I was always the most organized person.  I took pride in the fact that I was that I was that way.  And then I had four kids…  And you know what?  I’ve become a pack-rat!  Seriously, I have these little spots in my house that I just put stuff and tell myself I’ll get to it when I have time.  The problem is there is no dedicated amount of time when you have four kids.  So that pile in my bedroom that I need to go through and put in the attic or donate builds up quite often.  And that master bedroom closet that has clothes that I just look at but don’t want to wear needs some serious attention.

Now I’m pretty good about the kids’ clothes and bedrooms for the most part.  I guess you kind of have to stay on top of that because they are always growing.  So I am constantly aware of  keeping up with those areas and donating what we do not need.

It’s just my stuff that has been put on the back burner.  And y’all know how that goes.  Once you let something go, it’s even harder to tackle it.  So the once very organized person now needs a professional organizer to come in and help her… or maybe I just need a babysitter to come entertain my kids so I can get some stuff done.  Now that’s an idea!

So while I tackle my closet today, I’m leaving you with this beautiful little Chicken Fajita Wedge Salad!  It was so delicious, and I didn’t even miss the carbs!  It has all the flavors of chicken faitas with a delicious salsa ranch dressing.  It makes a perfect lunch or dinner.  I plan on bringing this to work several times this year.  A pretty salad like this one will make the work day even better!

Chicken Fajita Wedge Salad

Yield: 2

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Ingredients

• 2 boneless skinless chicken breasts
• 3/4 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp creole seasoning
• 1/2 head iceberg lettuce
• 1 chopped tomato
• 1/4 cup finely diced red onion
• 1/4 cup finely diced green bell pepper
• 1/2 cup diced cucumber
• 1/2 cup shredded cheddar cheese
• 3 tbsp salsa
• 1/4 cup ranch dressing
• 1 diced avocado
• 1 tbsp cilantro

Instructions

1. Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
2. Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.
3. Cut the 1/2 head of lettuce in half again. Place each wedge on a plate. Top with tomatoes, bell peppers, onion, cucumber, and shredded cheese.
4. Mix salsa and ranch dressing together. Drizzle onto each wedge. Garnish with avocado and cilantro.
5. Slice chicken and serve it along side of the wedge.

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 Other recipes you might enjoy:

Candied Pecan & Apple Wedge Salad

Cajun Cobb Salad

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Recommended for this recipe:

Ninja 12 in 1 Cooker -8.5 qt

My Ninja slow cooker is one of my favorite kitchen tools. I love the non-stick coating! This one has so many possibilities and uses!

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Tips for Making Crockpot Sausage and Potatoes:

• Use a smoky pork sausage. These are plentiful in the grocery stores where I live.
• If you aren’t a fan of cream of mushroom, you can try subbing cream of chicken.
• Some readers like to add shredded to cheese to this recipe.

And tell me I am not the only person that feels so organized and prepared when I have something cooking in my slow cooker?  Surely not! I love that feeling of knowing supper is done!!  And here lately we stay so busy all week, just about everyday is a good day for the crockpot!

Crockpot Sausage & Potatoes

Yield: 4 to 6 servings

Cook Time: 7 hours

Total Time: 7 hours

This Crockpot Sausage and Potatoes recipe is an easy slow cooker dinner made with smoky sausage, potatoes, and onions. A simple comfort food meal perfect for busy weeknights.

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Ingredients

• 1.5 lbs. smoked pork sausage, sliced
• 1 large onion, sliced
• 2.5 lbs. medium russet potatoes, peeled and chopped
• 1 10 oz. can cream of mushroom soup
• 3/4 tsp. creole seasoning

Instructions

1. Spray crockpot with cooking spray unless you use a liner*
2. Place all ingredients in crockpot. Stir.
3. Cook on low for 7 to 8 hours.
4. *Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 899Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 146mgSodium: 2117mgCarbohydrates: 71gFiber: 8gSugar: 7gProtein: 40g

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We served these sausage and potatoes with corn-on-the-cob, which my kids LOVE!  Nothing better to these Louisiana folks than sausage, corn, and potatoes!

Follow on Instagram for More Recipes and Fun!!

Other recipes you might like:

Slow Cooker Potatoes

Slow Cooker Balsamic Chicken Sandwiches

Rice Cooker Sausage Jambalaya

You can find more MAIN DISH RECIPES HERE.

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White Chicken Enchilada Pasta – A delicious pasta filled with all the wonderful flavor of white chicken enchiladas with the help of green chilies, a little sour cream, and melted jack cheese.

Howdy folks!  I come bringing pasta today!  This White Chicken Enchilada Pasta is a quick and easy one too!  And in my opinion, pasta is total comfort food.  Especially a nice cheesy one!  When I get a comfort food craving, it is either for pasta or for chips and dip…like this one from last week.  But really, pasta with a piece of garlic bread and a little salad = best little dinner ever!

And what I loved about this pasta was how well my kids ate it!  My kids don’t turn down a white noodle, especially my boys.  We will definitely be eating this White Chicken Enchilada Pasta again soon!  It was really a hit!  I love taking flavors from other dishes and creating totally new dishes with them.  Pasta is the perfect blank canvas to do that.  White chicken enchiladas have a white sour cream sauce and green chilies which really pair perfectly with pasta.  And no fear, if you are not a fan of cilantro or black olives, just leave them out and you still get an awesome flavored pasta!

And you can totally change up the noodles in here too!  I’ve never met a noodle I didn’t like, but I know some people are kind of picky with their noodle selecting.  Like my brother-in-law hates angel hair pasta.  Huh?  That’s one of my favorites!  But you could totally make this dish with penne or bowtie pasta as well!  Just use whatever you have on hand.

Ingredients Needed for this recipe:

• angel hair pasta
• olive oil
• butter
• onion
• creole seasoning
• green chiles
• chicken breasts
• flour
• sour cream
• jack cheese
• Optional:  black olives and cilantro

White Chicken Enchilada Pasta

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Ingredients

• 12 oz. angel hair pasta
• 1 tbsp olive oil
• 2 tbsp butter
• 1 medium onion, chopped
• 1 (4 oz.) can green chilies
• 1 tsp creole seasoning
• 2 tbsp all purpose flour
• 1 (14.5 oz.) can chicken broth
• 2 chicken breasts, cut into 1 inch pieces
• 1/2 cup sour cream
• 1 1/2 cups (8 oz.) shredded Jack cheese
• Optional toppings: sliced black olives, chopped cilantro

Instructions

1. Fill a large pot with water and bring to a boil for pasta.
2. In another large pot, heat olive oil and butter over medium-high heat.
3. Add chopped onion and green chilies. Season with 1/2 tsp. creole seasoning and saute for about 7 minutes or until onions are clear.
4. Add flour and stir for about a minute.
5. Stir in chicken broth. Bring mixture to a boil and then add chicken, seasoned with 1/2 tsp creole seasoning. Cook over medium heat for about 15 to 20 minutes. (Keep mixture at a simmer).
6. While chicken is cooking, boil pasta and drain.
7. Once chicken is cooked, add sour cream and 1 cup shredded cheese to chicken mixture and stir. Let simmer for 5 minutes. Add pasta and stir to evenly coat with sauce.
8. Serve with a little shredded cheese on top, cilantro, and black olives.

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 Other pasta dishes you may like:

Chicken & Bacon Alfredo

Creamy Chicken Fettuccine

Copycat Olive Garden Chicken Scampi

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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Hello friends!  Hope you are having a great weekend and a great start to your week.  Our weekend was quite wonderful in that we didn’t have ANYTHING planned!  It was glorious!  And guess what…Sunday all my kids took a nap…at the same time!  This is nothing short of a miracle folks!  This hasn’t happened in probably almost 2 years.

We’ve always had good nappers around here, but my older two have outgrown their naps over the last few years.  Then that resulted in it being a little harder to get Macy (#3) to go to sleep.  Now her nap is hit or miss.  So the sheer fact that they all slept at the same time on a Sunday afternoon was quite blissful!  Does that sound mean?  I love my kiddos and all, but I love peace and quiet every now and then too!

I really tried to soak in this lazy weekend because the next 2 months are full of crazy weekends.  I have a love-hate relationship with those.  I’m excited for our plans, but when I have too many, I get a little tired.  We have more cheer competitions, Mardi Gras festivities, three birthdays, and all the usual stuff.  I’m tired just thinking about it!

But I’m never tired of this Hot Bean & Cheese Dip!  My family always requests this dip too!  I love making it because it is just so darn easy and basically it’s pure comfort food.  I don’t know about you, but when I get a food craving, it usually involves chips and dip.

This is a great dip to have in your recipe box anytime of year too!  I do plan on making it on Superbowl Sunday.  I’m not really into football.  For me, it’s just a good excuse to enjoy my favorite snacks! Hope you enjoy it!

Hot Bean & Cheese Dip

Hot Bean & Cheese Dip - A quick oven-baked dip made with cream cheese, chili beans, salsa, and melty cheese!

4.0 Stars (1 Review)

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Ingredients

• 1 8 oz. block cream cheese, slightly softened
• 1/2 cup salsa (I used mild, but use a spicier one if you prefer)
• 1 16 oz. can chili beans
• 1 1/2 cups shredded Colby Jack cheese
• 2 green onions, chopped
• 1 tomato, chopped
• tortilla chips for serving

Instructions

1. Preheat oven to 350 degrees.
2. In an oven safe dish, spread cream cheese into a thin layer to the edges of dish.
3. Spread salsa over cream cheese.
4. After opening chili beans, pour off some of the liquid on the top (about 1 to 2 tbsp). You want to keep most of the sauce in there though.
5. Bake for 15 to 20 minutes or until the edges are hot and bubbly.
6. Remove from oven and sprinkle with cheese, green onions, and tomatoes.
7. Serve warm with tortilla chips.

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Other dips you might enjoy:

Skinny Chicken Taquito Dip

Baked Corn & Sausage Dip

King Ranch Chicken Dip

Corn Dip

French Onion Dip

You can find more Appetizer RECIPES HERE.

You can find ALL RECIPES HERE.

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Hot Bean & Cheese Dip

Hot Bean & Cheese Dip - A quick oven-baked dip made with cream cheese, chili beans, salsa, and melty cheese!

4.0 Stars (1 Review)

Print

Ingredients

• 1 8 oz. block cream cheese, slightly softened
• 1/2 cup salsa (I used mild, but use a spicier one if you prefer)
• 1 16 oz. can chili beans
• 1 1/2 cups shredded Colby Jack cheese
• 2 green onions, chopped
• 1 tomato, chopped
• tortilla chips for serving

Instructions

1. Preheat oven to 350 degrees.
2. In an oven safe dish, spread cream cheese into a thin layer to the edges of dish.
3. Spread salsa over cream cheese.
4. After opening chili beans, pour off some of the liquid on the top (about 1 to 2 tbsp). You want to keep most of the sauce in there though.
5. Bake for 15 to 20 minutes or until the edges are hot and bubbly.
6. Remove from oven and sprinkle with cheese, green onions, and tomatoes.
7. Serve warm with tortilla chips.

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Well hello my friends!  I’m back from a much needed little vacation and ready to give away another $325!!  Today I’ve teamed up with a group of lovely bloggers to give you a chance to win a $325 Visa Gift Card just in time for Back-to-School!!  Plus I’m bringing you one of the best cake recipes ever!  I may or may not have eaten it for breakfast several days last week…

So yes, I’m fresh and rejuvenated from a little anniversary trip my husband and I took over the weekend.  We celebrated 13 years!!  It was a lovely trip just right down the street at the Golden Nugget Lake Charles.  I love that we have two great resorts right in our town.  They are filled with great pools, a spa, great restaurants, and of course a casino.

We haven’t taken a trip without kiddos in well over 2 years.  I love that we didn’t have to do a lot of driving just to feel like we had escaped far away.  That was probably one of the best parts.  We ate at wonderful restaurants and sat out by the pool, and we just had the best time!!

Now I’m back and ready to spend one last week with all my kiddos at home.  They start school next week.  Where did the summer go??

So now for this cake!  The inspiration for this cake came from a meeting I attended where I tried this fabulous dessert made by friend’s mother-in-law.  I just knew I had to recreate one like it.  I used my most FAVORITE white cake recipe ever from Recipe Girl.  If you ever need a good white cake recipe, you must try this.  It starts with a boxed white cake mix, and then you doctor it up with more flour, sugar, and SOUR CREAM.  I’m all about that!  Easy!

So I used that recipe as my base, and filled it with fresh chopped strawberries.  I made it in a 13 x 9 pan and topped with a simple lemon glaze.  The cake is so moist and stays moist for several days.

I didn’t mind eating it for breakfast either!

So I hope you enjoy it and don’t forget to enter for the $325 Visa Gift Card!!!

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Strawberry Sour Cream Cake

5.0 Stars (1 Review)

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Ingredients

• 1 18 oz. box white cake mix
• 1 1/3 cup all purpose flour, DIVIDED
• 1 cup granulated sugar
• 3/4 tsp salt
• 1 1/3 cups water
• 2 tbsp vegetable oil
• 1 tsp vanilla
• 1 cup sour cream
• 4 large egg whites
• 2 cups chopped fresh strawberries

Glaze

Toggle ingredient group

• 1/3 cup powdered sugar
• 3 lemons, juiced
• 2-3 tbsp water

Instructions

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, whisk cake mix with 1 cup of flour, sugar, and salt.
3. Add water, oil vanilla, sour cream, and egg whites. Beat until combined for about 2 minutes.
4. Mix strawberries with remaining 1/3 cup flour. Stir 1 1/2 cups of strawberries into batter.
5. Pour half of batter into a greased 13 x 9 pan. Sprinkle remaining strawberries over batter and pour rest of batter over them. Bake for 40 to 45 minutes or until a toothpick comes out clean.
6. Allow cake to cool.
7. Make glaze once cake is cooled. Whisk powdered sugar with lemon juice and 1 tbsp of water. If it is too thick to drizzle, then add 1 more tbsp at a time and whisk until it is thin enough to drizzle over entire cake. Let glaze set until mostly hardened and serve.

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Looking for other great cakes with fresh fruit?

Grandgirl’s Apple Cake (A Paula Deen Recipe)

Banana Cake with Pineapple Cream Cheese Frosting

The post Strawberry Sour Cream Cake appeared first on Diary of A Recipe Collector.

Honey Mustard Chicken & Bacon Skewers – Chicken marinated in a wonderful honey mustard dressing, skewered with delicious Hormel Black Label Bacon, and grilled to perfection makes a perfect outdoor entertaining meal!

Howdy folks!  Today I have some awesomeness to share with you!  I’m happy to say everyone loved this little meal so much.  We’ve been grilling a lot lately…a lot!  I just love this time of year.  Right now we are trying to soak up every bit of this mild weather.  Before we know it, it will be sweltering hot, and my kids will only want to play outside for like a minute.  But for now, we are really enjoying being outside!

In fact, I had the perfect Mother’s Day doing just that.  My husband cranked up the grill, we got out the slip and slide and little pool, and the kids played for hours.  I even got to sit outside and look at a cookbook and read some of my other book.  Y’all that never happens!!  It was absolutely blissful!

So I am definitely looking forward to more days like that one for sure!  Another thing I am looking forward to is having some friends over.  Our good friends moved to a neighboring town last year, and we don’t get to see them as often anymore.  I can’t wait to have them over to do some more outdoor grilling while the kiddos run wild and play.

One thing I can’t wait to make for them are these Honey Mustard Chicken  and Bacon Skewers!  They are so good, and BONUS, my kids loved them.  Winner winner, chicken dinner!  Plus Bacon!  For this recipe we used,  Hormel BLACK LABEL® Bacon -Thick Cut.  It was perfect for this recipe.

There is nothing like that bacon cooking as one with the chicken…nothing!

We just skewered the bacon and chicken together in an accordion style pattern after marinating the chicken for a little while.  It really made the perfect grilling recipe when you are tired of just plain grilled chicken.

I’m pretty much obsessed with Hormel bacon!  Their BLACK LABEL® Bacon features exceptional varieties that never compromise on quality or taste. This includes traditional bacon varieties, fully cooked bacon, thick cut bacon & Canadian bacon.  I got my hands on some of their Brown Sugar  BLACK LABEL® Bacon, and I cannot wait to try it too!  You must check out the Hormel Foods site to see all the varieties, get more Easy Recipe Ideas, get coupons and savings.  You can even sign up for their Hormel Newsletter.

On the Hormel site, you’ll get a look at all the varieties like Cherrywood, Pecanwood, and Jalapeno.  Be sure to print the coupon while you’re there too!

Once you’ve made your fabulous creation with their BLACK LABEL® Bacon, be sure to post your recipe on the Hormel Facebook page.    You can also follow their Pinterest page for other fabulous affordable recipe ideas!

Honey Mustard Chicken & Bacon Skewers

Yield: 3 to 4 servings

5.0 Stars (1 Review)

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Ingredients

• 2 chicken breasts, cut into 3 strips each
• 8 slices Hormel BLACK LABEL® Bacon
• 1 tsp creole seasoning or seasoned salt
• 2 tbsp honey
• 2 tbsp dijon mustard
• Juice of 1/2 lemon
• a pinch of crushed red pepper flakes
• 1/4 tsp paprika
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped
• Skewers

Instructions

1. In a gallon storage bag, add the creole seasoning, honey, dijon mustard, lemon juice, red pepper flakes, and paprika. Seal and shake to mix everything up.
2. Add chicken to the bag. Seal the bag while letting the air out. Mix the chicken around with the marinade until chicken is coated. Refrigerate for 30 minutes to an hour.
3. When ready to grill, lay a chicken strip onto a piece of bacon. Thread them together onto skewer alternating back and forth. (See picture). Do the same with one more chicken strip and one more piece of bacon on the same skewer. Repeat this process with the other two skewers.
4. Grill over medium high heat rotating until chicken is cooked through. This will take about 10 to 12 minutes depending on your grill.
5. Remove from heat and top with a little shredded cheese and green onions.

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Other recipes you might like:

Spinach & Provolone Chicken Pinwheels

Stuffed Cream Cheese Chicken Pinwheels

You can find more MAIN DISH RECIPES HERE.
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This Chocolate Dream Trifle has to be one of my favorite desserts ever!  I would pick chocolate over any other dessert any day.  And this one right here is at the very top of my list.  The original recipe came from a Paula Deen  Magazine Chocolate Lovers issue.  It makes a very good and beautiful layered cake.  However, each time I’ve made it, I’ve told myself I should make a trifle with it.  This was a great decision indeed.  

All three delicious chocolate steps are super easy.  You just want to allow time for these steps, and I often begin by making the cake and the mousse the day before I need it.  The next day, I make the icing, let it cool, and then begin to assemble the trifle.

Not only is this cake gorgeous as a large trifle, but it is perfect in these individual dessert cups!  I made these for my daughter’s prom dinner, and they were a hit!  It’s definitely a little more time consuming making individual cups, but it is perfect for a party.  This recipe makes about 30 individual treat cups.

What do you need to make this Chocolate Dream Trifle?

For the cake:

• all purpose flour
• granulated sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• milk
• brewed coffee
• vegetable oil
• 2 large eggs

For the chocolate mousse:

• 1 envelope unflavored gelatin
•  cold water
• boiling water
• sugar
• cocoa powder
• heavy whipping cream

For the Chocolate Fudge Frosting:

• sugar
• heavy whipping cream
• unsweetened chocolate squares
• butter
• powdered sugar

Chocolate Curls:

• semisweet chocolate chips
• shortening

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Chocolate Dream Trifle

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Ingredients

Chocolate Cake:

Toggle ingredient group

• 2 cups all-purpose flour
• 2 cups of sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup milk
• 1 cup brewed coffee
• 3/4 cup vegetable oil
• 2 large eggs

Chocolate Mousse:

Toggle ingredient group

• 1 envelope unflavored gelatin
• 3 tbsp cold water
• 1/4 cup boiling water
• 1 cup sugar
• 1/2 cup cocoa powder
• 3 cups heavy whipping cream

Chocolate Fudge Frosting:

Toggle ingredient group

• 1 cup sugar
• 1 cup heavy whipping cream
• 5- 1 oz. squares unsweetened chocolate, chopped
• 10 tbsp butter
• 1 cup powdered sugar

Chocolate Curls:

Toggle ingredient group

• 3 tbsp semisweet chocolate chips
• 1 tbsp shortening

Instructions

1. For the cake:  Preheat oven to 350 degrees.  Spray a 13 x 9 pan with cooking oil spray.  Mix all the dry ingredients.  Add oil, milk, coffee, and eggs.  Beat with electric mixture until smooth.  Bake 25-30 minutes or until a toothpick inserted in center comes out clean.    Let cool completely.

2. For the mousse:  In a small bowl, mix gelatin and cold water.  Let it stand for 2 minutes.  Add boiling water and stir.  In another small bowl, combine cocoa powder and sugar.  In a large bowl or using a stand mixer bowl, beat whipping cream at medium speed until foamy.  Gradually add cocoa/sugar mixture.  Beat until stiff peaks form.  Stir in gelatin mixture.  Cover and chill in fridge for 4 hours.

3. For the icing:  In a medium saucepan, bring sugar and cream to a boil over medium-high heat.  Reduce heat and simmer for 5 minutes while stirring often.  Remove from heat, add butter and chocolate.  Stir until smooth.  Let cool for 10 minutes.  Whisk in powdered sugar.  Let it continue to cool.

4. Chocolate Curls:  Melt semisweet chocolate chips with 1 tbsp shortening in microwave stirring ever 20 seconds until melted. Pour this mixure into the bottom of a large sheet pan. Spread it out into a thin layer. Place pan in freezer for 5 minutes. Remove from freezer and use a spatula to slowly lift up and curl chocolate. Work quickly. If curls stop forming, stick it back in the freezer for a few minutes. Keep curls in freezer until ready to use.

5. Assemble the trifle:  Cut cake into large cubes.  Layer the bottom of the trifle with cake.  Layer chocolate mousse followed by chocolate icing.  Repeat layers two more times.  Top with grated chocolate and chocolate curls.

* For small trifle cups, place a small amount of cake in the bottom. Use a piping bag to pipe in a little chocolate mousse. Drizzle with chocolate icing. I also put a little of the icing at a time in a piping bag to make drizzling easier. Repeat layers one more time. Top with small chocolate curls.

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Other recipes you might like:

Chocolate Praline Trifle

Best Chocolate Sheet Cake Recipe

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I’ve made this salad twice in the last week.  It is major crowd-pleaser.  You may or may not be familiar with this recipe.  It is an oldie but a goodie, so I wanted to make sure I shared it.  I first had this at Thanksgiving for my husband’s family back when we were dating.  My husband’s aunt made it, and I immediately wanted the recipe.
Every time I make this, everyone always wants the recipe.  So now I share it with you!

The possibilities of veggies are up to you.  Some people add eggs, red onions, tomatoes, etc.  I keep mine simple with only green veggies.

Layered Salad

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Ingredients

• 1 head iceberg lettuce, chopped
• 1 cucumber, diced
• 1 green bell pepper, diced
• 1-2 stalks celery, diced
• 2 green onions, chopped
• 3/4 cup frozen peas
• 1/2 packet ranch dressing mix
• 1 1/2 cups mayo (I use Hellman's)
• 1 tsp sugar
• Oscar Meyer "Real Bacon Bits"
• 1 1/2 cups shredded cheddar or colby jack

Instructions

1. Mix up ranch dressing mix, mayo, and sugar. Set aside.
2. Layer all ingredients: lettuce, cucumber, green bell pepper, celery, green peas, and green onions.
3. Top with dollops of dressing and spread it over veggies. Sprinkle with cheese and bacon bits.
4. Refrigerate at least 3 hours to overnight.

Notes

I serve mine in a 13 x 9 casserole dish. You can get a little fancy with a trifle dish if you'd like. I just find it easier to serve in 13 x 9 dish.

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DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other sides you might love:

Cornbread Salad with Homemade French Dressing

Frito Corn Salad

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You can find ALL RECIPES HERE.

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So I mentioned I served this dish, twice in the last week.  I made it for a very special family gathering.  We had a tenderloin, twice baked potatoes, garlic bread, and this layered salad.  Everyone gathered at our house to find out what baby #4 will be!!  It was one of the most exciting days ever.   And the result was…

It’s a BOY!!!

 My sister did such a fantastic job making a gender reveal cake!  We are so excited and feel SO BLESSED!  We already have two girls and one boy, so this was just so great!!  If you missed my last post, I went into detail about life lately.

I must say that this was one of the most fun and exciting ways to find out what we were having.  We found out the very traditional way with an ultrasound for our first two kiddos.  For our third, we decided not to find out (which was an experience of a lifetime), and this time we thought we’d have a little fun!  Now for a name…

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