Avocado Hair Mask

It's no secret Nicole and I like to hang out. We sometimes make the hubby's think it's all about golfing, "Hey Hun, you want to go up to Tim and Nicole's this weekend and you guys can go golfing?" Victory! 

This past Saturday morning revolved around Maple Bars and an Avacado hair mask. It was better than it sounds. 

I found this recipe on Pinterest, naturally. You can find it here.

First you're going to blend up your goods, and hopefully have a BFF you can split the magic with.  Just make sure to double the recipe.

1 Ripe Avacado

1 TBSP Olive Oil

1 TBSP Apple Cider Vinegar

1 TBSP Brown Sugar

 

Next your going to have said BFF slime your hair with it. I'm not going to lie, this seriously gave me the heebs. It brought back not so fond memories of blow out diapers that resulted in entire wardrobe changes. 

My little guy Soren was NOT impressed, he kept saying, "No Cado!" 

We let it sit for about 30 min, we didn't have a shower cap, or even saran wrap. Nicole suggested Glad press and seal, but combined with a blow dryer I thought it was best to avoid the smell of melted plastic and hair...She might not invite me back.

Overall, when we were done we had mixed reviews. Both of us thought our hair was left feeling a little heavy. My ends however have not felt less crunchy. I wash my hair about every other day, so fast forward to day 3, my hair was amazing. For reals. It was shiny and soft, and all around fabulouuus. 6 days later my hair is still feeling and looking awesome. This will definitely be a repeat. Next time I will follow the directions a little closer and use the shower cap and blow dryer.

We both used this curling wand...



and I am firm believer in Wen products.



I hope you're not too weary to give this DIY Hair Mask a try. Let us know what you think. To stay updated with us, you can subscribe to our blog via the side bar. Just look for the mustache. ;)

The Ultimate Carrot Cake!

I am a Carrot Cake lover, it can't be just any carrot cake though. It has to be perfect. It can't be dry. It can't be soggy. I want to see the flippin' carrots...that IS why it's called "Carrot Cake", am I right? I tweaked this recipe until it is seriously a piece of perfection.

Personally, I am not into "commercial" holidays, it's just not my deal. Flowers die. I can buy chocolate anytime. That weird stuffed animal will end up in my Goodwill donation pile... 

And then there is  Mother's Day.  That my friends IS my deal.  That is my morning, noon, and night. I got sliced and diced 3 times in 3 years... I want some Carrot Cake, dang it. 

As a Mother it's so easy to focus on all the things that you aren't doing. Heck, in one day I think I am doing awesome and then 2 hours later I am a wreck and ready to call an exorcist. Being a Mom is no joke, it is the hardest, yet most rewarding thing I have ever done. One time a year there is a day dedicated to recognizing how utterly amazing we are. So sit back and enjoy it, you deserve it. I'll be smooching on my kids and eating cake. 

Cake Ingredients:

6 Cups Grated Carrots

1 Cup brown sugar

1 Cup raisins

4 eggs

1 1/2 Cup white sugar

1/2 Cup Vegetable Oil

1/2 Cup Apple Sauce (Cinnamon or Plain)

2 1/2 TSP Vanilla Extract 

1 Cup Crushed Pineapple, drained (save 2-3 TBSP of juice)

3 Cups All Purpose Flour

1 1/2 TSP Baking Soda

1/2 TSP Baking Powder

1 TSP Salt

2 TBSP Cinnamon

1/2 TSP All Spice

1/2 TSP Ginger

1/2 TSP Ground Cloves

1 Cup Walnuts

Directions:

***Note: You will need cheese cloth, and (2) 10" cake pans***

In a medium bowl, combine grated carrots and brown sugar. In another small bowl dump your 1 cup of raisins and cover with lukewarm water. This will make your raisins nice and plump. Allow both to sit for 60 minutes. Use cheese cloth to drain your carrots, this will keep your cake from being too soggy. Next drain your raisins and combine is medium bowl with carrots.

Preheat oven to 350 degrees. Grease and flour your cake pans.

In a large bowl, beat your eggs until light. Gradually stir in the white sugar, oil, apple sauce, and vanilla. Stir in the drained pineapple (use cheese cloth for draining these as well) plus the 2-3 saved juice. 

In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, all spice, ginger, and ground cloves. Stir into the wet mixture until absorbed. 

Next stir in the carrot mixture and the *walnuts (*optional- I don't put the walnuts in the actual cake, I like to have them on top of the frosting)

Pour evenly into your round pans.

Bake for 30-35 minutes. 

Allow your cakes to cool in pans for ten minutes, and then flip onto wire racks and let cool completely before frosting. 

Cream Cheese Frosting:

1/2 lb soft butter

(2) 8oz containers of cream cheese, also softened

2 lbs confectioners sugar

2 TSP Vanilla

Mix softened butter, cream cheese, and vanilla together in a mixer until nice and fluffy, slowly stir in powdered sugar. If the frosting is too stiff, stir in a tiny bit of milk until it is at your desired consistency.

Eat and enjoy!

Crockpot Lasagna

This is yet another family favorite. It's so easy to make, I don't think I will ever return to making lasagna the "OG" way. I am all about keeping things simple.

So here ya go folks!

Ingredients:

1 lb Italian Sausage
1 Jar Spaghetti Sauce
1 Cup Water
1 15oz container of Ricotta Cheese
2 1/4 cups Italian Cheese
1/4 cup grated Parmesan cheese
1 egg
1 TBSP parsley
6 lasagna noodles

Directions:

Brown sausage in a large skillet, drain the fat, and add your spaghetti sauce and water. Let simmer for a few minutes.

In a small bowl mix together ricotta, egg, Italian and Parmesan cheeses, and parsley.

Now you going to start building your layers! First, add 1 cup of the meat mixture to the bottom of your crock pot. Cover with 3 lasagna noodles (you're going to have to break those bad boys up to fit), and then cover with 1/2 of the ricotta mixture. Next spoon 2 cups of the meat mixture on top, and cover with the remaining noodles. Top with remaining ricotta mixture, and spoon remaining meat mixture. Top with 1/4-1/2 cup Italian cheese. Cover with lid.

I usually cook mine on high for 2-3 hours, but you can easily adjust that to cook on low for 4-6. It is such a delicious easy meal!

Baked Instead Of Boiled

Just in time for Easter... I was able to try out baking eggs instead of boiling them. Something I found on Pinterest. Found here. I loved how they turned out! They peeled perfectly. I only had two slightly cracked eggs. Everyone should definitely give this a try. I actually prefer this method over boiling my eggs now!

Here is how you make them.

1st - place the eggs on the center rack parallel (as shown) with a cookie sheet underneath incase an egg cracks and oozes. I have not had one make a mess on me yet, but better to be safe then sorry!

2nd - Preheat the oven to 325 degrees and bake for 30 minutes. *Eggs go into the oven before you preheat so they will cook slowly*

3rd - place the eggs in a bowl of ice water when done to cool down. Wait about 10 minutes before peeling them. After you peel them place them back in the water to continue cooling.

Done! You should have some perfectly hard baked eggs. Try it, I dare you!

Aubri is my huge fan of eggs at home! I don't have to worry about them going to waste...

You can use the baked method of eggs to make Deviled Eggs, Egg Salad Sandwiches (must see our awesome recipe HERE!), or decorate them with the kids for Easter! Basically, whatever you use boiled eggs for, you do the same with these baked ones!

My adorable Aubs had a great time decorating them for Easter!

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Thanks for stopping by!!!

Chicken Pillows | Recipes

When I went off to college, I wrote down a ton of recipes from my moms recipe box. This recipe was in that box. I don't ever remember my mom making them. She might have, but I don't think she did. How I even got the recipe in the first place, I have no idea. Its in a hand writing I don't even recognize. Maybe it ended up in my recipe box by mistake. I don't know, but I'm sure glad I decided to try it one day.

 Its a family favorite of ours! Your kids will love them and its one of my hubby's favorite dinner!

Chicken pillows is a very strange name for a recipe, but delicious all the same and very easy to make! You don't need a whole lot of ingredients which makes it very inexpensive. 

When choosing the crescent rolls, I go with the Pillsbury Big & Buttery. They are bigger and seem a little more fluffy. Its a win win in my book.

Chicken Pillows

Ingredients:

2 chicken breast (cooked and cut up)

1 - 3 ounce cream cheese

1 Tbs chopped onion

1-2 Tbs milk

1 package crescent rolls

2 Tbs melted butter

bread crumbs (optional, but highly recommended)

Sauce:

1 can cream of chicken soup

1/2 can of milk

Directions:

Boil chicken and cut up. Return to the pan and over medium heat add in the cream cheese, chopped onion, and milk. Stir until all the ingredients are combined and the cream cheese has melted into a sauce. Put a heaping Tbs on crescent and roll up, widest end to the smaller end. Pinch the dough together in places that have an opening. Melt butter and brush on top of the rolls and sprinkle with bread crumbs

Bake at 350 degrees for 20-25 minutes. Depending on your oven. You want the tops to be nice and golden. Pour the sauce over chicken pillows when serving. Enjoy!

When you are putting the tablespoon of chicken on your crescent roll, make sure you put it in the widest part of the triangle.

 When folding the crescent rolls up to resemble a pillow you want to bring the dough over the chicken and the two corners tucked in on the sides. Like the following...

Then all you have to do is bring the skinny end up and over the top. Make sure you pinch the dough together wherever you see some chicken exposed. 

 Then you are left with 8 chicken pillows! Super easy! Now all you have to do is brush some butter on top, sprinkle on some bread crumbs and toss it in the oven. 

This is what yummy goodness (as my 5 year old would call it) looks like when you sink your fork into it!

Enjoy!!!

Egg Salad BLT's

I thought I would be really clever and come up with a double whammy of a blog post. Riiiggghhht, not so much. Have you seen the so cute, gotta try it, kids would love it, dying eggs with whip cream? Me, too! Well, let me just say, pinterest FAIL. Mine ended with my kids eating eggs, er, egg shells and rainbow stained hands, hair, and teeth. I think we might try it again, like never. Do you have a pinterest fail story? I'd love to hear it. Head on over to our Facebook page and share it with us. The entry with the greatest fail will win a $20 gift card to Amazon from yours truly. Oh, and "like" us, because we are pretty awesome.

My hubby is a man of simple taste buds, eggs are a staple in a house. Egg sandwiches, fried eggs, hard boiled eggs, breakfast for dinner, you get the idea? He also loves BLT's, so I decided to marry his favs.

Ingredients:

- 8 slices Sour Dough Bread
-Mayo... or are you a miracle whip fan?
-Tomato
-Lettuce
-Bacon...buy the center cut kind, nothing is worse than fatty rubbery bacon.

Egg Salad:

-1 dozen eggs... We bake ours.
-1/2 cup onion
-1 stalk celery
-1/2 cup mayo
-2 TBSP relish
-2 TBSP mustard, I use honey mustard
-1 TBSP lemon juice-Salt and pepper to taste

Dice up your eggs. My sister Dana, who makes a mean potato salad taught me to do this with a spoon, seriously best trick ever. Mix together remaining ingredients.

Directions:

Skip the "I'm going to be the cool Mom and dye eggs with the kids" part. Ok?

Whip up your egg salad, and stash in the refrigerator so it can set up a bit. Fry up your bacon, and toast your bread. For extra yumminess I turn my oven onto broil, put a layer of mayo on my bread and toast it that way, soooo good. Just keep an eye on it until it is to your personal golden perfection. Next slice up all your goodies and put your egg salad on your sandwich. Easy peasy!

I hope you enjoy this recipe!

Vegetarian 4 Bean Enchiladas

I'm baaaaaaaack. Whew, it's been a whirl wind of a month, and it doesn't look like it's going to ease up for another month or so...aye!
I recently had the opportunity to take a meal to a friend, her husband is a vegetarian so I was struggling a bit to come up with something that would be easy to transport and delicious...it's harder than it sounds. I did some searching on pinterest and found this recipe. I made some alterations to make it vegetarian friendly, and it turned out great. I made two since we needed dinner too, haha.., my in-laws were visiting, and it's hubby and FIL approved!

I served it with a salad, and Zatarain's (love them) spanish rice. 

Ingredients:

-10 Tortillas (Nicole and I both prefer Mission brand)

(all beans are 15 oz cans)
- 1 can red kidney beans rinsed and drained
- 1 can garbanzo beans rinsed and drained
- 1 can black beans - drained
- 1 can great northern beans rinsed and drained
- 1 can (10.75 oz) Campbell's Fiesta Nacho Cheese
- 1 can whole green chilies (you will get more flavor if you dice these bad boys up yourself, or go ahead and buy the diced ones)
- 1/3 cup chopped onions (optional)
- 1 can enchilada sauce (pick your flava)
- 1 1/2(+) cup shredded Mexican blend cheese (Am I the only one that doubles the amount of cheese called for...I hope not)

Directions:

Preheat oven to 350 degrees.

Combine beans, soup, onions and chilies in bowl. Put a thin layer of the mixture on the bottom of a 13x9 inch casserole dish. (I used the foil kind for delivery) Spoon about 1/2 cup filling onto each tortilla. Roll tortillas up and put into pan.

Spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake for 30 minutes. Then take out and sprinkle with cheese. Put it back into the oven until cheese is melted... about 10 minutes. I like it when the edges of the tortillas are crunchy.