Menu Planning Monday and a recipe......

I love soup.  Like really love it.  It's like the ultimate comfort food for me.  I also love that it's so easy to make.  Most soups I make involve a crock pot which for me is always a plus.  I mean, I love to cook but sometimes when the end of the day gets here, I'm tired and not in the mood to stand in the kitchen whipping up a masterpiece to put on the table.

This winter has been so cold here this year in the South and this soup recipe has been one of my go to recipes.

Ummmm....doesn't it look yummy?  I mean the soup, not the wine teasing this preggo lady that's hanging around in the background.

Ingredients:

• 6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 1/2 lbs)
• 1 large onion, chopped  
• 1 or 2 cloves of garlic minced
• 3 (14-ounce) cans of chicken broth
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 1/4 teaspoons pepper
• 1 cup whipping cream or half & half
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 (8-ounce) container sour cream (optional)
• 4 bacon slices, cooked and crumbled (I often use bacon pieces you can buy in the salad section)
• shredded cheddar cheese

Directions:

1. Combine the potatoes, onion, garlic, broth, butter, salt and pepper in a 5-quart or large crock pot.
2. Cover and cook on high 4 hours or low 8 hours or until potatoes are tender.
3. Mash the mixture until the potatoes are coarsely chopped and soup in slightly thickened.
4. Stir in cream, cheese and chives. 
5. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving. 

Now for what's on the menu this week.....

• 2/14 Monday - Going out for a Valentine's Day meal with the hubby
• 2/15 Tuesday - Taco Night at the Farm with Spanish rice and beans
• 2/16 Wednesday - Chicken Leg Quarters in the crock pot, potatoes and broccoli
• 2/17 Thursday - Spaghetti, Garlic Bread and Salad
• 2/18 Friday - Chicken Pot Pie
• 2/19 Saturday - Leftovers
• 2/20 Sunday - Farmer Roy's Choice

Hope everyone has a Happy Valentine's Day!!  As always linking up over at the Organizing Junkie.

Superbowl Sunday!!!

I'll be working Sunday, but us girls at work love any excuse to eat.  I discovered this recipe at a friends Superbowl party 2 years ago.  It's so delicious so I love any reason to whip up a batch.  Oh and I don't even like chicken wings, but looooovvvveeee this dip.

Stock Photo

Buffalo Chicken Dip

Ingredients:

• 1 can diced chicken 
• 1/2 cup hot sauce
• 1/2 cup ranch dressing
• 1 8oz block of cream cheese softened
• 1 cup cheddar cheese

Directions

1. In a skillet, combine chicken and hot sauce until heated through.
2. Add ranch dressing and cream cheese and stir until melted through.
3. Add in cheddar cheese and mix thoroughly.
4. Transfer to a baking dish and bake uncovered for 20 minutes at 350 degrees.
5. Serve with chips, celery sticks or crackers.

Hope everyone has a fun Superbowl Sunday!!

Peepshi.......Say what??

I failed yesterday.  I ran all morning looking in thrift shops for hidden treasures and then had a work meeting last night.  By the time I got home I was exhausted, so therefore I neglected the blog.  On another hand, I am happy to report that I found material for the little one's new curtains for a whopping $2.13, whoooo-hoooooo!!!  I'll be sure to share pics when I get them made and up {btw if anyone can find the hanging part of my curtain rod, I'll owe you forever}.

So I know a few days ago I posted this picture and promised an explaination, so here it goes.  Consider this a "crafty" food project the Farmer and I did last Easter.  The Farmer found this site and couldn't wait to try his hand at making his very own sushi peeps or peepshi.  We decided to whip them up for Easter dinner at his mama's since so many of the little princess' cousins were gonna be there and lets be honest, the kids are gonna get a kick out of this more than the adults.

  The ingredient list is super simple:

• Rice Krispie Treats {we were lazy and used the pre-made kind....the baby was only a few months old....stop judging me}
• Fruit Roll-ups {I think the site actually said to use Fruit by the Foot, but we just cut ours into strips}
• Peeps in a variety of colors

The Beginning........

Now if you really don't like peeps for eating, this is where you can get your revenge.  Grab a sharp knife and saw the little heads off some of the peeps. 

Theraputic isn't it?

I actually like peeps, so for me this is kinda sad.  Poor little peeps.  Oh and don't cut them all up,  you'll use a few whole pieces too.

The murder scene.....

Now, here comes the fun part.  Cut your Rice Krispies up and go to it.  Go ahead, get creative.  Make some Nigiri sushi or Sashimi or Makimono or whatever you want to call it.  Have a good ole' time.   Here's what we came up with.

Doesn't it all look yummy?  We just used a basic cutting board to serve it up.  Completed the look with a bit of extra Fruit Roll-ups to look like the ginger and a pair of chopsticks.  The little one's loved it and devoured it.  I think this would be super cute for a Asian themed kids Birthday or just for a quick snack for the little one.  I know it's silly, but we had so much fun.  Enjoy ya'll!!

In my best Racheal Ray voice....Yummo!!!

I know I'm pregnant and all, but this just look delicious!!

My sweet sis-in-law made something along these line at Christmas time and I think I single handly devoured all of it {sorry hubby}.  I have to pack up the child in a bit and head on out to the store so I'm think about picking up the makings for these.

Check out how super easy they look to make:

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 1/4 cups granulated sugar
• 1 tablespoon light corn syrup
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 1/2 cups crushed thin pretzel twists
• 1 cup semisweet chocolate chips
• 1 teaspoon fleur de sel or other flaky sea salt

Directions: 

1. Line baking sheet with parchment paper. Set aside. Combine butter, sugar, corn syrup, salt, and two tablespoons water in medium-sized heavy saucepan. Clip candy thermometer to side of saucepan. Cook over medium heat, stirring as little as possible, until thermometer reaches 300ºF (hard crack stage), about 10 minutes.
2. Remove saucepan from heat and immediately stir in baking soda and vanilla extract. Stir in crushed pretzels. Quickly pour toffee onto prepared baking sheet, spreading it as thinly and evenly as possible. 
3. Let toffee cool slightly until it just begins to harden, about 3 minutes. Sprinkle toffee evenly with chocolate chips. Let it stand until chocolate has melted, about two minutes. Using a spatula, spread chocolate evenly over toffee. Sprinkle chocolate with fleur de sel. 
4. Transfer baking sheet to refrigerator until chocolate has hardened, about 1 hour. Break toffee into large shards. Store in airtight container on countertop or in refrigerator for up to three weeks.

 Ummmm.....I don't see this lasting 3 weeks around these parts.   I'm drooling now....off to find a towel.

Menu planning take 2.............

Friday April 16 - Flank Steak a' la Publix, veggie and baked potato
Saturday April 17 - Chicken Spaghetti (have some leftover turkey I need to use up in the fridge that I think I'm gonna substitute in this for the chicken)
Sunday April 18 - Smoked Sausage, veggie, and Roy's choice for a carb
Monday April 19 - Quiche & Salad
Tuesday April 20 - Roast in the crock pot, rice and a veggie
Wednesday April 21 - White Chicken Enchiladas

That's as far as I'm planning right now. I'm tired, I'm done pumping and my bed is screaming my name. Nite all!!

Menu Planning.........

So I'm determined to start menu planning to make life here at the farm a little easier. Roy and I are always at a loss when it comes to dinner time if I haven't thought it out before hand. All the freezer meals I made when I was nesting have been long gone and man I miss them. So, here's my plan for the next week. If you have any recipe questions, ask away and I'll try to let you know. I'm off the the grocery store.........

• Tuesday, March 16 - Chicken Pot Pie (this is the best recipe ever, so yummy)
• Wednesday, March 17 -Crockpot Philly cheese steak sammies, sweet potato fries and a veggie of farmer Roy's choice
  
• Thursday, March 18 - Quiche and Salad
• Friday, March 19 - Shrimp and Grits
• Saturday, March 20 - Manicotti, Salad, & Garlic Bread
• Sunday, March 21 - Leftovers!!!!
• Monday, March 22 - Red Beans & Rice