Get the Dating Divas 'Ultimate Date Night Book' for 50% off!!

So I know you've heard of the Dating Diva's! Right!? And if you do, you've probably heard a few, if not a lot of their great date night ideas! Well did you know they have a book DEDICATED to date nights!??!

 Can you say amazing!? So many date night ideas to choose from and they all have one purpose, to bring you and your significant other closer!

I personally have this book, and have used it many times and it is well worth the money!

BUT.... they are having a SPECIAL! On Valentines day ONLY.... they are offering this amazing book for HALF OFF!

Just go to THIS link and use the coupon code VALENTINE to get 50% off!

It's the perfect gift for you and your loved one for LOVE day!

But HURRY! This offer is only good for February 14th and it goes from midnight to midnight MST. So don't wait!

Buckeye Biscuits and Gravy

We've had a few warm days here in good ol' southern Utah, which has gotten me plenty excited for spring to be on it's way! So I'm getting all the yummy stick-to-your-ribs cold-weather kind of meals made now before we switch to salads and sandwiches to avoid turning on the stove!

This meal has been a favorite of mine for year and years! My mom has made it for as long as I can remember and it never gets old! It reminds me of home!

 

serves 4 (with leftovers)

 

4 English muffins

4 TBS butter or margarine

3 TBS flour

3 cups milk

1 cup frozen sweet corn

1 5oz can of ham (or 1 cup chopped ham)

1 1/2 tsp salt

1 tsp pepper

 

In a large skillet melt butter and add flour. Cook together for a few minutes to cook out the flour taste. Slowly, while whisking, add milk. Whisk until all the lumps are gone, and cook on Medium until sauce becomes thick. Add corn and ham and simmer until heated through. Toast your english muffins (you can also just use bread) and top with gravy and cheese.

DIY Felt Heart Garland

I've had my Valentines decor up for some time now actually! In fact, the day after I took down Christmas I pulled it all out!

If you are on Pinterest, chances are, you've seen this garland (or one like it) all over the place! They've become quite popular! And for a good reason, they are very easy to make!

Step 1. Choose your felt. Now, lets talk felt for a second... if you were to ask me which felt to buy a month ago, I would of told you to just go pick up the cheap stuff from walmart and you'd be fine. I will not tell you that now however. Wool felt people. WOOL. Yes, its a tad more pricey, but if you can find it, it's softer, its not so puffy, it cuts a million times easier and it doesn't fray. I got mine at Joannes next to the regular bulk felt. I think I payed like $1 for 1/8 yard.

Anyways, so as you can see, I chose red, grey and white.

Pin your fabric over about an inch and a half (NOT exact, just guessing) and go ahead and cut hearts to your hearts content!  (pun intended)

I think I cut like 25 in all or something.

 Once you have all your hearts cut, bust out your sewing machine. Or, if you are like me and have been doing countless baby girl projects, it will already be set up on your kitchen table :)

 

 Take your first heart, and sew a straight line down the center, then, when you are almost to the edge, grab your next heart and start feeding it through immediately behind it. It take a little pushing, and once in awhile I had to lift the machine foot to get it under there, but it's really quite simple after you get the hang of it!

Then just repeat with all your hearts!

Menu Monday

Oooh. Yikes. 2 Menu Mondays in a row. I need to get on the blogging ball.

I promise, this week! And not just recipes! I have some fun baby projects to share as well!

Monday: Leftovers from Sunday- Baked Ham, Potato casserole and jello salad

Tuesday: Spaghetti and Chili

Wednesday: Ham Fried Rice

Thursday: Teryiaki Chicken Pizza

Friday: Date Night

Saturday: Bacon and Artichoke Chicken with steamed veggies

Sunday: Roast beef, red potatoes and rolls.

Menu Monday

Whew! the holidays totally threw me off for menus! But now they are over and I am back on track! I know this week is 1/2 way over, but I figured I'd let you in on my menu anyways!

Monday: We had Burger King (Healthy I know!)

Tuesday: Homemade frozen pizza.

Wednesday: Baked Sausage Rotini and garlic bread

Thursday:  Linguini with chicken and asparagus

Friday: Fajitas and chips & salsa 

Saturday: Date night

Sunday: Roast beef and baby red potatoes 

 

Crockpot Refried Beans {No Soak!}

If you haven't notice by now, we love mexican food at our house. Anything from enchiladas to taquitos, casseroles to tostadas... we'll eat it all! However, one thing I dont love about mexican food at home, it canned beans. They always seem too thick and dense, and always have a metallic aftertaste. Not to mention all the preservatives in them! So when I saw a recipe for homemade ones that looked easy, I pounced! Obviously, I tweaked the heck out of it to make it fit my family, but it worked wonderfully! They are great in burritos, on nachos, or just as a side! I will definitely be making these again!

3 cups pinto beans
10 cups water
3 TBS minced garlic
1 large onion
1 TBS chili powder
1 tsp cumin
2 tsp salt
1/2 tsp black pepper
Optional:
2 -3TBS Taco Seasoning
1 TBS kosher salt
Rinse pinto beans under cold water. Chop onion. Add all ingredients to the crockpot and cook on high for 4 hours, then LOW for 2 hours. Remove and keep extra liquid. Mash beans with a potato masher, adding liquid until you reach desired consistency. I actually ended up pureeing 1/2 of ours in the blender, but we like ours almost as thin as restaurant beans, so really, it's up to you!
Once the beans are mashed, taste them. At this point they are very very plain. Too plain for us, so I add more salt and taco seasoning, but that's totally up to you!
Store in air-tight containers, for up to 2 weeks in the fridge. Or freeze in ziplock bags.

Crispy Chicken Ranchero {Taco Time copy cat}

I worked at Taco Time for quite a while in my teenage years. And still to this day, I love their food, but this has to be my favorite thing on the menu! I love chicken strips anyways, but wrap them in a tortilla, with ranch and cabbage!? Uh, YUM! They are even better made at home too, because you dont have all the fry oil and who-knows-what-else that goes in fast food! We had these for much the other day with leftover spanish rice and it all came together really quick!

 

Makes 2 Burritos

2 large flour tortillas

4 frozen chicken strips, cooked (I used baked popcorn chicken)

1 cup prepared spanish rice

shredded cheese

shredded cabbage

ranch dressing

pico de gallo (I left this off because my husband hates it)

 

On your tortilla, place half the rice, 2 of the chicken strips and cheese. Nuke in the microwave for only about 15 seconds.

Top with cabbage and salsa, drizzle with  ranch. Roll and serve!

Wild Rice and Sausage Casserole

Seriously, I have found a new favorite casserole! And that is saying a lot, because I am a casserole freak! This one is perfect for a cold winter day, and bonus, it's a freezer meal! Can't get better than that! It's creamy and filling and absolutely wonderful! Definitely a keeper!

2 cooked cups white rice
1 cup cooked wild rice
1 cup cooked spicy sausage
1 cup frozen peas
1 cup chopped broccoli
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder

I made this with leftovers, which is the reason my measurements are using cooked ingredients. But really, you can mess up this recipe, so if you are using uncooked, just guess, and if it seems a tad dry, just add a little more milk.
Other than that, mix all your ingredients in a large bowl, transfer to a baking dish and cover with foil. Bake at 400 for 30 minutes, and then remove foil and continue to bake for another 10 minutes. All the ingredients are cooked, so you just want to make sure its heated through.
To freeze, transfer to a foil baking dish, and wrap tightly with plastic wrap, and then foil. Label with the instructions (Once thawed, remove plastic wrap and replace foil. Bake at 400 for 20 minutes, then without foil for 10 min.) and freeze.

Menu Monday

I've got lots of rollovers from last week!

Monday- 10 minute Navajo Tacos

Tuesday- Pizza

Wednesday- Crock Pot French Dips

Thursday- Broccoli potato soup with rolls

Friday- Friend Christmas Party

Saturday- family Christmas party

Sunday- Chicken Pot Pie Biscuits and Gravy

Apple Pecan Chicken Salad

Chicken salad is one of those things I always forget about, until it's the only option for lunch! I made this the other day last minute when I had to take my husband lunch, and we were out of lettuce to have regular ham sandwiches. They were a huge hit with my husband, and a nice change from the norm!

2 cups cookes, shredded and cooled chicken

1 apple, diced

1/4 cup chopped pecans

1/2 cup miracle whip

salt & pepper

Mix everything in a bowl and chill. Serve on wheat bread (our favorite) or on crackers.

Decking Our Halls {2012}

I love putting out my Christmas decorations! It really makes it feel like the holidays are here!

I didn't go too crazy this year, pregnancy and a 2 year old consume my life now, so decorating is more of a luxury than a necessity ;)

But here's some of what I got up this year!

  This is what I'm most proud of this year. I saw something similar on pinterest, but it was selling on etsy for like $40! But in my mind of course, I think "I can make that!" So, I did! It's not perfect, but I like it! I had to take it down to get a decent picture of it, but normally its on the wall.

I used the 'vaseline' technique to get the chippy paint look!

3 Bean Enchilada Soup

I love soup on a cold winter day! This soup is a perfect mix of mexican flavors and comfort food!

 

1 Large can green enchilada sauce
1 small can diced tomatoes
1 can black beans
1 can pinto beans

1 can light red kidney beans
2 cups frozen corn
1 teas. cumin
1 tsp onion powder
2 teas. garlic (in the jar)

Garnish options: shredded lettuce, sour scream, cilantro, fried tortilla strips.

 

Dupm everything (except garnishes) into a crock pot or large pot. Bring to a simmer and allow to cook on low for around 20 minutes. Theres no meat, so you just want everything nice and hot!


Menu Monday

Is everyone loving this cooler weather as much as me!? Too bad my husband isn't a big soup fan, or we would be having it every day! I did manage to sneak it it without too much resistance!

Monday: Wild rice and Sausage Casserole (freezer meal)

Tuesday: Breakfast Casserole

Wednesday: Kung Pao Chicken with steamed veggies and rice

Thursday: Broccoli and cheese soup with rolls

Friday: Date Night

Saturday: 10 minute Navajo Tacos

Sunday: Chicken Pot Pie Biscuits and Gravy

 

What are you all making this week!? I need some new recipe ideas to try!

Easy Oven Nachos

This has to be the worlds easiest recipe, and I'm pretty positive everyone already knows it or at least has their own version! However, Everyone does things a little different, so I thought I'd share my way! We love eating this while watching movies, or as a quick dinner!

 

1 bag of corn tortilla chips

1 can of olives

1 can of yellow corn (drained)

1 can of refried beans

3-4 cups of shredded cheese

jalapeno slices

Toppings: salsa, sour cream, guacamole etc.

 

In a large casserole dish, add a layer of chips to just cover the bottom. Dollop refried beans all over, sprinkle sliced olives and some corn. Repeat with 2 MORE layers. Top with jalapeno slices.

Bake in the oven at 350 for about 10 minutes or until cheese is melted.

Top with toppings and serve immediately.



Menu Monday

 

Monday: Crock Pot French Dips with pasta salad

Tuesday: Creamy Pesto Pasta with garlic bread

Wednesday: Breakfast for dinner - Cinnamon Wheat Pancakes with bacon

Thursday: Taco Chili with Cornbread

Friday: Chicken Artichoke Pasta with breadsticks

Saturday: Date Night

Sunday: Beef and Bean Chimichangas with chips & salsa

 

Lunches:

Ham sandwiches

Hot dogs

grilled cheese and tomato soup

Wingers Quesedillas



Sweet Corn and Chicken Enchiladas

These are the Enchiladas I made when I used the previous enchilada sauce recipe. They were SO good! the corn was a great addition! I'll definetly be making these again!

 

6 corn tortillas

1 cup shredded chicken

1 cup sweet prozen corn

2 cups shredded cheese (divided)

2 cups (or 1 can) enchilada sauce

sour cream (for topping)

 

In a bowl, mix chicken, corn and 1 cup of cheese.

Spoon a few ladels of enchilada sauce in the bottom of an 8x8 casserole dish to prevent sticking, and pur the rest of your enchilada sauce into a shallow bowl or a pie plate.

Wrap tortialls in a damp paper towel and microwave for 1 minute to soften. Once they are softened, one by one, dip a tortilla in the enchilada sauce, coating completely, then fill with chicken and corn mixture and rolld up, placing seam side down in the casserole dish. It's messy, but SO worth it! Repeat with all tortillas. Bake at 400 for 10-15 minutes, then remove and top with cheese and bake until cheese it melted.

Easy Pumpkin Pie

Just in time for Thanksgiving! However, I definetly do not think pumpkin pie should only be researved for holidays! It's my very favorite pie, but somehow I got the impression that it would be really hard. Guess what... it isn't! In fact it's super easy!

(I got the recipe off of the Libby's pumpkin can)

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) Pure Pumpkin

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Menu Monday

Monday: Meatloaf, peas and mashed potatoes

Tuesday: Sausage and mushroom pizza

Wednesday: Chicken Parmesan with spaghetti (making a huge batch of homemade sauce)

Thursday: Happy Thanksgiving!

Friday: Date Night

Saturday: Sloppy Joes and green salad

Sunday: Lasagna, green salad and breadsticks

 

Lunches:

Chicken Pesto sandwiches

Quesedillas

Potstickers

Thanksgiving leftovers

Homemade Red Enchilada Sauce

Usually when we go out to a Mexican resturant for dinner, more times than not, I'll order enchiladas. They are by far my favortie. Mostly for the sauce, I love resturant enchilada sauce so much more than the canned stuff! I had never tried making it homemade, but after researching a little I decided it didn't look too hard, and it wasn't! In fact, I may never use canned again!

 

recipe adapted from Budget Bytes

 

 1/4 cup vegetable oil

1/4 cup all purpose flour

1/4 cup chili powder

4 cups chicken broth (or water)

6 oz can of tomato paste

1 tsp cumin

1 tsp garlic powder

1/4 tsp red pepper flakes

1 tsp salt

1 TBS franks red hot sauce (optional)

 

Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.

After one minute, whisk in the broth, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.

Starting with a 1/2 teaspoon, add salt to taste. The sauce is now ready to use!
 

I used this sauce over Sweet Corn and Chicken Enchiladas (recipe to come), but you can use it over anything! Burritos, Chimichangas, salads... the options are endless!


Bella Comfy Spot by Crypton {Product Review}

Lets face it, kids are messy. Well, at least my kid. Another fact, kids love to have a 'spot'. You know, their spot, whether it be a mini chair, a designated floor space, orr.... one of these!

 I was so excited when Crypton offered to send me on of these pillows for my little boy to review! I knew he would love it before it even came! And I was right! I can't get him off of it! It's his favorite napping spot, his favorite movie seat, and the best part is, it's 100%....

Stain Resistance

Moisture Resistance

Microbial Resistance

Odor Resistance

so you dont have to worry about the snacks or the sippies on the pad! It's like a dream come true for moms with a 2 year old! :) No worries about if they are spilling or wiping, you just send them to their spot, and... voila! total peace of mind! It repells liquids, sticky messes or anything else your little one throws at it, they are amazing!

 

They don't just stop at these pads either! They have fabric, furniture, blankets, pillows and so much more! Go check them out!

These comfy spots would make amazing Christmas gifts for all the little ones on your list! I am definetly keeping them in mind for the next little one!