Fall Marshmallow Treats

If you missed my pregnancy announcement from last week, go read it here! I'm 8 weeks today (well, until my ultrasound this Friday proves otherwise!) I currently have pink eye and a bladder infection; neat huh?! Little baby Twitty is taking everything out of me, and leaving my immune system in kuputs! 

Easy Fall Marshmallow Treats

3 TBL Butter

1 package, 10oz mini marshmallows

6 cups rice krispies cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.

 Remove from heat.  2. Add rice krispies cereal. Stir well

 3. Using buttered spatula or wax paper evenly press mixture into pan, coated with cooking spray. 

Allow to cool, and cut with fall cookie cutter

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

...I'm pregnant!

It's time to announce that I'm 7 weeks pregnant! I took a test on Sept. 24th, and was surprised to see positive results! With this being my first pregnancy, I didnt know what to expect and thought I was just having PMS symptoms; so, I put off taking a test for a while.  I took two tests ( just to be sure!) while Edwin was at Kade's football game, and the darn thing turned positive while it was "still in use"!  Here are a few pictures to document the first few weeks. 

The two tests. The top one kinda faded, thats why I went and bought a second test.

I typed this up on the computer real quick (blue and pink) and taped the tests to it, then put it in a bag for Edwin when he got home!

The day we found out; obviously only a few weeks, and not showing yet! 

~Giggles~

Menu Plan Monday

So, lets be HONEST for a moment. I like to try a lot of new things when I cook and bake. I try not to try TOO many things during the week, because I'll have 4 unhappy campers if its a FLOP. Sometimes I try 2 new things a week, but I"m trying to keep it to 1. The problem is that I ENJOY trying new things, both cooking and baking; however, my husband and I discussed that my baking endeavors are usually a big fat FLOP with the fam. They would just prefer good old chocolate chip cookies and box brownies. Which, that should be easy and great right?! BUT I have JOY in cooking, and find satisfaction during the cooking PROCESS. I think my taste buds may be a bit more exotic or broad than the rest of my family. There are things I DESIRE to make and try, but I don't because I don't think my FAMILY will share in my enthusiasm. And again, let's be honest; usually KIDS don't!  So those are my thoughts for the moment. I think we all desire to please the tummies; yet, please our own CULINARY desires. I hope I can continue to find the BALANCE between the two. 

Sunday- Bourbon maple pork loin, sauteed zucchini (I sautee zucchini in olive oil, and add a dash of garlic salt, paprika, parsley flakes and either some chopped onion, or just minced onion; taste and add more if needed!), and baked red potatoes with parmesan (from last week)

Monday-Spinach and Cheese manicotti (from last week)

Tuesday- BBQ Sandwiches (easy peasy)

Wednesday- Lanthem Stew (layered casserole. I call it the poor mans dinner. My husband's favorite, but definitely not mine! ha)

Thursday-Bacon wrapped teriyaki chicken kabobs, rice, and broccoli (we LOVE this meal!)

Friday- Kids night or out to eat

Desert- Autumn Rice Krispy Treats, and/or Homemade chocolate chip cookies with eggless cookie dough recipe (so I can eat the dough!)

This post is linked to Orgjunkie

Carmel Popcorn

All I can say is; YUM. 

Carmel Corn (Give credit where credit is due! Recipe originally from here)

1 cup butter


1/2 cup corn syrup


2 bags popcorn

2 cups brown sugar


1 teaspoon salt


1 teaspoon vanilla



Preheat oven to 250F.

Pop popcorn, and spread onto two large baking sheets. Make sure it is evenly spread between the two pans.

Melt butter in a saucepan over medium heat. Add in sugar, corn syrup,vanilla, and salt; stir until well combined. Bring to a boil, stirring constantly with a wooden spoon. Once it comes to a steady boil, continue boiling without stirring for about 5 minutes. 

Gradually pour the caramel mixture over the popped corn, mixing well on the pans. 


Bake for 30 minutes, stirring a few times with the wooden spoon. Allow popcorn to cool for a few minutes; break into pieces and put in an airtight container. 

This is addicting and OH so bad for you!

This post is linked to Tempt my Tummy Tuesday, and Tasty Tuesday

 

Menu Plan Monday

Anybody else have the day off on Monday?! I do, I do! My kiddos have the day off from school, so we're going to see "Cloudy With a Chance of Meatballs".  Here's to another week!

Monday- 

Breakfast- Sausage Parmesan Crescents (didnt get to this, last week)

Dinner- Parmesan Chicken Bake ,(did not make last week) broccoli, and Parmesan baked red potatoes (boil red potatoes until done. Put on a cookie sheet, sprinkle with parmesan cheese and cook until the top is brown).

Tuesday- BBQ potatoes (large baked potatoes topped with BBQ!)

Wednesday-Spinach and cheese manicotti 

Thursday-Crock pot Whole Rotisserie Chicken, potatoes, and sautéed zucchini (since I messed up and bought a cucumber last week! seriously!)

Friday- Out to eat, or kids night

Dessert- Homemade Carmel Popcorn (Can't wait!)

This post is linked to Orgjunkie

Brown Sugar Cupcakes with Cookie Dough Icing

These are seriously yummy. I love this icing. Go make it; now.

Brown Sugar Cupcakes (Original recipe found here)

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup light brown sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

Preheat oven to 350 degrees.

Beat butter on high until soft, about 30 seconds.

Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, beat for 30 seconds after each.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Measure out milk and vanilla together in a separate bowl.

Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

Add about one third the milk/vanilla mixture and beat until combined.

Repeat above, alternating flour and milk and ending with the flour mixture.

Bake 15-20 minutes until cupcake springs back when pushed or toothpick comes out clean.

Let cool before frosting cupcakes

Cookie Dough Icing (Original recipe found here)

2 C all-purpose flour

1/2 t salt

3/4 C unsalted butter, melted

1 C packed brown sugar

1/2 C white sugar

1 T vanilla extract

4 T milk

Mix together then add 1/2 cup heavy whipping cream, until spreadable for frosting

This post is linked to (a little late, but better late than never!) to Tempt my Tummy and Tasty Tuesdays

Menu Plan Monday

We didnt get to everything last week, but here's to another week!

Monday- Shrimp Scampi

Tuesday- Lemon Pepper Chicken, sautéed zucchini, corn on the cob

Wednesday- Lasagna

Thursday-Brown sugar pork chops, rice, and green beens 

Friday- Parmesan Garlic Baked Chicken 

Saturday- Sausage Parmesan Crescents 

Dessert- Brown sugar cupcakes with cookie dough icing

Brown Sugar Pork Chops

1/2 cup packed brown sugar

2 ½ tsp. basil

1 tsp. salt

1 tsp. chili powder

4 TBL oil, divided

5 boneless pork loin chops

In a small bowl, co mbine the brown sugar, basil, salt and chili powder. Gradually stir in 2 tablespoons of oil until crumbly. Rub over both sides of pork chops. In a large skillet, cook pork in remaining oil over medium heat for 8 minutes on each side. 

Parmesan Garlic Baked Chicken

3/4 cup butter

2 cloves garlic, minced

1 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 pkg good seasons dry italain dressing mix

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1/4 teaspoon pepper

1/2 teaspoon salt

6 (4 ounce) skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.

Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

This post is linked to Orgjunkie