Keeping in Teutsch

I've had this pail-like container sitting on my kitchen counter for years that I stuff recipes in. For the longest, I've had intentions to type them all out in a cute font, print them, and then glue them on cute scrapbooking paper backed with cardstock and put them on a ring with cute ribbon tied on it. The thing is, though, recipes take FOREVER to type out and when I would start typing them, I would lose interest pretty quickly. So, year after year, they've just been sitting there and every time I would need to find a recipe or want to look through the recipes I had saved, but hadn't tried yet, I had to go through every one of them. This was happening almost weekly and it was getting really old. I knew I could just buy a picture album and stick them in there by category (or even some specialty recipe book), but I wanted something a little more creative. So when I ran across a picture of a recipe smash book on the blog Joy's Hope that linked to this recipe smash book, I knew I had found the perfect solution for all my loose recipes.

All you need is a smash book (that's what it's called literally as you can see) by K & Company (scrapbooking company), some tabs (that are sold in the same section--I found my smash book and supplies on an end cap at Michaels), some pockets to glue in to your smash book, and the best part--the really fun looking tape! (If you decide to make one, the smash book with the pink spine has pictures of food in it if you want to keep with your "theme." Also, the supplies aren't that expensive.)

 Here's my smash book. Notice I put the main dishes at the end. That's because I tend to print and collect more recipes for main dishes than other ones, so I put it at the end so that I would have the most empty pages left after it. I left empty pages after all the sections so I could add recipes, but not as many as I left for the main dishes.

 This little Sunday afternoon project (really that's all it took) gave me the opportunity to use my label maker in a few places. 

 A page of some of my dessert recipes. 

 One of the pockets that I glued into the book to hold the recipes that I haven't tried. I also have two other pockets at the end of the book. (I seemed to have a lot of dessert recipes I wanted to try, which is why it got it's own pocket.)

This was from my side dishes section.

I made this a few weeks ago, and I can tell you that having these recipes organized (and in such a fun way) has made my weekly meal planning so much easier (and faster!). So, if you are looking for a creative way to organize your recipes, I would highly suggest making a recipe smash book!
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-- I made Bacon Cheeseburger Roll-up recently. I loved it! Matt said it needed some Tony’s (he says that about everything!) and Juliette, in true fashion, barely touched it. Since I’m the one that cooks, I’ve deemed this recipe a keeper!

-- The Tuesday night before last we went to Buck & Johnny’s for kids’ night (and to use our daily deal voucher). Juliette got to make her own pizza. They brought her the dough, marinara sauce, cheese, and pepperonis to decorate it. They had some kids playing violins and guitar and singing Zydeco music. Juliette was not impressed with them. She took one look and then said, “I can do that. I know how to play violin.” (She thinks this because she has been in the “strings” class at school for these first three weeks.)

-- We finally finished the first book in the Boxcar Children series. Am I the only one that didn’t remember that ending? I seriously thought all this time that they lived in the boxcar forever and ever. We just started the second book last night and the kids are going to spend the summer living in a barn, sleeping on hay, for the summer! Craziness!

-- The Wednesday night before last we had to pick-up our packets and order our shoes for dance. When we got to the studio, a little girl from Juliette’s kindergarten class was walking out. Juliette was so excited to find out that the little girl is going to be in the same dance class as her!

-- Matt finally fixed his shark the Thursday night before last. I was so glad I was going to Bible study that night (my leader cooks for us)! The apartment, though, STILL smelled like fish four days later. Not cool!

-- The housing department put fliers on our doors the Friday of Labor Day weekend about the “tropical activity,” as in Tropical Storm Lee. Their advice: move stuff away from the windows and pick stuff off the floor. Both of which were incredibly unnecessary. Of course, we didn’t do that, but it made me wonder if anyone actually did what they said.

-- Over Labor Day weekend, Juliette and I went to my parents. Matt and I have a “garden party” reception to go to soon for a friend who is getting married in Florida, so Mom, Juliette, and I went dress shopping. I ended up trying on around 15 dresses and getting two that scream “garden party” for $10 each on clearance. I told my mom that I felt like a little girl on Easter Sunday putting them on. (They are white and have flowers on them; I’ve settled on the more floral one now because I couldn’t find shoes to match the other one.) Do you know how hard it is to find summer dresses right now?

-- While trying on dresses, Juliette picked one out for me to try on that she “loved.” It was green and ugly…really ugly. I tried it on just to pacify her and it made me look pregnant. (You know...the type of dress that only pregnant women or super skinny women can wear!) Juliette almost started crying when I put it back…she was not happy that I didn’t like her choice!

-- We have celebrated Juliette’s birthday about four times now. It’s bordering on ridiculous. I sent cupcakes to school on her birthday. That night we took her to Chuck-E-Cheese’s (which is now an annual tradition) and had cookie cake. Over the Labor Day weekend, my sister brought an ice cream cake to my parents for Juliette, and then Saturday we finally had her birthday party. At this point, it felt like it had been ages since her birthday!

-- Matt is studying for his comps (big, big tests) that start two weeks from today. He'll take one a week for four weeks and they are basically comprehensive, meaning he has to know pretty much everything about the areas he is testing in, which are Renaissance Literature, Rhetoric, Early American Literature, and African American Literature. He has not been in a good mood because he is so stressed. (He HAS to pass these tests or he can't proceed any further.) Anyway, yesterday he was in a bad mood and Juliette was jumping around (you know, being a 5-year-old) and he was trying to do something on the computer and he told her to stop and she came over to me and said in a low voice, with her hand over her mouth (almost like she was afraid to say it), "Tell Daddy to chill out!" My thoughts exactly! :)



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First off, I wanted to share this recipe with you that I got from a little cookbook I have called "101 Things to Do with a Cake Mix." I've had this cookbook since before Juliette was born, yet I've only ever made one recipe out of it. Not sure why, as they all sound good!

PEANUT BUTTER BROWNIES

Cake:
1 yellow or white cake mix
1/3 cup oil
2 eggs
2/3 cup chunky peanut butter

Glaze:
1 1/2 tablespoons milk
1 cup powdered sugar

Preheat oven to 350 degrees. Mix together cake mix, oil, and eggs. Mixture should be stiff and all the powder should be mixed into the dough. Stir in peanut butter. Bake 14-16 minutes until golden brown on top.

Mix together powdered sugar and milk. (I usually always need more milk than it calls for to get the sugar mixed together, so if you need more just add a tablespoon at a time until it is a thin, icing-like consistency.) Drizzle glaze over top while still warm. Let cool (and glaze harden) before serving.

Now, moving on to other things, below is a picture of the backpack I made for the 100th post winner. Griffin is going to be taking his backpack to Pre-K!

We've had a busy weekend. My in-laws were in town and we took them to Washington, La., yesterday to eat at the Steamboat Warehouse for their birthdays. (Their birthdays are 5 days apart.) Washington is about 30 minutes north of Lafayette and is the 3rd oldest settlement in Louisiana (behind Natchitoches and New Orleans). Unlike Natchitoches and New Orleans, though, there isn't really a restored downtown area. There are some homes from the 1700s and 1800s, but other than a handful of antique stores and that one restaurant, there wasn't really much to see. We did go to the Old Schoolhouse Antique Mall, where Matt and I drooled over quite a bit of the furniture (some of which was very reasonably priced, but you know, we kinda have a space issue right now!). The food was good, though, and we enjoyed ourselves.

After going to the early service this morning, we went to the Sunday brunch at Blue Dog Cafe. It's a buffet with traditional breakfast items, like an omelet station and waffles and bacon and sausage, but they also have a lot of the cajun food too, like corn and crab bisque, crawfish etouffee, catfish, dirty rice, etc. It was pretty good, but I'm not sure it was worth the expensive price. Juliette ate for free, though, and ended up eating almost as much as us adults, so I suppose we got our money's worth!

Things are going to start getting busy around here this week, and we are ready for "fall" to start: school, football, and cooler weather! Juliette has her kindergarten testing in the morning and her orientation later this week. Matt has meetings this week, and then both Matt and Juliette will start back to school next Monday (the 22nd). Juliette is incredibly excited about starting kindergarten, and we're just as excited as her. And, let's not forget that she has her 5th birthday coming up in about a week and a half as well, so there will be lots to blog about in the next few weeks!

The grandparents are anxious to see Juliette in her school uniform, so Mammaw, Pappaw, Nana and Poppie (and anyone else who wants!) check back later this week for Juliette's School Uniform Fashion Show!


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Today is the final link-up for recipes over at Kelly's Korner Blog. Whenever I'm asked to bring something to a party, I almost always bring an appetizer. Here are my favorites:

CORN DIP

2 cans whole kernel corn, drained
1 cup sour cream
1 cup mayonnaise
1 small can green chiles, chopped
1 jar pimentos, chopped
1 pkg. shredded Monterey Jack cheese

Mix all together. Chill and serve with Frito Scoops!


TORTILLA ROLL-UPS


Flour tortillas
1 block of cream cheese
1 package of ranch dip mix
Thin-sliced ham (optional)

Mix cream cheese and ranch dip mix together well. Layer on tortillas, add ham (or anything else you want), roll up, and slice into small pinwheels. Chill before serving.


SAUSAGE BALLS

2 cups Bisquick
1 cup shredded cheese
1 lb. breakfast sausage

Combine all ingredients well. Roll into 1 inch balls and bake at 350 degrees for 20 minutes.


ZUCCHINI APPETIZERS
(from Betty Crocker)

3 cups thinly sliced unpeeled zucchini (4 small; I put mine through the food processor)
1 cup Bisquick
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350 degrees. Grease bottom and sides of rectangular 9 x 13 pan. Stir together all ingredients. Spread in pan. Bake about 25 minutes or until golden brown.


ONE BITE IS NEVER ENOUGH!!

(Recipe from Juliette's dance cookbook.)

2 packages cream cheese
2 cans Rotel
1 lb. Jimmy Dean Sausage
1 bag tortilla chips

Cook sausage completely, then strain. Melt cream cheese in sauce pan and add rotel (strain the liquid from one can, but add the liquid from the other can) and sausage to it. Mix it all together...then enjoy! Serve with tortilla chips or chips of your choice! Once you start you can't stop!!



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It's time to link-up again to Kelly's Korner Blog's Show Us Your Life. This week is about dessert recipes. It was REALLY hard to choose just a handful to post!


CHOCOLATE CHIP CREAM CHEESE DIP

1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar
2 tbsp. brown sugar
1/4 tsp. vanilla extract
3/4 cup miniature semisweet chocolate chips

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator before serving with graham cracker sticks. (This can also be formed into the shape of a ball and rolled in miniature chocolate chips.)


PEANUT BUTTER CAKE


1 1/4 cup sugar
3/4 cup milk
1/4 stick butter
2 tbsp. peanut butter
1 tsp. vanilla
yellow cake mix

Mix cake mix and bake according to directions on box. When cake is done, poke holes all in the top of it. Mix sugar, milk, and butter in sauce pan until bubbly. Add peanut butter and vanilla. Stir until mixed and pour over cake.


CHOCOLATE ECLAIR DESSERT

(This recipe came from my former boss's wife.)

Graham Crackers
Lg. box of French vanilla pudding
2 cups milk
1 container Cool Whip
1 container Milk Chocolate cake icing

Line a 13 x 9 baking dish with graham crackers. Mix together dry pudding mix with milk. Fold in Cool Whip. Pour half of the mixture on top of the graham crackers. Add another layer of graham crackers and the rest of the pudding mixture. Add a final layer of graham crackers on top. Melt icing in the microwave (in container) for 30 seconds. Pour on top of the graham crackers. Chill in refrigerator for at least 4 hours before serving so chocolate can set and graham crackers can soften.


CHOCOLATE CHIP PIE

(This is my Mom's recipe and is a MUST at all family gatherings.)

1/2 cup butter or margarine, softened
2 eggs, beaten
2 tsp. vanilla
1 cup sugar
1/2 cup all-purpose flour
1 cup chocolate chips
9-in. pie crust (unbaked)

In mixing bowl, cream butter. Add eggs and vanilla. Stir. Add sugar and flour and stir again. Stir in chocolate chips and pour into pie crust. Bake for 350 degrees for 45-50 minutes or until done.


TIGER BITES
(This recipe came from Juliette's dance studio's cookbook. My mom made these at Christmas and they were great!)

12 double graham crackers
6 squares white almond bark
1/2 cup creamy peanut butter
2 squares chocolate almond bark
1 square white almond bark

Line cookie sheet with foil and spray with PAM. Lay graham crackers into pan top side down to fit. Melt 6 squares of white Almond Bark with the peanut butter in the microwave until smooth, about 1-2 minutes, 30 seconds at a time, stirring in between. Pour over crackers and spread evenly. Melt 2 squares of chocolate Almond Bark, about 30 seconds in the microwave and drizzle over crackers. Melt 1 square of white Almond Bark and drizzle over crackers. Use a toothpick to swirl chocolate and white drizzles into a marble-like pattern. Chill for 10 minutes in the freezer or until firm. Break into irregular pieces. Best if stored in refrigerator. Great presentation for parties.


STRAWBERRY JELLO CAKE

(I know I just posted this recipe about a month ago, but I thought I'd add it here instead of making you click over to the original post.)

1 box of strawberry cake mix
1 box of strawberry Jello
1 cup of hot water
1 container of Cool Whip
Fresh strawberries

Mix cake mix according to directions on box and bake. Immediately after removing from oven, poke holes all over it. Mix dry Jello mix with water and pour all over the top of cake. Allow cake to cool completely. Once cool, ice with Cool Whip and garnish with fresh strawberries. Refrigerate immediately and serve cold.


ENJOY!!

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Since the link-up at Kelly's Korner Blog is only for main dishes, desserts (this Friday), and appetizers (next Friday), I thought I'd share my favorite side dishes today.


HASHBROWN CASSEROLE

Frozen hashbrown patties
16 oz. sour cream
1 can cream of chicken soup
1 package shredded cheese

Spray 9 x 13 casserole dish and cover bottom with hashbrown patties. In large bowl, combine sour cream, cream of chicken soup, and shredded cheese. Pour over hashbrowns. Bake at 350 degrees for about 30 minutes. (This is Matt's favorite thing for me to make!)


POTATO CASSEROLE
(Same premise as the one above, just a little different, still great! This recipe came from my former boss's wife.)

1 (32 oz.) package frozen hash brown potatoes (I prefer the cubed ones)
1 pint sour cream
1 cup grated Velvetta cheese
1 cup shredded cheese (any kind will do)
1/2 cup chopped onion (I use frozen)
2 can cream of cream soup
1 stick of margarine
potato chips

Melt butter in microwave with frozen onions. Mix in large mixing bowl with all the ingredients except the potato chips. Pour into greased casserole dish and bake at 350 degrees for 20-25 minutes or until bubbly. Add crushed potato chips and return to oven for 5 more minutes.


HOMINY CASSEROLE

2 cans yellow hominy
2 can cream of mushroom soup
8 oz. jar Cheez Whiz
1 can corn chips

Melt cheese. Add soup. Stir in hominy and top with crushed corn chips. Bake at 350 degrees for 30 minutes.


LAYERED SUMMER SALAD
(I omit the mushroom and onions and basil and it's still good! This recipe is from KraftFoods.com.)

4 cups torn spinach
1 1/2 cups shredded cheddar cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg. (10 oz.) frozen green peas, thawed, drained (I just use canned)
1/2 cup real mayonnaise (do NOT substitute Miracle Whip)
1/2 cup sour cream
1/4 cup chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes, and peas in 3-qt. serving bowl. Mix mayo, sour cream, and basil. Spread over salad, completely covering top of salad. Cover. Refrigerate at least 5 hours. Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.


SWISS VEGETABLE MEDLEY

(I've never made this, but this is my mom's recipe and I like it! Think I need to add it to the dinner menu soon!)

1 (16 oz.) pkg. frozen broccoli, carrots, cauliflower combination, thawed and drained
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 tsp. black pepper
1 can French's fried onion

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 fried onions. Pour into casserole dish. Bake, covered, at 350 degrees for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes more.


ONION ROASTED POTATOES


Baking potatoes
1 package onion soup mix
Vegetable/canola oil or olive oil

Cut potatoes into cubes. Put in foil-lined, greased (trust me on this!) cake pan. Sprinkle onion soup mix over potatoes. Drizzle oil over potatoes. (Just enough to dissolve seasoning and coat potatoes.) Bake at 400 degrees for about 30 minutes (or until potatoes are tender).


Now I'm hungry! I'm totally a side-dish kind of gal (I could practically be a vegetarian), which is why I rarely fix these dishes when it is just Matt, Juliette and me eating, as I will eat WAY more than I should. Typically, we stick to canned veggies and beans and these type of dishes are "treats" every once in a while and, of course, some of them are staples at family gatherings and holidays.) If you have any great side dishes, feel free to share them in the comments section! Enjoy, and make sure you check back on Friday for my favorite dessert recipes!







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Today I'm linking up to Kelly's Korner Blog's "Show Us Your Life" series. Today's topic is Main Dish Recipes. I'm fairly certain that the recipes I'm about to share are probably in most people's dinner rotations in the South, but I decided to go ahead and share them in case someone out there hasn't heard or tried one of these. Unfortunately, I don't have pictures of any of them and after typing these up, it's apparent that we eat a lot of chicken dishes in my house! If you don't have a blog and have a recipe that you think we'd like, I'd love for you to share it in the comments! I'm ALWAYS looking for and trying new recipes! A few of my favorite places to look for recipes are: Tasty Kitchen, Our Best Bites, Skinny Taste (Weight Watchers recipes), Picky Palate, and Southern Plate. If you have any recipe sites you love, please share those as well!

KING RANCH CHICKEN

4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
2 cups grated cheese
8 corn tortillas
1 cup chicken broth

Boil chicken. Shred. Mix soups and Rotel. Tear tortillas into small pieces. In a casserole dish, layer tortillas, chicken soup mixture, and then shredded cheese. Bake at 300 degrees for 1 hour.


CREAMY BAKED CHICKEN BREASTS

8 small boneless, skinless chicken breasts
8 slices of Swiss cheese
1 can of cream of chicken soup
1/4 cup water
1 cup Stove Top stuffing mix

Lay chicken breasts in bottom of casserole dish. Put cheese on top. Combine soup and water and spoon over top of cheese (may not need all of it...I usually do a thinner layer and don't use it all). Sprinkle dry stuffing mix (with its seasoning) on top. Bake at 350 degrees for 45 minutes or until chicken is done.


CHICKEN CRESCENTS

1 large can of diced chicken (or 2 to 3 chicken breasts, boiled and shredded)
Shredded cheese
1 can crescent rolls (8 count)
1 can cream of chicken soup
1/2 cup water or 1 cup chicken broth

Lay crescent rolls out flat and roll 1/8 of chicken and some shredded cheese up into each one. Put 1 tablespoon grated cheese on top of chicken. Place 8 rolled crescents in casserole dish. Mix soup and water or broth together. Pour around rolls; do not pour on top!! Bake at 350-400 degrees until rolls are brown.


CHICKEN ON THE RITZ

3-4 chicken breasts
Ritz crackers
butter, melted
Shredded cheese
16 oz. sour cream
1 can of cream of chicken soup

Crush Ritz crackers into a little melted butter and press into bottom of casserole dish. (You want just enough butter to be able to make the crumbs stick together.) Boil chicken. Shred and lay over crushed crackers. Cover chicken with shredded cheese. Mix sour cream with cream of chicken soup and pour over cheese. Crush more Ritz and put on top. Bake at 350 degrees until heated through. (You can also add broccoli to this. You would add it in after the chicken layer.)


CROCKPOT TACO SOUP

2 cans of kidney beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can Rotel
1 packet taco seasoning
1 packet ranch dressing mix
1 lb. ground beef
shredded cheese and sour cream for embellishment

Brown meat, drain, and add to crockpot stoneware insert. Sprinkle seasoning packets on top of meat. Drain and rinse beans and add. Add UNdrained cans of corn and tomato. Stir. Cover and cook on low 8-10 hours or high 4-5 hours. Serve with cheese and sour cream, as well as corn chips or cornbread!


CHICKEN ENCHILADAS
(This recipe came from my friend, Amanda)

3-4 chicken breasts, boiled and shredded (save broth)
2 cans of cream of chicken soup
1 can of chopped green chiles (drained)
1 8 oz. sour cream
1 pkg. flour or corn tortillas (I use corn; they are great!)
shredded cheese
1 can green enchilada sauce

Boil chicken, shred and mix together in large bowl with cream of chicken, green chiles, sour cream, and 1/2 can enchilada sauce. Bring chicken broth to boil. Place tortillas (1 at a time) in broth. Spoon chicken mixture on tortillas and roll. Place in casserole dish and cover with remaining chicken mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350 degrees for 20 minutes or until done.
WE LOVE THESE and they are GREAT as leftovers too!!


POPPYSEED CHICKEN

2-3 chicken breasts, boiled and cut up
16 oz. sour cream
2 cans cream of chicken
2 tbsp. of poppyseed
Ritz crackers

Mix chicken, sour cream, cream of chicken and poppyseed in large bowl. Put in casserole dish and cover with crushed Ritz crackers. Bake at 350 degrees for 20-30 minutes.


MEXICAN CHICKEN DORITO CASSEROLE

1 lb. of boneless, skinless chicken breast
Doritos (enough to cover bottom of dish)
1 can cream of mushroom soup
1 can Rotel with green chiles
shredded cheese

Preheat oven to 350 degrees. Boil chicken on high until done. Cut into small chunks. Crush Doritos and cover bottom of casserole dish with them. Put chicken on top of Doritos. Mix cream of mushroom and Rotel in small bowl. Pour over chicken. Cover with shredded cheese. Bake until cheese is melted.


"ALMOST LIKE OLIVE GARDEN" FETTUCINE ALFREDO
(from the Betty Crocker Wedding Edition cookbook)

8 oz. uncooked fettucine
1/2 cup butter or margarine
1/2 cup whipping cream or evaporated fat-free milk (for healthier version)
3/4 cup Parmesan cheese (I use the kind in the can)
1/2 tsp. salt
1/8 tsp. black pepper

In large sauce pot, cook fettucine as directed on package. While fettucine is cooking, in a saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettucine; return to sauce pot. Pour sauce over warm fettucine; stir until fettucine is well coated. (I've tried many alfredo recipes over the years, but Matt and I both agree that this one is the best.)


WILD RICE SOUP
(this recipe came from E-mealz)

1 box Uncle Ben's Wild Rice Mix (prepared, as directed on box)
1 can Cream of Potato condensed soup
8 oz. Velvetta cheese (cubed)
1 cup water
2 cups milk
1 tbsp. butter
5 strips bacon, cooked and crumbled

Prepare wild rice mix as directed on box. When rice is almost done, put cream of potato, milk, water and butter in a pot. Heat until hot, butter is melted and it is mixed together good. Add cheese, stirring frequently until it is melted. Add rice. Let stand for a few minutes until it thickens a little. Serve with bacon crumbles on top.


Be sure to check out all the other blogs that are sharing their main dish recipes today over at Kelly's Korner Blog.
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This recipe is probably familiar to most people, but I made this for a Shrimp Boil we went to last night and thought that there possibly might be some people who had never had this or made it. Before you completely disregard the recipe because of the words "strawberry" or "jello," let me just say that I'm not crazy about strawberries, so if you dislike strawberries, but like strawberry flavoring, then you can pick the strawberries off the top and still eat the cake (and it will still be really good!). Secondly, calling this a jello cake doesn't mean it's the consistency of jello. If you aren't familiar with cakes that use dissolved jello mix in them, then you would never be able to tell what makes this cake so wonderful, so give it a try. It's an awesome dessert for this time of year and super easy to make!

Strawberry Jello Cake Recipe

1 box of strawberry cake mix
1 box of strawberry Jello
1 cup of hot water
1 container of Cool Whip
Fresh strawberries

Mix cake mix according to directions on box and bake. Immediately after removing from oven, poke holes all over it. Mix dry Jello mix with water and pour all over the top of cake. Allow cake to cool completely. Once cool, ice with Cool Whip and garnish with fresh strawberries. Refrigerate immediately and serve cold.

**Note: Don't wait to decorate with strawberries until 45 minutes before you have to be somewhere or you won't have time to cut them in pretty slices. See pic above for example of not what to do! Also, this makes a great Flag cake for Fourth of July, using blueberries for the stars and strawberries for the stripes, which I did last year.
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I know I've been gone for way too long...and there's a good explanation! Back at the beginning of the summer, I took a little part-time job with an old publishing contact doing some data entry for their publicity company at night. It's only around 6-10 hours a week and I only work Monday thru Thursday nights (typically after Juliette is in bed), so it's very manageable, but it has made me not have time to be on the computer much for personal stuff, so I just haven't been blogging. I really do like blogging, though, so I'm going to try to keep up a little better.

Since I've been gone, there have only been a few things to blog about, but I'm having trouble loading all the pictures to the blog, so I'm just going to give a little recap and skip the pictures:

Our mini-vacation to Houston
Back at the beginning of August, we went to Houston for a little mini-vacation. We saw the Braves play the Astros, visited the aquarium, zoo, children's museum, health museum, and toured NASA. We had a fun, busy time and wished we could have stayed longer and done more!

Juliette's 4th birthday
Juliette turned 4 at the end of August and we celebrated multiple times. The day before her birthday we took her to Chuck-E-Cheese's (since Matt had a class the night of her birthday) and then on her birthday we took cupcakes to daycare, got McDonald's for dinner and had a little birthday cake when Matt came home from class. Then, we had a birthday party for her Labor Day weekend at my parents' house.

That's about all that has been going on since I last blogged. Juliette started back to preschool and is doing great with her schedule of preschool in the mornings and daycare in the afternoons. She has a new teacher at preschool (Ms. Coghill from last year retired) and although Ms. Coghill was technically Dr. Coghill, she just had them call her Ms. Coghill. Juliette's new teacher, though, is younger and I guess not as humble about her doctorate, as she has the kids call her Dr. Mary.

Juliette also started dance last week and LOVED it. As soon as I picked her up, she wanted to know when she could come back. All the little girls in her class looked so precious in their little leotards and tights!

Before I go, I want to share a recipe with you guys. I made this last night and ate a piece before it cooled and hardened and didn't think it was that great, but then today, I tried it again and it is really good. So, be patient, let it cool and harden in the fridge over night before eating it! :)

CRISPY CRACK

In a large pot over low-medium heat so it won't burn, melt 1/2 stick butter, 5 cups of marshmallows and 1/3 cup creamy peanut butter. Make sure it's all mixed together well once it has melted. While this is melting, melt half of a bag of chocolate chips in the microwave and butter a 9x9 dish.

Remove from heat and add 6 cups of Rice Krispies. Stir until well coated.

Layer half of the Rice Krispie mixture in the bottom of the 9x9 dish. Spread a layer of creamy peanut butter over it, and then pour half of the melted chocolate chips on top and spread it out. Repeat the layering...rice krispie mix, peanut butter, chocolate.

Optional: Break up 3 Skor candy bars and sprinkle on top. (Target doesn't carry Skor bars and that is where I bought the stuff to make this, so I just didn't bother with it. Plus, Skor bars are like chocolate-covered toffee and I'm not a big fan of toffee. Trust me, they are good without it!)

Cover dish and put in fridge overnight or until chocolate on top has hardened. This makes roughly 16 really thick pieces. You could easily use this same recipe in a 9x13 dish if you wanted thinner pieces. Enjoy!


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Have you ever, in the midst of cooking a new dish, just thought "this is going to be bad, really bad" and "oh man, I'm wasting money and no one is going to eat this and we're going to all be eating cereal for dinner." Well, that was my thoughts tonight as I started cooking dinner. By the time I put it in the oven I was POSITIVE it was going to be a disaster. Thankfully, I can now say, that it wasn't bad, although it wasn't a pretty dish, which is why I didn't take a picture. So, if you are feeling brave and this sounds good to you, give it a try. I promise you won't have to eat cereal for dinner!

Taco Cornbread Bake

1/2 lb. ground beef
1/2 packet taco seasoning mix
1 box of Jiffy corn muffin mix
1 can refried beans
4 oz. shredded cheddar cheese
(Egg & milk for corn muffin mix)

Follow directions on Jiffy box to mix up corn muffin mix. Set batter aside. Brown ground beef. Drain. Add seasoning mix and water (according to directions on packet). In 9 x 9 square dish, layer refried beans on bottom. (DO NOT spray bottom of dish.) Add beef on top. Add cheese on top of beef. Pour batter over the top. Bake in 450 degree oven for 15 minutes.
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It's official! I'm addicted to couponing! I know I may have lost some "cool points" in saying that--and if not, I'm definitely going to lose them by posting these pics--but I can't help myself. I'm super excited about saving money!

It kinda all began when I started doing most of my grocery shopping at Albertsons not too long ago. Albertsons has some awesome sales...better than I ever saw at Brookshires or Super One when we lived in West Monroe and every week my mom can attest to the fact that I call her to tell her how much I saved at Albertsons. Usually, it's at least $25. I think the highest it has been is $40. In the back of my head, I always kept thinking to myself that I probably would still spend the same amount of money on the same items if I went to Wal-mart, so one day recently I did my grocery shopping at Wal-mart (just like I used to do back in West Monroe) and actually went to the trouble of writing down prices to see how they compared to the sale prices at Albertsons. Guess what? Albertsons is better! So, after that little revelation, it dawned on me that if I were to use coupons on the items that are on sale at Albertsons, than I could get some stuff for super cheap, which is really just the basic rule behind couponing and getting the most out of them...I'd just never paid much attention!

So, just like my personality, I started doing some "research" and started reading some blogs that pertained to couponing. And, then I got hooked on trying to find good deals at any store, not just Albertsons. So, if you are looking to maximize your coupons, I recommend you check out the following:

Totally Target -- the go-to place for all deals at Target
Money Saving Mom -- the place to go for finding out the deals at any other store
My Coupon Hunter -- the place to go to buy coupons for mere pennies. I know that sounds silly, but for not much more than the cost of a Sunday paper, you can choose just the coupons you want from the current Sunday's inserts and you can order multiple of each coupon. And, you get them fairly quickly...usually within the week.

Although, I've been raving about Albertson's great sales, ironically, the pics I have below aren't from any trips there. Here's the best deals I've gotten this week:

This is what I purchased at Target for $3.40. If I wouldn't have had coupons, it would have cost $8.15. With the coupons, the Kandoo wipes (for toddlers) were 65 cents, each thing of kids Crest toothpaste was 42 cents, each thing of cream of chicken was 52 cents and the noodles were under a dollar too.
This is what I purchased at Walgreens. I found the Pantene on clearance for $2.54 each and had a coupon for buy 2, get $3 off and the eyeshadow was buy one, get one half off and I was able to use a $1 off coupon on each of them. Without coupons, it would have been $14.70, but I only spent $4.31.
This is what I got at CVS. A lot of people play the "CVS game" and are able to get stuff for free or practically free with CVS Extra Care Bucks. I just got a card today and am going to try it out. The thing is you have to spend a little money to get going, so I bought some body wash for $5.50 today and now have $4.50 in Extra Care Bucks to use next Sunday. (The new sales start each Sunday at the drug stores.) Going forward, I should only have to spend pennies or at the most a couple of dollars to get whatever I want. (Some people are so good at playing the CVS game that they can get $60 worth of stuff for just a few dollars.) If you are interested in learning how to play the "game," check out the Money Saving Mom's blog. She has links to each store and details on how to "play."

So on the above picture, the cereal was on sale for $1.88 and I had a buy 2, get $1 off coupon and the eyeliner was half off and I had $1 Cover Girl coupons, so I spent $7.76. It would have been $22 if I wouldn't have had coupons or wouldn't have found the good sales.

I also tried a new recipe tonight called Wild Rice Soup. It was pretty good! Here's the recipe if you are interested.

WILD RICE SOUP

1 box Uncle Ben's Wild Rice Mix (prepared, as directed on box)
1 can Cream of Potato condensed soup
8 oz. Velvetta cheese (cubed)
1 cup water
2 cups milk
1 tbsp. butter
5 strips bacon, cooked and crumbled

Prepare wild rice mix as directed on box. (It will take about 5 minutes.) When rice is almost done, put cream of potato, milk, water and butter in a pot. Heat until hot, butter is melted and it is mixed together good. Add cheese, stirring frequently until it is melted. Add rice. Let stand for a few minutes until it thickens just a little. Serve with bacon crumbles on top. Enjoy!
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A few years ago when I had Juliette, we had the luxury of people bringing us meals for a solid week. (Which followed the luxury of my mom cooking all of my favorite dishes in one week--just thinking about that makes me want to have another baby!) We were introduced to some phenomenal bread from a little meat market/specialty store called River City Market (or something like that) in West Monroe. It was a french bread that had lots of cheese on it with olives and it was awesome! Over the last few years that we were in West Monroe, I would occasionally pop in and buy a loaf to go with dinner (or to just stand over the oven and eat as it was cooling). Shortly before we moved, though, River City Market closed down and I've been craving some of that bread ever since.

Back in November, when I received the copy of the Pioneer Woman's cookbook, I ran across a recipe for Olive Cheese Bread in it that looked similar to the other bread and since then I have been wanting to try it.

This past Monday, while I was off for President's Day, I went to the store and got the ingredients I needed to make it. I was very disappointed...there was major olive overload. It tasted like I was eating a muffaletta without the meat. It wasn't bad, bad...if you like olives and prefer that to be the overriding taste, than you won't need to alter the recipe at all, but I would prefer more bread and cheese and less olives, so next time I'll be using only half of the olives. Click here for the original recipe. Also, just a side note: instead of hand chopping the olives, just stick them in a food processor...it's much easier that way!

Any one care for some Over-the-top Olive Cheese Bread? I've got more than half a loaf in the fridge...
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Fridays are the best...and I'm pretty certain that most people love them as well. Aside from the obvious reason for loving Fridays (the start of the weekend!), I love Fridays because I get off at 12:30 pm and because Juliette gets to join me for a few hours at work while Matt teaches two classes. I was a little worried at first of how she would do being in my office, but she has been great so far and has actually helped do a few things.

Here she is sorting my invoice paper...white, yellow, pink, white, yellow, pink...
Today she put address labels on about 40 packages for me. Sometimes, though, she just colors or does puzzles. Here she is below working on a 100 piece puzzle that she actually put together all my herself!
I bought this cookbook (the author/cook is a well-known blogger, which is how I knew about it) back in November as a "congratulations-for-finally-landing-a-job" present to myself. I have had it on the cookbook stand on my kitchen counter since the first week of December and have yet to cook anything out of it. Matt, however, looked through it the other day and has been drooling over these things called "French Breakfast Puffs" for about a week now. Turns out that we had all the ingredients for it, so we had breakfast for dinner and he fixed the french breakfast puffs and I fixed a potato recipe from the book that turned out great. (Pics are below.) We also had bacon and eggs, except Matt decided to go all Julia Child on me and poach the eggs and I refused to eat them because they just didn't look too appetizing. I'm more of a scrambled egg girl (and so is Juliette)!


Click here for the recipe for the French Breakfast Puffs. Matt followed the recipe to a tee, except he left out the nutmeg since we don't like it. Also, we didn't have any shortening, so he just substituted margarine...don't freak out, the Internet told us it was okay! :) These are good, but you shouldn't eat too many because I'm pretty sure The Pioneer Woman is channeling some Paula Deen with this recipe--you drown the baked muffins in butter and then roll them in cinnamin. Good, but I'm pretty sure these aren't healthy! (I just had one!)

Click here for the potato recipe on The Pioneer Woman's web site, although I do need to say that I made these with red potatoes (because that's all I had on hand), I didn't use the bacon fat (because I'd rather not have a sudden heart attack and because I don't fry bacon), I skipped the onions (because I didn't have any, and frankly, I don't care for them in my food unless they are teeny, tiny and undetectable to the human eye) and I used Tonys. Basically, I'm not even sure if that can even be considered her recipe now...oh, well...it's potatoes...hard to mess them up! Just do what you want with them and it's pretty hard to go wrong. The main thing is just to make sure you brown them in a little bit of oil (canola if you are being health conscious!).

We had an enjoyable evening cooking together in the kitchen (while Juliette folded her Valentines and put stickers on them). Hope your Fridays are just as enjoyable!

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They say that every 7 years your tastes change. Maybe this is the reason I've suddenly stopped picking tomatoes out of stuff (although I still don't like them all by themselves or in really big chunks), started craving dishes with actual strawberries in them instead of just the flavoring and embraced the idea of eating or going near anything that had basil pesto in it.

This summer we've (or in some cases, just me) have been trying new dishes, so I'd thought I'd share some of my new favorites:

GRECIAN DIP (also known as TZADZIKI) with Pita Bread
A friend in college introduced me to this addictive dip at a Greek restaurant in Monroe where we frequently ate lunch. I'm not much on Greek food and would just order the same thing every time we went (Chicken Schwarma, which is pretty much just grilled chicken with rice), but I wasn't going for the main courses, I was going for this dip! When we moved here to Lafayette last month, I started noticing a Greek chain of semi-fast food restaurants called ZEUS that seem to be everywhere, so I checked out their menu online to see if they have this dip. Sure enough, they do. But, I decided to take it one step further and see if I could find this recipe online so I could make it myself whenever I wanted. There were many variations, some of which involved overnight preparations, so I chose the easiest one. Here it is. If you don't like cucumbers, I would suggest not making or eating it! (Matt hates them!)

TZADZIKI
1 cucumber
1 cup plain yogurt
1/4 tsp. minced garlic
1/4 tsp. salt

Peel cucumber and slice in half lengthwise. With a spoon, scoop out the seeds and discard. Grate the cucumber coarsely and place in bowl. Stir in yogurt, garlic and salt. Chill at least 30 minutes before serving. Serve with warm, toasted pita bread.

NOTE: The dip I had at the restaurant in Monroe is smooth and you can't see the cucumbers or even taste their texture. Because cucumbers have a lot of water in them, I was uncertain whether putting it in a food processer would be smart, but after mixing it up like this and seeing the consistency, I'm going to put the final mixture (not just the cucumbers) through the food processer next time so my cucumber gratings won't be so noticeable. So, you may want to do the same for yours. Either way, it still tastes great!



BASIL PESTO PARMESAN SAUCE with PECAN CRUSTED CHICKEN
Last week Matt, Juliette and I tried out an Italian/pizza place here in town called LA PIZZERIA and Matt and I practically swooned over the dish I ordered, which was Pecan Crusted Chicken with Basil Parmesan Sauce. Prior to that visit, I would have been very leery of ordering any pasta dish that had Basil Pesto as the main ingredient if it would not have been for Matt's cousin fixing a similar pasta for us when we were down here in June looking for a house. That's where I got the first taste of this sauce (because, you know, it's impolite to not eat what your hostess is serving you) and fell in love with it. His cousin, however, didn't like the pasta (it was a new recipe she was trying) and had thrown away the recipe by the time I had asked for it, so I was left to surf the Internet and try to figure out how in the world to recreate it. Well, I was thrilled to find it on LA PIZZERIA's menu and even more thrilled that it was being served with pecan crusted chicken because I love, love, love me some pecans! It was terrific--like I already said--and I promise you, Matt and I fought over the leftovers for lunch the next day!

Last night we tried to recreate the sauce for the pasta but it tasted weak, so we'll have to give it another try. When I find the perfect recipe, I'll be sure to post it. If you are adamant about not liking basil pesto or even if you are just sure that you would not like anything by that name or green in color, just live a little and give it a try! I promise you, it's not bad!
MEXICAN CHICKEN CASSEROLE (with Doritos)
Okay...you got me! This isn't a new dish by far...it's been served at Mexican-themed Sunday School gatherings and church pot lucks for decades (or at least since Doritos and Rotel have been around) and I'm betting for some of you it's in rotation already on your dinner menu, but it's a new dish to our little family since I'd never cooked it before until this summer, although I have eaten it when others fixed it.

I like to eat casseroles (mainly because I'm not a huge meat eater and a casserole really plays up the tastes of meat and disguises it somewhat too) and I like to cook them too, because they are so simple and the variations are practically unending. This summer, I've been trying out some new ones--almost all involving chicken and some form of cream of soup mix--and haven't come across any that we don't like so far. So, if you don't have this recipe and like mexican food, try this and trust me, it's not "icky" with the chips in it and it doesn't taste "weird" either because of them. Oh, and let me just say that there are dozens of variations of this one casserole. This is just the one I use and like:

MEXICAN CHICKEN CASSEROLE
1 lb. of boneless, skinless chicken breast
Doritos (enough to cover bottom of dish)
1 can cream of mushroom soup
1 can Rotel with green chiles
1 bag shredded cheese

Preheat oven to 350 degrees. Boil chicken on high until done. Cut into small chunks. Crush Doritos and cover bottom of casserole dish with them. Put chicken on top of doritos. Mix cream of mushroom and Rotel in small bowl. Pour over chicken. Cover with shredded cheese. Bake until cheese is melted.

NOTE: I made this last week and served it with a Mexican salad of green salad mix, black beans (drained, but not heated), corn (drained, but not heated) and Mexican cheese with ranch dressing. It tasted great!


STRAWBERRY SALAD WITH FETA CHEESE
If you are what you eat, than I am this salad (and Fiber One Strawberry Pop-tarts since I eat them for breakfast every morning). I've lost count of how many times we've eaten this salad with our meals this summer. I just can't get enough of it and that is just so unlike me to want to eat anything in which real strawberries are involved, but the combination of the salad mix with the feta cheese and the strawberries is just so yummy! Matt and I eat ours with a Parmesan Ranch dressing. I've realized that the key to eating this salad is to not use too much dressing or you'll ruin it and the dressing will overtake it and make the salad taste too strong. I know if you do a Google search, you'll find recipes for this salad that include a lot more ingredients, but we just like ours with the strawberries, feta cheese and dressing. If you've never tried this salad before, give it a try. It may just become your favorite!


Have I mentioned that my 10-year high school reunion is only about 10 weeks away and I've been working on losing as much weight as I can before then? I'm thinking I should probably find some new favorite things that don't involve eating, huh?
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We really haven't done a lot this week other than conduct Potty Training Boot Camp (more on that later), so this is just going to be a blog of random things.
Is this backpack not the absolute cutest thing?? I meant to add this to my blog about Baby Gap and forgot to load the picture on there, but really want to show you how adorable it is. It isn't like Juliette needs any more bags, but it's tempting to buy it because it's just so darn cute!

Look what I've been doing this week and I am SO OVERJOYED that I have gotten these done! Sure this doesn't look like a lot and it's because this isn't all of them. A lady ordered 15 custom made towel wraps as late graduation gifts. Custom made means that not only did I have to monogram them, but I also had to sew ribbon on them, so it took a little time. I thought they turned out really cute, though. (On a side note, who buys graduation gifts for ALL of their daughter's friends? I'm not complaining because it was the biggest order I've ever gotten, but I just think I'd have to draw the line at like only her very best friends or something like that if it was Juliette!)

Wanna know what Juliette has been up to this week other than potty training? Well, she's almost 3, so we thought it was about time she started doing some chores around the house, so we gave her mowing duty. Just kidding! :) This is a bubble mower, that doesn't shoot bubbles like it's suppose to. You can read more on how she got the mower and see a video on Matt's blog.

And now for the BIG news! We "think" Juliette is potty trained!!! (Knock on wood!) Here she is showing off her big girl panties. We started off Monday with just putting her in panties and taking away the Pull-Ups and she has only had two accidents this week and the last two days she's been telling us when she needed to go to the potty. We have been putting her in Pull-Ups still at nap time, night time and when we go out, but she's been doing great at going to the potty in public and not going in her Pull-Up. Now, poopin' in the potty isn't coming as easy and I thought I was about to have a constipated kiddo on my hands until she decided yesterday that her tummy just hurt too much and she broke down and went in the potty, so we are happy about that! I think she's still a little unsure of that part of it, but she definitely got the hang of peein' in the potty. She is almost 3, so it's about time, huh? Of course, I guess we did bribe her quite a bit between an array of Dollar Tree toys and candy that I put in a basket on the back of the potty as a "grab bag" for every time she went, as well as the promise that if she pooped in the potty we'd take her to the movies today to see the guinea pigs (G-FORCE movie), so I guess that might have helped a little!

And, since my other camera still hasn't been fixed, I had to use my video camera to take the above pics and since I'm just down downloading this video, I thought I'd share it with you guys. It's a hoot! It was from this past Christmas (notice how much hair Juliette has grown in just 7 months time) and it is of Matt, Uncle Chad and Juliette playing Rock Band while my niece Madison looks on. Matt is playing drums, Uncle Chad is playing guitar and Juliette, well, she is the singer! I laugh everytime I play this video and this is the way she sings EVERYTIME Matt lets her play Rock Band with him, although recently she's been partial to playing the drums, which is cute, but not nearly as entertaining as her "singing"!



Oh, and just one more thing! We found this Starbucks' Mocha Frappuccino ice cream at Target and I told Matt we should try to make our own Frappuccino at home in the blender with the ice cream. So, Matt attempted it tonight and I'm telling you, IF we would have had some whipped cream (which we thought we had, but turns out we didn't), it would have tasted very close to the one from Starbucks at only half the price. If you like Starbucks' Frappuccinos, you should see if your Target has the ice cream (they had all the frappuccino flavors) and make your own for a lot cheaper! We were able to make two of them out of a pint of ice cream that costs $4, so that's a good deal compared to Starbucks' expensive prices.


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About me

I'm Melissa, a wife and working mom of 2. By day, I'm a sales & marketing gal, by night I run my Etsy store, Hayden & Jules. This blog is my attempt at keeping a not-so-daily dairy of our lives.

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