Next weekend, I am heading to the beach for the first time in 2010. Since we have a beach house and the beach is only about 2 hours away, we spend most of our weekends during the summer down there. It's our home away from home! Most every time we go, I bring homemade granola bars for breakfast and snacks. I love to experiment with these. They truly are idiot proof!
EASY GRANOLA BARS
INGREDIENTS
2 Cups Quick Oats
1 Cup Rice Krispies Cereal
1 Can Fat Free Sweetend Condensed Milk
Nuts, dried fruit or trail mix - This where you get to be creative. Insert whatever you like. I like to use the tropical trail mix and sometimes M&Ms. I also sometimes mix in honey or melted peanut butter.
DIRECTIONS
1. Preheat oven to 350° and grease pan
2. Mix together ingedients until well blended and press into greased pan (preferably with a greased spatula).
3. Bake 20-25 min. (20 min. will give you chewy bars.)
Happy Saturday y'all! I'm working today (can't you tell?!) since I was off a lot at the Bassmaster Classic and since I'll take off a day to go to the beach. Pray for warm weather for me and I'll do my best to send it north to y'all who are still freezing and covered in snow! :)
Saturday, February 27, 2010
Wednesday, February 24, 2010
I'M BACK!!
What a couple of weeks it's been. I survived my first Bassmaster Classic! Jarrett and I had such a great time. Not only did we get to give out stuff to tons of people, but we had such a FUN row of vendors and all had a great time laughing with eachother and helping out. I'm glad I went!
This is Jack Wingate and Forrest Woods at our booth. I've already told you about Mr. Jack. Forrest Woods started Ranger Boats and also started the FLW (Forrest L. Woods) Outdoors, which has huge fishing tournaments!
Here's me and Mr. Jack. I love this man - he's hilarious and I'm glad I've gotten to know him over the past few months. He's got tons of knowledge about all kinds of stuff and is always willing to share.
Jarrett went with me and helped me work at my booth. I'm pretty sure he had a better time than I did. As he put it, "I'm like a kid in a candy store!"
The highlight of my trip? Eating at Dreamland BBQ and buying two new Woods and Water t-shirts! Woods and Water is an outdoors store in Tuscaloosa and they've got the BEST t-shirts (long and short sleeve). As for Dreamland - you know my love of BBQ sauce, so you shouldn't be surprised about how excited I am about this. Jarrett even let me get some BBQ sauce to bring home. I can't wait to use it!
Friday, February 12, 2010
A Valetine's Day Story
REWIND back to 2004 - I was at college in Alabama and Jarrett was 7 hours away at college. Usually, due to work, I wasn't able to come home from the time I went back after Christmas until March. It was basketball season, gymnastics, swimming and then baseball back-to-back-to-back, and I had to be present at all of the games/meets, so I just couldn't get away. Valentine's Day was approaching and while I couldn't go home to visit Jarrett, I wanted to do something special for him. So, I decided I would make him cookies and ship them to him.
Now, keep in mind, I DON'T bake so what may seem like an easy, mundane task was extremely difficult for me. His favorite cookies are oatmeal raisin, so I found a recipe and got to work. Little did I know, that was the easy part! I also wanted to make him heart shaped cookies with icing on them. So, I went the easy route and bought a roll of plain cookie dough, premade icing and heart shaped cookie cutters. Before I knew it, my entire kitchen was covered in flour (so the dough won't stick while you roll it out) and cookie dough, and red icing was everywhere! I was amazed at what a mess I could make even with premade dough. In the end, those too turned out okay.
So, I packaged up all of his cookies and sent them to his house for him to get for Valentine's Day. At the time, he lived with his brother, who for whatever reason was home first on the day the cookies arrived. I'm not sure why, but Brother opened the package, found the cookies and ate all of my heart shaped cookies! Jarrett never even got to see the cookies that I worked so hard at making for him. I was SO upset. Thankfully, Brother doesn't like oatmeal raisin cookies, so he didn't eat those, the ones I actually made from scratch, so I guess that was okay. Imagine how mad I was when Jarrett called to say thanks for his oatmeal cookies and had no idea what I was talking about when I asked him about the others. This is typical brother-in-law for you. At least he thought they were good!
Anyway, here's the recipe for those oatmeal raisin cookies. I actually kind of impressed myself by making them. I have made them a couple of times since then and they always turn out pretty good.
OATMEAL RAISIN COOKIES
Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Directions
Preheat oven to 350 degrees F
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
Now, keep in mind, I DON'T bake so what may seem like an easy, mundane task was extremely difficult for me. His favorite cookies are oatmeal raisin, so I found a recipe and got to work. Little did I know, that was the easy part! I also wanted to make him heart shaped cookies with icing on them. So, I went the easy route and bought a roll of plain cookie dough, premade icing and heart shaped cookie cutters. Before I knew it, my entire kitchen was covered in flour (so the dough won't stick while you roll it out) and cookie dough, and red icing was everywhere! I was amazed at what a mess I could make even with premade dough. In the end, those too turned out okay.
So, I packaged up all of his cookies and sent them to his house for him to get for Valentine's Day. At the time, he lived with his brother, who for whatever reason was home first on the day the cookies arrived. I'm not sure why, but Brother opened the package, found the cookies and ate all of my heart shaped cookies! Jarrett never even got to see the cookies that I worked so hard at making for him. I was SO upset. Thankfully, Brother doesn't like oatmeal raisin cookies, so he didn't eat those, the ones I actually made from scratch, so I guess that was okay. Imagine how mad I was when Jarrett called to say thanks for his oatmeal cookies and had no idea what I was talking about when I asked him about the others. This is typical brother-in-law for you. At least he thought they were good!
Anyway, here's the recipe for those oatmeal raisin cookies. I actually kind of impressed myself by making them. I have made them a couple of times since then and they always turn out pretty good.
OATMEAL RAISIN COOKIES
Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Directions
Preheat oven to 350 degrees F
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
Friday, February 5, 2010
Foodie Friday - Shortcuts!
A couple of weeks ago, I was reading a blog post by a girl that was looking for dinner shortcuts because her life is CRAZY busy! This is something I definitely know about, as I am sure most of you do. My typical day goes a little something like this:
5:00 a.m. - wake up, get dressed and work out
6:00 a.m. - shower, iron, breakfast
7:15 a.m. - 5:30 p.m. - Drive to work, work, drive from work (I have a 30 minute commute!)
5:30 p.m. - 6:15 p.m. - Clean, Barefoot Belle work, walk Outlaw (one or a combination of the above)
6:15 p.m. - Cook dinner (30-40 minutes) then J gets home and we eat
7:30 p.m. - Clean up dinner, continue with neccessary chores not completed earlier
9:00 p.m. - IN THE BED and hopefully asleep. I know, I'm such a dork for going to bed so early. But really, I need my sleep!
So, when it comes to cooking, which I really, really LOVE to do, I've developed my own little system of shortcuts that I would love to share. I hope this helps some of you guys. What are your tips for helping with dinner during the week?
1. Plan ahead - For me, this is the single most important factor in saving time. I am a planner and nothing gets me more flustered that not having at least some sort of idea of what I will make for dinner. Before you go to grocery store each week (or two weeks), decide what meals you want to prepare for the week. You'll always have waht you need and might even save a little money and defintiely time by not having to go back and forth to store during the week.
2. Cook in bulk - When you're browning meat, do double. Or when you're boiling chicken, cook double or tripple the ammount you need. It takes hardly any extra time to do this and will help you later in the week on a night when you don't have much time. Usually, I do this on Saturday or Sunday when I have some extra time. I divide it up into portions and put what I need for the week in the fridge and put the rest in the freezer for later.
3. Find recipes that can pull double duty- For example, one of my favorite recipes like this is Sloppy Joes and Shepherd's Pie. Once I've made the sloppy joes, I barely have to do anything the next night for shepherd's pie. There are a lot of cookbooks that can help with this. Better Homes & Gardens Cookbook has some of these and Robin Miller also has a lot of recipes like this. You can even do a google search on double duty dinners and find some good help!
4. Your freezer is your friend - When you have time, make a double and freeze for later. I do this a lot when I make chicken spaghetti or chicken tetrazini and when I make spaghetti sauce. There's also a great cookbook called Super Suppers that's full of recipes that you can freeze and the author tells you at what step you can freeze things. This has been a great help to me.
5. The deli is your friend - Grab a rotisserie chicken and cut it up! One of thsoe babies can feed us for 2-3 meals. If you know you won't have much time that week, sometimes the deli will have great sides. And don't forget about prepackaged salads. They are fab!
6. Always have a backup - When a recipe fails (aka the oven catches fire...I was not prepared here!) or you just do not feel like cooking at all, you always need a back up! When you're at the grocery store, pick up some frozen or quick-prep meals. Some of our favorites are frozen pizza (of course!), Stouffer's Easy Express Skillets Garlic Chicken and Grilled Chicken & Vegetables. I also really like Macaroni Grill's Chicken Alfredo. It takes a little work because you have to supply the chicken and a few other ingredients, but it's REALLY good and quick.
Those are my tips. I hope they help you as much as they do me!
5:00 a.m. - wake up, get dressed and work out
6:00 a.m. - shower, iron, breakfast
7:15 a.m. - 5:30 p.m. - Drive to work, work, drive from work (I have a 30 minute commute!)
5:30 p.m. - 6:15 p.m. - Clean, Barefoot Belle work, walk Outlaw (one or a combination of the above)
6:15 p.m. - Cook dinner (30-40 minutes) then J gets home and we eat
7:30 p.m. - Clean up dinner, continue with neccessary chores not completed earlier
9:00 p.m. - IN THE BED and hopefully asleep. I know, I'm such a dork for going to bed so early. But really, I need my sleep!
So, when it comes to cooking, which I really, really LOVE to do, I've developed my own little system of shortcuts that I would love to share. I hope this helps some of you guys. What are your tips for helping with dinner during the week?
1. Plan ahead - For me, this is the single most important factor in saving time. I am a planner and nothing gets me more flustered that not having at least some sort of idea of what I will make for dinner. Before you go to grocery store each week (or two weeks), decide what meals you want to prepare for the week. You'll always have waht you need and might even save a little money and defintiely time by not having to go back and forth to store during the week.
2. Cook in bulk - When you're browning meat, do double. Or when you're boiling chicken, cook double or tripple the ammount you need. It takes hardly any extra time to do this and will help you later in the week on a night when you don't have much time. Usually, I do this on Saturday or Sunday when I have some extra time. I divide it up into portions and put what I need for the week in the fridge and put the rest in the freezer for later.
3. Find recipes that can pull double duty- For example, one of my favorite recipes like this is Sloppy Joes and Shepherd's Pie. Once I've made the sloppy joes, I barely have to do anything the next night for shepherd's pie. There are a lot of cookbooks that can help with this. Better Homes & Gardens Cookbook has some of these and Robin Miller also has a lot of recipes like this. You can even do a google search on double duty dinners and find some good help!
4. Your freezer is your friend - When you have time, make a double and freeze for later. I do this a lot when I make chicken spaghetti or chicken tetrazini and when I make spaghetti sauce. There's also a great cookbook called Super Suppers that's full of recipes that you can freeze and the author tells you at what step you can freeze things. This has been a great help to me.
5. The deli is your friend - Grab a rotisserie chicken and cut it up! One of thsoe babies can feed us for 2-3 meals. If you know you won't have much time that week, sometimes the deli will have great sides. And don't forget about prepackaged salads. They are fab!
6. Always have a backup - When a recipe fails (aka the oven catches fire...I was not prepared here!) or you just do not feel like cooking at all, you always need a back up! When you're at the grocery store, pick up some frozen or quick-prep meals. Some of our favorites are frozen pizza (of course!), Stouffer's Easy Express Skillets Garlic Chicken and Grilled Chicken & Vegetables. I also really like Macaroni Grill's Chicken Alfredo. It takes a little work because you have to supply the chicken and a few other ingredients, but it's REALLY good and quick.
Those are my tips. I hope they help you as much as they do me!
Friday, January 29, 2010
Kicked Up Sorta Shrimp Scampi
TRY IT! I promise it's good! :)
Ingredients
Extra virgin olive oil
1 lb. medium shrimp, peeled and deveind, tail removed
4 garlic cloves, minced
red pepper flakes (for as much heat as you’d like. I usually give 5 or 6 shakes)
½ cup chicken stock
1 lb. fettucini
1 cup parmesan cheese
1 jar kalamata olives
1 package cremini mushrooms, sliced
Directions
1. Bring a large pot of water to a boil. Add pasta. Before you drain, you’ll need some pasta cooking water.
2. While the pasta cooks, heat some olive oil (twice around the pan) in a deep skillet.
3. Add garlic and red pepper flakes and cook for 2-3 minutes.
4. Add olives, mushrooms and chicken stock and cook for a few more minutes.
5. Add the shrimp and a ladle of the starchy pasta cooking water to the sauce.
6. Cook until most of the liquid has evaporated (leave some to mix with the cheese - it makes an awesome cheesy like sauce!), then add drained pasta to the pan. Let the pasta absorb the juices for a minute.
7. Add the parmesan cheese and stir (with tongs)
Ingredients
Extra virgin olive oil
1 lb. medium shrimp, peeled and deveind, tail removed
4 garlic cloves, minced
red pepper flakes (for as much heat as you’d like. I usually give 5 or 6 shakes)
½ cup chicken stock
1 lb. fettucini
1 cup parmesan cheese
1 jar kalamata olives
1 package cremini mushrooms, sliced
Directions
1. Bring a large pot of water to a boil. Add pasta. Before you drain, you’ll need some pasta cooking water.
2. While the pasta cooks, heat some olive oil (twice around the pan) in a deep skillet.
3. Add garlic and red pepper flakes and cook for 2-3 minutes.
4. Add olives, mushrooms and chicken stock and cook for a few more minutes.
5. Add the shrimp and a ladle of the starchy pasta cooking water to the sauce.
6. Cook until most of the liquid has evaporated (leave some to mix with the cheese - it makes an awesome cheesy like sauce!), then add drained pasta to the pan. Let the pasta absorb the juices for a minute.
7. Add the parmesan cheese and stir (with tongs)
Friday, January 22, 2010
For the Love of Peanut Butter
I don't know about you, but I absolutely LOVE peanut butter! Not only do I love it on and in things, I eat it spoonfulls at the time for a snack. For some strange reason, one day last week, I was thinking about how great some peanut butter icing would be! I know this is strange - last week was REALLY stressful at work, so I was not myself. It's even more strange because since I don't bake, what in the heck am I going to put it on? I searched my cookbooks looks for peanut butter cream cheese icing, but no luck. So I searched the internet and still no luck. Then, this week I was watching tv and lunch and there it was!! Gina Neely was making peanut butter and jelly cupcakes with the peanut butter cream cheese icing! So, I thought I would share since maybe some of you also love peanut butter and maybe you bake and can use it! How good would it be on some choclatte cupcakes? YUM! Since my sister shares her gift shop with a bakery, I think I might see if she'll make me some cupcakes to put this icing on. :)
INGREDIENTS:
1 (8-ounce) package cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups confectioners' sugar
DIRECTIONS:
In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.
INGREDIENTS:
1 (8-ounce) package cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups confectioners' sugar
DIRECTIONS:
In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.
Friday, January 15, 2010
Potato Chip and Bacon Topped Mac & Cheese
I watch the Food Network every night when I get home from work. I don't dare miss my favorites - the Neely's, Paula and Rachael!! One night, I was watching Down Home with the Neelys and they made this recipe. I thought it looked so good, but since I'm more of a 30-Minute Meals kind of girl, I didn't really think much of it. Then I got the Neely's cookbook for Christmas and this recipe was in there. Since we were having friends over on New Year's Eve, I thought I'd give it a shot and BOY am I glad I did. This is SO good!!! I've never made homemade macaroni and cheese before, much less any with bacon and potato chips, but this turned out great. It's so easy! Go ahead, give it a try.
Potato Chip & Bacon Topped Macaroni and Cheese
INGREDIENTS
6 tbsp butter
½ c. AP flour
4 c. milk, warm
1 tsp. dry mustard
⅓ tsp. grate nutmeg
¼ tsp. cayenne papper
dash of s&p
dash of hot sauce & worcestershire sauce
3 c. shredded cheddar cheese
1 lb. small pasta, cooked al dente
1 c. crushed potato chips
5 slices bacon, crumbled
½ c. parmesan cheese
DIRECTIONS
Prheat over to 350°
Melt butter in a large sauce pot over medium heat. Add flour and cook, stirring, for 1 minute.
Whisk in the milk and bring to a boil, whisking constantly. The mixture will thicken as the heat increases.
Continue to stir while adding dry mustard, nutmeg, cayenne, salt, pepper, hot sauce, & worcestershire
Stir in cheddar cheese until it melts.
Places cooked pasta in the bottom of a casserole dish. Pour cheese sauce over the pasta.
Sprinkle with chips, bacon & parmesan cheese.
Bake for 35 minutes.
Potato Chip & Bacon Topped Macaroni and Cheese
INGREDIENTS
6 tbsp butter
½ c. AP flour
4 c. milk, warm
1 tsp. dry mustard
⅓ tsp. grate nutmeg
¼ tsp. cayenne papper
dash of s&p
dash of hot sauce & worcestershire sauce
3 c. shredded cheddar cheese
1 lb. small pasta, cooked al dente
1 c. crushed potato chips
5 slices bacon, crumbled
½ c. parmesan cheese
DIRECTIONS
Prheat over to 350°
Melt butter in a large sauce pot over medium heat. Add flour and cook, stirring, for 1 minute.
Whisk in the milk and bring to a boil, whisking constantly. The mixture will thicken as the heat increases.
Continue to stir while adding dry mustard, nutmeg, cayenne, salt, pepper, hot sauce, & worcestershire
Stir in cheddar cheese until it melts.
Places cooked pasta in the bottom of a casserole dish. Pour cheese sauce over the pasta.
Sprinkle with chips, bacon & parmesan cheese.
Bake for 35 minutes.
Friday, December 4, 2009
Foodie Friday
I have been so slack on Fridays lately. So sorry - life has just been CRAZY!! Of course, probably like your own life, I barely have any free time until the new year.
Instead of sharing a recipe with you this week, in keeping with the Christmas spirit, I want to tell you about something really cool that would make a great Christmas (or wedding or birthday) gift for someone who loves cooking or even collecting cookbooks. I love both, so this was perfect for me: a Tastebook. My friends at Swamp Gravy gave me a Tastebook for a wedding present a few years ago. I love it so much! What is a tastebook? Well, it's basically a cookbook with all your own recipes in it. You can create the cover and all of the pages on the inside. Each page is a recipe, with ingredients, directions and you can even include your own special notes and pictures. The pages are printed on heavy cardstock and mailed to you with the holes in them so that you can add them to your book. My friends bough a package that included 50 recipes, but since they only used about 25 pages for recipes, I have been able to make my own pages with the remaining 25 for free. Check out their website and if you're interested and want to know more, leave me a comment and I can invite you to use my book online.
I hope you all have a fabulous weekend. I am excited about the Alabama-Florida football game this weekend. I wish I could be in Atlanta cheering on the Tide, but I'll be there in spirit. ROLL TIDE!!!
Instead of sharing a recipe with you this week, in keeping with the Christmas spirit, I want to tell you about something really cool that would make a great Christmas (or wedding or birthday) gift for someone who loves cooking or even collecting cookbooks. I love both, so this was perfect for me: a Tastebook. My friends at Swamp Gravy gave me a Tastebook for a wedding present a few years ago. I love it so much! What is a tastebook? Well, it's basically a cookbook with all your own recipes in it. You can create the cover and all of the pages on the inside. Each page is a recipe, with ingredients, directions and you can even include your own special notes and pictures. The pages are printed on heavy cardstock and mailed to you with the holes in them so that you can add them to your book. My friends bough a package that included 50 recipes, but since they only used about 25 pages for recipes, I have been able to make my own pages with the remaining 25 for free. Check out their website and if you're interested and want to know more, leave me a comment and I can invite you to use my book online.
I hope you all have a fabulous weekend. I am excited about the Alabama-Florida football game this weekend. I wish I could be in Atlanta cheering on the Tide, but I'll be there in spirit. ROLL TIDE!!!
Monday, November 23, 2009
A Much Needed Break & the Most Awesome Chili EVER
Well, it's the week of Thanksgiving. First of all, I am thankful to finally have some time off. For two weeks straight, I worked over 50 hours a week, 13 days without a break. I need some time to relax and I am hoping for that this week. My sister is here with her two youngest kids, so I probably won't get to rest entirely, but a break from the office is definitely welcomed.
While I'm not at my "job," I am working on a few projects. The Barefoot Belle is hard at work creating Christmas cards, recipe cards and invitations for people. I am thankful that people are trusting me with some of the big moments in their lives. I am also working on a few Christmas presents for our family (more to come later). Let's just say Jarrett's awesome calendar last year was a big hit and someone will get a repeat.
I missed Foodie Friday...again. But I have been dying to share a recipe and now it's cold enough to do so. It has a story behind it, so here goes - when I worked in Alabama, I was placed with the meanest man in the office. Apparently, before me, no student could get along with him. He was mean, but I stuck it out and gave it back to him everytime. My first semester, he made me clean out his entire office, which hadn't been done in years! And everyday, I'd go in with a smile, tell him he should be nice, and would talk his ear off. Well, turns out, I love him! And he loves me! We got really close and everyone else was amazed by our relationship. When I graduated, he gave me a crock pot and his famous chili recipe. I was sworn to secrecy until recent, but I've been given permission to share. I know some of the things sound weird, but try it. It really is the best chili ever!
Roots' Chili
INGREDIENTS
2 lbs. Ground Turkey (or beef)
1 chopped onion
2 packages Rach Dressing mix
2 packages Taco Seasoning
2 big cans Stewed Tomatoes
2 cans White Corn
2-3 c. Water
16 oz can Black Beans (don’t drain)
16 oz can Pinto Beans (don’t drain)
16 oz can Mexican Chili Beans (don’t drain)
DIRECTIONS
Brown meat and onions
Dump everything into a crockpot and simmer for a few hours. ENJOY!
While I'm not at my "job," I am working on a few projects. The Barefoot Belle is hard at work creating Christmas cards, recipe cards and invitations for people. I am thankful that people are trusting me with some of the big moments in their lives. I am also working on a few Christmas presents for our family (more to come later). Let's just say Jarrett's awesome calendar last year was a big hit and someone will get a repeat.
I missed Foodie Friday...again. But I have been dying to share a recipe and now it's cold enough to do so. It has a story behind it, so here goes - when I worked in Alabama, I was placed with the meanest man in the office. Apparently, before me, no student could get along with him. He was mean, but I stuck it out and gave it back to him everytime. My first semester, he made me clean out his entire office, which hadn't been done in years! And everyday, I'd go in with a smile, tell him he should be nice, and would talk his ear off. Well, turns out, I love him! And he loves me! We got really close and everyone else was amazed by our relationship. When I graduated, he gave me a crock pot and his famous chili recipe. I was sworn to secrecy until recent, but I've been given permission to share. I know some of the things sound weird, but try it. It really is the best chili ever!
Roots' Chili
INGREDIENTS
2 lbs. Ground Turkey (or beef)
1 chopped onion
2 packages Rach Dressing mix
2 packages Taco Seasoning
2 big cans Stewed Tomatoes
2 cans White Corn
2-3 c. Water
16 oz can Black Beans (don’t drain)
16 oz can Pinto Beans (don’t drain)
16 oz can Mexican Chili Beans (don’t drain)
DIRECTIONS
Brown meat and onions
Dump everything into a crockpot and simmer for a few hours. ENJOY!
Saturday, October 24, 2009
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.
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.
Saturday, October 17, 2009
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.
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.
Saturday, October 10, 2009
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/
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/
Friday, October 2, 2009
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!
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!
Friday, September 25, 2009
Football Parties
Fall means football, which also means get togethers to watch the football games. It seems like almost every weekend, we are having a party to watch "the game." For me, this means Alabama, for Jarrett "the game" means Florida State, and for all of our other friends, it means Georgia. We somehow work it out. Probably because none of our teams hate each other, so everyone's willing to watch each other's games. We did once have a Gator intruder...that didn't turn out so well. She never came back!!
As I've mentioned before, I DO NOT BAKE! So my favorite things to put together on football weekends are dips and snacks. My absolute favorite dip ever is Pizza Dip. Everyone loves it and everyone expects it now when they come over. The pizza dip actually has an interesting story behind it. My 10th grade French teacher made it for my class one day. I asked her for the recipe and she gave it to me, but I misplaced it. I tried to find the recipe for the longest time. I searched websites, tried to email my teacher (who had retired by then), and looked through all my mom's cookbooks and recipes. Then, I got "The Best of Bainbridge" cookbook for a wedding present (this was eight years later, mind you). I was reading through it and there it was - PIZZA DIP! I couldn't believe it. Turns out, one of my classmates had also gotten the recipe, saved it and submitted it to be put in the cookbook. I was so excited and have been making it all the time, ever since. Try it, you'll like it!
PIZZA DIP
Ingredients:
8 oz. Cream Cheese (softened)
1 jar Pizza Sauce
1 pkg. Turkey Pepperoni(or regular)
1 sm. can Black Olives, chopped (optional)
1 pkg. Mozzarella or Pizza Blend Cheese
Directions:
1. Preheat oven to 350°
2. Spread cream cheese on bottom of a small baking dish.
3. Pour pizza sauce over cheese, then add pepperoni and olives. Top with cheese.
4. Bake for 30 minutes or until cheese is brown and bubbly
5. Serve with tortilla chips or toasted bread.
Check back next Friday for another Foodie Friday!
Okay, on another note, I created my own blog background...what do you think? I am working on it until I perfect it.
Hope y'all have a fabulous weeked! ROLL TIDE!
As I've mentioned before, I DO NOT BAKE! So my favorite things to put together on football weekends are dips and snacks. My absolute favorite dip ever is Pizza Dip. Everyone loves it and everyone expects it now when they come over. The pizza dip actually has an interesting story behind it. My 10th grade French teacher made it for my class one day. I asked her for the recipe and she gave it to me, but I misplaced it. I tried to find the recipe for the longest time. I searched websites, tried to email my teacher (who had retired by then), and looked through all my mom's cookbooks and recipes. Then, I got "The Best of Bainbridge" cookbook for a wedding present (this was eight years later, mind you). I was reading through it and there it was - PIZZA DIP! I couldn't believe it. Turns out, one of my classmates had also gotten the recipe, saved it and submitted it to be put in the cookbook. I was so excited and have been making it all the time, ever since. Try it, you'll like it!
PIZZA DIP
Ingredients:
8 oz. Cream Cheese (softened)
1 jar Pizza Sauce
1 pkg. Turkey Pepperoni(or regular)
1 sm. can Black Olives, chopped (optional)
1 pkg. Mozzarella or Pizza Blend Cheese
Directions:
1. Preheat oven to 350°
2. Spread cream cheese on bottom of a small baking dish.
3. Pour pizza sauce over cheese, then add pepperoni and olives. Top with cheese.
4. Bake for 30 minutes or until cheese is brown and bubbly
5. Serve with tortilla chips or toasted bread.
Check back next Friday for another Foodie Friday!
Okay, on another note, I created my own blog background...what do you think? I am working on it until I perfect it.
Hope y'all have a fabulous weeked! ROLL TIDE!
Friday, September 18, 2009
T.G.I.F.
I don't know about you, but it's been such a long week for me. I am so happy to see Friday! It hasn't been a bad week, but a weird one that seems to drag on and on! I am looking forward to tomorrow and getting to watch the Tide take on North Texas!
Even though it's been a weird week, it's been a good week for food! On Monday, we had Chicken Spaghetti, which I love but haven't eaten in a while. Tuesday I made something new called Biscuit Casserole that may be one of the best things I've ever eaten! Last night, I made Nachos with homemade tortilla chips. Since I can't decide which to share, I think I'll share them all. Let me know if you try any of them and which you like!
Easy Chicken Spaghetti
Ingredients:
1 lb. rigatoni pasta, cooked
4 chicken breasts, cooked and cubed
1 can each of cream of chicken soup, cream of celery soup and cream of mushroom soup
8 oz. sour cream
1 bag shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Combine all ingredients and top with cheese.
3. Bake for 30 minutes or until cheese is melted and bubbly.
Supper Sandwich
Ingredients:
1 recipe for biscuits
1 lb. ground turkey (or beef)
1 onion, chopped
1 can mushrooms
8 oz. sour cream
1 egg, beaten
1 can Rotel tomatoes
1 bag shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Brown meat and add onions and mushrooms until soft. Remove from heat.
3. Stir in tomatoes and sour cream. Then fold in egg.
4. Grease bottom of a 9x13 dish, pour 1/2 the biscuit mix in the bottom. Top with meat mixture, then cheese. Pour the rest of the biscuit mix on top. Bake for 30 minutes. Cut into squares and serve.
Nachos
Ingredients:
4 flour tortillas
1 can Rotel tomatoes
1 can Black Beans
1 onion, diced
1 lb. ground turkey (or beef)
Cumin
Ground Red Pepper
1 bag Colby and Monterey jack cheese
Directions:
1. Preheat oven to 350. Cut tortillas into triangles or strips, place on baking sheet, and top with olive oil. Bake until golden brown.
2. Meanwhile, brown meat and onions. Add cumin and red pepper (just guess - a couple of shakes each), then black beans and rotel tomatoes. Cook until heated through.
3. In a baking dish, layer tortillas, meat sauce, then cheese. Bake until cheese is melted on top and bubbly.
And on a completely unrelated topic, I was looking at Martha Stewart's Best Halloween Costumes and found the cutest thing I've ever seen!
See, I told you - cutest thing ever. Waffles and syrup...haha!
Even though it's been a weird week, it's been a good week for food! On Monday, we had Chicken Spaghetti, which I love but haven't eaten in a while. Tuesday I made something new called Biscuit Casserole that may be one of the best things I've ever eaten! Last night, I made Nachos with homemade tortilla chips. Since I can't decide which to share, I think I'll share them all. Let me know if you try any of them and which you like!
Easy Chicken Spaghetti
Ingredients:
1 lb. rigatoni pasta, cooked
4 chicken breasts, cooked and cubed
1 can each of cream of chicken soup, cream of celery soup and cream of mushroom soup
8 oz. sour cream
1 bag shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Combine all ingredients and top with cheese.
3. Bake for 30 minutes or until cheese is melted and bubbly.
Supper Sandwich
Ingredients:
1 recipe for biscuits
1 lb. ground turkey (or beef)
1 onion, chopped
1 can mushrooms
8 oz. sour cream
1 egg, beaten
1 can Rotel tomatoes
1 bag shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Brown meat and add onions and mushrooms until soft. Remove from heat.
3. Stir in tomatoes and sour cream. Then fold in egg.
4. Grease bottom of a 9x13 dish, pour 1/2 the biscuit mix in the bottom. Top with meat mixture, then cheese. Pour the rest of the biscuit mix on top. Bake for 30 minutes. Cut into squares and serve.
Nachos
Ingredients:
4 flour tortillas
1 can Rotel tomatoes
1 can Black Beans
1 onion, diced
1 lb. ground turkey (or beef)
Cumin
Ground Red Pepper
1 bag Colby and Monterey jack cheese
Directions:
1. Preheat oven to 350. Cut tortillas into triangles or strips, place on baking sheet, and top with olive oil. Bake until golden brown.
2. Meanwhile, brown meat and onions. Add cumin and red pepper (just guess - a couple of shakes each), then black beans and rotel tomatoes. Cook until heated through.
3. In a baking dish, layer tortillas, meat sauce, then cheese. Bake until cheese is melted on top and bubbly.
And on a completely unrelated topic, I was looking at Martha Stewart's Best Halloween Costumes and found the cutest thing I've ever seen!
Friday, September 11, 2009
They Say It's Your Birthday...It's Foodie Friday Too!
Well, today's the big day. I'm now officially half way to 50 - ha! It has been a good day so far, aside from the fact that I woke up at the butt crack of dawn! Jarrett gave me my presents - a Pandora bracelet with a charm and an Alabama apron. I am very excited about both! I am also very excited that my Dad has offered to buy me a new BlackBerry for my birthday. I have been wanting to upgrade. I bought a Pearl when I first got it because I wasn't sure if I'd like it and didn't want to spend too much money on one incase I didn't, but I love it and want more. I just love gadgets!
Yesterday, I went to HollyCakes in Bainbridge on my lunch break to buy some cupcakes. A lady at the office has a birthday on Sunday, so I wanted to celebrate with her. Holly makes the BEST cookies, cakes and other goodies! Last year, my sister had her make me a giant cookie cake. It was about two inches thick, so moist and chewy. It's the best cookie cake I've ever had, and was too cute. Holly also made my wedding cake, which I just adored.
Check out Holly's Website or you can find her on facebook and she her new cakes each week. If you're in Bainbridge, head to 110 Water Street. My sister's store is in the same building as HollyCakes, so you can pick up some goodies there too. Allison Wonderland has all kinds of kitchen gadgets, things for kids, wedding presents, antiques....almost anything you can imagine.
Today is the 8th anniversary the 9/11 terrorist attacks. Please take a moment to pray for those who lost loved one on the tragic day. Also, pray for the military and their families and our President and other leaders.
Today is the 8th anniversary the 9/11 terrorist attacks. Please take a moment to pray for those who lost loved one on the tragic day. Also, pray for the military and their families and our President and other leaders.
Friday, September 4, 2009
Another Foodie Friday
My 25th birthday is just a week away! I can't believe I'm already 25. It seems like just yesterday I moved to Bainbridge and started in the woods with my neighbors.
You know, I am an easy person to buy presents for. Anything to do with the kitchen completely excites me! Last year, Jarrett gave me a meat thermometer as part of my gift and I couldn't wait to use it. It totally upstaged the flavor injecter he got my for Valentine's Day (ha!). Here are a few things that I would love for my birthday this year:
Have I mentioned how much I just adore the Neely's? They are so funny and are perfect together. I get home everyday just in time to watch their show and their food looks so good. I even made their BBQ sauce a few weeks ago and it was fantastic. Their cookbook looks really good too. Maybe it'll help "kick up" my cooking a little bit!
I would also love to be the proud owner of this Rachael Ray lasagna pan. I love her bake ware! I have a few pieces already, but you can't have enough, can you? This is perfect for going from the oven to the table. This green color is too cute, too! 
Jarrett and I have a huge kitchen, but not much counter space. I'd really like to get rid of my knife block, so this magnetic knife rack would be great to have. You just attach it to the wall and stick your knives up there!
In addition to these three fabulous things, I have included a new Blackberry, Alabama football tickets and a trip to Chicago on my birthday list. I am sure that I will receive none of these, but it was worth a shot! If Jarrett can ask for a boat every year for his birthday and Christmas, I can keep these on mine. I am also getting to take my birthday off work. I can't wait to sleep in and be lazy all day before going out to eat with some friends. I also have to pay for my car tag that day. I think I am going to try to treat myself to the new Alabama car tags. I haven't made up my mind yet, but if I have to pay for it on my birthday, I should at least turn it into something I actually want, right?
Friday, August 28, 2009
Foodie Friday
So, Jarrett has been out of work for most of the week. He hasn't been feeling well and finally went to the doctor today. Apparently, he has the flu! The poor thing has barely eaten all week long. He called me today to tell me he wanted something really filling for dinner tonight. While I really want to make Cowboy Spaghetti because it's my favorite food of all time, I will resist the urge (Jarrett doesn't share my love of pasta!) and make him some sloppy joes instead. The best thing about these is that you can save half of the mixture and make shepherd's pie the next night (or a few after).
Sloppy Joes and Shepherd's Pie
Ingredients:
1½ lb. Ground Turkey (or beef)
1 can Rotel Tomatoes
1 tbsp. Worcestershire sauce (eyeball it)
1¼ c. Ketchup
½ c. BBQ sauce
Kaiser Rolls
For Shepherd’s Pie - Mashed Potatoes (prepared), 1 can Corn, and Cheese
Instructions:
Cook meat and drain
Return to skillet and stir in Rotel, ketchup, BBQ sauce and Worcestershire.
Reduce heat to low and simmer 15 minutes.
Serve on Kaiser Rolls
With the left overs to make Shepherd’s Pie - Mix 1 can or yellow corn into meat mixture. Place in baking dish and top with mashed potatoes and cheese.Back at 350° for 25 minutes.
I probably won't be posting for the next few days. I am headed to visit my sister and the kids and then off to Lake Lanier for the Governor's Tourism Conference. I hope to do a little shopping at the outlet malls while I'm there - maybe I'll get lucky and find some good deals.
Sloppy Joes and Shepherd's Pie
Ingredients:
1½ lb. Ground Turkey (or beef)
1 can Rotel Tomatoes
1 tbsp. Worcestershire sauce (eyeball it)
1¼ c. Ketchup
½ c. BBQ sauce
Kaiser Rolls
For Shepherd’s Pie - Mashed Potatoes (prepared), 1 can Corn, and Cheese
Instructions:
Cook meat and drain
Return to skillet and stir in Rotel, ketchup, BBQ sauce and Worcestershire.
Reduce heat to low and simmer 15 minutes.
Serve on Kaiser Rolls
With the left overs to make Shepherd’s Pie - Mix 1 can or yellow corn into meat mixture. Place in baking dish and top with mashed potatoes and cheese.Back at 350° for 25 minutes.
I probably won't be posting for the next few days. I am headed to visit my sister and the kids and then off to Lake Lanier for the Governor's Tourism Conference. I hope to do a little shopping at the outlet malls while I'm there - maybe I'll get lucky and find some good deals.
Friday, August 14, 2009
Foodie Friday
It's Friday again! If only I didn't have to work tomorrow, today would be perfect. We are hosting a 24 Hour Photo Scavenger Hunt at the Welcome Center and it starts today, so I'll be here tomorrow to see the results and give out some prizes. I hope it goes well. We've had a lot of interest, so we will see!
I got a new kitchen table earlier this week. I am so happy because the one we had fit about two people comfortably. It had four chairs, but was awfully crowded. So my friend Holly sold me a table that used to be in her bakery, HollyCakes. It is REALLY cool. Jarrett and I both love it so much. It has an old wrought iron sewing machine base and a black top. It fits six to eight people, which is good because we are always having people over. I am very exited about it and can't wait for everyone to see it. I'll post some pictures on here soon.
I am working on another project in my kitchen. I have been collecting old recipe cards from my grandmothers and mom that I am going to mat and frame and hang on my wall (when I finish, I'll post these pictures too). I got my Big Momma's Boiled Chocolate Cookies recipe and my mom's Chicken Wrapped in Bacon card. Jarrett's Granny gave me the recipe for her Chinese Chicken Casserole. Jarrett and I both LOVE it, so I was so glad that she gave it to us.
Granny Harrison's Chinese Chicken:
Ingredients:
3 c. chopped chicken
¾ c. mayonnaise
1 can cream of mushroom soup
1 c. chopped celery
1 medium onion, chopped
1 can sliced water chestnuts
1 small can Chinese noodles
Directions:
Preheat oven to 450°
Mix all ingredients (except noodles) together and pour into a buttered casserole dish.
Sprinkle the Chinese noodles on the top.
Bake for 40 minutes.
I got a new kitchen table earlier this week. I am so happy because the one we had fit about two people comfortably. It had four chairs, but was awfully crowded. So my friend Holly sold me a table that used to be in her bakery, HollyCakes. It is REALLY cool. Jarrett and I both love it so much. It has an old wrought iron sewing machine base and a black top. It fits six to eight people, which is good because we are always having people over. I am very exited about it and can't wait for everyone to see it. I'll post some pictures on here soon.
I am working on another project in my kitchen. I have been collecting old recipe cards from my grandmothers and mom that I am going to mat and frame and hang on my wall (when I finish, I'll post these pictures too). I got my Big Momma's Boiled Chocolate Cookies recipe and my mom's Chicken Wrapped in Bacon card. Jarrett's Granny gave me the recipe for her Chinese Chicken Casserole. Jarrett and I both LOVE it, so I was so glad that she gave it to us.
Granny Harrison's Chinese Chicken:
Ingredients:
3 c. chopped chicken
¾ c. mayonnaise
1 can cream of mushroom soup
1 c. chopped celery
1 medium onion, chopped
1 can sliced water chestnuts
1 small can Chinese noodles
Directions:
Preheat oven to 450°
Mix all ingredients (except noodles) together and pour into a buttered casserole dish.
Sprinkle the Chinese noodles on the top.
Bake for 40 minutes.
Friday, July 10, 2009
FOODIE FRIDAY - woo hoo!
Man, I love Fridays! Not only because it's the end of the week and I get a break from work, but because I finally have time to try some new recipes that take a little longer to cook. During the week, I try to keep things under 30 minutes....45 at the most. I just don't have to time to cook and usually do my experimenting on the weekend. I don't mind spending 1-2 hours in the kitchen if I actually have time to spare!
This weekend, I won't be doing too much cooking. I must admit, sometimes I just need a break, so I am kind of looking forward to it. Tonight, Jarrett is actually attempting to cook me dinner. I am excited, but slightly nervous. Jarrett does not cook. In fact, in the year we've been married, he's only attempted to cook one time. That was quite exciting! He gets Friday's off, so one Friday afternoon, I got a phone call asking if we had any meat at the house. Since we usually go out with friends on Fridays, I hadn't thawed any meat out, but I told him there was come chicken and ground turkey (we don't eat ground beef) in the freezer that he could thaw out. "Well, how do you thaw something out?" he asked. So I explained to him how to thaw something in the microwave and hung up. A little while later, I got another call from him asking where he could find "the thing that you pour noodles in to get rid of the water." And again, a little while later, "This turkey is not turning brown. Is something wrong with it?" Ha! I got home to find some Velveeta Mac & Cheese and ground turkey...no seasoning, not mixed together, nothing! I wasn't sure what to do. I wanted to laugh, and I am sure I did. I happily put my unseasoned ground meat on my plate alongside my mac & cheese and sat at the table. Jarrett took a bite first, declaring that it was nasty. I ran to cabinet at the grabbed the Seasoning Salt...thank goodness for this..it's a cure ALL! I poured some on our turkey, and mixed it with the mac & cheese. It was actually good! Jarrett still refused to eat it, but not me. I enjoyed it. It wasn't the best meal I have ever had, but so sweet of him to try! So, we'll see what tonight has in store. I have a feeling we'll be eating steak and potatoes...who knows though, he might surprise me.
Instead of sharing a recipe today, I want to share my absolute favorite baking dishes. These are SO cute and can go straight from the oven to the table to serve from. 
They are great for making all kinds of casseroles or dips, really anything. The built in handles are my favorite thing about them. It's so easy to get them out of the oven (especially with my RR Moppine). I highly recommend them! They come in a few different colors - orange, lime green, and yellow for sure. There may be more. You can order them online from rachaelray.com. Bed, Bath and Beyond also carries them. Try them out and let me know what you think!
Bye for now - hopefully I'll live after tonight's dinner to tell another tale.
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