Friday, November 21, 2014

Weekend Potluck 145

Happy Friday, everyone!  I have some fun and exciting news...I have joined Weekend Potluck Link Party as a hostess!  I will be joining Brandie from The Country Cook, Tonya from 4 Little Fergusons, Kim & Julie from Sunflower Supper Club, Marsha from The Better Baker and Tabitha from Frugal Family Favorites.  I am honored to be joining these great group of bloggers and co-hosting what I think is THE BEST recipe link party in Blogland.  

For those not familiar with Weekend Potluck, it's a weekly party where some of the top food bloggers around stop by and share new or favorite recipes.  If you're not a blogger, no worries - grab a cup of coffee or tea, hang out and browse though all the great shares.  You are sure to find some great recipes you'll want to try.  

If you have any questions about the party, shoot me an e-mail.  Now let's get this party started...

Welcome to Weekend Potluck #145, we're so happy you could join us!
Let's get started...


Crock Pot Turkey Breast by Spicy Southern Kitchen


Caramel Pumpkin Skillet Pie by Miz Helen’s Country Cottage

Cloud Like Crescent Rolls by Eat Cake for Dinner

Grandma's Waldorf Salad by The Better Baker


The Country Cook ~ Brandie
Sunflower Supper Club ~ Kim & Julie
The Better Baker ~ Marsha
Frugal Family Favorites ~ Tabitha
Sweet Little Bluebird ~ Mary

Remember that when you link up, it shows on all SIX blogs. Plus…


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Tuesday, November 18, 2014

Baked Teriyaki Chicken

Today I am sharing a great Tried and True recipe that my entire family loved and gave 5 stars, 

This recipe was so simple to make (my kind of recipe) and ready in about an hour.  I found it on  I served the chicken with basmati rice and steamed darn good.  Be sure to spoon the teriyaki sauce over your rice and veggies.  

The recipe has over 3700 reviews with a 4 1/2 star rating.  Here are some of the great reviews:
"ABSOLUTELY 5 stars !!! I have made this chicken AT LEAST 20 times. But the sauce......oh the sauce :)"
"This is a wonderfully easy and delicious recipe. I will definitely be preparing this  on a regular basis."
This recipe is awesome. I absolutely love it!"
This is wonderful!! There are never any leftovers!"
Love this easy recipe! my kiddos just think its the best! I make it just like the    recipe says, their is plenty of  sauce. No need to drown the chicken. I make with  basmati rice and bok choy. yum!"
Head over to to read the wonderful reviews for yourself.

Baked Teriyaki Chicken

  • 12 skinless chicken thighs (I used skinless, boneless)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce (I used low sodium)
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
I followed the recipe ingredients exactly with zero changes.  My chicken was done sooner than the recipe called for because it was boneless.   

Head to for the simple directions and to print the recipe.  You'll be happy you did - this recipe's a keeper!  

Thanks for stopping by!

Monday, November 17, 2014

Quick and Easy Apple Crisp

The smell of autumn filled my home today while baking this Quick and Easy Apple Crisp with a wonderful oatmeal streusel topping...

This is easily my favorite apple crisp recipe I've made to date.  The tartness of the apples combined with the crunchy sweet oatmeal streusel topping is perfect.  If you are looking for a great apple crisp recipe, look no further.  

The original recipe calls for a mixture of Granny Smith and Golden Delicious apples.  I have tried different apples in the past, but Granny Smith are the ones I like best, so I decided to use all Granny Smith for this crisp.  

This apple crisp is super simple to make and simply divine.  The only thing I would change about this recipe...I would double it.  It's that good. 

Quick and Easy Apple Crisp

Adapted from CHOW
Print Recipe 
  • 6 Granny Smith Apples, medium size, peeled, cored and sliced (1/4" thick slices)
  • 3 tablespoons granulated sugar
  • 1 tsp cinnamon
  • dash or two of nutmeg (optional)
  • 1/2 tsp salt (divided) 
  • 4 tablespoons unsalted butter - cold and cut into small pieces
  • 1/2 cup light brown sugar (packed)
  • 1/3 cup all-purpose flour
  • 1/2 cup rolled oats (uncooked)
  • extra butter to lightly coat baking dish
Preheat oven to 350 degrees F.  Using butter, lightly coat an 8x8 baking dish (or similar size baking dish).   

Prepare apples (peeled, cored and sliced) and place them in a large bowl.  Add cinnamon, sugar, nutmeg and 1/4 teaspoon salt and toss apples until they are evenly coated.  Pour apples in prepared baking dish, set aside.  Next, using the same bowl, mix brown sugar, flour, 1/4 teaspoon salt and oats and mix well.   Now add the butter.  Using your fingers, blend the butter and oat mixture until small clumps form - this may take a couple of minutes.  Once oat mixture is ready, top it evenly over apples.  Place in oven on middle rack,  bake for 50 minutes or until apples reach desired tender texture and the streusel topping is crunchy.  When ready, remove from oven, serve warm with a scoop of vanilla ice cream on top. Enjoy! 

Thanks for stopping by!

Monday, November 10, 2014

DIY Snowman Ideas

Today, instead of sharing a recipe I am sharing my love for snowmen.  

When it comes to the holidays, most of my decor are snowmen.  There is just something so fun and sweet about them.  One of the biggest songs last year was about building a snowman - they just make you happy.  Even better, snowman decorations can be kept out all winter long.  

I was recently approached by Hometalk and asked if I would like to curate a Snowman DIYs board for them - turns out they really liked my DIY Snowman Wreath I shared last year.  I jumped at the opportunity!  

I had so much fun putting together the board for Hometalk.  It's filled with 19 awesome Snowman DIY's.  

Do you want to build a snowman?  Click on the image below to head over to Hometalk to view my board.

See you over at Hometalk!
Thanks so much for stopping by.

Sunday, November 9, 2014

Chicken Piccata

Today I am sharing a fantastic tried & true recipe from Closet Cooking
Chicken Piccata...

This recipe was quick, easy and delicious - my kind of dinner.  With lemon, butter, olive oil and capers, what's not love?!  Family approved with raves reviews from all.    

Served with angel hair pasta.

Chicken Piccata from Closet Cooking

Print Recipe  
  • 2 chicken breasts, butterflied and pounded thin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter (divided)
  • 1 clove garlic, chopped
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 lemon, juice
  • 1 teaspoon honey
  • 2 tablespoons capers
  • 1 tablespoon fresh parsley, chopped
Head over to Closet Cooking for the directions and to print the recipe.

Thanks so much for stopping by!

Wednesday, October 29, 2014

Honey Maple Pecan Pork Chops

Today's recipe, Honey Maple Pecan Pork Chops, are the best dang pork chops I have ever had - ever! Deeee-licious.  Simple to make too.  

I don't cook a lot of pork, but this recipe has me wanting to make it more often. The mixture of the honey, maple and pecans is perfection.  The sweetness is not overwhelming - the soy sauce and chicken broth are key.  If you prefer a sweeter sauce, stick with the original recipe from, Awesome Honey Pecan Pork Chops.  The recipe has almost 600 reviews with a 4 1/2 star rating.    

I served the pork chops with steamed green beans and my Honey Roasted Mini Red Potatoes.  If you haven't tried the potatoes yet, I highly recommend making them with this dish.  

Honey Maple Pecan Pork Chops

Adapted from
Print Recipe
  • 3 pounds boneless pork chops, 1/4 inch thick, *pounded thin
  • 4 tablespoons butter
  • 1/2 cup flour to dredge pork chops
  • 1/2 cup pecans, chopped (lightly toasted) 
  • 1/4 cup honey
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce
  • 1/3 cup chicken broth
  • salt & pepper to taste
In a small bowl, mix honey, maple syrup, soy sauce, chicken broth and pecans - set aside. 

In a shallow dish mix flour and salt and pepper.  In a large skillet, over medium-high heat, melt butter.  Dredge pork chops in flour, shake off excess and place in skillet.  Brown both sides and cook until pork chops are *cooked through.  Once ready, move chops to a serving plate.  

Reduce heat to medium and add the honey-maple-pecan mixture to the butter drippings in the skillet.  Heat until hot, stirring continuously.  Once heated through, spoon mixture over pork chops and serve.  Enjoy!

*Head here for an article on the USDA new temperature guidelines for pork.
*I did not pound my chops thin, I cooked them as is. 

I'll be sharing my pork chop recipe at this great party,

Thanks so much for stopping by!

Monday, October 27, 2014

Cheesy Chicken Crescent Bake

Today's recipe is all about comfort... 

Crescent rolls stuffed with rotisserie chicken, broccoli and cheddar cheese, baked, then smothered in a cheesy sauce....and baked again.  Absolutely scrumptious.   

This recipe was a huge hit and one that will be made again, the whole family loved it.  I'll be using my leftover turkey from Thanksgiving and making this yummy dish...I can't wait! 

Cheesy Chicken Crescent Bake

Adapted from Comfy in the Kitchen
  • 1 rotisserie chicken, meat removed a cut to bite size pieces
  • 8 count of large (extra large size) crescent rolls
  • 2 cups shredded cheddar cheese, divided in half
  • 1 bag frozen broccoli steamers, cooked and chopped into bite size pieces
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1/2 cup sour cream (optional)
  • 1 cup shredded cheddar cheese
salt & pepper to taste

Preheat oven to 375 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray.

In a large bowl, mix chicken, broccoli and 1 cup cheddar cheese.  Separate crescent rolls - one at a time, place a crescent on flat surface and add a large heaping scoop of chicken mix and roll up, sealing (pinch) any openings.  Repeat with the remaining rolls.  There will be leftover chicken - set aside, it will be added later.  Place rolls in baking dish and bake for 10 minutes.  See photos below.  

While crescents are baking for 10 minutes, in a medium size sauce pan heat soup, milk, sour cream and 1 cup cheddar over medium heat, stirring until cheese has melted.  Keep warm on low.  

After 10 minutes of baking, remove crescents from oven, pour remaining chicken mixture around rolls, cover with sauce and bake an additional 20 minutes.  Remove and serve warm.  Enjoy.  
  • Serve with a side salad.  Also great with wild rice. 
  • Use your leftover Thanksgiving turkey in place of the chicken for a wonderful post Thanksgiving meal...gobble gobble. 

I'm sharing my recipe at this great party,

Thanks for stopping by!