Cinnamon Roll Waffles! Super Easy & Yummy!

Hello All! Well, it’s officially the last night of summer! Mom’s across the world are doing a happy dance while teachers are crying in bed! My kids are all very excited about tomorrow! Lila Grace has her outfit all ready and Ethan has his locker combination memorized! My little loves will be headed out the door in the morning with confidence and excitement. They have both requested their favorite breakfast and I thought this would be a great time to share it with yall. It’s so very easy and honestly takes less than 5 minutes and my kids devour it! So, grab your waffle maker and a can of Pillsbury Cinnamon Rolls and get cookin! Enjoy!

Ingredients:
refrigerated, uncooked Cinnamon Rolls

1. Place one roll on each square or section of your waffle iron.  Close the lid and cook until the done

2.  Drizzle with the icing that came with them

3. Yes....that is it! You are done and they are so devine!!!!

Strawberry Romanoff: Tastes Just Like LaMadeline!

 Hello all! I hope everyone is enjoying what we have left of summer! One of my favorite summer fruits is a strawberry. My kids love them too and every summer we go down to the local strawberry patch a pick an entire bucket. So.....we always have plenty of fresh strawberries around the house. We also love to go to La Madeline and have strawberry romanoff for dessert. So, I had the grand idea of trying to make a copy cat recipe! Guess what!??!?! I did a darn good job and it is so yummy! It tastes just like Strawberry Romanoff from LaMadeline! Yippee!

Also, one of my favorite people in the world was in town to help me cook! I call Grace "Sister Soul!" She is actually like a niece to me and is the daughter one one of my closest friends. She now lives in North Carolina and I miss her dearly! She is down visiting and she was my kitchen assistant this week! I love you sister soul and you did a great job in the kitchen!

Ingredients: 1/2 cup sour cream 3 tbsps brown sugar 1 tbsp vanilla extract  12 cup heavy cream 3 tbsps sugar 4 cups strawberries (fresh) (optional: A splash of brandy or rum)  Mix sour cream, brown sugar, vanilla, heavy cream, & sugar in a mixer until sauce starts to thicken. Chill for one hour and use the fresh strawberries for dipping! Enjoy!

Angel Chicken In The Crock Pot!

 I know what many of you are thinking! Oh my.....another chicken crock pot recipe! Well folks, I would like to give you a warning......if you do not make this recipe you are missing out on the world's best chicken dish! Yes folks,.......its that good! It is so very easy and it tastes like it was made in a 5 Star kitchen! It will be our secret that you just threw the ingredients in the crock pot!

I am making this dish and posting it especially for my super very close friend Meghan Hampton Knox who is currently living abroad in Sydney with her super awesome husband Steve-O! She has a very important job and is in charge of many important things which does not allow her very much time to master the craft if cooking! She is hosting a dinner party this weekend for her boss and requested that I post a fabulous easy recipe that was perfect for hosting! So...... this is to my BFF in Sydney! I love you Megs and can't wait to see you at Christmas!

4 boneless, skinless, chicken breast halves

1 (8-oz.) pkg. fresh button mushrooms, quartered

1/4 cup butter

1 (0.7-oz.) pkg. dry Italian salad dressing mix

1 (10-3/4-oz.) can condensed golden mushroom soup

1/2 cup dry white wineHalf of an 8-oz. tub cream cheese spread with chives and onion

Angel hair or penne pasta 

1.)Melt the butter in a saucepan over medium-low heat.

2.)Add the packet of dry Italian dressing mix and stir.

3.)Stir in the soup, white wine and cream cheese until melted and combined. 

4.)Place the quartered mushrooms in the bottom of your slow cooker.

5.)Set chicken on top of mushrooms.

6.)Pour the hot sauce over the chicken.

Cover and cook on low for 5 hours.

Serve over angel hair pasta or penne 

Source: The Rainy Day Baker 

Baked Creamy Macaroni and Cheese with Ham

I hope everyone is having a wonderful summer! The kids and I are having a great one and it’s flying by! I decided to whip a southern favorite at the request of my youngest brother Kyle. Even though he is my “little brother” he towers over me at 6’2 and weighs as much as my refrigerator! He is so proud of his size because as a freshman he has been asked to play on his High School Varsity Football Team! Go Falcons! This fall, Kyle will be in the center of the defensive line and I WILL NOT miss a game! So……this mac and cheese is dedicated to my “little bigger brother” whom I call Kylie! I love you brother and I hope everyone enjoys this fab recipe!

Ingredients

12 ounces wide egg noodles

2 cups heavy cream

2 1/2 cups whole milk

2 teaspoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups grated Fontina Cheese (bagged for shortcut)

3/4 cup of finely grated Parmesan Cheese (bagged for shortcut)

3/4 cup of grated mozzarella Cheese(bagged for shortcut)

4 ounces cooked ham, diced (can used cubed pre-packaged for shortcut)

1 cup of Italian Bread Crumbs

Directions

Preheat the oven to 450 degrees F.

Spray  a 13 by 9-inch glass baking dish with non-stick cooking spray and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture, lastly top with bread crumbs. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving, sauce will thicken upon standing.  Enjoy!

Baked Spinach & Artichoke Dip with Crabmeat!

      Ingredients:

• 1 tablespoon butter
• 3 1/2 cups loosely packed baby spinach leaves, coarsely chopped
• 1 cup coarsely chopped artichoke hearts
• 4 ounces cream cheese, softened and cut into cubes
• 1/2 cup freshly grated Parmesan cheese, divided
• 6 ounces  of canned or fresh crab meat

1. Preheat oven to 350 degrees.In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to a mixing bowl.
2. To the spinach add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese and crab meat. Stir to combine.
3. Butter a small casserole dish, spoon mixture into the dish. Bake for 15 minutes.
4. Remove from the oven, stir and sprinkle with remaining Parmesan cheese. Turn on the broiler and cook for 3-5 minutes or until top is browned and edges are bubbly.
5. Allow to cool slightly and serve with crackers or pita chips! Enjoy!

Pink Lemonade Cupcakes with Buttercream Frosting!

Hello all...I hope everyone is having a blessed day. Well, next week my daughter is turning 7 and we are having a princess party! My daughter Lila Grace has been talking and planning this party for quite a while and has some VERY specific requests! She is very adament about having pretty pink cupcakes! So....we tried these out for our practice run! Super Yummy and they passed the Lila Grace cupcake test with flying colors! We hope you enjoy them!

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
Pink food coloring

 Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.Add just enough food coloring to turn the batter a light shade of pink.Scoop batter into liners (fill about three-fourths full).

 

Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

 Pink Lemonade Buttercream Frosting:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

 Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Spread onto cooled cupcakes. Enjoy!

1. Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
3. Add just enough food coloring to turn the batter a light shade of pink.
4. Scoop batter into liners (fill about three-fourths full).

Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Pink Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
2. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Spread onto cooled cupcakes.

Source: Simply Sweet Bake Shop

Strawberry Mint Lemonade

Beat the Summer Heat with this Amzing Refreshing Drink!

 

2 1/2 Cups of Fresh Strawberries chopped
1 cup Fresh Mint, chopped
1 1/2 cups Fresh Lemon Juice  (8 lemons)
1 cup of sugar
Zest of 1 Lemon
Place 1/2 the Mint, sugar, and 1/2 cup of the Strawberries into a medium sauce pan with 11/2 cups water. Heat over medium heat for 3 minutes, cover and remove from heat and let steep for 15 minutes.
Strain this mixture into the Lemon Juice and mix well
Place the remainder of the Lemon Zest, Strawberries and Fresh Mint into a pitcher and pour the Lemon Mixture over the Strawberries and Fresh Mint.
Add 2 to 3 cups of water and 1 cup of ice, stir and let set for twenty to 30 minutes in the refrigerator before serving.

Enjoy!