Friday, October 31, 2014


For Halloween, we decided to go with a Disney villain theme. I thought they played their roles pretty good. I was pretty frightened especially when I heard off with her head. Halloween is so much fun!
Beware! Here comes Ursala, Queen of Hearts, and Maleficent!
Whether you are a princess or a villain, I hope you have a wickedly fun Halloween.
Happy Halloween!

Wednesday, October 29, 2014

Seasoned Chicken with Sweet Potatoes

For October, I always have an urge to cook with orange foods. Since I had some sweet potatoes on hand, I figured I would use them up. I actually don't cook with sweet potatoes often. When I was a kid, we had them all the time. It could because my father is from Mississippi. I really should cook with sweet potatoes more. At least next month, I will be making sweet potato casserole for Thanksgiving.
Seasoned Chicken with Sweet Potatoes aka Halloween Supper
2 tsp olive oil
2 tsp butter
3 sweet potatoes, peeled and cubed
3 chicken breast
1 tsp thyme
1 tsp oregano 
1 tsp rosemary
1/4 tsp salt
1/8 tsp pepper

  1. Preheat oven to 375 degrees F.
  2. Onto a large baking sheet combine 1 tsp olive oil, 1 tsp butter, and the sweet potatoes.
  3. Bake the potatoes for 10 minutes.
  4. Heat a large skillet over medium heat with the olive oil
  5. Add the butter.
  6. Season the chicken breast with the thyme, oregano, rosemary, salt and pepper. 
  7. Once the butter has melted, add the chicken breast.
  8. Cook the chicken breast for 5 minutes per a side until golden brown.
  9. Remove from the skillet and top the sweet potatoes with the browned chicken. 
  10. Place the baking sheet back into the oven and cook for 10 minutes or until a meat thermometer reaches 165 degrees.
  11. Remove the chicken from the baking sheet and allow to cool for 10 minutes before serving.
  12. Flip the sweet potatoes and allow to bake for another 10 minutes or until fork tender.
Recipe by Jen of Sweet Morris.

One year ago................................I made Pumpkin Juice.
Two years ago..............................I made Chocolate Brownie Cookies.
Three years ago............................I made Mummy Cake Pops.
Did you already know......................
-President Washington grew sweet potatoes at his home in Mount Vernon.
-In the U.S., North Carolina is the leading sweet potato grower.
-Sweet potatoes are native to Central and South America.

Monday, October 27, 2014

Apple Cinnamon Muffins

Since school is important to us, we decided not to pull the kids from school until they were ready to transfer. So, I have been living in North Carolina for the last week alone while the family were preparing to move from Maine. This is what I've been doing since I'm alone. Yes, I've had cereal a lot lately for supper. I've been washing what few dishes I have and been using the dishwasher as my drying rack. Since I'm suppose to look professional, I've been using the counter with a towel to iron my clothes. It will be nice once the household items arrive but I'm just glad my family is here now.
Apple Cinnamon Muffins aka skeleton pieces muffins
3/4 cup brown sugar
1 3/4 cup all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
2 eggs, beaten 
1/2 cup oil
1/4 cup apple juice
1/4 cup applesauce
2 tsp vanilla extract
2 apples, peeled and chopped into small pieces
1/3 cup cream cheese, softened

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with cupcake liners.
  3. In a large bowl, combine the brown sugar, flour, baking powder, cinnamon, and salt until incorporated.
  4. Add the eggs, oil, apple juice, applesauce, and vanilla. Mix until incorporated.
  5. Fold in the apples.
  6. Fill the cupcake liners 2/3 full.
  7. Bake the muffins for 22 minutes or until a toothpick inserted in the middle comes out clean.
  8. Remove from pan and allow to cool on a wire rack for 10 minutes.
Recipe adapted from Betty Crocker

One year ago.......................I made Pirate Cookies.
Two years ago.....................I made Alien Cupcakes.
Three years ago...................I made Vanilla Buttermilk Cupcakes.
Did you already know..........
-About 17% of Americans move each year.
-Married couples with children tend to be the typical Americans moving.
-Almost half the reason for people to move is job related.

Friday, October 24, 2014

Cheeseburger Soup

When it becomes colder, I like to make soups. They are easy to make besides all the chopping. The other reason is all the vegetables I add to the soup. My son was watching me and even commented how many vegetables I was adding to this soup. Good thing he likes vegetables. I asked him if we should mention it to Dad and he agreed that we better not. The thing with this recipe is my husband asked me to make a cheeseburger soup recipe years ago. The recipes I found weren't what he wanted. When I saw this recipe, I knew this must be the one he would like. It is delicious! What a great meal. I did add a kohlrabi but it was because I had one on hand. My husband said the soup tasted better the next day. Good to know.
Cheeseburger Soup aka hidden lake water
1 Tbsp olive oil
1 lb ground beef
1 small onion, chopped
1 cup julienne carrots
3 celery stocks, diced
1 tsp parsley flakes
1 Tbsp butter
1/4 cup all purpose flour
4 cups chicken broth
4 cups russet potatoes, peeled and diced
1 1/2 cups milk
1 tsp salt
1/2 tsp pepper
2 cups sharp cheddar cheese, shredded
1/2 cup sour cream

  1. In a large pot, add the olive oil.
  2. Add the hamburger and brown.
  3. Add the onion, carrots, celery, and parsley flakes. Cook for 5 minutes.
  4. Add the butter and allow to melt. 
  5. Sprinkle the flour on top and stir. Cook for 1 minute. 
  6. Stir in the chicken broth and stir well to prevent lumps.
  7. Add the potatoes. 
  8. Bring the mixture to a boil and allow to simmer for 2 minutes.
  9. Reduce the heat to low and add the milk, salt, and pepper.
  10. Stir in the cheddar cheese. Allow the cheese to melt.
  11. Remove the soup from the heat and stir in the sour cream. 
  12. Serve warm.
Recipe adapted from The recipe critic.
One year ago........................I made Chili Mac.
Two years ago......................I made PB Cookies.
Three years ago....................I made Onion Dip.
Did you already know.........
-Woman are more likely to order soup in a restaurant than a man.
-The original Campbell soup cans were orange and blue. 
-There are 32 cans of soup in the famous Andy Warhals Campbell's Soup Cans painting.

Monday, October 20, 2014

No Boil, One Pot Mac and Cheese

The kids have been asking for macaroni and cheese. So, I caved. I haven't been cooking lately so I thought this would make them happy. I decided to try this one pot mac and cheese so I would have less dishes. I would say the best part of this dish was the one pot but actually it was the creamy and cheese pasta. I used the large elbow noodles to make it appear to be scary for Halloween.
Cheese and Intestines aka Mac and Cheese
2 Tbsp vegetable oil
2 Tbsp butter
1 small onion, chopped
1/2 cup flour
6 cups milk
3/4 lb. large elbow noodles
4 cups sharp cheddar cheese
1 cup Fontina cheese
1/4 cup Parmesan cheese

  1. Preheat oven to broil. 
  2. In a large pot, heat the vegetable oil and butter over medium heat.
  3. Once the butter has melted, add the onion. Saute for 5 minutes.
  4. Sprinkle the flour on top and whisk. Cook for 1 minute.
  5. Add 1 cup of milk and whisk to dissolve the lumps.
  6. Add the remaining 5 cups of milk. Bring to a simmer.
  7. Add the elbow noodles and stir. Cook for 6 minutes.
  8. Remove the pot from the oven and stir in the cheddar and Fontina cheeses.
  9. Sprinkle the Parmesan cheese on top.
  10. Place in the oven and broil for 1 minute or golden on top.
  11. Allow to cool for 5 minutes before serving.
Recipe adapted from

One year ago...........................I made Snail Cookies.
Two years ago.........................I made Crab Rangoon.
Three years ago.......................I made Pumpkin Whoopie Pies.
Did you already know...............
-The small intestines are 20 feet long.
-The small intestines absorbs the nutrients for most of the food we eat. 
-The large intestines are 5 feet long.

Wednesday, October 15, 2014


So, we finally found a place to live. What a relief! We will be moving in this weekend. The kids approved. The husband is happy. Soon I will be able to cook again. I do not mind eating out once in awhile but every day is just crazy. My sister will be heading down to North Carolina to help with the move. Through this move, my sister has been the greatest. She has been over to our house almost everyday to help with the prep. To get a house ready for sale is a lot especially since we have kids. Kids love to leave hand prints and yes feet prints on walls. My son feels he needs to practice climbing walls for his future career as Spider-man. The walls have been painted. Our stuff has been packed. The warmer weather will be greatly appreciated.

Monday, October 6, 2014

Risk Taker

Are you a risk taker? Would you be willing to move for a promotion? Back in the day, would you have been one of the many immigrants to cross the ocean to head to a new world? I really do not believe I'm a risk taker but here I am moving to another state. I would post a recipe but I have no kitchen. When I will have a kitchen again is an unknown. There is a lot of unknowns but I still did it. Would you have done it? Do you just think I'm crazy? So, please bear with me for lack of recipes but I will keep you updated on this crazy trip.

Friday, October 3, 2014

Buttermilk Cheddar Biscuits

This weekend my children stayed up late. I mean they stayed up until midnight. They still woke up early. By the time it was dinner time, the kids could not stop laughing. I found it very funny. I'm just glad I served something easy like broccoli cheddar soup with these wonderful biscuits. These are my favorite biscuits. I love cheddar like my husband loves peanut butter. I have made these biscuits several times so I figured I should share it. Since it is October, we have to give everything spooky names.
Even Zombies would eat these biscuits
2 1/2 cups flour plus additional
1 Tbsp baking powder
1 1/2 tsp salt
10 Tbsp cold unsalted butter, cubed
1/2 cup buttermilk
1 egg
3/4 cup extra sharp Cheddar, shredded
1 Tbsp milk

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine the flour, baking powder, and salt. 
  4. Add the butter and mix until the butter is incorporated to the size of peas.
  5. In a glass measuring cup, combine the buttermilk with an egg. Beat lightly with a fork to combine.
  6. Add the buttermilk mixture to the flour mixture. Mix until just moistened.
  7. Combine the cheddar cheese with a little flour to coat.
  8. Gently, combine the cheese with the dough. 
  9. Mix only until just combined.
  10. On a floured surface, scoop out the dough and knead six times.
  11. Roll the dough into a rectangle.
  12. With a sharp, floured knife, divide the dough into 8 rectangles.
  13. Place the rectangles onto the parchment paper.
  14. Brush the tops of the biscuits with the milk.
  15. Bake for 20 minutes or until the biscuits are cooked through.
Recipe adapted from Barefoot Contessa Back to Basics cookbook.

One year ago..........................I made Swamp Alien Soup.
Two years ago........................I made German Pancakes.
Three years ago......................I made Hamburger with Jack o Latern cheese.
Did you already know...............
-School age children should have between 9 to 11 hours a sleep a night.
-Teenagers should be sleeping between 8.5 to 9.5 hours a sleep a night.
-The Mayo Clinic recommends adults should sleep 7 to 8 hours a night.

Wednesday, October 1, 2014

German Food

Since I had made a large selection of German foods, I figured I would share them with you. Even if my Dad enjoys going over to Oktoberfest, I have recently been asked if we are German. No, we aren't German but I guess we can party like the Germans. Here is my selection of German foods I've made on the blog:

Did you already know.....................
-Oktoberfest 2014 began on September 20th.
-The Mayor of Munich tapped the first keg at noon to began the celebrations.
-Oktoberfest 2014 will end on October 5th.