From The Kitchen Of: Mrs. Bettie Rocker

Roasted Chicken and Vegetables

2011-10-04T13:28:00.000-04:00

Raise your hand if you got eaten alive by summer!! :RAISES HAND:

But, I'm here! I'm still here!

I made this just last week and I'm telling you guys, it is like, the easiest good-for-you recipe ever. It smelled awesome and I even made a pumpkin pie for dessert. Good fall food!

Ingredients
2 1/2 to 3 pounds bone-in chicken pieces ( I chose breasts, which reminds me, it's October ladies, time to do those self exams! )
2 tablespoons olive oil
4 cloves garlic, peeled and smashed
4 sprigs fresh thyme and/or rosemary
kosher salt and black pepper

Vegetables (Choose whatever you like from the following. I did mushrooms, onions taters and carrots)

broccoli: 1 bunch, cut into florets and stems peeled and sliced
cauliflower: 1 medium cut into florets

carrots: a hand full or 2 of baby carrots, or 2 pounds peeled, and cut into 2 inch lengths

fennel: 4 small bulbs, quartered

grape tomatoes: 2 pints

mushrooms: 1 1/2 pounds, halved if large

new potatoes: 2 pounds, halved

red or yellow onions: 2 small, but into wedges.

Directions

1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken and veggies with the oil, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper.

2. Arrange the chicken and vegetables in a single layer and roast, tossing the vegetables once and basting the chicken occasionally with pan juices, until the chicken is cooked through and the vegetables are tender, 35 to 45 minutes.

adapted from Real Simple

Glazed Pork Chops

2011-07-06T09:45:00.001-04:00

Long time, no blog! I know, I know, I've been a terrible blogger lately. Time has just been slipping past me these past couple of months! I've been insanely busy with work and play. As a bribe, I've got a recipe that I am hoping will buy back you love. ;)
*I made these indoors, on my little countertop grill.

Ingredients
2/3 cup apricot preserves
1/2 cup Italian salad dressing
2 tablespoons Dijon mustard
4 boneless pork loin chops
Directions
1. In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade.
recipe adapted from Taste Of Home

An Ode to My Great-Grandmother: Poke Cake

2011-06-15T11:24:00.001-04:00

Just a little photo journey through our day making one of my favorite classic desserts. The boys got excited about helping (although, as you can see, Nathan passed out while it was in the oven,) and I was happy to watch them ooh and ahh over it.

This is a great summer dessert, one that my little brother and I always enjoyed during our visits to our great-grandmother's home in Orlando, Florida when we were kids.

PS. We called it "Jell-O Cake" but for fear of some sort of copyright issue, I'll call it but it's more familiar name for the purposes of this blog entry.

Ingredients

1 (4 serving sized) package of your favorite flavored gelatin

1 package of your favorite white cake mix

Water, oil and eggs called for on cake mix box (I also added a little vanilla and almond extracts)

1 cup boiling water

1/2 cup cold water

8oz tub of whipped topping

Directions

1. Prepare cake batter according to package directions, and pour into a lightly greased 13x9 and bake.

2. Cool cake approximately 1 hour. Poke holes all throughout the cake using a fork (or a kabob stick, like Jack did.) Stir boiling water and gelatin mix until completely dissolved, then add cold water. Pour over entire cake. Chill for at least 2 hours.

3. Top cake with whipped topping and chill another hour.

Get Pampered!

2011-06-13T11:49:00.001-04:00

Hello Friends!

I am throwing a Pampered Chef party in July, and I wanted to invite all of my bloggy friends to the party!

Look at all of the great stuff they have right now! Something for every budget! I just might have my eye on this stuff....

You can go here to view my web party catalogue and place your order online! Easy as pie! My consultant's name is Erin Mauger and I am, of course, your party host, Becky Melton!

You have from now, until July 11th to order, but why wait!! AND if you spend $60.00 or more, you'll get this collapsible serving bowl FREE

Up this week.....Jack and Nathan show you how to make their favorite cake!!

Saucy Slow Cooker Green Beans and Potatoes

2011-06-08T11:50:00.002-04:00

I typically eat this as a meal! Easy cookin' for a Veggiesaurus like myself. =) However, it's also a great side dish for a steak or chicken dinner.

Ingredients 2 pounds tiny new potatoes
1 pound fresh green beans, trimmed and halved crosswise
1 can condensed cream of celery soup
3/4 cup water
1/4 cup Dijon-style mustard
3/4 teaspoon dried dillweed

Directions

1. In a 3-1/2- or 4-quart slow cooker combine potatoes and green beans. In a medium bowl stir together soup, water, mustard, and dillweed. Pour over vegetables in cooker; stir gently to combine.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir gently before serving. Makes 12 servings.

Recipe via the Essential Slow Cooker cookbook from BHG

Winner!

2011-06-06T08:46:00.000-04:00

We have our fifth and final winner of the party!

Congrats to Seeb who is the winner of

the banner/button combo from Jess at IROCKSOWHAT!

(Love this pic. Babywearing FTW!!)

Seeb, I've given your email to Jess so expect to hear from her soon!

Winner!

2011-06-05T13:18:00.001-04:00

We have our fourth winner of the party!

Congrats to Stephanie who is the winner of

the ear rings from Rock N Regalia!

Steph, email me at mrsbettierocker@gmail.com with your address and choice of color and I'll send your info along to Jayna!

Winner!

2011-06-03T09:29:00.000-04:00

We have our third winner of the party!

Congrats to Megan who is the winner of

the kids apron from LaurensLoftDesigns

Megan, email me at mrsbettierocker@gmail.com with your choice of apron and I'll get your info to Lauren!

Blogoversary Giveaway #5!

2011-06-03T07:51:00.000-04:00

Meet Jess!

"Hey there, I'm Jess and I blog at www.irocksowhat.com - I'm married to my awesome husband and I'm a mother to my rockin' baby. I blog about my day to day. I'm really into design work, my vintage shop on etsy, and photography. I'm also super excited to be working with one of Mrs. Bettie Rocker's awesome winners!"

Jess is donating her services to one lucky reader for a CUSTOM BUTTON AND BANNER COMBO for your blog or shop.

How awesome is that??

Wanna see some of her work? Check it out!

Ways to Enter

(Please leave a separate comment for EACH entry.)

Become a public follower of this blog and leave a comment with your email address letting me know.
Visit Jess at irocksowhat become a follower and come back to tell me you've done so.
Visit Jess at her shop, Just Stuff, come back here, and tell me your favorite vintage goodie.
Become a fan of Mrs.BettieRocker on Facebook
Blog, Tweet or give a shout out on Facebook about this giveaway.
(Please leave a link in the comment/entry.)

That's it! Five ways to win! Giveaway closes Saturday at 11pm and I'll announce the winner Monday morning!

Blogoversay Giveaway #4

2011-06-02T09:20:00.003-04:00

Meet Jayna!

"I am Jayna Rae from Rock N Regalia.

I am a "retired" (doesn't that just sound awesome) English teacher, at least for now.
I love staying at home with my two boys: Monster and Roly Poly.
We run, play, and CRAFT.

Our motto is to have a ROCKIN' Life Fueled by LOVE.

I also run an ETSY shop where I showcase some items that I just love to create for myself and my boys.
Every once in awhile I am inspired to create something for the little gals too. Little girls are just inspiring."

The winner of this giveaway will win his or her choice of these super adorable button earrings. So cute for summer!!!

Ways to Enter

(Please leave a separate comment for EACH entry.)

Become a public follower of this blog and leave a comment with your email address letting me know.
Visit Jayna's shop at Rock N Regalia, then come back and tell me which of her items are your fav.
Become a fan of Mrs.BettieRocker on Facebook
Blog, Tweet or give a shout out on Facebook about this giveaway.
(Please leave a link in the comment/entry.)

That's it! Four ways to win! Giveaway closes Friday at 11pm and I'll announce the winner Friday Saturday!

Winner!

2011-06-02T09:07:00.000-04:00

We have our second winner of the party!

Congrats to Miss Sourkraut who is the winner of

the $25 gift certificate from Ashley at UntilTheStarsAlign.

Kraut, email me at mrsbettierocker@gmail.com with your choice of bracelet and I'll get your gift card sent out!

Winner!

2011-06-01T08:39:00.001-04:00

We have our first winner of the party!

Congrats to Adele who is the winner of

one of the fantastic bracelets from WonderFactory.

Adele, email me at mrsbettierocker@gmail.com with your choice of bracelet and I'll pass along the info to Svet.

CONGRATS!

Blogoversary Giveaway #3

2011-06-01T07:56:00.008-04:00

It's the third giveaway! I know you guys are going to love this one =) Lauren is a friend of mine from WAAAAAY back. (Like, when I started singing with local bands way back.) Her Etsy Shop is actually the reason I decided to plan this Blogoversary Party!

Meet Lauren!

"About I'm a mother of a 18 month old boy - Braxton, who has spent alot of time shopping on Etsy for cute personalized things for my son, and thought it was time to create some ideas of my own. Hope you enjoy my site! And please convo me for any design ideas you may want but don't see. I love new ideas!"

The giveaway winner will win a kids apron with the Laurens Loft design of his/her choice

in either pink, black, or white!

SO cute, right???

Ways to Enter

(Please leave a separate comment for EACH entry.)

Become a public follower of this blog and leave a comment with your email address letting me know.
Visit Lauren's shop at Lauren's Loft Designs, then come back and tell me which design you would coose if you won.
Become a fan of Mrs.BettieRocker on Facebook
Blog, Tweet or give a shout out on Facebook about this giveaway.
(Please leave a link in the comment/entry.)

That's it! Four ways to win! Giveaway closes Thursday at 11pm and I'll announce the winner Friday morning!

Blogoversary Giveaway #2

2011-05-31T08:37:00.037-04:00

Have you met Ashley from Until The Stars Align? She is the most adorable thing in Virginia.
See? I just love her.

Meet Ashley!

"Hey my name is Ashley. I'm a stay at home mother and a military spouse. When I'm not busy chasing around a toddler, I'm writing for a local website. I enjoy spending time with my family and living life to the fullest! I started blogging when my husband got back from his first deployment. It was a way for me to vent and get out what I needed to on a daily basis. It's amazing to find women who are in the same situation as you, and that can offer advice to help you along the way."

Ashley has generously donated a $25.00 gift card for Red Lobster.

(It can also be used at Olive Garden, Bahama Breeze or Season 52!!)

Ways to Enter

(Please leave a separate comment for EACH entry.)

Become a public follower of this blog and leave a comment with your email address letting me know.
Visit Ashley at Until The Stars Align, become a follower and come back to tell me you've done so.
Become a fan of Mrs.BettieRocker on Facebook
Blog, Tweet or give a shout out on Facebook about this giveaway.
(Please leave a link in the comment/entry.)

That's it! Four ways to win! Giveaway closes Wednesday at 11pm and I'll announce the winner Thursday morning!

Blogoversary Giveaway #1

2011-05-30T08:00:00.078-04:00

The first giveaway this week is from my friend Svet. Svet and I have known eachother for about 8 years now (holy cow!) and recently, she has opened up a store on Etsy called WonderFactory.

Meet Svet!

"I am a busy working, going to school, free time (ha!) crafting mom to one rambunctious little boy. Although I learned to sew in the 5th grade home ec class, it was only after my son was born that my love for sewing spread like a wild fire. In hopes of making baby things for my baby boy I bought a new sewing machine and the rest is history. In my spare hours (which are few and far between) I love creating in my little studio which I call WonderFactory. All things fun and colorful are born there. Besides sewing I enjoy jewelry making, beading, embroidery, needle felting and a variety of other crafts. I am always looking to make new things. Check out my shop at WonderFactory.etsy.com."

The winner of this giveaway will have his or her choice of one of Svet's beautiful handmade bracelets.

Ways to Enter

(Please leave a separate comment for EACH entry.)

Become a public follower of this blog and leave a comment with your email address letting me know.
Visit WonderFactory on Etsy and come back to tell me which of Svet's items are your favorite
Become a fan of Mrs.BettieRocker on Facebook
Blog, Tweet or give a shout out on Facebook about this giveaway. (Please leave a link in the comment/entry.)

That's it! Four ways to win! Giveaway closes Tuesday at 11pm and I'll announce the winner Wednesday morning!

Good Luck, Groupies!

Happy Blogoversary to Meeeeee

2011-05-28T11:18:00.000-04:00

Carrot Cake cupakes with Vanilla Cream Cheese

Tomorrrow this lil' ole blog will be a year old already! Where has the time gone??

Although my life outside of the Blogoverse has been insanely busy with my photography and bakery, I want to thank all my faithful followers who have been with me on this journey.

Monday, I am starting 5 days of giveaways as a "Thank You."

See you back here Monday. Deal?

Portobello and Bacon Gnocchi Alfredo

2011-05-26T10:40:00.000-04:00

Yesterday I created this dish and was just super happy with it. I ate around the bacon and declared it a success. Bill did too! Although he decided he isn't a big fan of gnocchi (it was his first time trying it. weirdo.) and he said it would be just as awesome with a mostaccioli or penne.

What does he know anyway? He's just a stinky boy

Ingredients

2 lbs potato gnocchi OR your favorite pasta
1/2 lb sliced baby portobello mushrooms
1/2 lb bacon
1/4 cup plus 2 Tablespoons butter
1 cup heavy cream
2 cloves of garlic, minced
1 1/2 cup shredded Parmesan cheese
Minced parsley

Directions
1. Prepare your bacon using your favorite method to get it nice and crispy. Thanks to the magic of Facebook, I learned to cook mine on a foil lined try, in a 450 degree oven for about 20 minutes, turning once. (Thanks Amy!)

2. Bring a large pot of salted water to a boil and cook gnocchi according to it's package directions.

3. In a saucepan, melt 1/4 cup of butter on medium heat until melted. Add the cream and whisk, then simmer for 5 minutes. Add garlic and cheese, stirring until smooth. Remove from heat and keep warm.

4. In a large skillet, cook remaining butter on medium heat just until browned. Add mushrooms and gnocchi and cook, stirring gently until mushrooms are tender. Add bacon, stir and remove from heat. Serve with sauce and topped with parsley.

Wordess Wednesday

2011-05-25T11:46:00.001-04:00

(My Jackson, crossing the finish line.)

The 2011 Susan G. Komen Race For The Cure

A very special day for mommy and Jack.

Slow Cooker Spicy Italian Beef

2011-05-24T09:31:00.000-04:00

When Bill was much younger, he moved to Chicago where he spent his days (nights) skateboarding, listening to rebellious music and working in a record store. It was all very John Hughes-esque.

He's picked up some serious food crushes from his time there, one being a good Italian Beef sandwich. Now I'm no dummy, I know this is nowhere near as good as taking a trip up north for a true Chicago sandwich, but it's a lot cheaper.

Bill eats his "dipped" which means dunked in the juices, but for the sake of the photo, I decided not to dip this one.

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)

1 jar (12 ounces) pepperocini

1 can (14.5 ounces) beef broth

1 bottle (12 ounces) of your favorite beer

1 onion, minced

2 tablespoons dried Italian seasoning

Sliced mozzarella or provolone cheese

Sliced French bread or buns

Directions

1. Trim fat from beef and discard. Cut beef to fit in slow cooker if necessary, leaving in as many large pieces as possible.

2. Drain pepperocini and add to slow cooker with broth, beer, onion and herbs. Do not stir. Cover and cook on low 8 to 10 hours.

3. Remove beef from cooker and shred with two forks. Return shredded beef to cooking liquid and stir. Serve on bread topped with cheese if desired. Dip if you're feelin' froggy!

Recipe adapted from Simple 1-2-3 Slow Cooker Recipes by Rival

Party Party Party

2011-05-12T08:04:00.000-04:00

Holy cow! In 17 days my little blog will be a year old! To celebrate, I am rounding up some fun giveaways for my faithful fans, whom I love dearly. =)

If you are interested in donating something to the giveaways, let me know! You'll get a day all to yourself which will include a post, photos of your blog or shop and lots of free advertising for doing so!

<3

Slow Cooker Country Scalloped Potatoes & Ham

2011-05-11T12:49:00.000-04:00

Raise the roof for dinners you don't have to think about! I make this on the days I don't want to slave over dinner, but still want it to smell good when my husband comes home from work.

Yeah. I strive for that. He deserves to come home to a clean house that smells full of a yummy meal waiting for him to devour! Now if I could just find the time and way to be drop dead gorgeous when he hits the door, I'll feel successful....

INGREDIENTS

6 to 8 potatoes, thinly sliced

1 onion, chopped

1 lb. fully cooked ham, cubed

1 oz. package dry, country-style gravy mix (I like this one.)

1 (10 3/4oz) can cream of mushroom soup

2 cups water

2 cups shredded cheddar cheese

Salt & Pepa'

Directions

1. Combine potatoes, onion and ham in a lightly greased slow cooker.

2. Combine gravy mix, water, soup, salt and pepper in a bowl, whisking until combined. Pour over potatoes.

3. Cover and cook on low 7-9 hours, or high 3-4 hours.

4. Top with cheese during the last 30 minutes of cooking.

Original recipe by Deb Unternahrer

Summer Corn Fettuccine

2011-05-09T11:51:00.004-04:00

I don't cook with bacon much. For one, it's gross. It grosses me out to separate those cold, greasy, flimsy strips before you cook it. VEGETARIAN HELL!

And Bill? Weeellllll, he and bacon had a little falling out once. Back when we were dating, he had a few drinks and decided he was hungry for bacon. No big deal, except he ate an ENTIRE package and was sick for hours.

Boys are dumb. ;)

After that, he wouldn't touch the stuff for quite some time, but he's slowly been letting it back into his taste buds. I thought it was time to cook him a dish that contained a little in it.

He ate this for 3 days straight.

INGREDIENTS1 pound fettuccine
Extra virgin olive oil (EVOO), for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper

Salt
1 cup half-and-half or cream
1/2 cup chicken stock or dry white wine (I used wine!)
2 tablespoons fresh thyme leaves, chopped
1-2 pinches cayenne pepper
1 cup grated Parmigiano Reggiano or Pecorino Romano cheese, divided
1/2 cup sweet basil leaves

DIRECTIONS
1. Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.

2. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5-6 minutes.

3. Add the remaining corn and half-and-half to a food processor and puree until smooth.
Pour the stock or wine into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3-4 minutes, stirring frequently, to thicken. Add the cayenne and season with salt and pepper, to taste.

4. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup, and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.
Recipe Adapted from Rachael Ray's Look + Cook

I'm Linking to These Rockin' Parties
Mad Skills Monday at Super Stinky Boys
Making Monday Marvelous at C.R.A.F.T.
Just Something I Whipped Up at The Girl Creative
Anything Related at All Thingz Related
Show Me What Ya Got at Not Just A Housewife

2011-05-05T10:07:00.000-04:00

WooHoo! Today you guys can find me over at Cook, Clean, Craft visiting with my favorite Aussie and her awesome readers.

Narelle has two completely ADORABLE little ones, a huband, some SERIOUS crafting skills and one big brain. (She's a chemical engineer!)

Hop on over to see which one of my favorite recipes I am sharing with her readers today!

Help a Sista Out

2011-05-05T08:01:00.002-04:00

Good morning friends!

I need your help! My beautiful BFF needs votes to win a contest hosted by Smashbox.

Just search "Most Popular" and click on the heart for the blone named "Nicole" From Powell.

It only takes a second to vote. I will love you guys forever! AND EVER

GO HERE TO VOTE NOW!

French Onion Stuffed Mushrooms

2011-05-03T11:03:00.005-04:00

You guys are hip to The Pioneer Woman, right? She takes the most gorgeous photos, writes the most gorgeous things and cooks the most gorgeous food.
She's also really gorgeous herself.

This is actually the first recipe of hers I've tried! I knew Bill would love it when I saw it.

This got 2 double chins up! It was easy, AND really delicious.

P.S. As you can tell from the photo, I forgot to add the parsley at the end. Woops.

Ingredients
2 Tablespoons Butter
2 whole Large Onions, Halved And Sliced Thin
1/4 cups Beef Broth
7 dashes Worcestershire Sauce
Splash Of Red Or White Wine
1/2 cups Grated Gruyere Cheese (can Use Swiss)
Kosher Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley

Directions
1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

2. Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

3. Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees.

4. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown. Sprinkle minced parsley over the top and serve.

I'm Linking to These Rockin' Parties
Show Me What Ya Got Got at Not Just A Housewife
Concours d'Cuisine at Big K, little a
Whatever Goes Wednesday at Someday Crafts
Thrilling Thursday at Paisley Passions
Hoo's Got Talent at NightOwl Crafting

Flashback Friday

2011-04-29T13:51:00.002-04:00

(Click to enlarge for supreme awesomeness)

Being an Air Force Brat, I've lived in some places. We were stationed in Minot, North Dakota for several years. What is there to do in North Dakota, you ask? (Besides Trick-Or-Treat in snowsuits...)

Have dreams of being Dorothy Hamill, of course! That's me as a super sweet figure skater.

My dreams were crushed when I realized I was a tall, lanky and uncoordinated freak of nature. Oh well. The haircut is pretty awesome!

Flashback with Us!

Funeral For A Friend: A Boy and His Bug

2011-04-26T16:56:00.000-04:00

After we got back from a walk around our neighborhood this afternoon, Jackson noticed a little lady bug hanging out on our window sill. He carefully brought it to the middle of the living room floor where he lay next to it, talking and "playing" with it.

FOR FOURTY-FIVE MINUTES.

Unfortunately, Nathan The Godzilla Baby stomped on it.

This is Jacks face right before I broke the news that his friend had been smooshed to death and that's why it wasn't moving anymore.

After lots of tears and screams of "Whyyyyyyyyyy Nafin? WHYYY?" we laid the little buggie friend to rest in our yard.

RIP Little Bug.

Carrot Cake

2011-04-26T09:22:00.007-04:00

"This sh&% is the sh&%!"
That is how my loving husband described this carrot cake.
If you are a fan on my Facebook Page, you probably already know that this was a labor of love on Easter Eve...

Nathan ate his cake until I forced him to stop, and Jack...well my sweet Jack was all about it until I cut into it and he saw carrots. (Side note, I made him this cake for his 1st birthday and he devoured it. It was so cute and sad looking at the same time with my terribly piped "Happy 1st Birthday Jackson" in blue across the top. My, how things have changed. His eating habits and my kitchen skills. )
I adored this cake as well by the way. It was a great loving thing that I did, offering the last piece to Bill. ;)
Anyway, here is the recipe. It's a tweaked version I found on allrecipes.com.

Ingredients
Cake
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white granulated sugar
1 cup dark brown sugar
1/2 teaspoon nutmeg
1 tablespoon cinnamon
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 cups grated carrots
1 cup chopped pecans
Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
dash salt

Directions
1. Preheat oven to 350 degrees F. Grease and flour your pans, OR use Wilton Cake Release, like I do.

2. In a large bowl, beat together eggs, oil, applesauce, both sugars and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon then stir in carrots. Fold in pecans and pour into prepared pan/s.

3. Bake until a toothpick inserted into the center of the cake comes out clean. (For my two 9inch rounds, it took about 35 minutes.) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. In a medium bowl, combine butter, cream cheese, confectioners' sugar and teaspoon vanilla. Beat until the mixture is smooth and creamy. (You may need to add a little more powdered sugar to get the consistency you want.) You can either stir in your pecans here, or lay them around the outside of your frosted cake, like I did.
This is an adapted recipe. Original recipe by Tammy Elliott.

I'm Linking to These Rockin' Parties
Whatever Goes Wednesday at Someday Crafts
Thrilling Thursday at Paisley Passions
Hoo's Got Talent at Night Owl Crafting
Creative Juice Thursday at Momnivore's Dilemma
What's Cookin' Wednesday at Not So Homemade
Creatively-U Weekend Party at Creative Crate
Sundae Scoop at I Heart Naptime

Baked Creamy Chicken Taquitos

2011-04-22T08:56:00.000-04:00

A few years ago, I was digging through my mom's old stash for recipes I wanted from her and my great-grandmother. It's this amazing little box, stuffed full of cards, (handwritten in their vastly different styles,) newspaper and magazine clippings, and other random scraps of paper collected along the way. It is truly "magical", as Jackson would say.

I'm positive that the reason I started my own collection of recipes in the way that I have, was because of that wooden box. Looking through it is sort of like looking through an album of old pictures. Each recipe is tied to a collection of memories; like eating Pepper Steak or chili on Trick or Treat nights.

On one of my mom's cards, I remember seeing a recipe for Taquitos. I had no memory of ever eating them, and I assumed it was something she and my dad ate together before I was old enough to enjoy it and I didn't copy the card.

Aaaaaaand of COURSE, I have been kicking myself ever since. That little box is on Topsail Island, North Carolina at my mother's house now, and I am back up north in Ohio. Boo. Hoo. I WANT TAQUITOS.

Lucky for me, I noticed this recipe on www.OurBestBites.com. I have no clue how close they are to the recipe my mom used, but Bill and I are hooked. HOOKED I tell you!

Ingredients
1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 cup shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we used flour)
kosher salt
cooking spray

Directions
1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

2. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

3. Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can.

4. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown

recipe adapted from OurBestBites.com

Chicken Pillows

2011-04-19T11:33:00.005-04:00

So, it only took us 24 hours to move our stuff, unpack and hang some pictures. =) We are officially settled in! I know this because today, I am doing my first loads of laundry in the new apartment.

And this recipe, is the first meal I made in my new (giant) kitchen. I have an inkling that I have quite a few followers that hail from Utah, and if so, according to The Girl Who Ate Everything, this recipe might not be new to you. I almost gave up being a Vegetarian for this one! It looked soooo so good. Bill destroyed his serving(s) and the baby ate a pillow all to himself. (Picky Jackson of course wouldn't touch it.)

Ingredients
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 and 1/2 Tablespoons dried chives
1 and 1/2 Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury brand crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
* For the dried chives and onions, I actually omitted both and chopped up some green onions instead.

Directions
1. Preheat oven to 350 degrees.

2. Using a hand mixer, beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, chives, and diced chicken.

3. Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

4. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

5. Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.
Recipe by Heather Mueller Via The Girl Who Ate Everything

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Shooting Las Vegas

2011-04-14T10:31:00.000-04:00

Just a quick hi and hello! I am in the middle of a hectic week. We start moving tomorrow and I am swamped with boxes! Sorry for the lack of recipes this week =) I'll post them as soon as we settle in.

For now, just a couple photos for you. OF ME THIS TIME! These are some shots my boss took of me while we were at the photographers convention in February.

I'm really excited to tell you guys that I have earned a spot as her additional shooter for weddings, and I am now also editing her work. I'm so happy! It's something that gives me a creative outlet while making a little bit of money to bring into the family. It's like the best of both worlds!
She has taught me SO much and is the most wonderful person, I couldn't be more thankful for the opportunities she has given me in the past year.

http://www.nicoledixon.com/

And for cute factor. A shot a took of the boys last week. Man, I love these little dudes...

Flashback Friday

2011-04-08T14:11:00.000-04:00

The other night, Bill and I were talking about how fun Nathan's age is right now, and how Bill missed so much of this time with Jackson. He was in school full time and working full time, leaving in the morning before Jack was awake, and most often, getting home either right before, or right after Jack went to bed. He worked so hard those years and I felt awful for him that it didn't pan out the way he had hoped.
I was looking through some pictures of Jack back then and just HAD to share this.

I'm so rotten.

This is a cell phone pic from Jackson's first shower. Bill had come home from work early that day, and we decided Jack might get a kick out of the shower.

And this is about 60 seconds later....you can't see it in the picture, but you can read it on Bill's face......

Jack pooped in the tub.

Flashback with us!

Wordless Wednesday

2011-04-06T15:11:00.000-04:00

[Enjoying the splash of raindrops through the screened window.]

My Husband's Hands

2011-04-05T09:00:00.015-04:00

Just a quick shot I took of my husband while he was playing guitar for the boys this weekend. I really proud of how it turned out, with our wedding photo's blurred in the background.

I. LOVE. THIS. MAN.

Pierogies Alfredo

2011-04-04T11:26:00.006-04:00

(Chicken & Mushroom Pierogies Alfredo)

(Veggie Pierogies Alfredo)

I have this friend Megan who makes a mean pierogi. I have a feeling the combination of the words Piergoi and Alfredo in the same sentence would give her fits!
Ahywho, I had a crazy hankerin' for some frozen pierogies the other day. I'm never really sure how to serve them outside of boiled, with a little sour cream and cheese. I wanted to make a meal out of these bad boys and started a hunt.
There is a severe lack of pierogi recipes online! I found one like this, and changed it up to fit our tastes.

Ingredients
Chicken & Mushroom Version
12 frozen onion and potato Pierogies
1 1/2 lb cooked chicken, cut into pieces
1 jar of your favorite alfredo sauce
8 oz frozen peas
1 Tbls minced garlic
4 oz sliced mushrooms
3/4 cup shredded parmesan cheese
1 Tbl olive oil

Veggie Version
12 frozen onion and potato Pierogies
1 jar of your favorite alfredo sauce
8 oz frozen peas
1 Tbls minced garlic
2 diced tomatoes
1 small red bell pepper, chopped
1 Tbl olive oil

Directions
Chicken & Mushroom Version
1. Preheat oven to 350 degrees. Cook chicken and cut into small, bite sized pieces.

2. Boil pierogies 5 to 7 minutes and drain.

3. In a saucepan, heat oil on medium heat and add garlic. Cook 1 minute, then add mushrooms and cook about 6 minutes, or until browned and remove from heat.

4. In a large bowl, gently combine pierogies, chicken, mushroom/garlic mixure, sauce, peas and 1/2 cup parmesan. Pour into ungreased casserole dish and sprinkle with remaining parmesan cheese.

5. Bake covered for 35-40 minutes, then remove foil and bake another 15 minutes.

Veggie Version

1. Preheat oven to 350 degrees. Boil pierogies 5 to 7 minutes and drain.

2. In a saucepan, heat oil on medium heat and add garlic. Cook 1 minute, then add red peppers and cook about 5 minutes and remove from heat.

4. In a large bowl, gently combine pierogies, tomatoes, red pepper/garlic mixure, sauce, peas and 1/2 cup parmesan. Pour into ungreased casserole dish and sprinkle with remaining parmesan cheese.

5. Bake covered for 35-40 minutes, then remove foil and bake another 15 minutes.

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Monkey Bread

2011-04-01T09:48:00.001-04:00

Call me what you will, but I had NO IDEA monkey bread could be so easy! I've always wanted to try this stuff but thought it had to involved hours of rising and patience. Two things I just do not like =)

Then Megan at Kitschy Suburbia posted a recipe and I felt like a big dummy. I could totally do that!

Finally, this Saturday morning, I did! Look at it, all gooey in the sunlight. Mmmmmmmmm....

Jack helped, he shook the pieces in the cinnamon and sugar. But then refused to eat it. Such an odd child. Nathan of course, devoured it.

Ingredients

4 (7.5oz) cans of refrigerated biscuits

3/4 cup granulated sugar

2 tsps ground cinnamon

1/2 cup butter, melted

3/4 cup packed brown sugar

Directions

1. Grease or Spray 12 cup Bundt cake pan and preheat oven to 350 degrees.

2. Mix granulated sugar and cinnamon in a 1 gallon bag. Cut each biscuit into quarters, then shake pieces in bag to coat. Place in pan.

3. Mix melted butter and brown sugar and pour over biscuit pieces in pan.

4. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Cool for 5 minutes, then turn upside down and serve warm.

recipe adapted from pillsbury.com

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Poor Babe

2011-03-29T12:59:00.000-04:00

My poor babies do NOT like when I am baking to fill orders and they cannot eat whatever it is I am making.

Proof.

This is from this past weekend, when I was in the middle of a whole buncha' cuppycakes for birthday orders. Poor little man :( And just so we are clear, I DID bake he and his brother a half dozen of their own.

ps. We are moving in 2 weeks, hence the boxes stacked up.
pps. We have to lay all the chairs down in the house or he will dance on the tables.

Home Made Almond Joy Bars

2011-03-29T10:46:00.005-04:00

I saw this recipe on Joy The Baker's site last October, and have been patiently waiting for an excuse to make them.
I finally found one.
A Friday.
Good enough right?

Bill and I love these little candies! You can obviously make them like Mounds Bars and leave out the almond if you like. Without it though, how could you claim that these are healthy because there is protein in them!?

Ingredients
7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2 1/2 cups unsweetened flaked coconut
30 almonds
about 20 ounces semi sweet chocolate chips

Directions
1. Preheat the oven to 350 degrees. Spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

2. In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. (The mixture will be thick.) Place mixture in the freezer for 30 minutes, it will make it easier to work with if it’s a little cold.

3. Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer and with clean hands, shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together tightly. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinsing hands occasionally if they get too sticky. Press an almond on top of each coconut log. (It might not completely stick which is fine.) Place the baking sheet in the fridge to chill while you melt the chocolate.

4. Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

5. Remove the coconut candies from the fridge. Place one coconut almond log on a large serving fork. Use a spoon to scoop chocolate over entire bar. Gently shake to release some of the chocolate, scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

6. Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

recipe adapted from the amazing Joy The Baker

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We Went To The Park

2011-03-24T13:23:00.000-04:00

Meh.

2011-03-23T12:33:00.000-04:00

Hi,

I'm in a slump.

The dumps.

Total disinterest in the things that usually make me happy.

Love me anyways?

♥

Chicken Tortilla Soup (Max and Erma's Style)

2011-03-23T08:00:00.006-04:00

Here in The Buckeye State, there is a small chain of restaurants called Max & Ermas. One of their appetizers is a Chicken Tortilla soup that so many people I know go crazy over. A couple years ago, I went on the hunt for a copycat recipe for Bill and here is the mish-mash of the ones I found.
Ive made a meat free version for myself (of course) So check the end for substitutions.
And yes, I realize this is crazy unhealthy but it is delicious and that's how this cruel world works!
ps. This makes a whole buncha' soup!

Ingredients
Soup
4 cooked chicken breasts, shredded
2 cans cream of mushroom soup
2 can cream of chicken soup
2 condensed cream of celery soup
2 cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup picante salsa
1 (4 1/2 ounce) can green chilies
1 medium onion, chopped
4 fresh garlic cloves, minced
1 teaspoon chile powder
salt and pepper, to taste
1/4 cup fresh cilantro, chopped

Tortilla Strips
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 tablespoons margarine or butter, melted
6 corn or flour tortillas, 6-inch

Directions
1. Cook and shred chicken (I do this by adding chicken to boiling water until no longer pink. Once finished, remove and then shred with 2 forks.)

2. Combine and whisk together until smooth all eight cans of soup. Add chicken broth, tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper.

3. Simmer in crock pot on low for about 4 hours, stirring occasionally. Add cilantro in the last 30 minutes.

Heat oven to 400 degrees.

4. In a small mixing bowl, combine salt, cumin, and red pepper. Brush melted margarine over one side of each tortilla, then sprinkle with salt mixture. Brush tortillas lightly to evenly distribute the salt mixture. Make two stacks of tortillas. Cut each stack into 1/2-inch strips.

5. Place tortilla strips in a single layer on a large baking sheet. Bake for 8 to 10 minutes or till crisp and lightly browned. (Try not to eat them before you bake them. This is always my problem.)

6. Serve with tortilla strips and shredded cheese on top. Sour cream if you're feeling crazy.

*Veggie version:
Use either creamed corn or cream of mushroom soup in place of the cream of chicken, and vegetable broth instead of chicken broth*
easy.

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Chicken Mozzarella

2011-03-21T10:20:00.006-04:00

This is a variation from the Easy Everyday Cooking recipe cards my mother gave me when I was like, 20. The sauce is AMAZING, but be aware you may have to add a little more of the liquids to make it saucy enough. =) You know, a smidge more half-and-half and a couple extra glugs of the white wine. I swear, every time I make it, it changes.
Serve it with a vegetable or pasta side. I've even dished it up with mashed potatoes and a Marsala gravy.

Ingredients
6 boneless, skinless chicken breast halves
3/4 cups all-purpose flour
4 Tablespoons butter, divided
8 ounces mushrooms, thinly sliced
1/2 cup water
1 chicken bouillon cube, or 1 teaspoon bouillon granules
3 Tablespoons (or more!) white wine
1 cup half-and-half (or more!)
8 ounces shredded mozzarella cheese

Directions
1. Preheat oven to 400 degrees. Place chicken between cling wrap and pound to 1/8 inch thickness with a meat mallet. Coat each side with flour, reserving leftover flour.

2. Heat 2 Tbls butter in a large skillet. Add chicken and cook, turning once, until browned (about 2 minutes each side.) Remove from skillet.

3. Add remaining butter and mushrooms to skillet and cook about 5 minutes. Stir in reserves flour. Add water, bouillon and wine. Cook, stirring constantly until thickened, then stir in half-and-half and cook about 1 minute.

4. Layer half of the chicken in a baking dish. Top with 3/4 of the mozzarella, then layer the rest of the chicken over the cheese. Pour sauce over top, sprinkle the rest of the cheese over dish and bake, uncovered about 10 minutes.

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Parchment Baked Chicken

2011-03-17T08:53:00.005-04:00

This is another clean meal I snuck in on Bill. Pretty, isn't it?

Ingredients
4 sections of parchment paper cut into 12” x 16” pieces2 cups arugula leaves, torn (I left these out, Bill won't touch it.)
4 skinless, boneless chicken breast halves2 tsp fresh chopped sage, divided
2 tsp fresh chopped rosemary, divided
1 cup chopped plum tomatoes, divided
Sea salt, to taste
Freshly ground black pepper, divided
4 tsp olive oil
4 tsp kalamata olives, sliced and pitted (optional)
Olive oil cooking spray

Directions

1. Preheat oven to 450°. Fold parchment paper in half to create a crease. Unfold the paper and coat it lightly with cooking spray, leaving a two-inch border.

2. Place 1/2 cup arugula on one side of the parchment so it touches the fold but not the ungreased border. Place one chicken breast over arugula; sprinkle with 1/2 teaspoon sage and 1/2 teaspoon rosemary. Top with 1/4 cup chopped plum tomato.

4. Add a pinch of salt and black pepper then drizzle with ½ teaspoon of olive oil. Top with 1 teaspoon of olives if desired.

5. Fold parchment paper over the chicken and arugula and seal edges with narrow fold. Repeat with the remaining parchment paper, chicken and other ingredients.

6. Place packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned. To serve, open packets and transfer arugula and chicken breast to plates. Pour juices over top.
Recipe Adapted from EatCleanDiet.Com

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Dot Com Dance

2011-03-15T21:22:00.001-04:00

Just a quick note to let you know that you can now find me at MrsBettieRocker.com! (All of your links should redirect.)
I know my blog has been a pain in the rear over the past 3 days while I waited for it to go live, but it's up now and ready to rock.
I'm feelin' kind of awesome.

And for absolutely no reason whatsoever, here is a picture from the night Bill proposed to me. That's Jackson, our firstborn, wearing a onesie Bill made him. It says "will you marry my daddy." Out of nowhere on a May evening in 2008, Jack came running down the hall wearing it and holding a ring box.

How could I resist??

Irish Car Bomb Cupcakes

2011-03-14T20:53:00.009-04:00

I've filled several orders for these in the past week. (I have one more to send out today, and one for this weekend.) Since this is just an adaptation of a Smitten Kitchen recipe, I decided to share it with you all.
You will not be disappointed in these bad boys! These are a Guinness chocolate cake, filled with Whiskey ganache and topped with a Bailey's Irish Buttercream. TO.DIE.FOR. My husband can't seem to stop talking about them =)

Ingredients
Cakes
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

Ganache
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
Irish Whiskey (a few tablespoons, or more)

Frosting
8 tbsp. unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
Bailey’s Irish cream (I used a whole mini bottle, 100ml. It was worth it!)

Directions
1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

2. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated.

3. Divide the batter evenly between the cupcake liners, filling them about 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

4. To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Whiskey and stir until combined. (I added about 6 Tablespoons of the Whiskey, but really, just add what you are comfortable with.) Set aside to let the ganache cool until it is thick enough to be piped.

5. Meanwhile, cut out a portion from the center of the cupcake using the cone method with a small knife. I used a small melon baller for mine, you'll want to go about 2/3 of the way down. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

6. To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. (Add more if necessary until the frosting has reached a good consistency for piping or spreading.) Frost the cupcakes as desired.

Recipe adapted from Smitten Kitchen

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Texan Casserole

2011-03-09T13:40:00.004-05:00

This is an update of one of the first recipes I posted on this here blog. I'm bummed to say, our life is so hectic right now, I've been slacking on new recipes!

I am also taking in lots of new custom sweet treat orders, which has been great but keeping me busy as well. For St. Patrick's Day I've offered an Irish Car Bomb Cake that has been pretty popular. I'm actually shipping one out of state and a nervous WRECK about how that will go! Anyone with tips on shipping a cake, let me know!

Ingredients(Chicken Version)
1 large onion, finely chopped
1 bunch of green onions, chopped
2 celery ribs, finely chopped (optional)
1 medium green peppers, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon vegetable oil
1 garlic clove, minced
1 (4oz) can chopped green chilies
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) cream of celery soup, undiluted
1 can (10-3/4 ounces) cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 (14 ounce) can of corn
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
(*you can substitute flour tortillas here if you prefer.)
2 cups (8 ounces) shredded cheese, divided

Directions
1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes, chili powder and corn.

2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers, ending with cheese. Sprinkle green onions on top.

3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Ingredients(Veggie Version)
1 large onion, finely chopped
1 bunch of green onions, chopped
2 celery ribs, finely chopped
1 medium green peppers, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon vegetable oil
1 garlic clove, minced
2 can black beans, rinsed and drained
1 (4oz) can chopped green chilies
1 can (10-3/4 ounces) cream of celery soup, undiluted
1 can creamed corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 (14 ounce) can of corn
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
(*you can substitute flour tortillas here if you prefer.)
2 cups (8 ounces) shredded cheese, divided

Directions

1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the beans, soups, creamed corn, tomatoes, chili powder and whole corn.

2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the bean mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

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:Sigh:

2011-03-04T10:29:00.000-05:00

Tickle, tickle!

Steamed New Potatoes

2011-03-04T10:08:00.004-05:00

I was a bit worried about how this would go when the original recipe stated that you needed a steamer basket to make these. Being the incredibly brilliant and ingenious person that I am (not,) I just boiled a large pot of water and set my colander on top and threw the potatoes in that and covered it with a large lid. Same difference, right?

PS. They came out amazing. So tasty!

Ingredients
1 lb of small red potatoes, halved
2 tsp fresh parsely, chopped
6 chives, chopped
4 tsp extra-virgin olive oil
1/4 tsp fine sea salt
1/8 ground black pepper

Directions
1. Fill a pot with 1 inch of water and fit with a steamer basket. Place potatoes in steamer basket and bring water to a boil over high heat. Cover and cook until potatoes are tender, 10 to 15 minutes.

2. Transfer potatoes to a large bowl. Add parsley, chives, oil, salt and pepper and toss gently. Serve hot.
Recipe via Clean Eating Magazine

Chili Chicken and Veggie Kabobs

2011-03-02T08:47:00.005-05:00

Feeling inspired by Jess, I have been sneaking in Clean Eating meals on Bill (and myself.) It's been a huge success so far!

This is one of his favorite clean recipes. I overheard him trying to describe what clean eating is to friends of ours once, and he called it "naked meals, or whatever." Oh husband, you are so cute.

I really enjoyed this recipe too, veggie style of course. In place of chicken, I added squash, peppers and tomatoes. You can really add any veggies you like!

Since it IS still winter, I just pulled out our indoor, counter top grill and cooked them that way.

Ingredients
3 Tbsp best-quality olive oil
1 1/2 Tbsp balsamic vinegar
Juice of one fresh lime
1 tsp chili powder
1/2 tsp paprika
1 large onion, chopped into thick pieces
2 garlic cloves, pressed or minced
1 tsp cayenne pepper
Sea salt, to taste
Freshly ground black pepper, to taste
1 lb boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces
Veggies (peppers, mushroom squash, tomatoes, red potatoes, anything you like! I want to try pineapple next time.)

*NOTE: Use pork, beef or bison tenderloin or turkey as alternative kabob meats. A sturdy, meaty fish such as salmon works well here, too.

Directions
1. In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt and pressed garlic.
Place the chicken and vegetables in a shallow baking dish with the sauce and stir to coat.

2. Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.

3. Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.
Recipe adapted from Eat Clean Diet

Delicious! I served this over some organic Jasmine rice.

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I'm back!

2011-02-28T08:56:00.000-05:00

Hello my lovelies! I've missed you guys!
I spent last week at the annual convention and trade show for Wedding & Portrait Photographers International. It was an AMAZING learning experience for me, and I am so so thankful for everyone who made it possible for me to leave my family (for the first time!) and travel to Las Vegas for 5 days.

I attended classes taught by some amazing photographers including Becker, Jim Garner, Kevin Kubota and Jesh De Rox. We brutalized ourselves at the trade show, saw Cirque Du Soleil's "O" (breathtaking!!!) and made time to photograph the city a couple times. We did a LOT of walking, which was perfect because I ate a lot of great food. (I literally ate guacamole every single day I was there.)

Wanna see a few photos from my week? Too bad, here they are anyway.....
Click to make them bigger and more awesomer.

Procrastinating

2011-02-18T11:06:00.001-05:00

I should be packing for my trip next week (more on that later) but I'm finding it hard to get to it. I blame my ADD.

So, just a picture or 2 today.

This child is giving me puppy eyes in hopes I will fill all those liners with cupcakes for him.

Wordless Wednesday

2011-02-16T08:33:00.000-05:00

(One of the Valentine orders I filled.)

Sugar Cookie Truffles

2011-02-15T09:39:00.005-05:00

The third treat I made for the party were these amazing sugar cookie truffles. Now I've made Oreo truffles and every kind of cake ball you can imagine, but never thought to make these. I saw this recipe over at Cookies and Cups and got all kinds of excited. Jack LOVES cake and cookie truffles, (let's face it, who DOESN'T) and I know he'd be stoked on these.

Ingredients
1 16 oz. package of sugar cookie dough
2 ounces of cream cheese, room temperature
4 oz white melting chocolate OR 1 cup white chips
1 Tablespoon shortening
sprinkles for garnish

Directions
1. Bake cookies according to package directions until CRISP and cool completely. (You will likely have to cook them a little longer than the package instructs.)

2. Add the cookies to a blender or food processor and process until the cookies are fine crumbs. Add cream cheese and process until they begin to hold together. (You can also do this part by hand, which is what I did. It was messy but it worked. The mixture is going to feel a little dry, which is OK.)

3. Line a cooled baking sheet with wax or parchment paper. Roll dough into 1 inch balls and place on sheet. Freeze about 20 minutes.

4. Melt white chocolate and shortening according to package directions. Dip each ball into melted chocolate and add sprinkles while wet.

5. Allow to dry completely before storing, covered, in the refrigerator.
Adapted from Nestle

I'm linking to these Rockin' Parties
Anything Related Tuesday at All Thingz Related
Letting the Tuesday Creative Juices Flow at These Creative Juices
Show Me What Ya Got at Not Just A Housewife
Whats Cooking Wednesday at Not So Homemade
Cheap Thrills Thursday at Black Cat's Design

Happy Friday!

2011-02-11T11:05:00.000-05:00

This weekend is going to be BUSY. My mister and I are celebrating our wedding anniversary tonight (We got married the day after Valentines day.) Im excited to go out and enjoy a night as adults! My mother in law is staying with the boys until tomorrow morning.
We've already been threated about coming home pregnant. As in don't.

The rest of the weekend includes Nathan's first hair cut, a photoshoot, and LOTS of baking. I booked several orders for custom Valentine treats so I'm really excited about that. One of them was picked up earlier this week for a pregnant mama on restrictions. Wanna peek?

Devils Food Cupcakes with Peanut Butter Buttercream

and a handmade dark chocolate heart

Ready for Pick-Up!

And yesterday, I got a suprise in the mail! The Lucious Lacey (ya like that?) from Our Life: Narrated By Lacey. Sent me this box full of awesome clothes for my Nathan.

THANK YOU LACEY!!!!!!!!!

Don't know Lacey yet? Hop to it my friends!

Wordless Wednesday

2011-02-09T13:46:00.001-05:00

Birthday Cake Fudge

2011-02-07T11:06:00.007-05:00

When Jack asked to have his birthday party at the bowling alley, I was simultaneously thankful and bummed; all I was allowed to bring was cake and ice cream to the alley.

After I cooked myself crazy for 3 days and spent every night for 2 months crafting for Nathan's First Birthday in November, and then cooking and crafting in secret before throwing Bill's surprise party in December I was kind of glad for the break.

Then, when the boys and I got sick with a week long flu just before Jack's birthday, I was left with zero time and energy to work on the party. Two days before I had to push. I found this recipe in my reader from Confessions Of A Cookbook Queen and knew I had to add this to my list of treats to make.

Since I'm such a rebel and all, I decided to skip the allowed "cake and ice cream" for a bevy of sweets. I stacked my cupcake towers with all kinds of treats: cupcakes on one, candy buttons, sugar cookie truffles birthday cake fudge on the other.

Such. A. Rebel.

Do yourself a favor and make this. Soon. Like, now.

Ingredients

3 cups sugar

1 1/2 sticks margarine
5 oz can (2/3 cup) evaporated milk
12 oz chopped white chocolate chips
7oz jar marshmallow creme
3 or 4 Tablespoons yellow cake mix (just the powdered MIX, not batter)
1 teaspoon vanilla
Blue coloring
Rainbow sprinkles

Directions
1. Line an 8 or 9 inch square pan with foil, leaving the ends hanging over the edges of the pan. Spray foil thoroughly with nonstick spray.

2. Place the sugar, margarine, and evaporated milk in a heavy saucepan over medium heat. Bring to a full rolling boil, stirring constantly, and let boil for 4 minutes. Remove from heat.

3. Add chocolate chips, marshmallow creme, and cake mix, stirring until chocolate chips are melted. Add vanilla and mix well.

4. Working quickly, pour about 1/3 of the fudge in a bowl and add a few drops of blue candy coloring, mixing and adding until you achieve the desired shade. Pour white fudge into prepared pan, spreading evenly. Spoon blue fudge over the top, spacing it out. Using a sharp knife, draw swirls through the blue and white to create a marbled effect. Sprinkle the top generously with rainbow sprinkles before the top sets up.

5. Let store at room temperature until cool, then place in the refrigerator until firm.
Recipe via Confessions Of A Cookbook Queen

I'm linking up to these Rockin' Parties
Show Me What Ya Got at Not Just A Housewife
Letting the Tuesday Creative Juices Flow at These Creative Juices
Anything Related Tuesday at All Thingz Related
Cheap Thrills Thursday at Black Cat Designs

Join Me!

2011-02-04T08:18:00.001-05:00

Stuck inside? Counting the days until Spring?
Do you have the winter blues?

Good news! Today you can find me guest posting over at Momnivores Dilemma as part of her Beat The Winter Blues party.
I was lucky enough to be asked to guest post for the theme day of "Indulge Your Sweet Tooth."
Right up my alley, right??

There is a link party there, so come link up YOUR favorite sweets!

And make sure to tell her I sent ya', it'll make me look good ;) Come oooooon Groupies! It's my first Guest Spot!!

Lazy Link Party

2011-02-03T08:52:00.007-05:00

A couple nights ago, I came up with an idea to host a "Lazy Link Party" for my Facebook Fans.

Head on over to my fan page and look for my latest wall post. Then, just choose a favorite post of your own and comment with the title and post address. Link up anything you like! And be sure to visit some other pages and say hello.

Lazy and fun, right?

Candy Buttons

2011-02-02T11:53:00.024-05:00

This is the first treat from Jack's party I want to share with you guys. This is by FAR the easiest thing you will ever make! They tasted like the real thing, and you can make them in any color you like.

Ingredients
3 cups confectioners' sugar
2 egg whites
White Paper (I used computer paper)
Food coloring

Directions
1. Cut white paper into twenty four 2-by-11-inch strips. Using a mixer, beat the confectioners’ sugar and egg white until thick and smooth, about 5 minutes. Divide the icing into small bowls. Stir the food coloring into your bowls, covering any colors you aren't using first with plastic wrap.

2. Lay the paper strips side by side on a work surface. Pipe out the icing onto the paper strips in dots, about 1/3 inch apart in even rows. (If you don't have a decorators bag and tip, just use a plastic baggie and cut off a small part of the corner.)

3. Let the dots sit at room temperature until hardened, 12 hours or overnight.
adapted recipe from Rachel Ray

I'm linking to these Rockin' Parties

Hoo's Got Talent at Night Owl Crafting

Strut Your Stuff at Somewhat Simple

Show Off Your Stuff at Fireflies and Jellybeans

Thrilling Thursday at Paisley Passions

Cheap Thrills Thursday at Black Cat Designs

I'm Lovin It at Tidy Mom

Friday Favorites at Simply Sweet Home

Fantabulous Friday at Momma's Kinda Crafty

Fun With Food Friday at Paisley Passions

Weekend Wrap-Up at Tatertots and Jello

Saturday Soiree at A Little Lovely

Sunday Showcase at Under The Table and Dreaming

Strut Your Stuff at Saturday Mornings

Sister Sister Sunday at Kuzak's Closet

Making Monday Marvelous at C.R.A.F.T.

Just Something I Whipped Up at The Girl Creative

Craft O Maniac Monday at Craft-O-Maniac

Market Yourself Monday at Sumos Sweet Stuff

Your So Very Creative at Me Making Do

Made By You Monday at Skip To My Lou

Motivate Me Monday at Keeping It Simple

Show Me What Ya Got at Not Just A Housewife

Letting the Tuesday Creative Jucies Flow at These Creative Juices

Baby Got Back (Ribs)

2011-01-30T17:35:00.015-05:00

I made this on New Years Eve for Bill this year. And I made it again a week later. He was so stoked on this stuff. Aren't I such a noble vegetarian housewife??? Ribs are one of the creepiest things in the world to be. But, husband loves them.
Don't most dudes?
Anyway, I just slapped on some rubber gloves and got to it. These are made low and slow, in the oven. I hunted down a recipe from Alton Brown on the Food Network website. I heart him.
I want to make this again soon and play with the ingredients, trying apple cider and cider vinegar....

Ingredients
2 whole slabs pork baby back ribs
Dry Rub
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning (I couldn't find this, so I left it out.)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Directions
1. Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.

2. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

3. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours (or more if you want it to really fall off the bone.)

4. Transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. (I had trouble here both times and ended up adding cornstarch and water to thicken it up.)

5. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Original Recipe from Alton Brown found here: Who Loves Ya Baby-Back

I'm Linking To These Rockin' Parties

Sundae Scoop at I Heart Naptime

Mad Skills Monday at Super Stinky Boys

Making Mondays Marvelous at C.R.A.F.T.

Craft-O-Maniac Monday at Craft-O-Maniac

Made By You Monday at Skip To My Lou

Made With Love Monday at Sew Chatty

Motivate Me Monday at Keeping It Simple

Youre So Very Creative at Me Making Do

Market Yourself Monday at Sumo's Sweet Stuff

Letting The Creative Tuesday Juices Flow at These Creative Juices

Show Me What Ya Got at Not Just A Housewife

Anything Related at All Thingz Related

Whatever Goes Wednesday at Someday Crafts

Jack's Birthday Party

2011-01-29T09:32:00.000-05:00

The boys are finally rounding a corner on their 2nd flu and croup. It's been an EXHAUSTING week around here.

I thought I'd take a minute to show you guys a bit of Jackson's 4th birthday party. You know, the one we had in between flu1 and flu2? Yeah.

So obviously I didn't get to craft all the things I wanted to for his party. I had plans for all kinds of cute things, but just didn't have the time and energy to pull them off. It was still a success though, because Jack had a huge smile on his face, and everyone had happy bellies and a sugar buzz.

I'll be posting recipes soon for the goodies.

Mini BFF's

Trying to keep him from blowing it out for the 3rd time.

Sugar High

Bowling Daddy

Happy Boy

You'd never know that in just 5 hours, both my boys would wake up with a 103 fever. Again.

:sigh:

Deja Vu?

2011-01-25T17:02:00.000-05:00

I know. You feel like you are having flashbacks, right? Me too man, me.to.

After 6 healthy days, the kids are both sick again. At about 10:30pm, Sunday night (after Jack's birthday party,) they both woke up with fevers.
Nathan has Croup, AGAIN, and Jackson has the flu. Again.

Poor little Nathan sounds like a seal, and Jackson has forgotten how to aim for the bowl. I totally had to Google "how to clean vomit out of carpet" at 2am last night.

I am exhausted. 2 weeks ago when they had the flu, it lasted a WEEK. Here's hoping this one ends fast.

Lemon Risotto

2011-01-23T21:05:00.003-05:00

SUPER.YUM.
I love risotto. Do you love risotto? This was my first attempt at making it. It was easier than I thought it would be, it just takes a little time and patience. (Which was difficult at 4pm with the children running amok.) But, I did it! and you should too.
I've also since made a Parmesan risotto I might share with y'all too. But for now, start here....

Ingredients
1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
2 lemons
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
(I used fresh grated parmesan instead and it worked out nicely)
2 tablespoons slivered mint leaves
A handful basil tops, shredded or torn
Salt and freshly ground black pepper

Directions

1. In a large pot, heat the stock and 2 cups water over medium low heat.

2. In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon.

3. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.

4. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
Via Rachael Ray's Look & Cook

I'm linking to these rockin' parties:
Making Monday Marvelous at C.R.A.F.T.
Mad Skills Monday at Super Stinky Boys
Craft-O-Maniac Monday at Craft-O-Maniac
Youre So Very Creative at Me Making Do
Life Made Lovely Monday at Blessed Little Nest
Made By You Monday at Skip To My Lou

Whatever Jackson Wants....

2011-01-20T15:26:00.001-05:00

I had to share Jackson's birthday cake with you guys. He was quite specific in his request, so I did my best to give him exactly what he wanted....

A 4 tiered strawberry cake with chocolate buttercream, a blue "J" on top and sprinkles on the bottom.

Seriously you guys, FOUR LAYERS. And I used 8 inch rounds so it was crazy tall.

Happy Birthday To My Baby Boy

2011-01-19T08:00:00.056-05:00

Today, my little man is turning 4. FOUR you guys! When did that happen???

Our planned-unplanned first child, Jackson will always be the apple of my eye. He is our free spirit. He'd rather discuss heart rythms and muscle tissue than recite his ABC's. He refuses to sleep in a bed. He's my line cook and Sous Chef. He's a doting big brother and always the center of attention. Lover of blankies and all things snuggly. Mini Un-schooler. Non preschooler. Daycare free. Full of love.

He makes us laugh.

To celebrate Jack today, I invite you to come take a peek at his beginning.

Go to NicoleDixon.com and click on the Birth tab.

There you can read a short blurb by me and see the photos that document my labor and delivery.

Then come back and tell me how you liked it.

Happy Birthday Jackson Troy!

"I'll love you forever,

I'll like you for always,

As long as I'm living

my baby you'll be."

♥

Rocker Love

2011-01-18T10:07:00.000-05:00

I've been featured a couple of new places this week for the beer cheese dip recipe. I'm excited!! =) Thank you ladies!!
You guys should definitely take a second to check out these 2 great blogs.

All Thingz Related

Flexible Dreams

So....who's making beer cheese dip for their "Super Bowl" party?

Orange Balsamic Chicken

2011-01-16T17:39:00.011-05:00

This is a new little diddy that came out of one of the many cookbooks Bill got me for Christmas. It went over well... so, into the rotation it goes! Even the baby enjoyed it. (But really, that kid eats ANYTHING.)

I've been enjoying the leftover marmalade on toast =) Being a vegetarian rocks.

Ingredients
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Directions
1. In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

2. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

3. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
Via Rachael Ray's Look & Cook

I'm Linking To These Rockin' Parties
Mad Skills Monday at Super Stinky Boys
Making Monday Marvelous at C.R.A.F.T.
Motivate Me Monday at Keeping It Simple
Craft-O-Maniac Monday at Craft-O-Maniac
Mad Skills at Mad In Crafts
Made By You Monday at Skip To My Lou
Show My What Ya Got at Not Just A Housewife
Hoo's Got Talent at Night Owl Crafting
Sundae Scoop at I Heart Naptime

The Plague

2011-01-12T10:10:00.000-05:00

This is the scene from our living room for the past 3 days. Temps of 104. Puke Bowls. Refusing to eat or drink. Listless babies.

Beer Cheese Dip

2011-01-10T09:07:00.017-05:00

I made this for the first time as a snack for Bill's surprise birthday party. I remember a beer cheese soup my mom made when I was a kid and for YEARS it's been on my mind. I was wracking my brain to create a Dude-Friendly menu for the party and "beer" and "cheese" were obviously part of that. So I went on a hunt, combining a few recipes I saw to come up with this.
A couple weeks ago, Bill mentioned he had never even gotten to try it. (People were shoveling this down like crazy. I went through 2 bags of soft pretzels and a bag of tortilla chips serving it. SUCCESS!)
I made it again on New Years Eve and we snuggled on the couch sipping drinks and eating dip after the kids went to sleep. It was awesome.

Ingredients:
4 -5 green onions, minced
2 8 ounce packages of cream cheese
16 ounces (one block) Velveeta cheese
2 tablespoons garlic powder
1 tablespoon dried red pepper flakes
a few dashes of Tabasco sauce
12 ounces (one can) of your favorite beer.

Directions:
1. In a slow cooker bowl, combine cream cheese, Velveeta, garlic powder, Tabasco and pepper flakes. Microwave on high for 3 minutes.
2. Remove from microwave and stir to combine. Add green onions and heat another 3 minutes, or until melted.
3. Remove and set in slow cooker on low setting and add beer. Stir well. Dip should be ready to eat in 20-30 minutes. Serve with soft pretzels or tortilla chips.

IM LINKING TO THESE ROCKIN' PARTIES
Mad Skills Monday at Super Stinky Boys
Your So Very Creative at Me Making Do
Mad Skills Link Party at Mad In Crafts
Making Monday Marvelous at C.R.A.F.T.
Craft-O-Maniac Monday at Craft-O-Maniac
Made By You Monday at Skip To My Lou
Made With Love Monday at Sew Chatty
Show Me What Ya Got at Not Just A Housewife
Anything Related Tuesday at All Thingz Related
Pajama Party at Life In My PJ's
Whatever Goes Wednesday at Someday Crafts
Hoo's Got Talent at Night Owl Crafting
Creative Juice Thursday at Momnivore's Dilemma
Saturday Soiree at A Little Lovely
Sundae Scoop at I <3 Naptime
I'm Lovin' It at Tidy Mom
Fun With Food Friday at Paisley Passions

Flashback Friday

2011-01-07T10:06:00.002-05:00

We were so rock and roll.

Me rocking 2 belts, husband in the back, with the mohawk.

Me and my bones

Me on the right.

Husband looking mad sexy on the right

Husband looking mad sexy x2 on the left

Husband rocking out

Just so you all recognize how long Husband has been bringing the rock

They called us Sid & Nancy....

Flashback With Us!

Ranch Pork Chops and Rice

2011-01-05T09:55:00.009-05:00

I pulled this recipe from Campbell's Kitchen.com a few months ago. Bill really likes this dish and it's super easy to boot.

Ingredients:

1 tablespoon vegetable oil

4 boneless pork chops, 3/4-inch thick (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup

3/4 cup milk

1 package (1 ounce) dry ranch salad dressing mix

Paprika

1 cup regular long-grain white rice

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2. Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

3. Heat 2 1/4 cups water and the remaining salad dressing mix in a saucepan over medium-high heat to a boil. Stir in 1 cup uncooked regular long-grain white rice and cook according to the package directions.

4. Sprinkle pork chops with the paprika before serving.

I'm linking to these Rockin' parties:

Mostly Made By You at Mostly Food And Crafts

Cheap Thrills Thursday at Black Kat's Design

Hoo's Got Talent at Night Owl Crafting

Creative Juice Thursday at Momnivore's Dilemma

Strut Your Stuff at Somewhat Simple

Fun With Food Friday at Paisley Passions

Fun Friday Finds at Kojo Designs

Cocount-Crumble Sweet Potatoes

2011-01-03T21:36:00.000-05:00

I pulled this recipe out of an American Profile magazine about 4 years ago. I remember sitting in the doctors office when we were living in Salisbury, NC and wondering how conspicuous it would be to rip the recipe out of the page while in the waiting room.

I'm pretty glad I did.

I'm such a rebel.....

Ingredients:
2 eggs
3 cups cooked, mashed sweet potatoes OR one 40oz can sweet potatoes, rinsed, drained and mashed
1/2 cup granulated sugar
1/4 sweetened condensed milk
2/3 cup butter, melted and divided
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup packed dark brown sugar
1/3 cup all-purpose flour

Directions:
1. Preheat oven to 375 degrees and grease an 8 inch square baking dish.
2. Place eggs in a large bowl and beat well. Add sweet potatoes, granulated sugar, condensed milk, 1/3 cup butter and vanilla; mix well. Spoon into baking dish.
3. Combine coconut, brown sugar, flour and remaining butter in a medium bowl. Stir until well blended, then sprinkle over sweet potatoes.
4. Bake, uncovered 35-45 minutes, until top is golden brown. Let stand 15 minutes before serving.

Wordless Wednesday

2010-12-29T13:51:00.002-05:00

Slow Cooker Turkey Breast

2010-12-28T09:00:00.012-05:00

This is the EASIEST way to make a turkey breast! We had some running to do on Christmas day so I put this in the slow cooker and 6 hours later, it was ready! Tender and flavorful, this is a fuss free way to have turkey any time...

Ingredients:
1 (bone-in) turkey breast, about 6-7 lbs
4 fresh rosemary sprigs
4 garlic cloves
1 Tbsp brown sugar
1/2 tsp coarsely ground black pepper
1/4 tsp. salt

Directions:
Place turkey in slow cooker and then arrange garlic and rosemary around it. Combine brown sugar, pepper and salt and sprinkle on top. Cover and cook on low 4-6 hours or until turkey is tender.

I'm Linking To These Rockin' Parties:
Hoo's Got Talent at Night Owl Crafting
Creative Juice Thursday at Momnivore's Dilemma
Strut Your Stuff at Somewhat Simple
Show Me What Ya' Got at Not Just A Housewife
Show Off Your Stuff at Fireflies and Jellybeans
Fantabulous Friday at Momma's Kinda Crafty
Friday Favorites at Simply Sweet Home
Simply Link Party at Simply Designing
Favorite Things Friday at The Speckled Dog
I'm Lovin' It at TidyMom

Happy Holidays!

2010-12-25T20:11:00.002-05:00

(click for larger images)

All images by Nicole Dixon Photographic

www.nicoledixon.com

C is for Cookie

2010-12-21T13:27:00.001-05:00

We spent some time at my sister in law's home this past Sunday for a little cookie decorating party. We had a blast! I just wanted to share some pics with you all.
I know I've been slacking on the recipes lately, but life is BUSY. I promise to get back on it soon.

And since it's just about here,

I wanted to take a second to wish you all a Happy Holiday.

Thanks for being such awesome

readers, listeners, motivators and

FRIENDS!

:Sigh:

2010-12-19T21:43:00.002-05:00

Please agree with me that there is nothing more attractive than a good father. Look how handsome my husband is! I snapped this shot of him and Jackson while they were out, building Jack's first snowman.
I. Love. My. Family.

PS. Just so we are clear, that is NOT our mess in the background. It's the neighbors. Apartment living rules.

Butter Pecan Cupcakes with Rum Frosting

2010-12-15T14:41:00.025-05:00

Yesterday was my dear husband's actual birthday. Even though we threw him a party this weekend, Jackson insisted that we needed to make him a special cake.

When I asked what we should make, he insisted on more cupcakes.

I decided we should make some pirate themed cupcakes with a grown up flavor. These are Butter Pecan Cupcakes with a Rum flavored Buttercream frosting. An easy dressed up box of cake mix, you can do this with just about any flavor you like.

Side note: These cupcake liners are StayBright's from Reynolds and they are AMAZING!!! The insides are foil and the outside design didn't fade a bit!

OK, ready? Here we go!

He did a great job, didn't he? Now it's YOUR turn!

Ingredients:
Cupcake

1 box cake mix

1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoons salt
1 1/3 cups water
2 Tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 cup sour cream
4 large egg whites

Frosting
(This pipes about 36 cupcakes like I've done in the photo; not totally covered. If you like more, you'll need to double the recipe.)

3 cups powdered sugar
1 cup butter (2 sticks), at room temperature
1 teaspoon rum flavored extract
1 to 2 Tablespoons whipping cream

Directions:
Cupcakes

1. Preheat oven to 350°F. Line cupcakes pans with about 36 liners.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for about 2 minutes, or until well blended.
3. Fill prepared tins about 3/4 full and bake about 18-20 minutes, or until toothpick inserted in center comes out clean.
Frosting
1. In mixing bowl, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.

2. Add rum extract and cream and continue to beat on medium speed for 1 minute more.

I'm linking to these Rockin' Parties:
Whatever Goes Wednesday at Someday Crafts
Strut Your Stuff at Saturday Mornings
Whatcha Got Wednesday at The Pumpkin Patch
Sundae Scoop at I <3 Naptime
Show and Tell at Blue Cricket Design
Thrilling Thursday at Paisley Passions
Fantabulous Friday at Mama's Kinda Crafty
Fun Friday Finds at Kojo Designs
Weekend Wrap-Up Party at Tatertots and Jello
Sunday Showcase at Under The Table And Dreaming
Saturday Soiree at A Little Lovely
Sundae Scoop at I <3 Naptime
Making Monday Marvelous at C.R.A.F.T.
Mixed Bag Monday at Beckham & Bloom
Creative Juice Thursday at Momnivore's Dilemma
Motivate me Monday at Keeping It Simple
Market Yourself Monday at Sumo's Sweet Stuff
You're So Very Creative at Me Making Do
Made With Love Monday at Sew Chatty
Mad Skills Link Party and Mad In Crafts

SUCCESS!

2010-12-13T08:09:00.040-05:00

I've been busy. Have you been busy? I've been like, REALLY REALLLLY busy. It's the holidays! This weekend I attended THREE birthday parties! The first one being a surprise party I threw for my husband. It was a total success, from the shocked look on his face, to the laughter that filled our little apartment throughout the night.

Wanna peek?

The Spread..

Golf themed cupcakes

Poor Nathan passed out before daddy showed up

Bill teaching a friend the ballet positions

You can't tell, but I am covered in green frosting...

Jack wanted to stay up and entertain everyone

We kept it super classy

Bill (middle) posing with some of his best buds

Nathan woke up long enough to give a heartfelt goodbye

I linked my golf cupcakes here

PS.

2010-12-06T12:22:00.000-05:00

If you haven't already, you should become a fan of my blog on Facebook. You can use the handy-dandy link on the left side of the page =) I tend to post tidbits and links there fairly regularly. It's a quick way to share things with you all when I don't have time for a full on post.

Hope your Monday hasn't been too terrible so far!

Chicken Alfredo Rice Casserole

2010-12-06T09:22:00.009-05:00

This is a slightly modified recipe from Better Homes And Gardens. It was quite good but needed a little extra flavor so I tossed in some garlic, onion and red pepper flakes. The baby gobbled up 3 small servings before I even got to sit down, so I think it gets a good rating from him =)

Man, can I even CALL him baby anymore? HE'S ONE NOW! Ugh. Where does the time go? (Isn't that such a mom thing to say??)

Anyway. Eat!

*Note: I really recommend doubling this recipe. As I was making it, it didn't seem like much so I doubled it. The measurements below are for a single batch*

Ingredients:

1 10-oz. container Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted
1 Tbsp. snipped fresh basil (or 1/2 tsp. dried basil, crushed)
1 small onion, minced
1 tablespoon minced garlic
Crushed red pepper flakes, to taste
Salt and pepper, to taste.
1 cup soft bread crumbs
1 Tbsp. butter, melted

Directions:
1. Preheat oven to 350 degrees. In large bowl combine pasta sauce, garlic, red pepper flakes, salt, pepper and milk. Stir in rice, chicken, onion peas, sweet peppers, nuts, and basil. Transfer to baking dish.

2. Bake, covered, 30 minutes. Uncover and stir. Combine soft bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

I'm linking to these Rockin' Parties:
Mad Skills Monday at Mad In Crafts
Mad Skills Monday at Super Stinky Boys
Just Something I Whipped Up at The Girl Creative
Made With Love Monday at Sew Chatty
Show Me What Ya' Got at Not Just A Housewife
Hoo's Got Talent at Night Owl Crafting

Oops.

2010-12-02T13:25:00.000-05:00

I ate too much of this

Maple Buttercream Frosting

while baking today......

And now I'm trying to munch on these to fix my aching tummy.

Damn you sweet tooth!

OOOOH! What if I dipped the pretzels IN the buttercream?

Perhaps I should just go work out instead.

:sigh:

(Sorta) Wordless Wednesday

2010-12-01T09:27:00.000-05:00

Busted

Banana Cupcakes with Chocolate Buttercream

2010-11-29T10:20:00.016-05:00

This is a mash up of 3 different recipes I used to create the perfect banana cupcake for Nathan's first birthday. (They are the cupcakes on the far right.) I thought banana would be a cute fit with the monkey theme, and who doesn't like chocolate covered bananas?
It occurs to me now that I should have saved and sliced one so you guys could see the cake. Oh well! Think like banana bread, only cooler!

Ingredients:
Cupcakes
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
Frosting
1/3 cup unsweetened cocoa powder
about 4 2/3 cups confectioners' sugar
6 tablespoons butter, softened
1-2 teaspoons heavy whipping cream

Directions:
Cupcakes
1. Position rack in center of oven and preheat to 350°F. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

2. Beat sugar and butter in large bowl using an electric mixer until light and fluffy, (about 3 minutes). Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among paper lined muffin cups

3. Bake cupcakes until toothpick inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
Makes approximately 1 dozen cupcakes

Frosting
Prepare frosting by beating butter until smooth in a large bowl with electric blender. Slowly beat in powdered sugar 1/3 cup at a time. Add heavy whipping cream. Beat in cocoa. Refrigerate covered until ready to use.
*You may not use all the sugar or all the cream. Just play with it until it gets to the consistency you'd like. Every time I make this, I use different amounts.

And of course, Nathan had to have his own cake. Here is a peek at his smash cake, in the same flavor with the bunting and display box I made.

I'm linking to these Rockin' Parties:
Mad Skills Monday at Super Stinky Boys
Mad Skills Monday at Mad In Crafts
You're So Very Creative at Me Making Do
Made By You Monday at Skip To My Lou
Strut Your Stuff at Saturday Mornings
Letting The Creative Juices Flow at These Creative Juices
Whatever Goes Wednesday at Someday Crafts
Hoo's Got Talent at Night Owl Crafting
What's Cooking Wednesday at Not So Homemade
Strut Your Stuff at Somewhat Simple
Thrilling Thursday at Paisley Passions
Fun Friday Finda at Kojo Designs
Making Monday Marvelous at C.R.A.F.T.
Craft-O-Maniac Monday at Craft-O-Maniac

Amish Style Macaroni Salad

2010-11-23T10:28:00.010-05:00

Amish Style Macaroni Salad

I love this stuff. Like, LOVE LOVE it. When we party, I typically make this in addition to a potato salad so that I can make it veggie style, (IE. no eggs.) I made a massive batch of this for Nathan's birthday and happily ate leftovers the next day.

This is a great make-ahead dish. If you have the room in the fridge, you can prepare this and let it chill overnight. I think it tends to taste better the longer you let it chill. Play with the amounts to satisfy your own taste buds.

Ingredients:

3 cups uncooked elbow noodles (1lb)

2-3 celery stalks, washed and chopped

3 hardboiled eggs

1 small onion

1 red bell pepper, chopped

2 whole dill pickles (the refrigerated kind,) chopped

2 Tablespoons dill relish

2 cups Miracle Whip

5-6 Tablespoons prepared yellow mustard

2 1/4 teaspoons vinegar (white or cider)

3/4 teaspoons celery seed

1/4 cup sugar

(you are going to add the sugar in to taste, so don't dump it all in at once.)

Salt

Pepper

Paprika

Directions:

1. Boil pasta 8-10 minutes. Drain and rinse.

2. Add all ingredients EXCEPT sugar, pepper and paprika. Mix well. Slowly add sugar in until it is just sweet enough for you. Add pepper and paprika to taste as well.

3. Cover and chill at least one hour before serving, preferably overnight.

Footnote: Blame it on PMS, but after posting this, I had an immediate desire to make and eat this. As I type this, baby Nathan is standing here screeching at me for not shoveling it into his little mouth fast enough. The child loves to eat.

I'm linking to these Rockin' Parties:

Letting the Creative Juices Flow at These Creative Juices

From The Kitchen Of: Mrs. Bettie Rocker

Roasted Chicken and Vegetables

Glazed Pork Chops

An Ode to My Great-Grandmother: Poke Cake

Get Pampered!

Saucy Slow Cooker Green Beans and Potatoes

Winner!

Winner!

Winner!

Blogoversary Giveaway #5!

Blogoversay Giveaway #4

Winner!

Winner!

Blogoversary Giveaway #3

Blogoversary Giveaway #2

Blogoversary Giveaway #1

Happy Blogoversary to Meeeeee

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:Sigh:

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:Sigh:

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SUCCESS!