Reeses Pieces Cookies

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Time to get rid of your fall colored candy! Because as of Friday, it’s everything red and green around here. I still had some Reese’s Pieces left over from my fall bark, and I was craving something sweet (let’s be real, this isn’t really a craving, but a constant state for me), so I whipped up some cookies! These were so good!! I like my cookies a little on the rawer side, but Sam likes his more done (house divided y’all). This batch was more to my liking-gooey and soft.Reeses Pieces Cookies5 Reeses Pieces Cookies2 Reeses Pieces Cookies3 Reeses Pieces Cookies6

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Recipe for Reeses Pieces Cookies

slightly adapted from good ole Nestle

What you need:

  • 2 and 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter (2 sticks…yep), softened
  • 3/4 cup granulated sugar
  • 34 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup Reeses Pieces

What to do:

  1. Preheat oven to 375˚. Combine flour, baking soda, and salt in small bowl. Beat butter, sugars, and vanilla extract in large bowl until creamy
  2. Add eggs, one by one, and beat well after each egg. Gradually beat in flour mixture. Stir in chocolate chip and Reese’s pieces.
  3. Roll into balls and place on greased cookie sheet. Bake 9-11 minutes.
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Monday Musings + Weekend Shapes

what ever you do

Happy happy Monday! I have such a full heart after seeing family this weekend! Friday, I got to watch my first Okolona basketball game (and victory!).
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Saturday, we made french toast and headed to Memphis to see fam! We watched football and ate delicious food with my in-laws. We had the best kind of Sunday morning, full of pancakes, chatting, and piddling around before heading to the church house.
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Yesterday afternoon, we got to spend time with my fam and help decorate the tree! The Memphis stint ended with a giant plate of Germantown Commissary BBQ nachos, naturally.
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Also, Iron Bowl in 5 days!!!! Go Auburn Go!

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Gilded Finds

Gilded Finds

In honor of the holidays being right around the corner, I’ve compiled a list of all things gold that I would love to have in my house. 1. This tray is so fun! 2. Gold and polka dots?! Love. Perfect to add some holiday cheer to your den. 3. I love this table runner for both Thanksgiving and Christmas! 4. This Alice+Olivia clutch is the perfect accessory for winter soirees (and with a good price to boot!) 5. I have been eyeing this gold flatware from West Elm. It would go perfectly with my china don’t you think? 6. I always love a good Kate Spade stud. 7. Monogrammed mugs in gold! Anthro for the win! 8. I have a new found love for linens and these napkins are so festive! 9. Love the homey feeling of this kitchen towel. 10. Another tray, I just love both! This would go perfect on my coffee table. I would use it all year round! 11. These gold-dipped tumblers are beautiful! 12. How pretty is this gold polka-dotted decanter (and it’s from Target, so it’s super cheap!)

See here for the whole collection.

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Tequila Lime Steak Tacos

Tequila Lime Steak Tacos4

Last week, these yummy steak were on the cheap at Kroger so I snatched them up. These tacos were yum de la yum! They had such a great zesty  flavor. Topped with cilantro, jalapeños, cheese and sour cream? Done and done. I imagine that avocados would be pretty excellent on these too. I’m just not the biggest fan of avocados (I know, I know. I think it’s a character flaw of mine).Tequila Lime Steak TacosTequila Lime Steak Tacos1 Tequila Lime Steak Tacos2 Tequila Lime Steak Tacos5 Tequila Lime Steak Tacos3Signature

Recipe for Tequila Lime Steak Tacos

adapted from here.

What you need:

  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 quarter of an onion
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup lime juice
  • 4 oz. tequila
  • 1/3 cup olive oil
  • 2 sirloin or strip steaks (about 1 lb each)
  • possible toppings: lime juice, jalapeños, sour cream, cheese, lettuce, guacamole

What to do:

  1. Place first 9 ingredients ingredients in a food processor. Blend until smooth. Place steaks in casserole dish or ziplock bag. Cover with marinade and refrigerate for 4-6  hours.
  2. Remove from fridge about one hour prior to cooking. Heat your grill pan over high heat and cook 4-5 minutes each side until reached desired doneness (I like mine a little red). If it’s nice out, cook on the grill outside!
  3. Slice thinly and place in corn tortillas. Top with lime juice, cheese, sour cream, jalapeños, or whatever your heart desires!

Monday Musings + Weekend Shapes

be still and know that I am with you

I started my new job last week and I was absolutely petrified. For the first time, I was no longer a student. I was treating patients by myself!!! I couldn’t even eat lunch on my first day because I was so anxious. These above words have been my mantra. I am so thankful for a job, helpful co-workers and the opportunity to finally use skills to help others! This weekend has been wonderful. Friday night we had a bonfire in our backyard complete with smore’s!Image 2Image 5Image 1

This guy.Image 3 Image 4On Saturday, we went down to Starkville with my mom. We had the best time seeing friends and family. Also, this happened. I. can’t. even. deal. I was running around giving everyone I saw a high five. WDE y’all.Image 6Image 7Image 9 Image 8

Happy happy Monday!

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Favorite Chili

Sooo was anybody else super distracted by CeeLo on the Voice last night? I can’t even deal with his outfits. Loved when Adam called him out for looking like Zorro. Anyways…in honor of it being freezing outside, we made chili last night. I combined the recipes that Sam and I grew up with (he always had more beans, and I had more tomatoes) . I have to say that this is the best chili I’ve ever made! The beer gives the chili the best kick of flavor.  Chilli text Chilli1

Fritos? I think yes.

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Enjoy!

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Recipe for Favorite Ale Chili

What you need:

  • 1 lb ground beef
  • 1 onion, diced
  • 1 14.5 can black beans
  • 1 14.5 can pinto beans
  • 1 14.5 can dark red kidney beans
  • 1 14.5 can chili beans
  • 1 14.5 can diced tomatoes
  • 1 cup water (or one empty bean can full)
  • 1 can rotel (I used hot)
  • 1 packet of chili seasoning (I used McCormick)
  • 1 bottle or can of beer (I used Blue Moon Winter Abbey Ale)
  • Toppings: Sour Cream, Cheese, Cilantro, Fritos, Hot Sauce

What to do:

  1. Heat a skillet over medium-high heat. Add meat and onion. Cook until meat is browned and onion soft (about 5-7 minutes). Drain fat.
  2. Drain and rinse all of the beans except the chili beans. Now just throw everything into a stockpot. Cook on low for 2 hours minimum. The longer the better though! I cooked mine for about 3.5 hours. Top with copious amounts of sour cream, cheese, cilantro, fritos and hot sauce.