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Wednesday, February 13, 2019


I love desserts and because of that, I decided to start looking for some recipes that I can make for two.  Since I have very little self restraint, having tons of leftovers is BAD.  So, I found a recipe just in time for Valentine's Day which makes a total of 4 servings.  WooHoo!!!
The recipe is super simple and the end result is just as you'd expect.  Chewy, Chocolatey, and Moist!


¼ cup semisweet chocolate chips
¼ cup butter, cubed
1 egg
¼ cup sugar
¼ tsp vanilla extract
¼ cup all-purpose flour
¼ cup chopped pecans


In a microwave, melt chocolate chips, and butter, stir until smooth.  Cool slightly.  In a small bowl, beat egg and sugar.  Stir in vanilla and chocolate mixture.  Gradually add flour; fold in pecans (I used about half of what the recipe called for).

Fill paper-lined muffin cups two-thirds full.  Bake at 325 for 20-25 minutes or until tops begin to crack.  Cool for 10 minutes before removing from pan to a wire rack.    ENJOY!

Thursday, February 7, 2019


Having just switched to a new comforter, it was time for new pillows to match the new color scheme.  You know how we women love our throw pillows!  I'll be honest, I purchased three pillows at Home Goods.  They were large, and down filled......great quality, they pulled in two of the three colors from the comforter and I just couldn't beat the price!

The one color I couldn't find anywhere, was a deep cocoa brown.  So, I found this awesome fabric at Hobby Lobby that actually looks like tooled leather, but it's a synthetic fabric.  So cool!
I got this baby done in just a few hours.  I couldn't stop once I got started.  Cutting out the circles, sewing the inverted darts and then stitching the pattern into place took the most time of course.  But, it was also fun.

I have a pillow in my guest room that has similar petals all over the top.   I really like it, but I had no luck finding them anywhere.  I guess it makes sense since I probably bought it 5 or 6 years ago.  So, I did what any good seamstress would do.....I removed one of the petals to use as a pattern and see how it was constructed to create the petal shape and went to town on my very own design.
I already had a pillow that I used for the fiberfill filling, so this baby cost me well under $10!  Plus, I still have fabric leftover.  I wouldn't dare however make another pillow since my husband would probably freak......he just doesn't get the whole throw pillows on the bed thing....go figure!?

Monday, February 4, 2019


I wouldn't call these one of my favorite breakfast recipes, but I'll let you decide for yourself.
The first thing I would change if I make these again, they need to be made in extra large muffin tins.  I found by the time I placed the dough inside, there was little room for the ham and cheese, especially since I knew I needed to leave room for the egg.  By using larger tins, you'd have more room to layer a decent amount of filling (as it was, I didn't put more than 4 pieces of ham and a few pieces of shredded cheese), and add additional filling to the top as the recipe called it was, I couldn't add any additional topping after I added the egg.

Below is the recipe as it was written, feel free to use my recommendations if you'd like.......


3½ cups Original Bisquick mix
1 cup milk
12 eggs 
2/3 cup grated cheddar cheese
2/3 cup diced ham
1 tsp. salt
¼ tsp. pepper
½ Tbsp. chopped fresh rosemary (I opted for dried parsley)


Pre-heat oven to 375 degrees.  Spray 12 regular size muffin cups with cooking spray.  In medium bowl, mix the Bisquick mix and milk with a wooden spoon to form thick dough.  Dump out onto floured surface, using a floured rolling pin, roll the dough to 1/4 inch thick.  Cut into rounds with a 3-4 inch cookie cutter.

Press the rounds into the cups.  Sprinkle cheese in each cup, followed by a few cubes of ham.  Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup.  Top with remaining cheese and ham.  Sprinkle with salt, pepper and rosemary.  

Bake 20-25 minutes or until egg whites are set.  Cool in pan 5 minutes, then lift cups out susing knife.  Serve immediately.  Store leftover egg cups in an airtight container in the fridge up to 3 days or individually double wrap and freeze for up to 1 month.  Reheat in the microwave at low power.  

NOTE:  I went back into the website and read some of the baker said she used refrigerator rolls to eliminate all the hassle of rolling out the dough