Elizabeth Ann's Recipe Box

Neiman Marcus Chicken Salad

2012-02-12T20:41:00.000-06:00

I adore chicken salad, especially chicken salad with grapes and nuts in it!

When I found this version, I knew I had found the perfect recipe!

This was a lovely lunch for me and a delicious "snack" for Nate (before eating deer sausage with BBQ sauce!) :-)

Neiman Marcus Chicken Salad

Makes about 6 cups

1 lb. cooked chicken breasts, cut into ½″ cubes

1 cup mayonnaise

1 cup thinly sliced celery

1 cup halved purple grapes

½ cup sliced almonds, toasted

1 tbsp. finely chopped parsley

1 tsp. kosher salt, plus more to taste

½ cup whipped cream

Freshly ground black pepper, to taste

Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.

Saveur

Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

2012-02-11T15:04:00.000-06:00

Today, I am sharing one of my favorite healthy sandwiches! I normally eat one half for lunch and save the other half for the next day! These sandwiches are wonderful hot or cold! Enjoy!

Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise
Ingredients:
1 tbsp Hellman's light mayonnaise
1 tsp chipotle in adobo sauce (or to taste) (I used Sriracha)
3 oz ciabatta, sliced open
1.75 oz (1 thin) grilled chicken cutlet
1 slice Sargento reduced fat provolone
0.5 oz (about 1/2 cup) baby arugula
cooking spray
Directions:
Combine mayonnaise and chipotle pepper sauce in a small bowl. You can use any hot sauce, sriracha or chipotle tabasco would also work; season to your taste. Spread the spicy mayonnaise inside the ciabatta. Lay the provolone cheese, grilled chicken and arugula in the bread; close and lightly spray the top with cooking spray.Place on a panini press (or your George Foreman) and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.
Servings: 1 • Size: 1 panini • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 9.8 g
Skinny Taste

Valentine's Day Ideas

2012-02-10T11:27:00.000-06:00

Whether you are having a romantic dinner for two or a Valentine's party, here are some fabulous recipes to show your appreciation for your love or for sweet friends! :-)

Melange of Cheeses and Raspberries

Strawberry Banana Smoothies

Yummy Slushy Punch

Classic Cranberry Nut Bread

Savory Watermelon and Blue Cheese Salad

4 Layers of Pink Cake

Cake Cream Cones

Cherry Cream Cheese Pie

(Picture via Southern Plate)

Cherry Delight

Chocolate Hearts and Peanut Butter Cookies

Easy Strawberry Trifle

Red Velvet Cupcakes

Red Velvet Sheet Cake with That's The Best Frosting I've Ever Had

Simple Valentine's Heart Cake Dessert For Two

Sugar Cookie Bars

Watermelon Granita

I hope your Valentine's Day is lovely! :-)

4 Layers of Pink Cake

2012-02-09T19:41:00.000-06:00

I have been so blessed this past week!

As I have said before, my parents live down the street, Clark and Rebecca live next door, and Parker and Emily live 5 minutes away.

I love texting my Dad and asking him if he wants something that I am baking. . .

or when friends are over, calling Clark and making him wave at us from his window :-)

or meeting Parker and Emily for coffee.

Last night, my 90 year old grandmother, Gigi (who lives 10 minutes away), took all of the grand-kids out to eat.

We literally could have sat there for hours, taking, laughing and just being together!

I am BLESSED beyond my wildest dreams to be married to Nate and to have sister in laws that are better than anything I have ever prayed for or imagined! :-)

This cake is even more impressive in person!

Stay tuned this weekend for all of my Valentine's recipes in one post! :-)

4 Layers of Pink Cake
2 Boxes of White Cake Mix and the ingredients on the back of the box
2 Big jars of White Icing
Red Food Coloring
Mix the cake according to the directions. Divide batter in 4 bowls. Put a couple drops of food coloring in the first bowl and then add 10 more drops to each of the bowls, adjusting the color as you see fit. Bake according to the directions on the box. Let the cake cool and then assemble and ice! Happy Valentine's Day!

Simple Valentine's Heart Cake Dessert for Two

2012-02-08T17:02:00.000-06:00

If you want to break your New Years resolution of eating healthy JUST on Valentine's Day and not have any tempting leftovers. . .

this dessert is for you!

Simple Valentine’s Heart Cake Dessert For Two
1/8 cup sugar
1/4 cup water
2 tsp cornstarch
1 cup frozen raspberries
2 Twinkies
In a small sauce pan, whisk together the sugar and cornstarch. Whisk the water into the sugar mixture until well blended. Cook over medium heat until the mixture thickens. Remove from heat and gently stir in raspberries. Allow the mixture to cool. Cut Twinkies in half diagonally (A sharp diagonal), starting about 1 in. down from top left to 1 in. from bottom of opposite side. For each heart, put 2 halves together on 1 serving plate. Spoon raspberry mixture on top and around hearts
Real Mom Kitchen

Pork Chops with Apples and Creamy Bacon Cheese Grits

2012-02-07T21:51:00.000-06:00

Nate and I have a new FAVORITE meal after tonight. . .

the Pioneer Woman's Pork Chops with Apples and Creamy Bacon Cheese Grits were out of this world!

Not only does it create a beautiful display, these pork chops and grits are the perfect Southern meal to 'wow' guests at your table!

Pork Chops with Apples
6 whole Boneless Pork Chops, About 1/2-inch Thick
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 whole Gala Apples, Diced
1/2 cup Dry White Wine
2 teaspoons Apple Cider Vinegar
3/4 cups Pure Maple Syrup
1 dash Salt
Freshly Ground Black Pepper
Creamy Bacon-Cheese Grits (see below)
Heat a large, heavy skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.Salt and pepper both sides of pork chops. Brown them on both sides until nice and golden. Remove pork chops from the skillet and set on a separate plate.Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir, then return pork chops to the pan. Cover the pan and simmer on low for 20 minutes. Serve pork chops on top of a generous helping of Creamy Cheese Grits (mashed potatoes are good, too) and spoon the apple-maple sauce over the top, allowing the liquid to drip over the grits.

Creamy Bacon Cheese Grits
8 slices Regular Bacon, Cut Into 1/2-inch Pieces
1 whole Yellow Onion, Chopped
2 cups Grits (not quick cooking) (I used Aunt Jamima's Old Fashioned Grits)

4 cups Low Sodium Chicken Broth
2 cups Water
2 cups Heavy Cream
1-1/2 cup Grated Cheese (Monterey Jack, Etc.)
1 dash Cayenne, For Heat
Salt As Needed
Black Pepper To Taste

In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

Pioneer Woman

Melange of Cheeses and Raspberries

2012-02-06T20:01:00.000-06:00

I have talked before about a delightful woman I have the pleasure of working with . . Bobbie. . .As I have said, she is Martha Stewart, Heloise, and Paula Deen all rolled up into one magnificent friend! :-)

Bobbie shared this amazing dish in our school cookbook a couple of years ago and it was a perfect appetizer for Sunday night! :-)

(before the Raspberry Chipotle)

(Beautiful! ;-)

Melange of Cheeses and Raspberries

8 oz shredded cheddar cheese

8 oz shredded mozzarella cheese

1 cup good mayonnaise

1/4 tsp red (hot) pepper (I used Cayenne Pepper)

1/4 tsp black pepper

1 bunch green schallions very finely sliced

1 c finely ground pecans

1 jar very good raspberry preserves (I used Raspberry Chipotle Sauce)

Line a 10 inch tart pan (I used a heart pan with Valentine's Day right around the corner) with plastic wrap. Combine the mayonnaise, red pepper and black pepper in a bowl and mix well. Add the onions, pecans and cheese, stirring until mixed. Spoon into the prepared tart pan; press firmly. Chill, covered for 8 to 10 hours. Invert onto a pretty serving plate. Spoon the preserves on top. Serve with an assortment of crackers.

A Pinch, A Dash, and a Smidgen

Red Velvet Sheet Cake with That's The Best Frosting I've Ever Had

2012-02-05T11:55:00.000-06:00

This Red Velvet Sheet Cake could be made with the Cream Cheese Icing I used a couple of days ago, but to switch things up I want to introduce you to one of our favorite frosting recipes. . . ever!
I hope you have a wonderful Super Bowl Sunday! :-)

Red Velvet Cake
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
Preheat the oven to 350° F. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Coat a cookie sheet in Pam and then pour the batter in the cookie sheet. Bake for 20 minutes. Allow to cool completely before icing!
Recipe adapted from Annie's Eats

That's The Best Frosting I've Ever Had. . .
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.
Pioneer Woman

Chocolate Hearts and Peanut Butter Cookies

2012-02-04T16:08:00.000-06:00

This is such a simple way to spruce up your regular peanut butter cookies!

Enjoy!! :-)

Irresistible Peanut Butter Cookies with Chocolate Hearts

1 bag of Dove Milk Chocolate Hearts

3/4 c Jif Creamy Peanut Butter

1 1/4 c firmly packed brown sugar

1 tbsp vanilla extract

1 3/4 c All Purpose Flour

3/4 tsp salt

1/2 stick Crisco All Vegetable Sticks

3 tbsp milk

1 egg

3/4 tsp baking soda

Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoons of dough 2 inches apart onto baking sheet. (I like to roll each ball of dough in sugar before putting it on the baking sheet) Press a chocolate heart in the center of the dough. Bakes one baking sheet at a time for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely. Makes 3 dozen cookies.

Crisco

Red Velvet Cupcakes

2012-02-03T22:41:00.000-06:00

Red Velvet Cake with Cream Cheese Icing is one of Nate's favorite desserts . . .

and is also the perfect way to show him how much I love him this Valentine's! :-)

Red Velvet Cupcakes
Makes: 24 cupcakes
Ingredients:
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:
Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
*If you are big on frosting as I am, you may want to increase the quantities by 50%. That is what I typically do for a batch of 24 cupcakes. I usually end up with some left over, but I would rather have too much frosting than not enough!
Annie's Eats

Sugar Cookie Bars

2012-02-02T21:24:00.000-06:00

Sugar cookies aren't Nate's favorite cookies . . .

but, goodness, he loved these. . .

so much so that he was devastated when he realized I gave the last of these Iced Sugar Cookie Bars away to friends. . .

(don't worry, he perked up when he found out there were Red Velvet Cupcakes in the oven!!)

Sugar Cookie Bars
1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.
Frosting
1/2 cup butter, room temperature
4 ounces cream cheese, softened
1 tsp vanilla
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.
The Girl Who Ate Everything

Cherry Cream Cheese Pie

2012-02-01T20:14:00.000-06:00

I made this pie in December for a dessert exchange.

(It is always a little risky to take something to an exchange that you have never made (or tasted) before!)

But Christy Jordan from Southern Plate did not disappoint and this pie might be one of my top favorite desserts of all time!

It was so good that the hostess' husband came home as the party was winding down and ate the rest of the pie for dinner!

(Picture via Southern Plate)

Cherry Cream Cheese Pie

8 ounce package cream cheese, softened

14 ounce can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

1 can pie filling of your choice

2 cups graham cracker, crushed

8 tbsp unsalted butter, melted

Preheat oven to 325 degrees. Mix the butter and graham crackers together and press into the bottom of the pie dish evenly. Bake crust for 5 minutes and allow to cool completely.

Make sure cream cheese is softened at room temperature to prevent pie from being lumpy. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. Spread into pie crust and cover. Refrigerate several hours. Top with pie filling and return to refrigerator until completely chilled. Serve cold. Note: This is a soft pie. It won't get firm so keep it in the refrigerator and serve cold. Southern Plate

Homemade Taco Seasoning

2012-01-31T20:57:00.000-06:00

We make Mexican food ALL of the time in our house. . .

which means I go through MANY packets of taco seasoning. . .

so I was THRILLED to see this recipe for homemade taco seasoning from New Nostalgia!!

I'll never buy packets of taco seasoning again! :-)

Taco Seasoning Mix

Ingredients
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Here is the recipe quadrupled, to make a large batch. Store in a mason jar.
1/4 cup chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
1 tablespoon and 1 teaspoon sea salt
1 tablespoon and 1 teaspoon black pepper

SUPER BOWL!!!

2012-01-30T21:04:00.000-06:00

Super Bowl Sunday is coming up! Here are some great ideas from Elizabeth Ann's Recipe Box to serve at your get together!

Of course, appetizers are the focal point of a successful Super Bowl party!! So in my opinion, the more the merrier! :-)
Avocado Dip

Black Bean Salsa

Chicken Jalapeno Poppers

Chicken Nuggets with Honey Mustard

Corn Dip

Fat Free Seven Layer Mexican Dip

Homemade Guacamole

Homemade Pico De Gallo

Individual Seven Layer Dips

Kate's Cheese Ball

Kelli Hutka's Salsa

Pigs in a Blanket

Queso Fresco with Roasted Garlic

Roasted Garlic and Three Cheese Dip

Sausage, Cheese and Crackers

Smoky Tomato Salsa

Texas Trash

When hosting a Super Bowl party, I like to keep everything very casual and easy. Which is why I love these "main courses"! They can be eaten in front of the TV or standing up!
BBQ Chicken Pizza Braid

BLT Wraps with Herbed Mayonnaise

Grands Taco Melts

Killer Club Sandwiches

Tex-Mex Beef Wraps

I love to serve "team themed" dessert like cupcakes, rice crispy treats, or cookie cake!

Super Bowl Treats

Chocolate Chip Cookie Cake

No matter what you serve or who wins, the best part about Super Bowl Sunday is the friends and family you get to spend time with! :-)

{Black Bean Salsa, 7 layer dip, Cheese ball, Smoky Salsa, BLT Wraps, Taco Melts , Beef Wraps,

Individual Seven Layer Dips

2012-01-29T16:18:00.000-06:00

What can you do with the Pico and the Guacamole that I shared with you this week?

(besides devour them in one sitting)

Make adorable Individual Seven Layer Dips! :-)

Individual Seven-Layer Dips

Makes about 8 individual dips

*Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
1 (16 ounce) can refried beans

1 (1 ounce) package taco seasoning

1 cup guacamole

1 (8 ounce) container sour cream

1 cup chunky salsa or pico de gallo

1 cup shredded cheddar or Mexican blend cheese

2 Roma tomatoes, diced

1/2 bunch of green onions, sliced

1 (2.25 ounce) can of sliced olives, drained

9 ounce plastic or glass tumblers

tortilla chips

Directions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

Layer 1: beans and taco seasoning

Layer 2: sour cream

Layer 3: guacamole

Layer 4: salsa or pico de gallo

Layer 5: cheese

Layer 6: tomatoes

Layer 7: green onions and olives

In each glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
The Girl Who Ate Everything

Homemade Guacamole

2012-01-28T10:27:00.000-06:00

One of my favorite things to order at Mexican food restaurants is guacamole made fresh at the table!

This guacamole recipe does not disappoint and one bite makes you feel as if you are standing on the beaches of Akumal! :-)

I hope you are enjoying your Saturday and don't forget to enter the Houston Area Photo Shoot giveaway!

It ends tomorrow!

Homemade Guacamole

4 ripe avocados

1/2 cup red onion, diced finely

2 roma tomatoes, seeded and diced finely

1/4 - 1/2 cup cilantro, chopped finely

1 lime, juiced

1 teaspoon minced garlic

salt and pepper to taste

(optional) 1/2 jalapeno, seeded and diced finely

Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. Add the lime juice, salt, and pepper to taste. Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips.

The Girl Who Ate Everything

Homemade Pico de Gallo

2012-01-25T21:37:00.000-06:00

Pico. . .

Nate loves it with chips

and I love it with my migas on a tortilla!

Now matter how you eat it. . .

this pico is amazing! ;-)

(I'll be sharing another use for pico this week :-)

Pico De Gallo
by the Pioneer Woman
5 plum tomatoes
1/2 large or small onion
3 jalapenos
cilantro
lime juice
salt
(Quantities are approximate)
Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.
The Girl Who Ate Everything

Slow Cooker Chicken Tortilla Soup

2012-01-24T06:23:00.000-06:00

This is the perfect cold weather soup!

One thing that I occasionally do is freeze half of a large soup or chili recipe.

That way, if we are really busy one week, I just pull out a container of soup, leave it in the fridge overnight and by the next day it is ready to be heated and served!

I would love to hear your favorite soup/chili recipes! :-)

Slow Cooker Chicken Tortilla Soup
Ingredients
1 1/2 lbs boneless skinless chicken breasts
2 cans (14 ounce) low-sodium chicken broth
1 can (14 ounce) diced mexican seasoned tomatoes
1 can (4 ounce) green chiles
1 1/2 cups frozen corn
4 cloves garlic, minced
1 onion, diced
2 1/2 tbsp fajita seasoning
10 oz enchilada sauce
2 cups water
1/2 cup half and half
cilantro
toppings: shredded cheese, avocado, tortilla strips
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn and garlic into a slow cooker. Pour in water and chicken broth, and fajita seasoning. Cover, and cook on Low setting for 6 to 8 hours (or longer) or on High setting for 3 to 4 hours. Shred chicken, return to slow cooker. Add half and half and cilantro. Cook an additional half hour. Garnish as desired.
Meet the Sullivans

Don't forget to enter the HOUSTON AREA PHOTO SHOOT GIVEAWAY!

Avocado Dip

2012-01-23T20:52:00.000-06:00

I made this delicious avocado dip a long time ago when we brought dinner to some friends,

and it was so good that we ate all of the dip and basically didn't have room for dinner!

This is the perfect Super Bowl appetizer, just in time for the big game! :-)

Avocado Dip
Yield: about 2 cups

2 avocados; halved, seeded and scooped
1 1/2 cups sour cream
1 teaspoon cumin
1/2 teaspoon Sriracha or other hot sauce
3/4 cup chunky salsa
3/4 cup shredded mild cheddar cheese, divided use
3/4 cup chopped tomato; divided use
salt and pepper to taste
fresh cilantro for garnish

1. In a large bowl, mash avocados with a fork or potato masher.
2. In a small bowl, stir together the sour cream, cumin and Sriracha.
3. Fold sour cream mixture and salsa into the avocados. Add in 1/2 cup cheese and 1/2 cup tomato, season with salt and pepper; mix well.
Cover mixture; chill 1 hour. Before serving sprinkle remaining cheese and tomatoes over dip. Garnish with cilantro. Serve with chips.
My Baking Addiction

DON"T FORGET TO ENTER THE HOUSTON AREA PHOTO SHOOT GIVEAWAY! :-)

Houston Area Photo Shoot GIVEAWAY!

2012-01-22T16:13:00.000-06:00

I am so excited to introduce you to a new, yet very talented, photographer in the Houston area!

Madison Larsen

I love the color in each of her pictures!
Check out her blog and her website!

Madison is offering a photo package (a 1-hour session) at any location of the recipient's choosing in the Houston or Katy area to one lucky winner!! (AND 25 percent off a photo package to all Elizabeth Ann's Recipe Box followers! Everyone is a winner in this giveaway!)

What an amazing offer!!

TO ENTER:

1. MANDATORY: Must be a follower of Elizabeth Ann's Recipe Box and leave a comment telling me you are!

You can leave an additional comment for each of the below.

2. Follow Elizabeth Ann's Recipe Box on Facebook

3. Follow Madison's blog: New City, New Love, New Life

4. Tweet about the giveaway

5. Facebook post about the giveaway

6. Blog about the giveaway

7. You have Elizabeth Ann's Recipe Box on your blog roll!

8. You have Elizabeth Ann's Recipe Box button on your blog!

9. Tag something from Elizabeth Ann's Recipe Box on Pinterest!

10. StumbleUpon this post (to learn how to stumbleupon, go here)

You have 10 chances to win this incredible giveaway! :-)

The Madison Larsen Giveaway ends at midnight on Sunday, January 29.

It Is Well With My Soul. . . .

2012-01-20T18:24:00.000-06:00

I have always loved this hymn. . .

and my favorite version is by Whintley Phipps. . .

(he is even more incredible in person)

but the story behind the hymn is what is really incredible.

I hope it blesses you tonight!

This hymn was written by a Chicago lawyer, Horatio G. Spafford. You might think to write a worship song titled,

'It is well with my soul', you would indeed have to be a rich, successful Chicago lawyer. But the words,

"When sorrows like sea billows roll ... It is well with my soul”, were not written during the happiest period of

Spafford's life. On the contrary, they came from a man who had suffered almost unimaginable personal tragedy.

Horatio G. Spafford and his wife, Anna, were pretty well-known in 1860’s Chicago. And this was not just because

of Horatio's legal career and business endeavors. The Spaffords were also prominent supporters and close

friends of D.L. Moody, the famous preacher. In 1870, however, things started to go wrong. The Spaffords' only

son was killed by scarlet fever at the age of four. A year later, it was fire rather than fever that struck. Horatio

had invested heavily in real estate on the shores of Lake Michigan. In 1871, every one of these holdings was

wiped out by the great Chicago Fire.

Aware of the toll that these disasters had taken on the family, Horatio decided to take his wife and four

daughters on a holiday to England. And, not only did they need the rest -- DL Moody needed the help. He was

traveling around Britain on one of his great evangelistic campaigns. Horatio and Anna planned to join Moody in

late 1873. And so, the Spaffords traveled to New York in November, from where they were to catch the French

steamer 'Ville de Havre' across the Atlantic. Yet just before they set sail, a last-minute business development

forced Horatio to delay. Not wanting to ruin the family holiday, Spafford persuaded his family to go as planned.

He would follow on later. With this decided, Anna and her four daughters sailed East to Europe while Spafford

returned West to Chicago. Just nine days later, Spafford received a telegram from his wife in Wales. It read:

"Saved alone."

On November 2nd 1873, the 'Ville de Havre' had collided with 'The Lochearn', an English vessel. It sank in only

12 minutes, claiming the lives of 226 people. Anna Spafford had stood bravely on the deck, with her daughters

Annie, Maggie, Bessie and Tanetta clinging desperately to her. Her last memory had been of her baby being

torn violently from her arms by the force of the waters. Anna was only saved from the fate of her daughters by a

plank which floated beneath her unconscious body and propped her up. When the survivors of the wreck had

been rescued, Mrs. Spafford's first reaction was one of complete despair. Then she heard a voice speak to her,

"You were spared for a purpose." And she immediately recalled the words of a friend, "It's easy to be grateful

and good when you have so much, but take care that you are not a fair-weather friend to God."

Upon hearing the terrible news, Horatio Spafford boarded the next ship out of New York to join his bereaved

wife. Bertha Spafford (the fifth daughter of Horatio and Anna born later) explained that during her father's

voyage, the captain of the ship had called him to the bridge. "A careful reckoning has been made", he said, "and

I believe we are now passing the place where the de Havre was wrecked. The water is three miles deep." Horatio

then returned to his cabin and penned the lyrics of his great hymn.

The words which Spafford wrote that day come from 2 Kings 4:26. They echo the response of the Shunammite

woman to the sudden death of her only child. Though we are told "her soul is vexed within her", she still

maintains that 'It is well." And Spafford's song reveals a man whose trust in the Lord is as unwavering as hers

was.

It would be very difficult for any of us to predict how we would react under circumstances similar to those

experienced by the Spaffords. But we do know that the God who sustained them would also be with us.

No matter what circumstances overtake us may we be able to say with Horatio Spafford...

When peace like a river, attendeth my way,

When sorrows like sea billows roll;

Whatever my lot, Thou hast taught me to say,

It is well, it is well with my soul.

Though Satan should buffet, though trials should come,

Let this blest assurance control,

That Christ hath regarded my helpless estate,

And hath shed His own blood for my soul!

It is well ... with my soul!

It is well, it is well, with my soul.

{via}

HONORED to be interviewed by You + Dallas! :-)

2012-01-19T11:47:00.000-06:00

Today, I just cannot stop smiling!! :-)

Hilary Kennedy recently contacted me to set up an interview for the You + Dallas blog!

You may know Hilary as the face of Dallas' KFWD Channel 52, "Just Fun TV", or from the US Youth Soccer Show on the FOX Soccer Channel in over 32 million homes. She is also a host of Home and Lifestyle TV on NBC5, spokesperson for YouPlusDallas.com, author of Career Diary of a TV Host: 30 Days on the Job and Style and Shopping blogger for CBS. She was voted one of the Ten Most Beautiful Women in Dallas by D Magazine and was featured on the Rachel Ray show.
{via}

Imagine an Emmy award winner with a resume a mile long. . . who is one of the sweetest people I have ever met! :-)

Hilary is amazing! :-) Her blog, Career Diary of a TV Host, discusses style, life, and, of course, the hottest things to do in Dallas!

To see some of YOUR favorite recipes, a couple Valentine's ideas, and just to hear how Elizabeth Ann's Recipe Box got started, go to YouPlusDallas! :-)

Recipe Swap with Henning Love: Chock Full Chocolate Chip Cookies

2012-01-17T09:05:00.000-06:00

I am so thrilled to be "recipe swapping" with Meg from Henning Love again! :-) Go check out one of my favorite healthy sandwiches over at Henning Love!

Happy to be recipe-swapping with Elizabeth Ann today again, last time in October, we both happened to pick donuts, great minds think alike. We both decided to just pick any recipe each other wanted to showcase and for you today, I have chock-full chocolate chip cookies.
Girls, these cookies are by far the best ever!! I know that it isn't suggested to eat cookie dough but this cookie is not only the greatest in cookie form but also dough form. These chocolate chip cookies are full of rice krispies, coconut and oatmeal, yum! I have to thank my good friend, Laura, for introducing me to these recipes. She gave me the recipe so all the credit for this delicious recipe goes to her.

For this recipe, gather together your ingredients. 1 cup butter, 1 cup canola oil, 1 cup brown sugar, 1 cup white sugar, 1 egg, 2 teaspoons vanilla extract, 3 1/2 cup flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 cup oatmeal, 1 cup coconut, 1 cup rice krispies, 12 ounces chocolate chip cookies.

Preheat your oven to 350 degrees. Cream the butter in your mixing bowl.

Then add in the canola oil and mix.

Add in both the brown and white sugars and mix thoroughly.

Once these ingredients are completely mixed, add in the egg then mix
then add in the vanilla extract and combine completely.

Sift in the flour, the baking soda and cream of tartar.

Completely mix the wet and the dry ingredients together.

Finally, add in the oatmeal, rice krispies, coconut and chocolate chips.

Mix all the ingredients very very well. Drop cookies onto a greased cookie sheet and bake for 12-15 minutes or until just kissed a tan color.

Once out of the oven, just the cookies cool slightly on the cookie sheet before taking them off to cool completely on a cookie rack. Then eat, and enjoy!

Thank you, Meg! :-) I can't wait to try these! :-)

Cherishing Each Day. . .

2012-01-16T19:46:00.000-06:00

A week ago today, Nate and I took our 13 year old Border Collie to the vet. She hadn't been feeling well and wasn't eating. Long story short, the vet told us Wrigley had cancer in her spleen which could rupture any minute and kill her. Our options were: we could do nothing and she could die any minute or she could live up to a month, she could have surgery in which she could live 2 months to a year (but she could die during surgery), or we could just go ahead and euthanize her. Needless to say, we were pretty shaken. The vet told us if Wrigley's spleen ruptured, she would just slowly go to sleep. She didn't seem to be in any pain, so we decided to take her home and pray about it.

Looking back on that day, I am thankful for so many things. I changed Wrigley's appointment to my off period so that I could go with Nate to the vet. Everyone at my school rallied together and different teachers covered my classes the rest of the day so that I didn't have to go back after our appointment. Another blessing is that one of our closest friends is a vet in another town! So throughout this process, Nate was constantly on the phone consulting him. God is so good!

On Tuesday, our sweet vet friend recommended an excellent radiologist who looked at Wrigley to see if she had any tumors on her other organs. After the examination, he recommended that we do the surgery because everything looked good!

Wednesday morning, we brought Wrigley back to the vet. Our vet's own dog had this exact surgery and lived 8 more months. But of course, he warned us of the risks. So before Wrigley went into surgery, we had to say goodbye. Although this was incredibly hard, we felt a peace about the surgery, no matter the outcome.
That day was long . .. but finally, a nurse called Nate and told him Wrigley was waking up, the surgery went well, and our vet thought all of her other organs looked great.

Wrigley is home and acting better than she has in weeks!
Worse case scenario, she has two months left. . .

but, believe me, we are cherishing each day with our sweet girl! :-)

Lemon Meringue Pie

2012-01-06T11:38:00.000-06:00

I know it is January. . .

I know you are supposed to be healthy. . .

but if you have a weak moment. . .

oh my word. . .

this Lemon Meringue Pie is amazing!

I came across this recipe on cute Meg's blog, Henning Love, . . .

and I love her even more for introducing me to this pie!

Lemon Meringue Pie

1 pie crust

1 1/2 cups sugar

1/3 cup cornstarch

1 1/4 cup of water

4 eggs

1/2 cup of lemon juice

3 tablespoons butter

2 teaspoons of lemon zest.

4 egg whites

1/2 teaspoon of cream of tartar

1/2 cup of sugar.

Pre-bake your pie crust according to the directions on the box.

After you have baked your pie crust, turn the oven temperature to 325 degree.

To make the filling, in a saucepan, combine the sugar and cornstarch.

Gradually add the water and stir.

Cook over medium heat, about 7-9 minutes until it is fully boiling.

While the mixture is coming to a boil, beat the four eggs, zest your lemon and squeeze them for the juice.

Once the sugar and water mixture has come to a boil, put 1/2 cup of the mixture into the beaten eggs.

Then give that a quick stir and pour it all back into the saucepan until the mixture thickens.

Once it has thickened, add the lemon juice, butter and lemon zest to the saucepan and stir!

Remove the saucepan from the heat and set the mixture aside.

In your mixer, pour the 4 egg whites, cream of tartar, and sugar. Whisk until it develops peaks. Pour the filling into the pie crust and top the filling with the meringue.

Bake the pie for 25-30 minutes.

Let pie chill in the refrigerator for at least 2 hours before serving.

Sugared Pecans

2012-01-05T11:44:00.000-06:00

This simple recipe makes a wonderful appetizer or addition to a salad!

(I used this recipe to make my walnuts for the Candied Walnut Salad)

Sugared Pecans
16 ounces pecans or walnut halves
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly. (I did not add the spices and the nuts were wonderful!)
Let cool before serving.
Southern Food

Candied Walnut Salad

2012-01-04T06:23:00.000-06:00

This salad was served as the first course during Christmas lunch.

Not only would it make a lovely side salad, but add chicken and you have a wonderful meal!

Candied Walnut Salad

1 bag of romaine; 1 bag of spinach

3/4 c. Craisins

2 crisp apples

Orange juice

2 oz. blue cheese or Gorgonzola

1/2 c. chopped walnuts

1/4 c. sugar

1. Wash and chop lettuce. Set aside to drain.

2. To candy the nuts, combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

3. Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks.

4. Chop apples and toss in orange juice.
When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl.
Our Best Bites

Your Favorite 11 Recipes of 2011!!!!!!!

2012-01-03T07:00:00.000-06:00

Yesterday, I showed you some of my favorite recipes of 2011!

AND today, I am sharing YOUR favorite 11 recipes of 2011!

Y'all picked some amazing ones!:-)

11. Snickers Ice Cream Pie

10. Grands Taco Melts

{via}

9. Key Lime Pie Cupcakes

8. Best Chocolate Cupcakes Ever with Buttercream Icing

7. Pretzel Bites

6. Butterfinger Cupcakes

5. Incredibly Moist Pumpkin Spice Cake with Cream Cheese Frosting

4. Easter Egg Nest Cupcakes

3. Paleo Pizza: The Meatza

2. Crock Pot Chicken Taco Chili

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1. Homemade Peach Ice Cream

Blogging Community and My Favorite Recipes of 2011!

2012-01-02T12:20:00.000-06:00

The blogging world is truly a wonderful place.

I know when I first started blogging, every time I got an email in the back of my mind I would think is this really a twenty something cute Christian mamma of three (or a 60 year old male stalker) :-)

But while using common sense, I have met some pretty amazing women! From my constant go to in the kitchen, Heather, to my prayer warrior, Sarah, and countless other new “friends,” I have been so blessed this year!!

Blogging helps me keep up with sorority sisters, friends from elementary school, and kamp friends!

Some blogs have helped me in the kitchen. Some have strengthened my faith. Some have given me fashion advice. And some have brought me laughter!

All in all, I am grateful for the community that has welcomed me, encouraged me, and embraced me!

In celebration of the start of 2012, I thought I would revisit my favorite recipes of 2011! Enjoy!

January

Carrot Cake for a Crowd

February

Deer Hunters Chili

March

Kelli's Salsa

April

BBQ Chicken Pizza Braid

May

Blacked Pork Chops with Pineapple and Mango Salsa

June

Killer Club Sandwiches

July

Roasted Garlic and 3 Cheese Dip

August

Snickers Cupcakes with Carmel Buttercream

September

Buttermilk Banana Pancakes

October

Pumpkin Fluff Dip

November

Heath Bar Cake

December

Turtle Pumpkin Pie

Stay tuned tomorrow for YOUR favorite recipes of 2011!

A New Year!

2012-01-01T16:28:00.000-06:00

We spent New Years Eve with friends, family, and Nate's horse, Cash!

I love braiding his hair, his sweet nuzzles and his furry winter coat!
Cash, of course, knows he is a pretty boy and loves showing off with a bow! :-)

Loving on Mabel . . .

We had fun trying to feed Sandy range cubes. . .

and, of course I loved the baby calves!

I have spent the past week reflecting over God's goodness and his obvious hand in my life this past year!
I am just so thankful.
Happy New Years Day!
I hope it is blessed!

Banana Pudding Pie

2011-12-30T10:34:00.000-06:00

How about those Baylor Bears??? We watched a pretty amazing game last night that only solidified that RGIII was the correct pick for the Heisman trophy this year!

I have another pie to share with you today!

Family and friends loved this Banana Pudding Pie and the presentation looks almost as good as it tastes!

I hope you have a fabulous New Years Eve!

Banana Pudding Pie

Vanilla Wafer Crust (recipe below)
Vanilla Pudding (recipe below)
Whipped Cream (recipe below)
3-4 medium bananas, cut into slices
20 vanilla wafers plus more for decoration (I used mini vanilla wafers)

Vanilla Wafer Crust:

2 1/2 cups (about 30) crushed vanilla wafers (I used two boxes of vanilla wafers for the whole pie)
1/2 cup butter, melted

Vanilla Pudding:

3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract

Whipped Cream:

1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla

For the crust:
In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)
Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter!
Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.

The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream

Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
NOTE: It's best to prepare the pudding in advance to allow it to chill properly.
Lick the Bowl Clean

Turtle Pumpkin Pie

2011-12-29T11:27:00.000-06:00

Christmas at our house was wonderful! :-)

From the candle light service at church to having our family all together (including the (almost) newest member, Rebecca and my 90 year old Gigi), I would say the theme of my Christmas was thankfulness. HE has truly blessed us this year!

Our menu included:

Sugared Pecans

Cranberry Nut Bread

Assortment of cheese and crackers

Candied Walnut Salad with spinach, romaine, craisins, apples, and blue cheese

Honey Bourbon Glazed Ham

Potato Gratin with Rosemary Crust

Grandpa's dressing

Cranberry Sauce

Houston's Junior League Green Bean Casserole

Turtle Pumpkin Pie,

Banana Pudding Pie

Double Apple Pie with Cornmeal Crust and Brandy Caramel Sauce

Today, I am going to share the Turtle Pumpkin Pie with you!

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Kraft

Tomato Basil Short Ribs

2011-12-22T10:38:00.000-06:00

While shopping yesterday afternoon, I ran into La Madeline thinking I would just grab some soup for dinner and move on. . .and then I found this recipe, so of course, I went straight to the grocery store, and consequently, my meat and potatoes man was in heaven last night when he walked in the door! :-)

Tomato Basil Short Ribs
Servings: 4
1 jar (16 oz) reduced-fat tomato basil soup
6 beef short ribs, trimmed of fat
sea salt
freshly ground black pepper
1/4 cup extra virgin olive oil
1 1/2 cups onion, diced
4 cups celery, largely diced
2 carrots, peeled and largely diced
3 garlic cloves, minced
1 bottle dry red wine (750 ml)
2 springs fresh rosemary
4 cups beef broth
1 leek, cleaned and largely diced, white part only
Preheat oven to 425 degrees.
Place short ribs on a pan; sprinkle all sides with sea salt and pepper
Bake ribs in oven for 10-15 minutes to sear, ribs should be browned on all sides
Remove ribs from the oven and reduce oven temperature to 300 degrees
Over medium heat, heat olive oil in a LARGE (seriously, the biggest pot you have. . .think Le Crueset dutch oven) covered pot, once the oil is hot add the leeks, onions, celery and carrots and cook over medium-low heat for 15 minutes, stirring occasionally
Add the garlic and cook for 2 minutes
Add wine, bring to a boil and cook over medium-high heat until the wine is reduced by half
Add rosemary to the pot, place the seared ribs on top of the vegetables and add beef stock and reduced fat tomato basil soup, bring liquid to a simmer.
Place in oven and bake for 2 hours or until the meat is very tender
Discard the herbs, skim the fat from the top of the sauce and heat ribs over medium heat for 10 minutes or until hot enough to serve (I skipped this step)
La Madeline

Buttermilk Blueberry Breakfast Cake

2011-12-16T12:17:00.000-06:00

I literally made this Blueberry Breakfast Cake three times last week!

And men, women, and children all raved about! :-)

My kitchen has been busy! From holiday parties and cookie exchanges to dessert 'bake off's' and gifts for friends, it the time of year when I need 4 ovens and 3 dishwashers! :-)

I hope you have a very merry weekend before Christmas! :-)

Buttermilk-Blueberry Breakfast Cake
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined.
3. Meanwhile, toss the blueberries with ¼ cup of flour in a second bowl.
4. Whisk together the remaining flour, baking powder and salt in third bowl.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Alexandra's Kitchen

Ranger Cookies

2011-12-11T19:53:00.000-06:00

Nate's favorite cookies are Ranger cookies.
So a couple weeks ago, he came home from work to "just out of the oven," warm Ranger cookies.
I love making him smile! :-)

Ranger Cookies

1 c. shortening
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
2 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups Rice Krispies cereal
1 1/2 cup rolled oats
1 cup coconut
In the bowl of a stand mixer, cream together shortening, sugars, and vanilla. Add eggs one at a time and blend until smooth.

In another bowl, whisk together flour, soda, baking powder, and salt the add to creamed mixture.
Stir in rolled oats, Rice Krispies, and coconut until well blended. Dough will be crumbly.
Shape into walnut sized balls or use a cookie scoop and bake on ungreased cookie sheet for 10 minutes at 350 degrees
Real Mom Kitchen

Family

2011-12-04T15:14:00.000-06:00

A couple weekends ago, spontaneously, my dad, Gus, and I went fishing near Galveston

(which really means my dad went fishing and Gus and I played and took pictures)

Memories like these last a lifetime

Thanksgiving was special. My Gigi is 90 so I don't know how many more holidays we have with her (she is so spunky, we could have 15 more) but I am cherishing each one that we spend together.

We lounged

I baked

and, of course, there was football and hunting involved!

This time of year can be stressful, crazy, and busy. . . but to me, it is perfect.

My parents live a couple blocks from us, Clark and Rebecca are moving in next door, and Parker and Emily live a short 5 minute drive away.

And what is so incredible, is that I think Nate loves being so close to my family more than I do!

He is such a blessing to me!

Today, I am just marveling how God has chosen such perfect spouses for each of us.

HE is good, all the time! :-)

Pumpkin Pecan Pie

2011-12-03T09:50:00.000-06:00

In case you missed my guest post at Just lovely Things,

I wanted to share a pie that you probably haven't had before!

This Pumpkin Pecan Pie combines two amazing desserts into one delicious piece! :-)

Not only is this pie wonderful, this is an easy dessert that you can make

the day before Christmas and serve cold! Enjoy!

Pumpkin Pecan Pie

3 eggs, slightly beaten

1 15 ounce can pumpkin

3/4 cup sugar

1/2 cup dark-colored corn syrup

1 teaspoon vanilla

3/4 teaspoon ground cinnamon

1 unbaked 9-inch piecrust

1 cup chopped pecans

Whipped cream (optional)

Preheat oven to 350 degrees F.

In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

Bake for 50 to 55 minutes or until a knife inserted off center comes out clean.

Cool on wire rack. Refrigerate within 2 hours; cover for longer storage.

If desired, serve with whipped cream. Makes 8 servings

Better Home and Gardens

Libby's Pumpkin Roll

2011-11-27T20:44:00.000-06:00

I hope everyone had a lovely Thanksgiving!

Here is a beautiful dessert for any fall table!

Libby's Pumpkin Roll
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Libby's

Guest Blogging: Pumpkin Pecan PIE! :-)

2011-11-23T15:15:00.000-06:00

I'm guest blogging today over at Just Love.ly Things! :-) Go check out a perfect dessert for tomorrow! :-)

I hope you have a wonderful Thanksgiving!

(I am thankful for each of you!)

Guest Post: Ten Things I’ve Learned in the First Year of Marriage

2011-11-17T13:39:00.000-06:00

My sweet sister in law, Emily, is guest blogging today and sharing reflections of her first year of marriage (and is sharing a pretty amazing dessert!) I picked some of my favorite pictures to include with her post! Enjoy!

Ten Things I’ve Learned in the First Year of Marriage

One year ago, my husband Parker (Elizabeth’s brother) and I were walking down the aisle into the world of marriage. He was my dream come true, my knight in shining armor, more special than I could ever have imagined my husband to be. Our pre-marriage counselor warned us against picturing marriage as a fairytale romance where everything goes smoothly. As wonderful as the first year has been, we have both needed lots of grace along this journey. Many of you reading this post may be in different stages of life- single, divorced, married many years, or engaged. I hope this is insightful for whatever phase of life you are in. Here goes!

1. 1. Marriage is like a mirror. There is no greater reflection of your good, bad, and ugly sides than marriage. My husband sees me at my best… and at my worst. God gently shows us areas that need refinement through our marriage.

2. 2. We must spend time together for our relationship to grow. One of the best pieces of advice came from my sister Lauren who challenged us during our first year of marriage not to commit to a million different activities. As my husband and I both are recovering over-committers, this was difficult. But it truly paid off. If nothing else, we have committed to one date night per week. This can be as simple as taking a long walk together.

3. 3. Men have selective hearing… especially when ESPN is within sight.

4. 4. There is an art to arguing. My husband could have made a great lawyer. He gets energized from discussing different facets of a case. I, on the other hand, shut down when conflict arises. We have learned to meet each other’s needs in this part of marriage. Over time, he has learned to be a better listener, and I a better communicator.

5. 5. My husband and I have very different shopping strategies. He likes to “hunt” for clothes. He has a specific want, sees it, targets it, goes for the kill, and runs away with his prize. I, on the contrary, am a “gatherer.” I look online at many different options, then go to the store and browse prices and styles. I will try on 10 different items, buy 3 and take back 2 after taking them home and deciding they either don’t look that good or aren’t cost-effective.

6. 6. Men love to be respected. This may look different for each man. For my man, this means verbal affirmation. I cannot tell him enough how much I think of him and how much he means to me.

7. 7. God is faithful. With all of our uncertainties of how our first year would go, he has been faithful in softening us in conflict and reflecting who he is. He sustains our marriage even when we don’t.

8. 8. Men like things simple. Period.

9. 9. My obedience to God in being a good wife to Parker cannot depend on his actions. This is a hard concept to grasp as we often want to react to our spouse’s actions, good or bad. Christ’s love for us is unconditional and he gave us grace when we did not deserve it; therefore, I have the freedom to do the same.

10 10. The way to a man’s heart really is through his stomach… which leads me to one of my hubby’s favorite desserts. I made this two Thanksgivings ago and it has become a family favorite.

Double-Apple Pie with Cornmeal Crust and Brandy-Caramel Sauce

From Southern Living Recipes

Cornmeal Crust Dough

2 1/3 cups all-purpose flour
1/4 cup plain yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
3/4 cup cold butter, cut into 1/2-inch pieces
1/4 cup chilled shortening, cut into 1/2-inch pieces
8 to 10 Tbsp. chilled apple cider
1. Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.
2. Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.
3. Gently gather dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.
Double Apple Pie
2 1/4 pounds Granny Smith apples
2 1/4 pounds Braeburn apples
1/4 cup all-purpose flour
2 tablespoons apple jelly
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup sugar
Wax paper
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar
1. Preheat oven to 425°. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
3. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Brandy-Caramel Sauce.
Brandy Caramel Sauce
1 cup whipping cream
1 1/2 cups firmly packed brown sugar
2 tablespoons to 1/4 cup butter
2 tablespoons brandy*
1 teaspoon vanilla extract
Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally. Add sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, brandy, and vanilla. Let cool 10 minutes.
*Apple cider may be substituted.
Note: To make ahead, prepare recipe as directed. Store in an airtight container in refrigerator up to 1 week. To reheat, let stand at room temperature 30 minutes. Place mixture in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring after 30 seconds.
Southern Living

Heath Bar Cake and a giveaway!

2011-11-06T17:00:00.000-06:00

I saw this Heath Bar Cake on Harvest Home a while ago and this weekend provided the perfect opportunity to try out a new dessert!! Everyone loved it, and I loved how easy it was since I was pressed for time! ;-)
(I am giving away an Emile Henry Pie Dish on Facebook! The giveaway ends Thursday at midnight!)
(if you missed sweet Nate's guest post, read it here)

Heath Bar Cake
1 pkg. German Chocolate cake mix
1 can Eagle Brand Milk
1 jar Hot Fudge Sundae Sauce, heated
6 Heath Bars, crushed
1 8 oz. Cool Whip
Prepare cake mix according to package. Bake in a 9x13 pan. Let cool 10 minutes. Poke holes over entire cake. Pour condensed milk into all holes and then top with heated fudge sauce. Make sure fudge gets into all the holes. Cool completely. Spread Cool Whip on top and then sprinkle Heath Bars over the entire cake.
Harvest Home

Guest Post from NATE!

2011-11-05T09:11:00.000-06:00

My sweet wife has asked me to write a post on her blog for a while now.

I reluctantly agreed to do so, not wanting to mess her blog up, so forgive me if this stinks. (Stay with me here and try to stay awake)

Obviously, my sweet wife loves to cook. I love to eat, so it works! Every road trip I go on whether it's a hunting trip, business, etc I can count on a box of homemade, from SCRATCH goodies she has made for me. My friends or colleagues have grown accustom to this tradition and have even started to make requests!

Now, I will tell you that when we first met, Elizabeth wasn't quite so comfortable in the kitchen. She really liked to cook and strived to perfect the art. I helped a little along the way, only playing the roll of tester and an honest opinion giver. I don't have to tell you those are treturous waters to be in. These days, it's not so tough. She legally has to stick around so I'm not AS scared to offer up my honest assessment. Little to none of that is necessary anymore, thank you Jesus. She does like to try new cook new stuff, stuff that I've never had before.

99% of the time it's awesome. Though, I'm kind of a traditional guy. You know, meat, potatoes, and chocolate chip cookies. What is better than coming home from work to the aroma of chocolate chip cookies baking in the oven, and find your cute wife slinging flour and sugar around in the kitchen? Coming home to her is enough, but homemade cookies too, eat your heart out fellas.

Now, let me say this, anything with cream cheese icing is HARD to beat.

Cake, cookies, pumpkin bread, I could go on a while on that topic. Cream cheese icing makes all these good things great!

Now, she's asked me to include a recipe on here. For that, I have something simple and sweet in mind.

{via}

A bag of teddy grahams, a jar of cream cheese icing and a gallon of milk is hard to beat.

Thanks for putting up with my errant ramblings everyone. Happy cooking.

Love ya, Honey.

The Highlight of my Weekend. . .

2011-10-30T20:07:00.000-06:00

This weekend involved lots of Starbucks runs, jewelry, a sweet late night conversation with my precious sister-in-law, an early morning volleyball tournament with a friend I'm so thankful to work with, catching up with a dear one on a long walk in the beautiful weather, a surprise birthday party that was incredible, more Starbucks, hugs from kindred spirits, rejoicing in the Lord, cuddling with three puppies, holding twin girls, a Halloween party, playing baseball, and being thankful for Nate!

(I was a MHS senior girl! Northface jacket, Nike shorts, and tall Uggs!)

But the highlight of my weekend. . . was hanging out with this guy. . .

we are kind of in love. . . (or at least I am absolutely in love with him)

Now imagine that this little one, just 2 months ago, was in an orphanage in Bulgaria; without a mommy and a daddy. . .

To say that he has thrived these past two months in his 'forever' home would be an absolute understatement.

Is God tugging on your heart to adopt and change a child's life forever?? If so, email me. . . I have numerous people I could put you in contact with. . .

Smiling!

2011-10-27T22:03:00.000-05:00

Remember my Stella and Dot giveaway?

Well look what the winner, Heather from Pirates and Princesses, wore while she was hosting ciLiving in Central Illinois! Watch her clip here!

THEN, today, she blessed me with THIS!!!! The Pumpkin Fluff Dip is FAMOUS! ;-)

Don't forget to check out Casey's Followers Fest! I've already found a million great recipes and holiday ideas! :-)

I hope you have a lovely weekend!

Incredibly Moist Pumpkin Spice Cake with Cream Cheese Frosting

2011-10-24T20:48:00.000-05:00

This weekend, Nate went hunting and I spent amazing time with sweet girlfriends! Whenever Nate goes hunting, I send him with some goodies. . . and this weekend was no exception! I decided to send the cake I made for him in a 13x9 tin

because I didn't think this beautifulness would make it up the bumpy gravel road! :-)

{source}

I hope you had a lovely weekend!

Incredibly Moist Pumpkin Spice Cake with Cream Cheese Frosting
1 box (1 lb 2.25 oz) Betty Crocker Super Moist spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/3 cup sour cream
1 can (15 oz) pumpkin
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar
Heat oven to 350 degrees (325 for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency. Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator
Betty Crocker

Berry Puff Pancake

2011-10-19T21:04:00.000-05:00

I made this Berry Puff Pancake months ago when I first saw it on Val So Cal and I cannot believe I have not shared it with you yet! Simple, piles of fruit, and oh, so, delicious, it is a perfect item to add to any brunch menu!

Berry Puff Pancake
   1 tablespoon butter
   3 eggs
   3/4 cup milk
   3/4 cup all-purpose flour
   1/2 teaspoon salt
   I cup fresh blackberries or raspberries
   1 cup fresh blueberries
   1 1/2 cups fresh strawberries
   1/3 cup orange marmalade
   2 tablespoons confectioners sugar
   1) Place the butter in a 9-inch pie plate, place in a 400 degree oven for 4-5 minutes
   or until melted. Meanwhile, in a small bowl, whisk the eggs and milk. In another
   small bowl, combine the flour and salt, whisk in egg mixture until smooth.
   2) Pour into prepared pie plate. bake for 15-20 minutes or until sides are crisp and
   golden brown.
   3) In a large bowl, gently combine the berries and the marmalade. Fill berries in
   the pancake and sprinkle with confectioners sugar, Serve immediately.
Val So Cal

Egg in a Hole

2011-10-18T20:34:00.000-05:00

It is no secret how much Nate and I love breakfast for dinner. So when I saw the Pioneer Woman make "Eggs in a Hole" on her show a couple weeks ago, I knew that they would be a new staple in our house!

Egg in a Hole
1 slice of your favorite kind of bread
1 tablespoon butter
1 egg
Salt and freshly ground black pepper
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread. Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole. Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side. Move the whole piece of toast around the skillet, soaking up all of the butter. Let it cook until the yolk feels soft.
Pioneer Woman

Very Hungry Caterpillar Cake

2011-10-17T21:13:00.000-05:00

When I catered a birthday brunch for a friend, this cake was one of the first things requested!!
I think it is one of the most perfect cake for a child's birthday party! Each child could take a cupcake and the head could be the "smash cake!" :-)

Very Hungry Caterpillar Cake
2 boxes of white cake and the ingredients on the box
2 large containers of white icing
Green and red food coloring
Black Gel Icing
I made the head in a 6"x 2"cheesecake pan (I found at Sur La Table)
Make the cupcakes and head of the caterpillar. Using the food coloring dye the icing red and green. Ice cupcakes and the head of the caterpillar. Draw eyes and a mouth and assemble! :-)
Idea from Pinterest and Coco Cupcakes

Guest Blogging and A Winner!

2011-10-14T11:57:00.000-05:00

I am Guest Blogging on Faith Blogs today!

And the winner of the Barn Owl Primitives Giveaway is. . .Katie from The Dotson Adventure!

Happy Friday! Have a lovely weekend!

Guest Post from HENNING LOVE!

2011-10-13T11:12:00.000-05:00

Meg and I are swapping blogs today! :-) Go check out henning love for my recipe! Enjoy! :-)

Hi all of Elizabeth Ann's Recipe Box followers! I am Meg from henning love and very pleased to be blog swapping with her today. Her recipes caught me first, I was instantly hooked on her blog even before I started blogging. And now I am so glad to call her a blogger friend and apparently great mind think alike because I kid you not, both of us picked a donut recipe for our recipe swap. Seriously, we didn't discuss it prior or anything, the only requirement was to do a recipe and what do you know. Anyways Elizabeth is very sweet and I always look forward to her great recipes and cheery comments :-)
I mentioned last week I won a few Williams Sonoma goodies and I intent to post every recipe I make using any of the ingredients and for this recipe I used the apple cider concentrate I received.

On to the recipe for apple cider donuts!

First, gather together the ingredients: 1 cup apple cider, 3 1/2 cups flour, and more for work place, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon salt, 1/8 teaspoon nutmeg, 4 tablespoons of butter, softened, 1 cup white sugar, 2 eggs, 1/2 cup buttermilk, vegetable oil or shortening for frying.

Toppings for donuts: I used three different toppings, just plain confectioners sugar that I rolled the donuts in, a cinnamon sugar mix, which is 1 cup white sugar, 1 1/2 tablespoon cinnamon, then an apple cider glaze, which is 1 cup confectioners sugar, 2 tablespoons of apple cider.

Before you make the dough, you need to reduce the 1 cup apple cider down to 1/4 cup, so in a sauce pan, put the 1 cup cider and let it reduce for 20-30 minutes.

Add the dry ingredients together in one bowl, and set aside.

In your mixer bowl, cream the white sugar and butter together, until it is smooth. Then add the eggs, one at a time with a beating between the two eggs.

Add the reduced apple cider, then mix and finally add the buttermilk and mix the wet ingredients together well.

Pour all the contents of the dry ingredients into your wet ingredients and mix them together very well.

Take two baking sheets, line both with wax or parchment paper then flour the paper.

On one baking sheet, take all of the dough and flatten it with your hands until it is about 1/2 inch think. Use lots of flour because the dough is sticky!

Then plop that baking sheet in the freezer for 20 minutes or until hardened. After 20 minutes take the dough out and use cookie cutters to cut out your doughnuts and transfer the cut doughnuts and doughnut holes onto the other parchment lined floured baking sheet. Stick that baking sheet in the refrigerator for 20-30 minutes.

While the dough is hardening up in the refrigerator, get your frying oil prepared. If you have a candy thermometer, the temperature should be 350 degrees and the oil should be about 3 inches deep.

Have a plate off to the side lined with paper towels for the donuts to rest right after you take them out of the fryer.

Additionally, while the dough is rehardening, prepare your topping ingredients either the cinnamon sugar, powdered sugar or apple cider glaze. I went bold and did all three!

When your oil has heated up to the correct temperature, drop a few of your doughnuts into the hot oil, but not to many to crowd the pan. Cook the donuts on one side for 60 seconds or until golden brown, then flip the doughnut over and cook it on that side for about 30 seconds.

Seriously this is a fast process if you don't watch the doughnuts closely, they can become too dark and brown. When the doughnuts have cooked on both sides, pull out the doughnut and set it on the paper towels to absorb any oil. Then put the doughnuts in one of the topping, then eat and enjoy! Amanda's Cookin

The finished project!!

I had so much fun recipe and blog swapping with you Elizabeth!!

Pumpkin Loving Linky Party!

2011-10-09T22:12:00.000-05:00

Happy Fall, sweet friends!

{via}

It is no secret that I adore pumpkin {anything} and since I have seen SO many fabulous pumpkin recipes and decorations, I have created a linky party so that we can all share our pumpkin love!

{via}

So SHOW OFF your talents and link up!

This Pumpkin Bread recipe has been handed down in our family. It is timeless, a classic, and always a favorite of my friends and family! Enjoy!

{via}

Pumpkin Bread
3 1/2 cups flour
1 tsp ginger
1 tsp nutmeg
1 1/2 tsp salt
2 cups pumpkin
4 eggs
3 cups sugar
1 tsp cinnamon
1 tsp allspice
2 tsp baking soda
1 cup oil
5/8 cup water (1/2 cups plus 1 tbs)
1 cup chopped pecans (optional)
Preheat oven to 350 degrees; Combine dry ingredients; make a well in mixture and add remaining ingredients; mix; add chopped pecans. Pour into two 9x5x3 inch greased, floured bread pans and bake 1 hour.

{via}

He Reigns!

2011-10-09T19:38:00.000-05:00

Have y'all heard of the Newsboys song, He Reigns?? A friend and I were driving together yesterday and that song was on. . .
we were both in our own thoughts. . . both praying silently. . .
and then all of a sudden it started raining . . .
Texas has been in a drought for months. . . we, as a state, have been praying for rain, begging God for rain . .
Yesterday was such an incredible reminder that God is in control, because HE REIGNS. .
This morning, I woke up to an absolute storm, lots of thunder , and a downpour of RAIN!
I can't even remember the last time it thundered and rained like that.
Whatever season of drought you are in. . . whatever season of WAITING you are in . . . just remember HE REIGNS!

{source}

Don't forget about the Pumpkin Linky Party TOMORROW!!!!!!!!!!!!!!!!!!

And the Barn Owl Primitives Giveaway! :-)

Shmorgishborg AND A Barn Owl Primitives GIVEAWAY! :-)

2011-10-07T20:08:00.000-05:00

My mom has printed out every. single. one. of. my. blog. posts. . . . ever. . . and keeps them in a binder (she is on binder #2 now). . . in plastic dividers because she doesn't want to "lose any words to a hole punch." because she loves me. . .and because she is one of my biggest supporters and sources of encouragement. . .

I am so lucky to have a husband who constantly pursues me . . .

Have you heard about Casey, Danielle, Illy, and Jess' party?? Link up with fall, Halloween, recipes, costumes, or whatever your heart desires!

Gus Gus hurt his paw hunting with his Grandpa . . . so he is taking it easy . . .

Don't forget about the Pumpkin Linky Party I am hosting on Monday!

The winner of the cute kitchen towel is Joanna

And I am SO excited to share some of my FAVORITE signs from Barn Owl Primitives. . .

Kristi is SO talented and I ADORE all of her signs! :-)

Would you like one?? I know I would take one of EACH (of every sign in Krisit's shop :-))

The winner of the giveaway can either choose one of the signs above or receive a 40 dollar shop credit to Barn Owl Primitives.

To enter:

1. MANDATORY: Must be a follower of Elizabeth Ann's Recipe Box and leave a comment telling me which sign you would choose if you won (go and look at Barn Owl Primitives if you would like the shop credit!)

You can leave an additional comment for each of the below.

2. Follow Elizabeth Ann's Recipe Box on Facebook

3. Tweet about the giveaway

4. Facebook post about the giveaway

5. Blog about the giveaway

6. You have Elizabeth Ann's Recipe Box on your blog roll!

7. You have Elizabeth Ann's Recipe Box button on your blog!

8. Tag something from Elizabeth Ann's Recipe Box on Pinterest!

9. StumbleUpon this post (to learn how to stumbleupon, go here)

You have 9 chances to enter!

Giveaway closes at midnight Thursday, October 13!

Pumpkin Pound Cake and a Pumpkin Loving LINKY PARTY!

2011-10-06T20:29:00.000-05:00

This Monday, I am hosting my first LINKY PARTY called Pumpkin Loving! :-) Link up with ANYTHING pumpkin related! :-) I have seen a TON of cute pumpkin decorating ideas and SO many pumpkin recipes! So be ready Monday to link up with all the pumpkin goodness you can think of! :-)

Tonight, I made this pumpkin pound cake that I have seen ALL over pinterest! You might not recognize it because I dumped instead of dusted powdered sugar on it (requested by my husband:-) and because SOMEONE took the camera hunting so I apologize for the quality of the camera on my phone!!

(I'll announce the winner of the cute pumpkin kitchen towel tomorrow! The giveaway ends at midnight!)

Pumpkin Pound Cake
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 small package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar. Serves 12-16.
Sing for your Supper

Thank you!

2011-10-05T21:27:00.000-05:00

Tonight I wanted to take a break from pumpkins, baking, and the kitchen and just say THANK YOU!

Thank you for following my cooking adventures, leaving sweet comments, and constantly being an encouragement!

And I also wanted to say thank you to the top 10 blogs that refer traffic my way! :-)

1. Casey Leigh

(I copied this idea from sweet Casey and she ironically is my number 1 traffic referrer! ;-)

2. Life in the Fulmer Lane

3.Him and Her Plus Four

4. A. Liz Adventures

5.Blue Eyed Boy Meets Brown Eyed Girl

6. The Great Adventure

7. Holy Experience

8. Loving Life with Luke

9. A Little Bit of Bennett

10. Mason Family Happenings

Have a lovely evening! :-)

Owl Cupcakes

2011-10-04T22:22:00.000-05:00

Since I was going to dinner with some pretty special little ones (and a specific boy who literally associates me with cupcakes) I decided to make something fun for them! After looking over some of my Pinterest boards, I decided on these. . .

Owl Cupcakes! :-)

They turned out so cute and the kids loved eating them! :-)

Don't forget about the giveaway that ends on Thursday!

Owl Cupcakes

Chocolate Cake Mix (and ingredients on back of box)

Chocolate Icing

Oreos

M&Ms

Chocolate Gel Icing

Bake cupcakes according to box. Cool and then ice cupcakes. Separate Oreos. Dot gel icing on Oreos and place an M&M on top of the gel. Put Oreos on cupcakes and make a nose with an orange M&M!

Idea from: A Little Sussy

Pumpkin Fluff Dip

2011-10-03T22:23:00.000-05:00

Let me start off by saying that this is not Nate's type of dessert . . . it is a little "girly" for him. . . but with that said, it is a wonderful dessert for a girl's night! And the presentation is perfect for a fall or Halloween party! :-) Happy Fall, Y'all! :-)

Pumpkin Fluff Dip
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with Cinnamon Graham Crackers.
All Recipes

Pumkin Bars (two ways!)

2011-10-02T21:12:00.000-05:00

I love two desserts that can be made at the same time. . . these pumpkin bars are easy, can be made two different ways and are delicious!

Pumpkin Bars with Cream Cheese Icing

Pumpkin Bars with Chocolate Chips

Add chocolate chips to one side

Once baked and cooled, ice the other side

slice and then enjoy! :-)

Don't forget about the cute towel giveaway that ends on Thursday! :-)

Pumpkin Bars
6 eggs
1 1/2 cup oil
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt
Chocolate chips or cream cheese frosting
Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . Sprinkle half the pan with 1 cup of chocolate chips. Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting.
Cream Cheese Frosting
(This recipe is enough to frost half of the pan)
1 (8 oz) package of cream cheese
8 Tablespoons butter, softened
1 cup powdered sugar
1 tsp vanilla
Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla.(Nate likes really sweet cream cheese icing so looking back I should have used 11/2 cups of powdered sugar.)
Real Mom Kitchen

Pumpkin Snickerdoodles and a GIVEAWAY!

2011-10-01T16:19:00.000-05:00

Happy October 1st! :-)
It is a beautiful day outside; I have my patio doors open and am enjoying the cool breeze while Gus and Wrigley sleep in the sun!
They are exhausted from our dove hunt yesterday. . .
Wrigley

Gus

My man! :-)

My love of pumpkin is going to be out of control this month on Elizabeth Ann's Recipe Box. . . and Pinterest is not helping!
To start off our "pumpkin loving" month of October . . . .

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Annie's Eats

And to continue my love of pumpkins. . .

my sweet friend, Emily, surprised me with this kitchen towel on Thursday!

Isn't it the cutest?? Emily's talent never ceases to amaze me!!

Since I love it so much, I want YOU to have one too! :-)

To enter:

1. MANDATORY: Must be a follower of Elizabeth Ann's Recipe Box and leave a comment telling me the initial you would put on your kitchen towel!

You can leave an additional comment for each of the below.

2. Follow Elizabeth Ann's Recipe Box on Facebook

3. Tweet about the giveaway

4. Facebook post about the giveaway

5. Blog about the giveaway

6. You have Elizabeth Ann's Recipe Box on your blog roll!

7. You have Elizabeth Ann's Recipe Box button on your blog!

8. Tag something from Elizabeth Ann's Recipe Box on Pinterest!

9. StumbleUpon this post (to learn how to stumbleupon, go here)

You have 9 chances to enter!

Giveaway closes at midnight Thursday, October 6!

Cowboy Caviar

2011-09-27T19:25:00.000-05:00

If you missed my guest post on Robin's Nest a couple of weeks ago, here it is! :-)

I am so jealous that Robin is living in Scotland right now because it is one of my most favorite places! In college, I studied in London for a summer and spent a couple days in Scotland.

We went to the Edinburgh and saw the Military Tatoo which was incredible!

{source}

And on a whim, we decided to take a train to the Loch Ness and camp out on the banks of the historic lake.

First we ran to Blacks and stocked up on thick socks, warm sleeping bags, and "midge" spray. In my opinion, the Scots are one of the friendliest people in the world and we headed to the train fully loaded with advice and supplies!

The train ride from Edinburough to the Loch Ness was absolutely breaktaking and I could not get some much needed sleep because my face was glued to the window taking in all of the sights! :-)

And then, we got to the Loch Ness

and it was breath taking. . .

We quickly saw Castle Urquhart

and then set everything up for the night! The sunset was amazing and I remember just reveling at God's incredible creation!

We even saw Nessie. . . don't you see the ripple in the water? ;-)

Since Scotland was so hospitable to me, I wanted to share some "Texas cuisine" with y'all! Texans LOVE queso, dips, appetizers and basically anything you can eat with chips!

So today I am sharing Cowboy Caviar!

The best thing about a dip like this is that you can add or take out any ingredients that you please! Enjoy!

Cowboy Caviar

1 can corn - drained

1 can black beans - drained

1 can black eyed peas - drained (I used fresh black eyed peas. Directions below)

1/2 green pepper - diced

1/2 red pepper - diced

1 bunch green onions - chopped

1 container grape or cherry tomatoes - cut in halves

(My personal preference is to add avocado before serving!)

Mix packet of Good Seasons Italian Dressing according to package directions. (I omitted this)

Combine all ingredients in a large bowl and pour dressing over top. Can be served immediately, but marinating overnight is recommended.

Recipe from: Shabby Nest

If using fresh black eyed peas, soak overnight in a bowl full of water. Then pour black eyed peas into a pot and simmer on low-medium for 2 1/2 to 3 hours or whenever the beans are tender.

Bacon Wrapped Chicken

2011-09-26T20:07:00.000-05:00

These bites of yumminess could be a dinner or a lovely appetizer when friends come over! (they would also make the perfect item to bring to a football party!) I made them a couple of weeks ago and Nate and I both loved them! :-)

Bacon Wrapped Chicken
6 boneless skinless chicken breast halves
1 (8 oz) carton whipped cream cheese with onion and chives
butter
6 bacon strips
Flatten chicken to 1/2 inch thickness (or slice into strips) and spread 3 tablespoons cream cheese over each piece. Dot with butter and a little salt. Roll up and wrap each with 1 bacon strip. Place seam side down in greased 9x13 inch baking dish and bake uncovered at 375 for 40 to 45 min or until juices run clear. To brown broil 6 inches from heat for about 3 min or until bacon is crisp.
The Best 1001 Short Easy Recipes

Buttermilk Banana Pecan Pancakes

2011-09-25T21:36:00.000-05:00

This weekend was a whirlwind. . . I catered a brunch for 30, so I dropped off the food Saturday morning and then drove to Galveston with a friend to run in Beach Palooza! Beach Palooza is very similar to the Warrior Dash, Nate and I ran in earlier this year. . . but in sand!

Needless to say, tonight, I wanted to make an easy dinner. . . So, I made Buttermilk Banana Pecan Pancakes annndddd. . . Nate LOVED them!

Buttermilk Banana Pecan Pancakes
Makes 12 small pancakes (serves 2-3)
1 cup whole wheat flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
¾ cup egg whites (about 5 or 6)
½ tsp pure vanilla extract
2 very ripe bananas (about 1 cup)
30g pecans, toasted lightly and chopped (I used 1 cup)
In a bowl whisk together the flour, baking powder, baking soda and salt. In another bowl, mash bananas and whisk in the buttermilk, egg whites and vanilla. Whisk the dry ingredients into the liquid until well combined. Fold in the toasted pecans.
Heat a non-stick pan over moderate heat. Working in batches, drop ¼ cup measures of batter onto pan to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a non-metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
Garnish with 0% fat Greek yogurt or low fat cottage cheese, chopped pecans and a drizzle of honey or maple syrup
Introduced to by Young Married Chic; Recipe by The Healthy Foodie

Heath Bar Cupcakes with Buttercream Frosting and Chocolate Ganache

2011-09-22T06:23:00.000-05:00

These cupcakes might be Nate's most favorite of all time. . .they combine heath bars (which is his favorite candy bar), with cupcakes and icing. . . In his eyes, it doesn't get much better than that! :-)

I hope y'all are having a wonderful week!

Heath Bar Cupcakes with Buttercream Frosting and Chocolate Ganache

For the Cupcakes
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup Heath English Toffee Bits
For the Buttercream
4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
For the Ganache
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla
5 1.4-ounce Heath Bars, chopped into large pieces
For the Cupcakes
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined. Fold in Heath English Toffee Bits.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Buttercream
1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
For the Ganache
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
4. Top each cupcake with a piece of Heath Bar.
5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
My Baking Addiction

Minion Cupcakes

2011-09-18T22:02:00.000-05:00

I have had my eye on these cupcakes I found on Pinterest ever since two cute boys would not stop quoting Dispicable Me during dinner!

And they were SO excited when I brought these treats to their house today!

Minion Cupcakes

Vanilla Cake Mix (and ingredients on back)

White Icing

Smarties

Black gel icing

Twinkies

Make cupcakes according to box. Let cupcakes cool and then ice. Cut twinkies in half and put a dot of icing where eyes should go. Place white smarties on top of dot and then using black gel icing outline smarties and draw glasses, pupils, and a smile! (Looking back, I would have used black cupcake liners!)

Recipe based on Pluky Momo

Mexican Breakfast Eggs

2011-09-14T20:49:00.000-05:00

Nate loves breakfast . . . so when I need a quick and easy dinner on busy school nights, I just cook him breakfast! These Mexican Breakfast Eggs give your regular eggs a little pizazz but aren't as complex as Migas!

Mexican Breakfast Eggs
4 tablespoons (1/2 stick) butter
9 eggs
3 tablespoons milk
5 tablespoons salsa
1 cup crushed tortilla chips
Melt butter in skillet
In bowl, beat eggs and add milk and salsa
Pour egg mixture into skillet and stir until eggs are lightly cooked
Stir in tortilla chips and serve hot.
The Best 1001 Short, Easy Recipes

Guest Post on Robin's Nest

2011-09-08T18:16:00.000-05:00

Today, I am guest blogging at Robin's Nest! Jump over there for a great Texas appetizer and stay a while to find out about Robin's life in Scotland!

Fire and Peanut Butter Cookies

2011-09-06T18:06:00.000-05:00

Nate used to live in the outskirts of Houston. . . and one of our friends took this picture last night. . .

Last night, Nate's old street had to evacuate. Luckily, nothing has happened to the houses on that street, but I am in such prayer for our friends and his old neighbors.

After Ike, half of my family went to stay with Nate because he had a generator and was prepared (typical! ;-). . . his whole street banded together to help. . . I would bake and make ICE cold sweet tea, Nate's house provided a place to cool down in, we gave a smaller generator to a neighbor who is a police officer so when he did come home (which wasn't often those two weeks) he would have a cool place to sleep, and we chopped down fallen trees, picked up limbs and leaves, and "rebuilt" the landscape of his neighborhood. . . and because of Ike, we met two families that we became so close to, they were not only invited to our wedding, but our rehearsal dinner, as well.

So it is very hard to sit in the heart of Houston and not race up there to help. Late last night, Nate asked me to bake cookies to take to the first responder . . .

so I chose Peanut Butter Cookies.

{Please pray for rain.}

Irresistible Peanut Butter Cookies

3/4 c Jif Creamy Peanut Butter

1 1/4 c firmly packed brown sugar

1 tbsp vanilla extract

1 3/4 c All Purpose Flour

3/4 tsp salt

1/2 stick Crisco All Vegetable Sticks

3 tbsp milk

1 egg

3/4 tsp baking soda

Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoons of dough 2 inches apart onto baking sheet. Flatten slightly in a crisscross pattern with tines of fork. Bakes one baking sheet at a time for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely. Makes 3 dozen cookies.

Crisco

Pigs in a Blanket

2011-09-03T08:15:00.000-05:00

Football season has started with a huge win by my Baylor Bears and we are excited about A&M's game on Sunday! Fall is officially here and I am so looking forward to cooler weather, pumpkin recipes, hunting, and spending this season celebrating my brother and soon to be sister in law!

If you don't live in Texas, you really might not understand how football is king in our state. Believe me, baseball is America's past time and my personal favorite sport but football is THE Texas sport. It is indoctrinated into boys heads when they are young to love football, families spend time around the TV or traveling to root for their favorite college team and little girls anticipate being cheerleaders one day. I have to admit, cheering along the sidelines of my high school Alma Mater was something I will never forget! A literal experience of a lifetime!

Somehow the whole 7th grade football team has ended up in my 8th period (that is a bit of an exaggeration, but it feels like it!) . Imagine loud, burly, HUGE boys barreling into my room talking about practicing in the Texas heat in full pads. When they don't settle down. . . the ultimate threat is, "Do you want me to call your coach?" But, truth be told, I absolutely ADORE them. . . and they know it! :-)

I have posted multiple "football" food ideas on Elizabeth Ann's Recipe Box and guest blogged on Holy Turf numerous times, but I had to add another one today! The fall is busy. . . school has started up and towards the end of football season Thanksgiving and Christmas are on your mind. So many times you don't have as much time as you would like to give to thinking about food for football parties at your house. . . So here you go. . . Pigs in a Blanket. . . addicting, easy, and takes all of 1 minute to prepare!

I hope you have a wonderful Labor Day, whether you are soaking up the sun, hunting, or watching football!

Pigs in a Blanket

1 package cocktail smokie weenies

1 can crescent rolls

Place little smokies on paper towel lined plate. Open can of crescent rolls and separate them into triangles. Cut each triangle into five pieces. Wrap each piece around a smoke and place on an ungreased baking sheet. Bake at 375 for 10-12 minutes. Makes about 40

Southern Plate

Praising Him through our tears. .

2011-09-01T22:42:00.000-05:00

One of my dear friends lost her baby yesterday. .

she will never meet her little one until she gets to Heaven. . .

but oh, what a reunion that will be. . .

with the angels rejoicing . . .

Mother and Child together again.

But until you can hold your baby, sweet friend. . .

Addison will be in the most loving arms of all . . . HIS

"I find beauty in not only the beautiful things in life, but the bittersweet and sad as well. To me, there is something poignantly lovely about the human experience from its splendor to its grief. God created all our emotions, not just the happy ones, and for His good purposes. That's why a good cry can feel so good. And hitting our limits forces us to look outside ourselves for a Savior. It is in the plea, when we're at our end, that we can find that which is truly life-giving. Personally, my moments of deepest grief, deepest pain, have resulted in the most beautiful seasons in my heart. I've met God more intimately in those moments than in all the other pleasant ones combined. What isn't completely lovely about that?" ~ The Wiegands

Camo Cupcakes

2011-09-01T07:36:00.000-05:00

Happy Opening Day of Hunting Season! :-)

(at least to us here in the North and Central zones of Texas!)

Labor Day weekend for hunters is not celebrated at the beach or the lake but on peanut and sunflower fields in the hot Texas sun!

So in honor of Opening Day. . .

I made some Camo Cupcakes!

Camo Cupcakes

1 box of Devils Food Cake Mix

3 eggs

1/2 cup of vegetable oil

1 large container of chocolate icing

1 large container of white icing

green food coloring

Make the cupcakes according to the directions on the box. After they have cooled, mix your white icing with green food coloring and then put both the green icing and the chocolate icing in your "icing pump" alternating them (one spoonful of green, one spoonful of chocolate, etc) Ice the cupcakes and stick them in the fridge! That way when your hunter comes home, he has a cold, camo treat waiting on him! :-)

Chicken Nuggets with Honey Mustard

2011-08-31T22:27:00.000-05:00

In case you missed my post last week on Holy Turf. . here is an incredible appetizer that is perfect for football parties! Not only is it easy, but these chicken nuggets will be a huge hit with kids and adults alike! :-)

Chicken Nuggets
Recipe by Paula Deen
2 cups crushed sour cream and onion potato chips
1 egg
2 TBS milk
6 chicken breast fillet, cut into 1 1/2 inch squares
1/3 cup of butter

Preheat the oven to 350 degrees.

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce.

Honey Mustard

Recipe by Paula Deen
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.