Wednesday, June 29, 2011

A Dad's Best Friend

I think every dad I know loves snickerdoodles. They are my dad's favorite dessert. And my father-in-law loves them too. We were able to be with my dad on his birthday this year so we made him snickerdoodles for his birthday dessert. He loved them and they were all gone the very next day. So, we made 3 more batches and he stored a secret stash so that he could eat as many as he wanted.

I like snickerdoodles a lot as well and this recipe is nothing short of amazing. They are also really fast and easy to make. They won't look done when you take them out but they crisp up a bit once they are out of the oven so under cooking them a tad is better than seeing them golden brown in the oven. However, I know from experience that they are still delicious even when they get a little extra crispy.


½ cup shortening

½ cup butter - softened

1 ½ cups granulated sugar

2 eggs

2 tsp cream of tartar

1 tsp baking soda

½ tsp salt

2 ¾ cups flour


2 tsp cinnamon

4 tbsp granulated sugar

Cream shortening, butter, and sugar. Mix in eggs and then add dry ingredients. Scoop cookies into balls and roll in cinnamon mixture. Bake on ungreased sheet at 375 degrees for 12-14 minutes. Cool on racks.

Tuesday, June 28, 2011

Sausage & Egg Megmuffins

In our family we enjoy breakfast for dinner quite often (usually about once per week). Our old standbys are breakfast burritos, pancakes, or breakfast sandwiches. So here's what our sausage, egg mcmuffins look like Meagan style (hence the name Sausage & Egg Megmuffins, haha).

We cook up a sausage patty; my famous most delicious, secret recipe scrambled egg patty (really not that secret - just add a little milk and cheese); slice a thick piece of Tilamook cheddar cheese; and pile it all on a toasted, buttered, sourdough English muffin. That's what I call a good breakfast sandwich. You could also add sliced bell peppers and avocado to spice/health it up.

I usually pair these delicious sandwiches with a big bowl of cut up fruit. This is yet another quick and easy meal at our home. Hope you enjoy some breakfast for dinner soon.

Sunday, June 5, 2011

Creamy Macaroni & Cheese

All I can really say about this dish of macaroni is YUM, YUM, YUMMY!

Just ask my little guy! Forget the boxed mac 'n cheese. This stuff is way creamier, and made with all sorts of cheese! Parmesan, sharp cheddar, and cottage cheese. It is seriously AMAZING!

Mmmmmm! He can't get it in his mouth fast enough!

And the best part about it all - it's super easy to make. So gather your ingredients and get ready for a macaroni dish that will knock your kids socks off!

Favorite Mac' and Cheese
From my friend Hilary

1 (8 oz) pkg. elbow macaroni
1 (8 oz) pkg. shredded sharp Cheddar cheese
1 (12 oz) container small curd cottage cheese
1 (8 oz) container sour cream
1/4 cup grated Parmesan cheese
Salt & Pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil; add pasta and cook until done. Drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt, and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30-35 minutes or until top is golden brown.

Wednesday, June 1, 2011


It has been a while since I have had a chance to post on this blog. I have so many projects, recipes, and crafts to post. Hopefully I can get caught up this month.

For starters I wanted to share my favorite cornbread recipe! It is quick, easy, and truly the best cornbread ever!

Once you try this cornbread you'll never be satisfied with any other recipe. It is so sweet and delicious that you could serve it as dessert with chili or any other meal you wish. I often make it without the brown sugar topping and top it with butter and honey instead (as pictured above). Either way is tasty!

1 cup flour
1 cup yellow corn meal
2/3 cup sugar
2/3 cup brown sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil (or olive oil for a healthier spin)

1. Mix all ingredients together
2. Pour in greased 8'' x 8'' pan
3. Bake at 400 for 20-25 minutes
4. Remove from oven and mix 1/4 cup brown sugar and 2 tbsp melted butter to sprinkle on top

Note: This cornbread is so good that I usually make a double batch and bake it in a 9x13 inch glass baking dish.