Saturday, December 17, 2011

If you haven't heard by now...

Yes, the Comers are EXPANDING! We are thrilled to welcome this baby to our family and could not be happier that God chose us to be parents.

Therefore I tell you, whatever you ask for in prayer, believe that you have received it, and it will be yours. Mark 11:24

Thursday, September 1, 2011

First Applesauce

While shopping over the weekend at one of my favorite stores {Marshalls} I found a baby food maker on clearance! I thought about London, my best friends little girl immediately and chose to make one of her favorite foods. And so we started with Applesauce!

The Verdict

London said there is absolutely no comparison in the flavor from this applesauce and the stuff from the jars.Well, that's what I heard her say! Now that I know how easy it is to make —I’m pretty sure I’ll always make homemade applesauce going forward.

4 pounds apples, peeled and cored
4 strips of lemon peel
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1 cup water

Peel, core and chop your apples into large chunks, about 8 pieces per apple. Put all of the ingredients in a large pot and bring to a boil. Once boiling, reduce it to a simmer and cover the pot. Cook for approximately 30 minutes, or until apples are quite soft. Fish out the lemon peels and whole cinnamon stick, if you used one, and let it cool. Puree in a food processor, blender or food mill and freeze in small portions.

Thursday, August 11, 2011

Hershey Bar Cake

6 (1.55 ounce) Hershey's milk chocolate bars
1-1/2 cups Hershey's chocolate syrup
1 cup butter
2 cups sugar
4 eggs
2-1/2 cups all purpose flour
1/2 tsp baking soda
1 cup buttermilk
2 tsps vanilla extract

Preheat the oven to 300 degrees and grease and flour a tube pan or two bundt pans. Set aside.
In the top of a double-broiler, over hot but not boiling water, combine the candy bars and the syrup. Stir until melted. Set aside. In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Add melted chocolate, beating well.
In another bowl, sift together flour and baking soda. add dry ingredients alternately with buttermilk to sugar mixture. Beat well after each addition. Add vanilla.
Pour batter into prepared pan(s).
Bake for 1-1/2 hours, then cool in pan for 10 minutes. Invert onto wire rack.
Serve warm with whipped cream or ice cream.

Thursday, July 14, 2011

Jim n Nicks cheese biscuits

DH and I love the cheese biscuits at Jim N Nicks. I searched the web until I finally found a recipe for them. These were very good, and they taste just like the ones at Jim N Nicks.


1 1/2 cups flour
1 cup sugar
1 cup shredded cheddar cheese
3/4 cup milk (2% works best) UPDATE replace 2% milk with buttermilk for a world of difference!
1 egg, beaten well
4 Tablespoon butter, softened
1 1/2 teaspoon baking powder
1/4 teaspoon vanilla


Mix all ingredients together. Pour into greased muffin pan and bake at 400 for 15 - 20 minutes.

This recipe make about 12 muffins.

Monday, July 11, 2011

Pistachio Muffins

Whose in the mood for a green breakfast this week? or snack, treat,
protein (it's a nut, right?)
Yes, you see a green muffin due to the 2 boxes of pistachio pudding I used!! maybe it's mostly because of the green food coloring.

If anyone has had the BEST BREAKFAST MUFFINS on 30-A then you for sure visited 
Modica Market. Well, I did a few weeks ago! And for the less fortunate next time you are headed down 30-A make plans to drop by Seaside.

Well, I drummed up my own concoction, enjoy!  

4 eggs
1-1/2 cups water
1 teaspoon almond extract
1 package butter recipe cake mix
two 3.4 oz. pkg. instant pistachio pudding mix
1/2 cup (1 stick) melted butter
1/4 cup vegetable oil
1/2-1 cup pecans

Preheat oven to 350F. Grease and flour a bundt pan. In a mixing bowl, beat the eggs, water, and almond by hand. Stir in the cake mix and pudding mixes. Slowly add the butter and oil, and mix well. Stir in the pecans. Pour into the prepared pan.

Friday, June 10, 2011

Officially Obssessed

Many of you have probably wondered where on earth I've been? Well...busy as a matter of fact. I have a new obsession with the Oh, so fabulous new Internet inspiration bookmarking tool called Pinterest. 

What is Pinterest? According to their site: "Pinterest is a social catalog service. Think of it as a virtual pinboard — a place where you can post collections of things you love, and "follow" collections created by people with great taste."




If you want to come check out my stuff I am here at if you are on Pinterest also I'd love to know! What kind of inspiring things do you like?

Monday, May 2, 2011


The Royal Barn Wedding went off without a hitch this weekend! It was a fairy tale wedding, right down to the weather. Considering the major damage from tornadoes in our area this week we are blessed to have our homes standing and power. Ben and Heather were all smiles and throughly enjoyed themselves! Everything was beautiful!
CONGRATS to Mr. and Mrs. Ben Stewart!

Stay tuned for more pics...

Friday, April 29, 2011


I hope you and your families are all safe and praising God for your lives!!! The devastation I've seen is horrendous! Driving down 280 (crying) I was once reminded that MY GOD is in CONTROL and he is a strong tower!!! I've been praying today that I'm changed and don't return to life as normal but rather that I let God work in me and through me ministering for his glory and to help his people. 

I read James 1:1-12 this morning and just wanted to share--

"James 1: a servant of God and of the Lord Jesus Christ, To the twelve tribes scattered among the nations: 
Trials and Temptations: 2 Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds, 3 because you know that the testing of your faith produces perseverance. 4 Let perseverance finish its work so that you may be mature and complete, not lacking anything. 5 If any of you lacks wisdom, you should ask God, who gives generously to all without finding fault, and it will be given to you. 6 But when you ask, you must believe and not doubt, because the one who doubts is like a wave of the sea, blown and tossed by the wind. 7 That person should not expect to receive anything from the Lord. 8 Such a person is double-minded and unstable in all they do. 9 Believers in humble circumstances ought to take pride in their high position. 10 But the rich should take pride in their humiliation—since they will pass away like a wild flower. 11 For the sun rises with scorching heat and withers the plant; its blossom falls and its beauty is destroyed. In the same way, the rich will fade away even while they go about their business. 12 Blessed is the one who perseveres under trial because, having stood the test, that person will receive the crown of life that the Lord has promised to those who love him."

 One of the best things I've learned being a Christian is growth and maturity through troubled times. Through personal trials in my life I've discovered the kind of faith I should possess EVERYDAY!  Trials not only reveal our faith, but they also develop our character. Our Christian joy is produced by the Holy Spirit and is not dependent on circumstances.

Verses 1-12 are speaking of the trials and tests that come into our lives from outside circumstances. What I believe God is trying to teach me in this passsage is how to handle the pain, the distance, the pace, the length of time and the overcoming of the need to stop and rest! Like running a marathon half marathon-endurance, staying power, long distance, joy, accomplishment...God is saying here, "I am working on you with a specific purpose in mind." God is trying to produce in us an everlasting and durable faith.  I'm still human and have to tell myself not to quit when my faith is tested but just think what if Jesus quit? 

Monday, April 25, 2011

Your Great Name!

I hope you all enjoyed this Easter weekend and spent some time with your families. I hope you find this worship as amazing as I did!

Jesus, worthy is the Lamb that was slain for us, Son of God and Man. You are high and lifted up and all the world will praise!

Friday, April 22, 2011

Chuy's Japapeno Dip

We finally made it to Chuy's, for those of you that don't know, it's a new restaurant located at the Summit here in B-Ham. It's an eclectic Tex-Mex chain out of Texas that has a personality of it's own. They have the BEST views--overlooking 280.
I loved the jalapeno dip that they serve with the chips and salsa so much that I went on a hunt for the recipe. I found one on the Pioneer Woman's Tasty Kitchen website that tasted exactly like the Chuy's dip! I can't wait to try to incorporate this into other recipes!

Chuy's Jalapeno Dip

adapted from Tasty Kitchen
16 ounces Light Sour Cream

1 package (1 Oz.) Ranch Dip Mix

2 whole large jalapenos, roughly chopped

2 cloves garlic, minced

1/3 cup fresh cilantro

1 whole lime, juiced

2-4 Tbsp buttermilk

Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

Wednesday, April 20, 2011

Taking it up a notch

The Comers have taken it up a notch! Yes, we have grown our own herbs! :) I know CRAZY..
Expect some fresh dishes soon! We have basil, oregano and rosemary!

I found this wooden box at TJ MAXX for approx. $12 and purchased all the herbs for less than $10.

Here are a few tips for cooking with fresh herbs:

Make a vinaigrette. Take ¼ cup white wine vinegar, ½ cup extra virgin olive oil, ½ teaspoon Dijon mustard and 1-2 tablespoons of chopped fresh herbs and whisk together. Season with salt and pepper, as desired. In just minutes, you will have a fabulous homemade vinaigrette to serve on salad.

Brighten up risotto. The addition of a tablespoon of finely chopped rosemary, sage and oregano can make any batch of risotto simply sublime.

Season your salads. The easiest way to eat herbs with minimal prep is to add the leaves to your tossed salads. Simply tear the leaves from the stems (basil, oregano and cilantro work best for this).

Make an herbed butter. Soften a stick of good-quality unsalted butter and whip it with a tablespoon of your favorite finely chopped herb or herbs or even minced fresh garlic. Season with sea salt. Transfer to a serving dish and chill until ready to use. This is great on fresh bread or grilled steak.

Monday, April 18, 2011

Krispy Kreme French Toast

I think I just died. And went to Heaven. For real!

Do you remember the first Hot Now you had? 

 I heart Krispy Kreme donuts! My lovely father introduced me to these at a VERY young age. Thanks Dad, my butt really says gracias!

You now know why I have to spend hours in the gym every week. Of course, so I can enjoy delish desserts like these on occasion.

Who counts calories?

I'm "dying" to know if the Hot Light is always on in Heaven?!?!

Krispy Kreme French Toast
3 Krispy Kreme Donuts
1 egg
1 tablespoon of vanilla
1/4 cup milk
1 tablespoon butter (melted)
powdered sugar for garnish

Whisk egg, milk and vanilla and cut 3 Krispy Kreme donuts in halves. Dunk the donuts into the egg mixture, cut side down. Then place in skillet and cook for 2 min on each side.

Yum, Yum! P said these are wonderful but don't make them again. Ha!

Friday, April 15, 2011

Shrimp & Gouda Grits

One of my favorite places to visit is Scenic Route 30-A, an 18-mile road that hugs the coastline of the Gulf of Mexico in Northwest Florida. Some of my followers will know this area better by names such as Santa Rosa Beach, Blue Mountain, Grayton, Water Color, Seaside & Sea Grove. Ringing a bell? Paul and I were married along 30A at the Santa Rosa Beach Club almost 5 years ago this coming September! I grew up spending weekends & summers along the sugar-white sand beaches. Since we've been experiencing some summer weather this week here in Alabama I was instantly reminded of this dish! Here's to some warm weather and of course, good food!

Shrimp & Gouda Grits
makes 8 servings

4 cups chicken broth
1 cup whipping cream
1 tsp. salt
1/4 tsp. freshly ground pepper
2 cups uncooked quick-cooking grits
2 cups shredded Gouda Cheese
1/2 cup buttermilk
1/4 cup butter
2 tsp. hot sauce

Bring first 4 ingredients and 4 cups of water to a boil in a Dutch oven over high heat: whisk in grits, reduce heat to medium-low, and simmer; stirring occasionally, 15 min or until thickened. Remove from heat, and stir in Gouda and remaining ingredients.

Wednesday, April 13, 2011

A few more vinyl projects

I've been having a ball playing with my Silhouette, vinyl cutting machine. I practiced this weekend on a beach bag for my cousin whose getting married in two weeks.

I think she'll love this bag for her honeymoon! It can be used for a beach bag, dirty clothes bag, carry on, etc.

Isn't this cute? I may personalize these bags for my grocery sacks.

This one is for Kyle, my cousins little boy who has a birthday in May! I won't tell you what's going in the bucket but it sure makes for a cute gift!

Tuesday, April 12, 2011

Shout Out!

My Dad holding a sweet, Guatemalan baby

I'm asking for prayer for my dad whose been in Guatemala on a mission trip for the last 1.5 week--pray for safe travels, health and strength. I have a few verses to share that come to my mind when I'm  thinking about the blessings my dad is recieving down there.

 Proverbs 22:9 

A generous man will himself be blessed, for he shares his food with the poor. 
Acts 11:25
In everything I did, I showed you that by this kind of hard work we must help the weak, remembering the words the Lord Jesus himself said: 'It is more blessed to give than to receive".
Luke 6:38
Give, and it will be given to you. A good measure, pressed down, shaken together and running over, will be poured into your lap. For with the measure you use, it will be measured to you."
Timothy 6:18-19
18 Command them to do good, to be rich in good deeds, and to be generous and willing to share. 19 In this way they will lay up treasure for themselves as a firm foundation for the coming age, so that they may take hold of the life that is truly life.
I know you will read this daddy, I LOVE YOU and I'm so Proud to call you my earthly Father! <3

Monday, April 11, 2011

Mission Accomplished

If you read Clean & Crisp that I posted a week ago or have recently heard my rant about White Pillows then you know this is an accomplishment! I now know the inventory of pretty much every home store here in Birmingham since I've been everywhere - twice. I decided to go back to Tuesday Morning to pick up these fresh, white pillows that I had seen early in my search. Thank you to all my friends who offered suggestions, help, seamstresses, etc. )

 Feel free to ask me if you are in need of any spring home items!

I'm pretty much an expert now!

Friday, April 8, 2011

The PERFECT Chocolate Chip Cookie

I don't know about you but I am constantly on a search for the perfect chocolate chip cookie recipe. These big, beautiful, bakery-quality chocolate chip cookies get me every time! If you want to be fancy, add a sprinkling of fleur de sel to the top of each cookie before serving. It sounds weird, but trust me, it adds a great little kick of saltiness. 

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Source: Baking Illustrated
Makes about 18 large cookies.
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

If you’re like me and you’re afraid that having too many of these cookies around just in case you “accidentally” find yourself surrounded by a pile of crumbs, having eaten through the whole batch by yourself, share them with your friends and family. They’ll love you for it.



Wednesday, April 6, 2011

Makes me Smile

Lollie has been such a blessing to me since Weebs passed away back in December. My heart has grown fond of her and I really don't know if I could have handled Weebs passing if she wasn't in our lives. I know this is awful to admit but she was/is such a puppy--ya, know? Not potty trained, barking, always ready to play, never ready to sleep...etc. For all you out there about to say something STOP because I hear you!  :) I was accustomed to lifeless Weebles who slept all day and paced around my feet until I was ready to sit down or his hind legs just gave out. Whichever it is Lollie is preparing us for a little Comer!  

God. Blessed. Me. With. Amazing. Parents.
This pretty much is summed up in one sentence.

I heart the beach--and anything white, turquoise, or a shade of blue. This picture was taken last summer when I vacayed with my mom, aunt and cousins. Kyle is saying, "Arms up for the Beach" or Aunt T! hmmm...not sure which one this was.

This picture is so serene and calming! Our Wedding Day, Sept. 24, 2006! What a special day this is to us--I can't beleive it's going to be FIVE years soon. Wonder if P has big plans? ha!

Well, if you couldn't tell I <3 sweets and pretty much any other food. I'm a Foodie! Or am I a junk foodie? This tee shirt says it all! Cupcakes Make People Happy!

Such a sweet princess! Lillian has our HEART! This special little girl is some of our dear friends daughter who we may have a kid crush on--is that a for real syndrome? I'll Google it! Paul already has her "hooked"!

Monday, April 4, 2011

Homemade Cinnamon & Brown Sugar Poptarts

Cinnamon & Brown Sugar Pop-tarts

I'm pretty sure I've never been much of a Pop-Tart fan--I realize that for some people this may cause a shocked reaction. Obviously I grew up under a rock, right? My husband however loves the Cinnamon and Brown Sugar Pop-Tart and would eat one for breakfast every morning if I bought them regularly enough. Since I'm on the couponing kick I have to refrain from buying them unless they are on sale. I remember when I tried eating the last store bought pop-tart and it was like eating particle board. That is, unless you make them at home and the pastry crust is flaky, buttery and the pieces break off when you take a bite. My husband's favorite flavor is brown sugar cinnamon which I decided to make and they turned out all warm, slightly melted and crispy!

Prepare the cinnamon sugar filling by whisking the ingredients together.

These are fun and easy to make! Actually these were my very first pastry project at home and I think there will be many more in my future if they are all this easy.

To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together

Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out. Roll out one piece of dough to about 1/8-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4 rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

Refrigerate the pan with the pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350 degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.

Homemade Pop-Tarts
Makes 9 pop-tarts

For the pastry crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1 egg
2 tablespoons milk
For the cinnamon sugar filling:
½ cup light brown sugar
1½ teaspoon ground cinnamon
4 teaspoons all-purpose flour
1 egg, lightly beaten (to brush on pastry)


Friday, April 1, 2011

Ranch Chicken Enchiladas

Ranch Chicken Enchiladas

I've been meaning to share this recipe with all of you-- a few of you have already experienced these enchiladas (ahem, Whitney and Jordan) when your little miracles were born. I've adopted this meal to all my new mothers, since these are so frequent these days I thought I needed a standard meal to throw together with no thought. Everyone I've made this meal for has asked for the recipe so here it is! If you like Mexican or Spicy food this dinner will be added to your weekly menu. 


3-5 boneless, skinless chicken breasts
8 oz. sour cream
8 oz. Dry Ranch salad dressing (don't use the salad dressing in the bottle but the dry packet)
10-12 flour tortillas
1/2 jar of salsa
2 cups shredded mexican cheese

Poach your chicken breasts until cooked through. Set aside to cool a bit. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop (I like to use my food processor here) the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan. Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Enjoy and you can thank me later!

Wednesday, March 30, 2011

Clean, Crispness

I'm dying to have these white pillows....ahhhh! If you've spoken to me in the last few days then you know I've been on a mission (mission impossible) to locate some big, white, fluffy pillows for my couch! Spring is probably one of my favorite times of the year--I LOVE updating my home, wardobe and shoe collection with a pop of color. This Spring however, I'm thinking crisp, white pillows would add a cleanliness to our living room. I've been on the hunt for white pillows! Who would have thought they'd be incredibly HARD to find here in this big city of Birmingham??? 

Why white?? It's so practical, comforting, crisp, clean & refreshing. My dream home would incorporate a bunch of rumpled old linens and chipped paint gussied up by crystal chandeliers and fresh flowers. 


Machine-wash linens on "warm." For white linen, use an oxygen-based bleach rather than chlorine, which can cause yellowing.

Remove linen items from the dryer while they are still damp, then finish drying on clothesline; overdrying can cause linen to become brittle.

Iron linen while it's still damp. Or, store damp items in a plastic bag in the refrigerator to prevent mildew and make pressing easier.

Monday, March 28, 2011

Happy Birthday!

To my precious mother!

mom and coco puff carter :)

May today and all your days be filled with the wonder of God’s special love for you.
Happy Birthday.

I love you!

Friday, March 25, 2011

Gone fishing...

Red Fish Special

As the majority of you know my husband's favorite past time is FISHING! He truly loves to spend his free time floating around hunting fish! I've figured out over the last 10 years that hunting IS like shopping for a female. Really, you say! Actually, you know that feeling you get when you either find a STEAL or SPLURGE on something you've been dying to have?? Well, I've experienced "that" feeling on multiple occasions. You may stop diagnosing me now. Ok, thanks! And by the way couponing is a great way to experience that "get in your car and scream feeling", too!!!

Paul's favorite place to fish is Louisiana because the Reds are easier to locate. (?)

He's sharing this recipe with you guys so don't tell anyone, ok? I believe it's a secret! :)

2 large filets of Red Fish, or any white, flaky fish
squirt of lemon
dash of salt and pepper
your favorite cajun seasoning, we like Tony's

You can grill, bake or sear to your liking!

Wednesday, March 23, 2011

Lollie Pop Treats!

I hope you're not too disappointed! I wish I had a fun, pink lollie pop recipe to share.

This past year for Christmas my in laws gifted me this awesome digital cutter by Silhouette. My friend, Johnny Price inspired me by using the Cricut version to make a few unique bracelets for me this past fall.

As you can see I frilled up Lollie's jar of treats! She now knows whose getting a treat when we get her Lollie Pop jar out! :) This is a first of many personalized crafts around the Comer Household!

Monday, March 21, 2011

Homemade Chicken Noodle Soup

Chicken noodle soup is such a classic so when my hubs came down with a serious sinus infection a few weekends ago I decided to treat him to a home remedy! This recipe is full of flavor and way too easy to make. It calls for chicken broth and chicken stock so I was able to add my stock from poaching my chicken breast and store bought broth for the remainder. You better believe it did the trick, Paul was on his feet a few days later!

Chicken Noodle Soup


For the stock:

1 tbsp. vegetable or canola oil
1 lb. boneless, skinless chicken breast
1 cup chopped onion (or a bag of frozen veggies, which is what I used)
½ cup chopped carrot
½ cup chopped celery
1 qt. water
2 qt. low-sodium chicken broth
2 bay leaves
2 tsp. salt
For the soup:

3 tbsp. cornstarch

¼ cup cold water

1 cup pasta

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot and celery to the pot. Cook for 5-10 minutes, until the veggies thaw and become soft, stirring frequently. Reduce the heat to medium-low. Boil water, broth, bay leaves, salt and chicken breasts. Then add shredded chicken, salt and pepper to taste and remaining broth. Cover and cook for 20 minutes. Remove the lid, increase the heat to high and bring the mixture to a boil. Continue to cook the stock for 10 minutes, adjusting the heat to maintain a gentle boil. In a small bowl, combine the cornstarch and water; whisk together until smooth. Stir the mixture into the stock and bring to a gentle boil. Add the pasta and continue to cook until the noodles are tneder, about 5 minutes.

Friday, March 18, 2011

Ranch Chicken Cheese Ball with Pecans

I've been to so many baby showers and bridal teas that serve these same old cheese balls with a bunch of veggies I don't prefer to be in them. I was looking for something basic and came up with this recipe. Let me warn all you onion, pimiento, mayo lovers this recipe may be too easy for you! I turned out it had the perfect amount of kick (thanks to the ranch powder I used-GOSH, I love this stuff). And ONLY 4 ingredients that you probably have on hand. I suggest making this cheese ball for your next event!

1 poached chicken breast, shredded
1 (1/2 ounce) package ranch dressing mix
2 (8 ounce) packages cream cheese, softened
1 cup pecans, chopped


 Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer just until blended. Shape into a bowl and roll in pecans. Cover and chill. Serve with crackers.


Wednesday, March 16, 2011

Magnolia Bakery Vanilla Cupcakes

If you've never experienced Magnolia Bakery located in the heart of New York City's Greenwich Village you are missing or you could invite me to Olexa's and experience heaven on earth. Back to the Magnolia cupcake...

I LOVE sweets! Actually, I ADORE sweets! My favorite past times consist of meeting friends at Olexa's. Ok. Or persuading anyone into meeting me there. My husband even bought me a cake for V'day from Olexa's. I'm OBSESSED! So, I settled for these tasty treats for the Bridal Tea and guess what? They were delish, too!

Magnolia Bakery Cupcakes

Makes 2 dozen cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Adapted from Food network via Magnolia Bakery

Monday, March 14, 2011

Vanilla Buttercream Icing

Last week I posted these amazing and frilly cupcakes! They were such a hit at Heather's Bridal Tea so I thought you guys would appreciate the icing recipe. I finally got to test the cupcake decor gadget my handsome husband so graciously gave me for Christmas. Isn't he the best? I mean he must pay attention to all these desserts I blog about. 

Thank heavens he did because I have a new respect for cupcakes! Believe me this icing stuff takes practice and a strong wrist. Enjoy the icing, I know you will not be disappointed!  

Magnolia's Vanilla Butter creme Icing

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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