These are the most viewed posts of 2015. All of the following were written prior to 2015 and still are viewed a lot.
10. Young’s Dairy Bread/Muffins from October 5, 2010
9. Peanut Butter Blossoms – from October 24, 2010
8. Pecan Nougats – December 11, 2010
7. Bacon Cheddar Ranch Smashed Potatoes – May 19, 2012
6. Cookies and Cream Cheeseball – August 29, 2010
5. Makes It’s Own Crust Apple Pie – November 26, 2011
4. Watermelon Cookies – July 7, 2010
3. Grandma’s White Salad – July 18, 2010
2. Sausage, Cream Cheese, and Rotel Dip – March 19, 2012
- Baked Spaghetti – January 7, 2012 – I’ve had 14,645 people view this recipe.
Here are the top 5 posts/pages from this year that got the most views:
- 31 Days of Slow Cooker Dinners
- Christmas Making and Baking
- Pull Apart Rolls
- Queso Dip
- Thanksgiving Menu with Printables
Here’s to 2016 and more recipes to share with you.
In a previous post, I wrote about our Christmas traditions. Here are some pictures of our Christmas Day. I made collages of the pictures I took on Christmas Day.
Enjoy! Continue reading “Our Christmas Day”
Do you have any Christmas traditions? My family has a few traditions that we do every year. Continue reading “Christmas Traditions”
This picture was taken many Christmases ago when the Wee One and the Imaginative One were still small. Now they are 10.5 and 12.5 years old. The Imaginative One asked me about his height. So he stood face to face to me. He is almost my height now.
Anyway I’m wishing you and yours the Merriest of Christmas! Let us remember the reason for the season. That is our Lord Jesus was born to save us from our sins!
Have a blessed Christmas,
I’m finishing up my Christmas making and baking.
My mom called me last night to tell me that she was going to come over to our house for Christmas. It’s been many years since she’s been at our house for Christmas so it was a nice surprise. The one thing she’s asked for was homemade goodies. I’m almost finished with the Christmas making and baking. There is a few goodies left to make.
This eggnog bread was one of those things. It’s easy to put together and makes a lot.
Eggnog Quick Bread
adapted from Mommy’s Kitchen
Stars of the recipe:
- 2 eggs
- 1 1/4 c. sugar
- 1 3/4 c. eggnog
- 1/4 tsp. nutmeg
- 1 tsp. rum extract
- 1 tsp. vanilla extract
- 2 1/4 c. all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 (3.4 oz) package of instant vanilla pudding
- Preheat oven to 350 degrees.
- Grease mini loaf pans (5).
- Beat the eggs.
- Add sugar, eggnog, butter, rum extract, and vanilla extract. Mix until combined.
- In a medium bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the batter. Mix well.
- Add the instant vanilla pudding.
- Pour into greased pans.
- Bake at 350 degrees for 20 to 25 minutes. (Mine took closer to 40 or so minutes.)
- Cool in pans for 10 minutes.
- Remove and cool on baking rack.
I bought some eggnog to make eggnog bread. Since I had some of the eggnog left, I decided to find a recipe to make eggnog doughnuts. This recipe is moist and delicious. It paired well with my coffee flavored with my peppermint mocha creamer. It would also be delicious with my eggnog creamer.
In order to make the doughnuts, you need a doughnut pan. Continue reading “Eggnog Doughnuts – Christmas Making and Baking”
I made these many years ago. This year I decided to make them once again.
Things you need to remember – When you wrap the cookie dough in plastic wrap, don’t use press and seal plastic wrap. That made it difficult to make a roll. The coconut will make a mess. Just keep the broom around. 🙂
Adapted from Cooking with Stolen Moments
Stars of the recipe:
- 1 c. butter (2 sticks), softened
- 1 c. sugar
- 1 tsp. vanilla
- 1 1/2 Tbsp. milk
- 2 1/2 c. flour
- 3/4 c. maraschino cherries, diced, plus 1 tsp. juice from jar (I may have used more juice because I love maraschino cherries.)
- 1 c. coconut, unsweetened
- Beat the butter and sugar together until fluffy.
- Add vanilla and milk. Beat until combined.
- Add flour, 1/2 c. at a time. Mix until incorporated.
- Fold in the cherries and juice. (I used my mixer. You can certainly use a spoon for this step.)
- Divide the dough in half. Form each half into a 8 or 9 inch log. Roll each half in coconut.
- Wrap in parchment paper or plastic wrap. Freeze for at least 30 minutes.
- Slice in 1/4 inch cookies. Place on baking sheets.
- Bake for 375 degrees for 8 to 10 minutes.
- Cool on wire racks.
I froze mine overnight and then pulled them out of the freezer for 15 or so minutes before slicing them.
I’m enjoying making new creamers now that I got the ratio of milk/ half & half/ or heavy whipping cream to condensed milk.
This creamer needs to be warmed up so that the cocoa is dissolved. I ended up having to strain the non dissolved cocoa so there isn’t any lumps left in it.
As you can see from my pictures, some of the cocoa did not dissolve.
Continue reading “Peppermint Mocha Creamer – Christmas Making and Baking”
Have you ever walked around the mall and smelled the delicious smells of roasted pecans or almonds? Or walked around Walt Disney World and saw the carts of candied nuts? You can now make your own candied pecans and pretend to be in WDW.
Walt Disney World’s Cinnamon Candied Pecans
I made these many years ago as part of my Christmas making and baking. However I stopped making them because of family circumstances. Today I made them once again. Yum! My house now smells wonderful!
Continue reading “Candied Cinnamon Pecans – Christmas Making and Baking”
If I could describe this creamer, I would say yum!
I made a batch of this on Monday evening. The next morning, my coffee maker decided not to work. 😦 Finally my husband was able to get it to work on Wednesday afternoon. We don’t know why it stopped working and why it began to work once again. Crazy.
Wednesday evening, I was able to have a cup of coffee with this creamer. It was even better then on Monday.
Continue reading “Eggnog Creamer”
This is the last week of school before our two week break. The students are restless. The teachers are restless. It’s been exhausting trying to keep the students focused on their work.
Easy peasy meals are on tap for this week.
Continue reading “Menu Plan Monday – December 14, 2015”
It costs $4.25 for a tall (small) Starbucks’ gingerbread latte. You can make this creamer for half that price. You’ll get the same great flavors found in gingerbread.
Molasses, cloves, nutmeg, cinnamon, and ginger are flavors you associate with gingerbread. So those are the flavors I put into my homemade creamer.
Continue reading “Gingerbread Coffee Creamer”
I’ve been making mock thin mints for years. This is one of the Imaginative One’s favorite Christmas treats.
I didn’t have any pictures for the original post so I added one once I made a small batch of them today. Continue reading “Mock Thin Mints”
This is one of the Imaginative One’s favorite meals.
Stars of the recipe:
- 1 lb. of ground beef
- ¼ c. rolled oats
- 1 egg
- ¼ c. diced onion or minced dried onion
- spices – salt, pepper
- Preheat oven to 425 degrees Fahrenheit.
- Place ground beef in a mixing bowl. Add the remaining ingredients to the ground beef.
- Mix to incorporate all ingredients but don’t mix too much.
- Form into muffins. (about ¼ c. to ½ c.)
- Place the meatloaf muffins into a muffin tin sprayed with cooking spray.
- Top each muffin with meatloaf glaze (recipe below).
- Bake in oven for 20 minutes or until completely cooked through. (Internal temp of 155 to 160 degrees Fahrenheit.)
- Enjoy with your favorite side dish!
Stars of the recipe:
- ¼ c. ketchup
- 2 Tbsp. Dijon mustard
- 2 Tbsp. brown sugar
- Combine the ingredients together.
- Use to top your meatloaf or meatloaf muffins.
For a Printable Version of the recipe
For the first few days of December, we’ve had fog. Some days it was a little bit of fog like on Wednesday where it was only within a mile of the school where I teach. On Friday night/ Saturday morning and Saturday night/ Sunday morning, we had frozen fog. I went out and took some photos of the frozen fog. One of the pictures is a new favorite of mine. I love cardinals. To get a great picture of a mama cardinal is cool.
Continue reading “Menu Plan Monday – Week of December 7, 2015”
This recipe made it’s rounds on Facebook last December. When I made it last year, the boys absolutely loved it.
Today I made a batch and the Wee One told me that it was as good as last year. Score! Continue reading “Lumps of Coal – Christmas Making and Baking”
Stars of the recipe:
- 2 to 4 chicken breasts (depends on the size of the chicken breast – Mine were huge so I used only 2.)
- 1 green pepper, sliced
- 1 yellow, red, or orange pepper, sliced
- 1 small onion, cut into rings
- ¼ c. water
- 2 Tbsp. homemade taco seasoning or storebought fajita seasoning packet
- Place chicken breasts in a 4 quart crockpot.
- Place peppers and onions over the chicken.
- Sprinkle the taco seasoning or fajita seasoning over the chicken and veggies.
- Pour water over the chicken and veggies.
- Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Using 2 forks, shred the chicken.
- Serve on a tortilla with cheese and sour cream.
Click here for a printable version of the recipe.