>Potato Deja Vu

>Yes, another potato post. I can’t help it. After posting my blog yesterday I had to figure out something to do with the potatoes I had so I came up with something. There is no recipe…not going to lie..I threw it in a bowl and crossed my fingers that it worked. I can give estimates though since I actually did use a measuring cup and tablespoon.

Now these were some potatoes that I had actually forgotten I had. I was suprised they had not grown spouts. So anyway I cut them into these nice little wedges and used the following ingredients:
I was uncertain about the garlic powder, but I figured who cares, what could it hurt? My approximations for everything are : 1/2 cup bread crumbs (that I am certain of since I used a cup) maybe 2/3 tablespoon of garlic powder, 1 tbsp salt, and about 1 tbsp pepper. Does that sound bad? If so, I didn’t use that much. ;p
So then I coated my potato wedges with a little oil in a bowl and then tossed them around with my concoction. Look how yummy:
Cooked these for about 35 minutes at 450 degrees and they were very good. I was surprised!! Now, I promise that I will not post about potatoes again for a while. (which just means I am out of potatoes)


>Never met a Potato I didn’t like…

>Seriously, if there was one food that would be my magic weight loss solution I would be a happy camper if it was a potato. I don’t care what form it is in, I will eat it. So I had to share this recipe that I discovered at Playing With Sugar.  If I had all the ingredients I would be making these. But I will just have to improvise with what I have.

Oven Baked Parmesan Seasoned Fries 

NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).


1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)


*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.


>Vista Print: Since I’m thinking ahead here..

>I was just realizing how close the big “C” word is. Yes, I’m talking about Christmas. (and I promise not to utter a thing again about it after this post until at least after Halloween) I know that I want to send out some cute Christmas cards this year so I got to looking around about found some really good ones at Vista Print.

I’ve found about 3 designs already and I’m not even off of page one. I didn’t even realize just how much they offered. I’m even thinking of buying some “I (Heart) Sheena” decals for everyone for Christmas. 🙂


>What SHE Wore Wednesday

>When I found out that I would be the mother of a little girl, after only knowing what it was like to be a mom to a son for so many years, I was anxious. I just didn’t know what to expect. I think she has exceeded my expectations!! She makes me laugh everyday. So to the topic of my blog. What I Wore Wednesday would be an interesting blog….except that What I am wearing today is not that interesting, nor will what I wear probably ever be considered very “wow”. My 2 year old daughter however, is quite a little dresser. She loves clothes and loves dressing up. So, this is going to be my “Sneak Peek”. Since I already have quite the little collection of her “outfits” I wanted to go ahead and show them off in my first “What She Wore Wednesday” blog. Enjoy the wonderfulness that is my daughter, Taylor.

 Because Jackets and Boots during Summer is SO IN!
This just might be one of my favorites
All Dressed up and Ready to Go….too bad it was past bedtime.

Mohawk hats and mismatched shoes are the New thing, just you wait!

>Move Over Martha! Monday

>Today’s craft was a fall wreath. I got together with one of my sisters and we both made ourselves wreaths. For the record, we stole the idea to make wreaths from our other sister who is always doing this stuff. 🙂 So here is all the preparations for this wonderful fall wreath:

My “M” for the wreath. I couldn’t decide for sure what color I wanted it to be, but in the end was very happy with my choice:

Trying to see what I want to go where:
And my finished project! (just ignore the brown ribbon on the right side, which was later snipped off)
I’m pretty tickled with the results. I have low expectations for my first wreath. But what can I say, but Move Over Martha!! It’s a GREAT thing!

>Rice Krispy Treat Goodies!

>I LOVE this. Was spending time looking at recipes and new things to make and I happened across these at the Rice Krispies website! Love this idea! How fun!

Summer Recipes – Dessert bars on ice cream sticks dipped in chocolate

Whipping up these summery goodies and popping them onto ice-cream sticks with your kids makes any summer day a little cooler.


  • 3 tablespoons   butter or margarine
  • 1 package (10 oz., about 40)   regular marshmallows
  • – OR –
  • 4 cups   miniature marshmallows
  • 6 cups   Kellogg’s® Rice Krispies® cereal
  • – OR –
  • 6 cups   Kellogg’s® Cocoa Krispies® cereal
  • 18   wooden ice cream sticks
  • 1 1/2 cups   semi-sweet chocolate morsels
  • – OR –
  • 1 1/2 cups   white chocolate morsels
  • 1 tablespoon   vegetable oil
  •    Multi-colored sprinkles (optional)
  • Why use Kellogg’s® Rice Krispies®?

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

2. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eighteen 3 x 2-inch bars. Push one stick into the bottom of each bar.

3. In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Dip bars into chocolate and decorate as you like. Place on wax paper lined baking sheet. Refrigerate until chocolate is set. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Notes:For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

>Corn Cobcakes


Ok, I LOVE to look up new recipes online. And who doesn’t love cupcakes? These have got to be the cutest cupcakes I have seen! I found these on Disney Family Fun! How clever was this idea! I think they would make a cute addition to a family picnic. Here is the recipe:
  • White and yellow jelly beans (we used Jelly Belly brand)
  • White-frosted cupcakes
  • White decorating sugar
  • Yellow Starburst candies
  • Corn holders
  • Corn plates
  1. For each ear, press rows of jelly bean kernels onto three frosted cupcakes. Line up the cupcakes and sprinkle decorating sugar across the tops.
  2. To make a candy butter pat, microwave a Starburst for about eight seconds, stretch it into a melted-butter shape, then set it on top of the center cupcake.
  3. Add a corn holder to each end of the cob, and serve on a corn plate.



As it is slowly but surely getting cooler outside I find myself giddy that Fall is almost here. My two favorite seasons are Spring and Fall, but I really think that between the two, Fall has to be my absolute favorite! I love the colors, the activiites, holidays…I just love EVERYTHING about Fall. I can’t wait to see the leaves turn colors around here! I hope to get the opportunity go go out and photograph some fall scenery!

>Feed Me This Friday

>Ok, I’m kinda giggling at my own blog title here. 🙂 So lately my mother in law has been talking about Cheddars, which is a restaurant that she has recently discovered. (I’ve not been yet, but plan on it) So I went online and checked out there menu. Upon reading I happened across their Spasagna. This sounds like something I would LOVE! So this is going on my To-Cook list. I hope to fit this in the menu next week! How yummy does this look!!

Prep Time: 20 mins
Total Time: 1 hr


  • 1 1/2 lbs spaghetti noodles, uncooked
  • lbs mozzarella cheese
  • ounces ricotta cheese
  • ounces sour cream
  • 1 1/4 cups half-and-half
  • 1/2 cup grated parmesan cheese, divided use
  • teaspoon dried oregano leaves
  • tablespoon chopped fresh basil
  • 1/2 teaspoon white pepper
  • teaspoon chopped garlic
  • teaspoons kosher salt
  • 1 1/2 teaspoons olive oil


    1.  Preheat oven to 350 degrees.
    2.  Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
    3. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
    4. Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
    5. Rub a 9×13 glass baking dish with the olive oil.
    6. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
    7. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
    8. Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
    9. Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.  

    Meat Sauce. 
    1 24-oz. jar spaghetti sauce. 
    12 oz. ground beef. 
    1 Tbs. chopped garlic. 
    1 C chopped onion. 
    1 teaspoons kosher salt. 
    1 teaspoons dried leaf oregano. 
    1 Tbs. chopped fresh basil. 
    1 teaspoons granulated sugar. 
    ½ C red wine. 
    ¼ C Romano cheese. 
    Additional salt, pepper to taste. 
    Heat a heavy saucepan on medium heat for five minutes. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside. 
    Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened. 
    Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine. 
    Bring mixture to a simmer and cook uncovered for 30 minutes. 
    Adjust seasoning with additional salt and pepper to taste.