So the Dave went golfin'.....

We slept in this morning... until all of 8:30 AM ! And it was GLORIOUS! There is nothing quite like awakening on your own to the sound of birds and your cat staring you in the face!

Yep, that's about what it looks like when Jethro decides, 'it's time to get up humans!'.... so I knew I had to take the dog to the vet (much better experience getting her there today), but other than that we had no plans as my mother prefers we come to Sparkle-city tomorrow afternoon.... so the Dave was OFF to play some golf. Now here I am at home with both dog and cat contemplating what to do with me today...

I need to do a lot of things for school... yeah, not gonna happen. The one thing I have decided on- outside of shoe shopping-- is ice cream!

One of the best gifts we received for our wedding was an Cuisinart ice cream maker like that crazy Ina Garten has. I think I have mentioned how much Dave loves ice cream and well, as a chubby girl, I can't say that I mind! So I will be making a ice cream today, however, what the Dave don't know, won't hurt him.... I cut some fat/calories but this a great version of the Oreo Shake from Cookout!

1 cup 2% milk, well chilled
3/4 cup Splenda
2 cups heavy cream, well chilled (just no getting around this!)
1-2 teaspoons vanilla

10-12 crushed Oreos!

1. Mix the milk and sugar together until Splenda is dissolved- use hand mixer.
2. Stir in cream and vanilla.
3. Turn machine on and pour in! Usually takes 25-30 minutes to set up.
4. At the 22 minute mark, add the Oreos!

I will let you know if it passed the Dave test!

Just a little slice o' heaven

I was told to give praise, love and support to the members of our school's PBIS committee tomorrow... Well, what better way to spread love and praise than by baking? And since it is glorious weather and such a nice Spring- I sprung the sign of spring/summer: The Strawberry! So here is my creation for this lovely late March night...and it incorporates two of my favorites: chocolate and strawberries.

Strawberry Covered Chocolate Cake

1 chocolate cake mix- with all that you need for the cake
2 boxes of vanilla pudding- with all that you need for the pudding
2 cups sliced and sweetened strawberries- I sweeten with Splenda
8-10 Strawberry halves

1. Prepare the chocolate cake as directed- however, use coffee instead of water- YOU will LOVE the kick it gives to the chocolate. Also, I use a spring form pan for this one... Allow to cool.
2. Prepare pudding as directed. Set aside
3. Pour the strawberries over the cake. Then pour the pudding over the berries. Add the other berries on top of the pudding layer.

Allow the cake to set up in the fridge at least two hours!

I would say this is Dave tested and Dave approved, but as he would point out, this is NOT for him.... :(

Easter Decorations... courtesy of Big Lots and Mighty Dollar

People, let's just say I loves me a bargain. And my decorating is all courtesy of 50% off sales and dollar stores. I generally wait things out and manage to get some good deals. Over the years, my Easter collection has expanded. So here are some images from my Easter decor...

Friday Night Fiesta .... and then a Siesta!

Dave is building me some beautiful shelves to store my many tubs of decorations so I posed the question to him: what can I make you for dinner? As always the answer is- whatever you'd like. Hmmmm, what to do? The same ole, same ole or step out and be funky? I went to Pinterest and found this VERY satisfying recipe for a white chicken enchilada with green chilli sour cream sauce...and well, it's simply OUT of this world! Yes, I added my own touches to it and jazzed it up a bit. I like a little more heat, but this was just right for Dave.....

6 soft taco shells
2 cups cooked, shredded chicken
3/4 cup diced onion
1/2 cup diced green peppers
3 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
taco seasoning
jalenpeno slices


1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Saute peppers and onions in tablespoon of butter and add a bit of taco seasoning.
2. Mix chicken, pepper and onions, and 1.5 cup cheese. Roll up in tortillas and place in pan. I added the left over chicken mixture to the top of the tortillas.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream, chilies, and 1/2 cup cheese. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese and add a jalenpeno slices to the top
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

We intended ONLY to eat 2 each of the enchilladas, but the amazing taste got the better of us and we finished the pan! So I happily declare this is a Dave tested and Dave approved recipe!


This recipe is adapted from Pinterest post pinned from Joyful Momma's Kitchen blog- I had to adapt because that is who I am... and I think I made it better!

Erin Go Bragh means drink green beer!

I am not a big fan of cottage cheese- especially the kind that has called my upper thighs home for most of my life-- which is why I hesitated so long on trying this wonderful dessert.... Pistachio Salad. Now i know you can make it without the cottage cheese, but I say why? It's masked pretty good with the wonderful cool whip and pudding so add it in! I love this dessert, especially in the summertime- it's pretty light when you think of it especially if you do the fat free/low fat version that I do!

Tomorrow is St. Patrick's Day- which of course is just another holiday we Americans have hijacked to get drink (think Cinco here peeps)- and I have decided to 'green' this thing up a bit.


PISTACHIO SALAD
1 pint low fat cottage cheese
1 small can crushed pineapple with juice
1 pkg. pistachio pudding
1 pkg. Fat Free Cool Whip
1 1/2 c. miniature marshmallows
1 small package of pistachios, chopped

1. Mix well first 3 ingredients to make sure the pudding mix is mixed well. This is where I add green food coloring to make this simple dessert a bit more 'St. Paddy Day' like.....

2. Add the other ingredients and refrigerate for at least an hour, but this is one of those things that gets better with time. Sprinkle with chopped pistachios and ENJOY!

If you really want to get a reputation as a NUT job, buy some Lucky Charms cereal and pick out the lucky charms and add to the mix... but then again, do you really really want to be as crazy as me?

PS ... Erin Go Bragh actually means 'Ireland Forever' :)

And in a different direction...

Years ago, when I was low carbing it and looking fantastic, I was in a dilemna about beer. I love a good cold beer- but the carbs!! So I developed my own favorite no carb drink... Southern Lemonade!

It's easy- just add a shot of Southern Comfort to your Crystal Light lemonade with a splash of diet Sprite! I mean how can this NOT be your drink of choice for those long summer days on the porch? Nothing like some SoCo....

Buffalo Bleu Cheese Burgers!

I love Buffalo wings... and I have been to both the Anchor Bar- where they originated- and Duff's in Buffalo so I have partaken of the best the Buffalo areas has to offer. My choice is Frank and Teresa's Anchor Bar- sorry Duff's, you really disappointed me with your sauce warning.

It took me a while to LIKE blue cheese dressing with my wings... but the tang is so wonderful that when I finally expanded my horizons, I have to wonder why it took me so long... (it's because I am stubborn). However, both the Dave and I love wings with blue cheese. He's a sweetie and makes sure I get enough. So tonight I decided to be a little creative with our burgers.

Spring has Sprung...

Not much of a winter in the Carolinas this year-- Dave only had one snow day and it was not much of a snow at that... so it's March and that means, let us get to the Spring Break which is really Easter break.

I made a new wreath for the door today... I actually recycled my old grapevine wreath, but added a new pink dogwood garland! Just cut it and hot glued it in place.

I also decorate for all holidays- as I have posted before. Here are some images of my St. Paddy's Day decor...

I have a shamrock garland- $1- that is draped across my french door. It could NOT be even so I improvised and have it cascading down more on one side. I purchased lighted shamrocks last year and have those on my grandmother's buffet with a dogwood garland. I love having lights around all during the year... used to just be at Christmas, but spread the holiday love all year long!

A fat girl breakfast delight!

I joined Pinterest finally in early January... and yes, I am now addicted. However, Dave had actually made something from Pinterest before I had-- no, he is not pinning anything as that's 'woman's work'- so I decided in honor of his finishing our washer/dryer pedestal, I was going to make something that I had pinned!!

I selected the Cinnamon Roll Cake with a few changes for my own sanity. Now I am sure I could have managed to have followed the directions and made the cake batter myself, but why? I mean, cake mixes are a dime a dozen (ok, $1.39 at the Food Lion) so why go to that much effort... hell, this one even called for cake flour (cake flour??)! So I purchased a butter pecan cake mix to use in this cake because, well, do I really have to explain butter pecan to anyone? I mean come on.... it's butter, it's pecan, hello thighs for the rest of my life!

So here is MY twist on a pinned recipe-- you can find it under my board Breakfast Made Simple because if this is NOT one of the ultimate fat girl breakfastes, I don't know what is! PS... we had this for breakfast this morning, warmed up and we both agreed it was even better!

Cinnamon Roll Cake

1 box cake mix- either yellow or butter pecan

Cinnamon Filling
1 cup butter softened
1 cup brown sugar
2 Tbs flour
1 Tbs cinnamon

Glaze
1 c powered sugar
5 Tbs milk
1 tsp vanilla/almond


1. Prepare cake as directed. I chose a butter pecan cake because I love pecans and when I make my cinnamon biscuits, I always use pecans. Pour into a well greased 9 x 13 pan....

2. Cream the butter, cinnamon, brown sugar, and flour together. Dollap the mixture onto the cake in clumps - then run a butter knife through to create the marble effect. After completing the first cake, I think I would NOT use all of the cinnamon mixture... maybe 3/4s of it so I need to adjust the recipe for that, but have yet to do this.

3. Bake at 350* for 35-40 minutes until a toothpick comes out clean. Allow to cool for 15 to 20 minutes

4. Pour glaze over warm cake-- not a hot cake-- serve warm and melt into heaven...