Tuesday, September 2, 2014
Listen, I am so excited that I'm practically giddy over here! We have made it to fall food!
(I can hear the angels singing right now...)
Fall food is my very favorite!!
My goal for Meal Planning Mondays is to give you simple supper ideas and a few bonus recipes to make your busy weeknights so much simpler. Let's pull out those slow cookers, start making some soups, buy a few cans of pumpkin and smile really big...fall food is here!
My BBQ Apple Chicken Sandwiches are always a hit in my family! I love how simple they are and my family loves how yummy they taste.
I love my Pesto Meatballs because you can sneak all sorts of yummy veggies inside. You can serve these by themselves alongside a green salad or over pasta.
If you don't know what King Ranch Casserole is, you should check out this recipe...if you do know what it is...you will love how simple my version is!
These Honey Mustard Brisket Tostadas are a slow cooker favorite in my house. When it's time to eat, you simply assemble your tostada and go!
This week's bundt cake is my Caramel Apple Cider. Instead of water, you use apple cider as the liquid...so moist and delicious!
Sheaffer introduced me to these S'mores Cookies years ago...seriously, they're so simple and yummy too!
And if you're looking for a quick breakfast or simple supper, my Sausage & Egg Burritos are the perfect meal! You can even freeze these and then pop them in the microwave on busy mornings!
Have a wonderful day!! I'm so blessed to share fall with YOU!
Monday, September 1, 2014
Today, is my favorite day of the year.
I look ahead and it's all fall and Christmas in our future. Sweaters, cocoa, football, fires, leaves, boots, soups, jackets, pumpkins, carols, twinkle lights, frost, family and friends.
We live in such a chaotic (and often scary) world that I really find embracing the simplicity and small delights of fall and Christmas almost therapeutic.
This fall in my kitchen, we're making simple suppers every night. I'm using my slow cooker, making soups, baking treats and goodies and drinking a lot of coffee.
In the months ahead, look for recipes to compliment the season, simple entertaining tips, party ideas, cozy morning breakfast recipes, fun giveaways, and lots of love.
It's not just all fall over here, it's all fall on my Pinterest boards too. Take a peek...
And for some Fall Fashion, you can even follow this board too...
Happy September 1st to you! It's going to be a great season :).
Tomorrow, Meal Planning Monday is on a Tuesday...
...so come and take a look!
And the winner of our $500 Williams-Sonoma Pin it to Win it giveaway is...
Congratulations Staci!!! I am emailing you this morning. You have 48 hours to email me back and claim your prize.
Have a wonderful day everyone!
Sunday, August 31, 2014
I'm not quite sure why they're called "magic bars" but you know what I'm talking about, right? Those bars that pretty much have everything but the kitchen sink in them...and they're perfection.
The kids and I decided to make a magic bar that had grated apple right down in the batter...and then we complimented the apple with butterscotch chips...and then we ate them...because they were so good!
September is all about the apple. Whether you eat them raw, in a savory dish, in a muffin or a cake...you should eat them. Celebrate September with an apple...with an Apple Magic Bar.
**I used two Granny Smith apples, but any apple will work. Peel the apple first and then use your cheese grater to grate the apple. You can substitute applesauce if you prefer.**
1 box yellow cake mix
1/2 cup vegetable oil
1 cup grated apple (about two apples)
1 tablespoon cinnamon
1 (14 oz) can sweetened condensed milk
1/2 cup pecan pieces
1/2 cup toffee pieces (found on the chocolate chip aisle)
1/2 cup butterscotch chips
Preheat oven to 350 degrees.
Grease (I used Pam) a 9x13 baking dish. Set aside.
In a mixing bowl, beat the cake mix, oil and eggs with an electric mixer. Slowly beat in the apple and cinnamon until just combined. Spread batter in the bottom of your prepared pan.
Drizzle the can of condensed milk down over the top of the batter. Next, sprinkle the pecans, toffee and butterscotch chips down over the top (you can add a little more of each if you think it needs more).
Bake 25 minutes or until a toothpick inserted in the middle comes out mostly clean.
Remove from oven and let cool a minute before slicing and serving.
A little apple, a little cinnamon, a little crunch on top...and a whole lot of fall yumminess.
And if you like this recipe, you will probably like these too...
Friday, August 29, 2014
I am so thankful that Kensington's first week of school ends with a three day weekend. Hallelujah.
This weekend, we're going to finish up our season by the pool and that means, we're eating outside too. Labor Day should be easy, right? No fuss, just simple and relaxing.
Here's my Labor Day menu...grab something cold to drink, your swimsuit and a few friends and enjoy your three day weekend. Happy Labor Day friends!
This Black Bean Dip can be eaten with chips...or just a spoon. Seriously, I can eat a whole bowl of this yummy goodness!
On the grill, try either my Meatloaf Burgers...
...or try my Bleu Cheese Baked Steaks...
And for you Labor Day dessert...
...my Red, White and Blue Trifle.
And don't forget what's going on this weekend...
...I'm giving away a $500 Williams-Sonoma Gift Card!
You just need to Pin it to Win it! Details here.
And starting Monday...
...grab your coffee, your jeans, and a cozy blanket. We're going to settle into fall y'all.
(I'm so excited about fall that I can hardly stand it!!)
Have a wonderful weekend friends!!