Kiss Me I'm Irish, I Mustache You if You're Irish Cookie Pops

I made theses as part of my cookie business. Super cute when you don't have a Shamrock Cookie cutter. 

Use your favorite sugar cookie dough and royal icing recipe. Cut the cookies a little thicker than normal so that cookie pop sticks can be inserted prior to baking. 

Happy Saint Patrick's Day from a freckled faced, curly headed, fair skinned,  half green eyed, and a slightly Irish gal!

Landry turns two

My one and only niece Landry had her birthday party in Rolling Fork this past weekend. Her mom, Lisa, did a great job with the decorations and the cake and of course, I made the cookies. She's one loved and spoiled little girl. LaLa and Uncle love her to the moon and back.

Show me the Dough Cookies

After my Christmas Cookie explosion and buying 101 Wilton Cookie Cutters for my birthday, I've started a small cookie business. I really enjoyed the "art" of icing the cookies and it will fill up my time between traveling with Paul to antique shows and selling antiques locally in Kosciusko and Ridgeland.

Currently, the plan is to sell cookies in the Kosciusko, Madison and Rolling Fork areas. I've got a delivery person for Madison and Rolling Fork is my hometown. Who knows one day I may ship cookies and have a website. For now, I've got a Facebook page and a big thanks to my cousin, Dru, for coming up with a name.

Now, I've got cookies to bake and a logo to create. I'm quite excited as I have a few Saint Patrick's Day orders and Easter looks to get really big.

My Valentine's birthday.

The lighthouse in Biloxi, MS.

View from the Beau Rivage in Biloxi.

 

There are some occasional perks to being a coach's wife in addition to getting a lifetime supply of team/spirit t-shirts, dateless Friday nights from August to at least November, and a new stadium chair every season -- Coaching Clinic. 

Paul got to hear awesome speakers on the Mississippi Gulf Coast including, Mark Richt of Georgia. Me, I got to do some birthday shopping and I watched "Frozen" and "Saving Mr. Banks" and "Monuments Men." All great! In his off time from the clinic, we tried to do a little antiquing. It was nice to get away for a few days. 

We didn't celebrate my birthday with family until this past weekend and we celebrated my niece's too. She'll be two on Thursday!

Foodie Friday: French Toast Bake

The husband and I don't normally eat a big breakfast except on Saturday and when he told me he found a recipe on Facebook, I was a little shocked! Super easy to make and yummy. It does have to chill over night in the fridge.

 

French Toast Bake

 Ingredients:
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread...
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

Directions:
1. Melt butter in microwave & add brown sugar & mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup

We ate it without powdered sugar and syrup and a couple of pieces of turkey bacon. We are going to try it out this weekend by substituting Splenda Brown Sugar Blend for the Brown Sugar.

Happy Friday!

Foodie Friday: Seafood and Chicken Gumbo

 

Everyone thinks that their mom is the best cook but MINE IS! She's been making this gumbo for our family as long as I can remember. It's my go to crockpot meal or comfort food. It's so thick that you don't have add rice to your serving. If you aren't much on seafood, this can be made with just chicken. I usually have chicken and shrimp on hand.

 

1 pound of fresh shrimp

1 pound of crabmeat

2 chicken breast

1 can Ro-Tel Tomatoes

1 (8 oz.) can of tomato sauce

1 T. Worcestershire sauce

Dash of hot sauce

5 Bay leaves

1 cup chopped bell pepper

1 cup chopped celery

1 cup cut okra

1/2 cup flour

1 T. creole seasoning

4 cups chicken broth.

 

Boil and dice/shred chicken. Boil shrimp in two tablespoon Creole seasoning. Cool and peel. Mix flour with bell pepper, celery and onion. Saute in oil (I use olive oil). Add to chicken broth. Add remaining items to broth. Cook on low heat for 4-5 house. Best if cooked in crockpot.

 

Happy Friday!

 

 

District Powerlifting Champs Again!

My husband started the powerlifting (weightlifting) team several years ago and we've been very proud of the accomplishments. Our first meet this year and we claimed our third District Championship! South State here we come!

- Posted using BlogPress from my iPad