I absolutely LOVE bread, especially a good crusty bread!!! I have always been intimidated by bread making. I have tried several times and things usually turn out “okay” but not “super”. I was on a mission the other day to … Continue reading
This is just going to be one of those “down and dirty” kinda posts, meaning we are going to get to the recipe rather quickly without a lot of commentary LOL. I made Southwest Chicken Skillet for dinner last night and my friend put … Continue reading
I am sure many of you are getting ready for the holidays. Along with that usually comes a great deal of stress, I know it does for me.
Well we felt it was important for everyone to take a few moments, sit down, put your feet up and have a good laugh!!!
Some of these you may have seen before but boy they sure are worth seeing again.
I know this absolutely put me in a better frame of mind to face the day and we are betting it will for you also.
Make it a great day!!!
The days are getting shorter, and even here in North Carolina, the weather is getting a bit chilly.
These are the perfect days for a nice hearty dinner done in the crock pot.
This stew is not only easy to make but it will keep your family, yes even the kids, coming back for more. This beef stew recipe absolutely has a kick and more vegetables than your kids will ever guess. This is awesome with a hearty crusty bread.
Just a note about the V8 Juice. I use the Hot and Spicy which is what makes this “Sassy”. If you don’t like as much spice, feel free to use one can regular V8 or just swap out both cans for the regular.
I hope you and your family will enjoy this as much as mine does.
Please be sure to share your stories and comments with us.
Make it a great day!!!
1 Package Stew Meat
3-4 Russet Potatoes
1 Small Package Frozen Peas
2 – 11.5 oz Cans Hot & Spicy V8 Juice
1 Envelope Onion Soup Mix
1/2 Cup Flour
1/4 tsp Cayenne Pepper
1 tsp Garlic Powder
1 Tbls Olive Oil
1 Bay Leaf
Salt & Pepper
Nonstick Cooking Spray
In a resealable plastic bad add flour, Cayenne Pepper and a pinch of salt and pepper. Add stew meat and shake to coat all pieces.
Warm Olive Oil in a frying pan over medium heat, add coated meat browning on all sides.
While meat is browning, peel potatoes and cube and chop carrots into chunks.
When meat is browned, place it into crock pot which has been sprayed with non stick spray.
Add Potatoes, Carrots, V8 Juice, Onion Soup Mix, Garlic Powder, Bay Leaf, Salt and Pepper (to taste).
Cook on low for 7-8 hours or high for 4-5.
Remove Bay Leaf
Stir in Peas about 5 minutes before serving. They will be warmed through but not mushy.
Are you looking for a quick, easy dinner that your whole family will love? Well here it is!!! These are so quick and easy to make. This has always been one of the things that I could make for … Continue reading
Well as most of y’all know we call my husband “El Conquistador” (ok truthfully he named himself that and it just kind of stuck LOL).
Well there are certain things that he grew up with that he absolutely loves, much like the rest of us. So for the last 11 years when he would talk about some sort of food or meal that he had in his youth, I will call his Mama and ask her for the recipe or how to make it.
That is how this Taco Salad recipe came about!
As his Mama tells it, this was just something she mixed up for PTA luncheons, big family get togethers, cookouts or just for a quick family dinner. She can’t figure out what is so special about it but says that everyone always wanted her to make it.
El Conquistador actually likes this the day after it is made. He likes the way the corn chips soak up the dressing and get a bit soft.
Make it a great day!!!
1 Head Iceberg Lettuce, torn
1 bunch green onion, sliced
1 lb. ground beef, seasoned with cumin, salt & pepper, browned (sometimes I just put a packet of taco seasoning in when I brown it)
1 large fresh tomato, diced
8 oz. cheddar cheese, shredded
small can diced green chilies, drained
1 reg. sized corn tortilla chips, slightly broken
1/2 cup Taco Sauce
1/2 cup ketchup
1/2 cup mayo
Mix all salad ingredients together in a big bowl
In a small bowl mix all sauce ingredients together
Add sauce mixture into salad and mix to combine.
Whether you are having a Birthday party for a child, a dinner party or just want to do something a bit special for the family, these little “cookie bowls” will be a hit.
I personally like to make up a little sundae bar with all types of toppings and goodies. Put a scoop of ice cream into the cookie bowl and then let your guests (or family) go at it making their own creations.
It’s a no brainer for children, but just let me tell y’all………..
Adults LOVE to be brought back to their youth and this will absolutely do it!!!!
Here is the original sugar cookie recipe for these little cookie bowls that I had gotten from Wilton. Don’t feel that this is the only recipe you can use for these. Go wild!!!
Make it a great day!!!
2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Preheat oven to 350°F. Spray the outside of each bowl cavity of the muffin tin of your choice with vegetable pan spray.
In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.
Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.
I love me some deep fried pickles!!!
If you have never had them, you have to try them at least just once. They are a little slice of heaven!
I have made a conscious effort to watch what I am eating this year, and no I don’t mean watch it go into my mouth LOL. So when I found a recipe for Baked Fried Pickles I just had to try it.
Well after a bit of revamping, (ok a LOT of revamping) I got what I was looking for. One of the things that I did was add a package of Ranch Dressing mix, that way you are getting the taste of the Ranch Dressing without the calories that come from dipping them into the creamy dressing.
Put this recipe in your arsenal and blow your friends and family away!
Make it a great day, you deserve it!
Prep Time: 15 min
Cook Time: 7-10 min
Serves: 1 selfish fried pickle lover or 4 picky eaters
3 Large Kosher Dill Wholes
3 TBLs Milk
1 cup Flour (All Purpose)
Dash Cayenne Pepper
1/2 cup Bread Crumbs
1/4 cup Panko Crumbs
1 Packet Ranch Dressing Mix
1/2 cup Cheddar Cheese Grated (You could switch this out for Parmesan as well)
Prep & Cooking Directions –
- Preheat the oven to 425 degrees.
- Slice your Dills into “chips” about 1/4 inch in thickness.
- Take 3 small mixing bowls and put the flour and Cayenne in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, panko crumbs, Ranch Dressing Packet and the shredded cheese in the third bowl.
- Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/panko crumb mixture, and place on to an oiled cookie sheet.
- Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.
- Now make more!
Okay, okay…………. so sometimes I do still dip these into prepared Ranch Dressing LOL, but the fact that these have not been deep fried and baked instead, still means less calories. Try using light Ranch to dip into 😉
If you’re like us, you have at least 4 or 5 containers of deodorant tucked in places in your bathroom.
Some we got as free samples in the mail, some were purchased and forgot, some we were able to get with coupons but really didn’t need and some we just plain didn’t like.
Well, here are 6 other uses that we have found from all over the web. If y’all are like us, we don’t like to let things go to waste and will usually find some strange way to use things LOL.
Stop Blisters With Antiperspirants
Rub a stick antiperspirant on the sides and bottom of clean, dry feet to lubricate problem spots
Take The Itch Out Of Bug Bites
I have found Dry Idea Roll-on works great for this. Just roll the deodorant over the bite and the itch will reduce.
Freshen Your Closet
Do you have a deodorant that you love the smell of? Take the lid of and place it in your closet. In China, they are using deodorant to freshen up the smell of their landfills.
Calm Clammy Hands
Do you get clammy, sweaty hands when you get nervous? Well if you’re in that situation and know you’ll be shaking hands you may want to coat your hands with a clear antiperspirant. It will keep your hands nice and dry and not expose your nerves.
Dry A Pimple
Yet another way to save money on expensive skin care cream. If you have a pimple and want it to dry out fast, rub a new bar of deodorant on it. It will also work on fever blisters.
Stop Stinky Feet
Someone in your house have a problem with stinky feet? Have them use deodorant on their feet and it will stop the odor and the sweat. Their shoes and everyone in the household will appreciate it.
Do y’all have any other tips or ideas? If so, please leave us a comment and let us know what YOU use deodorant for!
Make it a great day, you deserve it!
Tracey and Aileen
I love salads, I admit it!
My problem is that when I am hungry, I don’t want to take the time to wash everything, cut everything up, mix the dressing etc..
Well here is the perfect solution…
SALAD IN A JAR
I know, who knew this could be so easy LOL.
There are so many combinations that can be used here. I have included a recipe for those just starting out but you can make any combo that you can think of.
Make up these little puppies on a Sunday night and you will have a salad for the next 5 days. Just grab one from the frig and shake when you are ready for lunch. It’s that easy!!!!
The key is to make sure that the lettuce, spinach or whatever other greens you decide to use, do not touch the salad dressing. Make sure that you layer ingredients so that the salad dressing is on the bottom and your leafy greens are at the very top.
I use canning jars to make these. If you don’t have canning jars, you can use any jar that has a tight sealing lid.
For y’all that made that New Years resolution to eat healthier, this is a perfect lil helper!!
Make it a great day, you deserve it!!
Recipe from Creative Kitchen Adventures
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp water (more or less depending on the consistency you want)
2 tbsp honey (can be replaced with agave or brown sugar)
1/4 tsp sea salt
1/4 tsp black pepper
Place all ingredients into a small jar (canning jar). Anything with a lid works well.
Shake to mix thoroughly. Stores in fridge for 1-2 weeks.
Makes 2 salads (Salads pictured were made in 32 oz mason jars)
1 cup cooked quinoa
2 big handfuls spinach
1 cup chopped mushrooms
1 cup cherry tomatoes
1/2 red onion, diced
4 tbsp balsamic vinaigrette
Layer the ingredients in the jar as follows: