Merriest Type Christmas Card
Click here to browse our Christmas card designs.
View the entire collection of cards.
11/22/12
It's a GOOD DAY!
Happy Thanksgiving! Today is a GOOD DAY...because I got to eat and be merry with Wes and my in-laws at the Little America Thankgiving Buffet. AH-Mazing! worth the wait in the long line, plus no one in our family had to cook this year! Next, its a good day because I started my online shopping for Christmas and snagging STUPID steals...especially at Kohls..they give crap away once you use that Kohls cash! Lastly, its a good day because my hard work on my last concept shoot got featured on Salt Lake/Park City Bride and Grooms blog! My Concept Shoot- Click Here
I am just abundantly thankful for all I have accomplished and the amazing support from my family and friends. Love you all!!
I am just abundantly thankful for all I have accomplished and the amazing support from my family and friends. Love you all!!
11/17/12
Creamy Chicken Wild Rice Soup and Peanut Butter Cup Chocolate Cake Mix Cookies
Just cause I am sick, doesn't mean I can't cook! I mustered up all the energy I had ( seriously, all I had- I was exhausted after all this ) These recipes would make Sandra Lee proud, I really kicked in the Semi-Homemade concepts here.
Creamy Chicken Wild Rice Soup and Peanut Butter Cup Chocolate Cake Mix Cookies
The soup was one of those mixes, like Bear Creek, but with a few additions- sauteeed veggies and roasted chicken breast. I also added 2 cans of cream of mushroom soup. Instead of water, I used chicken stock- it adds a little more salt so don't salt anything. Add an extra cup of liquid then the recipe calls for on the package.
Wes helped me with the chopping of carrots, onion and celery- I love a man, my man, in the kitchen!
The cookies are so simple- it was a pick up from Pinterest - Thank You! Click here for the recipe
These cookies are incredibly rich- if you need your chocolate and sweets fix- one cookie will do ya! the recipe makes 24 cookies, but I only baked 1/2 the batch and froze the other. And I'm not a big milk drinker, but I could see the need for milk with these.
Not a bad cooking day considering being under the weather!
Creamy Chicken Wild Rice Soup and Peanut Butter Cup Chocolate Cake Mix Cookies
The soup was one of those mixes, like Bear Creek, but with a few additions- sauteeed veggies and roasted chicken breast. I also added 2 cans of cream of mushroom soup. Instead of water, I used chicken stock- it adds a little more salt so don't salt anything. Add an extra cup of liquid then the recipe calls for on the package.
Wes helped me with the chopping of carrots, onion and celery- I love a man, my man, in the kitchen!
 |
| The Trinity |
 |
| 350 degree oven and roast for 40 minutes. I made this roasted chicken extra special by roasting it in bacon fat....your welcome! |
 |
| Bring liquids up to a boil, add soup mix and cook for 10 minutes, add sauteed veggies and shredded chicken and simmer covered for 20 minutes. Fresh thyme would be a good addition to this soup, I would add a couple teaspoons. |
The cookies are so simple- it was a pick up from Pinterest - Thank You! Click here for the recipe
 |
| Perfect Mini Peanut Butter Cups! It just looks like it belongs in there right? All nestled in the chocolate goodness. |
 |
| The chewiest and richest cookie- your sweet tooth will thank you, over and over again! |
These cookies are incredibly rich- if you need your chocolate and sweets fix- one cookie will do ya! the recipe makes 24 cookies, but I only baked 1/2 the batch and froze the other. And I'm not a big milk drinker, but I could see the need for milk with these.
Not a bad cooking day considering being under the weather!
11/5/12
Peppers and Pickles!
I couldn't believe it when I saw this recipe...but Rachael recipes rarely disappoint. My original plan was to make sloppy joes for dinner, then it turned into making sloppy joe sauce from scratch, then it turned into a google search and this came up Sloppy Joe and Macaroni Casserole <--recipe- Rachael Ray, Cooking Channel.
Here are the ingredients...
- 3 tablespoons dark brown sugar
- 3 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- One 15-ounce can tomato sauce
- 2 tablespoons EVOO
- 1 1/2 pounds ground beef (80-to-85-percent lean)
- Kosher salt and freshly ground pepper
- 3 to 4 cloves garlic, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 onion, finely chopped
- 1 cup beef broth
- 12 ounces elbow macaroni with ridges
- 2 cups shredded yellow Cheddar
- 1/2 cup chopped crisp deli-style dill pickles
The Pickles?!!!! I know!!
Heres what all those veggies look like- thats a lot in one dish, I think. The red bell pepper seems like it doesn't fit right?
I have to show off my Rachael Ray cookware- hehe. Just boiling the macaroni. The brand of macaroni I got, the macaroni with ridges- as the recipe calls for- was Barilla- in the blue box.
The final Product..
This is a budget casserole to say the least. Its seriously only $10 and hello left-overs!
But I gotta tell you, the pickles really makes this..its so unassumed, but so good.. and the red bell peppers are unique too. The flavors are great for such a cheapy casserole dish. Enjoy!!
Subscribe to:
Posts (Atom)