Coconut Banana Bread

Tags

baking, coconut banana bread, recipes

My plans to finish up several skirts this past weekend kind of got crushed with the whole being locked out of the house thing on Friday and the kidney stone/ER visit on Saturday, so they aren’t quite ready to post about yet.

But I do have a super delicious banana bread recipe to share.  I loooove this banana bread; it’s dense and moist and coconut-y, and is the perfect way to use up the over-ripe bananas we always seem to have lying around.

Coconut Banana Bread
(found here)

• 1/2 cup oil (I used coconut)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp almond extract
• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 3 over-ripe bananas, mashed
• 1 cup coconut milk
• 1 cup shredded coconut

Mix the oil and sugar together, then add the eggs one at a time, beating well after each.
Stir in vanilla and almond extract.
Mix all the dry ingredients together in a separate bowl.
Combine banana and coconut milk in another bowl.
Add to batter, alternating dry and wet ingredients until well mixed. Add in the coconut.
Pour batter into greased 9×5 loaf pan and bake for 1 hour at 350.

Parties I link to: Craft-O-Maniac, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

Pretzel Pizza Rolls

Tags

pretzel bites, pretzel pizza rolls, recipes

So I’ve been following this girl for a while now, and as soon as I saw her recipe for pretzel pizza bites I knew I had to give them a try myself.  I don’t even care that I’m a copycat, because her recipe is so awesome there was nothing to change about it.  Plus she loves Star Wars so she’s pretty much my hero.

They turned out just as yummy as I imagined, although my photos don’t even come close to doing them justice.  (If you want to be awed, just click over to the original post and prepare to drool.  Her photos make you want to eat the screen.)

Pretzel Pizza Rolls

1 cup milk
1 TBSP  yeast
3 TBSP brown sugar
2 TBSP butter, melted
2 1/2 cups flour
1/2 TBSP Italian seasoning
1/2 tsp garlic powder
1 tsp fine salt
1 cup shredded mozzarella
1/2 cup chopped pepperoni
1/3 cup baking soda
3 cups warm water
Coarse salt
5 TBSP butter, melted

Warm the milk in the microwave for 1.5 minutes, stir in the yeast, and let sit for a couple of minutes.  Add the butter and sugar, then the flour a little at a time.  Add salt, Italian seasoning, and garlic powder and knead for 10 minutes.

Put in a greased bowl and let it rise until doubled in size (about an hour).

Combine the baking soda and warm water in a large bowl.

Divide dough in half and roll into a thick, long rope.

Flatten, top with cheese and pepperoni, then pinch the edges together, sealing completely (as much as possible).

Dunk the entire thing in the baking soda/water mixture for a couple of seconds, then slice into (small) pieces and place on greased baking sheet.  My pieces turned out gigantic, so slice smaller than I did if you want them to be all pretty and stuff.

Sprinkle with the kosher salt and bake for 8-10 minutes at 400.

Brush melted butter right out of the oven and enjoy these puppies.

So, so good.

Parties I link to: Craft-O-Maniac, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

Brown Butter Blondies

Tags

baking, blondie recipe, brown butter blondies, recipes

I haven’t posted a recipe in a long time, and I’ve been meaning to post a killer blondie recipe FOREVER, so I figured it was about time to get it done.

I love bar recipes because they’re  practically fool-proof (which is a good thing for fools like me) and they’re QUICK. Just throw the ingredients together and slap em in a pan.

This was the first blondie recipe I ever remember trying and I think I dug it out of some random cookbook that I probably don’t even own anymore, but boy are they GOOD.
Seriously.
I don’t think I’ve even made brownies since I discovered this recipe.
THAT good.

Brown Butter Blondies

• 10 TBSP Unsalted Butter
• 1 Egg
• 1 Cup Brown Sugar, packed
• 1/4 Cup White Sugar
• 2 tsp Vanilla
• 1 1/4 Cups Flour
• 1/4 tsp Salt
• 1 1/4 Cups Shredded Coconut (Sweetened)
• 1 1/4 Cups M&M’s

In a saucepan, heat the butter over medium heat until it browns (don’t let it burn!).
Let it cool for a few minutes, then mix together with the sugars.
Stir in the egg, vanilla, salt, flour, and coconut until well combined.
The original recipe called for chocolate chips, but I substituted M&M’s the first time around and now we’re hooked. I’ve used peanut, peanut butter, and most recently, coconut M&M’s (they were by FAR the best!).
So, add in the M&M’s.
Press into greased 9×9 pan and drop a few M&M’s on the top.
Bake at 350 for 25 minutes.
Let cool completely before slicing.

They’re the perfect balance between chewy and crunchy and gooey. I could probably eat the whole pan by myself.

Parties I link to: Craft-O-Maniac, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

Owl Cupcakes

Tags

baking, owl cupcakes, recipes

Wow, it sure is nice to be blogging about something other than kids activities. :)

(But beware, I still have one final post in that series that I’ll be sharing soon.)

I made these owl cupcakes last weekend for our church’s fall party.
They didn’t turn out quite as cute as I imagined, but I learned a few things along the way that might help out next time.

Most importantly, there is no way to cut an Oreo perfectly through the center of the filling.
After many failed attempts I finally realized that one cookie would only make ONE eye, leaving a filling-less cookie half to be eaten by the ankle-biters.

Secondly, if I had taken the time to scrape off the chocolate crumbs, the eyes would have been cuter.
But I was tired and ready to be done, so the eyes are kind of…cookie-shot. ;)

Other than those little snags, these owls were a cinch to make.

OWL CUPCAKES

Bake cupcakes according to box directions.
Allow to cool completely, then frost with chocolate frosting (I used this chocolate buttercream).
Make two small frosting “ears” at the top of the cupcake.
To make the eyes, split an Oreo and place chocolate candy (Reese’s Pieces or M&M’s) in center of each.
Use an orange M&M for the beak.

See?
Cute.
Easy.
What a hoot.

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern Institute,  Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker,  Something Swanky, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, Crazy for Crust

 

Pumpkin Bread with Cream Cheese Frosting and Salted Caramel

Tags

autumn recipes, baking, pumpkin bread, pumpkin bread with cream cheese frosting and salted caramel, recipes

That’s kind of mouthful.
But trust me, you want a mouthful of this bread.

Now that autumn is officially here (ahem, and TEXAS, it has been for almost a month now! Enough of the almost-ninety-degrees, already.) I’ve been feeling the need to bake some pumpkiny, spicy, moist deliciousness.
And this stuff met my expectations and then some.
The bread wasn’t overly sweet, so you could really taste the spices.  I love that the yogurt cut out most of the oil – and seriously, you couldn’t even tell!  Gotta love those calorie savers.
And the salted caramel paired perfectly with the cream cheese frosting.
Sigh.
Love is in the air.
Or my belly.
Whatever.

Pumpkin Bread with Cream Cheese Frosting and Salted Caramel
(recipe found here)

Bread:
1 cup all-purpose flour
3/4 cup spelt or whole-wheat flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3/4 cup brown sugar
1/4 cup granulated sugar or sugar substitute
1 tsp vanilla extract
1/2 C low-fat plain yogurt
2 TBSP oil
1 1/4 cup pumpkin puree

Whisk together dry ingredients until well-combined. Set aside.
Beat eggs together until creamy, then add sugar and brown sugar. Beat for one minute, then add in yogurt, vanilla, and oil.
Add flour mixture and pumpkin, mixing until just combined.
Pour into greased 9×5 loaf pan and bake at 350 for 45-55 minutes or until toothpick comes out clean.

Frosting:
4 oz cream cheese
4 TBSP butter
2 TBSP pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
2-3 cups powdered sugar

Beat the butter and cream cheese together.
Add in spices, vanilla, and pumpkin.
Once well combined, add in powdered sugar until it reaches desired consistency. (I didn’t really measure this part. Just start with 1 cup and keep adding until it is as thick as you like.)

Spread over completely cooled loaf.
Mine wasn’t. That’s why the frosting is sliding down the sides of the bread.

Caramel Drizzle:
3 TBSP brown sugar
1 TBSP water
1 TBSP butter
1/4 tsp salt

In a small saucepan over medium heat, dissolve sugar into water. Continue to heat until it turns dark brown and starts to boil, stirring constantly.
Add butter and salt, mixing until well combined, then remove from heat.
Allow it to cool 1-2 minutes before drizzling over top of the frosting.

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern Institute,  Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker,  Something Swanky, A Glimpse Inside, Delicate Construction, Simply Sweet Home, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Naptime Creations, Crazy for Crust

Homemade Rotel Tomatoes

Tags

can your own tomoatos, canning, DIY, homemade rotel recipe, recipes, tutorial

Through the years we’ve come to realize that the only things that grow well in our garden are peppers and tomatoes.

The only problem with that is we don’t really care much for tomatoes.

What we DO love are the Rotel canned tomatoes, so after Jerm brought in the twelve millionth tomato I decided to try making some myself.

I’ll be honest.  I was skeptical about how this would turn out.  I didn’t think the homemade variety would be nearly as good as the store-bought.

And I was right.

It’s even BETTER!

I guess freshly grown things really do make a difference.  ;)

HOMEMADE ROTEL TOMATOES

• 1 gallon tomatoes (some of ours were still green; didn’t matter) – peeled and quartered
• 1 onion, chopped finely
• 3 bell peppers
• 7 chopped jalapeno peppers
• 1/2 cup white vinegar
• 2 TBSP canning salt

Put all the ingredients into a large pot and bring to a boil.

Simmer on low for 30 minutes, stirring often.

Pour into jars, wiping the rims clean.

Screw on lids and process.  We used the pressure cooker for about 10 minutes, but you can also use a water bath for 45 minutes.

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern Institute,  Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker,  Somewhat Simple, Something Swanky, A Glimpse Inside, Delicate Construction, Simply Sweet Home, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Naptime Creations, Crazy for Crust

Chocolate Chip Cookie No-Bake Cheesecake

Tags

baking, cheesecake, chocolate chip cookie cheesecake, recipes

I haven’t posted a recipe in a while, but this cheesecake was too good not to share.
It was my first no-bake cheesecake and was really easy to prepare.

For the crust, I used the original Nestle Tollhouse chocolate chip cookie dough recipe (found on the bag).
I usually use my moms chocolate chip cookie recipe but was out of shortning, so I decided to try something new.
I’m glad I did; it was really good!
The cheesecake recipe I found here.

Chocolate Chip Cookie No-Bake Cheesecake

Crust:

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 tsp vanilla
2 eggs
2 cups chocolate chips (I only used 1 – 1.5 cups)

Beat butter, sugar, brown sugar, and vanilla until creamy.
Add eggs, one at a time, beating well.
Mix in dry ingredients, then add chocolate chips.
Grease springform pan well and press dough into the pan.
Bake at 375 for 30-35 minutes, or until golden brown. (I had to play around with the time because I wanted to make sure that the dough was fully cooked all the way through.)
Remove from oven and cool completely.

Cheesecake:

2 8-oz pkg cream cheese, softnened
1/4 cup sugar
1 cup whipping cream
1 tsp vanilla

Beat the cream cheese until smooth.
Add sugar and vanilla and beat until completely combined.
In a seperate bowl, beat the whipping cream until soft peaks form.
Add the whipping cream to the cream cheese mixture and slowly mix until fully combined.
Pour on top of cookie crust and refrigerate for 4-6 hours before serving.
Drizzle with chocolate if desired.

My hubby said it was his favorite cheesecake I’ve made – sweet!

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern Institute,  Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sweet Little Gals, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, The Kurtz Corner, Todays Creative Blog, Tip Junkie, Reasons to Skip the Housework , Mandy’s Recipe Box,Rook No. 17, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker,  Somewhat Simple, Something Swanky, A Glimpse Inside, Crafty Scrappy Happy, Delicate Construction, Simply Sweet Home, Tidy Mom, Fingerprints on the Fridge, Kojo Designs, Thirty Handmade Days, Sassy Sites, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Sweet as Sugar Cookies, Naptime Creations, Crazy for Crust, Lolly Jane Boutique,

Recipe: Strawberry-Raspberry-Rhubarb Slab Pie

Tags

baking, pie, recipes, strawberry raspberry rhubarb pie

I’d been saving the last two bags of rhubarb in my freezer for months while searching for the perfect recipe.
I finally found one last week at Crumbs and Chaos that sounded yummy enough to justify using my precious rhubarb on.

I made a couple of changes from the original by substituting one bag of the raspberries for strawberries and making the whole dessert sugar-free (minus the glaze on the top).

It was really delish, and one of the only sugar-free desserts I’ve tried that have actually been good to eat.

Strawberry-Raspberry-Rhubarb Slab Pie
(recipe found here)

Crust:

1.5 cups flour
1/2 cup cold butter, cubed
pinch of salt
1 TBSP sugar (or sugar substitute)
1 tsp vinegar
1.5 TBSP cold water

Mix together flour, salt, and sugar. Cut in butter with knives (or use a food processor). Add in vinegar and water until mixture becomes doughy. Press into greased 9×13 pan.

Filling:

2 cups sugar (or sugar substitute)
1/3 cup cornstarch
5 cups unsweetened raspberries, fresh or frozen (thawed and drained if frozen)
3 cups chopped rhubarb, fresh or frozen (thawed and drained if frozen)

(I substituted 2.5 cups of strawberries for half of the raspberries.)

Stir together sugar and cornstarch. Add berries, mix well, and spread in an even layer over the crust.

Crumb Topping:

1 cup flour
1/2 cup brown sugar (or Splenda brown sugar blend)
1/2 cup cold butter

Mix all ingredients together until mixture resembles coarse crumbs.
Spread over the fruit layer.

Bake at 375 for 50-60 minutes or until filling is bubbly.

Icing:

1 1/4 cups powdered sugar
1/2 tsp vanilla
5 tsp milk

Combine and drizzle over cooled pie. Cut into squares and enjoy.

I didn’t have a powdered sugar substitute so I just left the icing off of part of the pie to keep it completely sugar-free.

This was so good.
Definitely a keeper recipe!

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Girl Creative, The Southern Institute,  Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sweet Little Gals, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, The Kurtz Corner, Todays Creative Blog, Tip Junkie, Reasons to Skip the Housework , Mandy’s Recipe Box,Rook No. 17, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker,  Somewhat Simple, Something Swanky, A Glimpse Inside, Crafty Scrappy Happy, Delicate Construction, Simply Sweet Home, Tidy Mom, Fingerprints on the Fridge, Creation Corner, Kojo Designs, Thirty Handmade Days, Sassy Sites, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Sweet as Sugar Cookies, Naptime Creations, Crazy for Crust, Lolly Jane Boutique,

Crazy Cooking Challenge – April: Blueberry Lemon Muffins

Tags

baking, blueberry-lemon muffins, crazy cooking challenge, recipes

April’s challenge was to find a blueberry muffin recipe.

And for a blueberry hater, it was a challenge.

But Susannah asks me every time we go shopping if I’ll buy her blueberries so I decided to dig up a good recipe – and just leave the blueberries out of a muffin or two so I could taste them too.

I don’t know if I have an actual allergy to blueberries or if I just imagine my throat swelling shut, but after a few episodes I quit eating them back in the Alaska-blueberry-picking days.

Plus, (sorry to all of the blueberry lovers out there, my entire family included) I just think they taste grody.

But I did find a good recipe, and the whole fam approved (especially Susannah), so I guess the almost $4 I spent on a tiny pint of the hideous things were worth it.

Oh, and the plain lemon muffins that I ate were good.
The only modification I made was to add a little lemon juice to the actual muffins because I like them to taste very lemon-y.

Lemon Blueberry Muffins
(Recipe found here.)

1.5 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp nutmeg
1 TBSP lemon zest
1/3 cup oil
1 egg
1/3 cup milk
2-3 TBSP lemon juice
1 cup fresh blueberries

GLAZE

1/2 cup powdered sugar
1 TBSP lemon juice

Mix the dry ingredients together.
Add lemon zest.
Whisk the oil, egg, lemon juice, and milk together and add all at once to dry ingredients, mixing until just moistened.
Carefully fold blueberries in.
Pour into greased muffin pans.
Bake at 400 for 20 minutes.

Mix glaze ingredients together until you reach the right consistency.
Drizzle over warm muffins.

To see more blueberry muffin recipes check out these links!

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Random Experiments in my Kitchen: jazz up boring frosting and an easy way to shred chicken

Tags

baking, cake, food, home, how to shred chicken, kitchen, recipes, Smartie frosting, tips

So these two things are completely unrelated other than the fact that they were both attempted in the kitchen.

But whatever.

First, I made a yellow cake a while back with some boring, run-of-the-mill buttercream frosting.
I don’t even remember what recipe I used for the cake, but I think it was from the BH&G cookbook.
You know, the red and white checked one.
Just a regular yellow cake, although it ended up being really heavy, almost like a pound cake.
I’m not sure if it was supposed to be that way or if I did something to it (probably the latter), but it was actually pretty good.

So I had these Smarties candies calling out to me every few seconds from my pantry.

I had boring buttercream frosting.

I decided to combine them.

And then, voila!

Smartie frosting.

It’s one of those kind of things where you either love it or hate it, probably, depending on whether or not you like the candy itself.

Luckily (or not, if you’re on a diet), my family loved it.
Jerm was pretty skeptical at first, but by the time we’d eaten a couple of giant slices he was convinced that it was one of the better frostings I’ve made.
Seriously, it’s embarrassing how much of that cake we ate.

It was sweet and very tangy, just like Smarties.

What it wasn’t, was pretty.
But ya can’t win em all, I guess.

If you like Smarties, Sweet-tarts, or any sweet/sour candy, you should give this a try.
Your taste buds will thank you.
(Although your waistline might not.)

Okay, now I’m hungry.

The second experiment was a life-changing moment.
Or, you know, close. ;)

I despise touching greasy cooked chicken.
It’s gross.
And…greasy.

So one day I cooked a couple of chicken breasts and needed to shred them, and I threw them into my KitchenAid and turned it on for about thirty seconds.
And it shredded them perfectly for me.

I didn’t even have to touch the nastiness.
At all.

I heard about this somewhere. I really don’t know where, but I think it was on Pinterest.
I’d love to give credit, but if you type it in to Pinterest about thirty-five trillion links pop up, and I have no clue who to credit.

So maybe this isn’t a new idea and everyone already knows about it, but for me it was one of those light-shining-from-heaven-while-angels-sing-in-the-background moments.

I love it.
It makes me want to cook chicken everyday.
Much to my girls chagrin.
Now if only someone has a tutorial on how to get little kids to eat chicken.

So there ya go.
Make yourself some no-touchy shredded chicken and a giant yellow cake with two pounds of Smarties frosting.
Now, I call that a well-rounded meal. :D

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Girl Creative, The Southern Institute,  Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sweet Little Gals, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, The Kurtz Corner, Todays Creative Blog, Tip Junkie, Reasons to Skip the Housework , Mandy’s Recipe Box,Rook No. 17, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of Hepworths,  The Crafty Blog Stalker,  Somewhat Simple, Something Swanky, A Glimpse Inside, Crafty Scrappy Happy, Delicate Construction, Simply Sweet Home, Tidy Mom, Fingerprints on the Fridge, Fun to Craft, Creation Corner, Kojo Designs, Simply Designing, Thirty Handmade Days, Sassy Sites, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Sweet as Sugar Cookies, Naptime Creations, Crazy for Crust, Lolly Jane Boutique, Between U & Me