I moved back in April! Visit me at ButeauFull Chaos!!
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
1 jar pizza sauce
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9×13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!
Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Boilin’ Over” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!
Get ready for St. Patty’s Day!
Corned Beef and Cabbage
|2.5||Lbs||Corned Beef Brisket||
15 Mins Prep
Cook for 3-4 Hours
|1||Pkt||Corned Beef Seasoning (packed w/meat)|
|1||Lb||Carrots, Peeled and quartered|
|2||Lb||Potatoes, Peeled and Halved (or about 8-10 New Red Potatoes w/skin)|
|Salt & Pepper to taste|
Place the corned beef, pepper, seasoning packet, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
After 2 1/2 hours, add the carrots, onions, potatoes and celery if desired (3-4 stalks chopped). Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
Thanks Chase and Leanne for featuring our little guy’s funny Summer Memory school paper!!!
Six-year-old Connor wrote about his family’s trip to Six Gun City in his “What I Did This Summer” journal.
Judging by that waterslide, it looks like a really fun place.
Who knows? Sex Gun City might be fun, too.
No word on what the waterslides are like there.
Thanks to Erica, Connor’s mom, for sharing his summer memory. Check out her blog here.
Please share your image of a funny piece of children’s writing by submitting to firstname.lastname@example.org or email@example.com.
If you do, we’ll let you go down that slide.
Or give you a ticket to Sex Gun City.
Whichever you prefer.
Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Lebanese Please” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!
This is another one my Uncle Greg’s Lebanese recipes. The Allspice flavoring in this is mouth-watering!
|1.5||Lbs||Stew Beef (or Lamb)||
Adjust amounts to number of People Served. This is at least 6.
|1||Cans||Cut Green Beans, Drained|
|Serve over rice, egg noodles or in Syrian pockets.|
Melt butter in large pot. Add beef to pot and turn to cook all sides. Once the beef is cooked on all sides, add the onion and cook until the onions are soft and golden.
Add water, tomato sauce, diced tomatoes, allspice, salt and pepper. Stir to combine and bring to a boil.
Once boiling, reduce heat to medium/medium low. Cover and simmer for 2-3 hours until meat is tender and the sauce has thickened/reduced. Be sure to stir the mixture every 30 minutes or so.
Add the green beans during the last 20 minutes of cooking.
About Grown Up Me
In talking with schools, counselors, and students, we found a lot of challenges and questions surrounding the college selection process:
Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Grillin’ Goods” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!
Oh, snow, be gone! Here’s a couple of facts about me that you probably already know. 1) I’m not a winter kind of person. 2) I love my Jeep and it loves to be naked- no doors, no top! Not possible in freezing temps, sadly. and 3) Cooking on the grill is probably my favorite thing about cooking when it comes to three out of the four seasons! Nothing like watching the kids splash in the pool while standing at the grill cooking up dinner followed by a backyard campfire, more pool splashing and S’mores. Oh, snow, be gone! (2.5 months before I can open my pool! Hopefully less than that before I can find my grill again!)
This is my absolute favorite grilling recipe. And, it’s not really a recipe at all! You can use whatever veggies and meats and marinades you like! Just make sure that you soak the sticks in water while marinading your meats if you plan on using wooden skewers. My Dad makes some amazing metal skewers and I’m hoping to score a set soon! (Hint! Hint!) These Kabobs, Shish Kebab, whatever you want to call them besides AMAZING, are to date my most popular Pin on Pinterest pinned before I was actively blogging so I thought I’d share the recipe here. The photo of my kabobs is even the feature photo on the cover of my first book. They ARE that good and they look great!
|1||Lb||Boneless Chicken, 1” Pieces||
Adjust amounts to number of People Served. This is at least 6.
|1||Lb||Steak or Beef Tips, 1” pieces|
|1||Pkg||Jack Daniels Marinade|
|1||Bottle||Teriyaki Marinade (Kikoman is Good)|
|1||Each||Green, Red, Orange & Yellow Peppers|
|3||Lrg||Onions (I like the Red Ones for this)|
|1||Pint||Small Fresh Mushrooms|
I marinate the Chicken in a Teriyaki marinade and the beef in the Jack Daniels Steak marinade overnight. If you will be using wooden skewers you will need to soak them in water and can also soak those overnight.
About an hour before I am ready to grill, I cut up my veggies. I use a mixture of red, yellow, orange and green peppers, red onions, cherry tomatoes, mushrooms and pineapples
Skewer the meat and veggies, alternating. For example, on the chicken kabobs I start with onion, green pepper, pineapple, chicken, onion, red pepper, pineapple, chicken, etc. using all of the colors. Sometimes I use mushrooms on the chicken ones too. I also make kid friendly ones for my picky eaters without onions and peppers.