Wednesday, January 29, 2014

Kid's Boards

I had some friends post that they wished they could have a board that had this saying on being the nice crafty friend that I am, I told them I would make them =)  They got to choose their color combinations and whether they wanted it for boys or girls.  These are super cute to hang in a nursery or kids' rooms.

Friday, January 24, 2014

Foodie Friday: Chicken broccoli casserole

I personally think that anything that has the combination of broccoli and chicken is absolutely delicious! This recipe is so yummy and sure to please even young taste buds. This casserole has been in our family for a while and is something that we have for dinner quite often. I'm sure once you try this casserole out it will become a family favorite of yours as well!
Chicken Broccoli Casserole
1 bag of frozen broccoli (or you can use a fresh head of broccoli)
2 cups chicken cooked and cut in small chunks
1 can of cream of chicken soup
1/2 can of milk
1 package of chicken flavored stuffing
bread crumbs
Cook chicken, cut up and set aside. Combine cream of chicken and milk together in a medium size bowl. Add your cooked chicken to soup mixture. Next cook the stuffing according to package directions. Next steam/cook your broccoli so it is nice and soft. I usually put mine in the microwave and cook it for ten minutes and it comes out perfect. Make sure to add a little water in with the broccoli to steam it. Grab a 9x9 dish and start by putting down the stuffing, then the broccoli, then the chicken mixture, and then follow by sprinkling bread crumbs over the top of it. Bake at 350 degrees for 30-40 minutes. The sides of the dish should be a little bubbly when you take it out.

Thursday, January 23, 2014

DIY Thursday: Sock Snowmen

Look at these little guys and tell me they are not cute! My 5 year old daughter had an assignment in preschool to make a snowman but without any snow. I gave her a couple ideas and even showed her some examples on pinterest and she decided she wanted to make a sock snowman. I was totally expecting her to want to make something like a paper plate snowman but no she chose the most crafty one! So one afternoon her and I built our snowmen. Sock snowmen are really easy to make and little hands can do most of it on their own. My daughter was so excited with the finished product and couldn't wait to take it to school the next day. I think they turned out pretty good too!

To make your own sock snowman start with a white sock, one that is knee high or mid calf. This is a great project you can use those socks that end up missing their match or that have holes in them. You will then cut the sock at the heel.  Here is my sock cut in half.

Next take the part of your sock that has an opening now on the top and the bottom and put a rubber band on one of the ends. Make sure the sock is inside out!!! When the rubber band is on take the sock and fold it so the rubber band is inside and you cannot see it.

Now you will fill your sock up with beans or rice. I had lots of beans so that is what I used. Make sure to put a lot in there because this is the body of your snowman. When the sock gets full and really close to the top tie on another rubber band.

I didn't take a picture of the next few steps so I apologize. I was having fun creating and forgot to take pictures of all the steps! You now have a sock full of beans or rice. Now you will take another rubber band and tie it around the sock and form the head. You can add another to create three "balls" so to speak or just do one rubber band and have a chubby snowman like ours.

Next you will cut another sock, a cute colorful one the same exact way as we did the white sock and use it as the clothes. Slide the part with a hole on the top and bottom over your snowman. Use the toe part of the sock as the hat. Next you can embellish/decorate your snowman with buttons, flowers, jewels, etc. You can cut a strip of the sock off and make a scarf like I did for my snowman. I used a small black jewel for a nose, but orginally was going to cut a toothpick, paint it orange, and use it as a nose. I didn't have any orange paint though and couldn't run to the store cause my baby was sleeping. It just goes to show you can get creative and use whatever you want!

Now go make yourself this cute winter craft/decoration!

Tuesday, January 21, 2014

Reese's Peanut Butter Cup Stuffed Peanut Butter Cookies.

My hubby is obsessed with chocolate and peanut butter.  I am always trying to find new cookie recipes with this combinations....but there is only so much you can do with chocolate and peanut butter.  The I found this recipe.  And I love to do cookies with things stuffed inside so this was perfect. I got the recipe from Sally's Baking Addiction.  Go visit her site.  She has some amazing pictures.  She also did a drizzle on her cookies that I omitted on mine.  I did copy and paste her instructions because they were excellent. =)
  • 1 and ¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cupbrown sugar 
  • ¼ cup  granulated sugar
  • 1 large egg, at room temperature
  • ¾ cup creamy peanut butter*
  • 1 teaspoon vanilla extract
  • 18 Reese’s Miniature Peanut Butter Cups, unwrapped
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a "cradle" as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it's smooth. Repeat with the rest of the dough and 18 peanut butter cups.
Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Stuffed cookie dough balls freeze well, up to 2 months. Bake for 2 extra minutes, do not thaw.
*Room temperature egg is required for the cookies. General rule of thumb I use for my own cookie recipes: when using warm or room temperature butter, I always use room temperature egg as well. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. 
*Thick, store-bought peanut butter is preferred. If using natural style, make sure the peanut butter is thick and not oily in the slightest - which will make your cookie dough thin, slippery, and spread all over the baking sheet even after chilling the cookie dough. You need thick, non-oily peanut butter like Jif or Skippy.

Friday, January 17, 2014

Foodie Friday: Creamy Ham and White Cheddar Soup

With the cold weather comes the desire for soups!  At least for me that's how it goes.  Whenever it is a snowy day I want to bake homemade bread and have some nice thick soup.  I have a hubby who isn't a fan of soups.  They don't fill him up, so he claims.  And he doesn't believe in drinking your dinner.  So I always have to make sure my soup is thick and has lots of stuff in it.  I found this recipe on one of the scrapbook blogs I stalk visit.  Crazy, huh? Go visit Designs by Megan Turnidge for lots of free scrapbook templates and goodies!  She also does some crafty stuff once in awhile, like this yummy soup!
Creamy White Cheddar, Ham, & Potato Soup
2 tbs. vegetable oil
1 sweet onion, diced
3 ribs celery, sliced
4-5 carrots, peeled and sliced
5 cups *less sodium* chicken broth
4 cups potatoes, peeled and cut into bite size cubes
2 cups diced, cooked ham
Freshly ground black pepper, to taste
Salt, to taste (1/2 tsp. is about how much I use)
5 tbs. butter
5 tbs. flour
2 cups whole milk
3 cups shredded sharp white cheddar cheese

In a stockpot, heat the vegetable oil over medium heat and add the onion, celery, and carrots. Sauté until veggies start to soften. Stir in the chicken broth, potatoes, ham, and salt & pepper. Simmer over medium heat until potatoes are tender (about 10-15 minutes).
In a separate saucepan, melt butter over medium-low heat. Whisk in the flour and whisk constantly until thick, about 1 minute. Slowly stir in the milk (don’t add it all at once to avoid clumps). Continue stirring over medium-low heat until it thickens, about 5 minutes. Add the cheese and stir until melted and smooth.
Stir the cheese mixture into the stockpot.
Serve and garnish with cheese, green onion, etc. as desired.

Wednesday, January 15, 2014

Amazing Cinnamon Rolls

This is the only picture I can find of the Cinnamon Roll! Weird I don't have a picture of it cooked or frosted. Hopefully I can edit these pictures with watermarks and frosting later. (it means I get to make more cinnamon rolls, which seems to be a popular request on fb today)

Cinnamon Rolls Teresa Moon

4 c. warm water (110°)
1 1/8 c. oil                     Mix first 4 ingredients let rest 15 min if you don’t see the yeast
1 c. sugar                        raising then it might be dead! And you will need to start again.
6 Tbsp. yeast

4 tsp. salt                 3 eggs                     10-13 c. flour

Mix last remaining ingredients together. Separate into 2 balls let rise for 10 min. Roll out the first ball on a floured countertop roll it thin about ¼ inch thick onto a rectangle. Preheat oven to 350°.  Get ½ cube of margarine or butter and some brown sugar and cinnamon. Melt the margarine and cover the rolled out dough in a thin layer of butter and then cover with brown sugar and some cinnamon. Cut the dough in half then in 12 strips 6 on each side. Take your first strip fold it in half and twist the strip and then roll into the cinnamon roll shape tuck the edge under and pinch it so it will stay tucked. Do this with all 12 strips. I put 6 rolls on each cookie sheet after they are on the cookie sheet let them raise for about 10 more minutes and then bake 350° for 10-13 min. Let them cool frost them and enjoy!!!

This is how I roll out my cinnamon rolls I know it looks a little odd but I promise it makes sure you get a little sugary in every bite and no just bread bites.

 I use a plastic knife to cut on my table :) 
 Twist and shout!!

Lets be honest the worst cupcakes, breads, or cookies can be made AMAZING with the perfect frosting! Pile it on and love the goodness :) 
Freakin’ amazing cinnamon roll frosting!!
Teresa Moon

1 lb butter, softened ( ½ butter and ½ margarine is fine too)
1 bag powder sugar 4-6 cups
1 cap vanilla
1 cap almond
8 oz. cream cheese, softened

Beat cream cheese and butter together add the vanilla and almond and then slowly add the powdered sugar. Frost your cinnamon rolls and enjoy!

Friday, January 10, 2014

Foodie Friday: Potato Bread

I am always on the lookout for new bread recipes.  I really want to find a good homemade bread that would be great for sandwiches.  I have found some really good ones but they are crumbly, not so good for sandwich bread, but great for soup and stew.  Well I came across this recipe and had to try it.  I love it when people bring potato rolls to things so I figured potato bread would be good.  I was right.  It was really good!  Now I know what I can do with all my leftover mashed potatoes that I freeze.  (I seem to think my little family can eat 5 lbs of mashed potatoes in one sitting.....)  
I got the original here:Irish American Mom.  She has lots of fabulous pictures about the whole thing.


  • 1 and 1/2 cup mashed potatoes (2 - 3 medium)
  • 1/2 cup reserved potato cooking water
  • 2 packets active dry yeast (1/4 ounce each)
  • 1/2 cup warm water (110° to 115°to dissolve yeast)
  • 1 cup warm milk (110° to 115°)
  • 2 tablespoons butter (melted)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 6 to 7 cups all-purpose flour
  • 2 tablespoons butter or oil (to grease the mixing bowl for bread to rise in)


Peel and cube the potatoes. Place in a small saucepan, cover with water and bring to a boil. Turn the heat down, cover and simmer for 15 to 20 minutes until tender.

Drain the potatoes, reserving 1/2 cup of the cooking liquid.

Mash the potatoes. Press through a food mill or strainer to remove any lumps. Set the potatoes aside.

Empty the yeast packets into a large mixing bowl. Add the warm water and set aside for about 10 minutes until the mixture is foamy.

Add the warm mashed potatoes, warm milk, reserved potato cooking water, melted butter, sugar, salt and 4 cups of the flour.

Knead with a dough hook of an electric mixer. Gradually add an additional 2 to 3 cups of flour to form a stiff dough. Knead it in the mixer until smooth and glossy, about 8 minutes.

Grease a large bowl and transfer the bread dough. Cover with plastic wrap or a clean dish towel. Set in a warm, draft-free space and let the dough rise and double in size (about 1 hour).

When risen, punch the dough down. Turn onto a lightly floured surface. Divide into two equal halves.

Take each section, knead lightly and shape into a loaf.

Place into two greased loaf pans (9 inch x 5 inch). Cover again and let the dough rise for an additional 30 minutes until doubled in size.

Preheat the oven to 375 degrees F. Bake the loaves for 20 minutes. Reduce the heat to 350 degrees F and bake for a further 20 to 25 minutes until golden brown. The loaves are cooked if the base sounds hollow when tapped.

Remove from the pans and cool on a wire rack.

Wednesday, January 8, 2014

Wildcard Wednesday: Princess Cake

So there isn't a tutorial or recipe with this post.  I figured if someone wated a cute idea for a cake, I would jsut post a picture.  This was my baby girl's "smash" cake for her 1st birthday.  Since I knew it was going to smashed and made a mess, why waste time and money on something fancy so I just used box cake mix and canned frosting.  I just found a cute tiara for the top and in the cake isle there were these cute packets of sixlets that were pink and white so I put some on top.  It was pretty easy.  
Nothing fancy, but hey, it was for a 1 year old to make a mess of.

Friday, January 3, 2014

Sweet and Sour Chicken

I have been looking for a good sweet and sour recipe. I posted one earlier that was pretty good, but it didn't have the breading.  My hubby wanted to have the breaded kind.  Then I found this and I have made it several times.  It's a hit!  This is definitely a regular now.  I have also been looking for a good friend rice recipe and lucky for me, the blog Life in a Lofthouse, had both the fried rice and sweet and sour chicken.  Score!!

Baked Sweet and Sour Chicken

Courtesy of Life in the Lofthouse

The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
3 eggs, beaten
1/4 cup  oil

The sweet and sour sauce: (I actually doubled mine so I could have extra sauce for my rice)
3/4 cup sugar
4 tbs ketchup
1/2 cup white vinegar
1 tbs soy sauce
1 tsp garlic salt
       Start by preheating your oven to 325 degrees. Cube your chicken Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your  oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce
      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
Try adding some diced ham, or green onion. Yum!