Happy Mother’s Day!

To all the mom’s out there, Happy Mother’s Day!

I made this delicious monkey bread for my mom.  I wish I could take credit for this recipe, but unfortunately I cannot.  It is absolutely AMAZING!!!  If you’re interested in making it, you can find the recipe here!

Enjoy!
Megan
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Sour Cream Chicken with Smothered Noodles

Going through the recipe box this past weekend I stumbled upon this recipe and knew I just had to try it!  I’m so glad I took pictures along the way because it was a winner the first time out of the gate, and now I can share it with all of you!

Sour Cream Chicken with Smothered Noodles
Sour Cream Chicken with Smothered Noodles

Ingredients for Chicken

  • 4 boneless chicken breasts, split (we only used 3 half chicken breasts)
  • 1 1/2 t. salt
  • 1/4 t. pepper
  • 1/4 t. paprika
  • 1/2 c. dry white wine
  • 1 can Cream of Mushroom soup
  • 1/2 lb. mushrooms, sliced
  • 1 c. sour cream


Directions for Chicken

Step 1: Rub chicken with seasonings, we put ours in a Ziploc bag and shook the seasonings so they were evenly distributed. Place chicken in glass baking dish.

Sour Cream Chicken with Smothered Noodles

Step 2: Mix wine, Cream of Mushroom soup, and mushrooms and pour over chicken.  Cook for 1 hour at 425 degrees, or until chicken is completely cooked through.

Sour Cream Chicken with Smothered Noodles

Sour Cream Chicken with Smothered Noodles

Step 3:  Once chicken is cooked through, take out of oven and set chicken aside on a plate.  With sauce remaining in dish, stir in sour cream until warmed through.  Return chicken to dish and serve.

Sour Cream Chicken with Smothered Noodles

Sour Cream Chicken with Smothered Noodles


What are Smothered Noodles, you ask?
Smothered noodles are just normally cooked noodles smothered in goodness once cooked.  For our dinner, we made egg noodles and once cooked according to the directions on the package, we added 1 tablespoon of olive oil, one tablespoon of parsley and one clove of garlic.  Easy as that, and you have gourmet noodles.  No one ever has to know!  Plus, the ideas for smothered noodles are endless, let your imagination fly!

Sour Cream Chicken with Smothered Noodles

Enjoy!

Megan

Mr. Fuller’s Chili

Way back when there was a meat shop in our little town of Granville, Ohio owned by Mr. Fuller.  This was before I was born, but that’s where my parents got all of their meat.  Times have changed, but one thing that hasn’t is our family’s love of Mr. Fuller’s chili.  Mr. Fuller gave my mom his recipe and ever since my mom has made it by memory.  It is a staple in our house and we have it at least once a month.

Mr. Fuller's Chili

The great thing about Mr. Fuller’s chili is one it is soooo easy to make and it’s not too spicy (hardly at all, actually!).  This is a great thing for scaredy cats like me when it comes to spiciness! 🙂

Mr. Fuller’s Chili

Ingredients
  • 1 1/2 pounds of lean ground beef
  • 1 large onion, chopped
  • 3 (29 oz.) cans of tomato sauce
  • 1 (29 oz.) can of crushed tomatoes
  • 2 (15.5 oz.) cans of light red kidney beans
  • 1 (15.5 oz.) can of spicy kidney beans

Directions

First, chop your onion.

Next, add ground beef to a large stockpot and cook on high heat until ground beef is cooked through.

Add your chopped onion and stir in.

Add all the rest of the ingredients and stir in.  Cook at medium high heat until it begins to simmer.  Turn down to low and cook for 1 hour.  Your chili is ready to eat!  This chili can be refrigerated for up to a week and frozen for up to a month.


Have a Great Weekend!

Snicker-DUDE-les

Happy Monday Everyone!  First off, thanks to everyone for your nice comments on our last post. They have been so fun to read and it seems like there are a lot of you out there like us who are ready for spring!  This past weekend has upped our “Spring fever” as temperatures reached 70 degrees on Sunday!!! It was so nice, but rainy, cold weather is going to be setting in again this week 😦 Remember, if you haven’t entered our giveaway, click here to enter.  You have until Friday, March14th to enter.

Today, we have another recipe from our family’s recipe box.  My grandfather (my “Papa”) painstakingly typed up a bunch of his recipes for us to enjoy for years to come.  Hopefully, you’ll enjoy these Snickerdoodle cookies, too!  My “papa” was such a special person and I am so fortunate to have had him in my life!  I get a lot of qualities from him and I never felt anything but love and pride from him.  He served during World War II and was a lawyer in the U.S. Army.  He loved gardening and cooking – both things I acquired from him!

To tell you the truth I was so in love with Snickerdoodle cookies growing up that I actually named one of our boxers “Snickerdoodle!”  She was such a sweetheart and had a long life filled with lots of love!  We used to call her “the Dude.”  Hence, the name Snicker-DUDE-les.

These cookies are so yummy and cooking them creates a smell that makes you just want to reach in that oven and pull them out … seriously!

Snicker-DUDE-les

Ingredients for cookies:
  • 1 c. unsalted  butter, softened
  • 3/4 c. sugar
  • 3/4 c. brown sugar
  • 2 eggs
  • 2 3/4 c. flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda

Heat oven 400 degrees.  




First, mix butter, white sugar, brown sugar, and eggs until they are well blended.


Add remaining ingredients and stir through.


Roll into balls and roll in mixture – 3 Tbsp. brown sugar mixed with 3 tsp. cinnamon – as my “Papa” said “can be increased to make them more tasty!”.



I flattened them out a little bit with six on a cookie sheet.  Bake 8 to 10 mins.  Makes about 5 dozen cookies.

So, what’s your favorite cookie? Snickerdoodles, Oatmeal Raisin, Chocolate Chip … ?

Old Fashioned Waffles and Depression Syrup

First, I have to say a huge thank you to each and everyone of you who has visited my blog over the past 6 or so months.  When I decided to start my company I knew I should do a blog, but was more like “ugh, I’ve got to blog, what should I say today.”  But today it’s so much more than just for my business, it’s a place to share cool tips, advice, recipes and so much more … of course, a huge part of this is still business related – quilting!

We passed 10,000 pageviews on Saturday!  Wow! That’s about it … that’s all I can think of to say and thanks!  I can remember when that number was below 100 and I never thought it would budge over three digits.  Now I know that this may not be a big deal to others, but I hope you all know it’s a big deal here.  To celebrate, I’ve signed up to do another giveaway with The Quilting Gallery (I had so much fun with them doing my Autumn Bliss block this past fall doing Michele’s Autumn Block Party, that I decided to do something else!).  So be sure to check back here next Friday for your chance to win!

Onto the recipe …

Does anybody have the same problem I do where you seem to have just too many interests?  Quilting (of course), knitting, gardening, decorating, reading, cooking, genealogy … hmmmm, I’m sure there’s more, but they’re escaping me right now.

Well, lucky for me two of those interests have been easier to pursue thanks to my ancestors, cooking and genealogy.  I have a huge collection of family heirlooms, pictures, and stories that some day I will have the time to organize and scrapbook or make a website out of.

The other thing I have from my ancestors is this amazing collection of recipes.  These come from my maternal and paternal grandparents, great aunts and uncles, and even great grandparents.  It’s been one of my goals to begin going through these and make them.

For the longest time I have tried to find a good waffle recipe so one of the first recipes I made was the waffle recipe from my maternal grandmother.

Then, growing up,  my dad always made this topping when we had waffles and I finally weaseled the recipe out of him!  It’s called Depression Syrup, because my grandparents lived through the Depression and when they didn’t have the money for actual maple syrup they substituted this.  And it doesn’t hurt that when paired with the waffles it’s like eating especially delicious cinnamon rolls … and hello, who doesn’t like cinnamon rolls?!

Old Fashioned Waffles Recipe
First, your ingredients … 

2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
2 eggs
1 cup milk
4 tbsp. melted butter
**You may want to double this recipe, as this makes only four waffles.**
First, separate your eggs into two bowls, yolks in the larger of the two bowls and whites in the smaller.  Using electric beaters, beat egg white until stiff peaks form.  This takes about 2 minutes and it helps to put the bowl and beaters in the freezer for about a half an hour before doing this.
Next, beat egg yolks and add flour, baking powder, salt, sugar, milk, and butter and stir until blended (but don’t over stir).  

Fold in egg whites.

Finally, bake in hot waffle iron.  

Depression SyrupRecipe

This recipe is so stinkin’ easy it’s pathetic … you need 1 cup of sugar, 2 1/2 tablespoons cinnamon and 3/4 cup of water … mix and there you have it … told ya … easy peasy!

Enjoy!

Fab Five Friday: Holiday Treats

With holiday get togethers and parties upon us, I thought it would be a good time to share my five favorite holiday themed foods.  These are all quick and easy to put together, so you have plenty of time to party.

#1 Oreo Ornaments

For these, you need:

  • White Oreo Cakesters 
  • Red and green gel frosting
  • Red, string licorice
  • Lifesavers
  • A little frosting

To make them, you simply loop the licorice and put through the hole in the lifesaver.  Then using a small amount of frosting, set the lifesaver on one outer side of the cakester.  Decorate as you please with the red and green gel frosting!

#2 Custard Filled Santa Hats

You will need:

  • Prepared Jell-O Custard
  • 2 sheets Puff Pastry, cut into triangles and baked according to package
  • White Frosting
  • Red Frosting
  • Red Sprinkles

Put a dollop of custard on one side of a cooked puff pastry and place another puff pastry piece on top, so it’s like a sandwich.  Frost the top with the red frosting and put red sprinkles on. Then put an edge of white frosting along the bottom and a dollop of white frosting on the tip.  

#3 Frosty Cheese Ball

What You’ll Need:

  • (2) 8 oz. boxes of plain cream cheese, warmed to room temperature
  • 1 c. coarsely shredded sharp cheddar cheese
  • 1 t. Worcestershire sauce
  • 1 t. dried chives
  • 1/4 c. Craisins
  • 1/8 c. slivered almonds
  • 1 baby carrot
  • 2 raisins
  • 5-6 craisins
  • A piece of fabric for scarf
  • Black Paper
  • Piece of Cardboard
  • Tape/Glue
  • Foil
  • Small, lightweight bowl
  • Crackers

Mix cream cheese, cheddar cheese, Worcestershire sauce, chives, craisins, and slivered almonds all together until well blended and form into ball.  Refrigerate for about a 1/2 hour and smooth the surface of the cream cheese.  Place carrot in middle, 2 raisins above for eyes, and the craisins to form a mouth.

Cut out a piece of cardboard in the shape of a circle wide enough to cover frosty’s head.  Cover with foil and on one side glue a piece of black paper (this is the top, the foil will face down on the cheese ball).  Cut another piece of black paper wider then the bowl you will be using and wrap around bowl.  Secure with tape or glue.  Wrap scarf at base for decoration.

Set the cardboard circle down on the cheese ball and then place the covered bowl on top of the cardboard.  Fill with crackers.

#4 Holiday Hugs

What You’ll Need:

  • Small pretzels
  • Peppermint Hershey kisses
  • Holiday M&Ms

Preheat oven to 350 degrees.  On a foil lined pan, place one kiss per pretzel.  Bake for 3-5 minutes, until kiss begins to melt.  Take out of oven and place one M&M on the top.  Let cool completely.

#5 Crescent Roll/Veggie Christmas Tree

What You’ll Need:

  • 1 roll of Pillsbury crescent rolls
  • 1 – 8 oz. container veggie cream cheese, warmed to room temperature
  • 1 T. milk
  • Carrots
  • Red pepper
  • Broccoli
  • Yellow Pepper
  • Chopped nuts of your choice

Slice Pilsbury crescent rolls into 1/4″ slices.  Place crescent rolls into tree shape and bake according to package directions.  While the tree is cooking, mix the cream cheese and milk together.  Let the rolls cool completely, spread with cream cheese mixture.

Cut a star out of the yellow pepper; slice the carrots into pieces along with the broccoli; and cut the red pepper into strips.  Decorate the tree with cut veggies and put nuts on the base of the tree.

Hope you enjoy all of these yummy, quick-to-make treats:)

Until Next Time!
Megan

Quilting Party

Last night we decided to celebrate our new patterns by having a “quilt-e-bration”! It was a lot of fun to make all these quilt inspired foods. So, here are some pics and even a recipe for one of our desserts … it was quite a buffet!

We had our favorite casserole, salad, “quilted” crackers …

Quilt block sugar cookies …

Log Cabins – 9 Patches – Pinwheels

… and S’more dip!

You may notice some doggies in the background eying the dip, but don’t worry we know chocolate is poisonous to dogs and none was given!!!

I created the S’more Dip just for fun … I love desserts!!! (and exclamation points!) Here’s the recipe:

Hugs,
Megan