Friday, November 30, 2012

Meatball Subs

My husband gets crazy happy every time time he sees me thawing out meatballs. I've never ever seen a man get that happy when he sees meatballs. It sometimes scares me. Does your hubby ever do things like this or am I just blessed?

I really shouldn't complain because it would really suck to make supper night after night and no one ever showed thanks for it!

I mean it sucks bad enough that I have to make supper Every. Single. Night. In fact I might have just been complaining about this to my mom tonight. Sometimes I just want to come home, sit on the couch, snuggle Miss K relax. Like the hubby. I'm jealous. Often.

Instead I'm running around getting supper on the table.

One night I was on the couch when he got home and I asked him if he wanted grilled cheese for supper with leftover soup. He said that was fine. Then I looked at him and said great you can make it. Gasp. I thought his eyeballs were going to fall out of his head. To his credit he did it with minimal complaints and that was the best dang grilled cheese ever. It's always better when someone else makes it isn't it?

Oh are you surprised that I don't make an awesome meal every night? Did I have you buffaloed? Sorry! I'm lazy just like every one else!

These meatball subs come together super quick and easy. And when it's a night where I'm not feeling like cooking those are always welcome recipes!

Meatball Subs
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6 Buns
1 lb precooked, frozen meatballs, thawed
1 Jar Spaghetti Sauce
2 c. Mozzarella cheese shredded
1/4 c. Parmesan cheese, shredded

1.  Put meatballs in a saucepan and cover with spaghetti sauce. Cook until the meatballs are heated all the way through.

2. Place 5-6 meatballs in each bun. Cover with spaghetti sauce. Top with mozzarella and Parmesan cheese. Place on baking sheet.

3. Turn broiler on. I set mine to high. Let warm up about 5 minutes. Place baking sheet with subs in oven on top rack. Broil until the cheese is melted all the way through and bun is starting to brown. Watch carefully as it will go from melting to burnt in a few seconds!

This recipe may be shared on the following sites - Please give them a visit!


Wednesday, November 28, 2012

Cinnamon Crescent Rolls

What's your perfect Saturday morning look like?

Mine is relaxing as Miss K wakes up. The hubby feeding her breakfast while I make a quick breakfast treat, brew up some coffee, all while still in my PJ's and robe. Then after breakfast it would be lounging around on the couch relaxing with the family. Oh why don't we throw in a little snowfall outside since it's Christmas too?

Or I'd be at my mom's while she made me the coffee and breakfast treat. Yup that sounds more like it! Sometime it's just nice to be taken care of.

Now onto what my Saturday mornings really look like. Stumble out of bed, grab my robe, stumble to Miss K's room thinking why on earth do you think you need to wake up so early? Didn't anyone tell you to sleep in on the weekend? Make a bottle with one eye open, stumble over to the couch and feed Miss K. After that's done it's time scarf down some cold cereal while juggling a child. I might sneak some coffee in at this point. Now in all fairness my hubby does usually get up and help so I'm probably exaggerating a tad bit!

I did have a close to perfect Saturday morning the other weekend and it included these yummy little creations. These are perfect for Saturdays where you want a treat, but don't want to wait for an hour or two for something. So if you need a treat this Saturday check these out!

Cinnamon Crescent Rolls
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1 tube (8 count) Pillsbury Crescent Rolls
5 Tbsp butter, softened
1/4 c. white sugar
2 1/2 tsp cinnamon
2 Tbsp butter, melted
1/4 + 2 Tbsp powdered sugar
1/2 tsp vanilla extract

1. Preheat oven to 375 degrees

2. Unroll the crescent rolls and place on rimmed cookie sheet.

3. In small bowl mix butter, sugar and cinnamon. Spread mixture over Crescent rolls and roll them up. Place tip side down on cookie sheet.

4. Bake 10-12 minutes or until golden brown.

5. For the glaze mix butter, powdered sugar and vanilla until smooth. Drizzle over Crescent rolls.

Recipe from: The Hungry Housewife

This recipe may be shared on the following sites - Please give them a visit! 

Monday, November 26, 2012

Meatball Bubble Biscuits

Wow I'm on Thanksgiving hangover. Anyone else suffering from that?

I was looking forward to me long weekend for weeks and then boom, over and done with. I feel like I wasn't even home. Now that I think of it. I really wasn't!

But on the other hand I am embracing Cyber Monday with all of my power. I love it. I wait for it. It's my black Friday.

That's right no crazy Black Friday for this girl. I like my sleep. And I have to drive hours to get to any stores that make it worth while. Not worth it.

I'll sit here and shop in my pj's online instead. In fact I've wrapped up almost all of my Christmas shopping plus some of my mom's. Say thank you mom!

Ok onto the recipe. Oh yum yum, easy peasy, awesomeness. I mean we all need something easy to get us through the holidays. Does anyone else not even enjoy half of the holidasy becasuse you are worried about getting to the next event, get together, hurting someone's feelings?

I love, love the holidays, but sometimes it's overwhelming. Schedules, rushing, and forgetting to remember the real reason. So that's my goal this year. To remember what and why we are celebrating.

Who's in with me?

Now go make these little guys and thank me for providing a simple recipe so you can relax a little! Have a glass of wine tonight too. I said it was ok!!

Meatball Bubble Biscuits
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1 can Pillsbury Golden Layers Biscuits
20 frozen fully meatballs, thawed
2 stick string cheese
1 Tbsp Parmesan cheese
1/2 tsp Italian Seasonings
1/4 tsp garlic powder

1. Preheat oven to 375 degrees.

2. Separate the biscuits each into two layers. Cut each string cheese into 10 pieces.

3. Place a meatball and a piece of cheese into each biscuit, wrap dough around it and seal. Place seam side down in 9 inch round cake pan. Repeat until finished

4. Sprinkle biscuits with Parmesan cheese, garlic powder and Italian seasoning.

5. Bake 18-20 minutes or until biscuits are golden brown.

Recipe from: Kathie Cooks

This recipe may be shared on the following sites - Please give them a visit! 


Wednesday, November 21, 2012

Orgasmic Pumpkin Bars

We have Knock You Naked Bars, Crack Dip, and Crack Potatoes, so why not Orgasmic Pumpkin Bars?

I find it quite interesting that whenever I use a "descriptive" title for one of my recipes it immediately becomes one of my most popular recipes. Now if  I would have just called these "Pumpkin Bars" would you have been as likely to come on over and check this recipe out? I think not.

These yummy little treat comes from my sister-in-law, who got it from her mother, who got it from a co-worker and after that I lost track of the recipe trail. If it's made it through that many people I think it's a given that you need to make it too!

If you are looking for a simple Thanksgiving treat go ahead and make these. It's a twist on pumpkin so if you are tired of plain old pumpkin pie these would be perfect.

P.S. My hubby is already on his second bar....I think someone likes them!

Orgasmic Pumpkin Bars
Printer Friendly Recipe


1 Box Yellow Cake Mix (Reserve 1 c. for topping)
1 egg, beaten
1/2 c. butter, meted

1 (15 oz) can Libby's pumpkin
2 eggs
2/3 c. milk
1/2 c. brown sugar, packed
3 tsp cinnamon
1 tsp vanilla

1 c. yellow cake mix (That you reserved)
1/2 c. butter, softened
3/4 c. sugar

1. Preheat 350 degrees

2. Mix base ingredients well and press into a 9x13 cake pan

3. Mix middle ingredients well and pour over base.

4. Mix topping well, until it's crumbly and sprinkle over middle layer.

5. Bake 50-60 minutes or until it is golden brown and middle is set.

This recipe may be shared on the following sites - Please give them a visit! 


Monday, November 19, 2012

FREE treat card!

Have you heard of Treat? It's this amazing website where you can go and order your card and then they send it for you! So when you are crazy busy this holiday season you can just pick a card and have it sent without running to the store! 

I have a great deal of you! I've partnered with Treat and you can get a personalized greeting card for FREE! 

Just go pick out your favorite card and use the following promo code: TREATBLOGR
Code Valid 11/19/12 - 11/20/12

Disclaimer: I have received compensation from Treat for this post, but all opinions are mine and are true. I would never promote anything that I didn't feel was great!

Chicken Bacon Ranch Taquitos

Another month has went by so that means it's time for the Secret Recipe Club reveal day again. Where does time go? I swear I say this every time I do the Secret Recipe Club post!

For those of you who are not familiar with the SRC each month we get assigned another person's blog and we get to pick a recipe from the blog, try it and post about it. Then on "reveal" day we all post our recipe. It's fun and a great way to take a peak at other blogs and try something we might not have otherwise.

This month I was assigned the blog Carrie's Sweet Life. Now Carrie is no stranger to me so it was a blast getting to go scour her blog and find something to make. I love chicken, bacon and ranch so when I saw these Chicken Bacon Ranch Taquitos on her blog I knew I had to make them.

Not very often do I try a recipe and think oh my goodness I can not WAIT to make these again. But this recipe sure made me feel like this. In fact I need to make them again already. They were so yummy. Next time I would freeze half the batch and it made 20 taquitos.

Chicken Bacon Ranch Taquitos

1 (8 oz) package cream cheese, softened
1 (3 oz) package bacon bits
4 c. cooked, shredded chicken (I used rotisserie chicken)
1 (1 oz) packet dry Hidden Valley Ranch Dressing mix
2 c. Monterrey Jack cheese, shredded
20 (6 in.) flour tortillas
Sea Salt
Non-stick Cooking Spray

1. Preheat oven to 425 degrees

2. Spray a large cookie sheet with non-stick cooking spray.

3. Mix together cream cheese, chicken, bacon and cheese. Add 1/2 of the dry Ranch dressing mix, add more if you want a stronger ranch flavor. Mix well.

4. Spoon 2-3 Tbsp of chicken mixture into a tortilla and roll up. Place seam side down on baking sheet. Repeat until tortillas are gone. Spray tops of tortillas with non-stick cooking spray. Sprinkle with sea salt.

5. Bake for 15-20 minutes, or until edges and tops are golden brown.

Originally from: Six Sisters' Stuff

Friday, November 16, 2012

Easy Lasagna Soup

Howdy Neighbors!

Yup, it's your crazy neighbor over here snapping pictures of soup at 7:30 am. Don't worry. I'm ok. Just look the other direction.

Trust me I do that a lot when I look over into your yard, so please have some respect and return the favor.

Or just head over to my blog. Say what? Yup, I have a food blog. Henceforth the taking of pictures bright and early.

The hubby takes Miss K to daycare lately because they start work a little later in the winter. I have an extra ten minutes or so and I use them to my advantage. Obviously I take pictures. What else would I do? Clean, put stuff away?

Oh I know. There is a lot of that to do also. But hey guess what? I can do that when it's dark out. Then again, by the looks of my house currently. I must think cleaning and putting things away is overrated.

Maybe tonight....

Oh never mind I have volleyball for three hours tonight. Priorities I tell you.

In case your life seems epically busy all the time then this tasty little soup is going to warm up your insides in a jiffy. Perfect for a week night treat when you need to get the meal on the table ASAP.

Wait...that's every night isn't it?

Easy Lasagna Soup
Printer Friendly Recipe

1 lb ground beef
2 (14.5 oz) cans Hunts Garlic Roasted diced tomatoes. undrained
1 jar (24 oz) spaghetti sauce
2 c. beef broth
1 c. water
1 tsp Italian Seasoning
3 c. mafalda pasta, cook to al dente
1 c. shredded mozzarella cheese

1. Brown and drain the grease off the hamburger in a large stock pot. Return to the pot.

2. Add tomatoes, pasta sauce, broth, water and Italian seasoning to the hamburger. Bring to a boil. Reduce heat and simmer for 15 minutes.

3. Stir in cooked pasta and simmer 5 minutes.

4. Serve with mozzarella cheese sprinkled on top.

This recipe may be shared on the following sites - Please give them a visit!

Recipe adapted from: Semi Homemeade Mom


Wednesday, November 14, 2012

Cinnamon Swirl Banana Bread

Nanner nanner nanner bread, warm from the oven. Stick in my tummy please! Oh there is nothing more comforting than warm banana bread in my tummy.

Does anyone else feel like that? There is just something about it that makes me feel all warm and cozy.

When I saw this fun twist on typical old banana bread I knew I had to try it. I was not disappointed!

My husband repeatedly said, "Is it done yet? Can I eat it yet? Do you need to take that many pictures?"

I felt like I had another kid. Meanwhile my actual child, Miss K, was taking a nap like a good little girl!

This was snatched up by my hubby and little brother who was over in no time at all!

Cinnamon Swirl Banana Bread
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3 over-rip bananas, mashed
1/3  c. melted butter
3/4 c. sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Dash of salt
1 1/2 c. flour

1/3 c. sugar
1 Tbsp cinnamon

1. Preheat oven to 350 degrees. Butter and flour a loaf pan.

2. Mix bananas, butter, sugar, egg and vanilla together. Add soda, salt and flour. Gently stir. Do not over mix.

3. In a small bowl mix the sugar and cinnamon together.

4. Pour 1/2 of batter into pan. Sprinkle 1/3 of the cinnamon sugar mixture on top of batter. Add the rest of the banana mixture to the pan. Top with the rest of the cinnamon sugar mixture.

5. Bake for 50-60 minutes.

Recipe from: Lovin' from the Oven

This recipe may be shared on the following sites - Please give them a visit!


Monday, November 12, 2012

Microwave Caramel Corn

I was out at the in-laws today and my hubby's step-mother mixed this yummy treat up. I'm used to making my Caramel Corn in the oven. So when she started talking about a microwave caramel corn I was thinking really? Could it be possible?

She quick made this while we chatted away in the kitchen. I couldn't believe how fast it came together!

I instantly knew I had to try this out. I mean you make it in a paper bag you get to throw away instead of scrubbing. How amazing is that?!

So we went home and I quick mixed it up that afternoon. Yup it was amazing. And simple. I love my other caramel corn recipe too, but if I need a quick treat to bring somewhere I know I'll be going to this recipe.

If you get invited to a last minute holiday gathering and need a treat to share this is your baby! Plus when I looked at the recipe card she and copied off for me it said (mom) on it. A recipe that is passed down always is always amazing in my book!

Remember it's the last day to go enter the Little Baby Bumblebee going on right now!

Microwave Caramel Corn
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16 c. popcorn (about 2/3 c. kernels)
1 c. brown sugar
1/4 c. corn syrup
1 stick margarine
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda

1. Melt brown sugar, corn syrup, margarine, and salt in microwave for 3 minutes, stirring in one minute intervals.

2. Add vanilla and baking soda to brown sugar mixture. Mix well.

3. Put popped popcorn into a brown grocery bag. Pour brown sugar mixture over the popcorn. Shake bag.

4. Put grocery bag in microwave. Microwave for 3 minutes. After each minute take bag out and shake. After three minutes microwave for 1 minute and 30 seconds. Shaking after each 30 second interval. Pour onto wax paper and let cool.

This recipe may be shared on the following sites - Please give them a visit!


Friday, November 9, 2012

Roasted Garlic Shrimp Pasta

"What is the crazy lady doing out on her steps taking pictures of food again"

"I know it's only 7:30 in the morning"

I can imagine this conversation being had by my neighbors as I rush out to greet the morning LIGHT and snap a few pictures of my creations. This is being done while the hubby is rolling his eyes and making smart comments like, "I'm going to take a picture of you doing this and put it on Facebook."

I'm thinking to myself (other than shut your trap!), "Yup, right, go ahead, you haven't even commented on Facebook let alone added a picture!"

Oh have I mentioned I HATE daylight savings time? It's dark by 5:30 and I'm rushing to get home by 5 so let's just say taking pictures in natural light is a struggle during the winter. I'm trying to figure out how to get around this situation. So this morning when I had an extra five minutes before dashing out the door to bring Miss K to daycare I quick made that photo shoot happen.

The life of a food blogger.

You are all picturing this and laughing at me aren't you? It's ok. I would be too!

This super, simple, easy, peasy pasta dish is perfect for those week nights when you are rushing around and trying to stay sane. It's pretty much a dump and eat kind of dish. My kind of dish.

My hubby exclaimed, "I love this even better than that other one you make."

Uh ok, the other one I make? It's scary I knew right away he was referring to, Shrimp Penne with Garlic Sauce.

This is another one of my favorites but it really depends if you are looking for white or a red sauce with your dish. So just make them both and call it good!

Remember to go enter the Little Baby Bumblebees giveaway going on right now too!

Roasted Garlic Shrimp Pasta
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1 lb frozen, cooked shrimp, tail-off, thawed
1 box (16 oz) penne pasta, cooked
1 jar (15 oz) Roasted Garlic Alfredo sauce
1 jar (24 oz) Marinara sauce
2 cloves garlic, minced
2 c. Mozzarella cheese, shredded
1 c. Parmesan cheese, shredded

1. Mix Alfredo and Marinara sauce, Mozzarella cheese, minced garlic, shrimp and noodles together in a 9 x13 in glass baking dish.

2. Baked at 350 degrees for 25 minutes.

3. Sprinkle with Parmesan cheese and continue cooking for 5-10 minutes or until cheese is melted. 

Recipe Adapted from: Confessions of a Semi-Domesticated Mamma

This recipe may be shared on the following sites - Please give them a visit!


Wednesday, November 7, 2012

Little Baby Bumblebee Giveaway

I have another giveaway for you!

This time it is from Little Baby Bumblebee over on Etsy. Maybe you've seen all those adorable little monthly stickers where you can stick them right one a baby's onsie and snap a picture and you can record your baby's first months and how they changed?

Well this shop is for you if you are looking for anything like that!

I got a pack of 1-12 month stickers from Dee and they are so adorable I just had to see if she'd share them with you. She said yes! There are so many things other than the monthly stickers like personalized holiday iron on transfers, personalized Christmas ornaments, and even pregnancy belly stickers!

So we have a gift certificate for you! Just follow the directions below and enter for your chance to win.

Of course I had to throw pictures of Miss K in here sporting her stickers! How adorable is she?

Remember if you have an Etsy product or would like me to review something just drop me a line at julieseatsandtreats{at} gmail {dot} com and we will chat about it! a Rafflecopter giveaway

Monday, November 5, 2012

French Bread Pizza

Ok who forgot to tell Miss K that it was daylight savings time?

I even tried keeping her up late the night before to try and ease her into the time change.

Epic Fail.

She was up at 6 am bright eyed and ready to play. By the time we left for church at 8:45 she had even had a nap.

The joys. For the momma that loves her sleep. I might have snagged a two hour nap in the afternoon. They always say sleep when the baby sleeps. She's still young enough for that to apply right? I sure hope so.

Lets all hope tomorrow morning goes better. Any tips on easing into the time changes for kids?

This little treat is a simple twist on the typical old pizza. Not that I mind pizza, but it's always fun to change things up a bit!

French Bread Pizza
Printer Friendly Recipe

1 loaf french bread
14 oz pizza sauce
3 c. mozzarella, shredded
20 pepperoni slices
1/2 c. Parmesan cheese
1 Tbsp oregano
1/2 Tbsp garlic powder

1. Preheat oven to 500 degrees. That's right 500 degrees! That keeps the bread crispy on the outside and soft on the inside. Just how we like it!

2. Cut bread in half length wise. Lay cut side face up on cookie sheet. Spread sauce on each half. Place toppings on top of sauce.

3. Sprinkle mozzarella over toppings. Then sprinkle Parmesan cheese on top. Top with the seasonings.

4. Bake at 500 degrees for 7-10 minutes until golden brown an cheese is melted.

Recipe from: Semi Homemade Mom

This recipe may be shared on the following sites - Please give them a visit!