{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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Easy Bulletin Board

30 09 2012

School started again for Prince D.  This is a very exciting thing for me.  I love all three of my boys but when all three are home I’m ready to be locked in a padded room.

The thing I don’t like about school starting is the exuberant amounts of paperwork coming in.  Its not too bad right now, but its only been two weeks now.  I’ve already had to come up with something to tack all of the school papers I need to keep on so I made a bulletin board in 5 minutes.

Its not the pretties of fellows, but for $0 and 5 minutes of my time, it certainly suits my budget and needs!

You will need:
2 pieces of cardboard, or a large on folded in half
a stapler
an old pillow case

Step 1.
Cut the cardboard down to fit into the pillow case and have straight edges.

Step 2.
Put the cardboard inside the pillow cases. Fold the loose edges over the the pillow case is snug on the cardboard, and staple the loose edges on the backside.

Step 4.
Hang the bulletin board on your wall. You can do this in much lovlier ways, but this is good for us for now.

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.

Succulent Terrarium

14 08 2012

Succulent terrariums have been all over pinterest lately.  When they started showing up I got really excited because I have become mildly obsessed with succulents lately; I already had one arrangement in a pot, an aloe vera plant, and the ones featured in this post.  I’ve been wanting to make one for quite some time now and finally got the chance to do it today.  Its not the most spectacular DIY terrarium out there, but I’m pretty happy with it… especially since is cost me absolutely nothing.  Everything used was found around my house!

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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.

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

Easy Fish Tacos.

10 01 2012

My husband and I love to make fish tacos.  They are delicious and nutritious.  When making tacos we use corn tortillas and fry them in oil to make them a hard shell taco shape.   I don’t like the store bought hard taco shells.  Our way tastes much better.  These tacos are so good that even my boys will finish them on their grumpiest day without complaint!  They are very simple to make.  The hardest part is learning to fry the shells properly, but that will come with time and practice. My fish taco recipe can be altered to fit you taste preference, so you’ll notice that I don’t have exact measurements for what you’ll need.  I think this would be great for an easy weekday meal, or to serve buffet style at a gathering of any kind! 

You will need:
  • corn tortillas
  • cod fish
  • sour cream
  • salsa of your choice
  • cilantro, fresh would be best
  • olive oil
  • salt and pepper
  • vegetable oil
  • shredded cheddar for topping
  • shredded lettuce for topping (optional)
  • onion for topping (optional)
1.   Start broiler and place place oven rack on highest setting.  Rinse fish and pat dry.  Place in a baking dish, lightly coat with olive oil and top with salt and pepper to taste.  Place fish in broiler until tops are brown and fish flakes easily with a fork.  Shred fish to be easily stuffed into a taco shell.

2.   Heat small amount of vegetable oil in a shallow pan on medium-high heat.  Using a tong of some sort, grab one tortilla at a time and place half of it in the oil to fry.  You want to fry it until the tortilla starts to bubble and brown just a bit.  Be careful not to under cook or over cook.  When the first side is finished frying, release the un-fried side into the oil and grab the fried side with the tongs, pulling it out of the oil.  hold the tortilla in the shape you want it to be.  If done right you should be able to make them harden into the shape you want them to be.

3.   Mix a tub of sour cream and 1/2 cup of salsa together.  Taste it and add more salsa if you need to.  Remember, this is one of those recipes that you make to your taste preferences (not that all recipes aren’t like that).

4.  To assemble you just grab a shell, put some of the fish in and put toppings of your choice on.  Enjoy!