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Recipe: Reese’s Monster Cookies
Monster cookies. These cookies are big, like monster big. Chewy and soft – they are the perfect treat. I made these this summer as plain monster cookies, yet this time I’ve added reese’s pieces instead. Let’s get baking! Ingredients 2…
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Sewing: Week Ten Rayon Flowing Tank-Top
Rayon Flowing Tank-Top Just in time for spring. I did this pattern review last year and this time I tried it with a more fun, patterned fabric. Last time I was super concerned with the pleat at the back, not…
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Recipe: Creamy Avocado Southwestern Lettuce Wedge
Creamy avocado southwestern lettuce wedge is a tad of a twist on a classic lettuce wedge. I love southwestern ranch dressing and avocados and I felt like iceberg lettuce. So, here we are! This make a great lunch or serve…
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Recipe: Buttery Nut Toffee
Buttery nut toffee – because it’s good. If you make this, get ready to share since it’s so good you’ll want to eat it all up yourself, which might not be the best thing. I made this recipe using white…
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Sewing: Week Nine Tea and Lunch Napkins
Tea and lunch napkins. What makes them tea and lunch napkins? The size. Your traditional dinner napkin is around 18-20 inches. These ones are cut at 16 and finish around 15.5 inches. You could certainly use them for a more…
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Recipe: The Hash Brown – Cast Iron Skillet vs. Non-Stick Pan
The hash brown – cast iron skillet vs. non-stick pan. Yup, I tried it both ways and 100% the winner is the non-stick pan. Not only are the hash browns far less soggy, but they also stick together far better…
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Recipe: Buffalo Pulled Chicken
Buffalo pulled chicken – so good and it feels like I’m eating chicken wings – whoo hoo! On Family Day, last Monday, we had a potluck at work and this is what I made. The mini dinner rolls were the…
