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.
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:
- Preheat oven to 375˚. Combine flour, baking soda, and salt in small bowl. Beat butter, sugars, and vanilla extract in large bowl until creamy
- Add eggs, one by one, and beat well after each egg. Gradually beat in flour mixture. Stir in chocolate chip and Reese’s pieces.
- Roll into balls and place on greased cookie sheet. Bake 9-11 minutes.
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!).
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.
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.
Also, Iron Bowl in 5 days!!!! Go Auburn Go!
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.
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).
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:
- 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.
- 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!
- Slice thinly and place in corn tortillas. Top with lime juice, cheese, sour cream, jalapeños, or whatever your heart desires!
Big day today! First day of work and more importantly, it’s this big guy’s birthday! I am so thankful for the wisdom and love he has showered on me these past 25 years. Wish I was there to celebrate with you! Love you!!
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.
Fritos? I think yes.
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:
- 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.
- 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.