On being Thankful

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As November comes to an end I tend to think of everything that I am thankful for.  I've just returned from a wonderful week of visiting family that lives far away and enjoying the trip with my own family.  Visiting family that you don't see very often is great and strengthens those bonds even more.  Road trips are a great time to see the many sights that are usually missed when you fly from here to there.  It gives me time to think about how vast and wonderful America, the land that I live in and love, really is.  I saw such beauty and experienced some great memories.  I have much to be grateful for.  Family, friends, freedom, health, and of course all of you! 



 I hope that you can find a minute to think about everything that you are thankful for too.  Stay tuned for December when I share more fun from my workshop and some holiday traditions!

Cottage (Shepherd's) Pie

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A few short days ago, I told you about how my husband had come down with a severe cold. It should be with little surprise that I am now, too. With every last drop of chicken noodle soup now consumed, I had to turn to another comfort food for some relief.

















We call this dish shepherd's pie around here; however, its correct name is cottage pie. From what I understand, both dishes are basically the same with the only variation being the type of meat used in the dish. For shepherd's pie, lamb is used. For cottage pie, beef is used.

Regardless of what we call it, cottage (shepherd's) pie is hearty comfort food at its best. Serve with warm biscuits or crusty bread... A perfect meal for warming a sick, old soul on this cold and blustery April day.

Ingredients
5 medium-sized potatoes, peeled and cubed
3 Tbs. sour cream
1/4 c. milk
1/2 c. mozzarella cheese, divided
1/4 c. Parmesan cheese

1 to 1 1/2 lb. ground beef
1 pkg. brown gravy mix
1 c. water
3 Tbs. Worcestershire sauce
2 Tbs. ketchup
3 garlic cloves, finely chopped

3 carrots, diced
2 medium onions, diced
2 celery stalks, diced
1/2 green pepper, diced
1/2 c. frozen corn
1 tsp. Italian seasoning

salt and pepper
2 Tbs. butter
2 Tbs. olive oil

Directions
Preheat oven broiler.

In a medium pot, cover potatoes with cold water and bring to a boil over medium heat. Cook until completely soft. Drain and mash. Add sour cream, milk, 1/4 c. mozzarella cheese, Parmesan cheese and salt/pepper to taste. Mix to thoroughly combine. Set aside.

In a large skillet over medium heat, brown ground beef. Drain any fat, then return to skillet. Add garlic, brown gravy mix, water, Worcestershire sauce, ketchup, and salt/pepper to taste. Mix well. Reduce heat to low and simmer until most of the liquid has evaporated. Spread evenly into a medium sized casserole dish. Set aside.

In the same skillet, heat butter and olive oil over medium heat. Add vegetables, Italian seasoning and salt/pepper to taste. Cook until softened, about 10 minutes. Spread evenly over meat mixture. Spread mashed potatoes evenly over vegetable layer. Top with remaining 1/4 c. mozzarella cheese. Place in broiler to brown potatoes and cheese, about 2 to 3 minutes. Remove from oven and let cool slightly before serving.

Thirty Days of Thanks

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You may have seen the things I am thankful for floating around out there on facebook and twitter. Well, I'm on the bandwagon. On my personal FB page I have been posting something I am thankful for each day for the entire month of November. Here on the last day of the month I want to share them all with you.  1. Today I am thankful for my husband. He may be a pain in my butt and drive me crazy sometimes but I wouldn't know what to do without him. Hes my best friend and the best Daddy Grayson could ask for. 2. Today I am thankful for these beautiful ladies who help keep me sane at work. I never thought that when I got my job I would get the best group of friends around.   3. Today I am thankful for the fact that my in-laws got to be a part of Graysons first real Halloween. It was great that they got to take him trick or treating and carve his pumpkin with him, living so far away they don't always get those chances! 4. Today I am thankful for my two fur babies that I love so much and who put up with so much abuse from Grayson and still love him to pieces.  5. Today I am thankful that I have the right to vote and that I use it. I am also thankful to not have to see political ads tomorrow! Woo! 6. Today I am actually thankful for the crazy kiddos I teach. They give me a reason to love my job and make me glad to go to work in the morning. Plus some of them even love me so much they come back for a second, and some even a third, straight year. ;-)  7. Today I am thankful for the four friends that I have that have been there forever. One since birth, one since kindergarten and two from freshman year of college. These are the people who I know will be there if I need anything- from an ear to listen to smudging the prints at a crime scene and I love them all. 8. Today I am thankful for the simple things in life. Wet baby mooches, the smell of clean laundry and the sound of leaves crunching under foot on a walk to the park :) 9. Today I am thankful for all the wonderful Veterans who defend our freedom. Thank you for your service and the sacrifices you made for all of us.  10. Today I am thankful for the bank calling to ask if it was me who purchased four airline tickets to Turkey on our bank account. As much as I need a good vacation, this was one trip I wasn't invited on. 11. Today I am thankful for our warm beds we have to snuggle up in each and every night.  12. Today I am thankful for the Fraud department of PNC who called to say they put all of the money back in our checking account- yay for having money again!  13. Today I am thankful for my Momma.  Not only did she raise me and pick out my husband- but she does so much for Grayson and without her we would be lost!! 14. Today I am thankful that the Ambridge/Alliquippa bridge re-opens tomorrow. Insert happy dance here!! 15. Today I am thankful for Panera Iced Tea. I don't know why you are so delicious, but thank you for being so good!! 16. Today I am thankful for Lysol Antibacterial Kitchen Spray.  I think I use this stuff on every surface of my house since my child thinks its perfectly acceptable to eat off of the floor.  17. Today I am thankful for photos. I cant remember my baby being his 7 pound 11 ounce size, so I'm ever so grateful for the fact that I can scroll back and remember all of those moments.  18. Today I am thankful for all of the people who read my blog. For all of the emails, comments and the love that they send my way that pick me up on my down moments and make me feel like they are all my friends. I love sharing my life with you guys, and I'm glad you like reading about it.  19. Today I am thankful for sweatpants. My go to clothes when I come home that are oh so cozy and warm.  20. Today I am thankful for our big old house. It may be a project and a half but it keeps a roof over our head and is filled from the bottom to the top with love. Its where we got engaged, came home to married, and brought our babies (fur and real) home to become our family.  21. Today I am thankful for five day breaks from school.  22. Today I am thankful for the food that graces our table and the people that gather around it.  23. Today I am thankful for being able to get my black Friday deals and steals online so I don't have to stand out in the cold and throw some elbows to get Grayson his Christmas toys.  24. Today I am thankful for the days my husband doesn't have to work.  I love having him here and getting to spend time as a family.  25. Today I am thankful for the jobs that we both have. Its a great thing when you can love your job, and we are lucky in this house that both of us love what we do.  26. Today I am thankful for the baby friends that Grayson has, like Marley. Her Momma and I were lucky enough to grow up together and I'm so thankful they have the chance to do the same.   27. Today I am thankful for our families near and far that we love unconditionally.  28. Today I am thankful for all of the Christmas decorations and Christmas Movies that are filling my house and heart with Christmas spirit.  29. Today I am thankful for our neighbors. We may not live in the best neighborhood in the eyes of many, but we hands down have the best neighbors anyone could ask for. They make us food, put up with our Christmas lights, love our son and invite us into their homes and lives. We love them, and it is only for them that I don't ever want to move.  30. I have saved the thing for which I am most thankful for today, my Grayson Boy. He is the light of our lives and he fills my days with love and purpose.  In the short 14 months he has been on this Earth he has had such an impact on everyone around him and changed our lives for the better.  I cant remember life before you came along, little boy, and I'm glad Ill never have to. I love getting to show you things and expierience things through your eyes. Words cant even describe how thankful I am that he picked me to be his Mommy. I love you, Bubbers.   

Roasted Beets - Glazed with Balsamic Vinegar

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Pin It Now!We are becoming beet freaks.  
The downside:  They are messy.  Turn your hands pink.  They stain clothes.  You might have to warn your kids school that your child ate beets the night before...lest they panic during potty time.
But, oh, they taste SO good!  My girls love them.  I love them.  Hubby loves them.  They have zero fat, they are high in folate, and a cup of cubed, cooked beets is a meager 64 calories.  Plus a healthy dose of folate.  What's not to love?  :)
Usually I just roast them in the oven and eat as is.  Then I found this recipe from Simply Recipes.  The balsamic glaze was really good...added depth to the beets.  Great recipe and will make again for sure.
The best part is watching my girls eat them...they get a kick out of eating the beet and then smiling at each other...showing off pretty pink teeth.  ;)


 INGREDIENTS

• 2 pounds red beets, medium sized, scrubbed clean, green tops removed
• Olive oil
• Salt
• 1/2 cup balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon grated orange zest
• Freshly ground black pepper

Directions1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. (you may want to use gloves to save staining your hands)  Cut the beets into bite-sized pieces.4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.Garnish with a little orange zest to serve.Yield: Serves 6 to 8.recipe from Simply Recipes

Healthy Baked Corn-flake Crusted Fish

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Pin It Now!I am still hunting for really good fish recipes.  So far, my fave way to eat our fresh fish is either my husbands amazing civeche or my baja fish tacos.  I tried baking the fillets, but didn't really enjoy it much.  Tried pan searing...eh.  It was okay.  
Then, I found this recipe.  I love that it's not fried (since I fry my fish tacos) and that it is super easy to do.We had friends over and the fish didn't last long at all.  The corn flakes were nice and crunchy and the fish was so tender.  We used grouper, but you could use any nice flaky fish for this.  Totally going into the fish rotation!
Ingredients4 (6-ounce) grouper or other firm white fish fillets
1/2 teaspoon ground red pepper flakes
1/4 teaspoon cumin
1 1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
1 large egg white
3/4 cup crushed cornflakes
Vegetable cooking spray
1 Lemon, cut into wedges
Directions

1. Preheat oven to 425°F. Spray a large baking pan with cooking spray or line with nonstick aluminum foil. Spray a rack with cooking spray.
2. Sprinkle fish with red pepper, paprika, cumin, salt, and 1/8 teaspoon black pepper.
3. Place flour in a shallow dish. Whisk egg white and 1 tablespoon water in a medium bowl. Place cornflake crumbs in a shallow dish. Dredge fish in flour, shake off excess, and dip in egg white mixture. Dredge in cornflakes, coating completely.
4. Place the prepared wire rack coated with cooking spray inside the large baking pan. Arrange fish in a single layer on rack; coat top of fish lightly with cooking spray, and bake 12 to 15 minutes or until crisp and browned. Serve with side salad and lemon wedges.

recipe from Coastal Living

Roasted Cauliflower and Beets

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Pin It Now!It's official, we're beet freaks.  Could eat them every day...the roasted flavor is just oh so good.  My kids love them, hubby loves them...its win win.
We also love roasted cauliflower, so I figured why not combine the two.
I only found one recipe that featured both fresh veggies roasted together.  However, the other recipe used golden beets which (so far) I haven't found here.
Roasted beets are just fine all by themselves, but the seasonings we used for this recipe were really nice.  Oh, and the kids got a kick out of the "pink" cauliflower.  :)
Can't wait to make this one again....soon!



1 to 1.5 pound head of cauliflower, cored and broken into medium florets

• 6 small beets, peeled and cut into long wedges
• 1 medium red onion, halved and sliced thin
• 1/3 cup olive oil
• 4 green cardamom pods
• 4 dried red chiles (optional)
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 2 teaspoons sea salt

1. Preheat oven to 425F.
2. Grease a large baking dish (at least 13" x 9") with olive oil.
3. Grind cardamom pods, dried red chiles, coriander, cumin and peppercorns into a fine powder.
4. In a small bowl, mix this spice powder with olive oil.
5. Add all the vegetables to a large bowl and drizzle the spiced oil over the vegetables. Using your hands, rub the oil into the vegetables instead of tossing to coat.
6. Transfer to the greased baking dish and roast for about 1 hour or until tender and wonderfully caramelized. Use your kitchen timer to remind you to stir every 20 minutes.

recipe adapted from Indianfoodrocks

Black Bean and Butternut Squash Stew

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Pin It Now!Always on the lookout for great soups and stews...and now, more than ever, ones that feature mostly veggies.  This is a great low budget stew that just bursts with flavor.  Quick to put together and on the table in under and hour (prep included)  Expand your veggie world with this wonderful stew...Ingredients:1 Tbsp. coconut or extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 a small head of cabbage, chopped (heaping 2 cups)
3 cups cubed butternut squash (sweet potato would be good too)
3 cups low sodium vegetable broth
1 tsp. cumin
1 tsp. cocoa powder
pinch of chipotle powder or cayenne pepper
2 cups cooked, black beans (about one can, rinsed and drained)
salt to taste

avocado, for garnish (we couldn't find any ripe ones...hoping to get some the next time)
cilantro, for garnish 
to make tortilla crispies:3 corn tortillas
scant 1 tsp. extra virgin olive oil
1/2 tsp. sea salt 

Directions:In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and saute until just beginning to brown, about 6-8 minutes. Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook. 
Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste. At this point, you can do a few pulses with your immersion blender through the soup, in case you want to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could also, run just a bit of the soup through a blender or food processor, and add it back in to the pot. OR a sprinkle of cornmeal will help thicken it as well. 

For the tortilla crispies, preheat the oven to 375'. Stack them and slice into thin matchsticks. Spread on a baking sheet, dirzzle with the oil, sprinkle the salt and toss gently to coat. Spread them in a single layer on the baking sheet and bake for about 10-15 minutes until they are light brown and crispy, giving the pan a shake halfway through. 

Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies! 
Recipe from Sprouted Kitchen

Apple Coffee Cake with Streusel Topping

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Pin It Now!It was time for another ladies coffee get together.  I really wanted to bring something nice and I had found this great coffee cake recipe.  (coffee cake...but no coffee in it...weird right?)  Nah, it's just cause it goes great with coffee!  :)
The recipe is super simple...especially for someone like me who is not fond of baking.  Easy ingredients...not much you can do to mess this up.
The streusel on top was perfect...I love the crunch it added.  You can use almost any kind of apple in this.  I also read reviews of people who used pear and cranberries.  (which both sound good to me!)
Whip this up the next time you want to impress someone (without out a bunch of work involved!)  Feel free to leave off the streusel topping if you want to cut back on the sugar...a nice dusting of cinnamon and sugar will work great too.  Serve this warm for the best taste.
Streusel Recipe:¾ cup sugar
¾ cup flour
1 tablespoon water
1 ½ teaspoons cinnamon
¼ cup butter , softened

Directions:
mix all ingredients until crumbly -- . (don't over mix...you'll end up with a ball)

Cake Recipe

INGREDIENTS

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup of sugar
• 1 teaspoon ground cinnamon
• 5 1/2 Tbsp unsalted butter, room temperature
• 1 egg, beaten
• 1/2 cup whole milk
• 1 medium baking apple, peeled and sliced

Directions1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt.3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Recipe from Simply Recipes

Easter Egg Cake Pops

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Pin It Now!Such a cute idea...wish I had the ingredients to make these here in Saudi.  :/  Ah well, I'll be in France for Easter anyway, I'll just buy something cute this time!  :)
(photos from Bakerella)


Easter Eggs Cake Pops from Bakerella
Recipe From BakerellaIngredients (for the cake pops)1 box cake mix (cook as directed on box for 13 X 9 cake)1 can frosting (16 oz.)Wax paperlollipop sticks

Instructions

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)To decorate:

Pink Candy Melts
Yellow Candy Melts
White Candy Melts
Pastel Confetti Sprinkles
Sanding Sugars
Light Corn Syrup
Paper Lollipop Sticks
Styrofoam Block
Paramount Crystals
Small Paintbrush
Toothpicks

To decorate:

* Shape the cake balls into an egg shape.Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)Place them in the freezer for a little while to firm up.
* Dip in candy coating color of your choice holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too. * Let sit in the Styrofoam block until dry.
* When dry, use a small paint brush to paint on a thin layer of corn syrup in a line around the egg. Do one line at a time. Right after you paint on the syrup, sprinkle on one of the sanding colors until all of the corn syrup is covered. Use a bowl sprinkle over.
* Repeat with varying designs and colors.
* You could probably also do this with the melted candy color, but this time I was experimenting and tried the corn syrup.
* For the confetti sprinkles, either dab a little bit of the candy color with your toothpick and glue on the sprinkle shapes or use a little bit of the corn syrup to act as the glue. The corn syrup will take a little longer to dry.
* Dry completely.

Spring Roll Salad

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Pin It Now!Working full time again has made it hard for me to keep up with my blogs!!  I feel so behind...but teaching again has really kept me busy and here in Saudi, that's such a good thing.  I must admit, I am amazed at how difficult it is to be a mom, wife and full time teacher.  Talk about trying to find balance in your life!  I'm so thankful I have a husband who is supportive and helps out...a lot.  
Of course, it's also taken a toll on my cooking style.  Thankfully, another lady who recently moved sold me her crock-pot.  What a lifesaver!!! (they don't exist here in Saudi...trust me, I've looked and looked!)  I've been scouring the web for amazing slow cooker recipes. 
In the meantime, I will try and get caught up with past recipes that I've been making.  

Another fab find from Pinterest.  It's my go-to cookbook now.  :)  
This was a great salad.  I made it to take to a pot luck and there wasn't nothing left at the end.  (which made me kind of sad because I was hoping for leftovers)
I had to alter the recipe based on what I could actually find here, but the end result was still delish.  

By the way....what's your favorite slow cooker recipe?





Ingredients:

Salad:
1pkg  Rice Noodles
3 cups Shredded Nappa Cabbage
1 carrot, cut to matchstick strips
1 cucumber, quartered and cut into slices
1 red bell pepper, cut into this strips
1 green onion, minced
1 can baby corn, sliced
2 Tbsp. chopped cilantro
2 Tbsp. chopped mint (use less if you're not a fan of mint)

Dressing:
1 Tbsp. Sesame oil
2 Tbsp. Sweet chili sauce
2 Tbsp. lime juice
1 tsp light soy sauce
1 tsp minced ginger
1 clove of garlic, minced
1/2 tsp lime zest
optional: black sesame seeds
*water chestnuts, bean sprouts, and bamboo strips would be great in this too!  Add some tiny shrimp twist!

Directions:
Cook the rice noodles according to package directions.  Then cut into 4 inch lengths.
Place noodles in a large bowl and add the rest of the salad ingredients.
In a small bowl, whisk together all the ingredients for the dressing till combined.  Toss the salad with the dressing.  (or serve on the side and let people dress their own salad)

Carson's Kindergarten Graduation Cake/Cupcakes

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There are always things that I wish I could have done better but I do love how this turned out.
However, the one thing I really wish would have worked was that I planned on having fondant stars on wires sticking out of the top of the cake.  But apparently the wires that I used weren't strong enough and of course I didn't put them in until last minute so I didn't have enough time to properly fix the problem so I ended up just putting the fondant stars on top of the cake to cover the holes that I had made with the wires.

I used my pudding cupcake recipe and my marshmallow fondant recipe

Me and the graduate, Carson.

My husband cut out the wood for me to make the cupcake stand.  He said he felt like he was on Cupcake Wars.  We would make a good team on that show.

First Haircut!

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A few weeks ago Hubs started mentioning he wanted to get Grayson's hair cut.  Now, the kid doesn't have gobs of hair, but he was starting to get a little baby mullet. I was apprehensive though, because I didn't want him to be grown up quite yet. Eventually I caved and off we went to Little Snips for our first baby trim (seriously, they couldn't even give me a lock of hair, it was more like little wisps). All ready to go in the police car- they also had a tractor, plane, taxi and something else I cant remember.
Before- The baby mullet
The lip. We were not too sure of this lady.  
Attempting to free himself.  Thumbs Up- I found toys, I'm cool now Mom! Once he realized there were toys in the little car he was content to sit there and let her cut his hair.
After- the mohawk is back in full force.  Cant believe this kid is growing so fast- it breaks my heart! 

Mom's Sunday Fruit Salad

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Everything I learned, I learned from my mom. She cooked home-cooked meals for us six kids and let us help in the kitchen. The motto I heard from her whenever we cooked together was, "part of cooking is cleaning up!" Wise words that I never forgot. Thanks mom!

Anyway, about 10 years ago, my mom taught a weeknight homemaking class at our church for the women to attend. She shared some great salad recipes, whipping up some of our family favorites for all to try. Then she gave out a little plastic bound booklet of several typed-up salad recipes. I still have my copy! It's binding has broken off and has several stains on it, but it is my go-to salad recipe book.

This recipe is a family favorite my mom prepared often. Mostly to go with our big Sunday dinners {hence the name!} but you can make it any day of the week! It's creamy and versatile with a kick of citrus in it. It's one of my all time favorites to make for my family. You can add any fruit or mix-ins that your family likes. It's a yummy and simple side dish that compliments any meal!
MOM'S SUNDAY FRUIT SALAD: Printable Version HEREIngredients:

• 2 Tbsp. cornstarch
• 1/2 cup sugar
• 1/8 tsp. salt
• 3 Tbsp. lemon juice
• 3 Tbsp. orange juice
• 6 Tbsp. pineapple juice
• 1/4 cup water
• 1/2 pint whipping cream
• any fruit and add-ins (such as marshmallows or coconut)

Directions:

1. Mix cornstarch, sugar, and salt in small saucepan. Add juices and water. Cook over medium heat, stirring constantly until thickened. Cool.
2. Whip cream and fold into cooked mixture. Stir in desired fruit and add-ins. ENJOY!!

*If using canned fruits, be sure they are well drained!*I always add pineapple to my fruit salad and just use the juice from the can for the juice needed in the cooked sauce. I also do the same with mandarin oranges if I don't have orange juice on hand and it works fine! *In the fruit salad photos: I added 1 can drained mandarin oranges, 1 drained can pineapple tidbits, about 1 cup sliced green grapes, 1 sliced peach, 1 carton fresh raspberries and then I added in 1 cup of mini marshallows and about 1/4 cup of shredded coconut. So yummy!
Click HERE to print this recipe.If you liked this recipe, PIN it! It would be wonderful if you followed me (via GFC) on the right hand side--> I'm also on PINTEREST and FACEBOOK too! Thanks! :)LINKING THIS RECIPE TO THESE FUN PARTIES:Tasty Thursday, Back4Seconds Tuesday Social, Sweet Treats and Swanky Stuff, Tastetastic Thursday, Full Plate Thursday, Foodie Friday, Friday Fun Party, Flaunt it Friday, Weekend Wonders, Sweets for a Saturday, Saturday Show & Tell, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, A Pinteresting Party, Family Fresh Meals, Crazy Sweet Tuesday, Tuesday Talent Show, Tasteful Tuesday, Trick or Treat Tuesday, Cast Party Wednesday,

Nicole's Homemade Granola Recipe

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I have a confession to make.I'm a granola addict. I admit it.It all started at the girl's trip with my sisters and mom. My sister Nicole brought a big baggie of her homemade granola. We ate it with yogurt and fruit every morning and I couldn't. get. enough. It is SO good. It has the perfect amount of sweetness and lots of crunch.
Truth be told, I'd had the recipe written down for a while in my recipe folder but just hadn't made it yet. After devouring several bowl fulls of the stuff on our trip, I decided I HAD to introduce my family to this amazing granola.
I made it twice in one week and just bought the ingredients to make it a third time! In fact, the last time I made it, my neighbor actually came over to my house and knocked on my door and asked what I was baking because it smelled so good!!! Can you believe that?!?! Yep, people. Be prepared for a serious treat that will make your kitchen smell amaizng!
Nicole is known around her neck of the woods for this granola so consider yourself lucky to be getting her secret classified recipe. ;) Nicole's Homemade Granola Recipe:Print your recipe HEREIngredients:

• 6 c. old fashioned oats
• 2 c. raw almonds, chopped (I buy them pre-sliced)
• 1 c. coconut
• 1 c. roasted and salted sunflower seeds
• scoops flaxseed
• scoops wheat germ
• 1/2 c. butter (one stick)
• 1 c. honey

Directions:

1. Mix first six ingredients in a large mixing bowl.
2. Melt your butter and honey in a small bowl in the microwave. Pour over oat mixture and stir.
3. Pour on a cookie sheet and spread into an even layer.
4. Bake at 325 degrees for about 15 minutes, then stir it and let bake for another 10-15 minutes, until golden brown. (Your kitchen is going to smell SO GOOD!!) 

Here are your ingredients: Mix the first six ingredients in a large bowl... Pour your melted honey & butter onto the oat mixture and stir it up... Pour onto a cookie sheet and spread into an even layer... Bake at 325 degrees for 15 minutes then stir it up and let it bake for another 10-15 minutes until golden brown...
Seriously, you will LOVE this granola! Make this today and let me know if you like it as much as my family and I do!
Click HERE to print this recipe.If you liked this recipe, PIN it! It would be wonderful if you followed me (via GFC) on the right hand side--> I'm also on PINTEREST and FACEBOOK too! Thanks! :)
If you're looking for some more great breakfast/snack ideas, check these out:Light Raspberry-Cream Cheese MuffinsFrench CrepesLean Green Breakfast Machine SmoothieSnickerdoodle MuffinsGolden Grahams Party Mix

LINKING THIS RECIPE TO THESE FUN PARTIES:Sweet Treats & Swanky Stuff, Tasty Thursday, Full Plate Thursday, Frugal Food Thursday, Tastetastic Thursday, Fantabulous Friday, Friday Fun Party, Flaunt it Friday, Weekend Wrap Up Party, Saturday Show & Tell, Strut Your Stuff Party, Spotlight Saturday, Tuesday Talent Show, Tip Me Tuesday, Trick or Treat Tuesday, Tasteful Tuesday, Cast Party Wednesday,

Cottage (Shepherd's) Pie

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A few short days ago, I told you about how my husband had come down with a severe cold. It should be with little surprise that I am now, too. With every last drop of chicken noodle soup now consumed, I had to turn to another comfort food for some relief.

















We call this dish shepherd's pie around here; however, its correct name is cottage pie. From what I understand, both dishes are basically the same with the only variation being the type of meat used in the dish. For shepherd's pie, lamb is used. For cottage pie, beef is used.

Regardless of what we call it, cottage (shepherd's) pie is hearty comfort food at its best. Serve with warm biscuits or crusty bread... A perfect meal for warming a sick, old soul on this cold and blustery April day.

Ingredients
5 medium-sized potatoes, peeled and cubed
3 Tbs. sour cream
1/4 c. milk
1/2 c. mozzarella cheese, divided
1/4 c. Parmesan cheese

1 to 1 1/2 lb. ground beef
1 pkg. brown gravy mix
1 c. water
3 Tbs. Worcestershire sauce
2 Tbs. ketchup
3 garlic cloves, finely chopped

3 carrots, diced
2 medium onions, diced
2 celery stalks, diced
1/2 green pepper, diced
1/2 c. frozen corn
1 tsp. Italian seasoning

salt and pepper
2 Tbs. butter
2 Tbs. olive oil

Directions
Preheat oven broiler.

In a medium pot, cover potatoes with cold water and bring to a boil over medium heat. Cook until completely soft. Drain and mash. Add sour cream, milk, 1/4 c. mozzarella cheese, Parmesan cheese and salt/pepper to taste. Mix to thoroughly combine. Set aside.

In a large skillet over medium heat, brown ground beef. Drain any fat, then return to skillet. Add garlic, brown gravy mix, water, Worcestershire sauce, ketchup, and salt/pepper to taste. Mix well. Reduce heat to low and simmer until most of the liquid has evaporated. Spread evenly into a medium sized casserole dish. Set aside.

In the same skillet, heat butter and olive oil over medium heat. Add vegetables, Italian seasoning and salt/pepper to taste. Cook until softened, about 10 minutes. Spread evenly over meat mixture. Spread mashed potatoes evenly over vegetable layer. Top with remaining 1/4 c. mozzarella cheese. Place in broiler to brown potatoes and cheese, about 2 to 3 minutes. Remove from oven and let cool slightly before serving.

Homemade Oreos - Vanilla Style

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Vanilla Oreo w/mint frosting.  I didn't have any powdered sugar to make the frosting so I used canned vanilla frosting and added peppermint extract.  Oh, and a little green food coloring for effect.


Vanilla Oreo w/chocolate frosting


Cookies
One White Cake Mix
1 cube Butter
2 Eggs

Mix well all ingredients well. Bake at 350 for 10-12 minutes. Cool and frost with favorite frosting.
Mine was definitely the chocolate frosting.

BBQ Chicken Pizza

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Ingredients:
Pizza Crust - homemade or store bought. Mine was store bought
1 or 2 Roasted Chicken Breasts, shredded
Mozzarella Cheese
BBQ Sauce


Directions:
After I roasted the chicken breasts in some olive oil, I shredded it and mixed the mozzarella in with the chicken. Then I added a little BBQ Sauce. Before adding the toppings, I baked the pizza crust as directed for about 6 minutes or until lightly browned. Then I brushed BBQ Sauce on and added the chicken and cheese mixture and spread evenly. I dotted the top with a little more cheese. Then baked for another 6 minutes or until golden brown.