Cooking With Libby

Mother's Day Brunch Basket Giveaway WINNER!! {Tate's Bake Shop}

2013-05-09T13:23:00.000-06:00

****WE HAVE A WINNER!!! CONGRATULATIONS TO.....

Marsha from the blog, The Better Baker! Thank you all for entering!!*****

Mother's Day is coming up soon!

Tate's Bake Shop is hosting a giveaway just for the readers of their favorite blogs.

I have been partnering with Tate's for a few years now and I have to tell y'all, their treats are AWESOME!

When they contacted me with this proposition, I couldn't help but smile and accept.

I don't like to promote giveaways or products without at least trying them first, so I kindly asked them if they could send me a few samples.

Here is what I received in the mail:

2 samples of their sour cream coffee cake and 1 sample of their lemon pound cake

They did NOT disappoint!

Upon tasting them, I knew I had to promote this!!!

They are giving away a basket full of the lovely treats they sent me, PLUS MORE!

If you win, you will receive the following:

Their sinful sour cream coffee cake, a lemon pound cake loaf, two of their heavenly raspberry bars and crumb cakes, plus a box of Tate's famous chocolate chip cookies.

So what do you have to do to enter??

Leave a comment telling me why this Mother's Day is special to you....

please remember to include an e-mail address along with your comment!!

The deadline for entries will be Wednesday, May 8th. The winner will be drawn through Random.org.

Get those comments in now!!!

If entering a giveaway isn't your thing, Tate's will be offering shoppers 20% off on their website between now and May 12th. Use the discount code mom13 at checkout.

Good luck!!

Happy Mother's Day!!!!

Cinnamon Roll Casserole

2013-05-06T07:00:00.000-06:00

I know what you are thinking.

How can cinnamon rolls possibly turn into a casserole? Up until recently, I have never heard of such a thing. I found this recipe on Pinterest and pinned it mostly out of curiosity. I decided to make it because, well, it just looked to darn good to pass up.

Before you even say a word....

Yes...it requires a can of *gasp* premade cinnamon rolls.

However...and this is a BIG however...I do not see why you can't try to make it with homemade cinnamon rolls.

We made ours with the premade rolls because...well...that's how I do it in my kitchen.

Feel free to knock yourselves out and try it with a homemade recipe though ;)

This casserole has everything that your sweet tooth would desire....cinnamon rolls, eggs, vanilla, nuts, and syrup. Sooooo good and so heavenly delicious.

It has made it into our family favorites file and I hope it makes it into yours as well :)

Cinnamon Roll Casserole

(serves 8-10)

Ingredients:

2 tbsp. of melted butter

2 cans (12.4 oz. each) refrigerated orange cinnamon rolls with icing OR a batch of homemade rolls--you will need 16 rolls total

4 eggs

1/2 cup heavy whipping cream

2 tsp. ground cinnamon

2 tsp. vanilla

1 cup chopped pecans (we used walnuts)

1/4 cup maple syrup

Directions:

1. Preheat oven to 375 degrees (or however long it states for your homemade recipe).

2. Pour melted butter into ungreased 13x9 inch glass baking dish.

3. Separate both cans of dough into 16 rolls; set icing aside

4. Cut each roll into 5 pieces and place pieces over butter in dish.

5. In a medium bowl, beat eggs. Beat in cream, cinnamon, and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans and drizzle with the maple syrup.

6. Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes.

7. Remove cover from icing and microwave on medium heat for 10 to 15 seconds or until thin enough to drizzle.

8. Drizzle icing over the top.

**Libby's Notes: We halved the ingredients and it came out really well. If you are not looking for lots of left overs, cutting it half would be a good idea.

Recipe Source: From the blog, The Dishy Decorator. Original recipe here.

Cheesy Broccoli & Chicken Cups

2013-04-29T07:00:00.000-06:00

I think it's time that I share an appetizer on the blog.

This recipe is one that I recently came across while grazing through my lovely collection of 'to try' recipes.

It originally calls for refrigerated canned biscuits.

However, upon making it, I found out that my batch expired so I used my popular two ingredient biscuit recipe instead (click HERE to get it).

I was skeptical about using my own recipe because I was not sure how well it would bake while holding all of the ingredients.

I was proven wrong.

It all held up wonderfully. So wonderfully in fact that I squealed with excitement when I took them out of the muffin tins. I was one happy mama!

These make wonderful appetizers for parties and get-togethers.

Or you can make them just cause, like we did.

If you make them with refrigerated biscuits, let me know how they turn out :)

Cheesy Broccoli & Chicken Cups

(makes 10 delicious cups)

Ingredients:

2 tubes (10 oz. each) refrigerated biscuit dough OR use this one OR use your own

2 cups shredded cheddar cheese, divided

10 tbsp. of crisp rice cereal

1 cup cubed or shredded cooked chicken

1 can (10-3/4 oz.) cream of mushroom soup, undiluted

3 cups frozen chopped broccoli, cooked and drained

Directions:

1. Preheat oven to however long the biscuit recipe states. If using canned, preheat oven to 375 degree.

2. Place biscuits in greased muffin cups, pressing dough over the bottom and up the sides. If using your own biscuit recipe, cut biscuits with a circular biscuit cutter then place them in the greased muffin cups.

3. Add 1 tbsp. cheese and 1 tbsp. cereal to the bottom of each cup.

4. In a large bowl, combine chicken, soup, and broccoli. Spoon into cups until each is filled to the brim.

5. If using the canned biscuits, bake for 20-25 minutes. If using your own biscuit recipe, bake for as long as the recipe suggests. Cups are finished when the outside is light to dark brown. Take them out individually to check.

**Libby's Notes: It may take a little longer for the biscuits to bake depending on how hot your oven is. If they do not seem like they are thoroughly cooked, place them back in the oven for 5 minute increments until cooked all the way.

Recipe Source: From Taste of Home magazine

Cheesy Breakfast Pull-Aparts

2013-04-22T07:00:00.000-06:00

Biscuits, cheese, and bacon.....

What do you get when you combine them all?? You get the dish up above ;)

On the weekends, I am always experimenting with different breakfast recipes. This one is no exception.

I snatched it off of Pinterest and I must say, I'm so glad I did!

It's so simple to make!!

Fry the bacon (or microwave it...whichever you prefer).....

Butter the baking dish, lay out the biscuits, slice the mozzarella cheese, and top it all (cheddar and crumbled bacon included) onto the biscuits...

Bake at 350 degrees for however long the package suggests....

Yummers!!

You don't necessarily have to use bacon either. You can use crumbled up sausage/turkey sausage, or even some veggies if you aren't a meat eater. Don't just stick with mozzarella and cheddar cheese. Experiment and use a different variety of flavors ;)

Not a fan of pre-made biscuits?

Make the homemade kind, top with your favorite toppings, and bake per directed in your recipe.

Have fun with it! That's what it's all about ;)

Cheesy Breakfast Pull-Aparts

(makes 8 scrumptious biscuits)

Ingredients:

2 tbsp. melted butter

One roll refrigerated biscuit dough, 8 count OR use your own homemade biscuit recipe

6 slices of fresh mozzarella

1 cup cooked bacon, crumbled OR crumbled cooked sausage OR chopped up veggies

1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees (if using a homemade biscuit recipe, preheat it to what the recipe states).

2. Brush the melted butter into a baking pan.

3. Unroll biscuits from can and place onto bottom of the pan. Top with slices of mozzarella, bacon/sausage/veggies, and cheddar cheese.

4. Bake for 15 to 20 minutes or however long the recipe states to bake...making sure the cheese is melted and the biscuits are cooked through.

Recipe Source: From the food blog, Picky Palate. Original recipe here.

Homemade Macaroni & Cheese

2013-04-17T07:00:00.000-06:00

Homemade Mac and Cheese!

I cannot tell y'all how many recipes for this I have tried in the last 12 years of my marriage. Husband Man really never had a preference for it. It was more myself who wanted to learn how to make it.

My children love the box kind...and really...who doesn't? However, I knew if I was able to find a recipe that would just knock their socks off, they would completely forget that that lovely blue box even existed.

Well my friends, my search is over. It ended with this recipe.

I. Kid. You. Not.

It was so creamy and so full of flavor that we all kept going back for seconds.

You can make this recipe with sharp cheddar cheese, however, I decided to twist things around a little and use Cracker Barrel's Mediterranean White Cheddar Cheese. It had basil, oregano, and other spices inside.

It totally rocked!

THIS is our go-to mac and cheese recipe now. No other recipe will come close in our book. Ever.

Homemade Macaroni and Cheese

(serves 8-10)

Ingredients:

2 and 1/2 cups of medium shell pasta, cooked and drained

1/2 cup unsalted butter

1 tsp. salt

1/2 tsp. pepper

1/2 cup all purpose flour

3 and 1/2 cups milk, warmed (we used 1%)

1/4 cup chicken broth

1/2 lb. of Velveeta cheese, cubed

1/2 lb. of Cracker Barrel's Mediterranean Herb White Cheddar Cheese, cubed (or sharp cheddar cheese)

Ingredients for Topping:

1/2 cup Italian Seasoned panko bread crumbs

1 tbsp. parsley

2 tbsp. unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees. Grease a 9x13 inch glass dish.

2. In a saucepan, melt 1/2 cup of butter, salt, and pepper on medium heat. Once melted, add flour and stir until smooth. Let cook for 1 minute.

3. Add milk and broth. Bring to a boil while whisking. Add the cheeses and stir until melted.

4. Take cooked shells and place them in greased dish. Pour the cheese over the top.

5. Combine the panko crumbs, parsley, and melted butter. Sprinkle onto the top of the shells.

6. Bake, uncovered for 30 minutes.

**Libby's Notes: This dish will look very liquidy once you pour the cheese over the shell noodles. Do not panic. Once it starts baking, it will thicken up.

Recipe Source: Adapted from the blog, Mommy I'm Hungry. Original recipe found here.

Lemon Poppy Seed Muffins

2013-04-08T07:00:00.000-06:00

These muffins have been on our menu for weeks now.

I finally broke down and made them this weekend.

They were ridiculously tasty and off the charts awesome! The bright, citrus-y, lemon-y appearance and flavor were the perfect combinations to usher in spring's arrival.

It calls for half a cup of buttermilk and we all know that absolutely any treat that calls for buttermilk is going to be sinfully good!

There is a glaze that goes with this muffin and it is the perfect compliment to it. We tried the muffin by itself, then dipped it in the glaze and o.m.g! The glaze....is. a. must. Do not doubt the power of that glaze!

Not a huge fan of poppy seeds? Leave em' out.

I have only made this recipe once and it will definitely be going into our favorite's file. I'm planning on testing out different citrus flavors...orange being one of them ;)

Make these muffins today for your family. They will love ya for it!

Lemon Poppy Seed Muffins

(makes 12 large muffins or 48 mini muffins)

Ingredients:

2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup sour cream

1/2 cup buttermilk

2 tbsp. fresh lemon juice

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1 tbsp. grated lemon zest

2 large eggs

2 tsp. poppy seeds (optional)

Ingredients for the Glaze:

1 tsp. melted butter

Bag of powdered sugar

4 tsp. lemon juice

Directions:

1. Preheat oven to 350 degrees.

2. Line muffin/cupcake tin with liners. Spray each liner with non-stick spray.

3. In a medium bowl, whisk the flour, baking powder, salt, and baking soda. Set aside.

4. In a smaller bowl, whisk sour cream, buttermilk, and fresh lemon juice. Set aside.

5. Using an electric mixer, beat together the sugar, butter, and lemon zest. Add eggs, one at a time, beating after each one until mixture is light and fluffy.

6. Beat in dry ingredients alternately with the buttermilk mixture. Mix just until blended.

7. If wanting poppy seeds, stir them in.

8. Using an icecream scooper, spoon batter into prepared muffin tin.

9. Bake for 20-22 minutes or until toothpick inserted into each one comes out clean. The muffins should be a little brown on the top.

10. Let cool for 10 minutes.

11. For the glaze, mix together the butter, lemon juice, and enough powdered sugar to form the consistency of a glaze. Drizzle glaze over each muffin.

**Libby's Notes: You will have to eye ball how much powdered sugar you will need for the glaze until you feel it is consistency you want.

Recipe Source: Adapted from the blog, Thibeault's Table. Original recipe found here.

Turkey/Ham & Cheese Sliders with Smokey Mustard Sauce

2013-04-04T08:10:00.000-06:00

What else can I say about these sliders?

These are the result of another fearless attempt at using up left over food. I think I need to make a section on the blog specifically for left over recipes :)

We had some cold cuts, cheese, and hamburger buns just sitting in the kitchen waiting for their time to expire. A normal person would just throw all that together to make a sandwich.

However, since normality doesn't seem to fit my personality these days, I decided to kick it up a notch and experiment.

The first time I made them, I used some left over mozzarella cheese sticks that my kids seemed to have forgotten about. It worked like a charm, however, I couldn't leave things well enough alone and ended up making these for a second time...using provolone and swiss cheese.

My conclusion?

You can use any type of cheese with this...except for maybe feta. Leave the feta out. The smokey mustard sauce that accompanies this recipe serves as the perfect compliment.

I have made this recipe three times so far and it has been written down as a family favorite. Hopefully it will be for yours too ;)

Turkey/Ham & Cheese Sliders with Smokey Mustard Sauce

(makes 10 sliders)

Ingredients:

4 tbsp. unsalted butter, melted

3/4 tbsp. mustard

1/8 tsp. Worcestershire sauce

1/8 tsp. Liquid Smoke (hickory flavor)

Half an onion, sliced into thin rings

2 tbsp. poppy seeds

Turkey or ham cold cut pieces (at least 2 for each slider)

Provolone, Swiss, or Mozzarella cheese (shredded or sliced)

5 hamburger buns (Ballpark buns work great) or 10 homemade yeast rolls, already baked

Directions:

1. Preheat oven to 350 degrees.

2. Cut hamburger buns in half and place in a shallow baking dish or on a cookie sheet. There should be 10 pieces total. If using homemade yeast rolls, cut in half.

3. In a small bowl, combine the melted butter, mustard, Worcestershire sauce, and Liquid Smoke. Mix until well combined.

4. Layer the following inside the buns: cold cuts, cheese, and pieces of onion...then cover like a sandwich.

5. Brush the mustard sauce on the tops of the buns. Top each slider with a pinch of poppy seeds.

6. Cover with aluminum foil and place in oven for 10 minutes. Then, cook uncovered for 2 to 3 more minutes or until cheese melts.

**Libby's Notes: If you have any mustard sauce left over, use that for dipping.

Recipe Source: Adapted from the blog, Dainty Chef. Original recipe here.

Creamy Skillet Lasagna

2013-04-01T07:03:00.000-06:00

This dish was a result of yet, another attempt to get rid of left over food.

I will always remember this recipe as one of the final meals I discovered and made before we made the big move from Louisiana to New Mexico. It was listed on our last menu in the Cajun state. Truth be known, I wanted to blog about it the same day I made it, however, taking pictures of it just wasn't going to be possible with all the boxes and packing paper surrounding the kitchen table (which is wear I take the majority of my pictures).

I decided to take the recipe with me on the trip and save it for when we truly were able to settle down and I was free to go camera crazy with the food.

When I made this the first time, the family LOVED it.

So much so, that Husband Man suggested that I keep this recipe as our go-to recipe for lasagna.

This is not your traditional way of making it.

There's only one pan to cook it in. You don't cook the noodles separately. And there is no layering or baking involved.

Just a skillet and your ingredients and your finished! It's that simple!

Try and see for yourself :)

Creamy Skillet Lasagna

(Serves 6)

Ingredients:

1 lb. lean ground beef

1 medium chopped onion

2 garlic cloves, minced

4-8 regular lasagna noodles

1 jar (24 oz.) tomato and basil pasta sauce (we used Bertolli's)

1 and 1/2 cups of water

1 (16 oz.) container low-fat cottage cheese

1 (8 oz.) package 1/3 less fat cream cheese (softened)

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions

1 tbsp. dried parsley flakes

2 cups shredded Italian cheese blend (or mozzarella)

Directions:

1. In a 12 inch skillet, cook ground beef, onion, and garlic over medium heat until beef is thoroughly cooked and the onions are translucent, stirring frequently. Drain and put back in skillet.

2. Add uncooked noodles, breaking them into 2 inch squares. Add pasta sauce and water. Mix well. Bring to a boil. Reduce the heat medium-low. Cover and cook for 15 to 17 minutes or until noodles are tender and the liquid is mostly absorbed.

3. In a large bowl, combine cottage cheese, cream cheese, Parmesan cheese, green onions, and parsley flakes. Mix well.

4. Spoon cottage cheese mixture evenly over cooked beef and noodles. Sprinkle with Italian cheese blend. Cover and cook for 5 to 7 minutes or until cheese is melted. Let stand for 5 minutes before serving.

**Libby's Notes: Do not worry about breaking the noodles into 2 inch squares. Just break them apart so they will fit in the skillet.

Recipes Source: Adapted from Pillsbury.com Original recipe can be found here.

Dessert Nachos

2013-03-28T06:29:00.000-06:00

This recipe is what happens when you take a bunch of left overs and put them all together.

You have your tortillas, your fruit, and your icecream...all of which has a tendency to linger in our house for a long time. My kids go through phases with their food. One minute they are begging me to purchase tortillas for quesidillas and burritos...the next minute, they don't want them. Same with the fruit. Thank goodness I just happened to stumble upon this idea.

There really isn't any rhyme or reason to this recipe. You just bake your tortilla wedges, let them cool, then top with your favorite toppings.

The sky really is the limit on this because it's so versatile

You really don't have to stick to just bananas and strawberries. You can use granola, blueberries, etc..We used Nutella as a topping also, however, you can also use chocolate syrup, caramel syrup, or even honey.

We had fun with it and hope you do too!

Dessert Nachos

(makes 8-10 servings)

Ingredients:

1/2 cup sugar

2 tsp. cinnamon

8 soft flour tortillas

6 tbsp. butter, melted

2 cups strawberries, blueberries, or other fruit of your choice, chopped

Vanilla icecream

Granola (if wanted)

Chocolate syrup, Nutella, caramel syrup, or honey

Directions:

1. Preheat oven to 350 degrees. Combine the sugar with cinnamon until well blended.

2. Lightly brush one side of each tortilla with the melted butter. Sprinkle 2 tsp. of the cinnamon sugar mixture on each tortilla. Using a pizza cutter, cut each tortilla into wedges.

3. Place on ungreased cookie sheet, sugar side up, and bake for 10-12 minutes or until puffed up.

4. Remove and let cool.

5. Arrange wedges on a plate and top with the toppings of your choice.

**Libby's Notes: For a healthier version, use whole wheat tortillas and frozen vanilla yogurt.

Recipe Source: Adapted from the blog, Julie's Eats and Treats. Original recipe can be found here.

Easter Recipe Ideas {Side Dishes & Desserts}

2013-03-25T07:00:00.000-06:00

Easter is just around the corner y'all.

If you're stumped on what to make for your Easter gathering, have no fear!

I have taken the liberty of compiling a few recipes from the blog to aide in your preparation for this lovely holiday. Some are desserts...ok, who am I kidding?? Most of them are desserts.

But I have thrown in a few side dishes for measure :)

Clicking on the pictures will take you to the recipes........

Easter Basket Cupcakes

(These are wonderful to make if you are having children over this holiday. Have the cupcakes already made and frosted before they arrive. Then, after Easter brunch or dinner...gather them around the kitchen and have them each decorate their own cupcake. They will LOVE it!)

Pretzel Butterflies

(Another favorite among the kiddie crowd! Have these already made so kids can munch on them during the day. These make wonderful school and class snacks as well. You can actually make these all through Spring and not just for Easter.)

Jen's Deviled Eggs

(Who doesn't like a good Deviled Egg recipe on Easter? This is our family's way to make Deviled Eggs...courtesy of my sister)

Strawberry Jello Cake

(This is a HUGE favorite in this house around this time of year. I love how simple and easy it is to make....and the colors are just perfect for an Easter gathering.)

Grandmother's Pound Cake

(With only 5 ingredients, this recipe is sure to be the talk of your brunch/dinner. Simmer some fresh strawberries with a few teaspoons of lemon juice in a pot and drizzle it on top of the cake. Top each slice with some whipped cream. Yummmmm!)

My Mama's Strawberry Pie

(This recipe is my mother's. If you don't like cream cheese or sour cream in your Strawberry Pie, then this recipe is for you. This is the only Strawberry Pie we will eat. Period.)

Grandma Murrell's Cherry Bread

(This is my sister's mother-in-law's recipe. I have been told by many that this is compared to the cherry bread that Bob Evan's makes. This is a one bowl recipe so it's super simple to make...and it's soooo good too! Slap some cream cheese on a slice or two and call it a day. Yummm!)

Slow Cooker/Grilled Garlic and Herb Corn

(For those who may be grilling out this Easter, save some room on the grill and put your corn in the slow cooker. This recipe is one that our family makes allll the time. It will have your guests coming back for seconds.)

Happy Easter!!!!

Eli's 5th Birthday!!

2013-03-23T07:36:00.000-06:00

Last weekend, we celebrated Eli's 5th birthday!

I can't believe my baby boy is 5 years old. It seems like only yesterday we were bringing him home from the hospital.

We opted out of throwing a birthday party for him this year and decided, instead, to take him to the Albuquerque Zoo, which has been on our to-do list since our arrival here.

Husband Man and Ava were able to take lots of pictures :)

And the kids were able to see lots of interesting things....

We even ate lunch there ;)

The events of the morning tired him out.....

We came home and he opened his presents....some of which were also a T-ball and baseball set (not pictured here). More presents from the grandparents will be arriving this week ;)

A few days after the zoo visit, he helped me make his birthday cupcakes (he ONLY got away with sitting on the counter and licking the frosting because it was his birthday).....

....and we all ate cupcakes and icecream that evening for dessert.

He requested vanilla cupcakes, with vanilla frosting, and vanilla icecream.....so mommy made it happen ;)

It wasn't the traditional way we would have celebrated it, however, our recent move has thrown us off kilter and we had to improvise on a few things.

All in all, we think he had a great birthday and can't wait to do it again next year!

Happy Birthday to my boy!!!

Here's to many more to come!

We LOVE you!! ;)

Apple-Cinnamon Pull Apart Bread

2013-03-21T06:53:00.000-06:00

Psssst.....guess what? I'm back!

I hope y'all have enjoyed the long list of guest bloggers in the last few weeks. They all have done a wonderful job in helping me out this past month while my family and I have relocated to a different state. I am forever grateful to them ;)

The family and I have been doing as well as to be expected. Our lives have changed tremendously since moving to the Southwest and we are LOVING it over here. It honestly feels like this move has been one long vacation...and I am not wanting it to end ;)

Enough about that though.....let's talk about this bread.

This yummy......

....delicate...sweet...fall-like...bread....

What's great about this treat is how it tastes after it's finished baking.

Normally I try to stick to quick recipes on the blog, however, if you have 2-3 hours to kill, make this bread!

I promise the results are well worth the effort :)

The original recipe calls for pecans, however, I used walnuts because it's what we had in the cabinet at the time. Make it for breakfast or make it in the evening for a delectable dessert. Serve it with coffee, tea, or milk.

So yes...bake this...now...today. Your hubby and children will love you for it ;)

(makes 6 gigantic rolls)

Ingredients:

16 Rhodes Dinner Rolls, thawed in a covered bowl overnight (or use your own dough recipe)

3 medium sized Granny Smith apples, peeled and chopped

1/3 cup white sugar

1 tsp. cinnamon

2 tsp. of lemon juice

1/2 cup chopped nuts (pecans, walnuts, etc..)

Ingredients for the Icing:

1 cup powdered sugar

4 tsp. cold water

1/2 tsp. vanilla extract

1/2 tsp. almond flavoring

Directions:

1. Combine apples, sugar, cinnamon, lemon juice, and nuts in a small bowl.

2. Flatten each roll into a 2-4 inch circle, placing 2 teaspoons of the apple mixture in the middle of each dough circle.

3. Pinch the edges together to seal, making sure it forms a ball.

4. Spray a bundt pan with non-stick baking spray and place the filled balls inside...making 2 rows.

5. Cover the pan with a damp towel and let the bread rise till doubled (around an hour).

6. Remove towel and bake at 350 degrees for 40 to 45 minutes. Cover with foil the last 10 minutes of baking to prevent browning.

7. Cool for 10 minutes.

8. Combine icing ingredients in a bowl until well mixed.

9. Drizzle icing over loaf and serve.

**Libby's notes: For the rising of the dough, I preheated our oven to 200 degrees, shut it off, and placed the bundt pan inside with the towel on top. It rose perfectly.

Recipe Source: Slightly modified from the blog, Cooking with Chopin, Living with Elmo. Original recipe can be found here.

Italian Cube Steaks {Hun...What's For Dinner}

2013-03-18T07:32:00.000-06:00

I hope y'all are enjoying the array of guest posters on the blog!

I can't believe it's been a month already since we have moved to New Mexico ;)

I will be returning to the blog this week ;)

In the meantime....I'd like to introduce you to our last guest blogger....

Meet Cindy...from the blog, Hun...What's For Dinner?

Cindy and I met through Facebook and have been foodie friends for a while. She is married to a chef (which I think is just awesome) and loves cooking her family down home comfort meals. She has two children the same age as both of my kids. And her daughter's birthday will actually be in a few days ;) Happy early birthday to her!

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Hi everyone! When I heard that Libby was moving to New Mexico and was in need of people to Guest Post, while she would be away, I instantly got in touch with her. I've been a fan of Libby and her blog for years and I love that she cooks real down home comfort foods. No matter how fancy I try to be, I always come back to good old home cookin'! Thanks Libby for the opportunity to share with your readers!

Before I share my recipe with you, I'd like to tell you a bit about myself. I am a Stay at Home Mom of two. Mr.B is 8 yrs old and my daughter's 5th birthday will be in a few days. I love being a Mom more than anything in the world and I love watching my kids grow and become their own person. I am married to a Chef and we recently celebrated our 11th wedding anniversary.. We live about 45 minutes North of Toronto, in Ontario Canada.

When I first got married, I had dreams of 4 course dinners every night, but I soon found out that the last thing my husband wanted to do, once he came home from work, was to cook for me, LOL. So, I took the basics my Mom taught me and started reading cookbooks and watching the Food Network.. Today I cook 98% of the meals in our house and since starting my blog in 2008, I have fallen in love with cooking. I have become more adventurous in my eating habits and I hope I am teaching my kids to love food, as much as my husband and I do.

Today I'd like to share one of my favorite easy weeknight meals with you. We are huge Italian food fans, so naturally this is jam packed of Italian flavors. Cube steak is very economical, so I'm always looking for new ways to jazz it up. Slow simmering ensures a nice tender steak and I decided to go that route in this recipe. The kids love pasta, beef and cheese, which makes this dinner a big hit at our house. Tender beef bathed in a wonderful tomato sauce and served with my daughters favorite pasta. Deliciously easy!

Italian Cube Steaks

Ingredients:

2 Tbs olive oil

1 1/2 lbs cube steaks (4 pieces)

3 tsp Italian seasoning

1 tsp garlic powder

generous pinch of sea salt

fresh ground pepper

1- 14.5oz can of Italian style diced tomatoes

1/2 lb farfalle pasta

1/2 C shredded mozzarella

Directions:

Heat oil in a large skillet, over medium hot, until screaming hot. In a small bowl, combine the Italian seasoning, sea salt and fresh ground pepper. Sprinkle half the mixture onto 1 side of the steaks. Place steaks, seasoned side down, into the hot skillet. Season steaks with remaining seasonings and cook for 2 minutes; until a nice brown crust forms.

Flip steaks and cook for another 2 minutes; remove from pan to a clean plate.

In a food processor, puree half the can of tomatoes. Add to the hot skillet, scrapping up any brown bits from the bottom of the pan. Return steaks into the tomato sauce and pour remaining tomatoes on top. Reduce heat to low, cover and simmer for 30 minutes.

While steaks simmer, bring a large pot of water, to a boil. Season with a generous amount of sea salt and add pasta; cook until al dente. Toss pasta with half of the beef sauce and transfer to a serving platter. Top with steaks, pour remaining sauce over steaks and sprinkle with shredded mozzarella.

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Thank you so much Cindy for helping me out and sharing this yummy recipe! Looks like comfort food to me!

Cindy's Facebook Page can be found here.
Her Twitter Handle: @HunWFD
Check her out on Pinterest as well

Stay tuned for more easy and delicious recipes heading your way soon.....

Pineapple Delight Dessert {Kristi's Recipe Box}

2013-03-14T08:00:00.000-06:00

I hope everyone is having a wonderful week!

We are getting settled in over here in cozy little New Mexico and are loving it :)

I will be returning soon to the blog, but in the meantime, hope you enjoy the rest of the food bloggers that have been filling in while I'm away :)

Our next blogger is Kristi from Kristi's Recipe Box.

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Hello everyone! I want to start off by thanking Libby for inviting me here today. I’m so excited to share a recipe with all of you.

My name is Kristi and I’m the author of Kristi’s Recipe Box. I live in central Illinois with my husband Danny and our two children. We have a daughter Madelyn who is 2 ½ and a son Morgan who is 10 months old. I spent 15 years working in the classroom. The first 9 were in a parochial school as an elementary teacher and the last six were as a reading specialist in a neighboring school district. After our first child was born, I decided to change my title to STAY AT HOME MOM and I love every minute!

I started my blog in August of 2011 as a way to document the recipes I loved and the new ones I was going to try. My friends and family were always asking for a copy of my recipes and I thought it would be great to have them in one place! What an awesome journey it has been! In the process, I have met so many wonderful people and discovered some great new recipes!!

The recipe I’m sharing today will be perfect for your Easter celebration! In fact, it would be a perfect dessert for all of your spring and summer celebrations! It is so light and refreshing and is quick to put together! My mom gave me this recipe several years ago and it is right up my alley. I love icebox desserts and this one is no exception. I hope you enjoy this one!

Pineapple Delight Dessert

Ingredients:

1 yellow cake mix (baked according to package directions)

1 pkg. vanilla pudding (3.4 oz. size)

1 cup milk

1 8 oz. pkg. cream cheese, softened

1 can crushed pineapple (20 oz. size)

Cool Whip for garnish

Directions:

Bake yellow cake mix according to package directions in a 9x13 pan. Cool cake completely. Mix together milk, pudding, and softened cream cheese. Spread mixture over cake. Drain pineapple well and pour over pudding/cream cheese mixture. Garnish with whipped topping! Store cake in refrigerator.

Thanks again to Libby for inviting me here today! Hope you will come and visit me at www.kristisrecipebox.blogspot.com!

You can also find me on Facebook here.

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Thank you Kristi for sharing this yummy dessert with us! This will be going down in my to try file soon ;)

Y'all stay tuned for more guest posters coming up!

Lemon Bars {Served Up With Love}

2013-03-11T08:00:00.000-06:00

Hello all :)

We are still doing guest posting over here on the blog while the family and I are settling in our new home in New Mexico.

I would like to introduce our next guest poster, Melissa...from the blog, Served Up With Love. I love Melissa's recipes because they are quite similar to mine...easy, down home, and comforting :)
Take it away girl!

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Hello everyone, first I want to thank Libby for having me here to share with you.

I had been following Libby's blog long before I decided to start my own.

In March of 2011 after several months of debating I finally took the plunge and started my blog, Served Up With Love, and have not looked back since. I always wanted to be a writer and I love to cook so it was a perfect fit. In May of 2012, I started my first food column in a local magazine. eight issues per year. I cannot explain the feeling seeing something I wrote in print. Makes me giddy with excitement every time I see it.

My name is Melissa and I am a mom to two great kids. My son is 17, my daughter is 6, and I have been married to my high school sweetheart for 20 years. I work full time outside the home as an insurance agent. I live in northeast Virginia, where I have lived my entire life. When my son was in kindergarten, we moved back to the neighborhood I grew up and my parents are just a few houses down from ours. I love that my children are able to grow up where I did and have their grandparents so close. I have so many wonderful memories here, I can only hope they will have great memories too.

Working outside the home has its challenges. Our meals have to be quick and simple and not a lot of fussy ingredients. Life is complicated enough, feeding your family should be easy. We all have the occasional take out and drive thru nights but I try really hard to have a nice home cooked meal for my family. My heart is in the kitchen and I try to get in there any chance I get.

The recipe I am sharing with you today is for lemon bars. I absolutely love anything lemon. Ever since I saw this recipe it has been calling to me to make them. So tart and sweet.

Lemon Bars

For The Crust:

1/2 pound unsalted butter at room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

1/8 teaspoon kosher salt

The filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup all-purpose flour

Confectioners' sugar for dusting

Directions:

Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill the dough. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners sugar

I really do hope you get to try these and love them as much as my family does. Thanks again Libby for being such a great host and letting me share a little about myself with your readers. Much love.

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Yummmmm! I have been looking for a wonderful lemon bar recipe and this one just may fit the bill!

Thank you so much Melissa for sharing this recipe with us!

For more recipes like the one above, check out her blog at: Served Up With Love

Her Facebook Page can be found here.

And her Pinterest page here.

Stay tuned for more guest bloggers coming up!!!

Hello from New Mexico!!!!

2013-03-07T13:54:00.000-07:00

A few weeks ago, the family and I made our first ever PCS move in 10 years.

Our bags and house were packed up....

(yes, this is a picture of our packed up kitchen)

....and tearful good-byes were said....

(my daughter...saying good-bye to her Girl Scout Troop)

....as we headed out of the state we have called home for over a decade.

The road trip was fun....and only took two days. Husband Man had our little Eli in his car, with Ava and I following behind him in our mini-van.

Day one had us stopping in Texas for a late afternoon lunch....

...and stopping by my aunt's house in Oklahoma City for a night of rest and relaxation.

Day two came as a surprise...with us waking up to a big snow storm....

(my aunt's house...all snowed up)

....which was a beautiful site to see...but not so beautiful if you have to drive in it...lol.

With God on our side, we all prayed for a safe journey that day, especially since Husband Man and I were not used to driving in such snowy conditions.

The snow finally let up after we passed the outskirts of the city and after 8 more hours of driving, we finally hit this sign on the interstate.....

I told Ava as we drove under the sign...."Welcome to our new home." She was giddy with excitement :)

On our first morning at our new base, we were greeted with....you guessed it...more snow!

It must have followed us! The kids had fun in it though...and Husband Man even got in on part of the action....

Since we are living on the base, it only took 2 days for us to find a house....

This is actually just our temporary house...as we will be moving again to our 'assigned' house in June. Until then...this lovely two story house is home sweet home ;)

Ava started school the second week of our arrival and is liking it so far. Lots of adjustments have had to be made...to include the time change and also the change in altitude levels.

We've been doing lots of exploring.....

We've also been going to the park. A lot.

The weather has been non-stop gorgeous almost everyday and we just can't help ourselves.

It's so peaceful and serene here. Very calm and quiet.

We're also getting settled in....

so far...we LOVE it here!

....and I can't wait to share some new recipes I have tried since our move!

Till then...enjoy the last of the guest posters ;)

...and I will be back soon...

EZ Chocolate Chip Bars {Life By Jill Marie}

2013-03-07T08:00:00.000-07:00

For those who don't know, my family is in the process of moving right now and I have called upon a wonderful group of food bloggers to stand in for me as we make this life changing transition. I've been so blessed to have the most supportive group of bloggers a girl can ask for. They literally are the best!

This next blogger is one that I have known for a while. Her blog is chocked full of easy and yummy recipes. If it's soup and super easy desserts you are looking for, go to her blog. She will not disappoint!

Please welcome Jill from the blog, Life by Jill Marie....

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Hello all. I was lucky enough to get to do a guest blog posting for Libby at Cooking with Libby! I have done one other guest blog post before and I think its super fun and a great way to meet new friends. Ms. Libby is in the middle of a big move and I can feel her stress. In September 2011, we sold our home in Morris, MN to move to Fergus Falls, MN, then in April 2012 my hubby got his dream job offered to him, back in MORRIS, MN - so we have moved twice in the past year and had to hunt for a house since ours was sold.....it took us 5 months to find a house that we both liked and agreed on. I wish Ms. Libby well in her new home and her new location.

Here is a big about me: I am married to an Elementary School Principal, we live in a small town (5,100 people) in West Central Minnesota. Our children are grown, they are 28, 21 and 20. I started my blog over a year ago and my facebook page shortly after that. Please stop by and visit.

Here is my recipe to share with you all!

EZ Chocolate Chip Bars

Ingredients:
1 c. butter, softened
1 c. brown sugar
2 tsp. vanilla
2 c. all-purpose flour
1-2 c. chocolate chips (I used mini semi-sweet) however you can use white or butterscotch or milk chocolate as well!

Directions:
Stir all together until well mixed. Press into a lightly greased 7 x 11 (or 9 x 13 for thinner bars) pan. Bake at 350 degrees for about 25 minutes!

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Thank you so much for that lovely recipe Jill! It looks super easy and simple to make. You can bet I will be adding this to my list of recipes to try soon ;)

You can check Jill's Facebook Page out here.

Stay tuned for more delicious recipes.....

Chicken Casserole {Cooking from a SAHM}

2013-03-04T08:00:00.000-07:00

Happy Monday everyone!

I hope y'all are enjoying this lovely group of guest posters so far :)

We are still getting settled over here in New Mexico and are having a wonderful time exploring the area and our surroundings. Enough about that though....

This next guest poster is a true foodie friend of mine. We met via Facebook a few years back. She was new to the food blogging world and I remember helping her as much as I could back then. She's come a long way since then and I'm so very proud of her!

Please welcome Alyssa from the blog, Cooking from a SAHM.

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Hello Everyone,

I've been following Cooking with Libby for a very long time. I was thrilled to get a chance to do a guest post for her. I drilled her for questions back when I first started my cooking page :-) So first things first I will introduce myself to you. My name is Alyssa and I'm 28 years old. I am a stay at home mom to my two daughters Meghan (4) and Karina(2). I live in Massachusetts with my dearest. I own a cooking page and blog called " Cooking From A SAHM" https://www.facebook.com/CookingFromASAHM http://cookingfromasahm.blogspot.com/. I have owned it for a year and I couldn't be happier. The goal of my blog has been to get kids in the kitchen, and that every family can have their kids help. Along with owning a blog, I also work with an organization called "ProjectNewBedford". We raise money for shelters, and also do clothing/food/ and toy drives. Keeps my life busy but I couldn't be happier.

The recipe I am sharing with you today is "Chicken Casserole". It is a really easy casserole, and has been my favorite since I was a little kid. My mom learned of this recipe when she was pregnant with me.. For so long I have always requested it for my birthday dinner she'd make me. Now that I have kids of my own, I happily make it for them. They all love it, and the best part??? It's sooo easy, and is everything you usually keep in your own house. The ritz crackers on top make it taste so great. Your kids are bound to like this as well.

Chicken Casserole

Ingredients:

2 whole chicken breasts shredded

1 Large container of Sour Cream

1 Can of Cream of Chicken Soup

1 Tube of Ritz Crackers

1 Stick of butter

Directions:

Shred chicken and put it on the bottom of a glass baking dish. In a bowl mix sour cream, and cream of chicken soup. Pour over top of chicken. Crush your ritz crackers and pour over top of chicken. Top with melted butter. Bake at 350 for 15-20 minutes or until bubbly!

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This recipe looks so quick and easy! Thanks so much Alyssa for sharing it with us!

If you like this recipe up above, y'all MUST go and check out her page. I promise you won't regret it.

Stay tuned for another awesome guest poster coming up on Thursday :)

Cream of Broccoli Soup & Easy Cheese Bread {On The Way Home}

2013-02-27T07:07:00.000-07:00

For everyone who does not know, I have been taking a little hiatus from the blog due to a PCS move that we are having to do. I have rounded up an awesome group of fellow foodies to share some of their favorite recipes with y'all while I am away.

Our next blogger comes from the southern state of Georgia. Her name is Sarah and I immediately fell in love with her blog the minute I checked it out. She is a fellow military spouse and has some awesome recipes on that blog of hers! I'll let her tell you more.....

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Hello everyone! My name is Sarah Hauer, I want to say what an honor it is to be a guest on Cooking With Libby. I immediately responded “yes” when she asked for guest bloggers, wanting to share my love of food with others! I am a military wife from as we like to say, “all over”. We’re originally from Arizona but have lived in South Dakota, Alaska and now are in southern Georgia. We have a daughter, who I say counts as three kids in one, and a ornery weimaraner who keeps me on my toes!

I’ve developed a variety of tastes for food of every kind, from fresh salmon to grits. Living in northern climates has given me a love for comfort soups- so I thought I’d try a cream of broccoli with a cheese bread, and it did not disappoint! Our weimaraner could smell the delicious cheese as the bread baked and I couldn’t help but let her sample some too! My father happened to be in town to sample the soup, and he is one of the pickiest eaters I know. He gave both a thumbs up- so I took that as a compliment. =)

Cream of Broccoli Soup

Ingredients:

3 cups chicken broth

8 cups broccoli florets

3 tablespoons butter

3-5 tablespoons all-purpose flour

2 cups milk

Directions:

Simmer broth in a medium sized pot, add broccoli florets, cover and simmer for about 10 minutes. Pour the broth and florets into a blender and on the blend setting blend the mixture till creamy. Put mixture back into pot on low heat.

In a small saucepan on medium heat melt butter and stir in flour. Add the milk, stir until the mixture thickens and is bubbly. Add the creamy mixture to the soup, season with salt and pepper as desired and serve.

Easy Cheese Bread- Bread Machine Recipe

Ingredients:

1 package yeast

3 cups bread flour

¼ cup nonfat dry milk powder

1 teaspoon salt

2 tablespoons sugar

1 ¼ cup water

2 cups grated sharp cheddar cheese

Directions:

Place the ingredients into the bread machine according to your machine’s instructions. (Many machines ask the liquid to be placed first then the rest of the ingredients). Makes 1 1/2lb loaf on white bread setting.

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We are HUGE fans of soup in this house and this recipe looks delish! The bread looks like it would be the perfect compliment to it also ;)

Thank you so much Sarah for sharing your recipes with us today.

Check out her blog: On The Way Home

Check out her Facebook Page here.

She's also on Twitter: @Onthewayhome2

Spicy Pulled Pork Sandwiches {Three 31}

2013-02-20T08:00:00.000-07:00

Hello all :)

Since the fam and I will be in transit for the next month or so, I am taking a break from blogging. I have lined up some wonderful food bloggers to fill in for me while I am away. I hope you enjoy them.

The first blogger to grace us with her presence is Nicole from the blog, Three 31.

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Hey there, fans of Cooking With Libby!

I am Nicole, the writer behind Three 31. When I am not teaching middle school language arts or traveling or serving on mission teams, I am learning photography, reading, or cooking and baking. As much as I enjoy being in my kitchen, there are times when it is simply impossible.

Life happens in the form of school meetings, mid-week Bible studies, book club gatherings, blog post writing, and travel itineraries. It's during these times I am thankful for a Crock-Pot or Dutch oven. Husband is appreciative too because he likes to have my home-cooked meals even when I am not at home.

One of my favorite dishes is spicy pulled pork. It's easy to prepare and provides lots of leftovers. With leftovers, we have meals for a few days or I wrap it up tight and freeze it for a rainy day. Growing up, my mom made this dish by slow-cooking the pork in Coca-Cola. Then, we'd pour my Dad's family's secret BBQ sauce over the meat. When I took a bite of my sandwich, sauce ran down my chin.

Spicy Pulled Pork Sandwiches

Ingredients:

1 bone-in Boston Butt (pork roast) 6-8lbs

1 can Chilpotle (adobo) peppers

1 onion, peeled and quartered

2 tablespoons garlic, minced

4 tablespoons brown sugar

4 tablespoons molasses

6-8 cups Dr.Pepper

Directions:

Preheat oven to 300 degrees.

Rinse and pat dry the roast, set aside.

In Crock-pot or Dutch oven (with tight-fitting lid), arrange onion pieces on the bottom of the pan.

Massage brown sugar into the meat, covering all sides.

Set roast inside the pan and add garlic, peppers, and molasses.

Pour Dr. Pepper over meat.

Cover with lid and bake for six (6) hours, or until bone comes out easily.

To shred the meat, use a stand mixer with paddle attachment — I learned this on Pinterest!!!! While meat is hot, place large pieces (minus fat and gristle) inside mixing bowl. With paddle attachment, "mix" for 20-30 seconds until meat is shredded. Transfer to a large dish and repeat until all of the meat is shredded. Allow cooking liquid to cool and discard grease. Return meat to the cooking liquid and heat until warm. Serve on buttered buns.

Start with a pork shoulder roast ..... or Boston butt roast .... or bone-in pork roast ... whatever you want to call it. Boneless roasts are available (and usually cost less), but I prefer bone-in.

Chilpotle peppers have a great smoky flavor and add lots of spice. Don't worry though, the sugar and molasses do not make the meat overly sweet. If you prefer a mild taste, use fewer whole peppers and discard the adobo sauce.

Does this look like heaven in a pan or what?! That pork roast is singing the Hallelujah chorus. Obviously, I like spice and pour the entire can of peppers (and adobo sauce) on top. Drizzle with some dark molasses and you've got a seriously handsome piece of swine. :)

After six hours, the bone slides right out and the meat is perfectly cooked. Discard peppers and onions, plus fat and gristle, then shred the meat. You can shred with two forks (if you have nothing else to do for 3 hours) or using a stand mixer with paddle attachment.

Holy guacamole .... now THAT is a sandwich! I toast buttered buns, top with pork, and drizzle more sauce on top. The messier the better. For side dishes, I usually serve these spicy sandwiches with something creamy and cool like potato salad or cole slaw.

Enjoy! Please visit me at Three 31 and on Facebook, Twitter, and Pinterest.

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Stay tuned for more guest bloggers coming up this month!

Life Lessons from My Years in Louisiana

2013-02-09T10:05:00.001-07:00

I am not posting any recipes from here on out until March. Instead I want to write about some things that have been on my mind for a very, very, very, long time.

As most of you know, my family and I are about to embark on a relocation journey to another state. A state that is completely different then where we are at now.

For the past 10 years, we have called Louisiana home. Lives have been created and started here. Friendships have been developed and formed...some of which have been kept and unfortunately some of which have been broken. Medical issues appeared and have been solved. Careers have been maintained, started, and changed. So many things have happened in this household in the last 10 years and I can't believe it is all coming to an end at this base.

As we close a chapter in this phase of our life and start a new one, I wanted to jot down a list of lessons I have learned in the last 10 years. Some of them may shock you. Some of them may make you cry. Some of them may even make you laugh. And some of them you may already know.

This is a form of therapy for me though and it is so much cheaper then seeing a shrink, so indulge with me if you will.

If you do not wish to read on...you are more then welcome to click that little x in the top right corner. It honestly will not bother me one bit. For those who'd like to continue...please...read on...

Lessons about Friendships and life in the Military:

My best friend and I. We met 10 years ago at this very base and have stayed close friends the whole 10 years I have been here. She's moved twice already since we met...and we STILL have each other's number on speed dial to this day. Tis true what they say, you never forget your close military friends.

Gossip and rumors go hand in hand and are everywhere, avoid both of them at all costs.

~I have learned this within the military community AND in the workforce. People talk. Period. The less they know about you, the better. They can't talk about you unless you give them something to talk about. So don't...unless of course, you want them to.~

Never chase a friendship. Period.

~If someone doesn't want to be your friend, leave em' alone and move on. It is not your fault, nor theirs. Sometimes certain friendships are just not meant to be or just aren't in the cards. Accept it and move on. ~

Not everyone wants unsolicited advice. Don't give it unless it's asked for.

~This is a hard one I have had to learn over the years because I am pretty quick to dish out advice, even when it's not wanted. I am still learning that certain subjects can make people touchy. It's just better not to go there...depending on the issue. Unless of course, you are asked your opinion on the matter.~

Cherish the ones who stick by you through thick and thin.

~In the whole 10 years of living here, I can count on one hand the amount of people who have stood by our family through the good and bad times. These are the people who matter in our lives. These are the friendships I will cherish. I may not have an entire group of friends, but at least I know who I can trust and can't trust in my life. And to me, that rates higher then winning any popularity contest.~

Don't get mixed up in everyone else's drama. Worry about your own life and focus on yourself.

~I think this one goes hand in hand with the first lesson at the top. When you are a military spouse, it's so easy to get sucked in to the problems of others. Don't do it and don't get involved. Pay attention to those who matter the most, your family and your closest friends. Let the drama around you fade away. If it doesn't concern you, leave it alone.~

Do not pull rank in any of your friendships (if you are military).

~Last time I checked, it is your active duty spouse who has that rank. Not you. As spouses, yes, it is our job to support them, however, rank should not come in to play in any of your friendships. We all put our pants on one leg at a time in the morning. The way a junior enlisted spouse puts their pants on is the same way a senior enlisted spouse puts their pants on. Do not wear your spouse's rank and at the same time, don't put others down who's spouse's are of a different rank then yours. We are all equal and are all here to do the same job. Get used to it.~

Don't get involved in the whole "my military life is worse then yours" deal. It's not worth it.

~Why? Because everyone's military experience is different. No two are alike. If your spouse deploys a lot, don't use that as ammo against a spouse who's active duty member rarely deploys. For all you know, that same spouse may be going through something totally different...like having their spouse work 14 plus hours a day....every day...even on the weekends at times...for 6 months straight. Everyone's job is different in the military. No one job is like the other. We are all on the same side. Learn to accept this fact and move on.~

Do not bully another spouse.

~I know what you are thinking. Bullying? Doesn't that just happen in middle and high school? Well, unfortunately it happens way beyond high school. One thing I am noticing since starting my new found writing career, is that more and more and more of these cases seem to be popping up among the military spouse community, especially in the last year or so. And you know what? It just breaks my heart. It seriously does. Why? Because I too, have been a target of it.

It caused me deep emotional turmoil. Due to trust issues, I shut anyone who was a military spouse, out of my life. My personal Facebook page went from 120 people down to 60. I took anyone and everyone who was associated with my husband's squadron...and anyone who was associated with them...off of my page...even if they weren't directly involved.

I ran into one of those spouses a few years ago and she said to me, "where did you go? It's like you just dropped off the face of the earth." I just laughed and told her that I've been around and that I've been doing good.

And honestly...that was all she needed to know. Period.

So don't bully people around and don't start the drama. You never know what ramifications you may be causing while in the midst of doing it. If someone makes you irritable, upset, or angry...vent to an outside source (particularly one who is NOT military related)...or better yet, instead of taking it to social media sites like Facebook, write it down in a journal or type it up on your computer in a word document...and don't send it. I'm happy to say that I made it through all of that mess...and I came out on top. They didn't break me. They didn't tear me down. I'm still here. Like Toby Keith loves to sing..."How do ya like me now?"

It's made me a stronger and wiser person. I know what not to do to when I meet a new spouse (no matter how different they are from me). I know that I will NEVER treat them like how I have been treated. I also know when to have my guard up to protect myself from being mistreated again.~

Expect that others around you who aren't military related won't get it...and chances are, they never will.

~I was raised in the military. My dad was in the Army and retired in the Army. When I met Husband Man, he was in the Army as well...then we got married and he transferred over to the Air Force. All I've ever known is the military and it's practices and ways. Most of my friends, while growing up and in school, were military kids...with the exception of a few.

When we moved down here, I was not prepared to meet civilians who didn't quite understand how things worked. I found it hard explaining to them how daunting Husband Man's work schedule was. One person said to me "I remember working more then 8 hours a day...that overtime was wonderful too!" To which I replied, "Ummmmm...unfortunately my husband does not get paid overtime for all the hours he works. It doesn't work that way in the military."

I had to learn that not everyone is going to understand this lifestyle and how demanding it can be most of the time. I have a good amount of civilian friends here and it's a topic that I have learned to deal with throughout the years. They probably will never 'get it' unless they are in my shoes and that's ok. It's not their fault nor mine. It's just the way the cookie crumbles.~

Lessons about Louisiana:

(Husband Man's picture of the city...taken downtown.)

Crawfish really aren't as bad as they seem.

~I conquered my fear of eating a steamed crawfish last year. I know, I know, I know. I can hear it now. What in the world am I doing with a food blog if I can't even bring myself to eat them. I'm not going to lie....these little critters scared the bajeezus out of me. After 10 years of living here, I finally looked those suckers in the eye and ate em'. And you know what, they really weren't that bad :) They were like little mini lobsters. I have no clue why I waited so long to try em. For those who want to know, no...I did not suck the brains out from the head. I stuck with just cracking the shell open and eating them....that was enough for me.~

Never swat away a red wasp, a flying roach, or a cicada with your bare hands. You will regret it.

~Yeah. Ummm....I don't think this one needs an explanation.~

If it feels like it's hotter then it is outside, that's because it probably is.

~Being down here in the deep south, if the thermometer reads 90 degrees, you better tack on an extra 10 or 15 degrees on top of that....for humidity. Same goes for 100 degrees.~

The debate about how to pronounce New Orleans will always be ongoing.

~Is it pronounced New Or-LEENS, New ORLINS, or Nawlins? I still have yet to figure this one out.~

Purple and gold are awesome colors. Don't let anyone tell you differently.

~Until we moved here, I had no clue that those two colors worked so well together. Between LSU and Mardi Gras, these colors have been pretty hard to miss around here. I will be keeping my purple and gold Mardi Gras beads and will display them proudly in New Mexico.~

Fat Tuesday, Mardi Gras, and King Cakes....oh how we will miss you.

~No other state will give their employees off for Fat Tuesday. Nothing like trying to reroute your daily activities due to certain roadways being closed for Mardi Gras parades, then finding out that the piece of King Cake you received for dessert that night contains the baby. Yes, how I will miss it all. ~

Lessons about Marriage and the Military:

(Husband Man and I...the year we moved to this base...in the summer. We were only a year and a half into our marriage...aka: newlyweds.)

No matter how much you tell them NOT to do it, men will STILL leave their dirty clothes on the floor. Accept it and move on.

~Gotta love those stinky, smelly mandated PT uniforms that grace the floors of your bathroom every night. NOT! This was a pet peeve of mine that just escalated when the kids were born. It has taken me 10 years to accept this. I am trying to teach my son not to follow in daddy's footsteps.~

Marriage is about picking and choosing your battles. Choose wisely.

~Ah yes. After being married for 11 years and counting, this statement still rings true. Pick your battles wisely. There is a huge difference between arguing over who used the last K-Cup vs. arguing over which insurance to sign up the kids up for when it comes to Tricare (Military health insurance). Choose wisely.~

When he says he's going to be home at 4 pm....add on another 2 or 3 hours and that will be when he really comes home. Don't get mad at him. It's not his fault.

~We've been on both sides of this equation....the side where he has been told by his 'higher ups' to stay another 2-3 hours and the side where he is the 'higher up' and tells his Airmen to stay to complete their jobs. On both ends, it takes a very patient and understanding woman to handle those crazy work hours. I had to learn this...just like any other spouse.~

The military comes first. Doesn't matter how long you have been married or what your situation is, the military always, always, always comes first.

~This one does not need any explanation. Read the lesson above.~

No matter how crazy and chaotic your lives are, always (and I stress ALWAYS) make time for each other.

~This is a VERY important lesson that we have continued throughout the whole 11 years of our marriage...especially when the kids came along. Make. Time. For. Each. Other. It's important. If it means putting the children to bed early at night so you and him can have alone time (which we did numerous of times when we first had our kiddos) or finding a babysitter who you both trust to watch them while you go out on a date night....do it. You won't regret it and neither will your marriage.~

In order for a marriage to work in the military (or in any other circumstance)....communication is the key. Communicate, communicate, communicate.

~I cannot stress this enough y'all. Husband Man and I have had to learn the fine art of communication during our years here. I'm not just talking about the 'forms' of communication either (phone, Skype, Facetime,etc..). I'm talking about really, truly communicating. We talk about everything...from the children's day at school to what we are having for dinner to what is going on with his job and what is going on in my day....nothing is off limits with us. We talk about our feelings and our insecurities as well. I honestly believe that our marriage has lasted this long because of communication. It has been our life saver in stressful times, even when we are separated due to work circumstances. If you haven't tried it with your spouse yet, I highly recommend it.~

Support one another. You are your spouse's cheerleader and wingman. Don't let him/her down.

~Since we've been here, both of us have had drastic career changes. He has climbed the ranks (and is still doing so), has needed my support in more ways then I can count, and I have given it to him. When our children came along, I made the decision to leave my career as a social worker behind and become a stay at home mom. He supported this decision. I'm sure the future will hold more opportunities for the both of us..and we both will continue the support...with adding our two cents in first ;)~

Lessons about Motherhood and Having Children:

My two precious children, Ava and Eli..getting into Ava's play make-up when mommy wasn't looking...little stinkers ;)

It's really ok to leave the dishes in the sink overnight. The dish police won't come and arrest you nor will they give you a ticket.

~Before the kids came, we did the dishes every night. When my daughter came along, it became harder to get them done each night, but I did it. When my son came along, I lost all hope of seeing all the dishes washed and put away by 9 pm. Just as long as they got done the next morning, it was ok. I have accepted this and am at peace with it. If you have more then one child, give yourself a break and save the dishes for the next morning. I promise, it won't hurt.~

It's ok to give yourself a break every once in a while. There is no shame or harm in it, especially if you are a stay at home parent AND a military spouse.

~I will be the first to admit that I am all for taking breaks away from being a mom. This does not make me selfish nor does it make me a bad parent. I think it actually makes me a good one. It gives me time to re-energize and re-focus my thoughts and my goals. We are not stationed anywhere close to extended family, so taking mommy breaks really helps me out as well as my kids.

So yes...if you have a chance to get a mommy break...even if it's just for a few hours a day, TAKE IT! Do not feel guilty about doing it either. Everyone will benefit from it, including the children.~

The "mommy wars" will always, always, always be around. Do your best to ignore it and focus on the things that YOU feel are important to you and your family.

~Stay at home vs. working. Breast feeding vs. bottle feeding. Disposable diapers vs. cloth diapers. Co-sleeping vs. independent sleeping. Homemade baby food vs. jarred food. Homeschooling vs. public schooling. Public school vs. private school.....
these are all things I have come across since having my daughter 6 years ago.

All I have to say is...do what you feel in your heart is the best decision for you and your family. If it works for your family, then that's all that should matter. Parenting and children don't come with a manual or a guide no matter how much we wish it/they would. Only you know what is best for your child...and don't let anyone tell you differently. At the same time, do not judge others if their decisions are different then yours. Everyone is different. Accept it and move on.~

Lessons about Life in General:

Take chances in your life. You never know where they will lead.

~We have taken lots of chances in the last 10 years. We purchased a house the minute we arrived here despite my husband's active duty status. A decade later, we have come to realize that it was the best decision we made.

I took a chance and left the paying workforce behind when I had my children to become a stay at home mom, knowing that we would lose that extra monthly income. It was scary at first, but it has been the best decision we have made to date. I also have taken a chance with this blog and my writing. I sought out opportunities that normally wouldn't have been possible if I had not put myself out there.

When faced with decisions we need to make, hubby and I always ask ourselves "10 years down the road, if we don't take this chance, would it be something we will come to regret?" The answer to this question has never steered us wrong.

So don't be afraid to take chances with things in your life. They may be the best decisions you could ever make.~

If you are military, each base is what you make of it. It is your choice. Choose wisely.

~Since living here, I have encountered some of the most negative people...mostly active duty. They don't like it here because the education system isn't the best or because they don't understand the ways and traditions of the deep south. They are always finding something to complain about.

Yes...this place has it's drawbacks (after living here 10 years, I should know), but why focus on the negative? If you focus on the negative, you will have a negative outcome. Focus on the positive and you will have a positive experience. Not that many people get to travel and get to actually leave their backyards. Take advantage of it while you can and make your experience a positive one.~

If you purchase a house and it's a fixer-uper, don't wait until the last minute to start renovations. Start them the minute you sign that deed.

~Speaking from personal experience on this one. Don't wait or postpone home renovations. Do them as soon as you can. You will save yourself lots of stress if and when it's time for you to move again.~

Don't compare your life to theirs. It will only cause you unnecessary stress in the long run.

~Someone is always going to have it better then you, whether it's their house, their job/career, their kids, etc... From personal experience, don't go there and compare. Learn to be happy with the joys and blessings in your life. Who cares if Suzie so and so has a more up to date and better house then yours? Who cares if Maggie so and so has enough money to send their children to 3 or 4 different after school activities a year? Who cares if Judy so and so just purchased a brand new car? Who really cares? And does it really matter in the long run? If you are happy and content with the things in your life, then what others have should not matter.~

Last but not least, never take life and your loved ones for granted. You never know what tomorrow may hold.

~Last year around this time, I went through a cancer scare...some of you may remember it because I wrote post after post about it on here. It was the scariest and most riveting experience anyone could ever go through. I will not go into details about things, just suffice to say that that experience taught me so much about life and love and everything in between. Hold your family and friends close to you and always let them know how much you care and love them. Tell them everyday...even on your bad days....because you never know what the future has in store.~

______________________________________________________________________

That's all the wisdom I have for you today my friends. If you have followed this post to the very end, I thank you for it.

I'm taking a blogging break for a good month, as we will be traveling to our destination then settling in. I will, however, be able to pop in on Facebook every now and then to say 'hi' (click here to become a follower).

I have some awesome food bloggers lined up to guest post on here until I return.

It's been a great ride Shreveport/Bossier City/Barksdale AFB, Louisiana and surrounding areas.

Thank you for welcoming our family into your community with open arms. The years we have spent here will never be forgotten! We will miss you!!!

See y'all in New Mexico!!!

Valentine's Day Recipes and Ideas

2013-02-07T07:32:00.000-07:00

Valentine's Day is just a week away! Are you still stumped on what to do or make or get for that special someone in your life? Well, I have compiled a few ideas to make your Valentine's Day the sweetest you've ever had :)

(All of these recipes/ideas can be found on the blog)

1. Heart Shaped Buttermilk Pancakes

~This is the recipe we use all the time...every year for V-Day. It came from my mama so you know it's good!~

2. Chocolate Peanut Butter Hearts

~These are GREAT to make with the kiddos!~

3. Classic Cupcakes

~Make these cupcakes as is and find some pink or red icing to frost them with. Top them off with cute little Valentine Candies.~

4. Buckeye Bars

~If you love buckeye candies, then you will LOVE this dessert!~

5. Cherry Kool-Aid Pie

~This popular pie has been circulating around Pinterest lately. If you are looking for something quick to make, this pie is for you! Stick with the flavors that have the colors of Valentine's....cherry, strawberry, etc. Yummm!~

6. Chocolate "Sin" Dessert

~Chocolate, whipped cream, strawberries, and nuts....this dessert really is a 'sin' to eat!~

7. Grandma Murrell's Cherry Bread

~Who doesn't like maraschino cherries on Valentine's Day? This is a one bowl recipe. Just dump the ingredients in and stir until well mixed. Then bake :) Can't get any easier then this!~

8. Rocky Road Candy

~Chocolate chips, marshmallows, and walnuts...all mixed in together and chilled until ready to serve. It doesn't get any better then that!~

9. Valentine's Day Gifts in a Jar

~Make this sweet and simple gift for the loved ones in your life or for your children's teachers. Fill them with their favorite candies or treats.~

10. Chocolate Chip Cookie Bouquet

~These are so cute and very fun to make with the kiddos. Don't have any chocolate chip cookie dough? Use peanut butter or sugar cookie instead!~

Happy Valentine's Day!!

Mardi Gras Recipes and Ideas

2013-02-05T05:59:00.000-07:00

Mardi Gras is coming up soon! Down here in Louisiana, we have been celebrating for a few weeks now. Over the years, I have tried my hand at making some of Louisiana's infamous dishes and have posted it on the blog. If you are on our Facebook and Twitter pages, then you have seen these recipes already. However, for my RSS, e-mail subscribers, and other readers, I have taken the time to compile these recipes and ideas into one post.

Click on the picture to view the recipes.

Mini-King Cakes

(This recipe/idea has been the most viewed on the blog in the past few weeks. It is not your traditional way of making King Cakes, however, if you find yourself pretty busy and pressed for time, these will definitely suffice. All you need is a can of pre-made cinnamon rolls and some colorful sugar crystals.)

Authentic Louisiana Red Beans and Rice

(Nothing says Louisiana more then a hot, steaming pot of Red Beans and Rice. This is my family's go-to recipe for this lovely dish.)

Easy Homemade Beignets

(Yummmm! Beignets! It's one of the best things about visiting New Orleans! This recipe is super simple and so very easy to make.)

Chicken and Sausage Gumbo

(It took me three tries to get this dish right...lol. This recipe is a tad bit long but y'all will love the end results. Add in some shrimp and tomatoes if you wish.)

Make these dishes today for your Mardi Gras Celebration and as we like to say here in Louisiana....

"Laissez les bons temps rouler"

(Let The Good Times Roll)

Happy Mardi Gras Y'all!!!!!

Grilled Chicken Tenders {4 ingredients}

2013-02-04T05:50:00.000-07:00

Yes today is Monday. No, your eyes aren't deceiving you. This is not a slow cooker recipe.

Due to our big move coming up (read here to catch up), I needed a recipe that was not only super quick to make, but also one that required little ingredients.

I have made this dish before after seeing it over at Tina's blog (Mommy's Kitchen) and figured I'd share it with y'all as well. We had all the ingredients for it this weekend so I changed up our routine and made this instead of a slow cooker dish.

It's originally called Copycat Cracker Barrel Grilled Chicken Tenderloins, however, the jury is still out about whether or not it tastes like theirs. In my honest opinion, they have a tangy (due to the lime and lemon juice) and sweet (due to the honey) taste to them. Even though nothing can compare to the real thing, they do serve as a great substitute for when we get that itch to go to Cracker Barrel but can't always afford to go.

We had ours with green beans and a baked potato. Mashed potatoes or rice and salad also can also be served with them as well. Yummm!

Grilled Chicken Tenders {4 ingredients}

(makes 12 tenderloins)

Ingredients:

4-5 chicken breasts, cut into pieces or 12 chicken tenderloins (we used the tenderloins)

1-8 oz. bottle of Italian Dressing (1 cup) (we used Kraft)

2 tsp. fresh or bottled lime or lemon juice

4 tsp. honey

Directions:

1. Cut each breast into strips or use the tenderloin pieces.

2. In a large gallon sized Ziploc bag, add the dressing, lime/lemon juice, and honey. Mix to combine.

3. Add the chicken, close the bag, and squish/press it to make sure the mixture coats all the pieces.

4. Marinate in the refrigerator for 1 hour.

5. Remove the chicken from the fridge and add to a large skillet that is on medium high (both the chicken and the marinade).

6. Braise the tenders in a non-stick pan until golden brown in color, but not dry. After it comes to a boil, reduce the heat and simmer on low-medium.

7. Simmer until all the liquid has cooked down and is thick in texture.

Recipe Source: From the blog, Mommy's Kitchen. Original recipe here.

How do you like to eat your chicken?

Two-Ingredient Biscuits

2013-01-31T10:29:00.002-07:00

Biscuits, biscuits, biscuits.

I can't think of a better way to start a day off or to end the day.

Husband Man's grandmother made some awesome biscuits....supposedly. I never had the chance to meet her so I've never tasted them. However, him and I have been married 11 years and within that time, this was all he would talk about when I would serve biscuits with dinner. When she passed away, she took her lovely biscuit recipe with her, leaving her loved ones to guess what those secret ingredients were.

For 11 years, I have tried sooooo many different recipes and not one of them measured up to hers. Southern Living's recipe came super close, however, he said there was still something missing. I was about to give up my search when I read about how biscuits can be made with Bisquick and a few other ingredients. I put two and two together and started experimenting.

I came up with this recipe!

It only takes two ingredients y'all. That's right....two ingredients!!

Buttermilk AND Bisquick

That is all you need.

And you know what??? Everyone in my family LOVES them! Even Husband Man!

He did tell me that they are different then his grandmother's, however, he has been known to eat at least 2 or 3 at every meal...so I know it's a winner ;)

Maybe one day his grandmama's recipe will magical fall into my lap~wishful thinking right? Until then though, these will just have to do!

Two-Ingredient Biscuits

(makes 12-14 biscuits)

Ingredients:

3 cups of Bisquick plus up to 1 cup more for kneading

A little over 1 and 1/4 cup of buttermilk (we use lowfat)

Directions:

1. Preheat oven to 425 degrees.

2. In a mixing bowl, mix 3 cups of Bisquick with 1 and 1/4 cups of buttermilk. Mix well. It will be sticky and thick. Don't panic. Add a little more buttermilk if desired. Shape into a ball.

3. Sprinkle a flat surface with more Bisquick. Take the dough and knead it a couple of times on the surface. Add more Bisquick if it becomes to sticky for you to work with.

4. With a round biscuit cutter, cut them into 1 inch pieces. Place them on a baking sheet covered with non stick spray.

5. Bake for 10-12 minutes.

**Libby's Notes: This is a basic recipe for biscuits. You can jazz it up by adding garlic powder to the mix or even shredded cheddar cheese. Experiment and have fun with it ;)

Recipe Source: Various research from sites on the internet. They gave me the idea. I came up with the measurements :)