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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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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