Italian Sandwiches

I found something wonderful and amazing...and I'm about to show you what it is! Ready?

Tada!!

I actually found this recipe (here) at Twist Me Pretty. (Her blog was originally called "My Yellow Sandbox.") How easy and delicious does this look? As a kid, I remember making homemade pizzas out of crescent rolls. My favorite part about it was that I got to make my own. My mom would always let me create my very own masterpiece and we always had a blast. I always like really simple, fun recipes like these because when Blake and I start having kids, I feel like this is something fun that we could all create together! (Or maybe I'm just weird?)

Oklahoma Cherry Dessert

I had another AMAZING recipe that went over so well this weekend at a lunch that we had between worship services. (I actually had 2, but I'm sharing only one today!)

Oklahoma Cherry Dessert (I took this recipe from my family's cookbook.)

1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1/4 c. powdered sugar
2 cans (21 oz.) cherry pie filling
1 c. flour
1/4 c. chopped nuts (pecans)
1 (9 oz.) carton Cool Whip

Melt butter and mix in 1/4 cup powdered sugar, flour and nuts. Press in a 9x13 pan. Bake for 15 minutes at 350 degrees or until brown.

Mix cream cheese and one cup powdered sugar until creamy; add Cool Whip. Spread over cool crust. Top with cherry pie filling. Refrigerate. Serves 12-16.

-I, personally, like a graham cracker crust with it instead of the flour crust. I'm just not a fan of flour crusts. I used this graham cracker crust recipe from allrecipes.com:

Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs

1/3 white sugar

6 T butter, melted

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

(I've gotta get better at this whole "taking pictures of food" thing.) I came home with this baking dish empty last night. I was actually kind of bummed, and yet so happy. It feels so good to have people like what you cook! I hope you all enjoy it as much as I do. It's definitely my favorite dessert. I grew up with it always being at my family dinners - on my mom's side.

This is a little side note: I started my 20 hairstyles in 20 days thing yesterday. I promise! Ask my husband! The only problem is that we have AWFUL internet!! I have to start all over with it and just use my phone for the pictures. I'm totally bummed about it... But, we're working towards getting new internet. I'll try and have something for you all tomorrow. Again, I am SO sorry!

Crock Put Chicken Tacos

I thought I would share on of mine and my husband's favorite recipes today. If I'm tired of cooking or know that I will be extremely exhausted when I get home from work, I just pull this little jewel out before I head to work, put it together, and tada! Easy dinner, coming right up!

Chicken Soft Tacos

1-1 1/2 lbs. frozen, boneless, skinless chicken breasts
14 1/2 oz. can diced tomatoes (with or without green chilies. I like to use one can Rotel, one can diced tomatoes.)
1 envelope taco seasoning

Place chicken in a medium sized crock pot. In a bowl, mix taco seasoning and diced tomatoes. Pour over chicken. Cook on low for 6-8 hours. Shred chicken (I use two forks and just rip it up!) Serve in flour tortillas.

So easy and so delicious! Blake (who is one 'selective' eater) can put 4-5 of these bad boys down. (Don't tell him I told you that...) I usually make a big pot full, put half of it in a container, and then freeze it.

I hope you all enjoy it!  

"Easy Lasagna"

Hello, my name is Heather, and I'm about to tell you one of the easiest, most delicious things that you can make. Are you ready? Lasagna. Ok, technically it isn't lasagna. But seriously, it tastes a whole lot like it, but better! You see, I don't like lasagna. I'm really not sure why. I just never have. Oh, and by the way, when I came across this recipe, I thought, "Hmm...this sounds disgusting." But I made it and loved it, along with my VERY picky husband. (I love that man, but he needs some lessons on the word "yummy.")

I do have a confession; I lost the recipe. I'm sorry! It isn't called "Easy Lasagna." I don't remember what it's called! All I know is that it's easy and tastes like lasagna.



This is from the first time I made this dish for Blake and I.
Note to self: start taking more pictures while cooking!!



Ingredients:

browned meat
spaghetti sauce
sour cream
mozzarella cheese
uncooked crescent rolls
margarine

Directions:  

Once you've browned the meat, mix it with the spaghetti sauce. This will be your first layer in your baking dish. (There's 3 layers.) Next, mix the sour cream and mozzarella cheese. Layer that on top of the meat/sauce. Then, lay out the crescent rolls (see above image.) I got a can that came with 8 crescent rolls and that covered my medium sized pan. Melt some butter and spread that over the crescent rolls once you have them layed out. Cook on 350 for 20-25 minutes (until the crescent rolls are a golden brown.) Once it is done baking, spread some mozzarella cheese over the top and let it melt. Boom! The end!

Since I don't have the recipe, I'm not sure of how much to use of everything. I made it yesterday for a dinner between worship services and I just got everything and made enough to fit into a large baking dish (which, by the way, came home empty...) I used a whole jar of spaghetti sauce, I have no idea how much meat, 3/4 of a medium sized sour cream tub, a whole bag of mozerella cheese (it was a regular bag), and around 2 tbs of margarine.

I hope you all enjoy it as much as my husband and I do, along with everyone from Church!

Baked French Toast

Baked French Toast Recipe

Ingredients

• FRENCH TOAST
• Butter, For Greasing
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• 1/2 cup Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• Freshly Grated Nutmeg, Optional
• 1 stick Cold Butter, Cut Into Pieces
• Warm Syrup, For Serving
• Butter, For Serving
• 1 cup Fresh Blueberries, For Serving

Preparation Instructions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.




My Soul is the Sky




My Soul is the Sky

How delicious does this recipe from The Pioneer Woman look? I found the recipe on My Soul is the Sky's blog. Since I was too busy having date night last night, I didn't get to do any cooking or hair styling, so some pictures and a recipe will just have to do!

Amazingness In a Jar

Have you ever tasted something and thought, "If I were ever stranded on an island, this is what I would want with me..." Every time I eat Nutella, I have thoughts like that. But, who created it? Where does it come from? What is it made of? Why is it so amazing? Well, lets take a look!

Who Created It? "Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company."

Where does it come from? Italy!

What is it made of? Well, it was created in the 1940s, and do to the shortage of cocoa during WWII, Ferrero used hazelnuts to extend the chocolate supply. So it is made up of cocoa, hazelnuts, and skim milk.

Why is it so amazing? One word - Chocolate!

Seriously, if you've never had it, you should try it. It is so delicious! It's a perfect snack. You can eat it in so many different ways! Nutella cookies. Nutella toast. Nutella crackers. Try it! Now! 

Jane's Chicken

What a beautiful day we're having. It is so warm outside, I was able to roll my windows down while I was driving to the gas station during my lunch break. I love it! Warm weather is my favorite, although I must admit, I do love scarves and boots, but for some reason, I just love flip flops way more. (Notice I said warm and not hot - oh, the humidity in the south during the summer time...)

This past weekend, I was determined to make something delicious and share it on my blog. I took some pictures (two - I'm still getting used to this.) I promise that I'll be better in the future!

Jane's Chicken (Sidenote: I have no idea why it's called Jane's Chicken.)

What you'll need:
chicken
cream of mushroom soup
cream of chicken soup
sour cream
poppy seeds
butter
saltine crackers

Preperations:
boil chicken
preheat oven to 350 degrees F

Directions:
After boiling chicken, cut into small, bite sized cubes. In a bowl, mix the cream of mushroom and cream of chicken soup, along with sour cream. Add chicken and mix all of it together. Then, pour the chicken with the soups and sour cream into a baking pan. Bake in the oven until the sides begin to bubble (around 30-40 minutes). While the dish is baking, crush the saltine crackers. (After the dish is done baking, you'll pour the crushed crackers over the dish to create a layer of crackers.) Melt some butter, mix in some poppy seeds, and pour over the dish once you've added the crackers to the top. Bake for 5 more minutes. Then, it's done!

You may be wondering how much you should use of everything. To tell you the truth, I have no idea! I used 4-5 chicken breasts, 1 can of the cream of mushroom and cream of chicken soup, half of the sour cream in a medium sized tub, half a stick of butter, probably 2 tsp of poppy seeds, and enough crackers to cover the top of the pan. This will serve around 4 people. Also, when I made it this weekend, I didn't bake it. I cooked everything on the stove top, but you're actually supposed to bake it (it's a lot better baked.) I just didn't want to wait 30 minutes for dinner! Ha!