Friday, December 28, 2012

Foodie Friday! - Comfort Meatballs

Comfort Meatballs

This is my go-to dish any time we have company. I've made them a few times, and they NEVER get old. These are not meatballs for spaghetti - they're more like meatloaf meatballs. I adapted this recipe from The Pioneer Woman's recipe in her first cookbook. If you don't have her cook book, go get it. It's awesome! She has two cook books out now, and they're both fantastic.


1 pound ground beef
3/4 cup quick oats
3/4 cup milk
3 Tbs finely minced onion
1 tsp salt
1/2 tsp seasoned salt
1 Tbs minced garlic
1 tsp paprika
ground black pepper to taste

4 Tbs canola oil
1/2 cup flour

1 cup ketchup
2 Tbs sugar
3 Tbs distilled white vinegar
2 Tbs Worcestershire sauce
4 to 6 Tbs minced onion
Dash of Tabasco


In a bowl, combine the ground beef and oats. Then add the milk, diced onion, salt, seasoned salt, paprika, garlic, and black pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate for 30 minutes to firm.

Preheat oven to 350 degrees. Heat the canola oil in a large skillet (I use a cast iron skillet) over medium heat.

Dredge the meatballs in the flour, then brown them in the skillet in batches until light brown. As the batches brown, place them into a rectangular baking dish.

Stir together the sauce ingredients and drizzle over the meatballs. Make sure all the meatballs are covered in sauce.

Bake for about 30 minutes, or until bubbly and the meatballs are done in the middle.

They take a little more time than your typical weeknight dinner, so if you're pressed for time, split it up. After you brown the meatballs, place them in an airtight container and put in the refrigerator. The next day, place the meatballs in a baking dish and cook at 350 degrees for about 45 minutes, or until done in the middle.

I serve these deeeeeeeeeeelicious meatballs with mashed potatoes and green beans. They get gobbled up every time - with no complaining. Which is always a bonus!

Friday, December 14, 2012

Foodie Friday! - White Chicken Chili

White Chicken Chili!

I've promised this recipe to a lot of people....and I'm sorry that I am just now posting it.

I suck.

I love to eat. A lot. And this....this meal is no exception. In fact, I probably eat more of this than anything else. This is one of those awesome meals you just throw in a slow cooker and it's ready when you get home. And that moment you walk in the door, it smells like heaven. You could easily double the recipe if you have a decent size slow cooker, then freeze half of it.

So, make this. Okay? Okay.


1 pound boneless skinless chicken
1/2 yellow onion, chopped
2 cans (15oz) great northern beans (any white bean will work)
1 can (4 1/2oz) chopped green chilies
1 can (14oz) chicken broth
1 cup sour cream
1/2 cup whipping cream
1 Tbs ground cumin
1/2 tsp paprika
1 tsp chili powder
1 envelope taco seasoning (optional - use if you don't use the cumin or paprika)
salt and pepper to taste


Place chicken in slow cooker (I spray my slow cooker with non-stick spray, it helps with the cleanup). Top with beans, green chilies, onion, and chicken broth. Stir in seasonings, and stir until well combined. Cover and cook on low for 6 hours, or until chicken is no longer pink in the middle. Once the chicken is finished cooking, use a fork to shred it. In a bowl, whisk together the sour cream and whipping cream until smooth. Stir the cream mixture in to the slow cooker. Let the soup cook until heated through. Serve immediately.

That's it - you're done! Serve with tortilla chips, warm tortillas, shredded cheese, cilantro, avocado.....whatever your little heart desires.

Give this a try - even if you typically don't like white beans - you will love it!

*Remember, every slow cooker is different. Mine takes about 5-6 hours to cook the chicken, so use your best judgement.

Monday, November 26, 2012

It's Christmas Time!

I absolutely love this time of year! I would say that I'm not crazy about the cold weather, but when I think about it, it just wouldn't seem like Christmas if it wasn't cold outside. So, I guess I'll put up with it for a few months.

One of the things I love about this season is all the decorations!! How can you not instantly cheer up when you walk in to a room that's decorated for Christmas?! I know I do! Here is my long adventurous list of crafty decorations to make for my house this season!

I've (finally!) made a deco mesh wreath! It's not as cute as the one in the picture, but it'll do. Now, I just need to work on a garland for the front door. I love this door!

I don't know why I've never thought of putting a garland in a doorway like this. It's simple, but still makes a big difference!

Seriously - why did I not think of decorating empty Kleenex boxes to look like presents?!?!
It's too cute!

I love these ornament wreaths! I've heard they're pretty easy to do - so I'll give it a go!

Another thing I'm mad I didn't think of on my own. Painting pinecones. So pretty!

We are in need of a new tree skirt! This one doesn't look very easy, but I've been reassured by another blogger that it's easy as pie. We'll see.
This seems like a short list, but when your weekends are usually jam packed with activities, I'm not sure if I'll get it all done before Santa arrives. Wish me luck! All of these ideas can be found here.

Let me know what kind of fun crafts you guys are making for Christmas!! Just post them in the comments section. Can't wait to hear about them!


Friday, October 26, 2012

Foodie Friday! - Green Chicken Curry

Green Chicken Curry!

This is a favorite at our house. One that I make often because it's pretty healthy, easy, and tastes delicious!


1 pound Chicken Breasts (cut into 1 inch cubes)
1 Green Bell Pepper (sliced)
1 Onion (sliced)
1 can Unsweetened Coconut Milk (do not shake)
1 cup Chicken Broth
1 tablespoon Green Curry Paste (you can do 2-3Tbs depending on how spicy you like it)
1 tablespoon Brown Sugar
1 teaspoon Fish Sauce (optional)
1/4 cup chopped fresh Basil


Scoop the white creamy part off the top of the coconut milk - should be about 1 cup - and put in a saucepan over medium heat. Discard the rest. Add the chicken broth and green curry paste, whisk until well incorporated. Add the brown sugar (and the fish sauce, if using) and cook for two minutes. Next, add the chicken, onion, and green pepper. Cook until chicken is no longer pink - about 8 minutes. Add the basil, stir to combine.

I just serve this with rice - and it makes for a very pleasing meal!


Thursday, October 25, 2012

Homemade Laundry Detergent!

Yes, that's right....I made laundry detergent. And I love it. :)

This is all you need to make your laundry soap! costs right around $6. Maybe less. This is for a small batch - and should last 30 loads. I wanted to make sure I liked it before I made a big batch. Next time, it will definitely be a big batch. Annnnnd, it's safe for HE washers.
All of the ingredients can be found at your local grocery store.


1 cup Borax
1 cup Super Washing Soda
1 cup Baking Soda
1 bar Fels-Naptha
 First, grate your bar of Fels-Naptha soap with a cheese grater. It will look a lot like cheese - but don't eat it, it will taste nothing like cheese. :)

 Then, put the grated bar of Fels-Naptha in a blender or food processor and process to get it to a finer consistency. This part is optional, but I wanted my soap flakes a bit smaller.

Lastly, mix the Baking Soda, Borax, Washing Soda, and Fels-Naptha in an air-tight container and mix together.
That's're done. Just use 2 tablespoons per load. Next thing on my list to try is homemade fabric softener. Stay tuned. In the meantime, make this.

Wednesday, October 24, 2012

What I'm Loving Wednesdays!

It's been a while....I know! Hopefully I will be able to be more consistent, now that things are slowing down a little.
I'm loving that our schedule will finally start slowing down a little after Saturday. Saturday is Kaitlyn's last game to cheer at. I'm going to miss seeing all the cute girls cheer, but I'm ready for a break. :)

I'm loving that my husband was able to get Carrie Underwood tickets! Woo hoo! We will be seeing her in concert on November 21st!

I'm loving that our daughter is doing SO well in school!! She is a math whiz and is reading almost 3 grade levels ahead. Whose kid is she?! ;)

Here are some of my favorite Pinterest finds that I'm loving this week:

Spaghetti noodles with garlic, olive oil, and red pepper flakes. Worth a try!

I will start doing this, I will start doing this, I will start doing this....

Look how cozy! One day...

I love these boots - they're calling my name!

Yes, I realize it's not even Halloween yet....but I couldn't resist. :)
All of these pictures and their links can be found here.

I hope everyone has a fabulous Wednesday! Tomorrow I will be posting about my homemade laundry detergent! It's awesome!

Friday, October 5, 2012

Foodie Friday! - Enchilada Pasta Casserole

Enchilada Pasta Casserole!

This recipe was super easy (which I'm all about) and tasty! Plus, it made enough for leftovers. Score! I found this recipe on Pinterest, but changed a few things, to make it more to our liking.


1 pound Ground Beef (or Turkey)
5 ounces Cream Cheese (cut into cubes)
1/4 cup Light Sour Cream
1 can (10oz) Red Enchilada Sauce
1 can (4oz) Diced Green Chiles
2 cups Mexican Style Shredded Cheese
1 tsp Chili Powder
1 Tbs Southwest Seasoning (I used Pampered Chef)
1/4 tsp Cumin
12 ounces Egg Noodles
Salt & Pepper to taste
*next time I will be adding some fresh cilantro


Preheat oven to 350*
In a large pot, bring water to a boil and cook egg noodles according to package instructions.
In the meantime, in a very large skillet, brown your meat, then drain the fat. Then add the diced green chilies, chili powder, cumin, and southwest seasoning. Stir to combine.
Add in the cream cheese, stir until melted and combined.
In a large bowl, combine sour cream, enchilada sauce, and half of the shredded cheese. Stir until combined.
Pour mixture over the beef and let simmer for 2-3 minutes.
Drain pasta, then add to the beef mixture. Make sure you stir it until it is well combined, and every noodle is coated with the sauce.
Spray large casserole dish with non-stick spray. Pour in pasta mixture and top with remaining cheese.
Bake for 15 minutes, or until cheese is completely melted.
Serve hot. Keep in an airtight container in the refrigerator for up to 1 week. This can also be frozen. Thaw before heating reheating.

Voila! It was delicious! Enjoy!
P.S. Please don't judge the pictures....they were taken very quickly with my phone. :)

Sweet KoKo

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