Chicken Tortilla Soup in the Crockpot

You know when you’re sitting at the Doctor’s office, waiting to see your Doctor, and you’re flipping through a magazine? You are reading an article, cause you don’t just look through it for the hair, clothes and hot guys, duh… and you turn the page…and it’s gone? Someone ripped it out!

Well, I was at the Doctor’s office a couple of weeks back. And. I did that. Not that reading the article and missing pages. Come on, the celebrity sightings are the best part! Nope, I ripped out a page. It was a recipe and I didn’t have any time to write it down. I knew I was next. I know! I’m one of those people!

I apologize.

I’ll make it up to you by sharing what I came up with from that recipe.

Crockpot soup. Right on!

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Caramel Pecan Bars

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I made this for my work potluck a few weeks back, but am lazy and only now posting about it.
It’s really good and chewy and gooey caramelly. Translation = total yum.

It was really easy to throw together, which this time of the year? So important.

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Cranberry Orange Pudding

This is a pudding. No, not like an Americanized cold pudding, but like an English pudding, like steamed bread and the like. I’m not qualified to tell you the difference.

I can just tell you what I like.

This is good. Soooo rich and yummy. We had this for our Thanksgiving dinner.

If you don’t like cranberries… well you’re not gonna like this. I’m just sayin’.

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Soft Pumpkin Cookies

These are my mom’s pumpkin cookies. I mean, they’re my cookies, but my mom’s recipe.

They’re my favorite because they’re tender, soft and sweet, like little cakes.I made a double batch, cause these go really quickly in my house.

They only take a cup of pumpkin, cup of butter and cup of sugar. I creamed the butter and sugar, then added the egg.

It’s a pretty simple recipe. Then you add pumpkin, mix and add 1 tsp baking soda, 1 tsp salt, 1 tsp cinnamon.

Isn’t that crazy easy? I can almost recite it upon memory, with the one cup, one cup, one cup, one tsp, one tsp, one tsp.

It’s like a song…..

of cookies!

It’s pretty and smells great in here right about now.

Then, just scoop and bake.

One of my favorite parts of this recipe is that the icing uses brown sugar, so it tastes maple-y. Well, actually molasses-y, but to me it seems maple-y.

The fireman says it tastes caramel-y.

I let the cookies cool for a few minutes, then ice them while they are still slightly warm. The butter melts into the cookie a little and when it dries it’s a nice pretty glaze.

See? Tasty and pretty.

And since it has pumpkin in it, it counts as a vegetable, right? Use the leftover pumpkin, mixed with cream cheese, powdered sugar and cinnamon for sweet bagel spread! Yeah!

Or pancake spread.

Or toast spread.

Or tongue spread.

The kids eat these as fast as I can ice them.

You’ll want to make two batches.

The Recipe:

Soft Pumpkin Cookies
1 cup melted butter (I used margerine)
1 cup sugar ( I used half sugar, half baking sweetener)
1 cup canned pumpkin
1 egg
Stir these ingredients together.
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg (optional)
2 cups flour (I used whole white wheat)
Mix well
Bake at 350 for 10-12 minutes on a greased pan.
Ice while slightly warm.
Icing: 3 Tbl melted margerine, 1 tsp vanilla, 1 cup powdered sugar, 4 tsp milk, 1/2 cup brown sugar (add milk or powdered sugar to thin or thicken to spreadable consistency depending on humidity)



Reese’s S’mores!


Our kids love Halloween.

These are the youngest boy and girl’s pumpkins.

They love candy, too. They love it so much that when I planned to make s’mores they had to put candy in their s’mores.

Now, they love candy, but they LOVE Reese’s. So….that’s what they used.

The fireman might have had a little something to do with it, too….

It’s my fault that they also love their marshmallows charred. I looooove an ooey gooey marshmallow.

I know it seems wrong. But it’s oh, so very right!

It’s a little salty from the peanut butter, which is amazeballs with the marshmallow.

You really have no idea how good. I suggest you find out for yourself.




!Thank you!


French Toast Sticks

No, I didn’t make these last night. I’m still laid up on the couch. In true couch potato form. I made these, like weeks ago and am just now posting.

Why? Cause I forgot.

They were really wonderful, though.

It was one of those nights where the fireman and I were eating leftovers and there wasn’t enough for the kids, they didn’t want it anyway. It wasn’t a big deal dinner, just a get something together dinner. I was throwing out ideas to the kids, like grilled cheese and soup, or ham and cheese panini’s. Then, I thought, or maybe pancakes or waffles?

The girl says, “french toast sticks!” It’s her favorite at school.

I thought, “um, well, cause, oh, okay!” and figured it wouldn’t be that hard.

So, I just started with a normal french toast batter, dipped the bread very well, 5-10 seconds each side, and fried it in a hot skillet.

Then, once they were all cooked, I just used a knife and cut them into four long strips, about an inch wide.

Then, I brushed them with butter and dunked into cinnamon and sugar.

Then, to get them all crispy, I just popped them onto a foil lined cookie sheet and baked for 5-10 minutes.

Serve with warm maple syrup. The kiddos were thrilled. And they were really easy to make. And fun, too. Come on, it’s involving sugar, how could it NOT be fun?

Just your measurements to fit how many you want to make.

 French Toast Sticks
5 slices bread  (I used Roman Meal)
3 eggs
1/4 cup milk (I used 1%)
1 tsp vanilla
dash salt
1/2 sugar
1/2 tsp cinnamon
butter or margerine for spreading
Mix eggs, milk, vanilla and salt. Soak bread in egg mixture 5-10 seconds each side, then fry in a hot oiled skillet until lightly browned, about 2-3 minutes per side. Repeat until all slices are cooked. Cut fried bread into 4 slices, then use a pastry brush to butter the slices, then dip into cinnamon sugar mixture. Note- you can melt the butter and then dip the slices into it and then the cinnamon sugar mixture.
Place slices on a foil covered cookie sheet and bake at 375 for 5-10 minutes.
Serve with warm maple syrup.