Darling Photo Boards

How stinkin cute are these I ask?

Pretty stinkin CUTE!

You can pin up a new photo, recipe, note or quote!

So much fun to make and give away!

The possibilities are endless I say!

Endless!

Materials Needed

Wooden board to the size you desire. 

(I prefer 7 1/2 " by 7 1/2")

Scrapbook paper of your choice

Ribbon, Scraps of Material, and or Fringe 

Paint (I use acrylic)

Metal Clip

Hot Glue Gun

Clear Gloss Spray Paint

Instructions

Paint the board and then glue down the paper with thinned glue or Mod Podge.

Let it dry and then spray on a coat of clear gloss paint.

Now you can start decorating your board how you like.

Hot glue the clip in position and also hot glue any embellishments you add to your 

board to dress it up!

Have fun giving these cuties away!

People go nuts over them!

Dress them up for school colors or holidays!

The possibilities are endless I tell you!

Endless!

Chocolate Chip Cookies

I pulled out one of my Granny's old cookbooks.

This cookbook is very old and is a collection of recipes from the 

Catholic Daughters of America

Court Sacred Heart No. 797

Hallettsville, Texas

Just a small sweet little collection of recipes 

from some sweet women!

Granny would save a spot in the book with a clipping from

the newspaper. This happened to be a wedding announcement!

How cute is that!

Helen weds David!

These are super yummy!

Crispy on the outside and chewy in the middle!
Thank you Mrs. Gus Werner Jr.

I already ate three!! 

These puppies are super dangerous!

Tex Mex 7 Layer Dip

If you have ever lived or visited Texas 

then you have tasted this all time favorite dip.

It is kind of a staple at Texas parties.

It is pretty basic but you can add your 

own personality to it. 

If you are a little spicy, you can fire up the heat.

If you are perky you can throw in a new layer 

to wake up your guests. I usually adapt it to what

 I have in the frig at the time needed. 

I usually make it in the morning on the day I need it.

If you use fresh avocados then you will want to make it 

the day needed because the fresh avocado 

will turn brown if it is made too far in advance.

If you use store bought avocado dip 

you can make it the day before.

Tex Mex 7 Layer Dip

Ingredients

1 can of refried beans (I use nonfat and organic)

1 16 oz Sour Cream

2 Cups of Shredded Colby and Monterey Jack Cheese

4 diced green onions

1 medium tomato diced

1/2 cup of chopped cilantro

1/2 stick of butter

1/4 tsp season salt

1/4 tsp garlic powder

1 Tbl of cumin

1 Tbl of chili powder

1 Tbl of Tabasco Sauce

1/2 tsp onion powder

3 or 4 medium avocados mashed with a Tbl of fresh lime and a dash of sea salt

OR  1 16 oz container of store bought guacamole dip

Soften refried beans with butter in a medium saucepan over low heat. 

Add 1/4 tsp season salt and 1/4 tsp garlic salt into beans. Once softened pour in the dish you will serve the dip in. Allow it to cool about 15 minutes until adding the next layer. In a medium bowl mix sour cram with cumin, chili powder, onion powder and Tabasco. This is where you can add more sauce or seasoning if you like. Just taste it with your cute little pinky finger and tweak it as you wish. When you are done tweaking the sour cream just dump and spread it evenly over the beans. Next up is the guacaMOLE! 

I like saying that....guacaMOLE!  Can you hear me? So here is the deal. 

You can cheat and use a store bought guac fake dip or make your own with a few avocados. It is up to you and how much time you want to invest in this dip. I have done both. So make the decision, own it and then spread it over the sour cream concoction. Next up the cheese. Spread the cheese on top of guac and then sprinkle the onions, toms and cilantro. Cover it up with plastic wrap and chill for a couple of hours or more. Serve it up with some good tortilla chips and of course some Big Scoop Fritos! 

Fritos are a must! If you really want to be daring add some freshly diced jalapeños on the top. If you do that then run and hide from your guest who can't take the heat. They will not be happy and surely will be looking for you! 

AND......You are going to want to make some QUESO!

So go HERE for the BEST (Mama doesn't lie) Queso recipe you will ever find!

AND.......You are going to want to make this amazing main course to dump all the dips on top of!    King Ranch Casserole is to die for!

 

Amazing Cake and Beautiful Baby Girl!

Oh Mama Is So Proud!

Proud of this sweet Baby Girl

and all that she is and will become!

She is so talented and beautiful inside and out

and while I could brag about her for days, today I'm gonna brag about her baking and cake decorating skills!

I promised you a recipe so here ya go!

This is the one she tweaked and tweaked after many attempts and taste tests! Not that we minded the taste testing sessions but this recipe was the final product and it is oh so good!

I have named it Bella Cake!

Bella Cake

1 cup sifted flour

1 cup sugar

1/2 tsp sea salt

1 1/3 cups of tap water

1 cup sour cream (whole milk)

2 Tablespoons Canola Oil

1 1/4 tsp Almond extract (organic)

1 1/4 tsp Vanilla extract (organic)

4 medium egg whites

Dash of Cinnamon

1 box of white cake mix (I use Duncan Hines)

Directions

I double this recipe to make 6 pans (2 of each size)

Grease and flour pans to be used.

Preheat oven to 325.

Gently stir the cake mix, flour, salt and sugar in a medium size bowl.

Add to the bowl water, oil, sour cream, extracts, cinnamon and egg whites.

Beat on low for about 3 minutes.

Pour into greased pans and bake until tops are brown about 25 minutes.

Test with a toothpick to see if it is done before bringing out of the oven.

Cool on wire racks.

Frosting recipes:

Inside layers - HERE

Outside Rosettes - HERE

Mama's Day!

Happy Mama's Day to all of the mamas

in heaven and on earth!

Wishing my Mama a GREAT day!

May we cherish out time with our families

and love with all of our hearts!

Blessings to you all on this special day!

I am sharing some photos from my adopted girl's Facebook Page.

She celebrates her mama in heaven today.

If you are needing a little extra help maneuvering your grief

please pay a visit to Laura's Facebook Page.

She shares so many uplifting articles and offers such amazing support to help 

you move forward from loss to light.

Is Spring Here?

It is COMING!

Or at least they say it is.

SPRING!

We go from this……...

To THIS!!

SNOW!!

Yes we do need patience!

But is is so very hard to wait!

I Want MORE of these BEAUTIES!

And fill my vase up with these little DARLINGS!

Oh and check out this little guy! 

He is a BUSY BEE!  ;)

Send me your Spring photos and I will post them up here to share!

Message me at hjoi_nuc@yahoo.com and send your 

photo, title and name!

Newborn Photo Shoot - Mama LOVES Babies!

What joy it is to be able to capture 

those precious early moments with 

a new baby in the house!

PRECIOUS

BEYOND

WORDS

WELCOME TO THE WORLD

SWEET BABY GIRL

A Brave and Beautiful Mama

Meet 

Mama Whitney

She is BRAVE

BEAUTIFUL

STRONG

FAITHFUL

LOVING

AND

DID I SAY

BEAUTIFUL?

Well she is all of that and MORE!

AND

She needs are love and prayers.

Please take some time today to head over to her blog

and leave her a note of encouragement and love.

Go HERE to her blog.

"I have found the paradox, that if you love until it hurts, 

there can be no more hurt,

 only more love."
~ Mother Teresa

Chicken Pot Pie - Skillet Style

How good does this look!

GOOD

REAL

GOOD

Baby Girl #2 really likes, (correction) 

really LOVES

a

GOOD

Chicken Pot Pie

So we have studied many recipes and created 

our very own favorite pie!

We like to make it in a skillet as it makes the crust really crispy!

Crispy is important!

So here ya go mamas!

Chicken Pot Pie - Skillet Style 

3 Cups of chicken breasts diced and cooked (can be a rotisserie chicken if you like)

1 Cup of  diced celery

2 Cups of carrots sliced

3/4 Cup of onion diced

2 Cups water

1 Tablespoon of Knorr's Caldo Con Sabor de Pollo (or any other chicken bouillon)

2 Tablespoons of flour

1 Cup of Half and Half

1/2 Cup of water

Dash of nutmeg

Salt and Pepper to taste

2 Tablespoons of butter or margarine 

1 box of refrigerated pie crust

Take pie crust out of box to bring to room temperature.

Preheat oven to 425.

Cook carrots in a soup pot with 1 Tablespoon of butter and 1 cup of water for about 8 minutes on medium heat. Add onions and celery, cover pot and cook 5 minutes.

While this is cooking whisk the tablespoon of Knorr's in a small bowl with the 1 cup of water and set aside. Add flour and mix to coat all veggies evenly. Slowly add the chicken flavored water to the pot while stirring constantly. It will continue to make a thick sauce. Add half and half and continue to stir over medium heat. Add salt, pepper and nutmeg to pot. Add cooked chicken to the pot and stir on low heat for a few minutes and then turn off the heat. Butter your cast iron skillet with the remaining butter.

Line the skillet with one pie crust. Put the skillet in the oven for about 5 minutes. The sides may fall down but it doesn't matter. Take it out of the oven and add the chicken and veggie mixture and take the remaining pie crust and lay on top. Make a few slits with a knife to vent. Place the skillet in the oven and cover lightly with a sheet of foil. Cook for about 30 minutes and then add 5 minutes without the foil on top.

Take it out and EAT!

I like to serve this with a crisp green garden salad.

Such a comfort meal that mamas love to feed their babies!

Check out more recipes

HERE!