Wednesday, July 29, 2015
One of my best friends, Bonnie, is from Sanpete County here in Utah. This is her mom’s recipe and it is delicious! You see, they have a TON of turkey farms in Sanpete and this marinade is meant to go with turkey (hence the name SANPETE). It’s delicious with chicken too, and even though it’s probably blaspheme to call it Sanpete Chicken, instead of Sanpete Turkey, that’s what we’re calling it today!
We make this ALL THE TIME and it's always a hit. So I wanted to share it again, to make sure that no one missed it!
Sanpete Chicken (or Turkey) Printable Recipe
4 cups of Squirt
1 cup of Soy Sauce
1 cup of Vegetable Oil
1 T. of Horseradish, the coarse kind, not mixed with mayo
1 T. of Garlic Powder
2 lbs. of Chicken Tenders
Directions: Combine Squirt, soy sauce, vegetable oil, horseradish, and garlic powder in a large bowl and whisk together. Add chicken or turkey and let it marinate overnight. Barbeque and serve!
Tuesday, July 28, 2015
If you’ve been following Lou Lou Girls for a while, you know that Cassie and I love to make cakes. We’ve done a few tutorials that will help you with this cake. Here’s a recipe for marshmallow fondant that I used to make the fish and stars.
Today I’m just going to show you how I made the ocean waves and sea creatures.
I started with two frozen cakes. I put a light layer of frosting in between the layers, and did a simple light layer of frosting around the whole cake.
I found the perfect color of blue and added one drop to my frosting. Starting at the top of the cake, I made an S shape, starting at the bottom, and trailing off at the top to create the look of a breaking wave.
I added another drop of blue to my frosting, and repeated the S shape around the cake, below my first. And, finally, added yet another drop of frosting to the last little bit of frosting and finished the bottom row of S shapes.
The fun part of this cake was making the sea creatures. I had my husband help me. My kids got this play dough set a few years ago and it had a ton of sea shapes. I just dusted the presses with a little cornstarch and pressed my fondant into it. It was pretty much the easiest cake ever! We also made some little flowers with my flower cutting set that I bought specifically for fondant.
Lucky for me, my kids have started requesting toys as their cake toppers. They’ve gotten smart, and realized that a toy will last forever, but fondant doesn’t!
Monday, July 27, 2015
- Link up your furniture makeovers, DIY projects, home decor, crafts, recipes, thrifty finds and archive loves. We want to see whatever is inspiring you, but please make sure it’s your own creation, and not adult content.
- We would love to have you follow along with us!
- We will be back every Tuesday with our favorites and a brand new party!
- We will PIN and TWEET each and every post who join the party!
With a new one on the way in a few weeks, I’m starting to plan for new family pictures. I want my three girls to wear soft pink and my son to wear navy. I also really like headbands, I thought about buying handmade headbands on Etsy for the girls, but each one was $15-$20 and I just couldn’t justify it. So we made a trip to JoAnn’s for some inspiration.
I found these flowers for 70% off and knew I could make some sweet headbands out of them.
I started by ripping all of the little flowers off of their stems.
I measured my daughters headband and cut up some scrap fabric to group the flowers, (I got smart and used ribbon for the other two, but I didn’t get a picture and this worked just fine). I used hot glue and doubled each one up, making sure to rotate the petals a little on each one. I didn’t follow any rules. I kept adding them until the strip of fabric was full.
Then I added some beads from an old broken necklace. Since the beads were small and hot glue is deadly, I used my tweezers to hold each bead while I applied the glue and placed it. It really helps you avoid burns…You live and you learn.
Since I had 3 different headbands to make, I made them all differently. I made one by fastening the scrap fabric directly onto a simple white headband that I bought in a pack from Walmart.
I made the other two by hot gluing the flower-filled ribbon to an elastic headband, because Gracie wanted to wear hers on her forehead, but Sophie wanted it on top of her head, since it can be itchy! Easy Peasy!
I LOVE having girls to dress up. I can’t wait to meet the new little one! I hope she comes early!!!
Sunday, July 26, 2015
I have been inspired by the peach, lately! Summer is so amazing because everything is so fresh and tastes better. I have never been a big peach fan but lately they have been hitting the spot. Sunday is always the day we try new recipes because the family is around and lots of mouths to feed, and lots of opinions to go around. This little recipe was loved by all! Super simple to put together but will leave you drooling. I have a confession, I used deluxe grahams in mine. I was trying to add a little chocolate and it did taste amazing but the juices don't soak into the grahams like I think it needs to and the cookie slides. It's up to you what you decide to use.
3 1/2 cups heavy cream
1/2 cups powdered sugar
1 Tablespoon vanilla
pinch of salt
4 cups of peaches, peeled and sliced
4 sleeves of graham crackers
1 cup chocolate chips
- Pour cream into bowl and then beat with a hand mixer until it holds stiff peaks. Combine the powdered sugar, vanilla, and salt with the cream in the bowl. Beat on low at first, to help the powdered sugar to not go everywhere in your kitchen. Continue on high, until the cream holds the stiff peaks.
- In a 9 x 13 baking pan, take about a 1/4 of the cream mixture and smooth it on the bottom of the pan. Lay down a full layer of graham crackers in the dish, breaking some of them to fill in blank spots.
- Now spread another 1/4 of the cream onto the graham crackers. Gently spread, the crackers might move. Place about a third of the fruit on top of cream.
- Place another layer of crackers completely covering the fruit and chocolate chips, and then the graham crackers and the fruit. Continue the process until the pan is full.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight. Remove from the freezer and garnish with fresh fruit and your ready to go!
Saturday, July 25, 2015
- Pour all the ingredients into a slow cooker and give it a stir to mix all the seasoning with the salsa.
- Cook on high for 3 to 5 hours on high and 5 to 7 hours on low. You want to check the meat every once in a while because chicken can get over cooked in the slow cooker.
- When its done, the chicken should shred easily and be ready for the tacos!
- Now all you need is the shells and the toppings!
Friday, July 24, 2015
Life is so crazy around my house! In the past few weeks, we played in the state softball tournament, girls camp and our city celebration! I know, all you ladies are just like me and running around like a chicken without her head, trying to keep your family happy, healthy and on time to their activities. This casserole is so super easy and so good! My husband, seriously, couldn't stop eating it!
- Preheat the oven to 450 degrees
- Melt the butter in a large skillet over a medium heat until hot.
- Add the carrots, celery, and onions and season with salt and pepper.
- Cook, stirring occasionally, until the veggies are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking constantly.
- In a blender or food processor, pulse the tots with the teaspoon of garlic salt until medium ground.
- Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp. 20 to 25 minutes. Let stand for 10 minutes before serving.