I have a confession.

I am not a baker. No, not even a little bit.

I don’t like measuring out ingredients, scraping off the top of the cup of flour, no, not me, I’m a dump- it- all- in-and-see-how-it-turns -out type of cook (I think that’s why my chicken chili recipe is so successful.)

Nonetheless, I wanted to try to tackle this recipe because my friend Sarah, and talented cook has made them before and they were to die for. Just delicious.

Besides, to me, it’s an exercise in saving money. At $2 or more a piece in the Starbucks’ case, they aren’t necessarily budget friendly. But, make them at home, and they are both delicious and inexpensive.

watch out Starbucks, I'm about to steal your thunder. and you're about to stop stealing $2 from me!

So without further adieu,

Starbucks’ Cranberry Bliss Bars (in your own kitchen!)
(slightly adapted from Sarah’ Beakes recipe)

Cut into fun shapes, like hearts! Great for Valentines day! Or anytime of the year really!

It’s 5 o’clock (somewhere) do you know what you are having for dinner?

No?

Me neither.

Well, me neither until recently when I joined e-mealz. I’d heard about it for a long time, that it was a good way to stay on a grocery budget, from listening to Dave Ramsey’s show. And yes, I knew it was a good idea, but I was hesitant. I mean, it is $5 a month, and for that, gosh, I could have what, a latte? But yes, I finally jumped on board, and tried it, and it’s honestly one of the best things I’ve ever spent my money on, woah, that’s dramatic, but let me explain.

I joined last Wednesday, I signed up for the vegetarian any-store list,( here are some different meal-plans ) I logged in and could immediately see last week’s meal and this week’s meal, which meant…a bonus meal? Yes! And, not only that, but I was immediately excited about the meals that were offered to me, fettucini (with homemade cream sauce), enchilada soup, taco bake, hummus sandwhiches, oh all of it sounded so delicious. The last page, was a list of all the ingredients, in categories of the grocery store, with the meal # beside it, it was a cinch. Not only this, but I saved the meals to evernote, and so I can pull them up anywhere since it’s synced… everywhere (ipad, iphone, computer).

I went to the store, shopped for the ingredients, and wow, how organized and awesome my life seems now, especially at dinner time. I even posted our meals for the week on our chalkboard door.

You think I’m exaggerating? I’m really not. Having this one area of my life in order has helped me to get organized in so many other areas, I’m still working through my 10 goals, and would you believe it, it spawned a 37 item to do list, of which, I’ve already done 17 of those items.

Do you need to take back dinner time at your household? Or do you have roommates, this would be a great way to try new recipes and have the ingredients divided out into category, and stay on a budget. I can’t find a single reason NOT to sign up for this service. Don’t put this off like I did. Sign up now.

This is why I’ve felt in a bit of a whirlwind since Wednesday:

Wednesday

• 5 pm left for Columbia, NC (near the outerbanks)
• somewhere along the way I had the worst Bojangles sandwhich of my life, ick.
• 8:30 pm arrived in Columbia, NC

Thursday

• 12:30pm left for Wilmington
• 4pm arrived in Wilmington

Friday

• 10am left for Cary, NC
• 12pm arrived in Cary, NC

Saturday

• 9am left Cary, NC for Greenville, NC
• 10:30 am arrived in Greenville, NC
• 2pm left Greenville, NC for Wilmington, NC
• 4pm arrived in Wilmington, NC

Sunday

• 8am drop Jeremy off at River to Sea race
• 11am arrive home from race
• and now we’re resting and napping, maybe you see why?

I guess this is a small taste of what Jeremy’s travel schedule is normally like.

I did manage to grab a few pictures along the way.

icing cupcakes at home

in mickey mouse wraps!

slicing strawberries for yogurt parfaits!

yogurt parfait display

learning the couponing ins and outs

the completion of the river to sea run!

It’s been a fun and eventful week & weekend. I’m glad that it’s winding down. Now to head out to look for seeds and starter plants! Can’t wait to see what I’ll find!

I grew up with my mother making fresh bread, from a starter. In my adult life, I’ve wanted to do the same, gifting it to those around me for the holidays. After all, who doesn’t like bread? So, I set out to make some, and to give it away.

hot out of the oven

It was really so delicious. Now to perfect the rising process & the gift packaging! It will be a winner this holiday season!

The recipe:

this is my bread starter!

Sourdough Starter:

1 package dry yeast
1/2 cup lukewarm water
2 tbsp sugar
2 cups warm water
2 1/2 tbsp all-purpose flour

Mix yeast with 1/2 cup warm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture, let set in a glass jar covered with a lid with holes poked into it for 5 days.

Sourdough Potato Feed:

Put the initial sourdough starter (above) in refridgerator for 3-5 days. Take out and feed with this mixture:

3/4 cup sugar
3 tbsp instant potatoes or mashed potatoes
1 cup warm water

Mix well and add to starter. Let starter stand out of refrigerator all day (8-12 hours) or until very bubbly. Remove 1 cup to make bread and return remaining to the refrigerator. Keep in fridge for 3 to 5 days and feed again. If not making bread after feeding starter, throw away one cup, but it may be fed 2 to 3 times before using any for bread. This is to avoid depleting your starter.

Sourdough bread:

1/3 cup sugar
1/2 cup corn oil
1 tbsp salt
1 cup potato fed starter (above)
1 1/2 cups warm water
6 cups white bread flour

In a large bowl, blend sugar, oil, salt, potato starter, water and flour. This makes a stiff batter. Grease another bowl, add dough and turn it over so that it is greased on all sides. Lightly cover with foil and let stand overnight. Do not refrigerate. Next morning punch down the dough, knead a little. Divide into three parts and knead each part 8 to 10 times on a floured board. Put in 3 greased loaf pans and brush with oil, (dough can be made into rolls, if desired). Cover with waxed paper or tea towel, let rise until doubled, 4 to 5 hours or all day, since the dough rises very slowly. Uncover bread dough and bake in a 350 degree oven for 30 to 35 minutes or until bread is done. Remove from pans and brush with butter. Cool on rack. Wrap well and store in fridge. Bread may be frozen.

slice it up, & serve!

I give my momma, full credit for this recipe! She is the true cook in our family, my dad too, both of them have inspired me to cook more & better!

A few days ago, Jeremy brought home a gallon bag full of fresh blueberries. What else was I to do, but to make a blueberry tart and blueberry muffins. I still have many more recipes I’d like to make with these wonder-berries. Here are a couple of the recipes that I made and a picture of the finished product. I don’t claim to be a food blogger, but maybe that will soon change!

Now this here y’all is a blueberry tart, from Paula Dean’s collection of delicious recipes. The recipe itself calls for blueberry pie filling, but I wanted to use fresh berries, so I did a little somethin’ somethin’ to ‘em, which means, I put them in a pan, with some lemon juice, cinammon and powdered sugar, turned up the heat and let ‘em simmer. I didn’t let them break down too much, just enough to let them soak up the flava flav of the sugar. Oh my goodness, it was so delicious. I took it to small group on Monday, so it could be enjoyed fully without adding damage to my hips.

Another delicious recipe was these blueberry muffins, the name says it all, browned butter blueberry muffins, oh good gracious, they were so delicious. I enjoyed one with a glass of cold milk. The topping really makes them over-the-top delish.

Anyone up for brunch?

Ingredients:

1 Bunch Fresh Broccoli
1 Cup Carrot, Diced
3 Cups Tap Water, Divided
1 Sm Onion, Chopped
1 Can Cream of Chicken Soup (98% ff)
2 Cans Cream of Celery Soup (98% ff)
1 Can Evaporated Lowfat Milk
2 Cups Skim Milk
6 Oz Velveeta 2% Cheese, Cubed
Salt & Pepper to taste

Directions:

Steam broccoli and carrots till tender, reserving liquid. Chop broccoli & add broccoli & carrots to 3 qt crockpot. Add enough water to reserved steaming liquid to make 3 cups & add to crockpot along with remaining ingredients. Cook on high approximately 3 hours, (till onions are tender & cheese melts) stirring occasionally.

Oh my, it’s so delicious!
This is also, surprisingly Weight Watchers friendly, it serves 12 @ 2 Points each

Ingredients:
1 medium Onion chopped
1 clove Garlic, mined
1/2 cup Butter
1/2 cup All purpose flour
1 teaspoon Salt
2 cups Chicken broth
1 1/2 cups Milk
4 cups 16 oz. Mozzarella cheese shredded; divided
1 cup Parmesan cheese; grated, divided
1 teaspoon Dried basil
1 teaspoon Dried Oregano
1/2 teaspoon White pepper
2 cups Ricotta cheese
1 tablespoon Fresh parsley; minced
9 Lasagna noodles; 8 ounces cooked and drained
2 package 10 oz each; frozen spinach thawed and well drained
2 cups Cubed cooked chicken

Instructions:
In a saucepan, saute the onion and garlic in butter until tender. Stir in the flour and salt; cook until bubbly. Gradually stir in the broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. In a bowl, combine ricotta cheese, parsley and remaining mozzarella; set aside. Spread one quarter of the cheese sauce into a greased 13 x 9 x 2 inch baking dish; cover with one third of the noodles. Top with half of ricotta mixture, half of spinach and half of chicken.Cover with one quarter of cheese sauce and one third of noodles. Repeat layers of ricotta mixture, spinach, chicken and one quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining Parmesan cheese over all. Bake at 350 degrees, uncovered; for 35-40 minutes. Let stand 15 minutes.

I believe that recipes are best when they are shared, so here is the recipe I used for the chicken chili at the Pumpkin Party on Halloween! Enjoy!
Ingredients

* 1 1/4 lbs boneless skinless chicken

* 2 (15 ounce) cans great northern beans or navy beans

* 1 (15 ounce) can hominy or white corn (I used hominy)

* 1 (1 1/4 ounce) envelope taco seasoning (I used spicy taco seasoning!)

* 1 (4 1/2 ounce) can of chopped green chilies

* 1 (10 3/4 ounce) can condensed cream of chicken soup

* 1 (14 ounce) can chicken broth
* 1/2 cup sour cream
* chopped green onion (optional)
* monterey jack cheese (optional)

Directions

1. Place chicken in a 4 quart slow cooker.
2.Top with beans and corn (or hominy).
3   In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4. Cover and cook on low for 8 to 10 hours. (I cooked it on high for 5 hours due to time)
5.Before serving, stir gently to break up chicken, then stir in the sour cream. (At the same time I took the chicken out and shredded it, then put the chicken back in the mixture)

6. Serve topped with green onions and jack cheese, cilantro (delish) and sour cream, if desired (and you should desire it!)

Serve and enjoy!