Valentine’s Day Breakfast

I had plans. Great plans. Cute plans. Plans for heart-shaped food all day long. But as often happens, the best-laid plans of mice and moms….

Anyway, breakfast worked out ok. It just took longer than I thought, but we had heart-shaped breakfast 🙂

We had what I will refer to as heart-shaped eggs. I took a heart cookie cutter and cut out the center of bread,


then cracked my egg into the hole and fried the whole thing together.


Unfortunately, it was hard to see the heart by the time it was done, but that’s ok. I also threw the hearts in the skilled to make heart-shaped “toast”.


All the while, I was cooking my heart-shaped bacon in the oven. I tried it in the skillet first. It was even less heart-shaped that way. 🙂 (Sorry no picture. I was trying to hurry so Hubby could run off to work!) So our Valentine’s Day breakfast was heart-shaped eggs, bacon, and toast. Too fun! The kids loved it.


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Mexican Pizza

2 lb hamburger meat

12 flour fajita size tortillas

beans, cooked or refried

small jar salsa

shredded cheese

1 small or 3/4  medium onion

2-3 green onions

2 tomatoes

taco seasoning (or make your own!)

Brown hamburger meat. I like to add my taco seasoning before it’s cooked and just taste afterward to make sure there’s enough seasoning. Some people like to add it afterward. It doesn’t really matter. Make taco meat 🙂

If you have refried beans already, skip this step. We like black beans. Many people prefer pinto beans. Use your favorite. Put your cooked beans and the onion in a food processor with a little bit of vegetable oil. When it is sufficiently mashed, dump all of it into a hot skillet with already warmed vegetable oil (enough to have a thin layer on the bottom of the skillet, so it depends on the size of your skillet). Add more oil if necessary to get the consistency you like. Simply stir them around in the skillet over medium heat while cooking your taco meat.

Lay out tortillas on greased cookie sheets without overlapping. Cover with refried beans and top with taco meat. (Hubby said I should have added either cheese or another layer of refried beans to act as “glue” for the second tortilla because his kept falling apart. Mine were fine, but I like cheese, so we’ll do that next time.)


Add a second tortilla for the second layer of your pizza.


Bake at 350 for 10 minutes. Use that time to chop the tomatoes and green onions and shred your cheese.


After removing from the oven, cover each tortilla with salsa.


Then sprinkle with green onions and tomatoes.


Add a liberal amount of cheese and bake for another 5 minutes to melt the cheese. If you want your Mexican Pizzas crispy, Bake 10 minutes rather than 5 and/or spray with cooking spray before putting them back in the oven.


It was delicious, but you’ll have to trust me. With the 3 year old throwing a fit, taking a picture of the finished project slipped from my mind 🙂

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Snickerdoodle Valentine Cupcakes

I made these cupcakes Wednesday night (inspired by this recipe I found on Pinterest and these instructions for the hearts) for our youth group at church. A-may-zing. You guys have got to try these.

Snickerdoodle Cupcakes

3 c all-purpose flour
1 T baking powder
1/2 t salt
1 T ground cinnamon
1 c (2 sticks) unsalted butter, at room temperature
1 3/4 c sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

Snickerdoodle Cream Cheese Frosting

6 oz cream cheese, at room temperature

1/4 c (1/2 stick) unsalted butter, at room temperature

3 c powdered sugar, sifted

3 T brown sugar

2 t vanilla extract

1 t ground cinnamon

milk to thin to desired consistency, 1 t at a time

Cinnamon Sugar Topping

2 T sugar

1/2 t cinnamon

Sift together flour, baking powder, salt, and cinnamon.

In a large mixing bowl, cream together butter and sugar. Add eggs, 1 at a time. Add vanilla.  Alternate adding 1/3 flour mixture and 1/3 milk until all is combined. Fill 28 cupcake liners about 3/4 full. Note: do not do like I did and try to make bigger cupcakes if you’re going to make the heart cut outs. Bake 18-20 minutes at 350F.  Remove promptly and allow muffin tins to cool on wire racks until you can comfortably handle them. Then remove the cupcakes to the wire racks and allow to cool completely.

Next, to make the heart cutouts, remove the tops of the cupcakes so that the cupcake is level with the wrapper.




Transfer the tops to a cutting board and sprinkle with the cinnamon sugar topping. Press a heart shaped cookie cutter into the center of the top.




Top the bottom half of the cupcake with icing.




You can choose to put the heart or the cut out on top of your cupcake.




I did mine in a hurry after overfilling my cupcakes, so a lot of the cut outs didn’t make it. Most of mine ended up with the heart on top, which was fine with my youth group.


Baked Chili Pie

So, what happened was…

I had this whole month planned out for our dinners every night. I was prepared and organized. And maybe a little over-confident? 🙂 Most of my recipes for the crock pot say to cook on low 6-8 hours. So on Wednesday I didn’t even look at the recipe for my BBQ Pulled Pork until after the meat was thawed and it was time to start cooking.

Uh oh. This recipe says to cook on low 10 hours, and there’s only 7 hours until dinner. Haha.

So I improvised. I saw a recipe like this online one day and thought, “Ooh. That sounds quick & easy.” And then I tried to go back and find it again, but I never could. I don’t know exactly what the original recipe called for, but this was a passable meal-in-a-hurry.

2 boxes of cornbread mix, with oil, eggs, etc added*

2 cans chili

2 c shredded cheese (I like Colby Jack, but Cheddar would work too)

*I found this recipe for a similar-to-Jiffy mix, and I love it. Remember, you need 2 batches though. I’ll be nice and do the math for you 😉

2/3 Cup Flour                                                                       1 1/3 c flour
1/2 Cup Yellow Cornmeal                                               1 c cornmeal
3 Tablespoons Sugar                                                         6 T sugar
1 Tablespoon Baking Powder                                         2 T baking powder
1/4 teaspoon Salt                                                               1/2 t salt

Add: 1 egg, 2/3 c milk, 2 T vegetable oil                  2 eggs, 1 1/3 c milk, 4 T vegetable oil

Pour prepared cornbread mix in the bottom of a greased 9×13 baking dish.


Top with both cans of chili.


Sprinkle shredded cheese on top.


And bake according to the cornbread directions plus 5 minutes. (If you used the above recipe for your cornbread, cook a total of 20-25 minutes at 400F.)


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Flavored Vanilla Frosting

I’ve only made this a couple of times and made it with this recipe for  sugar cookie bars (delicious!). But I didn’t like the frosting in this recipe, so I played around with it a bit and made a few adjustments, and here is my new-and-improved version.

3/4 c (1 1/2 sticks) unsalted butter, softened but not melted

2 1/2 c powdered sugar

1 T vanilla extract

2 T (more or less to taste) pureed fruit

I’ve tried it with cherries to make cherry-vanilla frosting and with blueberries. They were both excellent! Next I will make a blackberry syrup and try blackbeery-vanilla frosting. Mmmm!

Cranberry White Chocolate Chip Oatmeal Cookies


1 c unsalted butter, softened

1 c packed light brown sugar

2 eggs

1 t vanilla

1 1/2 c flour

1 t baking soda

2 t cinnamon

3 c old fashioned oats (not instant oatmeal or quick oats)

1 c dried cranberries

1/2 c white chocolate chips

Beat brown sugar and butter until creamy. Add eggs and vanilla. Beat 2 minutes. Combine flour, baking soda, and cinnamon in a separate bowl. stir in slowly until well mixed. Stir in cranberries and white chocolate chips. Stir in oats. Drop onto ungreased cookie sheet and bake 10-12 minutes at 350. Dough can be refrigerated overnight, but you will need to increase the cooking time if you do.

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Jason’s Potato Soup


5 lb potatoes, chopped

enough water to cover the potatoes in a stock pot

1 lb bacon

1 qt chicken broth

1 1/2 c milk

1 1/2 lb Velveeta (I used homemade)

T salt

t onion powder

t garlic powder

fresh chives (you could use dried if that’s all you have)

Add potatoes to stock pot and just cover with water. Boil while you cook your bacon. When the bacon has cooled enough to comfortably handle, chop it and add bacon and chicken broth and left boil for another 30 minutes. Use a potato masher to partially mash the potatoes in the soup. Add salt, onion powder, garlic powder, and chives. Cook another 10 minutes then add Velveeta. Stir until the cheese is completely melted and serve warm.

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