Wednesday, July 27, 2011


Bet you are wondering what I want "Moore" of? Well wonder no longer. It's Lance Moore! He has re-signed with the N O Saints for another 5 years..that is 5 years...60 months...1825 days of sweet eye candy! He definitely is easy on the eyes, don't you agree?

When I heard that he was staying I almost fell out on the ground!
Well not quite like that but you get the idea !

Now I am ready for football season to begin !!!

We are in the middle of redoing our entire living room. I wish I had taken some before pictures but I didn't! The sheet rock will be finished tomorrow hopefully, then the clean up begins so we can paint it and then on to laying the new wood floors. I cannot wait to see how it looks once it's all finished! I will post pictures of the finished product.....hopefully soon !

Now on to today's recipe... Addie is making this tonight. Its one of her WW recipes and I can't wait to taste it. Rene' brought home some fresh peaches that smell wonderful. Here is the recipe.


Servings: 12
Preparation Time: 10 min
Cooking Time: 45 min
Level of Difficulty: Easy


2 spray(s) cooking spray
3 large peach(es), pitted and sliced

3 Tbsp packed light brown sugar

6 Tbsp whole wheat flour

6 Tbsp sugar, granulated

1/4 tsp ground cinnamon

1/4 tsp table salt
1 large egg white(s)

4 Tbsp butter, melted


  • Preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray.

  • In a small bowl, gently toss peaches with brown sugar until sugar starts to dissolve; spoon fruit into prepared baking pan.

  • In another small bowl, sift together flour, granulated sugar, cinnamon and salt; add egg white and combine with your fingers until mixture comes together and starts to crumble. Drop clumps of flour mixture over fruit; drizzle with melted butter.

  • Bake until fruit just starts to bubble, about 45 minutes. Allow to cool slightly and serve warm. Yields about 1/2 cup per serving.

Wednesday, July 13, 2011


I love HUMP DAY for 2 reasons...
reason #1..every other HUMP DAY I am off and
reason #2 every other HUMP DAY means only one more day to work until my Friday off...meaning a 3 day weekend!
Yes I know I am spoiled having to work only 4 days a week but I promise you this...
being a pediatric triage phone nurse takes it toll on ones nerves and sanity!
I don't know if I could actually do it 5 days in a row!
Perhaps I could but I would not be a nice person.
I pride myself in my job and I love doing what I do...just not 5 days a week!
This would be me...after those 5 days...

OR this?

Anyway...I am glad that tomorrow is MY Friday!
Now on to a great recipe!
My daughter-in-laws uncle makes these amazing biscuits that are to die for!
I searched and searched for his exact recipe and I forgot where I saved it.
So I found this one online and I am hoping the results are just as good!
They don't rise like regular buttermilk biscuits but I assure you,
they are mouthwatering!


2 c. Bisquick
1 (16 oz.) can sweet potatoes
Dash of Cinnamon
Dash of Nutmeg
Dash of Pumpkin pie spice

Drain sweet potatoes, reserving liquid. Mash them on a plate, using a fork. Mix Bisquick and mashed potatoes. Add several dashes of the spice at this time, if desired. There should be about 1 cup of reserved liquid. Slowly add it to biscuit mixture while stirring, until it is the proper consistency for biscuits. You can add a little water, if needed.Sprinkle more Bisquick on counter top and knead biscuits a few times. Pat or roll them to about 1/2 to 3/4 inch thickness. Cut the biscuits with round cookie cutter or the edge of a glass dipped in Bisquick.
Bake at 450 degrees for 8 to 10 minutes or until lightly browned.

Monday, July 11, 2011


Last week, Addie and I picked up Zoe and Jillian for an adventure photo shoot!

Addie promised them that she would take some pictures of them as a birthday gift.

We had so much fun, just wish we would have had more time!

They are both so photogenic and so much fun!

Here are a couple of shots..we have way over 100!

And one funny shot..I had the music playing in the car and

of course they HAD to dance!!!

If you click on each photo, you can see it full size...aren't they precious?

Today's recipe is one of my all time favorites!

If you love cornbread, you will LOVE this cake!

Yummy with a little honey butter spread on top while


Two 8.5 oz. boxes of Jiffy corn muffin mix
One 18.25 oz box of butter cake mix
5 eggs
2/3 cups of milk
4/3 cups of water
1/2 cup of softened butter

1. Preheat the oven to 350°F.

2. Mix all the dry ingredients together.

3. Add wet ingredients.

4. Grease mini loaf pans or cupcake tins.

I suggest cupcake tins so it will bake better and more quickly.

5. Bake in oven for thirty minutes, or until it is golden brown on top and an inserted toothpick comes out clean.

6. Let cool and serve while warm!


Tuesday, July 5, 2011


This photo of Joshua speaks summer don't ya think?

I could just squeeze him so hard! He is such a good baby.
Being a Ya Ya is so much fun!
We had an amazing weekend in St Francisville.
Good times, great family, yummy food and creating precious memories.
Doesn't get much better than that!

On to today's recipe...
Do you like Twinkies?
Well I do and IF you do, you will LOVE this recipe..
super simple and oh so good!
I borrowed it from a fellow blogger

Twinkie Cake

  • 1 box (of 10) Hostess Twinkies (9 for cake, one to have with coffee or tea)
  • 4 large bananas, sliced
  • 1 large can (20oz) crushed pineapple (drained, but not pressed dry. Keep a little of the juice for moisture.
  • 1 large box Vanilla instant pudding (mixed with milk according to directions on box)
  • 1 – 12 oz. Cool Whip (I just used the big size and had extra since it was a little more than 12 oz)
  • Maraschino cherries and pecans for garnish (optional)

Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom. Place Twinkie halves in 9 x 13 baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order. Sprinkle chopped cherries (drained well on paper towels) and chopped pecans over the top. Keep refrigerated. Cool and refreshing dessert with no heat in the kitchen.

This recipe was borrowed from