Thursday, May 24, 2012

French Toast Kabobs

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I started off by baking a loaf of Pillsbury crusty French bread and then cut it into one inch cubes.
French Bread for French Toast Kabobs Recipe
Then I poured the cubes into a milk and egg batter that had a sprinkle of cinnamon and vanilla for flavor.�
Batter for French Toast Kabobs Recipe
Once the bread has soaked up the batter, cook it in a pan until all the sides are browned. Keep the cooked bread cubes warm in the oven while you cook the rest of the bread.
Cooked Bread Cubes for French Toast Kabobs
Finally, thread your bread and fruit onto little skewers. I used 6 inch skewers but you could definitely use longer ones for a more substantial serving. Get your kids involved here and let them help you string on the fruit and bread.
Serve right away with a sprinkle of powdered sugar and a drizzle of maple syrup.

French Toast Kabobs with Syrup

Reposted from

How To Tell When Your Chicken is Done

One of the most frustrating things to me is cooking a breast of chicken in a pan, believing that it is perfectly cooked, cutting in, and BAM you've got a little pink in the center. Oh! That just drives me crazy. When I first started cooking I would slice into one piece to make sure it was done, but I hated to do that because I could see the juices running out and who wants to serve a half cut breast of chicken, especially to guests?

First of all, it's easiest to cook a breast of chicken that is even. If you have a large breast of chicken that is quite thick at one end and very thin at the other, I'd grab a little wax paper and a meat mallet or rolling pin and just pound it out a little to make it a little more uniform. This will help you to cook the breast evenly without one end finishing and drying out way before the other end is done.

Bring a little oil, butter, spray or whatever you'd like to heat over high heat in a skillet. Add the chicken once the oil starts to shimmer and smoke a little. You should hear an immediate pop and sizzle (psshhhhh) when you add the chicken. Now quickly turn the heat down to low and let cook for about 5-7 minutes. BUT!! The most important thing you are looking for, as pictured above, is to get down and look at the side of the chicken. Once it is white, and cooked through halfway up the chicken, flip it over. Cook an additional 5-7 minutes, and the rest of the white should rise up and meet the already cooked portion. When there is no longer a pink rim around the edges of the chicken it's thoroughly cooked and you can remove it to rest on a cutting board for 1-3 minutes to redistribute juices.

Think two halves make a whole, once both whites have met in the middle you know that no pink remains.

You can also touch the chicken, and when there is no longer a jiggle you know it's done.

Trust yourself, everything takes practice, but the more you do a little finger prod and watch the white meat touch you will learn exactly when your chicken is cooked and it will be far more moist and flavorful.
Reposted from

Wednesday, May 23, 2012

Yesterday I Wore...

Dress - Target
Belt - Gap

Spinach Strawberry Salad

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  • 6 oz (approx 6 cups) baby spinach leaves
  • 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
  • 1/4 cup crumbled feta cheese
  • 3-4 tablespoons raspberry poppy seed dressing*
  • 1/2 cup candied pecan pieces**
In large bowl, toss spinach, strawberries, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).

Raspberry Poppyseed Dressing:


  • 1/2 cup raspberry vinegar (for recipe, go to; may substitute white wine vinegar
  • 1/4 to 1/2 cup sugar, to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1-1/2 teaspoons poppy seeds

--In a blender or food processor.add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.

--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.

Candied Pecans

  • 1 large egg white
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1-1/2 teaspoons kosher salt
  • 1/8 teaspoon cayenne (optional--to add some kick)
  • 1 tablespoon vanilla
  • 1 tablespoon water
  • 4 cups (1 pound) raw pecan halves

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a large bowl, use electric mixer or whisk to beat the egg white until foamy (30-40 seconds with mixer). Add sugar, brown sugar, cinnamon, allspice, salt, cayenne (if using), vanilla and water; mix until well combined (15-20 seconds with mixer). Stir in pecans until all are well coated with the mixture. Pour onto baking sheet and spread out nuts into a single layer. Bake for a total of 40 minutes; removing pan after 20 minutes, flipping nuts over with a spatula and rearranging pecans into a single layer before returning to oven for last 20 minutes. Remove from oven and slide parchment paper with nuts still on it onto cooling rack. Cool completely, break apart, and transfer to airtight container; store at room temperature.
Note: Nuts may loose their crispiness if they're left out uncovered for an extended period. If that happens, restore crispiness by warming them in oven again for 5-10 minutes.


Tuesday, May 22, 2012

Fun In The Sun!

I ordered this bathing suit cover up from Victoria's Secret and I love it!  I actually wore it Sunday with some sandals as a dress and no one noticed.  It's made of terry so it's not the softest dress in the world, but it's still a comfy throw on. 


Frozen Mango Margaritas

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I fell in love with mango on a recent trip to EPCOT center in Orlando.  My husband grabbed a mango smoothie from a vender on a day I swore was two hundred degrees.  The smoothie was heavenly.  It was just the right balance between citrus and sweet.  I saw this recipe on Annie's Eats and had to share it. 

For 2 Margaritas:
3 oz tequila
1 1/2 oz triple sec
2 oz freshly squeezed lime juice
1/2 oz simple syrup
2 to 2 1/2 cups crushed ice
4 oz fresh or frozen chopped mango
lime juice and sugar, for rimming


Had some technical difficulties yesterday.  What a Monday!  I'm battling allergies and I don't seem to be winning :(.  I've taken Zyrtec, some prescription cough pills, and Cloraseptic lozenges and nothing seems to offer any relief.  Any suggestions?

Friday, May 18, 2012

Today I Wore...

Dress: NY&Co (several years ago)

Chili Cheeseburger Pie

Chili Cheeseburger Pie

I like anything with the word "Cheeseburger" in it.
Actually, I like most anything with the word "Cheese".


  • Crisco® Original No-Stick Cooking Spray
  • 1 pound lean ground beef
  • 1 (10 oz.) can diced tomatoes and green chilies, drained
  • 1 (16 oz.) can chili beans, drained
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin (optional)
  • 1 cup shredded sharp Cheddar cheese, divided
  • 1 1/4 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
  • 3/4 cup milk
  • Green and red bell pepper strips


  1. HEAT oven to 400°F. Coat 9-inch pie plate with no-stick cooking spray.

  2. BROWN ground beef. Drain. Add tomatoes, beans, chili powder, garlic powder and cumin. Heat through. Spoon into prepared pie plate. Layer with 3/4 cup cheese. Whisk pancake mix and milk in small bowl until smooth. Spread evenly over cheese. Sprinkle with remaining 1/4 cup cheese. Alternate green and red pepper strips on top in a spoke design.

  3. BAKE 18 to 20 minutes or until golden brown. Allow to cool 10 to 15 minutes before serving.

    Thursday, May 17, 2012

    Obsessed With The Dress

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    I love the femininity of this dress. 
    The ruffles!
    The light, flowiness of the fabric!
    The perfect length!

    I need one...

    by Modcloth

    Today I Wore...

    Ugh, Such a bad hair day I couldn't even show my face.

    Top - Hollister
    Tank - Express
    Pants - Cato

    Spanish Chicken and Potato Roast

    Picture of Spanish Chicken and Potato Roast Recipe

    I saw this recipe in my Food Network magazine and thought I would try it out so I made it for dinner last night.  The chicken thighs were a nice alternative to the breasts or tenderloins I usually cook with.  I left the onions out of mine (of course) but included them in the recipe for the rest of you.  It was a great meal.  I found that I had to cook it a little longer than the recipe requires because my chicken wasn't quite done. 


    • 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
    • 4 cloves garlic, smashed and coarsely chopped
    • 2 tablespoons extra-virgin olive oil
    • Kosher salt
    • 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
    • 2 teaspoons smoked paprika
    • Freshly ground pepper
    • 4 tablespoons roughly chopped fresh parsley
    • 2 lemons (1 juiced, 1 cut into wedges)
    • 2 large or 3 medium red onions, halved and thinly sliced


    Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.

    Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.

    Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.

    Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

    Wednesday, May 16, 2012

    Key Lime Pie

    One of my favorite pies is Key Lime.  I think it tastes like summer, but don't think I won't eat it year round. 

    For the Lime Filling:
    4 teaspoons grated lime zest
    4 egg yolks
    1 (14-ounce) can sweetened condensed milk
    ½ cup fresh lime juice

    For the Graham Cracker Crust:
    9 graham crackers, pulverized into crumbs (about 1 cup cracker crumbs)
    2 tablespoons granulated sugar
    5 tablespoons unsalted butter, melted and still warm

    For the Whipped Cream Topping:
    1½ cups heavy cream, chilled
    ½ cup powdered sugar

    1. Preheat oven to 325 degrees F.
    2. Make the Filling: Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.
    3. Make the Crust: In a medium bowl, stir together the graham cracker crumbs and the granulated sugar. While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the graham cracker and sugar mixture. Once you are done, all of the dry ingredients should be moistened and it should look like wet sand. Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature.
    4. Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set, yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. (At this point, the pie can be covered directly with plastic wrap sprayed with non-stick cooking spray and refrigerated for up to 1 day.)
    5. Make the Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, 1 tablespoon at a time, while continuing to whip the cream until stiff peaks form. Decoratively pipe the whipped cream over the filling or spread the whipped cream evenly with a spatula. Garnish with lime slices, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

    Father's Day Idea

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    Considering my daughter is only 2 and my son is 15, this won't really work for my family.  I think next year, when Rowan is 3, it will be hilarious and too cute to see what her answers will be. 

    Tuesday, May 15, 2012

    A Look I Love

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    I love this look.  I actually have a pink blazer close to this style.  If I could just find the dress and the shoes, I might could pull it off.  I just think it looks effortlessly chic.  She looks pulled together and cute, but not overdone.  Just my style.

    Today I Wore...

    Top - Candie's (Kohl's)
    Pants - Loft

    Turkey Cucumber Roll Up

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    This is what I had for lunch today.  So good!

    2 tbsp 1/3 fat cream cheese (or you could use the fat free)
    1/2 cucumber sliced or chopped
    2 slices turkey
    flour tortilla
    salt and pepper

    Spread the cream cheese on the tortilla and sprinkle with cucumbers.  Sprinkle some salt and pepper before layering the turkey.  Roll up and secure with a toothpick until lunch time!

    Healthy, low-fat lunch and pretty darn tasty, too!

    The Bachelorette: Here's What!

    The Bachelorette: Meet Emily Maynard's 25 Sexy Suitors

    Well I watched, like I said I would.  I still think the premise is pretty unrealistic, but I do see the intrigue and understand why people watch.  Emily Maynard is a likable bachelorette and seems to be pretty down to earth.  Which is why I don't understand why she tried to find love on a reality TV show...twice!!!  But, hey, to each her own.  There did seem to be some pretty interesting guys vying for her attention.  So the verdict is, I'll watch again.  I'm not sure this will be one of those shows I rush home to catch, or record on the DVR.  But I will definitely watch again next week to see what happens.

    Monday, May 14, 2012

    The Bachelorette

    So The Bachelorette begins tonight at 9:30 on ABC and I have a confession to make....I've never EVER watched an episode of either The Bachelorette or The Bachelor.  The whole premise just sounds hokey to me.  Honestly, do these people really think they are going to find love while being followed by camera crews, dating 15 other people, secluded in a house with everyone else fighting for the same person?  I mean, come on!  I was single for a very, very, very long time and I dated a few guys before I met my husband.  It's tough out there in the real world so I can only imagine how tough it would be to get to know someone while filming a television show.  It just seems so unrealistic.


    Everyone seems so obsessed with these shows.  I'm all about some trash TV.  I'm not above some raunchiness.  I LOVE the Real Housewives franchise and I watch them all...religiously!  So, I'm going to give this new Bachelorette a shot.  I plan to watch tonight.  Maybe the fact that Emily Maynard is from Charlotte, NC which is only about an hour away from me will make it more interesting for me.  I love Charlotte, so maybe I'll see some familiar places while I watch.  That always makes it more exciting, when you can put a personal connection to it.  So, I'm caving and I'm going to watch tonight. 

    I'll let you know what I think.

    Today I Wore...

    Cardi and pants - NY&Co
    Sequin Tank - Express

    Three-Chile-Dusted Shrimp with Quick Corn Relish

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    This recipe came from the December 2007 issue of Cooking Light Magazine, but I found it at


    • 3 1/2 teaspoons sugar, divided
    • 2 teaspoons chili powder
    • 1 teaspoon ancho chile powder
    • 1/4 teaspoon chipotle chile powder
    • 1/2 teaspoon salt, divided
    • 1 1/2 pounds peeled and deveined large shrimp
    • 5 teaspoons olive oil, divided
    • 1/2 cup chopped red bell pepper
    • 2 teaspoons bottled minced garlic
    • 2 teaspoons bottled minced ginger
    • 1 (10-ounce) package frozen whole-kernel corn
    • 1 1/2 tablespoons cider vinegar
    • 1/2 cup chopped green onions


    1. Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.
    2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.
    3. Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.

    Friday, May 11, 2012

    Closet Heaven

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    I need one of these closets!  And all of the shoes in it, too!

    Breakfast Casserole

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    Breakfast Casserole always makes me think of Christmas.  Christmas morning at my parents' house is the only time of year I ever get it!  But that shouldn't be the case.  Breakfast Casseroles are great all year round!  There are so many different recipes that I think we should try them all :)!  The main reason I don't make them often is because, for most recipes, you have to make it the night before and refrigerate it overnight.  I'm just not that organized!  There are few evenings when I have the time, energy, or foresight to prepare breakfast for the next morning.  This recipe, however, does not require overnight chilling!  Sounds perfect.

    • 1 8-ounce can refrigerated crescent dinner rolls
    • 1 pound Bob Evans Original Recipe Sausage Roll
    • 2 cups shredded mozzarella or cheddar cheese
    • 4 eggs, beaten
    • 3/4 cup milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper

      1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
      2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
      3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
      4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

    Thursday, May 10, 2012

    Southwestern Chicken Chili Soup

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    • 2 boneless skinless chicken breast halves, cut into 1/4 inch wide strips
    • 1 1/2 tsp salt
    • 1 tsp black pepper
    • 1 Tbsp oil
    • 1 Tbsp butter, unsalted
    • 4 cloves garlic, coarsely chopped
    • 2 Tbsp balsamic vinegar
    • 1 can diced tomatoes and green chiles
    • 1 can corn kernals, drained
    • 1 can light red kidney beans, rinsed and drained
    • 4 cups chicken broth
    • 1/4 cup cilantro, chopped
    • 1 Tbsp chili powder
    • 1/2 tsp black pepper
    • 1/2 tsp roasted cumin
    • 1/4 tsp dried lemon peel
    1. Preheat a large stock pot over medium high heat.
    2. Season chicken with salt and pepper.
    3. Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate.  
    4. Add the garlict to the pot and saute for 2 minutes, stirring occasionally.
    5. Deglaze the pot with balsamic vinegar.
    6. Return chicken and any juices to the pot.
    7. Add remaining ingredients, bring to a simmer and cook for 30 minutes.
    • Avoid crowding the pot when browning chicken. If you can get all the chicken in with one layer, do it in two batches.
    • Garnish with crispy fried tortilla strips

    Today I Wore...

    Top - Target
    Carpri's - Paul Harris
    Shoes - Shoemint

    Wednesday, May 9, 2012

    Mom vs. Grandma

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    I saw this on Pinterest and immediately thought of my Mom.  My son is 15 and completely concerned with maintaining his "cool guy" image, yet he still wants to go spend the night, or even the weekend, with his Nana.  I guess kids never really grow out of that need to be spoiled by their Grandmothers.  My daughter is 2 and I believe Nana's house is her favorite place to be.  She knows she can get away with ANYTHING there.  She has come to expect a dessert of some kind with each meal we have there and prefers to eat it sitting in the center of the kitchen table.  I'm amazed, sometimes, at the things my own mother, the same mother who raised me and set rules and upheld the consequences, will now let her grandchildren get away with.  But then I think of the relationship I had with my own grandmothers and realize how much being spoiled by them meant to me.  I guess all kids need a place where they can do no wrong and where they can feel nothing but love.  Mothers have to worry and plan and try to create responsibility and maturity and all that is involved with raising their children.  Grandmothers don't have to concern themselves with all of that.  They just have to love with all they have. 

    Thanks to my Mom for being such an amazing Nana to my children!

    Baked Parmesan Tomatoes

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  1. 4 tomatoes, halved horizontally or cut in thick slices
  2. 1/4 cup freshly grated Parmesan cheese
  3. 1 teaspoon chopped fresh oregano
  4. 1/4 teaspoon salt
  5. Freshly ground pepper, to taste
  6. 4 teaspoons extra-virgin olive oil

  7. Preparation
    1. Preheat oven to 450° F.
    2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 10 minutes.

    Chicken Milano

    Chicken Milano

    Last night I made this Chicken Milano for dinner and I absolutely LOVED it!  It's a little more involved for a dish I make on week nights, but it really didn't take all that long and it was so worth it!  I served it with roasted Parmesan tomatoes ( I will add the recipe in a separate post) and frozen garlic bread.  The entire dinner took me about 30 minutes to prepare.

    1 1/2 tbsp butter
    2 cloves garlic, minced
    1/2 cup sun dried tomatoes (the dried kind, not the ones packed in oil)
    1 cup chicken broth, divided
    1 cup heavy cream
    4 boneless, skinless chicken breasts (I use the thin cuts)
    salt and pepper
    2 tbsp vegetable oil
    2 tbsp chopped, fresh basil
    9 oz dry fettuccine pasta
    1/2 cup shredded Parmesan cheese

    1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
    2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
    3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
    4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
    5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce, sprinkle with Parmesan; serve.

    Tuesday, May 8, 2012

    Today I Wore...

    T shirt - Gap
    Jumper - Old Navy
    Leggings - Hue

    April Bunco in May

    We had April Bunco in May and had a festividad muy bueno for Cinco de Mayo!  Thanks to Deb for hosting a great Mexican bash and for providing the fake mustaches and tiny sombreros!  We also had some new faces this month to stand in for those who were not able to make it.  Thanks to Mike, Ashley and Kelly!  We hope you come back.

    Obsessed with the Dress


    Monday, May 7, 2012

    Peanut Butter Texas Sheet Cake

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    • 2 cups Sugar
    • 1 teaspoon Baking Soda
    • 2 cups Flour
    • 1 teaspoon Salt
    • 2 sticks Butter
    • 1 cup Water
    • 1 cup Peanut Butter
    • ½ cups Milk
    • 1 teaspoon Vanilla
    • 2 whole Eggs
    • 1 stick Butter
    • ½ cups Peanut Butter
    • 6 teaspoons Milk
    • 1 pound Powdered Sugar

    Preparation Instructions

    In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
    Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture.
    Add milk, vanilla and eggs. Mix.
    Pour in large cookie sheet or jelly roll pan. Bake at 400F degrees for 20 minutes.
    Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar. Pour warmed frosting over cooled cake.

    Obsessed with the Dress

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    Friday, May 4, 2012

    For My Son

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    Summer Project

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    This is such an awesome idea for a kids' tire swing.  Rowan has a plastic tire swing as part of the set we bought her for her birthday.  I can't wait to do this to her swing.  She's going to love it.  It's a great way to personalize the play set a bit so that it doesn't look just like every other play set in the neighborhood. 

    Pizza Rolls

    Looking for something simple for dinner tonight?   These pepperoni Pizza Crescents take very little prep time and even less cook time. 

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    1 can refrigerated crescent rolls
    40 slices turkey pepperoni
    4 pieces of mozzarella string cheese, cut in half
    garlic powder
    pizza sauce

    Preheat oven to 375.

    Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.