Fun Stuff

I have had such a crazy week.  When Bass Tournaments are in town, you can never tell what will happen and what's going on.  Mix that with Fair planning and it makes for a crazy, busy time!

Well, I missed Foodie Friday again - sorry for those that enjoy it.  I wanted to share something though.  I am very excited about my new recipe cards! I made them for my Etsy shop: http://www.barefootbelledesigns.etsy.com/  They cost $8.00 and you will get the digital file and will be able to print as many as you want for as long as you want.  They are great for a wedding present or birthday present.  You can print some for the person and also give them the digital file to continue to print them.  Most of them are also customizable so you can match them to your kitchen colors. 

Here are a few of my designs, but I am working on some more, so be sure to check back. 

Worst. Day. Ever.

Yesterday was literally the worst day I've ever had.  Everything that could go wrong, did.  I won't go into it, because a few of it involves work and I don't think it's appropriate to put that out here, but just know that nothing at all went right...until I got home and got to see Jarrett anyway.  He always makes me feel better.  He even took me out to try a new restaurant in Thomasville called Jonah's.  It was amazing.  Bascially, it's like Bonefish for 1/2 the price.  We both ate, including desert for $30.  I'm just dying to go back.  I am not a fan of grits, but they made the best grits I've ever put in my mouth.  My favorite part of the meal was the pumpkin cheesecake.  I stuffed my face and couldn't move when I got home, but I was happy then!

I love pumpkin stuff this time of year.  I always stock up on canned pumpkin so I can make stuff with it.  A lot of stuff with pumpkin involves baking, which I am not very fond of doing, but I do sometimes, just so I can eat it!  One of my favorite things with pumpkin is Pumpkin Dip.  It's soo good!  The first time I ever tried pumpkin dip was about two years ago at my aunt's house on Thanksgiving Day.  My cousin had made it and we were all dipping Ginger Snaps in it and snacking before lunch.  My sister from Atlanta was down for Thanksgiving, and her son Jack, who was about two at the time, LOVED the pumpkin dip.  Now, Jack was 10 lbs. when he was born and he's always been a big boy (he's four now).  He's not fat, just stout.  He's also the cutest thing I've ever seen, both looks and personality.  The kid cracks me up all the time!  Anyway, Jack ate about 20 cookies that he had dipped in the pumpkin dip.  Finally, his mom said, "Jack, that's your last cookie.  No more, you'll ruin lunch."  So Jack says, "Okay."  A few minutes later, we look over, and there's Jack, still with his last cookie, dipping it into the dip, licking it all off, and dipping again!  That was so cute - and that's a smart kid! 

If you haven't tried pumpkin dip, here's the recipe.  There's actually a couple of ways you can make it, so I'll tell you both. 

Pumpkin Dip 1 (This is the one I use)
Ingredients
1 large jar of Marshmallow Cream
1 (15 oz) can solid pack Pumpkin
2 tbsp ground cinnamon

Directions
Mix all ingredients together, cover and store in refrigerator until chilled

My  sister says you can substitute coolwhip for the marshmallow cream above and it's great.  I've never tried it, but she's a good cook, so I trust her.  Try that if you want something low fat. 

Pumpkin Dip 2
Ingredients
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

Directions
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

A Little Late

I have had such a busy week!  I haven't had time to do hardly anything, updating the blog, being one.  So, since I skipped Foodie Friday yesterday, I will try to make up for it now. 

I bought a new cookbook called "Super Suppers," by Judie Byrd and I really like it.  It gives recipes and also tells you at what point you can freeze the recipes so that you can prepare ahead of time.  I think it's great that she gives that tip on each of the recipes so that you can have things for days when you don't have much time.  It's also great for husbands who can't cook (like mine!) because most you just defrost and throw them in the oven or in a pot.  Also, she reccommends sides, that are also recipes in the book, to go along with each entree.  Here's a couple of recipes that I tried this week that turned out pretty good.  Of course, as always - I never completely follow recipes, so I put my blurbs along with it.

FIRE STATION CHICKEN
Ingredients:
3-3 1/2 lbs chicken, cut into 8 pieces (I just used drumsticks)
28 oz. bottle of smoky BBQ sauce (make sure you get thick sauce, Budweiser sauce was great!)
16 oz. can pinapple chunks, undrained
2 cups chopped onion
2 cups chopped bell pepper (I left this out)
1 tsp. seeded and chopped jalapeno pepper (to taste, optional)

Directions:
1. Add all ingredients to a 4-6 quart dutch oven (or stock pot).
2.  Bring to boiling over medium-high heat.  Turn heat to medium-low.  Cover and simmer about 1 hour or until chicken is no longer pink.
FREEZE AHEAD: Place all ingredients in a freezer bag up to 2 months.  Defrost completely in refrigerator and continue according to step 2. 
An FYI on this:  There's a lot of liquid left in this recipe.  If you are making this, I would suggest serving it with rice so that you don't have to waste all the liquid. 

AMISH CHICKEN AND RICE
Ingredients:
11/2 cups uncooked long grain white rice (uncooked)
103/4 oz. can condensed cream of mushroom soup (I used cream of chicken)
103/4 oz. can condensed cream of celery coup
1 cup chicken broth
4 chicken breast halves (you can also use drumsticks here)
1 cup dry white wine (or substitute more chicken broth)
1 envelope dry onion soup mix

Directions:
1.  Preheat oven to 350.  Coat a 13x9 baking dish with cooking spray (don't skip this or the rice will stick)
2.  In a bowl, stir together uncooked rive, soups and chicken brother.  Transfer to baking dish.  Arrange chicken breasts on top of the rice mixture; pour wine (or stock) over all.  Sprinkle evenly with soup mix.
3.  Bake, covered for about 11/2 hours or until chicken is no longer pink.
FREEZE AHEAD DIRECTIONS: Prepare through step 2.  Cover with plastic wrap and foil.  Freeze up to 2 months.  Thaw completely in the refrigerator.  Preheat oven.  Remove plastic wrap and foil and continue according to step 3. 

I really enjoyed each of these and hope you will too.  If you try them, let me know what you think!

On another note - I've started a blog for my design business and also an etsy shop.  So visit me if you get a chance.  And if you need any cards or anything of the sort, please let me know!
Blog: http://www.barefootbelledesigns.blogspot.com/
Etsy: http://www.barefootbelledesigns.etsy.com/

A New Favorite

During the first four months we were married, I never made the same thing twice.  Now, I do make repeats, especially since there's so much that we both like, but I do try to make at least one or two new things each week.

Yes, I'm a nerd.  I read cookbooks for fun and think no person can have too many cookbooks!  Strangely, I do not really follow recipes though.  I get ideas from the books and then just add to or take away from recipes that look good.  I like to give everything my own little kick!

This week, I made Onion Mac, which turned out great! Jarrett says it's one of his top five favorite things that I make.  I liked it a lot too!  I love tomatoes and really love pasta (I could eat it everyday).  We both also really like onions.  It all came together in this recipe.  Enjoy!

ONION MAC
Ingredients:
½ lbs. ground turkey
1 clove garlic, minced
1 small onion, diced

1 env. onion soup mix
1 tbsp. flour
1-8 oz. can tomato sauce
1-14 oz. can diced tomatoes
2 c. elbow macaroni (or shells)
Some shredded cheddar cheese (for the top)


Directions:
1. Preheat oven to 400°
2. Bring a pot of water to a boil and add pasta. Cook to al dente.
3. While to pasta is cooking, brown the turkey and garlic and drain.  Add onions and cook until soft. 
4. Add soup, flour, tomatoes and tomato sauce. Simmer, covered for 5 minutes. Stir in meat and pasta.
5. Put into a casserole dish (I keep mine in my skillet because it’s oven safe) and top with cheese.
6. Bake for 15-20 until cheese is melted and bubbly.

Try it and let me know what you think.  It's so good!