Monthly Archives: December 2016

Dec 31 2016

Goodbye 2016…

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2016 has had its ups and downs, but we are so thankful for the many blessings and special moments it’s brought our way. We are especially thankful for all of the time spent with family and friends. For all of the visits we had with our NOLA family. For the many visits we had with my two best friends. For our amazing vacation to New Mexico & Colorado. For my B-Boo & Mac relocating to Texas. Watching our little business grow. Watching our lil monsters continue to grow like little weeds. For our continued health changes. And countless other special moments. 

2017 already has special things in store. I’m especially looking forward to celebrating being married to this man of mine for ten years!

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Dec 30 2016

Chicken n’ dumplings 

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I really need to get better about taking a picture after I cook something, but tonight I just winged making chicken n’ dumplings in my instant pot and according to my family it was the best ever! I’m just glad they liked it and it was quick and easy, so I’ll share. 

Ingredients:

  • 4 frozen boneless skinless chicken breast 
  • 48 oz chicken broth 
  • 2 cups water
  • 2 can biscuits 
  • Seasoning of choice (I used creole seasoning and garlic powder)

Instructions:

Put 4 frozen chicken breast, chicken broth, water, and seasoning in instant pot. Manual set to cook on high pressure for 10 minutes. Quick release. Take chicken out to shred it and return to pot. Open cans of biscuits and quarter them. Add to pot and switch setting to Sautée. Stirring well and frequently cook for about 5-7 minutes until thickened. 

Side note:

Next time I’ll add veggies.

I’m sure any kind of chicken you prefer will work.

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Dec 29 2016

Things I’ve learned…

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  1. Never judge someone by the opinion of another. 
  2. Never waste time trying to explain who you are to people who are committed to misunderstanding you. 
  3. Don’t have time for negative bullshit.
  4. There is beauty in staying silent when someone expects you to be enraged.
  5. People change and sometimes you won’t like the person they become.
  6. Inner peace begins as soon as you opt to no longer allow a person or situation to have control over your emotions. 
  7. Never waste time on shitty people. 
  8. There is a huge difference between giving up and knowing when you’ve just had enough. 
  9. Sometimes it’s okay to take a step back and admit you’re being ridiculous.
  10. You can’t control someone’s negative behavior, you can however control how long you participate in it. 
  11. Don’t stress over things you can’t change. 
  12. Every situation doesn’t need a reaction. Sometimes you just need to let people do the shit they feel they need to do.
  13. Pick your battles.
  14. It’s okay to love someone from a distance. 
  15. It’s amazing how much destruction one person can cause.
  16. You never really see how toxic someone really is until you breathe fresh air. 
  17. It’s okay to accept people for who they are, as well as who they aren’t. 
  18. Some people will never like you and you shouldn’t give a fuck. 
  19. You’ll never understand until it happens to you. 
  20. Pride will always be the longest distance between two people. 
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Dec 26 2016

Peppermint sugar cookies

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Some days you just don’t feel like making everything from scratch or haven’t come across the perfect recipe. This is me when it comes to a sugar cookies recipe. I haven’t found “the one” just yet. So I cheat on this Peppermint sugar cookie recipe a bit. 

I opt to use a bag of sugar cookies mix and a can of vanilla frosting. This may shock some of my close friends and family that know how much I like cooking from scratch. Someday I’ll find a recipe I prefer, in the mean time I’m good with this. 

Ingredients:

  • Bag sugar cookies mix 
  • Egg (see bag for amount)
  • Oil or butter  (see bag for amount)
  • Container of vanilla frosting
  • Bag of peppermints 

Instructions:

Preheat oven according to cookie mix. 

Crush peppermints finely.

Mix cookie mix according to recipe on package. Once mixed well add in 1/4 cup of crushed peppermints and mix some more

Bake according to package on a parchment paper lined cookie sheet. 

Once cool Frost each cookie and sprinkle a good coat of peppermints across the top of the frosting

Side notes:

For crushing the peppermints. You can do a few methods. You can cut to the chase and buy a bag of already crushed peppermints from your local grocery store on the baking isle. You can toss them in a zip lock bag and crush then with a rolling pin. My favorite method is to toss then in my food processor and pulse them until they are crushed.

Any brand of cookie dough will do. For the cookies I recently baked for our Christmas cookie exchange I used the Betty Crocker brand. Lowered my oven to 350° and baked for 14 minutes. 

Some don’t care to use parchment paper in baking. I don’t always use it. I do however make sure I do with this cookie. Sticky melted Peppermint stuck to a cookie sheet isn’t my idea of fun cleaning. 

After I Frost them, before storing I like to put them in the fridge for about an hour before stacking them to kind of set the frosting

If you find you have a lot of extra crushed Peppermint left over store in a zip lock bag or air tight container. Our family loves to throw a tsp of it in a hot cocoa or coffee. 

When storing, if stacking I like to put a sheet of wax paper between the layers.

If you like your cookie a little less sweet, skip the frosting and Peppermint on top.

Once again, I completely forgot to take a picture after I made these. So I cropped the best one I could find from our party.

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Dec 23 2016

Butterfinger pudding cookie recipe 

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I usually make peanut butter cookies at Christmas time for my husband every year. I also make my Corn Pop’s butterfinger pie that my husband has come to love. So butterfinger cookies was a must try! 

Ingredients:

  • 1 stick (1/2 cup) unsalted butter, at room temp 
  • 3/4 light brown sugar
  • 1/4 cup sugar 
  • 3.4oz package sugar free vanilla pudding powder 
  • 2 eggs
  • 1 egg yolk
  • 1 tbsp vanilla extract 
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda 
  • 1/2 tsp salt
  • 10 oz butterfinger baking bits 

Instructions: 

Preheat oven to 325° (or 350°, I have to lower the temp on our oven)

Cream butter and sugar together until smooth

Add pudding mix, eggs, additional egg yolk, & vanilla

In a separate bowl, combine flour, baking soda, & salt 

Add dry ingredients to the wet ingredients about a 1/2 cup at a time until combined 

Fold in butterfinger baking bits

Use a cookie scoop onto a parchment paper lined baking sheet 

Bake for 13-15 minutes (mine took 15 minutes)

Cool on pan for 2 minutes before moving to cooling rack 

Side notes:

Yields approximately 4 dozen, mine made 46 small cookies 

Once again, I forgot to take a better picture 

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