Wednesday, September 29, 2010

Sneak Peek

Tomorrow is the day that I start to put out all of my Halloween decorations! I can't wait!

Roasted Cheesy Potatoes

1/8 cup olive oil 1 tablespoon minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried dill weed 1/2 teaspoon dried oregano 1/2 teaspoon salt 4 large potatoes, peeled and cubed 1 cup shredded cheddar cheese

Preheat oven to 475 degrees.
In a large bowl, combine oil, garlic, basil, dill weed, oregano,and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides. After potatoes are cooked add cheese.

Its easy to add a monogram to a lamp shade

Just glue a monogrammed patch to a shade!

Tuesday, September 28, 2010

My Kitchen Cabinet Makeover

I'm really sad that I didn't take more before pictures. I just took the first one, so that I could remember the original color, but I don't think I realized what a difference the color change would make to the kitchen! Wow! My husband decided to take on this project in one weekend, and if I don't say so myself he did an awesome job. He sanded, painted, glazed and sanded again all in one weekend. We decided to add the pulls and add glass to the two middle cabinets just to give them that finished look, and after it was all finished we completely changed the look of the entire kitchen for $200. Wow now I know how they do it so cheap on HGTV.

Monday, September 27, 2010

Pumpkin Dump Cake......Yummy YummY!

This beautiful fall weather just makes me want to stay in and bake all day! Try this yummy recipe next time you feel like baking.

1 sm. can pumpkin
1 (13 oz.) can condensed milk
1 1/2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. cinnamon

Mix and pour into 13x9 prepared baking pan. Sprinkle with 1 box dry yellow cake mix, 1 cup chopped nuts and 2 sticks melted butter. Bake at 350 degrees for approximately 1 hour.

Southern Style Chicken and Dumplings

Chicken and Dumplings
3 or 4 chicken breasts
32 oz Chicken Broth
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste
Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.

Potato Soup in a Snap

4 pounds new potatoes, peeled and cut into 1/4 -inch thick slices

1 small onion, chopped

2 (14-ounce) cans chicken broth

1 pint heavy whipping cream

Salt and Pepper

Toppings: shredded Cheddar cheese, crumbled bacon, green onion slices

Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.

Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in whipping cream. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. Ladle into bowls, and serve with desired toppings.

I cooked my soup on HIGH 4 hours, plus the 20 minutes at the end. I bought the green onion pre-sliced in the produce section of my grocery store. For the crumbled bacon, I bought a package of bacon. Then, just a couple of minutes before serving the soup, I microwaved the bacon and chopped it up. I think the fresh bacon made a big difference. I placed the toppings in small bowls on the table, so everyone could personalize their own bowl of soup. I also served a loaf of fresh crusty french bread for dipping. All said and done, dinner was great and I had leftovers for one more meal.

Saturday, September 25, 2010

Chocolate Syrup Brownies

I have tried A lot of brownie recipes, and this the best one yet. Somehow they disappear every time I make them hmmmm....

1/2 cup butter 1 cup white sugar 4 eggs 1 (16 ounce) can chocolate syrup 1 teaspoon vanilla extract 1 1/8 cups all-purpose flour 1/2 cup chopped walnuts 1/3 cup evaporated milk 1/4 cup butter 1 1/2 cups white sugar 1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees
Place 1/2 cup butter, 1 cup sugar, eggs, chocolate syrup, vanilla, flour and 1/2 cup nuts in a mixing bowl; beat well. Spread batter in a 15 x 12 inch pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Combine remaining 1/4 cup butter and 1 1/2 cups sugar in heavy saucepan. Add milk, and boil for 30 seconds. Remove pan from heat. Stir in chocolate chips, and beat until thickened. Frost brownies while still warm.

Friday, September 24, 2010

Lunch Box Idea

My kids get tired of the same ole peanut butter sandwich, but they always seem to love it when I make peanut butter rolls.

All you do is....

Take the crust off of a slice of white bread
Roll it with a rolling pen
spread peanut butter, and roll it! So easy! I sometimes serve them as after school snacks, or at a party. If I serve them on a tray at a party I sprinkle them with a little powdered sugar!

Good idea for displaying old books

I have A LOT of old paperback books that I'm not quite ready to part with. I tore the covers off of a few, wrapped some twine around them, and added this flower. I think it turned out so cute that I wanna make a few more!

Thursday, September 23, 2010

Simple Meatloaf

I know that you are wondering about the picture of my meatloaf, but I promise I have an explanation. I make my family individual meatloaves in a muffin tin to save time. My kids love it because they get their own meatloaf and I love it because it only takes 30 minutes!

Here is my basic meatloaf recipe, just remember if you decide to make them in a muffin pan to line it with foil for easier cleanup, and reduce the baking time to 30 minutes!

1 1/2 pounds ground beef 1 egg 1 onion, chopped 1 cup milk 1 cup dried bread crumbs salt and pepper to taste 2 tablespoons brown sugar 2 tablespoons prepared mustard 1/3 cup ketchup

Preheat oven to 350 degrees
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees

I can only imagine what I could do with a kitchen like this.....

While working on my own kitchen home improvement, I stumbled upon these pictures. I thought they were so pretty that I felt obligated to share them. On another note I can't wait to post picture of the remodel we did to the Wilson kitchen cabinets.

Tuesday, September 21, 2010

I'm not sure why, but I seem to make dessert more often in the fall......

I can't remember where I found this recipe, but I had to try it, and all I can say is YUM!

Apple Cobbler Cake

1 Box White Cake Mix
3 Eggs
1 can Apple Pie Filling
1 Cup Chopped Nuts
Pour apple pie filling out onto a large plate and coarsely chop it up a bit with a knife. Place in mixing bowl and add all other ingredients; mix well. Pour into greased 9×13″ pan.


1/2 C Plain Flour
1/2 C White sugar
1 Cup Chopped Pecans
1 tsp Cinnamon
1/4 Cup Softened Margarine or Butter
Mix all topping ingredients well with fork and sprinkle over top of cake before baking.

Bake cake at 350 for 50-55 minutes. Serve warm with homemade whipped cream on top (or store bought if you prefer!).

Chicken Fried Rice

1 1/2 cups uncooked minute rice
1 tablespoon vegetable oil
1 (16 ounce) package frozen broccoli florets, thawed
3 green onions, diced
4 eggs, beaten
2 tablespoons soy sauce
4 tablespoons garlic powder
4 tablespoons ground ginger
leftover chicken, or meat of your choice. Steak is yummy too


Cook rice according to package directions
Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce,garlic, ground ginger, meat, salt and pepper.

Saturday, September 18, 2010

Pumpkin Bread

Not only is baking this bread easy, but it taste amazing, AND makes your entire house smell so good! I love to bake it on a Saturday morning, so that my family wake up to the scent of cinnamon, and nutmeg!

1 cup butter, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin

In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Chicken Enchilada Soup

I love the Chicken Enchilada soup at Chili's so much, that I decided to create my version of it. I cooked 4 chicken breast in the crock pot with one can of chicken broth for 6 hours on hi. After six hours I drained the chicken broth, shredded the chicken, and added 16 0z heavy whipping cream, 1 can of tomato sauce, 1 can of enchilada sauce (mild), 3 tbl cumin, 3 tbl chili powder, and 2 cups of shredded cheddar cheese. Oh and Salt of course. It was pretty close to the Chili's version, and my family loved it!

Chicken Enchilada Soup

This taste a lot like the chicken enchilada soup at Chili's!

  • 1 1/4 cups chicken broth
  • 10 (6 inch) corn tortillas, cut into 1/2 inch strips
  • 1 large can red enchilada sauce
  • 1 large can tomato sauce
  • 1 teaspoon ground cumin
  • 4 cooked, boneless and skinless chicken breast halve
  • 2 cup heavy whipping cream
  • 1 tomato, chopped
  • 2 tbl garlic powder
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 cup shredded Cheddar cheese


  1. Combine chicken stock and tortilla strips in a crock pot. Cook over medium heat until strips soften and broth thickens somewhat.
  2. Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
  3. Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips

Thursday, September 16, 2010

I so copied this....

I saw this quote, and loved it and how it was written so I copied and put it on my kitchen chalkboard! Don't you love it!

Book Of The Month

I once read a book with great ideas to teach your kids to love to read. One idea that I use to encourage reading is to make sure that my kids have easy access to books. I place a basket of books by my kitchen table, and change them according to the seasons. For instance in October I fill the basket with all of our Halloween books, December, Christmas...etc. This way I don't forget about all those cute holiday books!

Wednesday, September 15, 2010

My favorite way to eat leftover banana bread

Banana Bread Caramel Sundae

Now I hope you are ready for a really tough recipe, just kidding this might be the easiest recipe I will ever post! Here it is.......

Begin with leftover Banana Bread. Butter it, toast it, put ice cream on top and then add Caramel!


Monday, September 13, 2010

Fun With Cabinet Doors

I found unfinished cabinet doors at our local flea market, dirt cheap.Which makes it more fun to create, and because they were so cheap I don't worry about trying something new. This one I painted with craft paint, and added a wall decal! I can't wait to hang it in my kitchen.

Saturday, September 11, 2010

YUMMY YUMMY....Hot Onion Dip

Now that football season has officially begun, I am finding myself entertaining more than usual. Of course I have a lot of really great appetizer and dip recipes that I am planning on sharing with you. This one I promise you will thank me for. It is always the biggest hit at any party!

3 (8 ounce) packages cream cheese, softened
1 onion, finely chopped
2 cups grated Parmesan cheese
1/2 cup mayonnaise
3 tbl garlic powder
crackers or french baguette for serving

Preheat oven to 400 degrees. Lightly grease a medium baking dish.
In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayonnaise.
Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Monday, September 6, 2010

Lunch Box Snack Idea.....Fruit Roll Up

While your child would no doubt enjoy diving into a meal of sticky sweet fruit leather, this guilt-free version offers nutrients and energy to keep them going for the second half of the school day. Just spread cream cheese, and their favorite jelly on a whole wheat tortilla with some fresh berries, and wrap!

Homemade Dirty Rice

Dirty Rice
4-5 Cups cooked rice

1 pound uncooked sausage (or ground beef)

*1 -3 Tablespoons Creole Seasoning (I use Tony Chachere’s)

1 stalk celery, chopped

1 small onion, chopped

2 Tablespoons chopped or minced garlic

4 Tablespoons fresh chopped parsley (or 2 Tablespoons dried)

In large skillet over medium heat, place celery,garlic, onion, parsley, and sausage. Break up sausage and cook all, stirring regularly, until sausage is fully cooked and vegetables are tender. Add Creole seasoning, stir. Stir in rice and continue cooking over medium heat until rice is heated through, stirring well the whole time.

*For the Creole seasoning: Start on the low end and add more after the rice has been stirred in if you like more seasoning. This adds the spiciness so you want to do it to your personal taste. If you’re a Texan, just toss the whole lot in and laugh at how wimpy the rest of us are. If you’re a Cajun, please call and give me directions to your house – I wanna come eat supper with you!

Saturday, September 4, 2010

Friday, September 3, 2010

Another Frame

I made this cute frame for a sweet little baby girl that was born today named Briley, I really hope her mama loves it!Can you beleive that I actually know 3 babies born this week? Hmmmm... looks like I will be busy this weekend.

Spinach Parmesan Stuffed Chicken Breast

It really is easy to stuff a chicken breast. I needed to make a quick dinner for a friend who had surgery this week, so I decided to stuff a few chicken breast with spinach and Parmesan. All you need to do is thaw your chicken breast, once they are thawed cut the top of them with a sharp knife like you are cutting the top off, but don't slice all the way through. They will look like the first picture I posted. Meanwhile zap enough frozen chopped spinach for each chicken breast to have about two tablespoons in the microwave. Salt and pepper the spinach, and sprinkle with lots of fresh Parmesan cheese (I always add lots of garlic powder also). Then stuff each breast with about 2 tablespoons of the spinach mix. Once each breast is stuffed sprinkle the top with more Parmesan cheese, and salt and pepper and of course more garlic powder. Bake covered with foil at 375 for about 30 to 40 minutes depending on the number of chicken breast. I serve it with angel hair pasta and it is always a hit!

Wednesday, September 1, 2010

Bringing Out The Pumpkins

I usually try to wait until after labor day to put the pumpkins out, but I'm getting a early start this year. Keep watching for more pics coming soon..........

P.S. I added a rub on wall decal for the W on this white pumpkin, isn't it so pretty?