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11/3/15 Tuesday

Dear Diary,

For a week now I’ve been sick with an unrelenting cold. Sore throat, feeling chilled and then too hot, lightheaded, tired, and too weak to really do anything except sleep. Guess I needed a break, not exactly the way I was thinking about having one. Finally on the mend now, pushing through our school day with G–Man and actually able to make cohearent coherant…*sighs*…coherent words today. Maybe. I know I’m long overdue in sharing this with you, but I figured I should wait until my brain fog had completely lifted before attempting to post. Yesterday all I could come up with was “Words blah blah blah, more words, blah-de-blah-blah, moan in fatigue, words, blah.” Pathetic really. 

Saturday I helped my Mom make those boomerang sandwiches that the family loves so much, it took a lot out of me but I knew she was going to need my help since I’m the one who discovered the recipe for it on Pinterest. She put her own delicious spin to them and I am so excited to share the recipe today…FINALLY! I guess whoever finds this diary entry will hopefully make this recipe one day and enjoy the awesome flavor roller coaster as much as we have.


Baked Croissant Sandwiches

extra large croissants (purchased a large box from Sam’s Club, think it had 12)
1 pound bacon, fried
1 1/2 large onions, caramelized
baby Swiss cheese slices
American cheese slices
honey mustard(homemade or bottled)
mayonnaise, optional
ham or turkey deli slices
rotisserie chicken, deboned and pulled apart

Preheat oven to 350 degrees.
Begin by frying up the bacon and caramelizing the onions. Set both aside.
Slice the croissants in half and lay open like a sandwich. Spread a little honey mustard on one half and mayonnaise on the other. Place a slice of baby Swiss cheese on half and American cheese on the other. Now comes the fun part, you can choose to add deli ham, deli turkey or rotisserie chicken next. In the above picture I added rotisserie chicken, top with four slices of bacon and caramelized onions. Place the top half of the croissant back on top, press lightly and wrap in Reynolds Release Foil. Bake on a pan or rack for 15 minutes and serve with your favorite soup, salad, or chips.


The family really enjoyed these, my Mom just had hers with cheese and bacon. JJ had cheese, bacon and rotisserie chicken, while Dad had what I call “the works”, with everything! πŸ˜‰ Any cheese can be used, omit the honey mustard if prefer, use Dijon if you want. Skip the mayo too if you’re not a fan. These are certainly easy to assemble once you get everything prepared, of course you don’t have to have bacon or onions on it. But trust me, it’s worth all that effort in the end!

Ok diary, I need to get off of here but don’t worry I have a back log of yummy posts to share. Oh, before I forget, I did manage to snag a picture of our sweet Bindi Boo all curled up on the sofa. She makes such a cute dingo donut πŸ˜‰ 


Take care diary!


Low Carb Fall Goodness…

Here are few more low carb goodies for you to enjoy πŸ™‚

low-carb spaghetti squash lasagna recipe

Spaghetti squash is my new buddy, I’m in love with this unique vegetable. I’m very excited to try this particular dish, I already love to serve spaghetti squash with a homemade alfredo sauce or with butter and a sprinkling of parmesan cheese. Uber yummy! It’s a wonderful substitute to noodles, in my humble opinion πŸ™‚ You can click the picture above to visit Kitchen Stewardship to snag the recipe!

Low Carb Caramel Apple Coffee Cake

If you aren’t already following All Day I Dream About Food then you need to get on it Jack! I am always on the look out for new recipes that I can sneak in on my family πŸ™‚ This is one of them! It is very similar to a low carb apple cake I’ve made before, minus the caramel sauce. This is definitely scrumptious, you won’t want to miss out on this treat!! Click the picture to snag the recipe!

Garlic Chicken Recipe

Eating Well has a sure winner here for the low carb community…Garlic Chicken! No joke, this is some killer chicken y’all! If you’re not a drumstick fan you can certainly do this with chicken breasts, thighs, or leg quarters. You serve these up with creamy fauxtatoes, roasted veggies and a tall glass of iced tea. Leftovers? If you have any it’s makes yummy chicken salad but that’s only IF you have leftovers πŸ™‚ Click picture for recipe!

And what is a Thanksgiving feast without cranberry sauce? Now, I’ve NEVER been a fan of the jellied canned stuff, but I’m crazy hooked on homemade cranberry sauce and making it lower in carbs was cinch. Luckily All Day I Dream About Food has a very simple recipe! See, I told ya y’all need to follow her blog πŸ™‚ My only addition to this is that I add some orange zest for a little zing! It adds just enough orange flavor without compromising the recipe πŸ™‚ Click the picture for the recipe.

So, what’s your favorite Thanksgiving dish? Comment below!!

Mine, hands down, is my Mom’s cornbread dressing! It’s not low carb by any means but it is amazing!

Recipe Review: Skillet Apple Pie Biscuits

Afternoon folks, hope your Tuesday has been a good one so far! My son and I had a nice school day, he’s been working extra hard at getting all his ice cream scoops up on our bulletin board. He’s got two more to earn and hopefully by Thursday he’ll be able to get all his scoops. It has been a fun way to get him to try harder in school, mind you we have had days where he didn’t care at all if he got a scoop on the board or not. But for the most part it has worked πŸ™‚ For November I found these cute little turkeys that he gets to color the feathers, or a certain amount of feathers, each day according to how well he behaved. It’s an engaging incentive that I found on Teachers pay Teachers. They have so many nice things that are free and created by teachers for (homeschooling) teachers. I’ve tailored Novembers incentive to suit our specific behavioral needs. Be sure to check them out, even if you don’t homeschool and have little ones that aren’t quite ready for grade school, you can still benefit from that site. They have lots of fun holiday themed crafts for all ages!

Over the weekend my Dad and son asked me to make something for breakfast and I wasn’t too sure what they had in mind. So, I got out my iPod, thumbed through my bookmarks and showed them a recipe for Melissa’s Southern Style Kitchen: Skillet Apple Pie Biscuits (say that three times fast). Saturday night after getting G–Man off to bed I got right on it! What I loved the most about this recipe is that I had everything already for it. I wasn’t going to need anything special or make a special trip to the store. That’s my kind of recipe!

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For starters, when a recipe gives you options and a how to in completing said options that recipe has just earned brownie points with me! I love knowing what other possibilities are within the recipe. So, I took her option and made my own apple pie filling. It was crazy easy and tasted so much better than I imagined! Seriously, look at that picture πŸ˜€ Now, here’s my little variation: add some cranberries to this. For a fall flare, the cranberries are going to add a beautiful color and bite to this dish. Adjust your sugar, add some grated orange zest and the juice from one orange. Are you thinking homemade cranberry sauce? Yep, be yummy! If you want to try a different flavor all together, pick any pie flavor that’s out there! Cherry is the next one I’m thinking of trying *grins*

Now, since I wasn’t using a cast iron skillet (ours are ONLY for cornbread) I lined a little toaster oven pan with Reynolds Release foil and placed my partially thawed biscuits on it. Nothing stuck, everything baked up beautifully! I’m fairly sure you could use refrigerator biscuits instead of thawing frozen ones out. Save yourself that extra step if you can πŸ™‚

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Beautiful rich golden brown color, the sauce from the apples thickened up perfectly, and to my surprise the biscuits did their own spreading out. It wasn’t too bad, it just made for generous portions.

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I did wait a bit before glazing, since they weren’t going to be eaten till morning I figured it wouldn’t matter, and it didn’t. If you wanted to punch the glaze up a bit you could add some your favorite flavored coffee creamer of your choice instead cream or milk (pumpkin, hazelnut, etc), some cinnamon, and a little melted butter. The butter will give you more of a donut glaze which I know is good all on its own. Needless to say these were a hit and didn’t make it to Monday morning (no joke)!

My son’s only complaint is that he didn’t care for the walnuts. It’s just a 1/4 cup of chopped nuts and can be omitted if desired or substituted with pecans or almonds (cherry almond sounds lovely by the way). I personally loved that nutty texture. Sort of reminded me of the apple rolls my Mom used to make for Christmas every year. If you’re wondering if this could double as a dessert,Β  I would say “most definitely!” Just serve warm with a scoop of ice cream on the side πŸ™‚ That’s all for today, see y’all back here Thursday. I’m cooking up a family favorite that you all won’t want to miss!

***Be sure to leave your reviews of this recipe over at Melissa’s blog!***

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Have a blessed day!

Update: Onion Cheddar Muffins/Squares and Morning Surprise

Good morning gumdrops!! Hope you all had a fabulous weekend πŸ™‚ We certainly had a nice relaxing weekend, boys got their new fall coats, cat naps all around, and Saturday night I made a scrumdilliumptious breakfast for Sunday morning that I plan to post about later!

Friday night we kicked off our weekend with a meatball bake with pasta, alfredo sauce, and a doubled recipe of Onion Cheddar Muffins/Squares. Only I did something a tad different…since we were having Italian for dinner I decided to make these amazing squares more Italian in flavor! This is for a doubled recipe, add the following:

1 1/2 tsp Italian seasoning

1/2 tsp Sweet Summer Savory

1 TBLSP Garlic Powder

1/2 c Parmesan Cheese, plus extra for topping

1/4 recipe of melted homemade garlic butter

Before you add your wet ingredients with the dry, add in the Italian seasoning, sweet summer savory(this will enhance the Italian seasoning), garlic powder, and 1/2 cup of Parmesan cheese. Give a quick stir to combine and add in your wet ingredients. Pour the dough out onto your prepared pan and gently spread out. Pour the melted garlic butter over the batter, top with more Parmesan cheese and cheddar cheese. Bake for 25 minutes for a nice top crust.

The end result…are you ready?!

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The family was beyond impressed! My Mom said a couple of times that it tasted like the cheddar bay biscuits from Red Lobster. I personally can’t remember how those taste since I’ve only been there once, but these squares are addictive! I bet you can’t eat just one.

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I’m toying with the idea to one day make these into biscuits…yes they are worth it! What about the leftovers? What leftovers?! I think we might have a few in a baggie on the butcher block but that’s it. They’re great to snack on during a game or dip in some marinara sauce. Make up a big pan to take to your next get together and watch them disappear!!

…so, this morning I woke up to a notification on my wordpress dashboard. After not posting anything Friday, Saturday or Sunday I figured it was someone else liking a post from Thursday. I was pleasantly surprised! Ok, floored! I’ve been maintaining this blog since May this year, still a diamond in the rough and I can’t believe that so many folks actually enjoy what I post and share. Y’all are wonderful and make this whole thing worth it every day!

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106 views in one day?! I hadn’t posted since Thursday…I’m happily stunned! Just wanted to share this because it’s all you guys and gals out there who are making this possible! Thank you all so much, you’ve brightened my Monday for sure!!

Have a blessed day!

Two Recipes, One Can (Recipe Reviews)

Good morning sugar plums! Hope you all had a fabulous weekend πŸ™‚ We had a nice one ourselves, though most of it was spent taking care of Dad, making sure he had soup and tissues on hand. Poor fella is back at work today sniffling and all. That’s how it is for us adults πŸ™‚

Saturday night I finally found the time to bake up a couple of loaves of pumpkin bread. It seemed silly to me to open a can, use not even half of it and not do anything with the rest of it. Thankfully I’ve been amassing recipes the last couple of months, drooling over other blogs and pictures from friend and family. Building up your own recipe index is tough at times. A lot of trial and error, making things that some of the family snubs at because it doesn’t have the right ingredients, and other times just finding the time to spare to be in the kitchen. Have I mentioned that this fourth grade year has been mentally draining, more so than I expected. Well, not going to complain, but I do love it when I can get some time to myself and whip up a batch of goodness!

I wasn’t even sure if it was going to be possible, I started making a recipe I received from a lady I follow (she was sharing it from another fellow blogger). Pumpkin & Cheese Spice Pumpkin Bread from An Edible Mosaic (absolutely love the name, btw), looked downright awesome, in my humble opinion. I’m a huge fan of cheesecake and a lover of spiced quick bread and I knew that this was going to be a match made in the near perfect heaven!

Her pictures just make you want to reach in, grab a slice and wash it down with some coffee (or tea)! Edible Mosaic indeed, warm fall colors, mouth watering delights that tingle and tease all the senses!! The recipe is easy to follow, baked up in about 40 minutes and came right out of the pan with ease.Β 

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My Mom wanted to cut the cheesecake topping off, that’s her favorite! The loaf is beautiful, spiced to perfection, and the topping it also my favorite πŸ™‚ I’m not a huge pumpkin fan but I really liked this! Makes a nice alternative to pumpkin pie.

So be sure to head on over to An Edible Mosaic (<—click there for the recipe) to print this recipe and bake up a few loaves!


But wait, I’m not done! Not only did I have enough pumpkin (butternut squash) puree to make the pumpkin and cheese spice pumpkin bread but I still had a little more than half a can to use up. Since I was on a roll Saturday night I decided to pull up another pumpkin recipe I had been wanting to try ! Over at The Teenage Taste you’ll find all kinds of fun and delicious recipes made by a vibrant and active young lady named Erika Rojek. I saw her recipe for pumpkin cinnamon roll muffins that were topped off with an off the hook cream cheese frosting, the girl is awesome in my book!

Y’all know I’m in this make it into bars or loaves mode lately, so instead of doing muffins I took her recipe and dumped it into a loaf pan. Of course that meant it had to bake a little longer than the original recipe said to. I wound up having to bake it for about 32 minutes, but even the extra baking time didn’t compromise this recipe. It came right out of the pan as easily as the first loaf.

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The cinnamon topping did make it’s way to the bottom there, but most of it stayed on top. It’s a yummy moist cinnamony cake, a major hit with my son and Dad. Both agreed this should be the cake I make for the up and coming Mission’s Conference, if that’s the case I will definitely have to double the recipe in order to make a 9×13 inch for at least 20 people.Β 

Erika has hit the nail on the head with this knock out recipe, it’s a definite keeper for us!

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Both recipes will be a hit at your next brunch, ladies get together, bake sale, or family get together. Just be sure to head on over to Erika’s blog, The Teenage Taste, to print the recipe and leave your feedback!Β 

Hope you all have a blessed Monday!

Chicken Vegetable Chowder (Recipe and Review)

Up late over here, still a bit wired so I thought I’d finally take a break from my project to write up this post. Would have had it up sooner, as promised, but I got caught up in a couple of old cookbooks πŸ™‚ Sometimes they are better than novels, no joke! Especially the older books. the ones that belonged to my Great-Grandmother. I did find one recipe I plan to make in the morning for breakfast, on top of few dozen more that will be perfect for the fall. I guess most of them could be considered vintage or retro, I have some research ahead of me just to be sure πŸ™‚

So, who’s ready for some chicken corn chowder? I love soup, must be my Irish background, and I’m a HUGE fan of corn chowder! The first one I ever made was from a Depression recipe, uber good made with homemade corn stock and corn cut right off the cob. Tonight I tried a different recipe, one that I could tinker with. Here’s the original recipe from

2 2/3 tablespoons butter
1/3 cup chopped onion
1/3 cup chopped celery
1 1/3 jalapeno pepper, seeded and chopped
2 2/3 tablespoons all-purpose flour
4 cups 2% low-fat milk
2 2/3 cups chopped, cooked boneless skinless chicken breasts
2 cups fresh corn kernels or 2 cups frozen corn kernels
1 1/3 teaspoons chopped fresh thyme or 1/3 teaspoon dried thyme
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
1 (19 2/3 ounce) cans cream-style corn

Melt butter in a large Dutch oven over medium heat.
Add onion, celery and jalapeno, cook for 3 minutes or until tender, stirring frequently.
Add flour, cook 1 minute, stirring constantly.
Stir in milk and remaining ingredients.
Bring to boil, cook until thick, about 5 minutes.

Not that I don’t like spicy food, I am a lover of pickled habanero peppers with onions on a sandwich or on a turkey burrito, but tonight I didn’t want to go there. I left out the jalapeno, added two chopped carrots, used 1 can of regular corn, 1 can of green beans, 1 can of leisure peas, and 1 can of sliced potatoes. Since we don’t keep regular milk in the house I would up using 2 cups heavy cream and 2 cups water plus 2 cups chicken stock.Β 

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I first started with a mirepoix, a mixture of onions, celery, and carrots cooked in a tablespoon of oil and two tablespoons of butter. Cooked until mostly tender.Β 

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Added the flour to the cooked vegetables, poured the liquids in and let it cook to thicken. Already had chicken boiling on the stove, grabbed about seven small breasts and chopped them up. By adding the extra chicken stock to the pot had to let the liquids reduce a bit more, but trust me the extra chicken flavor is worth it! You can leave out the water if you choose to use milk, reduce the milk and add in the stock.

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Season with salt and pepper, add in the corn, peas, green beans and potatoes. Bring to a boil, reduce heat and allow to simmer for 10-15 minutes. Stir occasionally.

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It turns out to be a chunky soup, be prepared!

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It is a hearty soup chowder, family really enjoyed it. There were enough leftovers for three individual servings. You can serve this us with your favorite dinner rolls, because trust me you’ll want something to sop up that creamy chowder sauce. My oldest nephew was so impressed he was eager to have a third serving, he is obviously feeling better now and has his appetite back πŸ™‚ He couldn’t get enough of it! This is definitely a keeper.

What other soups do you absolutely have to make during the autumn season? Anyone have a tasty recipe for butternut squash soup?!

Hope you enjoy, happy eating!!

Cinnamon Pancakes (or Squares) Recipe & Review

Afternoon everyone! I’m loving this more temperate weather, though I’m still waiting for that first hard freeze πŸ™‚ Last night just as I was getting ready for bed I found a spider on the wall behind the lamp. I’m no longer freaked about spiders, unless they are as big as my hand and then all bets are off!Β  There was no good way for me to move the lamp without spooking the spider into retreat so I got out the bug spray and went to town spraying around my nightstand table, under it, under my bed, around my windows, and even in my bathroom where they like to come in at. I’m really tired of my room becoming the “hang out place” for these pesky vermin. Really praying for colder temperatures to arrive soon so I can have a break from them, be nice to not have to check my room every night for some unwanted creepy crawly tenet or spray citronella around my bed to keep the mosquitoes away.Β 

After spraying my room down I slept on the sofa, to allow the poisonous spray to settle down. Fingers crossed my buggy intruder is dead and I can enjoy a more peaceful rest from here on out. Yeah, I’m not a bug fan, you know growing up as the youngest of three sibs I got picked on and teased a lot. I have such fond memories of being chased with bugs by my two older siblings and finally all they had to do was pinch their fingers together, run after me and say “bugga, bugga, bugga”. Fun times.Β 

Since I bunked downstairs in the family room, I woke up earlier than I’m accustomed to, so I decided to make some pancake squares for breakfast. Not low carb, I know, and definitely not alkaline friendly, but hey I like treating my kid every now and then! But, I didn’t want to fix the usual recipe. Wanted to try something new πŸ™‚ I found a recipe on called Cinnamon Pancakes. I didn’t deviate from the recipe, kept everything the same…except I made squares instead of individual rounds. Very simple and easy to put together! Perfect for any busy school morning.

1 1/3 cups all-purpose flour
4 1/2 teaspoons brown sugar
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
1 cup milk
2 tablespoons butter

Combine flour, brown sugar, baking powder and cinnamon.
Combine eggs, milk and butter, stir into dry ingredients just until combined.
Pour batter by 1/3 cupfuls onto a lightly greased hot griddle.
Sprinkle with additional cinnamon (if desired).
Turn when bubbles form on top of pancakes.
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On the left I mixed the dry ingredients together with a fork; sat it aside. Prepared the wet ingredients, love the foamy texture. I think I need to make mention, the butter needs to be melted which the recipe does not instruct. Otherwise you’re going to have issues adding it to your milk and eggs. Once the butter is melted, I kept the beaters going on low as I slowly poured the butter into the mix and eggs. I kept mixing until I felt it was all incorporated and a nice frothy layer formed.
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If you don’t want your dry ingredients dusting your kitchen, pour the wet ingredients over the dry. With your beaters off, gently mix toΒ  get it started and then turn them on low to finish mixing until just combined. That just means you’re going to have a few flour pockets here and there. This is ok, as it bakes those disappear. You don’t want to compromise the integrity of your batter by over mixing it. Otherwise you’ll end up with flat chewy pancakes and nobody likes those. After mixing, I lined an 8×8 inch square baking pan with release foil (you could spray your pan if you prefer or use coconut oil), added the batter and baked in a 350 degree oven for 15 minutes. Depending on your oven you may need to cook it more or less, keep that in mind. You’ll know it’s done when the top has cracked and when a tooth pick is inserted in the center comes out clean.
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You can serve these up with syrup, caramel sauce (as pictured), chocolate sauce, or a yummy cream cheese frosting! I felt that the only thing missing were some pecans and maybe some pumpkin puree πŸ˜€ These were a huge hit with my child who wasn’t too sure about them at first. And in fact he told me that I should have made the cinnamon roll ones instead. He came around in the end and gave me a two thumbs up πŸ˜€ Baking them up will yield 9 squares, if you need more the recipe can be easily doubled and bake on a jelly roll pan. You can freeze any leftovers to have for another breakfast, just warm up in the microwave. Enjoy them with your favorite breakfast meat, maybe a fried egg on the side. These are definitely a keeper! Hope you all enjoy πŸ™‚