Kaylee's Birthday Cupcakes....

So these cupcakes turned out so darn cute!! And they were good. Well worth all the work that went into them. They looked like actual ice cream cones and they were good, good, good!!

I got the idea from this blog... unleash your inner cake diva. The only thing I did different was instead of baking the merguine for so long, I only baked them for like 45 to 50 minutes. I did not want the topping to be crispy, I wanted them to be soft.

Of course the little cupcake was for the birthday girl herself and she had no problems getting it down. It was quite cute ans she dug right in!!

So these cupcakes turned out so darn cute!! And they were good. Well worth all the work that went into them.

Days 3 & 4 Food Network's 12 Days of Cookies....

So day 3 of Food Network's 12 Days of Cookies is Barefoot Contessa's Coconut Macaroons. Now Coconut Macaroons are right up my ally....mmmm, yummmm!! I do have one Coconut Macaroon Recipe that I really like, but I am going to give this one a dry.

Day 4 (today) is Anne's Dried Cherry and Almond Biscotti. I do not recall that I have have tried any sort of Biscotti, and not sure that I am going to attempt to make it. I have seen it made and does not look too difficult, but maybe one day.

You Must Check This Out!!

I just downloaded the NEW Rascal Flats Album for just $1.99....yep! Check out this link to Deal Seeking Mom and you can get it too. A NEW release for just $1.99. Thats a sweet deal (to me).

Food Networks 12 Days of Cookies

I love the holidays and baking. I especially love the Food Networks 12 Day of Cookies. Great recipes. There was one year that I actually managed to make 10 out of the 12 Days of Cookies recipes. It was great. I loved it as did the kids and the hubby....Check them out and you can even subscribe to have them emailed to you everyday :)

Yesterday (Monday) was Day 1 and the recipe was
Paula's Chocolate Gooey Butter Cookies.
Now, don't those sound yummy? Mmmmhmmm :)

Today (Tuesday) is Day 2 and the recipe is
Aarti's Gingerbread Cookies‏.
Who does not love good gingerbread cookies.....I know I do.

I just wanted to share this, cause I love getting new cookie recipes. Happy baking!!

Chocolate Swirl Muffin Cake

Although I am not planning to have this on Thanksgiving day, I do plan on making it one of the days during the Holiday weekend. This recipe came from a Betty Crocker Thanksgiving book 2005.

Filling -
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon vanilla

Cake-
2 boxes (16.4 oz. each) Betty Crocker chocolate chip premium muffin mix
1-1/3 cups water
1/2 vegetable oil
4 eggs

1. Heat oven to 375 degrees. Generously great a 12-cup fluted tube pan. (I will be using a bunt pan.)
2. in 2-quart saucepan, cooking filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze., set aside. Freeze remaining filling 15 minutes.
3. Meanwhile, in large bowl, stir together cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2-inch of pan edges. Spoon remaining batter over filling.
4. Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cooled cake. (Microwave filling on high 10 to 15 seconds of too thick.)
16 Servings

Raspberry-Topped Eggnog Cheesecake

Doesn't that just sound heavenly? MMMMM...Yumm! So, this recipe came from a Betty Crocker Thanksgiving book from 2005. Be sure to plan ahead for this one :)

CHEESECAKE
1-1/4 cups crushed shortbread cookies (21 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 eggs
1/2 cup eggnog
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg

RASPBERRY SAUCE
1 package (10 oz.) frozen raspberries in syrup, thawed, undrained
2 tablespoons sugar
2 teaspoons cornstarch
1-1/2 cups fresh raspberries

1. Heat oven to 350 degrees. In small mixing bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of the pan to prevent drips. Bake crust about 10 minutes or until set.
2. Reduce oven temperature to 325 degrees. In large bowl, beat cream cheese with electric mixer on medium speed until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix).
3. Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Referigerate at least 6 hours or overnight.
4. In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Referigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheescake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator. 16 servings.

Granola Streusel-Topped Sweet Potatoes

I found this recipe in a Betty Crocker Thanksgving book from November 2005. It is a little different from the other one that I usually do, so I thought I would give it a try. I love sweet potatoes, but my husband is a mashed potatoes kind of guy so we will be having both :)

Ingredients:
6 meduim dark-orange sweet potatoes, peeled, cut into 1-1/2 pieces (7 to 8 cups)
1/2 cup heavy whipping cream
2 tablespoons butter or margarine
1/4 cup maple syrup
1/2 teaspoon salt
4 Nature Valley maple-brown sugar crunchy granola bars
2 (more) tablespoons butter, melted

1. In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
2. Heat oven to 350 degrees. Spray 8" sq. glass baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons butter, the maple syrup, and solt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish. In small bowl, mix crushed granolabars and 2 tablespoons melted butter; sprinkle over potatoes.
3. Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp. 10 servings (1/2 cup each).

Thanksgiving Favorites...

These are recipes I have posted before, but I am defineately making them again this year :) and probably for Christmas too. (I love good, yummy recipes.)

Fresh Cranberry Salad

Cranberry Stuffing Balls

Thanksgiving Day Menu....and then some!!

For some reason I am really in the mood for Thanksgiving even though it is just my husband and I and only 4 of our 5 kiddos. I have been searching for recipes and then debating and thinking how I can change them. OH YUMMMM....thats all I got to say.

Of course, we are going to have a turkey. Since Turkey is such an inexpensive meat we usually cook atleast 4 turkeys over the course of the 4 Day Thanksgiving Weekend. Then we freeze the meat. It's great to pull out turkey to use in soups, casseroles, and good ole turkey sandwiches.

I have so much stuff on my list, you would think I was cooking for an army, but I just want to enjoy the COLD weather with my little family and some good food and relax...well, relax in between eating :) and unloading our 45' semi trailer. So excited to completely be moved into our house. Not to mention the Christmas decorations that will be coming out...YAY!!!

So, the next several posts are going to be recipes I have tried or ones that I am planning on trying next week. No breakfast items are on my menu cause I am not a breakfast eater or a breakfast cooker. My wonderful husband takes care of that part for me...and the turkeys :)

HAPPY THANKSGIVING and HAPPY COOKING!!!

Sugarland - Stuck Like Glue

This is such a FUN Song....LOVE IT!!!

Blueberry Breakfast Bars

Over the summer, or more towards the end, I bought some blueberries and I made this to use some of them up, because I bought a whole flat. It was good. Very good warm.

Farmgirl Susan's Blueberry Breakfast Bars Recipe - From Farmgirl Fare

Makes 12 to 16 large bars
Bottom Layer -
2 cups old-fashioned oats
3/4 cup all-purpose flour (I use Heartland Mill organic)
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted
1 teaspoon pure vanilla extract

Top Layer -
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/four ounces) butter or natural vegetable oil sticks (I use Earth Balance)

Middle Layer -
3-1/2 cups fresh or frozen blueberries
1/2 to 1 teaspoon pure almond extract
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon nutmeg (1/4 tsp. if freshly ground)

For the Bottom Layer -
Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.)

For the Top Layer -
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.

For the Middle Layer -
Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.)

Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.

Spicy Cocktail Meatballs

Now, these turned out GREAT!! Oh man...I will never make any other kind of meatball...ever!!! So Good, but the next time I do these I will do them in the electric skillet instead of the dutch oven.

Spicy Cocktail Meatballs - Food Network
Ingredients -

For the meatballs:
1 pound ground beef
1 pound ground pork
1 cup plain bread crumbs
1/2 cup milk
1/2 cup finely chopped onion
2 eggs
1 chipotle pepper in adobo sauce, finely chopped
2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
1 tablespoon canola oil

For the sauce:
2 tablespoons canola oil
1 cup finely chopped onion
2 teaspoons crushed red pepper flakes
2 cups ketchup
1/4 cup brown sugar
2 tablespoons red wine vinegar

Directions

To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.

To make the sauce:

Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

Funnel Cakes

I have tried a few funnel cake recipes and one has been good, but I found this one and like it better...

Funnel Cakes - Alton Brown, Food Network

Ingredients -

1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping

Directions -
Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

Brown Sugar Oatmeal Pankcakes

Now...this has become a GO TO recipe in the mornings....WE LOVE THIS ONE!!!

Brown Sugar Oatmaeal Pancakes - From Taste of Home

Ingredients -

1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
1 cup buttermilk

Directions -
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.

Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Yield: about 10 pancakes.

***My Variations - I always double this recipe for my family. They are very filling, but the kids love to snack on them too. I like to add about a 1/2 cup of mini chocolate chips to these. Also, I don't always have buttermilk on hand and a VERY good substitute for buttermilk is milk and lemon juice. Yep... I use about 1 cup of milk and 1 tbsp of lemon juice for my buttermilk (so this recipe, I double that).

Emilee's Cupcake Cake - 4th Birthday

So, here is what I wanted to make for Emilee's 4th Birthday cake...

And here is what I made for her 4th Birthday cake....similiar, but not quite it :)

I had to add a little bit of a TinkerBell Twist into it!!

Mummy Face Pizza's

So for Halloween (or maybe it was the Friday night before hand) I made these fun pizza's. Perfect for the occation.

Mummy Face Pizza's from KraftFoods.com

This recipe is for 2 little kids or 1 big kid :) So, you know I really had to make A LOT!!! It was fun.

1 plain bagel (3-1/2 inch), cut horizontally in half

2 Tbsp.  pizza sauce

2 sticks KRAFT STRING-UMS String Cheese

4 slices  black olives

HEAT oven to 400ºF.
SPREAD bagel halves with sauce. Pull cheese into thin strips; place in random criss-cross fashion on tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add olives for the eyes.
PLACE on baking sheet.
BAKE 10 min. or until bagels are crisp and cheese is melted.

**I bought the bagel thins (I think they are called) from Costco, and the Pepperoni, and string cheese. The string cheese could easily be substituted with shredded mozzerela cheese. Which means, since I bought in bulk I have been making these for easy lunches :) The kids don't mind.

Last Chance Halloween Bows....

I would really like to Clear Out all of the Halloween Bows...BEFORE Halloween!! So...Today's Deal is this.... Buy 1 Halloween bow regular price get 1 free...Only good through today. All bows bought today will ship out today or tomorrow!! HURRY!!!!

$5.00 + $1.50 Shipped

Buy all 5 Bows for just $13.00 + $2.00 Shipping

$5.00 + $1.50 Shiping

$5.00 + $1.50 Shipped

$5.00 + $1.50 Shipping

Single Korker $4.50 + $1.25 Shipping
Korker Set $8.00 + $1.75 Shipping

If more than one item is purchased shipping charges will be combined.

We did survive...

Ok...so yes, we moved...AGAIN!!!! Yep...Good Bye Nevada, Hello Utah. We are loving it here each and everyday. The kids are enjoying school, well the school age kids are enjoying it :) We are enjoying the site seeing and the shopping and the country. Beautiful mountains and crisp morning air is so nice. Loving it. Not to mention I am loving the room that we have in this house. It is so nice, AND...I have a craft room again!! YAY!! I can't wait to get it all the way set up. Bows are calling my name. Speaking of which....with this move and all, Sweet.Bee.Bowtique has been busier than ever. Bow orders keep coming in...which I totally love!!

Well, I have LOTS of new recipes that I hope to get posted soon...not tonight. It is WAY past my bedtime and the kids have the primary program in the morning.

Oh yes...speaking of primary...we have 140 kids in our primary. WOW!! Big change from Elko.

I am here...

Ok, so maybe I have kinda been neglecting this blog. I have been a little busy with lots of bow orders and school and kids. My oh my!! Now I am going to lookforward to moving....AGAIN!!!!! I am hoping to get some new recipes and menus posted in the next few days.

Crochet Headbands...

Sweet.Bee.Bowtique crochet headbands have been reduced for a limitied time only. YEP...how about this...$1.00!! Get yours today, while they last!!

New Bows...

You must visit my Sweet.Bee.Bowtique blog and check out all the new bows that I have added along with the awesome back to school special. There is something for everyone :)

Yesterday brought lots of Purse Notebooks...Look How Cute!!!

Ok....so yesterday was my birthday and I decided I was going to spend a very good portion of my day working on fun stuff...not laundry, cleaning, or more cleaning. So, I finally got to a project that I have wanted to do for quite sometime...Purse Notebooks.

My Mess...I miss my old crafty table...now it is the kitchen counter.

Shaelee's Notebook

McKenli's Notebook

Emilee's Notebook

McKenzi's Notebook

Jordan's Notebook

Savannah's Notebook

Maple Mustard Chicken

Another Taste of Home Recipe

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)

1/2 cup maple syrup

1/3 cup stone-ground mustard

2 tablespoons quick-cooking tapioca
Hot cooked brown rice

Directions

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

Dinner Menu Week of August 16th

I got a new kitchen gadget so this week it is all about using my slow cookers (except for last night)...Love It!!!

Monday	Taco's
Tuesday	Chipotle-Lime Chicken with Jamaican Rice Hot Fudge Sundae Cake Apricot-Glazed Carrots
Wednesday	Tangy Pork Sandwiches with Spicy Slaw Macaroni and Cheese
Thursday	Maple Mustard Chicken Baked Potatoes Maple Sauced Pears
Friday	Crock Pot Pizza

I Love Costco...Happy Birthday to Me!!!

Crock Pot Pizza

This recipe is a Taste of Home recipe but for some reason my links never work for thier recipes....so here it is -

Ingredients


1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese

Directions


Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Shaelee's Birthday Cake

Here is Shaelee's Birthday Cake. One day I really wish to take cake decorating classes...but until then, I will keep plugging away at it. It was fun and she loved it and so did the neighbor girls :)

Phone and Water - Don't Mix

Last night I was sitting on the edge of the bathtub bathing my Kaylee girl, when a sudden splash occurred. My cell phone had fallen out of my back pocken right into the tub. OH GREAT!!! Less than 2 months ago I got myself a DROID....and I LOVE, LOVE, LOVE it!!! So I immediately took it out of the water, removed the battery and the SD card, dried off any water that I could see, then started to cry. Not really, but I wanted to!! Needless to say, when I got up this morning I hurried to my phone to try to salvage it- Hopefully!! NOPE...it did nothing. So I called Verizon to activate my old phone and the gal who helped me told me that she had heard from other customers that putting the phone in a ziploc bag with dry rice would help to absorb the moisture. So here my Droid sits on the counter in a bag full of rice...hoping that in a day or two it will work!!!

Pound Cake...YUMMMO!!!!

My husband and I have become Alton Brown Goo Roo's...literally!! So, one of my days in bed after my surgery I was watching recorded episodes of Good Eats. When I seen this one I had to make it...Pound Cake. Very good choice. I made it in 2 bread pans and froze one to keep on hand for trifle's or just toasted with some jam.

Banana Cream Bars

These are like HEAVEN!!! So, so, so GOOD!! My husband says they are cross between carrot cake and banana bread. The frosting is like that on carrot cake and cake like banana bread.

1 stick (1/2 cup) butter, at room temperature
1-1/2 cups sugar
2 large eggs
2 tsp. vanilla

3/4 cup sour cream
2 cups flour
1/4 tsp salt
1 tsp baking soda

2 large, or 3 medium-sized, very ripened bananas, mashed

Frosting
3 oz. cream cheese, room temperature
8 Tbsp. butter, softened
1 Tbsp. milk
1 tsp. vanilla
2 cups confectioners sugar
1/2 cup chopped nuts, optional

1. in a large electric mixer bowl, cream 1 stick of butter and 1-1/2 cups sugar together.
2. Add the unbeaten eggs, one at a time, beat each one throughly. Add 2 tsp. vanilla and sour cream.
3. In a seperate mixing bowl combine flour, baking soda, and salt. Add alternating with mashed bananas to the creamed ingredients. Mix well after each addition.
4. Spoon into a greased 15 x 10 x1-in. baking pan. bake at 350 degrees for 20-25 minutes, or until toothpick inserted comes out clean. Cool on wire racks.
5. Meanwhile, make frosting by beating together cream cheese, 6 Tbsp. butter, milk, 1 tsp. vanilla, and confectioners sugar. Spread over cooled bars and sprinkle with nuts if you wish.

Dinner Menu Week of August 9th….and Las Vegas/Henderson Bound :)

Monday	Tuna Cakes** VeggiesTin Foil Potatoes
Tuesday	Spaghetti French Bread Caesar Salad
Wednesday	Left Over Tuna CakesSaladCorn on the Cob
Thursday	Polish SausagesHot DogsFrench Fries

Friday we are Las Vegas/Henderson bound. Home here we come!! I am so ready to visit GREAT Friends and do some much needed shopping. Saturday night we plan on eating at Lucille's to celebrate Shaelee's Birthday (tomorrow, August 11^th), Our Anniversary (August 12^th), and my birthday (August 19^th). Nothin like killin 3 birds with one stone!

**Last night when I made the tuna cakes and after I shaped them into patties I coated them in Panko Bread Crumps, and then cooked them up in the skillet. They were so good!! Panko Bread Crumbs are AWESOME and are something I keep on hand.

Lamoille Canyon Picinic

So I had my gull bladder surgery on Thursday the 29th of July and Saturday (July 31st) my husband decided we needed a family outing. I agreed to it...I was feeling pretty good. So we headed up to Lamoille Canyon to let the kiddos play in the water. It was so nice and pretty we decided to go back and spend Sunday (August 1st) up there and pack a picnic. My husband made some AWESOME Fried Chicken...so good :)  It was a true picnic with sides of potato salad and watermelon and lemonade. It was a great weekend and good food :)

Saturday

Sunday

Dinner Menu Week of August 2nd

Monday	Papa Murphy's Pizza
Tuesday	Pork Rubbed Chili Tacos with Avocado and Cucumber Salsa (I decided to switch it up from the beef….very good choice)
Wednesday	Pork Chimichanga's – Left Over Meat from last night (added some rice and beans)
Thursday	Sweet and Hot Drum Sticks** Veggies Sea Salt Dinner Rolls
Friday	Tacos

Not sure why but I have been avoiding blog posting for a while...but here is last weeks dinner menu...VERY LATE!!!

** Hot and Sweet Drum Sticks...I actually took the skins off of the drum sticks, seasoned them with salt and pepper and broiled them turning them once to get them crisp. Then I pour the sauce over. I double the sauce recipe.

No Dinner Menu This Week...

Because I have a bit much going on this week, I am not going to post a dinner menu. After tonight, I am not cooking for the rest of the week, but....here is what I made last night...
Chilli-Rubbed Steak Tacos with Avacado and Cucumber Salsa
and tonight I am making...
Skillet Lasagna with some french bread.

It is easy to see that the Chillie Rubbed Steak Tacos have become me go to recipe every week. They are a HUGE hit in my house and I do the meat in the crockpot, so it can be any tough piece of beef, cause at the end, it is nice and tender.

Also, this past Sunday I made the ever so rich Peanut Butter Brownie Trifle for my Brother-in-Law for his birthday. This go around I made it full blown peanut butter as the recipes calls. He says it is great, I did not have the sweet tooth to dare try it. I also made a chocolate eclair cake for my family. It is trusted favorite, can't go wrong kind of thing. It is so yummy....

Chocolate Eclair Cake

Family Favorite!!!!

1 box graham crackers
6 oz instant vanilla pudding (2 - 3 oz or the 1-5.1 oz works too)
3 Cups Milk
8 oz Cool Whip, Thawed

Fudge Frosting
1 Cup white sugar
1/8 tsp salt
1/3 c. cocoa*
1/4 cup milk
1/4 cup butter*
1 tsp vanilla

Liberally grease a 9 x 13-in baking dish and line with graham crackers. DO NOT CRUSH :) Mix together the milk and pudding; fold in Cool Whip. Pour half of this mixture over the graham crackers, then top with another layer of graham crackers. Pour the remainder of the the pudding mixture over graham crackers. Lay a third layer of graham crackers over the pudding mixture. Frost top layer with Fudge Frosting or other chocolate frosting.
Fudge Frosting: Combine Sugar, salt and cocoa and milk in a small sauce pan. Heat slowly; bring to a boil and cook for 1 minute. Remove from heat; add butter and vanilla. Cool. Beat until smooth and spread over crackers.
*If using salted butter I would omit the salt. If using non-salted butter use the salt called for.

Look at her go...

My Kaylee girl...she is something else. She has mastered crawling....from one end of the house to the other. There is no stopping her, and when the front door opens she is out to the porch. I keep saying she looks too small to be crawling, but today she started pulling herself up....yep!! I can't believe it...she is almost 8 months old. Where does the time go?? Check her at...she is one cute, sweet, jumping baby :)

If I could figure out how to flip this...I would :)

Dinner Menu Week of July 19th….YEP, late again!!

Monday	Buffalo Chicken (Sandwich Style)…We headed to the park for FHE and a game of kick ball, so I made this chicken then through it on some toasted hoggie rolls and with Mayo and Blue Cheese! YUMM!!! Potato Chips Watermelon
Tuesday	Chilli-Rubbed Steak Tacos Avocado and Cucumber Salsa
Wednesday	Chicken Parmigiana (I not make this the week before as planned) Garlic Bread Cesear Salad
Thursday	Relaxing Night….My husband was not home, so it was a quick dinner of mac and cheese for the kids and I then a movie.
Friday	Leftover Chicken Parmigiana

Weekend Recipes

So over the weekend we tried some good, yummy recipes. Definately some keepers. Saturday night Tad cooked up some salmon fillets with some really good lemon, dill rice. We also had some crab fritters. We have become Allton Brown Goo-roos, so of course the crab fritters come from him. Oh...we used imitation crab :)

I also found a new recipe I was dying to try Chili Rubbed Steak Tacos with Cucumber & Alvacodo Salsa....YUMMO!!! Thats all I can say. I wanted it to be ready when we got home from church yesterday so, instead of grilling the steak I tripled the rub recipe and through the meat in the crock pot with about 1/2 cup of water and then...when we got home it was ready and smelled so good. We shredded the beef and then added it back to the juices in the crock pot so it could soak them all up. It was GREAT and I will definately be making them again...soon rather than later. The salsa is soooooo refreshing!! Oh yes....I used more like 2 pounds of meat.

Dinner Menu Week of July 12th

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Monday	Hot Dog On A Stick & Sausage Buns Homemade French Fries Fresh Fruit
Tuesday	Chicken Parmigiana Caesar Salad Roasted Red Garlic Potatoes Garlic ToastTiramisu Delight
Wednesday	Tacos (Homemade taco shells)
Thursday	Caesar Chicken Salad Squares Corn on the Cob
Friday	Pizza (Papa Murphy's)

So much to do and so much on my mind…

Well, with another week vastly approaching, I am lost!! Yep….LOST!! I am trying to make plans for Tad's Birthday…not just any Birthday but his 40^th birthday. I think it is a big deal….he does not! So, trying to plan a nice dinner, decorations for the house….thinking black but also bright colors, balloons, streamers, 40 cut outs all over. Then for the cake. Not sure what to do there. Then I had this crazy idea to compile a book of 40 birthday wishes from friends and family…I really wanted to have a surprise birthday party but since we are in no mans land, a nice quiet birthday at home will have to do. Which is fine with him. And….I still have not contacted 40 people about the wishes…only 31!! Yikes!! Oh…32 I guess, cause I do count as 1. So, I am throwing this out there to anyone who has any ideas as to what I can do for the big 4 O, please let me know (even though I don't think anyone but 1 person even reads my blog)! Well, I am going to put one more good hour into my birthday planning then I am off to bed. I need good rest to get me through this week that lies ahead.

Father's Day Soda Bottles

Here are the Father's Day soda bottles I made. Such a FUN idea :)

Twin Falls Trip and 4th of July

I finally got my husband to go to Twin Falls for the weekend. Thank goodness I did, cause he loved it. We left here early Saturday morning and we got to Twin Falls and the first stop we made was the Dollar Tree. Being in a town where you can actually shop felt so good. So good, that after we went and visted the Shoshone Falls, which were awesome, we headed to the hotel to unload our bags, then Costco, then mall. Yep...the mall. We went to Sear, JC Penny, Eastdown Basics, Claires, then to dinner to a reall restraunt. I was in heaven!! After dinner it was back to the hotel room to get ready to do some swimming. It was so relaxing. After the pool, we were off to Fred Meyer...what a great store. Sunday morning we went to Target, then to a really nice park down town, to let the kids run around. Then we just went and did some sight seeing through the farm countries. It was such a nice trip. Oh yes...somewhere in there on Saturday we got Sonic in there, can't forget about Sonic! And of course, we Tad and I hated to come home. But we got home just in time to unload the car and head out to watch the fire works with my sister and her family. Comparing Elko to Twin Falls...well, there is no comparison. Needless to say, we are looking to move out of here. Moving again....uggg! But....a better place....it is worth it. All we have here for shopping is Walmart, Kmart and Home Depot. Twin Falls...I got to go to all my favorite stores - Dollar Tree, Costco, Target, but we did not make it to Micheals :( but next time!! So now the job search is on for something better. No jumping in, until we know it is a good thing!! Now, I am trying to figure out when we can make a trip to Henderson.

Dinner Menu Week of July 5th

Monday	Tequila Lime Chicken Pico de Gallo and GuacamoleRefried Beans Spanish Rice Corn on the Cob
Tuesday	Turkey and Swiss with Herbed Greens Beer Battered Onion Rings
Wednesday	Hot and Sweet Drum Sticks Twice Baked Potatoes
Thursday	Skillet Lasagna French Bread Green Salad
Friday	Chicken Piccata Caesar Salad

Turkey & Swiss with Herbed Greens

This is another Taste of Home recipe. For some reason I am having problems linking to their recipes.

Turkey & Swiss with Herbed Greens

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 4 cups torn mixed salad greens
• 2 tablespoons finely chopped onion
• 16 slices multigrain bread
• 3/4 pound thinly sliced deli turkey
• 8 slices Swiss cheese
• 2 large tomatoes, sliced

In a large bowl, whisk the vinegar, oil, oregano, garlic powder and basil. Add salad greens and onion; toss to coat. On eight slices of bread, layer the turkey, cheese, tomatoes and salad greens. Top with remaining bread. Yield: 8 servings.

Dinner Menu Week of June 28th…Late Again

Monday	Orange Chicken Fried Rice
Tuesday	Margarita Chicken Salad
Wednesday	Fruited Tuna Salad Pita Corn on the Cob
Thursday	Papa Murphy's Pizza (feeding a lot of kids)
Friday	Szechuan Beef Fried Rice (left over from Monday)

Fruited Tuna Salad Pita

Very fresh tasting and light. It is another good one from Taste of Home.

Fruited Tuna Salad Pita

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon honey
• 1 can (12 ounces) white water-packed tuna, drained
• 1 can (11 ounces) mandarin oranges, drained
• 1 medium apple, chopped
• 1/3 cup chopped pecans
• 1 celery rib, thinly sliced
• 1/4 cup dried cranberries
• 1/8 teaspoon salt
• 4 whole wheat pita breads (6 inches)
• 2-3/4 cups alfalfa sprouts

Directions

• In a large bowl, combine mayonnaise and honey. Stir in the tuna, oranges, apple, pecans, celery, cranberries and salt. Serve on pita breads with sprouts. Yield: 4 servings.

Grilled Margarita Chicken Salad

Now this is a GREAT salad!!
Grilled Margarita Chicken Salad

			1/2 cup frozen (thawed) nonalcoholic margarita mix
			1/4 cup olive or vegetable oil
			2 tablespoons white wine vinegar
			4 boneless skinless chicken breasts (1 1/4 lb)
			6 cups bite-size pieces assorted salad greens
			1 cup sliced strawberries
			1 medium mango, peeled, pitted and sliced
			1 medium avocado, peeled, pitted and sliced
			1/4 cup chopped fresh cilantro

1.	Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
2.	Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3.	Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.