Happy 1st Wedding Anniversary...we made it!!!

First off I would like to say that Hurricane Sandy ruined all of our plans for today, thanks so much.  Last year it snowed and this year we get a "Frankenstorm".  

Today is a cooking type of day, what else is there to do while you are stuck at home but cook.  And that is what I did.  I made breakfast this morning minus the eggs, (they are he hubby's job).  I made biscuits.  I am pretty proud of that.  Then for lunch I made popper type things, and buffalo chicken dip.  Not much to brag about, just that I can cook.

I would like to say that even in this year of marriage I have only burnt two meals.  My cooking has gotten much better.  I am more willing to take risks.  I have also learned that even though I might not like it Hubby will like it, or he will be greatful that I put in the effort.  This past month I have been really bad about not cooking.  Getting adjusted  to the new part of work, might have something to do with it.  I am also more tired while I have been eating out.  It really isn't good for you, soda is another bad thing.  

Anyways..while the entire anniversary was not a bust, I cooked, and we went and saw two movies yesterday, I wish that we could have gone back to Kelly's Ford today, but I really doubt that they were open.

Here is the recipe for the Poppers:http://tastykitchen.com/recipes/appetizers-and-snacks/jalapeno-bacon-and-cream-cheese-bites/

 You can also find it here:

Jalapeno, Bacon and Cream Cheese Bites

by Jeanie Taylor on January 28, 2012 in Appetizers

5.00 Mitt(s)1 Rating(s)

Prep Time 15 Minutes

Cook Time 12 Minutes

Difficulty Easy

Servings 

System US Metric

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Recipe Description

Crescent rolls wrapped around bacon, jalapeno and cream cheese are the perfect 2-bite appetizers!

Preparation Instructions

Open crescent rolls, break into precut triangles. Cut each triangle in half, forming 2 smaller triangles.

Place 1 teaspoon cream cheese on each triangle.

Place 1 jalapeno pepper slice on top of cream cheese.

Place 1/3 slice bacon, folded on top of cream cheese and jalapeno.

Wrap crescent roll around all, pressing edges together to seal.

Bake according to crescent roll package instructions until lightly browned.

Serve warm, with ranch dressing for dipping if preferred.

Ingredients

• 1 package (8 Oz. Size) Crescent Rolls
• ½ blocks (8 Oz. Size) Cream Cheese
• 1  Medium Jalapeno Pepper, Sliced Into Rounds
• 8 slices Cooked Bacon
• ½ cups Ranch Dressing, For Dipping (optional)

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'Tis the season...wait a minute IT'S OCTOBER!!!

While I cannot wait to participate in all he holiday hooplah, I can wait just a little long, my favorite month still has a few more breaths left in it, and I haven't seen any scary movies yet.  However, I am breaking the rules just a little bit, and am trying some holiday recipes here and there so that I can make sure that they taste good when it is really that time.

Two weeks later and I am still on my cream cheese recipes.  They thing about cream cheese, it is good, but you can't make it every day.  After I share this one with you, I have two more to go; I am going to find other things than cream cheese after this.  (Plus, I have to make one or two batches of my pumpkin cookies, before you can't get pumpkin any more.)  

Moving on: I love Sausage Balls, not only is it a really fun word to say, but it just sounds like something good to eat.  This is a really simple recipe, with only four ingredients.  But, it was really easy to mess up.  The first batch I burnt, I rolled out that second batch but I also defrosted a back up.  The second batch, I cooked for 3 minutes less, (20 instead of 23) and flipped in the middle.  They were still burnt, just not as much (CRAP).  The third batch, I cooked for 10 minutes total, and flipped in the middle they came up perfect (so says the hubby), I was not too impressed.  

I thought that this was going to be so good.  I was really looking forward to it.  When Hubby got home, I told him.  Go ahead and try them, but I don't think that you are going to like them.  He loved them.  He ate them for dinner, and then again for breakfast the next day.  To me, they didn't even taste like sausage, and they didn't taste like Bisquick either.  This lady lies, good thing I tell you the truth!!!

   You can find the recipe here: http://www.plainchicken.com/2011/09/cream-cheese-sausage-balls-football.html

Or here:

Cream Cheese Sausage Balls
(Printable Recipe)

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)  Roll into 1-inch balls.  Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked.  If baking frozen, add a few minutes to the baking time.

No Leftovers....(barely)

Simple things in life...a warm bath, the cold side of the pillow (I don't get that one), hot dogs, puppy kisses, warm hugs, kisses on the forehead, and lastly a soup gone right!!!  It is really easy to mess up a soup, not enough broth, not enough flavor.  It's also not so easy to get right.  

Fall is soup weather for me.  When I am super cold in the winter, I just want to eat Raman noodles. In the fall I want a soup.  But, I am really picky.  I don't like tomato broth soups, minestrone is not my cup of tea.  I really didn't care for potato soup either, that is until today.  

When potato soup is cooked, I don't think that it tastes like potatoes.  I was really nervous when I made this.  But, I had two people at home that would take up what I didn't eat, I had my raman on had, and my gpa lives right down the road, and I pass things off to him.

With that in mind I humbly decided to make this.  I was going to make this two days ago, but it says to cook in a crock pot for 6 to 8 hours, and all of the soup will not fit in my tiny crock pot (that is another thing on my xmas list).  Today I came home from school, told Hubby that I was setting up for dinner tonight, I told him that I was going to make the jalapeno soup, he wanted the hash brown soup.  So, that is what got made.  I would NOT change a thing about this soup.  It is SO good. 

You can find it here:  http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html

Or here:

THURSDAY, MARCH 3, 2011

Outback Ain’t Got Nothin’ on Me!!

Do y’all like Outback Steakhouse?!?!  I LOVE IT!!!  My favorite combo is the 8oz. sirloin, medium rare, with a side caesar salad and baked potato…fully loaded.  Mmmmm.  Dang…I’m hungry!  Anyhoo…I also LOVE their baked potato soup.  O.M.G.  SO yum!!  I don’t care what time of year it is…that soup is delish in any kind of weather!!!  I always manage to screw up any kind of potato soup recipe I’ve been given, but y’all…this one.  THIS.ONE.  Holy OMG.  Seriously could NOT be easier.  Our sweet librarian at school shared this recipe with me and I’m SO dang glad she did.  I literally raced to the store after school to buy all the ingredients to whip it up for dinner.  Mr. Spouse said this is his FAVORITE potato soup :)  Outback ain’t got NOTHIN’ on me!!! HA!!!   

EASY CROCKPOT POTATO SOUP 

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

As the Pioneer Woman would say, here are the “cast of characters”.

  

Not too shabby, eh?! 

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Seriously y’all.  DANG good.  I didn’t have time to make this on the crockpot, so I cooked everything stovetop style.  Probably took about an hour total after everything was said and done.  The hardest part of preparing this meal was ripping open the bag & cans to pour them into the pot.  Yes, friends…it was THAT easy!!!  Mr. Spouse was lovin’ him some potato soup courtesy of wifey and requested that this be added to our dinner “rotation” {which currently consists of taco salad, pasta, and take out}.  Yes please!!!  Promise you’ll love it!!!  By far, one of my faves!!!!

On a side note, I just saw where she said that she cooked it all stove top, I was stressing for nothing.  I also didn't follow my golden rule, read it all before you make it!!!  Duh, Crystal, Duh!!!!

I must right this blog fast (like that will happen)!

Fall...and Cream Cheese is the five recipes that I picked.  Though not altogher unintentional.  Some people really don't like cream cheese, but if they don't know that it is in there, more than likely they will eat it.  There really isn't that strong of taste, so just make it and don't tell them.  

Lucky for me, my Hubby eats anything.  (there are few exceptions).  Sometimes, I really mess up in the kitchen, and he still eats it.  This recipe really lacked something.  It really was a pinterest dud.  Maybe it was the beer I had on hand, or maybe it was the lack of flavor, I'm not so sure, but after the first bite, I really didn't want any more.  Hubby loved it.  

You can find the recipe here: http://tidymom.net/2010/beer-cheese-buffalo-chicken-dips/
It's the top one, or you can find it here:

First up……

Print

Beer Cheese Dip

Ingredients

• 2 – 8oz pkgs Cream Cheese, softened
• 1/3 cup beer*
• 1 envelope Ranch Dressing Mix
• 2 cups Shredded Cheddar Cheese

Instructions

1. Beat the first three ingredients until well blended.
2. Stir in cheddar cheese by hand.
3. *if dip is too thick, add a little beer to thin it down

I'm not sure where she was going with this.  But I couldn't eat much of it.  If I were to make it again, I would use a lighter beer, and I would have to add more ranch.  Maybe not the packet but some form the bottle.

Ahhh It's MY FAVORITE Month!!!

I am so excited that it is October (if you watch the Dinsey Channel it is Monstober, and I will take that too!!!)!  I am sitting here writing this blog at my job, yup that is right I am at work.  I have started a new postion, AT THE SCHOOL, five days at week for about 4.5 to 5 hours.  There are days I don't like and and days I LOVE it!  Most days I LOVE it.  Right now my kid is asleep so I get to write this (:))!! 

Last month I made a chicken and rice soup.  It was so yummy, but I forgot to blog about it.  I can't attach the recipe, because of the filters at the school.  Just know that it was good, and I will get you the recipe when I can.

This month is so filled with festivies!!!  I just love it!  There is some kindof event every weekend, (I have already been to the pumpkin patch).  This weekend Hubby and I are going to the Ren Fest in MD on Saturday, and the Chilli fest with mom and Maryann on Sunday!  I am so excited.  Yes I know you know that I don't like Chilli, but the last time I went to one I made it a point to try all the Chilli's. 

Also this month all the best movies come out, and if you love scary moives you know what I am talking about.  I am that kid that will sit and watch "Nightmare on Elm street" even though I have seen it 100's of times.  However, I won't watch "Hellraiser" he scares the crap out of me.

I will be making a ton of pumpkin things, good for me and the roomie, bad for the Hubby.  I cannot get him into eating pumpkin things.  However he likes pumpkin pie, and I can't stand it.  I think that is a texture thing!!

Not to mention there is "Feight Fest" at Busch Gardens, sign me up.  Our passes ended, and we only got to use them twice, but it paid for itself before we bought it, because thanks to "Wendy's" I got a coupon and a discount.  Hopefully, I can find another coupon so that we can go again.

I love love love fall.  Pumpkins, fall treats, coffee flavors...Anniversary's..On the 6th Hubby and I will have been together for 11 years (don't we get something for this??)!!!  On the 29th we will have been married for a year!!  I can't wait for Jamie to take our one year photos.  Also on the 14th there will be a scentsy party at my house.  Deff gotta get that cleaned up before then. 

I cannot say this enough, THANK YOU.  Thank you for reading my blog.  Thank you for being interested in what I have to say.  I am not a women of few words, and sometimes I can run on.  So I am really greatful that you read my blog!

Thank You!! THANK YOU!!! thank you!!!

I honestly cannot tell you how grateful I am that you follow and read my blog!  It really does amaze me.  In January, I really never thought that people would read this.  So I am really humbled by this experience!!  While my husband and dogs are sleeping I am writing (today), while the people in my house are watching TV or doing something else fun, I am writing.  While, I am working I am thinking about cooking and writing.  So, the simple face that you are ready makes me SOOO happy!  

(After you read about this one, there is one recipe left in my five, and I will more than likely cook it tonight.)  Who doesn't LOVE meatballs?  I mean really, they just taste so darn good.  These are no exception.  However with all these recipes that I have found this time around they need tweaked just a bit.

You can find Holiday Bourbon Whiskey Meatballs here: http://tastykitchen.com/recipes/appetizers-and-snacks/holiday-bourbon-whiskey-meatballs/  or here:

Preparation Instructions

NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.

In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.

Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.

Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.

You don’t want to burn all that wonderful whiskey sauce! That’s the best part!

Boy these are so good! Now I know where whiskey-a-go-go came from!

Ingredients

• 1 pound Bag Frozen Meatballs
• ½ cups Ketchup (Heaping)
• ½ cups Brown Sugar, Packed
• ¼ cups Bourbon Whiskey
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Worcestershire Sauce

Hubby really liked them.  He ate most of them and then complained that there were not anymore.  It isn't that I didn't like them, but I need more than what i was tasting.  Here is what I would change:
1. I would put in a full cup of ketchup and brown sugar.  I really like my meatballs to be sausey.  2. If you keep the ketchup and brown sugar the same, add less of the Bourbon Whiskey (I used Wild Turkey 101, that could be why it was super strong).  3. She doesn't say how long to cook the meatballs.  I cooked them for an hour and then another 30 minutes, they could have been longer.  

I didn't serve these on a holiday, but on a weeknight it was still just as tasty!

"And that's what's for dinner tonight!"

By simple accident, I made to good things that didn't go together.  Kickin' Crab Corn Soup (Campbels) and Buffalo Chicken Taquitos (Pinterest).  I will have you know that the recipes that I have been making this week have been very involved and have lots of prep work.  I don't mind the practice but sometimes (mainly after working the entire day or week) I don't want to stand in the kitchen that long.  (Dear God, someone give me a short cut!!!!).  

The soup I just heat and go (yada yada).  On to "Real Women of Philadelphia" wouldn't you know it...there was an ingredient listed in the directions list that was never in the ingredient list.  As one of my kids would say "Check it" (LITTERerLY).  I thought that I did bad in the kitchen...um hello you publish the recipe and you FORGET to tell me I need the ingredient and HOW much of it???  COME ON!!!!

So let me introduce you to the recipe:
http://realwomenofphiladelphia.com/recipes/view/1073120/buffalo-chicken-taquitos-revised

INGREDIENTS

• 4 cups chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cups mozzarella cheese, grated
• 4 ounces Philadelphia cream cheese
• 1/3 cup Frank’s hot sauce
• 1/3 cup milk
• 2 tablespoons butter
• 1 tsp Mrs. Dash
• 1 tsp garlic powder
• 2 tablespoons vegetable oil

DIRECTIONS

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder and Cajun seasoning. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
6. Combine chicken and sauce.
7. Lay out a tortilla; fill with about ¼ - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
9. Brush taquitos with vegetable oil on all sides.
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.
11. Serve with Kraft Blue Cheese Dressing and celery sticks.

And now what I would/will change:

I added onions.  Too much franks again.  I don't think people realize that a little of that stuff goes WAY beyond a long way.  Notice in direction number 3 it says to add "Cajun Seasoning" if you went wait what like I did (okay like five times), then you have to be honest, um do I add it or not.  I had it on had, so I put some in, also because the Mrs. Dash and the garlic powder were the same amount, I added Cajun in the same amount.  If you don't have it don't worry just don't add it.  I didn't notice a taste of it.  

These are very addicting.  I couldn't eat just one.  and I really couldn't roll them that small so they turned into burritos.  Anyways...make them.  They are SUPER yummy!!!