~London Fog Shortbread Cookies~

I love shortbread cookies. Like, LOVE them! The soft middle with the slight crunch when you bite into the cookie followed by the melting in your mouth. Paired with coffee-next to heaven on earth delishous! To me, it’s probably my all time favorite kind of cookie.


So, today I decided to make these delishous London Fog shortbread cookies. I found this recipe here on Pinterest like I do most of the time. It’s so easy and so delishous! 

I typically always use Earl Gray tea, Twinnings brand, for a refreshing sweet iced tea. The best ever! I serve it when we have friends and family over for celebrations or just because. It’s always a huge hit. This is the tea used for this cookie, Earl Gray. You use the tea leaf-not the liquid tea. I didn’t have the vanilla bean or paste like the recipe calls for, so I used a little extra vanilla extract. Works beautifully!

My family and I are huge fans of this cookie. I’ll be making it quite often. 

Nestled in between the Keurig and coffee cups
Glass resealable jar as seen here is a Valentine’s Day candy jar. Recycled❤️

I recommend these beautiful, delishous, easy short bread cookies. You need to try them next time you have a hankering for a delishous cookie. 

Slow cooker Tuscan chicken

Rain rain rain.. that’s what today is consisted of and I’m not complaining one bit. We have had the most beautiful summer, and it’s thanks to the rain we’ve been blessed with! Everything is still green, for the most part, and I love it!! Here’s my nature photos showing some of the beauty around here.

When the weather is like this, I tend to lean to my good ole pal, the slow cooker. I pretty much always check out Pinterest for my ideas on what to cook. Today, the pin landed on this recipe Slow cooker creamy Tuscan chicken 


However, I chose to make my own alfrado sauce. Alfredo sauce is generally pretty easy to make, you just don’t want to walk off and forget about it, causing the cheese to burn on the bottom of your pan. 

Alfredo sauce:

1 elephant garlic clove (where has this been hiding😃?-for another time) chopped

1  yellow onion chopped

1 cup grated Parmesan cheese

1 to 1 1/2 cup half and half

4 tablespoons real butter

Heat your pan (I use my trusty cast iron pan) and melt the butter. Add the onion and cook till opaque then add garlic and cook for about a minute, careful not to burn your garlic. Slowly stir in half and half till it starts steaming a little, then add Parmesan cheese. Continue stirring until it becomes thick. Add more cheese for thickness preference or add more half and half for a runnier substance

-easy peasy!!

Elephant garlic-it’s HUGE!

For my slow cooker experiment, I used chicken tenderloins (frozen), about 6-7 pieces instead of the chicken breast that the recipe originally called for. 

Spray your slow cooker with cooking spray. Add chicken, about three hand-fulls of baby spinach, and I actually used about 2 TBLS of fire roasted tomatoes in a can, and I added about 1/2 cup shredded Parmesan cheese . Oh-I also, while cooking my onions and garlic, added about a cup of sliced mushrooms. Travis loves mushrooms! Totally optional!

Make the alfredo sauce and pour on top of everything in your slow cooker. Set to low and cook for about 6 hours or until chicken is done. 

Recap:

1. Spray slow cooker with cooking spray

2. Add 6-7 chicken tenderloins, three hand-full baby spinach leaves, 2 TBLS fire roasted tomatoes, 1/2 cup shredded Parmesan cheese. (Season with salt/pepper to taste, AND 1 tsp Italian seasoning)

3. Make alfredo sauce in pan on stovetop, then add to slow cooker. Cover and cook on low for 6 hours or until chicken is cooked.

YUM!!!!😋

Good thing it tastes better than the presentation!

Refridgerator Garlic Dill Pickles

These beautiful cucumbers made the easiest, best, crisp, dill pickles – as a first time pickle’r!

I’ve made the cucumber salad that consists of vinegar, sugar, onion and a little seasoning with an occasional tomatoe sliced to perfection. I remember the first time I tried cucumber salad, it was my husbands step-mothers, Lola,  cucumber salad. I could not get enough! It just screams summertime! 

So, today I decided to make an actual pickle. 


•Refridgerator Garlic Dill Pickles•

“A little of this and a little of that”

As always, it’s hard for me to actually make something according to the recipe. I typically look over the recipe and then use what I’ve got, and hope for the best. Nine times out of twelve it turns out pretty tasty!

Here’s what I did to create these pretties:


1 cup-Distilled white vinegar

1 tsp-Sugar

1/2 tsp- Salt

1/4 tsp-Pepper

Half Red onion-chopped

1 1/2 cup-Water

One garlic clove-minced

2 tsp-Dried chopped dill

Two large cucumbers sliced

Combine all ingredients and store in an air tight container in your Refridgerator. 

The longer they marinate the better!

Enjoy!!!


And don’t waste a minute God has given you!

*Be sure to share your favorite easy recipe for Pickles

”Tis the season!

~Dee

Ice Cream Cake Celebration~

The best ice cream cake

This right here is the best dessert you will ever eat, no joke! Everyone knows about the amazing Dairy Queen ice cream cakes. We have celebrated many birthdays with those delicious cakes. 

So, I got the urge for some ice cream cake to celebrate Independence Day, yesterday, and I took it upon myself to create a cake myself. I’ve heard of people making them, so I thought I’d give it a shot! 

I’ll share with you on how I layered this cake with Hershey’s fudge, crumbled Oreos, Fat Boys ice cream sandwiches, caramel, Blue Bell Dutch Chocolate and the new Blue Bell Brides Cake… y’all, WOW!!! It’s unbelievable… and so stinkin easy to make!

I used a large Rubbermade container as my cake pan, which made it very easy to store in the freezer. 

What you will need to make this beauty:

1/2 gallon Blue Bell Dutch Chocolate ice cream

1/2 gallon Blue Bell Brides Cake ice cream

1 jar of Hershey’s Hot Fudge

1 bottle of Ghiradelli caramel sauce

1 box of 12 Fat Boys ice cream sandwiches (I only used 10)

Start by layering the bottom of your Rubbermaid container with the chocolate ice cream. Make it about two inches thick. Be sure to spread it out as evenly as possible. Next, drizzle, in no particular amount, caramel sauce. Just, enough to be able to taste it. Place on top of the caramel and ice cream layer your Fat Boys. I layered them the length (long side) of the container along the edges, four on each side, then I cut two in half and they fit perfectly in the very center. Add a thin layer of Brides Cake ice cream on top of the Fat Boys, then drizzle, evenly, the whole jar of hot fudge on top. Next, sprinkle your crushed (I used the food processor) Oreos evenly onto the fudge layer, then top with more caramel drizzle. Finally add almost all of what’s left in the cartons of the Brides Cake ice cream and what’s left of the Dutch chocolate ice cream. I literally filled my Rubbermaid container to the very top lip, just under where the lid fits on top. 

Freeze the cake until your ready to serve. I topped the cake with whipped cream and sprinkles. That’s totally up to you. Add whatever you like! 


It’s so good, I guarantee you will make it instead of buying an ice cream cake from the store…


Let me know if you make it, I’d love to hear your comments!

Be blessed,

And don’t waste a minute God has given you!

~Dee 

Yummy Cinnamon and Apple Goodness

So, here we are. All piled up in our little 2016 Chevy Cruze. Me, Travis, Logan, and his girlfriend, Sierra, and Lukas along with all our STUFF! The necessities. Everything you need for a week at the beach. Can I get an AMEN?

We are literally rolling down the road as I write this. 

I’m so excited and ready to smell the beach air, hear the waves crashing in and feel the sand beneath me. It’s what I consider “Heaven on Earth!” 

Yesterday, while cleaning out the fridge (because who wants moldy mess when returning home from vacation, am I right?) of unwanted items and leftovers, I found a few things that needed some love. Baking love. 

Yummy drizzle!

My choice of coffee is Seattles Best Coffee medium-dark and rich blend #4 prepared in my French press. Of course, I prefer some creamer, as well. 

This was so beautiful I had to show it twice …

You can’t have these without a delishous cup of coffee!
I thought it looked kinda like a rose? Pretty!

I’ll be honest, I’m really not a huge fan of crescent rolls unless there’s lots of chocolate stuffed inside it or a delishous amount of chicken salad. The best chicken salad, just FYI, is found at Stone Mill in Fayetteville, also now in Bentonville. They serve it on a cranberry pecan bread that’s to die for! –for another time.

Today, it’s all about cinnamon and apples. 

Why did I chose this? Well, like I said before, I always try to utilize everything we have in the fridge and pantry before I replenish. 

I found a roll of Pilsbury crescent rolls, and a honey crisp apple (the very best, I might add)

I wanted both to be eaten, so I paired them with some cinnamon-and viola! 

Ok, so I know I’m not the first to think of this, but it’s extremely easy so I wanted to share it with you, just incase you might want to do it and serve this on a Saturday morning to your people. 

They all had a unique look of their own!

All you need is:

1 cup confectioners sugar

1/4 cup water

1 can of crescent dough

1 Apple (your choice) I used honeycrisp

1tbls cinnamon

2tbls sugar

Parchment paper

Baking pan

Pre-heat oven to 350°

Baking time: about 10 mins

Prep time: about 5 minutes or less

Place your parchment paper onto your cookie or baking sheet. Unroll your dough out flat (I unrolled on top of my parchment paper,  right on top of the pan.. cuz why not). Sprinkle sugar and cinnamon to cover all of the surface of your dough.  Peel (optional) your apple and slice into thin pieces, enough to cover most of your rolled out crescent dough (try not to cut your paper). From the short end, start rolling your dough into a log shaped form, keeping the apples from sliding around. Cut about 6-7 discs (about 2 inches thick), and lay them flat onto your parchment paper. Like a cinnamon roll.

Bake about 10 minutes or until just golden.

Meanwhile, as rolls are baking: 

Finally, in a small mixing bowl, or cup, or whatever you can find: add confectioners sugar. Slowly pour your water into your confectioners sugar making it a thick but pourable consistency. (As shown in photos)

Let your rolls cool about five minutes before pouring on the yummy drizzle…. hopefully your making your cup of coffee during this waiting period. 

Enjoy!!!

We can’t wait to share our beach vacation photos soon! They will be posted on my photo blog if you want to sneak a peek! 

The Real Me
Don’t waste a minute God has given you! God Bless!

With love, Dee 


This beautiful hand made appliqué hand towel was created by my mother several years ago. I absolutely love them! I have all the days of the week, plus one. Cherished!

Shrimp non-boil boil

I’m sure you’ve had or heard of a shrimp boil and all the steps it takes in order to pull off making this incredible meal. I love seafood, of pretty much any kind, and I love it even more if it’s simple to make. 

Ok, y’all, we go to Seagrove beach Florida in a week-one week! AND I’m SOOOOO ready!! It literally seems like yesterday that we were there, yet forever ago! Realistically, it was exactly one year ago. I want to live there! Just sayin! 

I’ve been Pinteresting (big shock) looking for delishous easy to prep and cook meals while we are there and I stumbled upon this gem. I decided on small red potatoes instead of  baby Dutch yellow potatoes and I used a jalapeño cheddar sausage (literally by accident) instead of Andouille smoked sausage, and that was a delishous accident if I do say so myself. The prep part is very easy but I think you could probably skip the boiling part if you cut the potatoes into quarters and if you cover everything with foil. Which, of both, isn’t in the steps I took making this dish. 😬


As you can see in the photos provided, everything you need will all be placed onto a large baking sheet pan. It’s so awesome! It’s delishous. It’s easy and it’s even better if you eat it outdoors and even EVEN better with family or friends. 

What you will need:
1 pound baby Dutch yellow potatoes ( I used baby red potatoes)

4 ears corn, each cut crosswise into 6 pieces 

1/4 cup unsalted butter, melted

4 cloves garlic, minced

1 tablespoon Old Bay Seasoning

1 pound jumbo shrimp, peeled and deveined (can be bought in freezer section)

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

1 lemon, cut into wedges

2 tablespoons chopped fresh parsley leaves or green onions chopped very  fine

DIRECTIONS:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

In a small bowl, combine butter (melted),  garlic and Old Bay Seasoning. 

Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. However I actually baked till potatoes were completely cooked, and that was enough time for everything else to cook

Serve immediately with lemon wedges, garnished with parsley or green onions, if desired.

It was a HUGE hit! It’s obviously a Louisiana/ New Orleans meal-but would be fantastic at the beach! 

Enjoy!

…don’t waste a minute God has given you! 

Love, Dee

Camp-style breakfast

As the storm clouds started rolling in this morning, I thought to myself, this calls for a cast iron breakfast… or what I like to call camp-style food!

I never realized how many meals one could acquire by cooking in a simple but very essential kitchen gadget like the cast iron skillet. I have owned this skillet for well over 15 years and for what ever reason I haven’t used it in the past like I have over the last few years. I cook so many different varieties of food in this beauty. Shame on me for waiting so long! 

A lot of my meals are not necessarily always planned ahead of time. So many, as a matter of fact, are actually created with what I have in the fridge and pantry. In the past I have waisted food and thrown it away, as innumerable Americans do. But for the past five years or more, I have really made an effort in making sure everything I have on hand is used and eaten before I go and buy more food and replenish everything.


Today’s little throw together is accomplished with what I had in the fridge and pantry this morning. This recipe is so easy to do that I would trust my 15 year old in doing this meal. Speaking of, have I said lately how much Lukas has grown? The kid won’t stop. Maybe it’s from these meals I make that keeps him growing? Nonetheless, it’s incredible how much a year can make a difference in how a child can grow and change so much in their looks. I remember when Landon and Logan were entering their high school years, and how much I wanted to cherish every single moment of their last few years left in school before they moved on to bigger and better things. This time, with Lukas, it’s the last time I get to cherish those moments. It’s exciting yet heart-rending, joyful yet sorrowful.. and I don’t mean to sound so pitiful about it, but he’s our last, our baby-even though we consider all three boys our babies, he’s literally the baby of the family. The only one left in school. The only one left that isn’t an adult. Wow. 


So, I shall cherish every detail about these last three years that Lukas will spend in high school before he continues his life into the adulting years, and he just might want to strangle me before it’s over. No, I won’t be a helicopter mom, just a mom who loves her child and wants to hold on to what God has blessed me with. We are so stinking proud of all three of our boys. Not just in accomplishments, although they have accomplished so much already, but because of the idndividuals they have become. Who they are. I’m smiling even now as I’m writing just thinking about it! 


So, here’s what I made today. As I was saying, this recipe is very simple. So, I’ll share it with you, and also encourage you to use what you have in the kitchen before you decide to run to the store and get something to cook. If necessary, pull everything out (no, not your condiments, pickles, or barbecue sauce). The more you throw things together, the more delisheous creations you will unfold. Use what you have, if at all possible.

 

First, heat oven to 425°

You will need:

9 eggs 

1/4 cup milk

1/4 cup cheddar/mozzarella cheese set aside

Handful cheddar/mozzarella cheese

Three slices of bread

3-4 slices of coldcuts (I used turkey)

1/2 med onion

Salt and pepper to taste
I put about two tbsp of leftover bacon grease in my cast iron skillet and melted the grease inside the heated oven. You can use butter, olive oil or vegetable oil. I chose the bacon grease to give this meal more flavor. Just make sure your skillet is hot before you add your egg mixture.

In a large mixing bowl, mix together your eggs and milk till eggs are completely beaten. Add salt, pepper-and if you hate the texture of onions, add a tsp of onion powder. Add 1/4 cup of cheese.

Chop your onion into small diced pieces as well as your slices of bread, and coldcuts. Add to eggs and mix well to incorporate everything.

Pour into your hot skillet. Cook for about 15 minutes. Pull out and sprinkle a handful of cheese on top and cook an additional 5 minutes or until cheese is completely melted. 

Enjoy!

I hope you have a blessed weekend, and don’t waste a minute God has given you!

Love,

Dee

How Fun Would THAT Be?

Recently, on Hallmarks “Home and Family” show, they had a contest for a chance to win $25K by sending in a 60 second or less video of yourself while cooking in the kitchen. So, I set up my tripod, pushed the “record” button on my camera and took a deep breath. 

I couldn’t decide what recipe I really wanted to make and share, however,  I finally decided to share (if they choose me) my biscuit recipe. Y’all, it’s not easy whatsoever to share something verbally like a recipe (writing a recipe-that in itself is a chore for me) in 60 seconds… I mean really? 

Well, I recorded as much and talked through it as well as I could about making my biscuits, then left the editing to Logan. I think he did an amazing job! Now, how much fun would THAT be if I became a contestant or even became the chosen one!!! Of course, the money would be great, but just the experience alone would be so much fun! I’m kind of a dreamer, I guess-but I can say I put my best in what I decide to do. Whether it’s an “A+” or “what in the world did I just create?” – I can say I did try! How can I ever, as a mother, tell my children to live- dream- try your best and DONT GIVE UP unless I do these very things myself? 

It takes effort and sometimes a lot of  self motivation as well as persuading oneself when your a perfectionist and very hard on yourself like I am. My self motivation on this project was: if anything, I can say I tried my best while making this a great learning tool for my own kiddos so that they can see me make a goober out of myself while not allowing the “unknown” of the outcome overshadow my efforts. I may have also needed to prove to myself, as well, that I’m capable of doing anything I put my mind to. 

I forget at times that I am always capable of doing whatever I put my mind to no matter what. God gave us minds to use, and they can’t be taken for granted. Some people are gifted with certain things that others are not and it seems we can tend to have a “grass is greener” mentality towards others gifts and tallents  that we ignore or become overly critical of ourselves own gifts and tallents. I think it possibly makes it even harder while living in the technological age of social media. Not only are there constant self image medias out there on every shelf, television, Facebook, Instagram, Twitter and the list keeps growning… but we keep access to it in our pockets as constant reminders either consciously or subconsciously.

I try my best to be a Godly example to everyone and anyone I meet. I try to encourage and be uplifting, and I do this as much as I possibly can. Do I always get an A+ in my efforts? Of course not, but on the days end, I truly want to say “I tried my best, gave every effort, and I have no regrets” … and that’s something I will always have to make a choice in doing all day long, all my days!

Above is the YouTube link that Logan created if you want to watch me make a goober of myself 😂

Enjoy!

Not every photo should be perfection

I just love my family!😊❤️
God Bless, and don’t waste a minute God has given you!

Love, Dee 

Jesus-My Rock

Ok, y’all, I’m such a kid at heart. I love to be creative, I love decorating and cooking! I try my hand at just about anything and try to perfect it. 

Several months ago, while at the Bentonville Square (one of my most favorite places), Logan spotted this painted rock. He immediately said, “Oh, it’s a Bentonville Rock!” Of course I had no idea what he was talking about? He explained to me that there is this Facebook group called “Bentonville Rocks”, which I immediately joined, and you take a picture of the rock you found and post it on their page. I mean seriously, how fun!! Different people put a creative spin on painting rocks, hiding them somewhere in Bentonville (Razorback Greenway Trail, the square, parks etc.)–and children absolutely love this! So do I!


 So, recently there was someone who posted a comment, on the group page, that they are having trouble finding rocks because they seem to be a little low in quantity (not exact word for word). I thought, I’ll give it a try-and I’m hooked! I have had so much fun painting these rocks! Just simple rocks that I found in our back yard. Then, I thought, what a great way to share Gods word!

I don’t think this is something that needs to be limited to Bentonville, either. This is a fun way for kids and adults to get some paint, and slap it on a rock, use any pen and write your favorite scripture or just the book, chapter and verse from the Bible:


Start hiding your rocks in your neighborhood, or your community where you live. No, you don’t at all have to have a “creative bone in your body”. If you know how to write, you can do this!

How fun would it be for this to be a project for a church. Have everyone get together and have a rock painting party, then go hide your rocks. Woohoo!! (Invite me if you do!)

This day and time, we need more of Gods word spreading all around us. Doing something so simple yet so powerful could make all the difference in the world. Who knows, your scripture rock could be exactly what someone needs to hear at that moment. It’s just so comforting to see Gods word written on something unexpected

… I don’t know about you, but Jesus is definitely MY ROCK!


Do something fun today!

Be blessed, and don’t waste a minute God has given you!

Love, Dee 

Dee’s Biscuit Recipe

Well, this past weekend marks my 23rd HAPPY(est) Mothers Day…

Our oldest son, Landon, was able to come home from Savannah, GA,  to be with us for Mothers Day, and I have to say I am a very blessed mother to be able to spend it with three of the best young men you could ever know! I think we literally ate non-stop, and laughed the whole time Landon was here. There’s just something about filling your belly while catching up on family time. That’s just kinda how I’m wired anyway. I try to make sure my family and anyone who visits our home is fed well. I find so much satisfaction in knowing bellys are full. Some of my best memories as a kid involved some of the best foods! My moms homemade bean burritos, or roast with mashed potatoes, as well as Saturday morning breakfast, which consisted of scrambled eggs, bacon, homemade biscuits with your choice of white gravy or chocolate gravy. Oh man, chocolate gravy and biscuits with a big glass of cold milk-doesn’t get much better!! This is a traditional comfort food that was passed down from my grandmother to my mom,  as well as to me and my siblings. (I believe it’s a southern thing?)

I remember the day my mom taught me how to make this delicious treat. Travis and I were living in our first house, and as she held Landon on her hip she taught me what to do and how to do it. Since then I’ve actually developed my own biscuit recipe that I’m glad to share with anyone who is at all interested. The thing is, though, I don’t really measure things (yeah, I’m that person) I guess that kind of comes with the territory of being in the kitchen for years and cooking from enjoyment rather than “by the book”, so to speak.

Ingredients needed:

Self rising flour

Milk

Buttermilk

Salted butter (real butter)

Sour cream

-So, here goes- and bare with me…

The very first thing, and really most important, to baking these biscuits is a well seasoned cast iron skillet. No, it’s not absolutely necessary, you can use any pan or cookie sheet, but a cast iron skillet makes all the difference. Also, I have an electric oven so to those who have gas it may differ on the temperature? I’m not really familiar with baking with gas but I imagine it’s pretty close to being same in the temperature setting? From what I remember while at the beach house last summer, the gas oven was not that different as far as setting your temp. 

Ok, what I do is this:

Set oven temp 475°

I typically put two to three tablespoons of butter in my skillet, but don’t place it into the oven just yet, set it aside.

Place in a large mixing bowl : 

• about 4 cups of SELF RISING flour (because why not use self rising? who wants to add extra ingredients like salt and baking powder etc)

• One stick (8tbls) of salted butter-cut into small pieces (I usually cut a teaspoon size piece then cut it into quarters or a little more. Do this to the whole stick while dropping all the pieces on top of the flour. 

• Sour cream (the secret 😉 ingredient) Scoup out about a half cup into flour and butter mixture. 

Incorporate all this together making the flour, butter and sour cream all combined-but don’t spend too much time on this step. Add about a 1/4 cup of butter milk and incorporate.

Finally, start with about a cup of milk and slowly add this into the mixture adding just a bit at a time till your dough is able to all come together. If the dough seems a little crumbly, add a little more milk. If the dough seems too sticky, add a little more flour. 

When your dough is formed together nicely, place it onto a floured surface. Don’t kneed it, but make sure the surface of your dough is lightly floured and your able to gently form a large ball shape with it. Give it a gentle “hug” with your hands all around. Next, start to flatten the dough by gently pressing the center then work your way all around till you have about a 2 inch thick circle staring back at you😃. (The best way to “eye ball” the size of your circle is to look at the bottom of your skillet and judge it by that size) Finally, use a biscuit cutter and start by cutting the center of the circle and work around that to get the rest of your biscuits cut out. It should yield about 7 biscuits. 

Now, the most important part. Place the skillet with the butter into your hot oven until the butter melts to a slight brown color. THATS when you put your biscuit dough into the skillet!


The hot melted butter will automatically start cooking the bottom of your biscuit forming a crispy crunchy bottom- MY FAVORITE PART OF ALL!!!

Now, time of baking is about 15 minutes or until the tops are starting to get golden (because they are worth a million)

Enjoy with your favorite jellies, honey, gravy or better yet: chocolate gravy! (Which I’ll give that recipe in another blogging post.)


I hope you master your biscuit baking skills, and just remember-the more you bake and cook the better you will become. (Unless you are just automatically blessed by God with culinary skills)

Have a blessed day, and don’t waste a minute God has given you!

Love, Dee