{recipe} Irish Steak, Yum!

22 11 2012

i made this awesome dish a couple nights ago to surprise my husband. It would have been a great meal except he got called back to work right as I was serving the meal. Yet another reason I can’t wait until we are finished with the military.
.:sad face:.
Any way, the picture definitely does this recipe service. The meat is tender and the taste is completely out of this world. A few words of caution: Don’t turncthe heat up too high or you’ll cook to onions too quickly.

Keep reading for the how to.

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Peasant Bread, Take 1

18 11 2012

Its not very often I come across a recipe that makes me excited.  Okay, since discovering Pinterest it is kind of often, but I don’t usually make anything.

Well last night I was browsing my Pinterest and homemade bread seemed to be a pretty recurring pin.  With winter rolling in swiftly it’s really not surprising.  Anyway, a couple of the pictures caught my eye but this one gained my full attention.

I’m sure you understand why.

The problem is, I haven’t exactly mastered the art of bread making.  There is only one other bread recipe I have cooked before, and it’s not a perfected art.

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Peanut Butter & Jelly Cookies

9 09 2012


  1. 1 cup unsalted butter
    1 cup  peanut butter
    1 cup white sugar
    1 cup packed brown sugar
    2 eggs
    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 1/2 teaspoons baking soda
    jelly for topping.
    Cream together butter, peanut butter, white sugar, and brown sugar.
    Beat in the eggs.
    Mix together the flour, baking powder, salt, and baking soda.
    Mix powder into the egg mixture.
    Refrigerate for 45 minutes.
    Roll 1” balls and place onto a baking sheet. 
    Flatten with a fork in a criss cross pattern.
    Bake in 375* for 7 minutes. 
    Put dots of jelly into the center of each cookie.  Try to flatten it a little bit.
    Bake again for 5-8 minutes, until cookies are done.
    THe jelly should be soft enough to spread a little better, so do that.
    Refrigerate for another 10-20 minutes to harden the jelly!
    *I used this recipe for the cookie portion.

Lavender Tea ♥

12 08 2012


I trimmed my lavender bush today and was having the hardest time deciding what to do with the seed pods. I was debating between a lavender bath to heal my headache or sewing a quick satchel when it dawned on me…. tea. I am going to make my lavender into a tea.

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Chocolate Filled Crescent Rolls

14 04 2012
I have a confession to make.  I have one of the biggest sweet tooth’s ever.  No, seriously.  I was inspired to create these after walking into a local bakery and seeing theirs.  Of course I am not going to spend the money to buy these delicious treats when I can go home and create them myself.  Okay, okay… so I bought five a few and ate them on the spot.  Regardless, I think my version of these are just as good, if not better, than any bakery, and they are a hell of a lot cheaper!  I hope you enjoy.  Even if you don’t, I did!  😉


  • 1 tube of refrigerated crescent roll dough.
  • 1 cup semi sweet chocolate chunks
  • 2 TBSP butter, melted
  • 1 large egg white
  • 1 TBSP water
  • powdered sugar for topping


  1. Open tube of crescent rolls, separated into individual triangles and lay them out flat onto a lightly greased cookie sheet.
  2. Brush crescent roll dough with melted butter.  Sprinkle chocolate chunks on top.  Personally I think I used too much, so I wouldn’t recommend a heavy sprinkle.
  3. Roll up as you would a plain crescent roll.  Mix water into egg white and whisk until bubbles start to form on top.  Brush crescent rolls with egg white.
  4. Bake in oven, preheated to 375 degrees, for 15 minutes or until crescent rolls are a golden brown color and slightly  crispy to the touch
  5. Take out of oven and sprinkle powdered sugar on top.
  6. Let crescent rolls cool slightly, but serve before the chocolate hardens.  I suppose you could microwave them or reheat them in the oven, but I didn’t try that so don’t quote me.

Herbed Chicken

27 01 2012
You will need:
  • 1 lb. boneless, skinless chicken breasts
  • 3 TBSP butter
  • salt and pepper to taste
  • 1 TBSP lemon juice
  • 1/2 TBSP grated fresh garlic
  • 1 1/2 TBSP garlic powder
  • 1 TBSP dried parsley
  • 1 TBSP dried oregano
  • 1/2 cup chicken broth
  1. Mix the lemon juice, fresh garlic, garlic powder, parsley, and oregano.
  2. Melt butter in a large skillet.  Season chicken breasts with salt and pepper.  Fry in butter on both sides until they are browned.  Remove chicken from the skillet.
  3. Add half of the herb mix into the skillet along with the chicken broth.  bring to a boil.  Scrape all of the brown tasty stuff off of the bottom.  Add the chicken back to the skillet.  Lower heat, cover and simmer until chicken is cooked through.
  4. Add the rest of the herbs on top of the chicken when it is finished cooking.  Use a spoon to pour some of the pan juices on top.

Fresh Raspberry Muffins

25 01 2012

Don’t those look scrumptious?  That’s because they are!  I went to Safeway today and they were having a buy one get one free on raspberries.  I was instantly inspired.  I came up with a whole slew of ideas for what I could do with them:  chocolate raspberry muffins, chocolate raspberry muffins with a cream cheese filling, chocolate cupcakes with a raspberry filling and raspberry frosting vanilla raspberry marble cake…. the list goes on and on.  I finally settled on just a simple muffin with a light sugar coating.  We all taste tested them, but I saved a few for Lance and I to have our morning coffee. 


  •  2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of butter, melted
  • 3/4 cup milk
  • 1 egg
  • 1/4 tsp vanilla extract
  • 2 cups fresh raspberries


  1. Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.
  2. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
  3. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.

This recipe is from Real Simple