A Proverbs 31 Kind of Day

I love pita chips -- they're so crunchy and yummy and there's really nothing to them -- but they're so stinkin' good!  They are especially good with hummus that's been drizzled with a bit of olive oil and sprinkled with the fresh ground citrus pepper blend stuff that we have stuffed in the pantry!  Also, I get to be alone when I eat pita chips!  My kids can't STAND the sound of the constant crunch of them and they always say, "Mom, we'll be back around when you're done with those things!"  It's been days since I've seen them . . .and I have more bags of these things than they can imagine!  HA! But, as much as I love pita chips, I saw a recipe for "homemade" pitas and thought I'd give it a try and share it with you!  How bad can it be . . .and if we don't like them, then we won't make them again, will we? Seasoned and Baked Pita Chips 3 pita rounds (I use whole wheat) 1/3 cup olive oil 4 TBSP Ita...

OH MY WORD!  This stuff is pure sin!  I'm not wasting time to write about it . . . all I'm saying is, "You have GOT to try this!"  I'm sure it's good on waffles, pancakes, ice cream, and french toast.  Maybe on cooked apples or sauteed pears.  But let me just tell you, it's FABULOUS right off of the spoon!  Buttermilk Syrup 1 1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter (or margarine) 2 Tablespoons corn syrup 1 teaspoon baking soda 2 teaspoons vanilla In a medium saucepan, bring all ingredients to a boil - except for the vanilla extract. Allow to boil gently for 8-10 minutes. Remove from heat and immediately stir in the vanilla. Serve warm over pancakes and waffles. If it lasts overnight in your house -- you should store it in the refrigerator. I just popped it in the microwave for 20 seconds, stirred it and microwaved for another 20 seconds.

At the holiday time, I always like baking.  Sometimes I make the "old stand-bys" and other times I try a new recipe that is sure to become a family favorite.  Today I was searching for a recipe when I ran across this old childhood treat that I remember my mom making.  This is a great recipe if you are wanting a candy but you're too afraid to give a "real recipe" a try!  Graham Cracker Toffee 1/2 pound (two sticks) butter 1/4 cup brown sugar 1/4 cup granulated white sugar 1/2 box (about) graham crackers (not crumbs) 2 cups semi-sweet chocolate chips 1 cup chopped pecans, almonds, walnuts, or  macadamia nuts Preheat oven to 350 degrees F. Line a 10 x 15-inch jelly-roll pan with non-stick foil. Arrange whole graham crackers (12 crackers or so) to fit the bottom of the pan in a single layer, breaking up the last few to fit the space. Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to combine. Bring mixture to...

I've been baking up a storm . . . make that a snow storm!  Unfortunately, none of it is for my family!  Well, maybe that is a fortunate thing; but none-the-less!  My kids are happy when a sugar cookie breaks, that means they get a sample! I have several sugar cookie recipes that I like, but 2 are my favorite!  I will share one with you now.  It stirs together in a food processor!  How easy is that!  From there you can roll out and cut or if you prefer to do a "drop and bake" that's good too! Don't be afraid of sugar cookies -- especially the decorated kind!  Go simple and smear some canned frosting on the top and sprinkle some colored sugar or shake some non-pariels over the frosting.  If time allows and you're a little adventurous -- whip up some royal icing or glaze and let your cookie become your art canvas.  I have found that it doesn't really matter what it looks like; people just love a decorated sugar cookie! Vanilla ...

Oh yeah -- I know what came to your mind right away!  Oreos!  Oh sure!  I wouldn't have thought that either, but I'm telling you, it's a possibility! The other day I had to make a treat to send with Jackson to school for a special lunch.  While on the phone in the middle of Wal-mart (oh yes, I'm now one of "those" people), Kilie gives me this super simple recipe that she had been told about!  So as any good mother does, I put the package of cookies back on the shelf and tell her to repeat the ingredients again and I fly down the aisle, telling people under my breath to get out of the way -- I've got a new recipe to make and it's not even written down on paper!  These little gems are worth having around for a quick treat of unexpected guests . . .or even expected ones! Baked Oreos 1 package (9X13 size) brownie mix Ingredients to make those sweet little things 1 package oreos -- plain, colored center, double stuff -- whatever you like Mix the...

It's debatable . . .either we are easily pleased or this is a great chocolate chip cake!  I took dinner to some friends this evening and this was the dessert I made.  It makes a 9 X 13, or a 2-layer cake.  I baked for a 2-layer cake . . .giving them one and we kept the other.  I was also short on time so instead of the frosting I'm listing, I ran to the store for a can of vanilla frosting and added a bit of real vanilla to it for "help" and called it good! Chocolate Chip Cake 1 chocolate cake mix (I used triple chocolate) 1 package (3.9 oz) chocolate instant pudding 1 1/4 cup milk (can substitute water) 1/2 cup vegetable oil 3 large eggs 1 tsp. vanilla 1 cup chocolate chips Mix cake mix and next 5 ingredients together; mixing well.  Stir in the chocolate chips. Pour into whatever pan you're using and use the back of the cake mix as your baking time. Frost when cooled with the vanilla frosting (which we liked the white/chocolate combo...

I don't mean "chillin'" in the cool way -- I mean, it's a bit cool outside.  I have to say I always love the grill!  I think bone-in grilled chicken is my most favorite!  We had friends over this weekend and Greg was the grill master!  Try this -- you won't be disappointed!  There are four things you need . . .no, five! a grill bone-in, skin on chicken breast Dale's marinade chicken meat thermometer somebody to do the grillin' Now before you panic about the chicken skin . . . it's only there to help keep the chicken moist!  You don't have to eat it -- unless you're from Arkansas!  (Isn't that right, Ed!)  The thermometer can be a meat thermometer, just make sure you see 170 (165 degrees is minimum and 180 is maximum for chicken). Here's the deal: Marinate your chicken in enough Dale's to cover the chicken.  Go for at least 24 hours . . .or more!  If you're a little skeptical, do your normal 2-3 ...