A Few Fall Favorites

1.  Butter London nail polish.  I've never tried it before, and I had a 3.50 off coupon for Ulta (which is the only store that carries it around here), so I picked up the normally 14.00 bottle in the color All Hail The Queen.  I'd seen it numerous times on pinterest, and really liked the color.  It lived up to it's hype.  It's so pretty for fall.  And I'm on day 5 with no chips, that's a record for me!  I really like this formula.

Here it is on my nails:

 2.  Dunkin Donuts!  It is so "fall friendly".  With all of their wonderful pumpkin drinks, apple cider, pumpkin muffins and donuts, and the new apple orchard donut (YUM), it is hard to stay away.  I've done good, but man, sometimes, ya just gotta.

3.  This pumpkin scones recipe from here.  It's supposed to be like Starbuck's.  I have not tried these at Starbuck's, so I don't know if they are.  But I can vouch that they are GOOD!  I made them one morning when my fam was here last weekend, and the leftovers gave me breakfasts for a few mornings.  This was a leftover, I didn't have any more of the spiced drizzle, so I just drizzled plain glaze over it, still amazing.  Paired it with some coffee (and pumpkin spice creamer), and it was perfection.  (Sorry about the fuzzy picture, low lighting and my iphone, but you can still tell how divine it looks.)

I'm so happy fall is here, and today actually feels like fall here at the beach!  Highs in the low 60's!  Just wish it was sticking around.

Baking Day

J has been working...A LOT.  So one afternoon, I decided to do some baking.  Plus, baking breads always makes it feel a bit more like fall to me, and the house smells heavenly for hours.  This day, I decided to do banana bread and oatmeal scones.  Two favorites in our family.

The banana bread baking to a beautiful golden brown (please don't judge my dirty oven, it's about time for a good cleaning).  This time, I added chocolate chips, you can add about anything you want to this bread!  Raisins, different types of chips, nuts, dried fruits, whatever strikes you really.

While that was baking, I got the stuff ready to go for the oatmeal scones.

Blending it up.

Ready for baking! You have to shape it into a circle if you aren't using a round cake/pie pan.  I like the way this bakes on the stone, so I use this method.  Then you score it into 8 pieces with a knife before baking.  Makes them easy to break off afterwards.

Ummm..yum!

Banana Bread

Combine:
1 stick of butter
1 cup of sugar

Mix well, then add:
2 eggs
3 large very ripe bananas
1 1/4 cup flour
1 tsp. baking soda
1 tsp. vanilla

Stir it up, don't beat.
Put in an 8 or 9 inch pan, well greased.

Cook for 30 minutes at 350 degrees.

*If cut into 9 pieces, each piece has 280 calories.  12 pieces makes each piece 210 calories.

Oatmeal Scones

Pulse in food processor:
1 1/2 cups of flour
1 cup oatmeal
1 tsp. baking powder
1/2 tsp. salt
5 tbsp. butter
1/2 cup raw sugar

Beat together:
1 egg
2/3 cup buttermilk

Mix all together until just blended.  Pat into greased 8 inch cake pan or into an 8 inch circle on cookie sheet.  Score 8 wedges with knife.

Bake at 400 degrees for 20 minutes.
Cool 15 minutes on cooling rack.

*Each piece is 235 calories.

What's Cookin'?

So, I've been trying to mix it up in the kitchen.  Pinterest has been a big inspiration for me, so I've decided to try at least one new thing a week, and more often than not, it's a recipe I pinned.  This can be dangerous since there are so many guilty pleasure recipes, so if it's a decadent dessert recipe that I choose, it's definitely on a once a week basis..especially since I'm trying to do much better with my food choices.  So, ok, this post will be heavy on the yummy food pictures, so dieters beware (read while drinking a bottle of water, that's what I did while writing it so I wouldn't get busy in the kitchen)!

So, the first dish that I'm sharing is Ranch Chicken Tacos, pinned here.  These are a total crowd pleaser and I have fixed them twice already!  The first time was just one night for Jason and me, the second time, I fixed them for some friends, and they just raved, so I highly recommend these!  And they are super easy to boot!

The next thing I'm sharing is my fruit salad.  I usually pair this with tacos or hot dogs or something easy, instead of chips or a less health conscious side.  It's quite simple, and so, so tasty.  I can't wait for this summer to try it with some fresh watermelon:)

For 2-4 people, depending on your serving size, I start with a fruit cup of diced peaches in natural juice (since peaches aren't in season and the juice gives it a good base), then I add 2-3 clementines since they are seedless and perfectly bite sized.  Dice a medium sized apple and slice up one large banana.  Then I quarter about 10 strawberries and half about a cup (give or take) of red grapes.  Then the secret ingredient is maraschino cherries.  I cut about 10-12 of them in half, and then drizzle a little of the cherry syrup on top and mix it up!  I promise, it's delish.

Next is a cookie recipe.  And it rivals my traditional chocolate chip cookie recipe.  It's a chocolate chip cookie, but it's made with a box of cake mix.  They are SO chewy, and SO yummy!  They are def on my top 5 fave cookies list now!  These are pinned here.

Totally the perfect snack for my afternoon.  And Jason was a big fan.  They didn't hang around long!

On to the next!  I decided that after my first attempt with bread, and the fact that it was surprisingly a success (I was skeptical because I have always been afraid of baking with yeast..you know, that I don't let it sit enough, that it will fall, blah blah), that I would try making my own pita bread.  Another success!  Jason loves this stuff with hummus, especially the Sabra brand as they now have a "Supremely Spicy Hummus".  We are hooked!  And these things make great pockets for sandwiches.  I made mine a tad too thick, so next time, I'll need to roll them out a little more.  These are pinned here.

And, lastly...but oh so certainly, not leastly.  If you are a fan of Cracker Barrel (like me!), then I'm sure you are familiar with their Coca-Cola Cake.  This is a very close second to my mom's traditional homemade choclate cake.  Nothing can beat that:)  And now I find out that there is a copy cat recipe for it.  OH. MY.  So of course, this one was a must.  It makes a 9x13 size cake, so make sure you have plenty of help to eat it.  After I had a piece (or 4), I sent it with J to work.  They finished it off with no problem.  I have to say...it's pretty dead on, crackle glaze frosting, super fudgey cake/brownie texture and all.  My tummy's growling just thinking about it.  Good thing I don't have any!  You can find it pinned here.

This picture was taken right out of the oven when you pour the glaze over top.  After about an hour, the glaze hardens and makes the crinkle, crunchy consistency.  Oh, it's sinful.  But oh, how worth it!

Ok, so stop drooling and get in the kitchen, I am always looking for new stuff to try:)

Homemade Pizza Dough/Breadsticks

Pinterest has become like a drug to me.  I am so addicted and am CONSTANTLY finding yummy looking, new recipes to try.  Not good for my arteries.  Must pace myself.  It's not only good for recipes, but for DIY tutorials, crafts, fashion, etc. etc.  Anyways..after seeing this "pin" and being in the mood for pizza, I tried my hand at making this, pinned here.  (You can click on the link from there to find the recipe.)  It looked so tasty.  So here are a few pics from our afternoon in the kitchen.

Ingredients ready!

Jason watching for the yeast to "foam" and "bubble".  He's been very interested in my kitchen projects lately;o)

 The dough ready to rise.

 An hour and a  half later, size doubled.

 Spread out with minced garlic and butter smeared on top.

Added pepperoni to half since we decided to use the garlic bread recipe (and because of the fact that I didn't have pizza sauce).

Baked, gooey, and ready to eat!

Needless to say, it was delish!  Next time, I think I'm going to try using an alfredo sauce and using spinach, mozzarella, and parmesan as the toppings.  (A take on Cici's spinach pizza.)

Potato & Shrimp Soup

With the cold front that blew in this weekend, potato soup sounded like the perfect dinner.  So, I got to looking for a recipe and stumbled on Paula Deen's Potato & Shrimp Soup.  Let me tell you, it more than hit the spot, and warmed from the inside out.

All the goodies ready to go:

 Diced onion and butter, sauteing.  

Boiling soup, by this point the whole house smelled heavenly, and the tummy grumbling was uncontrollable (you can see Jason's hand in the side of the picture, he was lurking awfully close the last 5 minutes).

I cheated a little and bought already cooked shrimp, thawed them, and cut into pieces.

 Adding the shrimp, and almost done!

Disclaimer:  This is not a quick, tidy recipe, but the results are so worth it.  I am usually obsessively pretty clean, but not when it comes to cooking.  I am a messy cook.  But it doesn't sit long.  My OCD won't allow it.

 And then, Jason ruined his by adding oysters.  Nasty, slimy oysters.  My delicious soup was defiled.  I added bacon, cheese, and green onions to mine, which was just perfect.

 

My beautiful bowl of soup

Jason's "creation".

And while I was cooking, my darling made me a fire.  It was the perfect setting for a delicious dinner and a movie.  

And the recipe for those of you who want to taste:

Potato & Shrimp Soup

Ingredients

• 1/2 stick butter
• 1 small onion, diced
• 2 medium carrots, diced about the same size as the onion
• 2 tablespoons all-purpose flour
• 8 medium russet potatoes, peeled and cubed
• 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
• 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups salted water
• 1 pound medium shrimp
• Crumbled bacon bits, for garnish
• Grated sharp Cheddar, for garnish
• Dill sprigs, optional garnish

Directions

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Cook's Note: If you don't have access to shrimp, use corn.

Savory Saturday

It's grillin' weather here in coastal NC, for a few days, at least!  Veggie, Chicken, and Shrimp Kabobs, roasted asparagus, and grilled Texas Toast!  YUM!!!

Even a grilled dessert!  Grilled pineapple with vanilla ice cream and chocolate syrup, OHHH soo good!!!

Savory Saturday

This is a favorite of Jason's and Ashwee's, and if you love peanut butter, then this is the pie for you!

Nutter Butter Peanut Butter Pie
24 Nutter Butter Peanut Butter cookies, crushed
5 tbsp. butter – melted

Mix together and press into pie pan.

Filling:
1 – 8 oz. cream cheese
1 cup peanut butter
½ cup sugar
1 tsp. vanilla
6 oz. Cool-Whip (will need 12 oz. total)

Mix together and spread in crust, top with remaining 6 oz. Cool-Whip. Place in freezer for 2-4 hours. Remove ½ hour before serving. Drizzle with chocolate syrup.

3 Cheese Garden Pizza

A delish take on pizza, courtesy of the Pampered Chef.  So yummy, and not too bad for you either!  The veggies on top crisp up just right, and the cheeses make it extra gooey and stringy.  Plus, it makes your house smell divine!  Recipe follows for those that are interested!  The recipe calls for mushrooms, but I leave those off because I hate mushrooms;o)

Ingredients:
1 package (10 ounces) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 Teaspoon Italian Seasoning
Directions:
1. Preheat oven to 400°F. Using lightly floured rolling pin, roll pizza crust into a 14-inch circle on pan. Bake crust 7 minutes. Remove from oven; place on cooling rack.

2. Slice onion, zucchini and tomatoes, and mushrooms.

3. Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.

Yield: 8 servings

Been Trying Some New Dishes:)

Tonight, I made my first pound cake!  I have always heard poundcakes are kinda hard to make and have been a bit intimidated, so when I found this easy, yummy sounding recipe in Good Housekeeping, I figured why not give it a try!  We have had Alaina here with us this week, and my parents and grandma are coming down tomorrow, so it's good that I will have some help eating this!

Looks good, huh?

And if you were wanting to try it for yourself, the recipe is:

Easy Two-Step Pound Cake

4 cups flour

3 cups sugar

2 cups butter, softened

¾ cup milk

6 large eggs

2 tsp. vanilla

Preheat oven to 325. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4 qt. bowl of a heavy duty stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

Pour into a greased and floured 10 inch (16 cup) tube pan, and smooth. Bake at 325 for 1 hour and 30 mins or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 mins. Remove from pan to wire rack and cool completely for 1 hour.

Oh, and the glaze is super quick and easy too:

Chocolate Glaze
4 ounces semi-sweet chocolate
3 tablespoons butter
1 1/2 cups powdered sugar
3 tablespoons hot water


In a small saucepan, melt chocolate and butter (and if there’s one thing this cake needs, it’s more butter); stirring to blend. Remove from heat and transfer to a medium-size bowl. Add sifted powdered sugar and hot water; stir well. If necessary, add additional hot water to bring glaze to drizzling consistency. (Makes enough to glaze a 10-inch tube or bundt cake.)

And then last week, I tried my hand at a mexican dish.  Enchiladas!  And they were to die for!  Jason has been raving about them since;o)  Easy, easy, and my Pampered Chef Deep Dish Baker cooked them so evenly and perfectly!  So much cheesy, gooey goodness!

You know you want some!

Easy Chicken and Cheese Enchiladas

1 can (10 ¾ oz.) Condensed Cream of Chicken Soup

½ cup sour cream

1 cup Pace Picante Sauce (Medium)

2 tsp. Chili Powder

2 cups chopped cooked chicken

½ cup shredded Monterey Jack Cheese (plus a little for topping)

6-8 flour tortillas (6 in.), warmed

1 small tomato, chopped

1 green onion, sliced

Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.

Stir 1 cup picante sauce mix, chicken, and cheese in large bowl.

Divide chicken mixture among tortillas. Roll up and place seam side up in baking dish. Pour remaining picante sauce over tortillas, and top with cheese.

Cover and bake at 350 for 40 mins. or until hot and bubbling. Top with tomato and onion.

Can you tell I like recipes with the word "easy" in the title;o)  I'm really enjoying being in the kitchen lately, and using my slow cooker!  The new one I got for my birthday has already been getting alot of use!  I made some slow cooker chicken and dumplins that were a hit, but forgot to take a picture since we were totally starving that night.  Plus I got a new cookbook for the slow cooker, and my Pampered Chef consultant just gave me a recipe booklet for my deep dish baker with looooots of yummy sounding recipes to try out very soon!  Ok, now, if you're not hungry, it has to be because you just finished eating;o)

The best shepherd's pie EVER

About a year and a half ago, I met my dear friend Tiffany. The first time she invited us to dinner, she made the most awesome shepherd's pie I have EVER put in my mouth. That's what we had for dinner tonight. It takes a little time to make, but is so very worth it. It's not a hard recipe, just involved.

 

First, boil your potatoes (about 4 or 5 medium red potatoes), drain, add milk (or 1/2 and 1/2) and butter to taste, beat with hand mixer.

While potatoes are boiling, cook 1 lb. hamburger meat in skillet (like cooking for tacos).

Make a packet of brown gravy (it's waaaay easier than making homemade gravy and tastes just as good...I use McCormick's). Pour gravy over meat and stir it up.

Drain 2 cans of whole kernel corn.

Grate some extra sharp cheddar cheese (as much or as little as you like...I use a whole package).

Smooth mashed potatoes on bottom of 9x13 pan. Spread meat/gravy evenly over potatoes, followed by the corn. Top with a generous amount of cheddar cheese.

Bake for 15 minutes at 350 degrees. (And then set your oven to broil for just a few minutes, it makes the cheese just a little crunchy and golden.)

Then have a sit and enjoy:o) For us, it's great, because we can eat on this for more than just one meal. A little extra work in one night means easy dinner for another night;o)

Chocolate Chip Cookies

I am the designated cookie maker in my family, well at least for the chocolate chip ones! I figured I would post my recipe for the ones I make that seem to be such a big hit. I just sent Jason a second batch of them because the first ones all got eaten by the guys in his unit! Oh, and this is the recipe for a double batch...they get gone so fast, I always have to make double:)Chocolate Chip Cookies

3 sticks of butter

2 cups firmly packed brown sugar

1/2 cup sugar

2 eggs

3 tsp. vanilla

4 cups flour, unsifted

2 tsp. baking soda

1 tsp. salt

12 oz. bag of semi-sweet chocolate chips

Preheat oven to 375 degrees. In mixing bowl, cream butter and sugars. Beat in egg and vanilla. Stir in remaining ingredients until well mixed. Roll teaspoon sized scoops into balls and space 2 inches apart onto lightly greased cookie sheets. Bake 10-12 minutes until just starting to turn golden. I always take them out a tad early, when they are still pretty gooey. Once they cool, they stay super chewy! Cool on wire racks.

Hope you enjoy!

Recipe Exchange

Lori and I have been trading some recipes and thought it might be fun to post some on here, sort of like a recipe exchange. If anyone wants to post some of your favorites, we sure would be excited for you to join in!

Gumbo

1 cup vegetable oil

2 cups white flour

1 large onion

2 small bell peppers

parsley, salt, and pepper to taste

2 lb. shrimp

2 lb. chicken, boneless

2 lb. beef and pork sausage (Thorn Apple Valley spicy sausage)

Put on large pot of water to boil.

Cut up veggies before you start the Roux. Heat oil, then add flour over medium heat, stir constantly as flour will burn. When Roux is the color of Hershey's dark chocolate (at least one hour), add veggies and mix together. Add roux to boiling water, stir until returns to boil. Add chicken and cook on low heat 1 1/2 hours. Add sausage. Cook approx. 2 more hours. Add shrimp 30 minutes before serving. Serve over rice.

(This takes a while to make, but is WELL worth it!!! Left over Roux will save well and serves for several meals, just add more of your favorite meats and veggies!)

Sour Cream Pancakes

1/2 cup sour cream

1/2 cup milk

2 egg yolks

Stir together.

Sift:

3/4 cup flour

2 Tbs. sugar

1 tsp. baking powder

pinch of salt

Melt one stick of butter

Whip egg whites

Add flour mixture to liquid. Add melted butter. Fold in egg whites.

Use 1/4 cup size ladle for batter. Put on hot griddle, turn pancakes when set and bubbling.

Chocolate Sandwich Cookies

2 - 18.5 oz. packages of devil's food cake mix

4 eggs, lightly beaten

2/3 cup vegetable oil

1 - 8 oz. package cream cheese, softened

1/2 cup butter, at room temperature

3 cups sifted confectioner's sugar

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

In large mixing bowl, combine the cake mix, eggs and oil. Beat with an electric mixer at low speed until completely combined. The batter will be very stiff. Pinch off pieces of batter and roll into 1 inch balls. Place 1 inch apart on the prepared cookie sheets and flatten slightly with fingertips. Bake for 8-10 minutes, until a slight indentation remains when lightly touched. Remove immediately from the cookie sheets with a spatula and cool on wire racks.

In a small glass mixing bowl, combine the cream cheese and butter until completely blended. Gradually add the sugar and vanilla and mix at low speed until the icing is smooth. Spread icing on half of the cookies and top with the remaining cookies. Store in the refrigerator in large re-sealable plastic bags.

Hope somebody enjoys these! Can't wait to see some of y'alls favorites!

Nutter Butter Peanut Butter Bars

My good friend, Jess, made this for dessert one of the first times she and her husband came to dinner. Her husband is my husband's sergeant and they quickly became friends through work, and introduced us, and we quickly became friends. She has introduced me to some of the best recipes, and I figured I'd share this one with all of you. If you are a peanut butter fan, this one is a must! I made it Saturday night for my grandmother's birthday lunch on Sunday...that is one of the greatest parts about this recipe, it's easy and you can make it early! Here ya go!

Nutter Butter Peanut Butter Bars

24 Nutter Butter Cookies (crushed)

5 Tbs. Butter - Melted

Mix together and press into square dish or pan (I use an 8x8 or a 9x9)

Filling:

1 - 8 oz. Cream Cheese

1 cup Peanut Butter

1/2 cup Sugar

1 tsp. Vanilla

6 oz. Cool Whip (will need a bigger size, will use what's left for topping)

Mix together and spread on top of crust.

Top with remaining Cool Whip.

Place in freezer 2-4 hours before serving, remove 1/2 hour before serving. Drizzle chocolate syrup over top right before eatin' time!

I hope ya'll enjoy, we did! Here's a couple of pictures of the yummy treat.