Monday, February 13, 2012

Berry Butter

I saw this recipe it was so simple I had to try it! It was soo easy!


  • 1 pound Unsalted Butter, Softened
  • 1 cup Berries (Blackberries, Raspberries, Blueberries Ect)

Preparation Instructions

Make the berry butter: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment. Switch to paddle attachment. Add 1/2 cup berries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. Clean mixer bowl and attachments and repeat.
With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.
Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.

Check out Pioneer Woman for the Original Recipe.

Menu Plan Monday 2/13

Welcome to Menu Plan Monday!This is just as much to share with you as to keep myself accountable in making our menus plans.

Check out How I Menu Plan.

Monday 2/13
Cowboy Calzones

Tuesday 2/14
French Toast with berry Butter

Wednesday 2/15 - Duty
Cake Batter Pudding Cookies

Thursday 2/16
Rib eye steak with whiskey cream sauce
twice baked potatoes

Friday 2/17
Penne with Vodka Sauce and bacon wrapped scallops

Saturday 2/18
Grilled Chicken With lemon Basil Pasta

Sunday 2/19
Cranberry maple pork chops

See a meal you want to know how I make? Leave a comment and Ill post the recipe!

Check out these links ups for some more great ideas!
Make-Ahead Meals for Busy Moms

Wednesday, February 8, 2012

Lady and Son's Slow Cooker Pot Roast

This recipe came out good, ours was a thin roast so cook time was a bit shorter but came out sooo good! It smelled great cooking. The smell of the wine in the air hung in the house all day it smelled great!

The Lady & Sons Slow Cooker Pot Roast
One 3 pound boneless chuck roast
Salt and pepper
1/4 cup vegetable oil
1 yellow onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 cloves garlic, minced
1 can (10 3/4 ounces) Beef Gravy
1/2 cup chardonnay or other full-bodied white wine

1. Sprinkle the roast on all sides with Salt and Pepper (or seasoned salt). In a large skillet, heat the oil over medium high heat until it shimmers. Add the roast and brown all sides, about 5 minutes per side.

2. Place the roast in a slow cooker. Place the onion, bay leaves, crushed bouillon cubes, garlic, and gravy on top of roast. Pour in the wine. Add just enough water to cover the roast. Cook on low for 8 hours; remove and discard the bay leaves before serving.

Tuesday, February 7, 2012

Beans and Cornbread

Here is how to make these great beans and serve them with your favorite corn bread! If you are doing a meatless night then leave out the bacon :)

4 cups dried pinto beans
4 slices thick-cut bacon, cut into 1-inch slices 
1 teaspoon salt
2 teaspoons black pepper
1. Rince the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top.
2. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer 2 to 3 hours.
3 If the liquid seems to evaporate too quickly, add more water during the cooking process.
4. The beans are done when they're tender, without much bite.
5. Add in the salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.

Smoky Southern Spaghetti Carbonara

We use a Bacon hot sauce but it was a tad to spicy for me (yes Im a whimp didn't eat spicy food growing up and mild is all I can take!) So next time we make it we won't be using the hot sauce!

Smoky Southern Spaghetti Carbonara
1/2 pound bacon, chopped
1 1/4 cups grated parmesan cheese
1/4 cup heavy cream
2 large eggs
tabasco or other hot sause
black pepper
1 pound spaghetti
1 medium yellow onion, finely chopped
1. In a large, deep skillet, cook teh bacon over medium high heat until crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate. Take the skillet off the heat, but dont drain off the bacon fat.
2. In a bowl, whisk together the parmesan, cream, eggs, 3/4 teaspoon salt, 1/2 teaspoon hot sauce, and black pepper to taste.
3. In a large pot of boiling salted water, cook teh pasta according to the package directions. Drain well.
4. While the pasta cooks, return the skillet to medium-high heat. Add the onion and cook until softened, about 5 minutes. Remove the skillet from the heat.
5. Immediately add the hot pasta, the bacon, and the egg mixture to the skillet; toss everything together to combine. The heat from the pasta and the skillet will thicken the eggs into a creamy sauce. Taste and add more salt, hot sauce, or black pepper, if desired. Serve hot.

Monday, February 6, 2012

Hamburger Noddle Casserole

Hubby made this one and he added Cheese! I wasn't to happy as this is a recipe i have had since I was little!

What you need

1 Package of egg noodles 
1 lb ground beef
1 Can diced tomatoes

Preheat over to 350 degrees

This recipe is sooo simple! Cooke the noodles and drain. Brown the ground beef then add the diced tomatoes (save the juice)

Then in a casserole dish Layer noodles meet and tomatoes then repeat topping with noodles. Then pour the tomatoes juice over the top of the casserole. 

Bake in over for 30 minutes. DONE!

See super easy!

Sunday, February 5, 2012

Parmesan-Crusted Tilapia

Super easy! I was able to stock up on tilapia at $2.99 a lb my stock up price for it. I think I have 7 or 8 dinners worth!


  • 3/4 cup freshly grated Parmesan cheese
  • teaspoons paprika
  • tablespoon chopped flat-leaf parsley
  • tilapia fillets (about 1 pound total)
  • lemon, cut into wedges


  • Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.