Chopped Cilantro
fresh Tomato (chopped)
Tortilla chips

Cook chicken by desired Method. (For this recipe I boil 3 Frozen Chicken Breasts for 25-30 minutes) When chicken is done cooking. Shred and set aside. Next, dice up the onion and mince the garlic cloves.  Heat oil in a large pot over medium heat.  Add the onion and garlic to oil and cook for 2-3 minutes.

Now add to the pot, the chicken, broth, beans, chilis, seasonings, and bouillon cube. Bring to a boil then reduce heat and simmer for 35-40 minutes, stirring occasionally.  Lastly, add in the sour cream and shredded cheese. Stir till well combined. Keep warm till ready to be served.
(Recipe source: Food nanny)

Creole Pasta

This dish is the ultimate comfort food! Creamy pasta with slices of spicy chicken throughout. Really you can't go wrong with this simple dish!

Recipe:
2-3 Chicken Breasts (sliced)
2 Tbsp. Butter
1 Tbsp. Creole Seasoning
3 Green Onions (chopped)
2-3 Garlic Cloves (minced)
8-12oz Heavy Cream
1 package of Bowtie Noodles

Slice chicken into this strips. Season the chicken with salt and pepper. In a large skillet, melt the butter on medium heat, then add in the chicken and cook for about (5-7 minutes) or until no longer pink. Add in the remaining ingredients. Bring to a boil then turn the heat down and simmer for 3-5 minutes. Meanwhile, while the sauce is thickening, bring a pot of water to a boil, throw the noodles in and boil for 7 minutes (or otherwise directed on package) When the noodles are done cooking, drain the water out and pour noodles into the pasta sauce. Stir till all the noodles are covered in sauce. Serve with a slice of french bread and a green salad.
(recipe source: my good friend mal)

Fruit Dip

I really like this dip because its light, sweet, and refreshing. It would make a great after school snack or perfect for a get together with friends.

Recipe:
6 oz cream cheese (softened)
1 (7oz) jar marshmallow cream
1 Tbsp. Orange Juice
1/2 tsp. Orange zest
1/8 tsp. ground ginger
2 Tbsp. powdered sugar

Soften cream cheese in the microwave for about 30 seconds.  Mix all ingredients together till there are no clumps and dip looks glossy. Serve with fruit of choice.

DIY yourself Curtains

So I am definitely going to try and attempt to make curtains like these for my living room. Notice how i used the word Attempt, i am definitely a beginner at sewing but am really excited to try these. The nice thing about this tutorial is that you use a King size flat sheet and you don't have to pay and arm and a leg for designer fabric.  Jenny over at The Little Green Notebook, was the one that posted about Pams lovely DIY project and she gave lots of examples of very affordable options to use for your curtains. You can check out those options here.  As soon as I get around to trying these out, I will definitely post an update with the finished project. Hopefully in the next week or so.

If any of you have ever made curtains yourself I would love to see pictures of them! Hope your having a wonderful week!

My Mom's "Miracle" Chicken Noodle Soup

So this soup gets it's name for many reasons. Not just because it is so yummy, but because, well, it helps heal people when they are sick. I know that may sound weird, but it is so true! Anytime any of us ever had the flu growing up, my mom would make this soup, and no joke, within hours we would start feeling better. We had a very dear neighbor who passed away a few years ago due to pancreatic cancer, that my mom would make this soup for her every time she would have her Chemotherapy treatments, and it was usually one of the only things she could eat that she could hold down, and make her feel better for the time being.  I made this soup last night for my husband because he was feeling like he was coming down with the flu, and even he said it made him feel a lot better (and that's saying something when my husband says it made him feel better, he usually likes to take advantage of the whole "I'm not feeling well" so he can get extra treatment :) I love you Lew) Anyways, I thought this would be a good recipe to post with flu season and this lovely weather we are experincing right now.  Hope this recipe gives you some miracle healing powers like it has in our families! Enjoy!

Recipe:
3-4 Chicken Breasts
6-8 cups water
1 small onion (diced)
2 large carrots (diced)
2 stalks celery (diced, I didn't use it this time cause I had none on hand and it was still delicious)
2-3 garlic cloves minced
7-8 Chicken Bouillon cubes (If you don't have bouillon, than replace the water and cubes with 6-8 cups chicken broth)
Salt and Pepper to taste
2 potatoes (diced, optional. I actually don't use potatoes if i am putting noodles in it. I feel like it gets to heavy)
1 package "Fideo" noodles (found in the mexican isle in your local grocery store. They look like skinny spaghetti noodles that have been chopped into tiny little pieces)

Bring the water and Bouillon cubes to a boil over medium heat in a large cooking pot. Toss in remaining ingredients and simmer 35-45 minutes. I cook the noodles as directed on package, and I actually just place a couple of spoonfuls in each bowl of soup instead of throwing them into the whole pot because they will get soggy.  You can serve with crushed crackers on top or a nice roll for dipping.