Rainy Weather-Makes me Sleepy and HUNGRY

Well, Well..nothing like some rainy weather to put you in the mood for your pajamas and couch. On days like this I can NEVER get comfortable in the office. Everything is in my way, my clothes don't feel right, and the temperature is always off a little. ( I NEED A SOFA AND SLIPPERS, STAT!!) 

Sig knows how to get comfy. 

But besides wanting to feel comfy I also want to eat it ! The memories of comfort foods seem to creep up on my out of no where. I can taste and smell hints of them in my subconscious. I wouldn't mind going home right now and cooking at least 3 different meals. I would even do all the dishes afterwards (if I could leave work right now) !!!

So here a few comfort foods I would love make: 

Let's start with breakfast. There ain't NOTHING like pancakes and syrup! There is only one thing to make it better....BACON PANCAKES! 

http://duhlicious.com/2012/02/fat-tuesday-bacon-pancakes/ 

Put your cooked bacon down and then pour your pancake batter over it...SO AMAZINGLY EASY AND SO GOOD! I could eat my weight in this. 

I have always LOVED Chicken Pot Pie. My Momma would make it at least 2-3 times a month. I didn't mind! I can put a hurtin' on pot pie. My sister on the other hand, does not like it at all!

http://www.pillsbury.com/recipes/classic-chicken-pot-pie/1401d418-ac0b-4b50-ad09-c6f1243fb992/

And last but not least...we need a comfort food dessert. For me it is definitely peach cobbler with BlueBell Vanilla Ice Cream. (drooling now) 

http://mindingmynest.com/2011/07/fresh-peach-cobbler/

I am fairly certain that this is the dish that God and the angels feasted on while they rested on the Seventh Day. It is just TOO good to not come from heaven. :) 

Well there you have it, my favorite comfort foods. Links for recipes of these are located in the captions-make it and let me know if you liked it! And tell me YOUR favorite comfort foods!!

Y'all come back, ya here! 

Dear Lord, please deliver me...from Girl Scout Cookies.

It never fails. I finally got rid of the last Christmas candies, cookies, and baked goods. I've started my "new year's resolution" of eating healthy and staying active...when these little monsters start creeping their way into my life. 

WHY?!?!?!  They are truly irresistible..those little colored boxes with all those adorable names like "Tag-a-longs" " Samoas" and "Do-Si-Dos" SO KYOOT!! 

It's so bad that I even have a cookie supplier. I only talk to her this time of the year...and she delivers my cookies like a true dealer. Drives into my driveway, I RUN to meet her clutching my check for Troop #1234 and we make a quick swap. We make only the necessary pleasantries so that we do not look like weirdos and then she is off. And I go in as quietly as possible so I can try to eat an entire sleeve of Thin Mints before Patrick comes downstairs and finds me. It is WONDERFUL. (And kind of scary)

So I want to know...who else has this yearly addiction with Girl Scout Cookies? And how many of you actually have enough will power to store some away in the freezer? I have tried...but it only last for 2 hours. LOL

OH and which ones are your favorites?

I am back...for atleast today

Geez... I really sucked at keeping this blog going. Once recruiting season started I totally forgot about this blog. I have been keeping crafty though...I made lots of yummy things to eat, made some things and most recently got a  CRICUT MINI!!

I haven't played with it too much sense Christmas but I do have plans to make something AWESOME. 

Honestly the new craft room application is a little intimidating...I am confident that once I figure everything out..I won't be SKEERED anymore! LOL

This is all I have made so far..

A little thank you card to my hubby for the Cricut. THANKS  

Spiced Pork Tenderloins with Ancho Peanut Sauce Recipe - Every Day with Rachael Ray

Doesn't this look amazing! Check out the recipe..pretty easy too!

Spiced Pork Tenderloins with Ancho Peanut Sauce Recipe - Every Day with Rachael Ray

Buttermilk Fig Cake Recipe

My friend found this recipe today! Thanks Jessica!! Now we are going to make them...YUMMO!!

• —  Buttermilk Fig Cake:

• 2  cups all-purpose flour

• 1 1/2  cups sugar

• 1  teaspoon salt

• 1  teaspoon baking soda

• 1/2  teaspoon baking powder

• 1/2  cup vegetable oil

• 3  eggs

• 1  cup buttermilk

• 1  tablespoon vanilla extract

• 2  cups figs, chopped

• 1  cup pecans, chopped

• —  Buttermillk Sauce:

• 1  cup sugar

• 1/2  cup (1 stick) butter

• 1/2  cup buttermilk

• 1  tablespoon corn syrup

• 1  tablespoon vanilla extract

• 1/2  teaspoon baking soda

  
  
  Instructions

  1. Cake:  Combine the flour, sugar, salt, baking soda and baking powder in a large bowl and mix well.  Add the oil, eggs, buttermilk, vanilla, figs and pecans and mix well.  Pour into a greased and floured bundt pan.  Bake in a preheated 350F oven for 45 minutes or until the cake tests done.  Cool in the pan for 10 minutes.  Remove to a wire rack and poke holes over the cake with a fork or wooden pick.
  2. Sauce:  Combine the sugar, butter, buttermilkm, corn syrup, vanilla and baking soda in a saucepan.  Bring to a simmer, stirring frequently.  Cook for 3 minutes, stirring occasionally.  Pour over the cake. 
  3. You may bake this cake in a greased and floured 9 x 13-inch baking pan and pour the sauce directly over the cake.

  And the best part? It was actually sent to this website http://www.relish.com/recipes/buttermilk-fig-cake/ from the Junior League of Lake Charles Marshes to Mansions cookbook. (Junior League of Lake Charles, Louisiana, 2007). 

  
  

  GEAUX LAKE CHARLES! 

Yum...figs.

A friend brought us some little cakes made with figs...does any one have a recipe for this?! I would love to make some! YUM! 

Making this recipe tonight...but instead of zucchini-I am using garden grown eggplant (Louisiana Long green eggplants) and mozzarella cheese. I am also adding some fresh spinach and garden tomatoes...because I need to eat it!

Hope y'all enjoy...I'll be sure to post a pic of my version soon! Good Eats!
Original Website: http://blogs.babble.com/family-kitchen/2010/07/29/good-and-plenty-zucchini-pizza/

As you may have noticed, zucchini is EVERYWHERE right now. Bright, green (or yellow), and eager to please, it’s just begging to be your friend. It’s very easy to throw into pasta and salads, but let’s face it—unlike other summer veggies, zucchini isn’t very sexy. Tomatoes are just gorgeous and juicy, corn is sweet and fun to have around. Zucchini is, well, eh. But that doesn’t mean we can’t make zucchini more interesting… I learned a great trick from Jim Lahey—the bread guru behind Sullivan Street Bakery—about how to add zucchini to pizza. He regularly serves a Roman-style pizza at his bakery topped with zucchini, and it’s amazing…here’s how you do it.

The trick is to grate it (I used 2 large zucchinis and grated them on my food processor), then combine the shredded zucchini in a bowl with a couple of tsps salt. Let sit for about 20 minutes to leach out the vegetable’s liquid (this will keep it from getting mushy when it cooks).
Squeeze the zucchini and discard any extra water, then toss it with 2 cups of shredded gruyere cheese.
For the pizza: Take a rimmed cookie sheet and coat it with olive oil, using your hands to get the oil into all of the corners. Take your pizza dough (yesterday I didn’t have time to make my own, so instead I defrosted a ball of whole wheat dough I had bough at Whole Foods, which worked very well), and stretch it gently but firmly into the pan, making sure there are no holes. You want it to stretch as far as possible to the edges so it’s the same size and shape as your cookie sheet.
Dump your zucchini-cheese topping onto the dough and with your hands, rake it onto your pizza dough. You will want it to reach all the way to the edge and it’s better if there is more zucchini on the edges than in the middle because the edges cook faster.
Sprinkle with bread crumbs, if  you’d like.
Place sheet in an oven that has been allowed to preheat to 400 degrees.
Cook for about 20 minutes. It’s done when the crust has begun to pull away from the edges and the cheese is melted and golden brown.
Sprinkle with parmesan before serving and cut into squares.
What you’ll have is a ridiculously delicious pizza.